June Cleaver Club Letter F Recipes

French Toast Cupcakes

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1 cup sugar

1/2 cup unsalted butter, melted and then cooled

2 eggs

1 tsp maple extract

1/2 cup milk

1. Preheat oven to 350'F and line baking pan with paper liners.

2. Mix together flour, baking powder, cinnamon and salt in a small bowl.

3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.

4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.

5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.

6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.

Cinnamon Cream Cheese Frosting

Makes 3 cups

1 package (8 ounces) reduced fat cream cheese, at room temperature

4 tablespoons (1/2 stick) butter, at room temperature

3 cups confectioners' sugar, sifted

1 teaspoon ground cinnamon

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the con­fectioners' sugar, a little at a time, blend­ing with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frost­ing until fluffy, 1 minute more.

Fried Cabbage

 INGREDIENTS

3 slices bacon, cut into thirds

1/3 cup vegetable oil

1 teaspoon salt, or to taste

1 teaspoon ground black pepper, or to taste

1 head cabbage, cored and sliced

1 white onion, chopped

1 pinch white sugar

DIRECTIONSPlace the bacon and vegetable oil into a large pot over medium

heat. Season with salt and pepper. Cook for about 5 minutes, or

until bacon is crisp. Add cabbage, onion, and sugar to the pot;

cook and stir continuously for 5 minutes, until tender.

feather light dinner buns

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1/2 cup shortening

1/2 cup sugar

2 cups warm milk

combine , then add

1 cake compressed yeast (or 1 pkg dry yeast)

blend in

2 cups flour

beat until smooth--let rise in warm place til double (about 2 hrs)

sift together following ingredients

3 3/4 flour

1/2 tsp baking powder

1/2 tsp soda

1 tsp salt

add gradually to yeast mixture to form stiff dough---knead about 5 minutesdivide into 3 parts--cut each into 12 pieces--shape each into round ball---place on greased cookie sheet about 3 inches apart--brush with melted butter--cover with cloth--let rise til dbl.--bake 400 degree 12 to 15 minutes

Fit for a King Banana Pudding

2 small boxes instant French vanilla pudding

2 1/2 cups milk

1/2 can sweetened condensed milk (fat-free if desired)

8 ounces Cool Whip, divided

1 box vanilla wafers

4 fresh, ripe bananas, sliced

Make pudding using the 2 1/2 cups of milk.

Stir in the half can of sweetened condensed milk and 4 ounces of Cool

Whip.

Layer wafers, sliced bananas and pudding mixture several times in a 9

x 13-inch dish.

Top with a layer of the remaining Cool Whip and sprinkle a few wafer

crumbs on top.

Refrigerate 2 hours before serving

Crockpot French Onion Soup

3 large onions, thinly sliced

1/2 cup butter or margarine

2  Tbs. instant beef bouillon, or 6

4 cups hot water

1 tsp. Worcestershire sauce

1/2  tsp. salt

4 slices French bread, toasted

1/4 cup Parmesan cheese, grated

In skillet cook onions in butter, until lightly browned. In crockpot combine

browned onions in butter with bouillon, water,  Worcestershire sauce and salt.

Cover and cook on low 4-6  hours. Top each bowl with toasted French bread,

sprinkled  with cheese. Recipe may be doubled, kept hot and served from 

crockpot.

Family Favorite Chili

2 lbs ground beef

1 large onion, chopped

2 cloves garlic, finely chopped

28 oz can diced tomatoes, undrained

15 oz can tomato sauce

2 tbsp chili powder

1-1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp pepper

15 or 16 oz can pinto beans, rinsed and drained

shredded cheddar cheese

Cook beef in 12" skillet over medium heat, stirring occasionally, until

brown; drain.

Mix beef and remaining ingredients except beans in 3-1/2 to 6 quart slow

cooker.

Cover and cook on low heat setting 6-8 hrs (or high heat setting 3-4 hrs) or

until onion is tender.

Stir in beans. Cover and cook on high heat setting 15-20 min or until

slightly thickened. Sprinkle with cheese. Serves 8

 

I have not tried this with fish, but I have made it with shrimp. It is both tasty and healthy.

I have not tried this recipe, but it sounds delicious, and wonderful!!!

Fajita Steak Rolls (Salsarose)

2 (1 to 1 1/2 pound) beef top round or
flank steaks, cut 1/4 inch thick
1 tablespoon of olive oil
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
1 (2 ounce) can chopped green chiles
1 cup salsa or picante sauce

Rub both sides of the meat with olive oil.

Combine remaining ingredients except the
salsa in mixing bowl and blend well. Measure
out about half of the vegetable mixture and
set aside for later use.

Spoon the remaining vegetable mixture evenly
over each steak. roll the steaks, beginning at
the narrow end, jellyroll fashion. Tie with a
kitchen string. Place the beef rolls into
crockpot.

Spoon 1/4 cup of salsa evenly over the beef
rolls. Cover and cook on LOW for 8 to 10 hours
(HIGH 4 to 5 hours).

Meanwhile stir 1/2 cup salsa into the reserved
vegetable mixture.

Cover and refrigerate. Spoon the remaining
1/2 cup salsa over beef rolls during the last 15
minutes of cooking.

Slice the steaks into serving portions and
accompany with vegetable salsa mixture.