Friday, December 11, 2009
Soft Rolled Gingerbread Cookies
3/4 cup softened butter
3/4 cup sugar
3/4 cup unsulphured molasses
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cardamon (optional)
3 1/4 cups flour
In a large bowl cream together the butter and sugar until fluffy. Stir in the molasses and water. In a medium bowl whisk together the remaining ingredients. Slowly add the dry ingredients to the butter mixture, stirring constantly. Divide the dough in half and flatten to a round disk. Wrap each disk in plastic wrap and chill overnight. (You can freeze half or all of it if desired for later use.) Preheat the oven to 325 degrees and lightly grease your cookie sheets. On a lightly floured surface roll out one of the disks, leaving the other chilled. Roll to a 1/4 inch thickness, adding more flour if needed. Cut the cookies into desired shapes and place about an inch apart on the prepared cookie sheets. Bake for 6-10 minutes depending on the size of the cookies. Cookies should be firm but not browned. Reroll the scraps and continue to cut and bake until the dough is gone. Cool the cookies on the cookie sheets for three minutes, then remove to wire racks to finish cooling. Frost if desired with royal icing and let dry for 24 hours. Store in airtight containers.
1 cup powdered sugar, sifted
1 large egg white or equivalent meringue powder
1/8 teaspoon cream of tartar
1/4 teaspoon orange extract
food coloring if desired
In a large bowl beat the powdered sugar, egg white, cream of tartar, and orange extract on medium high speed for 5 minutes. Check and see if you can form peaks with a teaspoon. If you cannot, beat at a higher speed for a minute more and check again. Beat and check at thirty second intervals until the peaks will form. Tint icing with food coloring if desired.
(It is very important not to overbeat this icing as it can (and will) break down. You can use the icing white, or tint it using paste food colors. Liquid food colors tend not to work as well as paste, particularly in a delicate recipe like icing.)
Wednesday, December 2, 2009
White Chocolate Pumpkin Tiramisu
* 9-inch Spring form pan lined with parchment
* 1 vanilla pound cake cut in ¼ inch slices; and cut in half again
* 1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
* 3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
* 1- 8 oz. package cream cheese at room temperature
* ¾ cup sugar
* 2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
* 3 tbs. prepared pumpkin butter
* ¼ cup apple cider or apple juice
Beat whipping cream and sugar until soft peaks form.
Add cream cheese until smooth.
Divide mixture in half.
To one half, add white chocolate and beat until well blended.
To the other half add the pumpkin butter and beat until well blended.
To assemble the tiramisu:
Line bottom of spring form pan with pumpkin pound cake; crowding to fit.
Brush cake with apple cider and cover with a layer of white chocolate cream.
Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream.
Repeat these alternating layers, ending with pumpkin spiced cream.
Cover and chill overnight to set firm. May keep refrigerated for up to two days.
Loosen spring form and remove parchment. Smooth sides with a spatula.
Serve with whipped cream and garnish with a sprinkle of cinnamon.
* 1 cup whipping cream
* ¼ cup powdered sugar
* ½ tsp. vanilla extract
Whip ingredients on high till soft peaks form.
Sunday, November 8, 2009
3/4 cup real butter
1 1/4 cup packed brown sugar
1 1/2 cup solid pack pumpkin
1/2 cup evaporated milk
1 tsp vanilla
1 tsp baking powder
1 tsp soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp nutmeg
2 1/2 cup flour
Preheat oven to 375. Beat butter and brown sugar until blended and add egg. Beat until light and fluffy. Add pumpkin, milk, and vanilla and mix until well blended. Stir in baking powder, soda, salt, cinnamon, ginger and nutmeg. Add flour and stir until just combined. Drop by tablespoon on cookie sheet (dough will be very soft).Bake about 12 minutes or until cookies spring back. Cool on wire rack.
Wednesday, October 28, 2009
Downeast Pumpkin Bread
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Preheat oven to 350 degrees F . Grease and flour three 7x3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (DO NOT OVERBAKE)
Wednesday, October 21, 2009
Pumpkin Streusel Bars
1/2 cup quick oats
1 1/4 cups flour
3/4 cup light brown sugar (firmly packed)
1/2 cup chopped pecans
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter (room temp)
Combine ingredients and mix until crumbly. Reserve 1 1/2 cups of crumb mixture and press the remaining into a 13x9x2 baking pan. Bake 375 for 10 minutes.
