Golden Silverware http://www.tolberts.org/recipes Tolbert Family Recipe Book Sun, 04 Sep 2011 14:00:51 +0000 en hourly 1 http://wordpress.org/?v=3.1.2 Old World Sauerkraut Supper http://www.tolberts.org/recipes/2011/09/old-world-sauerkraut-supper/ http://www.tolberts.org/recipes/2011/09/old-world-sauerkraut-supper/#comments Sun, 04 Sep 2011 14:00:51 +0000 admin http://www.tolberts.org/recipes/?p=199  

Old World Sauerkraut Supper
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Recipe Type: Entree
Author: Martha Z. Hess
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
Serves: 8
An favorite of my Aunt Martha’s family, this recipe was given to me many years ago at my bridal shower.
Ingredients
  • 3 strips bacon cut into small pieces
  • 1 1/2 T. flour
  • 2 large cans (#2 1/2) sauerkraut
  • 4 small potatoes, cubed
  • 4 small apples, cubed
  • 3 T. brown sugar
  • 1 1/2 t. caraway seeds (optional)
  • 3 lbs. polish sausage, cut into pieces
  • 1/2 c. water
Instructions
  1. Fry bacon until crisp; drain.
  2. Add flour to bacon drippings and blend well.
  3. Stir in sauerkraut; mix well.
  4. Place sauerkraut mixture and bacon pieces in crock pot.
  5. Add all other ingredients; stir together thoroughly.
  6. Cover and cook on low heat 6-7 hours or high head 3-4 hours
]]> http://www.tolberts.org/recipes/2011/09/old-world-sauerkraut-supper/feed/ 0 Ranchero Sauce http://www.tolberts.org/recipes/2011/08/ranchero-sauce/ http://www.tolberts.org/recipes/2011/08/ranchero-sauce/#comments Tue, 23 Aug 2011 23:54:07 +0000 admin http://www.tolberts.org/recipes/?p=195

Ranchero Sauce
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Recipe Type: Sauce
Author: Bon Apetite
An authentic, multipurpose sauce that pairs well with sauteed chicken and vegetables.
Ingredients
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 jalapeño pepper, seeded and chopped
  • 1 large garlic clove, chopped
  • 1 1/2 teaspoons ground cumin
  • dash cayenne pepper
  • 2 cups canned chicken broth
  • 1 8-ounce can tomato sauce
  • 1/4 cup chopped fresh cilantro
Instructions
  1. Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

 

]]> http://www.tolberts.org/recipes/2011/08/ranchero-sauce/feed/ 0 Peanut Butter Cup Cookies http://www.tolberts.org/recipes/2011/08/peanut-butter-cup-cookies/ http://www.tolberts.org/recipes/2011/08/peanut-butter-cup-cookies/#comments Tue, 23 Aug 2011 21:48:19 +0000 admin http://www.tolberts.org/recipes/?p=193

Peanut Butter Cup Cookies
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Recipe Type: Dessert
Author: Buchko (Allrecipes.com)
Prep time: 30 mins
Cook time: 8 mins
Total time: 38 mins
Serves: 40
Sweet peanut butter cup center nestled in a soft cookie.
Ingredients
  • 1 3/4 c. all-purpose flour
  • 1/2 t. salt
  • 1 t. baking soda
  • 1/2 c. butter, softened
  • 1/2 c. white sugar
  • 1/2 c. brown sugar, packed
  • 1/2 c. peanut butter
  • 1 egg, beaten
  • 1 t. vanilla extract
  • 2 T. milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped
Instructions
  1. Preheat oven to 375 degrees.
  2. Place peanut butter cups in freezer to harden.
  3. Sift together flour, salt and baking soda; set aside.
  4. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla and milk.
  5. Add the flour mixture; mix well.
  6. Shape into 40 balls and place each into an ungreased mini muffin pan.
  7. Bake at 375 degrees for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.
  8. Cool and carefully remove from pan.

 

]]> http://www.tolberts.org/recipes/2011/08/peanut-butter-cup-cookies/feed/ 0 Naan http://www.tolberts.org/recipes/2011/07/naan/ http://www.tolberts.org/recipes/2011/07/naan/#comments Fri, 15 Jul 2011 14:14:38 +0000 admin http://www.tolberts.org/recipes/?p=189

