NO PEEK BEEF STEWWhat’s in it: What to do with what’s in it:
2 pounds of stew beef—or four or five pounds. You can expand the beef without expanding the rest of it. It does cook down.  Stew beef is usually a not so good cut. It doesn’t have a lot of fat, but you could go to round steak. You could buy steaks and cut them up. Put it in the crock pot. You don’t need to brown it.
One pkg. of onion soup mix (or onion flakes!) Sprinkle it over the beef
Half a cup of dry red wine (or wine vinegar, the vinegar cooks away–mostly) Pour it over
Fresh mushrooms or a little can of mushrooms—not necessarily whole, stems and pieces are okay. I’d even put two cans in. Dump em in; drain them if you’re using a can. If you use the fresh mushrooms make sure cover them.
One ten and half ounce can of cream of mushroom soup..this makes the nicest gravy, maybe we can figure out a way to lessen the salt? Spread this like frosting over everything
Takes five minutes before you go to work
Don’t stir it
Put it on low
For 7 to 8 hours.
THANK YOU LINDA, MARGARET, AND JENNIFER! Serve with egg noodles. It’s like stroganoff. Green salad and crusty bread and you’ve got a meal for a king…or queen. If they don’t peek.

Savory Roasted Sweet Potatoes

roasted sweet potatoes photo

Ingredients for Savory Roasted Sweet Potatoes
3 or 4 large sweet potatoes Peel and cut these into medium cubes.
5 Tablespoons of butter or margerine or olive oil I like the olive oil best here.
3 teaspoons of rosemary and sage I use fresh if I have it, otherwise, minced and dry works fine.
¼ cup of balsamic vinegar
¼ cup of molasses
Heat the oil, take it off the heat and add the herbs, vinegar and molasses.
Pour this mixture over the cubed potatoes. Stir. Make sure all the cubes are coated.
Line a cookie sheet with foil or parchment.
Spread potatoes in a single layer.
Sprinkle with Kosher salt and fresh-ground pepper.
Roast in a 350 oven for about 45 minutes, or until there’s no resistance to your forking.
You can eat as is or puree. Inhale. Your kitchen will smell wonderful.
Way better than old coffee. See Homepage Post:…sses-to-de-ice/ ‎
Apricot Raisin Quick Bread

Recipe: Makes 1 loaf


  • 1 cup boiling water
  • 3/4 cup chopped dried apricots
  • 3/4 cup golden raisins
  • 1 cup sugar
  • 1/3 cup oil
  • 2 eggs (beaten)
  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 3/4 cup bran


Preheat oven to 350 degrees. Grease a 9×5 bread pan. Pour boiling water over the dried apricots and raisins just enough to cover. Let sit for 10 minutes then drain. In another bowl add the sugar and the oil; mix well. Add in the eggs one at a time. Make sure you beat in each egg thoroughly before adding the next egg. Add in the milk. Sift in the flours, baking powder, baking soda and salt. Mix just till combined. Fold in the fruit. Bake for 60 minutes. Cool for 10 minutes then remove from pan and continue to cool on a wire rack.

Fortune Cookie Recipe

Fortune Cookie
Fortune cookies can be tricky to make – it’s important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it’s better to gently tilt the baking sheet back and forth as needed. This fortune cookie recipe makes about 10 cookies.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water


1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dyethe fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Each serving includes (based on a total yield of 9 cookies):
Calories 93, 11 g Carbohydrates, 1 g Protein, 5 g total Fat, 1 g Saturated Fat, 0 mg Cholesterol, trace Fibre, 72 mg Sodium, 18 mg Potassium.


A Let-It-Be-Praised Cupcake “Tool”

The zip lock bag!

Zip lock bags make cupcaking fun and easy. Use them to fill the paper liners with cupcake batter.

Filling the liners 2/3 full

Use them like a piping bag with frosting to make fur, leaves, and petals on your cupcakes.

Piping with zip lock bag with snipped cut for fur

And use them to draw. The best bag for cupcaking is the freezer-weight bag. It holds up to pressing, squeezing, and microwaving. Quart size bags are especially useful because they can handle both the big and the small jobs with ease. If you plan to do some serious cupcaking you will want to have plenty of these on hand.


How To Eat A Cupcake

Start with the cupcake.

Peel away the paper.

Tear off the bottom portion of the cupcake.

Put the torn-off portion on top, where the frosting is.

That’s it!    Eat it like a cream-filled cake sandwich.

