Food for travel

Almond Pound Cake

3/4 cup flour
3/4 Cup sugar
1 stick butter
1 tsp almond extract
2 eggs

I always double it

1 1/2 cups flour
1 ½ cups sugar
2 sticks butter
2 tsp almond extract
4 eggs

Stir almond into eggs beat break yokes. Melt butter in microwave (then cool a little as not to cook the eggs) add cool butter to eggs slowly. Stir in sugar and flour. Pour into greased 8 inch pie dish or if doubled a greased with butter 9 x 13 inch pan. Bake at 350 for 20 min. edges will be brown. Cool sprinkle with powder sugar. I like to top with fresh sliced strawberries.

Skillet Baked chocolate chip cookie pie
2 cups flour
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
½ cup sugar
¾ cup brown sugar
1 large egg
2 tsp pure vanilla extract
1 ½ cups mixed milk and semi sweet chips about 9 ounces
2 pints vanilla ice cream


Preheat oven to 350, in medium bowl whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy about 3minutes. Add egg and vanilla mix until fully incorporated. Add flour mixture and beat until just combined. Don’t over mix flour. Transfer dough to a 10 inch oven proof skillet and press into pan to flatten covering bottom of pan. Bake until brown on edges and golden on top. About 45 minutes. Don’t over bake. Transfer to wire rack to cool for 15 minutes.

Carmel

3 TLB butter
3 TLB heavy cream
3 TLB brown sugar
3 TLB sugar

bring to boil for 1 minute then add ½ tsp vanilla

I triple it

9 TLB butter
9 TLB heavy cream
9 TLB brown sugar
9 TLB sugar

or you can do 8 TLB which is ½ cup of the above
1/2 cup butter one stick
½ cup heavy cream
½ cup brown sugar
½ cup sugar

Chocolate sauce

2 cups sugar
¾ cup cocoa
1 stick butter
1 can evaporated milk
1 tsp vanilla

mix well the sugar and cocoa r it will be lumpy. In pan melt butter and evaporated milk then add dry mix well. Bring to a boil stirring as long as you can stand it. It will rise up in the pan. When cool add I tsp vanilla

Pavlova
4 egg whites and pinch of salt room temp whip until stiff
2 tsp cornstarch
1 tsp white vinegar or lemon juice
1/2 tsp vanilla
1 cup sugar
bake 170 for 1 and 1/2 hours turnoff oven but leave in until cool

Lemon Lush
Crust
2 cups flour
1 cup butter

Combine in a bowl with a pastry blender- will be lumpy. Pat with fingers in a 9 X 13 glass pan until it completely covers the bottom. Bake at 325 for 25 minutes. Won’t go golden brown, should be flaky crunchy not doughy.

Layer two
1 cup powered sugar
2 cups cool whip (I use 2 cups heavy whipped cream whipped up; usually about 1 cup will whip up to 2 cups)
1 8oz cream cheese softened to room temp

With a hand mixer blend together sugar, cool whip, and cream cheese; then spread over completely cooled crust.

Layer three
2 small packages of Jell-O brand lemon instant pudding
3 cups milk (I use a little less milk- makes it thicker)

With a hand mixer blend together; then spread over cream cheese layer.

Top
Whipped cream (Sometimes I use a different topping of 1 ¾ sour cream, 1 cup whipped cream, ½ cup powered sugar, 2 tsp vanilla


Minestrone Soup
A good Hearty Soup made in minutes
Serves 10
Shirley Davis made it for Mom from a Junior League Book, the first time I made it we fell in love. Serve with bread sticks.

1 small onion, chopped or sliced (I chop big pieces so we can pick them out)
2 medium zucchini, sliced
2 TLB butter
8 cups beef broth
1- 28oz can of chopped tomatoes (don’t drain, I like to use the kind with the Italian seasoning in the can, and then leave out the basil from below)
1- 10oz package of vermicelli (or thin spaghetti) uncooked broken in thirds
3 TLB Parmesan cheese (if you are going to use fresh grated cheese it will stick to everything, better to just add it to each bowl)
1- 15½oz can garbanzo beans, drained
½ tsp whole peppercorns
¼ tsp basil, crushed
¼ tsp garlic salt
dash cayenne pepper
Parmesan or Romano cheese for on top

In a large sauce pan melt butter, sauté onion and zucchini until onion is tender. Stir in beef broth and tomatoes. Then add in remaining ingredients simmer about 15 minutes, stirring occasionally. (I was thinking of adding carrots and potatoes next time?)
Serve with additional grated cheese.


