Marcia S. Gallatin's Rosemary Oven Baked Roast!
325 degrees Checking every 30 minutes until "you say it is done" or falls apart.
Chuck Roast Small
Beef Boullion For Gravy every 30 minutes drain gravey into to pan and pour more on Roast.
Salt ......Rub on meat first.
Meat Rub .......optional
Garlic and Pepper spice Pour and rub in before the boullion
a lot of Rosemary
4 cloves of Garlic
3 different kinds of Onions
In glass dish with lots of foil because of juices.
Amish Friendship Bread
Yeast Amish Friendship Bread Starter Some rules to observe:
Use nonmetallic bowls;
use wooden utensils for stirring (stir by hand, no electric mixers).
Leave the starter outside the refrigerator, uncovered,
~ so it can pick up from the air the natural yeast that is flying about.
If the open dish bothers you terribly,
it can becovered with a single layer of cheesecloth.
Do not use the starter the day you feed it;
~ the bread will not rise as high.
Do not refrigerate the mixture until Day 12.
The starter really multiplies after the fifth day, so be sure your container is large enough - a 10 cup bowl is good.
2 cups unbleached all-purpose flour
2 cups warm water
1 package active dry yeast
2 cups milk
2 cups unbleached all-purpose flour
2 cups sugar
Day 1: In a glass or ceramic bowl, mix the first 3 starter ingredients thoroughly.
Leave on the kitchen counter uncovered;
don't refrigerate it.
Days 2, 3, and 4: Stir well with wooden spoon.
Day 5: Stir and add 1 cup milk, 1 cup flour, and 1 cup sugar.
This is called feeding the starter.
Days 6, 7, and 8: Stir with a wooden spoon.
Day 9: Stir and add another 1 cup milk, 1 cup flour, and1 cup sugar.
Days 10 and 11:
Day 12: Ladle 1 cup of starter into each of 4 containers (glass jars)
Give Starter and Instructions to 4 different persons with thier own Amish Bread.
Make new Friends!
Marcia S. Gallatin's Watermelon Supreme Beverage
In martini glass……..
Honey 2 tablespoons
Seedless Watermelon slices
Amish Friendship Bread # 2
1 cup live yeast starter
1 cup flour
1 cup sugar
1 cup milk
1 cup oil
1/2 cup milk
1 tsp vanilla
1. To the live yeast starter add 1 cup flour, 1 cup sugar and 1 cup milk.
Take out 3 cups and place 1 cup each into three separate plastic containers.
Give one cup and a copy of this recipe to three friends.
To the balance (a little over one cup) of the batter.
2. Then add 1 cup oil, 1/2 cup milk, 3 eggs and then 1 teaspoon of vanilla mix all together then place to the side.
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
3. Add dry ingredients to wet ingredients.
Mix and pour into two well greased and sugared bread pans.
Bake at 325 degrees for 1 hour.
Traditionally served at christmas time in Italy.
2 egg whites
1/4 teaspoon salt
1 cup sugar
1 cup chopped blanched almonds
3/4 teaspoon almond extract
1. Add salt to egg whites and beat until frothy.
2. Add sugar gradualy, beating until mixture is stiff but not dry.
3. Add almonds and almond extract and fold in gently.
4. Drop almond mixture on buttered and floured baking sheet by the teaspoon,
~ shape into small mounds, leaving room between each mound.
5. Let stand 2 hours. 6. Bake at 190 degrees celcius for 12 minutes
~ or until they are delicately brown in colour.
Christmas Chocolate and Coconut Shortbread
200 g margarine
100 g dark brown sugar
100 g dessicated coconut
150 g plain wholemeal flour
50 g cocoa powder
1. Preheat oven to 350 farnheit/ 200 celcius.
2. Melt margarine in a saucepan.
3. Remove the pan and add suagr. Stir well.
4. Spoon mixture into two round 7 inch tins and press down firmly with fork.
Do not grease tins.
5. Bake for 20-25 minutes, checking at 20 minute mark.
6. Remove from the oven.
Leave for a few minutes,
~ then cut into 8 pieces per tin.
Leave to cool in tin,
~ then lift from container carefully.
California Grill’s Chocolate Lava Cake
8 (1-ounce) squares semi-sweet chocolate, chopped, or 1 cup semisweet chocolate chips
1 cup (2 sticks) butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour
1. Heat oven to 375F. Lightly butter sides of 6 individual (3/4 cup) ramekins.
~ Lightly coat with sugar, then shake out the excess.
2. Melt chocolate and butter in the top of a double boiler set over simmering water.
~ Stir until smooth. Remove from over water and cool 10 minutes.
3. Beat egg yolks and whole eggs together in a large bowl.
~ Add sugar and beat about 2 minutes, until thick and light.
~ Fold in chocolate mixture.
4. Sift flour, then fold into batter, mixing until smooth.
~ Divide batter among the prepared cups, filling 3/4 full.
~ Place cups on a baking sheet and bake about 35-40 minutes,
~ or until the sides of the cakes are set and the middle is still soft.
~ Do not over bake.
5. Using a small knifem cut around the side to loosen cakes. Invert onto serving plates
~ and serve with ice cream.
Cook’s notes: You can also bake these in muffin tins;
~ recipe would make 12.
