Grandma Nee's Flipbook

101INGREDIENTS: Preheat oven to: 375O1 cup sliced fresh mushrooms1 cup each chopped onions and fresh broccoli1 tsp. saltDash of pepper5 eggs⅔cup milk¼ cup chopped roasted red peppers1 cup shredded three cheese1 Flakey Pie CrustDIRECTIONS:Cook mushrooms, onions, broccoli, salt and pepper in skillet sprayed with cooking spray on medium heat 5 minutes or until crisp-tender, stirring occasionally. Remove from heat. Whisk eggs and milk in bowl until blended. Stir in vegetable mixture, red peppers and ½ cup cheese; pour into pie crust. Place on baking sheet. Bake 35 minutes. Top with remaining cheese; bake 5 to 10 minutes more or until knife comes out clean.

Alaska Sheet CakePhoto/Food: C. Sieira

103INGREDIENTS::2 sticks butter1 cup water2 cups sugar2 cups plus 2 Tbsp. unsifted flour1 tsp. salt3 eggs½ cup sour milk or buttermilk (sour by adding ½ Tbsp. vinegarto ½ cup milk and let sit for a few minutes)1 ½ tsp. baking soda1 tsp. vanilla DIRECTIONS:Bring butter and water to a boil. Add sugar, flour and salt. In small bowl, beat eggs, sour milk, baking soda and vanilla. Add to first mixture. Pour into greased 12 x 17 inch jelly roll pan. Bake at 400 degrees for 15 to 20 minutes. Frost warm.FROSTINGBring 1 stick butter and ¼ cup plus 1 Tbsp. of milk to a boil. Remove from heat and add 1 lb. powdered sugar and 1 tsp. vanilla or almond extract.Preheat oven to: 400O

(Quick & Easy) Apple CrispPhoto/Food: C. Sieira

105INGREDIENTS::4 cups peeled Granny Smith apples⅔ to ¾ cup brown sugar½ cup flour½ cup oats¾ tsp. cinnamon¾ tsp. nutmeg⅓ cup butter, firmDIRECTIONS:Grease an 8 x 8 x 2 inch pan. Slice peeled apples and place into pan. Mix all other ingredients. Using a pastry cutter, mash cold butter into oat mixture until mixture resembles coarse crumbs. Spread mixture over the apples.Bake at 375 degrees for 30 minutes or until golden brown.6 servings (Can double recipe)Preheat oven to: 375O

Baklava

107INGREDIENTS::2 lbs. thin Fillo1 lb. butter, melted1 ½ lbs. walnuts (finely chopped in blender)DIRECTIONS:Combine chopped walnuts, sugar, cinnamon and cloves. Brush baking tray (12 x 17 inch) with melted butter. Place 14 fillo leaves at bottom, brushing each with melted butter. Spread one-third of walnut mixture on leaves. Place 5-6 buttered leaves on mixture and spread an additional one-third of walnuts mixture. Add another layer with 5-6 buttered leaves using the remaining walnut mixture. There must be 15-17 leaves to place on top layer. Brush top layer of leaves with remaining melted butter. With a pointed sharp knife, score top sheets in diamond square shapes in sizes you desire. Bake in 350 degree oven for 45 minutes to 1 hour or until golden brown. Let cook and pour warm syrup evenly over Baklava.SYRuP2 cups sugar1 cup honeyBring to a boil and simmer for 10 minutes. Strain and cool. Pour over Baklava.½ cup sugar½ tsp. cinnamon1/8 tsp. cloves2 cups water1 lemon or orange rindPreheat oven to: 350O

Banana BreadPhoto/Food: C. Sieira

109Recipe makes two loavesINGREDIENTS: Preheat oven to: 350O2 sticks butter, softened1 ¼ cups sugar2 eggs2 ¼ cups flour½ tsp. baking soda½ tsp. baking powder¼ tsp. salt3 overripe bananas½ tsp. vanilla extract½ cup buttermilk (Pour 2 Tbsp. vinegar into a measuring cup and add milk until filled to ½ cup. Let stand.)DIRECTIONS:Cream butter, sugar and eggs in a large bowl with mixer. In a separate bowl, mix flour, baking soda, baking powder and salt. Add the flour mixture to the butter mixture and mix on low speed. Add in the mashed bananas, buttermilk and vanilla. Mix well. Pour batter evenly into two greased loaf pans. Bake in oven at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Let cool completely before removing from pans.

