*** Makes 6-8 servings ***
Ingredients:4 pounds corned brisket of beef2 quarts cold water6 peppercorns6 whole allspice1 bay leaf1 medium-size yellow onion, peeled and quartered1 medium-size cabbage, trimmed of the course outer leaves, cored, and cut into 8 wedges.8 carrots, peeled8 small red potatoes1 medium-size turnips, peeled and cut into 8 wedges.1 can whole beets
Ingredients:1 cup thick steel cut oats2 cups boiling water cup warm water1 package dry yeast cup molasses cup clover honey2 tablespoons melted butter2 teaspoons salt5 (+ or -) bread flour
Directions:1.Put oats in a large bowl and cover with 2 cups boiling water.
Ingredients:1 cup all purpose flour cup cake flour teaspoon salt1 teaspoon baking soda teaspoon ginger teaspoon allspice teaspoon cinnamon teaspoon nutmegPinch of ground cloves1 cup pumpkin puree cup vegetable oil cup molasses2 eggs, beaten cup chopped walnuts (optional)
Directions:1.Preheat oven to 350.2.Mix together flours, salt, baking soda and spices.3.In a separate bowl, mix remaining ingredients.
Ingredients:2 eggs2 cups light brown sugar teaspoon salt1 teaspoon vanilla1 teaspoon almond extract teaspoon lemon extract2 cups shredded coconut cup slivered almonds, blanched6 tablespoons bread flour
Directions:1.Preheat oven to 350.2.Grease and flour a 8×8 pan3.Beat eggs until foamy then add the brown sugar, salt, vanilla, almond extract and lemon extract.4.Stir in almonds and coconut, then sprinkle flour over the mixture.
Ingredients:1 pound sausage meat2 tbsp minced garlic2 – 14 oz cans beef broth2 – 14.5 oz can Italian style diced tomatoes1 cup sliced carrots1 cup sweet red pepper, sliced thin1/2 cup onion, sliced thin1 – 14.5 oz can dark kidney beans, undrained2 small zucchini, cubed2 cups spinach, rinsed and torn1 tsp.
Cake Ingredients:1 cups sugar cup shortening2 tablespoons flour2 teaspoons salt2 teaspoons baking soda teaspoon cinnamon teaspoon ginger teaspoon nutmeg3 cups flour2 teaspoons baking powder3 eggs3 cups pumpkin pie filling3 cups buttermilk
Directions: 1.Preheat oven to 350.2.In a large mixing bowl, add first 8 ingredients and mix until all incorporated.3.Add eggs and continue to mix until smooth.4.Add pumpkin pie filling and mix.5.Add buttermilk and mix.6.Add remaining flour and baking powder, mix until smooth.7.Scoop onto lightly greased baking sheets.8.Bake at 350 for approximately 8-10 minutes.
Ingredients:2/3 cup margarine2/3 cup all purpose flour2 cups milk2 cups light cream2 tbsp chopped garlic2 12 oz cans of beer or ale4 large potatoes, washed, cubed and boiled tender4 green onions, finely chopped cup shredded yellow cheddar cheese cup shredded jack cheese2 tsp.
Ingredients:2 quarts of Gifford’s Coffee Ice Cream1 quart of Gifford’s Chocolate Ice Cream6 Heath Bars, crushed (about 1 cup)1/3 cup Kahlua (substitute coffee syrup for non-alcoholic version) 2 packages Lady Fingers1 jar of hot fudge Walnuts (optional)
Directions:1.Soften ice cream in refrigerator just enough to mix with other ingredients.2.Mix together ice cream, Heath Bar and Kahlua.
Ingredients:1/3 cup apple juice concentrate2 teaspoons cornstarch1/2 teaspoon nutmeg1 teaspoon Sweet ‘N Low1 teaspoon cinnamon2 tablespoons margarinePie crust for a 2-crust pieEnough apples, peeled, cored, and sliced to fill a nine-inch pie crust
Put apples into unbaked pie crust.
Ingredients:1 half gallon Gifford’s Moose Track Ice Cream, softened1 jar hot fudge topping, warmed2 fresh bananas2 Oreo ready-made pie crusts cup chopped nuts (optional)
Directions:1.Spread half of the softened ice cream into each pie crust.2.Place pies back into freezer until firm (about 1 hour).3.When firm, remove from freezer and slice up a banana on each pie right on top of the ice cream.4.Drizzle hot fudge topping over each pie and then sprinkle with nuts.