RECIPES FOR 2011

From the Recipe files of Helga Shultz and Friends

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January,  No Recipe May, Blueberry French Toast (a special family breakfast) September, Chinese Cookies (easy and delicious)
February, Honey Oatmeal Bread (This is a no knead recipe). June, Baked Pancake (very easy and serves 4) October, Oma's Apple Cake (very easy and delicious)
March, Irish Soda Bread (my favorite one) July, Chicken Tortillas (a great family meal) November, Sweet Cinnamon Biscuits
April, Cauliflower Ham Bake August, Zucchini Frittata December, Almond Butter Balls (an easy holiday treat)

January, No Recipe

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February, Honey Oatmeal Bread (This is a no knead recipe)

1 package dry yeast

1/4 cup warm water

1 cup hot water

1/2 cup butter

1/4 cup honey

1 teaspoon salt

3 1/4 cups flour

2 eggs, slightly beaten

1 cup oats, uncooked

Soften yeast in the 1/4 cup warm water. Combine the 1 cup hot water, butter, honey and salt. Add about 1 1/4 cups flour and beat until smooth; add yeast, eggs and remaining flour and mix. Cover and let rise in warm place until doubled. Stir dough and place into greased 2 quart casserole or bread pan.

Bake about 45 minutes at 375 degrees. Let stand 10 minutes before removing from pan.

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March, Irish Soda Bread (my favorite one)

4 to 4 1/2 cups unbleached flour

2 Tbsp. sugar

1 teaspoon salt

1 teaspoon baking soda

4 Tbsp. butter 1 cup raisins or currants

1 large egg, lightly beaten

1 3/4 cups buttermilk

Preheat oven to 425 degrees

Whisk together 4 cups flour, sugar and baking soda into a large bowl.

Work in butter with pastry blender (I use my hands) until it looks like coarse meal, stir in the raisins or currants.

Make a well in the center and add egg and buttermilk and stir with a wooden spoon until it gets too stiff to stir. With floured hands gently knead the dough to form a rough ball. If the dough is too sticky add a little more flour.

Transfer dough to a lightly floured surface and knead in just enough flour that it holds together. (Do not over-knead).

Transfer dough to a greased baking sheet or iron skillet. With a serrated knife score top of dough about an inch deep in an X shape.

Bake for 35 to 45 minutes until golden and the bottom sounds hollow. (Or use the skewer method.)

If the top gets too dark tent the bread with some aluminum foil.

Let the bread cool in pan for 5 to 10 minutes.

It tastes great warm.

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April, Cauliflower Ham Bake 

1 large head cauliflower

2 cups cubed ham

1- 6 ounce can sliced mushrooms

4 tablespoon butter

4 tablespoon flour

2 cups milk

1 teaspoon Dijon mustard

a pinch of pepper and salt

1/2 teaspoon onion powder

8 ounces of shredded Cheddar cheese

1/2 cup of shredded Mozzarella cheese

Break cauliflower into flowerets and cook in salted water until tender, drain. Combine with ham and mushrooms. Place mixture into a 9x13 pan.

In saucepan melt the butter, stir in the flour and stir vigorously until mixture is smooth, add the milk and stir until mixture gets thick and bubbly. Add the onion powder, mustard, cheese and salt and pepper to the cream sauce.

When the cheese is melted pour the sauce over the vegetable and ham mixture.

Bake uncovered for about 40 minutes at 350 degrees.

Makes 6 to 8 servings

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May, Blueberry French Toast (a special family breakfast)  

12 slices day old white bread, crusts removed

2 - 8 oz packages cream cheese

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup or honey

Sauce

1 cup sugar

2 tbsp cornstarch    

1 cup water

1 cup fresh or frozen blueberries

1 tbsp butter

Cut the bread into cubes and place half in a greased 9 x 13 pan.

Cut cream cheese into 1 inch cubes, place over bread and top with blueberries and remaining bread.

In a large bowl beat eggs, add milk and syrup and pour over bread mixture. Cover and chill for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake in 350 degree oven for 30 minutes, uncover and bake 25 to 30 minutes more or until golden brown and center is set.

In saucepan combine sugar and cornstarch, add water and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Add the blueberries and simmer for 8-10 minutes. Stir in the butter and serve over French toast.

8 to 10 servings.  

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June, Baked Pancake (very easy and serves 4)

3 eggs

1/2 teaspoon salt

1/2 cup flour

1/2 cup milk

2 tablespoons butter, softened

confectioners’ sugar

In a mixing bowl beat eggs until very light. Add flour, salt and milk and beat well.
Thoroughly grease bottom and sides of a 10 inch iron or heavy skillet with the butter.