Naan
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Recipe Type: Bread
Author: Allrecipes.com
Prep time: 2 hours
Cook time: 15 mins
Total time: 2 hours 15 mins
Serves: 8
Restaurant-quality Naan
Ingredients
  • 1 (.25 ounce) package active dry yeast +1tsp sugar
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted
  • heat butter and garlic together in a sauce pan)
Instructions
  1. In a large bowl, dissolve yeast and 1 tbsp. sugar in warm water. Let stand about 10 minutes, until frothy.
  2. Stir in 1/4 c. sugar, milk, egg, salt, and enough flour to make a soft dough.
  3. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
  4. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  5. Punch down dough and knead slightly. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  6. At the end of the second rising, preheat grill to high heat, either a George Foreman grill or grill pan on a stove or an outdoor grill.
  7. Then roll one ball at a time of dough out into a thin circle. Lightly oil grill. Place dough on grill, brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the Naan has been prepared. You can store some of the uncooked balls in the refrigerator in a plastic ziplock bag for a few days and cook later. Freezing uncooked is also optional.
Notes

I added the garlic to the dough before allowing the dough to rise.

 

]]> http://www.tolberts.org/recipes/2011/07/naan/feed/ 0 Chicken Tikka Masala http://www.tolberts.org/recipes/2011/07/chicken-tikka-masala/ http://www.tolberts.org/recipes/2011/07/chicken-tikka-masala/#comments Fri, 15 Jul 2011 13:42:28 +0000 admin http://www.tolberts.org/recipes/?p=184

Chicken Tikka Masala
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Recipe Type: Entree
Author: Lori Tolbert (based on Cook’s Illustrated)
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 6
One of my favorite meals ever! Great served with garlic naan bread and basmati rice.
Ingredients
  • CHICKEN TIKKA:
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon table salt
  • 2 pounds boneless, skinless chicken breasts , trimmed of fat
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons vegetable oil
  • 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
  • MASALA SAUCE:
  • 3 tablespoons vegetable oil
  • 1 medium onion , diced fine (about 1 1/4 cups)
  • 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
  • 2 teaspoons grated fresh ginger
  • 1/4 fresh jalapeno chile , ribs and seeds removed, flesh minced (more or less depending on how spicy you like things)
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala seasoning (got mine from Asian market, but I’ve read that McCormick also makes a decent one)
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons brown sugar
  • 1/2 teaspoon table salt
  • 2/3 cup heavy cream (I substitute fat free half-and-half and some plain yogurt)
  • 1/4 cup chopped fresh cilantro leaves
Instructions
  1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. In large bowl, whisk together yogurt, oil, and garlic. Pour half into a pan that’s large enough to hold your chicken in a single layer. Place chicken on to of yogurt and spread remaining sauce on top. Cover and refrigerate for several hours or over night.
  2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt. If serving immediately, bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. OR, put in a crock pot and let simmer for a few hours. Just before serving, stir in cream (or half-and-half / yogurt) and heat through. Do not boil. Remove pan from heat and cover to keep warm.
  3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
  4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

 

]]> http://www.tolberts.org/recipes/2011/07/chicken-tikka-masala/feed/ 0 Strawberry-Buttermilk Sherbet http://www.tolberts.org/recipes/2011/07/strawberry-buttermilk-sherbet/ http://www.tolberts.org/recipes/2011/07/strawberry-buttermilk-sherbet/#comments Sat, 02 Jul 2011 18:39:12 +0000 admin http://www.tolberts.org/recipes/?p=177

Strawberry-Buttermilk Sherbet
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Recipe Type: Dessert
Author: Unknown
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 6
A light treat for hot summer days.
Ingredients
  • 2 c. fresh strawberries (or 16 oz. frozen strawberries, thawed)
  • 2 c. buttermilk
  • 1 c. sugar
  • 1 t. vanilla
Instructions
  1. Puree berries and put through strainer. Discard solids.
  2. Add remaining ingredients. Stir well.
  3. Cover and chill for 1 hour.
  4. Freeze in 1 1/2 quart ice cream maker.

 

]]> http://www.tolberts.org/recipes/2011/07/strawberry-buttermilk-sherbet/feed/ 0 Buttermilk Breakfast Cake http://www.tolberts.org/recipes/2011/07/buttermilk-breakfast-cake/ http://www.tolberts.org/recipes/2011/07/buttermilk-breakfast-cake/#comments Sat, 02 Jul 2011 18:36:34 +0000 admin http://www.tolberts.org/recipes/?p=173

