This is my Judd Family Recipe book: Recipes that I find that I want to try, recipes that I find that my family loves and good old-fashioned Family Recipes that have been passed down. This is basically my online file box of recipes
1 1/2 pounds cream cheese
3 tbsp Sherry Vinegar (or champagne vinegar)
3 tbsp brown sugar
1 tbsp curry
1 tbsp ginger
1 tsp dry mustard
3-4 green onions
2/3 cup chutney
6 ounces shredded sharp cheddar cheese
6 ounces chopped walnuts
Whip cream cheese with vinegar, sugar and spices.
Fold in onion, chutney, cheese and nuts
Chill overnight
Serve with fresh sliced apples, pears and crackers to scoop up the dip!
1 stewing chicken (make it easy and buy canned chicken – they’ll never know the difference!!)
1/3 cup butter
1/8 cup flour (more if necessary)
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
1/2 tsp rosemary (1 tsp if fresh)
2 cups chicken broth
1 pie crust (can use refrigerated crust)
1 potato (cubed and boiled until tender)
2 carrots (sliced and boiled until tender
1 cup light cream (evap milk works in a pinch)
1 small can onions (or dice 1 medium onion)
1 small can peas
Preheat oven to 450 degrees. Simmer chicken in water to cover for 45 minutes, or until tender. Remove meat from bones and reserve stock.
Melt butter in saucepan and stir in flour, salt, pepper, thyme, and rosemary to make a roux (gravy).
Gradually add broth and cream and cook over medium heat, stirring frequently until thickened and bubbly.
Add the cubed chicken and veggies to the gravy.
prepare the pie crust: line a 13x9x2 inch pan or a 2 quart casserole dish with 2/3 of the pie crust. (I put one crust on the bottom and another on the top. I like a crust)
Put the filling in the dough-lined pan, top with remaining crust and bake for about 15 minutes or until crust is golden and the filling is bubbling.
ENJOY!!
Ingredients:
1 c. white sugar
1 c. brown sugar
1 1/3 c. water
Directions:
Bring to a boil and boil 5 minutes. Bottle and store in refrigerator. Before serving, heat whatever portion you wish to use.
Make it a great one!
Ingredients:
1 cup (130 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) milk
2 tablespoons (28 grams) unsalted butter, melted
Directions:
In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg and milk. Add the egg mixture to the flour mixture, all at once, and stir just until combined. Stir in the melted butter.
Depending on your machine's instructions, you may need to lightly spray the grids with a non stick vegetable spray. Spoon about a 1/4 to 1/2 cup of batter (or amount that is recommended in your waffle iron's instruction book) onto one side of the hot iron. Take a knife or small metal spatula and smooth out the batter. Close the lid of the iron and bake until brown and crisp. It is best to serve the waffles immediately along with butter and maple syrup. These are also wonderful when served with fresh berries and whipped cream as a dessert.
Makes about 6 - four inch (10 cm) square waffles. Preparation time 15 minutes.
Make it a Great one!! 
Mix 4 cups of whole wheat flour with
2 TBS yeast
2 TBS sugar
2 tsp salt
2 Cups of hot water
*additional flour
I use a dough hook on my kitchenaid mixer. Once it's combined pretty well, add additional flour*, a little at a time, until the dough isn't sticky. Depending on humidity and stuff unknown, it may take as little as an additional cup of flour or 2 additional cups of flour. It will clean the sides of your bowl. IF the dough is still sticking to the sides add a bit more flour.
Depending on how much time I have, I either stop it at this point, or continue to let it kneed for 5 or so minutes in the mixer. Next add some oil to a large bowl and put your dough ball into the bowl. I like to put it in letting the oil get on the dough good, and then I flip it over. Cover bowl with a damp hand towel and set your timer for 15 minutes.
Once your timer beeps, poke down your dough and divide your dough in half and shape how you want it. I like to make two large round loaves with a cross cut in the top OR I make footlong/italian bread shaped loaves. I cook these right on my cookie sheet. Making round loaves uses two cookie sheets but if I do the long ones, I can fit them side by side (without touching) on my large cookie sheet that's about 18 inches long. So my footlongs are actually a foot and 1/2 longs. ;)
Now, put your loaves of dough in a cold oven and turn on to about 400 degrees. Cook for 20 - 30 minutes depending on your loaf shape. Pull our your lovely yummy bread and enjoy!
