RECIPES FOR 2015

From the Recipe files of Helga Shultz and Friends

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January, Overnight Jumbled French Toast  May, Delicious Brownie Cookies (one of our favorites) September, Ginger Shortbread Cookies
February, Overnight Chicken Casserole (very easy) June, Chocolate Cake (Very Easy) October, Apple Crumb Pie (Very Easy)
March, Chocolate-Peanut Crunchies July, Curried Pea Soup (very easy) November, Apple Bread
April, Cabbage and Ground Beef Casserole (An easy Dutch supper) August, Overnight Country Breakfast Casserole December, Braised Cabbage (my grandmother’s recipe)

January, Overnight Jumbled French Toast

1 loaf of Italian bread

8 ounces cream cheese

6 tbsp. butter

8 eggs

¼ cup maple syrup

1 ½ cups milk

Grease a 9 x 13 inch pan. Cut bread into cubes. It takes about 7 cups of cubes. Spread bread cubes in prepared pan.

Put the rest of the ingredients into blender and mix well. Spread mixture evenly over all the bread cubes. Cover tightly and refrigerate overnight.

Bake at 350 degrees for 40 minutes or until light and fluffy.

It helps to cut the cream cheese and butter into smaller pieces before putting it into blender.

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 February, Overnight Chicken Casserole (very easy)

1 package shell macaroni (7 ounces)

1 can condensed cream of celery soup

1 can cream of mushroom soup

2 cups chicken broth

1 cup milk

2 tablespoons chopped onion

1 can mushrooms

2 cups cubed or shredded cheddar cheese

2 cups cooked chicken

1) Mix all ingredients in large bowl

2) Cover and refrigerate over night

3) Remove from refrigerator one hour before baking

4) Stir and put into a greased 9 x 13 x 2 baking pan (I use a glass one)

5) Bake at 350 degrees for 1 hour or until bubbly in center.

It was a great hit for the family.

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March, Chocolate-Peanut Crunchies

½ butter, room temperature

½ cup shortening

1 cup chunk style peanut butter

¾ c brown sugar

¾ cup granulated sugar

2 eggs

2 cups sifted flour

1 tsp. soda

½ tsp. salt

1 cup chocolate chips

1 cup salted whole peanuts

Cream butter, shortening, peanut butter, gradually beat in sugars. Add eggs, one at a time and beat well.

Blend in sifted dry ingredients and stir in chocolate chips and peanuts.

Drop by teaspoons onto greased cookie sheet and bake at 325 degrees for about 15 minutes.

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April, Cabbage and Ground Beef Casserole (An easy Dutch supper)

1 pound lean ground beef

1 large onion, chopped

1 head cabbage, coarsely chopped

1 can tomato soup

3/4 cup of water

salt and pepper to taste

Saute ground beef with onion until cooked, not brown.

Place shredded cabbage in a two quart casserole dish, add beef and onion.

Mix tomato soup and ¾ cup of water. Pour over beef and onion.

Bake at 350 degrees for 1 ½ to 2 hours, until cabbage is tender.

Serve over a bed of cooked rice.

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May, Delicious Brownie Cookies (one of our favorites)

2/3 cup shortening or unsalted butter

1½ cups light brown sugar

1 tablespoon water

1 teaspoon vanilla

2 eggs

1½ cups flour

1/3 cup unsweetened baking cocoa

¼ teaspoon baking soda

½ teaspoon salt

2 cups (12 oz.) semi-sweet chocolate chips

Combine shortening or unsalted butter, brown sugar, water and vanilla in large bowl. Beat at medium speed until well blended. Beat eggs into mixture.

Combine flour, cocoa, baking soda and salt. Mix into creamed mixture and add chocolate chips.
Drop by tablespoon onto ungreased baking sheet.

Bake at 375 for 7 to 9 minutes, or until cookies are set. Do not OVERBAKE.
Cool slightly before removing from cookie sheet.
Makes about 3 dozen cookies.

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June, Chocolate Cake (Very Easy)

1 pkg. Duncan Hines Devil’s Food cake mix

1 pkg. chocolate fudge instant pudding mix

12 ounces chocolate chips

1 1/3 cups sour cream

4 eggs

½ cup water

½ cup corn oil

Grease and flour a Bundt cake pan.
With electric mixer mix all of the above, except the chips and beat for about four minutes.
Fold in chips and pour batter into the prepared pan and bake at 350 degrees for about 50
To 55 minutes or until cake tester comes out clean.
Dust with powdered sugar.

