Preheat oven to 350 degree F
1 cup white sugar
1 cup brown sugar
2 cups real butter
2 egg yolks
2 cups flour
1 tsp salt
1 8 oz. Hershey's plain chocolate bar
1 cup chopped or silvered walnuts
Directions:
1. Mix sugars, butter, and egg yolks. Add flour and salt (unsifted)
2. Grease a large cookie sheet with rim (also called a jelly roll pan). Flatten dough in pan. Bake for twenty-five minutes.
3. Meanwhile, melt chocolate bars in a bowl in microwave for about a minute, and add fifteen seconds as needed.
4. Spread chocolate on warm cookies. Sprinkle with nuts.
5. Let stand for ten minutes before cutting into squares.
Thursday, December 18, 2008
Lemon Bars
Preheat oven to 350 degree F
1 3/4 cups all-purpose flour
1/3 cup powdered sugar
1 cup (two sticks) butter (cold)
4 eggs
2 cups white sugar
1/3 lemon juice
1/4 cup all purpose flour
1/2 tsp baking powder
Directions:
1. Into a large bowl, sift together the flour, powdered sugar, and butter. Cut in butter until the mix resembles corn meal.
2. Press evenly onto the bottom of 13 X 9 X 2 baking pan. Bake for twenty to twenty-five minutes until lightly brown.
3. Meanwhile, beat the eggs, sugar, and lemon juice until sugar is dissolved. Sift flour and baking powder to be added to the egg mixture; beat at low speed until just blended.
4. Pour over baked crust. Bake an additional twenty-five minutes. Remove from the oven, sift powdered sugar on the top.
5. Cool and cut into squares.
TIPS:
1. Use glass baking pan to get a nicely browned crust
2. Be sure to mix sugar/egg and lemon juice WELL and on high speed. During the baking time, sugar will settle down to bottom and won't cook. When you get that problem (the middle being undone- bake it along with other cookies at the same degree for ANOTHER twenty-five minutes, removing the edges that are done).
1 3/4 cups all-purpose flour
1/3 cup powdered sugar
1 cup (two sticks) butter (cold)
4 eggs
2 cups white sugar
1/3 lemon juice
1/4 cup all purpose flour
1/2 tsp baking powder
Directions:
1. Into a large bowl, sift together the flour, powdered sugar, and butter. Cut in butter until the mix resembles corn meal.
2. Press evenly onto the bottom of 13 X 9 X 2 baking pan. Bake for twenty to twenty-five minutes until lightly brown.
3. Meanwhile, beat the eggs, sugar, and lemon juice until sugar is dissolved. Sift flour and baking powder to be added to the egg mixture; beat at low speed until just blended.
4. Pour over baked crust. Bake an additional twenty-five minutes. Remove from the oven, sift powdered sugar on the top.
5. Cool and cut into squares.
TIPS:
1. Use glass baking pan to get a nicely browned crust
2. Be sure to mix sugar/egg and lemon juice WELL and on high speed. During the baking time, sugar will settle down to bottom and won't cook. When you get that problem (the middle being undone- bake it along with other cookies at the same degree for ANOTHER twenty-five minutes, removing the edges that are done).
Chocolate Butterscotch Crunch
1 cup chocolate chips
1 cup butterscotch chips
2 cups chow mein noodles
1 cup roasted coarsely chopped peanuts
1/2 cup coconuts
Directions;
1. Melt the chips in microwave for one minute. Stir until well blended. Add fifteen seconds if needed.
2. Mix with the remainder of ingredients until well coated. Drop by spoonfuls on wax paper,a dn chill in refrigerator.
1 cup butterscotch chips
2 cups chow mein noodles
1 cup roasted coarsely chopped peanuts
1/2 cup coconuts
Directions;
1. Melt the chips in microwave for one minute. Stir until well blended. Add fifteen seconds if needed.
2. Mix with the remainder of ingredients until well coated. Drop by spoonfuls on wax paper,a dn chill in refrigerator.
Buttery Mint Stars
1/2 cup unsalted butter, softened
4 1/2 cups confectioner's sugar, sifted
2 TB and 2 tsp heavy cream
1 tsp peppermint or spearmint extract
red and green food coloring
Directions:
1. In a large bowl, beat butter until creamy. Add sugar, cream and extract on low speed, beat until creamy. Divide mixture into thirds into three bowls. Tint one third pink (one drop red), and 1 third pastel green (one drop green); leaving the third white. Keep at room temperature.
2. Lay out wax paper. Scrap white butter mixture into pastry bag fitted with 1/4 inch star tip. Holding bag perpendicular to prepare sheet, squeeze out one inch star on sheet. Repeat with pink and green mixtures. Makes approx. 150 stars.
3. Let air dry at room temperature overnight. With small spatula, carefully turn mints over to expose bottoms. Let dry another hour. Transfer with spatula to airtight container. Store at cool temperature up to six weeks.
