The Homemaking Lady Bug

Super Quick Dinner Rolls

2012-02-10T14:00:00.000-08:00

Fluffy Dinner Rolls
3/4 - cup milk
4 - tablespoons butter
3/4 - cup hot water
4 - tablespoon sugar
1 - teaspoon salt
4 - 4 1/2 - cup flour
1 - heaping tablespoon instant yeast

1. Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. While the milk warms preheat your oven to 170 degrees. Turn on the tap to get your water nice and hot. Temperature is important to making these rolls rise quickly. Put your hand in the water to test it. You want it to be just on the edge of unpleasant.
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 cups of flour...let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 cup at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a stick of butter and coat the inside of a 9x13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can.
10. Gently round them into balls, and put them in your buttered 9x13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. Bake until golden brown.
13. Brush with a little softened butter and serve warm.

Total Time: about 1 hour 10 minutes

2 Minute Microwave Brownie

2012-02-10T13:28:00.000-08:00

Two-Minute Brownie

1/4 c. flour
1/4 c. packed brown sugar
2 T unsweetened cocoa powder
Pinch sea salt
2 T canola oil
2 T water
1/2 t. vanilla

In a heatproof ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and water until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey . Eat warm, after you top it with vanilla ice cream.

Beef Curry

2011-05-24T11:16:00.000-07:00

3 pounds of eye round roast beef
1 large can of crushed tomatoes
1 box of chicken stock
1 cup red wine
3 T. Indian Curry unsalted
1T garlic powder
1T onion powder
1t. salt
1 t. cracked black pepper
1/4 t. cumin
2 cinnamon sticks
3 diced tomatoes
4 large dice zucchini
1/2 cup chopped carrots
1 diced red bell pepper
8 cups cooked jasmine rice

This serves 14. But at our house 7 with a couple plates left for lunch the next day.
This is also a cook all day dish. It takes usually 5 hours and is served over rice.

Brown the beef on all four sides in a large pot or dutch oven.
Add the crushed tomatoes, chicken stock and red wine.
Then add all the spices. Mix well
Place on stove top on simmer with lid on.
This is braising the meat, and takes many hours to do, but it is fork tender when done.
I usually braise for 4 hours, then the last hour I add the tomatoes,peppers and carrots.
About 15 min before the dish is done i will add the zucchini, so it still has some crunch to it.
Take the meat out prior to serving and pull apart.
I usually keep the meat and curry separate for my picky non meat eaters.
I layer mine in a bowl, rice, meat and then curry with veggies..

If this isn't spicy enough for you, consider adding more curry powder. There are a lot of different kinds out there to experiment with.
You can also use whatever veggies you have on hand, good thing about curry , is things are not set in stone.. This is a good way to use up what needs to be eaten, veggie wise.

Homemade Hot Fudge Sauce

2011-04-18T08:36:00.000-07:00

3/4 cup chocolate chips (i use milk, because I love something VERY rich, but semi sweet will do)

1/4 cup butter (the real stuff, margarine doesn't taste the same)

2/3 cup white sugar

2/3 cup heavy cream

Melt chocolate and butter in 2-quart saucepan over low heat until smooth (3 to 5 minutes).

Stir in sugar and milk.

Increase heat to medium; cook, stirring constantly, until mixture comes to a full boil (8 to 10 minutes).

Continue cooking, stirring constantly, 4 minutes. .

Serve warm.

Store in glass jar in the refrigerator.

Stays good for a week, but it won't last that long!

Rainbow Cupcakes

2011-03-17T13:53:00.000-07:00

Looking for Leprechan's Pot of Gold at the End of these Rainbow Cupcakes.

Prepare per instructions on the back of the box, of white cake mix.

Divide batter evenly into 5 bowls.

Dye the batter one different color in each of the five bowls.

I used pink, yellow, green, blue and purple food coloring

Line 24 cupcake tins with paper liners.

Evenly distribute the colors in each liner.

Start with the darkest on the bottom.

You can spread the color or just drop them in.

I dropped them in.

After all the batter is in. Bake according the back of the box's instructions.

Cool when done and then frost with whip cream or frosting.

Decorate according to what holiday it is!!

The kids thought these were the coolest!!!

Moist Chocolate Cake

2011-03-10T17:42:00.000-08:00

2 cups sugar
1-3/4 cup all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup flat Dr. Pepper
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
In a large bowl, combine the first six ingredients set aside.
In another bowl add the eggs,dr. pepper, buttermilk, oil and vanilla;
beat on medium speed for 2 minutes (batter will be thin).
Slowly add the dry ingredients to the wet.
Mix until smooth and glossy, about 3 min.
Pour into a greased and floured 10 inch fluted pan.
Bake at 350 degress for 45-50 min or until toothpick comes out clean.
Cool at least 15 min. before inverting on a wire rack.
Cool completely on wire rack
Dust with powdered sugar or use your favorite frosting..

Mexican Breakfast Casserole

2011-03-10T17:23:00.000-08:00

12 white bread slices, cut into cubes

1 pound chorizo crumbled and cooked

3/4 cup grated sharp cheddar

3/4 cup fresco cheese

10 large eggs

2 cups milk or half and half

2 teaspoons dry mustard

1 teaspoon garlic salt

1 teaspoon hot sauce (i use red hot)

Pepper

Grease 9x13-inch glass baking dish.

Place bread in prepared dish.

Top with chorizo and cheeses.

Beat together eggs and next four ingredients.

Season with pepper.

Pour over chorizo mixture. (Can be prepared 1 day ahead. Chill.)

Preheat oven to 350°F.

Bake casserole until puffed and center is set, about 50 minutes.

Cut into squares.

Oatmeal Chocolate Chip Cookies

2011-03-05T10:19:00.000-08:00

1 cup butter or margarine, softened (2 sticks)

1 ½ cups light brown sugar, packed

½ cup white sugar

2 eggs

1 t. vanilla extract

1 ¾ cups flour

1t. baking soda

½ t. salt

1 ½ t. apple pie spice

3 cups rolled oats

1 bag chocolate chips

1/2 cup chopped walnuts or pecans ( if you want)

Preheat oven to 375°.

In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer or your kitchenaid until well blended.

In another bowl combine flour, baking soda, salt, apple pie spice.

Add dry ingredients to wet mixture, stirring until just combined.

Fold in rolled oats, nuts and chocolate chips.

Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.

Bake for 8-10 minutes or until edges are lightly browned.

Cool 2 minutes and remove to wire rack to cool completely.

Makes 4-5 dozen depending on size of cookie

Chicken, Peas and Rice Casserole

2011-03-04T18:04:00.000-08:00

4 cooked chicken breasts (cubed)

2 cup uncooked jasmine rice

1 cup of frozen peas

1 pkt French Onion Soup

1 can (440g) Cream Celery Soup

1 can (440g) Cream Chicken Soup

5 cup water

1cup sharp shredded cheese

Preheat oven to 320F (160C).

Grease 9x13 inch casserole dish.

Mix pkt French onion soup with water and soups.

Layer in this order, Rice, Chicken, Peas, and then

Pour mixture over other ingredients and bake, covered for 2 hours.

After a couple of hours, uncover and then sprinkle and bake uncovered until cheese is melted.

Take out let sit for 10-15 min .

Salt and Pepper to taste.

Golden Norwegian Sponge Cake

2011-03-04T11:49:00.000-08:00

1 cup soft butter (2 sticks)

5 eggs

1 1/2 t. baking powder

1 t. almond extract

1 1/2 cups sifted flour

1 1/3 cups sugar

1/2 t. sea salt

Allow butter to become soft, but do not melt.
Place butter and flour in mixing bowl.(I know this sounds strange, but trust me it works)
Beat 5 min. at low speed.
Be sure to scrape the sides and bottom of the bowl, many times during mixing.
Add eggs, one at a time, blending each egg at slow speed.
Sift together sugar, baking powder and salt.

Add graduatl to creamed mixture.

Add extract.

2 min. after all sugar has been added.

Turn into 10" tube pan that has been greased with 2 T. butter and then sprinkled with fine bread crumbs ( used fine panko).

Bake 1 hour in 325 degree oven. (time will vary with the humidity and climate you live in).

This is a very spongey texture of cake..

Let this cool for 15 min before taking out of tube pan.

Sprinkle top with confectioners' sugar and add fruit if you wish.

Sour Cream Walnut Coffee Cake

2011-03-01T11:22:00.000-08:00

2 sticks butter, softened

2 cups granulated sugar

1 pint (16-ounces) sour cream

2 teaspoons baking soda

4 large eggs, room temperature

1 tablespoon vanilla extract

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Streusel Filling and Topping

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9-1/2 x 13 x 2-inch baking pan. (If baking pan is shallow, use a 10 x 14-inch pan.) Mix sour cream with baking soda; set aside. In a small bowl, mix streusel ingredients; set aside. Cream butter and sugar. Add eggs one at a time, blending well after each addition. Sift together flour, baking powder and salt.

Alternately, add flour mixture and sour cream mixture to the creamed mixture, blending until just mixed after each addition. Pour half of batter into prepared pan. Spoon half of streusel mixture evenly over batter. Spoon remaining batter over the streusel, then top with remaining streusel. Place pan in lower third of oven and bake for 50-55 minutes, or until cake tests done. (If top browns too much before cake is done, cover lightly with a piece of aluminum foil.) Makes 24, 2-inch squares.

Cream Cheese Danish

2011-02-24T12:26:00.000-08:00

(Warning this isn't a a recipe for novice bakers)

2 cups unsalted butter, softened
2/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup white sugar
2 teaspoons salt
4 1/2 teaspoons active dry yeast
8 cups all-purpose flour
2 eggs

Cream Cheese Filling

8 ounces cream cheese (room temp)

1/2 white granulated sugar

4 T. lemon juice

Glaze

2 cups powdered sugar

2 tablespoons salted butter, melted
6 tablespoons half and half
1 teaspoon vanilla

Directions

In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
Go ahead and make your filling. Mix all the ingredients together until, evenly mixed and there are no more lumps from the cream cheese. Set aside on counter until time to fill the danishes. Make your glaze as well.
Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 350 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
Bake in hot over for 15-18 min or until top is golden brown. Drizzle Glaze over warm danishes.

Homemade Lollipops

2011-02-22T10:16:00.000-08:00

1 cup sugar

1/3 cup white corn syrup

1/2 cup water

1/2 tsp. Flavoring See note 1, below.

food coloring See note 2, below.

l/8 tsp. Citric acid (optional) See note 3, below.

1. Use 1/4 to 1 tsp. depending on concentration of flavoring.

2. To make opaque odors add 1/2 tsp. liquid white coloring (Liquid Whitener).

3. Citric acid may be added to fruit flavors to add tartness. Use 1/8 tsp. dissolved in 1 tsp. warm water. Add at same time as flavoring.

Combine sugar, water, and corn syrup in saucepan. Cook on high heat until mixture reaches 280 degrees F. Lower heat to Medium High. Continue to cook mixture to 300 degrees F. Remove from heat. Let stand until bubbles subside (approximately 265 degrees F). Add flavoring and coloring. Stir until blended. Do not over stir.

This is where I buy my lollipop supplies.

Sweet Creations

If you live out West you may be able to find these things in a local craft store..

Island Teriyaki Sauce

2011-02-18T17:29:00.000-08:00

1/2 cup Soy Sauce

1/4 cup packed Brown Sugar

2 T. White Vinegar

1/2 t. cracked Pepper

1/4 t. Garlic Powder

combine all ingredients in a sauce pan and bring to a boil.

Excellent on chicken (above picture), pork chops and steaks.

My kids also love it as a dipping sauce for meat.

I triple the recipe and then store leftover in a jar with a lid in the fridge.

recipe courtesy of Ann Marmo SuperNurse

Lion House Rolls

2011-02-08T13:37:00.000-08:00

2 cups warm water (110 to 115 degrees)
2/3 cup instant nonfat dry milk
2 T. yeast
1/4 cup sugar
2 t. salt
1/3 cup butter, shortening, or margarine (I use butter flavor crisco)
1 egg
5 to 6 cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and yeast; let sit 5 minutes. Add dry milk yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Divide dough into two. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 12 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper (I just use a greased pan). Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. You can roll the rolls however way you want..

Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Makes 2 dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough’s rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.

