Monday, December 22, 2008
1/2 pound butter/margarine (2 sticks)
4 tbsp powdered sugar
2 tsp vanilla
2 cup flour
Mix the butter/margarine, powdered sugar, and vanilla together. Then add the flour, a little bit at a time, and the pecans. Roll into 1/4 - 1/2 inch balls then cover with powdered sugar. Bake at 300 degrees for 30 minutes. Cover with sugar again after they are baked, and then again when they are cool. Makes about 30-50 depending on size.
Saturday, December 20, 2008
Cook Time: 8 minutes
1/3 cup butter or margarine, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 cups all-purpose flour
granulated sugar, colored sugar, or cinnamon sugar
Preparation:Beat butter and shortening together with an electric mixer. Add sugar, baking powder and a pinch of salt. Beat until well combined, scraping bowl. Beat in egg and vanilla then as much flour as you can with the electric mixer. Stir in the remaining flour. Cover and chill for 1 to 3 hours; working with 1/2 of the dough at a time, cut into desired shapes. If desired, sprinkle with colored sugar, granulated sugar, or cinnamon sugar before baking. Bake on ungreased cookie sheets at 350° for about 8 to 10 minutes, or just until edges are firm and bottoms are lightly browned. Ice when cooled, if desired. Makes about 36 cookies.
4 tablespoons butter
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 cup heavy cream
2 cups pecan halves, lightly toasted*
2 teaspoons vanilla extract
butter for baking sheet
Preparation:In a heavy saucepan over low heat, melt 4 tablespoons butter. Stir in the granulated and brown sugars, dash salt, and heavy cream. Cover and bring to a boil over medium heat. Remove the lid and boil until temperature reaches 242° on the candy thermometer, or almost firm ball stage. A small amount of the mixture, when added to cold water, will form a soft ball which will hold its shape and not flatten. Stir in the toasted pecans. Remove from heat and beat in flavoring. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and begins to thicken. Have a buttered baking sheet or waxed paper lined baking sheet ready. Quickly drop the candy mixture by tablespoons onto the greased cookie sheet. Wrap pralines individually in plastic wrap to store.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 8 to 10 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until light golden brown and aromatic.
One 8 oz package of cream cheese, softened
1 1/2 cups butter, softened
3 cups sugar
3 cups flour
1 Tbsp vanilla
Preheat over to 300
Mix cream cheese and butter until creamy
Add sugar, and mix well
Add eggs, one at a time, mixing after each addition
Slowly mix in flour
Flour and grease a bundt cake pan.
Bake at 300 for 1 hour 45 minutes (Time will vary. It only took 1 hour 30 minutes in my oven.)
Let cool for 15 minutes in pan before removing.
Monday, December 8, 2008
This stick-to-your-ribs vegetarian dish can be served over barley, couscous, or millet. Cook whichever grain you choose separately, according to the label directions, and spoon the colorful stew over it just before serving.
4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
1 large onion, diced (about 1 cup)
2 garlic cloves, minced
1 14-ounce can diced tomatoes
1 cup vegetable or chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 zucchini, cut into 1/2-inch slices
1 16-ounce can chickpeas, drained
Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours. Add the zucchini and chickpeas and cook 1 hour longer on low.
Yield: Makes 6 servings
Cook Time: 5 hours
1 Tbsp. olive oil
1 onion, chopped
3 garlic cloves, minced
2 cups frozen ground beef substitute crumbles
10 oz. can condensed cream of mushroom soup with roasted garlic
4 oz. can chopped green chilies, undrained
10 oz. can enchilada sauce
10 (6") corn tortillas
3 cups shredded Cojack cheese
Preparation:In large skillet, heat olive oil and saute onion and garlic until tender. Add beef substitute crumbles, soup and chilies. Simmer, stirring frequently, for 4 minutes.
Spray 3-4 quart crockpot with nonstick cooking spray. Layer ingredients: first, 1/4 cup enchilada sauce, then 4 corn tortillas (overlapping and tearing in half as needed for an even layer), 1/3 of 'beef" mixture, 1/4 cup enchilada sauce and 1 cup cheese. Repeat layering twice, using 3 corn tortillas and half of remaining 'beef' mixture, enchilada sauce and cheese in each layer. Cover crockpot and cook on low for 4-1/2 to 5-1/2 hours. Let stand 5 minutes before serving. 6 servings
Note: These are soooo good! You can use beef if you wish also, or if you don't have beef crumbles I used veggie burgers. I also substituted flour tortillas for corn, since I couldn't find any.
