Hillman Family Recipes

I found the original recipe for this on Food.com, but I have tweaked it to work for us.  1 C white vinegar 1/2 C Dawn Original (Blue) 1.  Heat up the vinegar until it is hot in the microwave. 2. Add vinegar and Dawn to a spray bottle (I just rinsed our old shower spray bottle, but I think any size will do as long as it holds at least 1 C). Put the top on the bottle and gently shake. 3.  After mixing, I unscrew the top so that it can cool.  Just spray mixture on your shower doors, walls, and faucets.   Wait a little, scrub and rinse.  If your shower is really dirty, spray and let it sit overnight before scrubbing and rinsing.   Note: You can also use this spray for countertops and bathroom sinks. The original recipe uses twice as much Dawn, but I found that was too thick for my bottle. 

For Christmas, we have aeblekage with an almond hidden in it. Whoever finds the almond wins a prize.  Since our family is large, we usually have a kids' aeblekage and an adults' aeblekage.  The original Danish tradition uses rice pudding, but not very many people like it in our family.  1 1/2 C corn flake crumbs or bread crumbs 1/2 C sugar 1/2 C margarine or butter, melted Mix crumbs and sugar together in a bowl.  Melt butter in saucepan. Then add crumbs-sugar mixture to the saucepan.  Heat until it turns brown. Watch carefully because it can burn easily.  Once brown, take saucepan off of the heat.  The crumbs will turn crunchy as it cools.   Use the crumbs as layers in between applesauce.  Serve with a dollop of whipped cream or plain.  Before bringing it to the table, hide the almond (or two if you need to) to see who gets the prize.   Note: Have enough prizes for the amount of almonds.  Also, to keep family members...

This is one of Scott's favorite meals. He loves to make it as well.  His aunt, Marilyn, made the recipe. Batter :   1 egg   ½ C milk   1 T lemon juice (from lemon) 1 C flour grated rind of 1 lemon Mix together in a deep bowl. In a shallow dish, combine:  1 ½ C dry bread crumbs  1 ½ t garlic salt Cut four skinned and de-boned chicken breasts into 3” strips. Stir chicken pieces into  batter. Remove chicken pieces one at a time and roll in crumbs. Heat oil in stock pot (enough for frying) to temp range of 350-375 (Check after each batch).  Deep fry in oil on medium high heat until golden brown (safe internal temperature for chicken in 165 F). Drain on paper towels. Serve with additional lemon juice if desired. Note: This process take about 1 1/2 hours.

This recipe is from my sister Marni, which she modified from my grandparent's recipe to work in a crock pot. This red cabbage is picked and has a great kick to it. You can use it in place of relish, or we just eat it as a side usually during Thanksgiving and Christmas. It is a Danish specialty. Please note that our version is not nearly as sweet at traditional danish red cabbage. Making it in a crock pot in the garage saves your house from smelling like the cabbage. It isn't a bad smell, but unusual if you aren't used to it. :D When I smell it, I think of my Grandma and Grandpa's home and warm family dinners together. Time to Prepare: 2 1/2 hours Ingredients: 4 Cups Red Cabbage (small head) Cider Vinegar 1/4 to 1/2 Cup Sugar Instructions: Cut red cabbage into fine bits. In a 1 1/2 quart crock pot, pour vinegar so it covers the bottom by an inch. Add red cabbage. Turn crock pot on high. Cook cabbage to desired texture, stirring every 1 hour...

I had this dip at my baby shower with my friends from Dietetics and loved it.  I make this all the time.  I sometime split the recipe if it is only going to be for my little family. 8 oz. cream cheese 1/2 c. brown sugar 1 t. lemon juice 1 t. vanilla Beat till creamy.  Eat with fruit, graham crackers, and fingers.

Every year, our family loves roasted pumpkin seeds in the oven.  Salt is a favorite, but you can add other spices (Italian herbs and Parmesan cheese, cinnamon and other sweet spices, etc). This is just basic information on how long to roast them. Pumpkin seeds Salt Olive oil First you must get pumpkins seeds out of the pumpkin.  I have not seen any easy or graceful way to do this.   Toss pumpkin seeds with olive oil and salt to taste.  Bake on a cookie sheet at 350 for 30 minutes, stirring occasionally.  

