Some of the most memorable moments for a family are centered around food. Events, holidays, or just gathering at the end of each day to share good food with those we love. This is certainly a key time in our day, at home. A time to unwind, enjoy great food and warm companionship. Everyone has a chance to discuss the events of their day, and the bond of the family unit is strengthened by such a seemingly simple act of eating together.
Here are a few of our favorite time-tested family recipes - try one, or try them all!
Here are a few of our favorite time-tested family recipes - try one, or try them all!
Breakfast
Fluffy Pancakes
Ingredients:
1 1/2 cup milk
4 Tbs. white vinegar
2 cups flour
4 Tbs. white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
4 Tbs. butter, melted
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour." It will look curdled and very thick - this is what you want, don't toss it out!
Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk eggs and butter into milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat (I have a dedicated cast iron pancake pan), and lightly coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
Ingredients:
1 1/2 cup milk
4 Tbs. white vinegar
2 cups flour
4 Tbs. white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
4 Tbs. butter, melted
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour." It will look curdled and very thick - this is what you want, don't toss it out!
Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk eggs and butter into milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat (I have a dedicated cast iron pancake pan), and lightly coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
Sweet Cinnamon Biscuits
Ingredients:
2 cups sifted flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 Tbs. butter (1 stick), softened
3/4 cup sugar
1 tsp. ground cinnamon
1 cup milk (optional)
Preheat oven to 400' F. Great a 9" round baking pan.
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir until just blended.
Knead the dough on a lightly-floured surface until smooth. Roll out into a 15" rectangle.
Spread butter over the dough; combine sugar and cinnamon in a small bowl and mix well. Sprinkle over the buttered dough. Roll up the rectangle, starting from one long side; pinch the seam to seal.
Cut the roll into 1 1/2" slices and arrange them, cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Pour milk over the tops, if desired. Serve hot.
Ingredients:
2 cups sifted flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 Tbs. butter (1 stick), softened
3/4 cup sugar
1 tsp. ground cinnamon
1 cup milk (optional)
Preheat oven to 400' F. Great a 9" round baking pan.
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir until just blended.
Knead the dough on a lightly-floured surface until smooth. Roll out into a 15" rectangle.
Spread butter over the dough; combine sugar and cinnamon in a small bowl and mix well. Sprinkle over the buttered dough. Roll up the rectangle, starting from one long side; pinch the seam to seal.
Cut the roll into 1 1/2" slices and arrange them, cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Pour milk over the tops, if desired. Serve hot.
Buttermilk Biscuits & Sausage Gravy
Ingredients:
Biscuits
2 cups sifted flour
2 tsp. double-acting baking powder
1/4 tsp. baking soda
1 tsp. salt
1/3 cup cooking oil
2/3 cup buttermilk
Sausage Gravy
1 pound breakfast sausage
1/3 cup flour
3-4 cups whole milk
1/2 tsp. seasoned salt
2 tsps. black pepper
Preheat oven to 475'F. Sift together flour, baking powder, baking soda and salt. Pour oil and buttermilk into one measuring cup, but don't stir. Pour all at once into flour mixture and stir with a fork until sides of bowl come clean; dough will form a ball.
Smooth by kneading dough about 10 times without additional flour. With dough on waxed paper, press out to 1/4" thickness with hands, or roll out between sheets of waxed paper. Cut with unfloured biscuit or cookie cutter. Bake for 10-12 minutes.
While biscuits are in the oven, tear sausage into small pieces and add them in a single layer to a large, heavy skillet. Brown over medium-high heat until no longer pink. Reduce heat to medium-low and sprinkle on half the flour, stirring so that the sausage soaks it all up, then add more little y little. Stir and cook for another minute or two, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. Sprinkle in the seasoned salt and pepper, and continue cooking. If gravy gets too thick, too soon, add up to 1/2 cup more milk. Adjust seasoning to taste and pour over freshly-baked biscuits.
Ingredients:
Biscuits
2 cups sifted flour
2 tsp. double-acting baking powder
1/4 tsp. baking soda
1 tsp. salt
1/3 cup cooking oil
2/3 cup buttermilk
Sausage Gravy
1 pound breakfast sausage
1/3 cup flour
3-4 cups whole milk
1/2 tsp. seasoned salt
2 tsps. black pepper
Preheat oven to 475'F. Sift together flour, baking powder, baking soda and salt. Pour oil and buttermilk into one measuring cup, but don't stir. Pour all at once into flour mixture and stir with a fork until sides of bowl come clean; dough will form a ball.
Smooth by kneading dough about 10 times without additional flour. With dough on waxed paper, press out to 1/4" thickness with hands, or roll out between sheets of waxed paper. Cut with unfloured biscuit or cookie cutter. Bake for 10-12 minutes.
