Gobbo Family Cookbook

Vol. 1 - 2008

I owe a special thanks to all that contributed to this cookbook. I hope that this cookbook stirs up fond memories, as well as help you make some new memories for years to come. It is my wish that this cookbook continues to grow in loving recipes, so keep them coming.

~ mdr

Hurricane Dip 8 oz cream cheese (softened)

1/2 cup mayo

2 tablespoons green onions

5 tablespoons bacon bits

1/8 teaspoon white or black pepper

Cream the first two ingredients, then add the remaining items.

Refrigerate and serve cold with Wheat Thins or other crackers.

7 Layer Dip16 ounces refried beans

1 (1 1/4 ounce) package taco seasoning

1 cup sour cream

1 cup guacamole

1 cup salsa

1 cup lettuce

1 cup Mexican blend cheese

4 ounces sliced olives

1 cup tomato

Layer in this orderrefried beans mixed with taco seasoning

sour cream

guacamole

salsa

lettuce

Mexican cheese

sliced olives

tomatoes

For added spice and flavor, add one can diced green chilies, one small bottle of red taco sauce and/or three green onions, chopped.

Grease metal 3x13” pan (glass with not work).

Bottom LayerLayer bottom with sliced bread, crusts removed if desired.

2nd Layer Top bread with diced, cooked ham or ½ lb. crispy cooked bacon, ¾ cup grated cheddar cheese, ½ a diced onion.

3rd LayerPlace another layer of bread, beat 6-8 eggs with 1 ¾ cups milk. Pour over top.

Cover and refrigerate overnight. The following morning, bake uncovered in 350° oven for ½ hour.

Final Layer Add ¾ cup of grated cheddar cheese and one can cream mushroom soup. Bake ½ hour longer. Will keep warm for hours.

.

BrunchGobbo Family traditinal Christmas morning breakfast

Swedish Pancakes1 ½ cup Flour

3 Tbsp Sugar

½ tsp Salt

3 Eggs

2 Cups Milk

2 Tbsp Butter, melted

Sift flour, sugar and salt.

Beat eggs until thick. Blend in milk and butter.

Combine egg mix with dry and beat until smooth.

For a three inch round pancake, spoon one Tbsp batter onto greased frying pan. Turn over when light brown on bottom. Cook other side until done.

Sprinkle warm pancakes (crepes) with powdered sugar, or serve with cream or ice cream and fruit.

Orange Julius from Jennifer’s Girl Scout troop

1 6 ox frozen orange juice

1 cup of milk

1 cup of water

1/3 cup of sugar

1 tsp vanilla

Ice to fill blender container

Blend well.

3/4 container of orange or pineapple sherbet

1 can frozen orange juice

1 lg. can fruit punch

2 liter 7Up, may not need all

Sherbet Punch

Pour into punch bowl orange juice, fruit punch and 7Up (taste to make sure have enough 7Up). Spoon in desired amount of sherbet.

Note: Have fun with this recipe and make it your own. The Pineapple Sherbet can be subsituted with any flavor. Looking for something a little less thick? Subsituted the O.J. for a citrus soda or a ginger ale.

Linguine with Shrimp & Lemon Oil For the lemon oil: 1/2 cup extra-virgin olive oil

1 lemon, zested

For the pasta: 1 pound linguine pasta

2 tablespoons olive oil

2 shallots, diced

2 garlic cloves, minced

16 ounces frozen shrimp

1/4 cup lemon juice (about 2 lemons)

1 lemon, zested

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 ounces arugula (about 3 packed cups)*

1/4 cup chopped fresh flat-leaf parsley

For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Add the lemon olive oil to the pasta. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

*Spinach works, too.

Hamburger Steak2 lbs of hamburger

salt and pepper

For Hamburger Steak Shape meat into large steak about 1 ½ “ thick. But in center of large, heavy roasting pan. Brown in extremely hot oven (500) 8 min for rare, 10 min for med. Remove from oven and season with salt and pepper.

For Yorkshire Pudding Beat eggs, and milk. Add flour and salt. Mix well.

Use beef drippings and margarine to make about 1/3 cup in bottom of pan. Return to oven. When drippings are hot, pour Yorkshire pudding abound meat Reduce heat to 475, and bake about 20 more minutes.

