Lemon Raspberry Muffins
Monday, July 25, 2011
Lemon Raspberry Muffins
The raspberries have been very tasty and plentiful this season!! I have made 6 batches of jam from Lisa's patch, a batch of Raspberry Ice Cream and she still has some that need to be picked. So I am thinking this recipe will take care of a few more.
Lemon Raspberry Muffins
Lemon Raspberry Muffins
Monday, July 18, 2011
YW Camp Cooking notes........and recipes.....2011
Well camp is over for another year......We made some menu changes this year...so I thought I ought to write them down.
For our Tuesday evening fancy dinner........the YW Leaders were served by the adult leaders.....we made Lemonade Chicken, Grilled Green Beans, Rice, homemade rolls and Polynesian Parfaits.
Lemonade Chicken
Mix together:
32 Oz. Frozen Lemonade
32 Oz. Water
2 1/2 c. Ketchup
2 c. Brown Sugar
1 c. Vinegar
Pour over:
40 to 45 Chicken Breasts in roaster oven. Cook at 350 for about 3 hours.
Thicken sauce with:
1 1/2 c. Cornstarch mixed with 2 c. Water
Serve with rice.
Polynesian Parfaits (AKA: Pineapple Sherbet Fruit Cup, Atkinson Cookbook, p.211)
Made 100 - 5 oz. cups (1/2 c. serving)
5 - 1/2 gallon cartons Pineapple Sherbet, softened
5 lbs. frozen or fresh, sliced strawberries
12 to 14 bananas
Strawberries for garnish
This will all fit in Linda's commercial mixer. Beat sherbet until smooth and then add fruit. Beat well. Spoon into serving cups. Top with a slice of strawberry. Freeze until serving time.
A new snack that we did.......Dessert Tortillas
Spread tortilla with 1 T. Peanut Butter.
Sprinkle with chocolate chips and mini marshmallows.
Fold in ends and roll up tortilla. Wrap in foil. Heat at 350 for about 5 minutes or until heated through.
Penne Pasta
1 lb. Italian Sausage, browned
Saute 1 red and 1 green pepper & 1 onion, julienned. Cook until soft, but crunchy; then add:
3 - 15 oz. cans diced or crushed tomatoes (with or without Italian Seasoning)
1 pkg. Spaghetti Seasoning
8 oz. Tomato Sauce
Cook until bubbly and stir in:
1 lb. cooked penne pasta
We did this recipe times 20.....we served 200 people....but we still had enough left for 200 people. Thank goodness they really liked it!! We heated it up and served it for an extra lunch side dish and even for a bedtime snack for some hungry hikers. NEXT TIME: Use12 to 15 lbs. of pasta for 200 people.
We served this with a delicious homemade breadstick sprinkled with Salad Supreme. They were yummy too!
We usually do weiner roll ups but this year they got a Hot Dog and chips for lunch one day.....but we did make these amazing Baked Beans and Broccoli Salad to go with it.
Baked Beans
3 lbs. brown sugar
2 1/2 lbs. diced, bacon (you don't have to precook it but we cooked it up at breakfast and saved some for this dish)
2 T. dry mustard
3 lbs. molasses
2 to 3 c. dried, onions
6 gal. pork and beans
Stir all together. Pour into 2 18 x 24 foil roasting pans. Bake uncovered for 1 to 2 hours.
Broccoli Salad
10 c. broccoli
6 slices cooked, diced bacon
2/3 c. chopped, red onion
Sauce
1 c. mayo or miracle whip (we used some of both)
1/2 c. sugar
2 T. vinegar
Pour over veggies and chill 1 hour. At serving time, add:
2 c. grated cheese
1/4 c. sunflower seeds
1/2 c. raisins or craisins (we used craisins)
This year instead of the ever famous Chicken Enchiladas we had a Cafe Rio dinner. It was a big hit!! We were told it is the new favorite!!!
Sweet Pork
4 lbs. pork roast
1 c. brown sugar
1 c. mild salsa
1 c. 7-up
Cook in crock pot on high 4 hours or low for 6-8 hours. Shred the pork and serve on a tortilla with cilantro rice and black beans topped with Cilantro Line Dressing.
Cilantro Rice
2 c. cooked rice
3 3/4 c. water
4 t. chicken boullion
4 t. garlic
1/2 bunch cilantro
1 can green chilies (we forgot to add these)
3/4 t. salt
1 T. butter
1/2 onion, grated
Combine all ingredients and cook as directed on rice package. Fluff and serve.
Black Beans
2 cans black beans
8 oz. tomato sauce
2 cloves garlic
1 t. cumin
2 T. olive oil
1 t. salt
Stir together and heat through.
Cilantro Line Dressing
2 T. lime juice
2 T. vinegar
1 c. olive oil
1 small bunch cilantro, coursely chopped
1 clove garlic
2 sweet onions
Salt & Pepper
Mix in blender until cilantro is finely chopped. Chill and serve.
We didn't make this, but a lady there gave us this recipe........she said it would be good with this menu too.
Cafe Rio Ranch Dressing
2 c. mayo
1 pkg. ranch mix
1/2 c. buttermilk
1/4 t. cayenne
1 c. cilantro, chopped
2 cloves garlic
3 tomatillos (boiled and quartered)
Blend in blender until smooth. Chill and serve.
We served Herbed Pork Roast, mashed potatoes and gravy, Fluff Salad, Fresh Fruit Bowl, Carrots and Dip for our Friday evening dinner with all the bishoprics and YW leaders. We used 10 Whole Pork Loins. We served over 300 people.
Herbed Pork Roast
Combine:
1/4 c. brown sugar
1 T. dried Thyme
1 t. each - garlic salt, pepper, rubbed sage, dried crushed rosemary
Rub over : 3 - 4 lb. pork loin roast
1/4. c. flour (used to make gravy)
Bake at 325 to 160 degrees (2 to 3 hours) in roaster ovens. Use drippings and flour for gravy.
