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RECIPES FROM CONNIE & JAN OF "LIVING LOCALLY FOR LESS" Audio Archive of Living Locally For Less
Valentine Recipes \| Mix Recipes \| Breakfast Recipes
	Truffles: Ingredients: 6 ounces semi sweet chocolate 2 egg yolks 2/3 c. unsalted butter, softened 1 1/3 c. powdered sugar, sifted 2 tsp. vanilla 1/2 c. chopped walnuts unsweetened cocoa powder 2 tsp. creme de menthe or Grand Marnier (optional) Over low heat, slowly melt the chocolate in a small saucepan, stirring often. Remove from heat and cool. Cream the egg yolks and butter together. Slowly add the sugar and blend well. Pour the cooled chocolate into the sugar mixture. Add the vanilla and nuts. If you're using the liqueur, omit the vanilla and substitute the liqueur. Refrigerate until firm enough to handle. Shape into one-inch balls. Roll into cocoa and chill. Keep refrigerated until ready to serve. Can be frozen. Makes about 40.
Easy Oreo Truffles: Ingredients: 1 (16 ounce) package OREO Chocolate Sandwich Cookies 1 (8 ounce) package Cream Cheese, softened 2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
	Almond Biscotti: Ingredients: 2 T. butter 3 to 3 1/2 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 eggs 2 egg whites 1 cup sugar 1/2 tsp. almond extract 1/2 to 1 cup chopped almonds Directions: Melt the butter and cool to lukewarm. Sift together 3 cups of flour with the baking powder, baking soda, and salt. Beat the eggs and egg whites until foamy. Add the sugar, continue beating until thick and creamy. Beat in the almond extra, melted butter, and chopped almonds. Stir the sifted flour mixture into the egg mixture. The dough will become too stiff for a beater. Divide the dough in half and put it on a floured board, sprinkle more flour on top. Shape into a 1 -1/2 inch diameter log about 15 inches long. Set this log onto a baking sheet that is oiled or has parchment paper. Do the same with the remaining dough. Flatten logs just a little by patting them. Bake the logs at 325( for 25 minutes or until firm to touch. Cool 10-15 minutes, turn the oven down to 275(. Using a serrated knife, cut the logs on a diagonal into 1/2 inch slices. Lay the slices back on the cookie sheet and bake at 275( for 40 minutes. Remove and cool completely on wire racks. Makes 4 dozen. Will keep for 3-4 weeks in airtight jars. There are lots of variations on this recipe: Anise Biscotti - Add a tablespoon of whole or slightly crushed anise seed to the beaten egg mixture. You can eliminate the almonds if you want, but it's a nice flavor combination. Chocolate - Almond Biscotti - Sift 1/3 c. unsweetened coca in to the mixture. Gingerbread Biscotti - Increase the baking powder to 1 1/2 tsp. and add 1 1/2 tsp. ground ginger, 2 tsp. cinnamon, and a pinch of cloves. Use only 1 whole egg, reduce the sugar to 3/4 cup and add 1/4 cup of molasses. Eliminate the almond extract. Chocoloate Dipped Biscotti - For any of these recipes, you can dip the ends or drizzle the cooled biscotti with melted and cooled bittersweet chocolate. Be sure to cool until the chocolate is firm, which can take a couple hours.
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Sticky Buns: Ingredients: Slice 1 package frozen bread dough into rolls and line a bundt pan with them Pour 1 stick melted butter over the rolls Sprinkle 1/2 c. chopped pecans over the rolls Mix 1-3 ounce package of vanilla or butterscotch pudding (not instant) and 1/2 c. brown sugar Sprinkle pudding mixture over the nuts Let rise overnight on the counter Bake at 350 degrees for 25 minutes
	German Pancakes: Melt 1/2 c. butter in a 9X13 glass casserole as you preheat the oven to 400 degrees. Mix 6 eggs 1 c. milk 1 c. flour 1 tsp. salt Pour over the butter in the pan. Bake 20 minutes. It puffs way up when it bakes. Serve it with fresh or frozen fruit, like peaches and whipped cream. Sometimes just with maple syrup.
Crepes: Ingredients: 1 1/2 c. cold water 1 c. half and half 4 eggs 1/2 tsp. salt 2 c flour 1/4 c. oil Directions: Mix all ingredients until smooth. Cook 1/4 c. batter on a griddle, tipping pan to spread batter. Serve rolled up with fruit and whipped cream inside. Awesome with fresh peaches!
	Homemade Granola: 3 c. oatmeal, uncooked 1/2 c. wheat germ 2 c. coconut 1/2 c. bran 1/2 c. sunflower seeds 1/4 c. oil 1/2 c. honey 1/2 c. unsweetened apple juice 2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 c. coarsely chopped walnuts 1/2 c. coarsely chopped cashews 1/2 c. coarsely chopped almonds 1 c. raisins (or use dried cherries, peaches, nectarines or whatever you have) In a large bowl, mix the oatmeal, wheat germ, coconut, bran, and sunflower seeds. In another bowl, whisk oil into the honey. Mix in apple juice, cinnamon, and nutmeg. Bake on a cookie sheet at 250 degrees for 20 minutes. Check and stir it every 5 minutes to prevent browning. Combine the nuts and add to the oat mixture. Bake another 10 minutes, stirring occasionally. Leave in oven and toast more if not browned enough. Remove from oven and add raisins. Cool. Refrigerate to store.
