For every person eating, beat one egg and 1 1/2 cups of milk. Add in a healthy amount of vanilla. Soak slices of bread (this one’s a preference–but white or French bread usually works the best) in the mixture, then place the bread individually on a hot griddle. Turn when the French toast is golden brown. Serve with butter and syrup.
By The Oracle
This is a great recipe for the end of summer. It’s easy, quick and full of fiber. Plus, if you grow zucchini like I do, you have a lot of those suckers around.
1 cup vegetable oil
1 cup sugar
1/3 cup molasses (The hero of this recipe.)
2 tsp. cinnamon
2 tsp. vanilla
1 tsp. baking soda
¼ tsp. ground cloves
½ tsp. salt
2 ½ cups flour
2 cups shredded zucchini
In a large mixer bowl, cream together the eggs, oil, sugar, molasses, cinnamon, vanilla, baking soda, cloves and salt. You want to stir this for a while, so it fluffs up. When it’s fluffed a bit, reduce mixer speed to blend. Then alternately add the flour and shredded zucchini a cup at a time. When everything is evenly mixed, split mixture between two greased bread pans. Bake at 350 degrees for one hour. Cool, slice, and serve with soft butter.
Take 2-3 pounds of ground beef (or turkey) in a bowl. Add two raw eggs, 1 box of stove-top stuffing, 3 tablespoons of ketchup, 3 tablespoons of barbecue sauce, 1/2 tablespoons of onion salt, and pepper to taste. Mix it all together very thoroughly (this part’s the booger). Place the meat mixture in two loaf plans. You can use special meatloaf pans that drain the grease, but the stove-top stuffing absorbs the grease pretty well so that drainage is pretty much useless. I suggest using ground meat with a low fat content instead. Bake at 375 degrees for 45 minutes. Serves 6-8 people.
It’s a simple casserole, but I like it.
In a large pot on the stove, cook 24 ounces of wide noodles. After the noodles get soft, drain out the water. In a large skillet, make a white sauce of four tablespoons of melted butter, 1/2 cup of flour, and three cups of milk. I’m not actually this precise when I make a white sauce. Just use a whisk to break up the flour properly and eyeball it. Stir until smooth.
Then, add 3 five ounce cans of light tuna in water (no need to drain) to the white sauce. You can also add 1 eight ounce can of drained mushrooms along with 12 ounces of grated medium cheddar cheese (again, you can eyeball the amount needed). Stir occasionally. When the cheese has melted, you can stir the white sauce into the cooked noodles. Place the casserole in a glass dish and bake at 350 degrees for 15-20 minutes. This casserole serves 8 people.
That’s right–more comfort food! It really is my go-to during the Trump era.
In a large pan, first combine 1 quart of milk with 1/4 cup of quick-cooking tapioca, 1/2 cup of sugar, and a sprinkle of salt. Stir and let the mixture stand for 5-10 minutes.
Take 3 eggs and separate the yolks from the whites. Beat the yolks with a fork, then add the yolks to the milk mixture. Cook on medium heat until it comes to a boil, stirring constantly. Then remove the pan from the heat and add 1 1/2 teaspoons of vanilla.
In a separate bowl with a mixer, beat the egg whites until they’re very fluffy. Slowly fold in egg whites into the heated milk mixture. When they’re all mixed, let the pudding cool before putting it in the refrigerator. This is great served with fruit such as peaches or blueberries.
In a large microwavable bowl, place 2/3 cup of butter with a 1 cup mint chocolate chips (these can be Hershey’s or Andes). Melt these ingredients in the microwave.
Add 1 1/2 cups of sugar, 1/3 cup powdered cocoa, 1 teaspoon vanilla, 1/2 teaspoon baking powder, a sprinkle of salt, and 3 eggs. Stir all the ingredients until the batter runs smooth.
Add 1 cup all-purpose flour and stir again.
Finally, mix in 1 cup of coarsely chopped nuts, along with 2/3 cup of mint chocolate chips (usually this is the rest of the package).
