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.