Recipes from SMP

Breakfast Biscuits:
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk

Preheat oven to 425 degrees.  In a large bowl, mix together the flour, baking powder, salt and sugar.  Cut in the shortening until the mixture resembles course meal.  Gradually stir in the milk until the dough starts to pull away from the sides of the bowl.

Turn out the dough onto a floured surface and knead 15 to 20 times.  Pat or roll dough out to 1" thick and cut with biscuit cutter or juice glass dipped in flour.  Repeat until all the dough is used.  Remove excess flour from biscuits before placing them on an ungreased baking sheet approximately 1" apart.

Bake 13 to 15 minutes until the tops are a golden brown.

Note: since Rose is making this for the Carlucci family, mainly the Carlucci boys she quadruples the recipe.  Good thing she has a KitchenAid mixer.

Breakfast Casserole:
6 slices slightly stale bread

1 lb. Sausage (I prefer Bob Evans Savory Sage)

1 package hash browns (I prefer Ore-Ida Diced hash browns)

1 medium onion diced

1 green pepper diced

Mushrooms (optional)

2 cups cheddar cheese

Egg-beaters

Preheat oven to 350 degrees. 

In a large skillet cook sausage, hash browns and onions until sausage is browned.  (I prefer cooking them together so the hash browns absorb the flavor of the sausage and you don’t have to add additional butter to cook the hash browns.)  Turn heat off and stir in green peppers and mushrooms (if desired).

Butter both sides of the bread and place on the bottom of a 9 x 13 casserole dish.  Spoon ½ of the sausage mix on top, then 1 cup of cheese then the remainder of the sausage mix and the cheese.  (Do not press mixture down, you need it ‘loose’ so the egg flows between.)  Add Egg-beaters until it’s about ½ inch from the top. 

Bake 45-55 minutes until toothpick inserted in the middle comes out clean.

Note:  When we have company, I use green/red/yellow peppers to add color.

          I don’t add salt/pepper, preferring to use the Savory Sage sausage for seasoning.

          You can also use shredded hash browns or tater tots.  If you’d prefer more potatoes/less egg, use 2 packs of potatoes.

          If you don’t want to use Egg-beaters, scramble together 8 eggs and 1 cup milk, may take one or two more eggs, to                         make sure the sausage and cheese are covered.

Carol's Meatloaf:
1.5 lbs. ground beef

1 lb. Savory sage sausage

2 eggs

1 ½ cups bread crumbs

1 cup milk

1 large onion chopped

½ bell pepper chopped

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

Glaze:

1 cup ketchup

4 tablespoons firmly packed brown sugar

3 tablespoons Dijon mustard

1 tablespoon apple cider vinegar (optional)

Preheat oven to 350 degrees.

In a large bowl, mix ingredients together but do not overmix.  Shape into a loaf and place in lightly greased large roasting pan.

In a small bowl, mix glaze ingredients together and pour over meatloaf.

Cover meatloaf with foil, (loosely tented) and bake for 45 minutes.  Remove foil and bake an additional 15 minutes.

Cinnamon Rolls:
2 cups milk (heated approximately 1     
minute in microwave) 
1/2 cup warm water (110 degrees F.)
2 teaspoons pure vanilla extract
1 cup butter, room temperature
4 eggs, room temperature and beaten
1 teaspoon salt
1 cup granulated sugar
10 cups bread flour
6 teaspoons instant active dry yeast

In a large bowl (I use a 5-qt KitchenAid stand mixer with a dough hook), combine the ingredients in the order given until a soft dough forms.  The dough should form a nice elastic ball, slightly tacky to the touch.  If the dough is too moist, add flour a tablespoon at a time.  If the dough is too dry, add warm water a tablespoon at a time.

Place the dough on a lightly floured surface and knead until elastic, approximately 10 minutes. Place in a large buttered bowl, cover with plastic wrap and let rise until double in size.

Butter two 13 x 9x 2 baking pans, and set aside.

After dough has risen, divide in two and roll out each piece into two 15 x 24 inch rectangles.


