Recipes

If you have a recipe that you would like to suggest, please send it to recommendations@gibcleimen.com.  Please avoid using abbreviations as not every culture uses the same ones!

Banana Sour Cream Bread
Sita, USA 

Ingredients:

1/4 cup white sugar
1 tsp. ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16oz.) container of sour cream
2 tsp. vanilla extract
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Preheat oven 300 degrees F (150 degrees C).  Grease four 7x3 inch loaf pans.  In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon (or you can use the McCormicks Cinnamon Sugar) .  Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 3 cups sugar.  Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.  Mix in salt, baking soda and flour.  Stir in nuts.  Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.

Ingredients:

2 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup butter
1/2 cup half and half or whipping cream
1 egg
1 tbsp. vanilla
6 oz. white chocolate
1 cup chopped apricots (or Craisins)
1 cup toasted nuts

Preheat oven 375 degrees.  Mix dry ingredients together well, then cut in butter.  In separate bowl, mix together the cream, egg and vanilla.  Add to dry ingredients and mix.  When mixed all together, add chocolate, fruit and nuts and mix gently.  Spoon out and shape into biscuits by hand, or pour dough out on lightly floured surface and cut into shapes and place on ungreased pan.  Bake for about 10-20 minutes.

You can make these healthier by leaving out the chocolate and using organic flour.  Once you get the hang of the recipe you can modify it by using your favorite fruits and nuts.  I have used fresh fruit but it must go in frozen and as a last ingredient.  Blueberry scones are one of my family's favorites.

2 sticks Unsalted butter, room temp
1/2 cup Shortening
3 cups Cake flour
3 cups sugar
5 eggs
1 cup Whole milk
1 tsp. Baking powder
1 tsp. Vanilla
1 tsp. Lemon extract

Combine ingredients and bake at 350 degrees.  Bake until top is golden brown and knife comes out clean.

21/4 cups unsifted all-purpose flour
1 tsp. baking soda
1 cup butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tsp. vanilla
1 pkg. Jello vanilla instant pudding
2 eggs
1 pkg. chocolate chips
1 cup nuts (optional)

Mix flour and baking soda.  Combine butter, the sugars, vanilla, and pudding mix in large mixer bowl.  Beat until smooth or creamy.  Beat in eggs.  Gradually add flour mixture, then stir in chips and nuts (batter will be stiff).  Drop by rounded measuring teaspoonfuls onto ungreased baking sheets.  Bake at 375 degrees for 8-10 minutes.  Makes about 7 dozen.  (NOTE: For chocolate, chocolate chip cookies, use chocolate flavor instant pudding).

Crunchy Wheat and Honey Bread
Shannon, USA

These directions are to be used with a bread mixer and will make a large loaf of about 1.5 pounds.

1 1/4 cups water
3 tablespoons honey
2 tablespoons margarine or butter, softened
3.5 cups of whole wheat flour OR 2.5 cups flour and 1 cup of bread flour
1/2 cup slivered almonds, toasted
1 1/2 teaspoons salt

2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or quick acting active dry yeast

DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type; Press ">" until WHOLE WHEAT is blinking.  Press Select.
5. Select crust color: Press ">" until MEDIUM is blinking.  Press Select.
6. If rapid cycle is desired, press Select when Rapid is blinking.  Or press ">" if rapid cycle is not desired.
7. Select loaf size: Press ">" until Large is blinking.  Press Select.
8. If delay bake option is desired, press Hour and Minute to set timer.
9. Press Start.  Bread will be done baking in number of hours indicated.

Cherry Brownies
Sara, USA

1/2 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup sugar
1 1/2 tsp vanilla
3/4 cup maraschino cherries, well drained and halved (save the juice)

Icing
2 T butter
1 cup powdered sugar
3 T cocoa
maraschino cherry juice

Directions

I used a box of brownie mix added the maraschino cherries, iced the 
brownies with the recommended icing and called it "good", however 
here is the extended version.

Melt butter and chocolate together, and set aside to cool.
In a small bowl mix flour, baking powder and salt.
In a large bowl, beat eggs.  Add sugar and vanilla.  Stir in 
chocolate mixture.
Add flour mixture and cherries to wet ingredients, and stir to blend.
Pour into a greased 8 inch square pan. Bake @ 350 degrees F for 35-40 
minutes. Cool.

Icing
Blend butter, powdered sugar and cocoa together.  Add enough cherry 
juice to make a spreadable icing.

Spread on cooled brownies.  Cut into squares.  Garnish with cherry 
pieces if desired.

Glazed Orange Ginger Cookies
Sara, USA

I followed the recipe in the Stars and Stripes

6 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 cup shortening
2 cups sugar
2 eggs
3 large oranges
3 T candied ginger finely chopped (my husband thinks I should have 
added more)
1/2 cup buttermilk
1/2 cup powdered sugar
2 T orange juice

Preheat oven to 375 degrees F. Line a baking sheet with parchment 
paper (I had to use tin foil and it worked). In a large bowl, whisk 
together the flour, baking soda and baking powder.  Set aside.

In second large bowl, combine the shortening and sugar. Use an 
electric mixer to beat until light and fluffy.  Add the eggs and beat 
until smooth.

Use a find grater to remove the zest from the oranges.  Add the zest 
and the candied ginger to the bowl and beat in.  Juice the oranges to 
get about one cup (it only took 2 for me), then add it and the 
buttermilk to the bowl.

