We call them Judy’s Gems – recipes from Judy’s kitchen for you to read, print and enjoy. From breakfast to dessert, Judy has a recipe for you. We hope you enjoy ‘Judy’s Gems’ as much as our Retreatants do.
1/2 cup shortening
1/2 cup brown sugar
1 cup sugar
2 eggs, beaten
2 teaspoons baking soda
1 cup buttermilk or sour milk
2 1/4 cups of flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups peeled, diced, raw apples
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoons cinnamon
3/4 cup chopped nuts
Cream the shortening with the brown sugar and sugar. Add the eggs and beat well. Dissolve the baking soda in the buttermilk. Combine the flour with the cinnamon, nutmeg, and salt, and blend this and the buttermilk/baking soda mixture into the creamed mixture, beating well. Fold in the apples and pour the batter into a lightly greased and floured 9 x 13 inch pan. Sprinkle topping mixture over the batter. Bake at 350 degrees for 35 to 40 minutes, or until the cake tests done.
Legendary Hot Ham and Cheese Sandwiches
A staple at the retreat center that always brings big smiles, Judy’s Ham and Cheese sandwiches would be a hit at your next gathering or graduation party.
1 package (dozen) Hawaiian dinner rolls
1 pound shaved ham
12 slices Gruyere (or Swiss) cheese
½ cup melted butter
½ Tbsp. dried minced onion
1 Tbsp. Worcestershire sauce
¼ cup grated Parmesan cheese
Cut all rolls in half. Place roll bottoms in 9×13” pan. Place sliced ham on roll bottoms. Top with Gruyere cheese. Return the roll tops to the bottoms making a sandwich.
In a separate bowl mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit 20 minutes. Place sandwiches, covered in foil in an oven preheated to 350. Bake 20 minutes or until warmed all the way through.
Wild Rice and Egg Cuplets
4 cups cooked wild rice
1 cup cooked white rice
1 bunch green onions, slides thin (or chives)
2 tsp salt
1 tsp hot sauce
1/2 cup fresh parsley, chopped
1 cup heavy cream
Blend all ingredients together in a bowl. Pour into buttered muffin tins. Bake at 350 for approximately 20 minutes or until filling is set. Cool 5 minutes. Remove from pans and serve warm.
Guest Recipe: Fr. Steve’s Beef Brisket
1 4-pound beef brisket
4 cloves fresh garlic, crushed (or 1/2 tsp garlic powder)
1 large onion, sliced
1 15-ounce can jellied cranberry sauce
1 15-ounce can tomato sauce
Put brisket in oven-safe heavy dish or roasting pan. Rub with garlic and spread sliced onions over it. Dissolve the cranberry sauce into the tomato sauce in a saucepan over low heat and stir to mix. Pour the sauce over the meat. Cover and bake at 325 for three hours or until tender. This recipe can be halved easily, or for convenience, made a
day ahead. Leftovers make great sandwiches. Serves 8.
Best Ever Banana Cake with Cream Cheese Frosting
1 ½ cups ripe bananas, mashed
2 teaspoons lemon juice
3 cups flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cups butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 ½ cup buttermilk
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 ½ cups icing sugar
Preheat oven to 275°.
Grease and flour a 9×13″ pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream ¾ cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time then stir in 2 teaspoons vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread over cake.
One 4-5 pound ‘bone-in’ ham (not spiral)
One large onion
1-2 liter bottles of cola (enough to cover the ham)
10-12 whole cloves
2 teaspoons dry mustard
4 tablespoons brown sugar
2 tablespoons molasses
Place ham and onion in a large pot. Cover completely with the cola. Bring to a boil, reduce heat to low. Cover with lid but not tightly. Simmer for 2 ½ hours. Heat oven to 500°. Remove ham and place in foil lined roasting pan. Score diagonal cuts and place whole cloves randomly in cuts. Mix mustard, brown sugar and molasses to form a paste and spread over the ham. Place in oven for about 10 minutes. Remove from oven and let rest for 10-15 minutes.
Cream of Wild Rice Soup with Ham
1 T Olive Oil1 cup Diced Onion
1 cup Diced Celery
½ cup Diced Green Pepper
½ cup Diced Carrots
½ cup Sliced Fresh Mushrooms
1 cup Uncooked Wild Rice
1 tsp Salt
1 tsp Pepper
¼ tsp Dried Thyme
6-8 cups Chicken Broth
1 med Potato peeled & diced
½ cup Finely Diced Cooked Ham
3 T Butter
4½ T Flour
½ cup Dry Sherry
2 cups Heavy Whip Cream
2 T Sliced Almonds (Optional)
Heat olive oil in large sauce pan, then add the next 5 ingredients and sauté 5 minutes.
Add Wild Rice and sauté another 2 minutes.
Add salt, pepper, thyme, and chicken broth.
Bring to a boil, then add the potatoes and ham.
