Watermelon Cookies
Adapted from a recipe in the book: Friendship Gifts of Good Taste
Combine and set aside:
5 Cups flour
2 tsp baking powder
1/2 tsp salt
Cream together:
1 cup margarine, softened
1/3 cup canola oil
1/2 cup butter flavored crisco
2 cups sugar
Add:
2 eggs
1/2 of a .125 fl oz bottle of watermelon candy flavoring (can get at a candy supply shop)
Transfer 1 1/3 creamed mixture to another bowl and dye it green.
Add: 1 2/3 cups flour mixture and knead into a soft dough. Shape dough into a ball and wrap it in waxed paper; refridgerate for at least 1 hour.
Tint remaining mixture red; add remaining flour and knead into a soft dough. Divide in half and make 2 logs with flat bottoms. Wrap in waxed paper and refridgerate at least one hour.
On a lightly floured surface roll out the green dough into 2 rectangles large enough to cover the red logs.
Brush curved side of red dough with egg white.
Wrap green dough around red logs, trimming to fit as necessary.
Refridgerate covered logs for at least one hour.
Slice into 1/4 inch thick slices. Place chocolate Jimmies or other small black decorating candies on the cookies, gently pressing into the surface.*
Bake at 350 degrees for 10 - 12 minutes cool completely on wire racks.
* You may opt to add your seeds with dyed decorating icing after cookies have completely cooled. Let icing harden before storing cookies.
Thursday, August 27, 2009
Wednesday, August 26, 2009
Baked Beans
Baked Beans
Mix in a bowl:
2 cans Baked beans (28 oz size)
1 cup sugar
1 cup brown sugar
1 1/2 TBS de-hydrated onion
2 - 3 TBS chili powder
1/2 large bottle of ketchup
Pour into 8x14 pan. Cover the beans with 1/2 lbs raw bacon
Bake at 375 for 15 minutes; reduce heat to 325 and cook for 1 1/2 to 2 hours (beans should NOT be soupy).
Can be served warm or at room temperature.
Mix in a bowl:
2 cans Baked beans (28 oz size)
1 cup sugar
1 cup brown sugar
1 1/2 TBS de-hydrated onion
2 - 3 TBS chili powder
1/2 large bottle of ketchup
Pour into 8x14 pan. Cover the beans with 1/2 lbs raw bacon
Bake at 375 for 15 minutes; reduce heat to 325 and cook for 1 1/2 to 2 hours (beans should NOT be soupy).
Can be served warm or at room temperature.
Saturday, August 22, 2009
POUND CAKE
POUND CAKE
(adapted from a recipe by Louise Mason)
Cream together:
1 cup butter
1/2 cup butter-flavored Crisco
3 cups sugar
1 1/2 tsp vanilla
Add:
6 eggs one at a time. Beat mixture at least one minute between eggs.
Add:
(Alternating between flour and milk - start and end with flour)
3 cups flour
1 cup milk
Spray Large Bundt pan with Pam. Coat with sugar. (or smaller bundt pan and a loaf pan, or 3 loaf pans)
Spoon mixture into prepared pans.
Bake at 275 for 1 1/2 to 2 hours.
Remove from pan(s); cool on rack.
(adapted from a recipe by Louise Mason)
Cream together:
1 cup butter
1/2 cup butter-flavored Crisco
3 cups sugar
1 1/2 tsp vanilla
Add:
6 eggs one at a time. Beat mixture at least one minute between eggs.
Add:
(Alternating between flour and milk - start and end with flour)
3 cups flour
1 cup milk
Spray Large Bundt pan with Pam. Coat with sugar. (or smaller bundt pan and a loaf pan, or 3 loaf pans)
Spoon mixture into prepared pans.
Bake at 275 for 1 1/2 to 2 hours.
Remove from pan(s); cool on rack.
