1 pkg (16 oz) Kool-Aid powder (watermelon, lime, etc.)
1 2/3 c. white sugar
1 1/4 c. butter, softened
2 large eggs, beaten
1/2 tsp. salt
1 tsp. baking soda
3 c. flour
1/2 c. white sugar (placed in separate bowl)
Preheat oven to 325 degrees Fahrenheit (162.7 C).
Mix Kool-Aid with sugar. Add softened butter and mix until nice and fluffy. Add eggs and mix well. Mix in salt and baking soda. Make sure ingredients are totally incorporated. Add flour slowly, mixing after each addition.
Spray cooking sheets or line with parchment paper. Roll dough balls 1 inch in diameter in your hands. Coat cookie ball in sugar and then place on cookie sheet.
Bake at 325 for 10-12 minutes or until they are just starting to turn golden around the edges. Let cookies cool for no more than 1 minute and then remove to finish cooling on a wire rack.
Makes 6 dozen cookies
Monday, July 23, 2012
Lord of the Fries
5 medium potatoes
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. onion powder
1 garlic clove, crushed or 1 Tbsp. garlic powder
Preheat oven to 450 degrees Fahrenheit. Peel the potatoes and cut each one lengthwise into six wedges. Place the potato wedges flat in a baking dish coated with nonstick spray. Sprinkle them with the seasonings and oil and then stir to coat well. Bake for 30 minutes or until they are brown.
Makes 6 servings
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. onion powder
1 garlic clove, crushed or 1 Tbsp. garlic powder
Preheat oven to 450 degrees Fahrenheit. Peel the potatoes and cut each one lengthwise into six wedges. Place the potato wedges flat in a baking dish coated with nonstick spray. Sprinkle them with the seasonings and oil and then stir to coat well. Bake for 30 minutes or until they are brown.
Makes 6 servings
No Bake Chocolate Cookies
1/2 c. butter
1/3 c. cocoa
1/3 c. peanut butter
3 c. oatmeal
2 c. sugar
1/2 c. milk
1 tsp. vanilla
Bring the butter, sugar, cocoa, and milk to a boil. Let boil for 1 minute. Take the pan off of the heat and add peanut butter, vanilla, and oatmeal. Mix well.
Drop by rounded teaspoons onto wax paper. Let cool.
Makes about 3 dozen cookies.
1/3 c. cocoa
1/3 c. peanut butter
3 c. oatmeal
2 c. sugar
1/2 c. milk
1 tsp. vanilla
Bring the butter, sugar, cocoa, and milk to a boil. Let boil for 1 minute. Take the pan off of the heat and add peanut butter, vanilla, and oatmeal. Mix well.
Drop by rounded teaspoons onto wax paper. Let cool.
Makes about 3 dozen cookies.
Mother's Potato Salad
Fill largest pot with potatoes covered in water. Bring water to a boil and then boil at a lower heat for about 30 minutes. Drain, peel, and slice potatoes.
Pour 1 small bottle of French dressing over potatoes. Chop pickles, onions, eggs (about a dozen), and 1 jar of pimentos to the potatoes. Pour in some pickle juice, milk, and a little mayonnaise. Add salt and pepper. Stir, taste, and continue to add ingredients until it tastes right.
Pour 1 small bottle of French dressing over potatoes. Chop pickles, onions, eggs (about a dozen), and 1 jar of pimentos to the potatoes. Pour in some pickle juice, milk, and a little mayonnaise. Add salt and pepper. Stir, taste, and continue to add ingredients until it tastes right.
Weiner Salad Bake
Boil as many potatoes as will fit in a large pan. They have to be covered in water. Bring to a boil and let boil for 30 minutes at a lower heat. Take them out, peel, and slice them.
Make a white sauce - about 3 cups.
Cut up one package of hot dogs. Drain one can of green beans and add both hot dogs and beans to the potatoes. Add 1/4 - 1/2 diced onion.
When white sauce is finished, add 1 c. mayo to it. Stir white sauce over potato mixture. Bake at 350 degrees Fahrenheit for 45 - 60 minutes.
Make a white sauce - about 3 cups.
Cut up one package of hot dogs. Drain one can of green beans and add both hot dogs and beans to the potatoes. Add 1/4 - 1/2 diced onion.
When white sauce is finished, add 1 c. mayo to it. Stir white sauce over potato mixture. Bake at 350 degrees Fahrenheit for 45 - 60 minutes.
Yogurt
1 qt. milk (any type)
1/4 c. dry milk powder (optional; for thicker product)
1 Tbsp. thickener, such as carrageenan, pectin, or gelatin (optional; use as a substitute for or in addition to dry milk powder)
1 packet yogurt started or 2 Tbsp. live-culture yogurt
Combine the milk, milk powder, and thickener. Heat to 180 degrees Fahrenheit.
Let the milk cool to 116 degrees Fahrenheit. Add the starter and mix well.
Keep covered, at 116 degrees Fahrenheit, for at least 6 hours, or until the mixture has set to the consistency of thick cream.
