We cook a lot, and all of us like cooking, so Michelle and I decided to preserve some of our favorites on the Tubes for all eternity.
MICHELLE’S HOT CEREAL MUFFINS
1 egg
1/2 c. sugar
1/3 c. butter
1 c. flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c. hot cereal
1 1/4 c. buttermilk
1/3 c. cocoa powder (optional)
1/2 c. chocolate chips (optional but recommended!)
Oven at 400 F. Mix hot cereal with buttermilk, let stand for 10 min. Mix butter and sugar, then add egg. Add all dry ingredients and hot cereal/buttermilk
Bake in muffin tins for 15 minutes.
MICHELLE’S CRISP
Fruit
1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
6 Tbsp butter
1/2 c. oats
Cut up a bunch of apples and/or berries. Add some sugar and lemon juice.
Mix up the crisp ingredients
Bake 30-40 min at 375
MICHELLE’S RIDICULOUSLY GOOD CREAM CHEESE BROWNIES
Brownie layer:
6 Tbsp butter
1 1/4 c. chocolate chips
2/3 c. sugar
2 eggs
1/2 c. flour
1 Tbsp cocoa powder
1/8 tsp salt
1 tsp vanilla
Cream cheese layer:
8 oz cream cheese (can use 4 in a pinch)
1 egg yolk
5 Tbsp sugar
1/8 tsp vanilla
Oven to 350 F.
Melt butter and 2/3 of chocolate chips over heat until smooth. Remove from heat, beat in sugar then eggs. Add flour, cocoa powder, and salt, then vanilla and rest of chocolate chips. Spread in pan. Mix all cream cheese layer ingredients, layer on top, and smear around until pretty looking. Bake 35 min.
TIM’S HOT CHOCOLATE COCOA
1/3 c. cocoa
3/4 c. sugar
pinch salt
1/3 c. boiling water
3 1/2 c. milk
3/4 tsp vanilla
1/2 c. cream
Dissolve cocoa, sugar, and salt in boiling water. Add other ingredients and make it hot again.
JONATHAN’S SUPER EASY IRISH SODA BREAD
4 c. flour
1 tsp baking soda
1 tsp salt
1 3/4 c. (14 oz.) buttermilk (sometimes needs a bit more)
Oven at 425 F. Combine dry ingredients, add buttermilk and knead lightly. Put in pan (cast iron works well) and cut a 1/2 inch deep cross in the top. Cover pan and bake for 30 min. Uncover and bake for 15 more minutes. Too cool [sic... this will bother Jonathan for eternity!], cover with a tea towel and sprinkle with water.
SAM’S CASHEW LOAF
5 eggs (beaten)
4-6 Tbsp. butter
1-2 pints sliced mushrooms
3 c. cottage cheese
1/2 envelope dry onion soup mix
1-1 1/2 c. nuts (usually raw cashews, but roasted ones are ok too)
4 1/2 c. Special K or corn flakes
at least 1 1/2 c. shredded orange cheese
Saute mushrooms in butter until REALLY cooked (almost black). Mix everything together in a casserole dish. Bake at 350 for 40-45 minutes.
Gravy: mix in pan on stove equal parts butter and flour, add enough milk to have the right consistency, then add soy sauce to taste.
SAM’S VEGGIE DIP
16 oz. sour cream
1 package (10 oz?) frozen chopped spinach, defrosted and squeezed
1 package dry onion soup mix (roughly 3 oz?)
1/2 c. chopped green onions
1/2 c. chopped fresh parsley
1 c. mayonnaise
1 tsp. dill weed
1 tsp. garlic powder
Mix well and let sit in refrigerator for at least an hour. Serve with lots of chopped fresh vegetables.
SAM’S BUTTERMILK BROWNIES
Put into mixing bowl:
2 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
Combine in small kettle, bring to boil while stirring:
1 stick butter (1/2 c.)
1/2 c. Ghirardelli Sweet Ground Chocolate (can substitute cocoa powder and a bit of sugar)
1/2 c. vegetable oil (or sub butter)
Pour boiling mixture over flour mixture and stir well.
Add in:
1/2 c. buttermilk
2 eggs, beaten
1 tsp. vanilla
Blend well, pour into greased & floured 11x16x1 inch pan. Bake 15 minutes at 365-375 (or longer if taller pan). Do not overcook!
Remove brownies from oven and ice immediately.
Icing: Bring to boil:
3/4 stick butter
3 Tbsp. buttermilk
6 Tbsp. sweet cocoa
(dash salt)
3/4 c. sugar
1 1/2 tsp vanilla
Spread icing over hot brownies. Allow to cool before cutting
