Strawberry Freezer jam

2 cups fresh strawberries
4 cups sugar
1 (1.75) package dry pectin
3/4/ cup water

1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
3. https://www.allrecipes.com/recipe/51835/strawberry-freezer-jam/

Coca Cola Cake

• 1 cup butter (2 sticks)
• 3 Tbsp. unsweetened cocoa powder
• 1 cup cola
• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp. baking soda
• ½ tsp. salt
• ½ cup buttermilk
• 2 eggs
• 1 tsp. vanilla
• 1 ½ cups mini marshmallows
• Icing:
• ½ cup butter
• 6 Tbsp. cola
• 3 Tbsp. unsweetened cocoa powder
• 1 lb. powdered sugar
• 1 tsp. vanilla
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 350 F. Grease and flour a 9” x 13” pan. In a small saucepan, heat butter, cocoa powder and cola on medium, just until butter melts and mixture begins to simmer. Remove from heat, and in a large bowl, mix flour, sugar, baking soda and salt. Pour cola mixture over flour mixture and mix well with a wire whisk. Finally, add buttermilk, eggs, vanilla and marshmallows. Pour batter into pan and bake in preheated oven for about 35 minutes, or just until the center is done and springs back when touched lightly with finger.
2. For the frosting: In a medium saucepan, combine butter, cola and cocoa powder, heating until butter melts. Remove from burner and add powdered sugar, vanilla and nuts, stirring until all is well-blended.
3. Pour over cake while icing and cake are still warm. Enjoy!

https://www.amish365.com/carmons-rich-and-fudgy-cola-cake/?utm_source=Copy+of+Copy+of+Copy+of+MondayMay42020&utm_campaign=kickoff&utm_medium=email

Shaker Hamburger Baked Beans

• Cook 1 lb. hamburger with one diced onion, drain and set aside.
• 4 cups navy beans *
• 2 1 /2 cups hot water
• 1 onion
• ½ cup molasses
• 1 /2 cup butter
• 1 teaspoon salt
• 2 teaspoons dry mustard
• 1 /2 cup tomato catsup

Instructions

1. Instructions
2. * Soak the beans overnight. *
3. Drain and cook in fresh water until tender.
4. Peel onion and place in bottom of well-buttered roasting pan.
5. Drain beans and save liquid.
6. Pour beans into buttered pan.
7. Add molasses, butter, salt, dry mustard, and catsup to bean liquid that you saved and pour over beans.
8. Lid on roasting pan for 3 hours.
9. Add more water whenever necessary.
10. Add hamburger & onions after 1½ hours. Still well.
11. Remove cover for last half hour and brown well.

https://www.amish365.com/shaker-hamburger-baked-beans/?utm_source=Copy+of+Mondaygranola&utm_campaign=kickoff&utm_medium=email

Snickerdoodles

• ½ cup margarine
• ½ cup Crisco solid shortening
• 2 eggs
• 1-1/2 cups sugar
• 2-3/4 cups flour
• 2 teaspoons cream of tarter
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons cinnamon

Instructions

1. * Mix first four ingredients thoroughly.
2. * Pre-sift the next 4 ingredients together. Add to the first mixture.
3. * Form balls (walnut size). Roll into mixture of sugar and cinnamon.
4. * Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees. Cookies will flatten into circles as they cook. Store well in sealed container.

https://www.amish365.com/homemade-snickerdoodles/?utm_source=Copy+of+Copy+of+Copy+of+MondayMay42020&utm_campaign=kickoff&utm_medium=email

Shaker Grilled Chicken

• 1 /2 cup cider vinegar
• 1 /4 cup oil
• 3 /4 teaspoon kosher salt
• 1 /4 cup shallot (sub in a sweet onion if no shallots)
• 2 garlic cloves, chopped
• 2 lbs skinless chicken thighs, trimmed of fat

1. Whisk together vinegar, oil, and salt.
2. Stir in garlic and shallots
3. Place chicken pieces in a zip top bag and pour in marinade.
4. Refrigerate for at least 20 minutes to 3 hours.
5. Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.

https://www.amish365.com/five-amish-and-shaker-farmhouse-sunday-chicken-recipes/?utm_source=MondayMay42020&utm_campaign=kickoff&utm_medium=email

Easy Cinnamon Bread

Easy Cinnamon Roll Bread!!!
No yeast in this recipe, so prep time is quick. You don’t even need a mixer! It makes its own unique swirl as it bakes.

BREAD:
2 cups all-purpose flour...
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain greek yogurt, or sour cream

SWIRL:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly (can use water instead)

GLAZE:
1/2 cup powdered sugar
2 – 3 teaspoons cream or milk (as needed for consistency)
Preheat oven to 350 F. Butter or spray a loaf pan.
In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t overmix it).
Bake for 45-50 minutes or until the center tests done with a toothpick.
Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.
Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze
IT'S YUMMY Y'ALL 😋

Disney Dole Whip for home

2 cups frozen pineapple
4 oz pineapple juice 
2 scoops of vanilla ice cream. 

Purée in a blender. 

Ikea Swedish Meatballs

How to make the Swedish Meatballs:

Ingredients - Meatballs

• 500g beef mince
• 250g pork mince
• 1 onion finely chopped
• 1 clove of garlic (crushed or minced)
• 100g breadcrumbs
• 1 egg
• 5 tablespoons of milk (whole milk)
• generous salt and pepper

Ingredients - Cream sauce

• dash of oil
• 40g butter
• 40g plain flower
• 150ml vegetable stock
• 150ml beef stock
• 150ml thick double cream
• 2 teaspoons soy sauce
• 1 teaspoon Dijon mustard

1. Meatballs: Combine beef and pork mince and mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs egg and mix. Add milk and season well with salt and pepper.