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July, Curried Pea Soup (very easy)

1 cups frozen peas

1 large onion, chopped

1 potato, cubed

1 carrot, sliced thin

1 celery stalk, sliced

1 clove garlic, minced

1 teaspoon curry powder

¼ to ½ teaspoon salt

16 oz. chicken stock

1 cup half and half or milk

a little olive oil

Saute onion, carrot, celery, potato, garlic and curry in olive oil until wilted.
Add chicken stock and simmer for 15 minutes. Add peas and simmer for 5 more minutes.
Puree soup in blender and add half and half or milk. If serving the soup warm, heat it but do not let it boil. (Soup does not have to be pureed)
Soup can be served cold also and is good with a dollop of sour cream.
Makes about 4 servings.

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August, Overnight Country Breakfast Casserole

12 ounces bulk pork sausage

½ cup chopped onion

4 cups frozen diced hash brown potatoes

1 ½ cups shredded cheese (Colby/Monterey Jack is good)

3 beaten eggs

1 cup milk

dash of pepper

In a large skillet cook sausage and onion until meat is no longer pink, drain.

In a 8 X 8 X 2 baking dish layer potatoes, ½ the cheese, the sausage onion mixture and remaining cheese.
In a bowl combine eggs, milk and pepper and poor over cheese.
Casserole can be covered and refrigerated overnight.
Bake covered in a 350 degree oven for about 50 minutes or until a knife inserted
in the center comes out clean. Let cool a little and cut into squares.
Serve with your choice of salsa if desired.
Makes 6 servings.

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September, Ginger Shortbread Cookies

2 1/3 cups unbleached all purpose flour

¾ cup powdered sugar

1½ teaspoons ground ginger

¼ teaspoon salt

¼ cup chopped crystallized ginger

1 cup (2 sticks) unsalted butter, room temperature

2 teaspoon grated lemon rind

½ teaspoon lemon extract

½ teaspoon vanilla extract

Additional powdered sugar (optional)

Combine flour, powdered sugar, ground ginger and salt in medium bowl.

Chop the crystallized ginger, set aside.

With electric mixer beat the butter until light. Add lemon peel and extracts.
Mix in the flour mixture and crystallized ginger. Add the dry ingredients and mix in well.

Divide the dough in half and shape into two logs. (I shape mine into squares)

Cover and refrigerate for 2 hours.

Lightly butter 2 cookie sheets. Cut each log into 1/3 inch slices and bake in preheated
325 degree oven about 24 minutes or until the edges are pale golden.

Sift additional powdered sugar over warm cookies.

Yields about 36 cookies.

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October, Apple Crumb Pie (Very Easy)

Pastry for single 9-inch pie crust

6 c chopped peeled tart apples (about 6)

2 T butter or margarine, melted

2 T sour cream

4 t lemon juice

½ c sugar

1 T flour

½ t cinnamon

½ t nutmeg

Topping

½ c flour

½ c sugar

¼ c cold butter or margarine

Line pie plate with pastry. In a bowl combine Apples, butter, sour cream, lemon juice, sugar, flour cinnamon and nutmeg. Spoon into pastry shell.

For topping combine flour and sugar, cut in butter to make streusel.

Bake at 375 for 45 to 50 minutes or until the filling is bubbly.

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November, Apple Bread

3 cups flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

3 large eggs

1 cup vegetable oil

1½ cups sugar

1 teaspoon vanilla extract

3 to 4 cups diced apples

1 cup chopped walnuts

Preheat oven to 325 degrees and grease two 9x5x3 inch loaf pans, set aside.

In medium bowl combine flour, cinnamon, baking soda and salt, set aside.

In mixing bowl beat the eggs, oil, sugar and vanilla together, stir in the flour mixture until just mixed. Fold in apples and walnuts and spoon into loaf pans.

Bake for 1 hour and 15 minutes or until tested done. Cool 10 minutes in the pans

before removing to cool on wire racks. Wrap tightly to store. (2 loaves)

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December, Braised Cabbage (my grandmother’s recipe)

2 tablespoons butter or corn oil

1 large onion, chopped

1 large head of cabbage, cored and chopped

1½ teaspoons salt

½ teaspoon nutmeg

white or black pepper to taste

1½ cups chicken broth

½ cup cream or half and half

A little cornstarch for thickening

Heat the butter or oil in a heavy large sauce pan and add the onion. Saute for about 5 minutes or until glassy. Add the cabbage, salt and nutmeg. Toss carefully for about 2 minutes. Add the chicken broth and simmer on low until cabbage is tender, about 35 to 40 minutes.

Add the cream or half and half and pepper. Mix some cornstarch with water and thicken the sauce stirring constantly.

Makes about 6 servings

I like to serve fried potatoes and bratwurst with this.

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