Cinnamon Filling:

1 1/2 cups butter, melted or softened
3 cups firmly-packed brown sugar
6 tablespoons ground cinnamon
2 cups chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).  Divide the butter and brown sugar/cinnamon mixture in two. 

Brush the softened butter over the dough with a rubber spatula.  Sprinkle the brown sugar/cinnamon (and nuts) over the butter, making sure to spread evenly to ¼” from edge.  Starting with long edge, roll up dough loosely, when finished pinch seams to seal.  Be sure to do a loose roll, rolling too tightly will cause the center to pop up while baking.  Repeat with second rectangle.   

Using a sharp knife, lightly mark the roll into 2-inch sections, then cut.  Each roll should yield 12 cinnamon rolls.  Place cut side up in prepared baking pan, flattening them slightly.  Be sure to leave ample room for them to rise, there should be four rows with three cinnamon rolls in each. 

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown.  Remove from oven and let cool slightly before frosting.


Cream Cheese Frosting
6 ounces cream cheese, room temperature
3/4 cup butter, room temperature
3 cup powdered (confectioners) sugar
1 1/2 teaspoons pure vanilla extract

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar and vanilla extract until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

You can adjust the amount of frosting you make, but we like ours with a LOT of frosting, sometimes I think they are eating as much frosting as cinnamon roll.

Note: I generally freeze the second pan after they have risen, take them out the night before, place them on the counter to thaw and in the morning put them in the oven and we have freshly baked cinnamon rolls for breakfast.  The frosting is best made fresh, and the above Cream Cheese Frosting recipe can be adjusted.  

Crockpot Mac 'n Cheese:
1 lb. cooked pasta (elbows, farfalle, shells, spiral, etc.)
1/2 stick butter, cubed
1 (12 oz.) can evaporated milk
2 cups whole milk
3 cups cheddar cheese, grated
1 cup parmesan cheese, grated, plus extra for garnish
1 cup romano cheese, grated
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper (optional)
cooking spray

Spray a 4-quart slow cooker with cooking spray.

Place cooked macaroni in slow cooker and add butter. Stir until butter is melted. Add evaporated and whole milk, parmesan, romano, cheddar cheese, cayenne, salt and pepper. Stir well.

Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan before serving.

Deviled Eggs:

12 hard-cooked eggs, peeled and cut lengthwise

½ cup mayonnaise

1 tablespoon pickle relish

2 teaspoons Dijon mustard

1 teaspoon white vinegar

Old Bay for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add remaining ingredients and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with Old Bay.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Note:  there is no salt or pepper due to using Old Bay as a garnish.  

French toast:

6 eggs

1 ½ cups half and half or heavy cream

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

8 slices day old ¾ - 1” thick bread (Italian, French, brioche)

4 tablespoons butter

In a small bowl whisk eggs, half and half, vanilla, cinnamon and nutmeg.  Pour mixture into a shallow dish, similar to a pie plate.

Melt butter in a 10-inch or 12-inch skillet over medium heat.  Dip bread in egg mixture making sure its saturated, but not soggy.  Fry until golden brown, then flip to cook the other side.  

Italian Pasta Salad:

1 lb. farfalle pasta 

1 bottle Italian dressing

½ lb. mozzarella, cubed

½ cup parmesan cheese

Add as many or as few as you’d like:

Broccoli

Cauliflower

Black olives

Cucumbers

Zucchini

Artichoke hearts

Tomatoes

Asparagus

Peppers (green, red, yellow or a combo of all)

Peas

Cook pasta according to directions.  Drain and rinse under cold water to cool down.  Set aside.

Prepare vegetables and add to the pasta.  Pour ½ bottle of Italian dressing over the salad, mix then refrigerate.  Right before serving add the Mozzarella and parmesan cheese, pour remainder of Italian dressing over the salad and mix well.

Note:  I use Farfalle (bow-tie pasta), but you can use any type of pasta.

           You can also add pepperoni slices, cubed ham, Genoa salami, grilled chicken or diced bacon.

