Keystone Ramblers Favorite Recipes

3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture until just blended. Stir in chocolate chips, raisins, nuts and sunflower seeds.

4. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheet.

5. Bake one baking sheet at a time at 375 degrees for 10 to 12 minutes, or until lightly browned. Do not over bake. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.

Theresa’s Cookies

Makes about 6 dozen

1/2 cup butter

1/2 cup applesauce

1 cup brown sugar

1 cup white sugar

4 eggs

2 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

2 Tablespoon cinnamon

2 Tablespoon cocoa

1 cup wheat germ or oat bran (or 50/50)

3 cups whole wheat flour

2 cups rolled oats

2 cups coconut flakes

1 1/2 cups dried fruit (raisins, Craisins, dried cherries, or whatever)

2 cups chopped nuts (walnuts, pecans, almonds, hazelnuts)

1 1/2 cup dark chocolate bits (such as Ghirardelli Double Chocolate Baking Chips)

1. Cream shortening and sugars.

2. Beat in eggs, vanilla, salt, soda, baking powder, spices and cocoa.

3. Mix in remaining ingredients by hand.

4. Drop by heaping spoonfuls onto cookie sheet (doesn’t work well on cookie stone)

5. Bake at 375 degrees for about 12 minutes until firm and dry on top.

Nutrition Info per cookie: 130 calories, 6 g fat (2 g saturated fat), 2 g fiber

Mary’s Confetti Trail Mix

1 package mixed dried fruit

1 cup M&M baking chips

1 cup honey roasted soy nuts

1 cup Back to Nature brand no fat added granola

1 cup coconut

1. Mix and enjoy.

Megan’s Mocha Truffle Cookies

Makes 30 cookies

1/2 cup margarine or butter

1 + 1/2 cups semisweet chocolate pieces (divided use)

1 tablespoon instant coffee crystals (a little more doesn't hurt, see below)

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

2 teaspoons vanilla

2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1. Preheat oven to 350F. In a large saucepan, melt margarine or butter and 1/2 cup chocolate pieces over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.

2. In a medium mixing bowl, combine flour, cocoa powder, baking powder and salt. Stir dry ingredients into coffee mixture. Stir in remaining 1 cup chocolate pieces. Drop dough by rounded tablespoons onto lightly greased cookie sheets. Bake 10 minutes. Let cool 1 minute before removing from sheet.

Note: Recipe can be doubled but be sure to use a large enough saucepan. I usually add about 50% more coffee for richer flavor. Dough will get a little hard to work with by the time all the dry ingredients are added; I often end up blending it with my hands.

Breakfast

Greg’s Slow Cooker Porridge

Makes 8 servings.

1/4 cup rye kernels

1/4 cup corn meal

1/4 cup soy grits

1/4 cup chopped dried apples

1/4 cup rolled oats

1/4 cup brown rice

1/4 cup raisins

2 Tablespoons flax seeds

3/4 teaspoon salt

5 cups water

Combine all ingredients in a slow cooker. Cook overnight on low. Serve with brown sugar, warm milk or yogurt.

Salads & Dips

Baba Ganouj (Eggplant Pâté)

2 medium eggplants

juice from one large lemon

1/2 cup tahini (Sesame paste)

3 medium cloves garlic, mashed

1/2 cup finely-chopped parsley

1/2 teaspoon salt (more to taste)

1/4 cup finely-minced scallions (optional)

lots of fresh black pepper

1 tablespoon olive oil

1. Preheat oven to 400E. Cut the stems off the eggplants. Prick the eggplants all over with a fork. Place eggplant directly on an oven rack, and let them roast slowly until totally soft (about 45 minutes.) Remove them carefully from the oven and allow to cool. Scoop the insides out and mash well.

