Ginger Cookies 1 c. butter 1 1/2 c. sugar 1 egg 4 t. finely grated orange peel (zest) 2 T. dark corn syrup 3 c. flour 2 t. soda 2 t. cinnamon 1 t. ginger 1/2 t. cloves 1/2 t. salt Cream butter & sugar together. Add egg and mix well. Add peel & corn syrup and mix. Sift together dry ingredients. Stir into creamed mixture. Chill thoroughly. Roll out to 1/4" thickness. Cut into desired shapes...amphibious landing shape...family joke...and place 1" apart on ungreased baking sheet. Bake at 375* for 8-10 minutes. Do not over bake. Cool before removing from sheet. Makes approx. 2 dozen. Will disappear rapidly. Nice to have icy cold milk on hand
We had to trythisrecipe out and it was a hit!I liked that I could just boil the water in the microwave and not cook it on the stove like the oldie-but-goodie recipe from Mom that I'm too lazy go get and post here...maybe tomorrow. heehee
Operating at my HIGH STRESS level, I tried out this recipe made from a Duncan Hines cake mix. It's called "Sock It To Me Cake" and is a wonderful butter coffee breakfast cake, making it a hit for afterschool snacks yesterday and breakfast this morning!
I just thought I'd remind you that along with the K-Tec mill you use for grinding your wheat, there are alot of recipes at the BlendTec website you might find interesting. I'm very tempted to try the recipe for bean soup...when it get's a little cooler. Have any of you tried any other recipes, uses with your mills?
So we went to visit some friends who have moved up to Midway/Heber and ate dinner with them. The food was so good we have tried to duplicate it 3 times this last week. Each time with different ingredients and outcomes. It's very simple.
1 large sweet potato 3-4 potatoes 1 large breast of chicken sliced into 4 smaller pieces 1 large beet
Cut the potatoes and sweet potato into 1/4" thick wheels.
Place all contents into a large zip lock bag. You may need 2 bags.
Add some olive oil, salt, pepper, rosemary. One time I used some oregano and lemon juice.
Spread out contents on a cookie sheet and cook for 20min at 400mph.
Nothing fancy, but is a solid meal in our chilly weather.
Marscapone Cupcakes Ingredients: 1 box white cake mix 1 c. water 1/4 c. vegetable oil 2 egg whites 8 oz. mascarpone cheese, softened
Combine egg whites, vegetable oil, and mascarpone cheese in a bowl. With a hand mixer, incorporate all three ingredients until well mixed. Add cake mix and water. Mix on medium speed until smooth; about 3-minutes. Fill cupcake tins 3/4 full. Bake at 350 degrees for 15-18 minutes. Let cool.
Glaze Ingredients: 1/3 c. frozen strawberries, thawed and rinsed 2 1/2 c. powdered sugar
Puree thawed strawberries in a blender or food processor until smooth. Place the powdered sugar in a medium bowl. Whisk in strawberry puree until smooth. Top the cooled cupcakes with glaze mixture and let sit for a minute to allow the glaze to set before serving.
Broccoli Salad served at RS Enrichment 10/2008 8 slices bacon 2 heads fresh broccoli 1/2 large red onion chopped fine 1/2 c. sunflower seeds (I use raw) 1/2 c. raisins 1/4 c. red wine vinegar 2 T. sugar 1/4 t. salt 2/3 c. mayonnaise (I use lite)
1. Place bacon in a large skillet. Cook over medium high heat until evenly brown and crisp. Drain, cool and crumble. 2. Wash and cut/pry broccoli into small flowerets. 3. In a large bowl, combine broccoli, bacon and onion. 4. Prepare the dressing in a small bowl by whisking together the vinegar, sugar, salt and mayonnaise. Combine dressing with salad. Cover and refrigerate until ready to serve. 5. Mix in sunflower seeds and raisins when ready to serve.
