Bloody Ford Clinic Bake Sale Cookbook

If you want to include a recipe in the clinic’s bake sale book, post it here. I’ll start putting the cookbook together either at the end of October or the beginning of December (gotta leave November free, as previously noted) and we can all get our copies, hopefully, in time for Christmas. If you want to comment on the concept or on one of the recipes posted, please begin your post with the word COMMENT so I can tell at first glance whether or not it needs downloading.

As this is a virtual bake sale, I don’t think we have refrigeration limitations so other kinds of foods, like homemade spaghetti sauce or that creme brulee someone mentioned, are good choices, too.

Let’s Cook for the Clinic, ladies!

Yes, Frejya, that is what you think it is. I already posted a recipe for it but if you know any way possible to make this less lethal, feel free to share!

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16 Comments »

  1. msgypsy said

    Ms Gypsy’s Chocolate Cherry Brandy Cake

    1 cup water
    1/4 cup brandy
    2/3 cup chopped dried cherries
    3/4 cup butter
    1 egg
    1 cup white sugar
    1/4 cup brown sugar
    1 2/3 cups all-purpose flour
    1 teaspoon baking soda
    1/3 cup unsweetened cocoa powder

    Preheat oven to 350 degrees F (175 degrees C). Grease bundt pan.

    Boil water, add brandy and dried cherries. Allow to cool to lukewarm. Melt butter and beat egg. Add to the brandy mixture.

    Sift flour, baking soda, cocoa, and sugar together. Stir into brandy mixture and stir until just combined. If batter is too thick add a little more water. (I had to.) Pour batter into prepared pan.

    Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Top with glaze or whipped cream.

  2. lwildstar said

    Darn it the blog posted before I was finished! I have no idea how that happened…- I am a losey baker, but this is a family reciepe and I’m pretty good at making these…

    Here is the COMPLETE recipe

    Peek-A-Boo Cookies
    2 1/2 cups flour
    1 tsp. baking soda
    1 tsp. salt
    1 cup packed brown sugar
    1 cup soft shortening
    1/2 cup water
    2 1/2 cups Quick oats
    strawberry preserves (I found a cheep brand seems to work better)
    glass or cup with 2″ diameter opening
    bottle cap with 1″ diameter opening preheat oven to 350 degrees

    Mix together all the ingredients except jelly . Roll out dough to about an 1/8 th inch and cut one bottom (using 2″ glass) and one top (using 2″glass with center removed with 1″ bottle cap – looks like a doughnut) for each cookie. Place a little less than a teaspoon of jelly in center of the bottom piece, cap with the top piece of dough – jelly in the hole, and lightly pinch the two pieces of dough together with floured fork. Bake 8 to 10 minutes.

    Best served warm – but I have been know to eat them out of the freezer for breakfast 😉

  3. Freyja said

    I discovered this recipe one Christmas when looking for something other than sweets to snack on. It has become a family favourite!

    Golden Cheesecake

    3 Tbsp. Fine dry breadcrumbs
    2 Tbsp. Grated cheese product (powdered Cheddar but Parmesan will do)

    1 Cup Cottage Cheese
    6 1/2 oz. Canned ham flakes, drained (you can use turkey but I omit this altogether)
    3 x 8 oz. Cream cheese, softened, cut up
    3 Cups Grated sharp Cheddar cheese
    1/4 cup Chopped green onion
    4 Large eggs
    1/2 tsp. Onion powder
    1/4 tsp. Garlic powder
    1/4 tsp. Hot pepper sauce

    Stir bread crumbs and dry cheese together in small bowl. Grease sides and bottom of a 9 inch springform pan. Coat with crumb mixture, shaking out excess.

    Run remaining ingredients through blender until smooth. This may need to be done in 2 parts. Pour into prepared pan.

    Bake in 325 degree F oven for 1 to 1 and 1/2 hours. Center will quiver slightly when you shake pan. Place on rack. Immediately run sharp knife around top edge so cheesecake can settle evenly. Cool, then chill for 3 to 4 hours or overnight. Serve with your choice of crackers. Serves 15 to 20.

    You can play with the ingredients. I usually put in more Cheddar cheese and more of the called for spices. My cheesecake usually takes almost 2 hours to bake. If anyone needs the metric version, let me know.

    And besides, you have to love a recipe that actually uses the word ‘quiver’ in the original text. 😉

  4. Freyja said

    COMMENT – gypsy, sorry I have no idea how to make poutine less deadly than it is. Doing that would ruin half the fun anyway.

  5. prtfvr said

    Mamma Debbie’s Crab Casserole

    1 lb Lump Crab Meat
    8 oz Plain bread cubes
    5 Hardboiled eggs – finely diced
    2 TBSP Minced onions (or 2 TSP Onion powder)
    Salt and Pepper to taste
    2 1/2 Cups of Helman’s Mayonaise
    2 1/2 Cups of Milk
    8 – 12 oz Shredded cheddar cheese
    Dash of Worchester Sauce

    Mix milk and mayo in large bowl. Combine all ingredients except cheese. Pour into greased casserole dish (13×9). Sprinkle cheese over top. Cover and refrigerate over night (VERY important!). Preheat oven to 350 degrees. Bake 30 – 40 minutes until cheese is bubbly on top.

