Monthly Archives: October 2011

Sour Cream Coffee Cake

Posted on October 21, 2011 by c aseret

Prep Time: 30 minutes Cook Time: 40 minutes Ingredients Ingredients for the coffee cake 1/2 cup butter 1 cup sugar 2 eggs 2 cups flour 1 tsp soda 1 tsp baking powder 1/2 tsp salt 1 tsp vanilla 1 cup sour cream … Continue reading →

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Freckled Lemonade

Posted on October 21, 2011 by c aseret

Freckled Lemonade Prep Time: 5 minutes Freckled Lemonade Makes 1 serving Ingredients 2 Tbsp. frozen strawberries with syrup (let melt) 1 ½ C MinuteMaid Lemonade Ice Instructions In a tall highball glass, place two tablespoons the strawberries and syrup into the … Continue reading →

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Beer Batter

Posted on October 21, 2011 by c aseret

Ingredients 1 cup flour 1 cup Bisquick 1/4 cup cornmeal 1 can beer 2 eggs Add your spices own spices for taste Instructions Mix dry ingredients Fluff eggs Mix all ingredients Dip your meat or vegetables and deep fry.

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Artichoke Dip

Posted on October 21, 2011 by c aseret

Ingredients 1 medium size jar of mayonnaise 1 16oz cream cheese 1 can artichokes (water not marinated) 1 T garlic 1/3 cup Asiago cheese grated Instructions Coursely chop artichokes Mix all ingredients together Place in hot serving dish Bake at … Continue reading →

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Shrimp and Horseradish

Posted on October 21, 2011 by c aseret

Ingredients Jumbo Shrimp (2-3 per person) Horseradish Bacon Instructions Remove shell except tail. Slice down back of the shrimp about 3/4 of the way. Butterfly and de-vein Stuff with horseradish Wrap with about 1/2 piece of raw bacon Place on … Continue reading →

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Elisabeth’s Bosch Bread Recipe

Posted on October 21, 2011 by shecanaiah

In a small bowl combine: 1 tbsp. sugar 1 tbsp. yeast 1/2 cup warm water “Proof” this mixture in a warm oven with the pilot light on for 15 minutes. While the yeast is “proofing” put the following ingredients into … Continue reading →

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V-8 Plus Juice

Posted on October 21, 2011 by c aseret

1 apple of your choice 1 tomato 1 clove garlic 1 wedge of onion 1/4 cucumber 2 carrots 2 leaves of romain lettuce. 1 handful of fresh spinach few sprigs of parsley 2 stalks of celery, cut into 2 inch pieces … Continue reading →

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