Alfredo Sauce
1/2 c butter
2 cloves garlic, minced
2 c heavy cream
salt and pepper to taste
1 c grated Parmesan cheese
12 oz fettuccine, cooked
Melt butter over medium-low heat. Add garlic, cream, pepper, and salt and bring mixture to simmer. Whisk to mix. Add cheese and continue to simmer until thick, about 8 minutes. Spoon over fettuccine.
Monday, June 15, 2015
Sugar Cookies with Royal Icing
Sugar Cookies with Royal Icing
(8 dozen cookies)
6 c flour
3 tsp baking powder
2 c butter
2 c sugar
2 eggs
2 tsp vanilla extract
1 tsp salt
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well.
Chill 1-2 hours. Roll out to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 for 8-10 minutes or until just beginning to brown around the edges.
Royal Icing
3/4 c warm water
5 tbsp meringue powder
1 tsp cream of tartar
2.25 lbs powdered sugar
Whisk warm water and meringue powder by hand until it is frothy and thickened, about 30 seconds. Add cream of tartar and whisk for 30 seconds more. Pour in all sugar at once and mix at low speed for 10 minutes, until icing is thick and creamy.
Butter Beans
Butter Beans
5 bacon slices, diced
1 small onion, diced
1/2 c packed brown sugar
16 oz frozen butter beans
1/4 c butter
salt and pepper
Cook bacon and onion over medium heat 5-7 minutes. Add brown sugar and cook 1-2 minutes or until dissolved, stirring occasionally. Stir in butter beans and butter until butter is melted and beans are coasted. Cover with water. Bring to a boil over medium-high heat; reduce heat to low and simmer, stirring occasionally, 2 hours or until beans are tender and liquid is thickened. Salt and pepper to taste.
5 bacon slices, diced
1 small onion, diced
1/2 c packed brown sugar
16 oz frozen butter beans
1/4 c butter
salt and pepper
Cook bacon and onion over medium heat 5-7 minutes. Add brown sugar and cook 1-2 minutes or until dissolved, stirring occasionally. Stir in butter beans and butter until butter is melted and beans are coasted. Cover with water. Bring to a boil over medium-high heat; reduce heat to low and simmer, stirring occasionally, 2 hours or until beans are tender and liquid is thickened. Salt and pepper to taste.
Monday, June 8, 2015
Creamy Shrimp Pasta
Creamy Shrimp Pasta
1/2 package whole wheat penne
1 tbsp olive oil
1 lb peeled shrimp
1/2 tsp crushed red pepper flakes
1 zucchini, diced
2 cloves garlic
1/2 cup diced onion
1 can diced tomatoes, drained and chopped
1 cup heavy cream or half and half
2 tbsp minced fresh basil
Italian seasoning
Prepare penne.
Heat oil in large skillet over medium heat. Stir red pepper flakes and then add in onion, zucchini, and garlic. Cook until onion is tender. Add shrimp, tomatoes, cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve.
1/2 package whole wheat penne
1 tbsp olive oil
1 lb peeled shrimp
1/2 tsp crushed red pepper flakes
1 zucchini, diced
2 cloves garlic
1/2 cup diced onion
1 can diced tomatoes, drained and chopped
1 cup heavy cream or half and half
2 tbsp minced fresh basil
Italian seasoning
Prepare penne.
Heat oil in large skillet over medium heat. Stir red pepper flakes and then add in onion, zucchini, and garlic. Cook until onion is tender. Add shrimp, tomatoes, cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve.
Creamy Jambalaya Pasta
Creamy Jambalaya Pasta
1/2 lb curly pasta such as fusili
1/2 tbsp kosher salt
1/2 tbsp extra virgin olive oil
1/2 tsp freshly ground black pepper
1/2 large red onion, finely diced, divided into 2 equal parts
1/2 large red bell pepper, finely diced
2 cloves garlic, minced
1/2 lb beef kielbasa link sausage or similar (I used turkey, duh)
1 cups heavy whipping cream
4 cup finely shredded Parmesan cheese
1 tbsp flat leaf Italian parsley, minced*
Prepare the pasta in a large pasta pot in salty water. The water should be salty like sea-water.
Meanwhile, in a large pot such as a Dutch oven heat olive oil over medium/high heat. Sauté half of the onion, the bell pepper, garlic and sausage until tender, about 8 minutes. Reduce the heat to medium, add the cream and allow it to warm through, but not boil. Add in the pasta to the cream mixture and toss until well combined. Use the remaining red onion, parsley and Parmesan cheese to garnish as desired.
1/2 lb curly pasta such as fusili
1/2 tbsp kosher salt
1/2 tbsp extra virgin olive oil
1/2 tsp freshly ground black pepper
1/2 large red onion, finely diced, divided into 2 equal parts
1/2 large red bell pepper, finely diced
2 cloves garlic, minced
1/2 lb beef kielbasa link sausage or similar (I used turkey, duh)
1 cups heavy whipping cream
4 cup finely shredded Parmesan cheese
1 tbsp flat leaf Italian parsley, minced*
Prepare the pasta in a large pasta pot in salty water. The water should be salty like sea-water.
Meanwhile, in a large pot such as a Dutch oven heat olive oil over medium/high heat. Sauté half of the onion, the bell pepper, garlic and sausage until tender, about 8 minutes. Reduce the heat to medium, add the cream and allow it to warm through, but not boil. Add in the pasta to the cream mixture and toss until well combined. Use the remaining red onion, parsley and Parmesan cheese to garnish as desired.
Chicken and Wild Rice Soup
Chicken and Wild Rice Soup
1 box of Uncle Ben's Wild Rice, the original recipe
6 tbsps of butter
1 small onion, finely diced
4 or 5 stalks of celery, finely diced
1/3 cup of flour
4 cups of chicken broth
8 -9 carrots peeled and sliced
1 lb. boneless, skinless chicken breasts
salt and pepper
1/2 cup slivered almonds
3/4 cups of half and half
Prepare rice according to box. Brown chicken in soup pot. Remove chicken and set aside.
