Thursday, December 31, 2015

Cinnamon-Roll Concoction

Ingredients:
Base:
  • 3 cups flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1-1/2 cups milk
  • 2 teaspoons vanilla
  • 1/2 cup butter, melted

Topping
  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 2 Tablespoons flour
  • 1 Tablespoon cinnamon (heaping)

Icing
  • 2 cups powdered sugar
  • 5 Tablespoons milk
  • 1 teaspoon vanilla

Directions:
  1. Combine flour, sugar, baking powder, and salt. Add milk, eggs and vanilla all at once. Mix well. Combine with melted butter. Spread into 9x13 pan.
  2. Combine softened butter, brown sugar, flour and cinnamon. Drop by spoonful onto the base. With a knife, marble the topping by dragging it back and forth.
  3. Bake at 350 degrees for 35-40 minutes.
  4. Mix together all the ingredients for the icing. Pour icing over the top of the rolls.
  5. Eat.
  6. Take a nap.
Recipe from the kitchen of Nancy Erickson.

Wednesday, December 30, 2015

French Cream Fruit Dip

Ingredients:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice

Directions:
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Recipe from the kitchen of the Scrapbook Lodge.

Tuesday, December 29, 2015

Roasted Carrots

Ingredients:

  • 12 carrots
  • 3 tablespoons olive oil
  • 1-1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced parsley


Directions:

  1. Preheat the oven to 400 degrees.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1-1/2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  3. Toss the carrots with minced dill or parsley, season to taste, and serve.


Recipe from the kitchen of the Scrapbook Lodge.

Monday, December 28, 2015

Pesto Pasta with Chicken

Ingredients:

  • 1 (16 ounce) package bow tie pasta
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • crushed red pepper flakes to taste
  • 1/3 cup oil-packed, sun-dried tomatoes, drained and cut into strips
  • 1/2 cup pesto sauce


Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
  2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
  3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.


Recipe from the kitchen of the Scrapbook Lodge.

Sunday, December 27, 2015

Penny Potatoes

Ingredients:

  • 32 oz bag of cubed frozen potatoes
  • 12 oz of shredded sharp cheddar cheese
  • 16 oz sour cream
  • 2 cups Corn Flakes
  • 1 stick of margarine


Directions:

  1. Place frozen potatoes in a 9x13 oven safe dish. Melt margarine and pour over the potatoes. Spread sour cream over potatoes and top with about 6 oz of the cheddar cheese. 
  2. Bake for 30 minutes at 375 degrees. 
  3. After 30 minutes put the remaining cheese on, then the corn flakes, and bake until edges are crispy, about 20-30 minutes.


Recipe from the kitchen of the Scrapbook Lodge.

Saturday, December 26, 2015

Garlicky Creamed Spinach

Ingredients:

  • 8 oz. Fresh Spinach
  • 2 Tablespoons Sour Cream
  • 1 clove Garlic
  • 1 Tablespoon butter
  • 1 Tablespoon Olive Oil


Directions:

  1. Heat a drizzle of olive oil in a pan over medium heat. Add thinly sliced garlic and cook for 30 seconds, until fragrant. 
  2. Add the spinach and a splash of water to the pan and cook, tossing, until wilted, for 3-4 minutes. 
  3. Remove the spinach from the pan and let cool for 1 minute, then stir in the sour cream. Season with salt and pepper.


Serves 2.

Friday, December 25, 2015

Buttery Potatoes & Carrots

Ingredients:

  • 10 oz. Baby Potatoes
  • 1 Carrot
  • 1 Tablespoon butter
  • 1 clove of minced garlic
  • Pinch of parsley


Directions:

  1. Place the potatoes in a medium pot of water with a large pinch of salt. If there are any larger potatoes, halve them beforehand. Bring to a boil and cook for 15-20 minutes, until easily pierced with a knife. 
  2. Peel the carrot and cut it into 2 inch by 1/2-inch sticks. When the potatoes are almost ready, add the carrots to the pot and cook for 5-6 minutes, until crisp-tender. Drain and return to the pot. 
  3. Add butter, garlic and a large pinch of parsley. Season with salt and pepper. Cook, tossing, for 1-2 minutes, until the garlic is fragrant.
Serves 2.

Monday, December 21, 2015

Brussel Sprouts and Sausage

Ingredients:

  • 10 ounces fresh brussel sprouts, thinly sliced (approx. 3 cups)
  • 13 ounces spicy pork sausage
  • 1/2 cup walnut, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar


Directions:

  1. In a large skillet, cook the sausage thoroughly. Drain the sausage and transfer to a bowl and set aside.
  2. Warm the olive oil in the skillet and add the brussel sprouts and walnuts. Sprinkle with sugar and stir while continuing to cook for about 5-6 minutes. At this point they should still have a slight crunch to them but if you prefer them more tender simply continue to cook until they are the way you like them.
  3. Lastly, add the sausage back to the skillet and stir until everything is thoroughly heated.

Sunday, December 20, 2015

Pasties

Crust:
2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt

Filling:
1 beef bouillon cube
1/2 cup hot water
5 cups diced potatoes
2 medium carrots, diced
2/3 cup finely diced onion
2/3 cup finely diced rutabaga
1 pound lean ground beef
1/2 pound lean ground pork
1 teaspoon black pepper
1 1/2 teaspoons kosher salt

Egg Wash:
1 egg
1 Tbs. water


  1. In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
  2. Preheat oven to 400 degrees F. Line a couple of baking sheets with parchment paper. Set aside.
  3. Brown the beef and pork in a skillet over medium heat, (breaking apart) until its cooked half of the way through. (About 5 minutes.) Season with salt and pepper.
  4. Saute the diced onion, carrots, potatoes, and rutabaga with the browned meat, until the vegetables begin to soften, and meat is cooked through, but not dry (about 5 more minutes). Drain.
  5. Dissolve beef bouillon cube in hot water and add it to the meat mixture in the skillet. Gently stir until combined. Reduce heat to low and simmer for 8-10 minutes.
  6. Take the dough out of the refrigerator, divide into 8-10 portions.  Roll each portion out into a flat patty and scoop on 1 1/2 cups of filling with a slotted spoon. Place filling toward the side of each rolled dough circle, being sure to leave ½ inch of dough visible around the edges. Fold the dough over and seal by folding bottom edge up and press edges with a fork to seal. Make 2 or 3 small slits in the top of the pasty to allow steam to escape during cooking.
  7. Place pasties onto baking sheet. Bake 20 minutes or until golden brown; remove from oven.
  8. Can be served warm or cold and pasties freeze beautifully.

Tuesday, December 1, 2015

Simple Pumpkin Pie

Ingredients:
  • 1 (9") unbaked pie crust
  • 1 (15 oz) can pumpkin puree
  • 1 (14 oz) can sweetened condensed milk
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Directions:
  1. Preheat oven to 425 degrees. Spread unbaked pie crust into a pie pan.
  2. In a large bowl, beat pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together. Pour pumpkin filling into prepared crust and bake for about 15 minutes.
  3. Reduce the oven temperature to 350 degrees and continue to bake pie for 35-40 more minutes (or until a knife inserted into the pie 1" from the crust comes out clean). Remove pie from oven and let cool.
  4. Top with whipped cream (or add some cinnamon to your whipped cream for an even better flavor!) and serve.
  5. To keep edges of the pie crust from burning, wrap the crust with some aluminum foil before baking. Remove foil for the last 20 minutes of baking.
Recipe from the kitchen of the Six Sisters.