This frosting recipe is so easy and so yummy! Thanks to my cousin, Dusti, for sharing your favorite frosting recipe and your secret adjustments! Enjoy!
1 Cup Butter
4 Cups Powdered Sugar
1 generous Teaspoon Vanilla
3-4 Tablespoons Whipping Cream
Mix all until blended and smooth.
Tuesday, November 25, 2008
Thanksgiving Update
Well, thanks to all of your comments and suggestions and some skillful recipe selection on my part from the food network website, the Thanksgiving feast I made for my family was amazing! :) I have never eaten a more moist and delicious turkey in my life! I am posting some of the recipes I found for your enjoyment - just in case you need some last minute ideas for your Thanksgiving!
Pumpkin Pie
This year I got adventurous and made my very first pie - ever! It turned out great and I was so proud that I could make a pie without any help! (You seasoned pie-makers are laughing at me, I know, but think back to your first pie....nostalgia!) The crust was good but not great - anyone have a great one that I should try? I bet you do, so post away!
Pie Dough:
2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk
Filling:
1 1/2 cups canned pumpkin
1/2 cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk
In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible. Meanwhile, whisk together the yolks and milk in small bowl. Add the yolk mixture to the flour mixture and mix until a dough forms.
Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
Preheat the oven to 350 degrees F. Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes.
Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes.
Cool and serve with whipped cream.
Pie Dough:
2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk
Filling:
1 1/2 cups canned pumpkin
1/2 cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk
In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible. Meanwhile, whisk together the yolks and milk in small bowl. Add the yolk mixture to the flour mixture and mix until a dough forms.
Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
Preheat the oven to 350 degrees F. Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes.
Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes.
Cool and serve with whipped cream.
Roasted Carrots with Thyme
Everyone raved about these carrots. Again, they are so easy to make that they would be a perfect side for a weeknight dinner, but they look really fancy and impressive! The original recipe called for carrots and parsnips, but I doubled the carrots and left out the parsnips because I couldn't find any small parsnips. I combined the oil and honey before drizzling to save time.
Hint: Did you know that if you coat your measuring cup/spoon with oil before pouring honey in it, the honey just slides right out? What a happy accident that will make measuring honey so much easier for the rest of my life!
2 pounds carrots
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
Hint: Did you know that if you coat your measuring cup/spoon with oil before pouring honey in it, the honey just slides right out? What a happy accident that will make measuring honey so much easier for the rest of my life!
2 pounds carrots
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
Roasted Sweet Potatoes with Honey Butter Glaze
Since Seth isn't a big fan of the traditional "candied yams" dish, I opted for a less sweet version and it turned out great! This is another food network recipe. We love baked sweet potatoes and I think I will make this in their place as a side dish for future weeknight dinners because they are so yummy and pretty quick to make. Next time I make them, I am going to try using melted butter instead of olive oil because I think the flavor would be better. I also combined the ingredients for the glaze before drizzling it on top to save time.
4 sweet potatoes, peeled and cut into 1-inch cubes (I used 2 large yams and it was just right)
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
4 sweet potatoes, peeled and cut into 1-inch cubes (I used 2 large yams and it was just right)
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
Brined, Herb Roasted Turkey
All of your tips guided me to find this recipe by Emeril Lagasse on the food network website! I used a large food storage bucket to brine the turkey. Make sure you mix the brine before you put the turkey in the bucket. Even though it was kind of a pain to flip the turkey over 1/3 through the cooking time, it really made a difference - silicone gloves would really come in handy for this. Also, I couldn't fit all the stuff into my turkey cavity, so I just tried to get a good mix in there. Mmmm!
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
1 (10 to 12-pound) turkey
1 large orange, cut into 1/8ths
4 tablespoons unsalted butter at room temperature
Salt and pepper
1 large yellow onion, cut into 1/8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 or 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey (discard or save for gravy if you wish). Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
1 (10 to 12-pound) turkey
1 large orange, cut into 1/8ths
4 tablespoons unsalted butter at room temperature
Salt and pepper
1 large yellow onion, cut into 1/8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 or 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey (discard or save for gravy if you wish). Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
Friday, November 21, 2008
Pumpkin Chocolate Chip Muffins
One of our friends posted this recipe on my personal blog in response to my recipe request and I am popping it up here for all to enjoy! Thanks goes to Angie for sharing!
This is more desert-ish but they are so easy and so good that you could eat them for breakfast, desert, snack, whatever!
