Eri's Delicious Pasta Sauce

I've never tried to write down a recipe for this. I always just make it! So the amounts will be innacurate somewhat. More or less according to your own tastes, but everyone says that no matter how I make it, it's delicious. It also makes a very large batch, and is perfect for freezing and using later.

1 each: stoplight peppers (red, green and yellow, I also use orange)
1 head of garlic
1 sweet yellow onion
Olive oil, extra virgin has a nice light taste.
1 bunch fresh basil, chopped fine (not the whole bunch, use your judgement)
1 bunch fresh oregano, chopped fine (see above statement)
1 bunch italian parsley, chopped fine (see above statement)
up to 6 12oz? cans diced ORGANIC tomatoes. (I've had people say that it doesn't make a difference, but I can tell)
2 12oz cans ORGANIC tomato sauce
1 small can tomato paste. I sometimes have trouble finding this organic, but you can find it.
One 16oz package frozen MorningStar Farms soy-sausage crumbles. If you can't find this, the sausage patties work well too, just crumble them up.
If you have one of those amazing huge spice racks, you will use the marjoram, thyme, rosemary and sage. If you don't have one of those, use "Italian Seasoning"

Chop the peppers, onion and garlic, put in a pot with the olive oil. I use enough oil so everything is lightly coated. When the onions are starting to get clear, add the fresh herbs. Let them "sweat" for a minute or two, then add the cans of diced tomatoes. Reduce the heat, let simmer for a while. Add the tomato sauce, one can at a time. Sometimes only one can is needed. Add the soy-sausage, stir well to make sure the goodness is all over. Not, you know, outside of the pot though, because you don't want the kitchen to be a mess. Keep tasting the sauce, adding the marjoram, thyme, rosemary and sage if you feel it is needed.

The best I ever made this sauce I had let it simmer on the lowest setting on the stove for about three hours. I had forgotten that it was there and went to the store! When I came back it was the best the house had ever smelled. Just amazing!

Whatsit?

I did something strange and made it look like Lettuce posted this, when it was me, Grampa Pete.

I'm not sure what to call it, but it was dang good.

Get a couple of red and a couple of orange and/or yellow bellpeppers, a large yellow sweet onion, a whole bud of garlic, maybe a third of a bunch of celery (lengthwise), throw cloves of garlic in whole, chunk the rest up, cutting all of the celery, any greens and all. Put a bunch of olive oil in an iron frying pan, and get it started on medium heat, covered. Get cumin, coriander, parsley, salt, black pepper together, and dump in a bunch of each - more than a reasonable "recipe" would say.

Once this is cooked long enough so that everything is soft, but the garlic isn't browned, pour in some cider or red wine vinegar and let it get heated up. Then - take half at a time or so and stuff it in a blender - include all the oil. Blend each batch so that it is more grainy than liquid, but less than chunky. Stir the batches together so that the spices are distributed evenly. It should be a really cool new color.

Take a medium baking dish and pour some of this into the bottom, spreading evenly, maybe a quarter inch. Then put in a layer of corn tortilla. More sauce, another 1/4 inch or so. A layer of grated white Mexican cheese, a little more sauce. A layer of tortilla, sauce, slice a can of artichoke hearts and layer in. Sauce, tortilla, sauce, white cheese, sauce, tortilla, sauce, cover with grated cheddar. Bake 30-40 minutes at 350.

If you can stand it, let this stand for 10-20 minutes. It smells pretty good, but you'll be able to taste it better if you can wait.

Crostini topped with Roasted Red-Pepper Salsa

1 French baguette, cut into 24 1/4-inch-thick slice
1 1/2 tsp fines herbes (I have no idea what this is and haven't used it)
3/4 tsp kosher salt
1/4 tsp plus 1 pinch pepper
4 Tbsp olive oil (I just use EVOO)
1 cup finely chopped onions
1 7-oz jar roasted red peppers, strained and coarsely chopped
2 Tbsp chopped fresh basil
1 Tbsp capers, strained
1 Tbsp chopped fresh parsley
2 tsp each extra-virgin olive oil and balsamic vinegar
1/2 tsp minced garlic

Preheat the oven to 350 degrees. Arrange the bread on a baking sheet. Mix the fines herbes, 1/4 tsp of the salt, 1/4 tsp of the pepper, and 3 Tbsp of the regular olive oil in a small bowl and mix well. Brush the herb mixture over the bread. Bake until crisp and golden, 10 to 12 minutes. Heat the remaining 1 Tbsp regular olive oil in a medium nonstick skillet over medium heat. Add the onions and cook until tender, about 5 minutes; let cool. Mix the onions, red peppers, basil, capers, parsley, extra-virgin olive oil, vinegar, garlic, and the remaining 1/2 tsp salt and pinch pepper. Refrigerate until chilled. Place 1 heaping tsp of the red-pepper mixture on each crostini.

