- After pounding steak, season with salt and pepper then dredge in flour.
- Place oil in a large skillet and heat on medium-high.
- Brown steak in oil.
- Add onion and cook until tender.
- Add water and buttermilk and stir.
- Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
- Stir occasionally.
- The “gravy" will look as if the buttermilk and water are separating at this point. Do not be concerned.
- When the cheese is added, everything blends together to make a delicious gravy.
- Just before serving, add cheese and stir to melt.
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Broughton buttermilk
1/2 cup water
3 tablespoon vegetable oil
1 large egg yolk
3 large egg whites ; at room temperature
1 cup fresh or frozen blueberries
3/4 cup maple syrup
- Combine first 5 ingredients in a medium bowl; stir well. Combine buttermilk, water, oil, and egg yolk; stir well. Add to dry ingredients, stirring just until moist.
- Beat egg whites in a bowl at high speed of a mixer until stiff peaks form: gently fold into batter.
- Preheat waffle iron, and coat with cooking spray. Spoon about 1/3 cup of batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Spoon about 1 tablespoon blueberries evenly over batter. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter and blueberries. Serve warm with maple syrup.
- Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
- Add buttermilk, tossing with a fork, until dough holds together.
- Turn dough onto a floured surface and form into a disk.
- Knead lightly just a few times until smooth.
- Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting.
- Bake about 12 to 15 minutes, until golden brown.
- Makes 12.
2/3 cup Broughton cottage cheese
1/4 cup grated parmesan
1/4 cup white whole wheat flour
2/3 cup almond meal
1 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
3 T water
1/4 cup finely diced ham (could use turkey ham)
1/2 cup sharp cheddar
2 T sliced green onions
- Preheat oven to 400 F.
- In mixing bowl, combine cottage cheese, parmesan white whole wheat flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
- Spray silicone muffin cups with non-stick spray or olive oil, or use foil muffin cups. Divide batter between six muffin cups. Bake muffins 25-30 minutes or until lightly browned on top and set. Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough. Makes 6 muffins
- Brown meat, onion, and green pepper (and mushrooms if desired), adding garlic salt. Drain fat.
- Add tomato sauce and bring to a simmer, cover and cook for at least 1 hour.
- Meanwhile, cook the lasagna noodles in salted water (reserve the cooking liquid) until barely al dente (about 7 minutes) and combine the cottage cheese and mayonnaise in a bowl.
- Preheat oven to 350°F.
- Grease a 13X9 pan with butter. Evaluate the sauce, if it has cooked for a long time and lost a lot of liquid, thin it by adding 1/4 cup at a time of cooking liquid from the noodles. Add as much as desired to get the right consistency: thick but spreadable. This will also make your sauce "sticky" so it will coat the noodles.
- Spoon a thin layer of sauce into the bottom of the dish. Layer noodles (overlapping if necessary), 1/2 meat mixture and 1/2 the cheese mixture.
- Cover with the rest of noodles, meat and cheese mixture. Top with shredded mozzarella.
- You can store this in the refrigerator or freezer at this point until ready to heat. Allow extra time for reheating from cold or frozen state. Spray a sheet of foil with cooking spray and cover the lasagna with it. Bake for 1 hour.
- Uncover and continue baking until the cheese is bubbly and browning.
- Preheat oven to 350.
- To make meat mixture: Heat oil in medium saucepan; add either cooked shredded chicken or ground beef. (If using ground beef, cook until browned).
- Add onion and sauté and add taco seasoning and prepare according to package directions.
- To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl.
- To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll.
- Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan.
- Top tortillas with any remaining meat or cheese mixture or shredded cheese.
- Pour the enchilada sauce over tortillas.
- Bake at 350 for 20-30 minutes or until bubbly. (If using flour tortillas, the ends will become a little dark.)
- On stove top boil water that is to be used in pot that will be placed in the oven and fill pot with about 1-2 inches of water.
- Boil milk while preparing eggs, sugar and lemon extract.
- Blend eggs, sugar and a little lemon extract.
- While adding milk to the blended mixture pour it through a strainer.