Refrigerate and serve cold. The yogurt will keep in the fridge for up to 2 weeks.
Yields: 1 quart
1/4 c. dry milk powder (optional; for thicker product)
1 Tbsp. thickener, such as carrageenan, pectin, or gelatin (optional; use as a substitute for or in addition to dry milk powder)
1 packet yogurt started or 2 Tbsp. live-culture yogurt
Combine the milk, milk powder, and thickener. Heat to 180 degrees Fahrenheit.
Let the milk cool to 116 degrees Fahrenheit. Add the starter and mix well.
Keep covered, at 116 degrees Fahrenheit, for at least 6 hours, or until the mixture has set to the consistency of thick cream.
Refrigerate and serve cold. The yogurt will keep in the fridge for up to 2 weeks.
Yields: 1 quart
Ricotta
1 gallon whole milk
1 tsp. citric acid dissolved in 1/4 c. cool water
1 tsp. cheese salt
1-2 Tbsp. heavy cream
Combine the milk, citric acid solution, and salt in a large pot. Mix thoroughly.
Directly heat the milk to 185-195 degrees Fahrenheit (do not boil!). Stir often to prevent scorching.
As soon as the curds and whey begin to separate (make sure there is no milky whey), turn off the heat. Allow to set, undisturbed, for 10 minutes.
Line a colander with butter muslin. Carefully ladle the curds into the colander. Tie the corners of the muslin into a knot and hang the bag to drain for 20-30 minutes or until the cheese has reached the desired consistency.
For a creamier consistency, add the cream and mix thoroughly.
Store in a covered container in the fridge for 1-2 weeks.
Yields 1.5 - 2 pounds
1 tsp. citric acid dissolved in 1/4 c. cool water
1 tsp. cheese salt
1-2 Tbsp. heavy cream
Combine the milk, citric acid solution, and salt in a large pot. Mix thoroughly.
Directly heat the milk to 185-195 degrees Fahrenheit (do not boil!). Stir often to prevent scorching.
As soon as the curds and whey begin to separate (make sure there is no milky whey), turn off the heat. Allow to set, undisturbed, for 10 minutes.
Line a colander with butter muslin. Carefully ladle the curds into the colander. Tie the corners of the muslin into a knot and hang the bag to drain for 20-30 minutes or until the cheese has reached the desired consistency.
For a creamier consistency, add the cream and mix thoroughly.
Store in a covered container in the fridge for 1-2 weeks.
Yields 1.5 - 2 pounds
Mozzarella
1 gallon of milk (non-ultra pasteurized)
1/4 cool water
1 tsp. citric acid
1/4 renit tablet (1/4 of 1 tablet)
Put in pot on stove and bring to 55 degrees Fahrenheit. Mix citric acid into water in a separate bowl. Add renit tablet and water mixture to milk once up to temperature and stir. Heat the milk to 88 degrees Fahrenheit over medium-low heat. (The milk will start to curdle.) Stir with an up-down motion and continue heating until temperature reaches 100-105 degrees Fahrenheit. Turn off heat. The curds will be pulling away from the sides of the pot and are ready to scoop out. Wait a few more minutes. Scoop out the curds with a slotted spoon and place them in a 2-quart microwaveable bowl. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey. Microwave the curds on high for 1 minute. Put on a pair of rubber gloves and drain off all excess whey. Gently fold the cheese over and over and over (as if you were kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch. Microwave 2 times for 35 seconds each. After each heating, knead again and drain excess whey. Add the salt to taste (if you want) after second microwave.
Knead quickly, until smooth. When the cheese becomes elastic, start to pull and stretch it (as you would taffy). If it breaks, the curds need to be reheated. When the cheese is smooth and shiny, roll it into a log or small balls and eat while still warm. Or, place them in a bowl of ice water for about a half hour to produce a consistently smooth texture. If you must wait, cover it and store it in the refrigerator.
Makes about 3/4 - 1 pound.
1/4 cool water
1 tsp. citric acid
1/4 renit tablet (1/4 of 1 tablet)
Put in pot on stove and bring to 55 degrees Fahrenheit. Mix citric acid into water in a separate bowl. Add renit tablet and water mixture to milk once up to temperature and stir. Heat the milk to 88 degrees Fahrenheit over medium-low heat. (The milk will start to curdle.) Stir with an up-down motion and continue heating until temperature reaches 100-105 degrees Fahrenheit. Turn off heat. The curds will be pulling away from the sides of the pot and are ready to scoop out. Wait a few more minutes. Scoop out the curds with a slotted spoon and place them in a 2-quart microwaveable bowl. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey. Microwave the curds on high for 1 minute. Put on a pair of rubber gloves and drain off all excess whey. Gently fold the cheese over and over and over (as if you were kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch. Microwave 2 times for 35 seconds each. After each heating, knead again and drain excess whey. Add the salt to taste (if you want) after second microwave.
Knead quickly, until smooth. When the cheese becomes elastic, start to pull and stretch it (as you would taffy). If it breaks, the curds need to be reheated. When the cheese is smooth and shiny, roll it into a log or small balls and eat while still warm. Or, place them in a bowl of ice water for about a half hour to produce a consistently smooth texture. If you must wait, cover it and store it in the refrigerator.