Pour batter into skillet and bake at 450 for 15 minutes. Reduce heat to 350 and bake
5 more minutes or until set It will get light and puffy. Remove from skillet and place on a
platter or large plate.

Dust with confectioner’s sugar.

This is great served with fresh fruit.

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July, Chicken Tortillas (a great family meal)

1 chicken or 2 - 3 chicken breasts

4 to 6 cups grated Colby-Jack cheese

2 cans cream of chicken soup

1 jar salsa of your choice

16 ounces sour cream

1 package tortillas

Cook and shred chicken meat, Mix all ingredients except 1 or 2 cups of cheese. Fill tortillas with mixture, roll up and place upside down into a casserole dish. Spread remaining mixture on top and bake at 350 degrees for 30 minutes.

Spread remaining cheese on top and bake for 10 more minutes or until the cheese is melted.

It is a great family meal when served with a tossed salad.

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August, Zucchini Frittata

2 zucchini, grated and pressed to remove some juice

1 chopped onion

2 tablespoons olive oil

6 eggs,

Salt and pepper to taste

Italian seasoning

Fresh chopped garlic or garlic powder

1 cup grated cheese, cheddar is good

Grate the zucchini and press some of the excess liquid out by putting into good paper towels or dish towel (I use Viva) and press lightly.

In a large frying or saute pan heat the olive oil and saute the onion and garlic for a few minutes. Add the zucchini and the seasonings and saute for about 10 minutes. Flatten the zucchini with a spatula.

In a bowl mix the eggs well and slowly pour over the zucchini mixture and let it get set over medium heat. Sprinkle the cheese on top and put the pan under the broiler just for a few minutes to melt the cheese.

Cut into portions and serve.

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September, Chinese Cookies (easy and delicious)

1 cup butter

1 cup powdered sugar

1 egg, well beaten

2 cups flour

1/8 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 cup chopped nuts (your choice of nuts)

Mix flour, salt, baking soda and cream of tartar and set aside.

Cream butter and sugar; add well beaten egg and other ingredients.
Form into balls and flatten out with fork.

Bake at 350 degrees for about 12 minutes

Makes about 40 cookies

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October, Oma's Apple Cake (very easy and delicious)

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 cups white flour (I use unbleached)

2 eggs, beaten

1 cup sour cream

4 cups chopped apples (I use Cortland)

For the topping

1 cup sugar

1/4 cup butter, at room temperature

1/3 cup flour

1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease and flour a 9X13 inch pan.

In a large bowl stir together: flour, sugar, baking soda and salt. Stir in the eggs and sour cream and fold in the apples. Pour into the prepared pan.

For the topping mix the sugar, butter, flour and cinnamon until crumbly. Sprinkle the mixture on top and bake the cake for about 40 to 45 minutes or until a toothpick comes out clean.

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November, Sweet Cinnamon Biscuits

2 cups sifted all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/4 cup vegetable oil

3/4 cup buttermilk

1 stick (8 tablespoons) butter, softened

3/4 cup sugar

1 teaspoon cinnamon

1/4 teaspoon ground cardamom

1 cup milk (optional)

Combine the first three ingredients in a medium size bowl. Stir in the oil, add the buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth and roll dough into a 15 X 8 rectangle.

Preheat the oven to 400 degrees and grease a 9 inch round baking pan.

Spread the butter over the dough.

Combine the sugar, cinnamon and cardamom in a small bowl and mix well.

Sprinkle over butter and roll up the rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal and cut the roll into 1 ½ inch slices. Arrange the slices cut side up in prepared baking pan.

Bake until lightly browned, about 15 to 20 minutes.

Pour milk over the top if desired.

Serves 6

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December, Almond Butter Balls (an easy holiday treat)

1 cup butter (2 sticks)

Pinch of salt if you use unsalted butter

1/2 cup sugar

1 teaspoon vanilla extract

1 1/3 cups ground blanched almonds

2 cups flour

3/4 cup powdered sugar

1 teaspoon ground nutmeg

Combine butter, sugar, vanilla, nuts and flour in bowl and mix well (I cut the butter into small pieces and use my hand for mixing). Shape into about 1 inch balls.

Combine powdered sugar and nutmeg in a bowl and roll balls in mixture.

Place on ungreased cookie sheet and bake at 300 degrees for about 20 minutes.

Makes about 4 dozen

P.S I usually don't blanch the almonds.

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