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Welcome to Ruth's Food

On this page you will find all of the latest recipes to have been added.

Joan's Bread Stuffing

8-12 cups of mixed bread (1 inch cubes)
1 onion chopped
1 tsp. pepper
2 tbsp. parsley
1 tsp. poultry seasoning
1 tsp. sage
1/2 tsp. garlic salt
1/4 cup olive oil
milk & chicken granules (bullion) mixed to taste

Take your bread and cut into 1 inch slices. I usually use a mixture of white and wheat bread, sometimes add rye if I have it on hand. You can use any thing you like even buns. Save your stale bread, everything works in this recipe. Put cut bread into a large bowl.

Finely chop your onion and add to the bread. Mix pepper, parsley, poultry seasoning, sage and garlic salt together and sprinkle 1/2 over the top of bread. Pour 1/4 cup of olive oil over the top as well. Mix with your hands for a few turns, then sprinkle the rest of the seasoning on. Mix well.

Mix up about 3/4 cup milk and 1 tsp. chicken granules (bullion). This is to moisten your stuffing so while cooking it doesn't dry out too much. This is a look and feel step. If your bread is really moist you may not need it all, if it's dry you may need more. I pour about 1/2 on, mix then pour the other 1/2 on and mix again. There should feel like there is a light moisture on all the bread. You don't want too much moisture because after cooking your stuffing will be one big lump.

After stuffing is mixed stuff the turkey with it. You will have extras so I always take a large piece of tin foil, lay it out, dump the stuffing in the center and fold up the sides. make sure you scrunch them together a bit so it won't come apart in the oven. Then while your still cooking the turkey place the foil packet along side the bird and cook for about 1 1/2 hours at 325 degrees.

If cooking alone, bake at 325 for 1 1/2 hours wrapped in the tin foil or in a oven safe bowl with foil on top. May want to wrap a string around the foil on the bowl to keep the moisture in though.

Pound Cake

2 3/4 cups sugar
1 1/2 cups margarine, softened
1 tsp. vanilla
6 eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. grated orange or lemon peel
1 cup sour cream

Heat oven to 350 degrees. Generously grease and lightly flour fluted tube pan or bread pan. In a large bowl, cream together sugar and butter until light and fluffy. Add vanilla and eggs one at a time, beating until well blended after each addition. Combine flour, baking powder, salt and orange peel; add alternately with sour cream, beating well after each addition. Pour into prepared pan.

Bake at 350 degrees for 55-65 minutes. Cool completely. Dust with powder sugar. Wonderful served with mashed strawberries and whip cream.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Pina Colada Cake

1 yellow cake mix
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup shredded coconut
2 tsp. rum flavoring
1 carton (8 oz.) Cool Whip
toasted coconut (you can mix food coloring of your choice before toasting to look festive)

Heat oven to 350 degrees. Grease and flour 2 round pans or 13x9 pan. Prepare cake mix as directed on package, except substitute pineapple for the water. Stir shredded coconut and rum flavoring into the batter. Pour into pans. Bake as directed. Cool 10 minutes. Remove from pans and cool completely. Fill and frost with Cool Whip. Sprinkle with toasted coconut. Keep refrigerated.

From: Glorious Grub Cookbook By. Joan Stewart

Mini Chip Pound Cake

1 cup margarine
2 cups sugar
1 1/2 tsp. vanilla
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 1/2 cups mini chocolate chips
Glaze: Glaze:
2 tbsp. sugar
2 tbsp. water
1/2 cup mini chocolate chips
1 tbsp. marshmallow cream
hot water

Combine margarine, sugar and vanilla in a large mixing bowl. Cream until light and fluffy. Add eggs; beat well. Combine flour, baking powder and salt; add alternately with milk, beating until smooth. Stir in mini chips. Pour into a greased and floured Bundt pan or a 10 inch tube pan.

Bake at 350 degrees for 1 hour until done. Cool completely; remove from pan. Glaze.

