Welcome to our family recipe site.

This is the place to share recipes with each other. The original Hilltop Cafe Cookbook, published by Debi, was a gift to all our daughters, daughter-in-laws and nieces. This online edition will let us take advantage of modern technology to continue sharing our old favorites which may not have made it into the first edition and also allow us to share new recipes that we have. Just email your recipes to me to get them added to the site. Enjoy!

Friday, June 10, 2016

Lone Star Beef Brisket

shared by Patty H. (Cooking meat is not my "thing" and I don't have a smoker or a BBQ grill.  I found this recipe in a magazine and it is fabulous!)

How to cook a brisket in the oven

2 T. salt
2 T. chili powder
1 ½ T. garlic powder
1 T. dry mustard
1 T. pepper
1 T. onion powder
3-5 pound beef brisket
2 cups beef broth (note: I used chicken broth and it was still great)
1 T. liquid smoke

1.     Combine spices and rub onto a 3 to 5 pound beef brisket
2.     Refrigerate at least 6 hours
3.     Bring brisket to room temperature
4.     Preheat oven to 250 degrees
5.     Heat ¼ cup canola oil over medium high in a large lidded pan
6.     Sear both sides of brisket in oil until well browned 4-5 minutes per side
7.     Add 2 cups low-sodium beef broth (like Swanson’s) and 1 T. liquid smoke (like Wright’s which has no coloring or additives)
8.     Cover and cook in oven for about 1 hour per pound, 3-5 hours total
9.     Remove from oven and transfer brisket to a cutting board
10.Tent loosely with foil and let stand 10 minutes
11. Slice into thin strips against the grain

Thursday, May 26, 2016

Butter Topping for Breadsticks

shared by Patty H.  (served homemade breadsticks with the spaghetti recipe below; this was an even bigger hit with the grandkids)

3 T. unsalted butter, melted
½ tsp. Kosher salt
¼ tsp. garlic powder
¼ tsp. Italian seasoning

Brush on breadsticks immediately upon taking out of the oven

Baked Spaghetti and Meatballs

shared by Patty H. (this was a hit with the grandkids)

Meatballs (or your own recipe; I used frozen precooked meatballs)
1 lb. lean ground beef
⅓ cup fresh bread crumbs
1 tablespoons milk
½ teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon pepper
¼ cup onion, finely chopped
2 tablespoons fresh chopped parsley
1 egg

    8 oz. thin spaghetti
    1 tablespoon olive oil
    2 cups shredded mozzarella cheese, divided
    ½ cup grated parmesan cheese (real cheese, not in the green container)
    1 large egg, slightly beaten
    1 T. dried parsley
    28 oz. jar pasta sauce  (store bought or homemade; I used Baritolli’s Tomato & Basil))

1.     Grease a large casserole dish.
2.     Preheat oven to 400 degrees. Combine all meatball ingredients and form into 1" balls.
3.     Place on a foil lined pan and bake 18-20 minutes. Remove from oven and reduce heat to 350 degrees.
4.     Boil the pasta until just al dente. Drain and toss with olive oil.
5.     Stir together egg, parsley, pepper, ½ cup mozzarella cheese, ¼ cup parmesan cheese and pepper to taste. Toss with the pasta and place in prepared dish.
6.     Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned.
NOTE:  I thawed the meatballs and warmed them along with the sauce in a skillet before pouring them on top of the spaghetti

Monday, May 23, 2016

Coconut Lime Pound Cake

shared by Patty H.  (If you like these flavors, this is an absolutely AWESOME cake!)

For the pound cake:
1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
1/2 cup plain yogurt or sour cream
3 large eggs
1/2 teaspoon vanilla extract
zest of 2 limes
Juice of 1 lime
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda

For the glaze:  (Note:  I halved the glaze and it was plenty)
1 1/2 cups powdered sugar
Juice of 1 lime
2 teaspoons coconut extract
1 to 1 1/2 tablespoons heavy cream, half-and-half or milk (I used milk)
shredded coconut

1.     Preheat oven to 350 degrees F. Line a 9 × 4- inch loaf pan with parchment paper or aluminum foil. Coat with nonstick cooking spray.
2.     In a large bowl, beat butter and sugar until light and fluffy. Add yogurt, eggs, vanilla, lime zest, and lime juice; blend until smooth. Add flour and baking soda; mix on low speed until smooth. Pour batter into prepared pan. Bake 50-60 minutes, until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack.
3.     After cake has cooled completely, prepare the glaze. Using a hand mixer, mix powdered sugar, lime juice, coconut extract, and heavy cream in a medium bowl until smooth and pourable. Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly. Sprinkle with shredded coconut. Allow to cool completely before slicing. Store in an airtight container, up to 5 days.