Hilary's Crab & Corn Salad

Ingredients
1/4 cup cream cheese, at room temperature
1/4 cup sliced green onions
2 Tbsp mayonnaise
2 Tbsp lemon juice
1 tsp ground cumin
1/4 tsp kosher salt
1/8 tsp pepper
6 oz fresh crabmeat (I used canned)
1/2 cup fresh uncooked corn kernels
2 Tbsp vegetable oil
48 cilantro leaves for garnishing (I skip this ingredient)
Your chip/bread/etc of choice

Combine the cream cheese, onions, mayo, lemon juice, cumin, salt, and pepper in a small bowl. Stir in the crabmeat and corn. Refrigerate until ready to serve. Garnish with cilantro leaves.

Laurel's Fool-Proof Best Berry Pie

INGREDIENTS:
1 3/4 cups all-purpose flour
3/8 cup butter
3 teaspoons baking powder
1 teaspoon vanilla extract (or real vanilla bean)
3/8 cup white sugar
1 egg
2 1/2 cups fresh berries (more or less - I tended to just fill the pie crust until it was full!)


Crust

Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.

Before putting the berries into the crust I like to toss them with a bit of sugar if they are tart or even a bit of vanilla or if I want some extra flavor, perhaps cinnamon if I am using a dark berry like a black or blue. Put the berries into the crust and crumble remaining dough on top of fruit. After this step I like to sprinkle just a bit more sugar over the top.

Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.

I got this recipe online and what the site said was:
" A homemade sweet pastry dough is pressed into a pan. Then it 's filled with berries and topped with more of the crumbly dough. Bake in a hot, hot oven and enjoy this berry-good treat with generous scoops of vanilla bean ice cream."

I have tried it with raspberries, blueberries and black berries - both individually and in combination. I have a feeling that it would probably work for most fruit, though.

Laurel's Italian Liqueur "Latte di Suocera"

Generations of Italian men and women have tried to figure out ways to calm La Suocera, or mother-in-law. One of the best and most delicious is named "Mother-in-Law's Milk" or Latte di Suocera - a boozy, yummy liqueur.

1 1/8 pounds (500 g, or 2 1/8 cups) sugar
1 pint (500 ml) whole milk
1 pint (500 ml) grain alcohol
The grated zest of an organically grown lemon (important as you are leaving it in the booze and getting all of the flavor out of it as well as any chemicals that may have been sprayed on it)
1/2 a vanilla bean, split lengthwise

Combine all the ingredients in a wide-mouthed jar, screw the lid on tightly, give them a good shake, and put the jar in the refrigerator. Shake it once a day for 8 days, taste it - decide if it is done or not (personal preference on how lemony and vanilla-ey you like it) and then filter it and bottle it. Use cheese cloth, a coffee filter or even a chinois. Stopper the bottle, put it in a cool dark place (back in the refrigerator,) and let it rest for a month before you break it out. It will be a nice after dinner drink.

I found this recipe on the about.com website and have made it in restaurants that I was working in as an after dinner cordial. I have one chef friend who insists that I make it for him should he ever get his own restaurant!

Laurel's English Toffee

3/4 cup pecans, finely chopped (or any other nut you enjoy)
1 cup butter (no substituting marg.)
1 cup sugar
2 tbsp water
1/8 tsp salt (do not omit!)
1 tsp pure vanilla
2 bars (8 oz) Ghirardelli Bittersweet Chocolate Baking bars *

Preheat oven to 350 degrees.
Toast chopped nuts on a baking in the oven for 6-8 minutes or until fragrant.
With heavy duty aluminum foil, form a 10" square shell with 1" high sides. Place foil shell on a baking sheet and set aside.
In a heavy saucepan, cook the butter, sugar, water and salt over medium heat until the temperature reaches 305 degrees (hard-crack stage) stirring occasionally (watch closely after it reaches 290 because the temp will increase rapidly.) When the mixture becomes a dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract.
Pour the mixture into the foil shell. Cool at room temperature for 45 minutes, or until hard.
Melt chocolate. Spread melted chocolate over the cooled toffee and sprinkle with the nuts pressing lightly to set them into the chocolate.
Let set at room temp 1 hour or until the chocolate is set.
Break toffee into pieces.