- Set stainless steel bowl in pot and set in the oven to bake 45 minutes at 400 degrees.
- Let pudding cool completely in pot usually about 2 hours.
- Do not set in refrigerator to speed up cooling or pudding will fall apart.
- Once pudding is completely cooled take a round platter set over stainless steel bowl and flip upside down and the pudding should set on the platter.
- Mix all ingredients in a saucepan to dissolve
- On very low heat, let cook until stiff, then stir constantly while cooking for 2 more minutes
- Turn out onto a breadboard and spread to about 1/2" thick
- Let cool
- When room temperature, cut into diamond shapes about an inch large.
- Place in a buttered baking dish, with the shapes overlapping each other. Add a few dots of butter
- Add another layer of shapes, and butter
- Place in the oven at 350 until brown
Place ice cubes in a blender and process to crush. Set aside 4 of the raspberries and add the remaining berries to the blender along with the sugar. Puree until smooth. Add ice cream and milk and process until smooth or to the desired consistency. Pour into 2 tall glasses. Garnish with reserved berries.
Fill a tall glass with ice. Add 4 oz. chocolate milk and 2 oz. cold coffee and stir. Top with whipped cream and garnish with shaved chocolate.
- Heat oven to 350 degrees.
- Bake cake mix in 1 round layer pan, 9 x 1 1/2 inches, and 1 square pan, 9 x 9 x 2 inches.
- Bake round layer 30 to 35 minutes and square layer 25 to 30 minutes.
- Cover baking sheet with aluminum foil.
- Place cooled square cake on baking sheet.
- Place ice cream on cake.
- Leaving 1 inch edge, trim cake around ice cream.
- Freeze cake and ice cream.
- Heat oven to 500 degrees.
- Beat egg whites and cream of tartar until foamy.
- Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
- Completely cover cake and ice cream with meringue, sealing it to foil on sheet. (If desired, it can be frozen up to 24 hours at this point.)
- Bake on lowest rack in oven 3 to 5 minutes or until meringue is light brown.
- Trim foil to edge of meringue; transfer cake to serving plate.
- Cut into 6 slices; cut each slice in half.
- Serve immediately.
- 12 servings.
- Mix all above ingredients well and pour into large Jello mold.
- Set several hours or overnight.
- Unmold and serve.
- Beat sour cream and egg together.
- Add flour, sugar, salt and vanilla.
- Mix until smooth.
- Stir in apples.
- Bake at 400 degrees for 25 minutes.
- Mix the crumb topping ingredients until crumbly.
- Remove pie from oven and spread with crumb topping.
- Bake 20 more minutes.
1 1/2 cups all-purpose flour
1/3 cup sugar
2 tsp lemon zest
1/4 tsp salt
3/4 cup butter, chilled and cut into several pieces
3 large eggs, room temperature
1 1/2 cups sugar
6 tbsp Broughton sour cream
3 tbsp all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup lemon juice
Zest of 2 lemons (1 generous tbsp)
- Preheat oven to 350F.
- In the bowl of a food processor, whizz together the flour, sugar lemon zest and salt. Add in butter and pulse until mixture reaches a crumbly, sandy (with some pea-sized chunks of butter remaining) pieces. Press evenly into a 9"x13" pan. Bake for 16-19 minutes, until just slightly golden at the corners.
- While the crust is baking, beat together the remaining ingredients until smooth. When the crust comes out of the oven, pour in the lemon filling while it is hot, then return pan to the oven.
- Bake for 25 minutes, until set and slightly browned at the corners.
- Set pan on a wire rack to cool completely.
- Makes 16
- Preheat Oven to 350 degrees
- In a large bowl, mix your ground beef and all of the other ingredients
- Form into a large loaf and sprinkle top with parsley
- Bake 1 1/2 hours
- Let stand 5 minutes before cutting
- *Before baking - you may divide this in half & make two loaves - Put one in the freezer for another meal - then all you have to do is thaw & warm it for another day!
- Serve over rice and drizzle with brown gravy if desired. Enjoy!
- In large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce.
- Cover and chill overnight. Serve with vegetable dippers.
- Makes 3-3/4 cups (15, 1/4-cup servings).