Friday, December 31, 2010
Wednesday, December 29, 2010
Tuesday, December 21, 2010
This is another slightly altered allrecipes recipe. I love the flavor of these cookies. If you roll them out a little thick (1/2") they are just soft enough without being cakey. Thinner and they will be a bit crispier, but still tasty. The flavor is sweet, but not too sweet, which is important because most of my decorators like to really pile on the icing & sprinkles!
This is important & will save you lots of mess: instead of rolling the cookies out on a floured surface, I have found it much easier to roll them out on floured parchment paper and transfer the paper to pans for baking. The dough is rather sticky and may bunch up or tear if you try to transfer it with a spatula.
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 6 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon salt
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Monday, December 20, 2010
- 2 cups milk
- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water
- 1/3 cup white sugar
- 1/3 cup vegetable oil
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 egg
- 7 cups all-purpose flour
- 2 cups packed brown sugar
- 1 cup butter
- 4 tablespoons light corn syrup
- 1 cup pecan halves
- 1/4 cup butter, softened
- 1/2 cup white sugar
- 1 1/2 tablespoons ground cinnamon
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
- When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
- Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
Wednesday, December 15, 2010
Every year for the past 4 (I think!) we have made gingerbread houses. It is a lot of fun & is something the kids talk about and look forward to all year. I got this recipe from friends who make incredible gingerbread constructions (Noah's ark, lighthouses, etc...) every year. It is very dependable and makes yummy cookies, too.
1 1/2 cup molasses
1 cup brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp salt
1 tsp ground allspice
1 tsp ground cloves
1 tsp cinnamon
Combine first four ingredients. Stir in the remaining ingredients until well blended. Cover and chill for at least 2 hours. (I've even made the dough up to a week ahead of time.)
Heat oven to 350F. Roll dough 1/4" thick on floured surface. Cut with floured cookie cutter or knife or pizza wheel, etc...Place about 1" apart on lightly greased cookie sheet. Bake until no indentation remains when touched, about 10-12 minutes. Cool before using for construction.
For icing glue, beat together 4 egg whites and 4 cups of powdered sugar until smooth. If you're building houses, you may need to support the structures (canned vegetables work well for this) until the icing hardens.
Wednesday, December 8, 2010
Monday, December 6, 2010
I love hummus. It is so yummy, healthy & easy to make. I've seen many recipes for it and have come up with my own version. If you don't have the Gochujang, never fear. It is not necessary, I just like the hint of zippy flavor that it adds. If you don't have it, just use a dash or two of tabasco sauce or cayenne.
2 cans chickpeas (a.k.a. garbanzo beans)
2 Tbs lemon juice
1 Tbs sesame oil
1 clove garlic, crushed
1/2 tsp gochujang
salt & pepper, to taste
Drain the beans, saving the liquid from the cans. Put all the ingredients into a food processor and process until it looks like mush. Mix in enough of the bean liquid to make it creamy. Serve with cut veggies, crackers, bagel chips or even spread it on bread & make a sandwich!
P.S. This is what Gochujang looks like. It has a very, very, VERY spicy and unique flavor. You should be able to find it at an asian grocery store.
Friday, December 3, 2010
Saturday, November 27, 2010
Monday, November 15, 2010
2 cups cheddar cheese
In a 9x13 dish, layer the ingredients in the order in which they are given. Bake at 350F for 30 minutes or until heated through. Top with whatever taco fixin's you normally like (olives, salsa, lettuce, etc...) and serve with tortilla chips. Serves 8.
Saturday, November 13, 2010
1/2 jalapeno, chopped
2 cloves garlic, minced
5 tsp salt
1/2 tsp pepper
9 cups water
Combine everything in the crockpot. Cook on high for 8 hours. Mash the beans (see note below) with a potato masher, or better yet, a stick blender. Serves a lot.
The beans will be runny, but will thicken with refrigeration. If you want them less runny, scoop out a cup or two of the water before mashing. Then, you can add the water back after mashing if you want them thinner.
Tuesday, November 9, 2010
Combine sugar, flour, corn starch & salt in a medium pot. Stir in milk and lemon juice. Cook over medium heat, stirring constantly. Bring to a boil. Add butter & stir till melted. Turn off heat. Scoop out 1/2 cup and slowly stir it into the 4 egg yolks. Add that mixture back to the pot and cook until thickened. While that is still hot, beat the egg whites and cream of tartar until stiff peaks start to form. Gradually beat in the 6 Tbs of sugar.
Spread the filling into the pie crust. Spread the meringue over top. Bake at 350F for 10-15 minutes or until meringue starts to turn golden. Cool at room temperature for 1 hour and then refrigerate for 3 hours before serving.
The reason the lemon part of my pie pictured above looks so orange, is that our chickens' egg yolks are very orange!
Friday, November 5, 2010
8 cups whole wheat flour
1/2 cup sugar
3 Tbs yeast (see note below!!)
2 tsp salt
3 Tbs molasses
3 cups warm water
Stir all ingredients together in a large bowl until thoroughly combined. It will look like a thick, sticky batter. Let it rise until doubled. (Watch out! It rises relatively fast.)
