Sections

Weather Forecast

Close
Advertisement

Eating Well: Readers share 'favorites' from personal family files

Email

Each year we publish our annual "Treats Treasures & Traditions" Cookbook for which our readers so generously share their favorite recipes. We had a really large outpouring this year and consequently were unable to print all of the submitted recipes in our 2010 cookbook.

Advertisement

On that note, we thought it appropriate to highlight some of these family favorites we weren't able to feature, along with the names of those who submitted them, as an added 'recipe bonus' to our readership.

This week's recipes fall under the appetizer and bread categories. Other recipes in additional categories will be previewed in future weeks.

We hope you enjoy!

FREEZER BREAD & BUTTER PICKLES

7 cups sliced cucumbers

1 cup sliced onion

2 scant tsp. salt

2 cups granulated sugar

1 tsp. celery seed

1 tsp. mustard seed

1 cup white vinegar

Place cucumbers, onion and salt in bowl. Heat vinegar, celery seed, mustard seed and sugar until all sugar is dissolved. Pour over cucumber mixture. Let stand overnight (24 hours). Place in freezer containers and freeze

Judy Cofell, West Fargo

BAKED MUSHROOMS

1/2 pound butter

1/2 tsp. Italian seasoning

1/2 tsp. pepper

6 tsp. Parmesan cheese

1/2 tsp. garlic powder

3 tsp. dried parsley

2 pounds mushrooms, cleaned and if large, cut in half

Melt butter in 9x13" pan and add all the other ingredients. Bake uncovered at 350 degrees for 20 minutes.

Judy Cofell, West Fargo

BEET PICKLES

2 cups granulated sugar

2 cups water

2 cups vinegar

1 tbsp. pickling spice

Cook beets until done. Cool and skin. Put in large kettle with water, vinegar, sugar and spices. Simmer 15 minutes. Pack in hot jars and seal. Very good!!

Judy Cofell, West Fargo

CARAMEL APPLE DIP

8 ounces cream cheese

1/3 cup brown sugar

1 tsp. Watkins vanilla

1/2 tsp. Watkins Caramel Extract

Mix all ingredients together with a mixer. Serve with apples. It is also good on bagels.

Kathy Vorwerk, Independent Watkins Associate

CINNAMON SUGAR PECANS

1 egg white

2 cups pecan halves

1/2 cup granulated sugar

1 tsp. ground cinnamon

Preheat oven to 250 degrees and spray or lightly grease a cookie sheet. In a small bowl whisk egg white until foamy. In a large bowl; toss the pecans with the egg white, sugar and cinnamon, then spread the nuts in a single layer on the cookie sheet. Bake in the center of the oven for 15 minutes. Stir and bake for another 30 minutes; stirring once or until the nuts are dry and crisp. Spread pecans in a single layer to cool. Makes 2 1/2 cups. You may want to double this recipe, give half away as a gift and save some for yourself.

Rosemary Heise, West Fargo

CRANBERRY MUFFINS

1 1/2 tbsp. butter

1/2 cup sugar

1 egg

1 cup flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup cream

1 1/2 cups cranberries, cut in half

Mix in order given. Put in cupcake liners or greased muffin pan. Bake at 350 degrees for 18-22 minutes, or until done. Makes 12 large muffins.

Topping:

1/2 cup cream

1/2 stick butter

1 cup sugar

Bring to a boil, add 1/2 tsp. vanilla and serve hot over muffins. Makes a very nice dessert.

Sharon Jadrny, Moorhead

DUTCH APPLE BREAD

1/2 cup butter, softened

1 cup sugar

2 eggs

1 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/3 cup buttermilk

1 cup apple, chopped & peeled

1/3 cup walnuts, chopped

Topping:

1/3 cup all-purpose flour

2 tbsp. granulated sugar

2 tbsp. brown sugar

1/2 tsp. cinnamon

3 tbsp. butter

Cream butter and sugar, beat in eggs and vanilla. Combine flour, soda and salt in another bowl. Stir into creamed mixture alternately with milk. Fold in apples and nuts and pour into greased 9"x5" loaf pan.

Topping: Combine flour, sugars and cinnamon, cut in butter until crumbly. Sprinkle over loaf batter. Bake at 350 degrees for 55 minutes or until bread tests done in the center. Cool 10 minutes then remove from pan.

Shannon Olson, Fargo

LEFSE

10 pounds white potatoes

1/2 cup evaporated milk or cream

2 tsp. salt

2 tsp. granulated sugar

1 /4 to 1/2 cup of real butter

White bread flour (Pillsbury)

Peel, cube and boil potatoes in unsalted water until soft. Drain water and rice potatoes using a ricer. Add salt, sugar, butter and cream to potatoes and mash well. Cool by keeping in the refrigerator over night, leaving uncovered. "Add flour to potato mixture (about 1/4 cup mixture - small ball size) until it feels right." Fry on heated grill at 400 degrees. Makes about 50 sheets.

Rosemary Heise, West Fargo

INSTANT POTATO LEFSE

5 cups boiling water

1 1/2 sticks margarine or butter

3 tbsp. granulated sugar

2 tsp. salt

8 cups potato flakes (Idaho Buds or Hungry Jack)

1 cup Carnation milk, or cream

Put margarine, sugar and salt into boiling water and let dissolve. Pour over potato flakes. Add one cup milk or cream and mix. Refrigerate over night. Add 2 cups of flour (use Pillsbury Bread Flour) before rolling out and fry on hot grill. Makes about 25 sheets.

(I enjoy making the above recipes. It is a tradition for the Heise family during the holidays.)

Rosemary Heise, West Fargo

NEVER FAIL DOUGHNUTS

1 1/2 cups granulated sugar

3 eggs

1 cup sour cream

1 tsp. baking soda, dissolved in sour cream

1 1/2 cups sour milk

1 tsp. salt

1 tsp. nutmeg

2 tsp. baking powder

Mix above ingredients and enough flour to make a stiff batter. Roll, cut and fry. If using a doughnut maker, use 4 1/2 cups flour.

Rosemary Heise, West Fargo

Advertisement
Advertisement
Advertisement