4 c. bread flour
2 Tbsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
1 Tbsp. nutmeg
2 Tbsp. cinnamon
5 - 6 c. rice, soy, or non-dairy milk of choice (or water)
If using water, add 1/2 c. sweetener (sugar, brown rice syrup, turbinado, maple syrup)
Mix all dry ingredients with whisk in large bowl. Add liquids and stir until all lumps are just out. Do not overmix.
Add enough liquid to make the batter somewhat runny. Slight foaming of the batter is normal, do not stir it in.
Preheat waffle iron according to manufacturers directions. Light mist waffle iron with oil.
When iron is ready, pour batter onto iron and cook until ready light signals, about 5 - 7 minutes.
Sunday, December 11, 2011
Homemade Applesauce
20-ish med. apples of various varieties
1 c. water
1 c. apple cidar
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. cloves
4 tsp. lemon juice
1/4 c. granulated sugar
1/4 c. brown sugar
Cook in a crockpot on low for 8 hours. Blend in blender for a smoother applesauce but only blend a little at a time after it has been allowed to cool.
1 c. water
1 c. apple cidar
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. cloves
4 tsp. lemon juice
1/4 c. granulated sugar
1/4 c. brown sugar
Cook in a crockpot on low for 8 hours. Blend in blender for a smoother applesauce but only blend a little at a time after it has been allowed to cool.
Karen Giullian Cake Recipe
1 Duncan Heinz Cake mix (any flavor)
4 eggs
1 1/2 c. water
1/6 c. water
1/4 c. sweetened condensed milk
1/4 c. soft butter
1 large pkg. instant pudding mix (to match cake mix)
1/2 c. flour
Mix as directed on the box. Bake at 325 F. for 45 minutes.
Top with canned butter cream frosting.
4 eggs
1 1/2 c. water
1/6 c. water
1/4 c. sweetened condensed milk
1/4 c. soft butter
1 large pkg. instant pudding mix (to match cake mix)
1/2 c. flour
Mix as directed on the box. Bake at 325 F. for 45 minutes.
Top with canned butter cream frosting.
Trish's Blackberry Lemon Lime Bars
For Shortbread Crust:
1/2 lb. unsalted butter, room temp.
1/2 c. granulated sugar
2 c. flour
1/8 tsp. salt
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy.
Combine flour and salt and add to the butter mixture just until blended.
Dump dough onto well-floured board and gather into a ball. Knead a few times.
Flatten dough into a well-greased 9X13 pan.
Bake for 15-20 minutes, or until lightly browned.
For Filling:
4 XL eggs (or 5 L)
1 1/2 c. sugar
1/4 c. lime juice
1/2 c. freshly squeezed lemon juice
1/3 c. flour
12 extra large blackberries, gently cut into small pieces
lemon zest, if desired or available
While shortbread dough is baking, begin the filling.
Whisk together eggs and sugar well.
Add lemon and lime juices, mixing well.
Add flour and zest.
Gently cut berries, but DO NOT ADD TO LIQUID.
When crust is finished browning, remove from oven and immediately pour over lemon filling.
Drop berry pieces over the surface of the lemon filling.
Reduce temp to 300 F and bake for 25-35 minutes or until set when touched with the pad of your finger.
Let cool completely before cutting. Keep refrigerated.
Before serving, dust with powdered sugar and garnish with an additional berry and mint leaves.
Trish's Plain Jane Lemon Bars
For Shortbread Crust:
1/2 lb. unsalted butter, room temp.
1/2 c. granulated sugar
2 c. flour
1/8 tsp. salt
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy.
Combine flour and salt and add to the butter mixture just until blended.
Dump dough onto well-floured board and gather into a ball. Knead a few times.
Flatten dough into a well-greased 9X13 pan.
For Filling:
6 XL eggs
3 c. sugar
2 Tbsp. lemon zest
1 c. freshly squeezed lemon juice
1 c. flour
While shortbread dough is baking, begin the filling.
Whisk together eggs and sugar well.
Add lemon juice, mixing well.
Add flour and zest.
When crust is finished browning, remove from oven and immediately pour over lemon filling.
Bake at 350 F for 35-50 minutes or until set when touched with the pad of your finger.
Let cool completely before cutting. Keep refrigerated.
Before serving, dust with powdered sugar.
Hamantashen
4 eggs
2 tsp. vanilla
1 c. oil
3 tsp. baking powder
1 1/4 c. sugar
1/2 tsp. salt
5 1/2 c. flour (approx.)
Beat the eggs. Beat in oil, sugar, vanilla, baking powder, salt. Add flour gradually and mix thoroughly. Knead until smooth enough to roll on a floured board. Roll out. Cut dough into 3-4 inch rounds. Place desired filling on each round. Pinch together sides of lower half of circles to form triangles. Place Hamantashen on a lightly greased baking sheet or pan and bake at 350 F for 30 minutes, or until golden brown.
Fillings:
The usual fillings are cooked prunes or poppys eeds. Prepared prune jelly or other types of jelly may be used.
2 tsp. vanilla
1 c. oil
3 tsp. baking powder
1 1/4 c. sugar
1/2 tsp. salt
5 1/2 c. flour (approx.)
Beat the eggs. Beat in oil, sugar, vanilla, baking powder, salt. Add flour gradually and mix thoroughly. Knead until smooth enough to roll on a floured board. Roll out. Cut dough into 3-4 inch rounds. Place desired filling on each round. Pinch together sides of lower half of circles to form triangles. Place Hamantashen on a lightly greased baking sheet or pan and bake at 350 F for 30 minutes, or until golden brown.
Fillings:
The usual fillings are cooked prunes or poppys eeds. Prepared prune jelly or other types of jelly may be used.
Mom's Roast Turkey
Preparation Time: about 5 hours
1 turkey, approx. 15 lbs.*
juice of a lemon
salt and pepper
olive oil or melted butter
1/2 yellow onion, peeled and quartered
tops and bottoms of a bunch of celery
2 carrots
parsley
springs of fresh rosemary, thyme
kitchen string
*12-15 lb. turkey for 10-12 people
15-18 lb. turkey for 14-16 people
18-22 lb. turkey for 20-22 people
To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approx. 5 hours of defrosting for every pound. So, if you have a 15 lb. turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash your hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked alongside the turkey or saved for turkey soup.
Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.
Preheat oven to 400 F.
Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that they stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.
Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have it soaking in a salt-water brine before starting this process). Sprinkle pepper over the turkey.
Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.
Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
Chop up several giblets (gizzard, heart). Put it in a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing.
Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb. turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next 1 - 1 1/2 hours.
If you want the breast to be browned as well, you can turn the bird over so that the breast is on top, and put it in a 500 F oven or under a direct boiler for 4-5 minutes, just enough to brown the breast. Note that if you do this, you will have a higher risk of overcooking the turkey breast.
Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175 F for the dark meat (thighs and legs) and 165 F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170 F and for the breast 160 F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.
1 turkey, approx. 15 lbs.*
juice of a lemon
salt and pepper
olive oil or melted butter
1/2 yellow onion, peeled and quartered
tops and bottoms of a bunch of celery
2 carrots
parsley
springs of fresh rosemary, thyme
kitchen string
*12-15 lb. turkey for 10-12 people
15-18 lb. turkey for 14-16 people
18-22 lb. turkey for 20-22 people
To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approx. 5 hours of defrosting for every pound. So, if you have a 15 lb. turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash your hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked alongside the turkey or saved for turkey soup.
Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.
Preheat oven to 400 F.
Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that they stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.
Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have it soaking in a salt-water brine before starting this process). Sprinkle pepper over the turkey.
Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.
Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
Chop up several giblets (gizzard, heart). Put it in a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing.
Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb. turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next 1 - 1 1/2 hours.
If you want the breast to be browned as well, you can turn the bird over so that the breast is on top, and put it in a 500 F oven or under a direct boiler for 4-5 minutes, just enough to brown the breast. Note that if you do this, you will have a higher risk of overcooking the turkey breast.
Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175 F for the dark meat (thighs and legs) and 165 F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170 F and for the breast 160 F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.
Turkey Gravy with cornstarch
Scrape all the drippings off of the bottom of the roasting pan. Pour drippings into a smaller skillet. Ladle off excess fat with a gravy spoon and save for possible use later. In a separate small bowl take a quarter cup of corn starch and add just enough water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Slowly add the cornstarch mixture to the drippings, stirring constantly. You may not end up using all of the cornstarch mixture. Only add as much as you need to get the desired thickness. Allow time for the cornstarch to thicken the gravy. Add salt, pepper, sage, thyme, or other seasonings to taste.
Turkey Gravy with flour
Makes 4 cups of gravy
6 Tbs. fat from the drippings
6 Tbs. flour
4 c. broth (make this from the neck and gizzards while the turkey is roasting)
salt and pepper to taste
Put the fat back into the pan and turn burners on under the roasting pan so you can heat it. Sprinkle the flour in and use either a metal spatula or a gravy whip to make a roux. Cook a few minutes, stirring constantly. Slowly add the broth, stirring to incorporate and bring to a simmer. Simmer until the gravy is the consistency you like, then add salt and pepper to taste.
6 Tbs. fat from the drippings
6 Tbs. flour
4 c. broth (make this from the neck and gizzards while the turkey is roasting)
salt and pepper to taste
Put the fat back into the pan and turn burners on under the roasting pan so you can heat it. Sprinkle the flour in and use either a metal spatula or a gravy whip to make a roux. Cook a few minutes, stirring constantly. Slowly add the broth, stirring to incorporate and bring to a simmer. Simmer until the gravy is the consistency you like, then add salt and pepper to taste.
Wish List
movie theater - Arthur Christmas, Hugo, Midnight in Paris, Puss in Boots, Breaking Dawn, Tower Heist, Adventures of Tintin, We bought a zoo,
pizza hut
bahama bucks
neds
subway
farmington house of pizza
dunkin' donuts
japanese steakhouse - portland & portsmouth
sonic
cold stone
mex. food in Kittery
pizza hut
bahama bucks
neds
subway
farmington house of pizza
dunkin' donuts
japanese steakhouse - portland & portsmouth
sonic
cold stone
mex. food in Kittery
Shopping List
batteries - AAA, AA, C, D
coleman lantern
steel cut oats
raisins
vanilla
condoms
yeast
baking soda
baking powder
cream of tartar
cinnamon
cloves
pudding
toothbrushes
toothpaste
shampoo & conditioner
deo
facewash
razors
girly stuff
vitamins
wrapping paper
cheese (in ME)
pencils
starbucks mug?
pants - C&J?
suit - T?
tape
q-tips
shaving cream
choc. chips
peanut butter
candy canes
powd. sugar
band-aids
saran wrap
waxed paper
parchment paper
alum. foil
evap. milk
bra - C
advil - adult & kid
Tylenol - adult & kid
butterfingers
cough drops
printer ink - Canon MP560 (#220 & 221)
printer paper
coleman lantern
steel cut oats
raisins
vanilla
condoms
yeast
baking soda
baking powder
cream of tartar
cinnamon
cloves
pudding
toothbrushes
toothpaste
shampoo & conditioner
deo
facewash
razors
girly stuff
vitamins
wrapping paper
cheese (in ME)
pencils
starbucks mug?
pants - C&J?
suit - T?
tape
q-tips
shaving cream
choc. chips
peanut butter
candy canes
powd. sugar
band-aids
saran wrap
waxed paper
parchment paper
alum. foil
evap. milk
bra - C
advil - adult & kid
Tylenol - adult & kid
butterfingers
cough drops
printer ink - Canon MP560 (#220 & 221)
printer paper
Thursday, December 1, 2011
Apple Crisp
10 apples from 2-3 different varieties
2 Tbsp. sugar
2 c. rolled oats
2 c. brown sugar
1 c. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c. butter, cold and diced
Peel, core, and dice apples. Place apples in a greased 9 X 13 in pan. Sprinkle with sugar and 1/4 topping mix. Mix together.
In a different bowl, combine oats, brown sugar, flour, cinnamon, nutmeg, and ginger. Cut in butter until mixture resembles coarse crumbs.
