Colony Newsletter Recipes

 Ingredients: 3 c. all-purpose flour 1/4 c. sugar 3 t. baking powder 1 t. salt 12 oz. beer 1/2 c. melted butter Instructions: Preheat oven to 375 degrees.  Grease a loaf pan well. Mix the first four ingredients together in a medium-sized bowl. Pour in the beer and stir until combined.  Scrape into the loaf pan. Pour melted butter over the batter Bake for 50-60 minutes. Cool in the pan for 10 minutes.  This is important because the bread will stick if you leave it for too long. Cool the loaf on a wire rack for about 30 minutes before serving.

 Ingredients: 1 1/2 c. flour 1 c. sugar 4 T. cocoa 1 t. baking powder 1/4 t. salt 6 T. salad oil 1 T. vinegar 1 t. vanilla 1 c. water Instructions: Preheat oven to 350 degrees. Sift flour, sugar, cocoa, baking powder, and salt into an 8" square pan.  (No oil or cooking spray is needed.) Make 3 depressions and place one of these in each depression:  salad oil, vinegar, and vanilla. In a moat, pour 1 cup of water and mix ingredients well with a fork. Bake for 30 minutes.  Do not overcook. Goes great with ice cream!

Cake Ingredients: 3 large eggs, beaten 1 3/4 c. sugar 1 c. vegetable oil 2 c. all-purpose flour 1 t. salt 1 t. cinnamon 1 t. baking soda 2 c. fresh peaches, peeled, pitted, and sliced ( Feel free to substitute canned peaches if fresh peaches are not available.) 1/2 c. chopped pecans, optional Glaze Ingredients: 2 c. powdered sugar 1/4 c. milk 1 t. vanilla Instructions: Preheat oven to 375 degrees Grease and flour a 9x13" baking pan Combine eggs, sugar, and oil in a large bowl.  Stir in flour, salt, cinnamon, and baking soda. Fold in peaches and pecans, if using Pour cake batter into the prepared pan.  Bake for 50 minutes While the cake is baking, whip up the glaze.  Pour over hot cake.

 Ingredients: 12 oz package of wide egg noodles 4 eggs 3/4 Cup Sugar Juice of 1 lemon 1 t. vanilla 1 t. salt 1 lb cottage cheese 1 heaping T. sour cream 1/4 lb melted butter 1/2 c. golden raisins cinnamon & sugar to sprinkle on top Instructions: Pre-heat oven to 350 degrees. Grease a 9x13" baking pan. Cook noodles al dente in a large pot of boiling water, using package directions.  Drain noodles and let cool. Beat eggs and sugar in a large bowl.  Add lemon juice, cottage cheese, cream cheese, sour cream, vanilla, salt, and butter, stir to combine. Mix in cooked noodles, and add raisins. Pour the mixture into the baking pan.  Bake for 45 minutes, or until the tip is lightly browned.  Sprinkle with cinnamon and sugar.  Let cool. Can be served hot, at room temperature, or cold. Note from Joyce:  The noodles on top can get a little crunchy, so I stirred the mixture after 15-20 minutes.

Ingredients Filling: 6 cups Mixed Berries, fresh or frozen 3/4 c. granulated sugar 2 T. cornstarch 1 T. fresh lemon juice pinch of salt Topping: 2 c. sifted all-purpose flour 1 T. baking powder 1/4 c. sugar 1/2 t. salt 6 t. unsalted butter, very cold and cubed 3/4 c. milk + 1 t. for brushing on top Instructions:  Preheat oven to 375 degrees.  Lightly grease a 2-quart casserole dish  Prepare the filling: In a large bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, vanilla, and salt until evenly coated.  Pour this mixture into the prepared baking dish, spreading it into an even layer.   Prepare the tipping: in a separate bowl, whisk together the flour, baking powder, sugar, and salt.  Cut in the very cold, cubed butter, using a pastry blender or your fingertips until the mixure resembles coarse crumbs.  Be sure the butter stays cold.  Create a well in the center of the flour mixture and pour in the milk.  Stir just ...

Ingredients: 1 8-oz pkg cream cheese 1 10.5-oz can of chili 1/2 cup shredded cheddar cheese 2 T. chopped cilantro Instructions:  Place an unwrapped block of cream cheese on a microwaveable plate.  Top with chilu and cheese  Microwave on high for 45 seconds.  Sprinkle with cilantro.  Serve with assorted crackers.

 Ingredients: • 2 tbsp prepared pesto • 1 tsp red wine vinegar • 2 oranges • 8 oz cooked & peeled beets, cut into 1/4” slices • 2 oz crumbled goat cheese • Salt & pepper to taste Instructions: 1. Whisk together pesto & vinegar and set aside. 2. Using a knife, cut the top and bottom off each orange. Place cut-side down on the cutting board. Carefully peel and remove the outer membrane from each orange.  3. Cut remaining fruit into 1⁄4” rounds. 4. On a serving platter, layer the orange and beets, and top with cheese.  5. Drizzle salad with pesto mixture and season with salt and pepper.

