Blueberry Sauce

• We grew up picking wild huckleberries starting in mid-July around our cottages both at Higgins Lake and Bear Lake in northern Michigan. The objective was usually to harvest enough for a fresh huckleberry (or wild blueberry - they look very similar) pie. As an added bonus we enjoyed blueberry pancakes smothered in fresh hot blueberry sauce. Now, we head to Blueberry Lane in Otter Lake and freeze them for winter enjoyment. 
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• Blueberry pancakes with blueberry sauce was our Christmas day breakfast, this year.
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• Mix:
• 2 Tablespoons cornstarch 
• 1 cup white sugar 
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• Slowly stir in:
• 1 cup orange juice 

Add:

• 1 cup fresh or frozen blueberries
• 
  
• Stir until thick, then add:
• 1 cup fresh or frozen blueberries

Chinese Cabbage Salad

Nonna made this one Christmas, and it was an immediate favorite. It is great for pot-lucks; I always get requests for the recipe.

1 Head Cabbage, shredded

8 Tbsp.  Sesame Seed

2 Pkg. Ramen Noodles, crushed (I just pound the pkg with a wooden spoon before I open it! Save the seasoning packs for use in another recipe; I use them to flavor rice.) 

8 tsp. Sliced Almonds

8 tsp. Sliced Green Onions

Brown almonds and sesame seeds in a small amount of butter. Mix cabbage and onions in a large bowl. Just before serving, add sesame seeds, almonds, noodles, and toss with dressing.

Dressing:  Mix all ingredients in a jar and shake.

2 Tbsp. Sugar

½ Cup Oil

3/4 tsp. Salt

½ tsp. Pepper

1 tsp. Accent

3 Tbsp. Rice Vinegar

Fake Apple (Zucchini) Pie

This is an amazing recipe I got from family friend, Joan Davidson. I have made this for pot luck and family gatherings and even my dad could not believe it was made with zucchini instead of apples. It's a great one for those "40 pounders" you don't know what to do with.

Stir together in medium saucepan:

5 C zucchini - peel, seeded, and sliced
3/4 C sugar
1/2 C lemon juice
1/4 C water
1 tsp cinnamon

Boil 15-20 minutes until zucchini is tender NOT mushy.

Add 2 Tbsp cornstarch mixed with a little cold water to thicken the sauce.

Pour into unbaked homemade or bought pie shell.

Top with Crumb Topping:
1 C flour
1/2 C Crisco shortening
1/2 C brown sugar
1/2 tsp cinnamon

Bake 20-25 minutes @ 325-350F.

See if you family can tell the difference...
:)

Broccoli Salad

This is a favorite Christmas Holiday salad for it's color, but also a great pot-luck or company's coming salad because it makes a lot.

2 bunches of broccoli - chopped
1 small sweet red onion - chopped
1 cup sunflower meat (seeds)
1 cup raisins
3/4-1 # bacon - cooked and crumbled
2 oz. red pimento

Toss all ingredients together, stir in dressing (I usually use only half the dressing):
1 cup salad dressing (Miracle Whip)
1 Tbsp apple cider vinegar
1/4 cup sugar

Mrs. A's Zucchini Bread

Last night I baked zucchini bread to share with my co-workers at the lab and received such rave reviews and so many requests, I decided this was one to put in the blog...Thanks, Lorene!

3 eggs
2 cups sugar
1 cup vegetable oil
1 T. vanilla extract
2 cups shredded zucchini
2 cups flour
1 t. baking soda
1/4 t. baking powder
1 T. cinnamon
1 cup chopped walnuts - Jessica can omit.  :)
1/2 cup raisins
1/2 cup crushed pineapple (drained)

Cream eggs, sugar, oil and vanilla in mixer until light and fluffy.
Add zucchini; mix well.
Add 1 cup flour (mixing well), then other cup of flour.
Stir in baking soda, baking powder, cinnamon, walnuts, raisins, and pineapple.
Spoon into greased and floured bundt pan, tube pan or 2 loaf pans.

Bake at 325F for 1 hour.

Creeping Crust Blueberry Cobbler

It's that time of year and this is one of our favorites! I got it years ago, when we first moved to Columbiaville and visited Mish's Blueberry Lane Plantation for the first time -circa 1985! This is their recipe. It's a whole lot easier than making pie crust and just as yummy in our opinion. Top it off - a la mode, with a dollop of whip cream or Cool Whip, or eat it just plain...

1/2 cup butter
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 cup milk
2 (4) cups blueberries
1/2 (1) cup sugar*

 ( ) We like more sauce so we double the recipe. :)

Melt butter in 10" baking dish.
Mix flour, sugar and baking powder.
Add milk and mix. Spoon over melted butter.
Heat blueberries with sugar. Pour over dough.
Bake at 350F for about 30 minutes or until crust is golden brown. (crust will rise to the top).