    Yum!

  6. prtfvr said

    Mama Debbie’s Chocolate Mayonnaise Cake

    Sticking with my mayo theme…

    2 Cups flour, sifted
    1 Cup sugar
    1 Tsp Baking Soda
    1 1/2 Tsp Baking Powder
    4 TBL Cocoa powder

    Blend the following ingredients:

    1 Cup Helman’s Mayonnaise
    1 Tsp Vanilla extract
    1 Cup Water

    Blend two sets of ingredients together. Pour into greased and floured 9×16 or 9×18 baking pan. Preheat oven to 350 and bake for 30 minutes.

  7. msgypsy said

    COMMENT: Mama Debbie?

    Mayo is one of the major food groups, isn’t it? Along with butter. I think Paula Deen taught me that.

  8. prtfvr said

    Well, I couldn’t decide on one or two “m”s in Mama so I switched it up. I was working on my friendliness skills for Friday. 😉

  9. Danae said

    Grecian Party Squares

    2 packages (8 ounces each) refrigerated crescent rolls
    1/2 cup mayonnaise
    1/2 cup sour cream
    1 envelope (.9 ounce) dry vegetable soup and dip mix
    1 package (10 ounces) frozen chopped spinach, thawed and well drained
    1 can (14 ounces) artichoke hearts in water, drained and chopped
    1 can (8 ounces) sliced water chestnuts, drained and chopped
    1 package (4 ounces) crumbled feta cheese
    1 garlic clove, pressed
    1/4 cup (1 ounce) grated fresh Parmesan cheese

    Preheat oven to 375°F. Unroll one package of crescent dough across
    one end of Stoneware Bar Pan with longest sides of dough across width
    of pan. Repeat with remaining package of dough, filling pan. Using Baker’s
    Roller(TM), roll dough to seal perforations and press up sides to form
    crust. Bake 10-12 minutes or until light golden brown; remove from oven
    to Stackable Cooling Rack.

    Meanwhile, in Classic Batter Bowl, combine mayonnaise, sour cream
    and soup mix; mix well. Drain spinach in small Colander, squeezing out
    as much moisture as possible; add to batter bowl. Drain artichokes and
    water chestnuts in colander; chop with Food Chopper. Add artichokes,
    water chestnuts, feta cheese and garlic pressed with Garlic Press to
    batter bowl; mix well.

    Spread spinach mixture evenly over crust. Using Deluxe Cheese
    Grater, grate Parmesan cheese over filling. Bake 10-12 minutes or until
    heated through. Remove from oven; cut into squares with Utility Knife.
    Serve using Mini-Serving Spatula.

    Yield: 24 appetizers

    Nutrients per serving: (1 square): Calories 150, Total Fat 10 g,
    Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 12 g, Protein 4 g,
    Sodium 360 mg, Fiber 2 g

    Cook’s Tip: One-half of a 1.7-ounce envelope dry vegetable soup and dip
    mix can be substituted for the .9-ounce envelope, if desired.

    I used garlic flavored feta rather then by a whole thing of garlic for one clove.

  10. Nisi said

    Fudge Truffles

    1/2 cup cocoa powder
    1 cup sifted confectioners’ sugar
    1/2 cup light cream cheese, softened
    1/2 teaspoon vanilla extract

    70% dark chocolate (Green & Black’s is excellent) or more cocoa powder

    Combine cocoa powder, confectioners’ sugar, cream cheese & extract in a food processor or a large bowl. Beat or pulse until mixture is smooth. Tightly cover and refrigerate until mixture is firm, at least 2 hours or overnight.

    If desired, grate the dark chocolate using a microplane or fine grater. Put grated chocolate or cocoa powder on wax paper or in a pie pan, about 2 tablespoons’ worth. Drop the mixture by small scoop or rounded teaspoonfuls onto the grated chocolate or cocoa powder. Roll into balls, coating with the grated chocolate or cocoa powder. I like to put them in small foil candy cups.

    Serve at once or refrigerate in an airtight container.

    Makes 20 – 24

    I like a bit of heat with my chocolate. I like to add 1 1/2 teaspoons ground Aleppo pepper (a mild chili pepper) and a dash of cinnamon to the mixture and the grated chocolate too.

    You can vary the taste by using different extracts. For example, use peppermint extract and roll in crushed hard peppermint candies.

  11. cdnfreyja said

    CHOCOLATE TRUFFLE CHEESECAKE

    Prep: 10 minutes

    1 and 1/4 cups Oreo Baking Crumbs
    1/4 cup melted butter
    3 pkg. (250 g) each Philadelphia Cream Cheese, softened
    1 cup granulated sugar
    1 tsp. vanilla
    6 squares Baker’s Semi-Sweet Chocolate, melted and slightly cooled
    1/4 cup hazelnut liqueur
    3 eggs

    1. Combine crumbs and butter; press onto bottom of 9-inch springform pan.
    2. Beat cream cheese, sugar and vanilla on medium speed until well blended. Blend in melted chocolate and liqueur.
    3. Add eggs one at a time; mix just until blended. Pour over crust.
    4. Bake at 350 degrees F for 45 to 50 minutes or until centre is almost set. Cool completely, then refrigerate 3 hours or overnight. If desired, melt 2 squares Baker’s Semi-Sweet Chocolate with 2 Tbsp. whipping cream and drizzle over cheesecake to garnish.

