Koons Family Recipes

Ginger Pumpkin Soup (Rose’s original) 4-5# pumpkin, baked, mashed 5-6 carrots, boiled and mashed 1 grated apple or pear 1⁄2 large onion finely diced 5T butter or pumpkin oil 2-3 inches ginger finely diced 3 T dark brown sugar 2 small cans chicken or veggie broth 2 cans water (as needed for viscosity level preferred) hot chili flakes, toasted pumpkin seeds, spoonful of yogurt or sour cream, fried parsnip strips – optional topings Saute onion and ginger in butter, add pumpkin, carrots, pear and brown sugar. Saute 5 minutes. Add liquids. Puree and serve hot. Freezes well.

Mom’s Chocolate Cream Roll (Joe Trout’s favorite) 1 Cup sifted cake flour 1⁄4 C Hershey’s cocoa 1 tsp baking powder 1 tsp salt 3 eggs 1 Cup sugar 1/3 cold, brewed coffee 1 tsp vanilla Grease 15x10x1 Jelly Roll pan – line with parchment. Grease paper. Sift flour, cocoa and powder and salt on wax paper. Beat eggs in bowl until thick and creamy. Gradually add sugar until thick and creamy. Stir in coffee and vanilla. Fold in flour mix. Spread evenly in pan. Bake 375 for appx 11-12 minutes. Coffee Cream Filling: 2 tsp instant coffee 1 1⁄2 Cup heavy cream 1⁄2 Cup powdered sugar Dissolve coffee in smallest amount of cream – add to rest of cream, beat till still, add sugar. Spread filling on rolled cake – roll from smaller end. Use Busy Day cocoa icing on top. Keep chilled.

Ingredients: 6 T boiling water 1⁄4 Cup butter 2 tsp vanilla 1⁄2 cup Hershey's cocoa 3 C Confectioners sugar Add boiling water to butter; add vanilla and cocoa. Beat in sugar.

Makes 12 cookies Ingredients: 2 ripe bananas 1-1/2 cup oats 1/4 cup peanut butter 1/4cup dark chocolate chips Mix all ingredients. Drop cookies onto a tray lines with parchment. Bake at 350 F for 15 minutes.

Ingredients and Procedure: 1 T vinegar + 4 T milk (makes sour milk) Cream 1 1⁄2 Cup sugar with 10 T butter Add 2 eggs Add 2 Cups AP flour, 1tsp baking soda, 1 Cup mashed bananas Add sour milk and 1 tsp vanilla Add chopped walnuts – optional Bake in greased and floured cake pan at 350 for 20-30 minutes. Frosting – vanilla or cream cheese

 Use Mom’s (Nanny's) no-fail pie crust recipe. 3 pints blueberries, clean and dry, picked through to remove any stems 2/3 -3/4 Cup sugar 1⁄4 cup flour 1 tsp cinnamon 1⁄4 tsp nutmeg 1⁄2 tsp lemon peel 1/8 tsp salt Dot the pie really well with butter before adding the top crust. Bake at 400 F or 425 F.

  1 Cup Bisquick 3 T softened butter 2-3 T Hot water Mix and press out in pie plate – bake at 400 for appx 10 minutes.

Mom’s Fabulous Apple Pie 2/3-3/4 Cup sugar (depending on the sweetness of the apples) 2 T flour 1⁄2 tsp cinnamon 1⁄4 tsp nutmeg 1⁄2 tsp lemon peel (dried or fresh) 1-2 tsp lemon juice 6-7 Cups, peeled, sliced apples (mixed variety) Mix all together. Fill uncooked pie crust – dot with butter before laying top crust. Bake at 425 for 40-50 minutes. Cover the outer edge of crust before baking with tinfoil. Remove tinfoil after 20 minutes. Crumble recipe – 1 Cup flour, 1⁄2 Cup sugar 1⁄2 Cup brown sugar 1⁄2 tsp cinnamon 1⁄2 Cup butter Cut together. Put on top of pie before baking.

 Ingredients: 1 pound ground chuck 1 package dry onion soup (Knorr or Lipton) 4 ounces Carnation called milk (evaporated) 1 1⁄2 T Worcestershire sauce 1 egg Procedure: Mix together – shape into small balls (use ounce scoop). Bake 350 appx 10 minutes. Sauce: In a saucepan mix 2 Cups Ketsup 1 Cup brown sugar 1 T Worcestershire sauce – serve meatballs in sauce.

Ingredients: 1 12ounce package of bow ties 1 1⁄2 pounds ground beef 1 Cup chopped onions 1 Cup diced green peppers 1 clove garlic diced 15 ounce can tomato sauce 1⁄2 cup BBQ sauce 1⁄2 Cup water 1 cup shredded cheddar cheese Procedure: Cook noodles, brown meat, onions, garlic, green peppers (drain meat) add rest of ingredients – salt and pepper to taste, simmer for 10 minutes, add 1⁄2 cheese, mix meat and noddles together, top with cheese, bake at 350 for 20-30 minutes.

