Bobby’s Best Ever Muffins

Meredith’s Baked Macaroni & Cheese

Natalie’s Holiday Coffee Cake

Buttermilk Meatballs

Rachel’s Chocolate Cake

Pete’s Pierogies

Frozen Eggnog Ring

Tammy’s Apple Cheddar Ball

Bobby’s Best Ever Muffins

1 3/4 cup buttermilk

1 1/2 cup flour

1 1/2 cup Grape-Nuts cereal

2 tsp baking powder

1/2 cup sugar

1/2 tsp baking soda

1/3 cup butter

1/2 cup chopped dates

1 egg

1/2 cup raisins

1/2 tsp. salt

Add buttermilk to cereal;  let stand until the buttermilk is nearly absorbed.  Cream sugar, butter and egg. Add dry ingredients, creamed mixture and fruit to the cereal mixture.  Mix lightly. fill greased muffin pans 2/3 full. Bake at 400 F for 15-20 minutes. Makes 12 muffins.

Tammy’s Apple Cheddar Ball

1 lb sharp cheddar cheese

2 Tablespoons apple cider

3 oz cream cheese, softened

3 plump, round apples

1 Tablespoon maple syrup

3 Tablespoons dairy sour cream

Grate cheese in a mixing bowl (or use a food processor). Blend in cream cheese, sour cream, cider and maple syrup. Mix well.  Shape into a large ball.  Slice apples (use all red or 2 red and 1 green) into eighths, lengthwise; core, but do not peel. Press slices into side of cheese ball (alternating colors are attractive).  Refrigerate until chilled and firm.

Rachel’s Chocolate Cake

2 sq. unsweetened chocolate, melted

1 tsp. Vanilla

1 cup sugar

1 tsp. salt

1/2 cup shortening

1/2 cup hot water

1 egg

1 1/3 cup flour`

1 tsp. baking soda

1/2 cup milk

Mocha Icing

3 Tablespoons strong coffee

2 cups confectioners sugar

1/2 tsp vanilla

1/2 cup soft butter

1 Tablespoon cocoa

Melt the chocolate.  Prepare an 8” square baking pan.  Cream the shortening, sugar egg, vanilla and salt.  Add the chocolate and mix;  blend in the hot water. Combine the flour and baking soda; add to the mixture, beating until smooth.  Add milk, beat until smooth.  Pour into the prepared pan. Bake at 350 F for 45-50 minutes. DO NOT OVERBAKE.

For the frosting, cream confectioners sugar and butter.  Add remaining ingredients.  Mix until smooth.  Frost when the cake is cool.

Meredith’s Baked Macaroni & Cheese

8 oz macaroni

1 egg, slightly beaten

1 lb cottage cheese

1 tsp salt

3/4 cup dairy sour cream

1/8 tsp pepper

8 oz sharp cheddar cheese

Pete’s Pierogies

8 oz. Cream cheese, softened

4-6 cups hot mashed potatoes

8 oz. Dairy sour cream

8-10 lasagna noodles, cooked

2 eggs

8 oz. Cottage cheese

8 oz. Grated Cheddar cheese

1-2 diced onions, sauteed until brown

salt & pepper to taste

Cook lasagna noodles and set aside.  Cook potatoes, mash and whip while warm.  Mix softened cream cheese, sour cream and eggs until smooth. Add cottage cheese, 1/2 of the grated Cheddar cheese and 1/2 of the sauteed onions. Stir the cheese mixture into the warm, mashed potatoes until well blended.  Layer the ingredients in a greased baking dish. Start with half the noodles, next the potato mixture, top off with second half of noodles. Add the remaining half of the Cheddar cheese and onions. Bake at 350 F 40-45 mins.  Best if made a day ahead of serving, can also be frozen.

Natalie’s Holiday Coffee Cake

Dough

2 pkg. Active dry yeast

1/2 cup honey

1/2 cup lukewarm water (110 F)

2 tsp. salt

1 1/2 cup milk, scalded

2 eggs

1/2 cup butter

7 to 7 1/2 cup flour

Filling

1 cup brown sugar, packed

1/2 cup golden raisins

1/2 cup chopped walnuts

1/2 cup candied fruit mix (opt)

2 tsp. ground cinnamon

Dissolve yeast in lukewarm water.  Combine milk, shortening, honey and salt in bowl. Cool to lukewarm. Add yeast mixture, eggs and 3 cups of flour to milk mixture. Beat until smooth using electric mixer.  Stir in enough remaining flour to make a soft dough.  Knead on floured surface until smooth and elastic.  Place in greased bowl.  Cover, let rise until double. Punch down dough.  Divide into 2 pieces. Roll out each piece to 6” by 20” rectangle and sprinkle with walnut mixture. Roll up like a jelly roll, starting at the long edge.  Form a ring with each coffee cake on a greased baking sheet. Cut slits in tops with scissors. Let rise until doubled, about 1 hour.  Bake at 375 F for 20 minutes or until golden brown. When cool, frost with your favorite icing. Decorate according to the holiday. Makes 2 coffee cakes.

Frozen Eggnog Ring

Red candied cherries

2 cups dairy eggnog

Green spearmint leaf candies

2 cups milk

Decorate bottom of a 4 1/2 cup ring mold with candied cherries and spearmint leaves. Combine eggnog and milk. Gently pour a small amount of eggnog mixture into mold.  Freeze until solid. Pour in remaining eggnog mixture.  Freeze several hours or overnight.  Dip frozen ring into hot water and carefully unmold into punch bowl.  Serve immediately.

Buttermilk Meatballs

1 1/2 lbs. ground beef

3 T. flour

2/3 cups dry bread crumbs

1 T. sugar

1 1/2 tsp salt

1 tsp salt

1 cup milk

1 qt. buttermilk

1/4 cup chopped onion

2 tsp. prepared mustard

6 T. butter (divided)

Combine first 6 ingredients; shape into balls and brown well in 3 T. butter. Remove meatballs from pan.  Add remaining 3 T. butter and blend in flour, salt, and sugar.  Add buttermilk and mustard, stirring constantly until it thickens, over low heat.  Return meatballs to sauce;  simmer about 20 minutes.  Serve over mashed potatoes.