Cookbook and Recipes
Roxanne Rustand …
and twenty-three other authors created a 100 page cookbook you can download for free!
(Permission is given to reprint if you include a link and credit. Please include the excerpt from the book, and the author bio if you choose to print only an individual recipe.)
If you want to have the downloadable version of the cookbook, you will need an Adobe Acrobat Reader to view it.
Click this button to download the free Acrobat Reader from Adobe.
Or you can view the whole book as a web page here (be patient, it’s a bit large)
Now…for some of our favorite family recipes!
I’m going to start sharing some of my favorites here. If you have some you’d like to post, that would be great!
So for starters…this one has always been a great hit with my kids, and with their friends. The butter (no substituting!!) and brown sugar give these bars a wonderful caramel taste.
CARAMEL BLONDE BROWNIES
1/2 cup melted butter (no substitute!)
2 cups brown sugar
2 eggs
1 Tbsp REAL vanilla
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 cup M&Ms
Combine first four ingredients and beat really well, then stir in dry ingredients. Don’t overbeat. Add the M&Ms last.
Pat into a well-greased 9×13 pan, then bake 30 minutes at 350 degrees. Do not overbake–these should be nice and chewy, so watch them carefully!
Hope you enjoy these, and come back again for other recipes. And if you’d like to share a favorite, that would be great!
And this next one is absolutely wonderful!
BANANA CREAM PIE FOR A CROWD
CRUST:
2 cups flour
½ tsp salt
¼ tsp nutmeg
2 Tbsp. sugar
1 cup real butter
FILLING–layer #1:
1 ½ cups whipping cream–whipped
4 oz cream cheese (reduced fat is okay–but not fat free)
½ cup powdered sugar
FILLING–layer #2
Two small boxes sugar free instant vanilla pudding
2 ½ cups skim or 1% milk
TOPPING-layer #3
2 bananas, sliced thin
1 cup whipping cream –whipped
½ cup pecans chopped, toasted
2/3 cups flaked coconut, toasted
1. Mix crust ingredients, pat into well greased 9×13 pan and bake at 350 degrees until browned. Cool completely.
2. Beat the 1 ½ cups whipping cream until stiff peaks form. Soften the cream cheese, beat with sugar until very light, then fold gently into whipped cream. Spread on the cool crust.
3. Make the vanilla pudding with just 2 ½ cups milk (NOT the amount listed on the boxes) and spread over cream cheese layer.
4. Spread thinly sliced bananas over the pudding.
5. Whip the final cup of whipping cream, fold in the pecans and spread over the bananas–making sure none of the banana is peeking through, or it will turn dark. Sprinkle the toasted coconut on top. Chill for several hours.
This recipe is best with real butter in the crust, because it then has a “short” type of crumb, like Scottish shortbread, and has that great taste as well. Margarine doesn’t work as well.
You could substitute thawed, frozen whipped topping in layer #1, if you wanted to save fat and calories, but for company, I’d recommend that you at least use the real whipped cream on layer #3.
Even people who don’t care for banana cream pie will probably really love this!!
