Sharing family recipes is a time-honored tradition that probably began shortly after humans developed the alphabet. Trying new foods is both fun and exciting. Here are a few of our favorites. Give them a try and let us know what you think. If you have some family favorites, send them along and we'll try to add them to this list.

Cook and enjoy!

Nellie's Antiques

Strawberry Angel Food Desert

1 (10 inch) angel food cake
1 cup white sugar
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

Directions:

Crumble the cake into a 9x13-inch dish. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in the whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Enjoy,

Nellie


Pumpkin Mousse Parfaits
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/4 cup dark rum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies

Directions:

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture.

In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

Enjoy,

Nellie


Asian Chicken Slaw
1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)

DRESSING:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil

In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper and scallions. In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.

Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.

Enjoy,

Nellie


Rhubarb Muffins
2 1/2 cups all-purpose flour
1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb

TOPPING: 1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon

Directions: In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.
Enjoy,

Nellie


Fruit Soup
1 cup water or pineapple juice
1/2 cup sugar
dash of salt
3-4 tsp. minute tapioca
1-6 oz. can of frozen orange juice
1-10 oz. package frozen strawberries
1 lg. can peaches, cut up
1 cup peach juice
1 can mandarin oranges, drained
1 can pineapple chunks, drained
2-3 bananas  

Cook the water/pineapple juice, sugar, salt and tapioca 7-10 minutes in a microwave until real thick. Add the frozen orange juice and strawberries. Let cool. Then add the remaining ingredients, except the bananas. Before serving, add the sliced bananas!

Enjoy


Butternut Balls
1 cup butter, softened
3/4 cup sifted powdered sugar
2 teaspoons vanilla
2-1/3 cups flour
1/4 teaspoon salt
pecan halves
chocolate kisses  

Preheat oven to 400 degrees F. In large bowl, combine better, and powdered sugar and mix well. Add vanilla and beat. Add dry ingredients and mix until a dough forms.  

Form dough around pecan halves or chocolate kiss, Enclosing nut or chocolate completely. Bake on ungreased cookie sheets at 400 degrees F for 10-12 minutes. Cookies should not brown. Immediately drop into a bowl full of powdered sugar and roll to coat. When cool, roll in powdered sugar again.  

Enjoy your Holiday Season

Nellie's Antiques  


Strawberry Cake
1 (3 ounce) package strawberry flavored gelatin
4 eggs
1 (18.25 ounce) package white cake mix
1/2 cup cold water
6 tablespoons butter
2 cups confectioners' sugar
about (10 ounce) fresh  strawberries
1 cup vegetable oil 
3 tablespoons all-purpose flour

Preheat the oven to 325 degrees F. Grease and flour three 9-inch round cake pans.

In a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 1/2 of the strawberries. Beat for 5 minutes on the medium speed of an electric mixer. Divide the batter evenly between the prepared cake pans.

Bake for 30 to 35 minutes in the preheated oven, or until the layers spring back when lightly pressed in the center. Let  cakes cool on wire racks.  

To Make Frosting: Cream the butter, sugar and the remaining half of the strawberries in a medium bowl until light and fluffy, adding additional confectioners' sugar if needed for a spreadable consistency. Spread the frosting between layers and over the top and sides of cake.

Enjoy.

Nellie's Antiques


 
Asparagus-Stuffed Potatoes
4 medium baking potatoes
1 teaspoon onion salt
1 tablespoon milk
1/8 teaspoon pepper
1/2 cup sour cream
1/2 teaspoon garlic
1 pound fresh asparagus, cut
1 cup shredded cheddar cheese into 1-inch pieces and cooked
           Optional: cooked bacon chips or diced ham  

Bake potatoes at 400 degrees F. for about 1 hour or until done. Cut a thin slice of the top of each potato and discard. Carefully scoop out pulp while leaving shell intact.

In a mixing bowl, mash pulp with milk, sour cream, onion salt, pepper and garlic until smooth. Fold in asparagus and ham (optional) .

Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon chips.

Return to the oven for 20-25 minutes or until heated throughout.  

Enjoy.  

Nellie's Antiques  


 
Apple Cream Cheese Pie
1 Package (8 ounces) cream cheese, softened
1/2  cup confectioners' sugar
1  teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1   9" graham cracker crust
1-3/4 cups of apple pie filing
Dash of ground cinnamon

In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla. Fold in whipped topping. Pour into  curst. Top with pie filling; sprinkle with cinnamon. Refridgerate for at least 2 hours before serving.

HAPPY HOLIDAYS FROM YOUR FRIENDS AT THE BARN!

Enjoy.