    Makes 12 servings.

    This is the recipe that made my mom, so not a chocoholic, realize that chocolte dessert can indeed be tasty. And it will make you a cheesecake goddess if you aren’t one already!

  12. Tango said

    Thanksgiving Must-Have’s:

    Mom’s Dressing

    Preheat oven to 350

    Cornbread (2-9” rounds)
    Mix 1:4 white bread to cornbread
    6 eggs
    Celery – 4 stalks chopped
    3 yellow onions (big)
    ¾ c Helmans mayonnaise
    10 oz of chicken stock or or 1 can of chicken broth.

    Boil with liver, gizzard, neck, (no heart) for stock

    Mix stock and breads together with eggs & ¾ cup mayonnaise

    Salt, pepper, poultry season to taste

    Bake 350
    Approx. 1 hour

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    French String Bean Casserole
    Tricia Tidwell

    Serves 6-8

    2 – 10 oz packages frozen French-style green beans. ( I use 2 – 14 oz. cans instead)
    1 – 16 oz. can bean sprouts, drained (optional – I don’t use)
    1 – 8 oz. can water chestnuts, drained and sliced
    ½ cup grated Parmesan cheese
    ½ stick butter
    2 T flour
    1 ¼ t salt
    ¼ t pepper
    Cayenne pepper to taste
    ¼ Worcestershire sauce
    1 pint whipping cream
    ½ cup slivered almonds

    Preheat oven to 425. In a buttered 2-quart baking dish, layer beans, bean sprouts, and water chestnuts; sprinkle with cheese. Repeat layers. Melt butter, add flour and seasonings. Gradually add cream and cook until thick, stirring constantly. Pour sauce over beans. Bake 20-30 minutes or until bubbly. Casserole may be prepared a day ahead and refrigerated before baking. (I highly recommend doing that if possible, it is more flavorful.)

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Mom’s Sour Cream Pound Cake
    Tricia Tidwell

    Preheat oven to 325
    Spray bunt pan with cooking spray

    2 sticks butter
    3 c sugar
    8 oz sour cream
    6 eggs
    Pinch (1/4 t) salt
    Pinch (1/4 t) baking soda
    1 t vanilla
    3 c Swans Down cake flour

    ******************************************

    Cream butter and sugar
    Add sour cream
    Add 6 eggs one at a time
    Add salt
    Add vanilla
    Add baking soda
    Add flour last one cup at a time

    Bake for 1 hour 10 minutes
    Check on it one hour a 5 minutes.

  13. cdnfreyja said

    As promised (even though it is a little late). And this is about as processed as I ever get.

    DEATH BY CHOCOLATE

    1 Chocolate Cake Mix (2 layer size) or the equivalent of homemade cake
    2/3 cup (150 mL) Kahlua liqueur (or 1/2 cup, 125 mL, cold coffee)

    2 Instant chocolate pudding powders, 4 serving size each
    4 cups (1 L) milk

    4 cups (1 L) Frozen light whipped topping, thawed
    6 Chocolate-covered crispy toffee bars (such as Heath or Skor), 1 1/2 oz., 39 g, each, crushed (about 1 cup, 250 mL)

    Prepare cake according to package directions. Bake in 2 greased 8 inch (20 cm) round layer cake pans. Cool. Remove 1 layer to cutting board, rounded side down.

    Drizzle with 1/3 cup (75 mL) Kahlua. Cut in 1 inch (2.5 cm) squares. Transfer to 6 quart (6 L) glass trifle bowl. Remove second cake layer from pan. Drizzle with remaining Kahlua. Cut in 1 inch (2.5 cm) squares. Set aside.

    Beat pudding powders and milk until smooth but not thickened. Pour 1/2 of pudding over cake in bowl.

    Spread with 1/2 of whipped topping. Sprinkle 1/2 of crushed toffee bars over topping. Repeat layers, beginning with reserved cake pieces. Chill. Serves 20.

  14. cdnfreyja said

    HOMEMADE HOT CHOCOLATE MIX

  15. cdnfreyja said

    Oops! Sorry, here is the recipe.

    HOMEMADE HOT CHOCOLATE MIX

    3 cups (750 mL) Skim milk powder
    3/4 cup (175 mL) Cocoa, sifted
    1/3 cup (75 mL) Powdered coffee whitener
    1 cup (250 mL) Granulated sugar
    1/8 tsp. (0.5 mL) Salt

    Process all 5 ingredients in blender until well mixed. Makes 2 1/4 cups (560 mL).

    Variations: I omit the powdered coffee whitener. I also substitute Splenda in place of the sugar.

    To Serve: 2 Tbsp. (30 mL) Hot Chocolate Mix to 3/4 cup (175 mL) boiling water.

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