Recipes of Our Tribe

Category: recipes

  • Nana’s Ricotta Pie

    Nana’s Ricotta Pie
     
    by: 
    Recipe type: Dessert
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    Makes (2) 10-inch deep pies
    Ingredients
    crust:
    • 4 c. flour
    • ¾ c. sugar
    • 1 c. Crisco
    • 4 tsp. baking powder
    • 1 egg
    • 1 tsp. orange extract
    • ½ c. milk
    Filling:
    • 3 lbs. ricotta
    • ½ tsp. orange extract
    • 6 eggs
    • 1 ½ c. sugar
    • 1 tsp. vanilla
    • 1-1 ½ c. cooked rice
    • 3 Tbsp. diced maricino cherries
    • 3 Tbsp. chocolate bits (mom adds extra)
    Instructions
    For crust:
    1. Blend flour, sugar, shortening, and baking powder w/ pastry blender.
    2. In small bowl, mix 1 egg, 1 tsp. orange extract, ½ c. milk. Add to above.
    For filling:
    1. In a large bowl, mix ricotta, orange extract, eggs, sugar, and vanilla.
    2. Add 1-1½ cups cooked rice per your preference.
    3. Yummy extras:
    4. Grandma adds chopped up Marrichino cherries and Dona adds chocolate chips. Lots.
    5. Mix well, pour into shells, sprinkle w/ cinnamon & sugar
    6. bake @ 350 for 40 min in metal pan,
    7. or 325 for 60-65 min in pyrex
    8. *watch for burning crust; pies thicken upon standing

  • Nana’s Never Fail Chocolate Cake

    Nana’s Never Fail Chocolate Cake
     
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    Recipe type: Dessert
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    Ingredients
    • 1 Egg
    • ½ cup Cocoa
    • ½ cup Crisco
    • 1 ½ cups Flour
    • 1 tsp. Vanilla
    • 1 tsp. Baking Soda
    • ¼ tsp. Salt
    • 1 cup Sugar
    • ½ cup strong Instant Coffee
    • ½ cup Sour milk or Buttermilk
    Instructions
    1. Put all in bowl in order given.
    2. Mix only after last item is added.
    3. Bake in 300 oven one hour.
    4. inch tube pan or 8x8x2 inch pan.
    5. In making cup cakes – 300 oven for 25 or 30 minutes.

  • Nana’s Grape-Nut Pudding

    Nana’s Grape-Nut Pudding
     
    by: 
    Recipe type: Dessert
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    This is my favorite thing ever!!! Mom always makes a double batch and this is the amount I remember Nana bringing to Grandma’s at various times.
    Ingredients
    • ½ cup grape nuts
    • hot water
    • 3 eggs
    • ½ cup sugar
    • 1 tsp. vanilla
    • pinch of salt
    • 2 cups milk
    Instructions
    1. Measure ½ cup grape nuts into measuring cup.
    2. Add enough hot water to make 1 cup.
    3. Beat 3 eggs in deep bowl.
    4. Add ½ cup sugar, 1 tsp. vanilla, pinch of salt and beat well.
    5. Add 2 cups milk and beat again.
    6. Add grape nuts .
    7. Butter casserole dish and pour mixture set in pan of water. Bake at 350 for 1 hour and 10 min. or until knife comes out clean.
    8. *I made this with soymilk one time and it took forever to set. I think I cooked it for an extra half hour or so and it was still jiggly when I took it out, but firmed up as it cooled.
    9. **DonaMom made this before with the lactose free milk and it tasted great. I don’t think she had to adjust the recipe at all.

  • Grandma Joyce’s After School Apple Cake

    After School Apple Cake
     
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    Recipe type: Dessert
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    Ingredients
    • 6 apples
    • 2 tsp. cinnamon
    • ¾ c. vegetable oil
    • 4 eggs
    • 1 ¼ c. sugar
    • 1 Tbsp. baking powder
    • 1 c. all-purpose flour
    • 1 c. whole wheat flour
    Instructions
    1. Preheat the oven to 350. Grease and flour a 13x9x2 inch baking pan.
    2. Peel, core, and slice the apples, set them in a large bowl, and sprinkle them with the cinnamon.
    3. In the bowl of an electric mixer, blend the oil, eggs, and sugar.
    4. Add the baking powder, flour, and wheat flour and blend until combined.
    5. Pour the batter over the apples, gently stirring until the apples are just coated.
    6. Pour this mix into the prepared baking pan, arranging the apples in an even layer, and bake for 35-45 minutes or until a knife inserted in the center comes out clean. When the cake is cool, cut into small squares. Makes 18 pieces.