While biscuits are in the oven, tear sausage into small pieces and add them in a single layer to a large, heavy skillet. Brown over medium-high heat until no longer pink. Reduce heat to medium-low and sprinkle on half the flour, stirring so that the sausage soaks it all up, then add more little y little. Stir and cook for another minute or two, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. Sprinkle in the seasoned salt and pepper, and continue cooking. If gravy gets too thick, too soon, add up to 1/2 cup more milk. Adjust seasoning to taste and pour over freshly-baked biscuits.
Brunch
Christmas Casserole
Ingredients:
20oz. fresh or previously frozen hashbrown potatoes
7 eggs
4 cups shredded monterey jack cheese
1 cup milk
2 cups cooked ham, diced
1/2 tsp. salt
1/2 tsp. yellow mustard
Place potatoes in a greased 13"x9" baking dish. Sprinkle with cheese and ham; set aside.
Preheat oven to 350'F. Beat together eggs, milk, salt and mustard; pour over ham and potatoes.
Bake, covered, for one hour. Uncover and bake an additional 10-15 minutes, until top is lightly golden.
Ingredients:
20oz. fresh or previously frozen hashbrown potatoes
7 eggs
4 cups shredded monterey jack cheese
1 cup milk
2 cups cooked ham, diced
1/2 tsp. salt
1/2 tsp. yellow mustard
Place potatoes in a greased 13"x9" baking dish. Sprinkle with cheese and ham; set aside.
Preheat oven to 350'F. Beat together eggs, milk, salt and mustard; pour over ham and potatoes.
Bake, covered, for one hour. Uncover and bake an additional 10-15 minutes, until top is lightly golden.
Orange Marmalade French Toast
Ingredients:
8oz. cream cheese, softened
4 eggs
1 1/2 tsp. vanilla, divided
1 cup whipping cream
1/2 cup walnuts, finely chopped (optional)
1/2 tsp. nutmeg
1 loaf French Bread, sliced thickly
12 oz. orange marmalade
1/2 cup orange juice
Preheat oven to 300'F.
Blend together cream cheese and one teaspoon vanilla; fold in nuts and set aside.
Using a sharp knife, cut a pocket into top of each bread slice. Spoon two tablespoons of cream cheese mixture into each.
Combine eggs, cream, nutmeg and remaining vanilla; place in a large, shallow bowl. Carefully dip bread into mixture and cook on a lightly-greased griddle until golden; flip and brown other side.
Place bread on ungreased baking sheet and bake for 20 minutes. While baking, mix orange juice and marmalade in a small saucepan, until heated through. Drizzle over hot toast once plated.
Ingredients:
8oz. cream cheese, softened
4 eggs
1 1/2 tsp. vanilla, divided
1 cup whipping cream
1/2 cup walnuts, finely chopped (optional)
1/2 tsp. nutmeg
1 loaf French Bread, sliced thickly
12 oz. orange marmalade
1/2 cup orange juice
Preheat oven to 300'F.
Blend together cream cheese and one teaspoon vanilla; fold in nuts and set aside.
Using a sharp knife, cut a pocket into top of each bread slice. Spoon two tablespoons of cream cheese mixture into each.
Combine eggs, cream, nutmeg and remaining vanilla; place in a large, shallow bowl. Carefully dip bread into mixture and cook on a lightly-greased griddle until golden; flip and brown other side.
Place bread on ungreased baking sheet and bake for 20 minutes. While baking, mix orange juice and marmalade in a small saucepan, until heated through. Drizzle over hot toast once plated.
Dinner
Chunky Potato Soup
Ingredients:
3 medium red potatoes
2 cups water
1 small onion
3 Tbs. butter
3 Tbs. flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 tsp. sugar
1 cup shredded cheddar cheese
1 cup cooked ham, cubed
Peel potatoes and cut into 1" cubes. Bring water to a boil in a large pan. Add potatoes and cook until tender. Drain, reserving liquid. Set potatoes aside.
Measure 1 cup of cooking liquid, adding water if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat and add onion; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3-4 minutes.
Gradually add cubed potatoes, reserved cup of liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently. Serve hot.
Ingredients:
3 medium red potatoes
2 cups water
1 small onion
3 Tbs. butter
3 Tbs. flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 tsp. sugar
1 cup shredded cheddar cheese
1 cup cooked ham, cubed
Peel potatoes and cut into 1" cubes. Bring water to a boil in a large pan. Add potatoes and cook until tender. Drain, reserving liquid. Set potatoes aside.
Measure 1 cup of cooking liquid, adding water if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat and add onion; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3-4 minutes.
