Made using Pillsbury's hot roll mix this is
one of the best tasting breads I've ever had.
Make this as soon as possibe if you can and
You will agree and thank me for this recipe.
Ingredients:
1 box hot roll mix
6 tablespoons Ovaltine drink mix
6 tablespoons granulated sugar
3 tablespoons baker's cocoa powder
1 1/4 cups hot water, (125 degrees F.)
flour for kneading bread dough
cornmeal for dusting baking sheet
Directions:
Place hot roll mix in a mixing bowl,
add in yeast from packet and stir in.
Add in the Ovaltine and cocoa powders.
Mix in the sugar and then pour in hot water.
Mix to combine ingredients into a wet dough.
Turn dough out onto a floured work surface
and knead with your hands for 2 minutes
creating a smooth ball of bread dough.
Cover with the mixing bowl and let rest
for at 3 hours then under the bowl.
Sprinkle a baking sheet with cornmeal
and place the bread dough on it and into
a warm place to rise for 1 or 2 hours.
Preheat oven to 350 degrees F.
Use a sharp knife to make slashes in the dough.
Bake for 45 minutes or until done.
Remove to cool before slicing into it, enjoy!
Wednesday, February 27, 2013
Tuesday, February 26, 2013
Cream of Mushroom
Scalloped Potatoes
Here's an easy scalloped potato casserole
made with canned cream of mushroom soup.
You can add in bacon, ham and cheese if desired,
I kept things plain and simple this time.
Ingredients:
vegetable shortening to grease dish
6 Yukon Gold potatoes
1 can of cream of mushroom soup
3/4 can of water
sprinkle of black pepper
sprinkle of dried parsley
sprinkle of dried onions
sprinkle grated parmesan cheese
Directions:
Grease a baking dish
Preheat oven to 375 degrees F.
Wash potatoes and peel them,
if you don't peel them you'll end up
with stings of potato peels in this.
Slice potatoes really really thin using
a mandoline or a sharp chef's knife.
Place sliced potatoes in a bowl and rinse
them with cold water to remove starch.
Dry sliced potatoes with paper towels,
and lay them kind of flat in baking dish.
In a mixing bowl combine soup with water
and pour mixture over potatoes in baking dish.
Bake uncovered for about 1 hour or so,
sprinkle grated parmesan cheese on top
and place under the broiler to brown.
Remove to cool a little before serving.
made with canned cream of mushroom soup.
You can add in bacon, ham and cheese if desired,
I kept things plain and simple this time.
Ingredients:
vegetable shortening to grease dish
6 Yukon Gold potatoes
1 can of cream of mushroom soup
3/4 can of water
sprinkle of black pepper
sprinkle of dried parsley
sprinkle of dried onions
sprinkle grated parmesan cheese
Directions:
Grease a baking dish
Preheat oven to 375 degrees F.
Wash potatoes and peel them,
if you don't peel them you'll end up
with stings of potato peels in this.
Slice potatoes really really thin using
a mandoline or a sharp chef's knife.
Place sliced potatoes in a bowl and rinse
them with cold water to remove starch.
Dry sliced potatoes with paper towels,
and lay them kind of flat in baking dish.
In a mixing bowl combine soup with water
and pour mixture over potatoes in baking dish.
Bake uncovered for about 1 hour or so,
sprinkle grated parmesan cheese on top
and place under the broiler to brown.
Remove to cool a little before serving.
Monday, February 25, 2013
Leftover Chicken Soup
Into Salad on Waffles
Leftover chicken soup chopped in a food processor
to make a decent tasting chicken salad on a waffle.
No mayonaise in this easy to make chicken salad.
Heated up in minutes in the microwave oven.
Ingredients:
leftover chicken soup, with noodles
frozen waffles
Directions:
Remove chicken from soup and pulse in a
food processor into chopped chicken meat.
Place chopped chicken in a mixing bowl.
Place some of the chicken soup noodles,
along with any carrots, celery and onion
into food processor and pulse into a paste.
Mix soup paste with chopped chicken.
Place a frozen waffle on a plate and
heat up in the microwave oven for 20 seconds
then place chicken salad on top of the waffle
and heat up another 30 seconds or until warm.
Serve.
to make a decent tasting chicken salad on a waffle.
No mayonaise in this easy to make chicken salad.
Heated up in minutes in the microwave oven.
Ingredients:
leftover chicken soup, with noodles
frozen waffles
Directions:
Remove chicken from soup and pulse in a
food processor into chopped chicken meat.
Place chopped chicken in a mixing bowl.
Place some of the chicken soup noodles,
along with any carrots, celery and onion
into food processor and pulse into a paste.