 Ingredients: • 4-5 small beets  • 1 large orange Instructions: 1. Line a cookie sheet with foil. Make a foil envelope for beets. Cut off the tops and tails of beets. 2. Bake for 1 hour at 400 degrees. Leave in the envelope for an hour or so. Put on disposable gloves before handling, since they can stain your hands. (They are a natural dye.) Rub off the skin, then chop into pieces of about 1⁄4” or so. 3. Dice any type of peeled citrus, like oranges, tangerines, or cuties. Mix with the beets and chill.  Lasts a week or more refrigerated. Makes 4 servings. Note: For larger servings, use 8 medium/large beets and 3 large tangelos or equivalent.

Ingredients: • 4 cups sifted powdered sugar • 1-8 oz pkg cream cheese, softened • 4 oz unsweetened chocolate, melted • 1⁄2 c chopped walnuts or pecans • 1 tsp vanilla • Dash of salt 1. Add sugar to the cream cheese gradually.  The cream cheese should be soft and at room temperature. Mix the warm chocolate into the cream cheese and sugar mixture until thoroughly combined. Stir in nuts, vanilla, and salt. 2. Spread into an 8” square greased pan and chill for at least 3 hours or more before cutting into bite-size pieces. The recipe should produce about 1.75 lbs of fudge.

  Ingredients: 1 box yellow cake mix  • 4 large eggs • 8 oz sour cream  • ¾ c vegetable oil  • ½ c water • 1 c brown sugar  • ½ tsp ground cinnamon Glaze:  2 c powdered sugar  • ¼ c milk  • 1 tsp vanilla Instructions: 1. Pre-heat oven to 350 degrees. Grease a 13 x 9 pan.  2. In a large bowl, beat cake mix, eggs, sour cream, oil, and water until smooth.  3. In a small bowl, mix brown sugar and cinnamon. Pour ½ of the cake batter into the pan. Sprinkle the brown sugar mixture over the batter. Spread remaining batter on top and swirl with a knife.  4. Bake for 35-40 minutes, or until cake is golden brown.  5. While the cake is baking, make the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and runny.  6. Spread glaze over hot cake. Allow the cake to cool before slicing.

 Ingredients: • 2 tbsp butter or margarine  • 4 cups sliced zucchini  • 1 c chopped onion  • 2 tbsp dried parsley  • ½ tsp salt • ½ tsp pepper  • ¼ tsp garlic powder  • ¼ tsp basil  • ¼ tsp oregano  • 2 eggs, well beaten  • 2 c (8 oz) mozzarella or Jack cheese  • 1 8 oz can Pillsbury Original Crescent Rolls, 8 count  • 2 tsp yellow mustard Instructions:  1. Cook and stir zucchini and onion in butter for 6-8 minutes over med-high heat until tender. Stir in parsley and spices.  2. Combine beaten eggs and cheese in a large bowl. Stir in the zucchini mixture.  3. Separate dough into 8 triangles. Place in an ungreased 10” glass pie pan, 2 qt baking dish, or 11” quiche pan to form a crust. Firmly press perforations to seal. Spread crust with mustard. Pour the zucchini mixture into the crust.  4. Bake 18-22 minutes or until knife inserted near center comes out clean. If necessary, cover the crust with strips of foi...

Frozen Curry Pea Salad  Ingredients:   • 16 oz frozen green peas – keep frozen  • 6-8 green onions, chopped  • 2 handfuls Smokehouse almonds, chopped  • 2-3 cups of mayonnaise to create a creamy salad  • Curry powder to taste – the more the better! Instructions:  Make the mayo part first. Add the remaining ingredients just before serving. IMPORTANT: serve with the peas FROZEN!  This tasty salad can have lots of personal variations: more onions, curry, mayo, etc. Adjust to your personal taste.

 Ingredients: 1 lb. Italian sausage 1 clove garlic, minced (2) 14.5 oz cans of beef broth (1) 14.5 oz can Italian-style stewed tomatoes 1 cup sliced carrots (1) 14.5 oz can Great Northern beans, undrained 2 small zucchini, cubed 2 cups spinach, rinsed and torn 1/4 t. ground black pepper 1/4 t. salt Instructions: In a stockpot or Dutch oven, brown sausage with garlic.  Stir in broth, tomatoes, and carrots; add salt and pepper.  Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes. Stir in the undrained beans and the zucchini.  Cover and simmer for an additional 15 minutes, or until the zucchini is tender. Remove from the heat and add the spinach.  Replace the lid and let the soup's heat cook the spinach leaves for about 5 minutes. Serve the soup.

  Ingredients : 6 lasagna noodles (1) 15-oz can Italian-style tomato sauce, or Alfredo sauce Seafood Filling Ingredients: (1) 8-oz pkg Louis Kemp Crab Delights, flake or chunk style.  You may substitute a mix of crab and shrimp, or all shrimp. 1 cup low-fat cottage cheese, drained 1/4 c. grated Parmesan cheese 1 egg 1 T. dried parsley flakes 1/4 t. onion powder Instructions: Cook lasagna noodles as directed on the package.  Rinse in cold water; drain well. In a medium-sized bowl, thoroughly combine all of the seafood filling ingredients with a fork. Spread 1/3 cup of the filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan Pour tomato sauce over the roll-ups Bake covered at 375 degrees for 30 minutes. Garnish roll-ups with additional grated Parmesan cheese.

