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OLD FASHIONED CHOCOLATE MALT
Who remembers Malted Milk Shakes? They hit the apex of their popularity in the fifties through the early seventies.
It's not like they have completely disappeared but it seems that they have become harder and harder to find over the last couple of decades and I'm not sure why because malt powder makes a plain milk shake, which already tastes great, taste even better.
Remember there is a distinction between malt powder and malted milk powder. Drink mixes like Carnation Malted Milk are made with malted milk powder which is a combination of malt, wheat, milk and a teeny bit of salt. The malted milk powder is good for drinks. Plain malt powder is good for drinks as well as cooking if you want a stronger malt flavor.
Whether you decide on Malt powder or Malted Milk powder don't limit yourself to using this tasty ingredient with just malted milk shakes. You can add this to candy, cookies, cakes, frosting, home made ice cream, smoothies, pancakes and a variety of other delicious treats.
Ingredients:
2 C vanilla ice cream2/3 C cold milk (make sure the milk is cold as possible)
2 Tbsp malted milk powder or regular malt powder
2 Tbsp chocolate syrup
2 to 4 Tbsp whipped cream
Directions:
In a blender, combine the ice cream, milk, malted milk or malt powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.
SWEDISH ROSETTES
Category: Desserts
Servings: 4 dozen
Description:
I remember my dad used to make these light and crispy Swedish cookies. They are fried using a Rosette Iron.
Needless to say all of us kids would stand gathered in the kitchen and eat them as they came out of the pan. They were eaten on the spot. I don't recall any being left over for later.
You can buy the iron in the kitchen section of most department stores. Rosette irons can come in any shape but the traditional shape is the Rosette.
Ingredients:
1 C flour (if flour is self rising omit salt)
2 eggs
1 C milk
1 Tbsp granulated sugar
1/4 Tsp salt
Vegetable oil (enough for deep frying)
Powdered sugar (It's hard to gauge how much but enough to dust all of the cookies.
Directions:
Have ready: a flat metal cookie sheet lined with several layers of paper toweling
Powdered sugar in a shaker or sieve.
Mix eggs, milk, sugar, salt, and 1 Tsp vegetable oil together.
Blend the flour into mixture a little at a time. Beat until smooth.
Let the batter sit for 30 minutes.
Put 3 - 4" of oil in a deep pan. Heat to a moderate frying temperature.
After batter has set for 30 minutes stir it again.
Heat rosette iron by submerging in hot oil for 10 seconds.
Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes.
After you've fried a few, dust them with powdered sugar.
Servings: 7 - Okay 5 kids and 2 adults :)
Description:
As I was growing up in a family of 5 kids in Kentucky there was always plenty to eat but sometimes my mom would stretch a meal by making a casserole. One of my favorites was Chicken Continental. There was nothing fancy about it. I think the recipe came off the back of a Campbell's soup can, oh so many years ago.
After I was grown I carried with me the memory of that dish and the seven of us sitting around the large rectangular shaped, white wrought iron table in the dining area, which was located right off the kitchen in a small portion of what we called the family room. The room itself was quite spacious, equalling almost the same square footage as the rest of the house.
It was situated on two levels leading out of the kitchen with built in bookcases on the right hand side of the top level, the dining area sitting to the left hand side, and a beautiful large brick fireplace on the second level down. That's where the tv was back in the days before everyone had their own personal televisions in their rooms. And that is where the entire family gathered at day's end.
The room was completely surrounded by large gaily curtained windows, which ran around all three sides of the part of the room that was not bordering the kitchen. Each panel of every curtain was adjusted just right so that the maximum light possible entered our home. No harsh, glaring sun, but a clean, clear indirect light generously bathed the room in plentiful amounts where you really didn't need to turn on the lights at all during the daytime. Even on cloudy days the windows allowed ample light through.
My dad designed and built every square inch of that room himself in his off hours after a hard day's work. My dad was an electrician by trade and he could do anything.
That's how I remember enjoying the dish to this day.
Many years passed and I was long grown and gone, living in North Carolina. As much as I loved the casserole growing up I never got the recipe. One day while chatting on the phone with my mom I asked if she would give me the recipe while we were talking so I could write it down. Mom said she would so I got a piece of paper and a lead pencil and wrote down her instructions. I still have the recipe as I wrote it down that day.
