Huddle Recipe Book

[LifeisaGarden]

Banana Bread with Strusel Topping

1/4 cup white sugar

1 teaspoon ground cinnamon

3/4 cup butter

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 ounce) container sour cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 teaspoons baking soda

4 1/2 cups all-purpose flour

1 cup chopped walnuts (optional)

Strusel Topping

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

 

Directions

Preheat oven to 300 degrees F. Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Sift together and mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over bread batter.

Bake for about 1 hour, until a toothpick inserted in center comes out clean.

 

 

This is seriously the best banana bread you will ever eat. 

 

 

[LifeisaGarden]

CANDY APPLES 

2 c. Domino sugar
1/2 c. light corn syrup
3/4 c. water
4 drops red coloring
2-3 drops oil of cinnamon
10-12 apples

Combine sugar, syrup and water in top of double boiler, place over low heat and stir constantly until sugar is dissolved and boiling begins. "Keep crystals wiped from side of pan with fork wrapped in damp cheese cloth". Boil until syrup reaches 300 degrees. Remove from heat and plunge pan of syrup into pan of cold water to stop boiling, then put it back over hot water to prevent it from hardening. Stir in oil of cinnamon and food coloring. Put apples on candy stick. Dip into syrup hold upright and twirl slowly so syrup will cover entirely. Place on a well greased cookie sheet.

 

Fall fun with your kids! 

 

[LifeisaGarden]

Coconut-Curry Beef or Chicken

 

1lb beef chuck or chicken breast thinly sliced

Salt

Meat tenderizer(only if you use beef)

1 tbsp olive oil

2 tsp toasted sesame oil

4 cloves garlic

2 Tbsp. freshly grated ginger

1 - 12 oz. can light coconut milk

2 Tbsp. packed brown sugar

1 Tbsp. Curry powder

1/8-1/2 Tsp. cayenne

2 large onions sliced

8 oz. portabella mushrooms sliced

1 package fresh sugar snap peas or broccoli

1 cups shredded carrots

Brown Rice

 

Sprinkle the salt and meat tenderizer on the beef. Heat the oils  and sauté the meat with the garlic until almost done.  Add in the can of coconut milk, ginger, brown sugar, curry, and cayenne, bring to a low boil and turn down the heat to low and simmer for about 10 minutes. While the meat is simmering, steam the vegetables in a steamer or a large pot with a small amount of water, stir it often. The vegetables should be slightly crisp when done.

Serve the vegetables over the rice and top with the beef and some of the sauce.

 

 

 

I love this made with a green salad topped with ginger dressing(recipe posted next)

[LifeisaGarden]

Ginger Dressing

1 Tbsp minced onion

1/2 cup peanut oil or olive oil

1/3 cup rice vinegar

 1 tablespoons water

 4 tablespoons minced fresh ginger 

 1 tablespoons  tomato paste

 1 tbsp soy sauce

 2 teaspoons sugar

 1/2 teaspoon salt

 1/4 teaspoon fresh ground black pepper

Put all ingredients in a blender & blend until combined. Chill. Serve over salad greens. 

 

 

[LifeisaGarden]

Million Dollar Oatmeal Raisin Cookies

·     3 eggs, beaten

·     1 cup raisins

·     1 teaspoon vanilla extract

·     1 cup butter

·     1 cup packed brown sugar

·     1 cup white sugar

·     2 1/2 cups all-purpose flour

·     1 teaspoon ground cinnamon

·     2 teaspoons baking soda

·     2 cups rolled oats

·     1 cup chopped pecans

DIRECTIONS

1.  Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.(dont skip this step its most important!)

2.  Preheat oven to 350 degrees F (175 degrees C).

3.  In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.

4.  Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

 

These won me a first prize blue ribbon in the county fair. 

[LifeisaGarden]

North Carolina Pork B-B-Q Sauce

 

½ c cider vinegar

½ c ketchup

1 tsp salt

½ tsp ground cayenne

1/8 tsp red pepper flakes

1 tbsp sugar

½  c water

1 tbsp texas pete

 

Combine all ingredients in a med saucepan.

Bring to a boil.

Simmer for about 5-10 minutes or until the sugar is dissolved.

Serve with chopped or pulled pork.

 

 

 

[LifeisaGarden]

Pumpkin Bread

2 cups fresh roasted pumpkin puree (or if you’re lazy, one 15 ounce can pumpkin puree)

 4 eggs

 1 cup vegetable oil

 2/3 cup water

1 tsp vanilla

 3 cups white sugar

 3 1/2 cups all-purpose flour

 2 teaspoons baking soda

 1 1/2 teaspoons salt

 1 teaspoon ground cinnamon

 1 teaspoon ground nutmeg

 1/2 teaspoon ground cloves

 1/4 teaspoon ground ginger

Sugar (for dusting pans)

 

Crumb topping

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon cold butter

 

Directions

Preheat oven to 350 degrees F. Grease and use sugar to dust the three 7x3 inch loaf pans.