The last day we made tortilla sandwiches for lunch....some with ham and some with turkey.
Ham Sandwich Spread/Wraps
1/2 gal. mayo
2 c. milk
1 T. celery seed
2 to 3 T. mustard
1 T. salt
Stir and spread on tortilla. Top with deli ham, lettuce and grated cheese. Roll up and wrap in foil.
Turkey Wraps
Spread tortilla with Ranch Dressing. Top with deli turkey, lettuce and grated cheese. Roll up and wrap in foil.
Other lunch menus.....Tacos, Chicken Salad Sandwiches
We planned to use pita pockets for the Chicken Salad Sandwiches....however they turned out to be Pita Flat Bread.....we cut them in half and placed 1/2 c. scoop of the chicken salad filling on a lettuce leaf on each 1/2 circle of pita flat bread and wrapped them in foil. It was much easier than filling pita pockets would have been....it worked out great.....they were really good.
Breakfast menus.......scrambled eggs, bacon, french toast
Scrambled eggs, sausage, pancakes
Scrambled eggs, toasted english muffin, peaches
Snacks.......Dessert Tortillas, Brownie Pizza, Cinnamon Rolls, Rice Krispy Rolls
For our Tuesday evening fancy dinner........the YW Leaders were served by the adult leaders.....we made Lemonade Chicken, Grilled Green Beans, Rice, homemade rolls and Polynesian Parfaits.
Lemonade Chicken
Mix together:
32 Oz. Frozen Lemonade
32 Oz. Water
2 1/2 c. Ketchup
2 c. Brown Sugar
1 c. Vinegar
Pour over:
40 to 45 Chicken Breasts in roaster oven. Cook at 350 for about 3 hours.
Thicken sauce with:
1 1/2 c. Cornstarch mixed with 2 c. Water
Serve with rice.
Polynesian Parfaits (AKA: Pineapple Sherbet Fruit Cup, Atkinson Cookbook, p.211)
Made 100 - 5 oz. cups (1/2 c. serving)
5 - 1/2 gallon cartons Pineapple Sherbet, softened
5 lbs. frozen or fresh, sliced strawberries
12 to 14 bananas
Strawberries for garnish
This will all fit in Linda's commercial mixer. Beat sherbet until smooth and then add fruit. Beat well. Spoon into serving cups. Top with a slice of strawberry. Freeze until serving time.
A new snack that we did.......Dessert Tortillas
Spread tortilla with 1 T. Peanut Butter.
Sprinkle with chocolate chips and mini marshmallows.
Fold in ends and roll up tortilla. Wrap in foil. Heat at 350 for about 5 minutes or until heated through.
Penne Pasta
1 lb. Italian Sausage, browned
Saute 1 red and 1 green pepper & 1 onion, julienned. Cook until soft, but crunchy; then add:
3 - 15 oz. cans diced or crushed tomatoes (with or without Italian Seasoning)
1 pkg. Spaghetti Seasoning
8 oz. Tomato Sauce
Cook until bubbly and stir in:
1 lb. cooked penne pasta
We did this recipe times 20.....we served 200 people....but we still had enough left for 200 people. Thank goodness they really liked it!! We heated it up and served it for an extra lunch side dish and even for a bedtime snack for some hungry hikers. NEXT TIME: Use12 to 15 lbs. of pasta for 200 people.
We served this with a delicious homemade breadstick sprinkled with Salad Supreme. They were yummy too!
We usually do weiner roll ups but this year they got a Hot Dog and chips for lunch one day.....but we did make these amazing Baked Beans and Broccoli Salad to go with it.
Baked Beans
3 lbs. brown sugar
2 1/2 lbs. diced, bacon (you don't have to precook it but we cooked it up at breakfast and saved some for this dish)
2 T. dry mustard
3 lbs. molasses
2 to 3 c. dried, onions
6 gal. pork and beans
Stir all together. Pour into 2 18 x 24 foil roasting pans. Bake uncovered for 1 to 2 hours.
Broccoli Salad
10 c. broccoli
6 slices cooked, diced bacon
2/3 c. chopped, red onion
Sauce
1 c. mayo or miracle whip (we used some of both)
1/2 c. sugar
2 T. vinegar
Pour over veggies and chill 1 hour. At serving time, add:
2 c. grated cheese
1/4 c. sunflower seeds
1/2 c. raisins or craisins (we used craisins)
This year instead of the ever famous Chicken Enchiladas we had a Cafe Rio dinner. It was a big hit!! We were told it is the new favorite!!!
Sweet Pork
4 lbs. pork roast
1 c. brown sugar
1 c. mild salsa
1 c. 7-up
Cook in crock pot on high 4 hours or low for 6-8 hours. Shred the pork and serve on a tortilla with cilantro rice and black beans topped with Cilantro Line Dressing.
Cilantro Rice
2 c. cooked rice
3 3/4 c. water
4 t. chicken boullion
4 t. garlic
1/2 bunch cilantro
1 can green chilies (we forgot to add these)
3/4 t. salt
1 T. butter
1/2 onion, grated
Combine all ingredients and cook as directed on rice package. Fluff and serve.
Black Beans
2 cans black beans
8 oz. tomato sauce
2 cloves garlic
1 t. cumin
2 T. olive oil
1 t. salt
Stir together and heat through.
Cilantro Line Dressing
2 T. lime juice
2 T. vinegar
1 c. olive oil
1 small bunch cilantro, coursely chopped
1 clove garlic
2 sweet onions
Salt & Pepper
Mix in blender until cilantro is finely chopped. Chill and serve.