Take 1/4 topping mixture and stir into apples. Place the remainder on top making sure all apples are covered effectively.
Bake in a 375 F oven for 30 - 35 minutes.
2 Tbsp. sugar
2 c. rolled oats
2 c. brown sugar
1 c. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c. butter, cold and diced
Peel, core, and dice apples. Place apples in a greased 9 X 13 in pan. Sprinkle with sugar and 1/4 topping mix. Mix together.
In a different bowl, combine oats, brown sugar, flour, cinnamon, nutmeg, and ginger. Cut in butter until mixture resembles coarse crumbs.
Take 1/4 topping mixture and stir into apples. Place the remainder on top making sure all apples are covered effectively.
Bake in a 375 F oven for 30 - 35 minutes.
Wednesday, November 30, 2011
Baked Butternut Squash
1 lg. butternut squash pared and cut into 1 inch cubes (remove seeds and fibers)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. brown sugar
1/3 c. oil (or less)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. brown sugar
1/3 c. oil (or less)
Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and mix together. Bake covered in 375 degree oven for 45 minutes or until tender. Makes 4 servings.
Sunday, November 27, 2011
Sour Cream Chicken Enchiladas
2 cans cream of chicken or cream of mushroom soup
1 small carton sour cream
1 can green chiles
shredded chicken
cheddar cheese, shredded
1 dz. tortillas
Mix soup, sour cream, and green chiles together in large bowl. Lay tortilla on dinner plate. Place some of the creamed mixture in a line down the tortilla - off to one side of center. Sprinkle chicken and cheese on top of cream mixture. Roll tortilla close starting with the side containing the cream, chicken, and cheese. Do not fold the ends in. Once all 12 tortillas have been rolled and placed in a 9X13 inch pan, use remaining cream mixture and spread over the tortillas, covering them from view. Sprinkle remaining cheddar cheese on top. Place in 350 F oven and bake until warmed-through - about 30 minutes.
Can be frozen but will need longer to warm through.
1 small carton sour cream
1 can green chiles
shredded chicken
cheddar cheese, shredded
1 dz. tortillas
Mix soup, sour cream, and green chiles together in large bowl. Lay tortilla on dinner plate. Place some of the creamed mixture in a line down the tortilla - off to one side of center. Sprinkle chicken and cheese on top of cream mixture. Roll tortilla close starting with the side containing the cream, chicken, and cheese. Do not fold the ends in. Once all 12 tortillas have been rolled and placed in a 9X13 inch pan, use remaining cream mixture and spread over the tortillas, covering them from view. Sprinkle remaining cheddar cheese on top. Place in 350 F oven and bake until warmed-through - about 30 minutes.
Can be frozen but will need longer to warm through.
Everything but the Kitchen Sink Cookies
1 c. sweetened flaked coconut
1/2 c. old fashioned oatmeal
1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. butter, softened
1/4 c. shortening
3/4 c. dark brown sugar, firmly packed
3/4 c. granulated sugar
1 large egg
1/4 c. smooth peanut butter
1 tsp. vanilla
1 c. crisped rice cereal or unsweetened corn flakes or both
1 1/3 c. semisweet chocolate chips
sugar for dipping
Preheat oven to 375 F (190 C).
Combine the coconut and oatmeal on a baking sheet and bake in oven, stirring occasionally, for 5 - 6 minutes or until lightly toasted. Set aside to cool to room temperature.
In a medium bowl, mix flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter with sugars until light and fluffy. Beat in the egg, peanut butter, and vanilla. Stir in flour mixture until just combined. Stir in oatmeal and coconut until just combined. Fold in the cereal(s) and chocolate chips, incorporating evenly throughout the dough.
Drop by rounded Tablespoonfuls, about 2 inches apart, onto a parchment-lined or lightly greased baking sheet. Flatten cookies with a bottom of a glass that has been first dampened with water and then dipped into sugar, dipping glass into sugar to flatten each cookie. (You can touch glass to dough instead of dampening with water.)
Bake for about 10 - 12 minutes or until the cookies are golden. Turn baking sheet around halfway through the baking time to ensure even browning. Cool for 2 - 3 minutes on baking sheet and then transfer to a rack to cool completely.
Makes 4 dozen.
1/2 c. old fashioned oatmeal
1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. butter, softened
1/4 c. shortening
3/4 c. dark brown sugar, firmly packed
3/4 c. granulated sugar
1 large egg
1/4 c. smooth peanut butter
1 tsp. vanilla
1 c. crisped rice cereal or unsweetened corn flakes or both
1 1/3 c. semisweet chocolate chips
sugar for dipping
Preheat oven to 375 F (190 C).
Combine the coconut and oatmeal on a baking sheet and bake in oven, stirring occasionally, for 5 - 6 minutes or until lightly toasted. Set aside to cool to room temperature.
In a medium bowl, mix flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter with sugars until light and fluffy. Beat in the egg, peanut butter, and vanilla. Stir in flour mixture until just combined. Stir in oatmeal and coconut until just combined. Fold in the cereal(s) and chocolate chips, incorporating evenly throughout the dough.
Drop by rounded Tablespoonfuls, about 2 inches apart, onto a parchment-lined or lightly greased baking sheet. Flatten cookies with a bottom of a glass that has been first dampened with water and then dipped into sugar, dipping glass into sugar to flatten each cookie. (You can touch glass to dough instead of dampening with water.)
Bake for about 10 - 12 minutes or until the cookies are golden. Turn baking sheet around halfway through the baking time to ensure even browning. Cool for 2 - 3 minutes on baking sheet and then transfer to a rack to cool completely.
Makes 4 dozen.
Apple Cranberry Stuffing
2 c. chicken broth
1 c. dried cranberries
1/4 c. butter
1 onion, chopped
1 red bell pepper, chopped
1 c. chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz.) can cream of celery soup
1/2 tsp. cinnamon
8 c. Hawaiian sweet bread, cubed and toasted
Preheat oven to 350 F. Lightly grease a brownie pan.
