JOANNE VRUNO
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Recipes
Loon Child

Susan's Peanut Butter Cookies

1 cup brown sugar
1cup white sugar
1/2 cup softened butter
1/2 cup creamy peanut butter
1 1/2 cups flour
1 teaspoon baking soda
1 egg
     Cream sugars, butter, and peanut butter together.  Add egg and mix together.  Combine flour and baking soda and thoroughly mix into the other ingredients.  Roll dough into one inch balls and place on ungreased cookie sheets.  Flour a fork and make a crisscross pattern on each ball. Bake at 350 degrees for 10-12 minutes.  Recipe makes 3 1/2 dozen cookies.




Wild Rice Recipes


Wild Rice Casserole (Our family favorite)

1 cup wild rice
1/2 lb. mushrooms
3 Tbsp minced onion
1/2 cup sliced almonds or water chestnuts
3 cups chicken broth
1/4 cup butter
     Rinse rice under running water using a strainer.  Combine rice, mushrooms, onion, and almonds or water chestnuts in a 2 quart casserole.  Add broth.  Dot with butter.  Cover and bake in 325 degree oven until rice is tender and liquid is absorbed, about 1 1/2 hours.


Wild Rice Bread

6 cups all-purpose flour
1 package of active dry yeast
1 cup water
1 cup fat free milk
1/4 cup butter
1/4 cup honey
2 cup cooked wild rice (follow directions on package)
     In a large bowl combine 1 cup flour and yeast.  In a small saucepan heat the water, milk, butter and honey until the butter has melted, do not allow to bowl.  Let it cool for 2 minutes and then add to dry ingredients.  Stir until thoroughly mixed.  Add in wild rice and remaining flour  to form a stiff dough.
     Kneed dough on a floured surface.  Place in a bowl coated with cooking spray, cover, and let it rise until doubled.
     Punch dough down and divide in half.  Coat two 9-in. x 5-in. loaf pans with cooking spray.  Cover with damped cloth and let rise until doubled.
     Bake at 375 degrees for 40-45 minutes or until golden brown.


Samuel's Wild Rice Pancakes

1 1/4 cups wild rice
5 cups water
3 eggs
3 cups buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1 1/2 teaspoon cinnamon
3 tablespoons butter, mel
ted
     Bring wild rice and water to boil in a saucepan over medium heat.  Simmer covered for30 to 40 minutes until rice is tender but not mushy.  Drain off any excess liquid.
    Mix eggs, vanilla,  and  buttermilk in a large bowl.  Slowly mix in sugar, baking powder, flour and cinnamon.  Mix until batter is smooth.  Add in wild rice and melted butter.
     Heat on medium high a skillet that is lightly oiled.  Pour in 1/4 cup of batter, cook until lightly browned on both sides.   Serve with maple syrup or cooked apples.