Ms. Heidi's Recipes

Beef Roast with Onion Sauce

admin — Sun, 18 Dec 2011 23:21:49 +0000

Beef Roast
2 T. canola oil
2 T. Lowry’s Seasoning Salt
5 onions, sliced
tin tomato sauce
stick of butter
bottle of red wine

Season the roast. Get the oil very hot in an oven safe dutch oven. Sear the sides of the roast. Add in the rest of the ingredients, bake for 4 hours at 300. Serve with Spaetzle & Roasted Brussle Sprouts.

Tree Ornament Cookies

admin — Sun, 04 Dec 2011 20:21:52 +0000

Cream:

1/4 c. butter
1/4 c. brown sugar

Beat in:

1/2 c. molasses
1/3 c. water
3 1/2 c. flour
1 t. baking soda
1/2 t. cinnimon
1/2 t. clove
1/2 t. cayenne

Preheat oven to 350. Cut into shapes. Use a drinking straw to cut holes for the string. Decorate with red & white chocolate chips. Bake for 10 minutes.

Twinke Frosting

admin — Mon, 31 Oct 2011 16:16:23 +0000

1 c. milk
1/3 c. flour

cook. whisking constantly until thick. let cool completely

1c. butter
3/4 c. powdered sugar
1 t. vanilla

cream. add roux, beat on high for 5 min, scrape sides, beat another 5
min. also good on red velvet cake

Chunky Squash Soup

admin — Sun, 30 Oct 2011 22:18:04 +0000

2 sticks celery, with leaves
1 med. onion
1 small pie pumpkin
1 small butternut squash
1 turban squash
1 t. minced garlic
1 t. minced ginger
4 med. yellow potatoes
2 large carrots
2 c. veggie stock
2 c. chicken stock
2 tins broad/fava/butter beans
1 t. ground mustard
1/4 t. sage

Mince the celery & onion & cook dutch oven in canola/safflower/sunflower oil. peel, deseed, and chunk into 1-2 cm pieces, the 3 squash, & cook in the oil with the onion & celery. Add garlic & ginger. Peel & chunk the potatoes & carrots to a similar size, add to pot with the stock & spices. Simmer until done, about 45 minutes.

Coconut Ice Cream

admin — Sun, 04 Sep 2011 13:30:02 +0000

19 oz tin of coconut cream
1/2 c. brown sugar
1 t. vanilla
1 t. cardamom
1 peach, chopped

combine & chill before pouring into ice cream maker.

Yellow Cake

admin — Sat, 30 Jul 2011 17:17:26 +0000

3 c. cake flour
1 T. baking powder
1/2 t. salt
1 c. butter
1 c. sugar
4 eggs
1 T. vanilla
1 c. milk

Cream butter & sugar. In separate bowls, mix dry and wet ingredients. Add the eggs 1 at a time to the butter, scraping down the sides. Add the dry ingredients alternately with the milk & vanilla on low until just combined. Scrape the sides and mix on low for 10 sec longer. Bake 2 rounds at 350 for ~25min.

Strawberry Cake

admin — Fri, 15 Jul 2011 20:35:38 +0000

Made for Aoife’s 5th Birthday

1 c. butter
1 1/4 c. sugar
4 eggs
1 T. vanilla
3 c. cake flour
1 T. baking powder
1/2 t. salt
1 lb. strawberries (frozen)

Cream butter & sugar until light and fluffy. In a separate bowl, whisk together flour, bp, & salt. Puree defrosted strawberries. Add vanilla to the creamed butter, scrape down the sides. Add eggs, one at a time, scrape down the sides. Add flour & strawberry in 3 alternating batches. Scrape down the sides. Bake at 350, two rounds or one cake pan.

Chocolate Frosting

admin — Fri, 15 Jul 2011 19:37:51 +0000

1 c. butter
2 T. sugar
1 c. whipping cream
1 t. vanilla
12 oz melted semi-sweet chocolate

Cream the butter & sugar. Whip the cream. Beat them together with the vanilla & melted chocolate.

Collards Grit Inspired

admin — Sat, 09 Jul 2011 23:04:41 +0000

2 packages frozen collards (and/or mustard greens)
1/2 c. cider vinegar
1/4 t. baking soda
1/4 c. soy sauce
1/2 c. nutritional yeast
2 c. chicken stock
1 T. sugar
1 T. rooster sauce
1 T. dry mustard

Add enough water to cover the greens, bring to furious boil. Bring down to a simmer and cook for 30-60 minutes.

Pancakes

admin — Mon, 06 Jun 2011 14:07:52 +0000

Wisk together:

3/4 c. pastry wheat
2 T. sugar
1/2 t. salt
1/4 t. baking powder
1/4 t. baking soda

In a seperate bowl:

1/2 c. plain yogurt
1/2 c. buttermilk
1 egg
1 T. melted butter

Combine the two & fry in an oiled pan over med to med-high heat. Flip when bubbles firm on the edges.