Make it a great one!
As Sophia would say, These are to die for!! 
Ingredients:
2 cups flour
1/2 cup powdered sugar
pinch of salt
3/4 cup butter
2 tsp. cold water
Directions:
Preheat the oven to 350. Sift the flower, powdered sugar and salt into a mixing bowl. Add the butter. If it's cold butter, use a cheese shredder to shred it into the mix. OR soften the butter first, but do not melt! Add the water and toss lightly until the mixture forms a ball. Press the mixture into a 9x13" baking dish. Bake for 15 minutes or until golden. Remove from the oven and place the pan on a baking rack.
Ingredients:
4 eggs
2 cups sugar
2 Tbsp. flour
1/2 tsp. baking powder
1 tsp.grated lemon rind
1/4 cup lemon juice
Directions:
Beat the eggs, fugar, flour, baking powder, lemon rind and juice until sugar is frothy. Pour the lemon mixutre over the hot crust. Return to the oven and bake for 25 minutes. Allow to cool in the baking dish, again placed on a wire rack. Gently sprinkle with powdered sugar. Cut the squares when they have cooled a bit.
Make it a great one!
Ingredients:
1 cup butter/margarine
1 cup Sugar
1 tbsp Milk
2 beaten eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
2 c oatmeal
1 cup coconut
1 c crushed corn flakes
1/2 c chopped nuts
1 c Chocolate Chips
1 c white chips (or 1/2 cup each using cherry chips)
handful of raisins or craisins
handful diced apricots
Mix everything together. Bake at 350 degrees in a preheated oven.
DELISH!!!
Make it a great one!!
New York-Style Soft Pretzels Recipe
Adapted from Martha Stewart
Makes 12
2 ¼ teaspoons (¼ ounces; 1 envelope) active dry yeast
⅛ teaspoon fine grain sea salt
2 teaspoons (8 grams) granulated sugar
1 cup (8 fl. oz) warm water (100º to 110ºF)1 cup (128 grams) Bread Flour
2 cups (256 grams) All-Purpose Flour
2 tablespoons salted butter, softenedVegetable oil, for bowl and baking sheets
¼ cup (72 grams) baking soda
1 ½ tablespoon granulated sugar1 tablespoon pretzel salt / course grain sea salt
Egg, beaten
1 teaspoon water
Mix yeast, sea salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 to 10 minutes (Kamran Note: I let it sit for about 8 minutes).
Place flour into a large bowl. Using two butter knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
Slowly pour yeast mixture over flour mixture, stirring with a wooden spoon or your hands to combine. Using your hands, gather dough together. Turn dough onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes.
Lightly brush a large bowl with oil and turn the dough to coat. Cover with plastic, and let rise in a warm place, until the dough has doubled in size. About 1 hour. (Kamran note: If you want, you can place the bowl of dough in the refrigerator over night)Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
Preheat oven to 475ºF.
Bring a large pot of water to a boil, and add baking soda and 1 ½ tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain.Place pretzels on an oiled baking sheet. Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with the pretzel salt or course grain sea salt (I used the latter).
Bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered at room temperature for up to 12 hours.
Re-warm in a 250-degree oven if desired, toast the pretzels on a toaster, and served with mustards.
Make it a Great one!
(pictures & recipe courtesy of Kamran of The Sophisticated Gourmet)
* 1 1/2 cups warm (110 to 115 degrees F) water
* 1 tablespoon sugar
* 2 teaspoons kosher salt
* 1 package active dry yeast
* 22 ounces all-purpose flour, approximately 4 1/2 cups
* 2 ounces unsalted butter, melted
* Vegetable oil, for pan
* 10 cups water
* 2/3 cup baking soda
* 1 large egg yolk beaten with 1 tablespoon water
* Pretzel salt
1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
4. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
5. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
6. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
7. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
8. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Cool on rack.
Have a great one!
(Pictures and recipe courtesy of DeShawn Marie from The Hungry Gourmet.)
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