Toni 1/28/11




8 Week Cholesterol Cure

Basic Muffins

(more variations on pages 176-183 in the book)


    Makes 12 muffins
    2 1/4 c oat bran cereal (process in a food processor for a finer grain of oat–consistency of flour)
    1/4 c. chopped nuts (walnuts/pecans)
    1/4 c. chopped dates (or raisins)
    1 TBS. baking powder
    1/4 c.packed brown sugar (or 1/4 c  honey or molasses)
    1 1/4 c skim milk
    2 egg whites or 2 egg substitute
    2 TBS. vegetable oil (or canola oil–no olive oil)


In large bowl, combine oat bran cereal, nuts, dates and baking powder. Stir in brown sugar or liquid sweetening. Mix the milk, eggs, and oil together and blend in with the oat bran mixture. Line muffin pans with foil/paper baking cups. and fill with the batter. Bake 15-17 min. (test w/ toothpick –it should come out moist but not wet.)
Store in plastic bag in refrigerator or freeze for longer storage. Nutritional counts: carbs–18g, sugar–2.7g, cholesterol 0.5mg, calories–109.5 each Makes 12 muffinsNumber of Servings: 12
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 109.5
  • Total Fat: 2.9 g
  • Cholesterol: 0.5 mg
  • Sodium: 143.8 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.4 g
View full nutritional breakdown of The 8-Week Cholesterol Cure Basic Muffins calories by ingredient
And for the curious…..
The Mayo Clinic LDL Cholesterol Calculator is here:
Toni 1/19/11


Chinese Five Spice Chicken Wings Recipe

3 Pounds Chicken WingsFive-Spice Chicken Wings
6 Tablespoons Soy sauce
4 Tablespoons Rice wine vinegar
2 or 3 Teaspoons Chinese Five Spice
2 teaspoons Honey
1 teaspoon Granulated garlic
1/2 teaspoon Cayenne Pepper

Split the chicken wings at the knuckle.

Mix the remaining ingredients until smooth.

For a hotter sauce, add the cayenne.

Pour mixture over wings, cover and marinate in the fridge overnight.

Bake, broil, or grill as desired.

Serves four.



Put 8 cups of sliced and peeled apples in a buttered 13 by 9 pan. Sprinkle 2 tsp. cinnamon, 2 tsp. salt and 1/2 cup water over it all. Cut 2/3 cup butter into 1 1/2 cups sifted all-purpose flour and 2 cups of sugar. Sprinkle this mixture over the apples in the pan and bake at 350 for one to one and a quarter hours. Makes 12 servings.


Patty’s 2011 Muffins

Ingredients What to Do With Them
2 cups whole spelt flour-lightly spoon into measuring cup and level with knife Combine dry ingredients and stir with wire whisk.
1/4 cup corn meal
1/2 cup dry buttermilk
1 teaspoon cinnamon or apple pie spice
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups not-quick oats
1/2 cup + raisins-golden and brown Process in food processor until a ball forms.
1/2 cup+ dried cranberries Add all the fruits to dry mixture, cut in with two knives. You may need to get your fingers in there and pull the processed fruits apart a bit.
1/2 cup+ pitted dates
3/4 cup chopped walnuts Toast at 375. Don’t scorch! Watch them. Cool. Cut into dry mixture.
1+ cup of Dark chocolate chips Add to dry mixture.
So all the dry ingredients are combined in a big bowl. We use the Everything Bowl.
Combine moist ingredients. The order doesn’t matter. Mix this well.
1 teaspoon vanilla
1/2 cup Lighter Bake Sunsweet Oil and Butter Replacer
3 slightly beaten egg whites
2 mashed bananas
1 cup fat-free vanilla yogurt
A pour or two of honey and molasses
Make a well in dry ingredients. Fold in wet mix with spatula. Batter will be lumpy and moister than some muffins at this point. Mix as little as possible. Let it stand for 15 minutes.
What you’re going to get is Many Many Small Muffins or Mini Loaves. This recipe makes 36 small muffins, 4 mini loaves, 12 not so small muffins, and 6 muffin tops. (I use Benecol to grease the pans.)g
hhEr,”spring back” isn’t something that happens with these muffins actually. The toothpick test works. Bake 375 for 25 minutes. Or until tops spring back and toothpick is clear. Remove immediately. Place on wire rack.

8 thoughts on “Delicious

  1. These muffins are jammed with all Good Things. But what about the carbs (that I must count)? Any idea?

    Thanks for the recipe.

    Good new Page! Where will the Women Who Write go next?



    1. I am so glad you asked this question, Sue. It’s so vital I have it written no less than twenty times in my notebook. “Figure out the nutrition stuff.” This is a good lesson in the futility of JUST writing the list of things to learn. I’ve fussed with a couple of websites, but get bogged down with entering the recipe and such. I’m back in the fray, though, with this direct question of yours. Any ideas as to good web resources? I had heard that there were sites where you could just list the ingredients and the amounts and the number of servings and out pops the nutritional analysis in a sweet little box like on the back of the cereal boxes. No luck yet.


  2. Patty,

    I have done the very tedious job of figuring out the carbs on just a very few of my favorite muffin recipes. It’s a matter of looking at all those little nutrition boxes and doing a lot of arithmetic. I was hoping you had it done already. Such a web site as you describe would be a boon! Perhaps our very e savy friend Toni is in the know.

    Take it away, Toni!



    1. I know there are sites. I’ll ask Mimi in Seattle about this. But, you’re right…TONI?
      What’s out there according to the guy on the elliptical machine at the gym are sites where you list the ingredients and the number of servings and voila! we’ve got one of those nutritional boxes. We’re going to figure this out. How about our 10’s of readers and you scores of readers who read anonymously? Help!


    1. Really, they are so easy. And you can color or flavor them in umpteen ways. Chocolate-dipped are my favorite. With fortunes inside that I like. Good luck!


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