Yorkshire Pudding2 eggs

1 cup of milk

1 cup of flour

¼ tsp of salt

Hamburger Steak with Yorkshire Pudding

3 tablespoons olive oil

1 teaspoon chopped fresh rosemary leaves

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

Chicken ParmesanGiada De Laurentiis

8 (3-ounces each) chicken cutlets

1 1/2 cups marinara sauce

1/2 cup shredded mozzarella

16 teaspoons grated Parmesan

2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Spaghetti BologneseEmeril Lagasse

1 tablespoon olive oil 4 ounces bacon or pancetta, diced 1 1/2 cups chopped yellow onions 3/4 cup diced carrots 3/4 cup diced celery 1 tablespoon minced garlic 1 teaspoon salt 1/2 teaspoon ground black pepper 2 bay leaves 1/2 teaspoon dried thyme

1/4 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 pound ground beef or ground veal 1/2 pound pork sausage, removed from the casings, or ground pork 2 tablespoons tomato paste 1 cup red wine 2 (14 1/2-ounce) cans crushed tomatoes and their juice

1 (14 1/2-ounce) can tomato sauce 1 cup beef or chicken stock or broth 2 teaspoons sugar 1/4 cup heavy cream 2 tablespoons unsalted butter 3 tablespoons chopped fresh parsley leaves 1 pound spaghetti 1 cup freshly grated Parmesan

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, cook spaghetti according to directions. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

1 (1-pound) New York strip steak

1 teaspoon herbs de Provence (if you don’t have herbs de Provence, mix together equal parts of dried basil, sage, rosemary and thyme)

1 garlic clove, minced

3/4 cup extra-virgin olive oil, plus 3 Tbsp

1 pound penne pasta

Penne with Beef & Arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss and serve.

1/4 cup balsamic vinegar

3 tablespoons Dijon mustard

1/2 teaspoon salt, plus more for steak and pasta water

1/2 teaspoon freshly ground black pepper, plus more for steak

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh parsley leaves

2 cups chopped arugula

For the filling: 1 tablespoon olive oil 1 pound ground beef 1 medium onion, peeled and chopped 2 cloves of minced garlic3 carrots, peeled and chopped very small 1/2 pound mushrooms (you can use fresh or canned) A handful or two of frozen peasA handful or two of frozen cornA handful of frozen green beans1 level tablespoon tomato paste1 tablespoon chopped fresh thyme leaves (dried is fine, too)2 tablespoons chopped fresh parsley leaves 1/4 teaspoon ground cinnamon 1 level tablespoon all-purpose flour 1 cup red wine 1 1/2 cups fresh beef stock/broth Salt and freshly ground black pepper

For the crust: 2 pounds Yukon gold potatoes 2 tablespoons butter A few dollops of light sour creamSalt and freshly ground black pepper 1 cup scallions, cleaned and chopped 1 cup Cheddar, coarsely grated + a little more for the top

Shepherds Pie with Scallion-Cheese Crust Pre-heat the oven to 400 degrees F. Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the beef. Remove the meat from the pan with a slotted spoon. Add the onions and garlic to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato paste, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan, add the peas, corn and green beans, and bring to a boil. Cover, turn down the heat to low and simmer for about 10 minutes. Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold water. Bring the water to a boil and cook potatoes until they are tender, about 10-15 minutes. (Potatoes are done when a fork can easily go through.) When the potatoes are done, drain off the water, return them to the saucepan, and turn the heat on low to medium for a few minutes to let the leftover water steam off. Next, add the butter and sour cream, and mash them to a puree. Season with salt and pepper and stir in the 1 cup of cheese and the scallions. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the extra cheese on top of the potato and bake the pie until the top is crusty and golden, about 25 minutes.

1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato

1/2 cup roasted green chile, cut into a small dice

2 tablespoons vegetable oil, plus more for frying

4 cups chicken broth

2 tablespoons finely chopped garlic

1/4 teaspoon ground comino (cumin)

Tortilla SoupChef Russell Thornton, The Blue Corn Cafe & Brewery

2 cups Enchilada Chicken, recipe follows

12 white corn/Blue tortillas, cut into 1/4-inch wide strips

3 tablespoons cornstarch

Chopped cilantro leaves, as needed

1 tablespoon fresh lime juice

Salt, as needed

1 cup crushed corn tortilla chips

Begin with a large pot. Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes.

Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels.

To finish the soup, you’ve got to make some slurry. Yep...this will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. This stuff feels and looks like...well, slurry. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.

Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes.

2 pounds boneless, skinless chicken (breast, leg, or thigh)

1/2 cup diced yellow onion

1/2 cup medium-dice green bell peppers

1/4 cup roughly chopped cilantro leaves

2 teaspoons oregano leaves

3 tablespoons finely chopped garlic

2 teaspoons salt

2 teaspoons white pepper

4 cups (1 quart) water

This “machaca” style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days.

Yield: 4 to 8 servings

Enchilada ChickenChef Russell Thornton, The Blue Corn Cafe & Brewery

4 chicken breasts, cooked, boned and skinned, cut into bite size pieces

1 can cream of chicken soup

1 can cream of mushroom soup

4 oz. can diced green chili peppers

1 pt. sour cream

1 c. sliced black olives (and/or green)

1 c. green onions and tops, chopped

1 lb. sharp Cheddar cheese, grated

12 flour tortillas

Paprika, optional

Combine everything but chicken (and tortillas) and save 1/4 of cheese. Set aside 1 1/2 to 2 cups of this mixture. Add chicken to remaining mixture and spread on tortillas, roll them up and place in greased 9 x 13 inch pan. Cover filled tortillas with the mixture you set aside. Sprinkle remaining cheese (and paprika, optional) on top. Cover and put in refrigerator overnight. Bake at 350 degrees for 45 minutes to 1 hour.

Chicken Tortilla Bake

3/4 pound Monterey Jack cheese

3 cups dairy sour cream

2 cans diced green chilies

3 cups cooked rice

1 salt & pepper to taste

1/2 cup Grated Cheddar cheese

Rice, Chile and Sour Cream Casserole

Cut Monterey Jack cheese into strips about 1/8” thick. Thoroughly mix sour cream and chilies. Butter a 1-1/2 quart casserole. Season rice with salt and pepper.

Layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top.

Bake in a 350° oven for about 30 minutes.

During the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven.

1 1/2 pound lean ground beef

2/3 cup long-grain rice, uncooked

1/2 cup water

1/4 cup finely chopped onion

1 teaspoon seasoned salt

Porcupine Meatballs

Directions for porcupine meatballs Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.

Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the porcupine meatballs. Cover and bake at 350° F. oven for about 45 minutes. Uncover and bake porcupine meatballs 15 to 20 minutes longer. Porcupine meatballs serve 4 to 6.

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1 large can (15 ounces) tomato sauce

1 cup water

2 teaspoons Worcestershire sauce

1/4 cup milk

1 egg

1/2 cup corn meal

1/4 cup flour

1 teaspoon baking powder

1/4 teaspoon garlic

1/2 large onions

Long John Silver’s Hush Puppies

Combine dry ingredients. Add egg and milk, then add onion. Stir well. Should be the consistency of bread batter. If too thin add more corn meal or flour. Drop by teaspoonful into hot grease. Cook until brown.

Rice MuffinsFrom the Ann Arbor Cook Book of 1899

One cup of cooked rice

1 cup of sweet milk

2 eggs

5 tablespoonfuls of melted butter

1 teaspoonful of sugar

pinch of salt

2 teaspoonfuls of baking powder

Flour to make a soft batter which will drop from the spoon. (enough to make a stiff dough)

Stir well and bake in gem tins (muffin tins).

Bake for 30 minutes at 425 degrees.

Rice Pudding3 cups 2% low-fat milk

1 large stick cinnamon

1 cup uncooked rice

1 1/2 cups water

1/2 teaspoon salt

Peel of an orange or lemon

3/4 cup sugar

1/4 cup raisins

Heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes.

Combine rice, water, and salt in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Place orange peel on top of rice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.

Remove and discard orange peel. Strain milk and stir into cooked rice. Add sugar and simmer 20 minutes or until thickened, stirring often. Add raisins; simmer 10 minutes. Serve hot.

To reheat, add a little milk to restore creamy texture.

