Sunday, March 4, 2012


Breakfast crepes!  A favorite around my house.  And it's an old recipe from years ago, when Julie was in girl scouts, and this is from her girl scout leader.....if you're out there, Mrs. Matthews! 

Filled with lingonberries, yum!

4 eggs, beaten
1 cup flour
1 t. salt
3 T. sugar
1 cup milk
1 t. vanilla
4 T. butter, melted

Beat eggs.  Add milk and flour alternately.  Mix.  Add salt, sugar, vanilla.  Add 1 T. melted butter and mix on medium-high.  Use 1/4 - 1/3 cup for each crepe.  Saute each crepe, on both sides, in melted butter in crepe pan.  Remove to plate, add filling, roll, and sprinkle with powdered sugar. 

Saturday, January 28, 2012


These muffins are really good.  A nice "fly-out-of-the-door" breakfast when you don't have time left to fix anything.  Tasty and filling.  Even Mark loves them!
Banana Crumb Muffins

1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted

1/3 cup packed brown sugar
2 Tablespoons flour
1/8 teaspoon ground cinnamon
1 Tablespoon butter

Preheat oven to 375 degrees F (190 degrees C).  Lightly grease 10 muffin cups or line with muffin papers.

In large bowl, mix together 1-1/2 cups flour, baking soda, baking powder and salt. 
In another bowl, beat together bananas, sugar, egg and melted butter.
Stir the banana mixture into the flour mixture just until mositened. 
Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 Tablespoons flour and the cinnamon. 
Cut in 1 Tablespoon butter until mixture resembles coarse cornmeal. 
Sprinkle topping over muffins.

Bake in preheated oven for 18-20 minutes (I would say 20-25 minutes), until a toothpick inserted into center of muffin comes out clean.

Monday, July 25, 2011


Homemade Granola

7 c. uncooked oats
1 c. wheat germ

1 c. shredded coconut
1/2 c. brown sugar
1/2 c. oil
1/2 c. water
1 T. vanilla extract
1 t. salt
1 c. slivered almonds
1/2 c. pecans

Mix all ingredients thoroughly and bake in a shallow pan at 275 degrees for approximately one hour, or until coconut is slightly browned.  Cool.  Store in refrigerator.  makes 18-20 servings. 
Thanks to Gooseberry Patch.

Julie made this and this granola is easy and delicious!  I sprinkled it on my Greek yogurt yesterday for breakfast with fresh raspberries.  Yum!  Then I had it again at lunchtime when I spread a cut-up apple with peanut butter and dipped the slices in the granola.  A little cupful is good just for a little snack all by itself too.  Helps curb your appetite so you don't just grab something you shouldn't. 

Saturday, May 28, 2011

Alexandra's Italian Shrimp Creation

Here's another one---- passed on from Italy to the Albrights.. It was very delicious!

(serves 6 people)... the amts. and directions are approximate. Lots of room to improvise and love the dish!

2 1/2 # of shrimp
3 large tomatoes
2 garlic cloves
2 small grocery store boxes of mushrooms
small pinch of salt
3 Tbsp. of parsley
1 1/2 c. of champagne
angel hair pasta
Light cream (1 c.)
Olive oil


Chop up veggies
Salt the shrimp and lightly cook in champagne, while stirring. Add tomatoes. When liquid boils- remove the shrimp. This takes between 8-13 minutes)

Add 3/4 c of the cream to tomatoes and rest of liquid (1-2 minutes, so it gets thick.. and add in everything else-- except the 1/4 cream + parsley.

Saute mushrooms and garlic w/ olive oil and add in.

Put everything together and add back the shrimp.

Separately prepare the pasta, and then add the remaining 1/4 c of cream and parsley and toss.

Put the mixture on top of the pasta and enjoy!

Tuesday, March 29, 2011

Flourless Chocolate Cake

Just wrote about this delish cake recipe that Julie found.  Please check out my blog for the recipe!

Friday, March 11, 2011

A good ol' salad dressing

Since we were married, we have made and enjoyed this salad dressing every once in a while.  My mother-in-law said it was a Gas Company recipe.  It's a French dressing made with Campbell's Tomato Soup.

Anna's French Dressing

1 can tomato soup
1 teasp. salt
1 teasp. dry mustard
3/4 cup corn oil  ( I use cannola)
3/4 cup dark vinegar  (I use cider)
1-1/2 cups sugar
1 teasp. paprika
1 teasp. worcestershire sauce
2 Tablespoons onion soup mix or onion flakes

Mix in quart jar and refrigerate.  Shake before using.

Monday, March 7, 2011

Pepperoncini Beef Sandwiches

3 lb. chuck roast, fat trimmed
1 12 oz. jar whole pepperoncini peppers, with juice
1 C. water
2 beef boullion cubes (may substitute 1 cup beef broth for water and cubes)
2 cloves fresh garlic, minced
1 t. dried oregano

Cut roast in large cubes.
Put all ingredients in a large crockpot. Cook on low for 6-8 hours. Shred. Serve on kaiser rolls or Italian bread.
Makes spicy sandwiches! Use 1/2 jar peppers if you are afraid of the heat. We all enjoy it.