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Created by Sue
Updated December 17, 2000


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Breads & Sandwiches


3 cups unsifted flour
1 1/3 cups sugar
4 tsp baking powder
1 tsp salt
1½ cups quick-cooking oats
2/3 cup oil
4 eggs, slightly beaten
2 cups mashed bananas
2 cups blueberries

Mix together flour, sugar, baking powder and salt. Stir in oats. Add oil, eggs, bananas and blueberries, stirring just until mixed. Turn batter into two greased loaf pans. Bake @ 350 degrees for about 60 minutes. Let bread cool 10 minutes in pans, then remove to cool on wire racks. Wrap and refrigerate several hours before slicing.

From Sue. "This is one of my favorites. Simple and delicious."


1½ cups all-purpose flour
1 cup quick-cooking rolled oats
1 tbsp baking powder
½ tsp cinnamon
¼ tsp salt, optional
2 eggs, slightly beaten
1½ cups milk
6 tbsp butter, melted
2 tbsp brown sugar

In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt. Yield: 12 waffles (4 inches square each), about 6 servings. One serving equals 176 calories, 223 mg. sodium, 65 mg. cholesterol, 21 gm. carbohydrate, 5 gm. protein, 8 gm fat.

From Jeannine.


1 cup packed brown sugar
½ cup plain flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs, beaten

In a bowl, combine brown sugar, flour and pecans; set aside. Combine butter and eggs, mix well. Stir into flour mixture. Fill greased and floured miniature muffin tins about 2/3 full. Bake at 350 degrees for 20-25 minutes, or until muffins test done. Remove muffins from tins immediately and cool on wire racks. Makes 2½ dozen.

From Gina.

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½ cup (1 stick) unsalted butter
2 ounces (2 squares) unsweetened chocolate
1 cup granulated sugar
½ tsp pure vanilla extract
2 large eggs
½ cup plus 2 tbsp all-purpose flour
pinch of salt
½ cup walnuts, chopped into medium-sized pieces

Preheat oven to 350 degrees, with oven rack in bottom third of oven. Line an 8-inch square baking pan with foil, shiny side up. Lightly grease the foil with melted butter or nonstick spray. Set the pan aside.
Place ½ cup butter and the chocolate in a medium-sized, heavy-bottom saucepan; warm over very low heat, stirring until the mixture is melted and smooth. Remove the pan from heat and allow chocolate mixture to cool for about 3 minutes. Stir in sugar and vanilla, then add the eggs, one at a time, mixing thoroughly after each addition. Add the flour and salt and stir until just incorporated. Stir in the walnuts. Pour the batter evenly into the lined pan.
Bake for 20-25 minutes, or until a wooden toothpick inserted in the center comes out clean. It's better to err on the side of underbaking, rather than overbaking.
Place the pan on a rack and allow it to rest until it is cool to the touch. Carefully lift the foil-wrapped brownies out of the pan and onto a cutting board. Cool completely. Using a thin, sharp knife, cut into 16 squares. Store in the pan in which they were baked or individually wrapped in a cookie jar.
Yield: 16 brownies. Per brownie: 173 calories, 17g carbs, 2g protein, 11g fat, 42 mg cholesterol.

From Sue. "If you like thick, chewy brownies, try these!"
Source: Cookie Jar Cookbook by Steffi Berne.


½ cup heavy cream
1½ tbsp crushed star anise (about 8 whole star anise)
8 oz fine-quality bittersweet chocolate (not unsweetened)
1 tbsp Cognac
1½ cups unsweetened cocoa powder

Bring cream to a boil with star anise in a small heavy saucepan, then remove from heat and let stand 15 minutes. Finely grind bittersweet chocolate in a food processor and transfer to a bowl. Return cream to a simmer, then remove from heat and stir in Cognac. Pour cream mixture through a fine sieve onto chocolate and whisk until chocolate is melted and ganache is smooth. Pour ganache into an 8x4 inch loaf pan lined with plastic wrap, smoothing top. Chill uncovered until firm (about 4 hours).