In a blender, mix together pumpkin puree, eggs, oil, water, vanilla and sugar until well blended. In large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix the pumpkin mixture into the dry ingredients until just blended. Pour into the prepared pans.

Prepare the crumb topping. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon cold butter until mixture resembles coarse cornmeal. Sprinkle topping over bread batter

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 

 

 

[LifeisaGarden]

This recipe has been in my family for about 80+ years.

 

Sour Cream Pound Cake

 

1 1/8 C. Butter or Margarine

3 C. Sugar

6 Eggs

1 C. Sour Cream

3 C. All Purpose Flour

¼ tsp. Baking Soda

1 tsp. Vanilla

 

Preheat oven to 325°.

Cream together butter and sugar.

Add eggs, one at a time.

Beat together real well.

Add the sour cream.

Sift the flour and baking soda in a separate bowl.

Add flour mixture to creamed mixture.

Add vanilla and beat for 2 minutes.

Pour into a tube a bundt pan.

Bake at 325° for about 1 hour and 20 minutes.

 

 

[LifeisaGarden]

I made this cake for Go to girls birthday one year and brought it to a tailgate. 

 

Swiss Chocolate Cake

 

 

Cake:

1  Box Duncan Hines Swiss Chocolate Cake Mix(or other rich chocolate cake mix)

¾ cup Oil

1 ½ cup  Milk

1  3-ounce package instant Chocolate Pudding mix

3  eggs

 

Mix the cake with the pudding. Add the oil, eggs and mix the milk in a little at a time until smooth. Bake in 3 greased & floured 9 inch pans for 25 minutes @ 325* degrees.

 

 

Frosting:

8  ounces Cream Cheese softened

1 cup  Granulated Sugar

½ cup  chopped Pecans

1 cup  powdered sugar

16  ounces Cool Whip

1  bag of mini chocolate chips or 2 large Hershey Bars Finely chopped

 

Beat cream cheese and granulated sugar until smooth.

Add powdered sugar and beat well.

Add the cool whip, nuts and chocolate chips mix well.

Frost cooled Cake and keep refrigerated.

 

 

 

 

 

 

 

[LifeisaGarden]

Coconut Sour cream Cake

recipe makes 1 - four layer 9 inch round cake

 1 (18.25 ounce) package white cake mix

 1 teaspoon almond extract

 2 cups sour cream

 1 3/4 cups white sugar

 1 (16 ounce) container frozen whipped topping, thawed

 2 cups unsweetened flaked coconut (in the freezer section)

Directions

 

Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.

To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.

Refrigerate from 1 to 3 days before serving.

 

 

[LifeisaGarden]

Liquid Fire Wing Sauce

Original recipe makes 1 quart

 12 habanero peppers seeded and chopped

 1 (15.5 ounce) can sliced peaches in  100% juice

 1/2 cup honey

 1/2 cup yellow mustard

 1/2 cup light brown sugar

 1 cup distilled white vinegar

 2 tablespoons salt

 2 tablespoons paprika

 1 tablespoon black pepper

 1 tablespoon ground cumin

 1/2 teaspoon ground coriander

 1/2 teaspoon ground ginger

 1/2 teaspoon ground allspice

Directions

 

Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour in a pot and heat until it comes to a boil then remove from heat.

 

 

This is seriously some hot poo, be prepared! 

 

 

[Hotsauce]

Liquid Fire Wing Sauce

Original recipe makes 1 quart

12 habanero peppers seeded and chopped

1 (15.5 ounce) can sliced peaches in 100% juice

1/2 cup honey

1/2 cup yellow mustard

1/2 cup light brown sugar

1 cup distilled white vinegar

2 tablespoons salt

2 tablespoons paprika

1 tablespoon black pepper

1 tablespoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

Directions

Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour in a pot and heat until it comes to a boil then remove from heat.

This is seriously some hot poo, be prepared!

That sounds awesome, how long does it keep?

[LifeisaGarden]

Because of the vinegar it lasts a pretty good while, I've had a jar in the fridge for about a month and its still good. I grew habaneros last summer and they were very prolific! I made about 5 gallons of the stuff and canned it.  This stuff is seriously hot and will burn your ass up, its so good but I cant eat hot stuff anymore. Is so depressing because I love spicy things.

[MCCNASTY]

Candied Bacon!

 

1 Package of Bacon.  Any brand.

 

1 cup or so of Brown Sugar

 

1 tablespoon of Cayenne pepper powder.  or to taste.

 

Mix the brown sugar and cayenne together.  Place the bacon spread out on a baking sheet.  Press the brown sugar mix all over the bacon and bake at 350 until crisp and carmelized! Keeps well in the fridge.  Great tailgate snack.  I make them on saturday and take what i dont eat to the games on Sunday.  Which is usually half of what i made.