Author Archives: creativecook

Oven Cleaner (non-aresol)

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Sprinkle bottom of oven with automatic dishwasher soap and cover with wet paper towels. Let stand for a few hours. Wipe clean and rinse.

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Sunbeams

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1 cup Non-fat dry milk powder
1/2 cup Honey
1/2 cup Peanut butter
1/2 cup Granola-type cereal, crushed

Mix dry milk, honey and peanut butter together, chill.

Form into balls the size of marbles.

Roll in crushed cereal.

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Stop soggy pie crusts

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Before putting the filling into a raw pie crust, sprinkle with a few tablespoons of dry “Minute” tapioca (not pearl type). Then add filling with out stirring in the tapioca. I use this with all baked pies, including pumpkin. Crusts stay fresh and the tapioca is not noticed when the pie is eaten.

Brushing the crust with egg white (that has been beaten slightly) and bake the crust until the egg is dried can also be used to seal the crust.

When making fruit pies, I also add “Minute” tapioca to the fruit to help firm the filling. A few tablespoons are sufficient. It is easiest to add it at the same time that you add the flour or sugar, etc.

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

All-American Fruit Crumble Pie (no crust to roll)

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Crust:
1 cup Oatmeal (quick or old fashioned, uncooked)
3/4 cup All-purpose flour
1/2 cup (1 stick) Margarine or butter, meltred
1/4 cup Firmly packed brown sugar

Filling:
2 cans (21 oz. ea.) Apple or peach pie filling
1/2 cup Raisins
1/2 tsp. Ground cinnamon

Crumble Topping:
1/3 cup Oatmeal (quick or old fashioned, uncooked)
1/4 cup All-purpose flour
1/4 cup Firmly packed brown sugar
3 Tablespoons Margarine or butter, chilled

Heat oven to 375 degrees F.

Lightly grease 9-inch pie plate.

For crust, combine all ingredients (using a pastry blender is best); mix well. Press evenly onto bottom and sides of prepared pie plate. Bake 12 to 15 minutes or until golden brown. Cool slightly.

For filling, combine all ingredients; pour into prepared crust.

For topping, combine dry ingredients and mix well. Cut in margarine (using a pastry blender is easiest) until mixture is crumbly; sprinkle evenly over filling.

Bake 25 to 30 minutes or until topping is golden brown. Serve with ice cream or frozen yogurt, if desired.

Yield: 8 Servings

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

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 All-American Fruit Crumble Pie (no crust to roll) BigOven - Save recipe or add to grocery list Yum
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Corn Pudding

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1 large Egg
1/4 tps. Salt
Pinch Pepper (white pepper is best)
1 teaspoon Sugar
1 Tablespoon Flour
1/3 cup Milk (whole milk is best)
1 (8-ounce) can Cream-style corn

Preheat oven to 350 degrees.

Grease or spray with vegetable oil a small baking dish (flat-bottomed, if possible like a 6-inch souffle dish). In a small bowl whisk egg to blend. Whisk in salt, pepper, sugar, flour and milk. When smooth, whisk in corn. Pour into prepared dish. Bake; until set (firm when dish is jiggled) 35-40 minutes.

Click on “Calendar” for classes available. Contact me at the e-mail address below for presentations, classes or questions.

Creative Cooking
By
Lydia Critchley

creativecook@creativecookingbylydia.com

Peanut Butter Playdough

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PEANUT BUTTER PLAYDOUGH

3/4 cup Peanut butter
3/4 cup Toasted wheat germ
1/4 cup Honey
1/4 cup Powdered milk
Decoration: Raisins, nuts, sunflower seeds, coconut, etc.

Put peanut butter, wheat germ, honey, and powdered milk in a small bowl and mix them together thoroughly. Shape the playdough as desired. Set out raisins, nuts, sunflower seeds, coconut, etc. for decorating the dough.

Yield: 6 servings, 3 tablespoons each

Hint: To save money, purchase raw wheat germ instead of toasted, and toast it yourself in a dry, hot skillet.

Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar”. I am available for classes or presentations at your meetings, classes, organizations or functions. I can be contacted for details at: creativecook@creativecookingbylydia.com

Beef Barley Soup

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BEEF BARLEY SOUP

2 lb. Beef stew meat , cut into 1/2 inch pieces (I used a 2 lb. beef shank with bone and cut meat into pieces after cooking)
1 large Onion, chopped
3 ribs Celery, cut into 1/2 inch pieces
3 Carrots, cut into 1/2-inch pieces
1 small Sweet red pepper, chopped
5 cups Water
2 Tbl. Instant beef bouillon
2 Tbl. Minced parsley
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Basil
1 Bay leaf
1/2 cup *Medium pearled barley or Quick 10-minute barley

Combine all ingredients, except barley, in slow cooking pot. Cover and cook at Setting #3 (low) for 7 to 9 hours or at Setting #5 (high for 4 to 5 hours.
During last half hour of cooking, add *barley and continue cooking at same heat setting. (If using 10 minute, shorter cooking time may apply.) Remove bay leaf before serving.

For defatted broth/soup:
Separate broth from other ingredients. Chill. Remove and discard fat. Don't discard settlings (particles at the bottom of the juice.) Add defatted broth and settlings to other ingredients and continue, adding barley, etc.

*Noodles or rice can be substituted for the barley, if desired, however be sure to adjust the time of final cooking to match your ingredients used.

This recipe refers to settings used with the West Bend 2 piece slow cooker ? may vary in brand of slow cooker used. This is a hearty, easy, tasty soup to make using various vegetables as desired. Additional vegetables can be added as available or to match the tastes of those who will be eating the soup.

Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me for details at:
creativecook@creativecookingbylydia.com.

I am available for teaching or speaking at your group or class or organization.

Print Recipe
 Beef Barley Soup BigOven - Save recipe or add to grocery list Yum
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Salmon Casserole

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1 small can Salmon
1/2 cup Fresh bread crumbs
1/4 cup Celery, chopped
1 Tablespoon Minced onion
1 Tablespoon Parsley
1 Tablespoon Margarine
2 slices Cheese
Optional:
As desired Peas

Rinse salmon in cold water to remove as much salt as possible. Drain; flake in a 3-quart bowl. Blend in bread crumbs, celery, onion, parsley, and margarine; mix together. Press into a small tube pan or shape into a ring in a small dish. Decorate top with cheese slices, cut into strips. Microwave on HIGH for 10 minutes. For the last 3 minutes of cooking time, fill center of ring with peas.

Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me at creativecook@creativecookingbylydia.com for details.

Print Recipe
 Salmon Casserole BigOven - Save recipe or add to grocery list Yum
Servings
Servings
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Frozen bananas for baking

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To avoid discarding overripe bananas, mash and add lemon juice (mix well) and put into the freezer to use for making cakes or breads at a later date. The lemon juice will help them from turning dark. If you do not have lemon juice, any citric juice like orange juice will work to keep the color light. The bananas can then be thawed and baked the same manner that you would have used them prior to baking. It is handy if you feeze them in the quantity that your favorite recipe requires. Often banana breads and cakes call for buttermilk or lemon juice to activate the baking soda, and now you will already have it in the bananas and can skip adding it at the time of baking. If the recipe calls for buttermilk or sourmilk, you can use sweet milk (regular milk that you are using for drinking that has not been soured).

Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me at creativecook@creativecookingbylydia.com for details.