Punch down and spoon into 3 greased loaf pans. Let rise until doubled. Bake at 375F for 35-40 minutes or until golden brown.
With all my breads, I use the bulk yeast from Sam's club. It is wayyy cheaper than the packets. It may be the same thing as the jar labeled "Bread Yeast" from a grocery store, but I am not certain. You add the bulk yeast to the flour before you add any wet ingredients. If you choose to use packets for this recipe, you will need 3 of them, and you will need to add them to 1 cup of warm water before you combine it with the rest of the ingredients. If you do, then decrease the amount of water you add to the rest of the bread by 1 cup.
Thursday, November 4, 2010
Sautee veggies and butter in a large pot until veggies are just about tender. Stir in flour. Slowly stir in broth and cook over medium heat (stirring frequently) for 5 minutes. Add ham, sour cream, milk & pepper. Heat over low heat for 3-5 more minutes or until heated through. Serves an army, or about 8-10 people. You can easily halve this recipe.
Monday, November 1, 2010
I love getting a chance to use the word behooves.
3 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup butter/margarine
1/2 cup brown sugar
1/3 cup honey (though I have used corn syrup in a pinch)
1 tsp vanilla
1/2 cup milk
cinnamon & sugar
Cream the butter & sugar. Beat in the honey, milk & vanilla. Stir in the remaining ingredients (except the cinnamon & sugar) until thoroughly combined. Chill the dough in the fridge for at least an hour. (You can keep it in the fridge up to one week.)
Divide the dough into fourths and roll a fourth at a time onto parchment paper. Roll it to about 1/4" thickness. Place the dough, still on the parchment paper, onto a baking sheet & sprinkle with cinnamon & sugar mix, pressing it down lightly. Cut the dough into squares or shapes & leave them next to each other. In other words, don't move it once you cut it. Prick it all over with a fork to keep it from bubbling up. Bake at 350F for about 12-15 minutes. Cool on a wire rack. (And repeat with the remaining dough:)
Tuesday, October 26, 2010
We eat pizza at least once a week in one form or another. This recipe is a tasty changeup from the ordinary version. It also allows the eater to control the amount of sauce, which is a big plus if you have people in your family who don't like sauce.
3 1/4 cup flour
1 pkg yeast
1/2 tsp salt
2 Tbs sugar
2 Tbs oil
1 1/2 cups warm water
2 cups mozzarella
4 Tbs grated parmesan
8 ounces pepperoni
pizza sauce, for dipping
Make dough with the first 6 ingredients. Let it rise for 1 hour. Punch down the dough and divide it in half. Roll each half into a large rectangle, about 1/2-3/4" thick. Spread with pepperoni & sprinkle with the cheeses. Starting with a long side, roll the dough and pinch the seams to seal. Bake at 350F on a greased baking sheet for 20-25 minutes, or until golden. Serve with warm sauce, for dipping.
You can use almost anything for filling - like salami, or turkey & swiss, olives, spinach, etc... Or make it a breakfast roll, by using cooked sausage and cheddar in place of the pepperoni and mozzarella.
Sunday, October 24, 2010
Wednesday, October 20, 2010
Sunday, October 17, 2010
1 pound ground pork sausage (hot/spicy is best, in my opinion)
1 cup biscuit mix*
1 pound sharp cheddar, shredded (the sharper, the better)
1 jalapeno, finely chopped (optional)
Combine all of the ingredients and shape into walnut-sized balls. Bake on a lightly greased baking sheet at 350F for 20 minutes, or until golden. Makes about 4 dozen.
*I never have biscuit mix on hand, so I use 1 cup flour, 1 tsp baking powder & 1/2 tsp salt instead.
Thursday, October 14, 2010
Saturday, October 9, 2010
Tuesday, October 5, 2010
Not to mention the extra calories I have to consume while staging these shots. (Can't touch the camera with chocolate fingers, you know.)
I am editing this post to say that I didn't mean to imply that this is my own recipe. I got the cake part from allrecipes.com ("One Bowl Chocolate Cake") and the icing recipe was one I found and altered from another source. I combined the two to come up with our version of Tastycakes... Wherever it came from, you can be sure it is very yummy! :)
Monday, October 4, 2010
Friday, October 1, 2010
P.S. I did add some sliced almonds to this batch. Shhh!
1 cup soy sauce
1 cup water
1 Tbs sesame oil
8 Tbs sugar
3 cloves garlic, minced
8 cups of hot, cooked rice
1/2 to 1lb diced cooked meat (I used some leftover pork loin in this batch)
1 onion chopped
2 cups mixed veggies (I used carrots, some leftover lima beans & salad greens)
2 eggs, beaten
Combine sauce ingredients in a small pot & heat until the sugar is dissolved. Set aside.
Have a very large pot or bowl ready. (I used my turkey roaster.) Sautee each veggie seperately in a little oil and put them in the large pot. Do the same to the meat. Scramble the eggs & put them in the pot.
Put the rice in the pot, pour the sauce over and mix it all up. Serves 8.