MyRecipeBox

  What's Cooking America -- Apples Was looking for equivalents and came across this informational site. Think I'll keep it here for future reference.

 Potato Soup Recipe   This is the page with the easiest recipe. If link is broken, here is her recipe.  We had a few potatoes left after the holidays that needed to be used and as the snow fell, I decided this would be the best use of them. Robyn Stone | Add a Pinch Serves 8  Ingredients: 2 pounds (about 6 medium) Russet potatoes scrubbed, peeled, and chopped water 3 cups whole milk 4 tablespoons butter salt and pepper to taste Instructions: Cover potatoes with water in a large soup pot. Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain. Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes. Remove from heat and ladle into soup bowls. Serve with salt and pepper to taste. Nutrition Information Calories: 171kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 589mg | Fibe...

 Ingredients: 1 Cup Butter 1 Cup Cream Cheese 2 Cups AP Flour 1/4 Teaspoon Salt Directions: Put all ingredients in bowl and blend until soft. Chill at least 6 hours. Roll on floured surface about 1/3-inch thick.  Cut with rim of small glass dipped in flour. Depress center with thumb and fill with blueberry, apricot or poppyseed filling.  Bake on cookie sheet 25-30 minutes in 350°F oven.  Dust with powdered sugar when cool.      The pastry dough is the family recipe. The fillings are from  ToriAvey  I love her site. So informative and homey. There are other fillings listed for this recipe.  Poppyseed Filling:  2 cups poppy seeds 1 cup milk or water (8.5 ounces/240 grams) 1 1/2 cups granulated sugar (10.5 ounces/300 grams) 1 Tablespoon fresh lemon juice or 3 tablespoons unsalted butter Pinch salt 1 tsp grated lemon zest (optional) To Make Poppy Seed Filling: In a nut grinder, coffee grinder, food processor, or blender, grind the ...

   AUNTIE JULIE’S STRUDEL DOUGH: 2 C Flour 1 Tsp Salt 2 Tbsp Melted Butter 1 Egg ¾ C Warm Water USE THIS APPLE FILLING: 5 Granny Smith Apples, peeled, cored and sliced ¾ C Sugar  1 Tsp Cinnamon ¼ Lb. Butter, in pieces ¼ C plain bread crumbs, sprinkled OR THIS CHEESE FILLING: 32 Oz. Cottage Cheese ¾ C Sugar 1 Tsp Cinnamon ¼ Lb. Butter, in pieces ¼ C plain bread crumbs, sprinkled DIRECTIONS: Mix all ingredients together with a fork. On a floured surface, knead with more flour approximately 10 minutes. Put back in bowl. Cover and let rest for 30 minutes. Roll into large circle, hand stretch as thin as possible without tearing. Add filling; roll up, place on baking pan. Bake 45 minutes at 350°F. Turn out onto new pan immediately. Serve warm.  Gluten Free Alternative: Use 1 C Almond Flour plus 1 C AP Gluten Free Flour. Knead for a couple of minutes gently. Bake 30 minutes instead of 45.

    Sweet and Spicy Pecans  from Emily Enchanted 1 LB EACH:  Dried diced mangos Dried diced pineapple Craisins Sunflower Seeds/Pepita blend Raisins 16 oz jar Unsalted dry roasted peanuts Mini M&Ms or Mini Vegan Carob chips (I'm dairy free) 3 Cups Roasted & Salted whole cashews Brown Sugar Candied Walnuts from In Katrina's Kitchen Mix all together by hand in super-size bowl (at least 8 quart size). Measure into jars or zip fasten baggies to give away.       Ta-Dah!   And, yes, I nibbled and sampled my way through the process.

  1 c butter softened, add 1 1/4 c sugar and mix. Add 2 tsp vanilla and 2 eggs. Beat till light and fluffy. Now add dry ingredients: 3 c flour, mixed with 1/2 tsp baking powder and 1/2 tsp salt. Beat on low till well combined. Split the dough in half. Shape 1/2 into a 4" square, wrap and put in the fridge. Add 2 oz unsweetened chocolate (melted and cooled) to the remaining dough and mix well. Shape that half into a 4" square, wrap and refrigerate for at least 30 min.   Roll the individual doughs out to about 16" x 12" (or a little smaller). Place the chocolate dough atop the vanilla dough and peel off the parchment. Cut the sheet of dough in half horizontally and roll each half into a log. Roll in red sugar to coat. Wrap in plastic wrap and refrigerate 3 hours or overnight (or for several days if you forget about it LOL) Slice into 1/4" slices and bake about 12-14 minutes at 350°. From my Friend Patti Althoff Siwicki -- Christmas 2021

  (from Debbie Kuhn Krause, a really good friend) SHRIMP & FISH BATTER    (1 lb. deveined 26 -30 count shrimp) 1 C AP flour ½ TSP salt ½ TSP pepper 1 TSP baking soda ½ TSP sugar 1 C water 2 beaten eggs ¼ TSP cayenne 3 TBSP flour for coating 2 C Panko breadcrumbs In a large bag put 3 TBSP flour. Add shrimp and shake to coat.   In a bowl mix flour, salt, pepper, baking soda, and sugar.  Gently beat the eggs and water. Add to dry ingredients, mix until smooth. Put panko in bowl.  Put floured shrimp into batter, then press into panko to coat evenly.  Put on a plate and refrigerate for 30 minutes. Fry in 350° oil about 3 -4 minutes until golden brown.