Sandy's Favorite Recipes
Thursday, July 05, 2007
Blackberry Cobbler
When I was growing up, Mom only made one kind of cobbler. I loved it because it was "magical". You melted the butter in the pan, poured in a batter and then topped it with fruit. While it baked, the batter rose above the fruit like magic! After Mom died, I went through most of her recipes and never found this one. Fifteen years later, I was looking through a cookbook from the library and came across this recipe. This is it! I've made peach and blackberry cobblers using this recipe.

1 stick butter
1 cup milk
1 cup sugar
1 cup flour
1 Tbsp baking powder
1/2 tsp salt
2-3 cups fruit
1 cup sugar

Heat oven to 350. Place butter in 4-quart casserole or 8x8 baking dish and place in oven until melted. Mix together milk, sugar, flour, baking powder and salt. Pour batter over butter. Do not stir. Mix fruit and sugar together and pour on top of batter. Do not stir.

Bake for 1 hour, or until crust is nicely browned.

If you prefer a thicker crust, use the casserole dish. For a slightly thinner crust, use the 8 x 8 baking dish. For an even thinner crust, try a 9x13 baking dish.
Blueberry Buckle
This recipe was in a booklet from our favorite U-pick blueberry patch. A buckle is a coffee-cake with streusel topping, so named because the filling "buckles" through the streusel.

Cake Ingredients:

2 cups and 1-2 Tbsp. of all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Streusel Ingredients:

1/4 cup unsalted butter, softened
3/4 cup sugar
1/2 cup all purpose flour
1/2 tsp. cinnamon

Preheat oven to 375. Grease an 8 inch square or round cake pan.

Sift together 2 cups of flour, baking powder and salt. Set aside. Cream the butter and sugar and beat until fluffy. Add egg and beat well. Add flour mixture and milk alternately. Toss the berries with the remaining 1-2 Tblsp. of flour (to separate and scatter the berries evenly throughout the batter) and fold in. Pour batter into prepared pan.

Combine all ingredients for streusel with a fork until crumbly. Sprinkle over batter.

Bake for one hour, then test for donenees with toothpick. If needed, bake an additional 5-10 minutes, until toothpick comes out clean.

When cake is cool, run a knife aroudn the edges and lift out of the pan. Serve with whipped cream or ice cream.
Sunday, November 27, 2005
Creole Posole Soup
A male co-worker of Terry's who loves to cook brought this soup to an office lunch. Terry liked it and asked for the recipe. We made it over Thanksgiving weekend and everyone enjoyed it. It IS spicy. If you want to tame it down a bit, use less of the cayenne and red chili pepper flakes.

Towering Inferno Creole Posole

Seasoning Mix:

2 bay leaves
1 and ½ tsp. salt
1 tsp. dry thyme leaves
1 tsp. red chili powder or cayenne pepper
1 tsp. white pepper
1 tsp. black pepper
½ tsp. red chili pepper flakes

Vegetable Mix:

1 cup chopped celery (2 large stalks)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped

Remaining Ingredients:

3 tablespoons margarine or butter
½ pound poska kielbasa sausage, cut into 1/2” rounds
¾ pound boneless, skinless chicken breast, cut into bite-sized chunks
1 tablespoon chopped garlic
2 cups bottled spaghetti sauce
One or two 14 and ½ ounce cans chicken broth, as needed
29-ounce can white hominy, drained (such as Mexican style or Pare Posole)
15 ounce can black beans, drained
Sour cream
Monterey or Mexican blend cheese
10 thick flour tortillas

Combine ingredients for seasoning mix and set aside.

In separate bowl, combine vegetable mix and set aside.

In a heavy 5-quart saucepan, melt the margarine or butter over medium heat. Add kielbasa; sauté until pieces begin to brown, about 3 minutes. Add chicken and sauté 5 minutes longer.

Add seasoning mix, vegetable mix and garlic. Saute until vegetables start to soften, about 10 minutes. Add spaghetti sauce, 1 cup of the chicken broth, hominy and black geans; cover and simmer over low heat, stirring occasionally for 20 minutes. (Start with 1 cup of chicken broth and add more during simmering if mixtures seems too thick.)

To serve, remove bay leaves, pour into large bowls, top with a dollop of sour cream, sprinkle with cheese and serve with warm flour tortillas (the thick type, not the kind for rolling.) Also good over rice.

Makes 10 servings.
Thursday, November 10, 2005
Cranberry-Orange Compote
This is a bit different than most cranberry relishes as the cranberries aren't cooked. I really like it, though I am the only one in our family who does!

2 12-ounce packages fresh or frozen cranberries
1 seedless orange, peeled and quartered
1 lemon, peeled, seeded and quartered
1 cup sugar
2/3 cup peacn pieces
1/4 cup Cognac or brandy (I've never used this!)

Using quick pulses of the food processor, chop half of cranberries and half of each orange and lemon quarters. Remove to large bowl and repeat with other half of cranberries and fruit. Stir in sugar, pecans, and Cognac into berry mixture. Taste and add sugar to taste. Chill overnight. Makes about 3 1/2 cups.
Sweet Potatoes
2 cans sweet potatoes, drained and mashed
(Or 3 cups cooked and mashed sweet potatoes)
1/3 cup milk
1/2 stick (1/4 cup) butter
2 beaten eggs
1 tsp. vanilla
1 cup sugar

Mix all ingredients and place in buttered baking dish.