My mom has been gone for nearly 2 years and my dad for almost 7 years now and I'm so glad to have this recipe in my mom's own words and the memories of the family room my dad built.
Dedicated to my sister. She's really going to be surprised to see this.
Ingredients:
I'm not posting the recipe in mom's words but am separating the ingredients out and listing them recipe style.
1 Whole frying chicken - cut up
1 C. flour
1 C. vegetable oil
1 can condensed Cream of Chicken Soup (mom always used Campbells and so do I.)
1 1/3 C. Instant rice
2 1/2 Tsp. grated onion
1 Tbsp. chopped parsley
1/2 Tsp. celery flakes
1/2 Tsp. thyme
1 1/3 C. water.
salt and pepper
Directions:
Cut frying chicken into pieces. Coat chicken pieces with flour. Salt and pepper to taste.
Heat vegetable oil in skillet enough that the chicken will sizzle when dropped in.
Fry chicken in oil until browned on all sides and close to done but not completely.
Put chicken aside.
Stir together and heat the soup, water, onion, parsley, celery flakes, and thyme.
In a baking pan about 11" by 14" mix 1 1/3 cup instant rice and 1/3 the soup mixture. Stir to moisten.
Lay the chicken on top of this and pour the remainder of the soup mixture over the chicken and rice.
Bake covered at 375 degrees for 45 minutes to an hour.
Description:
YAY!!! I finally got it.
It's a little workhorse. The KitchenAid HD Professional stand mixer. You can even make bread with it.
I've had my eye on this mixer for quite a while.
Servings: 12 - 16
Description:
If you are from the South you know what Pimento Cheese is. Not so sure that all of our Northern brothers and sisters are familiar with it.
I have never found a processed store made pimento cheese I like. It always seems to have too much mayonnaise. Plus most store brands add corn syrup and I don't like that in my Pimento Cheese. As a result, this is one food I don't eat unless it is mixed at home.
There seems to be as many variations of Pimento Cheese as there are people who make it. I give kudos to those who grate their own cheese. I don't do that but if I break down and get the Kitchen Aid Professional Mixer with attachments I've had my eye on I'll definitely give it a go and experiment with different cheeses. In particular I'm looking forward to trying a mixture of 1/3 american cheese, 1/3 extra sharp cheddar, and 1/3 asiago cheese, a recipe I heard about some time ago.
In the meantime the quick and easy way helps me because I have so little time at home due to work. I must say that the finished product is yummy. I hope those of you who like Pimento Cheese enjoy this too.
I always double my original recipe because this is a favorite of friends and family as well. If you want to make less just halve the ingredients.
Ingredients:
1 16 oz. package of pre shredded Sharp Cheddar Cheese (Get extra sharp if you can find it. Also, the coarse chunky shred not the fine shred).
1 16 oz. jar of Mayonnaise (Not Miracle Whip but real mayonnaise). You probably won't use the entire jar but you want to make sure you have enough. Being in North Carolina I've gotten to where I use Duke's Mayonnaise for Pimento Cheese in particular, but any brand will do.
2 - 4 oz. glass jars of Pimentos in oil. (Coarsly chopped) Drain the oil.
2 tbsp. sweet pickle relish (optional). Also, although I don't put onion in my pimento cheese some people like a tiny bit. If so, 1 tbsp. of extra finely minced yellow or white onion.
1/4 tsp. Cayenne Pepper. This is optional but I often use it. That amount adds no flavor, but does give the finished product a slight zing).
Directions:
In a large bowl add the shredded cheddar cheese, drained pimentos, onion (if desired), and sweet pickle relish.
A note about the mayonnaise. Some people like a lot and some like a little. I don't like too much mayonnaise. I use just enough to allow it to bind. I put a little at a time in and mix it until I see that the pimento cheese has reached the consistency that I'm happy with. I don't always use the entire jar. How much mayonnaise you use will definitely be an individual preference.
After mixing a little mayonnaise in but before you've mixed all of it, add the cayenne pepper. Sprinkle evenly over the top of the Pimento Cheese mixture and stir in. Continue incorporating mayonnaise into the mixture until it has reached the consistency you desire.
