Audrey learned how to first make these when she was eleven. She continues to make them, usually with chocolate chips and occasionally with pecans.
Meringues are not super hard to make, but they will not set up on a humid day or if there is any yolk in the egg whites. Sometimes it feels as if you have to beat the whites “forever”. But these are well worth it
I don’t remember having these until we lived in Swaziland. We often had them at church potlucks and, while similar, each family had a slightly different recipe. I preferred the ones with peas, but some used raisins instead.
This recipe is a very mild blend of spices. We often double, or triple the spices depending on who is making the. Fill the wontons with a generous helping of stuffing, but be careful not to overstuff.
For an appetizer, plan on two per person. For a main meal with a salad, plan on 4 or 5 per person.
Oma gave this recipe to Mark many years ago after she made them for Easter dinner and he really enjoyed them and wanted to make more. Her original recipe did not call for most of the spices, but we prefer them with it.
If you are looking for a sweet, mall like pretzel, this is not it. This is also a good recipe for adding sourdough discard.
We were given this recipe during the McGuire 2003 family reunion. We have adapted it a little, but tried to keep it very close to the original. Serve with saltines or your favorite corn bread.
Called by many names, Chruściki, Bowties, Faworki and Angel Wings, these are Polish treat’s that my parents would enjoy when newly married. Daddy said that he would enjoy them with my grandfather around lunch before Lent. Grandpa would buy the treats and he and Daddy would have most, if not all the box eaten before getting home.
These are best the same day they are made.
For class this week, Andrea learned about goulash and stews. We discovered there are two types of goulash. American goulash uses elbow noodles and hamburger but Hungarian goulash is more like a stew.
We decided to try making Hungarian goulash. It was simple and very good. Our recipe had a lot of liquid. If you prefer less liquid, reduce beef broth or simmer with the lid off. Another good option is to strain some of the liquid before serving and enjoy the broth for another meal.
Aunt Bonnie made this cake for Dad McGuire’s birthday in 2011. It is simple, but very good. It also made a great cake for Adrian’s 14th birthday. Serve with ice cream, whipped cream or a glass of milk!
The recipes calls for a 9×13 pan. If you prefer use two round cake pans. Be sure to grease and flour the pans well.
This is a simple, dairy and gluten free biscuit from my friend Mari G. The biscuit does not contain eggs, but adding a hard boiled egg and fruit is a simple way to make an easy picnic lunch.
After making a batch of bread dough, we discovered that our oven died. Instead of throwing the dough away, we decided to try making flat bread with it. The bread turned out much better than expected.
We made the dough and let it sit overnight. The first batch of bread (after about 18 hours sitting) was perfect. The second night’s bread was still good but was starting to taste a little strong (sitting close to 32 hours). We recommend letting the dough set no longer than 24 hours.
