Butterscotch Pudding

This is REALLY good and super easy. I like to eat it still warm.

1 cup brown sugar
1/4 cup corn starch
1/2 tsp salt
1 cup water
1 2/3 cups milk
2 Tbsp butter or margarine
3 egg yolks
1 1/2 tsp vanilla

Mix brown sugar, corn starch, and salt in large saucepan. Slowly add water and milk. Add butter and bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Slowly whisk hot pudding into beaten eggs. Pour back into pan and boil for 1 more minute. Add vanilla and stir until combined. Enjoy warm or cooled.


You can also add whipped cream to the top or put it on top of ice cream.

-Serves 6

Honey Oatmeal Bread

* 7 1/2 oz Water
* 3 tbsp Honey
* 2 tbsp Butter
* 2 cups White Flour
* 1 cup Quick Oats
* 2 tbsp Nonfat Dry Milk
* 1 1/4 tsp Salt
* 2 tsp Active Dry Yeast

Put all ingredients in bread machine according to your bread machine instructions. Select Dough cycle.

Grease 1 bread pan. put dough in bread pan and let rise.

Bake 350 degrees for 20 - 25 minutes.

Nutty Granola

This is super easy to make and very yummy. I like to put some on my yogurt.



8 cups oats
2 cups whole wheat flour
1 1/2 cups chopped Almonds (I used roasted Almonds)
1 cup wheat germ
2 cups rice crispies cereal
1 tsp salt
1 Tbsp cinnamon
3/4 cup honey
3/4 cup brown sugar
3/4 cup water
3/4 cup oil
2 Tbsp vanilla (I have used Almond Extract as well, and both a very good)

Mix all dry ingredients in a large bowl. Heat honey, brown sugar, water, and oil in a saucepan till sugar is dissolved. Add vanilla and pour over oat mixture. Stir till well coated. Divide between 2 greased 15x10" cookie sheets with sides. Bake at 275 for one hour, stirring after 30 minutes. Cool and store in airtight container. You can also add raisins, dates, craisins, or any other dried fruit after the granola is cool.

Notes:
--You can use all honey or all brown sugar.
--You can use extra virgin coconut oil in this recipe because it is really good for you. It speeds your metabolism, strengthens your immune system, reduces your risk of heart disease.

Leola’s Spinach Salad

Leola’s Spinach Salad

1-pound spinach-remove stems
1-pound iceberg lettuce-chilled (Leola used Romaine)
3/4 pound Swiss Cheese-grated
3/4 pound bacon-cooked and crumbled

Dressing

1/2 cup white vinegar
1 ½ t onion-grated (a little more)
1-cup salad oil
1 ½ t salt
1/4 -1/2 cup sugar (Leola uses ½ cup)
¾ t dry mustard
1 ½ t poppy seeds

Toss all salad ingredients together in a large bowl. Combine dressing ingredients, except poppy seeds, in a blender and blend until smooth. Add poppy seeds and blend on a few short burst until mixed in but not pureed. Pour over salad and toss.

Leola Kempton Wadell

I prefer iceberg lettuce over Romaine
Karen Kempton Griffin

Lemon Pepper Talapia

5 Talapia fish fillets
2 Tablespoons butter
2 teaspoons lemon pepper seasoning
1 Tablespoon lemon juice

Melt butter on medium heat in frying pan. Add Talapia (I use this recipe for Salmon as well). Sprinkle lemon pepper seasoning on. Flip talapia over and sprinkle more lemon pepper seasoning. Add lemon juice. You can add more seasoning and lemon juice to taste. Cook till fish is white and enjoy!

Macayo's Green Corn Tamales with Baja Sauce

Baja Sauce:
2 pounds cream cheese
8 ounces half-and-half
2 ounces canned jalapeños, sliced
Dash salt

Tamales:
4 1/2 pounds corn masa
1 can (8 ounces) creamed corn
1 dozen tamale husks
12 ounces canned green chiles, diced and drained
3 cups shredded Cheddar cheese
Parchment paper

For the sauce, place all ingredients in blender and mix thoroughly until smooth.

For the tamales, mix masa and corn thoroughly until masa is smooth. Lay tamale husks flat. Using a spatula, spread some corn masa mixture onto the husk. Place some chiles on the masa, then top with cheese. The ingredients should be divided evenly among the 12 tamale husks. Take each side of husk and fold, overlapping the sides. Wrap in parchment paper.

Place the tamales in a perforated double boiler, or a colander in a large pot. Add enough water to pot to produce steam. Do not let water touch tamales. Cover and bring to boil. Do not let the pot boil dry.

Steam tamales for 45 minutes to an hour. To test for doneness, unwrap a tamale. If the outside of the masa is firm and does not stick to the husk, the tamale is done.

Remove tamales from steam and let sit for about 10 to 15 minutes, until firm. Do not microwave. Top with sauce.

Makes 12 tamales.

Approximate values per tamale (if using all the sauce): 1,047 calories, 45 g fat, 120 mg cholesterol, 30 g protein, 139 g carbohydrates, 10 g fiber, 549 mg sodium, 37 percent calories from fat

Buttermilk Syrup (Heap Family Recipe)

1 cup sugar

1/2 cup buttermilk

1 cube butter *

1/2 t baking soda

1 T corn syrup

1 t vanilla

* I don't use the whole cube, but you can, i think it makes it too buttery

Mix all but the vanilla, Boil 2-3 mins then add vanilla, Makes 1-1 1/2 cups