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Welcome to Ruth's Food

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

Scalloped Potatoes

Ingredients: 
6 med. potatoes
3 Tblsp. butter
2 Tblsp. flour
3 cups milk
1 tsp. salt
1/4 tsp. pepper
2 Tblsp. chopped onions
2 cups cheese
Directions: 

Thinly slice the potatoes. Place 1/3 of them on the bottom of a baking dish. Sprinkle 1/2 cup cheese on potatoes,1 Tblsp. flour, salt and pepper. Repeat 2 more times. Top off potatoes with left over cheese. Then pour the milk over it.

Bake at 350 degrees for 1 hour.

Choco Dot Chewies

Ingredients: 
1st part:
1 cup flour
1/2 cup brown sugar
1/4 cup margarine
3 Tblsp. milk
1/8 tsp. salt
2nd Part:
2 eggs beaten
3/4 cup brown sugar
1 tsp. Madagascar vanilla
1/4 tsp. salt
1 cup shredded coconut
1 cup chopped nuts, optional
1 package semisweet chocolate chips
Directions: 

Makes: 4 doz. 2x1" squares

Heat oven to 350 degrees. Mix part 1 and bake for 10 minutes. Mix part 2 while part 1 is baking. Bake part 2 for 20 minutes. Cut into 2x1" bars while still warm.

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!

Simple White Frosting

Ingredients: 
1/4 cup margarine, melted
1 tsp. Madagascar vanilla
1/4-1/2 cup milk
3-4 cups powder sugar
Directions: 

Take and melt the margarine. Add the vanilla and 1/4 cup milk. Then start adding the powder sugar. When it gets to thick add a couple more Tblsp. milk. If too thin just add a bit more powder sugar. Get to the consistency that you like.

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!

Yellow Cake

Ingredients: 
2 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup softened margarine
1 1/2 cup sugar
2 eggs
3/4 cup milk
1 tsp. Madagascar vanilla
Directions: 

Put all ingredients together in a mixing bowl and mix well.

Bake at 375 degrees for 25-30 minutes. Stick a tooth pick in the center and if it comes out clean it's done.

-I love this cake with strawberries. It's a version of strawberry shortcake. Take the fresh or frozen strawberries and mix with some sugar to taste. Smash with a potato masher. Spoon onto a piece of cake.

- Another yummy thing to do with this cake, is to take a can of cherries and spread on bottom of the pan, then pour the dough on top and bake. (it make take a bit longer to bake this way though. You can use the Simple white frosting recipe on top to make it a bit sweeter.

Soft Molasses Ginger Cookies

Ingredients: 
3 cups flour
3/4 tsp. salt
2 tsp. baking powder
1 tsp. ginger
1 tsp. cinnamon
1 cup margarine or butter
1 cup brown sugar
2 eggs
1/2 cup molasses
1/2 cup evaporated milk
Directions: 

Mix dry ingredients and set aside. Next mix the butter, brown sugar, eggs, molasses and milk. Then add the dry ingredients and mix well. Refrigerate until chilled and hardened. Make 1" balls and set on a cookie sheet.

Bake at 350 degrees for 8-10 minutes.

-You can dip the dough ball in white sugar and place face up before baking. Adds a nice touch.

Baking Sheet mat (Purchase at Chef's Catalog) I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

Jelly Rolls

Ingredients: 
1/2 cup flour
1/8 tsp. salt
3 egg whites
1 tsp. cider vinegar
1/2 cup sugar
3 egg yokes
1/2 tsp. Madagascar Vanilla
Directions: 

Mix together flour and salt, set aside. Beat egg whites until frothy, then add vinegar. Continue beating until egg whites are stiff or just until spoon can be turned over without whites slipping out. Add sugar gradually beating after each little bit.

Beat egg yokes until thick, lemon colored. Add vanilla and beat again. Fold yokes into whites with a spatula, using long deep strokes and as few as possible. Sift in flour, folding it in gradually.

Pour into buttered and floured 8x8" pans. Spread batter 1/2" thick. Bake in hot oven at 425 degrees for 8 minutes or until cake springs back when touched lightly with a finger.

Let cool for a few minutes, then flip pan over a flat surface and cake should come out. Spread with your favorite jam, then carefully roll up. Slice 1" rolls.

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!

Fluffy White Frosting

Ingredients: 
2/3 cup sugar
2 Tblsp. water
3 Tblsp. light corn syrup
1/4 tsp. cream of tartar
1/8 tsp. salt
1 egg white
Directions: 

Add all ingredients to a double boiler and cook over rapidly boiling water. Beat with a mixer until frosting reaches stiff peaks. It takes about 7 minutes.
Let cool then frost your cake.
-I love this frosting on Angel Food Cake

Double Boiler (purchase at Sur La Table) This one is just like the one I use.

Russian Tea

Ingredients: 
2 cups tang
1/2 cup instant tea
add sugar to taste
2 tsp. cinnamon
1/2 tsp. cloves
lemonade mix to taste (optional)
Directions: 

Mix together. Take 2 Tblsp. mix and add hot water.

Enjoy!

Snickerdoodles

Ingredients: 
1 cup margarine
2 eggs
1 1/2 cup sugar
2 tsp. cream of tartar
1 tsp. baking soda
2 3/4 cup flour
1 cup sugar & 1 tsp. cinnamon for dusting dough
Directions: 

Take and mix all ingredients together. Once mixed make 1 inch balls by rolling dough in your hands. Set aside. Mix the sugar and cinnamon together and put into a 1 gallon ziploc bag. Take about 6 of the dough balls and drop into the sugar bag. Close top and shake gently until covered. Take out and place on a cookie sheet.

Bake at 350 for 10 minutes.

Baking Sheet mat (Purchase at Chef's Catalog) I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

Knox Blox

Ingredients: 
4 envelopes Knox unflavored gelatine
3 packages of flavored jello (3 oz. each)
4 cups boiling water
Directions: 

In a large bowl, combine knox gelatine and flavored jello. Add boiling water and stir until completely dissolved. Pour into a large shallow baking pan and chill until firm. Cut into squares.

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