2 cups pumpkin (16 oz can)
2/3 cup milk
2/3 cup light brown sugar (firmly packed)
1 1/2 tsp cinnamin
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Beat filling ingredients until well blended and smooth. Spread filling over baked crust; sprinkle with remaining crumb mixture. Bake additional 25 minutes. Cool and cut into bars.
Tuesday, September 29, 2009
1/2 cup butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1. In a 2-quart saucepan, melt butter on low heat.
2. Add brown sugar, corn syrup, and milk, stirring to combine. Increase heat to medium (or perhaps just below medium). Mix and heat low and slow to make sure that the sugar is completely dissolved.
3. Stir constantly until mixture comes to a boil. The longer you cook it the thicker it will be.
4. Remove from heat and whisk in the vanilla and cinnamon.
5. Serve warm or cold with apple slices, or drizzle over ice cream.
Sunday, September 13, 2009
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Thursday, July 30, 2009
p.s. these are also really really good with fresh raspberries
3/4 cup real butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean
Monday, May 11, 2009
1 TBS Frozen Apple Juice concentrate
3/4 cup strawberry nectar
1 cup frozen blueberries
3/4 cup raspberry sherbet
3/4 cup frozen vanilla yogurt
1 cup ice
*note: nectar can sometimes be found in the juice isle and also in the Hispanic food section of most grocery stores.
Thursday, April 9, 2009
1 (3 oz) box vanilla pudding
1 (12 oz) container cool whip
1 large container vanilla yogurt
1 bag (about 3-4 cups) frozen raspberries
Mix pudding mix with the yogurt & add cool whip. Put in fridge until thick. Right before serving add raspberries.
Sunday, March 29, 2009
This recipe comes from my brother in law Dan. We love visiting his family as this is always on the menu. It isn't an exact science and you may have to make it a few times to get it the way you like. I finally found a groove for my family and it is a tried and true favorite. These are quite easy to make but a bit time consuming, not in the "stay in the kitchen all day" kind of way but in a "start it one day and finish it the next" kind of deal. I have friends that have made these in the crock pot but for some reason I always make mine on the stove.. We eat these topped with cheese and dipped with tortilla chips, rolled in flour tortillas in a bean burrito and in enchiladas or tacos.. anyway you make them you will be hard pressed to eat refried beans out of the can ever again.
1 pound small red or pinto beans
1 4 oz can chopped jalapenos
1 12 oz package bacon
9 or 10 cloves garlic
2 tsp pepper
Salt to taste
Rinse beans and put in large pot. Cover with water about 3 inches above beans. Soak 24 hours. ( I put mine in one night then let them soak all day and cook them the following morning) drain and rinse beans and place back in heavy pot. Cover with water about 2 inches above beans and cook on medium heat with a steady low boil.
Cut bacon into tidbits and fry until crispy.
(Just a note* I use inexpensive bacon or bacon ends and pieces. It is really the bacon fat that flavors the beans)
Add bacon ( grease and all), can of jalapenos (undrained) and garlic cloves (whole) to the beans.
Cook beans on low for 3 hours or until beans are soft and easy to mash. Be sure to check on beans often to make sure water is kept 1 inch from top of beans. (you may have to add more water from time to time)
When beans are finished cooking, drain and KEEP liquid.
Two options, I go for the first because I am really lazy and I don't notice much difference...
Option 1. Mash beans with a potato masher until desired consistancy. Use reserved liqued for moisture. (I like mine a bit more moist as the dry out as they sit a while)
Option 2. In a heavy frying pan place a cup of beans at a time and heat. Mash with a potato masher until desired consistancy adding reserved liqued as needed. Continue until all beans are mashed.
Once beans are mashed they can be served immediatly or stored for up to a month in an airtight container in refridgerator.
Thursday, February 5, 2009
This is great in tacos, on enchiladas or just eaten with tortilla chips. Give them both a try, one version is bound to be a new favorite.
1 can black beans (drained)
1 can olives (drained)
1 can corn (drained)
1/2 red onion
1 pepper (green, red or yellow)
1/2 bunch fresh cilantro (rinsed and drained)
Pour beans and corn into a large bowl. Chop olives, avocados and tomatoes into small pieces. (size depending on how chunky you want your salsa) chop up cilantro and add to ingredients.