Gradually add cubed potatoes, reserved cup of liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently. Serve hot.
Sunday Pot Roast
Ingredients:
1 beef chuck roast ( 2 1/2+ pounds)
salt and black pepper
3 medium baking potatoes, unpeeled
2 large carrots
1 large parsnip (optional)
2 large celery stalks
1 medium onion, sliced
2 bay leaves
1 tsp. rosemary
1/2 tsp. thyme
1/2 cup beef broth
Trim excess fat from beef and discard. Cut into serving-sized pieces; season with salt and pepper to taste.
Scrub potatoes. Cut into quarters. Cut carrots and parsnip diagonally into 3/4" slices. Slice celery into 1 1/2" pieces. Place vegetables, onion and bay leaves in slow cooker; sprinkle with rosemary and thyme. Arrange beef over vegetables; pour broth over all.
Cover slow cooker and cook on low for 8 1/2-9 hours, or until beef is fork-tender. Remove to large serving platter, and arrange vegetables around meat. Remove and discard bay leaves. Serve with gravy made from juice in slow cooker, if desired.
Ingredients:
1 beef chuck roast ( 2 1/2+ pounds)
salt and black pepper
3 medium baking potatoes, unpeeled
2 large carrots
1 large parsnip (optional)
2 large celery stalks
1 medium onion, sliced
2 bay leaves
1 tsp. rosemary
1/2 tsp. thyme
1/2 cup beef broth
Trim excess fat from beef and discard. Cut into serving-sized pieces; season with salt and pepper to taste.
Scrub potatoes. Cut into quarters. Cut carrots and parsnip diagonally into 3/4" slices. Slice celery into 1 1/2" pieces. Place vegetables, onion and bay leaves in slow cooker; sprinkle with rosemary and thyme. Arrange beef over vegetables; pour broth over all.
Cover slow cooker and cook on low for 8 1/2-9 hours, or until beef is fork-tender. Remove to large serving platter, and arrange vegetables around meat. Remove and discard bay leaves. Serve with gravy made from juice in slow cooker, if desired.
Desserts
Strawberry Oatmeal Bars
Ingredients:
1 3/4 sticks salted butter, cut into pieces
1 1/2 cups flour
1 1/2 cups oats
1 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. salt
10-12oz. strawberry preserves
Preheat oven to 350'F. Butter a 13"x9" rectangular baking pan.
Mix together butter, flour, oats, brown sugar, baking powder and salt. Press half the mixture into the prepared pan. Spread with strawberry preserves. Sprinkle other half of the oat mixture over the top and pat lightly. Bake until light brown, 30-40 minutes. Let cool completely, cut into squares.
Ingredients:
1 3/4 sticks salted butter, cut into pieces
1 1/2 cups flour
1 1/2 cups oats
1 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. salt
10-12oz. strawberry preserves
Preheat oven to 350'F. Butter a 13"x9" rectangular baking pan.
Mix together butter, flour, oats, brown sugar, baking powder and salt. Press half the mixture into the prepared pan. Spread with strawberry preserves. Sprinkle other half of the oat mixture over the top and pat lightly. Bake until light brown, 30-40 minutes. Let cool completely, cut into squares.
Creamy Cheesecake (my family's favorite version of a classic)
Ingredients:
1- 9" graham cracker pie crust
12oz. cream cheese, softened
4oz. mascarpone cheese, softened
2 eggs, beaten
3/4 cup white sugar
2 tsp. vanilla
1/2 tsp. grated lemon zest
Preheat oven to 350'F. Fill round cake pan 2/3 full of water, place on lowest rack and let heat up as oven comes to temperature.
Cream softened cheeses together. Add eggs, sugar, vanilla and lemon zest; beat until light and fluffy. Pour mixture into pie crust.
Bake until firm, about 25 minutes. Let cool on wire rack, then refrigerate for at least 8 hours. Slice and top with fruit sauce, if desired, immediately before serving.
Creamy Cheesecake (my family's favorite version of a classic)
Ingredients:
1- 9" graham cracker pie crust
12oz. cream cheese, softened
4oz. mascarpone cheese, softened
2 eggs, beaten
3/4 cup white sugar
2 tsp. vanilla
1/2 tsp. grated lemon zest
Preheat oven to 350'F. Fill round cake pan 2/3 full of water, place on lowest rack and let heat up as oven comes to temperature.
Cream softened cheeses together. Add eggs, sugar, vanilla and lemon zest; beat until light and fluffy. Pour mixture into pie crust.
Bake until firm, about 25 minutes. Let cool on wire rack, then refrigerate for at least 8 hours. Slice and top with fruit sauce, if desired, immediately before serving.