English Muffin Bread
5 1/2 cups warm water
3 packages RAPID RISE yeast
(You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)
Mix altogether, then spoon into 4 well greased loaf pans (8 1/2 x 4 1/2). Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. Keep an eye on it. You’re looking for golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.
Wednesday, November 14, 2012
Wednesday, November 7, 2012
Snickers Cookies
1 cup butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
60 minature (bite size) Snickers candy bars (these are the smallest size ones – NOT the fun size)
chocolate glaze (see recipe below)
Preheat oven to 350 . Cream butter, peanut butter, sugar, and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 Tbsp. of dough and flatten into round shape in palm of hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.
Chocolate Glaze
1 cup powdered sugar
1 Tbsp. unsweetened cocoa
1 Tbps. milk
Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from spoon.
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
60 minature (bite size) Snickers candy bars (these are the smallest size ones – NOT the fun size)
chocolate glaze (see recipe below)
Preheat oven to 350 . Cream butter, peanut butter, sugar, and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 Tbsp. of dough and flatten into round shape in palm of hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.
Chocolate Glaze
1 cup powdered sugar
1 Tbsp. unsweetened cocoa
1 Tbps. milk
Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from spoon.
Monday, October 22, 2012
Chicken Parmesan
12-18 chicken breast tenders
2 cups Italian bread crumbs
4 eggs
olive oil
8 slices provolone cheese
2 lg. (30 oz.) cans crushed tomatoes w/basil
Dip chicken tenders into egg and then into bread crumbs. Heat olive oil in skillet over medium heat. Fry chicken pieces in oil approx. 3-5 min. per side or until cooked through. Drain on paper towels. Pour one can of crushed tomatoes in 9x13 pan. Layer chicken over tomatoes. Layer cheese over chicken and top with 2nd can of tomatoes. Cover with foil. Bake in 350 oven for 30-40 minutes or until heated through. Remove foil the last 10 minutes or so. Serve with buttered noodles, frozen cheese tortellini or ravioli.
You can also use regular crushed tomatoes and add italian seasoning.
2 cups Italian bread crumbs
4 eggs
olive oil
8 slices provolone cheese
2 lg. (30 oz.) cans crushed tomatoes w/basil
Dip chicken tenders into egg and then into bread crumbs. Heat olive oil in skillet over medium heat. Fry chicken pieces in oil approx. 3-5 min. per side or until cooked through. Drain on paper towels. Pour one can of crushed tomatoes in 9x13 pan. Layer chicken over tomatoes. Layer cheese over chicken and top with 2nd can of tomatoes. Cover with foil. Bake in 350 oven for 30-40 minutes or until heated through. Remove foil the last 10 minutes or so. Serve with buttered noodles, frozen cheese tortellini or ravioli.
You can also use regular crushed tomatoes and add italian seasoning.
Saturday, September 22, 2012
Garlic Bread Seasoning
1/2 cup Parmesan Cheese (the Kraft kind)
2 tsp. Kosher salt
2 Tlb. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Mix all ingredients together. Place in shaker container. Store in fridge. Use on breadsticks, French bread, etc.
I like to slice french bread, place the pieces onto a cookie sheet, butter each piece and sprinkle with this seasoning. I then place the sheet on the top rack under broil for a few minutes to toast. You can sprinkle with mozzarella cheese to make cheese bread. Delicious side to spaghetti, lasagna, etc. Got this one from ourbestbites.com
2 tsp. Kosher salt
2 Tlb. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Mix all ingredients together. Place in shaker container. Store in fridge. Use on breadsticks, French bread, etc.
I like to slice french bread, place the pieces onto a cookie sheet, butter each piece and sprinkle with this seasoning. I then place the sheet on the top rack under broil for a few minutes to toast. You can sprinkle with mozzarella cheese to make cheese bread. Delicious side to spaghetti, lasagna, etc. Got this one from ourbestbites.com
Lemon Buttermilk Sheet Cake
Cake:
2 1/2 cups cake flour (no substitutions)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
3 Tbl. grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp. vanilla extract
1 3/4 cups sugar
12 Tbl. (1 1/2 sticks) unsalted, softened butter (I have used salted butter)
3 large eggs plus 1 large egg yolk
Glaze:
3 cups powdered sugar
3 Tbl. lemon juice
2 Tbl. buttermilk
Heat oven to 325 degrees. Grease and flour 9x13 baking dish. (You can also make it in a cookie sheet - sheet cake style.)
Whisk flour, powder, soda and salt in medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice and vanilla. Set aside.
In a stand mixer fitted with the paddle attachment, beat sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of sugar mixture, cover and set aside.
Add softened butter to remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 more seconds).
Scrape batter into prepared pan and smooth the top. Bake until golden brown and toothpick inserted in center comes out clean (about 25-35 minutes). Be careful not to overbake. Cool cake for 10 minutes.
