Alice ADVE NT U R E S WIT H
A collection of recipes for showing the people around you that you love them.
Table of Contents B RE AK FAST 5 Amish Oatmeal 7 Apricot Cheese Danish 9 Bradshaw Bread 9 Apple Butter 11 Biscuits & Gravy 13 Cinnamon Rolls 14 German Pancakes 15 Fluffy Waffles MAIN 17 19 19 21 23 25
DIS H E S Monte Cristo Sandwiches Black Bean Chili Skillet Cornbread Lemon Pasta Primavera Swedish Meatballs Zucchini Lasagna
SWE E TS 27 Cowboy Cookies 29 Applesauce Jell-O Salad 29 Orange Jell-O Salad 29 Pistachio Jell-O Salad 31 Halloween Party Mix 32 Dream Bars 33 Peanut Butter Cookies 35 Fruit Pizza
In memory of my mother Alice, who taught me how to nourish and delight the people around me.
Breakfast
4
//
A DV EN T URES WI T H AL I C E
Amish Oatmeal MA K E S 6 S E RVING S
IN GR E DI ENTS 1 1/2 cups quick-cooking oats 1/2 cup sugar 1/2 cup milk 1/4 cup butter, melted 1 egg 1 teaspoon baking powder 3/4 teaspoon salt 1 teaspoon vanilla extract Warm milk Optional toppings: peaches and ice cream, strawberries and whipped cream
D IR E C TI ONS Combine ingredients and mix well. Spread evenly in a greased 9x13 inch pan. Bake at 350ยบ for 25-30 minutes or until edges are golden brown. Spoon oatmeal into bowls and add warm milk. Add toppings & serve hot!
B RE AK FAST
//
5
6
//
A DV EN T URES WI T H AL I C E
Apricot Cheese Danish MAK ES 2 LOAV E S
IN G R ED I E NTS
DIR E C T I ONS
2 1/2 teaspoons active dry yeast 1/4 cup warm water (around 110º F) 3 tablespoons sugar 1/2 cup butter, softened 2 eggs 1/2 cup sour cream 1/4 teaspoon salt
In a large mixing bowl, dissolve yeast in water. Add sugar, butter, eggs, and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (the dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight.
3 cups all-purpose flour FIL L I N G 16 oz. cream cheese, softened 1/2 cup sugar 2 egg yolks 2 teaspoons vanilla extract 1/4 cup apricot jam Powdered sugar
Next day, prepare filling. Beat cream cheese, sugar, egg yolks, and vanilla in a mixing bowl until smooth. Turn dough onto a floured board; knead two or three times. Divide in half. Roll each half into a 16x10 inch oval and place on greased baking sheets. Divide the filling between the two ovals and spread within 1 inch of the edges. Fold long edges over the filling and pinch the ends to seal. Cover and let rise in a warm place for 1 hour, or until doubled. Bake at 375º for 18-22 minutes, or until golden brown. Cool on a wire rack. Spread apricot jam on top. Dust with powdered sugar. If there’s anything left (there probably won’t be!), store it in the refrigerator.
B RE AK FAST
//
7
8
//
A DV E N T URES WI T H A L I C E
Bradshaw Bread M AK E S 1 L A RG E LOAF
ING R ED I E NTS
DIR E C T I ONS
1 1/2 cups warm water (about 110ยบ F) 2 tablespoons honey 2 1/2 teaspoons active dry yeast 4 cups flour 2 tablespoons dry milk powder 1 1/2 teaspoons salt 2 tablespoons butter 1/2 cup rolled oats
In a large mixing bowl (or the bowl of a stand mixer) combine honey, water, and yeast and let it sit for 5 minutes. The yeast mixture should start bubbling up. Add the rest of the ingredients and knead for 9-10 minutes (this is where a stand mixer with a dough hook comes in real handy). Allow the dough to rise in a warm room for about an hour, or until doubled in size. Knead the dough a few more times, working out any large air bubbles - and place dough into a greased bread pan. Bake at 350ยบ for 30 minutes.
