Welcome to Ruth’s Food
Recipes to share and enjoy.
Heat oven to 400 degrees. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes.
From: Glorious Grub Cookbook By. Joan Stewart
8 x 8 Cake Pan (purchase at Sur La Table) This works great for this recipe.
Stir thoroughly the first three ingredients and 1/2 tsp. salt. Combine egg, milk and oil; add all at once to dry ingredients. Stir just till well mixed. Combine dates, orange peel and juice; stir into batter just till blended. Spread evenly in greased 9 inch square pan. Mix remaining ingredients; sprinkle over batter. Bake at 375 degrees for 25 to 30 minutes.
Heat oven to 400 degrees. Grease baking pan 9 by 13 inches. In a small bowl, stir together coconut, nuts, 1/2 cup sugar and 2 tbsp. margarine. Set aside.
Mix Bisquick, 1/2 cup sugar, the remaining butter, eggs and milk. Beat vigorously 1/2 minute. Pour into pan.
Spoon chocolate over batter; with knife, cut through batter several times for marbled effect. Sprinkle cocnut over top. Bake 20-25 minutes.
Makes: 1 9"x13" pan (24 rolls)
~Double this to make 2 pans (48 rolls)
In a large bowl, combine cereal and buttermilk; let stand 5 minutes or until cereal is softened. Add oil and eggs; blend well. Stir in remaining ingredients; mix well. Batter can be mixed immediately or stored tightly covered container in refrigerator for up to 2 weeks.
When ready bake, heat oven to 400 degrees. Line muffin cups with paper baking cups. Stir batter; fill prepared cups 3/4 full. Bake for 18 to 20 minutes.
Heat oven to 450 degrees. In a large bowl, combine flour, baking powder and salt. Using a fork or pastry blender, cut shortening into flour until consistency of coarse meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky. Roll out 1/2 inch thick; cut with a 2 inch floured round cutter. Place on ungreased cookie sheet.
From: Glorious Grub Cookbook By. Joan Stewart
Biscuit Cutters (purchase at Chefs Catalog) These are wonderful biscuit cutters. They have really nice handles and wash up very nicely.
Makes: 1 loaf
~I start checking the bread at about 45 minutes so it doesn't over cook.
From: Glorious Grub Cookbook By. Joan Stewart
Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.
Yield: 2 servings
Heat the coals or grill. Spread teriyaki sauce over the mushrooms and marinate while the coals are getting ready. (I use a cast iron griddle skillet on the stove on Med-high heat) Grill the mushrooms about 6 inches from the heat until tender (about 4-5 minutes a side). (or straight on the cast iron skillet) Add the cheese on top and continue to grill briefly to melt cheese.
Cast Iron Pan (purchase at Chefs Catalog) This is the pan I use for this recipe. Works great!
Serves: 4 people
Peel, mash avocado. Add lemon juice, salt and pepper and set aside. Mix taco seasoning mix with sour cream and mayo. Spread refried beans on a large serving plate. Spread avocado ever the beans, followed by a layer of the sour cream mixture. Then layer onion, tomatoes, olives and last the cheese.
Serve with tortilla chips.
Bring the cream cheese to room temperature, then take a piece of wax paper and put your cream cheese on it. Dump about 1/2 your bag of powder sugar on top. Keeping it within the confines of the wax paper (makes less of a mess). Mix it all with your hands. Mix and mix and mix until you can feel that you need more powder sugar. Mix enough powder sugar in until it is of a stiff consistency. But not too stiff.
