Carolyn Haslam-ODea's profile page
Recipes
Banana Nut Bread
By Carolyn Haslam-ODea
This is a moist rich tasting banana bread
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups bananas
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 3/4 teaspoon salt
- 8 ounces sour cream(1 cup)
- 1 cup rolled oats
- 1 1/4 teaspoon baking soda
- 1 teaspoon baking powder
Carolyn's Hungarian Kalach
By Carolyn Haslam-ODea
This is my lazy way to make Kalach
- 4 white frozen bread loaves
- 1 large package of walnuts
- 1 heaping teaspoon cinnamon
- 1 cup brown sugar
- 1 Lemon Rind Grated
- 1/2 cup maple syrup
- 1/4 cup rum
- 1 cup raisins
- 1/2 fresh squeezed lemon juice
Pumpkin Chiffon Pie
By Carolyn Haslam-ODea
This is a family favorite
- baked pie shell (put in deep dish pie plate)
- 1 Tablespoon gelatin (mix into 1/4 cup cold water)
- 3 egg yolks (wash eggshells with soap before cracking, save whites)
- 1/2 cup brown sugar
- 1 1/4 cups canned pumpkin (Use 1 small can)
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 3 egg whites
- 1/2 white sugar
- Topping:
- 1 cup whip cream
- 2 Tablespoons white sugar
Cavatappi with Spinach, Beans and Asiago Cheese
By Carolyn Haslam-ODea
This is a hot salad. You can use any kind of pasta
- 8 cups fresh chopped spinach leaves
- 4 cups hot cooked cavatappi ( 6oz uncooked)
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can cannellini beans drained
- 2 cloves crushed garlic
- 1/2 cup asiago Cheese
Pineapple Cheesecake
By Carolyn Haslam-ODea
This is a light creamy cheesecake that will soon become your favorite
- 1 1/2 cups Graham Cracker Crumbs
- 6 tablespoons melted butter
- 4 beaten egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/3 cup milk
- 2 Tablespoons gelatin (Mix into 1/2 cup pineapple juice)
- 1 1/2 teaspoons vanilla
- 1 1/2 cups soft cream cheese
- 4 egg whites
- sm can of drained crushed pineapple (save juice for gelatin)
- 1/2 cup white sugar
- 1 cup whipping cream
Jim's Caesar Salad Dressing
By Carolyn Haslam-ODea
Mix all ingredients. Serve over chopped romaine lettuce
- 3 large garlic cloves crushed
- 8 Tablespoons of olive oil
- 4 Tablespoons lemon juice
- 2 coddled eggs (boil 1 minute)
- 2-3 Tablespoons Parmesan Cheese
- 2 Teaspoons dry mustard powder
- 1 teaspoon Worcestershire sauce
- pepper
- salt
- 1 Tablespoon mayonnaise
- 1/2 teaspoon thyme
- 1/4 teaspoon celery seed
Grampa Gil's Roast Goose
By Carolyn Haslam-ODea
Grampa Gil's Roast Goose. Discover our recipe
- wild or tame goose
- 4 cloves crushed garlic
- 2 small onions halved
- 2 stalks celery
- 1/2 cup red wine
- seasoning salt
- black pepper
- ground sage
- parsley
Rum Cake
By Carolyn Haslam-ODea
Great for Christmas time
- 1 cup chopped pecans
- 1 yellow cake mix with pudding
- 3 eggs
- 1/3 cup oil
- 3/4 cup cold water
- 1/4 cup rum
- Glaze:
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/4 c. rum
Pistachio Cake
By Carolyn Haslam-ODea
Great spring cake. Sprinkle top with pistachio nuts and violets
- 1 pkg. yellow cake mix
- 1 pkg jello pistachio pudding
- 1/2 tsp almond extract
- 4 eggs
- 1 1/2 cups water
- 1/4 cup oil
- 1 cup pistachios for sprinkling on top
- Pistachio Icing:
- 1 pkg. jello pistachio pudding
- 1 envelope dream whip
- 1 1/2 cup milk
Blueberry Cheesecake
By Carolyn Haslam-ODea
This is a very creamy cheesecake that can be topped with any kind of fruit
- 3 large cream cheese
- 1 cup sour cream
- 1/2 juice of a lemon
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 egg
- 2 egg yolks
- Blueberry topping;
- 2 Tbsp. Cornstarch
- 2 cups blueberries
- 1/4 cup sugar
- 1/2 juice of a lemon
- Crust:
- 2/3 cup butter
- Crushed shortbread cookies or graham crumbs
- Blueberry Topping:
- 2 Tablespoons Cornstarch
- 2 cups blueberries
- 1/4 cup sugar
- 1/2 juice of lemon