Mix soup paste with chopped chicken.
Place a frozen waffle on a plate and
heat up in the microwave oven for 20 seconds
then place chicken salad on top of the waffle
and heat up another 30 seconds or until warm.
Serve.
Leftover Mashed Potato Pancakes
Potato pancakes are quick to make using leftovers.
Serve with jar or canned apple sauce on the side.
I use my Kitchen-Aide mixer to make things easy.
Ingredients:
2 cups cooked mashed potatoes
4 tablespoons flour
4 tablespoons pancake mix
milk for thinning batter
canola oil for frying
Applesauce on the side
Directions:
Place mashed potatoes in a bowl,
add in the flour and pancake mix.
Use the paddle on a kitchen aide mixer
on low speed at first and then whip it good.
Add in enough milk to make a thick batter.
Heat a skillet to medium heat and add in oil.
Pour potato batter by tablespoonfuls in pan.
Cook for a few minutes then turn pancake over,
cook on other side, remove to keep warm for serving.
Serve with jar or canned apple sauce on the side.
I use my Kitchen-Aide mixer to make things easy.
Ingredients:
2 cups cooked mashed potatoes
4 tablespoons flour
4 tablespoons pancake mix
milk for thinning batter
canola oil for frying
Applesauce on the side
Directions:
Place mashed potatoes in a bowl,
add in the flour and pancake mix.
Use the paddle on a kitchen aide mixer
on low speed at first and then whip it good.
Add in enough milk to make a thick batter.
Heat a skillet to medium heat and add in oil.
Pour potato batter by tablespoonfuls in pan.
Cook for a few minutes then turn pancake over,
cook on other side, remove to keep warm for serving.
Friday, February 22, 2013
Toasted Pistachio Nut Cookies
Toasting the nuts makes these cookies special.
They have a deep nutty flavor that is great.
Ingredients:
1 cup pistachio nuts, shelled 1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup vegetable shortening
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
Directions:
Place shelled nuts in a dry skillet
on high heat stirring until toasted.
Place toasted nuts in a food processor
and pulse them into a small crumb texture.
Preheat oven to 375 degrees F.
In a mixing bowl combine flour,
pistachio nuts,baking powder and soda.
In another mixing bowl cream together
the shortening and the sugar, then add
in the egg and vanilla, cream mixture.
Add in the flour to mix into a wet dough.
Shape by your hands into small balls and place
them 1" apart on a parchment lined sheet,
press the dough balls down with a spoon.
Bake for about 12 minutes or until done.
They have a deep nutty flavor that is great.
Ingredients:
1 cup pistachio nuts, shelled 1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup vegetable shortening
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
Directions:
Place shelled nuts in a dry skillet
on high heat stirring until toasted.
Place toasted nuts in a food processor
and pulse them into a small crumb texture.
Preheat oven to 375 degrees F.
In a mixing bowl combine flour,
pistachio nuts,baking powder and soda.
In another mixing bowl cream together
the shortening and the sugar, then add
in the egg and vanilla, cream mixture.
Add in the flour to mix into a wet dough.
Shape by your hands into small balls and place
them 1" apart on a parchment lined sheet,
press the dough balls down with a spoon.
Bake for about 12 minutes or until done.
Thursday, February 21, 2013
Cracked Tea Hard Cooked Eggs
These hard boiled eggs could be an art form.
Easy to make and are a party talk about thing.
Take eggs and do this at least once in your life.
12 large eggs
water to cover eggs
2 tea bags
Directions:
Place eggs in a sauce pan
pour in water to just cover eggs.
Bring to a boil and then turn off heat.
Let the eggs cook for 15 minutes.
Rwmove eggs from water, pour water out of pan.
Add more water in the pan with the tea bags.
Onto a hard surface, roll and crack the shells
of the hard cooked eggs and place in the tea water.
Turn off heat and let sit for about 1 hour.
Remove eggs from tea water and be amazed at them.
When you remove the shells from the hard cooked eggs.
Easy to make and are a party talk about thing.
Take eggs and do this at least once in your life.
12 large eggs
water to cover eggs
2 tea bags
Directions:
Place eggs in a sauce pan
pour in water to just cover eggs.
Bring to a boil and then turn off heat.
Let the eggs cook for 15 minutes.
Rwmove eggs from water, pour water out of pan.
Add more water in the pan with the tea bags.
Onto a hard surface, roll and crack the shells
of the hard cooked eggs and place in the tea water.
Turn off heat and let sit for about 1 hour.
Remove eggs from tea water and be amazed at them.
When you remove the shells from the hard cooked eggs.