Friday, August 21, 2009
SNICKERDOODLES
Snickerdoodles
Mix:
2 Sticks margarine
1 ½ cups sugar
2 eggs
Add:
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
Chill Dough at least 2 hours
Scoop into walnut-sized balls
Roll in cinnamon sugar (see below)
Cinnamon Sugar:
2 Tbs sugar and 2 tsp cinnamon
Mix:
2 Sticks margarine
1 ½ cups sugar
2 eggs
Add:
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
Chill Dough at least 2 hours
Scoop into walnut-sized balls
Roll in cinnamon sugar (see below)
Cinnamon Sugar:
2 Tbs sugar and 2 tsp cinnamon
TRIPLE CHOCOLATE ALMOND COOKIES
Triple Chocolate Almond Cookies
(Adapted from a recipe by Melinda Gassman)
Mix in bowl:
1 cup brown sugar
1 cup white sugar
2 sticks margarine
Add:
3 large eggs
2 tsp almond extract
1 tsp vanilla extract
Add:
1 bag milk chocolate chips
1 bag semi-sweet chocolate chips
Add:
½ cup dark cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
3 cups flour
Pack dough in cookie scoop, flatten dough slightly, roll in granulated sugar. Bake at 375 for 9-10 minutes. Cool on cookie sheet.
(Adapted from a recipe by Melinda Gassman)
Mix in bowl:
1 cup brown sugar
1 cup white sugar
2 sticks margarine
Add:
3 large eggs
2 tsp almond extract
1 tsp vanilla extract
Add:
1 bag milk chocolate chips
1 bag semi-sweet chocolate chips
Add:
½ cup dark cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
3 cups flour
Pack dough in cookie scoop, flatten dough slightly, roll in granulated sugar. Bake at 375 for 9-10 minutes. Cool on cookie sheet.
BASIC COOKIES
Basic Cookie Recipe
Cream together:
2 sticks margarine
1 cup sugar
1 cup brown sugar
Add 2 eggs
Add chocolate chips, (or any other kind of chips or raisins at this time)
Add:
1 tsp vanilla
(optional ½ tsp cinnamon)
1 tsp salt
1 tsp baking soda
2 ½ - 3 cups flour
Drop onto cookie sheet and bake at 350 for 8 – 12 minutes
Optional add ins: ½ cup oatmeal, ½ cup cocoa powder
Cream together:
2 sticks margarine
1 cup sugar
1 cup brown sugar
Add 2 eggs
Add chocolate chips, (or any other kind of chips or raisins at this time)
Add:
1 tsp vanilla
(optional ½ tsp cinnamon)
1 tsp salt
1 tsp baking soda
2 ½ - 3 cups flour
Drop onto cookie sheet and bake at 350 for 8 – 12 minutes
Optional add ins: ½ cup oatmeal, ½ cup cocoa powder
LEMON COOKIES
Lemon Cookies
Cream together:
2 cups butter Crisco
3 cups sugar
Add 4 eggs one at a time (beat mixture between each egg)
Add:
1 TBS lemon extract
2 tsp orange extract
4 tsp cream of tartar
2 tsp baking soda
1 tsp salt
5 cups flour
Chill dough at least 2 hours.
Roll dough balls into sugar
Bake at 350 for 10 minutes
Cream together:
2 cups butter Crisco
3 cups sugar
Add 4 eggs one at a time (beat mixture between each egg)
Add:
1 TBS lemon extract
2 tsp orange extract
4 tsp cream of tartar
2 tsp baking soda
1 tsp salt
5 cups flour
Chill dough at least 2 hours.
Roll dough balls into sugar
Bake at 350 for 10 minutes
CRANBERRY WHITE CHOCOLATE COOKIES
Cranberry White Chocolate Cookies
(Adapted from a recipe by Melinda Gassman)
Mix in a bowl:
2/3 cup margarine, melted and cooled
1 ½ cups brown suger, firmly packed
2 TBS honey
Add and mix well:
1 large egg
1 tsp vanilla
Stir in:
1 cup dried cranberries (Craisins)
¾ cup white chocolate chips
Add:
2 cups flour,
½ cup regular oats
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
Bake 12 -15 minutes at 325
(Adapted from a recipe by Melinda Gassman)
Mix in a bowl:
2/3 cup margarine, melted and cooled
1 ½ cups brown suger, firmly packed
2 TBS honey
Add and mix well:
1 large egg
1 tsp vanilla
Stir in:
1 cup dried cranberries (Craisins)
¾ cup white chocolate chips
Add:
2 cups flour,
½ cup regular oats
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
Bake 12 -15 minutes at 325
ZUPPA TOSCANA
Zuppa Toscana
In a large pot with a little olive oil cook:
1lb hot Italian Sausage – crumbled
1/2 - 1 cup bacon bits
Remove from pan and set aside when sausage is cooked
Add:
1 qt water
2 14.5 oz cans chicken broth
2 large russet potatoes – cubed
2 tsp garlic from a jar
1 TBS de-hydrated onion or 1 medium onion chopped
Simmer until potatoes are tender
Add:
2 cups kale – chopped
1 cup heavy cream
Salt and pepper to taste
Simmer 5 – 10 minutes
In a large pot with a little olive oil cook:
1lb hot Italian Sausage – crumbled
1/2 - 1 cup bacon bits
Remove from pan and set aside when sausage is cooked
Add:
1 qt water
2 14.5 oz cans chicken broth
2 large russet potatoes – cubed
2 tsp garlic from a jar
1 TBS de-hydrated onion or 1 medium onion chopped
Simmer until potatoes are tender
Add:
2 cups kale – chopped
1 cup heavy cream
Salt and pepper to taste
Simmer 5 – 10 minutes
BLONDIES
Blondies
(Based on a recipe from Shelley Stewart)
Pre-heat oven to 325
Melt 1 cup brown sugar with ¼ cup butter; let cool slightly
Beat and add 1 egg
Add: 1 cup flour, 1 tsp baking powder, ½ tsp salt, ½ tsp vanilla
Stir in enough chocolate chips, butterscotch chips and nuts to total 1 ½ cups. *
Spread in a greased 8x8 pan.