2. Combine with all other ingredients, except the olive oil. Chill well.

3. Drizzle the oil over the top. Serve with pita bread and raw veggies.

Theresa’s Make-Ahead Black Bean Salad

2 cans black beans, drained and rinsed

1 can yellow corn

1 tomato, chopped

1 red onion, chopped

1/2 green pepper, chopped

1/2 red bell pepper

1/2 teaspoon cumin

1/2 teaspoon salt

2 Tablespoon olive oil

2 1/2 Tablespoon lime juice

lots of fresh cilantro, chopped

1. Mix all together and chill several hours to several days.

Mary’s Coleslaw Vinaigrette

2 c. shredded cabbage

1/3 c. sliced green onions

1/4 c. snipped parsley

3 Tbsp. vinegar

2 Tbsp. sugar

2 Tbsp. salad oil

1 tsp. salt

2 hard-boiled eggs, chopped (optional)

1. Combine cabbage, onion and parsley.

2. Stir together vinegar, sugar, salad oil and salt until sugar is dissolved.

3. Pour vinegar mixture over vegetables; toss to coat.

4. Cover and chill.

Hummus

Make this recipe once, then adjust ingredients to your liking. Many people like more tahini, garlic and lemon.

1 can chick peas (or better, 3/4 cups dried chick peas, rinsed, soaked 1 1/2 hours and boiled until soft, about 1 hour.)

1/4 cup tahini (Sesame Paste)

2 tablespoons water

1 medium clove garlic, mashed

juice from one medium lemon

dash cayenne

salt and black pepper to taste

minced parsley, as garnish

olive oil, as garnish

1. Drain chick peas and mash well (a blender, food mill or ricer may be used).

2. Mix everything (except parsley and olive oil) together until smooth. Chill well.

3. Garnish with a drizzle of olive oil, a bit of lemon juice and minced parsley. Serve with pita bread.

Tabbouleh

Makes 6 servings.

1/2 cup fine-grain bulgur wheat, rinsed under running water and drained.

1/3 cup juice from 2 lemons

1/3 cup extra virgin olive oil

Salt to taste

1/8 teaspoon cayenne or red pepper flakes (optional)

2 cups minced fresh flat leaf parsley (about 2 bunches)

2 medium tomatoes, halved, seeded, and cut into fine dice

2 medium scallions, green and white parts, minced

2 tablespoons minced fresh mint leaves

1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.

2. For dressing, mix remaining lemon juice, olive oil, salt to taste, and red pepper if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours.

-- From Cook=s Illustrated, Anne Marie Weiss-Armush

Red Salsa

(Makes 2 cup)

1 small jalapeno chili or 1/2 chipotle chili in abodo sauce, minced

1/2 small red onion, peeled and root end removed

2 small garlic clove, minced or pressed

4 Tablespoons fresh cilantro leaves

1/2 teaspoon salt

Two pinches ground black pepper

Juice from 2 limes

Two 14-ounce cans diced tomatoes, drained

1. Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

Salsa Verde

(Makes 2 cups)

1 1/2 pounds tomatillos, papery husks removed

1/2 small white onion, coarsely chopped

1 or 2 small Serrano chilies, stemmed and seeded

salt to taste

1. Preheat broiler. Rinse tomatillos and place into a medium baking dish. Add white onion and chilies. Broil, stirring occasionally, until lightly charred all over, about 15 minutes.

2. Transfer vegetables and any accumulated juices to jar of a blender or food processor and puree until smooth. Season to taste with salt.

3. Serve at room temperature with tortilla chips.

Soup

Vegetarian Wedding Soup

(Serves 8)

Matzo Balls

4 eggs, beaten

1/2 cup cold water

2 Tablespoons olive oil

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper, freshly ground

1 cup unsalted matzo meal

1/2 cup Romano cheese, grated

1/4 cup parsley, chopped

1. Mix eggs, water, olive oil, Italian seasoning, salt and pepper. Add matzo meal, cheese and parsley, mix thoroughly. Refrigerate for one hour or until firm.

