Beef Tips

3-4 Ibs sirloin tips or beef chunks

½ lb. fresh mushrooms, sliced 

10½ oz. beef broth

2 t. beef bullion 

salt and pepper

¼ c. water

1 small onion, chopped

1 t. Worcestershire sauce

2 t. ketchup

4 T. flour

Combine flour with beef and toss well. Place in crockpot and add salt and pepper, as desired. Place mushrooms, onions, and bullion on top of meat. Mix broth, Worcestershire sauce and ketchup. Pour over top; stir. Cook on low for about 11 hours.

Brazilian Cheese Bread (Pao de Queijo)

 

½ c. olive oil or butter

1/3 c. water

1/3 c. milK

1 t. salt

2 c. tapioca flour

2 t. minced garlic

2/3 c. Parmesan cheese

2 beaten eggs

Preheat oven to 375 degrees. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth.

Set aside to rest for 10 to 15 minutes. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Cranberry Oatmeal Bake

3 c. old-fashioned oats

1 c. dried cranberries

½ c. packed brown sugar

2 t. cinnamon

½ t. salt

2 eggs, lightly beaten

3 c. milk

¼ c. oil

1 T. vanilla

In a large bowl, combine the first five ingredients. In another bowl, whisk together eggs, milk, oil, and vanilla. Stir into oat mixture just until moistened. Place in a greased 13X9 inch baking dish. Bake at 350 degrees for 50-55 minutes or until oats are tender and liquid is absorbed.  Makes 12 servings. 

Preacher’s Cookies

 

2 c. sugar

3-4 T. cocoa

½ c. butter

½ c. peanut butter

½ c. milk

3 c. oatmeal (not instant)

2 t. vanilla

Combine sugar, cocoa, butter, and milk in a small saucepan. Boil 1 minute. Remove from heat. Add oatmeal, vanilla, and peanut butter. Mix and drop spoonfuls onto waxed paper. Let cool.

Janelle’s White Bread

 

1 T. yeast

2 c. warm water (110 degrees)

¼ c. sugar

1½ t. salt

2 T. oil

5-6 c. bread flour

Dissolve yeast in water. Add sugar, salt, and oil. Let sit for 5 minutes. Add a cup of flour at a time until dough is the right consistency. Knead. Let rise for 2 hours until double in size. Punch down and let rise for 10 minutes. Divide in half and shape into 2 loaves. Put in pans and let rise for 1 hour. Bake at 350 degrees for 30-35 minutes.

*Rub butter across tops of loaves while still warm for a softer crust.

Cooks note: Can use dough for pizza crusts. Will make 4 crusts. 

Oven Parmesan Chips

Serves 4-6

4 medium potatoes, peeled
¼ c. butter, melted
1 T. finely minced onion
½ t. salt
1/8 t. pepper
dash paprika
2 T. grated Parmesan

Slice potatoes 1/4 inch thick; place on baking sheet in a single layer. Mix butter, onion, salt, pepper, and paprika. Brush on potatoes, then flip and brush on other side. Bake at 425 degrees for 15-20 minutes or until potatoes are tender and golden. Sprinkle with parmesan; serve immediately.

Caroline’s Rhubarb Coffee Cake

 

2 eggs

1¼ c. sugar


1  t. baking soda


½ t. salt


2 c. flour

1 c. sour cream

2 ½ c.  fresh rhubarb (or thawed frozen)

Crumble Topping:

1 c. sugar

¼ c. flour

¼ c. butter (unsalted)

1 T. cinnamon

Preheat oven to 350 degrees and grease a 9X13 baking pan. In a large mixing bowl combine egg, flour, sour cream, salt, baking soda and sugar, using an electric mixer on low speed. Increase to medium speed and beat about 1 minute. Fold in rhubarb. Pour into prepared cake pan. 

Topping: In a medium bowl, combine sugar, flour and cinnamon. Cut butter into flour and sugar mixture. Mix until crumbly.  Sprinkle crumb topping over top of cake batter.

Bake for 45-50 minutes or until cake tester comes out clean. Cool on wire rack.