 Ingredients 2 egg whites 2/3 c. granulated sugar 1/2 t. vanilla flavoring 1 c. chocolate chips 1/2 c. chopped pecans (optional) Instructions Preheat oven to 350 degrees. Beat egg whites until stiff.  Slowly add sugar and continue beating. Fold in vanilla, chocolate chips, and pecans Drop by teaspoonfuls onto a Teflon cookie sheet.  They don't spread, so place them close together. Turn off the oven, then place the cookie sheet inside overnight. When the oven is cold, the next morning, they are ready to eat. Makes 3 dozen. VARIATIONS: Increase the eggs to 3 and the sugar to 1 cup to make more. Substitute mint flavoring for the vanilla and add green food dye for the holidays.

 Ingredients: 12 oz vanilla candy coating 1/2 c.granola or almond crunch cereal 1/2 c. toasted slivered almonds A pinch of sea salt Instructions Place candy coating in a microwave-safe bowl.  Microwave at full power for 60 seconds. Stir thoroughly.  Continue heating in 15-second increments until the candy coating is smooth.   Spread the melted candy coating onto parchment paper on a cookie sheet. While the candy coating is still hot, add the granola, salt, and nuts.  Press the topping firmly into the melted product. Place the pan in the refrigerator until the candy is firm.  Once firm, break into serving pieces. CAUTION:  Overheating the candy coating will cause it to burn. TIP:  Spread the melted candy coating relatively thin, as it is really sweet. VARIATIONS: The toppings are unlimited.  Two Favorites are pistachios or toasted pecans and dried cranberries.  Also, you can drizzle with dark melted chocolate.

 Sweet Potato Casserole Ingredients: • 2 cans 29 oz sweet potatoes, well-drained • 2 eggs • 1⁄2 c milk • 1 1⁄2 c brown sugar, divided • 1 tsp vanilla • 1 tsp salt • 1⁄2 tsp cinnamon • 1⁄4 c butter, melted • 1⁄2 c flour • 1 c chopped pecans Instructions : 1. Heat oven to 375 degrees. Grease a 13 x 9” baking dish 2. Mash sweet potatoes in a large bowl. Add eggs, milk, 3⁄4 c brown sugar, vanilla, salt, and cinnamon. Spread in a pan evenly. 3. Combine butter, flour, and the remaining brown sugar in a medium bowl. Stir in pecans. Sprinkle over the sweet potato mixture. 4. Bake for 30-35 minutes until topping is browned. Let it sit for 10 minutes before serving.

  Pumpkin Crunch Cake Ingredients: 1 pkg yellow cake mix 1 16-oz can solid-pack pumpkin 1 12-oz can of evaporated milk 3 eggs 1 1⁄2 cups sugar 4 tsp pumpkin pie spice 1⁄2 tsp salt 1 cup chopped pecans (optional) 1 cup butter or margarine (2 sticks), melted Cool Whip Instructions: 1. Preheat oven to 350 degrees. Grease the bottom of a 9" x 13" pan. 2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl. 3. Pour into the pan. 4. Sprinkle with dry cake mix. Top with pecans. 5. Drizzle with melted butter. 6. Bake at 350°F for 50-55 minutes, or until golden brown. 7. Cool and serve with Cool Whip. Refrigerate leftovers.

 Ingredients: 3 lbs. small chicken wings, about 15. 1 c. sugar 3 T. cornstarch 1 t. salt 1/2 t. ground ginger 1/4 t. pepper 3/4 c. water 1/3 c. lemon juice 1/4 c. soy sauce Instructions: Preheat oven to 400. Bake wings for 30 minutes, turning once.  Drain fat. Combine remaining ingredients in a small saucepan. Cook, stirring constantly until the mixture thickens and boils, about three minutes. Brush some of the sauce onto the chicken wings.  Return to the oven and bake for about 40 minutes.  While the wings are baking, brush occasionally with the remaining sauce.

 Wet Ingredients: 1 c. Steel-Cut Oats  1 c. boiling water 3/4 c. buttermilk 1/4 c. canola oil 1 large egg, beaten 1 t. vanilla extract 3/4 c. packed brown sugar Dry Ingredients: 1 1/4 C. all-purpose flour 1/2 t. baking soda 1 1/2 t. baking powder 1/2 t. salt 1/2 t. cinnamon Add-In 1 c. fresh or frozen blueberries; if frozen, do not thaw. Instructions Preheat oven to 375. Line or spray to coat a 12-cup muffin tin. Prepare oats:  Soak the oats in boiling water for 10-15 minutes, then drain excess water and cool. Combine wet ingredients in a medium bowl. Combine dry ingredients in a large bowl.  Stir in blueberries Combine wet and dry mixtures, stirring just until blended. Fill prepared muffin cups with batter Bake for 20-25 minutes Makes 12 large muffins.