Nellie's Antiques


   
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages of crean cheese
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 cup white sugar
1 pinch ground cloves
1/2 teaspoon of vanilla extract
1 pinch ground nutmeg
2  eggs
1/2 cup frozen whipped topping
1 (9 inch) prepared graham cracker crust, thawed

Preheat oven to 325 degrees F. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours, or overnight. Cover with whipped topping before serving.

Enjoy

Nellie's Antiques


 
Rhubarb Custard Pie
4 c. rhubarb, cut and scald 1 minute in hot water
1 c. milk
1 c. sugar
1 Tbsp. flour
1 tsp. butter
2 or 3 egg yolks
1/4 tsp. ginger

Preheat the oven to 325 degrees F. Pour into unbaked pie crust. Bake for 35 minutes at 325 degrees.

When done, frost with meringue using the whites of the 3 eggs and a little sugar.

Enjoy

Nellie's Antiques  


 
Carmel Apples & Carrots
3 C sliced, peeled apples
1 1/2 C baby carrots
1/2 C water
1/8 tsp. salt
2 tsp. margarine
1/2 C firmly packed brown sugar
1/2 tsp. cinnamon
1/3 C dried, tart cherries  

Place apples, carrots, water and salt in 3-quart saucepan. Cover and cook over medium heat until water starts to boil. Reduce heat and simmer 3 minutes; drain. Add remaining ingredients, tossing gently until combined. Cook over medium heat 3 minutes longer or until sugar is dissolved and apples are glazed. Serve hot with turkey, pork or ham.

Enjoy your Holiday Season

Nellie's Antiques


   
Pumpkin Cheesecake
1 9-inch graham cracker crust
2 8 oz. pkgs. cream cheese at room temperature
1/2 cup granulated sugar
2 eggs
1 cup canned pumpkin pie filling
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla   

Preheat the oven to 350 degrees. Place rack in center position. Place the cream cheese and sugar in a mixing bowl, blend together with hand mixer until smooth. Add the eggs, pumpkin pie filling, cinnamon, nutmeg and vanilla. Mix until smooth.

Do not beat too much. Too much air will cause it to rise during baking then fall and crack when it cools.

Pour the mixture into the crust and bake for 30 minutes or until the top looks dry, with only a small damp spot remaining in the center. Cool completely before serving, refrigerating or freezing.

Enjoy.                                                                                               

APPLE-CHEDDAR SOUP
1/2 cup finely chopped onion
1 Tbsp. butter
2 medium baking potatoes, peeled and diced
2 cups apple cider
1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
 Dash cayenne pepper
1  medium cooking apple, peeled, coarsely chopped
1/2 cup milk
2 Tbsp. all-purpose flour
4 oz. sharp cheddar cheese, shredded
Optional Topping  (1 cup)  fresh apple slices
Green peppercorns

In large saucepan, cook onion in hot butter over medium heat until tender. Stir in potatoes, cider, thyme, salt, cayenne pepper. Bring to boiling; reduce heat.  Add chopped apple; simmer, covered, 5 minutes or until potatoes are tender. In small bowl, combine milk and flour; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.

Divide soup among serving dishes; top with apple slices and peppercorns.  

Enjoy.


                                                        
Raspberry-Lime Freeze
2 1/2 pints of raspberries (about 7 cups)
1 pint raspberry sorbet, softened
1 tablespoon finely grated lime zest, plus more for garnish
1/4 cup fresh lime juice (from 2-3 limes)
1 cup of vanilla ice cream, softened

Put 5 1/2 cups of raspberries, the sorbet, lime zest and the lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream, and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.

Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.

Enjoy.

Nellie's Antiques


   
Rhubarb Crunch
3 cups diced rhubarb
1 cup quick cooking oats
1 cup white sugar
1 1/2 cups all-purpose flour
3 tablespoons all-purpose flour
1 cup of butter
1 cup packed light brown sugar

Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish.

In a large mixing bowl, combine rhubarb, white sugar and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.

In a large mixing bowl, combine brown sugar, oats and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.

Bake in preheated oven for 40 minutes. Serve hot or cold, with milk or vanilla ice cream.

Enjoy

Nellie's Antiques


Cool Cucumber salsa
2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon salt

In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Enjoy.  


Asparagus With Morel Mushrooms
1/4-1/2 ounce morels
1/4 cup butter
1/2 cup shallot, chopped
1/4 cup heavy cream
salt and pepper
1 lb. fresh shiitake mushroom or white button mushrooms, cleaned, trimmed and sliced
1-1 1/2 lb asparagus, trimmed, cut into 1 1/2 -inch length
1 teaspoon fresh tarragon, chopped

Put morels in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if morels are large, chop them roughly.

Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.

Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Enjoy,

Nellie's Antiques

Back to home page.

Copyright © 2010, Nellie's Antiques