Optional Cherry Sauce1 16-ounce package frozen pitted cherries, thawed

1 lemon, quartered

1 tablespoon cornstarch mixed with 1 tablespoon water

Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

Bread Pudding2 cups milk

1/4 cup butter

2/3 cup sugar (white or brown, depending on taste preference)

3 eggs

2 teaspoons cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 cups bread, torn into small pieces (french bread works best)

1/2 cup raisins (optional)

1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce1 cup whole milk

2 Tbsp. butter

1/3 cup granulated white sugar

1 tsp. vanilla

1 Tbsp. flour

dash of salt

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Knox Blox4 envelopes Knox unflavored gelatin 3 small boxes fruit flavor gelatin 4 cups boiling water In a large bowl, mix unflavored gelatin with fruit flavor gelatin, adding boiling water. Stir until gelatin is completely dissolved. Pour into a 13 x 9-inch baking pan and chill until firm. To serve, cut into 1-inch squares.

Rainbow Knox BloxPicke-up a 6oz box of blue, yellow and red jello plus a box of knox gelatin. To get these fabulous layers, mix the blue jello with an envelope of the knox gelatin. Pour in two cups of boiling water. Dissolve the gelatin. Add 1/2 cup of ice. Stir until thick. Remove any remaining ice cubes and any bubbles that may have formed. Pour into a 9×13 inch pan. Let set in the refrigerator.

Repeat with the yellow jello and pour it over the set blue. Repeat with the red jello and pour it over the yellow. And there you have it, Rainbow Jello.

Pumpkin Pie2 cups pumpkin (canned or puree)

2 eggs

1 1/4 cups half and half (whole milk can be substituted)

2/3 cup brown sugar

pinch salt

2 Tablespoons butter, melted

1 1/4 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

9 inch pie crust (from scratch or Pillsbury)

Preheat over to 425F.

Place pumpkin in a bowl, add 2 tablespoons melted butter and stir well.

In a separate bowl, beat eggs well. Beat in milk, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.

Pour into pie shell and place in center oven rack at 425F for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes until the filling is firm.

Cool and serve with whipped cream.

Whipped Cream 1 cup heavy cream

1/4 cup sugar

1 teaspoon vanilla

Using an electic mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.

1-1/2 cups sugar

1/2 cup vegetable oil

2 eggs, lightly beaten

1/2 (16 ounce) can solid pack pumpkin

1-3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Pumpkin Spice Bread1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon baking powder

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well.

Combine dry ingredients; add to the pumpkin mixture alternately with water.

Pour into greased 9-in. x 5-in. x 3-in. loaf pan.

Bake at 350 degrees F for 60-65 minutes or until bread tests done.

Cool in pans 10 minutes before removing to a wire rack; cool completely.

Note: I added raisins and substituted half the oil for applesauce (1/4 cup oil & 1/4 cup applesauce) and it turned out perfect. ~ mdr

1 baked 9 inch pie shell, cooled. (Graham Cracker crust will not work)

1 small box of lemon jello

1 28 oz can of peach slices

½ c cold water

1 pt of vanilla ice cream

Whipping cream

Peach Parfait PieGreat dessert for company

Drain peaches, reserving 1 cup of juice. If short, add water to make 1 cup. Bring juice to boil, stir in jello till dissolved. Add the cold water. Stir in ice cream, cut into cubes, stirring unto dissolved.

Refrigerate till thickened (coats a spoon) Stir in peaches (reserve three for garnish) Place in pie shell and refrigerate at least 3 hours. Before serving, top with whipped cream, and garnish with reserved peaches.

Italian Cheese Cake from Joan Black

Filling6 eggs

1 cup sugar

3 Tbl flour

1 lb of cream cheese (room temp)

1 pint of sour cream

½ of lemon

1 tsp of vanilla.

Crust1 stick of margarine at room temp

1 tsp lemon peel

¼ c sugar

1 cup of flour

1 egg yolk.

Beat egg yolks with sugar till lemon colored. Add flour.

In a separate bowl, mix cream cheese with sour cream. Add to egg mixture with lemon juice and vanilla

Beat egg whites till stiff and blend into mix.

Bake in 10” spring form pan in cooked crust at 325 for approx. 1-1 ½ hours.

Crust. Mix all ingredients well and press onto bottom and sides of pan.

Chill ½ hr. then bake in 400 oven about 10 minutes.

2 cups sugar

½ cup of oil

2 eggs.