5 eggs
1 1/3 cup oil
1 can pumpkin
2 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 package instant vanilla pudding
12 - 18 oz. chocolate chips
Preheat oven to 350. Grease muffin tin. Crack eggs into a mixing bowl. Add remaining ingredients except chocolate chips and mix until creamy. Add chocolate chips and stir in.
Pour batter in greased muffin tin. Bake at 350 for 25-30 mins or until golden brown on top.
This is more desert-ish but they are so easy and so good that you could eat them for breakfast, desert, snack, whatever!
5 eggs
1 1/3 cup oil
1 can pumpkin
2 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 package instant vanilla pudding
12 - 18 oz. chocolate chips
Preheat oven to 350. Grease muffin tin. Crack eggs into a mixing bowl. Add remaining ingredients except chocolate chips and mix until creamy. Add chocolate chips and stir in.
Pour batter in greased muffin tin. Bake at 350 for 25-30 mins or until golden brown on top.
Thanksgiving Slaw
This is one of my family's traditional Thanksgiving recipes that I have never seen or had anywhere else. Don't get it confused with Cole Slaw - they are nothing alike, other than that they both call for cabbage. This is a dish that looks kind of "scary" so I never really ate it as a child, but now I look forward to it every Thanksgiving. Because it is an "heirloom" recipe, the recipe isn't exact - more watch and learn, but here are the basic instructions and amounts! This will make enough for a large Thanksgiving crowd. Try it for Thanksgiving and start a yummy new tradition! Enjoy!
4 heads of cabbage
1 square butter
Lowry's Seasoned Salt
Lowry's Seasoned Pepper
6 eggs
2 cups milk
2 cups cream
1/2 tsp. Apple Cider Vinegar
Melt 1/2 square of butter in a large stock pot. Shred cabbage thinly and add it to the pot seasoning each layer with Lowry's seasoned salt and Lowry's seasoned pepper. Put the remaining 1/2 stick of butter in the pot and close the lid. Simmer on low. If you were unable to add all of the cabbage to the one pot, add additional layers periodically as it cooks down. (Start this process in the morning and let it cook throughout the day).
Whisk cream, milk and eggs together in a large bowl. When cabbage has cooked down to a nearly translucent state, slowly add spoonfuls of cabbage to the cream mixture until the cream has warmed to the temperature of the cabbage in the other pan (otherwise the cream will curdle). When both the cabbage and cream mixtures are about the same temperature, add the cream mixture into the cabbage and stir well. Add vinegar. Serve hot.
4 heads of cabbage
1 square butter
Lowry's Seasoned Salt
Lowry's Seasoned Pepper
6 eggs
2 cups milk
2 cups cream
1/2 tsp. Apple Cider Vinegar
Melt 1/2 square of butter in a large stock pot. Shred cabbage thinly and add it to the pot seasoning each layer with Lowry's seasoned salt and Lowry's seasoned pepper. Put the remaining 1/2 stick of butter in the pot and close the lid. Simmer on low. If you were unable to add all of the cabbage to the one pot, add additional layers periodically as it cooks down. (Start this process in the morning and let it cook throughout the day).
Whisk cream, milk and eggs together in a large bowl. When cabbage has cooked down to a nearly translucent state, slowly add spoonfuls of cabbage to the cream mixture until the cream has warmed to the temperature of the cabbage in the other pan (otherwise the cream will curdle). When both the cabbage and cream mixtures are about the same temperature, add the cream mixture into the cabbage and stir well. Add vinegar. Serve hot.
Sweet Potatoe Casserole
Mix together:
3 sweet potatoes- skin them, then boil until soft & mash
1 cup sugar
2 eggs, well beaten
1/4 cup melted butter
1 tsp vanilla
1/3 cups evaporated milk.
Pour ingredients into a sprayed pan.
Topping:
1 cup brown sugar
1/2 cup flour
5 Tbl melted butter
1 cup pecans chopped
Bake at 350 for 30-40 minutes
3 sweet potatoes- skin them, then boil until soft & mash
1 cup sugar
2 eggs, well beaten
1/4 cup melted butter
1 tsp vanilla
1/3 cups evaporated milk.
Pour ingredients into a sprayed pan.
Topping:
1 cup brown sugar
1/2 cup flour
5 Tbl melted butter
1 cup pecans chopped
Bake at 350 for 30-40 minutes
Sunday, November 16, 2008
Sparkling Cranberry Drink
This is my favorite holiday drink concoction, and it looks so festive for either Thanksgiving, Christmas or New Years.
