- 2/3 C nonfat milk
- 1/3 C heavy cream
Cleaning Granite Composite Kitchen Sink
- Rinse sink of all food residue
- Sprinkle 1/2 cup baking soda throughout the sink
- Add a squirt of dishwasher soap to a bowl of warm water
- Dip a clean sponge, or cloth in the mixture
- Scrub the sink to remove food and stains
- Mixture of 50% bleach and 50% water
- Dip nylon brush into the solution and use to scrub stains
- Rinse well when you’re done
- If needed restore shine by applying a TBS of mineral oil to a soft cloth and buff in a circular motion
- Wipe away and enjoy your shiny sink
Shower Cleaner for Pink Bacteria
- 50-50 solution white vinegar and warm water
- 1 TBS dish soap
Place in spray bottle. Spray affected areas and let sit for 15 minutes
Scrub down the sprayed areas with a soft bristle brush
Morgenegg Shortbread – small recipe
- 1/2 lb. butter
- 1/4 lb. lard
- 4 cups flour
- 3/4 cup sugar
Let butter and lard sit on counter till softened at room temperature. Cream butter and lard. Gradually add sugar. Gradually add flour. Divide into 3 parts (I’m not sure why you do this). Scoop into balls using an ice cream scoop or coolie scoop. Flatten/shape into cookies 1/2 to 3/4 inch thick.
Bake at 350 degrees for 15-20 minutes. They should still be almost white, just slightly beginning to turn brown.
Grandma Morgenegg (Lee Morgenegg)used this recipe and they remind me a lot of my Grandma Morgenegg’s cookies (Ruth Morgenegg)
This is the recipe from my Great Great Grandma Elizabeth Hood. She is the Grandma of Grandma Ruth Morgenegg my grandma.
This is my grandma Ruth Morgenegg’s recipe. She obviously forgot to type in sugar and added it later. I wonder if she meant to add 1 1/2 cups.
Rich Hot Rolls (Allison Whitaker)
Makes 4 dozen
Put in mixer bowl:
- 2 1/2 cups warm water (see notes before adding the water due to the powdered milk ingredient)
- 2 TBS yeast
Add:
- 2/3 cup sugar
- 1 TBS salt
- 2/3 cup oil
- 1/2 cup powdered milk
Mix well and add:
- 2 eggs
Add
- 7 1/2 to 8 cups flour
Cover and let rise 1 to 1 1/2 hours. Divide dough into 4 parts. Roll each part into circles. Spread on melted butter. Cut each circle into 12 triangles.
Let raise on pans 1/2 to 1 hour.
Bake at 425 degrees F for 12 minutes.
NOTE
I never have powdered milk. I found online it says you can use 1 1/2 cups regular milk for 1/2 cup powdered milk. So I would add 1 cup warm water to the yeast then add 1 1/2 cups milk when you add the sugar, salt, and oil.
I also read you can just omit the powdered milk, but it might change the taste and color of the rolls. In my mom’s basic white bread recipe on this blog the original has 1/2 cup milk and 1 1/2 cups water. My mom changed it to 2 cups water and I think it still taste great.
So try what you want or keep it the same. Good luck. I’ll edit this when I try it without the powdered milk. If you try it let me know.
Pretzels
- 1 1/2 cups warm water
- 2 1/4 tsp active dry yeast
- 1 1/2 tsp brown sugar
- 1 1/2 tsp salt
- 2 TBS butter melted plus extra for on top (we used margarine and it was fine)
- 4 cups flour
- coarse salt for sprinkling
- 9 cups water
- 1/2 cup baking soda (we didn’t use that much water or baking soda)
Whisk yeast, brown sugar, and warm water together. Cover with a towel and let rest 10 to 15 minutes.
Add melted butter and 1 1/2 tsp salt. Whisk until combined.
In stand mixer use dough hook. Add flour 1 cup at a time until 3 cups. Then slowly add more as needed until not sticky. Kneed for 4 to 5 minutes.
Cover with a towel and let rest for 10 minutes.
Preheat oven 400 degrees F.
Make baking soda bath.