  • Grandma Jean’s Key Lime Pie Recipe

    Grandma Jean’s Key Lime Pie Recipe
     
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    Recipe type: Dessert
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    Ingredients
    • 4 egg yolks
    • 6 egg whites
    • 1 can sweetened condensed milk
    • ½ cup fresh lime juice (about 6 or 7 limes)
    • ¾ cup sugar
    • ½ tsp. cream of tartar
    • 9” pie shell, baked
    Instructions
    1. Beat egg yolks & slowly blend in condensed milk.
    2. Add lime juice. Mix well.
    3. In large bowl, add cream of tartar to egg whites and beat until it starts to thicken.
    4. Continue beating, adding sugar a little at a time. Beat until stiff peaks form.
    5. Take 6 Tablespoons of this mixture and mix into filling.
    6. Pour filling into pie crust. Put meringue on top of crust & mixture.
    7. Bake at 350 until lightly browned – about 7-8 minutes.
    8. *CRUST*
    9. From Betty Crocker, make the baked 2 crust recipe. I tend to use ¾ of the recipe. (The whole thing makes the crust too thick, but half isn’t quite enough.)
    10. cup Gold Medal® all-purpose flour
    11. ½ teaspoon salt
    12. ⅓ cup plus 1 tablespoon shortening
    13. to 3 tablespoons cold water
    14. Heat oven to 475ºF.
    15. Mix flour and salt in medium bowl.
    16. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
    17. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
    18. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
    19. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
    20. Trim overhanging edge of pastry 1 inch from rim of pie plate.
    21. Fold and roll pastry under, even with plate; flute as desired.
    22. Prick bottom and side of pastry thoroughly with fork.
    23. Bake 8 to 10 minutes or until light brown; cool on wire rack.

  • Chocolate Zucchini Cake

    Chocolate Zucchini Cake
     
    by: 
    Recipe type: Dessert
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    Serve with powdered sugar dusted on top. Or fresh whip cream!
    Ingredients
    • ½ cup margarine (softened)
    • 1½ cups sugar
    • 2 eggs
    • 1½ tsp vanilla
    • 1½ cups grated zucchini
    • 1⅔ cups flour
    • ⅓ cups cocoa powder
    • 1½ tsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 tsp cinnamon
    • ⅓ cup milk
    • ⅔ cups nuts (optional)
    Instructions
    1. mix margarine & sugar well
    2. add eggs & vanilla and mix again
    3. add zucchini & mix.
    4. mix dry ingredients together. add alternately with milk.
    5. add nuts (optional).
    6. bake in a 10” tube pan for 1 hour at 350.

  • Nana’s Baked Rice Pudding

    Nana’s Baked Rice Pudding
     
    by: 
    Recipe type: Dessert
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    Ingredients
    • ⅓ c. raw regular white rice *Cannot be instant!
    • 5 c. milk
    • 1 tsp. salt
    • 4 eggs
    • ¾ c. sugar
    • 1 ½ tsp. vanilla or lemon
    Instructions
    1. In top of double boiler, combine rice & 4 cups of the milk, salt. Cook over boiling water, stirring occasionally one hour. Preheat oven to 350. Grease a 2 quart casserole. Place in baking pan.
    2. In a large bowl combine eggs, sugar, vanilla & remaining 1 cup milk. Beat just until blended. Gradually stir in hot rice mixture. Pour into prepared casserole. Pour hot water to one-inch depth around casserole. Bake uncovered for 60 minutes or until silver knife inserted in custard 1 inch from edge of casserole comes out clean. Remove from hot water to wire rack to cool. Then refrigerate until well chilled, at least 3 hours or overnight.

