Wheat Germ Muffins
My sister Nancy Frederick from Alta IA gave
me this one. I like the fact that you can bake fresh muffins every day for up
to 4 weeks (if it lasts that long) with out making new batter every day.
- 4 ½ cups flour
- 1 jar wheat germ (18-20 oz)
- 1 ¼ cups sugar
- 1 cup brown sugar
- 5 teaspoons soda
- 2 teaspoons salt
- 4 eggs, slightly beaten
- 1 quart butter milk
- 1 cup oil
Combine dry ingredients.
Beat eggs, oil & buttermilk
Stir dry and wet ingredients together
Store in tightly covered container
Bake in lined muffin cups
At 350 degresss for 12-14 minutes
Connie’s Creamed Chicken
When you use left over chicken this quick meal
whether for breakfast or lunch or supper is ideal for even the busiest of us.
½ cup cooked chicken cut into bite side pieces
can cream of celery soup
In a sauce pan mix milk and soup. Heat until warm. Add chicken and heat until hot. Serve over toasted bread, English muffin, or biscuits.
Serve with a tossed salad and fresh fruit for desert.
Baschke – Connie’s Bed & Breakfast and Boarding House
As a busy
wife, business women & grandmother, I relay on this handy recipe. I layer
enchilada ingredients in the slow cooker, turn it on and forget about it. With
a bit of spice, these hearty enchiladas are especially nice during the colder months.
pound ground beef
cup chopped onion
cup chopped green pepper
can (15 oz) black beans – rinse & drain
can (10oz) diced tomatoes & green chilies, un-drained
teaspoon chili power
teaspoon ground cumin
cup (4oz) shredded sharp cheddar cheese
cup (4oz) shredded Monterey Jack cheese
flour tortillas (6-7 inch)
Brown ground beef with onion, green pepper.
Add remaining ingredients except cheese & tortillas
In slow cooker or crock pot layer ground meat mixture, tortilla and cheese ending
Cook on high for 8 hours.
Turn out on to a plate or serve out of crock-pot.
Connie’s Energy Shake
This is a great
instant breakfast to serve the family on the run.
Or a great after
school snack that the kids can make.
a large banana
strawberries fresh or frozen
Tablespoons soy protein
½ cups milk ( not skimmed)
cup fresh or frozen peaches
Tablespoon sunflower seeds (optional)
Place all ingredients in blender. Cover
and process at high speed until thoroughly blended. Serve immediately.
Banana Crunch Muffins
This one is
so nutritious it can be used for a healthy breakfast or after school snack.
cups wheat flour
cup Baking Enricher
cup wheat germ
cup sunflower seeds
cup Instant Protein
teaspoon baking powder
teaspoon baking soda
Place eggs, bananas, oil, and honey in blender,
process on high until smooth. In a large bowl combine dry ingredients. Add banana mixture and pour into lined muffin cups. Bake at
350 for about 20 - 25 minutes.
My Grandmother, Rose Murr, gave me this recipe when I was first married. I've made
it every year and it is my kids favorit jam. They will even ask for it over store bought jams.
- 5 cups cut rhubarb
- 4 cups sugar
- 1- 8 ½ oz can crushed pineapple
- 1- 3 oz package your favorite
In a glass bowl combine cut rhubarb and sugar, let set overnight. Next day
place in pan add crushed pineapple and juice. Broil for 10 minutes. Remove from heat, add jell-o, stir, and pour into glass jars with self sealing lids such as old glass peanut
butter or salsa jars.
Connie’s Baked Eggs
This recipe come from my
Home-Economics’ class when I was a sophomore in Aurelia High School. My kids loved making this breakfast on special days.
Start with a muffin pan. In each muffin tin compartment brush with butter or cooking spray. Into each cup place one large egg, 1 teaspoon butter, 1 tablespoon cream, and salt and pepper to taste.
Bake in oven at 350 for 5 – 15 minutes or until desired doneness. Eggs
slip out easy when running a knife around edge and scooping out with large spoon.
Serve with half a pink grapefruit
topped with light brown sugar and placed under the broiler until sugar bubbled. Plus
a slice of home-made bread and fresh brewed coffee or tea served piping hot.
Skillet Hamburger Pie
This one I must have made a zillion times for the kids. Heather liked it so much she learned to make it for her family.
