Uncle Bob's Puzzle Corner | Uncle Bob and Aunt Claire's Place

Some of our Favorite Recipes

Slow Food -- Enjoy! 

Desserts -- First Things First!

Breads

Congo Bars

Cranberry Nut Bread

Connie's Ricotta Cheese Cookies

Pumpkin Bread

Pecan Pie

Banana Bread

Oh, Henry Bars

Zucchini Bread

Grasshopper Pie

Sourdough Pretzels

Aunt Anna's Chocolate Cake

Ultimate Pizza Dough

Carrot Cake

Chocolate Cheesecake  

Bourbon Balls

   

Salads

Main Dishes

Pickled Bean Salad

Fettuccine with Sausage and Peppers

Broccoli Rice Salad

Italian Gravy

Mrs. Hawthorne's Dressing

Bob's Barbecue Sauce for Chicken

Seafood Kebobs

Chicken Cacciatore

Appetizers

Claire's Chicken

Tina's Curry Dip

Hungarian Pot Roast

Hot Clam Dip

Big Lasagna

Hot Crab Dip

Mushroom & Sour Cream Fettuccine

  Hamburger Stroganoff
  Roast Chicken Rosemary

Spaghetti Pie

Breakfast

Estonian Pork Stew

Finnish Pancake

Pork & Pumpkin Stir Fry

Sour Cream Coffee Cake

 

Desserts

Congo Bars

Sift together:
2 1/2 C flour
1 tsp salt
1 tsp baking powder
Melt:
2/3 C butter or margarine
Stir in:
2 C brown sugar
Beat in:
3 eggs, one at a time
Beat in:
1 tsp vanilla
Add:
flour mixture
1 C chocolate chips
Bake in a greased and floured 9 x 13 pan for about 22 minutes at 350° F.
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Connie's Ricotta Cheese Cookies

(15 dozen small ones)
Sift together on waxed paper:
4 C flour
1 tsp baking soda
1 tsp salt
Cream together:
1 stick margarine
2 C sugar
Add:
3 eggs, one at a time, mixing well each time
Add:
1 lb ricotta cheese
Add flour mixture gradually.
Add:
2 tsp vanilla
Mixture will be very thick and hard to beat. Drop by teaspoons on greased cookie sheets.
Bake at 325° F about 12 minutes.
Frost with the following, beaten well:
1 box (3 3/4 C) confectioner's sugar
1/4 LB margarine
1 tsp vanilla
milk to moisten, as needed
food coloring (optional)
Add decorations, as desired

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Pecan Pie

Boil for 3 min:
1 1/4 C dark corn syrup
1 C sugar
Add and stir:
4 Tbsp butter
Let cool.
Add and stir:
1 tsp vanilla
4 eggs, slightly beaten.
1 1/2 C broken pecans
Bake in raw pie shell for 45 minutes at 350° F.
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Oh, Henry Bars

Cream:
2/3 C margarine
1 C brown sugar
Add:
1/2 C light Karo syrup
3 tsp vanilla
4 C oats (quick)
Pat dough into greased 9x13 pan.
Bake at 350° F for 12 minutes
Melt :
6 oz. chocolate chips
2/3 C crunchy peanut butter
Spread on bars after cooling slightly. Cut into bars when solid (may need refrigeration).
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Grasshopper Pie

Melt:
3 Tbsp butter
Crush:
25 Oreo cookies (food processors do a good job)
Stir butter into cookies, reserving some crumbs for top. Line 10" pie plate with mixture.
Melt
24 marshmallows (5 oz.) in
1/2 C warm milk
Add:
4 Tbsp creme de menthe
2 Tbsp creme de cocoa
Whip:
1 pint heavy cream
Fold into marshmallow mixture. Pour into crust. Top with cookie crumbs and freeze until ready to serve.
Remove from freezer 15 minutes before serving.

