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Recipes

 
Make sure you pick up your free copy of our first "LIFT COOKBOOK"
Thank you to everyone that contributed recipes!!
If you brought a snack to LIFT and have the recipe to share - we'd be so grateful for it!! Here are a few:

Scrappie’s Breakfast Casserole
Served at 2014 Christmas Brunch from Wendy K.
Serves: 10
1 c. chopped onion
4 Tbsp butter
4 Tbsp flour or 2-3 Tbsp cornstarch*
3 c. milk
2 c. grated sharp cheddar cheese
12 hardboiled and sliced eggs
3 c. crushed potato chips
1 lb bacon, crisply fried and crumbled

Preheat oven to 350 degrees. Spray or grease a 9x13 casserole dish. In large frying pan, cook onion in butter until tender –not brown. Blend in flour and cook for about a minute. (For gluten free see * below). Slowly but steadily add milk and cook, stirring constantly, until cream sauce thickens. Add cheese. Stir until cheese is melted. Remove from heat. In prepared casserole dish, layer ½ of sliced eggs, cheese sauce, chips and bacon. Repeat –ending with bacon. Bake at 350 degrees for 35-40 minutes or until bubbly around the edge.
* For gluten free, use cornstarch and change recipe as follows: After cooking the onions, add 2 cups of milk to pan. In remaining 1 cup milk, dissolve cornstarch completely. Slowly add to frying pan and whisk gently until cream sauce thickens. Follow above recipe.
If you prepare this breakfast casserole the day before, the potato chips won’t be too crunchy, but I usually save the chips to add to the top right before I put it in the oven.


Almond Pastry Puffs
from Lyndsay H.
2 cups flour, divided
1/4 tsp salt
1 cup cold butter, divided
2 TB plus 1 cup cold water, divided
1/4 tsp almond extract
3 eggs

Frosting:
1 1/2 cups confectioner's sugar
2 TB butter, softened
4 tsp water
1/4 tsp almond extract
2/3 cup chopped almonds, toasted

In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs.  Add 2 TB cold water; stir with a fork until blended.  Shape dough into a ball; divide in half.  Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12 in. x 3 in. rectangle (will be thin).
In a large saucepan, bring remaining butter and water to a boil.  Remove from heat; stir in extract and remaining flour until a smooth ball forms.  Remove from heat; let stand for 5 minutes.  Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.
Spread over rectangles (will be thick).  Bake at 400 degrees for 18-20 minutes or until topping is lightly browned.  Cool for 5 minutes before removing from pan to wire racks.  For frosting, in a small mixing bowl, combine the confectioner's sugar, butter, water and extract; beat until smooth.  Spread over pastries; sprinkle with almonds.  Yield: 2 pastries (11 servings each).

Overnight Peach French Toast Casserole
from Holly B.
1 8-oz. loaf French bread, sliced
8 large eggs
2 cups whole milk
1/4 cup sugar
1 teaspoon vanilla extract
2 15-oz. cans sliced peaches packed in juice, drained
1/2 cup packed dark brown sugar
1/2 teaspoon cinnamon
1. Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish.
2. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. (Although, if you forget and mix the brown sugar in with the eggs it still tastes fine!) Cover tightly and refrigerate for at least 8 hours.
3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.

Baked Oatmeal Casserole
from Holly B.
2 cups rolled oats
1/3 cup brown sugar + 1 tablespoon for top
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raspberries (Any berries work).
1/3 cup blueberries
1/2 cup mini chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
2 tablespoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices
1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. If you do not have that size-baking dish, a 9 by 13 pan is fine, will be a bit thinner, but just as yummy.
2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the berries and half the chocolate. (Save the other half of berries and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter, and vanilla extract.
3. Add the oat mixture to prepared baking dish. Arrange the remaining berries and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
4. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar. You can place brown sugar on top before baking or add when casserole is finished baking and broil for a couple of minutes.
5. After it has cooled, cover with plastic wrap and store in fridge. When ready for breakfast, heat in microwave for 1-3 minutes, or until warmed through.