We didn't make this, but a lady there gave us this recipe........she said it would be good with this menu too.
Cafe Rio Ranch Dressing
2 c. mayo
1 pkg. ranch mix
1/2 c. buttermilk
1/4 t. cayenne
1 c. cilantro, chopped
2 cloves garlic
3 tomatillos (boiled and quartered)
Blend in blender until smooth. Chill and serve.
We served Herbed Pork Roast, mashed potatoes and gravy, Fluff Salad, Fresh Fruit Bowl, Carrots and Dip for our Friday evening dinner with all the bishoprics and YW leaders. We used 10 Whole Pork Loins. We served over 300 people.
Herbed Pork Roast
Combine:
1/4 c. brown sugar
1 T. dried Thyme
1 t. each - garlic salt, pepper, rubbed sage, dried crushed rosemary
Rub over : 3 - 4 lb. pork loin roast
1/4. c. flour (used to make gravy)
Bake at 325 to 160 degrees (2 to 3 hours) in roaster ovens. Use drippings and flour for gravy.
The last day we made tortilla sandwiches for lunch....some with ham and some with turkey.
Ham Sandwich Spread/Wraps
1/2 gal. mayo
2 c. milk
1 T. celery seed
2 to 3 T. mustard
1 T. salt
Stir and spread on tortilla. Top with deli ham, lettuce and grated cheese. Roll up and wrap in foil.
Turkey Wraps
Spread tortilla with Ranch Dressing. Top with deli turkey, lettuce and grated cheese. Roll up and wrap in foil.
Other lunch menus.....Tacos, Chicken Salad Sandwiches
We planned to use pita pockets for the Chicken Salad Sandwiches....however they turned out to be Pita Flat Bread.....we cut them in half and placed 1/2 c. scoop of the chicken salad filling on a lettuce leaf on each 1/2 circle of pita flat bread and wrapped them in foil. It was much easier than filling pita pockets would have been....it worked out great.....they were really good.
Breakfast menus.......scrambled eggs, bacon, french toast
Scrambled eggs, sausage, pancakes
Scrambled eggs, toasted english muffin, peaches
Snacks.......Dessert Tortillas, Brownie Pizza, Cinnamon Rolls, Rice Krispy Rolls
Wednesday, July 13, 2011
Petit Fours
I made Petit Fours today.....my only other attempt was years ago and I wasn't too impressed with them.... but today I dipped them in chocolate ganache and they turned out quite nicely. I found this recipe and decided to save it here in case I decide to make them again.....
Petit Four Frosting
2 cups sugar
1/8 teaspoon cream of tartar
1 cup water
1 1/2 cups confectioner's sugar
Food coloring (optional)
All ingredients except for the confectioner's sugar in a saucepan and bring to a boil.
Boil without stirring until the mixture reaches 226 degrees and is the consistency of a thin syrup.
Remove from heat and cool to 100 degrees (slightly warmer than lukewarm).
Sift confectioner's sugar over the syrup a little at a time, stirring to thoroughly combine after each addition.
The icing will have reached the proper consistency when it is just thick enough to coat a spoon.
Tint with food coloring, if desired
Use while warm; if it gets too thick, reheat in a double boiler until thin enough to pour.
To Frost Petit Fours
Position the petit fours 2 inches apart on a thin mesh wire cake rack suspended over a baking pan (to catch drips).
Pour the frosting over the cakes, moving slowly over each row, allowing the frosting to drip down the sides of the cakes.
You can scrape up the icing that accumulates in the pan, reheating it in a double boiler so that you can reuse it.
Allow frosted cakes to sit until they are dry, then remove the cakes from the rack, trimming any excess frosting away from the bottoms with a sharp knife.
Petit fours can also be frosted with rolled fondant or ganache.
Decorate petit fours with a nut, candied fruit, sugared flowers, or dragees.
You can drizzle melted white or dark chocolate over the petit fours as well.
For filled petit fours, slice the cakes in half before frosting, and coat the bottom half with half a teaspoon of jam, jelly, or lemon curd. Replace the tops and frost as above.
Petit Four Frosting
2 cups sugar
1/8 teaspoon cream of tartar
1 cup water
1 1/2 cups confectioner's sugar
Food coloring (optional)
All ingredients except for the confectioner's sugar in a saucepan and bring to a boil.
Boil without stirring until the mixture reaches 226 degrees and is the consistency of a thin syrup.
Remove from heat and cool to 100 degrees (slightly warmer than lukewarm).
Sift confectioner's sugar over the syrup a little at a time, stirring to thoroughly combine after each addition.
The icing will have reached the proper consistency when it is just thick enough to coat a spoon.
Tint with food coloring, if desired
Use while warm; if it gets too thick, reheat in a double boiler until thin enough to pour.
To Frost Petit Fours
Position the petit fours 2 inches apart on a thin mesh wire cake rack suspended over a baking pan (to catch drips).
Pour the frosting over the cakes, moving slowly over each row, allowing the frosting to drip down the sides of the cakes.
You can scrape up the icing that accumulates in the pan, reheating it in a double boiler so that you can reuse it.
Allow frosted cakes to sit until they are dry, then remove the cakes from the rack, trimming any excess frosting away from the bottoms with a sharp knife.
Petit fours can also be frosted with rolled fondant or ganache.
Decorate petit fours with a nut, candied fruit, sugared flowers, or dragees.
You can drizzle melted white or dark chocolate over the petit fours as well.
For filled petit fours, slice the cakes in half before frosting, and coat the bottom half with half a teaspoon of jam, jelly, or lemon curd. Replace the tops and frost as above.
