MyRecipeBox

Oaty Gluten Free Pizza Preheat oven to 375 degrees F (190 degrees C) I am loving her recipe. It is very easy to put together and tastes amazing. Just in case the link ever becomes inaccessible, here is her recipe: 1 3/4 Cups GF Oats (170g) 3 Eggs 3/4 Cup Grated Cheddar Cheese (60g) Salt and Pepper (I play with seasonings, so mine vary) Oil for greasing Tomato Sauce Grated Cheese Various Toppings Add the oats to a high-powered blender, and blitz until a fine flour is formed. Transfer the oat flour to a large bowl, and add the eggs, grated cheddar, and some salt and pepper. With clean hands, mix well. Line a baking sheet with baking paper, and lightly grease it. Transfer the pizza dough to the baking sheet, and press it out into your desired shape (mine was a rectangle that measured approximately 11 x 9 inches). You want the crust to be quite thin - I found it easiest to disperse the dough in several dollops around the baking sheet before pressing it into one l...

Pumpkin Bread and PB Cookies Photo shown also includes the peanut butter cookies I made on the same day I made the bread. Ingredients 3 1/3 Cups Flour 2 Teaspoons Baking Soda 1 Teaspoon Ground Cinnamon 3 Cups Granulated Sugar 1/2 Cup Chopped Dates  1/2 Cup Chopped Nuts 1 Cup Cooking Oil (vegetable oil, canola, sunflower, etc) 1/3 Cup Water 4 Eggs 2 Cups Pureed Pumpkin (NOT pie filling) Directions Preheat oven to 350 degrees F. Grease and flour loaf pans. Depending on size of pan, could make up to 3 loaves. Combine dry ingredients; set 1 cup aside and dredge dates in it.  Beat eggs well. Add cooking oil, water and pumpkin. Mix well. Mix dry and liquid ingredients together. Stir in dates and nuts, including the flour. Pour batter into prepared pans.  Bake for 1 hour and 15 minutes.  Cool before freezing. Or serve immediately.  Depending on what you have in stock, any dried fruit can be substituted for dates. When I have made this, I...

While these recipes are not my own, they are, however, my favorites when it comes to making biscotti: Traditional Almond Biscotti  from Lisa Gianotti and Chocolate Biscotti  , using a Devil's Food cake mix, from Sweet T Makes Three

After sending out a request for who had it, Auntie Fannie sent me Grandma Bavetz' recipe. And then I misplaced it. So here it is. Dough 1 Cup milk 1 Egg yolk 3/4 stick Margarine 1 1/2 teaspoons salt 1 pkg dry yeast 1 teaspoon Sugar 3 Cups flour Directions Dissolve yeast in 1/2 cup warm milk. Heat remaining milk to melt margarine in it, put in large bowl. Add sugar, salt and egg yolk. Mix together. Add yeast. Add flour and mix, scraping sides of bowl with fingers, adding extra flour if needed to knead dough until dough does not stick to bowl. Set dough aside to raise while mixing filling. Filling 2 Cups shelled walnuts 6 large graham crackers 1 1/2 sticks Margarine  3 eggs, lightly beaten 2 egg whites, lightly beaten 3/4 Cup sugar  1 teaspoon Cinnamon 1/2 teaspoon lemon juice Directions Grind walnuts and graham crackers together. Melt butter in large saucepan, add lemon juice and cinnamon. Mix together well. Add ground nut mixture and mix well. Add ...

Beanie Weenie Scallopini  When my son Phillip was a toddler, we listened to The Adventures of Patch the Pirate . On one of his adventures he landed in the old west and met a fascinating character who ate a dish called Beanie Weenie Scallopini. Phillip asked me what was in it, because, as you well know by now, Moms know everything. Though the story does not say, the title gives us direction. 8 Hot Dogs 1 LB Elbow Macaroni Noodles ( I have used various other pastas over the years, but always come back to macaroni) 1 15 OZ Can Baked Beans (any flavor will do) 1 15 OZ Can Cream of Mushroom Soup Shredded Cheddar Cheese Prepare Noodles according to package; drain. Warm hot dogs; slice and add to noodles. Add beans (do not drain or rinse). Continue stirring over low heat. Stir in mushroom soup. Heat all the way through.  Remove from heat. Spoon into bowls and sprinkle cheese.  Serve immediately with bread n butter.  A meal fit for the imagination of a ...

Turkey Corn Chowder - Donna Gaspardo - Alvin, Wisconsin PCG 1/4 Cup Butter 5 medium Potatoes, pared, chopped 4 Teaspoons Salt 2 Cups Water 5 Cups Milk 1/4 Teaspoon Dried Thyme 3 Cups cut up Roast Turkey 4 medium Onions, chopped 2 stalks Celery, chopped 1/2 Teaspoon Black Pepper 1 Chicken Bouillon Cube 24 OZ Whole Kernel Corn 1 Cup Cream 1 1/2 Teaspoons Paprika 2 Tablespoons Butter Saute onions in 1/4 Cup butter in large kettle. Add potatoes, celery, salt, pepper, water and chicken cube. Cook covered 15 minutes or until vegetables are tender. Add milk and rest of the ingredients, except the 2 tablespoons of butter. Heat; dot with butter and snipped parsley (if desired).  Makes 8-10 servings. 

Noodles Alfredo - Joan Noonan - Monico, WI PCG 8 OZ Wide Egg Noodles 1/2 Cup Butter or Margarine 1/2 up Light Cream (20%) 1 Cup grated Parmesan Cheese 1 Tablespoon Parsley Flakes 1/4 Teaspoon Salt Dash of Black Pepper Cook noodles as directed on package; drain. Heat butter and cream in small saucepan over low heat. Stir in cheese, parsley flakes, salt, pepper. Be careful of your heat as the butter-cream mixture will scorch easily. Return drained noodles to pan; stir creamed mixture into noodles gently until all are coated. Serve immediately.