  • Flourless Chocolate Espresso Cake with Raspberry Sauce

    Flourless Chocolate Espresso Cake with Raspberry Sauce
     
    by: 
    Recipe type: Dessert
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    Ingredients
    Cake
    • 12 oz semisweet chocolate, chopped coarsely
    • 4 oz unsweetened chocolate
    • 1# unsalted butter, in chunks
    • 1 cup espresso, or 1T instant espresso in 1c water
    • 1 cup packed golden brown sugar
    • 8 eggs beaten
    Sauce
    • 3 10oz packages frozen rasberries in syrup, or fresh
    Instructions
    1. FOR SAUCE (optional) : puree raspberries and syrup, strain or not according to your preference. Store in the fridge until ready to use.
    2. FOR CAKE: preheat to 350 degrees F. Line the bottom of a 9″ diameter cake pan with 2″ high sides with parchment paper cut to the traced out bottom. Cover parchment and sides with a thin layer of butter from the remnants of a stick of butter’s wrapper.
    3. Place all chocolate in a large bowl. Bring butter, espresso and sugar to a boil in a saucepan, or over a double boiler. Stir until butter and sugar have dissolved.
    4. Add butter mixture over the chocolate, whisk until smooth. Let cool a minute before whisking in the eggies.
    5. Pour the batter into your pan. You can put this into the oven just as it is and keep a close eye on it, to make sure it doesn’t get over done. The REAL directions say to cook it in a roasting pan with a water bath. This to me is both dicey, as I am clumsy enough to get the water in the cake every time. Also, I can never seem to find a roasting pan big enough to both fit the cake pan, and also high enough to fit two inches of hot water. Do whichever you want, but I promise it will still work without the water bath.
    6. To know when it’s done, stick a knife in the middle and when it comes out just a little cakey, it should be done. Also, if you jiggle the cake and it wiggles slightly in the middle, that’s perfect. Take the cake out and stick it in the snow for an hour or two, or put it in the fridge until its quite cool, or overnight. Serve with the sauce if you want, or experiment with ganache!

  • Julie’s Granola

    Julie’s Granola
     
    by: 
    Nutrition Information
    • Serves: 30
    • Serving size: 4 oz
    Cuisine: breakfast, snack
    Prep time: 
    Cook time: 
    Total time: 
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    This kept Julie going while she hiked the AT. Makes over 3 pounds.
    Ingredients
    Dry:
    • 5 cups gluten free organic oats
    • ¼ cup flax seed
    • 1-1/2 cups shredded coconut
    • ½ cup sesame seeds
    • ½ cup sunflower seeds
    • ¾ cup slivered almonds
    • ¾ cup other nuts (pecans or cashews or hazelnuts, whatever you have)
    • ½ cup pumpkin seeds (optional)
    Wet:
    • ½ cup honey (raw Vermont honey is best of course)
    • ⅓ cup oil
    • ¼ cup maple syrup (VT grade B)
    • ¼ tsp salt
    • 1 tsp cinnamon
    • 2 tsp vanilla
    Fruit:
    • 1 cups dried fruit (raisins, dried cranberries, dates, or even candied ginger)
    Instructions
    1. Preheat oven to 350°
    2. Combine all dry ingredients in a large bowl
    3. Heat wet ingredients in a sauce pan until mixed, but do not boil
    4. Add wet ingredients to dry, stir until well mixed
    5. Spread in a thin layer on five 13×9 jelly roll pans
    6. Bake 45 minutes, stirring occasionally
    7. Cool then add dry fruit
    Notes
    Lately I’ve been mixing the granola without nuts, then dividing it into 2 or 3 bowls and adding different nuts to each smaller batch. Later I can also add different fruits to different batches also. Some possibilities: cashew-raisin, hazelnut-cranberry, cashew-ginger.

  • Basil & Strombie Lemonade (Strawberry + Zombie = Strombie)

    Basil & Strombie Lemonade
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    Strawberry + Zombie = Strombie
    Ingredients
    • 3-4 washed basil leaves, plucked in the prime of their life.
    • 1tsp sweet fairy cocaine.
    • 4 fresh strawberries, scalped.
    • 4oz. life essence, freshly harvested from the eviscerated carcasses of several unfortunate lemons.
    • 1oz. Lucille-strength vodka. The good stuff.
    • Dash of balsamic vinegar
    • Fancy toothpick, small strawberry, and basil leaf for classy garnish
    Instructions
    1. In the bottom of a tumbler, muddle basil leaves with the sugar.
    2. Add the strawberries and continue to smush.
    3. Once combined, add ice, lemonade, vodka, and a dash of balsamic vinegar.
    4. Shake, then strain into a classy martini glass.
    5. Finish with garnish and enjoy.