Whipped Evaporated Milk
Whipped Evaporated Milk
Chill one cup evaporated milk in a metal bowl with the mixer's beaters in the freezer for 30 minutes.Whip one cup of evaporated milk to replace four cups of whipped cream. Insert the chilled beaters into the mixer and whip the cold evaporated milk on high power for 1 minute. Continue beating the milk while sifting up to half a cup of powdered sugar and the vanilla extract into the mixture. Beat for 2 minutes after the additions or until the evaporated milk has become stiff and holds its whipped texture. Use immediately to replace four cups of whipped whipping cream.
You can also use Evaporated milk in place of whipped cream when making ganache....however you will use slightly less of it.
Chill one cup evaporated milk in a metal bowl with the mixer's beaters in the freezer for 30 minutes.Whip one cup of evaporated milk to replace four cups of whipped cream. Insert the chilled beaters into the mixer and whip the cold evaporated milk on high power for 1 minute. Continue beating the milk while sifting up to half a cup of powdered sugar and the vanilla extract into the mixture. Beat for 2 minutes after the additions or until the evaporated milk has become stiff and holds its whipped texture. Use immediately to replace four cups of whipped whipping cream.
You can also use Evaporated milk in place of whipped cream when making ganache....however you will use slightly less of it.
Sunday, July 10, 2011
Sparkling Cherry Lemonade
I think I'm gonna try this one......having a Friendship Party for the Laurel girls this week.
Sparkling Cherry Lemonade
Place in blender and blend well :
2 c. pitted frozen or fresh sweet cherries
1 c. lemon juice
1 c. sugar
Stir in:
5 c. chilled seltzer water
Serve over ice.
Sparkling Cherry Lemonade
Place in blender and blend well :
2 c. pitted frozen or fresh sweet cherries
1 c. lemon juice
1 c. sugar
Stir in:
5 c. chilled seltzer water
Serve over ice.
Sour Cream Chocolate Ganache
Sour Cream Chocolate Ganache
6 ounces milk chocolate, finely chopped
3 ounces bittersweet or semisweet chocolate, finely chopped
1/2 c. sour cream
1/2 t. vanilla
Pinch of salt
6 ounces milk chocolate, finely chopped
3 ounces bittersweet or semisweet chocolate, finely chopped
1/2 c. sour cream
1/2 t. vanilla
Pinch of salt
Place chocolate in a microwave-safe bowl, and microwave at medium power until glossy, 2 to 3 minutes; stir until smooth. Let cool; whisk in sour cream, vanilla, and salt. Let stand until thick enough to spread. Makes 1 cup.
Friday, July 1, 2011
Marinated Chicken
Marinated Chicken
Par boil chicken in a pot of water.
In a gallon size ziplock bag place 2 cups soy, 2 cups vinegar, 2 cups Worcestershire, and mix together well. Place par boiled chicken in to the bag and allow the chicken to sit in the marinade for at least 4 hours in the refrigerator.
Drain the marinade from the chicken. Place the chicken on a grill and cook completely. Be careful to watch chicken and flip often to prevent burning. Remove from grill when done and serve.
Par boil chicken in a pot of water.
In a gallon size ziplock bag place 2 cups soy, 2 cups vinegar, 2 cups Worcestershire, and mix together well. Place par boiled chicken in to the bag and allow the chicken to sit in the marinade for at least 4 hours in the refrigerator.
Drain the marinade from the chicken. Place the chicken on a grill and cook completely. Be careful to watch chicken and flip often to prevent burning. Remove from grill when done and serve.
Sunday, June 26, 2011
Dishwasher Detergent....and rinse
Dishwasher Detergent
1 cup baking soda
1 cup borax
1 cup warm water
Mix well and store in an airtight container.
Use 1 tbsp for light loads or 2 for heavier ones.
For a rinse agent to keep the cloudiness and spots off....fill the rinse container with white vinegar.
OR try this one....This is the one I used because I have really hard water...
Dishwasher Detergent
1 c. borax
1 c. washing soda
1/2 c. citric acid (double this amount for hard water) I used 1 c. Lemi Shine
1/2 c. kosher salt
Stir together and use 1 T. per load.
The citric acid may cause this to clump together. To prevent this leave the lid off for a day or two and stir it often until it dries out.
You may also use lemon juice as a rinse agent instead of white vinegar.
Now you have a couple of choices to try.
1 cup baking soda
1 cup borax
1 cup warm water
Mix well and store in an airtight container.
Use 1 tbsp for light loads or 2 for heavier ones.
For a rinse agent to keep the cloudiness and spots off....fill the rinse container with white vinegar.
OR try this one....This is the one I used because I have really hard water...
Dishwasher Detergent
1 c. borax
1 c. washing soda
1/2 c. citric acid (double this amount for hard water) I used 1 c. Lemi Shine
1/2 c. kosher salt
Stir together and use 1 T. per load.
The citric acid may cause this to clump together. To prevent this leave the lid off for a day or two and stir it often until it dries out.
You may also use lemon juice as a rinse agent instead of white vinegar.
Now you have a couple of choices to try.
Septic Tank Bacteria Activator......
Septic tanks require regular maintenance to keep them working properly. Septic tanks use bacteria, or "activators," to break down solids and keep the system flowing smoothly.
Read more: How to Make Septic Tank Bacteria | eHow.com http://www.ehow.com/how_6175512_make-septic-tank-bacteria.html#ixzz1QRXugj2c
Septic Tank Bacteria Activator
Combine:
2 pkts. yeast or (2 scant Tablespoons)
2 c. corn meal
2 c. sugar
add:
12 c. warm water
Stir and flush down the toilet nearest the septic tank. Repeat every 3 to 6 months..
Read more: How to Make Septic Tank Bacteria | eHow.com http://www.ehow.com/how_6175512_make-septic-tank-bacteria.html#ixzz1QRXugj2c
Septic Tank Bacteria Activator
Combine:
2 pkts. yeast or (2 scant Tablespoons)
2 c. corn meal
2 c. sugar
add:
12 c. warm water
Stir and flush down the toilet nearest the septic tank. Repeat every 3 to 6 months..