Loosen edges of ganache with a sharp knife and invert onto cutting surface. Remove plastic wrap, and cut ganache into 40 squares. Dust your palms with cocoa and roll each piece of ganache between them to form a ball. Put cocoa powder in a bowl and drop ball into bowl, turning to cover completely. Lift truffle with fork and transfer to plate. Chill truffles, covered until ready to serve. Truffles keep for one week, covered and chilled.

From Tom. "Star anise can be found in specialty stores and Asian market places."


1½ cups all-purpose flour
1½ tsp baking powder
1½ tsp orange rind, grated
1½ tsp lemon rind, grated
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1/8 tsp ground cloves
¾ cup light brown sugar, firmly packed
¼ cup unsalted butter, at room temperature
4 large eggs
¼ cup apple cider or apple juice or orange juice
¼ cup brandy
½ cup raisins
½ cup currants
1/3 cup maraschino cherries, halved
1/3 cup crystallized pineapple, chopped
¼ cup dried cranberries
¼ cup dried apricots, julienned
¼ cup dates, chopped
½ cup carrot, grated
1/3 cup slivered almonds or chopped pecans

1. Grease a 1½ quart steamed pudding container.
2. Sift the together the flour, baking powder, cinnamon, nutmeg, ground ginger, and ground cloves.
3. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy.
4. Add the eggs, one at a time. Beat well after each addition.
5. Stir the grated orange and lemon rind into the egg and butter mixture.
6. Fold in 1/3 of the flour mixture, then the apple cider. Fold in another 1/3 of the flour mixture, then the brandy. Then fold in the remaining flour mixture.
7. Stir in the raisins, currants, maraschino cherries, crystallized pineapple, dried apricots, carrot, dates, dried cranberries and slivered almonds or chopped pecans.
8. Spoon the batter evenly into the prepared pudding container. Seal with lid or a piece of foil secured with a rubber band or some cooking twine.
9. Place a folded tea towel on the bottom of a large heavy based saucepan. Place the pudding container on the towel. Pour boiling water into the saucepan until the water is halfway up the side of the pudding container.
10. Cover and cook over a low heat for 2 to 2½ hours or until a cake tester inserted in the centre comes out clean. Check the water level during the cooking process. Add extra boiling water as needed.
11. Remove pudding container from saucepan and place of rack to cool for 10 minutes. Then, carefully loosen side of pudding and invert the pudding onto a serving plate. Serve immediately.

From Gina: "If you are wondering where you can purchase a plum pudding mold, I've seen them for sale on eBay. If you're looking for a new mold, I've seen them on Martha Stewart's Web site, too."


1 graham cracker crust
4 ounces cream cheese, softened
1 tbsp milk
1 tbsp sugar
1 ½ cups thawed Cool Whip®
1 cup cold milk
2 pkgs (4-serving size) JELL-O® vanilla flavor instant pudding & pie filling
1 can (16 ounces) pumpkin
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator. Makes 8 servings.

From Jeannine.


3 cups white sugar, granulated
2 cups cream (we use Half&Half)
1 cup butter (can use ½ margarine / ½ butter)
1 tsp vanilla
1 cup golden Karo® syrup (Light Karo is o.k.)
1 lb. walnuts (we use pecans)

Boil butter, syrup, sugar and cream. Boil steadily stirring all the time until it reaches 238 degrees for soft caramels or until 242 degrees for firm caramels. Add vanilla and pour into a well buttered 12x17" jelly roll pan over the chopped nuts. When cool, cut into squares and wrap in wax paper. (Depending upon size, you'll probably need 75 square sheets of wax paper cut.)

From Aunt Jane.


2½ cups granulated sugar
½ cup light Karo® syrup
½ cup water
2 egg whites
1 tsp vanilla

Beat egg whites until stiff. Boil sugar, Karo syrup and water until mixture reaches 236 degrees. Slowly pour one half of mixture over stiffly beaten egg whites. Return remaining mixture to heat and boil until it reaches 270 degrees. Pour over beaten mixture in bowl and continue beating until it loses gloss, adding vanilla near end of beating the mixture.

