Stahl Family Recipes

Mix together ingredients except for nuts.  Form into desired shape and roll or cover with nuts.  I scored it like a pineapple and put a real pineapple top on it.   Serve with crackers.  Yum!

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Truffle Bowl Dessert               submitted by Nina Sullivan
                                                                                                            (recipe from Lisa Sullivan's mother) 

1 Pan of Brownies (9”X13") cooled
2 large pkg. instant chocolate pudding (prepared)
16 oz Cool Whip
4 Heath and bars (crushed) or 4 Snickers cut up ,or Reeces PB bars 

Layer following using half in each layer:
Crumbled Brownies
Chocolate pudding
Cool Whip
Candy 

Refrigerate until ready to serve.

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 6     Butterfinger candy bars crushed
             ( I used 9 little ones, the size that comes 9 for a dollar at Wal-mart)
 1     8 oz. pkg. cream cheese
 1     8 oz. tub Cool Whip
 1     Gram cracker crust

       Blend together cream cheese and Cool Whip , fold in Butterfinger bars 
            ( I  reserved some candy bar crumbs to sprinkle on the top to make it look
               schmoopy!!!)

       Fill crust, and let stay in fridge at least 2 hours and serve !!!!!

       It is so yummy!!!!!!!

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Chicken Tortilla Soup     submitted by Angie Barnett

Heat 1 T. olive oil in a large sauce pan.  Add 1 large white onion, minced and 3 cloves of garlic, pressed, and continue to heat until the onions are caramelized.

Add: 
1 can stewed chopped tomatoes (the Mexican flavored ones are good).
1½ cups cooked chicken, chopped.
4 cans of chicken broth  (for added flavor add chicken flavored bouillon or soup stock)
2-3 corn tortillas, torn into small pieces
You may (or may not) add any or all of the following optional items.
*1 large potato, cut into small pieces
*1 can black beans (rinsed)
*½ can whole kernel corn

Boil on low until the potatoes are done.

Serve with tortilla chips.  Sprinkle shredded cheese on top.  Add a slice of avocado.. 

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Peanut Butter Fudge Cake            
submitted by Barbara

2 c all purpose flour
2 c sugar
1 tsp baking soda
1 c margarine
1/3  c cocoa
1 c water
½ c buttermilk
2 large eggs, lightly beaten
1 tsp vanilla
1 ½ c peanut butter

Preheat oven to 350 degrees. Combine flour, sugar, and baking soda in a large mixing bowl; set aside. 

Melt margarine in a heavy saucepan; stir in cocoa.  Add water, buttermilk and eggs stirring well.

Cook over medium heat, stirring constantly until mixture boils.  Add to flour mixture; stir until smooth.  Stir in vanilla.  Pour batter into a greased, floured 13x9 inch-baking pan.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes on a wire rack.  Spread peanut butter on warm cake.  Cool completely for 30 minutes.   

Chocolate Frosting 

1 lb powdered sugar, sifted
1/2 c margarine
1/3 c buttermilk
1/3 c cocoa
1 tsp vanilla 

Put powdered sugar in a large bowl.  Bring margarine, buttermilk and cocoa to a boil in a saucepan over medium heat; stir constantly.

Pour cocoa mix over sugar, stirring until smooth.  Mix in vanilla. Spread Chocolate frosting on top of cake; cut into squares.

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1 pound ground beef
1/2 cup chopped green pepper 
1/2 cup chopped onion 
2/3 cup water 
1 envelope taco seasoning 
1 can (15 ounces) black beans, rinsed and drained 
1 can (14 1/2 ounces) Mexican diced tomatoes, undrained 
6 tortillas (8 inches) 
1 can (16 ounces) refried beans 
3 cups (12 ounces) shredded Mexican cheese blend

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.  Add water and taco seasoning; bring to a boil.  Reduce heat; simmer, uncovered, for 2 minutes.  Stir in the black beans and tomatoes.  Simmer, uncovered, for 10 minutes.

Place two tortillas in a greased 13" x 9" x 2" baking dish.  Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese.  Repeat layers.  Top with remaining tortillas and cheese.  Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.  Yield: 9 servings.

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1 cup raisins  
2 cups water 
1 cup sugar 
2 T. butter 
2 cups flour 
1 t. soda 
1/2 t. salt 
Spices (Allspice, cinnamon, etc.) 

Cook raisins in 2 cups water until there is only one cup water left.  Cream sugar and butter together and add dry ingredients.  Mix and pour into a 13 x 9 inch pan.  Bake at 350°.

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1 can pineapple juice                             1 tsp. almond extract
8 c. water                                              1 tsp. vanilla extract
2 c. sugar

Mix all ingredients together.  Chill and serve.