~ bake 15 minutes, or until set and the middle is still soft.
Debbie Walker's Pumpkin Nut Belgian Waffles
1 ½ Cup all-purpose flour
1 oz finely chopped pecans
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon (I put more a little more than a tsp.)
½ teaspoon ground ginger
¼ teaspoon nutmeg
¾ cup canned pumpkin
2 large eggs, separated
1 cup milk
¼ cup REAL maple syrup
3 tablespoon butter, melted
1 teaspoon vanilla extract
3 large egg whites
Preheat waffle iron.
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg.
Stir to blend and reserve.
In a second bowl, combine the pumpkin puree, 2 egg yolks, milk, maple syrup, melted butter and vanilla;
~ stir until smooth.
Add to the liquid ingredients to the dry ingredients to the dry ingredients and stir to blend until smooth,
~ using a wisk.
In a clean dry bowl, beat the egg whites until stiff peaks form.
~ Gently fold the beaten egg whites into the batter.
Do not open waffle iron during cooking process
Ann’s Low Calerie Bannana Bread
Don’t throw away those bannanas that are turning brown & soft.
~Turn them into banana bread.
PREP : 15 min TOTAL : 3 hr. 25 min. : 2 Loaves “12 slices each”.
Heat oven to 350 degrees
1 ¼ cups sugar
½ cup butter, softened
1 ½ cups mashed very ripe bannanas 3 medium
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups all – purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Grease bottoms only of 2 “8x4-inch” loaf pans or 1 “9x5-inch” loaf pan.
In large bowl, stir sugar & butter until well mixed.
Stir in bananas buttermilk & vanilla.
Beat with spoon until smooth.
Stir in flour, baking soda & salt just until moistened.
Stir in nuts.
Divide batter evenly between 8 –inch pans or pour into 9-inch pans.
Bake 8-inch loaves about 1 hour.
9-inch loaves about 1 hr and 15 min.
~ Or until toothpick inserted in center comes out clean.
Cool 10 min in pans on cooling rack.
Loosen sides of loaves from pan, remove from pans & place top side up on cooling rack.
Cool completely, about 2 hours before slicing.
Wrap tightly & store at room tempature up to 4 days, or refrigerate.
1 pint of vanilla ice cream, softened
1/2 stick (4 tablespoons) butter, at room temperature
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 bottle (3 cups) sparkling apple cider
Allow ice cream to soften, about 30 minutes,
~ and bring butter to room temperature, about 2 hours.
Cream together butter, sugar and spices in large bowl.
Add to ice cream and refreeze.
Heat sparkling cider in a pot until warm but still carbonated (at least 3 minutes).
Fill each glass with a generous scoop of ice cream mixture
~ and pour warmed cider over ice cream.
It will foam like beer, hence the name.
1 cup milk
2 scoops coffee ice cream
2 tablespoons chocolate syrup
2 tablespoons malt
Ice ~ Crushed
Blend into cup or glass.
Albert R. Gallatin's Butternut Squash Soup
2 butternut squashes:
Cut in half, remove seeds, cover with plastic.
Microwave each 12 minutes : makes 4 cups worth.
Remove squash from shell.
Put in blender ~ add a can of chicken broth and blend till smooth.
In Separate Bowl:
Melt 2 Tblsp Butter
~ stir in 2 Tblsp of Flour ~ ¼ Tsp of Salt
~¼ Tsp Pepper ~ ½ Tsp Freshly Ground Nutmeg ~ ½ Tsp of Ground Ginger and ½ Tsp Cinnamon.
Stir then add 2 cups of milk.
Bring to boil until slightly thicken ~ keep stirring.
Heat another minute
Add ingredients in blender.
Depending on taste ~ Add more chicken stock or milk.
Then mix with whisk.
Continue to heat on low until ready to serve.
Girl Scout Pizza’s On A Camping Trip
A girlscout pizza is an English muffin cut in half .
Smeared on maranara sauce, pepperoni, mozzarelli cheese shredded, black/green olives.
Then made into a sandwich with the other half.
You put spreadable or squeazed or sprayed butter on both sides of the outsides of the english muffin.
Then you fry it either on a griddle or a stove frying pan.
~ Until it is toasted and hot.
Liz Darnall's Egg Salad
6 Eggland hard boiled Eggs ~ Cooked & Chopped
¼ Onion Finely minced
2 stems of Celery
¼ cup Mayo
¼ teaspoon Dill
¼ teaspoon Salt
¼ teaspoon Pepper
Cover and Refrigerate until well chilled.
Serve as salad or sandwich.
No Cook Banana Cream Pie!
1 Allready Done Pie Shell
1 Can Crushed Pineapple
1 Bowl of Whipped Cream
1 Large Instant Box of Banana Pudding
Put Whipped Cream, Pineapple and Juice, and Pudding mix together and stir,
Fill into Pie Shell and Chill.
Spicy Nutmeg Buttered Carrots by Marcia Gallatin and Albert Gallatin
2 tablespoons melted butter
1/4 teaspoon cinnamon "Optional"
1/4 teaspoon garlic salt
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground red pepper
1 Pkg. 10 oz. baby carrots
Cook carrots as package directions say.
Pour mix and butter.
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