Coca-Cola Cake

2011-02-07T15:30:00.000-08:00

1 cup Coca-Cola

1/2 cup buttermilk

1 cup butter or margarine, softened

1 3/4 cups sugar

2 large eggs, lightly beaten

2 t. vanilla extract

2 cups all-purpose flour

1/4 cup cocoa

1 t. baking soda

1 1/2 cups miniature marshmallows

Coca-Cola Frosting:

1/2 cup butter or margarine
1/3 cup Coca-Cola
3 T. cocoa
1 (16-ounce) package powdered sugar
1 T. vanilla extract

Garnish: 3/4 cup chopped pecans, toasted

Combine Coca-Cola and buttermilk; set aside.

Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired.

Dyno-MITE Doughnuts

2011-02-03T15:58:00.000-08:00

1T rapid rising yeast
1 3/4 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour

Glaze:

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

	Sprinkle the yeast over the warm milk and let froth for 10 min.
	In a large bowl, mix together the yeast mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. I heat my oven to 150 degrees and then turn it off and put my dough in there to rise. It rises a lot faster that way. Warm draft free proofing cupboard.. :)
	Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
	Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
	Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Martha Stewart Brown Butter Toffee Blondies

2011-02-03T15:47:00.000-08:00

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan

2 1/4 cups all-purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 cups packed light-brown sugar

1/2 cup granulated sugar

3 large eggs

2 1/2 teaspoons pure vanilla extract

1 cup chopped walnuts (about 4 ounces)

1 cup toffee bits

Directions

1.Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.

2.In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.

3.In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

4.Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days

Read more at Marthastewart.com: Brown Butter Toffee Blondies - Martha Stewart Recipes

Chicken Cordon Bleu Casserole

2010-12-29T15:55:00.000-08:00

1 cup panko bread crumbs

4 T melted butter

2 cups cooked cubed chicken breast

8 ounces shredded swiss cheese,

2 cups of diced ham

1 can cream of chicken soup

1/2 c. white wine

1/2c. buttermilk

1/2 t. black pepper

Directions

Mix melted butter and bread crumbs.

Put bread crumbs in bottom of 9x13 pain.

Layer chicken, swiss cheese and then ham.
Mix soup with buttermilk and wine and pour over all.

Bake at 350°F for 30-35 minutes, or until tender and bubbly.

I served with steamed broccoli, baked potatoes or zucchini.

Pumpkin Pie Cake

2010-12-29T13:18:00.000-08:00

1 29 oz. can pumpkin puree

1 12 fluid oz. can evaporated milk

3 eggs

1 cup white sugar

1/2 tsp. salt

4 teaspoons pumpkin pie spice

1 package yellow cake mix

3/4 cup butter

1 cup chopped walnuts

Preheat oven to 350°F
Lightly grease one 9x13 inch pan
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice.

Mix well. Pour batter into the prepared pan.

Sprinkle the dry cake mix evenly over the pumpkin mixture.

Melt the butter or mararine, and drizzle it over the cake mix.

Sprinkle walnuts over the top.

Bake for 55 to 60 minutes, or until done.

Top with real whipped heavy cream, with a touch of powdered sugar and vanilla bean in it! YUM!

Nimitzkies

2010-12-29T13:11:00.000-08:00

2 cups sugar

1/2 cup crisco

1/2 cup butter

2 eggs

1 t. raspberry extract

2 t. lemon extract

2 1/2c. all purpose flour

1/2 t. salt
2 t. baking soda

Preheat oven to 375 degrees

Mix first 4 ingredients until light and fluffy.

Then add flour ,soda and salt and mix again until well combined.

Drop by rounded teaspoons.

Flatten slightly and add your favorite sprinkles

Bake 6-9 min depending on if you like soft or crunchy cookies.

Take out at 6-7 min for soft.

Take out at 8-9 for crunchy..

Buttermilk Pie

2010-12-07T12:31:00.000-08:00

2 9-inch pie crusts, unbaked
3 cups sugar
1/2 cup sifted flour
1/2 teaspoon sea salt
1 teaspoon vanilla
6 eggs, beaten
1 cup (2 sticks) butter, melted
1 cup buttermilk
the zest of one lemon.

Mix sugar, flour and salt.

Add eggs, butter, buttermilk, lemon zest and vanilla.

Mix well and pour into two unbaked pie crusts and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes.

They shouldn’t jiggle very much at all when they’re done).

If the tops are getting too brown, cover loosely with foil for the remainder of baking time.

Let cool for at least 1 hour before slicing.

I like mine ice cold, so I put in the fridge overnight before serving.

Sweet Idaho Cornbread

2010-12-06T09:04:00.000-08:00

Sweet Idaho Cornbread

1 cup margarine

1 1/2 cups sugar

4 eggs

2 1/4 cups flour

3 tsp. baking powder

1 1/2 cups white cornmeal

1 tsp. salt

2 1/4 cups milk

Cream the margarine, eggs and sugar.

Add dry ingredients (flour, baking powder, cornmeal and salt).

Stir in milk until well combined.

Pour in a greased 13x9 pan and bake at 375 degrees for 35-40 minutes

To make sure it is done take a skewer and stick in the middle, if it comes out clean it is done!!

EXCELLENT topped with honey butter!!!

Quick and Easy Breadsticks

2010-10-25T09:51:00.000-07:00

Let me preface this by saying.. My kids LOVE these and so do their friends at school.

I have been told when they take them for lunch, kids bribe for one.

1 1/2 c. lukewarm water
2 T. sugar
1 T. rapid yeast
combine above ingredients and let sit for 10 min.
Then Add:
3 cups flour
1 1/2 t. salt

Mix ingredients until dough forms..
Then knead for 3 min.
Let covered dough rise in warm area in your home for 20 min.
punch down and roll into a 1/2 inch rectangle
Cut strips and place on greased baking sheet.
(I use a pizza cutter for quick cutting)
You could also twist if you wish.
brush melted butter on the bread sticks
BEFORE the second rise.
Sprinkle on garlic salt (a lot can go a long way) and dried parsley flakes.

Let rise another 20 min.
Cook at 400 degrees for 20 min or until golden brown.

You can also vary these bread sticks..
There are so many different kinds besides garlic
you can make by sprinkling:
Parmesan cheese
sugar and cinnamon
Italian Seasoning
Dried Rosemary and Thyme
Pizza Salt
Use your imagination!!!!

Apple Pie Filling for the Freezer

2010-10-20T16:51:00.000-07:00

6-8 C firm peeled, sliced apples ( i used granny smith)

sprinkle with 1 T lemon juice

In a gallon ziploc bag toss until well mixed

1C sugar

1/4 c. flour

1 t. apple pie spice

Then add apples and shake until well coated.