Home Made Chicken Soup
You know you like chicken soup on a cold day,
take an hour and make it yourself your way.
I like it with cooked egg noodles but you
feel free to make chicken soup with rice,
or any cooked small pasta that you desire.
I added in some garlic but you can omit it.
Adding in some chopped spinach is also good.
Ingredients:
2 tablespoons olive oil
2 celery stalks, sliced
1 garlic clove, peeled and minced
1 onion, peeled and cut up
1 carrot, peeled and sliced
4 cups cold water
1 teaspoon dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
2 chicken thighs with skin on
egg noodles or rice or other pasta
Directions:
Place oil in a soup pot,
add in celery, garlic, onion,
and carrots to saute on high heat
stirring for about 5 minutes.
Add into the soup pot the water,
stir to get the brown bits on bottom.
Add in the chives, and salt to taste.
Add in the ground black pepper, sugar
then the two chicken thighs skin side down.
Turn heat to a simmer for two hours.
Cut cooked chicken off the skin and thighs
serve with cooked noodles, rice or pasta.
take an hour and make it yourself your way.
I like it with cooked egg noodles but you
feel free to make chicken soup with rice,
or any cooked small pasta that you desire.
I added in some garlic but you can omit it.
Adding in some chopped spinach is also good.
Ingredients:
2 tablespoons olive oil
2 celery stalks, sliced
1 garlic clove, peeled and minced
1 onion, peeled and cut up
1 carrot, peeled and sliced
4 cups cold water
1 teaspoon dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
2 chicken thighs with skin on
egg noodles or rice or other pasta
Directions:
Place oil in a soup pot,
add in celery, garlic, onion,
and carrots to saute on high heat
stirring for about 5 minutes.
Add into the soup pot the water,
stir to get the brown bits on bottom.
Add in the chives, and salt to taste.
Add in the ground black pepper, sugar
then the two chicken thighs skin side down.
Turn heat to a simmer for two hours.
Cut cooked chicken off the skin and thighs
serve with cooked noodles, rice or pasta.
Wednesday, February 20, 2013
Creamy Smooth Potato Soup
I made this using left over mashed potatoes.
This soup is so good you'll wish you made more.
Ingredients:
1 cup chicken broth
1 cup cooked mashed potatoes
1/4 cup cooked red beans
10 small pearl onions
1/2 teaspoon dried chives
dash of cracked black pepper
Grated parmesan cheese
Directions:
Combine chicken broth and potatoes
in a sauce pan and stir to mix well.
Add in the red beans, onions, chives and pepper.
Let come to a boil on high heat
then turn off heat and let the soup sit.
It will thicken up into a creamy soup.
Serve warm topped with grated cheese.
This soup is so good you'll wish you made more.
Ingredients:
1 cup chicken broth
1 cup cooked mashed potatoes
1/4 cup cooked red beans
10 small pearl onions
1/2 teaspoon dried chives
dash of cracked black pepper
Grated parmesan cheese
Directions:
Combine chicken broth and potatoes
in a sauce pan and stir to mix well.
Add in the red beans, onions, chives and pepper.
Let come to a boil on high heat
then turn off heat and let the soup sit.
It will thicken up into a creamy soup.
Serve warm topped with grated cheese.
Monday, February 18, 2013
Cornmeal Cookies
With the texture of shortbread cookies
the taste of corn and a hint of maple.
The top of these cookies gets cracked
when baking to a golden brown color.
Ingredients:
1-1/2 cups flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla
2 tablespoons milk
2 tablespoons maple syrup
1/2 cup vegetable shortening
2 tablespoons butter, softened
1 cup confectioner's sugar
1/4 cup granulated sugar
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl combine the flour,
cornmeal, baking powder, baking soda,
and salt, set aside.
In a mixing bowl cream together the
vegetable shortening, butter and sugars.
Add in the egg, milk, maple syrup and vanilla.
Add in the flour mixture to make a dough.
Drop by teaspoonfuls 1" apart on baking sheet.
Bake for about 12 minutes or until just browned.
the taste of corn and a hint of maple.
The top of these cookies gets cracked
when baking to a golden brown color.
Ingredients:
1-1/2 cups flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla
2 tablespoons milk
2 tablespoons maple syrup
1/2 cup vegetable shortening
2 tablespoons butter, softened
1 cup confectioner's sugar
1/4 cup granulated sugar
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl combine the flour,
cornmeal, baking powder, baking soda,
and salt, set aside.
In a mixing bowl cream together the
vegetable shortening, butter and sugars.
Add in the egg, milk, maple syrup and vanilla.
Add in the flour mixture to make a dough.
Drop by teaspoonfuls 1" apart on baking sheet.