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Aunt Anna's Chocolate Cake

Place in large bowl:
2 C flour
2 C sugar
3/4 C milk
1 tsp salt
3 squares melted chocolate
1/2 C Crisco
Mix 2 minutes at medium speed.
Add:
3/4 tsp baking soda
3/4 tsp baking powder
1/2 C milk
3 eggs
1 tsp vanilla
Beat 2 minutes more at medium speed. Pour into two 9" pans, greased and floured.
Bake at 350° F for approx. 40 minutes
Frosting:
Melt:
2 squares chocolate
2 Tbsp Crisco
Put into bowl with:
3 C confectioners sugar
Beat adding milk until it reaches an easy spreading consistency.

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Carrot Cake

Mix together:
1 1/2 C sugar
1 C Wesson oil
3 egg yolks
2 1/2 Tbsp hot water
Sift together:
1 1/2 C sifted flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tsp nutmeg
1 tsp cinnamon
Add to liquids along with:
1 C chopped black walnuts
1 C grated carrots
Fold in:
3 stiffly beaten egg whites
Bake in a greased and floured 9 x 13 pan for 40 min at 325° F F.
 
Frosting
Beat together:
1 8 oz package soft cream cheese
1 stick butter or margarine
2 tsp vanilla
2 C powdered sugar
3/4 C walnuts or pecans

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Chocolate Cheesecake

Combine:
1 1/4 C Graham cracker crumbs
1 Tbsp sugar

Butter sides of 10" springform pan. Shake some of crumbs around pan to coat sides.
Add 1/4 C melted butter to rest of crumbs. Blend well. Press over bottom of pan.

Meanwhile, melt 12 oz (12 square) semisweet chocolate with 1/2 C hot coffee over hot, not boiling water.

Beat 12 oz (8 oz each) cream cheese until light and fluffy. Gradually add 1 C sugar, beating constantly. Scrape down sides of bowl and beat again.

Add 4 eggs, one at a time, beating well after each.

Stir in

2 tsp vanilla
1/4 tsp salt

Pour into prepared pan. Bake in preheated 325 degree oven for 55 minutes. Turn off heat, set oven door ajar, and let cool 2-3 hours.

Optional: Before serving spread with whipped cream and sprinkle with shaved chocolate.

Cake is best served at room temperature. Refrigerate for prolonged storage.

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Bourbon Balls

Put in jar with tight-fitting lid: 1 C chopped pecans. Pour on 5 Tbsp bourbon. Close tightly and let sit overnight.

Cream 1 stick butter and 1 LB confectioner's sugar. Add pecans. Roll into balls. Chill. Always keep in airtight container.

Melt 12 oz semisweet chocolate chips. Dip balls in melted chocolate off the stove, handling with tongs. Set on waxed paper on a cookie sheet. Chill.

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Breads

Cranberry Nut Bread

(Can be doubled easily)
Grease and flour loaf pan (large).
Sift into large bowl:
2 C flour
1 1/2 tsp baking powder
1/2 tsp soda
Put into blender:
1 egg
1/4 cup shortening
1 tsp salt
1 piece orange rind, 1 x 2 inches
1 C sugar
3/4 C orange juice
Cover and process at Grate until rind is finely grated.
Add:
1/2 C nuts
1 C cranberries, washed and sorted
Process only until chopped. Empty into flour mixture. Mix only until blended. Spoon into pan.
Bake at 350° F F. for 60 minutes, or until toothpick comes out clean.
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Pumpkin Bread

Mix together:
3 C sugar
1 C oil
4 eggs
2 C pumpkin
Sift together, add and mix:
3 1/3 C flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Stir in:
chopped nuts
2/3 C water (only if mixture is stiff, not soupy)
 
Mix all ingredients well (won't be thick). Divide into 3 small or 2 large greased and floured bread pans. Bake at 350° F. for 45-60 minutes. Test like cake. Cool and wrap in foil. Will keep several weeks in refrigerator. Do not freeze.