Make sure you get all the air out and they lay flat and you can stack bags.

Place stacked bags and freeze..

Thaw in fridge.

May need to be drained before putting in pie shell.

There are many desserts you can make with this besides the pie.

Apple Crisp

Apple Cobbler

Baked Apples

Apple Cake

English Muffins

2010-10-20T11:51:00.000-07:00

With butter and strawberry freezer jam..

1 cup buttermilk

2 T. white sugar

1 T active dry yeast

1 cup warm water

1/4 cup melted shortening or melted butter

5-6 cups all-purpose flour(i used white lily)

1 t. salt

Warm the buttermilk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise. I let it rise about an hour. Remember patience with yeast dough, yields a better product.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. The tuna can totally reminds me of my grandma. Sprinkle parchment paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

I cook them on 350 on my big pancake griddle

Sweet Amish White Bread

2010-09-28T17:52:00.000-07:00

2 cups warm water

1/2 c. white sugar

1 1/2 T. active dry yeast

1 1/2 t. salt

1/4 c. canola oil

5-6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast.

Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast.
Mix in flour one cup at a time.

Knead dough on a lightly floured surface until smooth.

Place in a well oiled bowl, and turn dough to coat.

Cover with a damp cloth.

Allow to rise until doubled in bulk, about 1 hour.

Punch dough down.
Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well oiled 9x5 inch loaf pans.

Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees for 30 minutes.

Sticky Toffee Pudding

2010-09-17T12:59:00.000-07:00

"pudding" Ingredients:

unsalted butter for baking dish

1 cup and 1 tablespoon all purpose flour

1 teasoon baking powder

3/4 cup pitted dates

7 tablespoons unsalted butter

3/4 cup sugar

1 egg, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

1-1/4 cup boiling water

Toffee Sauce

5 tablespoons brown sugar, packed

2 tablespoons heavy cream

whipped cream for topping

Directions:

Heat the oven to 350° F. Butter an 8x8" baking dish.

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside.

Chop the dates fine; toss with 1 tablespoon flour in a small bowl.

(I bought my dates already chopped at wally world. :) )

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy.

Beat in the egg along with a little of the flour mixture; beat for 1 minute.

Beat in remaining flour mixture.

Add dates, baking soda and vanilla to the 1-1/4 cups boiling water, stirring to combine (this will be black in color, don't stress about it! ); add to batter, beating until well blended.

Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes. Remove from oven to wire rack.

Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding.

I double to toffee sauce recipe, to have more on hand.

Store extra sauce in fridge for ice cream topping.. ;)

I have been told by my British friends that custard, ice cream or heavy whipping cream is good with this..

Cinnamon Rolls

2010-09-14T09:49:00.000-07:00

◦1 envelope active dry yeast or 1 tablespoon of bulk rapid rise Yeast

*1/4 cup warm water

◦1 cup milk, scalded then cooled

◦1/2 cup butter, melted with the scaled milk

◦1/3 cup sugar

◦1 1/2 teaspoons salt

◦4 1/2-5 cups all-purpose flour

* 2 eggs

*FILLING

◦4 tablespoons butter, room temperature

◦1/2 cup brown sugar

◦1 tablespoon ground cinnamon

◦POWDERED SUGAR ICING

◦1 cup sifted powdered sugar

◦1/4 teaspoon vanilla

*1 tablespoon melted unsalted butter

◦1 tablespoon scalded milk, plus additional as needed

Directions:

1.In a large bowl, stir the yeast into the warm water and let stand for 5 minutes; stir in milk, melted butter, eggs. 1/3 cup sugar, salt and 1 cup flour; beat with a spoon or an electric mixer until smooth.

Gradually stir in 1 1/2 cups flour, keeping the dough smooth; if the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough; cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.

Heat oven to400°.

Divide the raised dough in half.

On a lightly floured board, roll out or stretch with your hands 1 piece of dough to make a 12-by-8-inch rectangle; spread 2 tablespoons of the soft butter over the top of the dough; sprinkle with half of the brown sugar and cinnamon; beginning on the long side, roll up tightly, jelly-roll fashion.

Repeat with remaining dough.

Cut the dough into 2-inch slices (i use dental floss to cut it); place on parchment paper on your baking sheets; let the dough rise (in a warm place) until doubled..

Bake in the oven for 12-15 minutes, or until golden brown.

Take the baking sheets out of the oven.

Top rolls with powdered sugar icing immediately.

Serve warm or at room temperature.

Powdered Sugar Icing:

Combine sugar, vanilla and 1 tablespoon milk in a small bowl; stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.

Buffalo Chicken Wing Dip

2010-09-06T12:37:00.001-07:00

2 cups cooked chicken breast, diced or chopped
4-8 oz. Franks Hot Sauce
2 pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
2 cups shredded sharp Cheddar cheese, divided
1 bunch celery, washed and cut into sticks

Tortilla Chips

Preheat Oven: 350°

In a large bowl combine: chicken, hot sauce, cream cheese, dressing and ½ of the shredded cheese. (Adjust the amounts of hot sauce and/or cream cheese to make the dip mild, medium or hot per your own taste.)

Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350º F for 25 to 30 minutes.

Emeril's Paneed Chicken Breasts with Carbonara

2010-08-05T11:59:00.000-07:00

Ingredients For the Chicken

2 chicken breasts, boned, skinned and pounded out to 1/4 inch

1/4 c all-purpose flour

1/4 tsp Emeril's Essence

1/2 tsp Emeril's Essence

1 large egg

1/2 c milk

1/2 c bread crumbs

1/2 tsp thyme

1/2 tsp basil

1/2 tsp parsley

1/2 tsp oregano

1 tbsp parmesan cheese

7 tbsp olive oil

Ingredients for Carbonara Sauce

1/4 cup bacon, small dice

1/4 cup pancetta, small dice

1 tablespoon diced onion

1 teaspoon garlic, minced

1 cup heavy cream

1 cup frozen peas

2 tablespoons Parmesan cheese, grated

1/4 teaspoon salt

3 turns fresh cracked black pepper

2 tablespoons country ham, small dice

1 tablespoon chopped parsley

Directions

Make the Chicken

1. Season each chicken breast with 1/4 teaspoon of Essence. In a small bowl, combine the breadcrumbs, Parmesan, parsley, basil, thyme, oregano, 1 tablespoon of olive oil and salt.

