JOHN BARSBY STUDY HALL RECIPES
peach filled biscuits
HOW SWEET IT IS!
APPLE KUCHEN – temp 375° for 35-40 min
½ cup butter
1 ½ cup sugar
2 eggs, beaten
1 tsp vanilla
3 cups flour
1 tbsp baking powder
1 tsp salt
1 cup milk
3 cups of sliced and peeled apples
¼ cup sugar
1 tsp cinnamon
Cream butter and sugar. Add eggs and vanilla, mixing well. Mix flour, baking powder and salt together and add 1/3 at a time alternating with milk. Mix well after each addition. Spread in a greased 13 x 9 pan. Arrange apple slices on top of the batter. Combine ¼ cup sugar with cinnamon and sprinkle over the apple slices.
APPLE SAUCE LOAF – temp 350° for 60 min
1 ¾ cup flour
1 tsp baking soda
¼ tsp salt
½ tsp cloves
1 ½ tsp cinnamon
½ cup shortening
1 egg beaten
1 cup thick applesauce
1 cup walnuts
1 cup brown sugar
Cream shortening and sugar until smooth. Add the egg. Add in dry ingredients alternately with apple sauce to shortening mixture. Stir in walnuts just enough to blend. Bake in a greased loaf pan. Store in tin foil.
BANANA BREAD DELUXE – temp 350° for 40-50 minutes
1 cup flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 bananas ( mushed)
1/3 cup peanut butter (optional)
¾ cup brown sugar
¼ cup yogurt ( plain or vanilla) ( can substitute one more banana if you dont have this)
1 egg
1 tbsp oil
¾ cup chocolate chips
½ cup walnuts
Mix all dry ingredients together. Make a well in the middle of the dry ingredients and add the bananas, peanut butter, egg, and oil. Mix until moistened. Fold in the chocolate chips and walnuts. Bake in a greased loaf pan or 8 x 8.
Biscotti
biscotti.docx
BLUEBERRY OAT MUFFINS - temp 400° for 15-20 minutes
1 cup oats
1 c buttermilk (or 1 c milk with 1 tbsp of vinegar)
1 cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup brown sugar
1 egg beaten
¼ cup melted butter
1 cup blueberries
Combine buttermilk and oats in a small bowl and let stand for at least 10 minutes. Combine flour, baking powder, baking soda, salt and brown sugar. Stir well to blend. Add egg and melted butter to oat mixture and stir well then add the oat mixture to the dry ingredients all at once. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill greased muffin tins. Yield 12 muffins.
(note: if you want to make a loaf – cook at 350° for 45 -55 minutes. It is done when a toothpick comes out clean)
CARROT CAKE with ginger – temp 350° for 30-35 min
2 cups flour
2 cups sugar
2 tsp baking powder
½ tsp baking soda
4 eggs
3 cups of shredded carrots
¾ cup oil
¾ tsp powdered ginger or 2 tsp fresh ginger
1 cup of pecans or walnuts
¾ cup raisins (optional)
Mix all dry ingredients together. Stir in carrots until coated with flour. Make a well in the middle of the mixture and place in wet ingredients. Mix until moist. Fold in nuts and raisins. Bake in a greased loaf pan or 8 x 8.
Cheese Cake
mini_cheese_cake.doc
chocolate chip cookies
double_chocolate_chip_cookies.doc
Chocolate pear cake and other pear cakes
pear_recipes.docx
COFFEE CAKE – temp 350° for 30-40 minutes
1 ½ cup flour Topping:
3 tsp baking powder ¼ cup brown sugar
¾ tsp salt ½ tsp cinnamon
¾ cup sugar 1 tbsp oil
¼ cup oil
2/3 cup cold coffee
½ tsp vanilla
1 egg
Mix together dry ingredients. Beat egg until thick and light. Stir in ¼ c oil, coffee and vanilla. Make a well in the flour mix and add liquids all at once. Combine until batter is smooth. Turn into a lightly greased 8 x 8 pan and spread evenly. Mix sugar, cinnamon and oil and sprinkle over the batter.
GINGER SNAPS – temp 325° for 10-12 min
1 cup sugar
¾ cup butter
¼ cup molasses
1 egg
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
Pinch of salt
Cream butter and sugar until creamy. Add egg and molasses and beat until blended. Add dry ingredients and mix well. Form into small balls and dip them in white sugar. Bake on a greased cookie sheet.