While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread glaze over the cake and sprinkle with reserved sugar and lemon zest mixture. Allow to cool completely, at least 2 hours.
This recipe is from America's Test Kitchen and it has become one of my favorites. It sounds harder to make than it is. If you zest the lemons and squeeze the juice, you can freeze them until you are ready to make the cake. If you like lemon, I think you'll love this cake!!
2 1/2 cups cake flour (no substitutions)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
3 Tbl. grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp. vanilla extract
1 3/4 cups sugar
12 Tbl. (1 1/2 sticks) unsalted, softened butter (I have used salted butter)
3 large eggs plus 1 large egg yolk
Glaze:
3 cups powdered sugar
3 Tbl. lemon juice
2 Tbl. buttermilk
Heat oven to 325 degrees. Grease and flour 9x13 baking dish. (You can also make it in a cookie sheet - sheet cake style.)
Whisk flour, powder, soda and salt in medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice and vanilla. Set aside.
In a stand mixer fitted with the paddle attachment, beat sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of sugar mixture, cover and set aside.
Add softened butter to remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 more seconds).
Scrape batter into prepared pan and smooth the top. Bake until golden brown and toothpick inserted in center comes out clean (about 25-35 minutes). Be careful not to overbake. Cool cake for 10 minutes.
While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread glaze over the cake and sprinkle with reserved sugar and lemon zest mixture. Allow to cool completely, at least 2 hours.
This recipe is from America's Test Kitchen and it has become one of my favorites. It sounds harder to make than it is. If you zest the lemons and squeeze the juice, you can freeze them until you are ready to make the cake. If you like lemon, I think you'll love this cake!!
$100 Sour Cream Drop Cookies :)
Cookies:
3 1/2 cups flour
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 cup sour cream
Frosting:
1/2 cup butter
2 1/2 cups powdered sugar
pinch of salt
1 tsp. vanilla
1/2 tsp. almond extract
2 Tlb. cream (not whipped)
Combine dry ingredients in bowl and set aside. In separate bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, almond extract and sour cream. Slowly add dry ingredients to sugar mixture. Mix until combined.
Chill dough 4 hours or overnight. Drop by heaping teaspoons onto cookie sheet. Bake 10-12 minutes in 375 degree oven. Cool and frost.
To make frosting, combine all frosting ingredients together and beat until desired consistency.
Make sure that the dough is chilled for at least 4 hours. The dough is very soft and it will spread all over your cookie sheets if it gets to room temperature. This is Carol's family reunion auction cookie recipe that kind hearted family bid way too much for!! :) Enjoy!
3 1/2 cups flour
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 cup sour cream
Frosting:
1/2 cup butter
2 1/2 cups powdered sugar
pinch of salt
1 tsp. vanilla
1/2 tsp. almond extract
2 Tlb. cream (not whipped)
Combine dry ingredients in bowl and set aside. In separate bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, almond extract and sour cream. Slowly add dry ingredients to sugar mixture. Mix until combined.
Chill dough 4 hours or overnight. Drop by heaping teaspoons onto cookie sheet. Bake 10-12 minutes in 375 degree oven. Cool and frost.
To make frosting, combine all frosting ingredients together and beat until desired consistency.
Make sure that the dough is chilled for at least 4 hours. The dough is very soft and it will spread all over your cookie sheets if it gets to room temperature. This is Carol's family reunion auction cookie recipe that kind hearted family bid way too much for!! :) Enjoy!
Soft Batch Choco Chip Cookies
1 cup shortening
1 cup butter
1 cup sugar
1 cup brown sugar
1 pkg (5.1 oz) instant vanilla pudding
4 eggs
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
4 1/2 cup flour
choco chips
Mix flour, pudding, soda and salt together. Set aside. Beat shortening and butter together. Add sugars. Beat until well combined. Add eggs and vanilla. Beat again. Add dry ingredients. Mix well. (You can beat with mixer or combined by hand.) Stir in chocolate chips. Bake on ungreased cookie sheets for 8-10 minutes at 350 degrees. Try not to brown the cookies at all to keep them super soft.
1 cup butter
1 cup sugar
1 cup brown sugar
1 pkg (5.1 oz) instant vanilla pudding
4 eggs
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
4 1/2 cup flour
choco chips
Mix flour, pudding, soda and salt together. Set aside. Beat shortening and butter together. Add sugars. Beat until well combined. Add eggs and vanilla. Beat again. Add dry ingredients. Mix well. (You can beat with mixer or combined by hand.) Stir in chocolate chips. Bake on ungreased cookie sheets for 8-10 minutes at 350 degrees. Try not to brown the cookies at all to keep them super soft.