* Depending on your taste - add more or less sugar.

Uncle Randy's Carrot Cake

Uncle Randy has baked his famous Carrot Cake for every graduation open house beginning with Cristin's in 2007. It is YUMMY!

CARROT CAKE
1 cup brown sugar
1 cup white sugar
2 cups white flour (or whole wheat flour)
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots

Put all dry ingredients into mixing bowl and blend slowly until well mixed. Add eggs and blend again. SLOWLY, to avoid splatters, beat in the oil. Gradually add carrots and mix well.

Pour into a greased and floured sheet pan (9x13) and bake at 350F for 45 minutes. Allow to cool aboout 10 minutes, then remove from pan before completely cool. Frost with Cream Cheese Frosting when completely cool.


CREAM CHEESE FROSTING
8 ounces cream cheese
1/2 cup butter
2 tsp. vanilla
1 pound powdered sugar (3 3/4 cups)
1 cup chopped pecans

Blend together cream cheese and butter. Add vanilla. Slowly beat in powdered sugar and continue beating until smotth. Stir in nuts by hand. Frost top and sides of cool Carrot Cake. Keep refrigerated.

(This frosting also tastes good on chocolate cake.)


HISTORY
Carrot Cake became a Haugen Classic the the late 960's when Pam got the recipe from a friend. It turns up frequently at Haugen gatherings, at the request of Gene Gr. He can be found first in line when it is served and often gets the leftovers, when there are any. :)

Miracle Cookies

Chad got this recipe from a mom at Hometeam II and it is one of his favorites. It is sooooo easy! The cookies are called "Miracle" because they have NO FLOUR - GLUTEN FREE!!!!

Combine:
1 Cup Peanut Butter
1 Cup Sugar
1 Egg
1 tsp. Vanilla

Stir until mixed and dough is stiff.

Roll into 1" balls and flatten with fork tines.

Bake at 350F for approximately 10 minutes or until golden brown. Remove from oven and cool.

EAT with a tall cold glass of milk. YUMMY! :)

"Salmon" Noodle Casserole

This used to be Cristin's favorite meal...Tonight, Chad requested the recipe. This makes Mom very happy! :)

Drain and flake one pint of canned salmon into large casserole dish or 9x13 pan.
Stir in 2 cans Cream of Mushroom Soup; Use empty can to measure and add 1 can of milk.
Stir in 1 - 16 oz. bag frozen peas.
Stir in 1 - 16 oz. bag of extra wide egg noodles, par cooked.

Sprinkle top with crumble potato chips or crumb topping:

2 tbsp butter
2/3 cup Italian flavored bread crumbs

Bake at 350 F for 25 minutes or until bubbly and topping is golden brown.

Granny's Lemon Bars

Here's another recipe from Granny, in her own writing. :) It was so funny; While at work, today, I thought about making these Lemon Bars for dessert - great after Salmon Lasagna...

 

While I was cleaning up from dinner, without me saying a thing, Craig asks where the Lemon Bars are...he thought that sounded really yummy - perfect after a yummy salmon dinner! LOL! I had never mentioned that I was going to make Lemon Bars, tonight. :)

Crust

1 cup "oleo" (butter)

2 cups flour

1/2 cup confectioner's sugar

1. Cut "oleo" into flour and confectioner's sugar

2. Pat into 9x13 inch pan and bake 20 minutes at 350F - or until golden brown.

3. Remove from oven and pour filling over baked crust.

Filling (Cristin prefers 1 1/2 times the filling)

2 cups sugar

4 tbsp flour

4 tbsp lemon juice

4 eggs - beaten

4. Bake another 25 minutes, remove from oven and sprinkle with confectioner's sugar. Cut into squares while still warm.

We love you, Granny!

Salmon Lasagna

I don't know why this is called "lasagna", but a fishing acquaintance from one of the Charters in Grindstone gave us this recipe and it is definitely a family favorite. It is now Cristin's favorite meal replacing "Salmon" Noodle Casserole.

1. Cut salmon into 2" squares and cover bottom of 9X13 pan.
2. Sprinkle generously with Old Bay seasoning
3. Salt and pepper to taste
4. Spread thinly with mayonnaise
5. Pour 16oz. jar of Chi Chi's salsa over all
6. Sprinkle with parmesan and mozzarella cheese
7. Bake 45 minutes at 375F

Serve over rice if desired.