Roasted Red Pepper Soup

4 – 5 large red peppers
1 yellow onion (I use ½ the onion cut in strips)
1 -2 cloves garlic, minced or cut up
3 TLBS Olive oil
5 cups chicken broth
2 medium potatoes, peeled and diced
¼ to ½ cup heavy cream
Sea salt –to taste
Pepper – to taste
4 TLBS chopped fresh Basil
(I let people put it on to there taste, or 1 Tsp dried)

Roast Red peppers until totally black under the broiler, turning often. For easy clean up do this on a cookie sheet covered with foil. Use long tongs to turn them, watch them close. Place them in a paper bag to steam and soften the skin. Peel and seed them, tear into strips or chop. Heat oil, sauté onion and garlic. Add the peppers and broth cook for 10 minutes. Then add potatoes cook for 15 minutes or until potatoes are tender. Puree in the blender. Add cream (don’t boil the cream) Add basil, salt and pepper to taste.

WHOOPIE PIES
Makes 8 individual desserts. We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.
Active time: 30 min Start to finish: 1 hrFor cakes

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Make cakes: Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
Cooks' notes: • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.

Leah Slade’s Alfredo

I have always loved fettuccini but never imagined I could make it. This is one of Leah’s specialties. We had it in Park City for our girls get-away.

¼ to ½ stick of butter
1 cup Heavy Whipping Cream
1 red pepper
3 TLB Parmesan cheese in the can (use more to taste or Marlene uses real parmesan)
1/2 tsp Garlic Salt (Leah swears by the kind with parsley in it, she also uses tons of it—up to 1 TLB, when I tried it that way it was far to salty)
small paper or plastic bag
favorite noodles-- fettuccini

Take the pepper and place it on foil on a baking sheet with the broiler on. Watch it carefully and turn it frequently until it turns completely black. (Leah does several at a time and then freeze them for the next time.) Place the blackened pepper in the paper bag and let it steam for several minutes. Then peel and de-seed. Slice into strips.

Melt the butter in a pan, add the cheese. Stir until melted. Add the red pepper-- stir around. Then add the cream and garlic salt (to taste, start small then add more). The heat will thicken it a little but not a lot.

Serve with favorite noodles and extra cheese if desired.
Missy twist is to serve with precooked chicken strips. I also thicken it by doing butter melted with a little flour. Then I cook the pepper strips (it has already been roasted earlier) in a little butter. I mix the two butters add the cream and garlic salt heat until boils and thickens up then I fold in the cheese.

Alfredo Sauce
1 qt heavy whipping cream
1 cup parmesan cheese
1tbsp black pepper
1/4 cup whole milk

Saute heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in refrigerator until use.


Sour Cream Potato Casserole
A shortcut potato casserole, made with instant potatoes. Scroll down to see more potato recipes.
INGREDIENTS:
4 cups instant mashed potatoes (Potato Buds)
1 1/2 tsp. salt
4 cups hot water
1 cups milk
6 tablespoons butter
1 3/4 cups sour cream
6 ounces cream cheese
2 tablespoons butter
paprika

PREPARATION:
Stir potatoes, water, milk, 6 tablespoons of butter, and salt in large microwaveable bowl until moistened. Cover loosely with plastic wrap and microwave for 6 to 7 min. on High until bubbly. Blend with electric mixer until smooth.

Add sour cream and softened cream cheese. Mix until again smooth. Turn into greased 2 1/2-quart casserole dish. Dot with remaining butter and sprinkle with paprika. Bake, uncovered at 350 degrees for 30 minutes.Very good put together in the casserole dish a day in advance and baked just before serving. Serves 8 to 10.

Lemon Yogurt Chicken
My Missy Version INGREDIENTS:

6 skinless, boneless fresh chicken breasts or fresh Tyson strips (not frozen)
2 (6 ounce) container lemon zest Yoplait yogurt
2 small lemons, juiced
2 1/2 packs of seasoned Ritz crackers (4 come in a pack) smash them,
1/2 teaspoon garlic salt (I use a few other seasonings like onion powder)
Salt to taste
1/2 cup butter
1 tablespoon chopped fresh parsley
Parmesan cheese (in the can to taste about ¼ to ½ cup)
DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
Place yogurt in a small bowl and stir until creamy smooth.
Add lemons and stir together.
(Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.)
Rinse chicken and pat dry then place chicken in mixture and let it marinade.
In a zip lock bag crush Ritz Crackers, add seasonings to taste.
Put crumb mixture in a separate shallow dish.
Take a piece of chicken form the yogurt and then in the bread crumb mixture
(coating completely but not heavily).
In a 9x13 inch baking dish place 1 scant pat of butter for each chicken breast.
Place coated chicken in the baking dish and top each breast with a full pat of butter.
Sprinkle with chopped parsley and bake in the preheated oven for 20 minutes to 1 hour (less if using tenders and not breasts). Let cool for 5 to 10 minutes before serving.