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Yeast Waffles   submitted by Arlene Thomas

1 c. scalded milk                                   1 pkg. Yeast  
1 Tbsp. sugar                                        1 egg, beaten 
2 tsp. Salt                                              3 c. flour    
1 ½ c. water

Combine milk, sugar, and salt.  Cool to lukewarm by adding water.  Add yeast, mixing well.  Add egg, mixing well.  Gradually add flour and let rise for about 1 hour.  (This can be made ahead of time and placed in refrigerator.)  Bake on a heated waffle iron.  Makes 12 waffles.

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1/2 lb. Velveeta                                     1/3 c. celery, finely chopped
1/4 c. butter                                           1/3 c. onion, finely chopped
1/4 c. flour                                                5 c. chicken broth
1/3 c. carrots, finely chopped

Cook vegetables in chicken broth until tender (do not overcook).  Add 1/2 pound Velveeta and stir until melted.  Add butter.  Stir in flour to thicken.

 

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Cheesy Dip   submitted by Arlene Thomas

3 cups water                                         2 tsp. Dry mustard powder
1 lb. Velveeta                                       1 cup picante sauce
1 tsp. Cumin                                         ½ cup flour
1 tsp. Onion powder                            1 cup water
1 tsp. Garlic powder                            1 tsp. Lemon juice 

Put first 7 ingredients in a large saucepan; stir until cheese is melted.  Mix flour, water, and lemon juice; stir into cheese mixture while heating.  The mixture will thicken; stir.  Eat and enjoy with your favorite chips. 

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Peanut Butter Pie      submitted by Arlene Thomas

1 (8oz) cream cheese               2 heaping Tbsp. Peanut butter
1 c. powdered sugar                Graham cracker crust
1 (8oz) Cool Whip

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Red Apple Inn Rolls       submitted by Arlene Thomas

1 c. boiling water                      2 ½ pkg. Yeast
1 cup. Butter                            1 c. warm water
2/3 c. sugar                              2 eggs
2 tsp. Salt                                6 c. flour

Pour boiling water over butter, sugar, and salt; let cool. 

Shape into rolls 2 hours before baking.  Brush top of rolls with melted butter as they are shaped. 

Bake at 425 degrees for 12 minutes.  Makes 60 rolls.

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Basic Challah     submitted by Angie Barnett

In a small glass bowl put in
1 cup very warm water (105^o – 115^o)
2 pkg. Yeast
add  
6 Tbs. Brown Sugar
Cover and let set for 10 minutes.

 While the yeast is setting, in a large glass bowl mix:
½ cup Oil
4 Tbs. Sugar
3 tsp. Salt

Add
3 eggs (beaten)
2 cups flour

Stir and add:
Yeast mixture (from above)
1 cup flour
1 cup water (very warm 105^o – 115^o)

Stir again.
Add:
4 cups flour a little at a time until dough doesn’t stick to bowl.  Put a little flour on clean cabinet top and scrap dough out of the bowl onto the flour.  Begin to knead flour into dough.  Keep adding flour onto cabinet top until dough is pliable and isn’t sticky.  Knead for about 10 to 12 minutes.   

Grease large bowl with oil, put ball of dough in and cover with damp cloth.  Put in a warm place and let rise until double—about one hour. 

Punch down dough and put on cabinet top.  Knead 3 or 4 times.  If it is sticky, you can put flour on cabinet.  If you can work with it without it sticking to cabinet, then divide dough in half.  Divide one of the halves into 3 equal pieces.  Roll each one out like a rope.  Make them about 12 inches long and about 1 inch in diameter.  Now lay one rope over another in the shape of an X.  Then add the 3^rd rope in the middle of the X.  Now braid each end and tuck middle rope under.  Do second half the same. 

Place braid on a large greased or non-stick cookie sheet or two small cookie sheets.  Cover with a dry cloth, let rise until double – about 45 minutes to 1 hour. 

Preheat oven to 350^o.  Place bread in oven and let cook for 5 minutes until it starts to brown.  Take reserved egg, add 1 tbs. water and mix.  Brush egg mixture on top of loaves.  Sprinkle with sesame seeds or poppy seeds.  Replace in oven and cook until golden brown – about 15 minutes longer. 

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Pumpkin Roll                 submitted by Angie Barnett      

 ROLL:
3 eggs
2/3 cup pumpkin (canned)
1 t. lemon juice
3/4 cup flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/2 t. salt
1 cup pecans, chopped

Beat eggs at high speed for 5 minutes, then gradually beat in sugar.  Stir in pumpkin and lemon juice.  Fold in flour, baking powder, cinnamon, ginger, nutmeg, and salt.  Spread on greased and floured cookie sheet and top with pecans.  Bake at 375° for 15minutes.  Turn out onto towel sprinkled with powdered sugar.  Roll in towel, cool partially.

FILLING: 
1 cup powdered sugar
2 (3 oz) packages Cream Cheese
1/4 cup butter
1/2 t. vanilla

Combine filling ingredients and beat until smooth.  Unroll cake and spead with filling; re-roll cake.  Sprinkle with powdered sugar and slice.

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