Bake for about 12 minutes or until just browned.
Sunday, February 17, 2013
Holiday Babka
This bread is made using a hot roll mix,
an easy shortcut way to bake up a
good tasting eggy bread that resembles
a polish babka in a cake like texture.
Ingredients:
1 box Pillsbury Hot Roll Mix
1 egg plus one egg yolk
3/4 cup hot water or more
2 tablespoons sugar
1/8 teaspoon salt
1 cup dark raisins
cornmeal for dusting sheet pan
1 tablespoon milk
Directions:
Place hot roll mix flour in a bowl,
add in the yeast from the packet and
stir to combine then add in the water,
eggs, sugar, salt and raisins.
Add in more hot water if needed.
Turn dough out on a floured work surface,
knead dough with floured hands for five minutes.
Turning dough into a smooth ball.
Cover dough ball with the mixing bowl and
let rest and relax for about 20 minutes.
Preheat oven to 375 degrees F.
Dust sheet pan with cornmeal and place dough ball
on the baking sheet covered with a towel.
Let dough rise until oven is preheated.
Use your fingers or a pastry brush to baste the
top of the dough ball and place in oven to bake for
30 minutes or until it sounds hollow when tapped.
Remove bread to cool for an hour before slicing.
an easy shortcut way to bake up a
good tasting eggy bread that resembles
a polish babka in a cake like texture.
Ingredients:
1 box Pillsbury Hot Roll Mix
1 egg plus one egg yolk
3/4 cup hot water or more
2 tablespoons sugar
1/8 teaspoon salt
1 cup dark raisins
cornmeal for dusting sheet pan
1 tablespoon milk
Directions:
Place hot roll mix flour in a bowl,
add in the yeast from the packet and
stir to combine then add in the water,
eggs, sugar, salt and raisins.
Add in more hot water if needed.
Turn dough out on a floured work surface,
knead dough with floured hands for five minutes.
Turning dough into a smooth ball.
Cover dough ball with the mixing bowl and
let rest and relax for about 20 minutes.
Preheat oven to 375 degrees F.
Dust sheet pan with cornmeal and place dough ball
on the baking sheet covered with a towel.
Let dough rise until oven is preheated.
Use your fingers or a pastry brush to baste the
top of the dough ball and place in oven to bake for
30 minutes or until it sounds hollow when tapped.
Remove bread to cool for an hour before slicing.
Triple Chocolate Ovaltine Cookies
These cookies are a chocoholics dream come true.
With three types of chocolaty goodness in them,
some crunchy oatmeal thrown in for good measure.
Adding some semi-sweet chocolate chips puts these
cookies over the top in good chocolate flavors.
The cookie dough is easy to roll in your hands.
These triple chocolate cookies look and taste great
and adding in chocolate extract is simply awesome!
Ingredients:
1-1/2 cups flour
1/4 cup oatmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup Ovaltine powder
1/8 cup baking cocoa powder
1/2 cup vegetable shortening
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup powdered sugar
1 large egg
2 tablespoons milk
1 teaspoon chocolate extract
1/2 cup chocolate chips
Directions:
Preheat oven to 375 degrees F.
In a mixing bowl combine the flour with
the baking powder, baking soda, salt,
oatmeal, ovaltine, and powdered cocoa,
In another bowl cream the vegetable shortening
with the sugars then add in the egg, milk and extract.
Beat until light and fluffy, scraping down the bowl.
Turn the mixer off and add in the flour mixture.
Slowly beat until incorperated and then
turn speed up to make a workable cookie dough,
add in the chocolate chips.
Roll dough into walnut size balls
and place them 1" apart on a cookie sheet.
Bake for 10 to 12 minutes
or until bottom is slightly browned.
Remove cookies and try to not eat one
until they are cool enough.
With three types of chocolaty goodness in them,
some crunchy oatmeal thrown in for good measure.
Adding some semi-sweet chocolate chips puts these
cookies over the top in good chocolate flavors.
The cookie dough is easy to roll in your hands.
These triple chocolate cookies look and taste great
and adding in chocolate extract is simply awesome!
Ingredients:
1-1/2 cups flour
1/4 cup oatmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup Ovaltine powder
1/8 cup baking cocoa powder
1/2 cup vegetable shortening
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup powdered sugar
1 large egg
2 tablespoons milk
1 teaspoon chocolate extract
1/2 cup chocolate chips
Directions:
Preheat oven to 375 degrees F.
In a mixing bowl combine the flour with
the baking powder, baking soda, salt,
oatmeal, ovaltine, and powdered cocoa,
In another bowl cream the vegetable shortening
with the sugars then add in the egg, milk and extract.