4 cups of diced apples *

Combine sugar, oil and eggs. Add diced apples.

In seperate bowl, Sift together flour, salt, cinnamon, nutmeg, and baking soda. Add to apple mixture.

Pour into 9x13 greased cake pan.

Bake 1 hour at 350.

* Macintosh apples work well

2 cups of flour

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

2 tsp of baking soda.

Apple Hill Cake Grandpa Black’s favorite

1 cup blanched whole almonds, toasted and chopped coarsely

1 teaspoon baking powder

1/8 teaspoon salt

2 cups all-purpose flour

3/4 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

If you like your biscotti to have the flavor of anise, just add up to a tablespoon of anise seeds or 1 teaspoon of pure anise extract.

Almond BiscottiGrandma Gobbo’s favorite minus the nuts

Preheat oven to 350 degrees

Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Reduce oven temperature to 300 degrees and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half.

On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking).

Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

1 stick of margarine

1 cup of flour

8 oz cream cheese

1 cup of powdered sugar

Melt stick of margarine in an 8x12 pan. Add flour, mix well and pat on bottom of pan.

Bake 15 min at 350 then cool.

Beat cream cheese and add powdered sugar, Fold in one cup of cool whip, and spread over crust.

Beat milk with instant lemon pudding. Let stand 5 minutes. Spread over cream cheese.

Put remaining cool whip over top of pudding. Garnish with nuts (optional). Refrigerate.

1 tub Cool Whip

3 cups of milk

2 small packages of instant lemon pudding.

Lemon Lush From Ladies of Knights of Columbus

1 lb brown sugar

1 lb soft butter

2 tsp vanilla

4 ½ c flour

Cream sugar, butter, and vanilla till fluffy, then work in flour.

Mix at low speed or use spoon or hands.

Shape into smooth ball. Cover and chill overnight.

Pinch off a lump and shape into ball, then flatten and roll very thin. Cut in shapes and place on ungreased baking sheet.

Bake at 300, 15 min. Bakes 15 dz. Cookies, 1/8 “ thick, 2 ½ “ diameter.

Brown Sugar Thins Cookiesfrom Regina’s kindergarten class

1 c. sugar

1 c clear karo syrup

4 cups corn flakes

2 cups peanut butter

Bring sugar and syrup to boil. Add peanut butter and flakes. Add nuts if desired. Drop on cookie sheet and let set overnight.

No Bake CookiesLouella Jordan, Oma’s neighbor

1 ¾ cups quick oats

½ c softened butter

1 ½ c. flour

1 cup packed brown sugar

½ tsp salt

½ cup sugar

1 tsp baking powder

1 tsp cinnamon

1 egg

Applesauce Oaties Oma’s favorite cookie

¾ cup applesauce

1 cup chocolate chips

1 cup raisins

1 cup nuts

Cream butter and sugars. Add egg. Gradually add flour, spices and applesauce, mixing well. Stir in oats, raisins, and nuts.

Bake on greased sheet in 375 oven 14 minutes

1 c Softened butter

2 1/2 c All purpose flour

1/2 c Sugar

3/4 tsp Salt

1 1/2 c Packed brown sugar

1 ts Baking powder

2 Eggs

1 tsp Baking soda

2 1/2 tsp Vanilla

18 oz Semisweet chocolate chips

Mrs. Fields Chocolate Chip Cookies

Preheat the oven to 350.

In a large mixing bowl, cream the butter, sugars, eggs, and vanilla.

Sift together the flours, salt, baking powder, and baking soda. Combine the wet and dry ingredients. Stir in chocolate chips. With your fingers, place golf-ball-size dough portions 2” apart on an ungreased cookie sheet.

Bake for 9 minutes, or until edges are light brown. Note: Do not exceed baking time even if they look under baked. Finished product should be soft in the middle and crunchy around the edges.

For the best cookie, don’t substitute margarine for the butter.

3 heaping tbsp powdered sugar

1 ½ cups of flour

½ lb of butter

1 cup of chopped nuts of your choice

1 tbsp vanilla, orange, or almond flavoring.

Cream butter, add sugar, flour, nuts and vanilla.

Roll into balls and bake in 300 oven for 30-35 minutes.

Roll in powdered sugar while warm.

Russian Tea Cakes (Snow Balls)

Gobbo family favorite.