Melt the butter in same pot over medium heat. Add the onion and celery and cook for about 5 minutes, until the onion is translucent. Stir in the flour and cook another 5 minutes, until the whole thing is dark yellowish.
Whisk in chicken broth and keep whisking until all the lumps are gone. Stir in the carrot. Bring it to a simmer and cook until the carrot is tender, whisking pretty often.
Stir in the rice, chicken, salt, pepper, and almonds. Return to a simmer, and cook until heated through. Stir in half-and-half and bring to a boil.
1 box of Uncle Ben's Wild Rice, the original recipe
6 tbsps of butter
1 small onion, finely diced
4 or 5 stalks of celery, finely diced
1/3 cup of flour
4 cups of chicken broth
8 -9 carrots peeled and sliced
1 lb. boneless, skinless chicken breasts
salt and pepper
1/2 cup slivered almonds
3/4 cups of half and half
Prepare rice according to box. Brown chicken in soup pot. Remove chicken and set aside.
Melt the butter in same pot over medium heat. Add the onion and celery and cook for about 5 minutes, until the onion is translucent. Stir in the flour and cook another 5 minutes, until the whole thing is dark yellowish.
Whisk in chicken broth and keep whisking until all the lumps are gone. Stir in the carrot. Bring it to a simmer and cook until the carrot is tender, whisking pretty often.
Stir in the rice, chicken, salt, pepper, and almonds. Return to a simmer, and cook until heated through. Stir in half-and-half and bring to a boil.
Chicken and Gravy
Chicken and Gravy
1 lb. whole boneless, skinless chicken breasts
1 onion, diced
7 or 8 carrots, peeled and sliced
3 or 4 stalks of celery, diced
2 cans of cream of chicken soup
1 1/3 cup of water
½ cup chicken broth
Put onion, carrots, and celery in the bottom of a slow cooker. Put chicken in. Season. Mix soup, water, and broth together in a separate bowl until it’s combined and then pour it on top of the chicken. Cook on low for about 7 hours, or until the chicken falls apart. Serve with biscuits or rice.
Lemon Bars
Lemon Bars
For the crust:
1 cup unsalted butter, softened
1/2 cup sugar
2 cups flour
1/8 tsp salt
For the filling:
6 eggs
3 cups sugar
2 Tbsp lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Powdered sugar, for dusting
Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.
For the crust, cream the butter and sugar in a mixing bowl until light and fluffy. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Flatten the dough with floured hands and press it into the prepared pan, building up a 1/2 inch edge on all sides. Chill for 15 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (crust does not need to be completely cooled) and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with powdered sugar.
For the crust:
1 cup unsalted butter, softened
1/2 cup sugar
2 cups flour
1/8 tsp salt
For the filling:
6 eggs
3 cups sugar
2 Tbsp lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Powdered sugar, for dusting
Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.
For the crust, cream the butter and sugar in a mixing bowl until light and fluffy. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Flatten the dough with floured hands and press it into the prepared pan, building up a 1/2 inch edge on all sides. Chill for 15 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (crust does not need to be completely cooled) and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with powdered sugar.
Caramel Swirled Brownies
Caramel Swirled Brownies
25 caramels, unwrapped
¼ cup evaporated milk
1 cup flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
½ cup butter, cut into small pieces
8 oz semisweet chocolate, chopped into small pieces
1¼ cup sugar
3 eggs
Set oven to 350 degrees. Spray an 8 inch pan with non-stick spray. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Spray paper and set pan aside.
In a small saucepan over medium heat, combine caramels and evaporated milk. Melt caramels, stirring often, until smooth. Once melted, remove from heat and set aside. Stir occasionally while preparing brownies.
In a medium bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.
In a heat-proof bowl over a saucepan of simmering water, melt chocolate and butter, stirring occasionally. Once melted, remove bowl from the saucepan. Whisk in sugar and eggs. With a spatula, stir in flour mixture until well combined. Pour batter into prepared pan. Drizzle caramel sauce over the top of the batter and swirl with a butter knife.
Bake for 45-55 minutes, or until an inserted toothpick comes out clean. Let cool for 20 minutes and remove brownies from the pan using the parchment overhang. Cut into squares.
(makes 9 brownies)
25 caramels, unwrapped
¼ cup evaporated milk
1 cup flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
½ cup butter, cut into small pieces
8 oz semisweet chocolate, chopped into small pieces
1¼ cup sugar
3 eggs
Set oven to 350 degrees. Spray an 8 inch pan with non-stick spray. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Spray paper and set pan aside.
In a small saucepan over medium heat, combine caramels and evaporated milk. Melt caramels, stirring often, until smooth. Once melted, remove from heat and set aside. Stir occasionally while preparing brownies.
In a medium bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.
In a heat-proof bowl over a saucepan of simmering water, melt chocolate and butter, stirring occasionally. Once melted, remove bowl from the saucepan. Whisk in sugar and eggs. With a spatula, stir in flour mixture until well combined. Pour batter into prepared pan. Drizzle caramel sauce over the top of the batter and swirl with a butter knife.
Bake for 45-55 minutes, or until an inserted toothpick comes out clean. Let cool for 20 minutes and remove brownies from the pan using the parchment overhang. Cut into squares.
(makes 9 brownies)
Cherry Cream Crumble Pie
Cherry Cream Crumble Pie
Filling:
1/2 cup sugar
3 tbsp flour
2 15 oz. cans pitted tart cherries, drained
1 cup sour cream
1 egg, lightly beaten
1/4 tsp almond extract
1 unbaked pie crust
Topping:
1/2 cup quick cooking oats
1/3 cup flour
1/3 cup packed brown sugar
1/4 tsp ground cinnamon
1/4 cup cold butter
1/2 cup chopped pecans
Preheat oven to 400.
In a large bowl, combine the sugar, flour, cherries, sour cream, egg, and extract. Spoon into the pie crust, and bake for 20 minutes.
