Lou's Recipes

A friend of mine from Wyoming recently shared some of her favorite recipes with me so I thought, for the next couple of weeks, I would share some of them with you. - By the way, she is a VERY good cook!

Raspberry Coffee Cake

(she had a sticker on this one that said: “My favorite recipe!” - so it MUST be good!)
1. Soften 3 oz. cream cheese; chop 1/2 c. walnuts.
2. Preheat oven to 350 degrees; lightly spray a 12-inch spring -form pan.
3. CRUST: in bowl, whisk together 1 c. flour, 1/3 c. sugar, 1/8 t. salt; using fingers or pie mixer, work in 1/2 stick cold butter.
4. Save out 1/2 c. crust; set aside.
5. To crust mixture, add and mix:
1/2 t. baking powder
1/4 t. soda
1/3 c. sour cream
2 T. milk
1 t. vanilla
1/2 t. raspberry or almond flavoring
1 large egg
6. Pour into pan and smooth to edges.
7. SECOND LAYER: wash mixing bowl and beaters; beat cream cheese with 2 T. sugar and 1 egg white until light and fluffy.
8. Smooth over top of crust.
9. Dot with raspberry jam in 1/2 teaspoonfuls, about 1 inch apart over egg white mixture.
10. Shake 1/3 c. flour mixture over jam; add nuts.
11. Spread with fresh or frozen raspberries and 2 T. sugar.
12. Bake 45 minutes; cool and move to another plate.
13. Cut into wedges and serve.
14. OPTIONS: use fat-free sour cream, milk and cream cheese; try fresh strawberries or blueberries. Yield: 6-8 servings

Layered Macaroni & Double Cheese

2 c. raw macaroni
1 1/2 c. shredded sharp cheddar cheese
3/4 c. creamed cottage cheese
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
1/8 t. pepper
1 t. salt
1/4 c. shredded Parmesan cheese
2 sliced American Cheese
1 c. soft bread crumbs
4 T. melted butter
Cook macaroni according to package directions. Drain. Grease a 2-quart baking dish. Alternate layers of macaroni, Cheddar cheese, and cottage cheese, starting with macaroni. Melt the 1/4 cup butter in a saucepan and stir in flour to make it smooth. Blend in milk gradually. Heat, stirring constantly. Cook until thick. Add salt and pepper. Pour sauce over macaroni and cheese. Place slices of American Cheese on top of macaroni. Mix bread crumbs, Parmesan Cheese with melted butter and sprinkle on top. Bake at 375 degrees for 30-35 minutes.

Maple Long Johns

(Another “My favorite recipe” sticker!)
1. Melt 1/2 c. butter, scald 1 c. milk; beat 3 eggs.
2. Cool the milk to 115-117 degrees; add to 1/4 c. warm water, 1 T. yeast, butter, 1/4 c. sugar, eggs and 1/2 t. salt.
3. With spoon beat about 5 c. flour until smooth.
4. Let rise until doubled; on a cold day, preheat oven on warm, then shut off.
5. Roll 1/2-inch thick and cut into strips with pizza cutter.
6. Fry at 350 degrees.
7. FROSTING: in small pan, cook until sugar dissolves:
1/2 c. packed brown sugar
1/4 c. half & half cream/canned milk
1/4 c. butter
2 t. maple flavoring
8. Add enough powdered sugar to frost bars.
Yield: 20-24 bars

Seafoam Salad

(She noted that this was her mother’s favorite salad)
1. Soften 8 oz. cream cheese; drain and mash 1 qt. pears, reserving liquid.
2. Boil the pear juice; pour over 6 oz. box lime jello to dissolve.
3. Cool and chill until thick, but not set.
4. Add cream cheese, pears and 4 T. milk.
5. Whip 1 c. heavy cream and sweeten with powdered sugar.
6. Fold into salad.
7. Pour into 9x13-inch cake pan and chill.
Yield: 8 servings

Pear Bread

(She wrote “EXCELLENT” on this one!)
1. Preheat oven to 325 degrees; grease and flour two 8 1/2 x 4 1/2 inch loaf pans or 6 6x3” loaf pans
2. In medium bowl, whisk together:
3 c. all-purpose flour
1 t. soda
1/4 t. baking powder
1 t. salt
1 1/2 t. cinnamon
3. In small bowl, mix together:
3 eggs, lightly beaten
1/4 c. oil
1/2 c. applesauce
2 c. sugar
2 c. peeled, chopped pears (fresh peaches/strawberries)
2 t. vanilla
4. Add to flour mixture, stirring just until moistened.
5. Stir in 1 c. chopped pecans, if desired.
6. Spoon into pans; bake 60-70 minutes, until pick comes out clean.
7. Cool 10-15 minutes before removing from pans.
8. Drizzle with a mixture of powdered sugar, brown sugar, butter, extract and milk.
8. Slice when cool.
Yield: 2 loaves

Sausage-Egg Cups

1. Cook and crumble 1/4 c. sausage
2. Grease 2 (8-z) ramekins or souffle dishes.
3. Layer evenly in both dishes:
2 slices cubed white bread
crumbled sausage
1/4 c. Monterey Jack cheese with peppers
4. Whisk and pour over cheese:
2 large eggs
1/4 c. milk
1/4 t. salt, pepper and dry mustard
1/8 t. onion powder
5. Cover and chill 8 hours
6. Let stand at room temp 30 minutes; preheat oven to 350.
7. Bake 20-25 minutes or until set.
8. Let stand 5 minutes before serving. Yield: 2 servings Print this post