AnneS' profile page
Recipes
Mixed Berry Muesli in Cantaloupe
By AnneS
In a medium bowl, combine yogurt and oats, mixing well
- 8 oz. fat-free vanilla yogurt
- 2 Tablespoons quick-cooking oats
- 2 Tablespoons chopped walnuts
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1/2 small cantaloupe, seeds removed, cut in half
Flaky Cheddar-Chive Biscuits
By AnneS
YIELDS 10 BISCUITS. THIS LOOKS SO SIMPLE, BUT JUST A LITTLE DIFFERENT TOO!
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup (4 ounces) shredded cheddar cheese
- 3 tablespoons minced fresh chives
- 1 cup buttermilk
Black & White Cookies (Carol's)
By AnneS
Preheat oven to 375 degrees
- Frosting:
- 1 cup butter
- 1 3/4 cup sugar
- 4 eggs
- 1 cup milk
- 1/2 teaspoon vanilla
- 1 teaspoon lemon extract
- 2 1/2 cups cake flour
- 2 1/4 cups regular flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 4 cups XXX sugar
- 1/3 cup boiling water
- 1 square baking chocolate
Hot Mulled Wine
By AnneS
Combine lemon peel, orange, cinnamon sticks, cloves, brown sugar and water in a large saucepan
- Peel from 1 lemon
- 1 small orange, thinly sliced
- 2 sticks cinnamon
- 6 cloves
- 2 Tablespoons light brown sugar
- 1 cup water
- 1 bottle red wine
New Potato Bake
By AnneS
1. Heat oven to 375 degrees
- Sauce:
- 3 pounds small red new potatoes, quartered
- 2 teaspoons salt
- 1 bag (9 oz) baby spinach leaves
- 3 Tablespoons unsalted butter
- 1 bunch scallions or spring onions, trimmed and chopped
- 3 Tablespoons flour
- 2 cups milk, warmed
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne
- Pinch ground nutmeg
- 1/2 pound Swiss cheese, shredded (about 2 cups)
- 1 Tablespoon plain breadcrumbs
Quick Peach Cobbler
By AnneS
This uses canned peaches
- Topping:
- 1 large can peaches
- 1/4 cup brown sugar
- 1 Tablespoon butter
- 1 Tablespoon flour
- 1 cup flour
- 1 Tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1/4 cup milk
- 1 slightly beaten egg
Rhubarb Cake (Louise Braem)
By AnneS
You may substitute peaches or blueberries
- Topping:
- 1 1/2 cups sugar
- 1/2 cup margarine or butter
- 1 egg
- 1 cup sour milk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups flour
- 2 cups finely but rhubarb (or peaches, or blueberries)
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
Warm spinach dip (Carol's)
By AnneS
Mix all and heat to serve!
- 8 oz. creamed cheese
- 1 teaspoon minced garlic
- 9 oz creamed spinach
- 2 cups grated swiss cheese
- 5-6 scallions
Florentine Crescent hors d'oeuvres
By AnneS
Combine spinach, Velveeta cubes, bread crumbs, and bacon in 1 1/2 quart saucepan
- 1 (10 oz) pkg. frozen spinach, thawed, and well drained
- 1/2 pound Velveeta, cubed
- 1/4 cup bread crumbs
- 3 crisply cooked bacon slices, crumbled
- 2-8 oz cans refrigerated Crescent rolls
Carrot Cake-Oatmeal Cookies
By AnneS
Heat the oven to 375 degrees
- Frosting:
- 1 pouch Betty Crocker oatmeal cookie mix (17.5 oz)
- 1/2 cup butter or margarine, softened
- 1/2 cup grated carrots
- 1 Tablespoon water
- 1 teaspoon ground cinnamon
- 1 egg
- 4 oz. creamed cheese, softened
- 1 Tablespoon butter or margarine softened
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1/4 cup finely chopped nuts, if desired