Homemade Bread (or Rolls)
Served at Sept 2014 LIFT. Recipe given by Char Graybill during April 2012 LIFT.
1 cup hot water
1 cup milk
4 TB butter or margarine (softened)
¼ cup sugar
1 TB Salt
1 TB yeast
4 ¾ cup bread flour
In large bowl, combine milk, water and butter. Stir until butter in melted. Add yeast, let stand a minute or so until bubbly. Add sugar and salt. Mix well. Add 2 cups of flour and beat until smooth. Add rest of flour and mix until doughy. Remove dough ball from bowl and place on lightly floured counter top. Knead dough until smooth and elastic (about 5 minutes). Place in clean, greased bowl, turning once to grease top. Let rise for 2 hours or until double in size. Punch dough down and let rise for 1 hour. Punch down and divide in half, or make into rolls.  Place in greased bread pans (greased cookie sheet for rolls). Let rise about 1 hour (until dough is 1 inch above pan edge). Bake at 325° for 30 minutes (20 minutes for rolls). Let sit in pans for 10 minutes. Remove from pan. Put in bread bags (or Ziploc); do not seal until cool. Enjoy!

Sweet and Sour Dressing
from Judy M.
¼ cup dried minced onion
1 2/3 cup sugar
1 1/3 cup oil
1/3 cup water
2/3 cup vinegar
1/3 cup Miracle Whip (mayo/salad dressing)
3-4 tsp. mustard
2 tsp. salt
1 tsp. pepper
Mix all ingredients in a blender and blend 5 minutes. It makes a little less than a quart

 
Canning Recipes
From the May 2014 Canning Discussion

Catsup
from the Juniata Mennonite School Cookbook 2001
1 peck tomatoes (= 1 gallon tomato juice)
1 c. vinegar
1 c. water
3 c. sugar
1 ½ T. salt
½ tsp. allspice
½ tsp. cinnamon
½ tsp. cloves
½ tsp. mustard powder
Wash and core tomatoes. Then, puree in food processor. Cook until rolling boil. Run through a sieve to get 1 gallon of tomato juice. Drain the 1 gal of juice through cheesecloth overnight. (Throw away excess water) Take pulp from the cheesecloth and add vinegar, 1 c. water, sugar, slat, allspice, cinnamon, cloves, and mustard powder. Boil for 10-15 minutes. Put into jars and seal. One batch makes approximately 3 pints.

Seven-Day Sweet Pickles
from Judy M
7 pounds medium sized cucumbers
Water to cover
1 quart  vinegar
8 cups  sugar
2 tbsp   salt
2 tbsp   mixed pickle spice (get this at a bulk store—it’s ALOT cheaper & it will keep)
Day 1: Wash cucumbers and cover them with boiling water. Let stand 24 hours and drain.
Day 2-4: Cover cucumbers with boiling water, using fresh water each time. Let stand 24 hours and drain.
Day 5: Cut cucumbers in ¼ inch rings. Combine vinegar, sugar, salt and spices.
Bring liquid to a boil and pour over sliced cucumbers. Let stand 24 hours.
Day 6: Drain syrup and bring to a boil. Pour over cucumbers. Let stand 24 hours.
Day 7: Drain off the syrup and bring it to a boil. Add cucumber slices and bring to the boiling point. Pack into hot jars and seal.
These are very crisp and delicious pickles.

Apple Pie Filling
from Gretchen G.
6 lbs tart apples, pared, cored and sliced
4 1/2 c. sugar
1 c. cornstarch
1 tsp. salt
2 t. ground cinnamon
1/4 tsp. ground nutmeg (optional)
3 T. lemon juice
2 or 3 drops of yellow food coloring
10 c. water
In large saucepan blend sugar, cornstarch, cinnamon, nutmeg and 1 teaspoon salt. Stir in 10 cups water; cook and stir until thickened and bubbly. Add lemon juice and food coloring. Pack apples into hot jars, leaving 1 inch headspace. Fill with hot syrup. Use a knife to push syrup in around apples. Adjust lids. Process in boiling water bath. Process pints for 15 minutes, quarts for 20 minutes. To make pies, use like any commercial pie filling. One quart makes a 9 inch pie. 