I know that lots of people have chocolate chip cookie recipes, but Scott makes these the best.   Preheat oven to 350. 3/4 C butter 3/4 C sugar 3/4 C brown sugar 1 t vanilla 2 eggs 3/4 t salt 1 t baking soda 2 3/4 C flour 1-1 1/2 C chocolate chips Cream butter, sugars, and vanilla.  Add eggs, then dry ingredients and chips.  Bake at 350 for 8-10 minutes on greased  cookie sheet.  For soft cookies, allow cookies to cool for 2 minutes on pan.

Warning: These are delicious.  I eat more than anyone at my house.  Be aware...enjoy. Preheat over 350. 1 package (18 1/4 oz) chocolate cake mix 1/3C vegetable oil 1 egg 1 can (14 oz) sweetened condensed milk 2 C (12 oz) chocolate chips 1/2 C peanut butter 1t vanilla extract Mix cake mix, egg, & oil until crumbly.  Set aside 1 C for topping.  Press remaining into a greased  9x13 pan. Melt together chocolate chips, milk, peanut butter, vanilla. Pour on crust. Sprinkle topping on. Bake 25-30 minutes. 

1- bottle of Double Cheese Sauce  1-10 oz can of Cream of Chicken soup 2 T sour cream  4 chicken breast or 10 tenderloins  salt, pepper, onion powder and garlic powder to taste.  Put everything in the crock pot for 8-10 hrs. Chicken should reach internal temperature of 165 F. Serve with rice. 

This is a recipe from my sister Marni.  These are some of my favorite cookies. 1-1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 cup butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter (or chunky peanut butter and leave out the peanuts) 1 egg 1 teaspoon vanilla extract 2 cups (12-oz package) Semi-Sweet chocolate chips 1/2 cup coarsely chopped peanuts (leave out if you use chunky peanut butter) Combine flour, baking soda, salt and cinnamon in small bowl.  Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy.  Beat in egg and vanilla.  Gradually beat in flour mixture.  Stir in chocolate chips and peanuts.  Drop dough by rounded tablespoon onto ungreased baking sheets.  Press down slightly to flatten into 2-inch circles. Bake in preheated 375 degree oven for 7 to 10 minutes or until edges are set but c...

This is from the better homes and gardens recipe book 1/3 cup vinegar 1/4 cup sugar 1/4 cup water 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground cloves 2 cups sliced, cooked, peeled fresh beets or (16 oz can sliced beets, drained) In a medium saucepan combine vinegar, sugar, water, cinnamon, salt, and cloves.  Bring to boiling, stirring occasionally.  Stir in drained beets.  Return to boiling; reduce heat.  Cover and simmer for 5 minutes.  Cool for 30  minutes.  Chill beets in liquid at least 8 hours before serving.  Cover and store in liquid in the refrigerator up to 1 month.  Drain before serving.

This is a recipe from my sister Aria.  This has her own twist on a recipe that she found (her comments are in parentheses). It is really yummy. 1(15 oz) can of chickpeas, rinsed and drained 3 cup chicken broth (I use the low sodium kind) 3 tbs of creamy (I use chunky) peanut butter 1 ts. peanut oil (I use olive oil) 2 onions chopped 1 (1 inch) piece of peeled fresh ginger, minced (I just use 1 ts. of ginger powder) 1 1/2 ts. curry powder 1/2 ts. ground cumin (I love this spice) 1 (14.5 oz) can diced tomatoes (I know, your favorite.  I use fire roasted) 1/4 ts. cayenne (I use red pepper flakes same amount) 2 tbs. chopped fresh cilantro (artichokes are not in the original recipe, but I try to find plain/not marinated artichokes, and put is as much as I think looks good. about 3 heads) 1.  In a blender or food processor, combine the chickpeas, 1/2 cup of the chick broth, and the peanut butter; puree. 2.  In a large nonstick saucepan or...