Apple Butter M AK E S 8-10 C U P S
ING R ED I E NTS
DIR E C T I ONS
6 lbs. apples (tart cooking apples are best) cored and quartered 1 1/2 cups water 5 cups apple cider or pressed apple juice 1 cup apple cider vinegar 4 cups sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice
In a large Dutch oven or kettle, add apples and water. Bring to a boil, reduce heat and cover. Cook over medium-low heat for about 35 minutes - the skins should easily separate from the apples. Lift the cooked apples out with a slotted spoon and let them cool. Remove the skins and puree the apple pulp with apple cider and return to the pot with the water (you may have to work in batches). Add the rest of the ingredients, bring to a boil, then reduce heat. Simmer, uncovered, for 4-6 hours, stirring often. Freeze in moisture/vapor-proof freezer containers or use a water-bath canning method.
B RE AK FAST
//
9
10
//
A DV EN T URE S WI T H AL I C E
Biscuits & Gravy M AK E S 6 - 8 SE RV I N GS
ING R ED I E NTS
DIR E C T I ONS
1 package of refrigerated biscuits (or your own recipe of homemade biscuits) 1 lb. pork breakfast sausage 1/3 cup flour 3-4 cups milk 1/4 teaspoon nutmeg Salt and pepper to taste
Cook biscuits according to package directions (or make your own!). While your biscuits are baking, brown the sausage over medium high heat. Tip for browning: tear small pieces of sausage and add them in a single layer in your hot skillet and leave them undisturbed for a few minutes before stirring. Once sausage is no longer pink, sprinkle on flour, little by little, so that the sausage soaks it up. Pour in 3 cups of milk and stir frequently. Gravy will thicken after 8-12 minutes - add more milk if it seems too thick. Add nutmeg along with salt and pepper to taste. Spoon sausage gravy over warm biscuits and serve hot! Double the recipe if you have a crowd to serve.
B RE AK FAST
//
11
12
//
A DV E N T URE S WI T H A L I C E
Cinnamon Rolls M AK E S 1 2 RO L L S
ING R ED I E NTS
DIR E C T I ONS
2 1/2 teaspoons active dry yeast 3/4 cup warm water (around 110ยบ F) 1/4 cup sugar 4 cups flour 1/4 cup dry milk powder 1 1/2 teaspoons salt 1/2 cup butter 2 eggs at room temperature
In a large mixing bowl (or the bowl of a stand mixer) combine sugar, water, and yeast and let it sit for 5 minutes. The yeast mixture should start bubbling up. Add the rest of the dough ingredients and knead for 9-10 minutes.
F ILL I N G 1/4 cup butter 1/3 cup sugar 1/2 cup brown sugar 2 teaspoons cinnamon ICIN G 4 oz. cream cheese, softened 1/4 cup butter, softened 1 cup powdered sugar 1/2 teaspoon vanilla extract
On a floured surface, roll dough into a 15x12 inch rectangle. Spread butter on surface. Mix the sugars and cinnamon together and spread on top. Start with the long edge and roll tightly. Pinch the edges and ends closed. With a sharp knife, slice into 12 rolls. Set 2 inches apart on a buttered 15x17 inch cookie sheet. Set in a warm place and let rise until double in size, about 1 hour. Alternatively, place in fridge overnight for a slow rise. Bake at 400ยบ for 20 minutes. For the icing, combine all four ingredients and beat until smooth. Spread on warm rolls.
B RE AK FAST
//
13
German Pancakes MAKE S 2 SE RV I N GS
14
IN G R ED I E NTS
D IR E C TIONS
3/4 cup flour 3/4 cup milk 3 eggs 1/4 cup butter Toppings: butter, lemon juice and powdered sugar, cooked cinnamon apples and sausages, or strawberries and whipped cream
Preheat oven to 400º. Vigorously whisk (or mix in blender) flour, milk and eggs together. Melt butter in cast iron skillet over medium heat. Pour batter into hot skillet and immediately place in oven. Bake 2025 minutes (don’t open the oven while it’s cooking!). Add the toppings of your choice and enjoy!
//
A DV EN T URE S WI T H A L I C E
Fluffy Waffles MAK ES 4 SE RV I NGS
IN G R ED I E NTS
D IR E C TI ONS
2 cups flour 3 teaspoons baking powder 1 tablespoon sugar 1 teaspoon salt 1 2/3 cups milk 2 eggs, separated 6 tablespoons butter, melted
Combine flour, baking powder, sugar, and salt. Beat egg yolks, milk, and melted butter. Add to flour mix. Beat egg whites until stiff peaks form, and fold into the batter. You know the rest!
