Mom's Hot Cocoa - Aunt Cindra

On cold winter mornings mom would often make a large pot of hot cocoa.  She always made us breakfast.  I remember johnny cake, french toast, milk toast, hot oatmeal, cream of wheat, eggs, fried bologna, melted cheese on toast, pancakes, hash browns, scones, waffles, and cold cereal.  It was a treat to wake up to breakfast each morning.

1/4 cup cocoa
1/2 cup sugar
1/3 cup hot water
4 cups milk
1 tsp. vanilla

Stir the cocoa, sugar and salt together until they are completely mixed with no lumps of cocoa.  Stir in water and cook until they are completely dissolved.  Boil and stir for 2 minutes.  Add milk, stirring constantly.  DO NOT BOIL. Remove from stove and add in vanilla. 

This is wonderful served with marshmallows, whipped cream or a candy cane.  If you want it foamy like from a restaurant, beat it with an electric beater or whisk until foamy.

Other Serving Ideas:
Instead of vanilla use:

• Spiced Cocoa- add 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg
• Mint Cocoa- add 1/2 teaspoon mint extract
• Citrus Cocoa- add 1/2 teaspoon orange extract
• Slim Cocoa- use skim milk, replace sugar with 1/2 cup equivalence of 1/2 cup sugar
• Canadian Cocoa- add 1/2 teaspoon maple extract

Microwave Single Serving: 
Combine:
1 heaping teaspoon cocoa
2 heaping teaspoon sugar
dash of salt
Add:
2 teaspoons cold milk  Stir until smooth
fill cup with milk
Microwave 1-2 minutes.  Stir to blend.

Source:  https://www.hersheys.com/recipes/recipe-details.aspx?id=5265&name=Hot-Cocoa

Healthier Creamed Potaotes and Peas - Aunt Cindra

This is a recipe passed down from great grandma Velma Tippetts Stringham (1904-1986). She is affectionately called the Purple Grandma  She was raised and lived most of her life in Lovell, Wyoming.  Adapted by Emily and Cindra

This is wonderful served with Brown Sugar Whole Wheat Muffins

Serves 4 - 1 cup servings

1 pound small potatoes, red
2 1/2 cups peas, frozen
2 cups skim  or 1% milk
2 cups chicken broth (99% fat-free)
1/4 cup flour
1/2 teaspoon salt
dash pepper

Scrub the potatoes.  Cut them into bite sized pieces.  Place potatoes into a large saucepan and cover with water.  Bring to a boil.  Then reduce the heat and simmer for about 10 minutes.  Add peas and cook for 5 minutes more.  Check and make sure the potatoes are tender.  Remove from heat.  Drain the water and set aside.

Dissolve the flour into cold milk (I use a blender)  Stir until the flour and milk are completely smooth.   Pour the milk, flour and broth into a medium pan.  On medium heat bring to a boil while constantly stirring and scrapping the bottom of the pan so the white sauce does not scorch.  Cook until thickened

Add the potatoes and peas.  Season with additional salt and pepper.

Emily's Healthier Version:
Substitute milk for Hood Calorie Coundown Fat-Free Milk  (if you use the Hood Non-Fat it costs 5 points per cup or if you use the 2% version it costs 6 points on PointsPlus)

Per Serving (excluding unknown items): 217 Calories; 3g Fat (13.3% calories from fat); 11g Protein; 39g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 529mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

Best Christmas Fudge - Aunt Cindra

1 1/2 cups miniature marshmallows, frozen
3 - 7 oz Hershey's Milk Chocolate Bar, broken
2 cups semisweet chocolate chips
1 cup butter, no substitute
4 cups sugar
1 can evaporated milk, 13 oz.
2 1/2 cups miniature marshmallows
1 pound walnuts
2 teaspoons vanilla


Freeze 1 1/2 cup small marshmallows in plastic bag.
Mix broken Hershey's bars,semisweet chocolate chips and butter chunks in a bowl.  Set aside.
In a large saucepan mix the sugar, evaporated milk and 2 1/2 cups marshmallows.  Stirring constantly, bring to a boil and boil 6 minutes. Take off heat.   Pour in the chocolate mixture.
Beat by hand until the chocolate melts and mixture is smooth.  Stir in frozen marshmallows, nuts and vanilla.
Pour into a buttered 9x13 inch pan.
Cover and refrigerate.  Cut into 1 inch pieces when completely cooled.

