Larry's family is putting together a family cookbook and I figured that as long as I was typing up some of my favorite recipes, I might as well post them here for you to enjoy too.
Spinach Cranberry Salad
Whisk together for dressing:
¼ cup Deli mustard
¾ cup Mayo
1/3 cup honey
2 Tablespoons lemon juice
2 bags baby spinach
½ bag craisins
½ apple chopped into small pieces, soak in lemon juice
½ cup slivered glazed almonds (put sugar in skillet with almonds and cook over low heat- it takes awhile)
Mix together and serve promptly
I inherited this recipe from my mom and luckily Larry likes it because I love to make it.
1 16oz. package won ton wrappers
¾ lb. ground pork
Water Chestnuts finely chopped
¼ cup finely chopped green onions
1 Tablespoon soy sauce
1 teaspoon salt
1 teaspoon cornstarch
½ teaspoon grated fresh ginger or ¾teaspoon ground ginger
1 egg separated (reserve white for sealing edges of won tons)
Mix all ingredients except egg white and wrappers. Mix well. Put small amount of meat mixture in the middle of wrapper,
fold diagonally and seal with egg white. Fry until golden brown.
I got this recipe from one of my roommates in college, and I love it. Be warned that this recipes make a lot of won tons; I buy extra wrappers because I don’t like to fill my wontons too full.
½ cup butter, melt in clear bowl
Stir the following into the melted butter:
½ cup white corn syrup
½ cup white sugar
½ cup brown sugar
½ cup sweetened & condensed milk
Stir well, microwave 6 to 8 minutes and pour into a sprayed 8" x 8" dish. If desired, line dish with pecans Cool 10 minutes
on a rack and continue to cool 30 minutes in the refrigerator. Cut and serve.
This is one of Larry’s favorite treats. Be sure to microwave them long enough or they will be especially sticky!
Cherry Cheese Danish (from my friend Jackie Bowman)
2 cans of crescent rolls
1 (8oz) cream cheese
1/3 cup sugar
1 egg yolk
1 teaspoon vanilla
½ teaspoon almond extract (I leave this out for Larry and it still tastes good)
1 can cherry pie filling (you will not use it all)
canned vanilla frosting (or homemade)
Preheat oven to 350°. Place crescent roll triangles on pizza pan so it looks like a sun (half of the triangle point should hang
over the edge of the pan). Mix with mixer: cream cheese, sugar eggs yolk, vanilla, and almond extract. Spread mixture onto
crescent rolls. Spoon cherries on top of the cream cheese mixture (all around the ring). Take the points of the triangles
that are hanging off of the pan and fold into the inside edge of the rolls. Tuck the points in (it will look like a wreath with a
hole in the middle). Bake at 350° for 30 minutes. Cool. Microwave as much frosting as desired with some almond extract
in it until liquid. Use spoon to drizzle the frosting on top of the Danish.
This recipe looks impressive when it’s done, but it’s easy to make. I like to make it the night before I’m going to serve it and refrigerate it overnight.
Curry Cajun Chicken (from one of my old coworkers, Angie)
1/3 cup honey
¼ cup butter melted
3 tablespoons water
2 tablespoons Dijon or spicy mustard
2 teaspoons Cajun seasoning
2 – 3 teaspoons curry powder
1 tablespoon lemon juice
4 boneless skinless chicken breasts
Salt & pepper
Preheat oven to 350. Combine all ingredients except chicken in shallow, oven-proof casserole dish and stir to combine. Add chicken and turn to coat.
Bake uncovered approximately ½ an hour or until chicken is cooked through.
Serve over rice.
Butterflake Rolls (from my mom, Kim Borup)
1 T yeast
1 T sugar
¼ c warm water
Mix yeast, sugar, and warm water to activate yeast, then add the rest of the ingredients and knead together.
1 c lukewarm milk (scalded and cooled)
½ c butter
½ c sugar
3 eggs well beaten
¾ tsp salt
4 ¼ cups flour
(I add butter to the milk after it has slightly cooled)
Let raise 5 - 6 hours – punch down – roll out half of the dough – brush with melted butter. Cut circle into 16 pieces (pie shaped) – roll up starting at wide end, place on greased cookie sheet, brush again with butter. Let raise another 5 – 6 hours. Bake at 375 for 8 – 10 minutes.
I don’t usually have a lot of time to bake so I only make these rolls once a year for Thanksgiving. The recipe makes 32 rolls and I always have to double the batch because they go quickly.
1 ¼ cup flour
2 T sugar
Pinch of salt
1 ½ cups of milk
2 T melted butter
1 tsp lemon extract (I just use lemon juice)
Blend ingredients well. Cook in skillet sprayed with non-stick spray, turning over once until both sides are lightly golden
Layer of sour cream
Layer of brown sugar
Layer of fruit
Put filling on half of crepe and then fold.
This is an easy recipe that Larry and I like to make for dinner once in awhile. You won’t need dessert afterward!
Thanksgiving Sweet Potatoes (from my friend Jeremiah Sharpe)
1 large can of sweet potatoes (about 40 oz.) drain and mash
1 cup sugar
1 tsp vanilla
1 stick of melted butter
2 eggs, beaten
(some people like to add maple syrup too, but I don’t)
Mix and pour into baking pan sprayed with non-stick spray
In a separate bowl mix:
1 cup brown sugar
Pecans/walnuts (I leave these out for Larry)
½ cup flour
½ cup of butter
¼ tsp cinnamon
Mix well and put on top of sweet potatoes in baking pan
Bake at 350 for 30 minutes or until not liquidy.
Larry and I both never really liked sweet potatoes until a friend introduced us to this recipe. It is VERY sweet and we have to have it every Thanksgiving.
Simple Bean Dip
1 can of refried beans
½ a regular size package of cream cheese
1/3 – ½ cup sour cream
½ package of taco seasoning
20 drops of hot sauce
Combine ingredients and bake in a small casserole dish for 20 – 25 minutes at 350 degrees. Sprinkle top with grated cheddar cheese for last five minutes of baking.
All you need is this bean dip and some tortilla chips and you’re set to watch the next Buckeye football game!