While pie is cooking, assemble ingredients for topping. Combine the oats, flour, brown sugar,and cinnamon in a bowl. Cut in butter until mixture is coarse and crumbly. Fold in chopped pecans.
After the pie has baked 20 minutes, remove from foil and crumble the mixture on top. Cover the edges of the crust with foil to prevent over-browning, and return to oven. Bake another 25-30 minutes, or until the topping has slightly browned.
Allow to cool for 1 hour before serving.
Filling:
1/2 cup sugar
3 tbsp flour
2 15 oz. cans pitted tart cherries, drained
1 cup sour cream
1 egg, lightly beaten
1/4 tsp almond extract
1 unbaked pie crust
Topping:
1/2 cup quick cooking oats
1/3 cup flour
1/3 cup packed brown sugar
1/4 tsp ground cinnamon
1/4 cup cold butter
1/2 cup chopped pecans
Preheat oven to 400.
In a large bowl, combine the sugar, flour, cherries, sour cream, egg, and extract. Spoon into the pie crust, and bake for 20 minutes.
While pie is cooking, assemble ingredients for topping. Combine the oats, flour, brown sugar,and cinnamon in a bowl. Cut in butter until mixture is coarse and crumbly. Fold in chopped pecans.
After the pie has baked 20 minutes, remove from foil and crumble the mixture on top. Cover the edges of the crust with foil to prevent over-browning, and return to oven. Bake another 25-30 minutes, or until the topping has slightly browned.
Allow to cool for 1 hour before serving.
Corn Pudding
Corn Pudding
30 oz frozen corn
1/2 c. flour
1/2 c. sugar
1 tsp salt
4 eggs
1 1/2 c. milk
seasoning
Combine corn, flour, sugar, and salt. Pour into greased baking dish. In a separate bowl, mix egg and milk. Pour over corn but do not stir. Bake 45-50 min, stirring gently a few times during baking.
30 oz frozen corn
1/2 c. flour
1/2 c. sugar
1 tsp salt
4 eggs
1 1/2 c. milk
seasoning
Combine corn, flour, sugar, and salt. Pour into greased baking dish. In a separate bowl, mix egg and milk. Pour over corn but do not stir. Bake 45-50 min, stirring gently a few times during baking.
Creamed Spinach Casserole
Creamed Spinach Casserole
2 boxes or bags frozen chopped spinach, thawed
8 oz cream cheese, room temp
1/2 cup crumbled bacon bits
1 stick butter, melted
1 cup, plus 2 tbsp fresh shredded Parmesan
Mix all ingredients (except 2 tbsp cheese) in a greased casserole dish. Sprinkle the reserved cheese on top. Bake at 350 for 30 min or until bubbly.
2 boxes or bags frozen chopped spinach, thawed
8 oz cream cheese, room temp
1/2 cup crumbled bacon bits
1 stick butter, melted
1 cup, plus 2 tbsp fresh shredded Parmesan
Mix all ingredients (except 2 tbsp cheese) in a greased casserole dish. Sprinkle the reserved cheese on top. Bake at 350 for 30 min or until bubbly.
Mom's Meatloaf
Mom's Meatloaf
2 - 2 1/2 lbs. ground beef
1 egg
2 small cans tomato sauce, divided
chopped onion
chopped bell pepper
1 - 1 1/2 cups seasoned breadcrumbs
salt and pepper to taste.
Mix all ingredients by hand and form into loaf or put into baking dish.
Bake it at 375 for 1 - 1 1/2 hours. 15 minutes before it's done, take it out, and pour that second can of tomato sauce all over it.
2 - 2 1/2 lbs. ground beef
1 egg
2 small cans tomato sauce, divided
chopped onion
chopped bell pepper
1 - 1 1/2 cups seasoned breadcrumbs
salt and pepper to taste.
Mix all ingredients by hand and form into loaf or put into baking dish.
Bake it at 375 for 1 - 1 1/2 hours. 15 minutes before it's done, take it out, and pour that second can of tomato sauce all over it.
Breakfast Quiche
Breakfast Quiche
4 eggs
1 cup milk
2 tbs flour
2 tbs butter
1 lb. breakfast sausage
8 oz. shredded cheddar
1 small onion (or 1/2 large onion), chopped
2 defrosted pie crusts
Chop up your onion. Melt the butter in a pan and cook the onion until translucent. Add in the sausage and cook it with the onion until it's brown. Drain the meat and onion well.
In a medium bowl, mix the cheese and flour together. In a separate, larger bowl, beat the eggs and add milk. Season.
Add the cheese mixture and sausage/onions into the big bowl and stir everything together well. Preheat the oven to 350, and pour the quiche mixture into the pie crusts.
Bake at 350 for 45 -60 minutes.
4 eggs
1 cup milk
2 tbs flour
2 tbs butter
1 lb. breakfast sausage
8 oz. shredded cheddar
1 small onion (or 1/2 large onion), chopped
2 defrosted pie crusts
Chop up your onion. Melt the butter in a pan and cook the onion until translucent. Add in the sausage and cook it with the onion until it's brown. Drain the meat and onion well.
In a medium bowl, mix the cheese and flour together. In a separate, larger bowl, beat the eggs and add milk. Season.
Add the cheese mixture and sausage/onions into the big bowl and stir everything together well. Preheat the oven to 350, and pour the quiche mixture into the pie crusts.
Bake at 350 for 45 -60 minutes.
Blue Cheese and Roasted Red Pepper Spread
Blue Cheese and Roasted Red Pepper Spread
(makes around 2 cups of dip)
½ cup butter, softened
1 8 oz. package cream cheese, softened
1 4 oz package crumbled blue cheese
2 tbsp chopped green onions
2 tbsp roasted rep pepper, drained, finely chopped*
½ tsp dry mustard
¼ tsp Tabasco
¼ tsp Worcestershire sauce
Combine all ingredients in medium bowl. Beat at medium speed, scraping bowl often, until well mixed. Cover and keep refrigerated until ready to serve. Serve with crackers and vegetables.