BBQ Pork Sandwiches - Aunt Cindra

Pork Roast or Pork Tenderloin
1-2 cans A&W Root-Beer (enough to cover pork) - Don't use sugar-free.
1 bottle Sweet Baby Rays Original BBQ Sauce
Hamburger or Hot-dog Buns

Place the pork into crock-pot.  Pour the root-beer over the meet until it is covered.  Cover and cook on low until well cooked and the pork shreds very easily. This will take about 7-8 hours. It may take longer if using a large roast. Drain well. Shred meat. Pour Rays BBQ sauce over the meet.

Serve on buns or rolls.

Spinach Dip - Aunt Cindra

8 ounce cream cheese, cubed
1/4 cup half and half
5 ounce spinach, thaw, chop and drain
2 tablespoon parmesan cheese
1 tablespoons pimento, diced
2 teaspoon Worcestershire sauce
1/2 teaspoon thyme
1/4 teaspoon garlic salt

Combine cream cheese and cream in a greased 2 cup sized crockpot. Cover and heat until cheese is melted (about 30-60 minutes).  Add remaining ingredients and stir.  Cover and heat 30 minutes.

Archibald's Spinach Salad - Aunt Cindra

Archibald's is a restaurant in West Jordan, Utah.

1 bunch spinach, fresh
2 tablespoons pimento, diced
2 green onions, chopped
1/2 cup mushrooms, sliced (optional)
1/2 cup Monterey jack cheese, shredded
2 eggs, hard boiled, sliced
1 tomato, wedged
1/8 cup bacon bits

Hot Bacon Dressing
1/2 pound bacon
1 cup balsamic vinegar
1 cup water
1/2 pound brown sugar
2 tablespoons cornstarch
2 tablespoons water

Toss spinach with pimentos, green onions, mushrooms and cheese. 

Make dressing:  brown chopped bacon, do not discard the grease.  Add balsamic vinegar and water.  Bring to a boil.  Add brown sugar and return to boil.  Add cornstarch mixed in water (2 tablespoons) until mixture starts to thicken slightly. 

Garnish with sliced egg, tomato, red onion slices and bacon bits.

Sarah's Salad (Lion House) - Aunt Cindra

1 head iceberg lettuce
3 strips bacon
1/2 10-ounce package frozen peas
14 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese (or cut 2 1/2 ounces in strips)
2/3 cup green onions, chopped
1/4 cup mayonnaise
1/4 cup salad dressing (miracle whip)
Wash and drain lettuce.  Dry thoroughly. 
Dice bacon and sauté until crisp; drain on paper towels.
Run hot water over frozen peas and drain. 
Tear lettuce into bite-size pieces into *glass salad bowl. Sprinkle with sugar, salt, and pepper.
Add in layers: peas, cheese, and onions.
Mix mayonnaise and salad dressing together.  Spread on top.
Cover salad tightly with lid or plastic wrap and chill over night.
Toss when ready to serve. 
Garnish with bacon.

*to look pretty (optional)

Serves 8

Magnolia Tea Room Frozen Fruit Salad - Aunt Cindra

The Magnolia Tea Room is a really cute resturant that is located in an antebellum home in Stone Mountain Village, GA.  The southern ladies love to go have lunch there. You seldom see a gentlman in the place. Eve and I went to lunch there one time when she visited me in Georgia.

8 ounce cream cheese
1/2 cup powdered sugar
1/2 cup mayonnaise
2 teaspoons vanilla extract
8 3/4 ounces peach slices
1/2 cup maraschino cherries
8 ounces pineapple, crushed
30 ounces fruit cocktail
2 cup miniature marshmallows
8 ounces Cool Whip

Blend together cream cheese, powdered sugar and mayonnaise.  Add vanilla extract.  Drain fruits and fold into mixture. Fold in marshmallows.  Gently fold in Cool Whiip.  Ladle into muffin tin linners in a muffin pan. Freeze immediatley.  Defrost 15 minutes before serving, but do not allow to get too soft.  It should still be slightly frozen when you serve it.