1 bottle (approx. 64 oz.) Cranberry Pomegranite or other Cranberry blend juice
1 bottle (2 liter) 7-UP
1 - 2 cups fresh cranberries
1 - 2 Tbsp. sugar
1 orange, thinly sliced
Place cranberries and sugar in a ziploc bag and shake to coat cranberries with sugar. Place bag in freezer for 1-2 hours or until cranberries are frozen.
When ready to serve, combine chilled juice and 7-UP in a serving bowl or pitcher. Chop 1/2 - 1 cup frozen cranberries in a blender. Add chopped cranberries, remaining whole cranberries and orange slices to juice mixture. Serve!
As another option, you could add pomegranite seeds to the mixture in addition to or instead of cranberries. A little more work and cost, but perfect if you have a pomegranite on hand.
1 bottle (approx. 64 oz.) Cranberry Pomegranite or other Cranberry blend juice
1 bottle (2 liter) 7-UP
1 - 2 cups fresh cranberries
1 - 2 Tbsp. sugar
1 orange, thinly sliced
Place cranberries and sugar in a ziploc bag and shake to coat cranberries with sugar. Place bag in freezer for 1-2 hours or until cranberries are frozen.
When ready to serve, combine chilled juice and 7-UP in a serving bowl or pitcher. Chop 1/2 - 1 cup frozen cranberries in a blender. Add chopped cranberries, remaining whole cranberries and orange slices to juice mixture. Serve!
As another option, you could add pomegranite seeds to the mixture in addition to or instead of cranberries. A little more work and cost, but perfect if you have a pomegranite on hand.
Cranberry Orange Sauce
So all of the credit for this recipe goes to Erin Taylor, but I am posting it to kick off the Thanksgiving recipe call. We made it as a young women's class for our activity this week and it is delicious. The girls weren't very excited about making cranberry sauce (in fact I think their exact response was "ew, cranberry sauce?") but once we got it cooking, the aroma was so amazing and all of the girls loved it!
1 (12 oz.) bag cranberries
1/2 cup orange juice concentrate
1 cup water
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 Tbsp. grated orange zest
1/2 cup toasted, chopped pecans (optional)
Combine all ingredients except orange zest and pecans in a saucepan and bring to a boil over med-high heat. Reduce to meium heat, simmer, stirring frequently, until cranberries have popped and the mixture has thickened slightly - about 10 minutes. Mash with a potato masher to crush berries. Stir in orange zest and pecans. Cook 5 minutes more (put the lid on to prevent the mixture from popping all over your kitchen). Set aside and cool slightly before serving.
Makes 2 1/4 cups - which is a lot of cranberry sauce!
1 (12 oz.) bag cranberries
1/2 cup orange juice concentrate
1 cup water
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 Tbsp. grated orange zest
1/2 cup toasted, chopped pecans (optional)
Combine all ingredients except orange zest and pecans in a saucepan and bring to a boil over med-high heat. Reduce to meium heat, simmer, stirring frequently, until cranberries have popped and the mixture has thickened slightly - about 10 minutes. Mash with a potato masher to crush berries. Stir in orange zest and pecans. Cook 5 minutes more (put the lid on to prevent the mixture from popping all over your kitchen). Set aside and cool slightly before serving.
Makes 2 1/4 cups - which is a lot of cranberry sauce!
A Call for Thanksgiving Recipes
Well, the month of good food and stuffing your face is upon us and so I bet we are all (or at least we will be) spending a little bit more time in the kitchen than usual. If you are like me, you haven't gotten to the "prepare the whole Thanksgiving meal" stage of your life because you still go to Thanksgiving with your extended family, but I bet you all have great Thanksgiving tradition recipes that you make for your family during the month of December and I am guessing that some of you do cook the whole feast! Even though we have 2 Thanksgiving dinners we attend and stuff ourselves at on Turkey day, I prepare a full Thanksgiving meal for my Dad and brothers the week of Thanksgiving. This year, I am feeling ambitious and think I want to try some new recipes for my Thanksgiving feast, so I am seeking your help!
SOOOO...This is a call for your favorite Thanksgiving recipes! Seth has always done the Turkey around here, but this year, I think I am doing it on my own, so Turkey tips, recipes, seasonings, etc. are WELCOME! Share as many recipes as you want or just add your favorite. I hope that everyone is excited to share and that this will be helpful for all! Happy Turkey month!
