From the Kitchen of: Jessica Brainard
Grandma’s Recipe
Pink Jello Cake
Make cake mix as directed and bake. Cool 20 minutes. Make jello with 1 cup of water and don’t chill. punch a fork into the cake every half inch. pour the jello into holes and over the top and chill. Frost with cool whip.
Note: I use white cake mix, buttermilk, strawberry jello and tint the cool whip pink. This is a good summer time dessert.
Tea and Juice Drink Recipes
Sparkling Fruit Punch
1 bottle of Welches Sparkling white grape juice cocktail, chilled
1 bottle of club soda
1 can of frozen orange juice
1/4 cup of fresh squeezed lemon juice
12 Ice cubes made with Welch’s Sparkling White Grape Juice Cocktail
3 lemon slices
3 orange slices
3 lime slices
In a large punch bowl, combine Sparkling White Grape Juice Cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with fruit-filled ice cubes, orange, lemon or lime slices. Makes about 30 1/2-cup servings.
Raspberry Cooler
1 envelope of unsweetened raspberry flavored soft drink
3/4 cup of sugar
1/2 cup of orange juice
1/4 cup of lemon juice
1 12 oz can of pineapple juice
Mix all of the ingredients together in a large punch bowl and serve.
Put your pancake griddle in action flapjacks master! When using a packaged pancake mix, stir batter just enough to blend-don’t worry about lumps (they’ll disappear as you bake). For small same-size pancakes, dip batter with a 1/4 cup measure. Turn once only, Dont flatten or spank baking cakes. Baking time for second side is about half that of first. To keep the pancakes hot place them on top of one another on a plate. Bake all sizes, from dollar-size for hot appetizers (spread with cream cheese) to big as-your-griddle lumberjack size (but know your flipping technique before you try these). For perfect heat control, bake hot cakes in an electric skillet or on an electric griddle.
Chocolate Chip Pancakes
1 cup all-purpose flour 1 tablespoon of sugar
1 bag of nestle tollhouse chocolate chips
2 teaspoons of baking powder
1/4 teaspoon of salt
1 beaten Egg
1 Cup of Milk
2 tablespoons of vegetable oil
1. In a medium mixing bowl stir together the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture, set aside.
2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just untill moistened ( Batter should be lumpy). Stir in the chocolate chips.
3. For standard-size pancakes, pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon of batter onto a hot, lightly greased griddle or heavy skillet. Cook over a medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8-10 standard size pancakes. Smear hot pancakes with butter and syrup.
Oatmeal Pancakes
Buckaroo Breakfast Pancakes
Ingredients
1/3 cup of flour
2 eggs 1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of sugar
1 teaspoon of salty
1 cup oats
Buttermilk
1 1/2 cup
Mix ingredients together. Mix buttermilk and eggs and mix well. Add dry stuff. Will keep 2 weeks in the refrigerator. Note: I used to put in a jar and take to the white mountains when we went camping.
Orange-Honey Butter
1/2 cup of soft butter
1/3 cup of honey
2 teaspoons of grated orange peel
Makes pancakes a sensation!- Cream butter;
gradually beat in the honey. Blend in orange peel.
Mound mixture high in serving bowl and sprinkle the top with grated orange peel.
From the Kitchen of: Jessica Brainard
MOM’S APPLE PIE
1/2 cup of cinnamon candies (red hots)
1/2 cup of sugar
1/2 cup of water
6 cups pared, sliced apples
1/4 cup of flour
1/2 cup of sugar
1/2 teaspoon of nutmeg
1/3 teaspoon of salt
1 tablespoon of lemon juice-two if you like it tart
2 tablespoons of butter
Melt candies and sugar in water. Combine apples, flour, sugar, nutmeg, and salt. Add lemon juice to cinnamon syrup and pour over apples and blend until apples are coated with syrup. Pour into a 10-inch deep-dish pie pan. Dot with butter. Place a pastry crust over apples and trim edge. Seal by moistening edge of dish and pressing crust. Bake in a 450-degree oven for 10 minutes, then reduce the heat to 350 degrees and continue to bake for 45 minutes. And will I be making such a pie for my mom today? She won’t have it. “The flour pie crust is tough as shoe leather”, she said
Pastry For Double-Crust Pie
2 cups of all-purpose flour
2/3 cups of shortening
6 to 7 tablespoons of cold water
1. Stir together flour and 1/2 teaspoon of Salt. Using a pastry blender, cut in shortenig till pieces are pea size.
2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water a t a time till all the dough is moisted. Divide in half. Form each half into a ball.
3. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12 inch circle.
4. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plade. Ease pastry into pie plate, being careful not to stretch the pastry shell. Transfer the filling to a pastry-lined pie plate.Trim pastry even with rim of pie plate.
5. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to sllow steam to escape. Place remaining pastry on filling; Trim half inch beyond the plat. Fold top pastry under bottom pastry.Crimp edge as desired.
Rope edge, pinch the pastry, pushing foward on a slant, petal edge. For lattice-Top Pie Prepare as above except tim bottom pastry to 1/2 inch beyond edge of pie pleat. Roll out remaining pastry and cut into 1/2 inch-wide stirps. Fill pastry-lined pie plate with desired filing. Weave strips over filling for lattice crust.Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. For a quick lattice, roll out top pastry. Use a mini-cookie cutter to make cutouts an equal distance apart from pastry enter to edge
Prep Time 15 Minutes
BEEF Cuts for the barbecue:
Friday Barbecue
Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.
Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.
Or these steaks and chuck or rump roast may be tendered by marinating.
Beef Marinade
1/2 cup olive oil
1/4 cu chopped onions
1 teaspoon of salt
dash of pepper
1/2 cup of barbecue sauce
2 tablespoons of Worcestershire sauce
2 pounds of lean beef round or chuck cut in 1 inch cubes.
For memorable kabob, give husky cubes of beef this pep-up;
then roast to perfection over a charcoal fire.
Combine all ingredients except meat, mix well.
Add meat and let marinate for 1-3 hours.
Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.
Beef Cuts
Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!
Cook it on a SKEWER!
Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time. These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.
Tangy Marinade:
Combine 3/4 cups of hot water
1/3 cup of soy sauce
1/4 cup of honey
2 tablespoons of olive oil
2 tablespoons of lemon juice
4 cloves of garlic, minced
1/2 cup Pineapple juice
Hawaiian Meat on a Stick Marinade
1 1/2 pounds of meat in 1 inch cubes
1 teaspoon of dry mustard
1 teaspoon of chili powder
1/2 teaspoon of ground ginger
1/2 cup of finely chopped onion
1 teaspoon turmeric
1 1/2 teaspoons of salt
1/2 cup of coriander
4 tablespoons of lemon juice,
1 teaspoon of honey
A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.
Friday Barbecue
Grilled Shish-Kababobs on a Skewer
Corn On the Cob
Western Salad Bowl
Garlic Dressing
Hot German Potato Salad
Toasty Cheese Bread
Mom’s Apple Pie
Coffee
From the Kitchen of: Jessica Brainard
Hawaiian Cream BBQ Beef Sticky-Buns
1-loaf of King’s Hawaiian Bread
1-bag of King’s Hawaiian Rolls
5-oz Jack Daniel’s Shredded Beef
1/2 cup of milk
1-8 ox pkg. of cream cheese
3-stalks of chopped green onion
1-clove of minced garlic
1/2 cup of sour cream
1-Tablespoon of Dijon Mustard
2- Tablespoons of Worcestersire Sauce
Heat the oven to 375 degrees. Cut 1/2 inch slice off the top of the bread. Hollow out loaf leaving a 1-inch shell. Cut the bread removed from the loaf and the top slice into bite size pieces. Place the bread bowl and pieces on a baking sheet. Toast bread pieces for 8 minutes until golden brown. Cool.Saute the onion and garlic. Stir in cream cheese, milk, shredded beef and seasonings in a medium size heavy saucepan. Cook over medium-low heat stirring gently with a wire whisk until the cheese is melted an the mixture is smooth. Stir in remaining ingredients. Heat through, but do not boil. Place warm dip in bread bowl surrounded with toasted bread pieces for dipping.
Chinese Beef Marinade
1 teaspoon ground ginger or fresh if available
1 teaspoon of dry mustard
1 teaspoon of dijon mustard
1 tablespoon of sugar
1/2 cup of soy sauce 1/4 cup of olive oil
3 cloves of garlic, minced
From the Kitchen of: Jessica Brainard
Mayonnaise Cake With Cream Cheese Icing
Mayonnaise Cake
Ingredients:
2 cups of Flour
1 1/2 cups of Sugar
2 teaspoons of Baking Soda
3 Tablespoons of Cocoa
a pinch of salt
Add: 1 cup of Miracle Whip Mayonnaise 1 cup of Hot Water 1 teaspoon of Vanilla and the flour. Beat 2 minutes. Bake at 350 degrees for 30 minutes.
