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Recipes
Sally Lunn Bread (Abm)
By WhystleStop
I got this recipe with the set of instructions when I got my bread machine
- 3/4 cup milk (full cream)
- 4 tablespoons butter or 4 tablespoons margarine
- 2 eggs
- 2 teaspoons salt
- 1/3 cup sugar
- 3 1/2 cups bread flour (or 465gms, I normally weigh my flour)
- 2 teaspoons yeast (instant)
Mango Almond Refrigerator Oatmeal
By WhystleStop
This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to...
- 1/4 cup uncooked old fashioned rolled oats
- 1/3 cup skim milk
- 1/4 cup low-fat Greek yogurt
- 1-1/2 teaspoons dried chia seeds
- 1/4 teaspoon almond extract
- 1 teaspoon honey, optional (or substitute any preferred sweetener)
- 1/4 cup diced mango (approx. half of a small mango)
Pina Colada Smoothie
By WhystleStop
Pour all liquid ingredients into blender
- 5 tbs. coconut milk
- 2 1/2 cups pineapple juice
- 1/2 cup vanilla ice cream
- 1/2 frozen banana (cut into chunks)
- 1 1/2 cups frozen pineapple chunks
Mama's Meatloaf
By WhystleStop
1. Heat oven 350 degrees 2
- 1 1/2 lbs ground beef
- 1 cup bread crumbs
- 1 tsp salt or salt substitute
- 1 can (15 oz) tomato sauce
- 1 small onion, diced - OR - half bunch of green onions, sliced
- 2 T brown sugar
- 2 T vinegar
- 2 tsp mustard
Kool-Aid Pickles Recipe
By WhystleStop
Drain pickles, reserving juice
- 1 jar (32 ounces) whole dill pickles, undrained
- 2/3 cup sugar
- 1 envelope unsweetened Kool-Aid mix, flavor of your choice
Cornbread Dressing for Turkey
By WhystleStop
CORN BREAD PREPARATION: 1
- Corn Bread Ingredients:
- 2 cups white cornmeal
- 1/4 cup self rising flour
- 1/4 cup oil, butter or margarine
- 2 cups buttermilk
- 2 eggs
- Dressing Ingredients:
- 1 cups bell pepper, chopped
- 1 cup red or white onion, chopped
- 3 cups broth, from turkey and/or giblets
- 2 tablespoons rubbed sage (crush in hand)
- 1 egg, beaten
- 1 teaspoon seasoned salt
- 1 teaspoon freshly ground black pepper
Chicken Mole
By WhystleStop
Don't be fooled into thinking mole (pronounced mole-EH) is just a Mexican chocolate sauce
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1/2 cup raw, unsalted almonds
- 4 cloves garlic, whole
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 to 4 Thai red chilies (depending on desired heat)
- 1/2 cup orange juice
- 1 1/2 cups low-sodium chicken broth or stock
- 6 ounce can tomato paste
- 1 teaspoon dried oregano
- 2.7-ounce disk Mexican chocolate (such as Taza)
- 1 tablespoon vegetable or canola oil
- 2 pounds boneless, skinless chicken thighs
- Kosher salt
- Cooked wild and long grain rice, to serve
Toll House Butterscotch Chip Cookies
By WhystleStop
These are my absolute favorite cookie
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 cup butter
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups butterscotch chips
Blueberry Pound Cake
By WhystleStop
NANCY ZIMMERMAN – Cape May Court House, New Jersey My husband and I have blueberry bushes in our backyard, so I ...
- BLUEBERRY SAUCE:
- 1 cup butter, softened
- 3 cups sugar
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 6 eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup (8 ounces) sour cream
- 3 cups fresh or frozen blueberries
- Confectioners’ sugar
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 cup cranberry juice concentrate
- 6 cups fresh or frozen blueberries
Butterfinger Cookies
By WhystleStop
These great cookies don't last long -- make a double batch!
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2/3 cup packed brown sugar
- 2 egg whites
- 1-1/4 cups chunky peanut butter
- 1-1/2 teaspoons Spice Islands® pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 Butterfinger candy bars (2.1 ounces each), chopped