Liz's Secret Recipes
LIZ'S GRANOLA
3 sticks butter
1 cup honey
1 tbsp. vanilla
9 cups regular rolled oats (not quick). I use Bob's Red Mill
1 1/2 cup salted sunflower seeds
1 cup sliced almonds
Preheat oven at 285-290 degrees. Melt butter in microwave. Mix in honey and warm again in mic., add vanilla. Mix well with dry ingredients. Bake on cookie sheets with tin foil (non-stick if available) for 45-50min. Stir after first 20-30 min , then again after an additional 15 min., until light toasty brown. Make sure to stir/scrape bottom granola off of foil a few times as it cools. Let cool completely and store in airtight container.
Makes enough to fill a gallon size ziplock bag.
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OATMEAL PANCAKES
1 1/2 cups flour
1 cup quick oats
1/2 cup brown sugar
1 Tblsp. baking powder
1 tsp. cinnamon
2 eggs, slightly beaten
1 1/2 cups milk
6 Tblsp. melted butter
Mix all ingredients together and pour onto skillet. Serves 4-6
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SPINACH QUICHE
1 9-inch refrigerated piecrust (from a 15-ounce package)
1 12-ounce box frozen spinach soufflé (such as Stouffer's), thawed
5 eggs, beaten
1 1/2 -2 cups cups (6 ounces) grated Swiss cheese
Pepper
Heat oven to 350° F.Unroll the piecrust and press it into a 9-inch pie plate or tart pan.Combine the spinach soufflé, eggs, cheese, and
1/4 teaspoon pepper in a large bowl. Pour the mixture into the prepared pie shell.Bake until set in the center, about 50-60 minutes. Makes 8 servings.
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CHEESE QUICHE
Crust:
3/4 cup flour:
1/4 cup melted butter
1 cup grated cheddar cheese
1/4 tsp. dried ground mustard
1/4 tsp. salt
Mix together - pat into bottom of well greased pie dish - crust may be crumbly.
4 eggs lightly beaten
1/3 cup milk
1/3cup half-n-half
1-1/2cups + grated sharp cheddar cheese
salt to taste
Sprinkle cheese on prepared pie crust and pour egg mixture over. Sprinkle with course black pepper. Bake at 400 deg for 15 minutes, then reduce heat to 325 and cook for additional 10-15 minutes until set in the middle. Makes 8 servings.
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AUNT BOBBIE'S STICKY BUNS
1- pkg. Rhodes frozen dinner rolls
1-pkg.Jello Cook-n-Serve Butterscotch pudding mix
1/4 cup melted butter
1/2 cup packed brown sugar
1/4 - 1/2 cup chopped nuts
cinnamon
Grease bottom and sides of a bundt cake pan and sprinkle a layer of nuts along the bottom. Arrange approx.12-14 frozen rolls around bottom of pan, then pour pkg. of dry pudding mix on top - Mix together the melted butter and brown sugar, pour around on top of rolls. To finish, sprinkle with cinnamon .Let rolls rise in cold oven or covered on counter top overnight. In A.M., bake at 350 for 18-20 min...invert onto plate and ENJOY!
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BLUEBERRY MUFFINS
2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Mix together dry ingred.-set aside.
1/2 c. melted butter
1 egg lightly beaten
1/2 c. milk
1 tsp. vanilla
1/2-1 cup fresh blueberries
Melt and cool butter, add egg, milk and vanilla. Pour wet ingredients into dry ingredients - Fold together slightly - then fold in blueberries. Don't over-mix. Drop by spoonfuls into well-greased muffin tins. Bake at 400 deg .for 18-20 minutes.
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FRENCH TOAST
1 loaf thick sliced French bread
3 eggs
1 cup milk
1 tbsp. sugar
1 tsp. vanilla
Beat together ingredients - dip bread slice in mixture and cook on hot greased griddle . Sprinkle with powdered sugar.
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FRENCH PUFFS (Snickerdoodle Muffins)
2/3 cups melted butter
1 cup sugar
3 cups flour
3 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
Mix all ingredients well with hand mixer until batter is smooth. Spoon into muffin pan. Bake in 350 deg. oven for 15-18 minutes. While still warm, dip tops of muffins into melted butter, then roll in sugar/cinnamon mixture (see below). Makes about 15 puffs.
1/4 cup melted butter
1/2 cup sugar
1 tsp. cinnamon
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OREGON BLUEBERRY COFFEE CAKE
1 1/2 cups all purpose flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
1 1/2 cups fresh (or frozen ) blueberries or other fruit of choice (cranberries or chopped strawberries are good, too)
Topping:
1/3 cup flour
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/4 cup firm butter (1/2 stick)
In a medium mixing bowl, blend together 1 1/2 c. flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds (do NOT over-beat!) and spread in greased round 9x1 1/2 inch pan or an 8x8x2 inch pan. Combine 1/3 c. flour, brown sugar, cinnamon and butter (I find it easier to put these topping ingredients into a ziplock baggie and mash them together that way). Sprinkle over batter and top with remaining blueberries. Bake at 375 for 25-30 min. Serves 8
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CHEESE STRATA
6 eggs
2 cups milk
cubed sourdough or french bread
2-3 cups grated sharp cheddar cheese or cheese of choice
Beat eggs and combine with milk - salt and pepper to taste, set aside. Cube enough bread to cover bottom of greased baking dish. Cover generously with grated cheese. Poor egg/milk mixture over bread crumbs and let soak overnight in fridge. Bake at 350 deg for 50-60 minutes.
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BUTTERMILK PANCAKES
2cups all-purpose flour
3tablespoons sugar
1½teaspoons baking powder
1½teaspoons baking soda
1¼teaspoons kosher salt
2½cups buttermilk
2large eggs
3tablespoons unsalted butter, melted
Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned.
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