Store covered at room temp for up to 1 month. Makes 1 1/4 pounds.

*of course, this recipe came from a Ghirardelli wrapper - you can use any delicious very dark baking chocolate you like - I recommend at least 60% high quality cocoa.

Laurel's Peanut Butter Shortbreads with Chocolate Ganache

4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks (12 ounces) unsalted butter, softened
1 3/4 cups confectioners sugar
1 cup creamy peanut butter
1 1/2 tsp pure vanilla
6 oz bittersweet chocolate, chopped
1/2 cup heavy cream


Cookies

Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.

In a medium bowl, whisk flour with baking powder and salt.
Using a mixer, beat butter until creamy. Add confectioners' sugar and peanut butter and beat until light and fluffy. Add vanilla extract.
Beat in the dry ingredients at a low speed.

Divide dough into 3 portions and wrap in saran. Form into logs about 2 1/2 inches in diameter. Refrigerate until firm.

Slice logs 1/3 inch thick and arrange cookies 1 inch apart on baking sheets. Slightly flatten cookies with your fingertips. Bake one sheet in the upper and one sheet in the lower third of the oven for 20 minutes, or until just golden; shift the sheets top to bottom and front to back halfway through. Using a pestle or the bottom of a shot glass, gently make a 1 1/2 inch round indentation in the center of each baked cookie. Let cool on the baking sheets. Repeat with the remaining cookies.


Chocolate Ganache

Put the chopped chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour it over the chocolate and let stand until melted, then whisk until smooth. Let the ganache cool to room temperature, then spoon it into the cookie indentations.

Makes about 3 doz. cookies

I have to be honest, I got this from the 2003 issue of Food and Wine. I have made it many times and every time it is a hit!

Laurel's 10 Minute Sugar Cookies

1 c sugar
1/2 c softened butter (only the real stuff - no margarine here!)
1 egg
2 tbsp lemon juice
2 c flour
1/2 tsp soda
1/2 tsp salt (do not omit)

Mix as you would any other cookie. Roll into small balls. Flatten with glass dipped in sugar. I find it works best if you first dip your glass into butter, then sugar. I like to use colored sugar. Bake at 375 for 10 minutes.

Scott's Cookies

Single Batch

1 cup (2 sticks) Butter (the real stuff, NOT margerine!)
1 cup firmly packed Brown Sugar
1/2 cup white sugar
2 eggs
1 tsp Vanilla
1 1/2 cup flour
1 tsp Baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Oats
1 cup raisins or chocolate chips

Preheat oven to 350 degrees.
Beat sugars with butter. Add eggs and vanilla. Beat the bejesus out of it. Add flour, cinnimon, baking soda and salt. Mix very well. Then add the oats and the raisins or chocolate chips. Bake 10 to 12 minutes.

Leslie's Frog - Eye Salad

1 cup sugar
2 tbsp flour
2 1/2 tsp salt
1 3/4 cups pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 quarts water
1 tbsp cooking oil
1 package (16oz) Acini de Pepe
3 cans (11oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained
1 carton (9oz) nondairy whipped topping
1 cup mini marshmallows (optional)
1 cup coconut (optional)

Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice, cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add Acini de Pepe, cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in air-tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in air-tight container. Salad may be refrigerated for as long as a week in air-tight container.

Makes 25 servings.

Leslie's Rice Pudding

1/2 cup long-grain rice
8 cups milk
1/2 cup raisins
1 cup sugar
6 eggs
2 tbsp vanilla
ground cinnamon

Combine rice and milk in a large saucepan. Bring to a boil, lower heat and simmer uncovered 30 to 40 minutes, stirring occasionally. Add raisins and simmer 5 minutes. Add sugar and stir until dissolved.

In bowl, combine eggs and vanilla, beating well. Fold into rice mixture and stir over low heat until completely blended and slightly thickened. Heat should be very low to prevent curdling. Turn into serving dish, sprinkle with cinnamon and chill.

Makes 8 servings

Grandma Sandberg's Monster Cookies

4 cups sugar
2 cups butter or margarine
2 lbs (4 1/2 cups) brown sugar
3 lbs crunchy peanut butter
1 dozen eggs
1 Tbsp vanilla
8 tsp baking soda
18 cups (a 2 lbs, 10 oz box) oatmeal
1 lb M&M candies
1 lb chocolate chips

Combine first 7 ingredients. Mix very well. Add last 3 ingredients. Mix very well. Make each cookie about the size of a golf ball, then flatten out by hand. Bake at 350 degrees for 10-15 minutes, depending on size of cookie.

