Recipe Bahr

A repository of recipes from members of the Bahr family.

Thursday, October 05, 2017

Turkey White Chili

Sunday, February 20, 2011

The Jack Ruby

2 oz apple jack brandy
2 oz vodka
1 oz triple sec
1 oz cran-grape juice
Schweppes bitter lemon

put first 4 ingredients in a shaker with ice. chill. shake and strain 3 oz into a wine glass. pour equal amount of chilled Schweppes bitter lemon on top.

tastes like ruby red grapefruit juice.

Saturday, November 06, 2010

The Pink Crawl

3 oz vodka
3 oz guava juice
1 oz canteloupe juice
splash of maraschino cherry juice

Shaken, strained into white wine glass. To be sipped while watching a baby learn to crawl (even as it renders you capable only of crawling).


3 oz. of vodka
3 oz. of guava juice
1 oz limoncello

Shaken, strained into rocks glass. No garnish.

Tastes a little like Campari.

Thursday, January 07, 2010

Apple Cake

1-3/4 c. apples, peeled and coarsely chopped
1 c. sugar

Allow to stand 15 minutes.

1/2 c. melted butter
1 beaten egg

Sift and add:
1-1/2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg

1/2 c. raisins
1/2 c. broken walnuts

Pour into greased 8" square pan.

Bake at 325 for 40-45 minutes. Cut into 9 squares.

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Monday, December 21, 2009

Swiss Biberli

1 c. honey
2/3 c. sugar
1-1/2 tsp. grated lemon peel
2 T. brandy or rum
4 c. flour
2 tsp. baking soda
1 tsp. ground anise
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. coriander

3 c. blanched almonds
1 c. sugar
1/2 c. apricot jam
1/3 c. honey
1 T. grated lemon peel
3 T. lemon juice
1-1/2 tsp. almond extract

1-1/2 c. sugar

Prepare dough in advance.
In saucepan, combine 1 c. honey, 2/3 c. sugar & 2 T. water. Heat until sugar dissolves. Let cool about 20 minutes. Stir in lemon peel and brandy.

Sift flour with dry ingredients. Add honey mixture. Mix with wooden spoon to stiff dough. Shape into ball. Refrigerate covered 2 days.

Grind almonds with blender. Add remaining ingredients. Roll out half dough at a time, 1/4" thick into 10" squares. Cut crosswise to make 4 strips.

Place 5 tp 6 T of filling in 1/2" wide mound down the center of strip. Bring edges of dough over filling and seal.

Cut into 1" pieces. Place seams down on cookie sheet. Bake for 20 minutes. (No temp. given. My guess is 350 degrees? If anyone makes this, please add temp. you used.)

Boil 1-1/2 c. sugar with 1/2 c. water for 5-7 minutes. Glaze biberli when they come out of oven.

Yield: 80

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4 eggs
1 lb. confectioner's sugar, sifted
3 to 4 cups flour
1/2 tsp. baking powder
1/2 tsp. anise oil

Beat the eggs 10 minutes with the electric beater, or 30 minutes by hand. You want the eggs to be good and yellow and thick.

Gradually add the powdered sugar. Continue to beat. Sift flour and baking powder together and fold in. The less flour, the more tender the cookies. Add anise oil.

Roll out on lightly floured board about 1/3 inch thick, but 1/2 inch thick might not be too thick if you press the springerle mold down hard. Mold should be well floured.

Blow off any extra flour on top of springerles.

Cut into rectangles marked by the springerle mold and place on baking sheets to dry out and set the design. This takes from 12-24 hours.

Bake on lightly greased baking sheets in 300 degree oven for about 20 minutes. They should be faint yellow but not brown.

Yield: 3-1/2 dozen

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Tuesday, December 15, 2009

Beer Cheese

8 oz. mild cheddar, grated
1/2 clove garlic, minced
dash cayenne
1 T. worcestershire sauce
1/2 tsp. dry mustard
1/2 c. beer (flat)

Mix all ingredients until smooth. Age 1-2 weeks.

Best served on Stoned Wheat Thins or Triscuits.

I usually double the recipe.

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Sunday, November 29, 2009

Grandmother Birchler's Swiss Bideweca

Here's the recipe, as Mother gave it to me.