5 recipes to unclog your drain......
Clogged drains can be a big pain......and yes I have clogged drains!!! I found these to be helpful but I still had to call a plumber in the end.....but in the future I will use them periodically to prevent future problems.
1) Drop 3 Alka-Seltzer tablets down the drain and add one cup of white vinegar (try Heinz White Vinegar). Let sit for 15 minutes to allow the combined ingredients to fizz which will break up grease and allow the clog to wash down easier. Pour a small pan full of boiling water down the drain to flush the drain clean.
2) Pour 1/2 cup Baking Soda and 1/2 cup Morton Salt down the clogged drain. Then pour 6 cups of boiling water over the mixture and let sit overnight. Flush the drain with water in the morning. The baking soda and salt act as abrasives to force the clog out and flushing with water will cleanse the drain thoroughly. (Karla has always used 1/2 c. salt, 1/2 c. baking soda, 1/2 c. white vinegar.....followed by 2 qts. or more of boiling water.)
3) Boil 3-4 tablespoons of Dawn Dishwashing Liquid in a pan full of water. Pour the heated mixture slowly down the clogged drain. Let sit for about 20-30 minutes and flush with hot tap water. The Dawn Dishwashing Liquid will break down the grease and the boiling water will force the clog free from the drain.
4) Drop 4-5 Efferdent tablets into the clogged drain. Fill with hot water. Let the mixture sit overnight. Rinse thoroughly in the morning with more hot water to free the clog. Efferdent tablets loosen grease and clean the drain much like it does the stains on dentures.
5) To clear clog drains and keep them clear, pour a bottle of Coca-Cola down the drain and let it sit over night. Rinse the drain well in the morning with hot water. The Coca-Cola will fizz and clean the drain, ridding it of any grease and debris.
Wednesday, June 15, 2011
Miss Gem County Pageant Reception....COOKIES
Kara asked me to be the Reception Planner for the Miss Gem County & Outstanding Miss Gem County Teen Pageant. She wanted a variety of cookies.....since I have a hunch that I will probably be doing this again.....as Kara is now the pageant director......I think I will place my recipes and hints right here.
Brown Sugar Cookies (Whiteley Cookbook, pg. 122)
Cream together:
1 c. sugar
2 c. brown sugar
2 c. oil
4 eggs
1 T. vanilla
Add:
5 1/2 c. flour
2 t. baking soda
1 t. salt
1 c. chocolate chips
1 c. vanilla chips (my addition)
1 c. toffee bits (my addition)
Mix well. Place on sprayed cookie sheet, using small cookie scoop. Bake on Convection Bake at 350 for 10 to 15 minutes. Made about 9 dozen (108) cookies.
Cherry Thumbprint Cookies (What's for Dinner? Cookbook, pg. 44)
Cream together:
1 1/2 c. butter, softened
1 c. sugar
Beat in:
1 egg
1 t. vanilla
1/2 t. almond extract (optional, my addition)
Mix in:
3 c. flour
1/2 t. salt
Cherry Jam (to fill center, after baking)
Using small cookie scoop, make rolled balls of dough, place on sprayed cookie sheet. Make a deep indentation in the top of each cookie with your thumb (or a small melon baller). Bake on Convection Bake at 350 for 10 to 15 minutes, just until the edges barely start to brown. Remove from oven and press the indentation again. Let set for about 2 minutes and place on cooling racks. Using a small spoon (baby spoon) fill centers with Cherry Jam. Makes about 7 dozen (84) cookies.
I also mixed some of my Cherry Jam with a spoonful of vanilla & almond flavored Decorator's Icing. I put this in a pastry bag and piped it on. This made a pretty center and was yummy too!
Cherry Almond Chews ( Best of Country Cookies Cookbook, pg. 39)
Cream together:
1 c. shortening
1 c. sugar
1 c. brown sugar
Add:
2 eggs
1 t. almond extract
Mix together & gradually add to above mixture::
2 1/2 c. flour
1 t. baking soda
1 t. salt
Stir in:
2 1/2 c. coconut
3/4 c. chopped almonds
Using small cookie scoop (I first used my medium scoop and it made too big of a cookie) drop dough onto sprayed cookie sheet and flatten slightly with the palm of your hand.
Drain & slice in half:
16 oz. jar maraschino cherries
Place a cherry half in the center of each. Bake on Convection Bake at 350 for 12 to 15 minutes, until edges start to brown. Cool slightly and remove to cooling racks. Makes about 7 dozen (84) cookies.
Toffee Chip Cookies (Atkinson Cookbook, pg. 186)
Mix together:
1/2 c. butter or margarine, softened
14 oz. can sweetened condensed milk
Gradually mix in:
2 c. graham cracker crumbs (about 1 pkg., they are making smaller pkg. these days)
3/4 c. flour
2 t. baking powder
Stir in:
2 c. semi sweet mini chocolate chips
1 c. toffee bits
1 1/2 c. coconut
Drop onto sprayed cookie sheet using small cookie scoop (I used medium one this year, but want them smaller as these spread out and are quite thin). I baked them on Convection Bake at 350 (not 375) and these did not stick a bit. I baked them 12 to 15 minutes, but with the SMALL scoop I think 8 to 12 minutes would probably be right. DO NOT OVERBAKE these. Cool slightly and remove to cooling racks. Made 4 dozen with medium scoop, the small scoop will probably make 7 dozen.
