Friday, October 21, 2005


This is an old recipe that has it's origins in French Canada. The Amish call it MILICHE FLITCHE (Poor Man's Pie), and add a bit of cinnamon.. The Cajuns top it with Meringue. Down south, it's just called BROWN SUGAR PIE. I found this recipe in the University of North Carolina's student newspaper, along with a story about a homesick student bringing a bit of grandma's house to campus. I decided to try it, and really liked it.

There are dozens of variations of this on the internet! So you might want to look for one that strikes your fancy! But I thought this was very tasty.


2 unbaked Pie Shells
1 lb Brown sugar
5 eggs
1/2 cp Sweetened Condensed Milk
1 tsp Vanilla

Whisk together Brown Sugar, Eggs, Condensed Milk and Vanilla. Pour into shells. Bake at 450 for 10 min, then 350 for 20 min. Serve warm or cold with ice cream or whipped cream.

Saturday, October 15, 2005

French Bread

I love homemade bread or rolls with soup or stew when the weather is cool. I usually make this into hard rolls topped with poppy seeds rather than loaves--or sometimes I make it into bread sticks. Bread lovers--enjoy!

7 - 7-1/4 cups flour
2 packages active dry yeast
1 tlbs sugar
1 tbls salt
1 tbls cooking oil
2-1/2 cups warm water
yellow cornmeal
1 egg white

Dissolve yeast in 1/2 cup warm water (follow temperature instructions on yeast package). Add sugar, salt, oil and remaining water. Mix in about 4 cups of the flour, and continue adding flour until dough can be turned out onto floured board or cloth and kneaded. Knead, adding flour as needed, until smooth and elastic (5-10 minutes). Let rise until double in size. Punch down and divide into four parts. Cover and let rise 10 minutes. Roll each part in a 12x8 inch rectangle. Roll into loaves and taper ends. Place seam side down on greased cookie sheet sprinkled with cornmeal. Gash tops of loaves 1/2 -- 1/4 inch deep every 2-1/2 inches.

Beat egg white till foamy. Add 1 tbls water. Brush tops and sides of loaves. Let rise. Bake at 350 degrees for 20 minutes. Brush again and bake 20 minutes longer.


Friday, October 14, 2005

Chocolate Lover's Pizza

This is an absolute favorite among the teens (and adults) of our youth group.

1 Nestle's Toll House chocolate chip refrigerator cookie roll
.5 cup peanut butter
1 cup semi-sweet chocolate chips
assorted candy bars, chopped; my favorite comination:
2 Butterfingers
2 pkgs Reese's Peanut Butter Cups
2 pkgs Reese's Peanut Butter Sticks
2 Kit Kats
1 Milky Way
1 Snickers

Press cookie dough onto an ungreased pizza pan or into a 9x13 inch cake pan. Bake about 14 minutes, or just until set. Remove from oven and drop peanut butter by spoonfuls on cookie. Sprinkle with chocolate chips. Let sit 5 minutes, then spread. Top with chopped candy. Let cool. Cut into wedges or squares.

Note: You can use Oatmeal Scotchies dough or any other flavor you like for the crust.


Wednesday, October 12, 2005

Barb's Crockpot Chili

This is my adaption of my mom's chili recipe. I still prefer it made on the stove, but this is close.

For a 6-qt crockpot:

1-1/2 lbs ground beef, browned
3 cans dark red kidney beans with liquid
1 large can tomato juice
1 tsp salt (or to taste)
2-3 tbls chili powder (I like McCormick's)

Put all ingredients in crockpot and cook on high 5-6 hours or on low 8 or more hours. I quite often just let it cook overnight.


Pudding Cake

I finally found it--Mom's Pudding Cake Recipe! This is one of Mark's favorites.

1. In an oblong pan, 13x9x2, mix 1 cup brown sugar and 1/2 cup cocoa. Then stir in 2 cups water.

2. Cut 13 marshmallows into quarters and scatter over mixture.

3. Spoon devil's food cake batter over this. Top with 1 cup broken nut meats (Mom would have used walnuts--I prefer pecans). Bake at 350 degrees 45 to 50 minutes. Top with whipped cream or ice cream.

If anyone is interested, I have a recipe similar to this for Hot Fudge Cake which is on the 'heart smart' list, with less than 30% of its calories from fat. I also have a pudding cake recipe made in the crockpot. It's actually quite good.


Sunday, October 09, 2005


I love Cheddar cheese! The first recipe I have had for years and made often. It makes a great dinner served with a salad and good crusty bread. The second recipe I found just the other day, and tried for the first time Friday night. It was just excellent! The last one I found just this morning, but it sounded so good, I thought I'd include it anyhow! Serve these with a good bread, or better yet, Shuler's Bar Chips!


1 stick unsalted Butter
1 large Yellow Onion, chopped
2 large Russet Potatoes, grated coarsely grated
2 lg. Garlic cloves, minced
1/8 tsp ground Mace
1/4 tsp Thyme
4 cps. Chicken Broth
2 cps Half and Half
8 oz extra sharp Tillamook Cheddar Cheese (or any high quality extra sharp Cheddar ), coarsely shredded
2 tsp Tabasco
1 cp thinly sliced Black Olives (pitted)

Melt butter in a large saute pan over low heat. Add onions, garlic, and potatoes. Saute, stirring often, for fifteen minutes. Add mace and thyme, continue stirring for three minutes. Add chicken broth, heat until just boiling, then simmer gently for 30 min.

Puree sauce pan contents in food processor or blender. Return to pan, stir in Half and Half, and heat, stirring constantly 2 or 3 mins. Add cheese and Tabasco, and heat over very low heat until cheese is melted. DO NOT ALLOW TO BOIL, or soup may curdle. Remove from heat.

Stir in olives. Salt to taste.

Note: I HATE Black Olives. I always omit them. I sometimes add some steamed broccoli instead for my daughter's benefit.


1/2 cp Butter
4 cp Chicken Broth
16 oz. grated sharp Cheddar Cheese
1 cp Flour
1 1/2 cp Cream

6 oz Beer
1 Tbl Worcestershire sauce
1/4 cp Chives
In heavy pan, melt butter and mix with flour until blended. Heat over low flame for 5 minutes, stirring constantly. Add broth and cream gradually. Cook, stirring, until smooth and thickened. Add cheese, mix till smooth and melted. Add beer and worcestershire sauce. Mix in chives. Simmer for 15 minutes, stirring constantly.

Serves 8

Note: this recipe was posted in comments on a blog ( by this person:


4 tablespoons butter

4 tablespoons flour

3 cups milk

3/4 cup dark beer

1 tablespoon garlic, minced

salt and pepper to taste

1 teaspoon crushed red chilies, chopped

2 cups premium (Black Diamond, Tillamook, Cracker Barrel)extra sharp Cheddar, shredded

1. Heat butter in saute pan. Add flour and cook on low heat. Stir mixture until it starts to bubble. Do not allow to brown.

2. Pull off fire and set aside. Heat milk in sauce pan until it's ready to boil. Add garlic, salt,pepper, and crushed chilies. Stir mixture until just before boiling.

3. Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning.

4. Turn down heat and add cheese and beer. Stir to allow cheese to melt. Texture should be smooth to the touch. May be reheated on low temp. (Do not boil.)

serves 4

posted by Mark