From Aunt Jane. "Do not attempt to make this on a humid day. This recipe has been a fail-proof one for me."


¾ cup shortening
1 cup sugar
¼ cup Brer Rabbit® molasses
1 egg
2 tsp. baking soda
2 cups flour
½ tsp. cloves
½ tsp. ginger
1 tsp. cinnamon
½ tsp. salt

Melt shortening over low heat. Remove from heat and let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt; add to first mixture. Mix well. Chill. Form in one-inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart. Bake in moderately hot oven, 375 degrees for 8-10 minutes. DO NOT OVERBAKE.

From Nancy: These smell and taste great. The recipe is from my mom, Amy Culver, from years ago.


1 pkg. spice cake mix
1/3 cup vegetable oil
1 can (15 oz.) pumpkin
1/3 cup water
3 large eggs
1 container of prepared cream cheese frosting

Blend cake mix, pumpkin, eggs, oil and water in mixing bowl until moistened. Beat on medium speed for two minutes. Bake in cupcake papers at 350 degrees for 16-20 minutes. Frost when cool.

From Cheryl: "I like this recipe because it is SOOO simple and fast...."


¾ cup flour
2/3 cup pumpkin
½ tsp cinnamon
1 cup sugar
1 tsp baking soda
3 eggs
½ cup chopped nuts

Combine all except nuts and mix well. Grease a jelly roll pan. Place wax paper in pan and grease paper. Pour mixture into pan and sprinkle with nuts. Bake 15 minutes @ 375 degrees. Have a towel larger than the cake. Cover towel with powdered sugar. Turn cake out on towel, remove wax paper, and cover cake with powdered sugar. Roll cake up (with towel) and cool for one hour.

FILLING 8 oz softened cream cheese
1 cup powdered sugar
1 tsp vanilla
2 tbsp butter

Mix well. Unroll cake. Spread with filling. Roll cake up (without towel), wrap in plastic wrap and aluminum foil. Chill at least one hour.

From Sue. "I got this recipe from a long-lost friend, Sharyl. It's a guaranteed hit for any occasion!"


30 pitted prunes, cut into quarters
1/3 cup brandy
1 cup unsalted butter, room temp.
1 cup packed dark brown sugar
1 cup granulated sugar
4 eggs
3¼ cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
1¼ cups buttermilk
1 tsp vanilla extract

½ cup unsalted butter
8 oz. cream cheese, room temp
1 tsp vanilla extract
4 cups confectioners' sugar
1 tbsp grated lemon zest
fresh lemon juice

CAKE: Place the prunes in a medium-size saucepan. Add the brandy and enough water to cover by 1/2 inch. Simmer the prunes until plump and tender, about 20 minutes.

Preheat oven to 350. Butter and flour two 9-inch cake pans. Cream the butter and the sugars in a large mixer bowl. Add the eggs, one at a time, beating well after each addition.

Sift flour, baking powder, baking soda, spices and salt together. Drain the prunes, reserving ½ cup of the cooking liquid. Add the flour mixture alternately with the buttermilk and prune cooking liquid to the butter mixture, beating well after each addition. Beat in the vanilla and stir in the prunes.

Pour the batter into the prepared pans. Bake until cake springs back when lightly touched in the center, 35-40 minutes. Let cool 10 minutes. Invert onto wire racks and cool completely.

FROSTING: Beat the butter, cream cheese, and vanilla until smooth. Gradually beat in the confectioners' sugar. Add the lemon zest and beat until blended. Beat in a few drops of lemon juice if the frosting is too thick.

Frost the layers, side and top of the cake. Use any extra frosting to pipe a decorative design on the cake, if desired.

Refrigerate until cold. Remove from refrigerator 30 minutes before serving. Garnish with lemon zest or whole poached prunes.

From Kathy.
Source: The Silver Palate Cookbook©

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