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Banana Bread

Cream:
1/2 C butter or margarine
3/4 C sugar
Add
2 beaten egg yolks
Mash and add:
3 or 4 very ripe bananas
Put
1 tsp baking soda into
2 Tbsp sour milk (Regular Milk can be soured by adding a little vinegar.) It will foam.
Add to mixture.
Sift and add:
2 C flour
1 tsp salt
Fold in:
2 beaten egg whites.
Bake in greased loaf pan about 1 hr. at 350° F.
Test like cake.
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Zucchini Bread

Blend in blender:
3 eggs
2 C sugar
1 C oil
1 tsp vanilla
Add:
2 C cooked mashed zucchini
Sift together:
3 C flour
1 tsp baking powder
 

1 tsp baking soda
1/2 tsp salt

Add to liquid mixture.
Fold in:
1/2 C raisins
1/2 C nuts, chopped
Put into 2 oiled and floured bread pans. Bake at 350° F. for 1 hour.
 
 

Sourdough Pretzels

[available at airport transfers, or from your own kitchen]

You need to have a sourdough starter on hand -- consult Baking with Sourdough by Sara Pitzer (Storey Publ) and King Arthur Flour Cookbook by Brinna Sands (Countryman Press).

Mix and let sit overnight in a warm place:

3/4 cup of starter,
3/4 cup of flour, and
1/2 cup de-chlorinated water

If your water is chlorinated, it will be hard on the yeast, so keep a jug of tap water that has been allowed to bubble out the chlorine gas.

Next morning, melt in one cup of hot water:

2T butter
3T sugar
2 teaspoons salt

Let cool. Add starter mixture (called a sponge) and gradually beat in:

4 cups flour

Turn out into a floured board, let rest for 20 minutes, and knead in more flour for a very stiff dough. Oil a large bowl and turn and flip the dough in it to oil both sides. Cover to keep in moisture and let rise in a warm place for 2 hours.

Beat together:

one egg yolk
2T milk or cream

Shape dough into long ropes and twist into pretzel shapes. Place on a greased cookie sheet (allowing for rising room). Brush with the egg mixture and cover with oiled plastic wrap. Let rise 30 minutes more in a warm place. Brush on the egg-milk mixture once again, while preheating oven to 425 degrees. Sprinkle pretzels with coarse salt (option: garlic powder). Bake about 15 minutes. Separate and cool before serving with cheap yellow mustard

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Ultimate Pizza Dough

Mix and let sit in a warm place for several hours:

1/2 cup of sourdough starter
3/4 cup warm (not hot) water
1 teaspoon yeast
2 cups of flour

Later, mix in:

1 teaspoon sugar and
1 teaspoon salt

Knead in:

1/2 to one cup more flour for a soft dough.

Let rest on greased and corn-mealed pizza pan for 20 minutes. Roll out flat and let rise for 15 minutes in a warm place. When it shows signs of rising, preheat oven to 450 degrees, cover dough with toppings and bake for 15 minutes or until nicely browned.

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Salads

Pickled Bean Salad

Mix:
1 can red kidney beans, drained
1 can green beans, drained
1 can chickpeas, drained
1 med. green pepper, chopped
1 med. onion, chopped
Marinate in this dressing for 10-12 hours:
1/2 C sugar
1/2 C oil
1/2 C vinegar
1 Tbsp salt
1 tsp dry mustard
1 tsp basil leaves, crushed
 
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Broccoli Rice Salad

Simmer, covered:
1 1/2 C white rice
3 C chicken stock
Fluff with a fork. Turn into a bowl.
Add:
3 Tbsp oil
2 Tbsp white wine vinegar
salt and pepper
Cool.
Prepare:
1 head broccoli (cut stems into 1/2" pieces and separate florets)
6 shallots, chopped
Heat oil in a wok. Stir fry stem slices about 30 seconds.
Add florets and shallots.
Brown slightly.
Add and stir:
a pinch of sugar
salt and pepper
1 C chicken stock
Cook until broccoli is barely tender. Remove with slotted spoon to a platter.
Reduce liquid to 1/2 C and cool. Add to broccoli.
Add and toss:
4 green onions in 3/4" pieces
 

Dressing
(makes double quantity)

In a blender put:
1/4 C white wine vinegar
2 large shallots, chopped
2 tsp prepared Dijon mustard
1/4 tsp sweet Hungarian paprika
large pinch ground red pepper

While running, drizzle in 3/4 C oil.