Peach Pie Filling
from Jen S.
6qts Peaches( peeled and diced)
4c. Sugar
1tsp. salt
2c. Thermo Flo ( Van Wert Cheese Shop)
10c. water
1Tbsp. Lemon Juice
3/4 c Peach Jello
Mix 1 c. Thermo Flo with 5 c. water. Stir and set aside.
Mix 5c. water, 4c. Sugar, Lemon Juice, Salt, 1c. Thermo Flo and Jello. Heat until warm.
Add to the first mixture, and mix well, then add your diced peaches.
Makes approx- 7qts. Can in a hot water bath for 20minutes.


Dill Pickles
from Jen S.
When cutting pickles it is good to let them soak in a sink of cold water to keep them crisp. Cut off the flower end of the pickle, it has an enzyme in it that will make the pickle get soft. Then slice or spear them, filling your jars as you go. Next, mix 4c of Cider Vinegar, and 4c cups of water in a large stock pot. To that add 3tbsp. of pickling spice ( I put mine in cheese cloth, and tie the top shut. A metal tea ball can also be used) Start heading this mixture, while you mix the next ingredients together.
3/4 c. sugar
1/2 c pickling salt
5 crushes bay leaves
2 1/2 tsp mustard seed
1c dill weed
Mix dry ingredients all together, when your vinegar and water are hot, add the dry mix to the water, stir until the sugar is dissolved. Bring to a boil, as soon as it is boiling, take from the heat, and stir. As it cools remove the bag of pickling spice, squeezing out the extra liquid, and discard. Ladle hot liquid over the jars of pickles, leaving 1/2 in. head space. Hot water bath for 20 minutes. Pickles will be ready in 24hrs.
note: I have added a recipe for pickling spice below. But it can be bought already mixed at most bulk stores.

Pickling Spice Recipe

from Jen S.
1 Cinnamon Stick (crushed)
5 crushed bay leaves
2tbsp of mustard seed
1tbsp whole allspice
1tbsp coriander seed
1tbsp black pepper corns
1tbsp ground ginger
1tbsp dill seeds
2tsp. cardamon seeds
1tsp hot pepper flakes
1tsp whole cloves

Peach Pineapple Jam

from Jen S.3 cups peaches, chopped fine (about 2.5 lbs)
1 cup crushed pineapple, drained
1/4 cup lemon juice
1/4 cup maraschino cherry, chopped (optional)
1 (2 ounce) package pectin
5 1/2 cups sugar
In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.   Add pectin and mix together. Over medium high heat, bring to a boil stirring constantly. Add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming. When it reaches the full rolling boil, boil for 4 minutes. Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars. If needed wipe edge of jars and then put lids and rings on. Get them as tight as you can by hand
and turn upside down. Set timer for 5 minutes. After 5 minutes, turn right side up and let sit in an area free from drafts until cooled. If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.
Dill Pickles from Cara L. (click to view larger)

Apple Butter from Cara L. (click to view larger)

Red Beets from Cara L. (click to view larger)

Grape Juice from Cara L. (click to view larger)

Baked Steel Cut Oatmeal
from Ashten S.
http://www.alexandracooks.com/2013/08/09/baked-steel-cut-oatmeal/