Makes about 3/4 - 1 pound.
Tzatziki
use quark and grate cucumbers (juice and gratings), garlic (about 7 cloves), and add salt & pepper to taste.
Quark
1/2 gallon or 2 quarts buttermilk per bowl that can go in the oven
Put in oven at 150 degrees for 8-10 hours.
Put in colander with cheese cloth and let sit for 6 hours.
Pick up cheesecloth and dump into bowl.
(The drained part is whey and can be used in bread, pizza dough, potatoes, etc. It will keep in the fridge for up to 6 weeks.)
Use electric mixer and add cream or milk to make consistency you want. Start with 1/2 c. per 2 quarts.
Put in oven at 150 degrees for 8-10 hours.
Put in colander with cheese cloth and let sit for 6 hours.
Pick up cheesecloth and dump into bowl.
(The drained part is whey and can be used in bread, pizza dough, potatoes, etc. It will keep in the fridge for up to 6 weeks.)
Use electric mixer and add cream or milk to make consistency you want. Start with 1/2 c. per 2 quarts.
Pineapple Glaze
1 c. brown sugar
1 8-oz. can crushed pineapple
1 Tbsp. prepared mustard
1/4 tsp. salt
2 Tbsp. lemon juice
1 Tbsp. cornstarch or flour
Mix brown sugar (packed) and salt in a small saucepan. Stir in one can crushed pineapple, lemon juice, and mustard. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Thicken with cornstarch or flour.
1 8-oz. can crushed pineapple
1 Tbsp. prepared mustard
1/4 tsp. salt
2 Tbsp. lemon juice
1 Tbsp. cornstarch or flour
Mix brown sugar (packed) and salt in a small saucepan. Stir in one can crushed pineapple, lemon juice, and mustard. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Thicken with cornstarch or flour.
Italian Soda
for a 16-oz cup:
2 shots flavoring
1 shot half & half
Fill the rest with club soda.
Add ice.
Top with whipped cream!
2 shots flavoring
1 shot half & half
Fill the rest with club soda.
Add ice.
Top with whipped 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 fire 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 the tea (about 8 cups). Add cinnamon and cloves and heat 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 fire 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 the tea (about 8 cups). Add cinnamon and cloves and heat over very low heat.
Updated recipe (11/6/22):
8 c. water
16 tea bags (Celestial Seasonings) - I use 10-12 Citrus Sunrise & 4-6 Cinnamon Apple Spice
3 frozen juices (I like orange mango, pink lemonade, & limeade)
1 cinnamon stick
6-8 cloves
Place water in largest soup pot and bring to a boil. Reduce heat to a simmer and add tea bags. Allow tea bags to steep for 5-10 minutes before removing them from the water. Add frozen juices and water as directed on can. Add cinnamon sticks & cloves. Allow to simmer on very low heat. Store in refrigerator.
Flour Tortillas
2 c. white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 c. warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil. Add the water/oil mixture to the flour mixture ONE tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon and repeat the process until all the water is mixed into the dough. The dough will be sticky.
Lightly flour a wooden cutting board and knead the dough. If the dough sticks to the cutting board, scrape up the dough and dust the board with a little flour and continue kneading. Eventually the stickiness will go away and you will have a nice smooth dough. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and for finger. Form each ball into a nice ball shape. Place the balls on a flat dish making sure they don't touch each other and cover with a damp cloth. Let the dough rest again for 10 minutes.
Preheat a skillet or cast iron pan on medium high heat. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
Once you rolled out the tortilla, place it on a preheated skillet. You dont' need to add any oil or butter. Cook the tortilla for about 30 seconds. Flip it over and cook for an additional 30 seconds.
Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Tortillas are best eaten hot right off the griddle but you can refrigerate or freeze them too. If you freeze the tortillas, wrap tightly in plastic wrap and put them in ziploc bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil. Place them in a 250 degree oven for 10-15 minutes.
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 c. warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil. Add the water/oil mixture to the flour mixture ONE tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon and repeat the process until all the water is mixed into the dough. The dough will be sticky.
Lightly flour a wooden cutting board and knead the dough. If the dough sticks to the cutting board, scrape up the dough and dust the board with a little flour and continue kneading. Eventually the stickiness will go away and you will have a nice smooth dough. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and for finger. Form each ball into a nice ball shape. Place the balls on a flat dish making sure they don't touch each other and cover with a damp cloth. Let the dough rest again for 10 minutes.
Preheat a skillet or cast iron pan on medium high heat. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
Once you rolled out the tortilla, place it on a preheated skillet. You dont' need to add any oil or butter. Cook the tortilla for about 30 seconds. Flip it over and cook for an additional 30 seconds.
Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Tortillas are best eaten hot right off the griddle but you can refrigerate or freeze them too. If you freeze the tortillas, wrap tightly in plastic wrap and put them in ziploc bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil. Place them in a 250 degree oven for 10-15 minutes.
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