DaMama's Kitchen

Latkes 

2 eggs

2 tablespoons all-purpose flour

1⁄4 teaspoon baking powder

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

6 medium potatoes, peeled and shredded

1⁄2 cup shredded onion

1⁄4 cup vegetable oil

In large bowl, beat together eggs, baking powder, flour, salt and pepper. Mix in potatoes

and onion.

Heat oil in large skillet over medium heat. In batches, drop heaping tablespoonfuls of

the potato mixture into the skillet. Press to flatten. Cook about 3 minutes per side until

brown and crisp. Drain on paper towels.

Key Lime Cake

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon salt

3 large eggs

1 cup buttermilk

½ cup softened butter

½ cup coconut oil

2 teaspoons lime zest

¼ cup fresh squeezed lime juice

¼ cup soda water

Lime gelatin

1 teaspoon vanilla extract

Heat oven to 350*F. Prepare 3 (9-inch) cake pans with cooking spray or shortening and flour. Circles of parchment placed in the bottom of the cake pans helps to ensure no sticking as well.

Whisk together flour, sugar, baking powder and salt. Add eggs, buttermilk, butter, coconut oil, lime gelatin, lime zest and juice. Beat for 1 minute, until blended. Scrape down sides of bowl and beat on high for 1 minutes. Add soda water and vanilla. Beat on low for 15-30 seconds, until just blended.

Spread batter evenly in prepared pans, dividing equally. Bake for 20-25 minutes. When cake pulls away from the sides of pan and when a toothpick is inserted into the middle, comes out clean.

Lime Cream Cheese Frosting

2-8oz. packages cream cheese, softened

½ cup butter, softened

3 ½ cups powdered sugar

Juice of one lime

½ teaspoon lemon extract, to taste

Whip ingredients with hand mixer or stand up mixer until smooth and creamy. Taste, add more sugar or citrus flavoring as desired.

Macaroni & Cheese

4 cups Macaroni, uncooked

¼ cup butter

½ cup minced onion

2 cups lowfat milk

½ cup cream

2 ounces parmesan cheese, grated

8 ounces processed cheese product (velveeta)

2 ounces cream cheese (smoked cream cheese optional)

¼ cup all-purpose flour

1/8 teaspoon ground black pepper

1 cup cheddar cheese, grated

10 “Flipside” crackers, crushed

Onion Salt to taste

2+ tablespoon butter or substitute

Cook macaroni according to directions on the box, drain and set aside.

Preheat oven to 350*F

In a 4-quart pot, melt butter and sauté onion until soft and creamy. Sift flour and black pepper into the onions stirring constantly. Slowly add milk (you can use dry milk powder mixed with water according to directions), stirring constantly to avoid lumps of flour. Add cream in the same way. Cook over medium heat for 8 minutes or until mixture comes to a boil; cook q minute, stirring constantly. Reduce heat; add cheeses, stirring until melted. Remove from heat; stir in macaroni. Pour mixture into a square casserole dish. Top with crushed crackers and sprinkle onion salt on top finishing with a drizzle of the butter over the topping. Bake 30 minutes or until golden brown and bubbly.

Honey Wheat Sandwich Bread

For the bread machine

1 cup water

1 ½ Tbs honey

2 Tbs butter

1 ½ Tbs dry milk

1 ½ tsp salt

2 cups white bread flour

1 cup whole wheat flour

1 ½ tsp fast rise yeast

Add ingredients in order listed. Make a well in the flour for the yeast. To a traditional bread pan shape, set machine to Dough/Pasta setting, remove dough to bread pan and cover with clean dish towel and allow to rise an additional 30 minutes in a warm place before baking at 350 for about 40 minutes.

Pizza Dough

For the bread machine

Makes 2 – 12 inch pies

1 ½ cups warm water

1 tsp dry milk

2 Tbs sugar

1 tsp salt

4 cups white bread flour

1 Tbs Italian Herbs & Seasoning (optional)

2 tsp Fast Rise Yeast

Put ingredients in bread machine in order they appear. Make a well in the flour and put all of the yeast in the well. Set bread machine to the Dough/Pasta setting which should be about 1 hour 20 minutes.