3/4 cup steel cut oatmeal
½ cup (60 g) almonds or walnuts halves, toasted and chopped
1 teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon fine sea salt
¾ to 1 ½ cups (90 to 185 g) blueberries
2 cups (475 ml) whole milk
1/3 cup (80 ml) maple syrup
1 large egg
3 tablespoons (45 grams) unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
1. In a small bowl, mix together the oats, the nuts, baking powder, cinnamon, and salt.
2. In another bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture and stir to combine. Store mixture in fridge (if desired) overnight. If you are making individual portions, I think the easiest method is this: mix dry ingredients as instructed in step 1; spoon about three tablespoon of the dry ingredients into each ramekin; then pour liquid overtop. The liquid will reach the top of each ramekin. I was worried it was going to overflow, but it didn’t. To prevent a catastrophe, I suggest lining a 9×13-inch baking dish with parchment paper and placing the filled ramekins in the dish to bake.
3. Preheat the oven to 375°F with a rack in the top third of the oven. Note: I have baked this both in the top third and in the middle and don’t seem to notice much of a difference. Give mixture a good stir. Scatter berries (if using) into an 8-inch square baking dish. Pour milk-oat mixture over the berries.
4. Bake for 55 to 60 minutes (Note: Several commenters have had issues with browning too quickly, so I advise checking after 30 minutes, and if it looks as though it is browning quickly, turn oven down to 350 and check periodically for doneness), or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.
Yield: about 6 servings


Rice Pudding
from Holly B.
serves 10
2 1/2 quarts milk
1 1/4 cups rice
1 cup sugar
1/4 teaspoon salt
1 egg 1 cup milk
1 teaspoon vanilla
Combine milk, rice, sugar and salt in a dutch oven. Bring to a boil. Turn back heat and simmer for 30-45 minutes until rice is soft.
Beat egg in 1 cup of milk. Add to the rice mixture and bring to a boil. Remove from heat and stir in vanilla.


Overnight Pumpkin Cream Cheese French Toast
from: Holly B.
Link to more pictures and info:
 
Ingredients
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin (not pumpkin pie filling)
  • ½ cup sugar
  • 2 teaspoons vanilla
  • ½ teaspoon pumpkin pie spice
  • 1 loaf brioche (or French bread)
  • 6 eggs
  • 2 cups half and half
  • 1 teaspoon vanilla
  • ¼ cup brown sugar
  • ¼ cup flour
  • ½ cup pecans, chopped
  • 2 tablespoons butter
Instructions
  1. In a medium size bowl, combine cream cheese, pumpkin, sugar, vanilla, and pumpkin pie spice. Beat with a mixer until well blended. Set aside.
  2. Cut loaf of bread into cubes. Lay half into a greased 9 X 13 casserole dish.
  3. Carefully spread pumpkin cream cheese mixture over bread.
  4. Lay the rest of the cubed bread on top of the pumpkin cream cheese.
  5. In a bowl, combine eggs, half and half, and vanilla. Gradually pour into casserole dish.
  6. Cover and refrigerate overnight, or at least eight hours.
  7. In the morning, remove from refrigerator and let come to room temperature.
  8. Pre-heat oven to 350°.
  9. To make the streusel pecan topping:
  10. Combine brown sugar, flour, pecans. Mix in butter until it forms a crumbly mixture.
  11. Spread over French toast.
  12. Bake in pre-heated oven for 45 minutes or until browned.
 
 
Tomato, Sausage Bread Pudding
from: Lyndsay H.
3 Cups shredded cheese
28 oz. diced tomatoes, drained
1/2 lb sausage, cooked and crumbled
4 green onions, thinly sliced
1/4 cup minced fresh basil, or 1 TB dried
1/4 cup packed brown sugar
1 tsp EACH oregano and garlic powder
3 cups cubed French bread
6 eggs
1 1/2 cups milk
1/2 tsp EACH salt and pepper
1/2 cup grated Parmesan
In a large bowl, combine the first 8 ingredients. Stir in bread. Transfer to a greased 9x13 pan.
Whisk eggs, milk, salt and pepper; pour over bread mixture. Sprinkle with parmesan. Bake at 350 degrees for 45-50 minutes or till knife comes out clean.