German Pancakes

1 cup milk
1 cup flour
4 eggs
1 stick butter

Turn oven to 400 degrees. Place a 9 x 13 inch pan in oven with stick of butter. In blender add milk eggs and flour. Blend until smooth. Pour over melted butter and bake for 20 min. Will bubble u and brown on edges.

Taco Ring
Serves/Makes:8

Ingredients
1 and 1/2 lbs ground beef (cooked and drained), or ground turkey
NEVER USE FROZEN MEAT (adds to much water)
1 (1.25 oz) package taco seasoning mix (1/4 cup)
2 cup shredded cheddar cheese, divided
(2 tbsp water- I never need it with the turkey)
2 8 oz pkgs. refrigerated crescent roll dough

optional: 1/2 head lettuce, shredded
1 med. tomato, cubed
1 small onion, chopped
1/2 cup (125 ml) whole pitted black olives, sliced
1 cup (225 ml) salsa
sour cream

Preparation
Preheat oven to 375 degrees (200 C.).
Cook the turkey until all the pink is gone, it will put water in the pan while cooking then add the seasoning mix, then cheese. Transfer to a 2 qt. batter bowl.
Arrange crescent triangles in a circle on a 13" round baking stone, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center).
Using medium stainless steel scoop -spoon meat mixture over rolls.
Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
Bake 20 to 30 minutes or until golden brown.
Using V-shaped cutter, cut off top of bell pepper.
Place bell pepper in center of ring; fill with salsa.
Mound lettuce, onion, tomato and olives around pepper.
Using easy accent decorator, garnish with sour cream.
Cut and serve.

Christmas Morning Casserole
8 slices of bread (or 8 rolls, I like sourdough the best)
¼ cup butter, (melted or softened to spread on bread)
1 cup cubed cooked ham
2 cups grated sharp cheddar cheese
4 eggs, beaten
1 ½ cups milk
¼ tsp salt
1 tsp dry mustard

Butter a 9 x 13 dish and preheat oven to 300 degrees. Butter the bread and cut or tear into cubes and spread in the pan. Sprinkle cheese and ham in the pan. In a bowl beat 4 eggs add milk, salt, and mustard and pour over casserole. Bake for 1 ½ hours.

Skillet Baked chocolate chip cookie pie
2 cups flour
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
½ cup sugar
¾ cup brown sugar
1 large egg
2 tsp pure vanilla extract
1 ½ cups mixed milk and semi sweet chips about 9 ounces
2 pints vanilla ice cream


Preheat oven to 350, in medium bowl whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy about 3minutes. Add egg and vanilla mix until fully incorporated. Add flour mixture and beat until just combined. Don’t over mix flour. Transfer dough to a 10 inch oven proof skillet and press into pan to flatten covering bottom of pan. Bake until brown on edges and golden on top. About 45 minutes. Don’t over bake. Transfer to wire rack to cool for 15 minutes.

Carmel

3 TLB butter
3 TLB heavy cream
3 TLB brown sugar
3 TLB sugar

bring to boil for 1 minute then add ½ tsp vanilla

I triple it

9 TLB butter
9 TLB heavy cream
9 TLB brown sugar
9 TLB sugar

or you can do 8 TLB which is ½ cup of the above
1/2 cup butter one stick
½ cup heavy cream
½ cup brown sugar
½ cup sugar

Chocolate sauce

2 cups sugar
¾ cup cocoa
1 stick butter
1 can evaporated milk
1 tsp vanilla

mix well the sugar and cocoa r it will be lumpy. In pan melt butter and evaporated milk then add dry mix well. Bring to a boil stirring as long as you can stand it. It will rise up in the pan. When cool add I tsp vanilla

RecipeL' Originale Fettuccine AlfredoL'Originale Alfredo di Roma RistoranteEpcot

Ingredients:
1 lb. fresh fettuccine noodles
4 quarts boiling, salted water
1 cup unsalted Plugra butter, softened
(Ed. note: Plugra butter is higher in fat than ordinary butter. Look for it in gourmet-type grocery stores.)1/3 to 1/2 cup Emillia brand Parmesano Reggiano cheese, freshly grated
(Ed. note: If you can't find Emillia brand, any Reggiano parmesan will do.)Method:

Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper.


