Thursday, December 22, 2011

Grandma Beery's Butterscotch Pudding

1 c brown sugar
1 c water
3 T flour + 1 t cornstarch*
1 egg
1 c milk

Boil sugar and water. Mix together other ingredients and add to the sugar/water. Stir until boiling.

*If making pie filling, increase cornstarch.

Chicken and Coconut Milk Soup

3 stalks celery
3 carrots, peeled
1 onion
2 cloves garlic
2 qts chicken stock
cooked chicken
2 1/2 c basmati rice
1 can coconut milk
Herbs:bay leaf, thyme, basil, tarragon, cilantro (or herbs of your choice)

Chop and saute celery, carrots, and garlic. Add a pinch of salt and fresh ginger (to taste). Cook over low heat and allow to sweat, approx. 5 minutes. Add stock, chicken, rice, and herbs. Bring to boil and cook until rice is cooked through. Add coconut milk. Remove bay leaves and serve.

Mrs. Rhein's Granola

1/2-1 c coconut
4 c rolled oats
1 c sunflower seeds
1 c wheat germ
1/4-1/2 c sesame seeds
1 c chopped pecans
1/4 c flax seeds
3/4 c honey
1/2 c oil
1 T cinnamon

Preheat oven to 350. Mix together first 7 ingredients in large bowl. Boil honey, oil, and cinnamon. Pour over dry ingredients and mix thoroughly. Spread on 2 greased cookie sheets. Bake approx. 30 minutes, stirring often. Cool, then break into chunks.

Brownie Pudding

(On a whim, I gathered together a few of my mom's recipes that I've been wishing I had. I'm entering them in here for posterity and convenience, since I don't have much luck with recipe cards.)

1 c flour
3/4 c sugar
2 T cocoa powder
2 t baking powder
1/2 t salt
1/2 c milk
2 T melted butter
1 t vanilla
1 c chopped nuts
Topping: 3/4 c brown sugar, 1/4 c cocoa powder.

Sift together the first 5 ingredients. Add milk, butter, and vanilla, and mix until smooth. Stir in nuts. Pour into greased casserole dish. Mix together topping and sprinkle over top of batter. Pour 1 3/4 c hot water over batter and topping. Bake at 350 for 45 minutes.