Molli's Mullberry Pie Recipe

mix 3 to 3 1/2 cups of mulberries with 1 1/2 cups sugar and 1/4 cup flour. place mixture in unbaked pie crust. dot the top of the mulberry mix with a total of 2 tbsp of butter. place top crust on the pie and cut slits in it. let the pie rise in the ... refrigerator for 30 mins. then bake at 400 degrees for 15mins. turn the heat down to 350 and continue to bake for 30mins. let the pie cool and your done! i left the little stems on them.

Homemade Cream of Mushroom Soup

Linking a friend's recipe from her blog. This is so easy and good!

http://www.gwens-nest.com/family-favorite-recipes/tag/cream%20of%20mushroom%20soup%20recipe

To use: melt 2 T butter in skillet. Add 1/4 cup flour;stir til pasty. Add 1 cup milk and 1 cube mushroom mix. Stir. Add to casseroles calling for canned crm of mushroom soup.

Coffee Concentrate

I found this on the Taste of Home web site Bulliten Board. Thought it sounded very interesting. I'll have to try it sometime.


Coffee Concentrate
Posted by cookygram
Source: Family Favorites Hawaiian Cookbook

7 – 8 cups COLD water
1 pound coffee, any grind
For filtering, you should have:
Large receptacle
Strainer
2-4 layers coffee paper filters (Mr. Coffee/basket-style
filters work best)*
Put coffee and water into stainless steel or glass bowl; cover and let sit at room temperature for at least 12 hours. Line a strainer with coffee filters. In batches, use a ladle to put grounds and water into the lined strainer, discarding grounds (and filter papers, if needed) in about 10 minutes and reline and refill. It will take about three fillings of the strainer before you are finished. You will end up with 28 – 32 ounces of concentrate. Pour concentrate into any capable 1-quart container with lid and store in refrigerator. To reconstitute, use 2 ounces (1/4 cup) of the concentrate (or the amount according to personal taste) per 8 ounces of boiling water. *If using cone coffee filters, keep them flat, and shape and overlap them to line the strainer, making sure to completely cover all the mesh.

Kimberly Bunyards MONSTER Cookies

Kimberly Bunyards Monster Cookies
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Today at 8:23pm
Monster Cookies
1/2 cup butter
1/2 cup shortening ( I use either more butter, coconut oil, or olive oil)
1 cup brown sugar
1/2 cup white ( I omitted the white sugar and it was still great with less sugar in it)
1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/2 cups flour ( I've used whole wheat, or oat flour)
1 12 oz pkg choc. chips, peanut butter pieces, or other cut up candy bars =2 cups

Preheat oven to 375
Beat butter and shortening, add sugar, and baking soda. Beat on medium until combined. Add flour, mix in last by hand if nec. Stir in choc. chips or candy.
Scoop dough by 1/4 cup (this is the best part!!!) onto ungreased cookie sheet. Leave about 4 inches between cookies. Bake for 11-13 min until lightly brown.

French Hamburgers

Recipe courtesy of Jillian Martin

Jillian Blair Martin
3/4 cup finely chopped onions
2 TBSP butter
Saute this slowly for about 10 min, until softened, not brown. Place in a mixing bowl.

Add to that:
1 1/2 lbs beef
2 TBSP fat(butter or lard)
1 1/2 tsp. salt
1/8 tsp pepper
1/8 tsp thyme
1 egg
Mix all with a wooden spoon until very well incorporated. Form into six 3/4 inch patties. Cover with wax paper until ready to use.

Just before sauteing, roll patties in 1/2 flour on a plate, and shake excess off.

Place 1 TBSP butter and 1 TBSP EVOO in a skillet or two. Saute meat for about 3 min. each side. Makes med-well burgers!

Garlic Bread

garlic bread

garlic bread by herbalrootszine.
i love making this bread. it is so easy and so tasty!

start by mixing 2 tablespoons of yeast with 2 tablespoons of honey or raw sugar. add 1 tablespoon of sea salt and 2 cups of hot water (about 115 degrees f). let sit until bubbly and add about 6 cups of unbleached flour. mix in a kitchen aid or knead by hand until dough is elastic.

place in a greased bowl and cover with a towel that has been wet with hot water and wrung out. let rise 15-20 minutes. while it is rising, boil a kettle of water.

chop up 3-4 cloves of garlic. mine was starting to sprout so you can see bits of sprouted garlic in there. flatten out the dough, sprinkle with garlic and fold/knead a few times to mix in the garlic.

divide into 2 loaves, place in greased loaf pans. place in a COLD oven on the top rack. on the bottom rack, place a glass 9 x 13 pan and fill with the boiling water. turn the oven on to 425 and bake for 45-50 minutes until the top is browned.

remove from the oven and loaf pans and let cool for about 10 minutes. slice, lather with real butter and devour!!

Cat Head Biscuits From Cook's Country April/May 2010 pg 12

Cook's Country (an america's test kitchen mag) has a recipe in the latest issue called Cat Head Biscuits! They are, well, as big a s a cats head!
Here is the recipe: makes 6 biscuits
1 1/2 cups flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 tsp baking soda
1 tsp salt
8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened
4 tablespoons shortening cut into 1/2 inch pieces
1 1/4 cups buttermilk (sub 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)
Preheat oven to 425. Grease 9 inch cake pan. Combine flours, bp,bs, and salt. Rub in butter and shortening,til mixture resembles coarse meal.
Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan. Placing 5 around the pan and 1 in the center.
Bake until golden and puffed,20-25 minutes. Cool in pan 10 minutes, then transfer to wire rack. Serve.