2 boxes dried mixed fruit, diced
1 box dried apples, diced
1 c. raisins
1 tsp. grated lemon peel

Add sugar to sweeten. Cook until thickened. (Obviously, this needs some water to cook. I think Mother said "add water until it looks right.")

1 pkg. yeast
1/4 c. warm water
3/4 c. milk, scalded
1/4 cup sugar
2 tsp. salt
1/4 c. shortening
3 to 3-3/4 cups sifted flour
1 slightly beaten egg

Dissolve yeast in water. Combine milk, salt, sugar and shortening. Dissolve. Cool.

Add 1 cup flour and beat until smooth. Add yeast and egg and beat. Add enough flour to make soft dough. Turn onto floured board and knead until smooth.

Place in greased bowl. Cover. Let double. Punch down and let rest 10 minutes.

Divide dough into thirds. Roll each third into a rectangle. Spread with fruit. Roll each like a jelly roll and turn ends under.Brush with egg beaten wtih a little water.

Let rise until double.

Bake at 350 degrees for 25 minutes or until golden brown.

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Friday, November 06, 2009

Juicy Roasted Chicken

1 Meijers roasting chicken
2 cups water
about 4 tblsp salt
5 cloves garlic
two ribs celery, broken in half
one onion, quartered
fresh cracked pepper
vegetable or olive oil

cut open the end of the chicken's packaging at the leg end. drain all the juice and remove the giblet bag (retain for soup or gravy if desired). mix the water, garlic and salt until salt dissolves. pour into cavity of chicken still in the packaging, standing it on end, working a finger around the outside of the bird in between the skin and the packaging so the brine gets all over the surface. add more water if needed until cavity is full. prop it up in the fridge in a bag or bowl and let it marinate for 3-4 hours. drain the brine out, put the chicken in a roaster (on a rack if you are worried about fat). stuff the celery and onion into the cavity. rub the breast and legs with vegetable or olive oil, then sprinkle with salt, pepper, and paprika. Roast uncovered at 350 for about 30 minutes or until it gets some nice color, then tent foil over the bird, and roast for another 45 or so. Remove foil and broil for 15 minutes to crisp skin. Let rest, then serve.

Mother and Daddy loved this.

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Thursday, September 10, 2009


1 part Collins Mix
2 parts Cran-Grape juice
maraschino cherry

chill, serve in a martini glass to a woman with a lil 1.43cm peanut in her womb.

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Sunday, July 05, 2009

Kentucky Pasta Salad

1 lb. pasta, cooked and drained
2 cups frozen peas
2 cloves garlic, minced
sliced black olives
2 scallions, chopped
1 cup artichokes, chopped
1 1/2 teaspoon salt
1 1/2 tablespoon sugar
1/4 cup olive oil
1 1/2 teaspoon Dijon mustard
3 tablespoon pesto
1 teaspoon tabasco or other hot sauce
1/4 cup cider vinegar
1 teaspoon dried oregano or basil
1/4 cup red pepper, diced

whisk together dressing ingredients, pour over other ingredients, toss.
serve at room temperature. serves 12

Mother made this for Father's Day. It was a hit at Chicken Day, too.

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Monday, June 15, 2009

DRAMBUIE® Chambuie

1 part DRAMBUIE® Liqueur
2 parts champagne, chilled

Pour ingredients in the order listed into a champagne flute.


Tuesday, June 09, 2009

Strawberry Buttermilk Ice

2 12-ounce baskets of strawberries, hulled & halved
1/2 cup sugar
1 cup low-fat buttermilk

Puree strawberries and sugar in food processor. Add buttermilk and process until smooth. Pour into 8x8 glass or metal pan. Freeze until firm, about 3 hours.

Transfer mixture to processor and process until smooth. Pour into plastic container. Cover tightly and freeze until firm, about 3 hours.

Soften at room temperature about 5 minutes before serving.

It's supposed to serve 8 (Very funny!)
You can substitute other fruits. Blueberries and peaches are both wonderful.

