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
Saturday, September 22, 2012
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.
Subscribe to:
Posts (Atom)