Beat until light and fluffy, scraping down the bowl.
Turn the mixer off and add in the flour mixture.
Slowly beat until incorperated and then
turn speed up to make a workable cookie dough,
add in the chocolate chips.
Roll dough into walnut size balls
and place them 1" apart on a cookie sheet.
Bake for 10 to 12 minutes
or until bottom is slightly browned.
Remove cookies and try to not eat one
until they are cool enough.
Saturday, February 16, 2013
Cinnamon Sugar Pie Crust
I came up with this pie crust while I was remembering
how my Grandmother used her excess pie crust.
You know what I mean, after you cut the pie crust
from the bottom crust after you place it in the dish.
My Grandmother would roll it out then spinkle some
cinnamon sugar on the dough rolling it up and baking
them into little sweet cinnamon swirled treats.
Anyway, back to the cinnamon flavored pie crust.
This crust makes for a killer pumpkin pie.
It's sweeter than plain old pie crust,
a little darker in color which makes
it looks like it was over baked but trust me
this flavored pie crust is very good tasting.
Ingredients:
1-1/2 cups flour
4 tablespoons vegetable shortening
4 tablespoons unsalted butter
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup really cold water
Directions
In a mixing bowl combine ingredients just
enough to make a workable pie crust dough.
how my Grandmother used her excess pie crust.
You know what I mean, after you cut the pie crust
from the bottom crust after you place it in the dish.
My Grandmother would roll it out then spinkle some
cinnamon sugar on the dough rolling it up and baking
them into little sweet cinnamon swirled treats.
Anyway, back to the cinnamon flavored pie crust.
This crust makes for a killer pumpkin pie.
It's sweeter than plain old pie crust,
a little darker in color which makes
it looks like it was over baked but trust me
this flavored pie crust is very good tasting.
Ingredients:
1-1/2 cups flour
4 tablespoons vegetable shortening
4 tablespoons unsalted butter
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup really cold water
Directions
In a mixing bowl combine ingredients just
enough to make a workable pie crust dough.
Friday, February 15, 2013
White Toast Cereal
This is a comfort food at it's best.
Browned and toasted bread cut up into
squares and then drenched in milk.
Add as much sugar in this as you desire.
I even add a dash of cinnamon someimes.
Ingredients:
2 slices white bread
1 tablespoon sugar
1 cup milk, about
Directions:
Put bread slices in a toaster,
toast until golden brown.
Cut bread up into 1/2" squares
Place toasted and cut up bread
in cereal bowl and pour milk on it.
Add in sugar to taste, enjoy!
Browned and toasted bread cut up into
squares and then drenched in milk.
Add as much sugar in this as you desire.
I even add a dash of cinnamon someimes.
Ingredients:
2 slices white bread
1 tablespoon sugar
1 cup milk, about
Directions:
Put bread slices in a toaster,
toast until golden brown.
Cut bread up into 1/2" squares
Place toasted and cut up bread
in cereal bowl and pour milk on it.
Add in sugar to taste, enjoy!
Tuesday, February 12, 2013
Bacon Dipped in Chocolate
Bacon and Chocolate are a match made in heaven.
This chocolate sauce also tastes great on warm
from the oven baked baking powder biscuits.
Ingredients:
Cooked and cooled bacon
3 cups whole milk
1/4 cup baking cocoa powder
1/3 cup granulated sugar
1/3 cup all purpose flour
1salt to taste
2 tablespoon unsalted butter
1 teaspoon vanilla extract
Directions: Cook and cool slices of smoked bacon.
In a saucepan melt butter, add in milk,
stir in cocoa powder until smooth.
In a bowl mix flour and sugar together
then stir into chocolate mixture.
Bring to a boil and stir until thick.
Remove from heat and stir in vanilla.
Let sauce cool some and dip bacon in sauce.
Place bacon on a plate covered with wax paper.
Refrigerate slices of chocolate dipped bacon.
This chocolate sauce is also a great sauce
to drizzle on warm baked from the oven biscuits.
This chocolate sauce also tastes great on warm
from the oven baked baking powder biscuits.
Ingredients:
Cooked and cooled bacon
3 cups whole milk
1/4 cup baking cocoa powder
1/3 cup granulated sugar
1/3 cup all purpose flour
1salt to taste
2 tablespoon unsalted butter
1 teaspoon vanilla extract
Directions: Cook and cool slices of smoked bacon.
In a saucepan melt butter, add in milk,
stir in cocoa powder until smooth.
In a bowl mix flour and sugar together
then stir into chocolate mixture.
Bring to a boil and stir until thick.
Remove from heat and stir in vanilla.
