APPLE DREAM BARS

1 cup Flour
? cup Sugar
6 Tbl. Butter (or margarine)
2 Eggs
1 cup Brown sugar, firmly packed
1 tsp. Vanilla
2 cups Apples, peeled, diced
? cup Almonds, chopped
? cup Flour
1 tsp. Baking powder
? tsp. Salt
? tsp. Ground nutmeg
Pastry blender
Mixer
8? square baking pan
Flour sifter

Combine flour and sugar.  Cut in butter until crumbly.  Press in 8? square baking pan.

Bake in 350? oven 20 minutes or until lightly browned

Beat eggs until thick and lemon-colored.  Stir in brown sugar, vanilla, apples and almonds.  Sift together flour, baking powder, salt and nutmeg.  Stir into egg mixture.  Spread over bottom layer.

Bake in 350? oven for 30 minutes or until apples are tender and the crust is a golden brown. 

Yield: 16 servings

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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@sbcglobal.net

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Apple Dream Bars Yum

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GREEN BEAN ? TOMATO VINAIGRETTE

8 oz. Frozen green beans (French cut) cooked and chilled and drained
1/4 pint             Cherry tomatoes, cut into halves
1 small Onion, sliced
1 can (2oz.) Sliced mushrooms, drained
1/4 cup Italian dressing
1 tsp. Bouquet Garni (found in the spice section of the store)

Toss all ingredients together in a bowl.  Cover and chill overnight – toss occasionally.

Yield: 2 to 4 servings

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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@sbcglobal.net

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Green Bean Vinaigrette Yum

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1 (15 oz.)can Pumpkin (not pie filling)
1/4 cup  Water or milk
2 teaspoons Pumpkin pie seasoning
1 box Angel Food cake mix (regular)

Mix the first 3 ingredients.  Stir in cake mix until it is combined. 

Grease muffin pans (spray oil works best).

Bake at 350 degrees for 15 minutes or until toothpick inserted in center comes out clean.

Yield:  24 muffins

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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:
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Pumpkin Angel Food Muffins Yum

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BREAD PUDDING

2 1/4 cups Milk, whole or 2% is best, if using skim (no fat) reduce to about 2 cups or use evaporated with the skim)
2 Eggs, slightly beaten
2 cups Bread cubes, day old (Don't worry about how perfect the chunks or cubes of bread are. You can use wheat or white.)
1/2 cup Brown sugar
1/2 tsp. Cinnamon
1 tsp. Vanilla
1/4 tsp. Salt
1/2 cup Raisins (optional)
1 large apple, peeled and cut into small pieces (optional)
8″ round casserole or 8×8″ square pan for baking in the convection oven.
Cake pan to set casserole bowl in for baking in a conventional oven.

Combine milk and beaten eggs.  Add brown sugar, cinnamon, vanilla and salt.  Mix well.  Add bread cubes and raisins (and apple if using apples) and mix.  Place in refrigerator overnight to soak or soak at least 2 to 4 hours before baking.  This step creates a pudding that is smooth and the bread chunks disappear during the baking process. If refrigerated, allow extra time for baking if necessary, or warm in the microwave for a short time before baking.  (Stir gently before baking to redistribute the bread and raisins.)

*Pour into buttered 8″ round baking dish.  Place in shallow pan.  Add water to outer pan to 1″ deep. (The reason for the water is to promote more even baking and avoid a browned bottom on the pudding  If stored in the refrigerator, cover when cooled to save drying out like most foods should be covered.  To remove the lime deposit in the outer pan, wipe with vinegar after baking is completed.  If baked in a convection oven, using a pan of water is not necessary.

Bake 350* uncovered for 45 minutes to 1 hour or as needed, until knife inserted in the center comes out clean.  (It usually rises to a dome and then comes down about the time it is done.)

Serve warm or cold with ice cream, whipped topping or, as my children love it best, is warm with hot vanilla sauce.

VANILLA SAUCE

1 cup Granulated sugar
2 Tbl. Corn starch
1 1/2 cups Boilling water
4 Tbl. Butter (optional)
2 tsp. Vanilla

Mix sugar and cornstarch add boiling water and stir with wire whip (helps get out lumps if they happen).  Bring to boil and boil 1 minute.  Remove from heat add butter and vanilla.  Stir well and serve hot over bread pudding or spice cake or ginger bread.  Store unused portion in refrigerator.  Can be reheated for additional serving occasions. This can also be frozen if necessary.