Another great soup recipe from my sister Lindsey. 2 medium onions chopped 2T. oil 1 roasted red pepper chopped 1 can green chilies 2tsp cumin 1tsp salt 3c dice peeled potatoes 3c. broth 2T. cilantro 1T lemon juice 1/2 c cream cheese Saute oils in the oil Stir in peppers, chillies, cumin, salt Stir in potatoes and broth bring to boil reduce and cover for 10-15 minutes Stir in lemon and cilantro Cool slightly and blender or mash half of soup stir in cream cheese. Notes: You can use neufchatel cheese in place of the cream cheese.  1/2 C of cream cheese is 4 oz. Here is a link on how to roast a red pepper.  When they are on sale at the grocery store, I stock up and roast them, then freeze them all chopped for the next time I make this recipe.

Sauce: 6 T Olive Oil 2 T lemon juice 1/2 t garlic 1 t Red wine vinegar 1/2 t oregano 1/2 t dill weed Mix.  Can prepare up to 3 hours ahead of time.  Let sit at room temperature. 3 tomatoes, roughly cubed 3/4 cucumber 1/2 red onion 1 bell pepper 1/2 C olives feta cheese Combine with sauce.  Top with feta cheese. From: Dad's Greek Salad Recipe

Preheat oven to 350. Combine:  7.5 oz can pumpkin (Note: 15oz can pumpkin = 1 3/4C) 1/2C applesauce 1/4C oil 1T water Then add:  1C sugar 3/4t salt 1 1/4t baking powder 1t baking soda Then add: 1/2t each: cinnamon, allspice, nutmeg, ginger 1/4t cloves 3/4C all-purpose flour 3/4C whole wheat flour 1C chocolate chips Place in muffin cups and bake at 350 for 20-25 minutes. Often I double the recipe, so here are the measurements for that. Combine:  15 oz can pumpkin (Note: 15oz can pumpkin = 1 3/4C) 1C applesauce 1/2C oil 2T water Then add:  2C sugar 1 1/2t salt 2 1/2t baking powder 2t baking soda Then add: 1t each: cinnamon, allspice, nutmeg, ginger 1/2t cloves 1 1/2C all-purpose flour 1 1/2C whole wheat flour 2C chocolate chips Place in muffin cups and bake at 350 for 20-25 minutes.

For Sponge 1/8 teaspoon active dry yeast 2 tablespoons water (105-115 F) 1/3 cup room-temp water 1 cup bread flour Stir together, warm water and yeast. Let stand 5 minutes, until creamy. Add room-temp water and flour. Stir for 4 minutes. Cover bowl with plastic wrap. Let stand at cool room temp at least 12 hours and up to 1 day. For Bread 1/2 teaspoon active dry yeast 2 tablespoons warm milk (105-115 F) 2/3 cup room-temp water 1 tablespoon olive oil 2 cups bread flour 1 1/2 teaspoons salt Mix yeast and milk in small bowl and let stand 5 minutes, until creamy. In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened. Beat on medium for 3 minutes. Add salt and beat for 4 more minutes. Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours. Baking Instructions : Note: Dough will be VERY sticky and full of bubbles. Cut two pieces of parchment paper...

1 lb 1-1/2 lb 2 lb ¾ C warm water 1 T olive oil 1 ½ t salt 2 ¼ C all purpose flour 1 t sugar 1 t yeast ½ t each: rosemary, basil, oregano, thyme 1 1/8 C warm water 1 ½ T olive oil 1 ½ t salt 3 1/3 C all purpose flour 1 ½ t sugar 1 ½ t yeast ¾ t each: rosemary, basil, oregano, thyme 1 ½ C warm water 2 T olive oil 1 ½ t salt 4 ¼  C all purpose flour 2 t sugar 2 t yeast 1 t each: rosemary, basil, oregano, thyme Set on “Dough Only” feature. (Mine is 1:20). When done, remove to floured board, if using immediately, Or place in bowl greased with olive oil, turn dough over to coat it, cover with plastic wrap and refrigerate.   Bake at 400 for about 15 minutes.   You can cook the dough before putting toppings on it to give it more of a crisp.   Only bake for about 8-10 minutes. *I like to make 2 lbs and freeze half of it for another day and then roll out the other.  