Ingredients: 5# potatoes 1 large Vidalia onion (diced – appx 1 Cup) 1 Cup diced celery salt and pepper Boil potatoes whole, cube consistently, add onion, celery, salt and pepper. 2 Cups mayonaise 4-5 T vinegar 4-5 T sugar 4-5 T water Procedure: Mix well together and add to potatoes – delicious – refrigerate well. Macaroni salad is the same sauce – add shredded carrots, scallions instead of onion. Add chopped boiled egg, and a little less water to the dressing. You can also make blue cheese dressing out of the basic recipe. Just add blue cheese as desired.

PREP TIME:  10 mins TOTAL TIME:  10 mins SERVINGS:  4 to 8 servings Ingredients: 1 (15 ounce) can  cannellini beans , rinsed and drained 1 ( 15 - ounce )  can kidney beans , rinsed and drained 1 ( 15 - ounce )  can garbanzo beans , rinsed and drained 1/2  red  onion , finely chopped (about 3/4 cup), soaked in water to take the edge off the onion 2  celery   stalks , finely  chopped  (about 1 cup) 1  cup  loosely packed,  fresh, finely chopped flat-leaf parsley 1  teaspoon  fresh finely chopped  rosemary 1/3   cup   apple cider vinegar 1/4   cup   granulated sugar  (more or less to taste) 3   tablespoons   extra virgin olive oil 1 1/2   teaspoons   salt In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and p...

Ingredients: 2 Tablespoons of unsalted butter 1 Tablespoon of canola oil 1 Teaspoon cumin seeds 2 Cinnamon sticks 2 Large Onions (Diced) 2 1⁄2 Inch piece of ginger 6 Cloves of garlic 2 Bell peppers 1 Cup of tomatoes (diced) 2 Tablespoon tomato paste 1 1⁄2 Teaspoon ground cumin 1⁄2 Teaspoon ground turmeric 3 Tablespoons of whole-milk yogurt 1 3⁄4 lbs of Boneless skinless chicken thighs 1 Teaspoon Garam Masala 3 Tablespoon ground almonds (Optional) Veggies of choice: spinach, carrots, mushrooms, zucchini, cauliflower Directions: Place butter in a medium-large pot on medium heat, once hot add the cinnamon sticks and cumin seeds and let infuse for ~3 mins. Add onions and let cook for ~10mins until browned at the edges. Meanwhile put the ginger, garlic, bell peppers and a pinch of salt in a food processor and grind into a thick paste. Add the paste to the pot and cook for 2 mins, then add the tomatoes and tomato paste and cook for 2 mins. Add the ground cumin, turmeric, and half a teaspoon ...

Ingredients: 2 Tablespoons Canola Oil 1 Cinnamon Stick 1 Large Onion (Diced) 4 Large Cloves of Garlic 1¾ Inch piece of Ginger 1 Bell Pepper ½ Teaspoon Ground Turmeric 1½ Teaspoon ground Coriander ½ Teaspoon Sugar 1 Teaspoon Salt 1 ¾ Pounds of Boneless Skinless Chicken Thighs (chopped into 1” squares) 1 Teaspoon of Tamarind Paste 1 Can of Coconut Milk Veggies of choice: spinach, carrots, mushrooms, zucchini, cauliflower, etc. Directions: Pour the 2 Tablespoons of canola oil in a medium-large pot on medium heat. Once the oil is hot, add cinnamon stick for ~5 mins. Add the diced onion, and let cook for ~10mins until browned at the edges. Put the garlic, peeled ginger and bell pepper in a food processor and grind into a thick paste. Add the paste and let cook for 2 mins, then add the spices: Turmeric, Coriander, sugar, and salt. Add chicken and let cook for ~5 mins. Add Coconut milk and tamarind paste and let cook for 15-20 mins before serving. 

Dry ingredients: 1 c all-purpose flour 1/2 c whole wheat flour 1/2 c sugar 2 teaspoons cinnamon  2 teaspoons baking powder Wet ingredients: 1/3 c vegetable oil 1/3 c milk (a bit more if needed) 2 teaspoons vanilla 1 beaten egg Pint of blueberries (washed) Procedure: (Preheat oven 375F. Prepare cupcake tin with wrappers.) 1. Combine dry ingredients and whisk together   2. In a separate bowl, combine wet ingredients and whisk  3. Add wet ingredients to dry ingredients and mix (12-18 stirs) until just combined   4. Mix in blueberries, gently   5. Distribute between 12 cupcake wrappers in cupcake tin   6. Bake at 375F for 20 minutes until a knife inserted in muffin comes out clean.

 4 cups all-purpose flour 3 T sugar 1 T baking powder 1 t salt 3/4 T baking soda 6 T cold butter 1-1/2 cups dark raisins 1 T caraway seeds 2 eggs 1-1/2 cups buttermilk Procedure: 1. Preheat the oven to 350F. 2. Grease a 2 quart casserole. 3. Mix the first 4 ingredients with a fork in a bowl. 4. With a pastry blender, cut in the butter until it resembles coarse crumbs. Add the raisins and caraway seeds. 5. In a separate bowl, mix the eggs with a fork. Reserve a T for later. Add the buttermilk to the eggs. Pour into the flour mixture and stir until moist.   6. Turn the dough out onto a clean surface and knead with 10 strokes. 7. Form into a ball and place in the casserole. Cut a cross 1/4” into the top of the dough. Brush  the reserved egg on top. 8. Bake for 1 hr 20 minutes. Cool on a rack 10 minutes. Then  remove from the casserole and cool completely.