Let sauce cool some and dip bacon in sauce.
Place bacon on a plate covered with wax paper.
Refrigerate slices of chocolate dipped bacon.
This chocolate sauce is also a great sauce
to drizzle on warm baked from the oven biscuits.
Sour Cream Chocolate Chip Cookies
These drop cookies are pillows of goodness.
Easy to make and bake up nice and soft.
This recipe makes about 24 cookies.
Ingredients:
1-1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, softened
4 tablespoons vegetable shortening
1 cup granulated sugar
1 large egg, beaten
1 cup sour cream
1 teaspoon vanilla
1 cup chocolate chips
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl cream together
the butter, shortening and sugar.
Add in the egg and beat until creamed.
Add in the vanilla and sour cream.
In a seperate bowl combine the flour
with the baking powder, soda and salt.
Mix the flour with the wet ingredients.
Stir in the chocolate chips.
Drop cookie dough 2" apart by teaspoonfuls
onto a parchment paper lined baking sheet.
Bake for about 12 minutes or until done.
Easy to make and bake up nice and soft.
This recipe makes about 24 cookies.
Ingredients:
1-1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, softened
4 tablespoons vegetable shortening
1 cup granulated sugar
1 large egg, beaten
1 cup sour cream
1 teaspoon vanilla
1 cup chocolate chips
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl cream together
the butter, shortening and sugar.
Add in the egg and beat until creamed.
Add in the vanilla and sour cream.
In a seperate bowl combine the flour
with the baking powder, soda and salt.
Mix the flour with the wet ingredients.
Stir in the chocolate chips.
Drop cookie dough 2" apart by teaspoonfuls
onto a parchment paper lined baking sheet.
Bake for about 12 minutes or until done.
Friday, February 8, 2013
Skillet Fried Potatoes
Use your cast iron skillet to make
some great tasting home fried potatoes.
They brown up while remain tender inside.
Ingredients:
2 strips of smoked bacon
2 Yukon Gold potatoes
1 cup cold water
tomato ketchup
Directions:
Place bacon in cold skillet on medium heat.
While bacon cooks, peel and slice potatoes.
Remove bacon from skillet and add in sliced
potatoes in one layer and place bacon on top.
Let skillet heat up and then pour in 1/2 cup
of the water, cover skillet and cook potatoes
for about 5 minutes until the water evaporates.
Turn over sliced potatoes to brown other side.
Pour in another 1/2 cup of cold water, cover
and turn off heat to cook for another 5 minutes
or until potatoes are cooked to your liking.
serve warm with tomato ketchup on the side.
some great tasting home fried potatoes.
They brown up while remain tender inside.
Ingredients:
2 strips of smoked bacon
2 Yukon Gold potatoes
1 cup cold water
tomato ketchup
Directions:
Place bacon in cold skillet on medium heat.
While bacon cooks, peel and slice potatoes.
Remove bacon from skillet and add in sliced
potatoes in one layer and place bacon on top.
Let skillet heat up and then pour in 1/2 cup
of the water, cover skillet and cook potatoes
for about 5 minutes until the water evaporates.
Turn over sliced potatoes to brown other side.
Pour in another 1/2 cup of cold water, cover
and turn off heat to cook for another 5 minutes
or until potatoes are cooked to your liking.
serve warm with tomato ketchup on the side.
Tuesday, February 5, 2013
Cream Puffs
Making cream puffs is so easy to do.
You can fill them with plain whipped cream
vanilla or chocolate pudding or a rich
Ricotta cheese type of a cannoli filling.
Ingredients:
1 cup cold water
8 tablespoons unsalted butter
1/2 teaspoon salt
1 cup flour
3 large eggs, beaten
Directions
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper.
In a heavy saucepan over medium-high heat,
place in the water and butter bring.
Stir in flour all at once until blended.
Remove mixture from saucepan to a mixing bowl.
With the paddle attachment, mix at low speed
until the dough has cooled slightly.
Add in the eggs one at a time making a dough.
Scoop up about 2 tablespoons of the batter and
place 2" apart on a parchment lined baking sheet.
Bake for 12 minutes or until browned and puffed up.
Remove, cool and fill with what ever you desire.
You can fill them with plain whipped cream
vanilla or chocolate pudding or a rich
Ricotta cheese type of a cannoli filling.
Ingredients:
1 cup cold water
8 tablespoons unsalted butter
1/2 teaspoon salt
1 cup flour
3 large eggs, beaten
Directions
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper.
In a heavy saucepan over medium-high heat,
place in the water and butter bring.
Stir in flour all at once until blended.
Remove mixture from saucepan to a mixing bowl.