Place in a greased 9 x 13-inch pan and baked at 350 degrees for 30 minutes. When the middle is set, you can take the brownies out of the oven. Cut into bars.
These brownies are moist and delicious.
By the Oracle
1 ½ cup sugar
3 tbsp. quick-cooking tapioca
½ teaspoon salt
¼ teaspoon nutmeg
Add 3 cups of rhubarb that has been cut up into ½ inch pieces and 1 cup fresh (or frozen) strawberries. Mix to coat fruit. Let stand 20 minutes. Place in unbaked pie shell. Cover filling with either lattice or another pie crust. Bake 400 degrees for 35-40 minutes.
When we make this filling, we put it all together into a quart-sized bag, then freeze it. When it’s thawed, plunk it into the pie shell and bake accordingly. Not only does it freeze like a dream, but this makes it super easy to make in the winter.
Peel and slice 4 cups of apples into small pieces. My mother recommended Rome’s or Granny Smith’s, but any of them work really. Mix 1 tablespoon of lemon juice and 1 cup of chopped nuts in with the apples. Set aside. In a large mixing bowl, place 1 1/2 cups of sugar, 1/2 cup of vegetable oil, 2 teaspoons of baking soda, 1 tablespoon of cinnamon, 2 well-beaten eggs, and 2 teaspoons of vanilla. When this is all mixed, add 2 cups of flour (warning–this batter will be THICK!) Add the apples and nuts, stirring. When all is moistened, place the batter in a greased 9 x 13 inch pan and bake at 350 degrees for 45-50 minutes. If you’d prefer a bundt pan, extend baking time to an hour.
This is a great cake that always receives a lot of compliments. It’s so moist it doesn’t need frosting, and the heavy reliance on apples creates the illusion that this recipe is good for you. It isn’t, but it sure is delicious.
You know what? Breakfast food sounds good right now. This one’s a good’un. The best part, as always, is the cinnamon-sugar topping.
Stir together one egg, 1/2 cup milk, and 1/4 cup vegetable oil. Add 1/2 cup sugar, 2 teaspoons of baking powder, and a sprinkle of salt. Lastly, stir in 1 1/2 cups of all-purpose flour. Pour the batter into a greased 9X9-inch pan. Top with a spicy topping made from 1/4 cup brown sugar, 1 tablespoon flour, 1 1/2 teaspoons cinnamon, 1 1/2 tablespoons melted butter, and 1/2 cup chopped nuts. Stir the topping while the butter is still hot, then sprinkle over the dough. Bake 25 minutes at 375 degrees.
Yesterday, the President was quite crazy with the tweets. I could analyze them and wonder just what happened to our country to allow this to happen, but I instead decided to give you the recipe for my mother’s Chocolate-Chocolate Cake. It was my Dad’s favorite.
Preheat oven to 350 degrees. Mix together 2/3 cup of oil and 2 eggs. Add 1 1/2 cups sugar. Beat until creamy and fluffy using an electric mixer. Add 1/2 cup powdered cocoa, 1 1/4 teaspoons baking soda, 1/2 teaspoons salt, and 1 teaspoon vanilla. Alternately add 1 1/2 cups all-purpose flour with 1 cup of butter milk. If you don’t have butter milk, my Mom substitutes 1 tablespoon lemon juice added to a cup of milk. Mix all the ingredients together and pour into either a greased 9 x 13 inch pan or two greased 9-inch cake pans (use parchment paper). Bake for 25-30 minutes. Top with the fudge topping.
For the topping: in a microwavable bowl, place 1/3 cup water and 1/3 cup margarine. Melt these ingredients in the microwave before adding a sprinkle of salt, 1/2 cup cocoa, and 1 lb. powdered sugar. Stir vigorously. When all the sugar is dissolved, add 1 teaspoon vanilla. This should be applied to cake while it’s still warm, as it stiffens quickly at room temperature.
Enjoy. Chocolate is always the answer.