Chapter Recipes


One of our favorite things to do ... besides painting, is to eat!  If you have a favorite recipe please share it with us.

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Date Winter Nut Cake
Stephanie Kozak made the following two recipes at a Denver seminar and/or Retreat

1 lb  Chopped dates
2 c  Strong coffee
1 c  Chopped pecans
1/2 lb Oleo cut into small pieces
1  1/2   tsp Sugar
2  1/2 c sifted flour
3   Eggs, well beaten
1    tsp. Vanilla

Boil chopped dated in strong coffee until thick as applesauce.  Remove from fire and add chopped pecans,oleo cut into small pieces, soda and sugar. Stir until oleo melts and add sifted flour, eggs and vanilla.

Line bottoms of 2 loaf pans with foil for easy removal.  Pour mixture into loaf pans.
Bake 1 hour at 350 degrees.  Cool for 30 minutes before removing from pans.

Moist Zucchini Bread

Combine dry ingredients and set to one side.
3 c. all -purpose flour  
1 tsp each of the following:  salt, baking soda and ground ginger
2 tsp cinnamon

Mix in separate bowl until creamy: 
1 c. white sugar + 1 c vegetable oil
Add to sugar mix:
1 c packed brown sugar
3 eggs
1 tsp vanilla extract

Combine dry ingredients to moist mixture.
Grate 2-3 c. zucchini and squeeze moisture with dry paper towel and add.

Pour into 2 greased and floured loaf pans.
Bake for 45-60 minutes at 325 in preheated oven.


Praline Pumpkin Dessert

1 can (16 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker Super Moist Yellow Cake mix
1 ½ cups chopped pecans or walnuts
¾ cup butter or margarine, melted

Whipped Cream, if desired
Additional pumpkin pie spice if desired

Heat oven to 350* F (325 for dark or nonstick pan)
Grease or spray bottom and sides of 13x9 inch pan.
In medium bowl, beat pumpkin, milk, eggs, sugar and 4 tsp pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter over top. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve, cut into squares. Serve warm or chilled with whipped cream, sprinkled with pie spice. Store, covered in refrigerator. Serves 12

As served at the Alcohol Ink Seminar for the Pikes Peak Decorative Painters, 10-29-16, by Kay Kozak.


Beth Carroll

3 cups cake flour
1/3 cup dry milk powder
1 3/4 cup sugar
2 ½ tsp. baking powder
1 tsp. salt
1 cup plus 2 Tb. Butter, melted
2 eggs
1 ½ tsp. vanilla

8-oz cream cheese, softened
2 eggs
1 tsp. vanilla
1-lb powdered sugar

Sift together cake flour, sugar, dry milk, baking powder and salt in a large bowl. Add melted butter, eggs and vanilla. Beat together to make a thick batter. Spread into greased 16" x 11" jelly roll pan. Prepare topping by beating cream cheese until creamy. Add eggs and vanilla. Blend in powdered sugar. Spread topping on cake batter. Bake at 350 degrees, 25-30 minutes until top is golden brown. Cool and cut into 2" squares.


Hank's Mom's Salad
Nancy Jefferson

1 head lettuce, shredded
1/2 c. chopped celery
1/2 c. chopped green onion
1/2 c. chopped green pepper
1 can chopped water chestnuts
10 oz. package frozen green peas
1 t. sugar
Pinch garlic salt
1 t. salt
1/2 t. pepper
1 1/2 - 2 C. mayo

Layer in order in a 12 x 8 inch pan. Refrigerate overnight

Top with:
1/2 c. shredded Cheddar
2 hard boiled eggs, chopped
8 pieces of bacon, chopped


Cherry Tomato Salad

Yield: 4 - 6 servings
2 pints ripe cherry tomatoes, quartered (about 4 cups) *
1/4 tsp. salt
1/2 tsp. sugar
2 cloves garlic, minced or pressed
1/2 tsp. dried oregano
1 medium shallot, minced
1 tbsp. red wine vinegar
2 tbsp. extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and diced into 1/2 inch chunks
4 oz. feta cheese, crumbled (about 1 cup)

Combine the tomatoes, salt and sugar in a medium bowl: toss to combine. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed, about 1 minute. Stir to redistribute the tomatoes during spinning as needed. Return the tomatoes to the bowl and set aside (If you don't have a salad spinner put the tomatoes in a bowl, over tightly with plawtic wrap and gently shake the bowl to removed the excess seeds and liquid.) Strain the tomato liquid through a fine mesh strainer into a liquid measureing cup, pressing to extract as much liquid as possible.

Combine 1/2 cup of the tomatoe liquid with the garlic, oregano, shallot and vinegar in a small saucepan set over medium heat. Simmer until the mixture is reduced, about 6 - 8 minutes. Removed from the heat and let cool to room temperature. Whisk in the oil and season with pepper to taste. Add the cumcumber, feta, dressing and parsley to the bowl with the tomatoes. Toss gently and serve.


