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Chocolate Chip Cookies | Zucchhini Doughnuts | Crock Pot Baked Beans | Peanut Butter Easter Eggs |
PB & J Sandwich | Oatmeal Muffins | "Get the Kids to Eat Their Carrots" Salad
Recipe: Chocolate Chip Cookies
Submitted By: Kelli Barnaal
Explanation: My grandma, Lillian Barnaal, made great chocolate chip
cookies. This is the recipe that we still use today.
Ingredients:
1 cup shortening
1/2 tsp. salt
1 cup white sugar
1/2 cup brown sugar
1 tsp. soda
2 1/2 cups flour
1 - 6 oz. package chocolate chips
2 tbsp. warm water
1 tsp. vanilla
2 beaten eggs
Directions:
Cream shortening and sugar together until light and
fluffy. Stir in beaten eggs and vanilla. Add soda to
warm water and stir until dissolved. Add to first
mixture. Stir in flour and salt. Fold in chips.
Bake 10 minutes at 350 degrees.
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Recipe: Zucchini Doughnuts
Submitted by: Kelli Barnaal
Explanation: This recipe was created by Edith Barnaal. She made
these doughnuts for our family during one of our
visits to the farm when I was a little girl.
These are very good doughtnuts! And a great way to
use up that zucchini that you froze last summer!
Ingredients
1 cup grated zucchini, cooked
1/2 cup buttermilk
Put in belnder and liquidize. Continue blending and
add:
1 large egg
2/3 cup sugar
1 Tbsp. cornstarch
Pour blended ingredients into a bowl and add:
1 tsp baking powder
1/2 tsp. soda
2 tbsp. oil
2 cups folur
1/3 tsp. salt
1 tsp. nutmeg or vanilla or both
Stir only until mixed. Pour into doughnut maker and
fry in 3 inches of oil. Do not overheat. Turn
doughnuts immediately and keep turning until a medium
brown.
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Get out your crock pots, everyone, and try out this recipe from Judy.
Recipe: Crock Pot Baked Beans
Submitted By: Judy Barnaal
Ingredients:
1 1/2# navy beans - washed and sorted
1 medium onion chopped
1 cup catsup
1 cup brown sugar - we prefer the dark
1 cup water
2 tsp dry mustard
2 Tbsp dark molasses
1 tsp salt
1/3 # ham or bacon cut into chunks
Directions:
Par boil beans in water about 45 minutes, let stand covered for 1 hour.
Drain well. Mix beans and the sauce and bacon and put in crock pot.
Start on high for 2 hours, then low about 5 to 6 hours until done. Stir
about 3 times while cooking. If the beans appear dry, add some more
water.
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Thank you to Sonja for submitting this Easter-time recipe.
Recipe: Peanut Butter Marshmallow Eggs
Submitted By: Sonja Barnaal
Ingredients:
1 1/2 cups butter or margarine, softened
1 cup peanut butter
1 3/4 cup marshmallow cream
2 tsp. vanilla
1 3/4 lb. any chocolate flavored compound coating, melted
Directions:
Cream butter and 2 cups powdered sugar in large bowl until light & fluffy.
Add peanut butter, marshmallow creme and vanilla; blend well.
Gradually add remaining powdered sugar; mix to consistency that can be easily handled.
Form into egg shapes. Dip eggs in melted chocolate let stand until firm.
Makes approx. 80 eggs.
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Recipe: P & J Sandwich
Submitted by: Kari Yearous
Explanation:
This is an old favorite of my brother, Hans. This sandwich is best made
during commercial breaks during M*A*S*H. The preferred technique is to dash into the
kitchen and grab all the ingredients and throw them onto the counter. Once the sandwich is complete,
dash back to the television, leaving all the ingredients in their state of disarray.
Ingredients:
2 slices of bread
jam or jelly
peanut butter
Directions:
Put desired amounts of peanut butter and jelly on slices of bread, slap bread together, and run! The
commercial break is almost over! Go go GO!
Recipe: Oatmeal Muffins
Submitted by: Doris Barnaal
Background:
Growing up, these oatmeal muffins were my favorite. They still are! I have tried dozens of other muffin recipes, but these to me are muffin perfection. The combination of oatmeal and buttermilk produce a moist, tender, and delicately flavored muffin. I always make a double batch; they keep nicely for 1-2 days at room temperature or can be refrigerated or frozen and reheated in the microwave.
Soak together 5-10 minutes:
1 cup quick oatmeal
1 cup buttermilk
Add and stir together:
1/3 cup cooking oil
½ cup packed brown sugar
1 egg
In a separate bowl, sift or stir together with spoon:
1 cup flour
1 tsp. baking powder
½ tsp. soda
1 tsp. salt
Add dry ingredients to liquid mixture; mix lightly, just enough so flour is absorbed.
Fill greased muffin cups 2/3 full. (Do not use cupcake papers, this tends to dry out the muffins.) Bake at 375°- 400° about 18-20 minutes until golden brown (depending on your oven). Remove from tins and cool on wire rack.
Note: If you check the original recipe you will note that I have made some "modern" adjustments with both the ingredients (reducing the soaking time and substituting oil for shortening/butter), and the method (taking as many shortcuts as possible!).
More background:
This recipe is from the first edition (1950) of Betty Crocker's Picture Cook Book which was my mother's "Kitchen Bible." My mother, Irma Hoeft, was a devoted follower of Betty Crocker, the icon of Minneapolis-based General Mills. The sketch below appears in the introduction to the Quick Bread section of this cookbook.
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Recipe: "Get the Kids to Eat their Carrots" Jello Salad
(Secrets of a mother revealed)
Submitted by: Doris Barnaal
Background:
Vegetables were never on the favorite food list of Erik, Hans, and Kari and their dislike of them was a cause of concern. After all, mom's, among other supervisory roles, must see to it that their families get the proper nutrition. So, whenever this mom could find a way to camouflage or smuggle in a veggie, it was worth trying. Such was the case with this recipe.
The dominant flavors and colorful appearance of this gelatin salad seemed to confuse the senses of the younger Barnaals. Alas, the vegetable antennas were desensitized by this grand blend of jello with its artificial flavors and colors and sugar, and the pleasing qualities of pineapple which always wins friends and influences the skeptical. Hence it was possible to include carrots in a meal without the anti-vegetable sneers. The recipe, too, had the potential of being able to accommodate extra carrots! At least some extra carrots. It occasionally happened that a wave of overzealous behavior caused as much as two times the suggested measure of carrots to creep into the mixture. The antennas came up and cries of deception and trickery followed. Does anyone remember?
This recipe is from the 1958 edition of Better Homes & Gardens Salad Book. For the record, the original name of this recipe is Sunshine Salad. No doubt it is named for its bright color, but for this mom it brought sunshine to her heart knowing the veggie-haters in the family were finally getting their "carrot vitamins." This gelatin salad, besides passing the nutrition test, has proved to be a good accompaniment to a picnic or potluck meal.
Ingredients:
1 package lemon or orange jello (orange provides better camouflage)
1 cup hot water
14½ oz. can crushed pineapple
1 tbsp. vinegar
¼ tsp. salt
1 cup grated carrot (more if you like!)
Directions:
Dissolve gelatin in hot water. Drain pineapple, reserving syrup. Add water to make
1 cup; add to gelatin, with vinegar and salt. Chill until partially set. Stir in carrots and pineapple. Chill till firm.
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