Tuesday, July 22, 2008

Coconut Pecan Frosting for German Chocolate Cake

For years I thought my Mom's recipe for German Chocolate Cake frosting was a family specialty. Turns out it's from the Lion House Cookbook (the original one, page 83). Be careful with the egg yolks. The first three I put in got scrambled immediately because I had the heat turned up too high. Yuck. (I used a boxed cake, btw.)

3 egg yolks
1 c. sugar
1 c. evaporated milk
1/2 c. butter or margarine
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans

Combine egg yolks, sugar, milk, butter, and vanilla. Cook and stir over medium heat until thickened (about 10 minutes). Add coconut and pecans. Stir vigorously until it's thick enough to spread. Makes 3 cups.

Monday, July 21, 2008

Oatmeal Cookie Bars

These came with a family home evening packet from Primary yesterday. The kids balked at the raisins but they loved this cookie! I'm convinced that it is the recipe for the amazing cookies at the Hines Mansion Bed and Breakfast. Close enough!

1 cup butter
1 cup sugar
1 cup brown sugar (oh! this is why the kids liked it so much!)
2 eggs
2 tsp vanilla
2 cups flour
2 cups oats
1/2 tsp salt
1 tsp baking powder
1 cup coconut
2 cups raisins

Blend butter and sugars until smooth (You could probably get away with only half of all that sugar) Add eggs and vanilla and mix well. Add all remaining ingredients except raisins and coconut. Mix well again. Add raisins and coconut. Spread evenly on a greased cookie sheet. Bake for 15 minutes at 350 degrees. Drop cookies would probably be 10 minutes at 350.

Monday, July 7, 2008

Enchiladas & Sauce

I noticed a few weeks ago that this is a dish I can make without the recipe, so I thought I'd write it down. For posterity, you know.

5 T. vegetable oil (approximately)
4 T. flour (approximately)
1 tsp. cumin
2 tsp. chili powder
24 oz. + 14.5 oz. Hunt's tomato sauce

Pour oil into a large sauce pan over medium high heat. Add flour one tablespoon at a time and whisk as you add it. When the mixture is smooth, shake in the cumin and chili powder and continue whisking. Let it bubble for just a minute or two. Take the sauce pan off the heat and add the tomato sauce. Put the sauce pan back on the burner and stir until it's completely combined. Turn heat to low while you assemble the enchiladas.

10 flour tortillas
1 lb. hamburger
1 pkg. taco seasoning
1/4 c. chopped onion (optional)
3 c. cheese (cheddar, monterey jack, colby jack, whatever)

Brown hamburger, add onion when meat is almost done, drain the fat. Mix taco seasoning in a 1/4 cup of water, then add to the hamburger and simmer for five minutes. Put about a 1/4 cup of meat and a small hand full of cheese down the middle of each tortilla, then roll them up (leave the short ends open, don't tuck them in). In a 9x13-inch casserole dish, pour 1/2 a cup of sauce. Place the enchiladas, seam side down, in the dish on top of the sauce. Once the dish is full of enchiladas, cover them completely with sauce, then sprinkle with cheese. Bake at 350 degrees for 30 minutes. (We like having these with Spanish Rice. I usually just use Rice-a-Roni's version. Lazy.)

Friday, July 4, 2008

The purloined recipe.

i am stealing these recipes from the mission tortilla strips bag. i have been getting these chips for three years now and these same recipes have been on the bag. i have wanted to try them for three years and, for some reason, have not tried them, even though i usually have all the ingredients. also, we are on the road right now and i don't want to drag an empty bag of chips across the country trying to save the recipes. thank heaven for modern technology.

Black Bean & Roasted Red Pepper Dip
1 package (1 oz.) Lawry's Taco Spices & Seasonings
1 can (15 oz.) black beans, rinsed and drained
1 jar (7 oz.) roasted red peppers, drained
1 package (12 oz.) light cream cheese
1 T. chopped cilantro
1-2 tsp. lime juice
Garnishes: chopped tomato and fresh cilantro
In food processor combine all ingredients except garnishes; mix thoroughly. Serve with chips and raw veggies.
makes 2 C.

South of the Border Guacamole Dip
2 large ripe avocadoes
1 med. tomato, chopped
1 green onion, chopped
2 green chile peppers, seeded and chopped
1/8 tsp. black pepper
3 T. lemon juice
Chop avocados coarsely and mash until smooth. Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir. Cover tightly with plastic wrap until ready to serve. Serve with chips.

Picante Queso Dip
4 green onions
1 can (4 oz.) green chiles, diced and drained
2 med. tomatoes, chopped
Bottle hot pepper sauce, to taste
1 1/2 C. shredded Monterey Jack cheese
1 1/2 C. shredded cheddar cheese
1 T. butter
Saute onions in butter. Stir in Chiles and tomato. Add hot pepper sauce. Simmer uncovered. Stir in cheeses until melted. Serve with chips.