Saturday, April 30, 2011
3/4 cup plus 2 T. Buttermilk
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
1 t. Vanilla
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Stir in vanilla.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Wednesday, April 27, 2011
2 c. whole wheat pastry flour
1 1/4 c. sugar
2 tsp baking soda
2 tsp cinnamon
1 1/2 c. finely shredded carrots
1 1/2 c. peeled/shredded apple (1 large apple)
3/4 c. coconut
1/2 c. snipped pitted dates
1/2 c. chopped pecans
1 c. oil
1/2 tsp vanilla
3 large eggs, beaten
Preheat oven to 375. Combine flour, sugar, baking soda, cinnamon and salt. In a seperate bowl combine carrots, apple, coconut, dates, and pecans.
Stir in beaten eggs, oil, and vanilla. Add dry ingredients, stirring just until moistened.
Bake 20-25 minutes or until tooth pick comes out clean.
Remove from pan immediately.
Saturday, April 23, 2011
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 or 2 teaspoons vanilla extract
1.In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.
2 lbs. Hashbrown potatoes
1/2 c. melted butter
1 pint sour cream
1 can cream of chicken soup
1 med. onion, chopped finely
1/2 t. salt
pepper, to taste
8 oz. shredded cheddar cheese
Mist baking dish with cooking spray.
Mix ingredients together and bake in 13 X 9 casserole dish.
2 c. crushed corn flakes
1/2 stick of melted butter
Sprinkle topping over potato mixture.
Bake at 350 for 45 minutes.
Friday, April 22, 2011
1 pkg. yeast
4 c. self-rising flour **
3/4 c. melted butter
2 c. lukewarm water
1/4 c. sugar
Dissolve yeast in water. Mix together dry ingredients.
Mix all other ingredients together. Mix well. Spoon into well-greased muffin tins.
Bake at 425 for 20 minutes.
**if using plain flour add:
5 t. baking powder
1 t. salt
Wednesday, April 20, 2011
1 bag of brown sugar
1 half can of frozen orange juice
1/4 cup garlic powder
1 bottle of Grey Poupon mustard
couple of tablespoons of Worcestershire sauce
1 tablespoon of ground cloves
Put ham in your favorite brine at least overnight before smoking.
The liquid I use in the container below the ham is apple cider and orange juice. Bring the liquid up to temperature in the microwave oven before putting it in the smoker so it starts to provide moisture right away.
Use a bone in ham shank. Score the ham and load it with cloves. Add the glaze twice - last half hour and at the beginning.
Estimated smoking time is 20 minutes per pound at 300 degrees. It may take up to an hour more to get the inside temp to 155 degress. Be careful to not let the liquid below the ham get dry. Do not open smoker very often.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter
1 cup sour cream (you can substitute greek yogurt)
1 egg yolk
2 teaspoons vanilla extract
1 vanilla bean, split in half and inside scraped (optional) (You use the inside part.)
1 1/2 cup powdered sugar
water, as needed for glaze
Preheat oven to 400 degrees.
Whisk together the dry ingredients in a medium sized bowl. Cut the butter into small pieces and then cut them into the dry ingredients until the mixture looks like coarse meal. (My preferred method of cutting the butter is to grate it on a box grater then toss the butter into the flour mixture using my fingers to bring the mixture together.)
In a separate bowl, whisk together the sour cream, egg yolk, vanilla, and vanilla bean insides (if using). Add the liquid mixture to the flour mixture and stir with a fork until the dough forms a ball. (I ended up using a spatula and my hands to get the mixture to come together.)
Place the dough onto a baking sheet lined with either a silicone baking mat or parchment paper. Pat the dough into a disk about 1-inch in height. Cut the dough into wedges but do not separate. (I made 8 wedges and then cut each wedge in half.) You could also drop by spoonfuls to make smaller scones.
Bake for 15 minutes or until golden brown on top. While the scones are baking prepare the glaze. Put the powdered sugar in a small bowl and add water one teaspoon at a time, mixing vigorously until smooth and runny.
Use a pastry brush to apply a thin layer of glaze over the hot scones. Serve immediately! Store cooled scones in an airtight container.
this and the photo are from www.dinah-dishes.com
check out her website it's wonderful!