Banana Nut Bread
Banana Nut Bread
2 1/4 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
4 large bananas
1/2 c. butter
1/3 c. oil
5 tbsp. water
2 eggs
2 tsp. pumpkin pie spice
pecans
Mix all ingredients. Pour into two loaf pans. Bake at 325 for 55 - 65 minutes.
Bacon Potato Chowder
Bacon Potato Chowder
6 slices of bacon, cooked and crumbled
1 large onion, chopped
4 cans condensed cream of potato soup
4 soup cans milk
3 large potatoes cut into ½ inch pieces
½ cup chopped fresh chives
salt and pepper
Stir bacon, onion, soup, milk, salt and pepper, potatoes and ¼ chives in a slow cooker. Cover and cook on high for 3 to 4 hours or until the potatoes are tender. Serve with remaining chives.
Apple Oatmeal Cookies
Apple Oatmeal Cookies
(makes 12 cookies)
1 ½ cups quick-cooking oats, toasted
½ cup all-purpose flour
1/2 tsp cinnamon
¼ tsp baking soda
¼ tsp salt
¼ cups light brown sugar, packed
¼ cup butter
1 apple, peeled, cored, and grated
1 egg
½ tsp vanilla extract
¼ cup raisins
Preheat oven to 350.
Combine oats, flour, cinnamon, baking soda, and salt. Set aside.
Cream brown sugar and butter until pale and fluffy. Add the apple, egg, and vanilla, beat until combined. Add the oats mixture, stir to blend, then stir in raisins.
Drop by tablespoons onto a greased baking sheet; flatten with the back of a spoon. Bake until lightly browned, 12-15 minutes.
(makes 12 cookies)
1 ½ cups quick-cooking oats, toasted
½ cup all-purpose flour
1/2 tsp cinnamon
¼ tsp baking soda
¼ tsp salt
¼ cups light brown sugar, packed
¼ cup butter
1 apple, peeled, cored, and grated
1 egg
½ tsp vanilla extract
¼ cup raisins
Preheat oven to 350.
Combine oats, flour, cinnamon, baking soda, and salt. Set aside.
Cream brown sugar and butter until pale and fluffy. Add the apple, egg, and vanilla, beat until combined. Add the oats mixture, stir to blend, then stir in raisins.
Drop by tablespoons onto a greased baking sheet; flatten with the back of a spoon. Bake until lightly browned, 12-15 minutes.
Peppermint Cheesecake
Peppermint Cheesecake
18 Oreo cookies
1/4 cup butter, melted
30 peppermint candies
32 oz of cream cheese, softened
16 oz sour cream
1/2 c sugar
1 tsp vanilla
1/2 tsp peppermint extract
4 eggs, lightly beaten
Wrap a double layer of foil around the bottom and outside of two lightly greased 6 inch springform pans to form a watertight seal; set aside.
For crust: Place chocolate sandwich cookies in a food processor. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down side to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil wrapped pans.
Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. (You should have about 3/4 cup.) Set candies aside.
For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs, one at a time, beating after each addition just until combined. Stir in peppermint candies. Pour over crusts, spreading evenly.
Place the foil-wrapped springform pans in a 13x9x2 inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.
Bake in a preheated 325 oven for 60-70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cook completely in pans on wire racks. Remove foil. Cover and chill overnight.
Garnish with chocolate curls and/or coarsely crushed peppermint candies.
18 Oreo cookies
1/4 cup butter, melted
30 peppermint candies
32 oz of cream cheese, softened
16 oz sour cream
1/2 c sugar
1 tsp vanilla
1/2 tsp peppermint extract
4 eggs, lightly beaten
Wrap a double layer of foil around the bottom and outside of two lightly greased 6 inch springform pans to form a watertight seal; set aside.
For crust: Place chocolate sandwich cookies in a food processor. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down side to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil wrapped pans.
Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. (You should have about 3/4 cup.) Set candies aside.
For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs, one at a time, beating after each addition just until combined. Stir in peppermint candies. Pour over crusts, spreading evenly.
Place the foil-wrapped springform pans in a 13x9x2 inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.
Bake in a preheated 325 oven for 60-70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cook completely in pans on wire racks. Remove foil. Cover and chill overnight.
Garnish with chocolate curls and/or coarsely crushed peppermint candies.
Corn Chowder
Corn Chowder
1 tbsp butter
1/2 c chopped onion
1/2 c diced celery
1 1/4 c water
1 small baking potato, peeled and cut into 1/2 in cubes.
14 3/4 oz can of no-salt-added cream corn
1 1/2 c whole kernel corn
1-2 tsp sugar
1 tsp powdered chicken bouillon
1 c half and half
1 tbsp all purpose flour
salt and pepper
2 tbsp minced fresh parsley
Melt butter over medium heat. Add onion and celery. Cook for 5 minutes or until soft but not brown, stirring occasionally. Stir in the water, potato, both corns, sugar, bouillon, salt, and pepper. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the potatoes are just tender, stirring occasionally.
Pour the half and half into a small bowl and whisk in the flour. Stir into the soup. Stir in the parsley. Simmer for 15 minutes, or until the soup has thickened, stirring frequently.
1 tbsp butter
1/2 c chopped onion
1/2 c diced celery
1 1/4 c water
1 small baking potato, peeled and cut into 1/2 in cubes.
14 3/4 oz can of no-salt-added cream corn
1 1/2 c whole kernel corn
1-2 tsp sugar
1 tsp powdered chicken bouillon
1 c half and half
1 tbsp all purpose flour
salt and pepper
2 tbsp minced fresh parsley
Melt butter over medium heat. Add onion and celery. Cook for 5 minutes or until soft but not brown, stirring occasionally. Stir in the water, potato, both corns, sugar, bouillon, salt, and pepper. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the potatoes are just tender, stirring occasionally.
Pour the half and half into a small bowl and whisk in the flour. Stir into the soup. Stir in the parsley. Simmer for 15 minutes, or until the soup has thickened, stirring frequently.