With the paddle attachment, mix at low speed
until the dough has cooled slightly.
Add in the eggs one at a time making a dough.
Scoop up about 2 tablespoons of the batter and
place 2" apart on a parchment lined baking sheet.
Bake for 12 minutes or until browned and puffed up.
Remove, cool and fill with what ever you desire.
Chocolate Cayenne Pepper Cookies
These cookies have just a hint of heat
that people wonder what that taste is.
A not to sweet to eat chocolate cookie.
This recipe makes about 32 cookies.
Ingredients:
1-1/2 cups flour
1/2 cup bakers cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
8 tablespoons butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
4 tablespoons milk
Directions:
Place flour in a mixing bowl,
add in the baking powder,soda,
cocoa and salt, mix well.
In another mixing bowl cream together
the butter and sugar then add egg, milk
and vanilla combine and mix well.
Add in the flour mixture and mix to
make a cookie dough that you can
turn out onto a piece of plastic wrap.
Use your hands to wrap up dough into
a long log about two inches in diameter.
Refrigerate 30 minutes the remove and
cut log into 1/2 inch cookie dough pieces.
Place cookie dough 2 inches apart on a
parchment paper lined cookie sheet and bake
in a preheated 350 degree F. oven for 12 minutes.
that people wonder what that taste is.
A not to sweet to eat chocolate cookie.
This recipe makes about 32 cookies.
Ingredients:
1-1/2 cups flour
1/2 cup bakers cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
8 tablespoons butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
4 tablespoons milk
Directions:
Place flour in a mixing bowl,
add in the baking powder,soda,
cocoa and salt, mix well.
In another mixing bowl cream together
the butter and sugar then add egg, milk
and vanilla combine and mix well.
Add in the flour mixture and mix to
make a cookie dough that you can
turn out onto a piece of plastic wrap.
Use your hands to wrap up dough into
a long log about two inches in diameter.
Refrigerate 30 minutes the remove and
cut log into 1/2 inch cookie dough pieces.
Place cookie dough 2 inches apart on a
parchment paper lined cookie sheet and bake
in a preheated 350 degree F. oven for 12 minutes.
Monday, February 4, 2013
Apple Slauce
Apple slauce are slices of apples
that are seasoned and then microwaved.
The apple slices stay well, slices.
And are crunchy not mushy like sauce.
You can use this in cereal, oatmeal, or as
a filling in desserts, cookies and cakes.
To make apple tarts, crisps or crumbles.
Ingredients:
1 Granny Smith Apple
2 tablespoons sugar
1/2 teaspoon cinnamon
dash of salt
Directions:
Wash, cut off both ends and peel the apple.
Use a mandoline or a knife to slice the
apple into really paper thin slices.
Place in a glass measuring cup and season
with salt, cinnamon and sugar to taste.
Cover measuring cup and microwave on high
power for 45 seconds, remove, stir to cool.
One apple makes about 1/2 cup of apple slauce.
that are seasoned and then microwaved.
The apple slices stay well, slices.
And are crunchy not mushy like sauce.
You can use this in cereal, oatmeal, or as
a filling in desserts, cookies and cakes.
To make apple tarts, crisps or crumbles.
Ingredients:
1 Granny Smith Apple
2 tablespoons sugar
1/2 teaspoon cinnamon
dash of salt
Directions:
Wash, cut off both ends and peel the apple.
Use a mandoline or a knife to slice the
apple into really paper thin slices.
Place in a glass measuring cup and season
with salt, cinnamon and sugar to taste.
Cover measuring cup and microwave on high
power for 45 seconds, remove, stir to cool.
One apple makes about 1/2 cup of apple slauce.
Sunday, February 3, 2013
Saurkraut Custard Pie
I had some saurkraut left over and then
decided to use it up in a custard pie.
This is an easy custard pie to make
and people who try it think they're
eating a slice of coconut custard pie.
I even made my own pie crust this time.
Ingredients:
1 9" pie crust
3 large eggs, beaten
2 cups milk
1/2 cup granulated sugar
1 teaspoon vanilla
3/4 cups saurkraut
Directions:
Make a 9" pie crust and then clean
up the mess of flour you have made,
or use a store bought pie crust.
Preheat oven to 425 degrees F.
In a bowl combine the eggs, milk,
sugar, vanilla and saurkraut.
When the oven has preheated,
pull out top rack and place pie
on the rack and then pour the custard
filling into the prepared pie shell.
Push the oven rack back in and close door.
Bake for about 60 minutes or until done.
decided to use it up in a custard pie.
This is an easy custard pie to make
and people who try it think they're
eating a slice of coconut custard pie.