Black Magic CakePhoto/Food: CupSieiraPhoto/Food: C. Sieira

111INGREDIENTS:: Preheat oven to: 350O1 ¾ cup flour2 cups sugar¾ cup cocoa (not instant)2 tsp. baking soda1 tsp. baking powder½ tsp. salt2 eggs1 cup black coffee1 cup buttermilk (can make it with milk and 1 Tbsp. vinegar)½ cup vegetable oil (not olive oil)1 tsp. vanillaDIRECTIONS:Combine dry ingredients in large bowl. Add liquids. Beat on medium speed 2 minutes. Pour into 9 x 13 inch baking dish. Bake at 350 degrees for 30 to 35 minutes. Check with toothpick in center for doneness. Top with Cream Cheese Frosting on Page 123

BrowniesPhoto/Food: C. Sieira

113INGREDIENTS:: Preheat oven to: 350O4 squares unsweetened baking chocolate¾ cup butter2 cups granulated sugar3 eggs1 tsp. vanilla1 cup flour1 cup coarsely chopped pecans or walnuts1 cup semisweet chocolate chipsDIRECTIONS:Grease 9 x 13 inch pan and lightly dust with flour. Melt baking chocolate in double boiler with butter. Remove from heat and add sugar, eggs, vanilla, flour, nuts and chocolate chips. Baking at 350 degrees until toothpick comes out clean 2 inches from edge of pan. About 30 to 35 minutes. Allow to thoroughly cool before cutting.

Carrot CakePaula DeenPhoto/Food: C. Sieira

115INGREDIENTS:: Preheat oven to : 350O2 cups sugar1½ cup vegetable oil4 eggs2 cups flour2 tsp. cinnamon2 tsp. baking sodaDIRECTIONS:In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil and mix well. Add carrots and pecans. Pour into 3 9-inch pans or 8 ½ x 13 inch cake pan.If using round pans, cool for 5 minutes, remove from pans, place on waxpaper and allow to cool completelybefore frosting.* *Use cream cheese frosting on page 123.1 tsp. vanilla1 tsp. salt3 cups shredded carrots (5 medium)1 ½ cups chopped pecans (optional)

Cheesecake SquaresPhoto/Food: C. Sieira

117INGREDIENTS:: Preheat oven to: 350O2 pkgs. 8 ct. crescent rolls (or sheets)2 pkgs. 8 oz. cream cheese1 cup sugar1 egg, separatedDIRECTIONS:Grease a 9 x 13 inch pan. Cover bottom with one package of crescent rolls. Mix cream cheese, sugar and egg yolk. Spread cream cheese mixture on top of crescent rolls. Top with second package of crescent rolls. Brush with egg white. Mix ¼ cup sugar and ½ tsp. cinnamon. Spread evenly over top.Bake at 350 degrees for 25 – 30 minutes

Coconut MacaroonsPhoto/Food: C. Sieira

119INGREDIENTS::⅔ cup all purpose flour 5 ½ cups flaked coconut ¼ tsp. salt 1 (14 oz.) can sweetened condensed milk (Eagle Brand) 2 tsp. vanilla extract DIRECTIONS:Line cookie sheet with parchment paper. In a large bowl stir together the flour, coconut and salt. Stir in until well blended. Use a medium cookie scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Bake for 12 to 15 minutes in the oven, until coconut is toasted. Preheat oven: 350O

Cream Cheese FrostingPhoto/Food: C. Sieira

121INGREDIENTS::3 oz. softened cream cheese1/4 cup softened butter2 1/4 cups confectionary sugarDIRECTIONS:Beat together cream cheese & butter Add 2 1/4 cups confectionary sugar. **Double recipe for larger cake.Perfect to use for Banana Cake on page 131

Creamy Lemon PiePhoto/Food: C. Sieira

123DIRECTIONS::1 baked 8 inch pie crust, cooled *1 ⅓ cups Eagle Brand Sweetened Condensed Milk½ cup lemon juice1 tsp. grated lemon rind2 egg yolks (3 egg yolks for 9 inch pie)DIRECTIONS:In medium size bowl, combine sweetened condensed milk, lemon juice and rind; blend in egg yolks. Turn into cooled crust. Bake for 12 to 15 minutes. Top with Cool Whip. * See page 129 for pie crust recipe.Preheat oven to: 325O

Deluxe Sugar Cookies

125INGREDIENTS:: Preheat oven to: 375 O1 cup butter, softened1 ½ cups confectioners’ sugar1 egg1 tsp. vanilla½ tsp. almond extract2 ½ cups flour1 tsp. baking soda1 tsp. cream of tartarCookie cutters DIRECTIONS: Mix thoroughly butter, confectioners’ sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover, chill 2 to 3 hours.Divide dough in half. Roll each half 3 /16 inch thick on lightly floured board. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edge.