Magnolia Tea Room Chicken Salad - Aunt Cindra

The Magnolia Tea Room is a really cute resturant that is located in an antebellum home in Stone Mountain Village, GA.  The southern ladies love to go have lunch there. You seldom see a gentlman in the place. Eve and I went to lunch there one time when she visited me in Georgia.

3 1/2 pounds chicken breasts, with bone and skin (adds flavor)
6 stalks celery, sliced
1 cups mayonnaise
1/2 cup pickle relish
1 1/2  teaspoon pepper
1/2 cup toasted almonds, sliced

Cook chicken and reserve the chicken stock.

Boil:

Bone-in, skin-on chicken breasts: cook about 30 minutes
Skinless, boneless chicken breast halves: cook 15 to 20 minutes
Skinless, boneless chicken breast cut into 2-inch pieces: cook about 10 minutes
once.

Cool chicken.  Seperate the bone and skin.  Chop into large chunks.  Fold celery, pickle relish and pepper into mayonnaise.  Cover and keep refrigerated until serving.  Garnish with almond slices.

Minestrone Soup - Aunt Cindra

 Recipe from Ferrantelli  Italian Restaurant in Utah

½ cup white beans

½ cup red beans

½ large onion, chopped

3 stalks celery, sliced

3 medium carrots, sliced

1/8 cup garlic puree

1/3 cup flour

8 cups beef stock

1 tablespoons bay leaves

1 tablespoon parsley

½ tablespoon fennel seed

1 tablespoon oregano

1 tablespoon thyme leaves

1 ham hock or bone

6 cups tomatoes, diced in juice

½ pound potatoes, diced

 

Soak bean in water overnight.

Sauté vegetables in butter and garlic until translucent. 

Add flour to make a roux. 

Add beef stock, beans, spices bones and tomatoes to vegetable mixture. 

Cover and simmer for 3 hours.

Add potatoes and simmer for another ½ hour.

Pecan Caramel Rolls - Aunt Cindra

Note:  Before you make candy you need to calibrate your candy thermometer. This needs to be done each time you cook since differences in weather and elevation changes the temperature on a thermometer.  Clip your thermometer to a large saucepan filled with plenty of water.  Bring to a boil for 10 minutes. Write down the temperature of your thermometer.  Water boils at 212 degrees F. at sea level.  All recipes for candy are calibrated to that temperature.  If your water boils at a different temperature, subtract or add the degrees to the candy recipe.  For this recipe, if it boils at 202 degrees then you would subtract 10 degrees from the 275 degree instructions and only cook to 265 degrees.

Nougat Center (Part 1)

1 1/2 cup sugar
1/2 cup water
1/2 cup light corn syrup
2 egg whites, small
1/2 teaspoon vanilla
1/2 cup pecans
dash of salt

Beat egg whites until stiff (like meringue) and set aside. If any part of the yolks are left in the whites they will not beat correctly and the recipe will fail. 

In a saucepan over medium heat combine sugar, corn syrup and water.  Cook and stir until sugar is dissolved and the mixture comes to a boil, about 10 minutes. If there are any sugar crystals that are not dissolved, wash down with a brush and cold water, then cover with a lid for a minute or so to make sure all crystals are dissolved.  This is very important. If there are any sugar crystals  undissolved the nougat will turn to sugar.

Cook without stirring to a soft crack stage, or 275 degrees F on a thermometer.  Remove from heat immediately. DO NOT STIR THE CANDY after it boils.

With an electric mixer on medium speed, slowly add the hot sugar mixture in a steady stream into the egg whites.  Beat until the candy stiffens and the electric mixer gets sluggish. (This takes a while so be patient). Finish stirring by hand until the mixture gets very stiff.  Stir in nuts, vanilla and salt.

Butter your hands and roll into little logs.  Wrap each log in a piece of plastic wrap.  Put in freezer for at least 3 hours or overnight before you dip in caramel. 

Caramel (Part 2)

1 cup sugar
1/2 cup light corn syrup
2 cups cream
pinch of salt
1/2 teaspoon vanilla

In a medium large saucepan over medium heat bring sugar and corn syrup to a boil.  Cook and stir until sugar is dissolved and the mixture comes to a boil.  If there are any sugar crystals that are not dissolved, wash down with a brush and cold water, then cover with a lid for a minute or so to make sure all crystals are dissolved.  This is very important. If there are any sugar crystals  undissolved the nougat will turn to sugar.