Preheat Oven to 350 3 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 tablespoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 2 cups white sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups shredded zucchini 1 cup chopped walnuts 1 cup semisweet chocolate chips 1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 2. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well.  3. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans. 4. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack. For Muffins: 1. Fill muffin cups...

2 Tbsp. Vegetable Oil 1 cup Smoked sausage sliced 1 Tbsp. Garlic chopped ½ cup Yellow Onions sliced ½ cup Red bell pepper julienne cut 2 cup Chicken breast, char broiled and sliced 2 cup Roma tomatoes diced 1 Tbsp. Cajun spice 4 cups Cooked Penne Pasta 2 Tbsp. Butter 1 cup Parmesan cheese grated 2 slices French bread 1. Heat the oil in a sauté pan and add the sausage. Sauté for 1-2 minutes until the sausage starts to soften 2. Add the garlic, onions, bell pepper, chicken breast, tomatoes and Cajun spice and sauté for 2 minutes. 3. Add the penne pasta and toss, mixing together all ingredients 4. Add the butter and toss until melted and the sauce is creamy and coats the pasta. Add half of the cheese and toss till melted 5. Plate up and smother with the rest of the cheese

1 C water 2 T butter, softened 1 egg 1/4 C sugar 1 t salt 1/2 t of the following: oregano, thyme, basil, rosemary 3 1/4 C bread flour (or 2C wheat and 1 1/4 C white) 2 1/4 t dry yeast In bread machine pan, place water, butter, egg, sugar, salt, spices, flour and yeast.  Select dough setting (mine is 1:20) (check dough after 5 minutes of mixing add 1-2 T water or flour if needed).  When cycle is complete, turn dough onto lightly floured surface.  Divide into 16 portions; shape each into a ball.  Place 2 in apart on greased baking sheets (I use a 9x13" pan).  Cover and let rise until double, about 30 minutes.  Bake at 375 for 12-15 minutes or until golden brown.  If desired, brush with butter and sprinkle with coarse salt.

2-3 tomatoes {diced}  about 2 TBS Olive Oil 1 c. water 2 chicken bullion cubes 2-3 garlic cloves {minced} 2 TBS fresh or dried basil Combine and simmer - thats it. Salt and pepper to taste and you can also add chicken, zucchini, sausage etc.

2 cans Cream of Chicken soup 1 can enchilada sauce (green or red) 1 small can of diced chiles 2C milk 1C (or whatever amount you want) diced chicken Cheese, shredded Combine in large pot cream of chicken soup, enchilada sauce, diced chiles, milk, and chicken.  Heat up until hot.  Stir in cheese to desired amount.  Serve with tortilla chips, sour cream, and more cheese, if desired. 

Bake at 400⁰. 2 C milk, scalded (or water)                                                         1 T dry active yeast ½ C warm water                                                                             ½ C sugar 1 ½ t salt                                                                                   ...

Preheat oven to 350⁰. 1 orange, rind grated 3/4 C sugar 1/4 C butter, melted 2 cans refrigerator biscuit 1. Grease a bundt pan 2. Combine sugar and orange rind in one bowl. Place melted butter in another bowl.   3. Dip each biscuit in melted butter and then in sugar mixture.  Stand on end in a circle in bundt pan.  4. Bake at 350 for 20 minutes or until golden brown.   5. Remove from the oven and invert on serving plate to remove loaf from the pan. 