Note: I have better results baking this cake in a metal cake pan. It seems to be dry when I have baked it in a glass pan. This recipe has been in my family for more than 50 years. This might be the best moist cake ever because the mayonnaise add a thick spongy texture. The cream cheese frosting compliments the mayonnaise cake.
Mayonnaise, often abbreviated as mayo,is a food spread. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice,with many options for embellishment with other herbs and spices. Mayonnaise varies in color but is often white, cream, or pale yellow. It may range in texture from that of light cream to thick.
Diva Jess’s Cream Cheese Icing:
1 8 oz package of Cream Cheese
1/2 box of Powdered Sugar.
1 Tablespoon Vanilla
Place cream cheese in a bowl and let soften, take a fork and whip the cream cheese. Mix in Powdered Sugar. Cream together. Add a little vanilla for a smooth consistency.
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From the Kitchen of: Jessica Brainard
Nutella Covered Bacon
1/2 a jar of Nutella Hazelnut Spread
Heat a skillet on the stovetop until hot. Fry the bacon on a skillet. Flip the bacon after 5 minutes. Cook the bacon for 5 more minutes. Turn off the heat and transfer it to a paper-towl-lined plate to soak up the excess grease.
After the bacon is cooled off spread Nutella on top of each bacon slice. Place the Nutella covered bacon in the freezer for 15-20 minutes until it becomes hard. Remove from the freezer and eat. Refrigerate the remaining bacon pieces. You can also chop the hazelnut cocoa covered bacon and sprinkle it on top of ice cream.
NOTE: Don’t over cook the bacon or it will break when you apply the sauce.
From the Kitchen of: Jessica Brainard
Make Him Fall In Love Meatloaf
2 pounds of Lean Ground Turkey
1 Tablespoon of olive oil
1/2 cup red onion
3 cloves of garlic cloves, minced
4 fresh bay leaf
1 Red Bell pepper finely diced
2 tablespoons of fresh chopped thyme
2 large eggs, lightly beaten
3/4 cup of bread crumbs
2 slices of twice toasted bread finely chopped
1 cup of ketchup
2 tablespoons of Worcestershire sauce
2 teaspoons of salt
1 dash of garlic powder
1 dash of onion powder
1 splash of beer
1 teaspoon of ground black pepper
Preheat the oven to 350 degrees. Wash and dice the veggies. Pull the thyme off the stem and set aside. Heat oil in a skillet over a medium heat. Saute onions, garlic and bay leaf until the onions are tender (3 minutes). Add the red pepper and cook until tender (5 minutes). Stir in thyme; cook for 2 minutes. Remove pan from heat; let cool. Discard bay leaf. In a large mixing bowl, combine beef, eggs, breadcrumbs and 1/2 cup of ketchup, Worcestershire sauce, seasoning, and cooled veggies. Mix with your clean hands. Transfer the mixture to a baking sheet lined with parchment paper that has been sprayed with oil or a baking pan. Coat it with the remaining 1/2 cup of ketchup. Bake for 60 to 90 minutes, or until firm. Let set for 5 minutes before slicing. Serves 6. Kids like the ketchup but if you don’t like the sweetness you can leave it out. My mom always made her own meatloaf sauce by heating cocktail sauce and mixing some ketchup together on the stove top. Serve with mini potato patties on the side.
SAUTE: Cook over medium-high heat in a small amount of fat, using frequent tossing or turning motion.
From the Kitchen of: Jessica Brainard
Mini Potato Patties
ingredients:
4 russet potatoes, baked
1/3 cup of half-and-half
1/4 cup grated parmesan cheese
1/4 cup cheddar cheese
2 tablespoons minced chives
2 slices of bacon, cooked and crumbled
1/2 cup of bread crumbs
1/2 cup flour
3 tablespoons of olive oil
2 diced green onion
1/4 cup of sour cream
2 eggs beaten well
1 teaspoon of salt
1/2 tablespoon of freshly ground pepper
Scoop out the flesh from the baked potatoes. Mash together and add half-and-half, parmesan and cheddar cheese, chives, bacon, salt and pepper.
Shape the mixture into 2 inch patties. Coat in flour, then beaten egg, then bread crumbs. This may be made ahead several hours and covered & chilled. Add patties in batches and fry until light brown for about 2 minutes on each side.
BREAD: Coat a food (fish, meat, vegetables) by dipping into a liquid (beaten egg or milk), then into bread crumbs, cracker crumbs or cornmeal before frying or baking.
PANFRY: Fry meat or food in a skillet, using varying amounts of fat. Top with 1 teaspoon of sour cream and a pinch of chives. Serve immediately.
Mixing Food 