Serve as sandwiches on the softest white bread you can find, or with crackers as a snack. 
Another favorite way to serve is to use it as a spread on crunchy sticks of celery. 
Style: American
Servings: 6
Description:
This recipe works well with thick cut pork chops. They are so tender you can cut them with a fork
Ingredients:
6 Pork Chops - 1 to 1 1/2 in. cut
Approximately 1 tbsp. garlic powder (not garlic salt. Add more or less than 1 tbsp. as you prefer).
salt
pepper (fresh ground)
1 egg
1/2 C. milk
2 tbsp. minced fresh or dried parsley leaves (optional)
Bread Crumbs (I use Italian or plain depending upon which I have at the time)
Vegetable Oil or Olive Oil (enough to fill up 1" depth in a skillet)
Directions:
Sprinkle or rub garlic powder evenly on each chop on both sides.
Salt and pepper to taste.
Beat egg & milk together.
Put breadcrumbs in a large baggie or bowl.
Mix parsley leaves into bread crumbs
Start oil heating in a skillet on the stovetop. Not so hot as to burn but hot enough to immediately sizzle as the coated meat is placed in the skillet.
Dip chops in egg & milk mixture.
Dredge chops in the bread crumbs.
Brown in the heated 1" of oil.
Remove from oil & place in baking dish.
Add 1/4 cup boiling water to baking dish.
Cover tightly with foil.
Bake at 400 degrees for 50 - 60 minutes.
Style: American
Servings: 12 Servings
Description:
Deviled Eggs always remind me of the picnics and family reunions we used to have when I was a child. *Smile*
Ingredients:
12 large hard boiled eggs
6 tbsps. mayonnaise or salad dressing - use only enough to make the mixture moist and creamy.
2 tsps. mustard
3 tblsps. of very finely diced sweet pickle and 1 teaspoon of sweet pickle juice. If you wish to leave the diced sweet pickle out just use 2 teaspoons of sweet pickle juice. (In other versions a bit of vinegar and sugar is used instead of the sweet pickle)
salt & pepper to taste
paprika garnish (optional)
Directions:
Cover eggs completely with cold water when placed in a pan.
Bring water to a rolling boil.
Reduce the heat to a more gentle boil. Cook approximately 12 minutes more.
Remove eggs from water. I immediately begin running cold water over the hot eggs still in the shell in order to chill them as quickly as possible. Let the hot eggs sit in the cool water and begin peeling immediately. This helps the shell come off the egg without sticking. It also helps keep the yolk bright yellow.
After the eggs are cool remove the shells. Halve the eggs lengthwise with a knife.
Remove the yolks and place in a medium bowl. Set the cooked egg whites on a Deviled Egg platter.
Mash the yolks with a fork, and add remaining ingredients.
Spoon the mixture back into the egg white halves.
Garnish with a light sprinkling of paprika (optional).
Place in the refrigerator to chill
Style: Italian
Servings: 12 - 15 meatballs depending upon size
Description:
These are zesty meatballs that can be put on your favorite Italian sub roll. Top the meatballs with melted mozarella cheese and toast or warm the sub for a tasty meal.
You can use the meatballs alone with your favorite spaghetti or ziti sauce too.
Ingredients:
Meatballs - Mix these first
1 lb ground beef
1/2 lb. Italian sausage (I use 2 Italian sausages and cut the casings off. Then mix the Italian sausage with the ground beef)
2 eggs
1/4 c. milk
1/2 c. dry breadcrumbs (I use plain or Italian seasoned depending upon what I have available)
4 tblsp. grated parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. crushed red pepper flakes (optional)
salt and pepper to taste
Sauce
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 small onion chopped
1/2 c. green pepper
1/2 c. beef broth
1/3 c. water
2 garlic cloves minced (A lot of times I will use pre-minced frozen garlic. You can keep it in a freezer baggy to keep the odor out of your freezer. The substitution ratio is approximately 1 teaspoon of minced frozen garlic equals one clove of garlic. The preminced garlic is usually not as strong as fresh garlic so add amounts to your taste )
1 tsp. oregano
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
Directions:
Meatballs
In a large bowl beat eggs well. Add milk. Add the Italian sausage and beef mixture. Combine well.