Preheat oven to 350⁰. 1 T yeast ¼ C warm water ¼ C sugar 1/3 C butter, melted 1 t salt 2 eggs ½ C sour cream 3 C flour 2 T orange rind 3/4 C sugar 1 T butter, melted 1. Dissolve yeast in water. Add sugar, butter, salt, eggs, and sour cream and beat together. 2. Gradually add 3 C flour. Dough should be soft. Let rise until double in bulk (about 2 hours). 3. Knead on floured surface 15 times. Divide into 2 balls. Pat into 2 12” circles. 4. Combine orange rind and sugar in bowl. Brush each with melted butter. Sprinkle half of sugar-orange rind mixture on each circle.  5.  Cut circles into 12 pieces and roll up starting on wide end. Place on greased pan. Cover and rise until light (about 30-60 minutes).  6. Bake at 350 for approximately 10 minutes. Top with...

Scott got this recipe from President Chudinov (a branch president) while on his mission to Russia.  It is delicious and uses so many delicious vegetables.  We base what we grow in our garden from this recipe.  - Esther 1 Kilo Meat (Pork) (about 2 lbs) 3 T vegetable oil 2 medium carrots 1 medium beet (or two cans of beets) 1 medium onion 3 tomatoes 3-4 potatoes 1 medium sized cabbage Salt Sour Cream / Mayonnaise Pepper 1) Fill large pot with cold water, and place inside chopped meat after rinsing it thoroughly. Add salt to taste (usually around 2 tablespoons or so). As it starts to boil, remove all foam from water so the broth is as clear as you can get it. While the meat is boiling... 2)   - Slice the onion (not into rings, but short strips), dice the carrots and beets and cut the tomatoes into quarters. Place all ingredients in different containers for convenience.   - Get a large frying pan, add 3 Tbl. of vegetable oil. Saute the onions ...

Scott’s sister-in-law, Mindy, makes the most delicious rolls from this recipe and also makes great cinnamon rolls from this recipe. We love them. The rolls are so soft and buttery.  Mindy says, “This recipe can also be used for croissants, pizza, frybread, scones, or this is our all time favorite Calzone dough. Believe me, we've tried several.”   I believe the recipe originated from Roseanne Mix Croshaw. 2 T. yeast ½ C. warm water 2 C. milk 6 T. butter ½ C. sugar 3 t. salt 3 eggs 6-7 C. flour 1. Mix yeast and warm water in small bowl and set aside. 2. Mix milk and butter in microwave with lid for 4 minutes (time varies, butter just needs to be melted, and as far as I can tell, the lid is simply to prevent a big greasy mess). 3.In large mixing bowl, mix sugar, salt, and eggs. Add milk/butter mixture slowly. 4. With mixer, add 2 cups of flour. 5. Add yeast mixture. 6. Add 4-5 more cups of flour. You might need to just use a wooden spoon or do it by hand when it g...

Mix and bring to a boil for 1 min. 15 sec:    2 C sugar                                                                                 ½ C milk   ¼ C cocoa   ½ C butter Remove from heat and add, blend well:   ½ C peanut butter Add:    2 ½ C oats                      2 t vanilla Blend well and drop by spoonfuls on waxed paper.  Chill.

Preheat oven to 350⁰. Cream together:                 ¾ C butter                              2C sugar Mix in:   2 eggs, beaten    2/3 C molasses   2 t vinegar Add and mix well:               3 ¾ C flour                              1 ¼ t soda   ½ t cinnamon   ¼ t cloves   3 t ginger Form into 1” balls.  Bake at 350 on ungreased cookie sheet for 8 minutes.

Preheat oven to 350⁰. 2 C sugar                                                                              2 t vanilla ½ C oil                                                                                ...

Preheat Oven: 350 2 ½ C flour ¾ C sugar 1 C brown sugar ½ C oil 1 t Nutmeg   1 t salt 2 t cinnamon 1 egg 1 t baking powder 1 t baking soda 1 C buttermilk (or milk) Combine flour, sugars, oil, nutmeg and salt.  Remove ¾ C and add cinnamon to it.  Add egg, soda, baking powder, and buttermilk to original mixture.  Pour into greased 9x13 pan. Sprinkle with cinnamon mixture.  Bake at 350 for 25-30 min.

This blog is for us to put up our recipes!  I hope this is helpful.