In a small bowl, combine chicken broth and cranberries. Let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper, and celery. Cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In a large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.
1 c. dried cranberries
1/4 c. butter
1 onion, chopped
1 red bell pepper, chopped
1 c. chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz.) can cream of celery soup
1/2 tsp. cinnamon
8 c. Hawaiian sweet bread, cubed and toasted
Preheat oven to 350 F. Lightly grease a brownie pan.
In a small bowl, combine chicken broth and cranberries. Let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper, and celery. Cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In a large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.
Pasty dough
3 1/2 c. flour
1 c. whole wheat flour
1 tsp. salt
1 c. shortening
1 1/4 c. ice water
1 egg, beaten
In a large bowl, mix together flours and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces and shape into balls. Cover and set aside.
Preheat oven to 400 F (200 C).
Roll each pastry ball into a circle, 6 - 8 inches in diameter. Place about 1 c. of filling on one half of each circle. Fold pastry over filing and pinch edges to seal. Place on baking sheet and brush with egg.
Bake in preheated oven for 45 minutes or until golden brown.
1 c. whole wheat flour
1 tsp. salt
1 c. shortening
1 1/4 c. ice water
1 egg, beaten
In a large bowl, mix together flours and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces and shape into balls. Cover and set aside.
Preheat oven to 400 F (200 C).
Roll each pastry ball into a circle, 6 - 8 inches in diameter. Place about 1 c. of filling on one half of each circle. Fold pastry over filing and pinch edges to seal. Place on baking sheet and brush with egg.
Bake in preheated oven for 45 minutes or until golden brown.
Granola Bars
1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. peanut butter
3 1/2 c. granola mix
Butter a 9 inch square pan. In a large saucepan combine brown sugar and corn syrup. Cook and stir over medium heat until mixture boils. Remove from heat and stir in peanut butter and then granola mix. Press into pan and cool to room temperature. Cut into rectangles.
Makes 27 bars.
1/2 c. light corn syrup
1/2 c. peanut butter
3 1/2 c. granola mix
Butter a 9 inch square pan. In a large saucepan combine brown sugar and corn syrup. Cook and stir over medium heat until mixture boils. Remove from heat and stir in peanut butter and then granola mix. Press into pan and cool to room temperature. Cut into rectangles.
Makes 27 bars.
Granola
5 c. oats
3/4 c. wheat germ
1 c. shredded coconut
3/4 c. sunflower seeds
1 1/2 c. chopped mixed nuts
1/2 c. sesame seeds
1 tsp. cinnamon
1/2 c. brown sugar
3/4 c. water
3/4 c. oil
1/4 c. honey
1/4 c. molasses
3/4 tsp. salt
1 1/2 tsp. vanilla
Heat oven to 300 F. Combine and stir together oats, wheat germ, coconut, sunflower seeds, mixed nuts, sesame seeds, and cinnamon. In a saucepan combine brown sugar, water, oil, honey, molasses, salt, and vanilla. Heat and stir until sugars are dissolved but do NOT boil. Pour syrup over oats and stir until coated. Put in 2 9X13 inch pans and bake for 10 minutes. Stir and bake for another 10 minutes. Cool on racks and store in a cool, dry place.
3/4 c. wheat germ
1 c. shredded coconut
3/4 c. sunflower seeds
1 1/2 c. chopped mixed nuts
1/2 c. sesame seeds
1 tsp. cinnamon
1/2 c. brown sugar
3/4 c. water
3/4 c. oil
1/4 c. honey
1/4 c. molasses
3/4 tsp. salt
1 1/2 tsp. vanilla
Heat oven to 300 F. Combine and stir together oats, wheat germ, coconut, sunflower seeds, mixed nuts, sesame seeds, and cinnamon. In a saucepan combine brown sugar, water, oil, honey, molasses, salt, and vanilla. Heat and stir until sugars are dissolved but do NOT boil. Pour syrup over oats and stir until coated. Put in 2 9X13 inch pans and bake for 10 minutes. Stir and bake for another 10 minutes. Cool on racks and store in a cool, dry place.
Quick Cinnamon Rolls
1/2 c. oil
1/3 c. sugar
3 Tbsp. yeast
1 1/4 c. warm water
2 eggs, beaten
1 1/2 tsp. salt
5 1/4 c. sifted flour
1/4 c. butter, melted
1 1/2 Tbsp. cinnamon
1/2 c. sugar
In a large bowl mix 1/3 c. sugar, yeast, oil, with warm water until dissolved. Cover and let stand in warm place for 15 minutes. Yeast will grow rapidly.
Blend eggs into yeast mixture. Add salt to sifted flour. Gradually add to yeast mixture to make soft dough.
Knead dough for 5 minutes on lightly floured surface. Roll dough into rectangular shape until about 1/4 inch thick.
Brush dough with melted butter. Combine sugar and cinnamon. Sprinkle over dough.
Carefully roll up dough and cut into 1 inch slices. Place in 2 greased 8 X 8 rectangular pans. Let rolls rest for 10 minutes.
Bake at 425 F for 10 - 15 minutes until golden brown. Frost with sugar glaze while warm.
Sugar Glaze
2 c. powdered sugar
1/4 c. hot water or milk
1 tsp. butter
1/2 tsp. lemon flavoring
Mix ingredients together until well blended. Spread over cinnamon rolls.
1/3 c. sugar
3 Tbsp. yeast
1 1/4 c. warm water
2 eggs, beaten
1 1/2 tsp. salt
5 1/4 c. sifted flour
1/4 c. butter, melted
1 1/2 Tbsp. cinnamon
1/2 c. sugar
In a large bowl mix 1/3 c. sugar, yeast, oil, with warm water until dissolved. Cover and let stand in warm place for 15 minutes. Yeast will grow rapidly.
Blend eggs into yeast mixture. Add salt to sifted flour. Gradually add to yeast mixture to make soft dough.
Knead dough for 5 minutes on lightly floured surface. Roll dough into rectangular shape until about 1/4 inch thick.
Brush dough with melted butter. Combine sugar and cinnamon. Sprinkle over dough.