Cream together: 1 c. butter 1 c. sugar 1 c. brown sugar
Add and mix well: 2 eggs 1 t. vanilla 1 t. coconut extract
Mix together & add to creamed mixture blending: 2 1/2 c. flour 1 t. baking soda 1/2 t. baking powder 1/2 t. salt
Mix or stir in: 2 1/4 c. shredded coconut
Bake at 375* for 12 minutes or just lightly browned. Bake time is determined by your size of cookie. I like these just lightly browned and thus soft and chewy. On the other hand, you need to get them somewhat browned to bring out the butter flavor. Rambling :)
CHOP CHOP SALAD 1 head romain lettuce finely chopped 4 plum tomatoes finely chopped 1 green and orange (or yellow) pepper finely chopped 1 c. finely diced dry salami 1 c. finely diced smoked turkey 1 c. finely diced mozzarella cheese 1 cup drained garbanzo beans 1/2 cup green onions, thinly sliced Mix all together DRESSING: 1/2 cup red wine vinegar 1 cup olive oil 2 tbs lemon juice 1 tbs dijon mustard 3 med garlic cloves, minced 2 tsp dried oregano 1tsp pepper 1/2 tsp salt and sugar Mix dressing and dress salad and add 1/2 cup shredded parmesan cheese Toss again
Noodles Romano 1/4 c butter softened 2 T dried parsley 1 t dried basil 1 8 oz cream cheese softened 1/8 t pepper 2/3 c boiling water 8 oz fettuccine noodles 1 clove garlic minced 1/4 c butter 3/4 c grated Romano (or Parmesan cheese)
Cream cheese sauce: Combine butter, parsley, basil and cream cheese. Add boiling water and blend mixture well, keep warm. Cook noodles till tender, drain well. Cook garlic in 1/4 c. butter 1 to 2 min. Pour over butter/garlic mixture over noodles; toss lightly to coat well. Sprinkle with 1/2 c. Romano cheese & toss again. Pile noodles on warm platter and pour cream sauce over and then the remaining 1/4 c. of Romano cheese. serves 6
1. Whip the cream, confectioners’ sugar, and vanilla together in a large bowl with an electric mixer until soft peaks form.
Stack 6 wafers on top of each other, spreading about 1 tablespoon of the whipped cream filling on top of each wafer. (You should have 4 stacks of 6 wafers.) 2. Lay the cookie stacks on their sides, end to end, on a 12-inch-long serving platter, then cover with the remaining whipped cream, ends included. Carefully cover with plastic wrap and refrigerate for 6 hours at least, overnight is good. The longer time it is refrigerated the softer the cookie wafers get and it becomes cake-like. 3. Before serving, unwrap the cake, and sprinkle with the chocolate shavings or mini chocolate chips. 4. Cut on the diagonal for a pretty and surprising presentation. To Make Ahead : After chilling, this cake can be refrigerated for up to 2 days. Decorate with the chocolate shavings just before serving. A Washington Post article states this was made in the 1930's and tell's of a Portland lawyers who wants to make the dessert he loved in his childhood and can't find the wafer's. On his blog he had a quiz . . . which is harder to find in Portland a. her.oine or b. Nabisco chocolate wafer cookies. It's a fun read.
1 3/4 c. canola oil (next time I'm trying 1 2/3 c.)
1 pkg. dry ranch salad dressing mix
1 T. red pepper flakes also need a 1 gallon freezer, ziplock baggie
1. Snip off the ends of the 4 packs of saltines. Place opened ends of saltines into a 1 gallon size freezer/heavy weight ziplock baggie then slip off the cracker "sleeve" leaving saltines neatly in baggie. 2. Mix together oil, dressing mix and pepper flakes.
3. Mix very well and pour over the saltines-keeping baggie upright. 4. Seal baggie and rotate many times to distribute oil mixture throughout saltines.
5. Rotate occasionally for the next 24 hours. Then enjoy.
That's all there is to it. These are just great with salads. And yes, they are crunchie, not soggy from all that oil!!! Amazing isn't it.
Mine were a bit on the "warm" side since I used crushed chilies. I think the red pepper flakes are a bit milder. For milder version, just use 1 t. instead of 1 T.
Mix together: 2 c. flour 1 T. sugar 3 t. baking powder ¼ t. salt Cut in: ½ c. butter (room temperature) Mix together: 1 beaten egg 1 c. milk Pour milk/egg into flour mixture and stir just till moistened. Knead gently a few times then roll out and cut with floured biscuit cutter. Place cakes close together in an 8” round pan so the sides stay soft and don’t brown. Bake at 400* approx. 15 minutes. Mom always split and buttered the short cakes right from the oven. Serve with berries and cream or half and half. Serves 6
6 c. apples (Yellow Delicious) peeled, cored and sliced 1 c. sugar 3 T. flour 1 t. cinnamon 1/8 t. nutmeg ½ t. ground cloves 1-2 T. lemon juice 2 T. butter
Peel, core and slice apples into large mixing bowl. Sprinkle with lemon juice and mix well. Mix together sugar & spices and mix into apples, stir well. Pile apples into pan/s (1 10” or 2 8”) and dot with butter. Add top crusts & flute edges & cut vent holes into top crust. Bake at 425* for 25 min. then reduce temp. to 375* and bake an additional 20 min. or until done. Cover with foil if browning too much before done. When done the juices will run from vents and crust should be golden brown.