Spinach Salad Supreme
Terry Niznik

1 Pkg. (10) oz.) Fresh spinach
1 cup coarsely broken pecans
12 oz dry curd cottage cheese (regular cottage cheese can be used if thoroughly rinsed with cold water and drained)

1 cup dairy sour cream
½ cup sugar
3 T vinegar
1 ½ tsp dry mustard
4 tsp horseradish
½ tsp salt

Wash spinach. Refrigerate spinach until crisp then tear into bite size pieces. Combine spinach, pecans and cottage cheese, mix lightly but thoroughly. Combine sour cream, sugar, vinegar, mustard and horseradish and salt. Mix well. Combine sour cream mixture and spinach mixture. Mix lightly and serve.


Summer Potato Salad

Makes 22 -- 1/2 C servings
3 lbs baby red potatoes, quartered and boiled.
Drain potatoes, place in large bowl and toss with 1/4 c Kraft Zesty Italian Dressing.
Refrigerate 1 hour or until cool.
Add and Mix:
1 tub (10 oz.) Philadelphia regular or reduced fat Italian cheese and herb cooking crème
1/4 c shredded parmesan cheese
1 1/2 c halved cherry tomatoes
2 stalks of sliced celery


Grasshopper Pie Recipe
Chris Hoynes

One Chocolate pie crust bought or made
Press in 9" pie pan
1 1/2 cups chocolate cookie crumbs (24 wafers)
1 Tbsp sugar
2 Tbsp butter
Refrigerate while making filling

32 Large Marshmellows
1/2 C milk
1/4 C Cream de Menthe
1 Tbsp Cream de Cacao
1 C whipping cream or 1 tub dairy whipped topping
Grated chocolate In double boiler or large nonstick skillet combine marshmellows and milk
Stir frequently over low heat until melted and blended
Refrigerate until thickened but not more than an hour
Stir liquers into marshmellow mixture
Beat cream until stiff
Fold into marshmellow mixture
Pour into Crust
Garnish with whipped cream or grated chocolate


Toasted Coconut Lemon Cheesecake Bars
Brenda Stotler

2 ½ cups coconut
1 ½ cups flour
¾ cup butter, softened
½ cup confectioners’ sugar
1 pkg (8oz) cream cheese, softened
2/3 cup sugar
2 eggs
1/3 cup lemon juice
Lemon peel, grated
1 ½ cups sour cream
1/3 cup sugar
 ½ tsp. vanilla

Toast coconut on cookie sheet in oven at 400 degrees.
Combine 1 cup toasted coconut, flour, butter and confectioners’sugar for crust. Press into an ungreased 13x9 in. baking dish. Bake at 350 for 15-20 minutes or until lightly brown.

In small bowl, beat cream cheese and sugar. Beat in eggs, lemon juice and peel and ¾ cup of toasted coconut until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set.Combine sour cream, sugar and vanilla; spread over filling. Bake 10 minutes or until topping is set. Sprinkle remaining toasted coconut on top.
Cool and refrigerate at least 4 hours before cutting.


Lebanese Borghol
Using quinoa instead of bulgar.

Beth Newton
(A friend shared this recipe with me.)

A salad, borghol (another name for bulgar) stems from Lebanon, where it is eaten hot or cold, for breakfast, lunch or dinner, as a side dish to meat, fowl, fish or simply a plate of fresh greens.  Unlike tabbouleh, borghol is cooked and not presoaked. However, in this receipt quinoa (pronounced keenwa)  a grain from Peru is used instead of bulgar.

1/3 cup olive oil
1 medium onion, chopped
2 large cloves garlic, minced
1 cup chopped, seeded, peeled tomatoes (I substituted 12 oz. can of diced tomatoes, and use   the liquid as part of the beef stock).
1 tbsp chopped fresh basil, or 1 tsp dried
1 cup bulgar (I substituted quinoa)
1-1/2 cups beef stock (I used the tomato liquid, water and chicken boullion granules)
1 tbsp honey
1 tbsp tomato paste
1/2 tsp salt (I omit)
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley
1.  Heat the oil in a medium-size saucepan over medium heat.  Add the onion, cook until lightly browned, about 3 minutes.  Add the garlic, cook 1 minute longer, stir in the tomatoes and basil.  Cook 2 minutes longer.

2.  Stir the bulgar(quinoa) into the tomato mixture, making sure that the bulgar is well coated with the oil mixture.  Stir in the beef stock.  Reduce the heat to low and cook, covered for 5 minutes.

3.  Add the honey, tomato paste, salt and pepper to the bulgar mixture.  Continue to cook, covered until the bulgar is tender and all the liquid has been absorbed, 15-20 minutes.  Turn off the heat and let the pan stand for 10 minutes.  Then use a fork to toss in 1 tbsp of parsley.  Sprinkle the remaining parsley over the top before serving.  Serve hot or cold.  Serves 4 to 6.

Wendy Polisi on March 3, 2010

Cooking quinoa is a great way to improve your health. It is often called a super grain, even thought it isn’t really a grain at all!  Quinoa is an ancient seed that has recently become popular again.  It is considered a complete protein, meaning that it contains all eight of the essential amino acids that the body is unable to produce on its own.  Of special importance is the abundant presence of lysine, which is required for the growth and repair of body tissue.  Most grains do not contain lysine and the absence of lysine can be a major issue for vegetarians if they are not careful with their diet.

OK it’s good for you. It is also good. Beth


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