Bring sugar and 2 tbsp. water to boiling in small saucepan. Remove from heat and add mini chocolate chips; stir until melted. Blend in marshmallow cream; add hot water 1/2 tsp. at a time until desired consistency.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Boston Cream Pie

1/2 cup margarine
1/4 tsp. vanilla
1 cup sugar
2 eggs
2 cups flour
2 tsp. baking powder
1/2 tsp salt
2/3 cup milk
Cream Filling:
1/3 cup sugar
3 tbsp. flour
1/4 tsp. salt
1 1/4 cup milk
1 egg
1 tbsp. margarine
1 tsp. vanilla
Chocolate Glaze:
2 tbsp. margarine
1 oz. unsweetened chocolate
1 cup powdered sugar
2 tbsp. boiling water

Cream margarine, vanilla and sugar well; beat in eggs. Sift together flour, baking powder and salt; beat in alternately with milk. Pour into a 9 inch round pan. Bake at 350 degrees for 30 minutes, or until done. Cool 10 minutes; remove from pan.

Cream Filling:
Mix sugar, flour and salt; stir in milk. Bring to boil, stirring; cook 2 minutes longer. Remove from heat. Slowly stir 1/4 cup of the hot mixture into 1 beaten egg; return to pan; heat just to boiling. Stir in margarine and vanilla. cover and chill.

Chocolate Glaze:
Melt margarine and unsweetened chocolate. Stir in powdered sugar and boiling water until smooth. Use immediately.

To assemble:
Split cake into two layers; fill with cream filling and spread chocolate glaze on top. Keep refrigerated.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Pumpkin Pie

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 ounces or 1 3/4 cups) pure pumpkin
1 can (12 ounces) evaporated milk
1 unbaked 9 inch pie crust
whip cream if desired

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporate milk.

Pour into prepared pie shell.

Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack for two hours. Serve immediately or refrigerate.

1 3/4 tsp. pumpkin pie spice can be substituted for the cinnamon, ginger and cloves, however the taste may be slightly different.

Jam is in Season

I just have to blog about jam. Before this fall I had never made it. I've done some canning in the last few years. Mainly pickles and picked onions, so I thought I'd try my hand at jam. I get a lot of rhubarb in the summer and really enjoy working with fruit and I though,"How hard can it be?" Not hard at all! I loved it and so far I've made and canned 151 jars of jam and Apple Butter, and my newest venture fruit syrup. This jam from start to finish once it's in the pan only takes about 12 minutes to make.

Buttermilk Syrup

1 cup sugar
1/2 cup margarine
1/2 cup buttermilk
1 tsp. white Karo syrup
1/2 tsp. baking soda
1/2 tsp. vanilla

Mix all ingredients except vanilla, and bring to boil. Boil for 5 minutes over low heat. Remove from heat and let cool. Add vanilla. Keep refrigerated.

-This is one of the most amazing homemade syrups I've ever had. It's a carmel creamy syrup you just have to try!

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Standard Pastry Crust

1 1/3 cup flour
1/2 tsp. salt
1/2 cup Crisco (Butter Flavor)
3-4 Tblsp. cold water

Measure flour and salt into a bowl. Mix in crisco throughly. Sprinkle in water, 1 tblsp. at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl. 1-2 tsp. water can be added if needed.

Gather dough into a ball; shape into a flattened round disk on a lightly floured surface. With a lightly floured rolling pin, roll dough 2 inches wider than pie pan. Fold pastry into quarters and place in pan. Then unfold. This prevents tearing in the crust.

Trim overhanging edge of pastry 1 inch from rim of pie pan. Fold and roll pastry under, even with pan. Fill and bake as directed in recipes.

Zucchini Bacon Quiche

1 tube refrigerated crescent rolls (optional)
2 Tblsp. prepared mustard (spicy is nice)
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1 1/4 lbs.)
1 med. onion chopped
2 eggs, beaten
2 cups (8 oz.) shredded mozzarella cheese (or your favorite, you can mix a couple different kinds)
2 Tblsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
2 Tblsp. bacon drippings

You can use either crust recipe. Both are really good.

Crescent Roll Pie Crust:

Separate crescent dough into eight triangles; place in a greased 10 inch pie plate with points toward the center. Press dough onto the bottom and up both sides of plate to form a crust; seal perforations. Spread the mustard over the pie crust.

Standard Pastry Crust

In a skillet cook bacon over medium heat until crisp. Remove to paper towel, drain, reserve 2 Tblsp. bacon drippings. Saute zucchini and onion in drippings until tender. In a large bowl combine egg, cheese, seasonings, bacon and zucchini mixture. Pour into mustard pie crust.

Bake at 375 degrees for 25-30 minutes or until knife inserted comes out clean. Cover edges loosely while cooking if pastry browns too quickly.

This recipe is my Aunt Debbie's. It is wonderful!

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