After dough is done resting roll into strips and cut into bite sizes or divide into 12 pieces and roll out to make pretzel shapes.
Dip each piece or pretzel into baking soda bath for 25 seconds and more more than 30 seconds. Remove let water drip off. We put them on a plate with a paper towel then moved to a greased baking sheet. sprinkle with salt. Bake for 8-10 minutes for bites and 12-15 for pretzels.
Take out of oven brush with extra melted butter and more salt if wanted.
We really liked these and they were really easy
Royal Icing – Sugar Cookie Icing
- 2 cups confectioners’ sugar
- 2 teaspoons meringue powder
- 3 tablespoons water
- 1/2 teaspoon vanilla extract (if making white icing you might want to use colorless vanilla)
- Whisk sugar and meringue powder in a large bowl. Add water and vanilla. Mix until smooth.
- Add a few drops of food coloring to achieve desired color. Add additional 1-2 Tablespoons water a few drops at a time, to get the consistency that’s fluid, but not too runny.
- Spoon icing into piping bag (or parchment paper rolled into a cone shape) fitted with a #3 round tip. Or use a sandwich Ziploc bag with a small hole cut in the corner
- Pipe outline around cookie to create a dam. With tight zigzap strokes, fill in center. Nudge icing with a toothpick as needed. Dry overnight.
This makes enough icing to ice 2 dozen cookies
TIPS:
Ice as above. Add a few dots in a contrast color. Swirl toothpick through to create marbling affect.
Set cookies on wire racks or parchment paper to catch drips.
Store dry decorated cookies between sheets of wax paper to avoid smudgine.
Tomato Basil Pasta
- 1 package Spaghetti
- 2-3 TBS Olive Oil
- 1-2 tsp. Garlic puree
- maybe 1 to 2 TBS Basil
- maybe 1/4 cup Parmesan Cheese
- Salt
- Fresh Tomatoes, diced.
Cook pasta according to the directions on package.
Drain pasta and set aside.
In the same pan add 2 to 3 TBS olive oil and 1 to 2 tsp. garlic puree or minced garlic. Heat the oil and garlic. Add the pasta back into the pan. Add basil, salt, and Parmesan cheese. This isn’t an exact recipe as you can see. You just need the oil to lightly coat the pasta so the other ingredients stick to it. Add the garlic, basil, salt, and Parmesan as much as you like. Add the diced tomatoes and heat just till warm. The pasta is warm so it won’t take long.
Greek Potatoes
- 3 pounds potatoes, peeled and cut into 1 1/2 -inch cubes
- 1/2 cup olive oil
- 4 garlic cloves, minced
- 1 1/2 tsp. dried oregano, crumbled
- 1 tsp. salt
- Freshly ground black pepper
- 1/2 cup beef stock or chicken stock (we use chicken)
- 1/3 cup freshly squeezed lemon juice (we used bottled and don’t add the whole amount)
- 2-3 TBS chopped fresh oregano (we never have this so we don’t use it)
Preheat oven to 400 degrees.
Place the potatoes in a single layer in a 9 X 13 baking dish and pour the oil over them. Add the garlic, dried oregano, salt, and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more.
Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve.
We just added everything at once and cooked stirring occasionally.
Cowboy Quesadillas
- ½ cup white rice
- 1/3 cup black beans
- 1 cup diced cooked chicken
- 1/3 cup fresh frozen corn kernels (no need to thaw)
- 2/3 cup diced tomatoes
- 3 TBS sliced green onion
- 1 ½ cup shredded cheese (any type or combo you like)
- ¼ cup BBQ sauce
- 6 small tortillas (fajita size, about 6 inches) (or regular size ones work too, the quesadillas will just be bigger and need more filling in each one.)
Dipping sauce:
- Equal parts BBQ sauce and ranch dressing
Combine rice, beans, chicken, tomato, green onion, and shredded cheese. Add BBQ sauce and stir to combine. Place about 1/3 cup of mixture on half of each tortilla and fold over to close.
Heat skillet to medium heat on stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2 to 4 minutes until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes, then serve with BBQ-Ranch dipping sauce.