Two Hour Nut Roll

This is truly a two hour nut roll, but it is SO worth the effort. This bread is a sought after, much anticipated food of our family Christmas celebration. My mother introduced this bread into our family in the 1960's, and I have been making it for my own family since 1989.

Recipe:

6-7 cups flour

3 Tablespoons sugar

1 teaspoon salt

2 packages yeast

1 cup sour cream

1/2 cup water

1 cup margarine

3 eggs, room temperature

In a large bowl, mix 2 cups of flour, sugar, salt, and undissolved yeast. Combine sour cream, water, margarine in a saucepan and heat over a low heat until warm (120 -130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add teh eggs and 1 cup flour. Beat 2 minutes on high. Add enough flour to make a soft dough. Turn onto foured board. Knead a few times to forma ball. Cover and let rest 10 minutes. Roll out 1/4 dough 14x12, add 1/4 nut filling (see below), rollup, seal edges. Place on greased cookie sheets, sealed side down. Let rise in warm, draft-free place until double. (1 hour)

Bake at 350 for 20-25 minutes. Cool on wire racks. When cool, drizzle with 1 cup powdered sugar and 1 Tablespoon of milk.

Nut Filling: Melt 1 cup butter on low. Stir in 1/2 cups sugar and 1/4 cup vanilla. Add 7 cups GROUND (not finely choppped, but GROUND) pecans.

Ultimate Pizza Pasta Salad

I love this pasta salad, and so do many others in my life. My sister-in-law looks forward to my making it. She is going to be surprised that I am bringing it to the Taylor Christmas gathering on Saturday!

Recipe:

In a large bowl, combine the following:

3-4 Roma tomatoes, chopped
1 medium red onion, chopped
8-12 white mushrooms, sliced
1 small RED or GREEN bell pepper, seeded and chopped
1 stick pepperoni (casing removed), diced
1 pound FRESH mozzarella (Fresh is key here. Look in the deli section cheeses.)
1 1/2 dozen basil leaves, torn (You may used dried basil instead, but it is not as good as the fresh for this salad.)
1 pound colored wagon wheel pasta, cooked al dente


Dressing:

Wisk together the following :
1 teaspoon garlic salt
1 teaspon dried oregano leaves
1 rounded table spoon tomato paste
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil


Pour the dressing over the salad to coat evenly. Refrigerate or serve immediately.

Pumpkin Eggnog Waffles

This seasonal breakfast waffle is our traditional Thanksgiving weekend breakfast as well as our traditional Christmas morning breakfast. We use fresh pumpkin for the best flavor, but when we run out, we switch to store-bought canned pumpkin. We use eggnog from the refrigerator section of our grocery when it is in season. If we want to enjoy these waffles other times of the year, we use the canned eggnog found in the baking section of our local grocer. The recipe may also be made with milk, but I hasten to say that it will not be nearly as rich tasting.

Recipe:

2 1/4 cup flour

1/4 cup packed brown sugar

4 teaspoons baking powder

1 1/2 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon ginger

4 eggs, separated

2 cups eggnog

1 cup pumpkin (fresh or canned)
1/4 cup melted butter

Toasted pecans, applesauce, REAL Maple syrup for topping options


Combine the list of the above ingredients through the ginger in a large bowl.

Combine egg YOLKS, eggnog, and pumpkin in another large bowl.

Add the flour mixture to the pumpkin mixture, stirring until just moistened.

Stir in butter.
Beat egg whites at high speed until they form soft peaks.

Fold egg whites into the pumpkin mixture.

Bake in a pre-heated waffle iron.

Top with real maple syrup, pecans, and/or applesauce.

Serve warm.

This makes enough to feed our family of 6: Dad, Mom, two teen boys, one pre-teen boy, and a young girl.

Forgotten Minestrone

This is my husband's favorite minestrone soup recipe.

Minestrone is the name for a variety of thick italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Minestrone is one of the cornerstones of Italian cuisine, and is just about as common as pasta on Italian tables.

1 lb beef stewing meat
6 cups water
28 ounce can tomatoes, diced, undrained
1 beef bouillon cube
1 medium onion, chopped
2 Tablespoons minced dried parsley
1 1/2 teaspoon salt
1 1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 medium zucchini chunked
2 cups finely chopped cabbage
16 ounces garbanzo beans, drained
1 cup uncooked small elbow or shell macaroni
1/4 cup grated parmesan cheese

Combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper. Cover and cook on LOW for 7-9 hours, or until meat is tender. Stir in zucchini, cabbage, beans, and macaroni. Cover and cook on High 30-45 minutes, or until vegetables are tender. Sprinkle individual servings with Parmesan cheese.

Chocolate Crinkles

This is a family favorite. While I have made and eaten many of these types of cookies, this recipe by far is our favorite. The cookies come out nice and moist.

Ingredients:

3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces mini semi-sweet chocolate chips
1/4 cup confectioners' sugar


In a large bowl, mix together themelted butter, cocoa powder, and sugar. Whisk in the eggs and vanilla extract. In a medium-size bowl, stir together the four, baking powder, baking soda, and salt. Use a large spoon to slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Regrigerate the dough for two hours.


Heat the oven to 350 degrees. Form the dough into 1-inch balls, then roll them in the confectioners' sugar. Bake the cookies on an ungreased baking sheet for 10 minutes. Set the baking sheet on a wire rack for 5 minutes, then lightly dust the cookies with the remaining confectioners' sugar. Transfer the cookies directly onto the rack to cool thoroughly. Makes 4 dozen.

Welcome Note

Hello and Welcome,

Here at Beth's Best, I try to share frequently requested recipes along with the sacred family recipes that have been passed down through the years. I thought if I put everything in one place and simply gave a web address, then I would be free of the individual e-mails.

Thanks to Beverly, who put me on to the idea of posting recipes, and to Tiffany, who has a really neat lay-out that I think I shall adopt.

Enjoy!
~Beth