Email recipes to Hezekiahjones11@gmail.com
We will only post them if you would like us to, but we would also just love some new recipes for ourselves. Thank you.
A gifted, selfless, charismatic mother of three. A fearless renaissance woman with many
talents. Here are a few of Raph's favorites from growing up that Christine has been kind
enough to share.
Everyday Cake(called this because when my children were little, I made one everyday)
3 cups flour
2 cups sugar
1 cup oil (any vegetable oil – not butter, not corn oil and not olive oil)
½ cup orange juice
2 tsp baking powder
1 tsp salt
1 tsp vanilla ( I really like to use orange extract too or even lemon extract, but always,
always pure not imitation!)
Grease and flour tube pan; mix well all ingredients pour thick batter into the prepared pan.
Bake at 350◦ for 1¼ hours or until toothpick stuck in top comes out clean. Wait a few
minutes to remove from pan and then put right side up to finish cooling.
FIRE EATER TOMATOES
10 – 12 Plum tomatoes cut in half lengthwise
½ cup olive oil
2-3 cloves garlic chopped fine
lots of chopped parsley
few leaves of chopped basil
2 tbsp(or a little more if you like it hotter) –crushed red pepper
cover a cookie sheet (with sides) with foil, spray with PAM, place tomatoes cut side up. Mix
all other ingredients and using a spoon place some of mixture in the center of each tomato.
Bake at 400 for approximately 40 minutes – start looking at this point.
Serve on bread that’s been broiled with oil and garlic. For a cooler taste add goat cheese as
CHRIS' CHRISTMAS CHEESE BALL
¼ lb. Blue Cheese
¼ lb. Swiss Cheese
½ lb. American Cheese
about 3-4 cloves crushed garlic
Grate the Swiss and American Cheese, mix all cheeses and garlic together and form into 2-3
large balls. Roll in Paprika, that’s been spread on waxed paper, to cover and then place in
plastic wrap and refrigerate. Make sure the cheese ball comes to room temperature before
serving to make it easy to spread.
Laura works in the pharmaceutical industry in regulatory affairs (They are the folks who talk to the FDA). She spends her free time seeing live music, doing arts and crafts, volunteering, tending her garden, cooking and baking, and traveling. She believes that recipes don't have to be complicated to be good; in fact the simpler the better. As a scientist she likes to experiment in the kitchen, especially with new ingredients.
Laura's Wing Sauce
Put this in a microwavable bowl:
1/2 stick of butter softened at room temp, but not melted
1/2 cup Frank's Red Hot sauce
1/4 to 1/2 tsp ground cumin, to taste
Nuke for 10-15 seconds at low (20-30% power), stir if you can. Repeat until the butter can be combined with the Red Hot. The butter should not melt into a liquid (well, it's okay if a little melts). Whisk it to make a creamy sauce. You can keep it in the fridge for a week or so. To reheat, repeat the nuking instructions above until you can whisk it up again.
If you like it hotter, add a couple drops of Tabasco or hot sauce of your choice.
We put it on grilled chicken and use it as a dip for veggies.
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