2. In a separate bowl, season the flour with 1/2 teaspoon of salt and stir to blend. In a third bowl, beat the egg with the milk and season with the remaining 1/2 teaspoon of Essence.

3. In a large skillet or sauté pan set over a medium-high heat, add the remaining 6 tablespoons of olive oil and once the oil is hot, dredge the chicken in the seasoned flour, then the egg wash and finally the bread crumbs.

4. Place the breaded chicken in the skillet and fry for 2 1/2 minutes on the first side, and flip over to cook for 2 minutes on the second side.

Make the Carbonara Sauce

1. In a sauté pan over a medium high heat, render the bacon and pancetta till crispy, remove from the pan and discard all but 1 tablespoon of the fat. Add the onion to the pan and sweat for 2-3 minutes.

2. Add the garlic and sweat for 30 seconds. Immediately add the cream, peas, cheese, salt and pepper. Allow the sauce to boil and reduce by fifty percent before returning the bacon and pancetta to the sauce, and garnishing with the country ham and parsley.

3. Pour 4 tablespoons of the sauce over each chicken breast to serve.

Ingredients for Emeril's Essence

5 tablespoons sweet paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons freshly ground black pepper

2 tablspoons onion powder

2 tablespoons cayenne

2 tablespoons dried oregano

2 tablespoons dried thyme

Directions

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months

Almost Famous Coleslaw

2010-07-24T16:50:00.000-07:00

8 cups finely diced cabbage (about 1 head)

1/4 cup diced carrots (finely)

Dressing:

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

Cabbage and carrots must be finely diced.

Pour cabbage and carrot mixture into large bowl.

Prepare the dressing, mix until smooth and creamy.

I mix it in a mason jar and shake a lot...

Pour over Slaw and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Carrot Cake with Cream Cheese Icing

2010-07-23T16:23:00.000-07:00

Carrot Cake

2 c all purpose flour ( i love white lily)

2 t. baking soda

1/2 t. sea salt

2t. apple pie spice

3 eggs; well beaten

3/4 c canola oil

3/4 c buttermilk

2 c sugar

2 t. pure vanilla extract

1 cn crushed pineapple; drained, - 8-oz can

2 c grated carrots

1 c walnuts; chopped -- or pecans

Cream Cheese Icing

1/2 c butter; softened

8 oz cream cheese; softened

1 t. vanilla extract

2 c powdered sugar; sifted

1 t. leftover pineapple juice

1/2 t. rum flavoring

For cake:

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, and chopped walnuts.

Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Let cool over night wrapped up in saran wrap in the fridge (this seals in moisture).

Ice when ready and then refrigerate until icing is firm.

Enjoy!!!!!

Berries and Poppyseed Salad

2010-07-19T10:01:00.000-07:00

Salad

1 package of organic baby greens

1 pint of sliced strawberries

1/2 pint blueberries

handful of almonds (optional)

Mix above ingredients together and set aside in fridge while you make dressing

Poppyseed Dressing

Find a jar with a lid, I usually use a mason jar

1/2 cup white sugar

1 cup olive oil (can use cannola too)

1 1/2 T. poppyseeds

combine ingredients in jar and shake like nobody's business

Your arms will get a work out.

Shake until sugar is dissolved.

Pour over salad and Serve immediately!!!

Monkey Bread

2010-07-19T09:50:00.000-07:00

24 Dinner Rolls, thawed but still cold (you can use rhodes, pillsbury, bridgeford)

1 box butterscotch cook and serve (not instant)

1/2 cup brown sugar

1stick of melted butter cooled

Directions:

Spray bundt pan with non stick spray.

Pour the butterscotch pudding into the pain. (yes the powder)

Pour 1/4 cup brown sugar on bottom as well.

Place 12 rolls over the pudding and brown sugar.

Sprinkle over the rest of brown sugar over those rolls.

Place the rest of the rolls in the pan.

Pour cooled melted butter over the top.

Cover with sprayed plastic wrap.

Let rise until double in size or even with top of bundt pan.

Carefully remove wrap.

Bake at 350°F for 30-35 minute

(some times it takes longer, be sure the top of rolls are golden brown).

Cover with foil the last 15 minutes of baking.

Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Puff Pancake with Buttermilk Syrup

2010-07-01T10:11:00.000-07:00

Puff Pancake (also called German Pancake)

1 cup milk

4 eggs

1/2 cup white sugar

1 t. vanilla

1 t. rum extract (if desired)

1/3 cup butter

Preheat oven t0 400 degrees.

Place butter in glass 9x12 pan and put in oven to melt butter.

Mix the milk, eggs, vanilla and rum until well combined.

Add the sugar and flour and mix until smooth.

Batter will be thin.

You can also put the first five ingredients in a blender and mix it that way..

Take out pan with melted butter.

Pour in batter.

Bake for 20-25 min.

Served asap. it is much better fresh out of oven.

Buttermilk Syrup

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda.

Bring to a boil, and cook for 7 minutes.

watch closely and use a large pot, because the syrup will foam while cooking.

Remove from the heat, and stir in the vanilla.

This is delicious on french toast as well.

Store leftovers in fridge and reheat to serve.

Mama's Meatloaf

2010-06-29T13:30:00.000-07:00

1 1/2 pounds ground chuck

1/2 cup panko bread crumbs

3 eggs

1t. chili powder

1t. paprika

1t. garlic salt

1T minced garlic (fresh)

1 t. parsley

1/2 t. white pepper

1/2 t. onion powder

1/8 cup. Worcestershire sauce

Preheat oven to 350 degrees

Make sure your meat and eggs are room temp.

They mix better that way and your hands don't freeze in the process.

Mix all of the ingredients until combined well.

Form meatloaf into shape of a football, or whatever shape you desire.

Place on a baking sheet covered in parchment paper.

Drizzle ketchup over the top of the meatloaf.

Bake in over for 2 hours or until done.

Meatball Sub Casserole

2010-05-03T16:43:00.000-07:00

Meatball Sub Casserole Recipe

1 bag for precooked frozen meatballs
1 loaf Italian bread, cut into 1 inch slices
8 ounces cream cheese, softened
2 heaping T. of mayonnaise with lime1 teaspoon italian seasoning
1/4 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1/2 parmesan cheese, finely grated
1 (28 ounce) jar spaghetti sauce
2 garlic cloves, minced

Preheat oven to 350degrees.