This is a huge recipe but the dough keeps well in the refridgerator for a long time.

Grandma Sandberg's Angel Biscuits

4 cups flour
1 tsp salt
8 tsp baking powder
1 tsp cream of tartar
4 tsp sugar
1 cup shortening
1 1/3 cups milk

Mix all dry ingredients together. Cut in shortening with a pastry blender until the size of peas. Gradually stir in milk. Roll or press out to thickness desired. Bake at 450 degrees (very important) for 12 minutes.

For whole wheat or dark biscuits, use 1/2 white and 1/2 whole wheat flour.

Grandma Sandberg's One-Pan Spaghetti

1 lb. ground beef
1/2 cup chopped onion
1 9oz can whole tomatoes
1 18oz can tomato juice
1 8oz can tomato sauce
1 1/2 tsp sugar
1 1/2 tsp oregano
3/4 tsp garlic powder
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 of a 7oz pkg of spaghetti, uncooked and unbroken

Brown beef and onion in large saucepan. Drain fat. Add tomatoes, tomato juice, tomato suace and the seasonings. Bring the mixture to a boil. Add the uncooked spaghetti and lower heat to simmer.

Cover lightly and simmer 40 minutes, stirring occasionally. Bake, covered, at 325 degrees for 1 hour, stirring occasionally. Uncover and bake 1/2 hour longer. Parmesan cheese can be sprinkled on top just before serving

Serves 4-6.

Grandma Sandberg's "Al's Best Doggone Pancakes"

1 cup Milk
2 Tbsp Vegetable oil
1 Egg
1 cup All-Purpose flour
1/2 tsp Salt
2 Tbsp Sugar
2 Tbsp Baking Powder

Combine milk, oil and egg; beat well. Combine dry ingredients; stir to make a smooth batter. Grease griddle if necessary; cook pancakes over low heat. (If using buttermilk, decrease baking powder to 1 1/2 tsp and add 1/2 tsp baking soda.)

Makes about nine 4" pancakes

Pete's Simon and Garfunkel Stuffing

1/2 loaf dried bread crumbs
one big yellow onion
one grated apple
stalk of celery
a whole lot of fresh garlic
one grated carrot
parsley, sage, rosemary and thyme
salt and pepper
olive oil

Dice up your onion and garlic, 8-12 or more cloves, take the celery stalk and slice it up from the leafy end, including the leafy, until you have more than seems reasonable, then chop it fine. Grate the carrot and apple. Heat up the olive oil, then saute the onion, celery, carrot and apple until pretty soft. Add garlic and continue until the garlic is soft. Add all of the spices, again, more parsley than seems reasonable, then more or less equal ammounts of the others, you may want to chop up the rosemary. You might want to add some poultry seasoning as well, but that messes up the parsley, sage, rosemary and thyme theme so don't tell anyone. Mix all of this stuff with the bread crumbs, salt and pepper to taste and add water a teensy bit at a time, just to make it moist enough so you can grab a handful for stuffing. Stuff all this up the turkey's butt.

Scott's Turkey

Thoroughly wash turkey.
Place in pan and rub with lots of lemon juice.
Peel a head of garlic and rub slices of garlic all over the skin.
Place garlic slices under skin and the rest in the cavity.
Rub with oil and soy sauce.

Bake according to weight and temperature guidelines on package.
We have been very successful using baking bags.

Suta's Egg-y Tortillas

(my invention,which Scott improved)

For each serving:
1 flour tortilla
1 egg (Beaten)
handful grated cheese
butter

Very lightly butter tortilla. Place in frying pan of approximately same size. Spread cheese on tortilla and cover with egg. When egg appears almost set, flip and finish cooking on egg side. Turn onto plate and roll up.

Can be eaten plain or add salsa and sprouts.

Suta's Corn Bread Pie & Upside Down Version

1 can chili beans (or spicy black beans)
1 1/2 cups shredded cheddar, Colby or co-jack cheese
1 batch of Really Good Corn Bread batter

Spray large cast iron skillet (or equivalent) with non-stick spray. Add canned beans and top with cheese. Spread corn bread batter and bake at 350 degrees for 30-35 minutes. Cut in wedges.