Flakey Pie CrustPhoto/Food: C. SieiraCrumb CrustToppingPhoto/Food: C. Sieira

127INGREDIENTS::1 cup of flour½ cup Crisco shortening¼ cup hot waterDash of saltDIRECTIONS:Blend flour and Crisco with pastry blender until about the size oflarge peas. Add hot water and salt. Mix with fork. Roll into ball, cover with Saran wrap and refrigerate for ½ hour. Roll out on floured board and place in pie plate. For pre-baked pie crust bake at 425 degrees for 10 minutes. If not used as prebaked pie crust, pour in filling and bake pie as directed.Preheat oven to: 425OFlakey Pie CrustINGREDIENTS:1 cup flour½ cup firm butter½ cup brown sugar (packed)DIRECTIONS:Use pastry blender or fork to mix until crumbly. Sprinkle evenly over pie to coverCrumb Crust Topping* *Can be used over any fruit pie or cobbler

Grandma Lena’s Banana CakePhoto/Food: C. Sieira

129INGREDIENTS: Preheat oven: 350o1 cup bananas (2 very ripe bananas, smashed)⅔ cup sugar⅔ cup butter (softened)1 egg1 tsp. soda DISSOLVED in 6 Tbsp. milk1 tsp. baking powder1 ½ cups flour1 tsp. vanillaDIRECTIONS:Put all ingredients in a bowl. Mix. Pour into greased and floured 8 ½ inch square or round pan. Bake for 25 to 30 minutes. Double the recipe for 8 x 12 inch pan.Delicious with Cream Cheese Frosting on page 123

Jennifer’s FavoriteCherry Filled SquaresPhoto/Food: C. Sieira

131INGREDIENTS::Preheat oven: 350o1 ½ cups sugar 1 cup butter, softened4 eggs2 cups flour1 ½ tsp. almond extract1 can cherry pie fillingDIRECTIONS:Grease 10 x 15 inch jelly panCream butter. Add sugar and eggs one at a time. Beat WELL!Add flour and extract. Spread mixture in pan. Drop spoonfulls (4 cherries each) of filling in rows. (Four rows across.) Bake for 25 minutes or when sides JUST BEGIN to brown. Do not over bake. Cool well before cutting.

“Jumbo” 3-Chip CookiesPhoto/Food: C. Sieira

133INGREDIENTS: Preheat oven to: 375O4 cups all-purpose flour1 tsp. baking powder1 tsp. baking soda1 ½ cups (3 sticks) butter, softened1 ¼ cups granulated sugar1 ¼ cups packed brown sugar2 large eggs1 Tbsp. vanilla extract1 cup (6 oz.) Nestle Toll House Milk Chocolate Morsels1 cup (6 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels½ cup Nestle Toll House Premier White Morsels1 cup chopped nuts, if desiredDIRECTIONS:Combine flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level ¼ cup measure 2 inches apart onto ungreased baking sheet.Bake at 375 degrees for 12 to 14 minutes or until light golden brown. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

Lemon-Blueberry Cream PiePhoto/Food: C. Sieira

135INGREDIENTS::1 cup sugar3 Tbsp. cornstarch1 cup milk3 beaten egg yolks¼ cup butter 1 Tbsp. finely shredded lemon peel¼ cup lemon juice1 (8 oz.) carton dairy sour cream2 cups fresh blueberries1 (9 inch) baked pie shell*Sweetened whipped cream (optional)DIRECTIONS:In a small saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter and lemon peel. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and chill for 1 hour.Stir sour cream into lemon mixture; fold in blueberries. Transfer to baked pastry shell. Cover and chill at least 4 hours. Garnish with sweetened whipped cream. *Can use recipe on page 129 for homemade crust

Magic Cookie BarsPhoto/Food: C. Sieira

137INGREDIENTS: Preheat oven to: 350O½ cup butter, melted1 ½ cups graham cracker crumbs1 cup chopped walnuts 1 cup (6 oz. pkg.) semi-sweet chocolate chips1 ⅓ cups (3 ½ oz.) flaked coconut1 ⅓ cups Eagle Brand Sweetened Condensed MilkDIRECTIONS:Pour melted butter into the bottom of 13 x 9 inch glassbaking dish. Sprinkle crumbs evenly over melted butter. Sprinkle nuts evenly over crumbs. Scatter chocolate chips over nuts. Sprinkle coconut evenly over chocolate chips. Pour sweetened condensed milk evenly over coconut. Bake at 350 degrees for 20 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars.