Simmer on low for 1 hour adding more chicken broth, if necessary.
After the soup has simmered for 1 hour, prepare the thickener.
In separate pan melt butter, add the flour. Stir until well-blended, then add mixture to soup stirring again to blend.
Add dry sherry and simmer 10 minutes stirring often, as the soup thickens.
Add the heavy cream and almonds.
Heat to serving temperature.
Nut Goodie Bar Candy
12 ounces chocolate chips
12 ounces butterscotch chips
2 cups peanut butter
1 cup butter
¼ cup regular vanilla pudding mix
? cup evaporated milk
2 pounds powdered sugar
1 tsp. maple flavoring
1 pound Spanish peanuts
In a double boiler or microwave, melt chips and peanut butter. Spread half of the melted chocolate mixture in a foil lined, buttered, 10×15 inch jelly roll pan. Refrigerate until set. Reserve remaining chocolate mixture in double boiler.
In heavy saucepan combine butter, milk and pudding mix. Bring to boil over low heat and cook one minute. Remove from heat and cool. Using a mixer, blend in powdered sugar and maple flavoring until creamy. Spread mixture over chilled chocolate in the jelly roll pan. Stir peanuts into remaining chocolate mixture and spread over the top. Refrigerate until firm.
Peel off foil and cut into bars. Keep refrigerated.
Cajun Chicken Rice Soup
2 T. butter
1 small yellow onion, diced
1 green pepper, diced
1 cup diced celery
1 carrot, diced
2 garlic cloves, finely chopped
1 T. Cajun creole seasoning
1 teaspoon salt
4 cups of chicken stock (32 ounces)
2-3 cups cooked chicken
2-3 andouille sausage links diced
2 small cans of fire roasted tomatoes
2 cups of cooked rice
In a large pot over medium heat, sauté onion in butter until translucent. Add celery, green pepper, carrots, garlic, Cajun seasoning and salt and cook for about 3 minutes. Add chicken and sausage and cook for another 5 minutes, stirring frequently. Add chicken broth and tomatoes and bring to a boil. Add rice and simmer for 5 minutes.
Caramelized French Toast
4-6 cups of day-old white bread, or croissants, or cinnamon rolls torn into pieces
2 cups of milk
1 tsp. vanilla
1 tsp. cinnamon
½ cup to 1 cup Pecans for the caramel mixture (optional)
1 cup brown sugar
3 tbsp. light Karo syrup
6 tbsp. butter
Grease a 9″ x 13″ pan and add the bread, croissants or rolls into the pan.
Mix eggs, milk, vanilla and cinnamon together. Pour over the bread and refrigerate overnight.
The following day – bake uncovered at 350∘ for 45 minutes until brown and slightly puffy. While the bread-egg mixture is baking, prepare the Caramel sauce. (See above for ingredients.) Combine sugar, syrup and butter. Boil in pan for one minute, or until slightly thickened. If using pecans, add them to the mixture. When finished, turn off the burner so the mixture does not burn. (You may have to re-heat the mixture slightly before pouring over the french toast.)
After 40 minutes of baking, remove the pan from oven, pour ½ of caramel over the french toast and return to the oven for the remaining 5 minutes of baking. When the french toast is nicely browned and slightly puffy, remove from the oven, drizzle the remaining caramel over the french toast. Serve immediately.
Baked Chicken Salad
4 cups diced, cooked chicken
4 cups diced celery
2 cups mayonnaise
4 teaspoons grated onion
1 cup slivered almonds, toasted
1 teaspoon salt
4 tablespoons lemon juice
1 cup grated sharp cheddar cheese
2 cups potato chips, crushed
Mix first seven ingredients together and spread in a 9×13 inch pan. Sprinkle cheese and chips and bake at 425 degrees for 25 minutes. Make sure chips are added just before placing in the oven. Serves 8 to 10.
1 cup butter
2 cups flour
½ cup powdered sugar
8 ounces cream cheese
½ cup sugar
1 teaspoon almond extract
1 ½ cups powdered sugar
¼ cup butter
1 ½ teaspoons almond extract
4 teaspoons milk
½ – ¾ cup sliced almonds
Mix crust ingredients together. Pat into a 9×13 greased pan. Bake for 20 minutes at 350 degrees. Beat together the filling ingredients and pour over the cooked crust. Bake at 350 degrees for 20 minutes. Beat together frosting ingredients and frost the cooled bars. Sprinkle generously with sliced almonds. Yields 36 bars.
3c. broccoli, chopped fine
1c. celery, chopped fine
1/2 c. finely chopped onions
1c. red grapes, halved
1 c. green grapes, halved
1c. raisins or dried cranberries
1/2 c. sunflower seeds
1c. bacon bits
Mix the dressing, pour over the other ingredients and blend. Can be made in advance and stores well.
Variation: Add cauliflower to taste.