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Taco Seasoning Mix: Ingredients: 1/3 c. instant minced onion 1 T. salt 3 T. chili powder 4 t. cornstarch 4 t. crushed dried red pepper 4 t. instant minced garlic 1 t. dried oregano 4 t. cumin Mix all ingredients and store in a cool dry place. Use within 6 months, using 2 T. and 1/2 c. water for 1 pound of browned hamburger. Cook until water is absorbed.
	Master Mix: Ingredients: 3/4 c. baking powder 3 T. salt 2 T. cream of tarter 2 1/2 c. non-fat dry milk powder 1/2 c. sugar 10 cups all purpose flour 10 cups whole-wheat flour 2 pounds corn oil margarine or 2 pound butter Stir baking powder, salt, cream of tarter, dry milk, and sugar into unsifted flour. Mix. Cut in margarine or butter until it resembles coarse cornmeal. Store in a canister with tight lid and store in refrigerator. Makes 28 cups. For Pancakes: 2 c. Master Mix 1 egg 1 1/3 c. milk Mix together and bake 1/4 c. batter on a hot griddle. Makes about 18 pancakes. For Waffles: Make batter like pancakes but also add 2 T. oil and bake on waffle iron. Makes three 9-inch waffles. For Biscuits: 2 cups Master Mix 1/2 c. cold water Stir and knead on lightly floured board. Roll out to 1/2 inch thick and cut with 2 inch cutter. Bake on ungreased baking sheet or in 9 inch square pan. Bake 10-12 minutes at 450 degrees.
Dumplings:: Ingredients: 2 cups Master Mix 2/3 c. milk Directions: Stir ingredients to a soft dough. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat for 10 minutes; cover and cook 10 minutes longer. Makes 10-12 dumplings.
	Muffins: 2 c. Master Mix 2 T. sugar 1 egg 2/3 c. water or milk Mix all ingredients and beat vigorously for 1/2 minute. Fill 12 greased muffin cups 2/3 full. Bake 15 minutes at 400(. Serve warm. Makes 1 dozen. Bacon Muffins - Fold 1/4 c. crumbled crisply fried bacon (about 6 slices) into batter Blueberry Muffins - Fold in 1 cup fresh or frozen blueberries into batter. Orange Muffins - Substitute 1/2 c. orange juice for the milk or water in the recipe.
Homemade Cake Mix: Ingredients: 7 1/2 c. sifted flour 1 T. salt 4 1/2 c. sugar 4 T. baking powder 3/4 c. cold butter Directions: In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend. Cut the butter into small pieces and place in food processor bowl along with 2 cups of the flour mixture. Cover and process until mixture is very fine. Divide the cake mix into three equal portions (about 4 cups each) by lightly scooping the mix into measuring cups and leveling off with the back of a knife. Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in the refrigerator for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8" cakes or one 13x9" cake. Here are some of the cakes you can make with this mix: Yellow Cake 4 c. cake mix 2 tsp. vanilla 1/4 c. butter, softened 3 eggs 1 c. milk Preheat oven to 350 degrees. Grease and flour 2-8" round cake pans and set aside. Pour one portion of the cake mix into a large bowl. Make a well in center of mix and add vanilla, butter, eggs, and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth. Pour into prepared pans and bake at 350 degrees for 30 - 40 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan. White Cake Use 4 medium egg whites in place of 3 whole eggs. Do not beat whites separately, just add them to the mix along with the milk and vanilla. Spice Cake Add to dry ingredients: 1 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. cloves Chocolate Cake 2 T. milk 3 squares unsweetened chocolate, melted 3 T. cocoa powder Use the same baking temperature and time for all these cake recipes.

Audio Archives of Living Locally For Less
		February 24, 2010 Living Locally For Less Connie and Jan share recipes for mixes. Listen Download
February 18, 2010 Living Locally For Less Jan and Connie talk to local vintners and chocolate lovers at The Creamery's annual wine and chocolate Extravaganza. Listen Download	February 10, 2010 Living Locally For Less Connie and Jan share recipes and ideas for Valentine's Day. Listen Download	February 4, 2010 Living Locally For Less Connie and Jan share breakfast recipes. Listen Download
January 28, 2010 Living Locally For Less Connie and Jan share recipes for soups. Listen Download	January 20, 2010 Living Locally For Less Jan and Connie share recipes using beans. Listen Download	November 4, 2009 Living Locally for Less Connie and Jan share recipes using vanilla. Listen Download
October 29, 2009 Living Locally for Less Jan and Connie offer recipes for Halloween parties. Listen Download	October 28, 2009 Living Locally for Less Jan and Connie with receipes using honey Listen Download	October 22, 2009 Living Locally for Less Connie Willet & Jan Rogers with recipes for soup and bread. Listen Download
October 1 , 2009 Living Locally For Less Connie Willet & Jan Rogers with recipes using onions and potatoes. Listen Download	September 24, 2009 Living Locally For Less Connie Willet & Jan Rogers with recipes using cabbage and apples Listen Download	September 16, 2009 Living Locally for Less Connie Willett and Jan Rogers:carrots and pears
September 10, 2009 Living Locally for Less Connie Willett and Jan Rogers: Pestos	September 4, 2009 Living Locally for Less Connie Willett and Jan Rogers: Italian Sandwiches, Beets	August 28, 2009 Living Locally for Less Connie Willett and Jan Rogers: Zucchini
August 20, 2009 Living Locally for Less Connie Willett and Jan Rogers: Peaches	August 12, 2009 Living Locally for Less Connie Willett and Jan Rogers: Green Beans; Herbed Butter	August 6, 2009 Living Locally for Less Connie Willett and Jan Rogers: Cherries; Cucumbers & Dill
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