Add salt and pepper. Stir 1/2 half of the dressing into rice. (Refrigerate other half for next time.)

About 4 hours before serving, gently fold broccoli into rice. Chill.
Let stand at room temperature for 30 before serving.

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Mrs. Hawthorne's Dressing

Blend in a blender until smooth:

1 small onion, in chunks
1 C mayonnaise
1/3 C oil
1/4 C catsup
2 Tbsp sugar
2 Tbsp vinegar
1 tsp prepared mustard
1/2 tsp salt
1/2 tsp paprika
1/4+ tsp celery seed
1/2 tsp dried dill
dash pepper

Add blue cheese if desired.

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Main Dishes

Fettuccine with Sausage and Peppers

In large skillet, cook:
1 LB Italian sausage
1 C chopped onion
red pepper, chopped
green pepper, chopped
1 clove garlic, minced
When meat is brown and vegetables tender, drain off fat.

Stir in:

1 C light cream
1/4 chopped parsley

1/2 tsp marjoram

salt and pepper
 
Bring to boil, reduce heat and cook over medium heat for 6-8 minutes stirring.
Cook fettuccine, drain.
Toss with sausage mixture.
Add:
1/2 C parmesan cheese
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Italian Gravy

In large skillet, sauté:
1/4 C olive oil
2 onions, chopped
6 cloves garlic, chopped
1 large carrot, shredded
1-2 ribs celery, chopped with leaves
 
In large kettle put:
6 oz. tomato paste
2 28-oz. cans puree
1 qt beef stock
2 C red wine
1/2 C parsley
1/2 LB sliced mushrooms
sautéed vegetables
1/2 tsp red pepper
1 Tbsp fresh oregano
1 tsp fresh rosemary
2 bay leaves
1 Tbsp basil
2 cloves
1 Tbsp salt
1 tsp sugar
1/2 LB pork neck bones
1/2 LB chicken neck bones
black pepper
 
Simmer covered for 2 1/2 hours. Remove pork and chicken pieces.
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Bob's Barbecue Sauce for Chicken

3 Tbsp ketchup
2 Tbsp olive oil
1 Tbsp vinegar (wine or balsamic)
1 tsp honey or honey-mustard
1 tsp chili powder
salt
pepper
crushed garlic
dash Worcestershire Sauce
2 dashes Tabasco or red hot sauce

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Seafood Kebobs
(Serves 4)

Marinate for 2 hours (see below for marinade recipe):
1 LB scallops
1 LB shrimp (Try to match size of shrimp and scallops.)
Cut into 1/2 in. slices:
1/2 LB kielbasa
Simmer kielbasa in water for 5 minutes to decrease fat.
Assemble scallops, shrimp and kielbasa on skewers and grill.
 
Seafood or Vegetable Marinade
 
Whisk together vigorously:
1 C olive oil
1/2 C dry white wine
1/3 C lemon juice
2 Tbsp Dijon mustard
Stir in:
1/2 C chopped fresh basil
1/4 C chopped fresh parsley
1-2 Tbsp minced garlic
1/4 tsp black pepper

 

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Chicken Cacciatore

Rinse and pat dry:
chicken thighs and/or breast halves
Shake portions in a bag with flour seasoned with salt and pepper.
Brown in a deep skillet or Dutch oven in olive oil.
Remove and keep warm.
Sauté, adding more oil if needed:
onion, chopped
green pepper, chopped
several clove of garlic, chopped
mushrooms, sliced
When vegetables are tender, add:
1 can (16 oz) tomatoes
1 can (8 oz) tomato sauce (Tomato Gravy may be used, see above.)
bay leaf
1/4 C dry white wine
salt and pepper to taste
Let the mixture come to a simmer, then add:
browned chicken
 
Simmer, covered, for about 30 minutes.
Serve over cooked pasta with Parmesan cheese.
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Claire's Chicken

Rinse and pat dry:
chicken thighs and/or breast halves
Sprinkle with salt, pepper and paprika.
Brown on both sides in olive oil.
When nearly done, add and stir:
onion, chopped
celery, chopped
mushrooms, chopped
lots of garlic, chopped
When vegetables are limp, add:
white rice
Cook for a few minutes, then add:
water (twice the quantity of the rice) or chicken stock
1/4 C dry sherry
sliced black olives

Simmer, covered, for about 20 minutes.  

