- Hello Dollies (I’ll try and get the recipe up soon)
- Molasses cookies
- Candy eyeballs (just cause it’s fall)
- Hot chocolate and cider mixes
- Popcorn packets
- Candy (three different kinds)
Part of school for me was to pick a challenging recipe, predict how it was going to turn out, make it and then write an essay on it. I picked Smörgåstårta, a Swedish sandwich cake. I think it was the name that mostly made me pick this recipe, but I’m so glad I did. Smoked salmon was way too expensive and I didn’t even want to know how much the herring or kippers would be, so I researched the recipe more and found that I could use any meat I chose. Ham was my meat of choice and combined with a mild mustard sauce, cream cheese frosting, Swiss cheese and vegetables, it was delicious.
1 1/2 tablespoons yeast
2 cups water, heated to 99 degrees
2 teaspoons salt
1 teaspoon dark syrup
2 teaspoons cooking oil
1 1/4 cups whole weak flour
4 -5 cups all-purpose flour
cheddar cheese (or cheese of choice), grated
1/2 cup mayonnaise
1/4 cup heavy cream
Cream Cheese Mixture
10 1/2 ounces cream cheese
1 1/4 cups sour cream
1 teaspoon salt
1/2 teaspoon white pepper (I used black)
1 1/2 tablespoons sugar
1 1/2 tablespoons dijon mustard
1 1/2 tablespoons yellow mustard
1/2 cup oil
Toppings of choice
hard boiled eggs
extra meat of choice
parsley or cilantro
Anything else 🙂
Dissolve yeast in water. Add salt, syrup, oil and whole wheat flour. Mix in white flour
knead for 6-8 minutes. Cover and let rise for 45 minutes.
Remove dough from bowl and form into round cake. Let rise in greased pan (ideally springform) Cover and
let rise for another 45 minutes. Bake at 400 for abut 35 minutes
In a blender, mix cheese, mayonnaise and cream until smooth.
Mix cream cheese and sour cream. Season with salt and pepper.
Mix sugar, mustards, salt and oil.
Slice bread lengthwise into three layers. Place first layer on serving plate and sprinkle with water. Spread
with cheese mousse and cover with a thin layer of cucumbers and cheese slices. Press the next layer down.
Moisten with water. Spread with butter the cover with ham and drizzle mustard sauce over. Add shredded
lettuce. Press on top layer. Frost with cream cheese frosting.
Garnish with veggies, fruit, cheese, meat, or anything else!
1 cup brown sugar
1/2 cup butter, softened
1/4 cup shortening
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Cream brown sugar, butter and shortening. Add molasses and egg.
Combine flour, baking soda, cinnamon, ginger, cloves and salt. Add to wet ingredients.
Chill for an hour. Roll into 1 inch balls and roll coarse sugar.
Put on ungreased cookie sheet two inches apart and bake at 375 for 10-11 minutes or until set.
Let set for a couple minutes before transferring to a cooling rack.
16 ounces pasta of choice
3 cans of Nalley chili
1 1/2 cups grated cheddar cheese
1/4 cup sour cream
Cook pasta to al dante. Heat chili. Drain pasta and mix in chili, cheese and sour cream.
Notes: we used three different kinds of chili,one thick, one original and one jalapeno and it gives the mac a little bit of a kick.
2 bunches spinach
1 red onion, thinly sliced
10 slices bacon, fried and crumbled
1/2 cup Parmesan cheese, shredded
6 hard boiled eggs, sliced
craisins , optional
1 cup oil
1/4 cup red wine vinegar
3/4 cup brown sugar (or less)
2 tablespoons Worcestershire sauce or Yoshida’s
1 small onion, finely chopped
2 tablespoons minced garlic
Salt and pepper to taste
Mix dressing ingredients and let meld in fridge.
Mix salad ingredients. Pour sauce over. Toss to coat and serve.
-Basil Strawberry: spinach with onions, basil, strawberries and chicken
6 ounces cream cheese, softened
4 tablespoons butter, softened
4 teaspoons lemon juice
3 cups powdered sugar
Blend cream cheese, butter and lemon juice until smooth.
Beat in sugar, a little at a time.
Chill 30 minutes.
1 cup butter
1 1/2 teaspoons vanilla or 1/2 tsp. lemon extract
4 1/2 cups powdered sugar
4 tablespoons or more milk
Beat butter until smooth. Add half of sugar and half of the wet ingredients. Mix until smooth. Add remaining
sugar and liquids and beat until smooth.
Basic Sweet Dough:
1 cup milk
1 1/4 cups water
2 Tablespoons yeast
1/2 cup sugar
2 cups flour
2 teaspoons salt
4 tablespoons butter, melted
6 cups flour
3 cups brown sugar
4 1/2 tablespoons cinnamon
1 cup butter
Mix water and milk. Heat to 110 degrees. Add yeast, sugar and 2 cups flour. Mix till thoroughly combined.
Cover and let sponge for 35-45 minutes covered..
Add salt, butter and eggs. Stir.
Mix in remaining flour 1/2 cup at a time until it cleans the side of the bowl. Knead 6-8 minutes.
Let rise till doubled (apx. 45 minutes).
Punch down and divide into quarters.
Working with one quarter at a time, roll into a 1/4 inch thick rectangle, apx 10.5 inches wide.
Mix together filling ingredients until they form a thick paste (use pastry blender or hand mixer). Or mix brown sugar and cinnamon together. Spread on butter and then spread sugar mixture. Spread one third of filling on dough, spreading right to edges.
Roll dough tightly. Pinch seam. Using dental floss, cut into 1 1/2 inch wide pieces. Place, pretty side up on a greased round cake pan.
Repeat with other two sections of dough and filling.
Cover and let rise 30 – 45 minutes.
Bake at 350 degrees for 20-25 minutes.
To bake in morning, complete through till ready to put in oven. Cover with plastic wrap and place in fridge. In the morning, let pans set at room temperature for 30 minutes. Bake as usual.
To serve, invert onto plate and frost. These really need milk with them.
2 teaspoons olive oil
1 1/2 pounds Italian sausage (I used grounds sausage)
3 cups onions, chopped
4 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28 ounces) can diced tomatoes
2 bay leaves
6 cups chicken stock
8 ounces pasta (I like penne)
fresh basil (optional)
mushrooms, chopped (optional)
1/2 cup basic leaves , chopped
8 ounces ricotta cheese
1/2 cup Parmesan cheese
1/4 teaspoon salt
mozzarella cheese, grated
meatballs (cooked and quartered) (optional, I’ve done this soup more times without that with)
Heat oil in large pot. Add sausage and cook until brown. Add onions and cook until softened. Add garlic,
oregano, red pepper flakes an fresh basil (if using). Add tomato paste and cook until tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, mushrooms (if using), meatballs (if using) and chicken stock. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked past and cook until done.
While pasta is cooking, mix together basil, ricotta, Parmesan, salt and pepper together.
Serve topped with mozzarella cheese and yummy cheese mixture.
Notes: cook pasta separately if planning on serving hours later.