Since I talked about my family history of cooking and the value of family meal time on my podcast this week, I thought I would share four of our family’s favorite recipes that I mentioned. I hope you all enjoy them.
Mollie’s Wedding Fruit Slush ~ 3 dozen
I first served over 300 of these wonderful treats at Mollie and Aaron’s wedding reception. Two years later, Clayton and Stacie requested this for their wedding so Mollie, Janell, and I whipped them up in Bakersfield, California! Now they are a staple at holiday brunches and summer parties at the Campbell home.
1 12 ounce can frozen orange juice, prepared as instructed on can
1 12 ounce can frozen lemonade, prepared as instructed on can
2 or 3 16 ounce cartons frozen strawberries with juice ( sometimes more strawberries just seems like the thing to have!)
2 large cans crushed pineapple
4 mashed bananas
2 cups sugar
(You can use 1 can apricot nectar in place of lemonade)
Mix well together and put in individual cups to freeze. I typically use small clear plastic punch cups and put them either on a cookie sheet or in the cartons that containers of yogurt come in at Aldi. At Christmas I like to serve this for brunch and will freeze the slush in pretty glasses.
Clayton and Sam’s Neighborhood Cracked Wheat Bread (2 large loaves)
Clayton and Sam tantalized their neighborhood friends with this bread, fresh out of the oven and drizzled with melting butter and peanut butter!
1 cup milk
2 TBS. oil
2 tsp. salt
2 TBS. molasses
2 TBS. yeast
2 cup warm water (110 to 115 degrees)sprinkled with dash of ginger and 1 tsp. sugar to help yeast activate
1 cup rye flour
1 cup cracked wheat
4 to 6 cup sifted all purpose flour (add until dough leaves sides of bowl and forms one ball)
Scald milk and add shortening, salt and molasses. Cool to lukewarm. Sprinkle yeast on warm water in large mixing bowl and stir to dissolve. Stir in rye flour, cracked wheat, 1 ½ cup flour and milk mixture. Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour, a little at a time, to make a dough that leaves the sides of the bowl. Knead for about 10 minutes, until satiny and elastic. Place in lightly greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down, cover, and let rise again for 45 minutes. Turn dough onto board and divide in half. Shape into loaves and place in 2 greased loaf pans. Cover and let rise again until doubled, about 45 minutes. Bake in 375 degree over for 40-45 minutes, covering with foil last 10 minutes to prevent excessive browning. Turn from pans onto wire racks. Brush tops of warm loaves with melted butter. Serve to young boys while still hot!
These brownies were the perfect gift for wedding guests! We wrapped them in hot pink striped tissue paper and boxed them in tiny boxes handmade by Aaron’s sister, Gracen. The beautiful outside was a tantalizing invitation to the glorious chocolate treat inside!
1 cup butter
8 ounces semi-sweet chocolate
4 large eggs
½ tsp. salt
1 cup white sugar
1 cup firmly packed brown sugar
2 tsp. vanilla
1 cup flour
2 cups walnut or pecan pieces, optional
Set oven rack in middle and preheat to 350 degrees. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted. Whisk eggs together in a bowl and then add salt, sugars and vanilla. Stir in chocolate and butter mixture and then fold in flour. Line a buttered 13 X 9 pan with buttered parchment paper or foil. Pour batter into prepared pan and spread evenly. Bake for 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day. (Can be frozen at this point.) To cut brownies, unmold onto a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges. (Save trimmings and freeze in a baggie to crumble over ice cream another day!) Cut brownies into 2 inch squares.
Calico Cheese Ball (makes 2)
This cheese ball is the perfect salty balance to the fruity slush.
2 8-ounce packages cream cheese, softened
½ cup softened butter
1 cup olive juice (brine from green olives)
1# shredded cheddar cheese
1 package (or 1 TBS.) powdered Ranch salad dressing mix
1 cup finely chopped green onions
1 cup finely chopped green pepper (can use some red pepper for color)
1 cup finely chopped green olives with pimento
1 cup finely chopped pecans, optional
Cream together first 5 ingredients.
Add vegetables, mix well and form into ball. Roll in pecans if desired.
Chill well. (This is really best if left overnight to chill.)
Remove from fridge 30 minutes before serving. It is great served on crackers or with bread sticks and can be made ahead and frozen, too. Just wrap in plastic wrap and then foil before you place in freezer.