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Hungarian Pot Roast

Prepare:
1 C onion, chopped
1 C carrot, chapel
In a Dutch oven, in 3 Tbsp oil, brown a 2 1/2-4 pound beef pot roast on all sides, salting liberally.
Remove roast and change oil to 3 Tbsp olive oil.
Saute onions and carrots slowly.
When onions wilt, add 2 Tbsp flour.
Stir constantly until onions brown and start to glaze the pan.
Add slowly, and stir to deglaze the pan:
1 cup V-8 or Tomato juice or canned tomatoes
1 cup beef stock or
bullion cube and 1 C dry red wine
Simmer for 2 minutes and add:
2 cloves garlic
12 peppercorns
1 bay leaf
pinch of thyme
pinch of oregano
2 sprigs rosemary (or 1 tsp dried)
Place meat in sauce and simmer slowly for three hours, adding stock or wine, or water as needed. Cook until meat is fork tender (be patient).
About 15 minutes before serving, add egg noodles to the pot (be sure there is enough liquid to cook the noodles.) Option: add 1 Tbsp capers.
Can also be served with potatoes or dumplings.
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Big Lasagna

Homemade Pasta
Put into food processor with steel blade:
2 cups flour
2 large eggs
1/2 tsp salt
Process, adding small amounts of warm water to form a ball. Cut dough into quarters, one for each layer. Roll and cut strips with a pasta machine or by hand, keeping extra dough wrapped to stay moist.

 

Cheese Filling

Beat together :
1 LB ricotta cheese
2 eggs
lots garlic, chopped
parsley, chopped
1/4 C Parmesan cheese
1/2 tsp salt
black pepper
1 LB mozzarella, grated (save 1/4 C for topping)
1/4 C asiago, grated
1/4 C gorgonzola, crumbled

If you are using box pasta, cook and cool slightly.

Assemble in a 15 x 10 x 2 baking dish, starting with a layer of tomato sauce or meat sauce, then a layer of pasta, then 1/2 of the cheese mixture, then a layer of pasta. Repeat with another four layers. Top the last layer of pasta with sauce, and sprinkle with the reserved cheese.
Bake at 350 F for 45 minutes or until cooked through.
 
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Mushroom & Sour Cream Fettuccine

(serves 4)
Saute in olive oil and butter until tender:
1/2 pound mushrooms, sliced
2 large cloves garlic, crushed
salt and pepper
Add:
1 C fresh parsley, finely chopped
In a bowl mix:
1 cup sour cream
1 cup Parmesan cheese, grated
Add and toss:
1 LB fresh (or 3/4 LB dried) fettuccine
mushroom mixture

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Hamburger Stroganoff

Heat in a skillet:

1 Tbsp butter
2 Tbsp cooking oil

Saute one large chopped onion.

When onion turns translucent, add:

2 cloves garlic
3/4 pound ground beef

When beef is not pink, stir in

1 cup sliced mushrooms

Saute until tender. Add:

1 Tbsp flour
1 tsp salt

ground pepper to taste

Saute for five minutes, glazing the pan. Add

one can creme of mushroom soup

and stir to deglaze the pan.

Simmer over very low heat for ten minutes, and then add and warm

1/2 cup sour cream

Serve over

cooked noodles such as rotini.

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Roast Chicken Rosemary

Wash and dry a roaster chicken.

Loosen the skin on the breast and around the thighs and legs. Tuck under the skin:

cut-up cloves of garlic and rosemary sprigs.

Squeeze the juice of a lemon over all and follow roasting instructions for the chicken.