Yield: 4-5 dozen
LEMON LOAF – temp 350° for 1 hour
2 tbsp shortening ( or butter or oil) Topping( when done baking)
1 cup sugar 2 tbsp sugar
2 eggs 2 tbsp lemon juice
1 tbsp lemon rind
1 ½ cup flour
1 ½ baking powder
½ tsp salt
½ cup milk
½ cup chopped nuts (optional)
Blend shortening and sugar. Add eggs one at a time, beating well. Alternately add dry ingredients and milk (beginning and ending with dry ingredients). Stir in nuts. Pour into greased loaf pan or 8 x 8. Bake. When it is done baking. Brush the top of the cake with the lemon/sugar mixture until all topping is absorbed.
peach filled biscuits
https://www.sugardishme.com/peach-pie-biscuit-bombs/#_a5y_p=4151804
PEANUT BUTTER COOKIES – temp 350° for 10-15 min
1/4 cup shortening
1/4 cup butter
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
½ tbsp. water
1 cup flour
1/4 cup oat four (oats ground into a fine powder)
½ tsp baking soda
½ tsp salt
1 egg beaten
Cream shortening, butter and peanut butter. Add white and brown sugar gradually. Cream well. Add egg and water. Beat well. Add dry ingredients. Roll into balls, about 1 rounded tbsp each, and place on an un-greased cookie sheet. Press a fork on top of each ball to flatten cookie. Bake. Yield: 3 dozen.
note: can make them bigger, but may need to cook for longer
SOUP TO NUTS CAKE – temp 325° for 1 hour
3 tbsp butter
1 tin tomato soup
1 cup raisins
1 cup currants
½ tsp each: cinnamon, nutmeg, cloves
½ cup chopped walnuts
1 2/3 cup flour
¾ tsp baking powder
1 tsp baking soda
Cream butter. Add sugar and tomato soup. Add dry ingredients then fruit and nuts. Stir until all is moistened. Bake in a greased 8 x 8 or loaf pan.
Sour Cream Cake - 350 degrees for 45 min
1/2 c butter
1 1/4 c. sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c sour cream
1/4 c chopped walnuts, or sliced almomds
1 tsp cinnamon
1/4 c choc chips, chopped (semi sweet)
Grease loaf pan. Mix 1/4 c sugar, chocolate, nuts and cinnamon and set aside. Cream butter and 1 c sugar; add eggs and vanilla. Mix flour, b.powder, b.soda and salt in a bowl. Add flour mixture to butter/egg mixture with sour cream. Pour 1/2 batter into pan, top with 1/2 choc/nut mixture, pour remaining batter, top,with left over nut mixture. Bake.
SAVOUR YOUR TIME HERE!
CRAB DIP
1 can crab-drained well
1/4 cup chopped onions (green onions or chives are the best)
1/2 cup mayonnaise (real kind not miracle whip)
1/2 cup Parmesan cheese (shredded or 1/4 cup grated)
1 tbsp sour cream or plain yogurt
1 tbsp spicy ranch dressing
1 tsp dried dill
1/2 tsp garlic powder
1 tsp black pepper
2 tbsp lemon juice
Mix all ingredients together. Let sit over night. Serve cold, but can warm up (top with parm) and heat in the oven for 20 min at 375
Serve with crackers or bread.
If using Miracle Whip, add 1 extra tsp of lemon juice and some type of pepper to counter the sweet
Also good if served warm,with cream cheese instead of mayo and 1 cup of spinach (cooked) added.
FOCACCIA BREAD (also a really good pizza dough) – temp 400° for 20 min
Mix together and let stand at room temperature until foamy:
1 cup warm water (about the temperature of your hand)
1 tsp sugar
3 tbsp flour
3 tsp yeast
Add the following and let stand for about an hour:
¼ cup oil
1 tsp salt
3 cups flour
Mix until dough is still tacky but all the flour is part of the dough. Coat with oil and let stand for about an hour covered in plastic wrap. Place on a greased cookie sheet, sprinkle with desired spices. Press finger tips into dough to make dimples. Sprinkle with oil so dimples partly fill with oil. Sprinkle with cheese if desired.
Types made at study hall:
- Fold in onion, dill and sprinkle with Swiss cheese
- Traditional Italian – oregano, basil and rosemary;
- Pizza – fold in pepperoni, onions, peppers into the dough; sprinkle with cheese
- Pesto – top with pesto and parmesan
MACARONI AND CHEESE BITES - temp 400° for 15 min
½ package of elbow macaroni
2 tbsp butter
2 tbsp flour
1 ½ cup milk
¼ cup cream cheese
2 cups sharp cheddar (shredded)
½ tsp salt
¼ tsp pepper
Dried dill or parsley
Grease mini muffin pan. Cook pasta and drain. Combine butter and flour over medium heat and whisk until smooth. Add milk and bring to a slow boil. Remove from heat and add in 1 ½ cups of the cheddar, cream cheese and salt and pepper. In a large bowl or pasta pot, mix macaroni and cheese sauce. Spoon into mini cupcake pan. Top with left over cheese and sprinkle will dill or parsley. Cook until golden
MINI QUICHE - temp 350° for 15-20 min
1-package of 24 mini quiche tarts (unsweetened)
12 eggs
1 -250 ml cream
Examples of ingredients:
- Chopped mushrooms, onions and cream cheese
- Ham, onion and cheddar
- Bacon, onion and Swiss
- Pesto chicken
- Smoked salmon, onion, dill and cream cheese
- Spinach and cheese
- Asparagus and cheddar
- There is no end to your imagination!