Thaw meatballs in microwave.

Meanwhile, arrange bread in a single layer in an ungreased 13x9x2" baking dish.

Combine cream cheese, mayo, Italian seasoning and pepper; spread evenly over the bread.

Sprinkle with 1 cup mozzarella and all of parmesan.

Combine sauce, garlic and meatballs.

Pour over cheese mixture; sprinkle with remaining cup of mozzarella.

Bake, uncovered at 350 for 30 minutes or until heated through.

I sauteed mushrooms for mine, my kids don't like them, but you could very easily add them to the sauce mixture.

Chocolate Buttermilk Sheet Cake

2010-04-29T09:12:00.000-07:00

Ingredients:
Cake: 2 cups of sifted flour 2 cups sugar 1/2 cup butter 1/4 cup cocoa 1 cup cold water 1/2 cup buttermilk 1 teaspoon vanilla 1 teaspoon cinnamon 1/4 teaspoon salt 1 teaspoon baking soda 2 eggs Frosting: 1/2 cup butter 1/4 cup cocoa 5 tablespoons buttermilk 4 cups icing (confectioners') sugar (sifted, you don't want white lumps of sugar in your frosting!) 1 teaspoon vanilla
Directions:
Cake: Preheat oven to 400 degrees F. In a large bowl combine the flour and sugar. In a small saucepan, or in a microwave dish, combine the butter, cocoa and water. Heat to boiling. Pour over the flour mixture and mix well. Add buttermilk, vanilla, cinnamon, salt, baking soda and eggs. Mix well. Pour batter into a greased jelly roll pan , 15"x10"x1" pan. Bake for 20 minutes. Frosting: 5 minutes before the cake is done, combine butter, cocoa and buttermilk in a medium saucepan. Bring to a boil. Remove from heat, beat in icing sugar and vanilla. Beat until smooth. Remove cake from oven and spread icing while the cake is hot.

Perfect Pancakes

2010-04-27T14:22:00.000-07:00

Perfect Pancakes

2 1/2 c. all purpose flour (White Lily is my fav)

1 t. baking soda

1 t. baking powder

1/2 c. white sugar

2 eggs

1/2 c. canola oil

2 1/2 c. buttermilk

1 t. vanilla

Combine your dry ingredients and mix your wet ingredients in separate bowls. Add the wet mixture to the dry mix, and stir until smooth and no lumps are seen.

Let rest for 10 minutes.

In the meantime fire up your griddle, so it is hot when you

pour the pancakes on.

Pour your pancake batter on (I use a 1/4 measuring cup

so the pancakes are somewhat even) the griddle.

Flip pancakes when bubbles are just starting to form.

Side note: I have substituted milk instead of the buttermilk and

there was no comparison. I won't substitute again.

Blueberries added to the pancakes while on the griddle.
You can almost anything to this recipe.

Makes approx 20 pancakes.

Alison's Version of Pound Cake

2010-04-02T15:15:00.000-07:00

Pound Cake

2 sticks butter (room temp.)

2 1/2 cups sugar

5 eggs

1 t. vanilla

1 t. lemon flavoring

3 cups of flour

1/2 t. salt

1/4 t. baking soda

4 ounces plain yogurt

Preheat oven to 325 degrees and grease bundt pan.

Cream eggs, sugar, flavorings and butter until light and fluffy.

Add dry ingredients and yogurt.

Beat until smooth and light.

Pour into greased baking dish and bake for an hour and 15 min, less if you use loaf pans.

Keep an eye on your cake..

Everyones ovens are different.

It can take longer to cook, to be sure it is done stick a knife in the cake and if it comes out clean it is done.

"Mexican" Flan

2010-03-23T18:50:00.000-07:00

Mexican Flan

1 1/2 cup white sugar

6 eggs

1 can of sweetened condensed milk

2 cans of whole milk

1 t. vanilla

Preheat oven to 325degrees.

Get out two 8 inch pie plates (this is what your flan will cook in)

Mix all the ingredients in a blender EXCEPT leave out 1 cup of the white sugar for the caramel.

Blend those ingredients until well blended..

Use the empty can of sweetened condensed milk for the 2 cans of whole milk.

Set aside.

Time to make the Caramel!

Pour one cup of white sugar in a sauce pan.

Melt the sugar over medium heat constantly stirring until smooth, sugar is all melted

and a light golden color.

Pour half the caramel in each pie plate.

Let cool for 10 minutes then pour half custard in each pie plate.

Place flan in a water bath and put a tin foil tent over the flan.

Bake for 2 hours, if doing both pie plates at the same time.

To test to see if it is done, stick a knife in and pull it out..

It will be ready when it comes out clean.

When cooked, let cool for an hour, then invert on a plate.

Cover with saran wrap

Refrigerate overnight for complete set up of the flan..

Flan is best when served cold!!!!!

Milk Chocolate Chip Cookies with Caramel Bits and Walnuts

2010-03-23T13:29:00.000-07:00

Milk Chocolate Chip Cookies with Caramel Bits and Walnuts

1 stick butter

1 stick of margarine or 1/2 cup butter shortening

3/4 cup sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

3 cups all purpose flour

1/2 tsp. salt

3/4 tsp. baking soda

1 bag of milk chocolate chips

1/2 bag of caramel bits

1/4 pound chopped walnuts

Preheat oven to 350 degrees

Put parchment paper down on your cookie sheets (this eliminates greasing the sheet)

Cream together room temperature butter, margarine and both sugars until creamy and fluffy.

Add the eggs beat for a minute until mixed in well.

Add the dry ingredients (flour,salt and baking soda) which have been sifted together.

Mix together until smooth.

Add milk choc. chips, caramel bits and walnuts.

Mix until these are distributed evenly throughout the batter.

Use a spoon to measure and drop on your cookie sheet.

Space about an inch or more apart.

Bake for 8-9 minutes at the 350 degree temp.

When removed from oven immediately place cookies on wire rack, unless you like crispy throughout cookies.

In that case let them cool on your cookie sheet.

My lil sis Adriana sent me the basic recipe, I tweaked it a little and this is what I got..

Enjoy!!