Bake at 325 for 25 minutes; let cool before cutting.
Optional : add 1/2 cup shredded coconut
(Based on a recipe from Shelley Stewart)
Pre-heat oven to 325
Melt 1 cup brown sugar with ¼ cup butter; let cool slightly
Beat and add 1 egg
Add: 1 cup flour, 1 tsp baking powder, ½ tsp salt, ½ tsp vanilla
Stir in enough chocolate chips, butterscotch chips and nuts to total 1 ½ cups. *
Spread in a greased 8x8 pan.
Bake at 325 for 25 minutes; let cool before cutting.
Optional : add 1/2 cup shredded coconut
Lasagna Soup
LASAGNA SOUP
(Based on a recipe from Melinda Gassman)
Brown in Soup Pot:
lb. ground beef
1 small onion
1 large clove garlic, minced
1 tsp oregano
½ tsp thyme
1 tsp Salt
Add:
1 (15 oz.) can tomato sauce
1 (28 oz.) can Italian diced tomatoes
crushed red pepper flakes
2 cans beef broth
2 cans chicken broth
4 cups of water
Bring to a boil and add:
1 lb box of pasta (bow ties)
Cook until pasta is done
mozzarella cheese
ricotta cheese
Parmesan cheese
Serve hot with a dollop of ricotta and a sprinkle of mozzarella and Parmesan.
(Based on a recipe from Melinda Gassman)
Brown in Soup Pot:
lb. ground beef
1 small onion
1 large clove garlic, minced
1 tsp oregano
½ tsp thyme
1 tsp Salt
Add:
1 (15 oz.) can tomato sauce
1 (28 oz.) can Italian diced tomatoes
crushed red pepper flakes
2 cans beef broth
2 cans chicken broth
4 cups of water
Bring to a boil and add:
1 lb box of pasta (bow ties)
Cook until pasta is done
mozzarella cheese
ricotta cheese
Parmesan cheese
Serve hot with a dollop of ricotta and a sprinkle of mozzarella and Parmesan.
Peanut Butter Cookies
Peanut Butter Cookies
Combine:
2 sticks margarine
1 cup brown sugar (packed)
1 cup sugar
Add:
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla
Add:
1 bag chocolate chips (milk or semi sweet) *
Add:
2 cups peanut butter (I like chunky but you can use creamy)
3 cups of flour (1 at a time)
Drop cookies from scoop onto cookie sheets, flatten slightly with palm. Press fork across top to get ridges.
Bake @ 375 for 10 minutes
remove cookies to cooling rack
* omit chocolate chips and press a hershey kiss onto fresh-out-of-the-oven cookies
Combine:
2 sticks margarine
1 cup brown sugar (packed)
1 cup sugar
Add:
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla
Add:
1 bag chocolate chips (milk or semi sweet) *
Add:
2 cups peanut butter (I like chunky but you can use creamy)
3 cups of flour (1 at a time)
Drop cookies from scoop onto cookie sheets, flatten slightly with palm. Press fork across top to get ridges.
Bake @ 375 for 10 minutes
remove cookies to cooling rack
* omit chocolate chips and press a hershey kiss onto fresh-out-of-the-oven cookies
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