Put a thin layer of olive oil on baking stone for a nice crispy bottom to your pizza. Coat hands with flour, split dough in half, lightly manipulate the dough into a flat, round disk (about 6-8 inches across), place on pizza stone, and cover with a clean dish towel and allow to rest for about 30 minutes.

Gently but firmly press dough disk out to edge of pizza stone or until it’s about as thick as you want your pizza. Layer with your toppings and bake at about 450* - 500* F until cheese is melted and crust is golden.

Nana’s “GORP”

Traditionally, GORP stands for Good Old Raisins and Peanuts and was another term for “Trail Mix.” My Nana made this recipe and called it GORP even though it doesn’t have any raisins. Feel free to add your own twist.

6 Tablespoons Butter

2 Tablespoons Worcestershire Sauce

1 teaspoon garlic salt

1 teaspoon onion salt

½ teaspoon table salt

3 cups Corn Chex

3 cups Rice Chex

3 cups Whole Wheat Chex

1 cup pretzels

1 cup nuts of choice (mixed, pecans, peanuts, etc...)

Microwave:

Melt butter in large, microwave safe bowl. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on high 5-6 minutes, stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Candied Pecans

1 pound pecans

1 egg white

2 TBS water

½ tsp vanilla extract

1 cup white sugar

1 tsp salt

1 tsp cinnamon

Preheat oven to 250*F. Spray non-stick on baking sheet or line with parchment.

Whip egg white, water and vanilla until frothy. In zip bag, mix together sugar, salt and cinnamon.

Coat pecans with egg white mixture evenly. Remove the nuts to bag, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.

Bake at 250*F for 1 hour. Stir every 15 minutes.

Rum Balls (a.k.a. "Rumbles")

1 ½ cup confectioners’ sugar

2 TBS cocoa powder

½ cup rum (can be replaced with other dark liquor)

2 TBS light corn syrup

2 ½ cups finely crushed vanilla wafers

1 cup finely chopped walnuts or pecans

In large bowl, sift together 1 cup of the confectioners’ sugar and cocoa powder. Stir in liquor and corn syrup. Stir in vanilla wafers and walnuts, and mix well. Place mixture in refrigerator for about 30 minutes to firm up.

Place the remainder ½ cup confectioners’ sugar in a shallow bowl or dish.

Using your hands, roll dough into 1-inch balls. Roll the balls in confectioners’ sugar to coat evenly. Place on baking sheet, cover with plastic wrap and refrigerate over night.

We used Kahlua here in place of rum. 

Sugar Cookies

2 cups flour

¼ tsp salt

¾ cup sugar

1 tsp lemon extract

1 egg

¾ cup butter

In small bowl, sift together salt and flour. In mixer, cream together butter and sugar. Add extract and egg. Scrape down sides and add in flour slowly.

Form dough into a ball, then flatten to a disk, place in plastic bag or wrap and refrigerate for at least one hour.

Preheat oven to 350*F

On floured surface, roll dough out to ¼ inch thickness. Use cookie cutters to cut cookies into desired shape(s).

Bake at 350*F for 13-15 minutes. Do NOT allow to get brown.

Remove with spatula immediately to cool on cooling rack.

When completely cool, decorate!

Sugar Cookie Icing

1 cup confection sugar

2 teaspoons milk

2 teaspoons light corn syrup

¼ cup any flavor extract (optional)

Assorted food coloring

Mix ingredients until smooth and glossy. Paint with brush.

No Bake Cookies

Submitted by Terri Pring, Melbourne, Florida

1/2 cup butter or margarine

2 cups sugar

1/2 cup milk

4 tbsp cocoa powder (I use Hershey's)

1/2 cup peanut butter

2 tsp vanilla extract

3 - 3 1/2 cups oats

Combine first 4 ingredients in a 4 qt saucepan. Bring to rolling boil.

Leave boiling for 1-2 mins, stirring until smooth.

Remove from heat.

Add peanut butter. Stir in until melted.

Add vanilla. Mix thoroughly.

Stir in oats. Mixture will turn into one giant ball. lol

Scoop out tablespoon sized scoops onto either a greased pan, or wax paper.

Let cool.

Consume!