Cook without stirring to a firm ball stage, or 244 degrees F on a thermometer. It will be the color of caramel. Remove from heat. Stir in vanilla and salt.

Dipping the Pecan Rolls (Part 3)

1 pound pecans, chopped
plastic wrap

Chop pecans and place on a mound on a plate. Unwrap the frozen nougat logs. Butter your hands. Quickly drop into the hot caramel using tongs or 2 spoons.  Remove and roll at once in chopped pecans. Let the logs cool. 

Wrap each log individually with plastic wrap.  These logs freeze well but taste wonderful when they are fresh.  If the caramel gets too hard, you may reheat it a little.

If you accidentally cook your caramel too much and it is too hard, add 1-2 tablespoons hot water and re-cook until you get it right.

Mom's Mints - Aunt Eve and Aunt Cindra

These mints were made for nearly every wedding and special event at the Stringham home.

1 pound powdered sugar
1/3 cup light corn sugar
1 egg white (medium or small)
1/4 cup shortening
1/4 teaspoon salt

Mix by kneading by hand.  Add flavoring and coloring.  Roll into 3/4 inch balls.  Mash with a fork on a cookie sheet.  Allow to dry.  Store in an airtight container.

Pink Lemonade Slush - Aunt Cindra

2 cups sugar
1 cup water
12 ounce can pink lemonade concentrate
4 1/2 cans water
2 limes, juiced
2 liters lemon-lime soda

Heat water and sugar until dissolved.  Add lemonade mixed as directed on can.  Add lime juice. Freeze to a slush, stirring occasionally.  When ready to serve, spoon into a punch bowl.  Add soda.

Orange Julius – Uncle Quin, Aunt Eve and Aunt Cindra

12 ounce can frozen orange juice into blender.   

Add crushed ice to about ½ full.

Add 2 T. sugar and milk to fill blender. 
In a blender mix until it resembles a smoothie.

Serve in glasses and enjoy.

Aunt Eve's version:

6 ounces frozen orange concentrate

1 cup milk
1 cup water

1/4 cup  sugar

1 teaspoon vanilla
1/4 teaspoon cream of tartar

10-12 ice cubes

Aunt Cindra's version:

6 ounces frozen orange concentrate

12 ounces milk

1 tablespoon sugar

1 teaspoon vanilla

8-10 ice cubes

In a blender combine the orange juice, milk, vanilla and sugar.  Mix until blended (takes just a few seconds)  Add in ice cubes.  Blend until smoothie like.  Serve and enjoy.

Pie Crust – Aunt Cindra

This recipe comes from my friend Ron Furan who was the Chef for the State of New York’s Governor for many years.  It is a very good pie crust.  Ron likes to weigh his ingredients.  He also gave me the recipe in cups and in ratios.

For two 10 ounce balls or 2 pie crusts

In Cups:
In Weight:
In Ratio:
Check dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly it has enough water. If the dough crumbles, add more water by the tablespoonful until it is ready.  BE CAREFUL TO NOT HANDLE THE DOUGH TOO MUCH.  It makes the dough tough.
The instructions were mostly from this site:  http://www.crisco.com/Recipes/Details.aspx?recipeID=1242

1/3 cup plus 1 tablespoon ice water

3/4 cup shortening

2 to 2 1/2 cups flour

Pinch salt

3 1/3 ounces ice water

6 3/4 ounces shortening

10 ounces flour

Pinch salt

1 part ice water

2 parts shortening

3 parts flour

And a pinch salt

Combine flour and salt in medium mixing bowl.

Chill shortening. Cut in chilled shortening into flour mixture, using a pastry blender or fork, until it looks like small peas and coarse crumbs.

Sprinkle half the cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

Make 2 balls out of the pie crust.  Wrap the dough in plastic wrap and chill for at least 30 minutes or overnight.

Roll the dough from center out with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Move the dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

For a SINGLE pie crust: trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.

For a DOUBLE pie crust: roll the bottom crust, trim the edges of dough even with outer edge of pie plate with a knife. Fill unbaked pie crust according to recipe directions. Roll out top crust. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to recipe directions.

 Two Methods for Pre-baking Pie Crusts (Cream Pies)

Pre-baking WITHOUT weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.

Pre-baking WITH weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.