1 cup butter or margarine
1 cup peanut butter
1 cup brown sugar
1 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla
Combine and mix
2 cups flour
1 cup oats (optional)
1 bag of chocolate chips (12 oz)
Roll into balls and bake at about 350 F for 12 minutes. Chef's note: The dough will seem very gooey at first, but this is normal.
Saturday, November 29, 2008
Sunday, November 23, 2008
Mix flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda in a large bowl until smooth, then mix in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture.
Tuesday, November 18, 2008
2 T. seasoned rice vinegar
1T. ginger, fresh minced (I've used the dried powdered ginger on occasion)
3 T. orange juice
3 T. soy sauce
1 t. sesame oil (make sure this is 1 teaspoon, NOT tablespoon!!)
2 T. water
14 oz tofu, extra firm, drained
In a small saucepan combine vinegar and ginger. Bring to a simmer over low heat. Remove from heat and stir in orange juice, soy sauce, sesame oil, and water.
Cut tofu crosswise into 12 slices and arrange in a single layer in a 13 x 9 glass baking dish. Pour ginger mixture over tofu; tilt dish so all of tofu is coated.
Bake until liquid evaporates completely and tofu is deep brown, about 45 minutes. (The pan will look burned around the edges.) Let cool at least 15 minutes.
Saturday, November 8, 2008
Wednesday, November 5, 2008
Wednesday, October 29, 2008
We have been making a lot of apple pies and here's the recipe I've been using. I tend to prefer a spice-rich pie.
APPLE SPICY PIE
Crust (this makes a full top and bottom crust):
* 2.5 cups flour.
* 1 teaspoon salt.
* 2-3 tablespoons sugar.
* 1/4 teaspoon mace.
* 2 sticks butter.
* Ice water (some) [*or 1/4 c ice water, 1/4 c VODKA]
Cut the butter into the flour mix (quickly), add just enough water to stick it all together, ball into two blobs and wrap them as flattened discs (quick! quick!) and get them into the refrigerator for an hour. Once I was lax on the speed and only refrigerated them for maybe 4 or 5 minutes. I was not in a pie waiting mood. The pie was good but the crust was a little tougher than usual.
[* Another recipe I have used for crust calls for vodka to be used in place of some of the water. You add water first, then vodka (preferably directly out of the freezer) and you end up with a dough that is extraordinarily easy to press together with a wooden spoon. Ball, divide, flatten, and refrigerate the dough as usual. Supposedly, the vodka cooks off faster when baking and you end up with a crust that was easier to put together (easier to glob together, easier to roll out, etc.) yet that cooks into a very light flaky crust as if you used very little water. I'm not a crust expert but I am fan of vodka so I suppose for that reason alone, I heartily recommend trying it sometime.]
* Lot of apples. Enough for a pie.
* 1/2 cup sugar--half white, half brown (the recipe I looked at originally said one full cup, which seemed excessive and I made the first pie with maybe 3/4 cup total. It was too sweet and even 1/2 cup is maybe excessive depending upon how tart your apples are).
* 1/4 cup flour
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/4 teaspoon each: allspice, cloves, and mace
* 1/2 teaspoon lemon zest
* 3 tablespoons lemon juice
Mix it all together until apples are coated. Some prefer to precook the apples first in order to avoid the gap under the top pie shell and to make the pectin do something to the apple which helps it hold its shape when baking (I read something somewhere once... yawn...). Whatev. Doesn't matter if you do or don't. Note: If you DO precook the apples, do not add the flour to the mix just yet. Cook the apples on the stovetop on med. heat until the apples are tender and letting off liquid but not soft or breaking up. When finished, then add the flour.
Has it been an hour yet? Get one of the pie crusts out of the fridge! Roll it out and plop it into the bottom of the pie pan, load with the apples and stick back in the fridge. Now roll out the top part of the crust and stick it over the pie. Crimp edges decoratively, cut holes in the top, decorate as usual, brush with milk or egg whites, sprinkle with sugar and cinnamon, etc. Do what you gotta do.
Bake in the oven at 400 for 1/2 hour, then turn it down to 350 for an additional 40 minutes. My oven is tweaky--as a matter of fact, I've NEVER had an oven that worked properly--and so I have to do a lot of checking toward the end. When the crust is golden (but not burned fer crying out loud) and the filling is bubbling, it is ready!
[Perhaps a little overdone; crust starting to burn on edges--whoops! I did not precook the filling in this one and had a gap under the crust. I stuffed the gap with whipped cream before I ate it though and so you know, it worked for me.]
[More pie! This one possibly a tad underdone but no less tasty.]