B RE AK FAST
//
15
Main Dishes
16
//
A DV E N T URE S WI T H A L I C E
Monte Cristo Sandwiches MAK E S 4 SANDWICH E S
IN G R E DI ENTS 1 cup raspberry or red currant jelly 10 tablespoons butter, softened 8 slices brioche or french bread, thickly sliced 2 tablespoons Dijon mustard 12 slices ham 8 slices Swiss cheese 4 large eggs 2/3 cup milk 1/4 teaspoon salt 1/4-1/2 cup oil 1/4 cup powdered sugar
DIR E C TI ONS Spread four slices of bread with jelly and four slices with Dijon mustard. Stack each sandwich with one slice of cheese, three slices of ham, and one slice of cheese. Butter both sides of each built sandwich and set aside. Heat remaining jelly in saucepan or microwave. Cover and keep warm. In a large bowl, whisk together eggs, milk, and salt. Carefully dip each sandwich in egg mixture and soak for 10 seconds on each side. Heat oil plus two tablespoons of butter in skillet over medium-high heat until foaming subsides, but before the butter browns. Fry two sandwiches at a time until golden - two to three minutes per side. Transfer to cutting board. Repeat with remaining sandwiches, adding more oil and butter to the pan if necessary. Dust with powdered sugar and serve with warm jelly.
MAIN DIS H E S
//
17
18
//
A DV EN T URE S WI T H A L I C E
Black Bean Chili M AK E S 8 SE RV I NGS
ING R ED I E NTS
DIR E C T I ONS
1 1/2 lbs. ground beef 1 large onion, diced 1 can green chilies 2 cloves of garlic, minced 1 teaspoon salt 1 tablespoon cumin 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon unsweetened cocoa 1 teaspoon sugar 2 cans tomato paste 2 cans chopped tomatoes 3-4 cups of cooked black beans (or 2-3 cans) Black pepper to taste
Brown beef and onion in a heavy-bottomed pot. When nicely browned and the onion is translucent, add the rest of the ingredients and simmer for 3045 minutes. Stir often and serve with cheese, sour cream, and onions on top.
Topping suggestions: grated cheddar cheese, sour cream, finely chopped onions, cilantro, avocado
Skillet Cornbread M AK E S 8 SE RV I NGS
ING R ED I E NTS
DIR E C T I ONS
3 tablespoons butter 2 cups flour 1 cup cornmeal 3 tablespoons sugar 2 teaspoons baking powder 2 teaspoon baking soda 1 teaspoon salt 3 large eggs 3 cups buttermilk
Preheat oven to 400º. Combine dry ingredients in a bowl. Beat eggs and buttermilk, then add to dry ingredients and stir until just mixed - don’t over mix! In a cast iron skillet, melt butter and then pour batter into skillet. Bake for 30 minutes while chili simmers.
MAIN DIS H E S
//
19
20
//
A DV EN T URE S WI T H A L I C E
Lemon Pasta Primavera M AK E S 4 SE RV I NGS
ING R ED I E NTS
D IR E C TI ONS
2 medium carrots, julienned 2 medium zucchinis, julienned 3 cups sliced mushrooms 2 cups half and half 2/3 cup grated Parmesan 2 tablespoons lemon juice 2 tablespoons butter 1 package angel hair pasta 2 tablespoons fresh parsley, finely chopped
Heat a skillet over medium-high heat. Add butter and carrots and sautĂŠ for a few minutes, then add zucchini and mushrooms and sautĂŠ for a few minutes longer. Add half and half, Parmesan, lemon juice and parsley and simmer for 5 minutes. Toss with prepared pasta and serve immediately.