Incorporate the remainder of the ingredients until well mixed.
Shape the mixture into 1 inch meatballs and place on a greased cookie sheet. Bake at 350°F. for 15 minutes.
Add to crock pot.
Sauce
Mix all ingredients in a bowl and pour over the meatballs in the crockpot.
Cover and cook on Low for 4 - 5 hours.
This can be conveniently frozen in individual servings in freezer baggies if you wish. When time to eat just place the frozen sauce and meatballs in a microwavable container and cut the freezer baggie off. It comes off very easily.
Microwave to heat and use with your favorite pasta or sub roll for a quick meal.
Servings: 18-24
Description:
This cake is rich and scrumptious.
Ingredients:
1(18.25 ounce) package Devil's Food cake mix
1 c. semisweet chocolate chips
1/4 c. (or a bit more if desired) - Heath Bits O Brickle Toffee Bits
5 oz. evaporated milk
14 oz. individually wrapped caramels
3/4 c. butter
1 c. walnuts
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease one 13x9 inch cake pan. I use butter flavored PAM spray but any vegetable oil or spray will do.
Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes.
In a saucepan over medium low heat mix caramels, toffee bits, margarine, and milk. Heat until caramels and margarine are melted.
Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts.
Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes more.
I don't re-plate this to a serving platter because the caramel toffee filling does not allow the cake to transfer well.
Description:
I'm always getting requests from friends and the people I work with to make caramelized pecans. I usually make several batches at a time.
They are delicious and very, very easy to make. Caramelized pecans can be quite expensive if bought in a specialty shop so are well worth the little effort it takes in making them at home.
Ingredients:
2 c. pecan halves
1/2 c. granulated sugar; or brown sugar; or any combination of both. I usually use white granulated sugar.
2 tbsp. butter
Directions:
Combine butter and sugar in a medium size saucepan or large skillet; Cook over stove at medium heat. Stir until melted.
Combine the pecans with the melted mixture stirring well to thoroughly cover the pecans.
Remove from heat and pour onto cookie sheet or aluminum foil to cool, spreading pecans.
Store cooled pecans in a covered container.
Note: I usually make mine plain but if you want to make them spicy you can add singly or in any combination:
1/2 tsp. cinnamon; cayenne pepper;
a dash of cloves; a dash of allspice. Just whatever you like.
Servings: Serves 4
Description:
This is an easy recipe. Once the chicken is cooked it doesn't take long to make. For this dish I prefer white meat chicken only.
It is a favorite when we have potluck at work. For such occasions I double the recipe.
This dish can be served on a bed of Romaine lettuce; as a filling for quartered fresh tomatoes; or in baked pastry tart shells.
Ingredients:
2 c. cooked chicken breast (poached, boiled, or baked and coarsely chopped.) I usually poach the chicken for this recipe as it is less likely to dry out that way.
1/2 c. thinly sliced celery
1 tbsp. very finely chopped onion
1/2 tsp. salt
2 tbsp. lemon juice
1 (11 oz.) can mandarin oranges, drained
1/2 c. seedless green grapes, halved
1/2 c. chopped pecans, toasted
1/4 c. mayonnaise
1/4 c. sour cream
1 1/2 tsp. Italian salad dressing mix (the powdered kind)
Directions:
Combine chicken, salt, celery, onion, and lemon juice.
Cover and chill 2 to 3 hours
Combine mayonnaise, sour cream and italian salad dressing mix and refrigerate in a separate container or wait until just before serving to mix.
When ready to serve pour mayonnaise mixture over chicken salad and mix well.
Carefully toss in the mandarin oranges, halved green grapes, and toasted pecans; Saving a few of each for garnish.
The chicken Continental recipe probably came off a box of Minute Rice; at least, that's where my mother-in-law got it from. She passed it on to her daughter (not yet my wife at that point), who passed it on to me when I took over the kitchen 'cos I cook better than she does. And I have a pan of it baking right this minute, although I modified it to pork chops 'cos I had some pork chops thawed and all the chicken is frozen.
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