Mondelbrote

Interesting - obviously there are several versions for mondelbrote. We already had 2 additional versions on the website. I think the one on the yellow paper most closely resembles the version Shawine has for Nana's recipe.

Croissants

This is the recipe for the croissants that Gag always took to Thanksgiving dinners.  I sure missed those this year!

The Cake

Important to add in order below

4 heaping Tablespoons Hershey's cocoa
1 square butter
1/2 cup vegetable oil
1 cup water

Heat the above ingredients on low to a boil using a small saucepan.

2 cups flour
2 cups sugar
Sift above together in large bowl. Pour in hot mixture and mix.

Add:
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla

When all ingredients are mixed, pour batter into a greased cookie sheet. Bake in a preheated 350° oven for approximately 35 minutes.

Frosting

One square butter
Four heaping tablespoons Hershey's cocoa powder
5 tablespoons milk
Heat above items and mix thoroughly. Then add:
3 to 4 cups powdered sugar
Appx. 3/4 cup chopped pecans

Frost cake when still hot. Start making the frosting about 5 min before cake is done.

Nettie's Creamy Guacamole Dip

1 Large Package of Wholly Guacamole dip (Costco size - use 1, freeze the other 2 for later)
1 large sweet onion - chopped
1 sm. can chopped green chilies
4 cloves of garlic shredded
Juice from 2 large limes
4 Campari tomatoes chopped
3-4 Tablespoons sour cream
Tobasco sauce - at your discretion

Mix all ingredients together.  Serve with tortilla chips.  Enjoy!

Vegetable Pasta

2 lg Zucchini
2 lg tomatoes
4 cloves of garlic
olive oil
mushrooms (optional)
1 lg onion
fresh basil
salt and pepper to taste
1 can chicken broth
splash white wine
Asparagus

Cut up vegetables and saute in olive oil. When the vegetables are soft add chicken broth and wine simmer for 20 min., stir in basil.  Serve over your favorite pasta with grated parmesean cheese.

The Perfect Pizza Dough & Tomato Basil Squares

The Perfect Pizza Dough

1 Tbsp. sugar

1 cup warm water (110°F - 115°F)
1 - 1/4 oz. envelope - Active Dry Yeast, (or 2 1/4 Tsp)
1 - 1/2 tsp. - salt

2 Tbsp. - Extra Virgin Olive Oil

3 cups bread flour

extra flour

extra olive oil

Pour the warm water into a small mixing bowl. Add the sugar and stir until dissolved. Add the yeast and gently stir the mixture until the yeast is dissolved. Let the mixture sit for 10 minutes to allow the yeast to become "active." The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

In a large bowl measure the flour, salt, and olive oil. Add the liquid and stir. The dough mixture should now be fairly thick.Begin to combine the dough until all of the dry flour has moistened into a mass. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Knead it 10-12 times until smooth.

Coat the ball of dough with olive oil and Let rest for 10 minutes.

Roll dough out onto a baking stone when ready.

Tomato Basil Squares
1 pizza crust : see above
Combine the following and spread onto prepared pizza crust:
2/3 cup mayonnaise
3 Roma Tomatoes, chopped
1/4 onion, chopped
1/2 cup basil leaves, cut
2 cloves garlic
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Bake for 20 minutes in a 400 degree oven.

Chipotle Chicken Cornbread Cups

1 cup (4 oz.) grated cheddar cheese

1 pkg. (7.5-8.5 oz) corn muffin mix (or you can make from scratch using 1 cup yellow corn meal and 1 Tbsp. sugar)

1 cup (8 oz.) sour cream, divided

¼ cup all purpose flour

2 Tbsp. Chipotle Seasoning (I used Mrs. Dash)

1 small red bell pepper, finely diced

1-2 green onions with tops (about ½ cup thinly sliced)

1 ½ cups finely diced cooked chicken

Additional sour cream (optional)

Snipped fresh cilantro (optional)

Preheat oven to 350 degrees. Combine cheese, muffin mix, ¼ cup of the sour cream, flour and 1 Tbsp. of the Chipotle Seasoning; mix to form a thick batter.

Spray wells of the mini muffin pan with nonstick cooking spray. Divide batter evenly among the wells. Bake 14-16 minutes.

Meanwhile, place the red pepper and onions in a nonstick skillet and cook 2-3 minutes until pepper begins to soften. Add chicken and remaining 1 Tbsp. Chipotle seasoning to pan; cook and stir 2-3 minutes or until heated through. Add remaining ¼ cup sour cream. Mix well.

Remove muffins from the oven. Immediately press the tops of the muffins down to form little cups. (If you have a mini-tart shaper, this works well). Cool in the pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among the cups. Top with additional sour cream and sprinkle with the cilantro, if desired.

24 servings:

Calories 100, Total Fat 4.5 grams, Saturated Fat 2.5 grams, Cholesterol 20 mg, Carbs 8 grams, Protein 5 grams, Sodium 180 mg, Fiber 0 g.