SOOOO...This is a call for your favorite Thanksgiving recipes! Seth has always done the Turkey around here, but this year, I think I am doing it on my own, so Turkey tips, recipes, seasonings, etc. are WELCOME! Share as many recipes as you want or just add your favorite. I hope that everyone is excited to share and that this will be helpful for all! Happy Turkey month!
Bread Maker Roll Dough
This is my aunt's recipe for easy roll dough. This dough works great for any recipe that calls for Rhodes dough. I find it easier to pop this in the bread maker than to defrost Rhodes dough, plus it frees up my freezer for more important things like Snelgroves Burnt Almond Fudge Ice Cream! Oh, and she buys her instant yeast at the Bosch store and says it makes a big difference in how the rolls turn out.
Add the following ingredients to your bread maker in order:
3/4 cup milk - heat in microwave for l minute
Add 1/2 cup cold water and 1/3 cup oil to the warm milk then add to bread maker
1 egg - beaten
3 1/2 - 4 cups bread flour
1/4 cup sugar
1 1/2 tsp. salt
3 tsp instant yeast.
Set breadmaker to "dough" setting and let it rise to double its size.
Form rolls into cupcake tin or form into breadsticks. Let rise until doubled in size (about 1 hour). Bake at 350 degrees for 8-10 Minutes. Brush with melted butter as soon as they come out of the oven.
I used this for Hillary's Breadsticks recipe from May 2008 and it worked really well.
Add the following ingredients to your bread maker in order:
3/4 cup milk - heat in microwave for l minute
Add 1/2 cup cold water and 1/3 cup oil to the warm milk then add to bread maker
1 egg - beaten
3 1/2 - 4 cups bread flour
1/4 cup sugar
1 1/2 tsp. salt
3 tsp instant yeast.
Set breadmaker to "dough" setting and let it rise to double its size.
Form rolls into cupcake tin or form into breadsticks. Let rise until doubled in size (about 1 hour). Bake at 350 degrees for 8-10 Minutes. Brush with melted butter as soon as they come out of the oven.
I used this for Hillary's Breadsticks recipe from May 2008 and it worked really well.
Crosland's Rolls
This is the go-to roll recipe in my family. Delicious!
8 Tbsp. sugar
10 Tbsp. Butter
1 1/2 tsp. salt
2 cups hot water
1/2 cup powdered milk (do not substitute real milk)
2 Tbsp. yest dissolved in 1/2 cup luke warm water
8 cups flour
Mix sugar, butter, salt, hot water, powdered milk and yeast mixture together. Add flour. Blend for 5 minutes. Lightly oil wood board and sprinkle with flour. Place dough on board and let rise until doubled in size (about 1 hour). Divide into rolls and place in cupcake tin - flatten dough, cut in circles using a large circle cookie cutter, fold in half and pinch in center and place one in each cup OR roll dough into small balls and place three in each cup. Let rise until doubled in size (approx. 1 hour). Brush tops with butter. Bake at 350 degrees for 10-12 minutes.
8 Tbsp. sugar
10 Tbsp. Butter
1 1/2 tsp. salt
2 cups hot water
1/2 cup powdered milk (do not substitute real milk)
2 Tbsp. yest dissolved in 1/2 cup luke warm water
8 cups flour
Mix sugar, butter, salt, hot water, powdered milk and yeast mixture together. Add flour. Blend for 5 minutes. Lightly oil wood board and sprinkle with flour. Place dough on board and let rise until doubled in size (about 1 hour). Divide into rolls and place in cupcake tin - flatten dough, cut in circles using a large circle cookie cutter, fold in half and pinch in center and place one in each cup OR roll dough into small balls and place three in each cup. Let rise until doubled in size (approx. 1 hour). Brush tops with butter. Bake at 350 degrees for 10-12 minutes.
Rolled Sugar Cookies
This is my mom's sugar cookie recipe, and since it is so yummy I have never tried making them any other way.
2/3 cup butter or shortening
3/4 cup sugar
1 egg
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
2-3 Tbsp. milk
Cream butter and sugar together and beat. Mix in vanilla. Add dry ingredients and mix. Add milk and mix.
Chill dough 2 -3 hours (I sometimes skip this step if I don't have time).