I even made my own pie crust this time.
Ingredients:
1 9" pie crust
3 large eggs, beaten
2 cups milk
1/2 cup granulated sugar
1 teaspoon vanilla
3/4 cups saurkraut
Directions:
Make a 9" pie crust and then clean
up the mess of flour you have made,
or use a store bought pie crust.
Preheat oven to 425 degrees F.
In a bowl combine the eggs, milk,
sugar, vanilla and saurkraut.
When the oven has preheated,
pull out top rack and place pie
on the rack and then pour the custard
filling into the prepared pie shell.
Push the oven rack back in and close door.
Bake for about 60 minutes or until done.
Peanut Butter Shortbread Cookies
These cookies are crispy with a sugar like texture.
Quite possibly one of the best cookies I've baked.
This recipe makes about 38 two inch cookies.
Ingredients:
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup vegetable shortening
3 tablespoons butter, softened
1 large egg, beaten
1 teaspoon vanilla
1/4 cup creamy peanut butter
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl combine the flour,
baking powder, baking soda and salt,
set aside.
In another bowl cream the shortening,
butter, granulated and brown sugars.
Add in the egg and keep creaming mixture.
Add in the vanilla and peanut butter, then add in the flour mixture,
beat until a cookie dough forms.
Using your hands roll out walnut sized
balls and plce them two inches apart
on a parchment lined baking sheet.
Use a fork to make a criss cross pattern
on each of the cookie dough balls.
Bake for about 12 minutes or until done.
Remove to cool before storing.
Quite possibly one of the best cookies I've baked.
This recipe makes about 38 two inch cookies.
Ingredients:
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup vegetable shortening
3 tablespoons butter, softened
1 large egg, beaten
1 teaspoon vanilla
1/4 cup creamy peanut butter
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl combine the flour,
baking powder, baking soda and salt,
set aside.
In another bowl cream the shortening,
butter, granulated and brown sugars.
Add in the egg and keep creaming mixture.
Add in the vanilla and peanut butter, then add in the flour mixture,
beat until a cookie dough forms.
Using your hands roll out walnut sized
balls and plce them two inches apart
on a parchment lined baking sheet.
Use a fork to make a criss cross pattern
on each of the cookie dough balls.
Bake for about 12 minutes or until done.
Remove to cool before storing.
Saturday, February 2, 2013
Pistachio Nut Cookies
Corn Meal Nut Cookies
My brother gave me a gallon sized plastic bag
that was filled with shelled pistachio nuts.
What should I do with shelled pistachio nuts?
Now I've been on a kind of bread baking binge
and thought of making a pistachio nut bread.
Then searching the internet I found a recipe
for making pistachio nut corn meal cookies.
With a few changes from the original recipe,
this is what I ended up doing with the nuts.
The cookies came out crispy and tasty good.
Ingredients:
1 cup shelled pistachio nuts
1 cup flour
1/4 Cup cornmeal
1/2 cup sugar
1/8 teaspoon salt
8 tablespoons unsalted butter
1 large egg
1 teaspoon vanilla extract
Directions:
Process the pistachios nuts to be finely ground.
Place the ground nuts in a mixing bowl.
Add the flour, corn meal, sugar, and salt
mix until blended and then add softened butter
until fully incorporated into dry ingredients.
Add in the egg and vanilla to the mixture.
Preheat oven to 350 degrees F.
Place cookie dough by teaspoonfuls 2" apart
on a parchment paper lined baking sheet.
Bake for about 20 minutes or until the cookies
have a touch of brown on the outer edges.
that was filled with shelled pistachio nuts.
What should I do with shelled pistachio nuts?
Now I've been on a kind of bread baking binge
and thought of making a pistachio nut bread.
Then searching the internet I found a recipe
for making pistachio nut corn meal cookies.
With a few changes from the original recipe,
this is what I ended up doing with the nuts.
The cookies came out crispy and tasty good.
Ingredients:
1 cup shelled pistachio nuts
1 cup flour
1/4 Cup cornmeal
1/2 cup sugar
1/8 teaspoon salt
8 tablespoons unsalted butter
1 large egg
1 teaspoon vanilla extract
Directions:
Process the pistachios nuts to be finely ground.
Place the ground nuts in a mixing bowl.
Add the flour, corn meal, sugar, and salt
mix until blended and then add softened butter
until fully incorporated into dry ingredients.
Add in the egg and vanilla to the mixture.
Preheat oven to 350 degrees F.
Place cookie dough by teaspoonfuls 2" apart
on a parchment paper lined baking sheet.
Bake for about 20 minutes or until the cookies
have a touch of brown on the outer edges.
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