RecipeMaple Creme BruleeLe CellierCanada - World Showcase - Epcot

Yield: 8 portions
Ingredients:
1 pint heavy cream
6 oz. whole milk
12 oz. (1 1/2 cups) granulated sugar
12 oz. (15 eggs) egg yolks
2 teaspoons maple extract
Method:1. Heat heavy cream, whole milk and granulated sugar over double boiler until sugar is dissolved (110F). DO NOT WHIP. Stir only. 2. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks.
3. Add remaining cream mixture. Stir to blend well.
4. Add maple extract to previous mixture.5. Strain mixture through fine mesh strainer.6. Pour mixture into serving dishes that have been place into two cake pans. Add enough water in the bottom of each cake pan to fill 1/4 the way up the serving dishes.
7. Bake in a low oven -- 275 degrees -- for approximately 2 to 2 1/2 hours. The desserts should be "set" firm but not hard, with a little wiggle when you shake it gently.
8. Sprinkle cooled custards with sugar and melt with a torch.READER'S NOTE: Mary Ann Devine -- My custards were set after 1 1/2 hours. I also then used the 15 egg whites to make an angel food cake from scratch - very easy!

RecipeCream Cheese Mashed Potatoes
Le CellierCanada - World Showcase – Epcot
Yield: 8 portions
Ingredients:
2 pounds Idaho potatoes, peeled1/8 qt.
(1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste

Method:
1. Boil or steam potatoes until tender.2. Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.
READER'S NOTE: Watch the milk -- 1 cup made them a bit watery the first time I made these.
RecipeBreakfast Potato CasseroleRestaurant AkershusNorway – Epcot
Ingredients
1 ½ lbs Diced Potatoes
1 ½ lbs Shredded Potatoes
4 ounces Diced White Onions
8 ounces Shredded Cheddar Cheese(Reserve half for topping later)
8 ounces Shredded Jarlsberg Cheese
13 ounces Béchamel Sauce
8 ounces Sour Cream
Salt to tastePepper to taste
5 ounces Milk
Method:
In mixing bowl combine all ingredients and mix well by hand. Place in greased casserole or non-stick pan. Sprinkle with reserved cheese on top. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes. Remove foil and paper for last 10 minutes to brown top if desired.

Mrs. Salter's Peanut Butter Pie
Recipe courtesy Paula Deen

Ingredients1 1/2 cups heavy whipping cream 1/4 cup sugar 8 ounces cream cheese 1 cup crunchy peanut butter 1 cup confectioners' sugar 1 graham cracker crust, store-bought or premade (I usually do this)InstructionsWhip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.


Chocolate Chip Cookie Pie

Submitted by: BethanyRated: 4 out of 5 by 27 members
Yields: 8 servings
" Pretend your making a batch of chocolate chip cookies, but with a bit more butter. Pour into a pie shell instead of plopping onto a cookie sheet, and you 've got this irresistibly sweet pie. Top with caramel and vanilla ice cream."

INGREDIENTS:
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate
chips
1 cup chopped pecans
1 (9 inch) pie shell

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
3. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.



Honey Sesame Chicken
Nine Dragons Restaurant in the China Pavilion at Epcot in Disneyworld is a epicurean adventure into the provinces, with Mandarin, Cantonese, Szechwan, Hunan and Kiang He cooking styles.

Yield: 8 servings

BATTER:

1 and ½ cups all purpose flour
½ cup cornstarch
2 heaping tablespoons baking powder
2 egg whites, beaten
1 and 1/3 cups water
¼ cup oil
pinch of salt
1 and ½ pounds boneless, skinless chicken
breast, cut into ½ inch by 2 inch strips
Oil to fry chicken in

MARINADE:

Dash of white pepper powder
Salt, to taste
Sugar, to taste
1 cup water
1 cup cooking wine
¼ cup sesame oil

Marinate the chicken; stir the marinade ingredients together in a medium bowl,
add chicken and toss gently to coat.
Let stand for 10 minutes.

Mix together the flour, cornstarch and baking powder, then add the egg white, water, and oil.
Put the mixture aside for 30 minutes. Make the Honey Sauce (recipe to follow) while the batter is resting.
Pour enough oil into a 2-quart saucepan to come to a depth of 2 inches. Heat over medium- high heat to 320°F.
Place chicken pieces into batter mixture and coat. Using tongs or chopsticks, drop into hot oil and fry until golden brown, about 2 minutes. Drain on paper towels.
Serve immediately with Honey Sauce.

HONEY SAUCE (times 4 we like extra)

¾ honey
1 cup sugar
½ cup ketchup
¼ cup white vinegar
pinch of salt

Optional Garnishes:

Toasted white sesame seeds
Chopped green onions

Cooks notes; to make the Sesame Seeds
more fragrant roast at 350°F for 10 min.

1. Combine marinade ingredients and let cubed chicken soak in liquid for 10 minutes.
2. Combine batter ingredients. Set aside and let rest for 30 minutes.
3. Combine sauce ingredients in a sauce pan. Heat over med-high until it bubbles.
4. Mix cooked chicken with spatula into the sauce and toss to coat.
5. Sprinkle chicken with green onions and toasted sesame seeds.