Weiner Salad Bake

Boil as many potatoes as will fit in a large teflon-coated pan (stew-size).  Cover potatoes completely with water.  Bring water to a boil over high heat and then reduce heat but continue to boil potatoes for 30 minutes.

Remove potatoes (watch out they will be very hot!).  Peel and slice potatoes.

Make a white sauce.  Make about 3 c. of sauce.  (Making it in the microwave is pretty easy.)

While it is cooking, but up one package of hot dogs.  Drain one can of green beans and put green beans and hot dogs in the same bowl as the potatoes.  If desired, cut up 1/4 - 1/2 onion to mix in as well.

When the white sauce is done, add 1 c. mayo to it.  Then stir the sauce over the potato mixture.

Bake at 350 F (177 C) for 45 - 60 minutes.

Pancakes

2 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
2 c. milk
2 eggs

either: 1/8 c. sugar + 1/8 c. water OR 1/4 c. light corn syrup

Put flour, sugar, and baking powder in bowl.

Add water, milk, and eggs to the dry ingredients.  Mix.

Oil a pan and heat the pan.

Use 1/4 measuring cup to pour the batter in pan to desired size.

When there are lots of bubbles, flip pancake over.

Remove pancake from heat when both sides are the desired brown color.

Chocolate Frosting

1/4 tsp. butter flavoring
1/8 tsp. salt
2 Tbsp. oil
2 Tbsp. cocoa powder
1 1/2 tsp. vanilla
2 1/2 c. powdered sugar
2 - 3 Tbsp. water

Mix salt, oil, cocoa, vanilla, butter flavoring.

Slowly mix powdered sugar and water until the right consistency is reached.

Enjoy!

Coffee Breakfast Cake

Dry:
2 c. flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. mace

Wet:
1 c. milk
1 egg
1/4 c. butter or margarine, melted
1 tsp. vanilla

Topping:
1/2 c. sugar
1/2 c. flour
2 tsp. cinnamon
1/4 - 1/2 c. butter, softened

Mix wet ingredients separately and then add them to dry ingredients.  Sprinkle topping on the top.

Bake at 350 F (177 C) for 25-30 minutes.

Fahrenheit to Celsius

YW - Royal Icing (for gingerbread houses)

ROYAL ICING

3 egg whites*

1/2 tsp. cream of tartar

4 cups (1 lb.) unsifted confectioners’ sugar

Food coloring (optional)

Vanilla, lemon, peppermint or other extract (optional)

*Meringue powder works just as well; use 1/4 cup meringue powder combined with 1/2 cup of cold water in place of the fresh egg whites.

 

Royal Icing  directions:

In a large bowl, whip the egg whites with the cream of tartar until foamy. Sprinkle in the sugar gradually, whipping all the while. The more you whip the icing, the stiffer it’ll be and the faster it will harden up. If you want to “paint” with the icing, you can use food coloring to create different colors and thin the icing  with a few drops of water so it will flow.

Note:   Royal icing needs to be kept covered, because it will dry quickly and become lumpy if exposed to the air. The easiest way to store the icing for long periods of time is in a plastic pastry bag or zip-top food storage bag. If you have disposable pastry bags, using an uncut bag as a sleeve for the bag you are piping from is an easy way to keep everything from drying out.

YW - Gingerbread

Gingerbread Recipe

6 cups all-purpose flour (+extra for kneading)

1 teaspoon baking soda

½ teaspoon baking powder

1 cup unsalted butter, softened

1 cup dark brown sugar, packed

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 teaspoon black pepper (I use ½ teaspoon)

1 ½ teaspoons ground cloves

1 ½ teaspoons salt

1 ½ cup of dark unsulfured molasses

2 large eggs

Directions:

​In a large bowl, sift flour, baking soda, and baking powder together and set aside.

In a separate large bowl, cream butter and brown sugar until the mixture is ​fluffy.  Add ginger, cinnamon, cloves, pepper, and salt.  Beat in molasses ​and eggs.

Mix the dry into the wet ingredients just until well combined.

​Divide the dough into thirds and wrap each in plastic wrap. Refrigerate for ​30 minutes or more.

Heat oven to 350 F (177 C).  Roll out dough on a well-floured surface and cut into ​desired shapes or house.

​Bake for 12-15 minutes or until slightly firm.  Cool completely.