Soup

10 cups water

1/4 cup red Miso

1/4 cup white Miso

1/2 cup onion, finely diced

1/2 cup carrot, finely diced

1/2 cup celery, finely diced

1/4 cup Acini de Pepe

4 cups endive or escarole, washed and chopped

1 egg, beaten

1. Bring water to a boil. Add red and white Miso, mixing thoroughly. Skim any scum off surface.

2. Add onion, carrot and celery. Reduce heat to medium.

3. Use a teaspoon to scoop out small amounts of the Matzo mix. With wet hands, roll each bit of Matzo into a tiny ball and drop into lightly boiling broth. Continue making tiny Matzo balls for as long as you can stand or until you run out of mix. Reduce heat, cover and simmer for about 15 minutes.

4. Add Acini de Pepe, stir, cover and simmer for about 5 minutes.

5. Add endive or escarole and gently mix into the soup. Cover and simmer for about 5 minutes.

6. Slowly drizzle egg into soup, stir gently to break up curds and continue cooking until egg sets, about 2 minutes.

7. Serve soup with fresh bread and grated cheese.

Megan’s Pumpkin Soup

(Serves 6)

1 Tablespoon vegetable or olive oil

1 large onion, minced

1 29-ounce can pure pumpkin (NOT pie filling)

1/2 cup orange juice concentrate

3 Rapunzel brand vegan vegetable bouillon cubes

1 teaspoon ginger

1/2 teaspoon cayenne pepper, or to taste

1 cup heavy or whipping cream (I use just enough to give a creamy texture,

about 1/2 cup)

Minced fresh chives and sour cream (optional garnish)

1. Heat the oil in a large soup pot. Add the minced onion and cook until soft.

2. Measure and add 6 cups water. Add the pumpkin, orange juice concentrate, bouillon cubes, ginger, and cayenne pepper. Stir to mix well. Raise the heat to high and bring just to a boil. Stir often.

3. Reduce the heat to low and add the cream. Simmer until ready to serve, stirring frequently.

4. Garnish each serving as desired. Serve with a good bread.

Main Courses

Butternut Squash Chili

(Serves 8)

2 Tablespoons vegetable oil

1 sweet red pepper, seeded and diced

1 jalapeno pepper, seeded and diced

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

4 cloves garlic, chopped

3 Tablespoons Penzey’s Regular chili powder*

1/4 teaspoon crushed hot pepper flakes

2 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes

1 28-ounce can Muir Glen Organic Fire Roasted Diced Tomatoes*

2 medium zucchini, cut into 1/2-inch cubes

2 15-ounce cans black beans, rinsed and drained

3 Tablespoons shelled sunflower seeds

1/4 cup chopped cilantro

1. In large pot, on medium heat, heat oil and add peppers and onion. Cook until softened, about 5 minutes. Add cumin, oregano, garlic, chili powder and crushed red pepper and sauté for 1 minute.

2. Add butternut squash and sauté until coated in spices. Add tomatoes and bring to a boil. Turn heat to medium low and simmer for 10 minutes. Add zucchini, black beans and sunflower seeds and simmer until zucchini and butternut squash are cooked through, about 10 minutes. Turn off heat and stir in cilantro.

3. Serve with soft tortillas, grilled or warmed and any desired toppings.

* - Penzey’s chili powder can be purchased on-line at www.penzeys.com or at their store in the Strip.

Creole Vegetable Gumbo

(Serves 8)

4 Tablespoons unsalted butter or olive oil

3 Tablespoons all-purpose flour

1 large onion, chopped

3 ribs celery, chopped

6 cloves garlic, crushed and minced

1 medium green bell pepper, cored, seeded and chopped

1 medium red bell pepper, cored seeded and chopped

2 jalapeno peppers, seeded and chopped fine

1 28-ounce can chopped tomatoes in puree

1 quart water and 2 vegetarian bullion cubes or 1 quart vegetable stock

1 pound frozen sliced okra

3 bay leaves

2 teaspoons dried thyme

1/2 teaspoon red pepper flakes or cayenne

16 scallions, chopped fine

Salt, to taste

juice of 1/2 lemon

1. Heat butter or oil in a large saucepan or Dutch oven. Add onions, celery, garlic, peppers, and jalapenos; stir over medium high heat until vegetables begin to soften. Add flour and stir frequently until vegetables brown. Add tomatoes and bullion cubes (if used) and mix well. Gradually add water or stock. Combine well and bring to a boil.