Potato Salad
Potato Salad
2 c water
10 oz red potatoes, peeled and cut into 1/2 in cubes
1 stalk celery, finely chopped
1/2 c finely chopped onion
2 tbsp mayo
2 tbsp sour cream
2-3 tsp sweet pickle relish
1/2 tsp mustard
salt and pepper
In a medium saucepan, bring the water to a boil over high heat. Add the potatoes and return to a boil. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the potatoes are just tender. Drain. Run the potatoes under cold water for about 20 seconds to stop the cook process. Drain well.
In a medium bowl, stir together the remaining ingredients. Fold the potatoes into the mixture. Cover and refrigerate for 2-3 hours.
2 c water
10 oz red potatoes, peeled and cut into 1/2 in cubes
1 stalk celery, finely chopped
1/2 c finely chopped onion
2 tbsp mayo
2 tbsp sour cream
2-3 tsp sweet pickle relish
1/2 tsp mustard
salt and pepper
In a medium saucepan, bring the water to a boil over high heat. Add the potatoes and return to a boil. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the potatoes are just tender. Drain. Run the potatoes under cold water for about 20 seconds to stop the cook process. Drain well.
In a medium bowl, stir together the remaining ingredients. Fold the potatoes into the mixture. Cover and refrigerate for 2-3 hours.
Candied Sweet Potatoes
Candied Sweet Potatoes
2 lb sweet potatoes, quartered
8 oz can crushed pineapple, undrained
1/2 c fresh orange juice
1/4 c packed light brown sugar
1 tbsp cornstarch
1 tbsp butter
Topping:
2 tbsp packed light brown sugar
1 tbsp butter, melted
1/4 c all purpose flour
1/4 c chopped pecans
1/4 tsp cinnamon
Preheat the oven to 350.
Cover potatoes with water in large saucepan. Bring to a boil over high heat and boil for 25-30 minutes, or until tender. Remove from the pan and let cool for 5 minutes. Discard the skins. Cut the potatoes into 1/4 inch thick slices. Please in a greased 1 1/2 quart baking dish.
Meanwhile, in a small saucepan, stir together the pineapple, orange juice, 1/4 c brown sugar, cornstarch, and 1 tbsp butter. Cook over medium heat for 6-8 minutes, or until the mixture comes to a boil and thickens, stirring frequently. Reduce the heat and simmer for 5 minutes, stirring occasionally.
In a small bowl, combine the topping ingredients. Spoon the pineapple mixture over the sweet potatoes. Sprinkles with the topping. Bake for 30-35 minutes, or until heated through.
2 lb sweet potatoes, quartered
8 oz can crushed pineapple, undrained
1/2 c fresh orange juice
1/4 c packed light brown sugar
1 tbsp cornstarch
1 tbsp butter
Topping:
2 tbsp packed light brown sugar
1 tbsp butter, melted
1/4 c all purpose flour
1/4 c chopped pecans
1/4 tsp cinnamon
Preheat the oven to 350.
Cover potatoes with water in large saucepan. Bring to a boil over high heat and boil for 25-30 minutes, or until tender. Remove from the pan and let cool for 5 minutes. Discard the skins. Cut the potatoes into 1/4 inch thick slices. Please in a greased 1 1/2 quart baking dish.
Meanwhile, in a small saucepan, stir together the pineapple, orange juice, 1/4 c brown sugar, cornstarch, and 1 tbsp butter. Cook over medium heat for 6-8 minutes, or until the mixture comes to a boil and thickens, stirring frequently. Reduce the heat and simmer for 5 minutes, stirring occasionally.
In a small bowl, combine the topping ingredients. Spoon the pineapple mixture over the sweet potatoes. Sprinkles with the topping. Bake for 30-35 minutes, or until heated through.
Salmon Patties
Salmon Patties
7-8 oz pouch pink salmon
1/4 c plain dry bread crumbs
1/4 c grated onion
2 tbsp yellow cornmeal
2 tbsp mayo
1 egg white
1 tbsp fresh parsley
1 tsp Tony's
1/2 tsp Tabasco
-------------------------------
2 tbsp all-purpose flour
1 tbsp yellow cornmeal
1 tsp corn oil
In medium bowl, flake the salmon. Stire in the remaining salmon patty ingredients. Shape into 4 patties, each about 1/2 inch thick.
In a small bowl, combine the flour and 1 tbsp corn meal. Press the sides and edge of each patty into the mixture. Do not shake off excess.
Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Heat the oil and cook the patties for 5 minutes. Turn and cook for 5-7 minutes or until golden brown.
7-8 oz pouch pink salmon
1/4 c plain dry bread crumbs
1/4 c grated onion
2 tbsp yellow cornmeal
2 tbsp mayo
1 egg white
1 tbsp fresh parsley
1 tsp Tony's
1/2 tsp Tabasco
-------------------------------
2 tbsp all-purpose flour
1 tbsp yellow cornmeal
1 tsp corn oil
In medium bowl, flake the salmon. Stire in the remaining salmon patty ingredients. Shape into 4 patties, each about 1/2 inch thick.
In a small bowl, combine the flour and 1 tbsp corn meal. Press the sides and edge of each patty into the mixture. Do not shake off excess.
Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Heat the oil and cook the patties for 5 minutes. Turn and cook for 5-7 minutes or until golden brown.
Cornbread
Cornbread
1 c yellow cornmeal
1/2 c all-purpose flour
1/2 c whole-wheat flour
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c cream corn, undrained
1/2 c whole kernel corn
1/2 c buttermilk
1/4 c milk
1 egg
2 tbsp canola oil
Preheat oven to 425. Lightly grease a 9 inch cake or pie pan.
In a large bowl, stir together the cornmeal, flours, sugar, baking soda and powder, and salt. Make a well in the center.
In a medium bowl, stir together the remaining ingredients. Pour into the well, stirring just until moistened. Spoon into the baking pan. Lightly spray the top of the batter with vegetable oil spray.
Bake for 20-25 minutes, or until a wooden toothpick or cake tester comes out clean from center. Let cool 5-10 minutes before cutting.