For upside down style, prepare same way but omit cheese. When done, place serving platter over pan and invert. Then sprinkle cheese over beans and return to oven just until cheese melts. Serve in wedges.

Suta's Really Good Corn Bread

1 1/4 cups flour
3/4 cup corn meal
2 Tablespoons sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
2 Tablespoons oil

Stir together dry ingredients.
Beat egg, milk and oil together.
Add to dry and stir well.
Spread batter in a greased 8" square pan or 9" pie plate and bake at 375 degrees for 30-35 minutes until browned around the edges.

Suta's Quick White Chili

6 cans great northern beans
2 onions, chopped
1 Tablespoon oil
6-8 cloves garlic, chopped
2 small cans diced green chilies
2-3 teaspoons ground cumin
2 teaspoons dried oregano 1
teaspoon cayenne pepper (less if you want a milder taste)
4 cups cooked diced chicken
1 cup sour cream
3 cups sour cream

Garnish with: chopped green onions, chopped cilantro and chopped tomatoes.

Saute onions in large pot till golden. Add canned beans, spices, garlic and chicken. Add enough water to keep mixture from burning and simmer 30 minutes. Add sour cream and cheese and heat through until all is melted and creamy.

Suta's Cheddar Corn Pancakes

1 1/4 cup flour
1 Tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/4 c milk
4 tablespoons melted butter or oil.
1 cup frozen or canned corn
2 cups grated cheddar cheese

Mix together flour, sugar, baking powder and salt. Beat eggs, milk and oil together and add to dry ingredients then add corn and lightly mix. (do not over mix)

Over medium heat, melt butter on a griddle or skillet. Pour out 4 or 5 inch pancakes and sprinkle each with about 1/8 c. cheese. When bubbles begin to pop on the surface of the pancakes, flip and cook until cheese is crusty and gold. (about 12- 16 pancakes)

Suta's Soft Fragrant Chocolate Chip Cookies

1 c. butter
1 1/2 c. sugar
3/4 c. sour cream
2 teaspoons vanilla
2 eggs
4 c. flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon cardamom

Thoroughly cream the butter and sugar. Stir in the sour cream, vanilla and eggs. Mix in the dry ingredients and chocolate chips.

I fill a large pastry bag with the dough and press out drop size cookies onto an ungreased cookie sheet. You can also drop by tablespoons.

Bake 10 -12 minutes at 400 degrees.

Suta's Chocolate Chip Oat Snackin' Cake

1 c brown sugar
2/3 c. margarine
3 eggs
1 c. skim milk
2 1/4 c. flour
2 1/4 c. oats
1/2 teaspoon baking soda
1/2 teaspoon salt
2 c. chocolate chips
1/2 teaspoon cinnamon
handful of coconut

Heat oven to 250. Spray 13 x 9 pan with cooking spray.
Mix sugar, marg and eggs. Add milk. Mix in dry ingredients.
Spread in pan and bake 25 to 30 minutes or until light brown and center feels firm .

Immediately spread with orange glaze:
Mix 3/4 c powdered sugar with enough orange or lemon juice to be slightly runny and pour on cake.

Suta's Crustless Quiche

Preheat oven to 350 degrees.
First spray a pie pan, or quiche pan or square pan with non-stick spray.

In it sprinkle:
4 oz. shredded cheese, cheddar, Swiss or whatever you have.
A few sauteed mushrooms if you have or like them.

Now in a blender, put:
4 unbeaten eggs
1/2 cup chopped onion (more or less)
1/2 cup flour
2 Tablespoons butter, marg. or oil salt and pepper
1 1/2 cups milk. (I use skim)

Blend it all for one minute and pour it over stuff in pie plate and bake at 350 degrees for 35 minutes if the pan is metal, a bit longer if it's glass. Let stand for a couple of minutes before serving.

( I once served this for a ladies lunch and everyone said "This is so creamy! Does it have cream cheese in it?")

Clara's Christmas Cookies

Revised: December 13, 1990

First: The Cookies

1 cup Sugar
1 cup Butter Flavor Crisco
1 ea Egg
2 tsp Vanilla (real preferred)
3 1/2 to 4 cups Flour
2 tsp Baking Powder
1/2 cup Milk
¼ tsp Salt

Mix as you would other cookies:
Cream the shortening with the sugar; add the egg and vanilla.
In a separate bowl, mix 3½ cups of flour with the baking powder and salt.
Add the flour and milk to the egg mixture one third at a time, alternating between the flour mixture and the milk. Stir after each addition.
Add the remaining ½ cup of flour only if needed to make the dough manageable.
Roll out about 3/8 inch thick and cut into desired shapes.
Bake at about 350ºF for 8 to 10 minutes. Be very careful when baking: bake only until the barest hint of brown. Brown edges mean these cookies are overcooked.
Frost and decorate.
Makes about 2½ dozen cookies. This recipe can be doubled.