1 cup brown sugar
1/3 cup margarine or butter
1/2 cup flour
1 cup chopped pecans

Mix topping together and sprinkle on top of sweet potatoes. Bake 30 minutes at 375.
This easily qualifies as dessert!
Seven Layer Salad
1 head lettuce such as romaine or red leaf, torn into bite size pieces
1 medium red onion, diced
1 green pepper, diced
1 10 ounce package of frozen peas

Layer each item in a large salad bowl.

Mix together 2 Cups mayonnaise, 2 Tablespoons Sugar, and 2 Tablespoons rice vinegar (or other mild vinegar)

Spread over layered salad.

Sprinkle over the top: 2 cups grated cheddar cheese and 8 strips bacon, fried crisp and crumbled.

Cover and refrigerate overnight. Toss just before serving.

Serves 12

This recipe is on a 3x5 card in my recipe box, written in pencil in my sister Janet's handwriting. The recipe was given to her by a woman she worked with over 25 years ago. I hadn't made it in years, but a few years ago made it for Thanskgiving and now my family considers it a "must-have" traditional Thanksgiving and Easter dish.
Rita Rolls
Take Rhodes frozen roll dough (or a similar brand), either white or whole-wheat. The white ones will rise higher and be lighter but the whole wheat ones are better for you!

Melt a stick of butter. Dip the frozen roll balls into the melted butter and place in a 9x13 baking dish for 20 rolls, or a 9x9 dish for 9 rolls. Cover the rolls with plastic wrap sprayed with non-stick cooking spray. Set the rolls in a warm place and let rise for 4-5 hours. When the dough is risen above the pan, bake as directed on the package.

The melted butter makes these so good. Most people think they are homemade. I got this recipe from Rita, a lady at church who served on the funeral dinner committee with me. She was always asked to bring "her rolls". When she shared that they were made from frozen dough, I was very surprised and couldn't wait to try them. Yum.
Tuesday, August 16, 2005
Cranberry Beef Brisket
Take one brisket of beef (about 3-4 pounds) and place in a baking dish. Mix together one can of whole berry cranberry sauce, 1/2 cup of beef broth, and one envelope of onion soup mix. Pour mixture on top of brisket and cover dish with lid or foil. Bake at 350 for 4 hours.

Brisket can also be cooked in a crockpot by wrapping the brisket and cranberry mixture in foil and cooking on high for 4 hours or on low for 8 hours.

This makes a very flavorful, tender brisket. My family loves it.
Best Babyback Ribs
Best Babyback Ribs

3/4 cup chicken broth
3/4 cup soy sauce
1/2 cup sugar
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 racks pork baby-back ribs (about 4 and 1/2 pounds)

Mix all ingredients and pour 2/3 of mixture into a large plastic bag. Put ribs in bag and seal well. Turn to coat ribs evenly. Refrigerate overnight. Cover and refrigerate remaining marinade.

The next day, just before grilling time, drain and discard marinade and rub ribs with the following seasoning rub mix:

Mix well: 1/2 cup sugar
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
dash cayenne pepper.

Grill ribs over medium heat for 20 minutes. Turn and grill 20 minutes more. Turn again, baste with reserved marinade and grill for 20-40 minutes, turning and basting frequently until done (meat thermometer should read 160 degrees).

Yield 4 servings.
Wednesday, June 15, 2005
Easy Teriyaki Marinade
1 cup soy sauce
1/2 cup pineaepple juice
1-2 teaspoons diced garlic
1 teaspoon onion powder

Mix all together and use as a marinade for chicken, brisket, or salmon. Marinade for 3-4 hours, turning once an hour. Grill meat. If you wish to use the marinade as a basting sauce, drain it off the meat and put in a saucepan. Bring to a boil and boil for several minutes before using. (Better yet, make extra sauce and don't put it all on the meat but use the extra for basting while grilling).
Fruit Cup
I've been making a batch of this each week and we eat it every morning with our breakfast. If it runs low, I just add a banana or two. The original recipe said to add the bananas just before serving so they don't turn brown. I usually put two or three in when I make it, though, and then add a couple later if needed.

1 can lite peaches (packed in pear juice)
1 can pineapple chunks (packed in juice)
5 medium oranges, peeled and cut into pieces
5 bananas, sliced
1-2 cups seedless grapes

Mix peaches, pineapple, oranges and grapes. Chill well. Before serving, mix in bananas. You can vary the fruit by adding strawberries, blueberries, frozen berry mix, etc. The juice from the peaches and pineapple keep the fruit fresh and juicy.
Tuesday, June 14, 2005
BLT Salad
This is our favorite new salad. Terry loves it!

4 cups mixed spring greens, or other lettuce you like
1 medium tomato, chopped
4 slices bacon, diced and fried crisp
1/2 cup diced cheddar cheese
1/2 cup croutons
1/3 cup mayonnaise
1-2 Tablespoons sugar (I cut it back to 2 teaspoons)
2 teaspoons cider vinegar (I used rice vinegar)
salt and pepper to taste

Mix greens, tomato, and cheese in large serving bowl. Mix mayonnaise, sugar, vinegar, salt and pepper together in a small mixing bowl. Add to salad and mix well. Top with bacon and croutons.

Serves 4

From May/June 2005 Quick Cooking

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