1 c yellow cornmeal
1/2 c all-purpose flour
1/2 c whole-wheat flour
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c cream corn, undrained
1/2 c whole kernel corn
1/2 c buttermilk
1/4 c milk
1 egg
2 tbsp canola oil
Preheat oven to 425. Lightly grease a 9 inch cake or pie pan.
In a large bowl, stir together the cornmeal, flours, sugar, baking soda and powder, and salt. Make a well in the center.
In a medium bowl, stir together the remaining ingredients. Pour into the well, stirring just until moistened. Spoon into the baking pan. Lightly spray the top of the batter with vegetable oil spray.
Bake for 20-25 minutes, or until a wooden toothpick or cake tester comes out clean from center. Let cool 5-10 minutes before cutting.
Creamy Cheese Grits
Creamy Cheese Grits
2 1/4 c water
1/2 c quick-cooking grits
2 slices American cheese
2 tbsp milk
1 tbsp butter
1/4 tsp salt
1/2 tsp Worcestershire
1/8 tsp garlic powder
Pepper to taste
In a medium saucepan, bring the water to a rolling boil over medium heat. Stir in grits. Reduce heat and simmer, covered, for 9 minutes, or until very thick, stirring often.
Add remaining ingredients except pepper, stirring until cheese has completely melted. Sprinkle with pepper.
2 1/4 c water
1/2 c quick-cooking grits
2 slices American cheese
2 tbsp milk
1 tbsp butter
1/4 tsp salt
1/2 tsp Worcestershire
1/8 tsp garlic powder
Pepper to taste
In a medium saucepan, bring the water to a rolling boil over medium heat. Stir in grits. Reduce heat and simmer, covered, for 9 minutes, or until very thick, stirring often.
Add remaining ingredients except pepper, stirring until cheese has completely melted. Sprinkle with pepper.
Bavarian Apple Tart
Bavarian Apple Tart
Crust:
1 c flour
1/2 c butter, softened
1/3 c sugar
1/4 tsp vanilla
Filling:
1/2 c sugar
2 8 oz packages of cream cheese, softened
2 eggs
1 tsp vanilla
4 c tart cooking apples, peeled and sliced 1/4 thick
1/3 c sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of ground cardamom
1/2 c sliced almonds
Heat oven to 375. Combine all crust ingredients in small bowl. Beat at medium speed, scraping bowl often, until dough leaves sides of bowl and forms a ball. Press onto bottom of 10 inch springform pan with light floured hands.
Combine 1/2 c sugar, cream cheese, eggs, and vanilla in small bowl. Beat at medium speed, scraping often, until smooth. Spread mixture over crust.
Place apples in large bowl. Sprinkle with 1/3 c sugar, cinnamon, nutmeg, and cardamom; toss to coat. Arrange apples over filling in pinwheel pattern.
Bake for 40-50 minutes or until apples are fork tender. Sprinkle with almonds; continue baking for 5-10 minutes or until almonds are lightly browned. Cool completely.
Crust:
1 c flour
1/2 c butter, softened
1/3 c sugar
1/4 tsp vanilla
Filling:
1/2 c sugar
2 8 oz packages of cream cheese, softened
2 eggs
1 tsp vanilla
4 c tart cooking apples, peeled and sliced 1/4 thick
1/3 c sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of ground cardamom
1/2 c sliced almonds
Heat oven to 375. Combine all crust ingredients in small bowl. Beat at medium speed, scraping bowl often, until dough leaves sides of bowl and forms a ball. Press onto bottom of 10 inch springform pan with light floured hands.
Combine 1/2 c sugar, cream cheese, eggs, and vanilla in small bowl. Beat at medium speed, scraping often, until smooth. Spread mixture over crust.
Place apples in large bowl. Sprinkle with 1/3 c sugar, cinnamon, nutmeg, and cardamom; toss to coat. Arrange apples over filling in pinwheel pattern.
Bake for 40-50 minutes or until apples are fork tender. Sprinkle with almonds; continue baking for 5-10 minutes or until almonds are lightly browned. Cool completely.
Fig Cake with Eggnog Glaze
Fig Cake with Eggnog Glaze
Cake:
2 c all purpose flour
1 c sugar
1 tsp salt
1 tsp baking soda
1/2 c vegetable oil
1/2 c buttermilk
3 eggs
1 tsp vanilla
1 c walnuts, chopped
1/2 c dried cranberries, dusted with flour
1 jar of fig preserves, including juice
Mix dry ingredients. Add oil. Add eggs and buttermilk gradually while beating. Add vanilla, figs, cranberries, and nuts. Beat until figs are chopped. Bake at 325 for 45-60 minutes in bundt pan. Cool completely.
Glaze:
1 c sugar
1/2 c eggnog
1 stick butter
1 tsp light corn syrup
1 tsp vanilla
1/2 tsp baking soda
Mix all ingredients in sauce pan. Boil 3 minutes. Drizzle over cake.
Cake:
2 c all purpose flour
1 c sugar
1 tsp salt
1 tsp baking soda
1/2 c vegetable oil
1/2 c buttermilk
3 eggs
1 tsp vanilla
1 c walnuts, chopped
1/2 c dried cranberries, dusted with flour
1 jar of fig preserves, including juice
Mix dry ingredients. Add oil. Add eggs and buttermilk gradually while beating. Add vanilla, figs, cranberries, and nuts. Beat until figs are chopped. Bake at 325 for 45-60 minutes in bundt pan. Cool completely.
Glaze:
1 c sugar
1/2 c eggnog
1 stick butter
1 tsp light corn syrup
1 tsp vanilla
1/2 tsp baking soda
Mix all ingredients in sauce pan. Boil 3 minutes. Drizzle over cake.
Five Spice Carrots
Five Spice Carrots
2 lbs of carrots, peeled
2 tbsp vegetable oil
1/2 tsp Chinese five-spice powder
Salt to taste
Preheat oven to 375.
Cut carrots in half lengthwise, then half again crosswise on the diagonal. Then halve fatter parts on more time lengthwise. Put carrots into a 13x9 inch baking dish or pan and drizzle with oil, then sprinkle with five-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning, then arrange in an even layer.