Lemon Sheet Cake with Lemon Glaze

2010-03-09T16:33:00.000-08:00

1 cup melted butter

1/2 cup lemon juice

1/2 cup water

2 cups flour

2 cups sugar

2 eggs

1/2 cup sour cream

1 t. salt

1 t. baking powder

1/4 t. baking soda

1 1/2 lemon oil or lemon extract

preheat oven to 375 degrees and grease 15 inch x 10 inch baking sheet

Mix butter, lemon juice, water together.

Add flour, sugar, salt, baking powder, baking soda and mix.

Then add eggs, sour cream and lemon extract.

Mix until smooth, about 3 min on my kitchen-aid.
Pour into greased baking sheet.

Bake for 18-22 min or until toothpick comes out clean.

Glaze:

1/2 stick butter

1/2 cup half and half

2 1/2 cups sifted powdered sugar

1/2 t. lemon extract

Scald half and half in saucepain, add butter until melted.

Add powdered sugar and lemon extract and mix until smooth.

It will be thin and runny.

Spread over warm cake and let completely cool.

Keep covered with saran wrap until it has been eaten.

Dr. Pepper Chocolate Mayonnaise Cake with Cream Cheese Frosting

2010-03-05T12:41:00.001-08:00

Dr. Pepper Chocolate Mayonnaise Cake with Cream Cheese Frosting

2 cups flour
1 cup sugar
2 teaspoons of baking soda
1/4 teaspoon salt
6 Tablespoons cocoa powder
1 cup Mayonnaise (note: Miracle Whip is not mayo)
1 cup Dr. Pepper
1 1/2 teaspoons vanilla extract

Preheat oven at 350 degrees, grease 9x13" baking dish.
Mix your flour, sugar, baking soda, salt and cocoa powder until well blended.
Add Dr. Pepper, Vanilla and Mayo and mix for 4 minutes with beaters or kitchen aid.
Pour batter into baking dish and bake for 35-40 degrees, give or take depending up on your altitude and oven.

Let completely cool.

Frost with Cream Cheese Frosting

Keep in Fridge covered in Saran Wrap until it is all eaten. This keeps it moist.

Cream Cheese Frosting

1 8 ounce package of room temperature cream cheese
1 stick of salted butter room temperature
3 cups of powdered sugar (give or take more, depending upon how thick you like your frosting)
1 teaspoon vanilla

Beat cream cheese, butter and vanilla together until smooth and well mixed.
Add your powdered sugar a half cup at a time until you get the consistancy you like.
Beat until smooth and has a sheen to it..
Store whatever you may not use in tupperware in fridge and use on other goodies like cinnamon rolls, cupcakes, graham crackers..

Apple Blueberry Walnut Crisp

2010-03-01T18:17:00.000-08:00

4 cups sliced peeled tart apples (I like granny smith or pink ladies)

2 cups blueberries (fresh or frozen or even dehydrated)

2 tablespoons sugar

1cup of flour (white lily is my fav!)

3/4 cup brown sugar

· 1/2 teaspoon salt

· 1/2 teaspoon ground cinnamon

· 1/4 teaspoon ground nutmeg

1 cup quick cooking oats

1 stick salted butter, melted

Grease 9x13”baking dish then

Add the apples

Next add the the blueberries.

Mix sugar and 2 tablespoons flour; sprinkle over fruit.

Combine brown sugar, oats, salt, cinnamon, nutmeg and remaining flour.

Stir in melted butter with a fork until mixture is crumbly.

Sprinkle over fruit;

Top with walnuts . Bake at 350° for 55-60 minutes or until apples are tender.

Serve warm.

Vanilla Ice Cream is an excellent topping for it!

Angel Biscuits

2010-03-01T11:26:00.001-08:00

ANGEL BISCUITS

1 1/2 t. active dry yeast

1/2 cup warm water

5 cups all purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 tablespoons sugar

1 cup butter flavor shortening

1 3/4 cups buttermilk

Preheat oven to 400°F.

Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening.

Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times.

Do not overmix or the biscuits will be tough.

Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles.

Place on greased cookie sheets with biscuits just touching each other, closely spaced.

Brush with melted butter or cream.

Bake at 400°F for 11-12 minutes or until lightly golden

Chicken Curry Casserole

2010-03-01T11:14:00.000-08:00

Ingredients

2 cups cubed, cooked chicken breast

3 cups cooked jasmine rice

2 cups fresh or frozen broccoli

2 cups of grated sharp cheddar cheese

1 can of cream of mushroom soup

1/2 cup mayo

1/2 cup sour cream

1 1/2 teaspoons curry

1/2 t kosher salt

1T lemon juice

Preheat oven at 350 degrees

In a greased 9x13" baking dish assemble the casserole.

Cooked rice on bottom

Chicken on rice

Broccoli on chicken

Mix the soup, mayo, sour cream, curry, salt and lemon juice in a bowl, until smooth

Pour curry mixture over the broccoli, chicken, rice

top the casserole with the cheese.

You can also sprinkle paprika over the cheese for color if you like

Cover with tin foil and bake for 50-60 min.

Chicken and Steamed Dumplings

2010-01-18T15:58:00.000-08:00

4 chicken breasts , cooked and cubed
2 carrots, peeled and diced
4 Idaho russet potatoes, peeled and diced
3 stalks of celery, chopped
1/2 bag frozen peas
1/2 bag of frozen corn

Broth

16 ounce can of chicken broth
1 can of cream of chicken soup
1/2 heavy cream
1 teaspoon fresh chopped rosemary

Dumplings

1 1/2 cup White Lily self rising flour
1/2 teaspoon cracked black pepper
a dash of salt
3/4 cup Buttermilk

Boil carrots, potatoes and celery until fork tender. Drain and add peas, corn and cubed chicken.

Mix broth and then put in veggies and chicken. mix well

Mix your dumplings and then take a Tablespoon worth of dough and drop onto the top of the broth-chicken-veggie mixture. Don't stir anymore. Continue to top with the dumpling dough until top is covered.

Bake at 400 degrees until dumplings are done.

Parker House Rolls

2009-12-01T15:19:00.000-08:00

1 cup whole milk

2 pkg. dry yeast

1/2 cup butter, melted

1/4 to 1 tsp. salt

1/4 cup sugar

2 eggs

4-1/2 to 5 cups flour

more melted butter

Preparation:

Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.

Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)

Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)

Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls

I have been looking for over a decade to find a parker house roll recipe that tastes just like my grandmother Bessie made. This was by far the closest! My kids loved these.