Italian Summer Salad:

1 small onion, diced

4 large tomatoes, cut into small pieces

1 cucumber, diced

1 lb. mozzarella, cut into cubes

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Red Wine Vinegar

5 – 6 Fresh basil leaves, chopped

Mix everything together and put in refrigerator for an hour.  Salt and pepper to taste.  Serve with Italian bread.

Note:  you can also add artichoke hearts, olives and peppers.

Maryland Crab Soup:
2 tablespoons oil (canola or vegetable)

2 cups celery, sliced

2 cups carrots, sliced

2 garlic cloves, minced

1 large onion, diced

1 lb. frozen corn

1 lb. frozen green beans

1 28 oz. can of diced tomatoes

1 14.5 oz. can of broth (seafood or beef)

1 tablespoon Worcestershire sauce

1 tablespoon parsley

3 tablespoons Old Bay Seafood Seasoning (may use more or less depending on preference)

5 potatoes, cubed

1 lb. crab meat (jumbo lump or claw)

In large stockpot, sauté celery, carrots, onion and garlic in oil until onions become transparent.  Add corn, green beans, diced tomatoes (with juice), broth and seasonings.  Add water to cover vegetables with 1” extra on top.  Bring to a boil then lower to a simmer for 30 - 45 minutes, stirring occasionally.

Carefully add potatoes; continue cooking for 15 - 20 minutes stirring occasionally.

Add crab; cook for 20 - 30 minutes.  Before serving, check if more Old Bay is needed, salt and pepper to taste. 

Note:  you can also add cabbage and lima beans.  I’ve had both and they add extra flavor and texture.

Old Bay Hush Puppies:
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
1 teaspoon salt
1 ½ teaspoons Old Bay (can use smaller amount)
3/4 cup buttermilk
1/2 cup milk
2 eggs
1 large yellow onion, finely chopped
canola oil (for frying)
 

In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, sugar, salt, and Old Bay.

In a separate bowl, combine buttermilk, milk, eggs, and chopped onion. Pour wet mixture over dry ingredients and stir together until just combined. Set the bowl aside to rest for one hour.

In a deep-fat fryer, electric skillet, or dutch oven, heat 2" of oil until it reaches 360 degrees.

Drop small, teaspoon-sized rounds of batter into the oil. Cook for 3 minutes or until golden brown and crispy, flipping halfway through. Remove from oil and drain on paper towels.

Pancakes:

3 cups all purpose flour

1 ¾ teaspoons salt

2 tablespoons baking powder

2 tablespoons sugar

2 ½ cups milk, room temperature

2 eggs, room temperature

6 tablespoons butter, melted

In a large bowl, sift flour, salt, baking powder and sugar. 

In a small bowl, beat egg lightly then add milk and melted butter; mix until well blended.

Make a well in the center of the dry ingredients and pour egg mixture in.  Mix with whisk until blended, but do not over mix.  If batter is too thick, add milk a tablespoon at a time; if too runny, add a tablespoon of flour.  Let mixture sit for ten minutes.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour desired amount for each pancake.  Brown on both sides and serve with butter and syrup.

Peanut Butter Blossoms:
½ cup sugar

1 cup packed brown sugar

1 cup creamy peanut butter

1 cup butter or margarine, softened

2 eggs

3 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

Hershey kisses

Additional sugar – approximately 2 tablespoons

Heat oven to 375°F. In large bowl, beat sugar, brown sugar, peanut butter, butter and eggs with mixer on medium speed. Stir in flour, baking soda and baking powder.

Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 Hershey Kiss in center of each cookie. Remove from cookie sheet to wire rack.

Ricotta cake with Strawberries:

1 Package yellow cake mix

    1 cup water

    1/3 cup vegetable oil

    3 eggs

1 Package Vanilla pudding

    ½ cup milk

2 pounds ricotta cheese

¾ cup white sugar

4 eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan, an 8” springform pan, tube pan or Bundt pan.  (If you use a tube pan or Bundt pan, it may take a little longer to bake.)

Prepare the cake mix according to directions adding the pudding and milk.  Pour into prepared pan and set aside.