I hope you enjoy this as my family has for years.

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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@sbcglobal.net

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Lydia's Bread Pudding and Vanilla Sauce Yum

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Place a dish upside down in the bottom of your salad bowl before putting the salad into the bowl.  The inverted bowl/dish will serve as a shield to allow the juices or excess dressing to flow under the dish and hold the salad ingredients above the excess dressing or juices, keeping it fresh and eye appealing.

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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@sbcglobal.net

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Salad Bowl - prevent soggy salads Yum

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AMERICAN FLAG PIZZAS

1/2 RECIPE ENTIRE RECIPE
1 pkg. 2 pkgs.(14 oz. ea.)             Refrigerated pizza crust
1 cup 2 cup Prepared pizza sauce
3/4 cup 1 1/3 cups Shredded sharp cheddar cheese
6             12                           Cheese sticks or string cheese (about 1 oz. ea), quartered    lengthwise (18 pieces total) (class 9 pieces
12 25 Pepperoni slices, quartered
11×17-inch pan

Preheat oven to 400?F.

Lightly coat two nonstick 17×11-inch (class 1 pan) baking sheets with cooking spray.

Unwrap pizza dough.  Roll each one out onto a prepared baking sheet.  Starting at the center, press out dough with hands to edge of pan.  Place on center oven rack; bake 8 minutes.  Remove crust but leave oven on.

Spoon 1 cup pizza sauce on each crust.  Using back of spoon, spread evenly over crusts.  Sprinkle cheddar cheese so that it covers upper left quarter of pizzas.

Arrange 24 cheese strips on each pizza to resemble stripes of the flag.  Place some strips end to end of necessary to make stripes across the width of the crust.

Place 50 pepperoni quarters on the cheddar cheese to represent the 50 stars (states).

Return one pizza to middle rack of oven, bake 8 minutes or until cheese has melted and edges are golden brown.  (Do not over bake.)  Remove from oven, set aside, and bake second pizza. 

To serve, slice each flag into 16 pieces when cooled enough to handle.

NOTE:  For peak flavors, assemble the pizzas and refrigerate once baked and serve cool.  This recipe does not stand up well to reheating in a microwave oven.

Yield: 1/2 Recipe 16 pieces  Complete Recipe 32 pieces.

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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@sbcglobal.net

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American Flag Pizzas Yum

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BASIC COOKIES

1/2 RECIPE RECIPE
1/2 cup 1 cup Butter
*1 1/2 3 Eggs (egg substitute)
1/2 tsp. 1 tsp. Baking soda
1/4 tsp. 1/2 tsp. Salt
1 1/2 cup 3 cups Flour
1/2 cup 1 cup Raisins**
1/2 cup 1 cup Coconut**
As desired as desired Nuts**
1/2 cup 1 cup Dates, ground, optional**
1/2 cup 1 cup Chocolate chips**
* Use equivalent amount to 1 1/2 eggs of egg substitute or 1egg plus 1 yolk or 1 white.
** These ingredients can be substituted with other things like chopped dried apricots or other dried fruit, various flavored chips, sesame seeds, omitted, or change amounts as desired.  Cocoa can also be added to make them chocolate.

To make a softer cookie, you can add applesauce or yogurt (2 Tbl. for 1/2 recipe or 1/4 cup for “Recipe”).
Sift together the flour, soda and salt.  Set aside.

Cream butter with the sugar. 

Add eggs. 

Blend in flour mixture.

Add raisins, chocolate chips, coconut, dates and nuts.

Chill.

Drop off spoon or form into balls.

Bake at 350? on lightly greased cookie sheets until light brown.

Yield: Depends on how large you make them.
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups or company. I am also available to teach healthy eating, etc. or team building for your company. 

Contact me at the following e-mail address: creativecook@sbcglobal.net

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Basic Cookies Yum

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COOL?AS-A-CUCUMBER SALAD

1/2 cup Mayonnaise
1/4 cup Half-and-half cream
1/4 cup Sugar
1/2 tsp. Celery seed
1/2 tsp. Dill weed
3 medium Cucumbers, sliced

In a bowl, combine the first five ingredients; mix well.  Add cucumbers and stir to coat.

Refrigerate until serving.

Yield: 4-6 servings

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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@sbcglobal.net

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Cool As A Cucumber Salad Yum

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