Per serving: 87 calories, 0 g fat

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Monday, May 04, 2009

Beef Short Ribs, Guinness Braised

5 lbs of beef short ribs
one large onion, finely diced
bacon grease
two bottles of Guinness Stout
celery heart/leaves intact
three bay leaves
1 small can of diced tomatoes
fresh cracked pepper
1 cup chix broth

Rub in the salt and cracked pepper into short ribs, which have been patted dry. Brown all sides of the short ribs in hot bacon grease in a dutch oven, and set aside. Discard grease but leave browned bits in dutch oven. Wilt the onion in the hot pan, then pour in the tomatoes, add the ribs back into the pot, and add the bay leaves, celery leaves, chicken broth, and Guinness, lower to simmer and cook covered for an hour. Bones should be loose in ribs; if not, cook longer. Remove beef from dutch oven and set aside. Remove and discard bay leaves and celery. Cool contents of dutch oven. Skim off all fat. Reduce liquid with medium heat to about 1/3 their volume. Debone ribs and add back to pot. Simmer at very low heat at least 90 more minutes, covered. Serve with egg noodles or potatoes.

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Saturday, March 21, 2009

Black Bubbles, aka Bears Repeating

equal parts vodka and black currant nectar, refrigerated.
in a white wine glass, pour equal parts of this mixture and cheap prosecco.

we continue to stick to the rule, stated by Lynne, that each new cocktail be "fruity but not sweet."


Topsider, The

two parts dry gin
three parts blood orange juice
juice of half a lime
lime slice garnish

stirred in ice, then served over ice (in grandma's glasses). Dubbed the Topsider because Lynne said the pinkish red and green colors looked ultra preppy.


Purple Eyeball, The

2 parts Welch's grape juice
1/2 part Rose's lime juice
1 part dry gin

Stir gently in shaker with rocks. Pour two fingers of it into a rocks glass. Drop one ice cube into glass. Actually, this one is sweet.


Pomrose, The

2 oz vodka
1 oz Campari
1 oz Rose's lime juice
splash of OJ

on the rocks


January Blues, The

2 oz Stoli Blueberri
1 oz limoncello
2 oz blueberry nectar

strained into up glasses


Bobarino, The

2 oz vodka
1 oz peach brandy
2 oz guava juice
splash of limoncello

strained into up glasses


Lynnetini, The

2 oz sake
2 oz vodka
tiny splash of dry sherry

garnish with cucumber slice
serve strained and chilled in Japanese teacups


Sunday, February 22, 2009

Sandwich, Garbage

fruit jam
ground cinnamon
maple syrup
multi-grain bread

Spread two knife-fuls of fruit jam on one slice of multi-grain bread. Drizzle honey lightly over jam, taking care to pass the drizzling honey over a finger for tasting/quality control. Sprinkle cinnamon EVENLY over entire surface. Drizzle maple syrup, utilizing same tasting/quality control process. Spread with knife for uniform coverage. Slice into four quadrants. Serve with apple juice.

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Potato Kale Soup

1 large can chicken broth (approximately 6 cups)
5-6 potatoes, peeled and cut into pieces
1 onion
½ link of smoked sausage
Bunch of kale
Olive oil (or canola oil)

Sauté onion in the oil in soup pot. Pour chicken broth into pot. Add potatoes, sausage, and garlic. Add about another 4-6 cups of water. Bring to boil and cook for about 15 minutes. Meanwhile, wash kale and tear into pieces. Add to soup. Cook another 10-15 minutes.

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Chocolate Chews

½ c. shortening
1-2/3 c. sugar
2 tsp. vanilla
2 eggs
2 squares unsweetened chocolate, melted
2 c. flour
2 tsp. baking powder
½ tsp. salt
1/3 c. milk
½ c. chopped walnuts
½ c. confectioner’s sugar

Cream shortening, sugar, and vanilla. Beat in eggs, then chocolate. Sift dry ingredients together, add alternately with milk. Stir in nuts.

Chill for 2-3 hours.

Form in balls 1” in diameter. Roll in confectioner’s sugar. Place on greased baking sheet 2-3” apart. Bake in 350 ° oven for 20 minutes.

Makes 3 dozen.

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Timothy's White Chili

1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans of mild green chilies, chopped
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack cheese
Sour cream

Combine beans, broth, garlic and half the onions in a large soup pot. Bring to a boil, reduce heat, and simmer until beans are soft, three hours or more, adding more broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to the bean mixture. Add chicken, and simmer one hour, stirring occasionally.

Serve topped with grated cheese, salsa and sour cream.
Serves 8 to 10.