Pastry Crust Makes 1 two crust pie
2 c. flour 1 t. salt 2/3 c. Butter flavored Crisco 7 T. ice-cold water
Mix flour & salt together in large bowl. Cut in shortening with pastry blender (can use two dinner knives but worth it to get pastry blender) until the size of small peas. Sprinkle water 1 spoonful at a time while tossing mixture with fork. Form into 2 balls and slightly flatten to a disk shape. Roll out on floured surface from center to edges. Roll at least 1-2” larger than diameter of pie pan. Ease gently into pan. (You kids always loved the “left over” pie dough to roll out, butter, then sprinkle with cinnamon-sugar and baked)
Thumb Print Cookies (recipe from neighbor/”sister” Debbie G)
2 c. shortening or butter 1 c. brown sugar 4 egg yolks 2 t. vanilla 4 c. sifted flour 1 t. salt 2 c. finely chopped pecans
Cream together shortening or butter, sugar, egg yolks and vanilla. Add flour and salt and mix Roll into 1” balls Dip in slightly beaten egg white and roll in nuts (you can omit this stage) Place on ungreased baking sheet & bake for 5 minutes at 375* Remove from oven and indent cookies with thumb-continue baking 5-6 min. Fill centers with jam or frosting
Fresh Salsa Place in food processor: 2-4 peeled garlic cloves and process until minced Add to processor: 1 bunch cleaned green onions with root ends trimmed, process until chopped Add to processor: 1/2 - 1 bunch cleaned cilantro with stems removed; process until chopped Remove above from processor and place in mixing bowl Place in processor: 6-8 tomatoes cleaned, trimmed & quartered. Actually do this in 3-4 batches chopping to desired size. Add all to bowl and mix well: 1 small can mild chiles, I like flavor but not heat 1 ripe, diced avocado salt to taste
ENJOY! And omit the avocado and it's FAT FREE. I personally think the healthy fat of this little bit of avocado is just fine and dandy.
WHOLE WHEAT BREAD For automatic bread machines. I used hard winter white wheat in the photos.
Add to pan, mix with spoon, cover and let proof (proofing is the yeast softening, eating the honey and starting to grow) 5-8 minutes: 1 1/3 c. warm water 2 T. honey 2 t. yeast
Add: 2 T. oil 1/2 t. salt 3 c. WW flour 2 t. dough enhancer 2 T. milk powder 3 T. gluten powder The dough enhancer and gluten powder are what make this recipe so light and soft.
Use dough cycle. When cycle is complete (make sure dough has risen to the top of the pan no matter how long it takes) Here is what it looked like when the timer when off. I just put that lid down and let it continue to rise until it was . . .
. . . all the way to the top of the pan. Patience my dear ones.
Shape into loaves on floured surface.
Grease well your baking sheet or bread pans-very important. Again, you may not think ill of me for using this trusty, old baking sheet. It is very washed and sanitary. Yes, I know I could get a steel wool pad and make it look much better but it would also scratch the surface and I don't want that. I like making 2 small free form loaves at this stage of empty nest life.
Cover and let rise until doubled in size, usually 45-55 minutes - again, as long as it takes to double. This batch took almost 1 hr. 20 minutes. Patience IS a virtue in many areas of life.
Bake in preheated 325* oven approximately 25-30 minutes depending on size of loaf/loaves. A good test for doneness is to tap the bottom of the loaf and it should sound hollow and a nice brown top. Cool. Slice. Enjoy. I use to rub butter on the top of the loaves as they came out of the pans but no more. Just butter on the slices :)
Preheat oven to 350*. Butter or spray two 8" cake pans.
Stir together flour, baking powder, soda & salt in large mixing bowl.
Cut-in butter with a pastry blender. Add raisins & toss to evenly distribute and coat raisins with flour.
In another bowl, beat egg & honey (if using sugar, add to above dry ingredients) & blend. Beat in buttermilk (if using soured milk, put 1 T. vinegar into a 1 cup measuring cup and add milk to 1 cup line. Let sit to sour a few minutes and you'll notice a curdling appearance - this is a great substitute for buttermilk in recipes).