Roast carrots 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15-20 minutes more.
2 lbs of carrots, peeled
2 tbsp vegetable oil
1/2 tsp Chinese five-spice powder
Salt to taste
Preheat oven to 375.
Cut carrots in half lengthwise, then half again crosswise on the diagonal. Then halve fatter parts on more time lengthwise. Put carrots into a 13x9 inch baking dish or pan and drizzle with oil, then sprinkle with five-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning, then arrange in an even layer.
Roast carrots 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15-20 minutes more.
Crescent Chicken Squares
Crescent Chicken Squares
3/4 c seasoned croutons, crushed
3 oz of cream cheese, softened
2 tbsp butter, softened, divided
2 c cubed chicken
1 tbsp chopped fresh chives
2 tbsp chopped green onion
salt and pepper
2 tbsp milk
1 tbsp chopped pimentos
1 can crescent roll dough
Heat oven to 350.
In medium bowl, combine cream cheese and 1 tbsp softened butter; beat until smooth. Add chicken, green onions, chives, milk, pimentos, salt and pepper. Mix well. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 c chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of rolls with 1 tbsp melted butter; sprinkled with crushed croutons.
Bake for 25-30 minutes or until golden brown.
3/4 c seasoned croutons, crushed
3 oz of cream cheese, softened
2 tbsp butter, softened, divided
2 c cubed chicken
1 tbsp chopped fresh chives
2 tbsp chopped green onion
salt and pepper
2 tbsp milk
1 tbsp chopped pimentos
1 can crescent roll dough
Heat oven to 350.
In medium bowl, combine cream cheese and 1 tbsp softened butter; beat until smooth. Add chicken, green onions, chives, milk, pimentos, salt and pepper. Mix well. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 c chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of rolls with 1 tbsp melted butter; sprinkled with crushed croutons.
Bake for 25-30 minutes or until golden brown.
Magic Turkey Pouches
Magic Turkey Pouches
2 tsp oil
1 lb ground turkey
1 c finely chopped onion
3 c thinly sliced cabbage
salt and paper
2 8 oz cans crescent roll dough
Preheat oven to 350. Heat oil over med heat in large skillet. Add onion and turkey and cook until
turkey is browned. Add cabbage, salt, and pepper. Stir until cabbage is wilted, about 2 minutes. Remove skillet from heat.
Plate the wide side of each crescent roll triangle over a cup of a muffin tin opening, allowing to dip into tin. Place 1/4 c of filling into center of dough and fold points of the triangle over each other to enclose. Bake about 8-10 minutes or until rolls are golden brown.
2 tsp oil
1 lb ground turkey
1 c finely chopped onion
3 c thinly sliced cabbage
salt and paper
2 8 oz cans crescent roll dough
Preheat oven to 350. Heat oil over med heat in large skillet. Add onion and turkey and cook until
turkey is browned. Add cabbage, salt, and pepper. Stir until cabbage is wilted, about 2 minutes. Remove skillet from heat.
Plate the wide side of each crescent roll triangle over a cup of a muffin tin opening, allowing to dip into tin. Place 1/4 c of filling into center of dough and fold points of the triangle over each other to enclose. Bake about 8-10 minutes or until rolls are golden brown.
Cranberry Chicken
Cranberry Chicken
4 skinless, boneless chicken breasts, cut into cubes
1 can cream of mushroom soup
1/4 c cranberry juice
1/4 c orange juice
1 tbsp dried cranberries
1 tbsp of dried or fresh sage leaves, crushed
salt and pepper
sliced green onions
Cook chicken in skillet until well browned on all sides. Remove chicken and set aside. Stir in soup, juices, cranberries, sage, salt and pepper. Heat to boil. Return chicken to skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve over rice.
4 skinless, boneless chicken breasts, cut into cubes
1 can cream of mushroom soup
1/4 c cranberry juice
1/4 c orange juice
1 tbsp dried cranberries
1 tbsp of dried or fresh sage leaves, crushed
salt and pepper
sliced green onions
Cook chicken in skillet until well browned on all sides. Remove chicken and set aside. Stir in soup, juices, cranberries, sage, salt and pepper. Heat to boil. Return chicken to skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve over rice.
Beef Quiche
1/2 lb ground beef
1/2 c mayo
2 eggs
1/2 c milk
1 tbsp cornstarch
1 1/2 c grated cheddar
1/3 c sliced green onions
dash of salt and pepper
1 9 inch pie crust
Brown meat. Beat mayo, milk, eggs, cornstarch, salt and pepper until smooth. Mix meet, cheese, and onion into milk mixture. Pour into pie crust. Bake at 350 for 35-40 minutes or until knife in center of quiche comes out clean.
1/2 c mayo
2 eggs
1/2 c milk
1 tbsp cornstarch
1 1/2 c grated cheddar
1/3 c sliced green onions
dash of salt and pepper
1 9 inch pie crust
Brown meat. Beat mayo, milk, eggs, cornstarch, salt and pepper until smooth. Mix meet, cheese, and onion into milk mixture. Pour into pie crust. Bake at 350 for 35-40 minutes or until knife in center of quiche comes out clean.
Grandma Virn's Sour Cream Coconut Cake
Sour Cream Coconut Cake
1 box yellow or lemon cake mix
8 oz sour cream
1 package of frozen coconut
2 c sugar
8 oz Cool Whip
Bake and slice 3 layers of cake. Mix together sour cream, coconut, and sugar. Spread 1/3 (divided) of mixture on first two layers of cake. Mix remaining with Cool Whip and spread over cooled cake, refrigerate until set.
1 box yellow or lemon cake mix
8 oz sour cream
1 package of frozen coconut
2 c sugar
8 oz Cool Whip
Bake and slice 3 layers of cake. Mix together sour cream, coconut, and sugar. Spread 1/3 (divided) of mixture on first two layers of cake. Mix remaining with Cool Whip and spread over cooled cake, refrigerate until set.