2. In another pan, sauté okra with a little olive oil over high heat until brown. Add okra, bay leaves, thyme, and red pepper to gumbo. Reduce heat and simmer 1 1/2 hours, uncovered. Add scallions, season with salt and lemon. Serve over rice.

Indonesian Curried Bean Stew

(Serves 6)

2 cups (uncooked) brown rice

1 tablespoon olive oil

1 large onion, chopped (about 1 cup)

1 large bell pepper, chopped (about 1 1/2 cups)

4 cloves garlic, crushed and minced

15 ounce can light red kidney beans with juice

14.5 ounce can Muir Glen Organic diced tomatoes

15 ounce can black beans, rinsed

15 ounce can chickpeas, rinsed

3 tablespoons peanut butter

1 tablespoon curry powder

1 teaspoon cumin, ground

1/4 teaspoon red pepper flakes

1 teaspoon fresh ginger, crushed

1/4 cup fresh cilantro, chopped for garnish

1. Cook rice in accordance with package directions.

2. Heat oil in a large saucepan or Dutch oven. Add onion and pepper; stir over medium high heat until vegetables begin to soften. Add garlic, cumin, curry and red pepper flakes and cook stirring for about one minute.

3. Add kidney beans with their juice, tomatoes, black beans, chickpeas, peanut butter and ginger. Stir gently until well blended. Bring to a light boil then reduce heat to low and simmer, uncovered until rice is done, about 40 minutes. Serve over hot rice and garnish with cilantro.

Rebecca’s Easy Southwest Chili

(Serves 6)

1 Tablespoon olive oil

1 large onion, chopped

1 teaspoon salt

1/4 teaspoon red pepper flakes

2 cloves garlic, crushed

2 large tomatoes, chopped or 1 15-ounce can diced tomatoes

1 can (4 ounce) chopped green chilies, undrained

1 1/2 Tablespoon chili powder

1 1/2 teaspoon ground cumin

15-ounce can red kidney chili beans, undrained

15-ounce can great Northern beans, undrained

15-ounce can black beans, drained and rinsed

1/4 cup cilantro leaves, chopped

1. Heat oil in large saucepan over medium heat. Add onion, salt and red pepper flakes; cook until tender, stirring occasionally. Add garlic and cook for about one minute.

2. Stir in tomatoes, chilies with liquid, chili powder and cumin. Bring to a boil.

3. Add beans, reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Sprinkle individual servings with cilantro.

Texas Style Veggie Chili

(Serves 6)

2 Tablespoons vegetable oil

1 medium onion, chopped

1 rib celery, chopped

1 carrot, pealed and chopped

1 teaspoon salt

1/4 teaspoon crushed hot pepper flakes

4 cloves garlic, crushed and chopped

1 teaspoon ground cumin

3 Tablespoons Penzey’s Regular chili powder or chili con carne mix*

1 28-ounce can Diced Tomatoes*

4 cups water

1/2 cup barley

1 teaspoon dried oregano

2 15-ounce cans light red kidney beans, rinsed and drained

1 Tablespoon corn flour or fine cornmeal

1. In a four quart sauce pan, add oil and sauté onions, celery, carrot, salt and red pepper flakes over medium heat, stirring occasionally until starting to brown. Add garlic, cumin and chili powder and sauté for 1 minute. Add tomatoes, water, barley and oregano. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally.

2. Add kidney beans, cover and continue to simmer for another 30 minutes stirring occasionally. Mix corn flour with a little water to form a slurry and slowly mix into chili. Continue to simmer for about 5 more minutes until chili thickens.

3. Serve over rice with shredded cheese, chopped scallions or even a fried egg.

* - Penzey’s chili powder can be purchased on-line at www.penzeys.com or at their store in the Strip.