Roll to 1/2 inch thich and use cookie cutters to make desired shapes. Bake at 350 degress for 8-10 minutes.
2/3 cup butter or shortening
3/4 cup sugar
1 egg
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
2-3 Tbsp. milk
Cream butter and sugar together and beat. Mix in vanilla. Add dry ingredients and mix. Add milk and mix.
Chill dough 2 -3 hours (I sometimes skip this step if I don't have time).
Roll to 1/2 inch thich and use cookie cutters to make desired shapes. Bake at 350 degress for 8-10 minutes.
Poppy Seed Cake
I am really into baking lately so I have been dusting off the all my recipes for sweets. This is another family favorite on my mom's side - it is present at EVERY family party! I have never actually made it before, but as I am typing it is baking in my oven!
Glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. almond extract
1/2 tsp vanilla
1/2 tsp butter extract
Whisk all ingredients together and pour over cake while hot.
1 cup + 2 Tbsp. oil
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
1 1/2 tsp. butter extract
2 1/2 cups sugar
3 eggs
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 cups flour
1 1/2 cup milk
1 1/2 Tbsp. poppy seeds
In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Add baking powder and salt and mix. Alternate adding flour and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into a well greased bundt pan. Bake at 350 degrees for 1 hour. While still hot, remove from bundt pan onto serving plate and pour glaze over top.
Glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. almond extract
1/2 tsp vanilla
1/2 tsp butter extract
Whisk all ingredients together and pour over cake while hot.
Sunday, November 9, 2008
Ridiculously Easy Pumpkin Chocolate Chip Cookies
These cookies are embarrassingly simple and are so moist and soft! I know it seems weird to make cookies without eggs, oil, or butter, but I promise it works. Enjoy!
1 box spice cake mix (just the mix, without the ingredients on the back)
1 regular size can pumpkin puree
1/2 bag chocolate chips
Preheat oven to 350. Mix cake mix with pumpkin, then stir in chocolate chips. Drop by spoonfuls onto greased or lined cookie sheets. Bake for 12-16 minutes, until firm and lightly browned around the edges.
1 box spice cake mix (just the mix, without the ingredients on the back)
1 regular size can pumpkin puree
1/2 bag chocolate chips
Preheat oven to 350. Mix cake mix with pumpkin, then stir in chocolate chips. Drop by spoonfuls onto greased or lined cookie sheets. Bake for 12-16 minutes, until firm and lightly browned around the edges.
Tuesday, November 4, 2008
Oatmeal Fudge Bars
This is the sinful version of my date bars. (I leave the nuts out)
Ingredients:
1 cup butter flavored shortening
2 cups brown sugar
2 eggs
1 tsp salt
1 tsp vanilla
1 tsp baking soda
4 cups oats 1 cup nuts (optional)
1 1/2 cup flour
12 oz package semi-sweet chocolate chips
1 cup sweetened condensed milk
2 tsp vanilla
2 Tbs butter
1/2 tsp salt
Directions:
1st set of ingredients:
Cream butter and sugar together. Mix remaining ingredients with sugar and butter mixture. Press 2/3 of oatmeal mixture into bottom of a greased 12x18 cookie sheet. Reserve the remaining oatmeal mixture for topping.
2nd set of ingredients:
Melt all together in a pan over low heat. Spread over oatmeal mixture.
Sprinkle reserved oatmeal over fudge topping. Bake at 350 degrees for 12-20 minutes (or until golden brown)
Let it cool before you cut into it or it turns into a gooey mess!
Ingredients:
1 cup butter flavored shortening
2 cups brown sugar
2 eggs
1 tsp salt
1 tsp vanilla
1 tsp baking soda
4 cups oats 1 cup nuts (optional)
1 1/2 cup flour
12 oz package semi-sweet chocolate chips
1 cup sweetened condensed milk
2 tsp vanilla
2 Tbs butter
1/2 tsp salt
Directions:
1st set of ingredients:
Cream butter and sugar together. Mix remaining ingredients with sugar and butter mixture. Press 2/3 of oatmeal mixture into bottom of a greased 12x18 cookie sheet. Reserve the remaining oatmeal mixture for topping.
2nd set of ingredients:
Melt all together in a pan over low heat. Spread over oatmeal mixture.
Sprinkle reserved oatmeal over fudge topping. Bake at 350 degrees for 12-20 minutes (or until golden brown)
Let it cool before you cut into it or it turns into a gooey mess!
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