Tuesday, April 19, 2011
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter, melted
1/2 teaspoon almond extract
1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4 cup sugar
1/4 cup butter, melted
1/2 cup sliced almonds
2 oz white chocolate baking bar, coarsely chopped (1/3 cup)
2 tablespoons shortening
1/4 cup sliced almonds
1 Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
2 Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
3 Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
4 In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
Friday, April 8, 2011
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips
• Preheat the oven to 350° F. Line two cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Blend in the vanilla. Fold in the chocolate chips with a spatula and mix by hand.
• Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
For the filling:
• 4 tbsp. unsalted butter, at room temperature
• 6 tbsp. light brown sugar, packed
• 1 cup plus 2 tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• 1/2 tsp. vanilla extract
• 1/4 cup mini semisweet chocolate chips
•To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.
• To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture.
For the frosting:
• 3 sticks unsalted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 3 1/2 cups confectioners’ sugar
• 1 cup all-purpose flour
• 3/4 tsp. salt
• 3 tbsp. milk
• 2 1/2 tsp. vanilla extract
• To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
• Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.
•1 cup pecan halves
•1 1/4 cups all-purpose flour
•1/2 teaspoon kosher salt
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 pound (2 sticks) unsalted butter, room temperature
•1/4 cup softened cream cheese
•1 cup dark brown sugar
•3/4 cup granulated sugar
•2 large eggs, room temperature
•1 teaspoon vanilla extract
•2 1/2 cups rolled oats
•8 ounces (1 1/2 cups) semisweet chocolate chips
•4 ounces (2/3 cup) toffee bits (Heath toffee bits or “Bits o’ Brickle”)
In a frying pan, sauté the pecans over low heat, stirring frequently, for about 10 minutes, or until the nuts begin to change color, and emit a nutty scent. Turn the nuts out onto paper towels and allow them to cool, then chop them roughly and set aside.
Sift or whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a large mixing bowl, beat the butter and cream cheese on medium speed until the mixture is very creamy. Add the brown sugar and beat very well, until the mixture is creamy and uniform. Add the granulated sugar and again beat very well, until you have a uniform, creamy mixture. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla.
Using a large wooden spoon, stir in the dry mixture just until combined. Then stir in the oats, chocolate chips, and toffee bits, blending only until thoroughly mixed.
Cover the bowl with plastic wrap and put it in the refrigerator until completely chilled, three hours or overnight.
When you are ready to bake the cookies, take the bowl out of the refrigerator and allow the batter to warm slightly while the oven is preheating.
Preheat the oven to 375°. Place silicone mats (if you have them) on two cookie sheets.
Measure the batter out by tablespoonfuls, two inches apart. Place no more than a dozen cookies on each sheet. Bake, one sheet at a time, for 9–11 minutes, until the edges of the cookies are very brown and the centers are no longer soft.
When you remove a cookie sheet from the oven, place it on a cooling rack for 2 minutes, so the cookies can set up. Then use a pancake flipper to remove the cookies to cooling racks, and allow to cool completely. Store in airtight containers or in zipped freezer bags. These cookies freeze well.
Makes about 4 dozen cookies
Thursday, April 7, 2011
1 pouch (1 lb 1.5 oz) sugar cookie mix
1 cup graham cracker crumbs
1 cup butter, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows
1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.
Wednesday, April 6, 2011
4 peeled apples (I use a mixture of Gala and Granny Smith)
1 quart strawberries, hulled
2-4 peeled kiwi
4 tablespoons apple jelly
4 tablespoons brown sugar
Coarsely chop apples, strawberries, and kiwi with a food chopper. (I use a Pampered Chef hand chopper.) You want the fruit to be chopped to a small size but not pulverized. I chop the fruit in batches, and as I finish with one ingredient I move on to the next tossing them in to a large bowl until everything is chopped. Mix apple jelly and brown sugar together in a small bowl until combined. Pour jelly mixture over the fruit and gently stir until everything is mixed together well. Refrigerate or serve immediately.
Cut one 8-12 count package of flour tortillas into triangles or strips. Place tortilla strips on a cookie sheet in a single layer and bake in a 400° oven for 8-10 minutes (or until golden brown). Right out of the oven, spray with cooking spray and sprinkle with sugar and cinnamon to taste. Repeat until all of your tortillas are baked. Store in an air tight container.