Vegetarian Moussaka

(Serves 8)

3 onions, thinly sliced

2 15 ounce cans chick peas, lightly mashed

1 14.5 ounce can crushed or ground tomatoes

1/4 cup chopped parsley

1/2 teaspoon cinnamon

1 cup Romano cheese, grated

2 medium eggplants, thinly sliced

2 baking potatoes, peeled and thinly sliced

olive oil

salt

pepper

White Sauce

6 tablespoons butter

5 Tablespoons flour

4 cups milk, warmed

salt

pepper

1. Preheat oven to 350 degrees. Sauté onions in olive oil until soft. Add the chick peas, tomatoes, parsley, cinnamon, salt and pepper. Bring to a light boil, stirring often. Remove from heat and stir in 1/2 cup of Romano cheese.

2. Toss sliced potatoes with olive oil, salt and pepper, set aside.

3. Toss eggplant slices with olive oil, salt and pepper, set aside.

4. Prepare the white sauce by melting butter over low heat in a small saucepan. Using a wire whisk, stir in flour and blend well. Remove from heat. Gradually stir in milk; then stir vigorously. Return to heat and cook, stirring constantly, until sauce is thick and smooth. Remove from heat. Add salt and pepper and stir in 1/2 cup Romano cheese. Set Aside.

5. Coat the bottom of a 9” x 13” baking dish with olive oil. Neatly layer half of the potato slices, then half the eggplant slices and cover completely with all the chick pea mixture. Sprinkle with a little grated cheese, add the remaining eggplant slices, then the remaining potatoes. Drizzle with olive oil. Spoon the white sauce over the top and sprinkle with a little grated cheese.

6. Bake in a preheated 350 degree oven until golden, about 1 hour. Cool, then refrigerate overnight. Reheat and serve the next day.

Desserts

Uncle Fred's Apricot Cake

For cake:

1 Yellow cake mix

4 eggs

3/4 cup oil

1 small can or 5 oz apricot nectar

Grease and flour Bundt pan, or spray with cooking spray. Preheat oven to 350. Combine cake mix, eggs, oil, and apricot nectar and pour into pan. Bake at 350 for 35-45 minutes or until a toothpick inserted comes out clean. Cool cake in pan for about 20 minutes then invert onto rack.

Cake can be served plain, with additional apricot nectar or orange juice poured over, or with this sauce:

1/2 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon finely shredded orange or lemon peel (can substitute orange or lemon extract)

1 &1/2 cup apricot nectar (can substitute orange juice)

1 tablespoon butter

1 tablespoon whiskey or rum (optional)

In saucepan combine sugar, cornstarch, citrus peel or extract, and nectar. Cook and stir until thick and bubbly, then cook and stir two minutes more. Remove from heat, and stir in butter and whiskey or rum. Sauce is good served warm but works well chilled in warm weather.

Karethopeta (Walnut Cake)

(Serves 32)

Syrup

3 cups sugar

3 cups water

1 tablespoon lemon juice

1. Combine sugar, water and lemon juice in saucepan.

2. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Cool.

Cake

1/2 pound butter

2 cups sugar

6 eggs

1 pound walnuts, chopped

1 cup yogurt

2 teaspoons baking soda

2 teaspoons whiskey

2 cups flour

1 teaspoon cinnamon

1. Preheat oven to 350.

2. Cream butter until light and fluffy. Add sugar gradually and beat well.

3. Add eggs, one at a time and beat well after each addition.

4. Fold in chopped walnuts. Add yogurt and mix well.

5. Stir baking soda into whiskey and add to batter.

6. Blend flour and cinnamon and slowly add to batter, mixing well.

7. Pour batter into a greased 16 x 13 x 3 baking pan and bake for 45 minutes or until cake tests done. Cool.

8. Pour cooled syrup over cooled cake and cut into diamond shapes. Garnish each diamond with maraschino cherry or walnut half.

Note:

1. 1/2 teaspoon grated orange or lemon rind may be added to the dry ingredients.

2. 1/2 teaspoon ground cloves may be added to dry ingredients.

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- JMA R4/1/2009