Pistachio DelightPhoto/Food: C. Sieira

139FIRST laYERINGREDIENTS::1 cup flour1 stick butter2 Tbsp. sugar¼ cup chopped nutsDIRECTIONS:Mix flour, butter and sugar. Add nuts. Press into 9 x 13 inch baking dish. Bake at 350 degrees for 15 – 20 minutes or until very lightly browned. Completely cool.SECOND laYERINGREDIENTS::1 (8 oz.) pkg. cream cheese (softened)⅔ cup powdered sugar1 cup Cool Whip (from Large Carton)DIRECTIONS:Whip cheese and sugar until creamy. Add 1 cup Cool Whip. Mix together. Spread over cooled crust.THIRD laYERINGREDIENTS::2 (3 ½ oz.) pkg.s instant pistachio pudding2 ½ cups cold milkDIRECTIONS:Beat until it begins to thicken. Pour over cream cheese layer. Spread remaining Cool Whip (or a little less) over top. Sprinkle with nuts, if desired. Refrigerate overnight.Preheat oven to 350O

Pumpkin PiePhoto/Food: C. Sieira

141INGREDIENTS: Preheat oven to: 375O1 unbaked 9 inch pie crust*2 cups canned pumpkin (without seasonings)1 ⅓ cups Eagle Brand Sweetened Condensed Milk1 egg½ tsp. salt½ tsp. nutmeg½ tsp. ginger¾ tsp. cinnamonDIRECTIONS:In large bowl blend together all ingredients. Turn into shell. Bake in 375 degree oven for 50 minutes or until knife inserted comes out clean. Cool. Refrigerate for at least an hour.*Can use recipe on page 129 for homemade crust

Raisen PiePhoto/Food: C. Sieira

143INGREDIENTS:: Preheat oven to:350O2 cups raisins1 cup orange juice¾ cup sugar2 Tbsp. flourDash of salt1 cup sour cream1 egg, beaten1 (9 inch) unbaked pie crust CRuMB CRuST 1 cup flour ½ cup firm butter ½ cup brown sugar (packed) CRuST DIRECTIONS: Mix until crumbly.FIllING DIRECTIONS:In saucepan, bring raisins and orange juice to a boil. Combine sugar, flour and salt. Add sour cream and egg and beat smooth. Add raisin mixture; return to saucepan. Cook and stir until thickened. Pour into crust. Sprinkle with crumb crust to cover filling. Bake at 350 degrees for 30 minutes or until knife inserted comes out clean.

Strawberry Pretzel Pie

145INGREDIENTS: Preheat oven to: 350O2 cups crushed pretzels¾ cup butter, melted3 Tbsp. white sugar1 (8 oz.) package cream cheese, softened1 cup sugar1 (8 oz.) container Cool Whip, thawed2 (3 oz. each) pkgs. strawberry flavored Jell-O2 cups boiling water2 (10 oz. each) pkgs. frozen strawberriesDIRECTIONS:Stir together crushed pretzels, melted butter and 3 Tbsp. sugar. Mix well and press mixture into the bottom of a 9 x 13 inch baking dish. Bake in 350 degree oven for 8 to 10 minutes. Set aside and cool completely.In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.Dissolve Jell-O in boiling water. Stir in STILL FROZEN strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cool cream cheese layer. Refrigerate until set.

Toll House Bundt CakePhoto/Food: C. Sieira

147TOPPINGINGREDIENTS:: Preheat oven to: 375O¼ cup butter, softened2 Tbsp. sugar⅔ cup finely chopped nutsDIRECTIONS:In a small bowl combine butter, sugar and nuts. Mix until crumbly with fork. Spoon into well greased and floured 10 inch bundt pan. Chill while preparing cake battersCakEINGREDIENTS::2 ¾ cups flour2 tsp. baking soda1 tsp. salt1 Tbsp. vinegar and about 1 cup milk1 cup butter, softened1 cup firmly packed brown sugar1 Tbsp. vanilla extract (yes, Tbsp.)4 eggs1 (12 oz.) pkg. semi-sweet chocolate mini-morselsDIRECTIONS:In small bowl combined flour baking soda and salt; set aside. Place vinegar in measuring cup and add milk to fill to 1/2 cup mark. Set aside. In large bowl, combine butter, brown sugar and vanilla extract. Beat at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Turn mixer to low. Add flour mixture ⅓at a time alternatively with milk. Gently fold in mini-morsels.Add to bundt pan with nut mixture. Bake at 375 degrees for 45 - 50 minutes or until toothpick comes out clean. Loosen edges of cake with spatula. Immediately invert on cooling rack. Cool cake completely.

White Chip Pumpkin CookiesPhoto/Food: C. Sieira

149INGREDIENTS::2 cups flour 2 tsp. ground cinnamon1 tsp. ground cloves1 tsp. baking soda1 cup (2 sticks) butter, softened½ cup sugar½ cup packed brown sugar 1 cup Libby’s 100% Pure Pumpkin1 large egg2 tsp. vanilla extract1 cup (12 oz. pkg.) Nestle Toll House Premier White Morsels⅔ cup coarsely chopped walnutsDIRECTIONS:Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts by hand. Drop by rounded Tbsp. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes. Remove to wire rack to cool completely.Preheat oven to: 350O

Béarnaise SaucePhoto/Food: C. Sieira