Carefully roll up dough and cut into 1 inch slices. Place in 2 greased 8 X 8 rectangular pans. Let rolls rest for 10 minutes.
Bake at 425 F for 10 - 15 minutes until golden brown. Frost with sugar glaze while warm.
Sugar Glaze
2 c. powdered sugar
1/4 c. hot water or milk
1 tsp. butter
1/2 tsp. lemon flavoring
Mix ingredients together until well blended. Spread over cinnamon rolls.
Turley Sugar Cookies
1 c. shortening
1 1/2 c. sugar
3 eggs, beaten
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. flour
1 Tbsp. baking powder
Cream shortening and sugar. Mix in eggs, salt, almond, and vanilla. Mix in flour and baking powder.
Roll into balls. Flatten with flat-bottomed cup that has been dipped in sugar.
Bake at 350 F for 7 minutes.
1 1/2 c. sugar
3 eggs, beaten
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. flour
1 Tbsp. baking powder
Cream shortening and sugar. Mix in eggs, salt, almond, and vanilla. Mix in flour and baking powder.
Roll into balls. Flatten with flat-bottomed cup that has been dipped in sugar.
Bake at 350 F for 7 minutes.
Italian Soda
2 shots flavoring
1 shot half & half
Fill in the rest with club soda. Add ice.
Top off with whip cream
1 shot half & half
Fill in the rest with club soda. Add ice.
Top off with whip cream
Hot Spiced Tea
8 c. water
8 tea bags (orange tea)
1 1/2 c. sugar
1 can frozen lemonade, reconstituted
1 can frozen orange juice, reconstituted
2 cinnamon sticks
6 - 8 cloves
Heat water. Turn off heat and place tea bags in water. Steep for 5 minutes. Remove tea bags. Stir in sugar until dissolved. Mix the lemonade and orange juice in a separate pitcher. Pour 1/2 the total juice into tea (about 8 cups). Add cinnamon and cloves. Cook over very low heat.
8 tea bags (orange tea)
1 1/2 c. sugar
1 can frozen lemonade, reconstituted
1 can frozen orange juice, reconstituted
2 cinnamon sticks
6 - 8 cloves
Heat water. Turn off heat and place tea bags in water. Steep for 5 minutes. Remove tea bags. Stir in sugar until dissolved. Mix the lemonade and orange juice in a separate pitcher. Pour 1/2 the total juice into tea (about 8 cups). Add cinnamon and cloves. Cook over very low heat.
Banana Bread
1/2 c. butter
1 c. sugar
2 eggs
1 c. bananas (2 - 3)
1/4 c. milk
1 tsp. lemon juice
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. vanilla
Cream butter and sugar. Add eggs, bananas, milk, lemon juice, and vanilla. Mix in flour, baking powder, soda, and salt. Pour into large bread pan. Bake at 350 F for 1 hour.
1 c. sugar
2 eggs
1 c. bananas (2 - 3)
1/4 c. milk
1 tsp. lemon juice
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. vanilla
Cream butter and sugar. Add eggs, bananas, milk, lemon juice, and vanilla. Mix in flour, baking powder, soda, and salt. Pour into large bread pan. Bake at 350 F for 1 hour.
Boule
from Chrissy Davis
2 3/4 c. luke warm water
1/4 tsp. yeast
3 c. flour
1 1/4 tsp. salt
Mix it all up and it will be wet.
Rise at least 12 hours and up to 18 (longer is better).
Turn onto floured surface. Knead until soft and spongey. It will still be wet but able to touch.
Dust a towel (not terry) with cornmeal or flour and put "ball" on it. Dust some more cornmeal or flour on top of ball and cover with towel.
Rise 2 more hours till double.
Turn oven to 450 F with stone or ceramic pot (that has a lid) for 1/2 hour.
Take pot out, flip towel over, and let ball plop into pot. Shake a little to shape it around bottom.
Put lid on and bake for 30 minutes. Take lid off and bake for another 25 - 30 minutes until golden brown and thermometer reads 195 degrees.
Cool on rack.
2 3/4 c. luke warm water
1/4 tsp. yeast
3 c. flour
1 1/4 tsp. salt
Mix it all up and it will be wet.
Rise at least 12 hours and up to 18 (longer is better).
Turn onto floured surface. Knead until soft and spongey. It will still be wet but able to touch.
Dust a towel (not terry) with cornmeal or flour and put "ball" on it. Dust some more cornmeal or flour on top of ball and cover with towel.
Rise 2 more hours till double.
Turn oven to 450 F with stone or ceramic pot (that has a lid) for 1/2 hour.
Take pot out, flip towel over, and let ball plop into pot. Shake a little to shape it around bottom.
Put lid on and bake for 30 minutes. Take lid off and bake for another 25 - 30 minutes until golden brown and thermometer reads 195 degrees.
Cool on rack.
Dirt Cake
1 16 oz. pkg. Oreos
1/2 c. butter
1 8 oz. pkg. cream cheese
1 tsp. vanilla
2 small boxes instant pudding (1 choc. & 1 vanilla)
1 c. powdered sugar
1 12 oz. pkg. cool whip
3 c. whole milk
Crush cookies to resemble potting soil and set aside. Cream butter, sugar, cream cheese, and vanilla until smooth and fluffy. Prepare pudding mixes with milk and combine with Cool Whip. Gently fold pudding and cream cheese mixtures together. Spread 1/3 cookies crumbs in bottom of 9X13 pan. Spread 1/2 pudding on top, 1/3 cookies, 1/2 pudding, 1/3 cookies. Refrigerate for 10 - 12 hours.
Can place gummy worms in the dirt cake as you are making it for extra bonus and surprises.
1/2 c. butter
1 8 oz. pkg. cream cheese
1 tsp. vanilla
2 small boxes instant pudding (1 choc. & 1 vanilla)
1 c. powdered sugar
1 12 oz. pkg. cool whip
3 c. whole milk
Crush cookies to resemble potting soil and set aside. Cream butter, sugar, cream cheese, and vanilla until smooth and fluffy. Prepare pudding mixes with milk and combine with Cool Whip. Gently fold pudding and cream cheese mixtures together. Spread 1/3 cookies crumbs in bottom of 9X13 pan. Spread 1/2 pudding on top, 1/3 cookies, 1/2 pudding, 1/3 cookies. Refrigerate for 10 - 12 hours.