Version 1: Add 1/2 bottle of italian dressing and sprinkle with salt to taste. Mix well.
Version 2: Add 2 TBS ranch dressing, squeeze juice from 1lime and sprinkle with garlic salt to taste. Mix well
Saturday, January 31, 2009
2 cups split peas
1 medium carrot (diced)
1 medium potato (diced)
1/2 medium onion (diced)
1/2 meaty ham bone or 1 1/2 cups cooked ham (diced)
1 bay leaf
Salt and Pepper to taste
Rinse peas and place in to a large stew pot. Add all other ingredients. Cover with water about 2 inches above the top of ingredients. Bring to a boil. Reduce heat and simmer for about 2 hours, or intil peas are pureed and slightly thickened.
Monday, January 26, 2009
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups)
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). 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 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Friday, January 23, 2009
White Chicken Chili
Melt 1/2 cube butter
Whisk in 1/4 C. flour
Cook till light brown color.
Gradually add: 2 C. half & half
Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt
2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese
Simmer for ten minutes.
Wednesday, January 21, 2009
The Bakery where I worked part time last summer/fall was always looking for ways to promote their business and come up with new ways to use their baked goods, especially at holiday time. Over Christmas I helped out and was officially named "Sugar Cookie Girl" as my job was hand piping sugar cookies. It seemed like we never had enough and I think we did a record year in the sugar cookie department, at least it felt like it. So, with the popularity of their cookies I was wondering why they didn't sell cookie bouquets. Good question. With Valentines day coming up, the question once again arises "Why don't we sell cookie bouquets?" We have an official Sugar Cookie Girl, lets see what we can do.. Here are the test products ready for display. I've been making these for teachers and friends for years so it is really a fun project for me. We'll see how they do at the bakery... By the way, anyone who wants a step by step demo on my blog of how to make these say "I". If I have enough people I'll see what I can do.
just a note: when I took them into the bakery for the owner to see, a customer quickly ordered one for her anniversary this friday and another 8 or 9 for clients for Valentines. I think these bouquets will do just fine...
Tuesday, January 13, 2009
First our menu for the week and then I'll show you how the shopping went. To see how everyone else on the challenge did click here.
Menu for this week:
Maple & Brown Sugar Oatmeal/ muffins
Rice Pudding/ toast
Potato Soup/ bread bowls
Fried Chicken legs/Baked potatoes
Pot roast/potatoes & gravy/carrots
chicken legs $3.75
potatoes (10 lbs) $2.50
eggs (2 doz) $1.98
Total: $14.90 +tax
english muffins $3.32
flour tortillas (qty 2) $2.56
ground beef (maxx pac) $11.97
sandwich ham $2.98
tomato sauce (qty 2) $ .76
ground cinnamin $ .50
canadian bacon $1.94
carrots $ .98
onion $ .47
avocado $ .68
green onions $1.36
radishes $ .68
muffin mix (bulk) $1.52
Milk (3 gal) $6.21
tylenol meltaways $3.27
Total 58.50 + tax
Grand T0tal : 73.40 + tax
Friday, January 9, 2009
Cream of Tomato and Basil Soup
1 Tbsp butter
2 C Chicken broth
11 oz tomato puree
1/2 C Plain mashed potatoes
1 C Half and half
3 Tbsp Fresh basil, chopped*
Salt and Pepper to taste
Decrease heat, add tomato puree, potatoes and half and half.
Blend the mixture until smooth in food processor or blender.
Stir in basil and season to taste.
*I dry fresh herbs from the garden in the fall, chop it up and keep them in the freezer. It tastes fresh and is extremely handy, not to mention...great for the budget.
Wednesday, January 7, 2009
Tuesday, January 6, 2009
1 pound ground beef
1 medium onion (chopped)
1 16 oz can whole kernel corn
1 16 oz can kidney beans
1 28 oz can diced tomatoes
1 8 oz can tomato sauce
1 pkg taco seasoning
Brown ground beef and onion until brown. Drain. Add remaining ingredients and simmer for about 20-30 minutes. Serve topped with shredded cheddar cheese, sour cream and corn chips.