Apple Pie – Aunt Cindra

7 tart apples

¾ cup sugar

3 tablespoons flour

Dash of salt

¼ teaspoon nutmeg

1 teaspoon cinnamon

2 tablespoons butter

2 pastry dough crusts

Peel and slice apples.  Slightly blanch the apples in boiling water

Gently place pastry crust into a pie tin.

Mix together sugar, salt, flour, nutmeg and cinnamon together.  Put ½ of mixture on the bottom of pie crust.  Add apples.  Top with remaining dry mixture.  Dab with butter. 

Top with pastry crust.  Cut vents to release steam.

Bake at 400 degrees for 45-50 minutes.

Chocolate Ice-Cream Sandwiches – Aunt Cindra

6 ounces semi-sweet chocolate chips

1 can evaporated milk

10 ½ ounces miniature marshmallows

1 ½ cup coconut, flaked

6 tablespoons butter, melted

2 cups Rice Krispy cereal

1 cup walnuts, chopped

½ gallon vanilla ice-cream, softened

In a saucepan, melt chocolate chips in milk.  Over medium heat bring to a boil and boil for 4 minutes, stirring constantly.  Add marshmallows.  Stir until melted and smooth.  Chill. 

Brown coconut in a skillet with butter until golden brown.  Stir in cereal and nuts. 

Put half of mixture in the bottom of a 9x13 inch pan.  Pour half of chocolate mixture over the crust.  Spread softened vanilla ice-cream over chocolate.  Pour remaining half of chocolate mixture over ice cream.  Cover with remaining cereal mixture.  Cover with foil and freeze.

Chocolate Mousse – Aunt Cindra

4 ounces semi-sweet baking chocolate (I like Ghirardelli’s)

2 tablespoons water

2 eggs separated

Pinch of salt

1/3 cup sugar

¾ cup whipping cream

Separate eggs.  Beat egg yolks until thick. 

Melt broken chocolate and water in a heavy saucepan, stirring constantly.

Quickly add egg yolks to chocolate.  Remove from heat.

Beat egg whites with salt gradually adding sugar until stiff peaks form (be sure the dish and beaters are very clean and cold).

Fold egg whites into chocolate mixture.

Spoon into a pretty dish (I use a small stemmed glass).  Chill several hours or overnight. 

Serve with whipped cream and chocolate curls.

Make 6 – ½ cup servings.

Lemon Bars – Aunt Eve

These bars can also be baked into a beautiful bundt cake

 Bars:

1 cake mix, lemon or white

¾ cup oil

4 eggs

1 small package lemon gelatin

1 cup boiling water

Glaze:

1 cup powdered sugar

3 tablespoons lemon juice.

Bring water to boil.  Dissolve gelatin in boiling water.  Mix cake mix, oil, eggs (adding 1 egg at a time) into the gelatin mixture until smooth.  Pour into large jelly roll pan.

Bake at 350 degrees for 30 minutes. 

Prick with tooth picks and spread the glaze over warm cake.

Light version: submitted by Aunt Cindra

http://www.food.com/recipe/lemon-bars-lite-28920

1 ounce box sugar-free vanilla pudding mix

2 cups skim milk

1 small box sugar-free lemon gelatin

1 box angel food cake mix

Prepare pudding according to directions on box.  Let pudding set up.  After pudding has set stir in dry lemon gelatin.  Mix dry angel food cake mix. Stir well.  Pour into prepared pan.

Bake at 350 degrees for 30-35 minutes until done. 

Sprinkle with powdered sugar or glaze.

Tomato Soup - Grandma Ellen

1 quart tomatoes

1 quart milk

¼ tsp baking soda

Salt and pepper to taste

Sugar to taste

Grind up tomatoes until chunky to smooth (depending on your preference) in a blender. 

Heat the tomatoes in a pan until hot but no boiling.

Heat the milk in a separate pan until hot, but not boiling.

Stir soda into the tomatoes.

Pour the tomatoes INTO the milk.  If you do it the opposite the soup will curdle.  Add salt and pepper to taste.

If you want a fancier tomato soup you can sauté onion and celery.  Then make a roux with 2 tablespoons of flour in the vegetables.  Add the milk to the vegetables to thicken. 

Garnish with basil leaves or fresh grated Parmesan cheese.