Can place gummy worms in the dirt cake as you are making it for extra bonus and surprises.
Chocolate Crinkles
4 eggs
1/2 c. confectioner's sugar
2 tsp. vanilla
1/2 tsp. salt
2 c. white sugar
1/2 c. vegetable oil
1 c. unsweetened cocoa powder
2 c. flour
2 tsp. baking powder
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough and chill for at least 4 hours.
Preheat oven to 350 F (175 C). Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball into powdered sugar before placing onto prepared cookie sheets.
Bake in a preheated oven for 10 - 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Makes 72 cookies.
1/2 c. confectioner's sugar
2 tsp. vanilla
1/2 tsp. salt
2 c. white sugar
1/2 c. vegetable oil
1 c. unsweetened cocoa powder
2 c. flour
2 tsp. baking powder
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough and chill for at least 4 hours.
Preheat oven to 350 F (175 C). Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball into powdered sugar before placing onto prepared cookie sheets.
Bake in a preheated oven for 10 - 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Makes 72 cookies.
Buttermilk Syrup
1 c. sugar
1 Tbsp. karo syrup
3/4 c. buttermilk
1/4 c. butter
1 tsp. baking soda
Cook for 5 minutes. Watch it because it will boil over.
Add 1/2 tsp. vanilla
Makes 1 pint
1 Tbsp. karo syrup
3/4 c. buttermilk
1/4 c. butter
1 tsp. baking soda
Cook for 5 minutes. Watch it because it will boil over.
Add 1/2 tsp. vanilla
Makes 1 pint
Flaky Pastry Pie Crust
2 1/2 c. flour
1/2 tsp. salt
1 c. butter, chilled and diced
1/2 c. ice water
Combine the flour and salt in a large bowl.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.
Sprinkle flour onto rolling surface. Roll dough out, the divide in half. Roll each half to fit a 9-inch pie plate.
Place crust in pie plate, pressing evenly into the bottom and sides.
Makes 2 9-inch pie crusts
1/2 tsp. salt
1 c. butter, chilled and diced
1/2 c. ice water
Combine the flour and salt in a large bowl.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.
Sprinkle flour onto rolling surface. Roll dough out, the divide in half. Roll each half to fit a 9-inch pie plate.
Place crust in pie plate, pressing evenly into the bottom and sides.
Makes 2 9-inch pie crusts
No Bake Cookies
1/2 c. butter
1/3 c. cocoa
1/3 c. peanut butter
2 c. sugar
1/2 c. milk
1 tsp. vanilla
3 c. oatmeal
Bring the butter, sugar, cocoa, and milk to a boil. Let boil for 1 minute. Take pan off the head and add peanut butter, vanilla, and oatmeal. Mix well.
Drop by rounded teaspoon onto wax paper. Let cool.
Makes about 36
1/3 c. cocoa
1/3 c. peanut butter
2 c. sugar
1/2 c. milk
1 tsp. vanilla
3 c. oatmeal
Bring the butter, sugar, cocoa, and milk to a boil. Let boil for 1 minute. Take pan off the head and add peanut butter, vanilla, and oatmeal. Mix well.
Drop by rounded teaspoon onto wax paper. Let cool.
Makes about 36
Southwestern Black Bean Salad
15.5 oz. can black beans, rinsed and drained
1 can corn
1 tomato, chopped
1 avocado, diced
1/4 c. red onion, chopped
1 scallion, chopped
1 lime, juice of
3 Tbsp. olive oil
1 Tbsp. cilantro
salt and pepper
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator for 30 minutes. Add avocado before serving.
I usually double
1 can corn
1 tomato, chopped
1 avocado, diced
1/4 c. red onion, chopped
1 scallion, chopped
1 lime, juice of
3 Tbsp. olive oil
1 Tbsp. cilantro
salt and pepper
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator for 30 minutes. Add avocado before serving.
I usually double
Black Beans and Rice
1 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 c. uncooked white rice
14.5 oz. can chicken or vegetable broth
1 tsp. ground cumin
1/8 tsp. cayenne pepper
2 cans black beans, drained and rinsed
1 can corn, drained
Saute the onion and garlic in the olive oil over medium-high heat for 4 minutes. Add the rice and cook for another 2 minutes. Add broth and seasonings and bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Add the black beans and corn. Recover and allow to heat another 5 minutes. Serve and enjoy!
May need salt.
1 onion, chopped
2 cloves garlic, minced
3/4 c. uncooked white rice
14.5 oz. can chicken or vegetable broth
1 tsp. ground cumin
1/8 tsp. cayenne pepper
2 cans black beans, drained and rinsed
1 can corn, drained
Saute the onion and garlic in the olive oil over medium-high heat for 4 minutes. Add the rice and cook for another 2 minutes. Add broth and seasonings and bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Add the black beans and corn. Recover and allow to heat another 5 minutes. Serve and enjoy!
May need salt.
Homemade Vanilla Ice Cream
1 c. milk
a pinch of salt
3/4 c. sugar
5 egg yolks
2 c. heavy cream
1 tsp. vanilla
Heat the milk, salt and sugar in a saucepan.
Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. In a large bowl mix the vanilla and cream. Add custard and stir to combine.
Place in a metal or plastic container that is safe for the freezer. Something wide and shallow will speed up the freezing time. Maybe round cake pans.
After 45 minutes in the freezer, remove and stir it up thoroughly. The goal is anything that is already frozen needs to be broken up.
Repeat the stirring every 30 minutes for a total of 3 hours. Eat when desired!
a pinch of salt
3/4 c. sugar
5 egg yolks
2 c. heavy cream
1 tsp. vanilla
Heat the milk, salt and sugar in a saucepan.
Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. In a large bowl mix the vanilla and cream. Add custard and stir to combine.
Place in a metal or plastic container that is safe for the freezer. Something wide and shallow will speed up the freezing time. Maybe round cake pans.
