Welcome to my favorite recipes. The recipe not only include my favorites, but my family’s favorite. You may find recipes on this page or links to my favorite recipes websites. Since many of the recipes are copyright protected, provided you a link is the best option. I look forward to your opinions, pictures, and recipe modifications. Remember, it’s fun to play with your food!
White Wine Clam Sauce – for Pasta
Recipe is scaled to serve with 1 pound of pasta.
Ingredients
1 large onion, chopped
1 teaspoon chopped parsley (you can add more if you like)
2 cloves of minced garlic or 1 teaspoon of minced garlic in a jar
1/4 cup olive oil
1 (6.5 oz.) can of minced clams (undrained)
**If desired, add another 6.5 oz. can of clams but drain the liquid from the second can
3/4 cup water
1/4 cup white wine (more if you would like to drink some while you cook)
Directions
- Heat a frying pan/skillet then add the 1/4 cup olive oil.
- Saute’ the onions until they are translucent, then add the minced garlic and chopped parsley. Saute’ just until the garlic starts turning a slight brown.
- Add the clams (and undrained clam juice) and stir.
- Add the water and wine and salt and pepper to taste.
- Simmer for 1 hour
- Serve over cooked pasta
Garnish with lemon wedges and a little extra chopped parsley.
Grandma Dole Cookies
Grandma Dole Cookies – Yield – 2 – 3 dozen depending on size cut out
Preheat Oven – 400 degrees F.
Ingredients
1 cup butter/margarine – softened (NOT MELTED)
2 cups granulated sugar
3 eggs
4-1/2 cups all-purpose flour
2 teaspoons baking powder (this is a high altitude measure, may want to take it down to 1-1/2 tsp. at lower elevations).
1-1/2 teaspoons vanilla extract
1/2 cup milk (may use evaporated milk)
1/2 cup chopped nuts (optional)
Directions
1. In a medium bowl or pan measure out the flour and baking powder and set bowl/pan aside.
2. Measure milk in liquid measuring cup, add vanilla. If you want to add color to the dough, if the dye is a liquid add it to the milk mixture. Set milk mixture aside.
3. In a large mixing bowl place the butter and sugar and blend until smooth and creamy.
4. Add the eggs to the creamed mixture and mix until blended.
5. Add the flour and the milk alternately until all has be well blended. Be sure the dough is not sticky.
6. Lightly flour a clean work surface. Take some of the dough from the mixing bowl and place on the floured work surface. You may need to lightly flour the top of the dough and the rolling pin. Roll the dough to 1/4″ to 3/8″ (the thicker the dough the softer the cookie).
7. Dip cookie cutters in flour, then proceed to cut out cookie shapes. Gather up left over dough from floured surface, and some dough from the bowl and roll out the dough again. Continue this process until dough is gone.
8. If you want sprinkles or sugar on top of the cookies, apply it before baking. You may want to push it into the cookie a little so they don’t roll off the cookie as it rises.
9. Bake cookies for 10 minutes or until barely brown on the bottom.
10. When cookies are finished baking, remove them from the cookie sheet immediately and place them on a cooling rack.
11. Place finished cookies in an air tight container. Enjoy them now, or freeze and enjoy them later.
***Hint: Dough may be made ahead of time and refrigerated.
Russian Tea Cakes
Russian Tea Cakes – Yield – 4 dozen – inch cookies
Preheat oven – 400 degrees F.
Ingredients & Directions
1. Cream together thoroughly
- 1 cup butter or margarine, room temperature
- 1/2 cup confectioner’s (powdered) sugar
- 1 teaspoon vanilla extract
2. Using a larger spoon or mixer,
Mix in
- 2 – 1/4 cups flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped nuts (almonds, or pecans, or walnuts)
3. Dough should look like fine crumbs that will hold together when shaped into a ball.
Shape dough into 1-inch balls. Place on an ungreased cookie/baking sheet. These
cookies will not spread out so may place them closer together.
4. Bake in the preheated oven for 10 minutes or until set, but not brown.
5. Once cookies are removed from oven take them off the hot sheets and place on a
wire cooling rack.
6. In a small bowl, place 1 to 2 cups of confectioner’s sugar. This will be used to coat the cookies.
7. While cookies are warm, carefully roll each cookie in the confectioner’s sugar then return to the
cooling rack. Once cookies are cooled you may roll them in the confectioner’s sugar again.
8. Store in an air tight container or freeze.
Source: Public Service Company of Colorado, 1973 Junior Cooking School, It’s a Small World.
Walk Away Dessert
Wiki wiki Walk-Away Dessert – Yield 8 servings
Ingredients
- 1 – 8 ounce package cream cheese, room temperature
- 1 cup milk
- 1 – 8 – 1/4 ounce can crushed pineapple, drained (3/4 cup)
- 1 3 – ounce package instant vanilla pudding
- 8 flat bottomed ice cream cones
Directions
1. Gradually blend together the first 2 ingredients.
2. Once blended, add the fruit and the pudding. Mix 1 minute. Chill until ready to serve.
3. Just before serving, spoon into ice cream cones. May place cones in muffin tins for support.
Creative options
Let you mind run. What if you used a flavored cream cheese, or a lower-fat cream cheese product.
What if you used different fruit – canned or fresh. What about a different flavored pudding.
What about toppings like: toasted coconut, candied pecans, crushed graham cracker.
Play with your food!!
Pots and Tales 