2023 Keller Family Cookbook

The Keller Family Cookbook Project 2023

The Keller Family Cookbook Project

2023

Copyright ©2023 by the author of this book. The book author retains sole copyright to their contributions to this book. All rights reserved.

The Family Cookbook Project provided layout designs and graphical elements are copyright Family Cookbook Project, LLC, 2023. This book was created using the FamilyCookbookProject.com software app. The book author retains sole copyright to his or her contributions to this book.

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Contributors Contributors

Angela VanAllen Kathy Johnson Wike

Table of Contents

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Recipe Symbol Key Favorite

Appetizers & Beverages

SPICE GUIDE

Keep spices in tightly covered containers, in a cool dry place. After about a year, spices tend to lose flavor so more may be needed for seasonings. Overheating can cause spices to turn bitter. During lengthy cooking, add spices during the last half hour of cooking time. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh.

ALLSPICE: BASIL: BAYLEAF: CAYENNE:

A blend of cinnamon, cloves and nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves.

Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces.

Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, marinades.

Red pepper, very hot. Meats, seafoods, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.

CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes,

bean and rice dishes, barbeque and cocktail sauces, spreads, dressings, dips, egg dishes, vegetables.

CINNAMON: CLOVES: CUMIN: CURRY: DILLSEED: GINGER: MARJORAM: MUSTARD: NUTMEG: OREGANO: PAPRIKA: PARSLEY: ROSEMARY:

SAGE:

Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.

Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts.

Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, tomato dishes.

A blend of many spices; warm and sharp to hot and spicy. Meat, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips. Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes. Pleasant odor, pungent taste. Oriental dishes, meats, vegetables, fruits, salad dressings, pickles, jams, marinades, breads, desserts.

Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies. Pungent taste. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef.

Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.

Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads, salad dressings.

Varies from mild, slightly sweet to hot; adds color to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads. Mild flavor. Brings out the flavor of most non-sweet foods.

Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffings, salads, breads, egg dishes.

Strong, slightly bitter. Roasted meats and poultry, fish, stuffings, vegetables, cheese dishes, salads, gravies, sauces.

Pineapple Cheese Ball

KathyJohnsonWike

2 8-ounce packages Philadelphia Cream Cheese

1 7-ounce can crushed pineapple, drained

1 tablespoon minced onions

1 tablespoon Lowry’s Seasoned Salt 1 cup pecans/walnuts, crushed

Combine cheese, pineapple, onions, and salt in a large bowl. Make into ball and place in aluminum foil, chill.

Remove and cover the ball with crushed nuts.

Sausage Cheese Balls

KathyJohnsonWike

Ingredients

3 cups Bisquick mix,1 pound pork sausage mild or hot,16 ounces cheddar cheese shredded,¼ teaspoon cayenne pepper optional

Preheat oven to 350 degrees F

Line a baking sheet with parchment paper or light grease with oil

In a large bowl, combine all the ingredients and mix well with hand.

Scoop approximately 1 ¼ – 1 ½ tablespoon of mixture and roll into balls

Place them on the baking sheet about 1 inch apart

Bake for 20 minutes or until they turn lightly brown.

Main Courses: Seafood, Poultry, Pasta and Casseroles

MICROWAVE COOKING HINTS

To speed cooking and promote even heating, use the following techniques:

Stir food during cooking to bring the heated outside parts to the center.

Turn food over when microwaving small items like hamburgers or chops, or when defrosting.

Rearrange foods or individual items during cooking to promote even heating.

Allow standing time to complete the cooking of roasts and baked products.

Cover foods to hold in moisture and speed cooking.

Arrange foods in a ring or circular shape to allow maximum exposure to microwave energy. Place tender or thin parts in the center and thicker pieces toward the outside.

Rotate or move food a quarter or half turn during cooking to allow foods which cook quickly to cook evenly.

Select foods or pieces of the same size and shape because small items cook faster than large ones.

Food at refrigerator temperature takes longer to cook than food at room temperature.

Dense foods take more time to heat than light or porous foods.

Main Courses: Seafood, Poultry, Pasta and Casseroles

Easy Chicken Casserole

KathyJohnsonWike

Whole Chicken

2 cans of cream of chicken soup

1 bag of Pepperfarms stuffing

1 stick of butter

Salt and pepper to taste

Boil chicken until done. Set aside to cool. Save broth. Shedded chicken salt and pepper to taste.