Mini Meatloaves
Mini Meatloaves
1 lb ground beef
6 oz bread crumbs
1/4 c onion, diced
1/4 c red pepper, diced
1 egg
1/2 tsp pepper
Worcestershire sauce to taste
Preheat oven to 450. Combine all ingredients in a bowl. Divide into 12 equal portions and shape into balls. Place into muffin pan and bake for 18-20 minutes or until cooked through.
1 lb ground beef
6 oz bread crumbs
1/4 c onion, diced
1/4 c red pepper, diced
1 egg
1/2 tsp pepper
Worcestershire sauce to taste
Preheat oven to 450. Combine all ingredients in a bowl. Divide into 12 equal portions and shape into balls. Place into muffin pan and bake for 18-20 minutes or until cooked through.
Aunt Nette's Lemon Yum Yum
Lemon Yum Yum
2 c flour
1 stick butter, melted
1/2 c finely chopped pecans
8 oz cream cheese
1 c powdered sugar
4 1/2 oz Cool Whip
1/2 c shredded coconut
1/2 c chopped pecans
2 boxes lemon pudding
3 c milk
Mix flour, butter, and pecans. Press into bottom of 9x13 pan. Bake at 350 until lightly brown and let cool completely.
Mix pudding and milk and let set in fridge. Blend together cream cheese, sugar, and whipped cream. Spread half of mixture over crust. Sprinkle 1/4 c nuts and 1/4 c coconut over layer. Cover with pudding. Layer with remaining coconut and pecans. Chill.
2 c flour
1 stick butter, melted
1/2 c finely chopped pecans
8 oz cream cheese
1 c powdered sugar
4 1/2 oz Cool Whip
1/2 c shredded coconut
1/2 c chopped pecans
2 boxes lemon pudding
3 c milk
Mix flour, butter, and pecans. Press into bottom of 9x13 pan. Bake at 350 until lightly brown and let cool completely.
Mix pudding and milk and let set in fridge. Blend together cream cheese, sugar, and whipped cream. Spread half of mixture over crust. Sprinkle 1/4 c nuts and 1/4 c coconut over layer. Cover with pudding. Layer with remaining coconut and pecans. Chill.
Anise Stars
Anise Stars
Makes 5 dozen cookies
1 c butter
1 c sugar
1 egg
1 1/2 tsp anise extract
1/2 tsp vanilla
2 1/2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Decorator sugars
Combine butter, sugar, egg, extract, and vanilla in large bowl. Bear at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder, and salt. Beat until well mixed.
Divide dough in half. Shape each half into ball; flatten to 1/2 inch. Wrap each in plastic food wrap. Refrigerate until firm, 1 - 2 hours.
Heat oven to 375. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2 or 2 inch stars. Place 1 inch apart onto ungreased cookie sheets. Sprinkles with decorator sugars; gently press into cookies. Bake for 5-7 minutes or until edges are lightly browned.
Makes 5 dozen cookies
1 c butter
1 c sugar
1 egg
1 1/2 tsp anise extract
1/2 tsp vanilla
2 1/2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Decorator sugars
Combine butter, sugar, egg, extract, and vanilla in large bowl. Bear at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder, and salt. Beat until well mixed.
Divide dough in half. Shape each half into ball; flatten to 1/2 inch. Wrap each in plastic food wrap. Refrigerate until firm, 1 - 2 hours.
Heat oven to 375. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2 or 2 inch stars. Place 1 inch apart onto ungreased cookie sheets. Sprinkles with decorator sugars; gently press into cookies. Bake for 5-7 minutes or until edges are lightly browned.
Mulberry Pie
Mulberry Pie
Makes 1 pie.
3 c mulberries
2/3 c white sugar
1/2 c flour
3 tbsp lime juice
For brushing crust:
1 egg
2 tsp cinnamon sugar
Preheat oven to 400. Mix berries, sugar, flour, and lime juice. Pour mix into pastry lined pie plate. Cover with crust and cut slits into top. Bake for 15 minutes. Whisk egg and cinnamon sugar together. Lower oven to 350 and bake 10 more minutes. Take out and brush crust with egg. Bake for 20 minutes or until golden brown.
Makes 1 pie.
3 c mulberries
2/3 c white sugar
1/2 c flour
3 tbsp lime juice
For brushing crust:
1 egg
2 tsp cinnamon sugar
Preheat oven to 400. Mix berries, sugar, flour, and lime juice. Pour mix into pastry lined pie plate. Cover with crust and cut slits into top. Bake for 15 minutes. Whisk egg and cinnamon sugar together. Lower oven to 350 and bake 10 more minutes. Take out and brush crust with egg. Bake for 20 minutes or until golden brown.
Pie Crust
Pie Crust
Makes 2 double pie crusts
2 1/4 c all purpose flour
1 3/4 c wheat flour
1 3/4 c butter or shortening (shortening for flaky crust)
1 tbsp sugar
2 tsp salt
1 tbsp vinegar
1 egg
1/2 c water
In mixing bowl, mix flour, salt, and sugar. Cut in butter or shortening until pea-sized lumps remain.
In separate bowl, beat vinegar, eggs, and water. Add to flour mixture and stir or mix just until sticky dough forms. Cover with plastic wrap and refrigerate for 15 minutes to 1 hour.
Roll onto floured surface. Bake at 425 or until slightly browned for pre-baked crust.
Makes 2 double pie crusts
2 1/4 c all purpose flour
1 3/4 c wheat flour
1 3/4 c butter or shortening (shortening for flaky crust)
1 tbsp sugar
2 tsp salt
1 tbsp vinegar
1 egg
1/2 c water
In mixing bowl, mix flour, salt, and sugar. Cut in butter or shortening until pea-sized lumps remain.
In separate bowl, beat vinegar, eggs, and water. Add to flour mixture and stir or mix just until sticky dough forms. Cover with plastic wrap and refrigerate for 15 minutes to 1 hour.
Roll onto floured surface. Bake at 425 or until slightly browned for pre-baked crust.
Subscribe to:
Comments (Atom)