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.