In medium bowl, whisk ricotta, sugar, eggs and vanilla until creamy then spoon over prepared batter leaving ¾” along edge.

Bake for 55 – 60 minutes until toothpick comes out clean.  (May take a little longer depending on humidity and altitude)

Cake will be extremely soft so cool completely before removing.  Once cake is cooled it must be kept refrigerated.

Strawberry topping: Clean and core strawberries, sprinkle with sugar or Splenda.  Let sit while cake is baking and cooling to let juice form.  (You can also add a small bit of fresh mint.)  Spoon over cake before serving.

Note:  you can also try different variations such as using lemon cake mix with lemon extract and adding lemon zest; marble cake mix with almond extract; the possibilities are endless.




Slippery Chicken Pot Pie:

Slippery Pot Pie is German/Amish/Pennsylvania Dutch in origin and isn’t a usual ‘Pot Pie’ as there is no upper or lower crust and it is often confused with Chicken ‘n Dumplings but this recipe has rolled noodles instead of dropped teaspoons or tablespoons of dough.

1 medium onion, chopped
2 stalks celery, chopped
2 garlic cloves, minced
2 carrots, diced
2 cups chicken, chopped
2-3 potatoes, diced
2 quarts chicken broth 
¼ teaspoon celery seed 
3 tablespoons parsley
1 teaspoon thyme
1 teaspoon salt
½ teaspoon pepper

Saute onion, celery and garlic. Add vegetables, chicken, and broth. Cook until vegetables are tender. Drop pasta squares (see recipe below) into boiling broth. Cook for 5-10 minutes, stirring gently to keep pasta squares from sticking. 

Pot Pie Pasta Dough:
1 ½ cup flour
1 egg
3 tablespoons cold water
½ teaspoon salt

Mix flour, salt and egg. Add water. Knead to form ball. Cover and allow to rest for 15 minutes.  Place on floured surface and roll out the dough until it’s about 1/8” thick and cut into 1 or 2 inch squares. (I use a pizza cutter to cut the squares).

Note:  You can also add additional vegetables, such as corn, peas or green beans to add extra nutrients and color.  I’ve also had Slippery Ham Pot Pie and Slippery Beef Pot Pie.  For ham, place a ham bone in your stockpot and cover it with water, leave at a rolling boil for 3-4 hours and use the liquid as your broth.  For beef pot pie you can use any cut of beef (I use hamburger) and substitute beef broth. 

Southern Sausage Gravy:

1 lb. pork sausage

1/4 cup all-purpose flour

2 cups milk (2% or whole)

Salt and black pepper to taste

In a large skillet, cook sausage over medium heat until the meat is crumbled and browned all the way through.

Add the flour and stir over medium heat until dissolved, about 1 minute.

Slowly stir 1 ¾ cups of milk, whisking frequently until the gravy is thick and almost to a boil.  Add more milk until it reaches the desired consistency.

Season with salt and pepper to taste.

Note: I use Bob Evans sausage, generally original recipe but if we want it spicy we use Zesty Hot.



Steamers:
Also known as Sloppy Joe's, Grinders, Loose meat sandwiches, they go by several names depending on the area you grew up. Here is the recipe we use locally in Western Maryland, with two additions Mommy made - green peppers and garlic powder. (We're Italian, we put green peppers and garlic in everything).

2 pounds ground beef

1 large onion, chopped

1 medium pepper, diced

1 cup ketchup

½ cup water

¼ cup apple cider vinegar

2 tablespoons mustard

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

2 tablespoons brown sugar

Place ground beef loosely in a large skillet and cover with water.  Bring to a boil then lower to medium heat and cover.  After five minutes, remove lid and ‘break’ beef apart then add onions and peppers.  Leave uncovered, stirring occasionally to allow beef to brown and any remaining water to evaporate.

Place beef mix into a large crockpot, adding the remaining ingredients.  Stir and cook on medium heat for an hour. 

Note:  You can use venison in place of some of the beef.  Mommy used 1 lb beef and 1 lb. venison.