Father's Day Recipes

Father’s Day Recipes

Easy to cook delicious recipes to surprise your Dad with…

Breakfast - Brew Burger
Dinner - Sesame Chicken Wings
Cake - Devilish Dad Cake
Drink - White Russian
Desserts - Golden Apple Pie with Rum Sauce

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Brew Burger

Ingredients:

1-1/2 lb ground beef
4 slices sweet onion
4 slices Swiss cheese
4 crusty white or whole wheat rolls, split lettuce

Brew Sauce:
1/4 C beer
1/4 C prepared steak sauce

Method:

Serves 4

In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside (you could alternately heat ingredients on a stove top).

Lightly shape ground Beef into four 3/4"-thick patties. Place patties and onion on grill over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt if desired, after turning.

Approximately 2 minutes before burgers are done, brush generously with sauce and top with cheese.

Line bottom of each roll with lettuce; top with burger, onion and sauce. Close sandwiches and serve.

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Sesame Chicken Wings

20 Chicken wings (about 4 pounds)
2 tb Margarine or butter - melted
l 1/2 c Bisquick baking-mix
1/2 c Sesame seeds
2 ts Paprika
1 1/2 ts Dry mustard
1/2 ts Salt
2 Eggs
2 tb Milk
1/4 c Margarine or butter - melted

Preheat oven to 425F.

Separate chicken wings at joints; discard tips.

Spread 1 tablespoon margarine in each of 2 13x9x2" pans.

Beat eggs and milk with fork in the first bowl.

Mix bisquick, sesame seeds, paprika, mustard and salt in the second bowl.

Soak chicken in egg mixture in first bowl; then coat chicken with sesame seed mixture in the second bowl.

Arrange close together in pans.

Drizzle the margarine over chicken.

Bake uncovered 35 to 40 minutes or until brown and crisp.

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Devilish Dad Cake

Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 cup milk
2 oz. unsweetened chocolate squares, melted
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Directions

Preheat the oven to 350 degrees. Grease one 8-inch circular cake pan and one 8-inch square cake pan. Cream together the butter and sugar in a large mixing bowl, then beat in the eggs one at a time.

Add the milk, melted chocolate and vanilla, and mix well. In a separate bowl, sift together the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and stir until just combined. Pour the batter into the prepared cake pans and bake for 25 to 35 minutes.

When the cakes have thoroughly cooled, remove from the pans. Cut the round cake in half to form two Ds. Starting at the top midpoint of the square cake, cut an A by making two diagonal slices (thus forming a triangle).

Spell the pieces out on a large platter, tray or cookie sheet covered with tinfoil and frost with a favorite chocolate icing. Use brightly colored decorator’s icing or cake decorations to outline D, A and D.

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White Russian

2 c Milk
3 tb Maple syrup
1 ea Scoop vanilla ice cream
Combine the milk, maple syrup and ice cream. Put in blender in blend until frothy. Serves 2.

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Golden Apple Pie with Rum Sauce

7 ea golden delicious apples
1/4 c brown sugar
2 tb flour
1/2 ts cinnamon
1/8 ts nutmeg
1/4 ts salt
1 x Pastry for a 2 crust 9" pie
1/4 c chopped nuts
2 tb rum
2 tb butter
Rum Sauce:

1 c sugar
3/4 c water
1/2 t cinnamon
2 T cornstarch
1/4 c cold water
1/2 c rum

Combine apples with brown sugar,flour, cinnamon, nutmeg, and salt.

Place in a 9" pastry lined pie plate. Flute edges of crust.

Sprinkle apples with nuts and rum; dot with butter.

Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, atop of pie.

Bake at 425 degrees for 50 to 60 minutes or until apples are tender.

Cover top of pie with foil part way through baking time to prevent overbrowning of crust.

Serve with Rum Sauce.

Rum Sauce:
Combine sugar, water and cinnamon in medium-size saucepan. Bring to a boil and cook for 5 minutes over medium high heat, stirring constantly.

Gradually, blend together the cornstarch and cold water. Stir into hot sugar mixture.Cook and stir until thickened. Stir in the rum; cool slightly. Serve over warm pie.

I lost my dad 17 years ago - the Thursday before Father’s Day and I am still having a hard time with it. But that was his day - and anything he wanted was what he got!

One of his favorite Father’s Day dinners was - roast beef (crockpot), fresh garlic, fresh parsley, salt and pepper (well done of course!! he was very fussy about that) gravy, mashed potatoes, buttered peas and carrots, homemade bread, and his favorite chocolate cake:

3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Chocolate-Sour Cream Frosting (see recipe below)

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
  2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
  3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
  4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
  5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
    Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Mom would always make white cupcakes and use up the remaining frosting because dad liked his layers (split in 4 layers) filled with chocolate pudding. And he got to eat cupcakes with coffee before bed.

And of course - he liked the chocolate jimmies sprinkled on top!

His favorite breakfast - 3 eggs, sunny-side-up, bacon, pancakes and homefries with homemade bread toasted and he loved his coffee made on the stove top with this huge coffee pot that was older than me!! (and mom would grind her own coffee beans - he was truly spoiled!!)

My husband likes simple home-cooked food. We’re having grilled pork chops, which he will grill (he loves to grill), fried corn (actually most of the nation, outside of the south, calls it creamed corn) cut off of the ear and cooked in a skillet with butter and cream, fresh green beans, sliced tomatoes, “That Pineapple Thing” (see below) and Oreo Ice Cream Pie, an old favorite.

That Pineapple Thing

Bottom Layer - 1 large can in its own juice pineapple chunks, with only 4
Tbs of the juice

Middle Layer - Mix 1 cup grated sharp cheddar with 1/2 cup sugar and 3
Tbsp flour

Top Layer - 3/4 stick margarine, 3/4 tube Ritz crackers, small amount of
pineapple juice

Bake at 350 for 25 minutes. Yummy!

Do you crush the Ritz crackers —or leave them whole?

Sorry about that - you crush the Ritz Crackers!