MAIN DIS H E S
//
21
22
//
A DV E N T URE S WI T H AL I C E
Swedish Meatballs M AK E S 6 SE RV I NGS
ING R ED I E NTS
DIR E C T I ONS
2 tablespoons butter 1 medium onion, very finely chopped 1 lb. ground pork 1 lb. ground beef 1 egg, lightly beaten 2 tablespoons flour 1 teaspoon kosher salt 1/2 teaspoon fresh black pepper 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon garlic powder
SautĂŠ onion in butter for 8 minutes or until lightly caramelized. Mix sautĂŠed onions in with pork, beef, flour, egg, and seasonings. Form 1-inch meatballs. Heat a skillet over medium heat, add a touch of oil and cook meatballs until browned and cooked through. Transfer the meatballs to a bowl and cover with foil while you make the gravy.
G RAVY 1/3 cup flour 2 tablespoons butter 2 cups beef stock 2 cups milk 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 2 tablespoons finely chopped parsley, optional
Add the remaining butter to the skillet (along with meatball drippings) and cook until it begins to brown just slightly. Stir flour into butter and cook for 30 seconds, then add broth, milk, mustard and Worcestershire sauce. Simmer until sauce begins to thicken, add meatballs back into the sauce and simmer for a few more minutes. Add parsley and serve immediately.
MAIN DIS H E S
//
23
24
//
A DV E N T URE S WI T H AL I C E
Zucchini Lasagna M AK E S 1 6 + SE RV I N GS
ING R ED I E NTS
DIR E C T I ONS
1 lb. ground beef 1 lb. Italian sausage 1 medium onion, chopped 2 15 oz. cans tomato sauce 2 teaspoons salt 2 teaspoons oregano 2 teaspoons basil 4 medium zucchinis 1 32 oz. cottage cheese 4 eggs 8 tablespoons flour 12 oz. shredded mozzarella 1 teaspoon pepper
This recipe makes two 9x13 pans (hello, leftovers!). Brown beef and sausage with onion. Add tomato sauce and seasoning and simmer for five minutes. In a bowl, combine cottage cheese, eggs, and 8 oz. shredded mozzarella. Slice zucchi-ni lengthwise in 1/8-inch-thick slices. Sprinkle zucchini with salt and let sit for 15 minutes, then dry zucchini slices with paper towels. Preheat oven to 375ยบ. Place a layer of zucchini on the bottom of a 9x13 pan and sprinkle with 2 tablespoons flour. Top with 1/2 of cottage cheese mix, then 1/2 of tomato sauce mix. Repeat and top final layer with remaining mozzarella cheese. Bake for 45 minutes and let cool for 15 minutes before serving.
MAIN DIS H E S
//
25
Sweets
26
//
A DV E N T URE S WI T H AL I C E
Cowboy Cookies MA K E S 1 6 B IG CO O K IE S
IN GR E DI ENTS 3/4 cup granulated sugar 3/4 cup brown sugar 1 cup butter, softened 2 eggs 1 teaspoon vanilla 2 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1/2 cup oatmeal 1/4 cup wheat germ (optional) 12 oz. chocolate chips
D IR E C TI ONS Preheat oven to 350º. Cream sugars and butter together. Add in eggs and vanilla; mix until fluffy. Mix dry ingredients together then add to the wet ingredients. Once combined, fold in chocolate chips. Drop very large rounded spoonful’s on to a cookie sheet, leaving plenty of room for the cookies to spread (8 cookies per sheet). Bake for 15 minutes.
SWE E TS
//
27
28
//
A DV EN T URE S WI T H AL I C E
Applesauce Jell-O Salad ING R ED I E NTS
DIR E C T I ONS
3 cups water 1/2 cup Red Hots candy 1 tablespoon lemon juice 6 oz. strawberry Jell-O 2 cups applesauce Pinch of salt 6 oz. cream cheese 1/4 cup milk 1/4 cup sugar
Bring water to boil, add Jell-O and Red Hots. Stir constantly and boil until Red Hots are dissolved. Add applesauce, lemon juice, and salt. Chill until almost set. Combine cream cheese, milk, and sugar. Spread on top and use a knife to marble the two mixtures together. Chill until set, at least 4 hours.
Orange Jell-O Salad ING R ED I E NTS
DIR E C T I ONS
1 small package of orange Jell-O 1 pint cottage cheese 1 tub of Cool Whip 1 can mandarin oranges, drained 1 can crushed pineapple, drained
Mix all ingredients together and set in the fridge for at least one hour.