Then: The Frosting

Sorry, this is an approximation; I never measure...
3 to 4 cups Powdered Sugar
1 stick Butter
1 tsp Vanilla (real preferred or almond or other flavoring)
1/8 to ¼ cup Milk
Several drops (Optional) Red or Green Food Coloring

First, mix powdered sugar with softened butter using a fork or beater.
Add vanilla (and food coloring if desired). I usually put almond flavoring in one of the colors of frosting.
Then, slowly add milk, a little at a time.
Mix the pwdered sugar butter and milk mixture very stiff at first to get out the lumps.
Then thin to easily spreadable consistency.
Sprinkle with decorations if desired, soon after the cookie is frosted. Otherwise decorations tend to roll off the cookies since the frosting surface dries very quickly.

Quick & Easy Rolls - aka "Clara Buns"

Recipe obtained from Lorraine Busch, Clara’s Aunt

2 cups Warm Water
1/3 cup Sugar
2 pkgs Yeast
2 tsp Salt
3 ea Eggs (or egg yolks)
1/3 cup Melted Shortening
6 ½ cups Flour

2 cups Warm water in pan
Add yeast
Add sugar
Let sit 10-15 minutes until it rises.
Stir in salt, and a couple of cups of flour and beat.
Then add 3 eggs.
Add melted shortening.
Stir in the rest of the flour.
Dough will be sticky.
Don’t grease.
Cover and let rise 1 hr.
Put in pans.
Let rise 45 – 60 minutes.

Bake 375°F, 20-30 minutes

Clara's Black Forestt Cake "Schwartzwaldekirschetorte"

Dark Chocolate Cake

1 ¾ cups unsifted all-purpose flour
2 cups Sugar
¾ cup Hershey’s Cocoa
1 ½ tsp Baking soda
1 ½ tsp Baking Powder
1 tsp Salt
2 ea Eggs
1 cup Milk
1/2 cup Vegetable oil
2 tsp Vanilla
1 cup Boiling water

Combine ingredients in large mixing bowl.
Add remaining ingredients except boiling water;
Beat at medium speed 2 minutes.
Remove from mixer;
Stir in boiling water (batter will be thin).
Pour into two greased and floured 9”or three 8”layer pans, or one 13 x 9”pan.
Bake at 350°F for 30 to 35 minutes for layers, 35 to 40 minutes for 13 x 9” pan, or until cake tester (inserted in center) comes out clean.
Cool 10 minutes on rack.
Remove from pans;
Cool completely.


One Bowl Frosting

8 Tbsp Butter or margarine (softened)
1/3 cup Hershey’s Cocoa, for light flavor
1/2 cup Hershey's Cocoa, for medium flavor
3/4 cup Hershey's Cocoa, for dark flavor
1/3 cup Milk
1 tsp Vanilla
2 2/3 cups Unsifted confectioners’ sugar

Cream butter or margarine in small mixer bowl.
Add cocoa and confectioners’ sugar alternatively with milk;
Beat to spreading consistency (aaditional tablespoon of milk may be needed).
Blend in vanilla.
About two cups frosting.


Putting it all together

Top with one large container of Lite Cool Whip.
The drop spoonsful of a can of cherry pie filling over this.
Cover with chocolate star candies.

Clara's Best Guess Turkey Andouille Sausage

1 lb Turkey Burger
¾ cup Cracked Wild Rice
Pre-soak the wild rice for 15 minutes in hot water. Or else, use any other filler...
½ tsp Black Pepper
½ tsp Thyme
¼ - ½ tsp Cayenne Pepper (To taste.)
½ tsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Spanish Paprika
½ tsp Oregano
1½ - 2 tsp Liquid Smoke
¼ cup Water

Form into patties
Spray pan/tray such as a cookie sheet with Pam
Bake on tray in oven at 400ºF for 20-25 minutes

Important Disclaimer:
Since I don’t really have a recipe, this is my best guess and the results are not guaranteed. It is OK to call and yell at Ernie about what a failure it was.