Gradually pour the liquids into the flour mixture, tossing with a fork so the mixture gets evenly moistened. Continue tossing until dough forms a ball, it will be rough and lumpy.
Knead dough several times & shape into 2 rounds with floured hands; place into pans. You can make shallow X cuts on top. Bake 45 min. to 1 hr. until done; do not under bake. Cut out a piece to test if necessary. Cut into wedges and serve warm with butter. Serve 8-10
1 c. butter-you know me, no substitute, use the good stuff
1 c. packed brown sugar
1/2 c. granulated sugar
Add and mix well:
2 t. real vanilla
Mix together and then add to above:
2 1/4 c. flour
1 t. baking soda
1/4 t. salt
6 oz. milk chocolate chips
1/3 c. pecans coursely chopped - keep those pieces big enough so you can taste them
1/2 c. shredded coconut - okay Jody, I know you don't like coconut so you can omit it at your house
This is a stiff dough. Roll into balls and place on ungreased cookie sheet. Bake 10-12 min. at 350*. My oven took the 12 minutes to get them done enough. Cool 1-2 minutes then transfer to racks and cool completely except for that one you have to test while still semi-hot.
Dori, Linny & I were eating at the Carrabba's in Orem and commented to our waiter our delight over the herb mixture that he poured olive oil over then we dipped our bread into. Waiter, Graham, sat himself down at our table and said he knew the exact recipe and would share it with us. He proceeded to write in on a napkin. I've made it and it's right on the money. I think the fact that D&L were there made the waiter a little more flirty and helpful.
Mix together in equal parts (I'd start with 1/4 to 1/2 t. each) and then moisten with olive oil:
crushed fresh garlic minced dried garlic red pepper black pepper parsley basil oregano rosemary kosher salt
I keep this in a jar in the refrigerator for a couple of weeks at least.
A little history first. Friend and neighbor Cindy Ferguson in our Beavercreek, Oregon days made this delicious cake. After eating it I asked for the recipe and she kindly shared. Her recipe didn't have a "name" and I just started referring to it as Beavercreek Cake. I wrote the recipe on the back of one of our yellow rabbitry cards-that's another story. Cindy's son Dewey was our boys age and we have a wonderful swimming lesson story about Dewey. You'll have to ask if you want to hear it. Darling Dewey.
Cream together well in large mixing bowl: 1 1/2 c. sugar 1/2 c. butter (no substitute please) 2 eggs 2 t. vanilla, real
Mix together in bowl: 2 c. flour 1 T. baking powder 1/2 t. salt
Mix the flour mixture into the creamed mixture, alternating with: 1 c. milk
Bake in a vegetable sprayed 9X13" pan at 375* for 20-25 minutes or until done.
When done, remove from oven & spread 1/2 to 1 stick butter over the top to melt & immediately sprinkle with mixture of 6 T. powdered sugar and 2 T. cinnamon-combined well. This is a great alternative to frosting and tastes soooo good.
Here are two recipes. Both are really good but I'm a little partial to the Nancy Taylor Cookies - named after MTN's friend who's recipe it is. I switched to the Taylor recipe from my chipper recipe but you choose. The only problem for me with the Taylor recipe is it calls for Bisquick and I just about never have it on hand. D asked for a chocolate chip cookie recipe so I hope this helps.
NANCY TAYLOR CHOCOLATE CHIP COOKIE 1 c. butter softened 3/4 c. sugar 3/4 c. brown sugar 1 t. vanilla 2 eggs 2 1/4 c. flour 1 t. baking soda 1 t. salt 1/2 c. Bisquick 1/2 c. old fashioned oats 12-18 oz. chocolate chips (I prefer milk choc.)
1. Cream together butter, sugars, vanilla & eggs. 2. Combine (sift) dry ingredients except oats and add to creamed mixture. Mix well. 3. Stir in oats and chips, blend well. 4. Bake at 375* for 9-11 minutes.
M.S.K. Chocolate Chippers 4 sticks room temp. butter 1 c. sugar 2 c. packed brown sugar 2 T. vanilla (real not imitation) 4 eggs 2 t. baking soda 2 t. salt 12 oz. milk chocolate chips 5 1/2 c. flour (approx.)
1. Cream together butter, sugars, vanilla & eggs 2. Combine (sift) dry ingredients & add to creamed mixture, blending well. 3. Add chips (& may add nuts if desire) 4. Drop by large tablespoons onto baking sheets 5. Bake at 375* 9-12 minutes depending on how "done" you like your cookies. Tip: If cookies are too flat, add a little more flour.