Spray 9×13 pan. Put shedded chicken on the bottom, add 2 cans of cream of chicken with about 2 cups of chicken broth.

Melt butter, pour over chicken mixture and add stuffing mixture. Bake 350 until golden brown or bubbly.

PersonalStory: PersonalStory: PersonalStory:Thiswasmymom'sfavoriterecipe.

UTENSIL

CONVERSION OF PAN AND UTENSILSIZES

Measure (Volume)

Baking or cake pan 2 L 20 cm square8-inch square 2.5 L23 cm square9-inch square 3 L 30x20x512x8x2 3.5 L33x21x513x9x2

Cookie sheet 40x3016x12

Jelly roll pan 2 L 40x25x215x10x3/4 Loaf pan

Measure (cm) Measure (inches) 1.9 L 23x13x7 9-1/4x5-1/4x2-3/4

Round layer cake pan 1.2 L20x48x1-1/2 9x1-1/2

Pie pan 750 mL20x38x1-1/4 1 L 23x39x1-1/4

Tube pan 2 L 20x78x3 3 L 23x109x4

Springform pan 2.5 L23x69x3 3 L 25x810x4

Baking dish 1 L 1 qt. 1.5 L 1-1/2 qt. 2 L 2 qt. 2.5 L 2-1/2 qt. 3 L 3 qt. 4 L 4 qt.

Custard cup 200 mL 6 fl. oz.

Muffin pans 40 mL4x2.51.5x1 75 mL5x3.52x1-1/4 100 mL7.5x3.53x1-1/2

Mixing bowls 1 L 1 qt. 2 L 2 qt. 3 L 3 qt.

Peppermint Snowball Cookies

AngelaVanAllen

1/4 cup crushed peppermints or wiltons peppermint sprinkles

1/4 cup powdered sugar

2 sticks unsalted butter softened

1 tsp vanilla extract if you want a stronger peppermint taste you could do 1/4 tsp peppermint extract

2 1/4 cup all purpose flour

1/4 tsp salt

Topping: White Chocolate for melting Crushed Peppermint for coating

Preheat oven your oven 325 degrees F. Prepare a cookie sheet, if it’s non-stick don’t grease it otherwise you might consider lining it with parchment paper.

In a large bowl, beat the butter until creamy. Then, slowly add in the flour and salt and mix until combined and the dough is no longer crumbly.

Scoop a tablespoon amount of dough and roll into a ball. If the dough is still kind of crumbly then squeeze the ball in your hand to stick it all together and then roll it into a ball shape. Place onto the cookie sheet about 2 inches apart, they won’t spread a lot.

Bake for 12-15 minutes, just under the bottom edges start to golden. The cookie itself may not look done, do not wait for it to change in color.

Allow the cookies to cool completely before coating in the next step.

Melt the white chocolate until it is tempered for dipping. Dip one end of each cookie into the melted chocolate. Directly after dipping in the chocolate dip same end of cookie into the crushed peppermint. Set onto some waxed or parchment paper until the chocolate has hardened.

NumberofServings:30

Miscellaneous

EQUIVALENTS AND SUBSTITUTIONS

1 pound shelled walnuts=3 cups chopped walnuts

1 pound raisins =2-3/4 cups seedless raisins

1 pound dates =2-1/2 cups pitted dates

1 tablespoon cornstarch=2 tablespoons flour or 4 teaspoons tapioca

1 medium clove of garlic=1/8 tsp. garlic powder

1 cup honey =1 cup molasses or corn syrup

1 cup ketchup =1 cup tomato sauce plus 1/2 cup sugar plus 2 tablespoons vinegar

1 teaspoon dry mustard=1 tablespoon prepared mustard

1 small onion =1 tablespoon dried onion

1 cup tomato juice=1/2 cup tomato sauce plus 1/2 cup water

1 cup self-rising flour= 1 cup flour plus 1-1/2 tablespoons baking powder plus 1/2 teaspoon salt

1 egg =1 teaspoon cornstarch

1 cup liquid honey=1-1/4 cups sugar plus 1/4 cup liquid

1 cup corn syrup =1 cup sugar plus 1/4 cup liquid

1 cup buttermilk =1 cup plain yogurt

1 cup sour cream =1 cup plain yogurt

1 cup tomato juice=1/2 cup tomato paste plus 1/2 cup water

Crispy Chicken Batter

KathyJohnsonWike

Southern Fried Chicken Batter

2 beaten egg

1 cup milk

2 teaspoon paprika

1/2 teaspoon poultry seasoning

4 teaspoons garlic salt

2 teaspoon black pepper

2 cup all-purpose flour

How to make it :

Beat the egg and milk together in a bowl.

Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag. Put the chicken in the bag, seal it and shake to coat it.

Dip the flour-coated chicken in the egg mixture and again in the flour mixture.

Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.

Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. Drain it on paper towels and serve.

Candy and Pasteries

OVEN TEMPERATURE CHART

MISCELLANEOUS Temp. Minutes

Custard Cup 300F20-30

Custard Casserole 300F45-60

Soufflé 325F50-60

Timbales 300F35-45 Rice Pudding 325F50-60

TABLE FOR DRIED FRUITS

FRUIT Amount of Sugar or HoneyCooking Time

Apricots

1/4 c. for each c. fruit 40 min.

Figs 1 tbsp. for each c. fruit 30 min.

Peaches 1/4 c. for each c. fruit 45 min. Prunes 2 tbsp. for each c. fruit 45 min.

RULES FOR WHIPPING CREAM

Chill the cream, bowl and beaters in a refrigerator for at least 2 hours. Beat until it is fairly stiff. If cream is beaten until it is warmer than 45 degrees, it will turn to butter. Should cream start to turn buttery, whip in 2 or 3 more tbsp. of cold milk.

If you wish the cream to keep stiff for a day or two, add one teaspoon gelatin soaked in one tablespoon cold water. Dissolve the gelatin over hot water; allow to cool to the consistency of egg white before adding to the cream and whipping. Use medium speed when whipping cream with an electric beater. Cream, when whipped, almost doubles in bulk.

SUBSTITUTES FOR WHIPPING CREAM

1. Use light cream or cereal cream after allowing it to stand undisturbed for 48 hours in the refrigerator. Whip as you would whipping cream.

2. Prepare cream as given above. Soak 1 tsp. gelatin in 2 tbsp. cold water and dissolve over hot water. Allow to cool; then add to the cream and whip.

3. Use evaporated milk. Milk prepared with gelatin holds up better and longer, but may be more convenient to chill it on occasion. Chill 12 hours. Use medium speed on the electric beater when whipping.

Creamy Kahlua Chocolate Fudge

AngelaVanAllen

20 ounces semi-sweet chocolate, roughly chopped

1 teaspoon espresso powder

(1) 14 ounce can sweetened condensed milk

3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature

2 tablespoons Kahlua

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.

Add the chocolate and espresso powder into a large, heatproof bowl; set aside.

Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer.

Place the bowl containing the chocolate and espresso powder on top of the pot. Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8 to 10 minutes. Add in the sweetened condensed milk and butter and cook for another 2 to 3 minutes, or until the butter is completely melted. Remove from heat.

Whisk in the Kahlua, vanilla, salt, and cinnamon.

PrepTime:20min

Eggnog Fudge

1/2 cup Butter

3/4 cup Eggnog

2 cup Sugar

12 oz White Chocolate Chips

7 oz Marshmallow Creme

1/2 tsp Nutmeg

2 tsp Vanilla

AngelaVanAllen

1. Line a 8×8 pan with foil, then butter foil.

2. Combine butter, eggnog and sugar in a pan and bring to a boil over medium heat.

3. Cook until temperature reaches 234. (Check with a candy thermometer.)

4. Remove from heat and stir in white chocolate until completely melted and incorporated.

5. Stir in Marshmallow creme, vanilla and nutmeg until smooth.

6. Spread into prepared pan.

7. Dust top with a little more nutmeg.

8. Allow to cool before removing from pan and cutting.

Nutrition Information: YIELD: 64 SERVING SIZE: 1

Amount Per Serving: CALORIES: 79 TOTAL FAT: 3g SATURATED FAT: 2g TRANS FAT: 0g UNSATURATED FAT: 1g CHOLESTEROL: 7mg SODIUM: 20mg CARBOHYDRATES: 12g FIBER: 0g SUGAR: 11g PROTEIN: 1g NumberofServings:64 PrepTime:25min

