Baking with Betty

By Betty Heald | Feb 22, 2013

This week's column is dedicated to the inventor of snowplows — Thank you!

 

6-week Muffins

1 cup oil

3 cups sugar

4 eggs

1 quart buttermilk

5 cups flour

5 tablespoons soda

1 teaspoon salt

1 cup chopped dates

Mix first four ingredients all together then add one (15 ounce) package Kellogg's Raisin Bran cereal (be sure to use flakes). Now add flour, baking soda, salt and chopped dates. Store in refrigerator in a covered dish and bake muffins as needed. Bake at 400 degrees for 18 minutes. These will keep for 6 weeks in refrigerator.

 

Party Walnut Broccoli

3 - 10 ounce packages frozen chopped broccoli

6 tablespoons margarine

4 tablespoons flour

1 cup chicken broth

2 cups skim milk

2/3 cup water

2 cups herbed poultry stuffing

2/3 cup chopped walnuts

Cook broccoli until barely tender. Drain well and place in an oiled 2 quart casserole dish. Melt 2 tablespoons margarine in a saucepan. Stir in flour, cook briefly. Add milk and broth and cook, stirring constantly, until thickened. Set aside. Melt remaining 4 tablespoons margarine in the 2/3 cup water. Combine with stuffing and walnuts. Pour the chicken broth sauce over the broccoli, sprinkling evenly with walnut mixture and bake at 400 degrees for 20 minutes or until crusty on top.

 

Chocoholics Sheet Cake

2 sticks butter

1 cup water

5 to 7  teaspoons cocoa

2 cups flour

2 cups sugar

1/2 teaspoon salt

1/2 cup sour cream or milk

1 teaspoon baking soda

2 eggs

Icing:

1 stick butter

4 teaspoons cocoa

6 tablespoons milk

1 pound confectioners sugar

For cake, bring butter, water and cocoa to a boil. Beat in remaining ingredients. Mix and pour on greased standard size cookie sheet. Bake at 375 degrees for 25 minutes. For icing, bring first three ingredients to a boil, add confectioners sugar. Beat. Pour icing on as soon as cake comes out of oven.

 

Quick Soup For a Cold Day

1 large onion, chopped

1 large garlic clove, crushed

6 cups chicken stock (or 3 cans broth)

1 - 1 pound can Italian style tomatoes

1 small zucchini, sliced

1 small summer squash

1 1/2 cups carrots, thinly sliced

1 1/2 cups celery, sliced

1 1/2 cups string beans

1 1/4 teaspoons salt

1 teaspoon oregano

1/4 teaspoon basil

1/8 teaspoon pepper

seasoned croutons

Grated Parmesan cheese

1 1/2 cups elbow macaroni or other pasta, optional

Put all but croutons and cheese in large kettle. Bring to boil. Cover and simmer 15 minutes or until veggies are tender. Serve topped with croutons and cheese.

 

Our thoughts for the week: "Doing nothing is the most tiresome job in the world because it's impossible to quit to take a rest."

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