Licorice Caramels
2 squares butter
1 can sweetened condensed milk
2 cups sugar
1 cup Karo syrup
3/4 tsp. anise oil (one .125 fl oz bottle)
black food coloring
Melt butter in large pan on medium heat, spreading it around and a little up the sides. Add sugar, milk, and Karo syrup. Cook stirring constantly until soft ball stage (230 degrees on my thermometer). Cold water test. Remove from heat. Stir in oil flavoring and food coloring. Pour into greased cookie sheet (with edges). Cut when cooled and wrap in waxed paper or candy wrappers. Makes about 120 caramels.
Tips: Cook slowly. Don't be in a hurry. I leave the heat on medium the whole time. Melt the butter before you add the other ingredients. This helps the sugar dissolve, which prevents gritty caramels. I use one bottle of oil or 2 bottles if it is not oil but flavoring. Cold water testing means that you can feel a "skin" on the caramel but it is still "soft" when placed in the cold water. Enjoy! We've tried many different flavors and they all taste great.
1 can sweetened condensed milk
2 cups sugar
1 cup Karo syrup
3/4 tsp. anise oil (one .125 fl oz bottle)
black food coloring
Melt butter in large pan on medium heat, spreading it around and a little up the sides. Add sugar, milk, and Karo syrup. Cook stirring constantly until soft ball stage (230 degrees on my thermometer). Cold water test. Remove from heat. Stir in oil flavoring and food coloring. Pour into greased cookie sheet (with edges). Cut when cooled and wrap in waxed paper or candy wrappers. Makes about 120 caramels.
Tips: Cook slowly. Don't be in a hurry. I leave the heat on medium the whole time. Melt the butter before you add the other ingredients. This helps the sugar dissolve, which prevents gritty caramels. I use one bottle of oil or 2 bottles if it is not oil but flavoring. Cold water testing means that you can feel a "skin" on the caramel but it is still "soft" when placed in the cold water. Enjoy! We've tried many different flavors and they all taste great.
Friday, May 18, 2012
Bubbles
5 gallons water
1 small bottle of glycerine (can be found by pharmacy)
1 med. bottle of dawn dish soap
Mix together and let sit overnight. Enjoy!
Our grandkids' pre-school teacher does this activity every year! The kids have so much fun with it. You can pour them into a small kiddie pool and use a hula hoop to pull the bubbles up. Fun, fun activity! She said that she also uses hangers and shapes them into a circle with a single crochet around the circle part. It makes a great wand!
1 small bottle of glycerine (can be found by pharmacy)
1 med. bottle of dawn dish soap
Mix together and let sit overnight. Enjoy!
Our grandkids' pre-school teacher does this activity every year! The kids have so much fun with it. You can pour them into a small kiddie pool and use a hula hoop to pull the bubbles up. Fun, fun activity! She said that she also uses hangers and shapes them into a circle with a single crochet around the circle part. It makes a great wand!
Tuesday, April 3, 2012
Lipton Onion Soup Mix Gravy
1 pkg. lipton onion soup mix
2 Tbl. flour
2 C. cold water
Mix dry soup mix with flour. Whisk in 1 c. cold water until well blended. Add remaining water and bring to a boil. Reduce heat and simmer uncovered for 5 minutes.
There are ALOT of onions! So, if you don't want the onions you can strain the gravy.
I added canned mushrooms to the gravy and served it over hamburger patties with mashed potatoes... it was really good!
2 Tbl. flour
2 C. cold water
Mix dry soup mix with flour. Whisk in 1 c. cold water until well blended. Add remaining water and bring to a boil. Reduce heat and simmer uncovered for 5 minutes.
There are ALOT of onions! So, if you don't want the onions you can strain the gravy.
I added canned mushrooms to the gravy and served it over hamburger patties with mashed potatoes... it was really good!
Monday, March 26, 2012
Fudgy Chocolate Cake
1 cup butter or margarine
1cup water
1/2 cup cocoa
2 cups flour
2 cups sugar
1/2 cup sour cream
2 eggs
1 teaspoon baking soda
Melt the margarine, water and cocoa to boiling, stirring occasionally. Remove from heat. Add rest of ingredients. Beat until smooth, about 2 minutes. Pour into greased 9x13 pan. Bake at 350 for 35 to 40 minutes.
I usually frost it with a butter icing recipe off the back of the icing sugar bag. Sometimes I just frost it with whipped cream. Sometimes I put little holes all over the top of the cake while it's still warm and put a layer of Carmel sauce on the cake. After that cools I put whipped cream on top.
1cup water
1/2 cup cocoa
2 cups flour
2 cups sugar
1/2 cup sour cream
2 eggs
1 teaspoon baking soda
Melt the margarine, water and cocoa to boiling, stirring occasionally. Remove from heat. Add rest of ingredients. Beat until smooth, about 2 minutes. Pour into greased 9x13 pan. Bake at 350 for 35 to 40 minutes.
I usually frost it with a butter icing recipe off the back of the icing sugar bag. Sometimes I just frost it with whipped cream. Sometimes I put little holes all over the top of the cake while it's still warm and put a layer of Carmel sauce on the cake. After that cools I put whipped cream on top.
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