Chocolate Raspberry Truffles

AngelaVanAllen

Raspberry Ganache:

1 1/3 cup Frozen raspberries

¼ cup Powdered sugar

¼ cup Heavy whipping cream

7 oz Good quality white chocolate

1 TBSP Water

Dipping: 7 oz Dark chocolate

Decoration (optional): Pink chocolate as ruby chocolate or pink candy melts

Start to defrost the raspberries.

Chop finely the white chocolate. Set aside. (Note: absolutely necessary to chop finely the chocolate. It will help to melt uniformly in the puree) Add the thawed raspberries in a blender and whizz until they are completely reduced in puree.

Pour the raspberry puree through a strainer to remove the seeds. You might need to add a bit of water if your puree is too thick (just a little bit of water, we still want a puree texture).

In a saucepan, add the raspberry puree and the powdered sugar. Stir. Over medium heat, bring to boil, stirring frequently. Once boiled, heat over low heat, stirring frequently, until it is reduced by about half. It takes about 25 minutes. Add the heavy whipping cream. Mix until fully incorporated.

Candy and Pasteries

In a large bowl, add the chopped white chocolate. Pour the warm raspberry puree and stir until the chocolate is melted and the texture is smooth. (Note: you can let your bowl in a warm water bath. It would help to melt the chocolate.)

Cover with a plastic wrap and place in the fridge for 2 hours until firm. Scoop the ganache and, using your hands, shape into small balls (about 1 inch diameter).

Melt the dark chocolate. Using a fork, dip a truffle into the melted chocolate. Shake gently to allow any excess of chocolate to drip back. Place the truffle onto a baking sheet lined with a baking parchment. Dip the remaining truffles, one by one.

NumberofServings:12

Caramel Coffee Fudge

For the Caramel Layer

2 cups white chocolate chips

2 Tablespoon butter

3/4 cup canned Dulce de Leche

1/2 cup marshmallow cream

Line an 8x8 baking dish with foil. Set aside.

Place the white chips and butter in a saucepan over low to medium heat. Let melt.

Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again.

Pour into the prepared pan. Place in the refrigerator for 30 minutes

For the Coffee Layer

2 teaspoons instant coffee

1 teaspoon hot water

1/2 cup sweetened condensed milk

2 cups white chocolate chips

2 Tablespoons butter

1/2 cup marshmallow cream

For the Topping

1/4 cup dark chocolate melts

Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside.

Place the white chips and butter in a clean saucepan over low to medium heat. Let melt.

AngelaVanAllen

Stir in the coffee sweetened condensed milk and stir until creamy. Add the marshmallow cream and stir until creamy again.

Pour over the set caramel layer. Place in the refrigerator until set. (4 hours or overnight)

Remove the foil and fudge from the pan. Peel off the foil. Use a hot knife to cut the fudge into 36 squares. Let come to room temperature.

--------For the Topping---------

Heat the dark chocolate melts in the microwave for 30 seconds. Stir until creamy. Heat 15 more seconds, if needed. Spoon into a small Ziplock baggie and cut one tip off. Drizzle over the fudge squares.

Let set. Store in a sealed container on the counter.

NumberofServings:36

PrepTime:45

PersonalStory: PersonalStory: PersonalStory:ChocolatedrizzlesaddafunandtastyflairtothebestCaramelCoffeeFudge.The caramelandcoffeelayersareeasytomakeandtasteincredible.

Index of Recipes Index Recipes of

Caramel Coffee Fudge - Angela VanAllen 31

Chocolate Raspberry Truffles - Angela VanAllen 29

Creamy Kahlua Chocolate Fudge - Angela VanAllen 27

Crispy Chicken Batter - Kathy Johnson Wike 23

Easy Chicken Casserole - Kathy Johnson Wike 15

Eggnog Fudge - Angela VanAllen 28

Peppermint Snowball Cookies - Angela VanAllen 19

Pineapple Cheese Ball - Kathy Johnson Wike 11

Sausage Cheese Balls - Kathy Johnson Wike 11