Tag Archives: Recipes

Summer Squash – Fried


Summer Squash Fried – Cut the squash into slices a quarter of an inch thick dip in beaten egg to which has been added 1 tb water; then roll in cracker crumbs and fry upon a griddle in plenty of lard. Cook slowly until brown and tender. Turn to brown both sides. Season the crumbs with plenty of salt and pepper. – Mrs H. W. Casterlin

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Cheese Bread – for the BreadBot


  • 1 1/4 cups water
  • 1 cup shredded cheese (4 oz)
  • 1 tbsp butter or oil
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • 1 tbsp dry milk
  • 2 3/4 cups white flour
  • 1 pkg dry yeast

This recipe works best with strong cheese; extra sharp cheddar works particularly well. However, because this has actual cheese in it, using a delay timer would probably be a bad idea.

Add cheese and water to bread maker, followed by dry ingredients. Make an indentation at the top for the yeast to prevent it from falling into the liquid. Bake on standard setting.

For this, you will need a conventional oven and the following additional ingredients:

  • 1 egg
  • 1 tbsp water
  • 1 tbsp sesame or poppy seeds

Before final baking phase, remove dough from machine and separate into thirds on lightly floured surface. Form dough into long strips and braid. Allow to rise (30-45 min). Brush top of loaf with mixture of egg, water and seeds and bake in pre-heated oven at 350° for 40 min.

Spicy Pepper Bread

This is from one of my mom’s recipes, modified for use with the new Bread Bot. I did up a batch of it last night using the alternate “Pull-Apart” directions at the bottom. It produces a nice light loaf of bread with a spicy kick that creeps up on you.


  • 1 1/3 cups water
  • 2 tbsp margarine
  • 2 tbsp dry milk
  • 1 1/2 tbsp sugar
  • 1 teasp salt
  • 1/2 tbsp cracked black pepper
  • 1/2 teasp crushed red pepper
  • 3 cups unsifted flour
  • 1/2 pkg dry yeast

Add ingredients to mixer bowl in order listed. For the yeast, create a depression in the pile of flour and make sure the yeast doesn’t fall into the water. Bake on machine’s basic setting.

To bake as pull-apart bread, you will need a conventional oven and the following additional ingredients:

  • 2 tbsp margarine
  • 2 tbsp grated parmesan cheese

Use bread machine to make dough, using above recipe. Remove before final rising phase and place on lightly floured surface. Cover and allow to rise for about 15 min.

Melt 2 tbsp margarine in a small pan. Roll out dough into a rectangle. Brush half of oleo over surface.

Cut dough into 4 equal strips and stack. Cut crosswise into 4 equal stacks. Turn on end and arrange in a greased 9 x 5 x 3 pan.

Cover loaf and let rise in warm place until doubled in bulk (about 30-45 min).

Sprinkle tops with parmesan cheese and bake at 350° for 30 min.

Split Level Bars

This is a two parter, a chocolate filling and a nice crumbly crust:

    Chocolate Filling:

  • 1 Cup (6oz package) semi-sweet chocolate pieces
  • 1 (3oz) package cream cheese
  • 1/3 cup evaporated milk
  • 1/2 cup walnuts
  • 2 TBL sesame seed
  • 1/4 tsp almond extract
    Crumb Crust

  • 1 1/2 cups Pillsbury’s Best All Purpose Flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cups sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 tsp almond extract

Pre-heat oven to 375 degrees.

In saucepan combine chocolate pieces, cream cheese and milk. Melt over low heat, stirring constantly. Remove from heat. Stir in remaining ingredients. Blend well. Set aside. In large mixer bowl, combine all crust ingredients. Blend well with mixer until particles are fine.

Press half of crumb crust mixture in greased 11 x 7 inch pan. Spread with filling. Sprinkle rest of crumbs over filling.

Bake at 375 degrees for 20 to 25 minutes. Cool. Yield: 24 bars.

Marginal notes:
Omit nuts, sesame seed, and almond extract in filling, substitute 1/2 tsp vanilla.
Omit almond extract in crumb crust, substitute 1/4 tsp vanilla
A double recipe fits perfectly in a 9 x 13 inch pan; at least double the crust if you are using a 11 x 7 inch pan.

Momma Webster’s Rum Balls

A really simple recipe for really tasty rum balls. Momma Webster is the mom of one of my Wife’s dojo buddies.

1 box finely crushed vanilla wafers
2 cups chopped nuts (optional – we substituted about 1 cup of crushed graham crackers)
1/3 cup cocoa powder
1 lb 10x milled confectioners sugar
1/2 cup rum
1/4 cup light corn syrup
1 stick margarine or butter

Mix vanilla wafer crumbs, chopped nuts (or graham crackers), cocoa powder and 10x sugar.
Mix rum and corn syrup.
Melt butter and pour into dry ingredients along with rum and corn syrup.
Mix to uniform consistency and roll into balls of desired size. Roll in regular sugar to coat.

Scrambled Egg & Sausage Pie

Good experimental dinner tonight. We had some spicy turkey bratwurst in the freezer, not enough to make a meal on their own, but enough to do a bit of experimenting with the pie crust left over from Pie Day festivities.
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