Use the mixer to beat in the liquids. The dough may curdle a bit; 
this is normal.  Add the dry ingredients 2 cups at a time, mixing 
well between additions.

Drop cookies in 1 T mounds on prepared sheet. Bake 8-10 minutes, or 
until the edges are lightly browned (we like darker ones, actually).

Let the cookies cool for about 2 minutes on the baking sheet and them 
transfer them to a rack to cool completely.

To prepare the glaze, in a small bowl whisk together the powdered 
sugar and orange juice.  Use a spoon to drizzle the glaze over the 
cooled cookies, or use a pastry brush to brush it on. Let the glaze 
dry before storing the cookies.

Cranberry Cream Cheese Salad
Sara, USA

There are two versions of this receipe.  The original one, which requires American ingredients, and the substitutes which are found on the German economy.

1 package cherry gelatin (2 packages Himbeer gelatine)
2 cups boiling water
2 large apples, peeled and grated (the sizes are up to you though)
1 1/2 cups chopped pecans (walnuss)
2 cups cooked or 1 16 oz can of whole cranberry sauce (1 400 gram jar of Wild-Preiselbeeren jelly)
Cream Cheese Topping
Additional pecans (walnuss)

Cream Cheese Topping

1 package of cream cheese
1/2 cup of powdered sugar
1 can crushed pineapple, drained (can get a can of sliced pineapple and just crush it yourself)
2 cups of frozen whipped topping (frozen light cool whip is good)
1 tsp of vanilla

Dissolve genatin in water.  Cool slightly.  Add apples, pecans and cranberry sauce.  Pour into 9/13 inch glass baking dish; refrigerate until firm.  Overnight is good.

Topping:(The next morning).  Blend cream cheese and powdered sugar until smooth.  Mix in pineapple.  Stir vanilla into whipped topping.  Gradually add whipped topping to cream cheese mixture.  Spoon the cream cheese topping over the gelatin, and spread evenly.  Sprinkle with additional pecans.  Cover and chill over night, or at least several hours.

Apple Chicken
Melissa, USA

1-1.25 Pounds of boneless, skinless chicken tenders
2 cans of carrots.  Must be canned.  Do not use raw or they will not get soft enough.
3-4 apples, peeled, cored sliced.  Yellow Delicious are good.
1 Tablespoon or less of honey
Cinnamon to taste
Slenda or sugar to taste.  Less than 1/4 cup.

Put the chicken tenders in the bottom of a pan.  Drain the carrots.  In a seperate bowl, mix the carrots with the apples, honey, cinnamon and splenda.  Spread carrot/apple mixture over the chicken.  Can sprinkle with breadcrumbs and dot with margarine, if desired.  1/4 cup of breadcrumbs and 1 tablespoon of margarine at most.

Cover and bake at 350 degrees for about 45 minutes.

Crustless Quiche 
Shannon, USA

1 ½ Cup shredded cheese (cheddar is good)
1 Cup pre-cooked meat (ham, bacon, sausage)
6 – 8  eggs
½ Cup cream
½ Cup cooked spinach or broccoli (optional)
¼ Cup onion (optional)
½ tsp salt
¼ tsp pepper

Heat oven to 350 F (176 C).  Butter or grease large pie pan. Sprinkle ½ Cup cheese in bottom of pan. Spread meat over cheese. Layer vegetables (optional) over meat. Layer ½ Cup cheese over top. Mix eggs, cream, salt and pepper together and pour over the top.

Bake 45 – 60 minutes until center is set. Remove from heat and add last ½ Cup cheese over top. Allow to cool for a few minutes and then cut into wedges. This can be doubled and cooked in a 9 x 13 pan at a lower temp.

This is GREAT because it only takes a few minutes to throw it in the pan and it can cook while you do other things.

Broccoli Salad
Rachelle, USA 

2 medium heads of broccoli florets only
1 cup raisins (add more or less to your taste)
1/2 cup sugar
4 table spoons of white vinegar
2 cups mayo
2 cups salted peanuts
10 slices of bacon, cooked 
 
I recommend trying 1 cup of peanuts first, and then adding the second cup of peanuts if you really like the flavor. 

3 cups shredded (unpeeled) apples
1 cup oil (I use olive oil)
3 eggs
1 tsp vanilla extract
1 cup Fiber One bran cereal
1/2 cup sugar (I prefer unrefined sugar -- but I've also used regular           sugar and brown sugar if that was what I had available.)
1 tsp baking soda
1/2 cup raisins
1/2 cup other dried fruit (I've used cranberries, cherries, papayas, dates, figs, and prunes and all were good.)
2 cups whole wheat flour
1 cup nuts (I've used walnuts, pecans, and almonds.)

Preheat oven to 350 F or 177 C.  Grate apples into a large bowl.  Stir in the oil, eggs, vanilla, Fiber One,  sugar and baking soda in order given. Mix well. Add raisins and other dried fruit. Mix well. Add whole wheat flour and mix well. Add nuts and mix. Pour into muffin cups and bake 25 - 30 minutes or until done to preference. Makes 12 - 18 muffins. These muffins are high in fiber and low in processed ingredients. 

They are "forgiving" because you just throw whatever you have in your cupboard at them and they still taste great. :-) Enjoy.

If you have a recipe that you would like to suggest, please send it to recommendations@gibcleimen.com.  Please avoid using abbreviations as not every culture uses the same ones!