Lacey made 2 double batches of Cookie Cakes (Whiteley Cookbook, pg. 125)
Cookie Cakes (AKA: A Bite of Heaven)
Place in mixer bowl:
1 cake mix (she used 2 white cake mixes for one batch and 2 strawberry ones for the second batch)
2 c. cool whip
1 egg
Mix well. Using small or medium cookie scoop drop onto sprayed cookie sheet. (She made both sizes)
Sprinkle with:
red colored sugar sprinkles
Bake on Convection Bake at 350 (not 375) for 10 to 15 minutes. Cool slightly and remove to cooling racks.
The Master of Ceremonies, Mark Heath came to tell me, "this cookie is a bite of heaven". When I told him Lacey made that cookie he went and found Lacey to tell her. So now we have a new name for these cookies, A Bite of Heaven.
Not only were Lacey's cookies delicious, she was a great helper setting up and cleaning up and the perfect hostess. She even got to have her picture taken with Miss Gem County and several other visiting Queens as well. I couldn't have done it without her. Thanks for all your help Lacey!!!
Brown Sugar Cookies (Whiteley Cookbook, pg. 122)
Cream together:
1 c. sugar
2 c. brown sugar
2 c. oil
4 eggs
1 T. vanilla
Add:
5 1/2 c. flour
2 t. baking soda
1 t. salt
1 c. chocolate chips
1 c. vanilla chips (my addition)
1 c. toffee bits (my addition)
Mix well. Place on sprayed cookie sheet, using small cookie scoop. Bake on Convection Bake at 350 for 10 to 15 minutes. Made about 9 dozen (108) cookies.
Cherry Thumbprint Cookies (What's for Dinner? Cookbook, pg. 44)
Cream together:
1 1/2 c. butter, softened
1 c. sugar
Beat in:
1 egg
1 t. vanilla
1/2 t. almond extract (optional, my addition)
Mix in:
3 c. flour
1/2 t. salt
Cherry Jam (to fill center, after baking)
Using small cookie scoop, make rolled balls of dough, place on sprayed cookie sheet. Make a deep indentation in the top of each cookie with your thumb (or a small melon baller). Bake on Convection Bake at 350 for 10 to 15 minutes, just until the edges barely start to brown. Remove from oven and press the indentation again. Let set for about 2 minutes and place on cooling racks. Using a small spoon (baby spoon) fill centers with Cherry Jam. Makes about 7 dozen (84) cookies.
I also mixed some of my Cherry Jam with a spoonful of vanilla & almond flavored Decorator's Icing. I put this in a pastry bag and piped it on. This made a pretty center and was yummy too!
Cherry Almond Chews ( Best of Country Cookies Cookbook, pg. 39)
Cream together:
1 c. shortening
1 c. sugar
1 c. brown sugar
Add:
2 eggs
1 t. almond extract
Mix together & gradually add to above mixture::
2 1/2 c. flour
1 t. baking soda
1 t. salt
Stir in:
2 1/2 c. coconut
3/4 c. chopped almonds
Using small cookie scoop (I first used my medium scoop and it made too big of a cookie) drop dough onto sprayed cookie sheet and flatten slightly with the palm of your hand.
Drain & slice in half:
16 oz. jar maraschino cherries
Place a cherry half in the center of each. Bake on Convection Bake at 350 for 12 to 15 minutes, until edges start to brown. Cool slightly and remove to cooling racks. Makes about 7 dozen (84) cookies.
Toffee Chip Cookies (Atkinson Cookbook, pg. 186)
Mix together:
1/2 c. butter or margarine, softened
14 oz. can sweetened condensed milk
Gradually mix in:
2 c. graham cracker crumbs (about 1 pkg., they are making smaller pkg. these days)
3/4 c. flour
2 t. baking powder
Stir in:
2 c. semi sweet mini chocolate chips
1 c. toffee bits
1 1/2 c. coconut
Drop onto sprayed cookie sheet using small cookie scoop (I used medium one this year, but want them smaller as these spread out and are quite thin). I baked them on Convection Bake at 350 (not 375) and these did not stick a bit. I baked them 12 to 15 minutes, but with the SMALL scoop I think 8 to 12 minutes would probably be right. DO NOT OVERBAKE these. Cool slightly and remove to cooling racks. Made 4 dozen with medium scoop, the small scoop will probably make 7 dozen.
Lacey made 2 double batches of Cookie Cakes (Whiteley Cookbook, pg. 125)
Cookie Cakes (AKA: A Bite of Heaven)
Place in mixer bowl:
1 cake mix (she used 2 white cake mixes for one batch and 2 strawberry ones for the second batch)
2 c. cool whip
1 egg
Mix well. Using small or medium cookie scoop drop onto sprayed cookie sheet. (She made both sizes)
Sprinkle with:
red colored sugar sprinkles Bake on Convection Bake at 350 (not 375) for 10 to 15 minutes. Cool slightly and remove to cooling racks.
The Master of Ceremonies, Mark Heath came to tell me, "this cookie is a bite of heaven". When I told him Lacey made that cookie he went and found Lacey to tell her. So now we have a new name for these cookies, A Bite of Heaven.
Not only were Lacey's cookies delicious, she was a great helper setting up and cleaning up and the perfect hostess. She even got to have her picture taken with Miss Gem County and several other visiting Queens as well. I couldn't have done it without her. Thanks for all your help Lacey!!!
Sunday, June 12, 2011
Creamy Peanut Butter Pie
Creamy Peanut Butter Pie
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups,divided
1 chocolate crumb crust (9 inches)
Directions
In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.
Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups,divided
1 chocolate crumb crust (9 inches)
Directions
In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.
Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.
Pinwheel Cookies
A prize winning recipe from Taste of Home.....
Pinwheel Cookies
1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1 package (3 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/4 cup orange juice
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and chill for 4 hours or until firm.
Meanwhile, combine all filling ingredients in a small saucepan. Cook and stir over low heat until smooth; set aside to cool.