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Mother’s Oatmeal Cookies

Preheat oven to 400°

Cream together:
1/2 c. shortening
1-1/4 c. sugar
2 eggs
6 T. molasses

Sift :
1-3/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Add to creamed mixture.

Stir in:
2 c. oats
½ c. chopped nuts
½ c. raisins

Drop on greased cookie sheet 2” apart. Flatten with glass dipped in water. Bake at 400° for 8-10 minutes.

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Clam Sauce, Linguini

1 huge Costco can of chopped clams
1 cup sauvignon blanc or other dry white wine
1/2 stick butter
olive oil
minced onion
minced parsley
1/2 BULB very thinly sliced garlic
white pepper
salt (if needed)
arrowroot powder
smidgeon thyme
smidgeon oregano

Saute onions, white pepper, thyme, oregano, and garlic in a wide skillet with the olive oil until translucent. Add butter. Add clam juice from clams. (Rinse drained clams in a fine colander.) Add wine. Simmer until liquid evaporates to at least half of volume or even less. Spoon some of the broth into a coffee cup and mix with arrowroot; add to sauce to thicken. Add clams and parsley and warm through. Serve immediately over linguini, with grated parmesan.

Note: The thyme, oregano, and parsley need to be added very judiciously.

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Curry, Thai Style (Red)

2 cans light coconut milk
2 cans regular coconut milk
1 1/2 lbs chicken thigh meat, in chunks
5 carrots, in large disks
2 medium zucchini or similar squash, sliced into disks
4 small potatoes, cubed
2 large onions, diced
1 can of chicken broth
2 tablespoons Mae Ploy red curry paste
4 leaves dried kaffir lime leaves
1 stalk lemongrass, cut into very thin leaves
canola oil

Saute the onions and carrots in a little bit of oil. Add chicken and curry paste and saute a bit longer. Add chx broth and coconut milk; bring to a boil. Turn the heat down to high simmer, add zucch and potatoes, lemongrass and lime leaves. Simmer until potatoes are soft and zucchini has melted into the curry. Serve over jasmine rice.

Note: The lemongrass is optional but the curry paste and the lime leaves unfortunately are not.

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Saturday, February 21, 2009

Bourbon Slush

1 large can frozen pink lemonade
4 16 oz. bottles 7-Up or Sprite
1 small bottle marashino cherries plus juice
1 cup bourbon

Combine ingredients. Freeze. Stir every 6 hours.

(Couldn't alter the 16 oz. bottle part. It's part of the charm.)


Olive Cheese Tidbits

60 stuffed olives
2 c. grated sharp cheddar
1/2 c butter
1 c. flour
1 tsp. paprika

Blend cheese and butter; add flour and paprika. Pinch off small amount and flatten in hand; wrap around olive. Freeze. Do not thaw before baking. Bake at 400 for 15 minutes.

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Yams, Lemon-nutmeg (Rehearsal Dinner)

6 Medium-sized sweet potatoes (about 3 pounds)
3 Tablespoons brown sugar
2 Tablespoons margarine
2 teaspoons lemon rind
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Scrub potatoes:prick several times with a fork. Bake at 375 for 1 hour or until done. Let potatoes cool slightly. Cut potatoes in half lengthwise, and scoop out pulp:discard skins. Place pulp in medium bowl:add brown sugar and remaining ingredients. Beat at medium speed of an electic mixer until mixture is smooth. Yield: 8 servings.


Tuna & Red Sauce Over Spaghetti

2 large cans of tuna in water
2 cans of whole tomatoes
1/2 can tomato paste (optional)
4 long shakes of soy sauce
teaspoon oregano
cracked pepper
olive oil
grated parmesan
1 large chopped onion

Pour a thin layer of olive oil in a large skillet and heat over medium high heat. Sautee the onions until just slightly translucent, then add drained tuna, oregano, and cracked pepper. Sautee until tuna changes color and liquid evaporates. Add tomato, turn down to medium-low. Simmer for 15 minutes, then break up tomatoes with wooden spoon. Add soy sauce. Simmer for 15 minutes more, or until sauce starts to thicken. Adding grated parmesan thickens sauce and adds flavor. Season to taste (may need more salt). Serve over spaghetti.

Note: Cheap, nutritious, and easy. Taught to me in college by one of Danny's girlfriends.

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Saturday, June 16, 2007