RECIPES FOR 2018

From the Recipe files of Helga Shultz and Friends

Back to Recipe Home Page

Recipes for 2011 Recipes for 2012 Recipes for 2013 Recipes for 2014
Recipes fpr 2015 Recipes for 2016 Recipes for 2017  

Back to Shultz's Home Page

January, Easy Blueberry Pie (a family favorite) May, Delicious Brownie Cookies (one of our favorites) September, Apple Salad
February, Frozen Peanut Butter Pies June, No Bake Chocolate Oatmeal Bars October, Microwave a Vegetable Soup: “Minestrone”
March, Irish Soda Bread (my favorite and easy to make, especially for St. Patrick's Day) July, Ginger Shortbread Cookies November, Indoor S'mores
April, German apple pancakes (Apfelpfannkuchen) August, Beef Casserole Italiano December, Applesauce and Cinnamon Ornaments

January, Easy Blueberry Pie (a family favorite)

One graham cracker crumb crust

8 ounces cream cheese (room temperature)

2 eggs

1/2 cup sugar

1/2 teaspoon vanilla

1 can blueberry pie mix

Beat cream cheese well. Add the eggs one at a time, beating well after each addition. Gradually beat in the vanilla and sugar. Spread over crust and bake in preheated 375 degree oven for about 20 minutes.

When cold cover with the blueberry mix.

Serve with whipped cream.

Can also be made with cherry pie filling.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


February, Frozen Peanut Butter Pies

8 oz. cream cheese, softened

2 cups powdered sugar

1 cup smooth or crunchy peanut butter

1 cup milk

16 oz. frozen whipped topping

2 (9") *graham cracker pie shells

*You can substitute 2 cups crushed chocolate graham crackers which mixed together with ½ cup butter (melted);
Press these into a 13 x 9 pan but you could also press into a 9" pie pan.
Beat cream cheese, powdered sugar, peanut butter in mixer until well blended. Add milk and mix well. Fold in
whipped topping. Spoon into pan(s). Freeze for 24 hours or until firm. Let stand at room temperature for several
minutes before slicing. You can drizzle top with melted chocolate if desired.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


March, Irish Soda Bread (my favorite and easy to make, especially for St. Patrick's Day)

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.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


April, German apple pancakes (Apfelpfannkuchen)

(This is Helga’s recipe after watching grandma make these pancakes.)

About 2 cups of unbleached four

1 teaspoon baking powder

1/3 cup sugar

4 eggs, separated

1 teaspoon Vanilla extract

Enough milk to make a fairly thick batter (about 2 cups)
Some Cortland or Macintosh apples, cored peeled and sliced
Some sugar and cinnamon, mixed together to sprinkle on top
Put the four and baking powder into a large mixing bowl. Make a well in the center and add
the sugar, vanilla and the four egg yolks.
Mix it up a little bit.
Add enough milk to make a fairly thick batter.
Whip the egg whites separately and fold into the batter.
Heat a small amount of corn oil in frying pan on medium heat.
Add some batter into it , when slightly set layer apple slices on top.
Carefully turn the pancake when the bottom is golden brown and cook from the top side until
done.
Sprinkle with the mix of sugar and cinnamon.
Guten Appetit

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


May, Delicious Brownie Cookies (one of our favorites)

2/3 cup shortening

1 1/2 cups light brown sugar

1 tablespoon water

1 teaspoon vanilla

2 eggs

1 1/2 cups flour

1/3 cup unsweetened baking cocoa

1/4 teaspoon baking soda

1/2 teaspoon salt

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

Combine shortening, 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.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


June, No Bake Chocolate Oatmeal Bars

Cooking spray

1 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

3 cups quick cooking oats

1 cup semi-sweet chocolate chips

1 cup peanut butter

some sliced almonds for topping

Grease a 9-inch square pan with cooking spray
Melt butter over low heat and stir in the sugar and vanilla extract, stir for 2 to 3 minutes.
Add oats and stir on low heat until combined. Spread the mixture into the pan and press down. Melt chocolate chips and peanut butter over low heat and spread on top of oat mixture. Sprinkle sliced almonds on top, cover with foil and refrigerate until the chocolate is firm. Cut into bars and enjoy.


(top)        (Home to Recipe)        (Back to Shultz's Home Page)


July, Ginger Shortbread Cookies

2 1/3 cups unbleached all purpose flour

3/4 cup powdered sugar

2 teaspoons ground ginger

1/4 teaspoon salt

1/4 cup coarsely chopped crystallized ginger (about 1 1/2 ounces)

1 tablespoon sugar

1 cup (2 sticks) unsalted butter, room temperature

1/2 teaspoon vanilla extract

Additional powdered sugar (optional)

Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.

Using electric mixer, beat butter in large bowl until light add vanilla extract. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.

Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2 x 1 x 6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours.

Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week)

yield: 36 cookies


(top)        (Home to Recipe)        (Back to Shultz's Home Page)


August, Beef Casserole Italiano

1 lb ground beef

¼ cup chopped onion

2 cans (8 ounces each) tomato sauce

1 teaspoon each: parsley, oregano and basil

½ teaspoon salt

¼ teaspoon pepper

2 packages frozen chopped spinach (10 ounces each) thawed and drained

2 cups ricotta cheese

8 ounces mozzarella cheese slices

Brown ground beef and onion and stir in tomato sauce, parsley, oregano, basil,

 salt and pepper. Simmer uncovered for 10 minutes.

Meanwhile combine spinach and ricotta cheese. Spoon spinach mixture around edges of 9X13

baking dish and put the meat mixture into center. Cut mozzarella into strips and arrange in

a lattice pattern over meat. Bake at 375 for 20 minutes. Makes about 8 servings.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


September, Apple Salad

This apple salad has a dressing that is made from thickened pineapple juice, with a tad of butter added for richness. The dressing can be made a day before serving. Resist the impulse to add marshmallows.

1 - 20 ounce can pineapple chunks

2 quarts chopped red-skinned tart apples such as Jonathan or Macintosh, skins left on

2 cups green seedless grapes, halved

1 1/4 cups toasted pecans

1 cup chopped celery

1/2 cup chopped fresh parsley

Dressing:

1/4 cup (1/2 stick) butter

1/4 cup sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

1 cup mayonnaise

Drain the pineapple, reserving the juice, and set chunks aside. Prepare the dressing. In a small saucepan, combine the pineapple juice, butter, sugar, and lemon juice and bring to a boil over medium heat. In a small bowl, combine the cornstarch and enough water to make a smooth mixture; add to the bubbling juice. Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonnaise. (This can be done a day in advance.)

Place the pineapple chunks and the rest of the salad ingredients in a large bowl. Toss well, then mix in the chilled dressing.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


October, Microwave a Vegetable Soup: “Minestrone”

1/2 medium size onion, finely chopped

1/2 cup thinly sliced unpeeled zucchini

1/2 cup sliced celery

1/2 cup thinly sliced carrots

2 tablesp. olive oil

1 (16 oz.) can tomatoes, chopped (reserve juice)

1 (16 oz.) can white beans

4 cups beef broth

1 teas. crushed dried basil

1 teas. crushed dried oregano

salt and pepper to taste

1/2 cup grated Parmesan cheese

In a large microwave-safe bowl, combine onion, zucchini, celery, carrots and olive oil. Cover tightly. Microwave on 100% (high) 4 to 5 minutes or until all vegetables are tender. Add tomatoes with juice, beans with juice, beef broth, basil and oregano. Microwave on 100 % 12 to 15 minutes or until soup comes to a boil. Season with salt and pepper. Serve with Parmesan cheese to sprinkle over individual servings.

Makes 4 to 6 servings.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


November, Indoor S'mores

Ingredients

6 cups miniature marshmallows (one 10 oz. bag)

1 1/2 cups Hershey's milk chocolate chips

5 tbsp. butter or margarine

1/4 cup light corn syrup (optional)

1 tsp. vanilla

8 cups Golden Grahams cereal (one 13 oz. box)

Melt 5 cups marshmallows (save 1 cup), chocolate chips, butter and corn syrup in 3 qt. saucepan over low heat, stirring occasionally. Stir in vanilla. Butter a 9 x 13 pan.

Pour cereal into large bowl, pour marshmallow mixture over cereal, stir until evenly coated. Stir in remaining marshmallows.

Press mixture into pan with buttered back of spoon. Cool at least one hour or until firm. Cut into bars. Store loosely covered at room temperature.

e to Recipe)        (Back to Shultz's Home Page)


December, Applesauce and Cinnamon Ornaments

Ornaments made with this simple mixture turn out dark brown and fragrant and stay firm for years. This is really an ideal substitute for ginger cookie ornaments -- it takes fewer ingredients and the dough is easier for children (and adults) to work with. And there is no baking! For best result, drain the applesauce overnight in a sieve to remove excess moisture.

Ingredients:

1 - 1 pound jar sweetened applesauce, drained
8 ounces ground cinnamon, or more if necessary
wax paper or parchment paper

Equipment:

electric mixer and bowl
assorted cookie cutter
match or toothpick

In a mixer bowl, gradually combine the applesauce with the ground cinnamon, alternating the ingredients until the mixture reaches the consistency of cookie dough. (Applesauce texture varies because of the water content in the apples themselves, so you have to judge the proper stiffness by the feel of the dough.)

Working with about 1 cup of the mixture at a time, pat the dough with your hands onto wax or parchment paper to about ¼ inch thick.

Using decorative cookie cutters, cut out ornaments, and with an old-fashioned wooden match or a toothpick, make a hole in the top of each.

Dry the ornaments in a warm place for a week, turning them every day.

 

Home to Recipe)        (Back to Shultz's Home Page)