On a floured surface, divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with filling. Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 8 dozen.
Pinwheel Cookies
1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1 package (3 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/4 cup orange juice
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and chill for 4 hours or until firm.
Meanwhile, combine all filling ingredients in a small saucepan. Cook and stir over low heat until smooth; set aside to cool.
On a floured surface, divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with filling. Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 8 dozen.
Crispy Peanut Butter Nutella Bars
This is the recipe I told you about from Angie. I hope you like them as much as we did. Marcia
Crispy Peanut Butter Nutella Bars
Peanut butter crisp:
4 c. crispy rice cereal
2/3 c. brown sugar
2/3 c. light corn syrup
2/3 c. peanut butter
Cook, stirring intil mixture begins to boil. Stir in cereal, press into greased 9x13 pan. Place in fridge to cool.
Nutella layer:
1 1/2 c. chocolate chips
1 c. nutella
Melt in microwave 20 to 30 sec. intervals stirring after each time till smooth. Pour over cooled bars. Cool.
Chocolate Icing:
6 ozs. dark chocolate chopped
1 t light corn syrup
8 T buttter cut into pieces
Melt in microwave 20 to 30 sec. intervals stirring after each time till smooth. Pour over cooled bars. Cool.
Cut into bars. Keep in fridge. (We thought it might be easier to get them out of pan if you line it with foil)
I made these in a glass pan and it wasn't a problem getting them out of the pan...they are very rich.....not sure if they need both chocolate layers?? Karla
Crispy Peanut Butter Nutella Bars
Peanut butter crisp:
4 c. crispy rice cereal
2/3 c. brown sugar
2/3 c. light corn syrup
2/3 c. peanut butter
Cook, stirring intil mixture begins to boil. Stir in cereal, press into greased 9x13 pan. Place in fridge to cool.
Nutella layer:
1 1/2 c. chocolate chips
1 c. nutella
Melt in microwave 20 to 30 sec. intervals stirring after each time till smooth. Pour over cooled bars. Cool.
Chocolate Icing:
6 ozs. dark chocolate chopped
1 t light corn syrup
8 T buttter cut into pieces
Melt in microwave 20 to 30 sec. intervals stirring after each time till smooth. Pour over cooled bars. Cool.
Cut into bars. Keep in fridge. (We thought it might be easier to get them out of pan if you line it with foil)
I made these in a glass pan and it wasn't a problem getting them out of the pan...they are very rich.....not sure if they need both chocolate layers?? Karla
Leftover Cooked Oatmeal Muffins
Leftover Cooked Oatmeal Muffins
1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla
In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla. Add to dry ingredients and stir just until moistened. Spoon batter into 12 greased muffin cups.The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly. Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.
Read more: http://www.food.com/recipe/leftover-cooked-oatmeal-muffins-318283#ixzz1P511yIhv
1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla
In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla. Add to dry ingredients and stir just until moistened. Spoon batter into 12 greased muffin cups.The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly. Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.
Read more: http://www.food.com/recipe/leftover-cooked-oatmeal-muffins-318283#ixzz1P511yIhv
Wednesday, June 8, 2011
Lemonade Muffins
These sound yummy!!
Lemonade Muffins
1 1/2 c. flour
1/4 c. sugar
2 1/2 t. baking powder
1/2 t. salt
1 egg, beaten
6 oz. frozen lemonade concentrate, thawed (Divided)
1/4 c. milk
1/3 c. oil
1/2 c. walnuts, chopped
Mix dry ingredients. In another bowl mix together: 1/2 c. lemonade, egg, milk and oil. Stir in the dry ingredients. Fold in the nuts. Fill sprayed muffin cups 2/3 full. Bake at 375 for 15 to 20 minutes. While hot, brush with remaining lemonade and sprinkle with granulated or powdered sugar.
Lemonade Muffins
1 1/2 c. flour
1/4 c. sugar
2 1/2 t. baking powder
1/2 t. salt
1 egg, beaten
6 oz. frozen lemonade concentrate, thawed (Divided)
1/4 c. milk
1/3 c. oil
1/2 c. walnuts, chopped
Mix dry ingredients. In another bowl mix together: 1/2 c. lemonade, egg, milk and oil. Stir in the dry ingredients. Fold in the nuts. Fill sprayed muffin cups 2/3 full. Bake at 375 for 15 to 20 minutes. While hot, brush with remaining lemonade and sprinkle with granulated or powdered sugar.
Snickerdoodle Muffins
If you like Snickerdoodle Cookies you will surely like these.....the addition of oatmeal makes them a more healthy choice.
Snickerdoodle Muffins
1 1/2 c. flour
1 c. oatmeal
1/2 c. sugar
1 egg
4 T. butter
1 t. vanilla
1 c. milk
1/3 c. sugar
1 t. cinnamon
Mix together the flour, oatmeal and sugar.
Mix together the egg, butter, vanilla & milk.
Stir the dry mixture into the wet mixture just until combined.
Fill sprayed muffin cups 2/3 full.
Mix together the sugar & cinnamon topping. Sprinkle over the muffins. Bake at 400 for 12 to 15 minutes.
Snickerdoodle Muffins
1 1/2 c. flour
1 c. oatmeal
1/2 c. sugar
1 egg
4 T. butter
1 t. vanilla
1 c. milk
1/3 c. sugar
1 t. cinnamon
Mix together the flour, oatmeal and sugar.
Mix together the egg, butter, vanilla & milk.
Stir the dry mixture into the wet mixture just until combined.
Fill sprayed muffin cups 2/3 full.
Mix together the sugar & cinnamon topping. Sprinkle over the muffins. Bake at 400 for 12 to 15 minutes.