Chicken & Rice Casserole - Light

This recipe came from Nonna, many years ago. It is a favorite of the 4-C's, especially on cold days - an easy, hot, hearty meal that is great as leftovers. I've altered the recipe over the years as we've worked to reduce fat and calories. Even with my changes (eliminating 1/4 pound of butter and using boneless, skinless chicken in place of fryer parts) it is still quite a rich dish!

Made with chicken thighs.

Combine:

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 cup uncooked rice
2-3 boneless skinless chicken breasts, sliced

Pour into casserole dish sprayed with PAM.

 

Bake at 300F for 2 hours.

Honeymoon Granola

This recipe was shared by my friend, Dawn. Every time I make it, it's different. I have fun experimenting with the nuts and dried fruit I use. Try your own versions. This is a great snack for long drives, thus the reason I have it out, today. Getting ready to send Cristin on her last (hopefully) drive down to Charleston; just 5 more weeks of classes at CSU - Woohoo!

Honeymoon Granola

3 cups old fashioned oats

1 ¼ cup whole wheat flour

¼ cup brown sugar

½ cup chopped walnuts

½ cup chopped pecans

1 cup flaked coconut

1 cup dried fruit (I use 1 cup raisins and 1 cup dates)

¼ cup shelled sunflower seeds

½ cup nonfat dried milk powder

½ teaspoon salt

1 teaspoon cinnamon

½ cup vegetable oil

½ cup water

¼ cup honey or maple syrup (maple syrup makes it sweeter)

1 teaspoon vanilla extract

Preheat oven to 275^◦ F. Combine dry ingredients in large bowl. Whisk oil, water, honey, and vanilla in a medium bowl. Pour over dry ingredients and mix well. Place on baking sheet and bake until granola is golden and crunchy. (approximately 55-60 minutes), stirring frequently. Makes a large batch. Store in airtight container.

** I have experimented with sliced almonds and Craisens – yummy, too!

From “Wisdom’s Gate – An Encouraging Word” 2007

Baked French Toast

This is my favorite "make ahead" breakfast recipe from my sister, Julie.

1 loaf French bread cut into 1 1/2 inch slices.

Lay in bottom of 9x13 pan sprayed with PAM.

Top with slices of 3 apples.

Mix together and pour over bread and apples:

8 eggs
3 cups milk
1/4 cup sugar
1 Tblsp. vanilla

Mix 1/2 cup sugar with 2 tsp cinnamon and sprinkle over all.

Bake 35 minutes at 400F

or

Let set in refrigerator overnight and bake 50 minutes at 400 F.

This recipe is the best with hard as rock "day old" French bread. It soaks up all the egg overnight and is so yummy after baking. Add some crisp bacon slices and a glass of juice...you're set for the day! :)

Cream of Broccoli Soup

This recipe is from Aunt Carol. She made it for Thanksgiving one year when she hosted the Knable Klan at her apartment and it's been one of our favorites ever since!

1 1/2 stick of butter
2 T oil
2 cups diced onion
4 cups chopped fresh broccoli
1/2 cup flour
4 cups lightly salted chicken broth
1 qt. Half & Half
1 t. ground nutmeg
1/2 t. ground white peper
3 cups grated white cheddar cheese

Melt butter with oil in a dutch oven using medium heat. Add onions and cook until tender. Add broccoli and mix well.  Sprinkle in flour and cook, stirring frequently for 3 minutes. Blend in broth gradually and bring to a simmer; cook 10 minutes. Stir in Half & Half, pepper and nutmeg and simmer for 5 minutes. Add cheese and turn off heat. Stir well before serving.

Hot Fudge Pudding Cake

This is a Knable Family favorite, usually the cake of choice for birthdays and was named "Chocolate Stuff" by Phil Spencer. YUMMY!

Mix:

1 cup flour

2 tsp. baking powder

¼ tsp salt

¾ cup sugar

2 tbsp cocoa

Stir in:

½ cup milk

2 tbsp melted shortening

1 cup chopped walnuts (optional)

Spread batter in ungreased 9x9 pan

Mix:

1 cup brown sugar

4 tbsp cocoa

1 ¾ cup hot water

Pour over batter. Bake @ 350F for 45 minutes.

Top with ReddiWip and enjoy!!!!

NOTE: This can be cooked in a slow cooker on High for 2-3 hours, or until a toothpick inserted comes out clean. :)

No Bake Cookies

I was reminded by a friend's Facebook status that I hadn't made these in a while. These are a favorite of Craig's and so quick and easy!

1 stick butter
2 c. sugar
1/3 c. cocoa
1/2 c. milk

Cook on medium high. Bring to roaring boil. Let boil for 1 minute.
Remove from heat and...

Add:
3 c. oatmeal
1/2 c. peanut butter
1 teas. vanilla

Mix thoroughly then drop on wax paper or aluminum foil. Allow to cool and enjoy!