Pistachio Jell-O Salad ING R ED I E NTS
DIR E C T I ONS
1 20 oz. can crushed pineapple (don’t drain) 1 small package instant pistachio pudding 1 9 oz. Cool Whip 1 cup mini marshmallows 1/2 cup chopped walnuts (optional)
Combine pineapple and pudding mix. Add remaining ingredients and chill for several hours.
SWE E TS
//
29
30
//
A DV EN T URE S WI T H AL I C E
Halloween Party Mix M AK E S 1 L A RG E B OWL
ING R ED I E NTS
DIR E C T I ONS
1 package pretzels 1 package miniature peanut butter filled crackers 1 cup dry roasted peanuts 1 cup sugar 1/2 cup butter, cubed 1/2 cup light corn syrup 2 tablespoons vanilla extract 1 teaspoon baking soda 1 package (10 ounces) M&M’s 1 package candy corn
In a large bowl, combine the pretzels, crackers and peanuts. In a large saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Transfer to a greased 15x10x1-in. baking pan. Bake at 250° for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M’s and candy corn. Cool completely. Store in airtight containers.
SWE E TS
//
31
Dream Bars M AK E S 1 6 BA RS
ING R ED I E NTS
DIR E C T I ONS
18 whole graham crackers 1 cup butter 1 cup sugar 1/2 cup milk 1 egg, slightly beaten 1/2 teaspoon salt 1 cup coconut 1 cup chopped pecans 1 cup graham cracker crumbs
Layer whole graham crackers on the bottom of a 9x13 inch pan. In a medium saucepan, melt butter, then add sugar, milk, and egg. Stir constantly as the mixture cooks, just until boiling. Add coconut, chopped pecans, and graham cracker crumbs. Pour over graham cracker layer, then top with another layer of graham crackers. Mix frosting ingredients until smooth and spread over the top layer of graham crackers. Let sit at room temperature for at least 30 minutes.
F ROST I N G 2 cups powdered sugar 1/2 cup butter 1 tablespoon cream
32
//
A DV EN T URE S WI T H A L I C E
Peanut Butter Cookies M AK E S 1 6 BI G CO O K I E S
ING R ED I E NTS
DIR E C TI ONS
1 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 1 cup creamy peanut butter 2 1/2 cups flour 1 teaspoon baking powder 1 1/2 teaspoon baking soda 1/2 teaspoon salt
Preheat oven to 375ยบ. Cream butter and sugars until pale yellow. Add eggs and peanut butter and beat until thoroughly combined. Mix flour, baking powder, baking soda, and salt together, then add to the wet ingredients. Stir until combined and drop tablespoons full of cookie dough onto a baking sheet. Flatten dough with the bottom of a cup and crisscross with a fork. Bake for 12 minutes.
SWE E TS
//
33
34
//
A DV EN T URE S WI T H A L I C E
Fruit Pizza M AK E S 1 2 SE RV I N GS
ING R ED I E NTS
D IR E C TI ONS
2 cups flour 1/2 cup powdered sugar 1 cup cold butter, cubed 8 oz. cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla extract or 1/2 teaspoon almond extract Any mix of fruit that won’t brown easily, sliced into bite-sized pieces if not already bite-sized: mandarin oranges, strawberries, blueberries, kiwis, peaches, raspberries, etc.
Preheat oven to 350º.
GLAZE 1/2 cup sugar 2 tablespoons cornstarch 1 cup unsweetened pineapple juice 1 teaspoon lemon juice
Lightly oil a round pizza stone (or prepare a large tart pan). Combine flour and powdered sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture is coarse. Shape into a disk on the pizza stone. Bake in preheated oven until very lightly browned, about 12-15 minutes. Cool completely. Beat cream cheese, 1/3 cup sugar, and almond or vanilla extract until smooth. Spread over cooled crust. Arrange fruit decoratively over the cream cheese mixture. Mix pineapple juice, sugar, cornstarch, and lemon juice in a saucepan until smooth. Bring to a boil and stir until thickened. Cool and drizzle over fruit. For a fall version of the fruit pizza, top with thinly-sliced Opal apples (these don’t brown easily), sprinkle with cinnamon sugar, and drizzle with a caramel sauce.
SWE E TS
//
35