Class Cookbook

Here is the Online Classmate Cookbook with our fellow classmates favorite recipes. Please submit your recipe and a little background on how you came up with it. It could be a recipe that was handed down from your ancestors or a favorite from Mrs. Harrington's Home Ec class. In any case, please submit your favorite(s) in digital form and I will post them to this link. Use the Contact Us menu link or email me at davebarton@bartonfamily.com to share your treasure!

                                                                                                  

Recipe Menu Categories

Appetizer

Beverage

Bread, Cake, & Pie Breakfast

Candy

Cookie

Dessert

Household Helper

International

Main Course

Miscellaneous

Reminiscent

Rice, Potato, & Pasta

Salad

Sandwiches

Seasonal & Holiday
Side Dish Soup Spice, Herb, & Sauce Vegetarian
Bread, Cake and Pie Recipes

Homemade Potato Rolls
By Carrian Cheney

A twist on the traditional potato roll recipe. Light, airy and easy to make yourself.

Ingredients:

  • ¾ c. sugar
  • 3/4 shortening
  • 3 c. scalded milk* instructions below
  • 1 c. potato Flakes
  • 1 T salt
  • 4 eggs
  • 1 T SAF Instant Yeast or 2 Tb Fleishmann's yeast (we use Fleishmann's)
  • 7 c. flour
  • *1/3 c. additional butter, softened

Method:

Heat a medium sauce pan over medium heat and add the milk. Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top. Remove from heat and add the sugar, shortening, potato flakes and salt. Stir thoroughly and allow to cool to lukewarm. Add the yeast, stir and then add the eggs, stirring until they are mixed in. Place the flour in a large bowl. Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like bread dough. It is slightly sticky dough. 

Cover the bowl with a towel or saran wrap. Let dough rise for one hour. Push down and divide dough into 3 parts. Roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size. 

Bake at 350 until golden brown, (14-20 min).

Breakfast Recipes

Monkey Bread
(Submitted by Dave Barton)

Monkey Bread has been a favorite for my family. We have this treat for breakfast on special occasions. Our family usually accents this sweet meal with plenty of bacon. We first started using this recipe when my sister sent us a cookbook from the Boston Red Sox. Team members wives put together their favorite recipes and shared it with each other and family members. At the time her husband, Bruce Hurst, was a pitcher and played for 11 seasons during the '80's and 90's.

Ingredients:

Step 1 (Biscuits)
3 cans refrigerated biscuits
1 cup white sugar
1 1/2 teapoons cinnamon

Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and place biscuit pieces in the sugar cinnamon mix and shake until all pieces are coated.

Step 2 (Sauce)
1 1/2 sticks butter or margarine (3/4 cup) melted
1 1/8 cup packed brown sugar
2 3/4 teapoons cinnamon
Mix all the above ingredients and set aside.

Step 3
Layer biscuits and sauce in greased bundt pan until you have used up all the biscuits and sauce.

Baking Directions: Preheat oven to 350 degrees F - Cover with foil and bake for 40 minutes or until biscuits are fully cooked.

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Dessert Recipes

Lindy's New York Deli Cheesecake

Lindy's Deli is famous for their legendary cheesecake, from New York and beyond. With the recipe to make this bit of heaven at home, you can have a slice of New York City from your own oven.

A New York City icon, it was opened by Leo "Lindy" Lindermann (who died in 1957) and his wife Clara on August 20, 1921. A second location was added at 1655 Broadway.

The famous and the infamous loved Lindy's, the deli food and decadent cheesecake were favorites from the elite to the criminal. Damon Runyon was a big fan and wrote the restaurant into his books as "Mindy's." The musical Guys and Dolls, based on Runyon's writings, immortalizes Lindy's in one of its songs.

Milton Berle frequented Lindy's almost on a nightly basis. One of the less favorite stories that made Lindy's famous happened on April 5, 1956. Abraham Telvi, a mobster and hit man, attacked journalist Victor Riesel with acid, blinding him as he left the restaurant.

Mobster, star, or regular folk...you'll agree their cheesecake is absolutely amazing.

 Lindy's Cheesecake:

Ingredients:

1 cup plus 3 Tablespoons all-purpose flour
2 cups sugar
2 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 egg yolks
1/2 cup (1 stick) unsalted butter, softened
2 1/2 pounds (5 large packages) cream cheese, softened
1 1/2 teaspoons grated orange zest
5 whole eggs
1/2 cup heavy (whipping) cream

Crust Directions:

1. In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar, 1 teaspoon of the lemon zest, and 1/4 teaspoon of the vanilla.

2. Form a well in the center and add 1 egg yolk and all of the butter. Work with a fork to make a dough. Add up to 2 tablespoons of water, if necessary, to make a pliable dough.

3. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Cheesecake Directions:

1. Preheat the oven to 400 degrees F. Butter the sides and bottom of a 9-inch springform pan.

2. In the bowl of a mixer, combine the cream cheese, the reamaining 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest, and all of the orange zest and beat well.

3. Add the 5 whole eggs (one at a time, mixing as you add each), the remaining 2 egg yolks (one at a time, mixing as you add each), and the remaining 1/4 teaspoon vanilla and beat well.

4. Add the heavy cream and beat well.

Assembly and Baking Directions:

1. Roll out one-third of the chilled dough on a floured surface; the dough will be very moist and fragile. Roll it out in pieces and evenly press them, with your hands, into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart.

2. Bake until golden, 15 minutes, and cool in the pan on a wire rack.

3. Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust and try to keep the edges neat.

4. Increase the oven temperature to 550 degrees F. Pour the cream cheese mixture into the crust.

5. Bake for 12-15 minutes. Reduce the heat to 200 degrees F and continue baking or 1 hour.

6. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 minutes.

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Sandwich Recipes

Triple-Decker Chicken Sandwich

Serves: 4 Edit - Yields: 4 sandwiches - Total Time: 50 min

Prep Time: 15 min - Cook Time: 35 min - Oven Temp: 350

8 strips Applewood smoked bacon
1 pound boneless, skinless chicken breast
1 teaspoon sea salt
1/2 teaspoon  ground black pepper
1 1/2 teaspoons wasabi powder
1 teaspoon lemon juice
1/2 cup mayonnaise
12 slices (thin) pullman bread, toasted
1 bunch watercress
1/4  red onion, sliced into rings
1 medium beefsteak tomato

Directions

Heat oven to 350 degrees F.

  • Fit a wire rack on a baking pan and place bacon strips in a single layer. Bake for 20 minutes, turn bacon strips, and continue to cook until brown and just crisp -- about 5 minutes more. Transfer bacon to a paper towel-lined plate to drain excess grease.
  • Season the chicken on both sides with salt and pepper and place on a lightly oiled baking pan. Bake for 10 minutes at 350 degrees F, turn the meat over, and continue to bake until internal temperature at the center of the breast reaches 167 degrees F -- about 15 minutes more. Transfer chicken to a cutting board and let the meat rest for 15 minutes before slicing into 1/2-inch-thick strips.
  • Stir wasabi powder and lemon juice together until a paste forms. Blend in the mayonnaise, and evenly spread on the toasted bread. Place the watercress, chicken slices, and red onion on bread. Cut the beefsteak tomato into eight 1/4-inch-thick slices. Top with a slice of toast, then layer tomato and bacon. Top with remaining slices of bread, insert toothpicks, and cut into quarter triangles. Serve sandwiches immediately.
 
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