*** if you run out of egg mixture or want to make less or more : for each egg – add 1 tbsp of cream
Bake for 15-20 minutes or until the egg mixture is solid.
If you want to make a whole quiche in a pie plate – use about 6-8 eggs and 6-8 tbsp of cream. Bake for about 40 minutes.
*** note: if you add tomatoes, olives or green/red peppers- they will overpower any other ingredients; best practice; chop them and sprinkle them on top after cooking.
NUTS AND BOLTS – temp 225° for 1 hour
2 cups wheat square cereal
2 cups rice cereal (Chex)
2 cups cheerios
2 cups fish crackers
2 cups pretzels
2 cups peanuts or mixed nuts
1 cup butter
2 ½ tsp garlic powder
1-2 tsp dill, parsley or other favourite spice
3 tbsp Worcestershire sauce
Mix all cereals, nuts, crackers and pretzels in a large bowl. Melt butter in a pan and mix in garlic, Worcestershire and spices. Pour over cereal mixture and mix until all cereal is coated with butter mixture. Spread on baking pans and cook, stirring every 15 minutes, until crispy. Store in large baggies with air removed with a straw. Let cool before sealing.
POPCORN PARTY
- Warm popped popcorn
- Melted butter
- Paper bags
- White cheddar topping/ cheese
- Dill, onion salt and garlic powder
- Barbeque spices
- Parmesean and basil or dill
- Chili spice mix
SEVEN + LAYER DIP- (for a large group – cut in ½ for snack at home with the family)
1 can refried beans
250 ml sour cream
250 ml guacamole
250 ml salsa
1 ½ - 2 cups of cheddar (shredded)
2 Italian/Roma tomatoes (chopped)
1 green pepper (chopped)
2-3 green onions (chopped)
Sliced olives or jalapenos
Layer ingredients in the order given. Leave a rim of 1 cm on the outside of each layer so that people can see all of the layers. Que Pasa chips are my favourite to use with this because they are crispy but don’t have too much flavor to overpower the dip.
SHRIMP/PRAWNS ...350 degrees for 20 min
2 pounds peeled and deveined shrimp or prawns (the larger the better!)
1/4 cup water or veg stock
1/2 butter
3-4 cloves garlic crushed
1/4 Parmesan cheese
Baguette
Place in casserole dish so pawns lay mostly flat on the bottom. Top with liquid, butter, garlic then cheese. If there are layers, you will have to stir half way and increase the cooking time. Check after 15 min. When they are pink, they are done. Serve immediately with bread.
Veggie and dip – DIPS
- Onion Dip - Chop onions and fry in butter until golden brown. Cool. Add ½ cup of sour cream and ½ cup of mayo. Let set in the fridge for at least 1 hour.
- Dill dip- Chop dill pickles very fine, melt ½ cup cream cheese in the microwave, and add dill pickles, dried dill, onion salt and pepper. Let cool then add ½ cup mayo or sour cream.
- Chipotle mayo: chipotle pepper (dried), garlic powder, lime juice, mayo. Let sit in the fridge for at least 1 hour ( overnight is the best)
- Hummus - Drain a can of chick peas. Add 1-2 cloves of chopped garlic, 3 tbsp lemon juice, 1/2 tsp cumin, 2 tbsp oil, 2 tbsp water, 2 tbsp plain Greek yogurt or mayo (opt). Pure all ingredients using a hand blended or food processor. Sprinkle with oil and umin or cayenne pepper to serve.
- Baba ganoush - roast a whole egplant (350degrees) until the inside is soft and the peel is easy to remove ( about 40 -60 min) Place the eggplant, 1-2 cloves of chopped garlic, 1-2 tsp lemon juice, 1/2 -1 chopped hot pepper (I usually use banana peppers from a jar..about 4-5 slices) and 1-2 tbsp of mayo. Blend in a food processes or hand blender until smooth. Can add chopped basil, cilantro or cumin to taste
ZUCCHINI AND CHEDDAR BREAD - temp 350° for 1 hr 30 min
2 cups flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp pepper
2 tbsp dill or basil
2 green onions (chopped)
1 cup cheddar cheese (sharp)
2 eggs
¼ cup oil
½ cup buttermilk (or ½ c milk with 1 tbsp vinegar)
2 cups zucchini, shredded
Mix all dry ingredients. Mix in zucchini until coated. Mix in cheese until coated. Make a well in the middle of the mixture and add in all wet ingredients. Mix until moist. Do not over mix. Pour into a greased loaf pan. Sprinkle with herbs. Bake.