After 45 minutes in the freezer, remove and stir it up thoroughly. The goal is anything that is already frozen needs to be broken up.
Repeat the stirring every 30 minutes for a total of 3 hours. Eat when desired!
Never Fail Pie Crust
3 c. flour, sifted
1/2 tsp. salt
1 egg
1 c. shortening
1 tsp. vinegar
6 - 7 Tbsp. cold water
Mix flour and salt with shortening until coarsely combined, about like small peas. Mix together with vinegar, egg and 1 Tbsp. cold water. Pour over flour mixture and blend until it holds together. If more water is needed, add another Tablespoon. Chill before rolling. Makes 2 9-inch crusts.
If needs to be baked - bake at 350 F for 7 - 10 minutes.
Cherry-O Cream Cheese Pie
1 9" graham cracker crust
1 can Eagle Brand
1 tsp. vanilla
1 8-oz. pkg cream cheese, room temp
1/3 c. lemon juice
1 (1 lb. 5 oz.) can cherry pie filling
Beat cream cheese until light and fluffy. Gradually add Eagle Brand and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2 - 3 hours. Garnish with cherry pie filling.
1 can Eagle Brand
1 tsp. vanilla
1 8-oz. pkg cream cheese, room temp
1/3 c. lemon juice
1 (1 lb. 5 oz.) can cherry pie filling
Beat cream cheese until light and fluffy. Gradually add Eagle Brand and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2 - 3 hours. Garnish with cherry pie filling.
Chocolate Cheese Cake
from Emily Titus
12 oz. semi-sweet choc. chips, melted
3 8-oz. pkgs cream cheese, room temp.
1 tsp. vanilla
1/4 tsp. salt
1 c. sour cream
1 c. sugar
3 large eggs
Preheat oven to 375 F.
Beat cream cheese, one package at a time until very smooth. Add vanilla, salt, and sugar. Mix well. Add the chocolate and beat to mix. Add eggs one at a time, scraping the bowl and beating after each. Add sour cream and mix. Pour into crust, rotate to settle and then bake for 1 hour (1/3 up from bottom of oven). Cool, cover, and chill overnight. Serve with whipped cream and fruit. Can be frozen.
Crust:
2 c. oreo crumbs
1/4 - 1/2 c. butter melted
Mix together until crumbs are moist. Press into a 9X13 inch springform pan (sides lightly greased).
*Tip - Cover bottom with foil and place on a cookie sheet as some butter will drip out.
12 oz. semi-sweet choc. chips, melted
3 8-oz. pkgs cream cheese, room temp.
1 tsp. vanilla
1/4 tsp. salt
1 c. sour cream
1 c. sugar
3 large eggs
Preheat oven to 375 F.
Beat cream cheese, one package at a time until very smooth. Add vanilla, salt, and sugar. Mix well. Add the chocolate and beat to mix. Add eggs one at a time, scraping the bowl and beating after each. Add sour cream and mix. Pour into crust, rotate to settle and then bake for 1 hour (1/3 up from bottom of oven). Cool, cover, and chill overnight. Serve with whipped cream and fruit. Can be frozen.
Crust:
2 c. oreo crumbs
1/4 - 1/2 c. butter melted
Mix together until crumbs are moist. Press into a 9X13 inch springform pan (sides lightly greased).
*Tip - Cover bottom with foil and place on a cookie sheet as some butter will drip out.
Pavlova
6 egg whites, at room temperature (very important!)
1/4 tsp. cream of tartar
1 c. sugar
Line two large cookie sheets with foil.
In bowl with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Slowly add sugar a little bit at a time until dissolved and whites stand in stiff, glossy peaks.
Preheat oven to 275 F. Spread meringue onto pans. Bake 1 hour or until golden. Turn off heat, crack open oven door, and leave in oven for at least 2 hours before removing.
1/4 tsp. cream of tartar
1 c. sugar
Line two large cookie sheets with foil.
In bowl with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Slowly add sugar a little bit at a time until dissolved and whites stand in stiff, glossy peaks.
Preheat oven to 275 F. Spread meringue onto pans. Bake 1 hour or until golden. Turn off heat, crack open oven door, and leave in oven for at least 2 hours before removing.
Pumpkin & Pumpkin Cheese Pies
Pumpkin Pies (makes 2 pies - 1 regular and 1 pumpkin cheese)
2 1/4 c. Libby Pumpkin
1 1/2 c. evaporated milk
3 eggs, beaten
1 1/2 c. sugar
3/4 tsp. cloves
3/4 tsp. all spice
3/4 tsp. nutmeg
3/4 tsp. ginger
2 1/4 tsp. cinnamon
3/4 tsp. salt
Blend sugar, spices, and salt into mixing bowl. Add eggs, pumpkin, and evaporated milk. Pour into unbaked pie shells (for pumpkin cheese - add cheese mixture first).
Bake at 425 F for 15 minutes.
Reduce heat to 350 F.
Bake at 350 F for 40 minutes.
Pumpkin Cheese Pie
1 pkg (8 oz) cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg
Beat ingredients together. Pour into pie shell. Add pumpkin mix (half of the above mixture).
Bake at 350 F for 70 minutes.
2 1/4 c. Libby Pumpkin
1 1/2 c. evaporated milk
3 eggs, beaten
1 1/2 c. sugar
3/4 tsp. cloves
3/4 tsp. all spice
3/4 tsp. nutmeg
3/4 tsp. ginger
2 1/4 tsp. cinnamon
3/4 tsp. salt
Blend sugar, spices, and salt into mixing bowl. Add eggs, pumpkin, and evaporated milk. Pour into unbaked pie shells (for pumpkin cheese - add cheese mixture first).
Bake at 425 F for 15 minutes.
Reduce heat to 350 F.
Bake at 350 F for 40 minutes.
Pumpkin Cheese Pie
1 pkg (8 oz) cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg
Beat ingredients together. Pour into pie shell. Add pumpkin mix (half of the above mixture).
Bake at 350 F for 70 minutes.