Buttermilk Breakfast Cake
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Recipe Type: Entree
Author: Unknown
A yummy breakfast treat for special occasions.
Ingredients
  • Cake:
  • 1 white cake mix
  • 1 c. buttermilk
  • 1/2 c. melted butter
  • 5 large eggs
  • 3 T. light brown sugar
  • 2 t. ground cinnamon
  • Shortening
  • 1 T. granulated sugar
  • Glaze:
  • 1 c. powdered sugar
  • 1 T. melted butter
  • 1 t. vanilla
  • 1-2 T. buttermilk
Instructions
  1. Cake:
  2. Preheat oven to 350 degrees.
  3. Beat first three ingredients at medium speed for 1 1/2 minutes.
  4. Add eggs, one at a time, beating well after each.
  5. Stir together brown sugar and cinnamon in a small bowl.
  6. Grease 12 c. Bundt pan with shortening. Sprinkle with granulated sugar.
  7. Spoon 1/3 batter into pan. Sprinkle with brown sugar mixture, evenly. Top with remaining batter.
  8. Bake at 350 degrees for 45 minutes. Cool in pan 15 minutes. Remove. Cool 20 minutes. Drizzle with glaze.
  9. Glaze:
  10. Stir together first three ingredients and 1 T. buttermilk until smooth, adding additional 1 T. buttermilk if necessary for desired consistency.

 

]]> http://www.tolberts.org/recipes/2011/07/buttermilk-breakfast-cake/feed/ 0 Pumpkin Blondies http://www.tolberts.org/recipes/2011/06/pumpkin-blondies/ http://www.tolberts.org/recipes/2011/06/pumpkin-blondies/#comments Thu, 23 Jun 2011 22:51:13 +0000 admin http://www.tolberts.org/recipes/?p=166  

Pumpkin Blondies
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Recipe Type: Dessert
Author: From Becky Edgeworth
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 24
White chocolate and butterscotch chips combined with yummy pumpkin–a divine combo
Ingredients
  • 2 c. all purpose flour
  • 1 T. pumpkin pie spice
  • 1 t. baking soda
  • 3/4 t. salt
  • 16 T. (1 c.) unsalted butter at room temp.
  • 1 1/4 c. granulated sugar (or brown sugar)
  • 1 large egg
  • 2 t. vanilla extract
  • 1 c. pumpkin puree
  • 1 c. white chocolate chips
  • 1 c. butterscotch chips
  • 1/2 c. chopped, toasted nuts (optional. I left these out)
Instructions
  1. Preheat the oven to 350 degrees. Line a 9×13 baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Stir together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed, add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.
  3. Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
  4. To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.
]]> http://www.tolberts.org/recipes/2011/06/pumpkin-blondies/feed/ 0 Quick and Easy Apple Crisp http://www.tolberts.org/recipes/2011/06/quick-and-easy-apple-crisp/ http://www.tolberts.org/recipes/2011/06/quick-and-easy-apple-crisp/#comments Tue, 14 Jun 2011 03:30:54 +0000 admin http://www.tolberts.org/recipes/?p=164  

Quick and Easy Apple Crisp
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Recipe Type: Dessert
Author: Lori Tolbert
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 12
Cake-mix easy
Ingredients
  • 4-6 cooking apples (approximately 6 cups)
  • 1 yellow cake mix
  • 1/2 c. quick oats
  • 2 T. sugar
  • 1 T. cinnamon
  • 1/2 c. butter, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel, core and slice apples. Spread over the bottom of a greased 8×8 inch pan.
  3. Mix cake mix, oats, sugar and cinnamon together in a large bowl. Pour melted butter over the top and mix with a fork until crumbly.
  4. Bake 35-40 minutes until apples are tender and top is golden brown.
]]> http://www.tolberts.org/recipes/2011/06/quick-and-easy-apple-crisp/feed/ 0 Incredible Bundt Cake http://www.tolberts.org/recipes/2011/06/incredible-bundt-cake/ http://www.tolberts.org/recipes/2011/06/incredible-bundt-cake/#comments Tue, 14 Jun 2011 01:09:33 +0000 admin http://www.tolberts.org/recipes/?p=161  

Incredible Bundt Cake
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Recipe Type: Dessert
Author: Lori Tolbert
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Serves: 12
Cake-mix easy
Ingredients
  • 1 butter-recipe yellow cake mix
  • 1 small box vanilla instant pudding
  • 1 c. sour cream
  • 3 large eggs
  • 1/4 c. vegetable oil
  • 1/4 c. applesauce
  • 1 c. semi-sweet chocolate chips, divided
  • 1 c. chopped pecans, divided
Instructions
  1. Preheat oven to 350 degrees.
  2. Using a mixer, blend cake mix, pudding, sour cream, eggs, oil and applesauce 5-6 minutes.
  3. Grease/flour a bundt pan.
  4. Pour 1/3 of the batter into the pan and sprinkle half the chocolate chips and pecans over it.
  5. Pour in remaining batter and top with remaining chips and nuts.
  6. Bake 50-55 minutes.
  7. Cool 5 minutes, then turn onto a serving plate.
  8. Cool completely before serving.
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