- 1 pound lean ground chuck
- 1 small onion
- 1 small green pepper
- 2 Tablespoons flour
- 1 teaspoon Worcestershire
- Salt & pepper
- 1 Caned or frozen green beans
- 1 cup beef broth
- 6-8 potatoes - cooked and mashed
- ½ cup sour cream
- 8 oz Cheddar or our favorite
Brown: hamburger, onion, and pepper
Add: flour and cook until thick
Add: Worcestershire sauce, salt, pepper, beef broth, and green beans
Simmer: until thick again
To the whipped potatoes (may be left over from the day before)
Add: sour cream
Spoon potatoes onto meat mixture
Add: cheese, cover until cheese melts
This salad came from Flora Baker a real pioneer
in eating nutritiously. My kids just love this one. I have also added raisins, maraschino cherries, coconut and sometimes even marshmallow. The celery and the nuts can be left out to suit your taste.
cup each chopped bananas, red apples, celery and nuts
Tablespoon sour cream or yogurt
Tablespoon health mayonnaise
Mix last 3 ingredients well and pour over the
4 cups of fruit and nuts
recipe is one that I made every time we had card club and everyone commented one it every time. It's great winter or
- 1 lb lean ground chuck
- 1 cup tomato juice
- 1 small onion – chopped
- 1 Tablespoon chili power
- 1 Tablespoon prepared mustard
- 1 tablespoon Worcestershire
- ½ cup catsup
- salt and pepper to taste
Brown hamburger and onion together in a large skillet. Mix remaining ingredients in a glass bowl. Add to hamburger
mixture and simmer uncovered for 30 minutes.
Connie’s Impossible Pie
This pie is great when you come home late and
want a special desert for an easy supper. 10 minutes to whip up and while you
jump into the shower it doses the baking. It cools while you whip up a sandwich
and salad. You can’t beat this grand finally and the raves you will get
Place in blender:
Pour into a 10” greased pie pan, DO NOT
use small or aluminum pan or this will overflow. Bake 1 hour at 350 or until
set (when knife inserted into center comes out clean).
Bok Choy Salad
My sister Nancy Frederick from Alta IA loves
to try new and interesting dishes. This is one I fell in love with. I plan to use this one at my Bed & Breakfast.
large head Bok Choy Chopped or Napa cabbage
green onions & tops chopped
cup sesame seeds
packages Ramon noodles – do not use seasoning pack
½ oz sliced almonds
In a large bowl combine cabbage and onion
Sauté in butter sesame seeds until brown
Add noodles and almonds and sesame seeds
· 1 cup vegetable or olive oil
· ¾ cup sugar
· ½ cup white vinegar
· 6 Tablespoons soy sauce
Shake well and add to salad at the last minute
Connie’s Homemade Ice Cream
This is the welcoming snack I serve my guest in the summer
- 6 eggs
- 1 cup sugar
- 2 Tablespoons vanilla
- 11/2 pints whipping cream
- whole milk
In a blender place 6 eggs and blend well. Add 1 cup sugar & 2 tablespoons vanilla -blend again. Add whipping
cream, blend lightly. Pour mixture into a well chilled 1 gallon electric or hand crank ice cream maker. Add
enough whole milk to fill container 3/4 full. Place beater in ice cream container and cover with the lid.
Place container into the center of the maker. Connect power unit or hand crank to the top.
To freeze ice cream: Plug unit in to electric. Around container alternate 6 cups snow, crushed
ice or ice cubs, 1/2 cup salt, and 1 cup warm water. Continue until maker is filled to just below the lid.
Then top off to cover lip with ice only. Turn on maker or start cranking. Be sure to keep drain hole at top of
maker open so salt water dose not get into ice-cream. Ice cream is done when motor sound changes to low pitch
or hand cranking is very difficult to turn. This will take about 20 minutes. Remove ice to below lid, remove crank,
lift lid and remove beater. Best served right away. If any is left (which is usually doubtful) may store
in ice-cream maker. Cover with ice and if winter set outside or remove inter container and store in freezer.
Take out of freezer 10 minutes before serving to soften.
Old Fashion Bread & Raisin Pudding
This is one of my dad's favorits. We made it
at our house often in the winter.
5 -7 slices stale bread, cubed
cups milk or cream
cup white or brown sugar
cup chopped walnuts (optional)
Combine all ingredients, mix lightly. Turn into a greased 9”x13 “glass pan or 3 qt. casserole dish.
Bake in a 325 oven until knife inserted into middle comes out clean, about 45-50 minutes.
may be baked in microwave at slow cook setting for 20-30 minutes or until knife comes out clean. Or in slow cooker on high for 20-30 minutes or until knife comes out clean
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