Baste periodically. Option: add

quartered, peeled, parboiled potatoes for the final 50 minutes of roasting.

 

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Spaghetti Pie

Brown one onion and 3/4 pound ground beef in 2T olive oil.

Grate 8 oz mozzarella (saving some for topping).

Mix with:

8 oz ricotta
3 cloves crushed garlic
1 beaten egg
dash of nutmeg
salt and pepper

Undercook pasta by about 2 minutes. In a casserole, layer sauce, pasta, cheese mixture, pasta, and sauce. Top with mozzarella and bake at 350 degrees for 40-50 minutes.

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Estonian Pork

Put into a Dutch oven:

1 qt sauerkraut
2 LB pork loin, cut into 1/2" cubes
1 apple, cut into chunks
One medium onion, chopped

1/2 C pearled barley
1 Tbsp brown sugar
1 tsp salt
1/2 tsp black pepper
water, broth or beer to keep mixture from burning

Simmer 2.5 - 4 hours, until pork is tender.

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Pork & Pumpkin Stir Fry

Put in a heated wok:

peanut oil
bacon pieces
crushed garlic

Cook until bacon is almost transparent.

Add:

pumpkin slices, cut into chunks of 1" x 1" x 1/4"
onion slices
1/2 C chicken broth

Toss. Cover and cook about 15 minutes. Optional: Add fresh or frozen peas for last 5 minutes. Remove vegetables from pan. Add:

thinly sliced strips of boneless pork
1 tsp ground cumin

Cook until pork is done. Add pumpkin mixture and heat. Serve on rice.

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Breakfast

Finnish Pancake

Preheat oven to 425° F.

Melt in a 9"-10" skillet in oven:

5 Tbsp butter

Into a blender, put:

4 large eggs
1 C milk

1 C flour
Blend until smooth, scraping down sides with rubber spatula. Pour mixture into skillet.
Bake for 15-20 minutes until it is puffed and browned. Serve immediately.
Cut into wedges and serve with maple syrup, jam, or fruit.
 

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Sour Cream Coffee Cake

Cream together:
1 C granulated sugar
1/2 C light brown sugar
1/2 C butter or margarine
1/4 tsp salt
2 eggs
1 tsp vanilla
Sift onto waxed paper:
2 C flour
1 tsp baking powder
1 tsp baking soda
Add to creamed mixture along with
1 C sour cream
Beat at slow speed until very smooth.

Mix topping:

1/4 C light brown sugar
1 tsp cinnamon
1/2 C chopped nuts
Spoon half of batter into Bundt pan, greased and floured. Sprinkle with half of topping. Repeat with remaining batter and topping.
Bake at 350° F for 45-50 minutes. Cool on rack for 25 minutes before removing from pan.
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Appetizers

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Tina's Curry Dip

Mix well:

1 pt mayonnaise
3 Tbsp chili sauce
3 tsp curry powder
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion, finely chopped
1 tsp Worcestershire sauce

Use for vegetables.
 
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Hot Clam Dip

Melt:
1 stick butter
Stir in:
1 1/2 C cracker crumbs
1 can minced clams with juice
1 medium onion, chopped finely
1/2 tsp lemon juice
1 Tbsp catsup
1 tsp Worcestershire Sauce
2-3 shakes Tabasco Sauce
1 C sharp cheese, grated (cheddar and smoked gouda are good)
Pour into shallow baking dish.
Bake for 30 minutes at 350° F.
Serve immediately with wedges of pita bread or crackers.
 
 

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Hot Crab Dip

Mix together:
1 (6-7 oz) can crab meat (drain)
8 oz cream cheese, softened
2 tsp horseradish
2 tsp onion, chopped finely
3 Tbsp chili sauce
1 tsp lemon juice
1 tsp Worcestershire Sauce
Pour into samll casserole.
Top with 4 tsp finely chopped almonds.
Bake for 25 minutes at 300° F.
Serve immediately with wedges of pita bread, taco chips, or crackers.

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Last updated December 8, 2008

Uncle Bob's Puzzle Corner | Uncle Bob and Aunt Claire's Place