Sweet Potato Souffle

2009-11-28T12:42:00.001-08:00

Sweet Potato Soufflé

4-5 good quality sweet potatoes

2 eggs

1/2 cup half and half

1-2 tablespoons flour

1/4 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1 teaspoon rum extract

Peel and cube the sweet potatoes.

Add to a pot of boiling water and boil for approximately 20-30 minutes or until tender.

While the potatoes are boiling, preheat the oven to 350 degrees.

When potatoes are done, drain and mash (either by hand or in an electric mixer).

Add half and half, vanilla and rum extract, eggs, flour, and spices, mix with electric mixer until smooth.

Pour the mixture into a soufflé dish or casserole dish and top with streusel mix, then top with 1/4 cup walnuts (pecans are good too)

Bake for about 1 hour

Streusel Mix

1 stick melted salted butter

3/4 cup dark brown sugar

1/3 cup flour

1 teaspoon cinnamon

Mix together until crumbly, then top sweet potatoes with this and then top with nuts.

Note: no marshmallows on this, down here

in the South , using them on sweet potatoes constitutes blasphemy

Lemon Bars

2009-11-11T12:57:00.001-08:00

Crust:
1 cup unsalted butter
1 3/4 cup flour (my fav is white lily)
2/3 cup powdered sugar (plus more for dusting)

Lemon filling
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, whisked until frothy
1/2 cup lemon juice
zest of one lemon

Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan

Crust
In a bowl, stir together flour and confectioner's sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.

Filling:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add whisked beaten eggs ,lemon zest and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with sifted powdered sugar and refrigerate.
Cut into bars and enjoy them cold

Pumpkin Cinnamon Rolls

2009-11-09T12:19:00.001-08:00

Ingredients
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water (100° to 110°)
1 teaspoon plus 2 tablespoons granulated sugar
2 eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 can (15 ounces) solid-pack pumpkin ( I used Trader Joes Organic pumpkin)
5-1/2 cups all-purpose flour
3/4 teaspoon salt
Filling:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 tablespoon cinnamon
(I also added one tablespoon of pumpkin pie spice)
Glaze:
2 cups confectioners' sugar
3 tablespoons milk

Directions
1. Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

2. Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.

3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/4 hours.

4. Coat two 13x9x 2-inch baking pans with nonstick cooking spray. Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl.

5. Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10-inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)

7. Heat oven to 350°. Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.

8. Glaze: Blend confectioners sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm.
Recipe from Oct 09 Family Circle

I use my own recipe for cream cheese frosting
8oz room temp cream cheese
1/2 stick salted butter at room temp
I don't measure, I just pour in powdered sugar until I get the consistancy I like
1teaspoon of desired flavoring (rum, maple, vanilla)
beat together until smooth.

Buttermilk Banana Cake with Cream Cheese Frosting

2009-10-22T12:28:00.000-07:00

2 cups bananas, mashed, ripe
2 T lemon juice
3 cups white lily flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/4 cups sugar

3 large eggs

2 teaspoons vanilla
1 1/2 cups whole buttermilk

Frosting
1/2 cup butter, softened at room temp.
1 (8 ounce) package cream cheese, softened to room temp
1 teaspoon vanilla

1/2 teaspoon rum flavoring
3 1/2 cups powdered sugar

Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla and rum.
Add powdered sugar and beat on low speed until combined,

then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired

store in the fridge

I think it tastes the very best right out of the fridge, nice and cold..

Canning Apple Pie Filling

2009-10-22T11:03:00.001-07:00

Canning to some is something only "supermoms" do.. Well let me set the record straight, I ain't no supermom! Just a mom who loves to be in the kitchen. I love to feed my family of seven (5 kids) good food. With larger than average children and hubby, I have to fix insane amounts of food. So even though canning can be time consuming on the front end, it actually saves a lot of time on the back end.

Some of the canned apples right out of their hot water bath..

Here is Mr. Ben cranking out more apples on my apple peeler corer slicer, that I have had since we got married.

16 years..

Miss Katherine is busy stuffing the jars with the Granny Smith apples..

Our favorite apple to can with.

This is what 16 quarts looks like in one big pot of cold water and lots of lemon juice to keep them from turning brown..

Here is your recipe for apple pie filling.

I double, triple, quadruple according to how much I had.

I had a half bushel of Granny Smith apples straight from an organic farm in Elijay, Georgia..

4 1/2 cups white sugar
1 Cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 teaspoons salt10 cups water
3 T. lemon juice
6 pounds applesIn a large pan, mix sugar, cornstarch, cinnamon and nutmeg.
Add salt and water and mix well.
Bring to a boil and cook until thick and bubbly.
Remove from heat and add lemon juice.
Sterilize canning jars, lids and rings by boiling them in a large pot of water (you can follow the jar directions for sterilization if you want further details)
Peel, core, and slice apples (this is where my handy dandy pampered chef 16 year old peeler, corer, slicer came in).
Pack the sliced apples into hot canning jars, leaving a 1/2-3/4 inch headspace. (9 year old daughters are quite good at this task)
Fill jars with hot syrup and gently remove air bubbles with a spatula.

this is mommy's job
Put lids on and process in a water bath canner for 20 minutes.

14 year old big brother managed this on his own, with a lot of teeth pulling to get him to do it..

Fresh Apple Cake with Butter Rum Sauce

2009-10-21T15:47:00.000-07:00

4 c fresh chopped apples

(or one pint of canned apple pie filling)

1 c canola oil
2 c sugar
2 c flour
1/2 tsp soda
1 1/2 tsp baking powder
3/4 tsp salt
2 tsp apple pie spice
1 1/2 tsp vanilla
2 eggs
4 oz Heaths toffee bits

preheat oven to 300 degrees

grease a 9x13 inch glass baking dish

Beat eggs, add sugar. Beat; add oil and beat. Sift dry ingredients into the mixture. It will be a very thick mixture after adding apples. I like to use gala or granny smith apples for this recipe. I also leave the skins on. you can add walnuts if you wish.

Bake in 300 degree oven for 1hour and 15 min or until toothpick comes out clean.

Hot Butter Rum Sauce

1 c. sugar
1/2 c. butter
1/2 c. light cream or half and half
Rum flavoring to taste. a little goes a long way!

In saucepan, combine sugar, butter, and cream. Stir occasionally until hot. Stir in rum and serve over hot cake.