Golden Sweet Cornbread
2 c. flour
2 c. yellow cornmeal
1 1/3 c. white sugar
2 tsp. salt
7 tsp. baking powder
2 eggs
2 c. milk
2/3 c. vegetable oil
Preheat oven to 400 F (200 C). Grease a brownie pan.
In large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and oil until well combined. Pour batter into prepared pan.
Bake for 20 - 25 minutes until toothpick comes out clean.
2 c. yellow cornmeal
1 1/3 c. white sugar
2 tsp. salt
7 tsp. baking powder
2 eggs
2 c. milk
2/3 c. vegetable oil
Preheat oven to 400 F (200 C). Grease a brownie pan.
In large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and oil until well combined. Pour batter into prepared pan.
Bake for 20 - 25 minutes until toothpick comes out clean.
Pumpkin Cupcakes
I could eat these as if they were muffins but I also like them lightly frosted with canned cream cheese frosting.
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp. pumpkin pie spice
1 c. canned 100% pure pumpkin
1 c. water
Preheat oven to 350 F.
Line a cupcake tin with cupcake wrappers.
Combine cake mix, pumpkin spice, pumpkin, and water into Bosch. Mix until combined.
Fill cupcake liners 2/3 full and bake for about 18 minutes.
Makes 24
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp. pumpkin pie spice
1 c. canned 100% pure pumpkin
1 c. water
Preheat oven to 350 F.
Line a cupcake tin with cupcake wrappers.
Combine cake mix, pumpkin spice, pumpkin, and water into Bosch. Mix until combined.
Fill cupcake liners 2/3 full and bake for about 18 minutes.
Makes 24
Salted Vanilla Caramel Icing
1/2 c. caramel, chopped
2 Tbsp. heavy cream
8 Tbsp. unsalted butter, softened
4 c. confectioners' sugar
1 tsp. vanilla extract
1/2 tsp. sea salt
Melt the chopped caramels with heavy cream in a small saucepan set over low heat. Stir until smooth, then set aside to cool to lukewarm.
Place butter, powdered sugar, vanilla, and salt in the bowl of your stand mixer. Beat on low speed for about 1 minute, just to combine. The mixture will still be quite lumpy.
Add the cooled caramel to the butter/sugar in the bowl. Beat on low speed for 1 minute to incorporate the caramel into the mix.
Increase the speed to high and beat the icing for 5 minutes. You will see bits of caramel throughout the icing at first; these will melt into the icing over the long mixing time.
Spread the icing on cupcakes, cakes, brownies, and even cookies. Add additional caramel on top if desired. Store leftover icing in the fridge for up to 1 week.
Makes about 4 cups icing
2 Tbsp. heavy cream
8 Tbsp. unsalted butter, softened
4 c. confectioners' sugar
1 tsp. vanilla extract
1/2 tsp. sea salt
Melt the chopped caramels with heavy cream in a small saucepan set over low heat. Stir until smooth, then set aside to cool to lukewarm.
Place butter, powdered sugar, vanilla, and salt in the bowl of your stand mixer. Beat on low speed for about 1 minute, just to combine. The mixture will still be quite lumpy.
Add the cooled caramel to the butter/sugar in the bowl. Beat on low speed for 1 minute to incorporate the caramel into the mix.
Increase the speed to high and beat the icing for 5 minutes. You will see bits of caramel throughout the icing at first; these will melt into the icing over the long mixing time.
Spread the icing on cupcakes, cakes, brownies, and even cookies. Add additional caramel on top if desired. Store leftover icing in the fridge for up to 1 week.
Makes about 4 cups icing
Cinnamon Rolls
The Roll:
3 1/4 tsp. dry yeast
1/4 c. warm water
1/2 c. butter
1/3 c. sugar
1 1/2 tsp. salt
1 c. milk
1 egg
4 - 5 c. flour
softened butter
brown sugar
cinnamon
Place warm water and yeast into the Bosch and allow to sit for 10 minutes. While the yeast/water is doing its thing, scald milk (about 3 - 4 minutes in my Jerusalem microwave). While the milk is scalding, place butter, sugar, and salt in a bowl. Pour scalded milk over butter, sugar, salt and stir until butter is mostly dissolved. Cool mixture to warm before pouring into the Bosch with water and yeast. Mix together. Add egg and mix again. Begin adding flour 1 - 2 cups at a time, beating after each addition. Dough should be soft yet firm enough to handle. Place dough into a well-oiled bowl, cover and let rise for 1 1/2 hours.
If the recipe has been doubled, divide dough in half. Roll dough out into a rectangle. With hands, smear softened butter over the entire top of dough. Sprinkle cinnamon and then sprinkle brown sugar over the entire dough. Roll up jellyroll fashion, pulling tight as you roll. Cut into rolls (makes 24). Place rolls into a greased pan, cover, and allow to rise again until they have reached desired size. Cook at 350 for about 15 minutes. Cool before frosting.
3 1/4 tsp. dry yeast
1/4 c. warm water
1/2 c. butter
1/3 c. sugar
1 1/2 tsp. salt
1 c. milk
1 egg
4 - 5 c. flour
softened butter
brown sugar
cinnamon
Place warm water and yeast into the Bosch and allow to sit for 10 minutes. While the yeast/water is doing its thing, scald milk (about 3 - 4 minutes in my Jerusalem microwave). While the milk is scalding, place butter, sugar, and salt in a bowl. Pour scalded milk over butter, sugar, salt and stir until butter is mostly dissolved. Cool mixture to warm before pouring into the Bosch with water and yeast. Mix together. Add egg and mix again. Begin adding flour 1 - 2 cups at a time, beating after each addition. Dough should be soft yet firm enough to handle. Place dough into a well-oiled bowl, cover and let rise for 1 1/2 hours.
If the recipe has been doubled, divide dough in half. Roll dough out into a rectangle. With hands, smear softened butter over the entire top of dough. Sprinkle cinnamon and then sprinkle brown sugar over the entire dough. Roll up jellyroll fashion, pulling tight as you roll. Cut into rolls (makes 24). Place rolls into a greased pan, cover, and allow to rise again until they have reached desired size. Cook at 350 for about 15 minutes. Cool before frosting.
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