Tuesday, June 7, 2011
Berry & Fruit Salad with Sweet Balsamic Dressing
Berry & Fruit Salad with Sweet Balsamic Dressing
1/2 c.white balsamic vinegar
2 T. sugar
1/4 c. heavy whipping cream
Bring vinegar & sugar to boil, reduce heat and cook until 6 to 7 minutes until reduced by half. Slowly whisk in the cream; cook for 2 minutes without stirring. Remove from heat. Cool and refrigerate.
Drizzle over mixture of berries and/or fruit. Sprinkle with sliced almonds. Serve
My remake on a Pampered Chef recipe.....
1/2 c.white balsamic vinegar
2 T. sugar
1/4 c. heavy whipping cream
Bring vinegar & sugar to boil, reduce heat and cook until 6 to 7 minutes until reduced by half. Slowly whisk in the cream; cook for 2 minutes without stirring. Remove from heat. Cool and refrigerate.
Drizzle over mixture of berries and/or fruit. Sprinkle with sliced almonds. Serve
My remake on a Pampered Chef recipe.....
Saturday, June 4, 2011
Sweet & Spicy Cucumber Salad
This is the simplest of summer salads. Cucumbers have always been one of my favorite vegetables, with striped Armenian cucumbers being my absolute favorite variety. This simple cucumber side dish would be a perfect accompaniment to grilled meat or fish, but I usually eat it as an afternoon snack.
Sweet and Spicy Cucumber Salad
1/4 cup rice vinegar
1 tablespoon sugar
pinch of crushed red pepper (to taste) (OR a dash of black or white pepper)
pinch of salt (to taste)
2 tablespoons chopped fresh dill
2 medium cucumbers (peeled if desired), thinly sliced
1 tablespoon sugar
pinch of crushed red pepper (to taste) (OR a dash of black or white pepper)
pinch of salt (to taste)
2 tablespoons chopped fresh dill
2 medium cucumbers (peeled if desired), thinly sliced
Whisk together vinegar, sugar, crushed red pepper, and salt until the sugar is dissolved; whisk in chopped fresh dill. Place sliced cucumbers in a bowl and pour dressing over them. Toss well with a spoon until all of the slices are coated with dressing. Cover and refrigerate for at least 30 minutes; stir once or twice while it is marinating. The salad can also be made ahead and refrigerated overnight.
Steel Cut Oatmeal
My friend Marcia got me started on Steel Cut Oatmeal when we went camping a couple years ago. She puts this in her crock pot (be sure and spray it with cooking spray before adding ingredients) the night before on low and it is ready in the morning. But I never can remember the correct portions.....so I am posting them here so they are always handy. I found some good tips too......posted at the bottom!
Steel Cut Oatmeal
For one serving: 1 1/2 cups water and 1/4 cup oats For four servings or more: Use 1 cup of water per 1/4 cup oats for each serving (i.e. 4 cups water/1 cup oats for four servings)
Bring water to boil in a saucepan. Stir in oats and immediately reduce heat to low. Watch carefully, because the water might foam up and boil over! (If using an electric stove, and the water foams up before the burner cools down enough, briefly lift the pan off the heat and the foam will subside). Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes or until oats are of desired texture.
Notes: If making ahead with plans to reheat, I cook the oats for only 20-25 minutes. I like to add a tiny pinch of salt when I add the oats to the water, but this is entirely optional. If you want to add dried fruit while the oatmeal is cooking, add a bit of extra water. I like to cook 8 servings at a time: I let the oatmeal cool slightly then divide into 8 small plastic containers, which can be refrigerated for up to one week. To reheat, add a splash of milk or water, then microwave until heated through. Stir and serve plain or with desired toppings. The oatmeal can also be frozen and reheated.
ONLINE TIPS: Another way to enjoy them is with a big dallop of plain greek yogurt and a drizzle of pure maple syrup. It is out of this world.
I have a good way of cutting down the cooking time – as I do cook mine every morning. I measure out my oats and water at night before bed, and let them sit on the stove. Then in the morning I just turn on the burner and let them start cooking. It takes about 10-15 minutes for them to finish this way.
Also, with all oatmeal I make, steel cut or otherwise, I always add the oats at the beginning before heating the water. They come out creamier and cook a bit more evenly I find.
My favorite way to eat them is cooked with juice instead of milk or water and then with some dried fruit thrown in. Apple juice with dried cranberries is this week’s flavor!
Another way: I use 1/3 cup steel cut oatmeal and 1-1/3 cup water and a pinch of salt. Then I put them in the microwave on 50% for 18 minutes and take my shower. When I come out they oatmeal is done. I chop up some banana and some blueberries with about a heaping tsp of sugar, mix it all up and dive in. Delicious!
Actually steel cut oats is not all that much more expensive. Rolled oats are cooked at the ratio of 2 parts water to 1 part oats. Steel cut is cooked at the ratio of 4 parts water to 1 parts oats. Therefore you need twice as much of a measure of rolled oats to get the same amount of oats after cooking. If you put that into the cost analysis, then steel cut oats if very little more than rolled oats and really tastes a whole lot better. Worth the difference.
I pack up my oatmeal this way each week. If I accidentally make more then 5 servings I throw the others in the freezer. I love mine with a sprinkle of flax (good for the knees) and frozen blueberries.
tend to make them into a whole meal with cinnamon, dried fruit, apples, nuts or seeds, flax and a little sweetener. I also shorten the cooking time by using a pressure cooker. It takes only 3 minutes at pressure.
You can read about it here http://pressurecooking.blogspot.com/2009/05/pressure-cooking-steel-cut-oats.html.
You can read about it here http://pressurecooking.blogspot.com/2009/05/pressure-cooking-steel-cut-oats.html.
Subscribe to:
Posts (Atom)
Lacey Making Teddy Bear Cookies