2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (this will help them hold their shape whilst cooking).

3. In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.

4. When browned, add to an ovenproof dish and cover. Place in a hot oven (180°c conventional or 160°c fan) and cook for a further 30 minutes.

5. Iconic Swedish cream sauce: Melt 40g butter in a pan. Whisk in 40g of plain flour and stir for two minutes. Add 150ml of veg stock and 150ml or beef stock and continue to stir. Add 150ml double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken.

6. When ready to eat, serve with your favorite potatoes – either creamy mash or mini new boiled potatoes – enjoy!

   

Instant Pot Wedding Soup

Recipe: sauté meatballs. (Mine were chicken basil&tomato, from Costco) 
7 cups of broth, 
carrots, 
onion, 
celery, 
1/4 t of each oregano, garlic, red pepper flakes, basil. 
Fresh spinach 

Manuel 7 mins, instant release. 

Add noodles (I had small shells, half box) maybe 1 1/2 cups of noodles. 

Manuel for 5 mins, quick release. 

1 egg with cheese ( I used mozzarella! 

Stir in. 
Done

Thank you to Debbie Manley Fox

Crunchy Top Pound Cake

Marilyn HanburyFollow

April 10, 2016 · 

CinchShare

Crunchy Top Pound Cake
6 eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla
Instructions
Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
Stir in the vanilla.
Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan

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Pineapple Cream Cheese Gelatin salad

• 6-oz. package orange gelatin
• 8-oz. package cream cheese, softened
• 20-oz. can crushed pineapple, drained
• Place gelatin in a large bowl. Slowly stir in 4 cups boiling water and mix well. Mix in cream cheese until dissolved. (Consistency will be slightly lumpy.) Refrigerate until it begins to thicken, about one hour. Blend in crushed pineapple and allow mixture to completely set in refrigerator, about three hours or overnight.

Instructions

1. Place gelatin in a large bowl. Slowly stir in 4 cups boiling water and mix well. Mix in cream cheese until dissolved. (Consistency will be slightly lumpy.) Refrigerate until it begins to thicken, about one hour. Blend in crushed pineapple and allow mixture to completely set in refrigerator, about three hours or overnight.

https://www.amish365.com/pineapple-cream-cheese-gelatin-salad/?utm_source=Copy+of+Copy+of+AmishMonday&utm_campaign=kickoff&utm_medium=email

Lady Bird Johnson's Lemon Pound Cake

LADY BIRD JOHNSON’S LEMON CAKE

3/4 Cup Softened Butter

1 1/4 Cups Sugar

8 Egg Yolks

2 1/2 Cups Flour

3 Teaspoons Baking Powder

1/4 Teaspoon Salt

3/4 Cup Milk

1 Teaspoon Vanilla Extract
2 t. lemon juice

1 Teaspoon Grated Lemon Rind

Preheat your oven to 325° F.  Cream the butter and sugar until fluffy.  In a separate bowl, beat the egg yolks until light and lemon colored.  Blend into the creamed mixture.  Sift together the flour, baking powder and salt.  Resift 3 times.  Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.  Beat the batter thoroughly after each addition.  Add the vanilla extract, lemon rind and lemon juice.  Beat for 2 minutes.  Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.  Remove from the oven and cool 19 minutes before inverting on serving platter.

LEMON GLAZE

2 cups powdered sugar

1-2 T. fresh lemon juice

1-2 t. buttermilk

Zest of one fresh lemon

I always pour the glaze over the warm cake right after you have inverted your cake on the serving platter. The cake is always best when served slightly warm with the warm glaze poured over the top. Hope you enjoy!

http://themainehouse.blogspot.com/2016/03/lady-birds-lemon-cakegracious-texas.html?showComment=1457710033861#c2087044184867041371

Penny Supper casserole

• 4 medium potatoes, diced
• 1 cup peas
• 1 small onion
• ¼ cup margarine
• 1 can mushroom soup
• 1 teaspoon mustard
• 8 hot dogs
• 1 cup velveeta cheese

Instructions

1. Cook potatoes and also cook peas and drain. Mix together with onion and margarine in a mixing bowl.
2. Mix soup and mustard into veggies.
3. Put into 7 X 11 dish.
4. Top with cut-up hot dogs.
5. Put on top.
6. Cover.
7. Bake for 25 - 30 minutes.

https://www.amish365.com/penny-supper-casserole/?utm_source=Copy+of+Copy+of+Copy+of+April6%2C2020&utm_campaign=kickoff&utm_medium=email

Pioneer Woman Baked French Toast

PREP TIME:

15 Minutes

DIFFICULTY:

Easy

COOK TIME:

1 Hours

SERVINGS:

8 Servings

INGREDIENTS

• FRENCH TOAST
• Butter, For Greasing
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Heavy Cream
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• 1/2 cup Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• Freshly Grated Nutmeg (optional)
• 1 stick Cold Butter, Cut Into Pieces
• Warm Syrup, For Serving
• Butter, For Serving
• 1 cup Fresh Blueberries, For Serving

INSTRUCTIONS

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

https://thepioneerwoman.com/cooking/baked-french-toast/

Leave off the topping and make like bread pudding

Try this surprisingly simple yet luscious sauce (Vanilla is the best) Stephanie.....from the ORIGINAL First Edition 1950 Betty Crocker's Picture Cook Book:

Vanilla (lemon or nutmeg) Sauce
Mix together in a saucepan...
1C sugar
2 Tb cornstarch
Stir in gradually...
2C boiling water
Boil 1 minute, stirring constantly. Stir in...
4Tb butter
2 te vanilla (or 2 te lemon juice with 1Tb grated
lemon rind or 2 te nutmeg)
Keep hot until serving.