AUNT LINDA’S TENDERIZED BEEF

AUNT LINDA’S TENDERIZED BEEF

 

RUMP ROAST

Preheat oven to 350°F.
Place in a covered roasting pan and bake for 20 to 30 minutes:	rump roast
Reduce heat to 300°F.
Remove roast from oven and add:	I pkg Lipton onion soup 2 to 3 cups water
Return to oven and bake another 3½ to 4 hours.

 

SIRLOIN or ROUND STEAK

Use a slow cooker or preheat oven to 300°F.
Cut into serving sized-pieces:	sirloin or round steak
Sear the steak in a skillet, and transfer to roasting pan or slow cooker.
Add to the ‘pot’:	1 pkg Lipton onion soup 2 to 3 cups water ½ to 1 cup red wine pearl onions, whole mushrooms, quartered ground pepper
Cook 3½ to 4 hours.

 

 

 

 

 

“HEALTHY” CHOCOLATE CHIPCOOKES

“HEALTHY” CHOCOLATE CHIPCOOKES

PREHEAT oven to 375° F
CREAM together:	¾ cup butter or margarine, softened ¾ cup granulated [white] sugar ¾ cup golden brown sugar
BEAT in : and then	2 eggs 2 tsp vanilla
COMBINE, then add:	1 ¼ cups whole wheat flour ¼ cup wheat germ 2 cups large flake oatmeal 1 tsp baking soda ½ tsp salt
Stir in	2/3  cup roasted chopped nuts (pecans, hazelnuts, un-blanched almonds) 1/2 cup chocolate, chopped in bits
Drop by teaspoonful onto un-greased baking sheets and bake 8 to 10 minutes just until golden brown. Press down with a fork (dip in cold water to keep dough from sticking) and bake 8 to 10 minutes until lightly browned.
FoodNotes: This recipe originated as challenge to the expense and nutritional value of Quaker granola bars. It was a custom recipe for Jon in his landscaping days.

CHOCOLATE CHIPCOOKES (BUTTERSCOTCH FLAVOUR)

CHOCOLATE CHIPCOOKES (BUTTERSCOTCH FLAVOUR)

PREHEAT oven to 350° F
CREAM together:	½ cup butter or margarine, softened 1/3 cup granulated [white] sugar 2/3  cup old-fashioned brown sugar
BEAT in : and then	1 eggs ½ tsp vanilla
COMBINE, then add:	1 cup + 2 tbsp all-purpose flour ½ tsp baking soda ½ tsp salt
Stir in	1 cup chocolate chips ½ cups chopped nuts
Drop by teaspoonful onto un-greased baking sheets and bake 8 to 10 minutes just until golden brown.
FoodNotes: It is arguable whether vanilla and salt contribute to the taste of the butterscotch or overpower it - Nana Reeleder always left vanilla out and reduced salt to a pinch. This recipe originates with Fanny Farmer cookbook.

LAURA SECORD’S CHOCOLATE CHIPCOOKES

LAURA SECORD’S CHOCOLATE CHIPCOOKES

PREHEAT oven to 375° F
CREAM together:	1 cup shortening, softened 1 cup granulated [white] sugar ½ cup golden brown sugar 2 tsp vanilla
BEAT in : and then	2 eggs
COMBINE, then add:	2 ½ cups all-purpose flour ½ tsp baking soda 1 tsp salt
Stir in	½  cup very finely chopped or ground  walnuts I package (300g) chocolate
Drop by teaspoonful onto baking sheets and bake 6 to 8 minutes.
FoodNotes: Nancy greases the pans so that the chocolate chips do not stick. Do not overbake –do not brown. These cookies are WHITE! .

TRADITIONAL CHOCOLATE CHIP COOKES

TRADITIONAL CHOCOLATE CHIP COOKES

PREHEAT oven to 375° F
CREAM together:	1 cup butter or margarine, softened ¾ cup granulated [white] sugar ¾ cup golden brown sugar
BEAT in : and then	2 eggs 2 tsp vanilla
COMBINE, then add:	2 ¼ cups all-purpose flour 1 tsp baking soda 1tsp salt
Stir in	2 cups chopped nuts & chocolate chips
Drop by teaspoonful onto un-greased baking sheets and bake 8 to 10 minutes just until golden brown.
FoodNotes: The higher the brown sugar content, the higher the flour content needs to be. Best to work with no more than 3 cups of flour per batch as it is difficult to fold it in without overworking the dough and making it tough. Betty Crocker recipe substitutes shortening for half of the butter. Most recipes have ratios of sugar: fat = 1.5:1 and flour: fat = 2.25:1. Eggs are a variable - they affect texture. The more eggs, the more cake-like the texture.

AUNT BETH’S KIDS’ CHOICE COOKIES/ AUNT LINDA’S PEANUT BUTTER CRUNCHIES

AUNT BETH’S KIDS’ CHOICE COOKIES/

AUNT LINDA’S PEANUT BUTTER CRUNCHIES

PREHEAT oven to 350° F
CREAM together:	1 cup chunky peanut butter ½  cup butter ½ cup shortening 1 cup white granulated sugar 1 cup brown sugar, lightly packed
BEAT in : and then	2 eggs 1 tsp vanilla
COMBINE, then add:	2 cups quick-cooking oatmeal                 (3-5 min variety) 1 cup all-purpose flour ¼ to ½ cup unsweetened coconut 1 tsp baking soda ½ tsp salt
Add:	1 cup milk chocolate chips (226 g package)
Stir until there are no traces of flour. Spoon onto baking sheets, press down lightly with a fork, and bake 8 to 10 minutes until golden.
FoodNotes: Aunt Linda’s Peanut Butter Crunchies – omit coconut Substitute : ½ cup Reese’s mini pieces - peanut butter candies for ½ cup chocolate chips           Fill a cup with cold water and dip the fork in it before pressing the cookies; it will keep the dough from sticking.

VANILLA CUPCAKES

VANILLA CUPCAKES

YIELD: 15 to 16 cupcakes PREHEAT oven to 350°F. Prepare 12-muffing pan with paper liners.
In a medium size bowl, measure and stir until well-blended:	1 ¼ cups cake flour (scoop and level) 1¼ tsp baking powder ½ tsp baking soda ½ tsp salt
In bowl of electric mixer, beat on high speed 10 to 20 seconds Reduce to  medium speed, add and beat another 30 seconds Add and continue beating until light and fluffy:	2 eggs ¾ cup granulated sugar 1½ tsp pure vanilla extract ½ cup sunflower oil
Reduce mixing speed to low and slowly add about half of the flour mixture
alternately with about half of	½ cup buttermilk
Add the remaining half of the flour mixture followed by the remaining half of the buttermilk. Beat just until combined. Remove bowl from stand. Scrape the sides down and stir once or twice. The batter will be thin.
Pour batter into prepared muffin pans. Fill liners about ¾ full. Bake cupcakes in preheated oven for 12 to 14 minutes. After one or two minutes, carefully remove the cupcakes from the pan and cool completely on a wire rack.
FoodNotes