4 1/2 cups confectioner's sugar, sifted
2 TB and 2 tsp heavy cream
1 tsp peppermint or spearmint extract
red and green food coloring
Directions:
1. In a large bowl, beat butter until creamy. Add sugar, cream and extract on low speed, beat until creamy. Divide mixture into thirds into three bowls. Tint one third pink (one drop red), and 1 third pastel green (one drop green); leaving the third white. Keep at room temperature.
2. Lay out wax paper. Scrap white butter mixture into pastry bag fitted with 1/4 inch star tip. Holding bag perpendicular to prepare sheet, squeeze out one inch star on sheet. Repeat with pink and green mixtures. Makes approx. 150 stars.
3. Let air dry at room temperature overnight. With small spatula, carefully turn mints over to expose bottoms. Let dry another hour. Transfer with spatula to airtight container. Store at cool temperature up to six weeks.
Chocolate Fudge Cookies
6 oz. semi-sweet chocolate, fine chopped or chips
1 1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
pinch of salt
1 stick slightly salted butter, softened
1 cup packed dark brown sugar
2 eggs
1 tsp vanilla extract
3 oz. white chocolate coarse chopped, or chips
Directions:
1. Preheat oven to 300 degree F. Grease two baking sheets or line with nonstick baking parchment.
2. Melt the chocolate in a microwave for approximately one minute. Set aside to cool slightly.
3. Sift the flour, cocoa, baking powder, and salt. Set aside. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in the cooled chocolate and fold in flour until combined.
4. Drop rounded tablespoonfuls of dough spaced two inches apart onto baking sheets. Bake for eighteen to twenty minutes. Cool on the sheet for one minute and then transfer to a wire rack to cool completely.
5. Melt the white chocolate in a small bowl in the microwave for thirty to forty-five seconds. When the cookies are cool, dip a fork into melted chocolate and drizzle over the cookies. Leave on wire racks to set the topping. Then store the cookies in an airtight container.
1 1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
pinch of salt
1 stick slightly salted butter, softened
1 cup packed dark brown sugar
2 eggs
1 tsp vanilla extract
3 oz. white chocolate coarse chopped, or chips
Directions:
1. Preheat oven to 300 degree F. Grease two baking sheets or line with nonstick baking parchment.
2. Melt the chocolate in a microwave for approximately one minute. Set aside to cool slightly.
3. Sift the flour, cocoa, baking powder, and salt. Set aside. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in the cooled chocolate and fold in flour until combined.
4. Drop rounded tablespoonfuls of dough spaced two inches apart onto baking sheets. Bake for eighteen to twenty minutes. Cool on the sheet for one minute and then transfer to a wire rack to cool completely.
5. Melt the white chocolate in a small bowl in the microwave for thirty to forty-five seconds. When the cookies are cool, dip a fork into melted chocolate and drizzle over the cookies. Leave on wire racks to set the topping. Then store the cookies in an airtight container.
Raspberry Cream Cheese thumbprints
Preheat oven to 350 degree F
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 8 oz. package cream cheese, softened
2 eggs
2 TB lemon juice
1 1/2 tsp lemon zest (optional)
4 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup raspberry or other types preserves
1/3 cup confectioner's sugar
Directions:
1. In a large bowl, cream butter, sugar, and cream cheese together until smooth. Beat in the eggs one a time, then stir in the lemon juice and zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover and chill until firm, about one hour.
2. Roll tablespoonfuls of dough into balls. Place them two inches apart on ungreased cookies. Using your finger, making an indention in the center of each ball, and fill with 1/2 tsp of preserve.
3. Bake for fifteen minutes or until edges are golden. Allow cookies to cool on the sheets for two minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 8 oz. package cream cheese, softened
2 eggs
2 TB lemon juice
1 1/2 tsp lemon zest (optional)
4 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup raspberry or other types preserves
1/3 cup confectioner's sugar
Directions:
1. In a large bowl, cream butter, sugar, and cream cheese together until smooth. Beat in the eggs one a time, then stir in the lemon juice and zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover and chill until firm, about one hour.
2. Roll tablespoonfuls of dough into balls. Place them two inches apart on ungreased cookies. Using your finger, making an indention in the center of each ball, and fill with 1/2 tsp of preserve.
3. Bake for fifteen minutes or until edges are golden. Allow cookies to cool on the sheets for two minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
Peanut Butter Kissed Peanut Blossoms
48 Hershey's kisses brand milk chocolates
1/2 cup shortening
3/4 cup creamy or crunchy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar
Directions:
1. Remove wrappers from kisses; place in freezer overnight. (I never needed to do that latter part)
2. Heat oven to 375 degree F. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
3. Shape dough in 48 balls (about one inch each). Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake eight to ten minutes or until lightly browned. Cook three to four minutes. Press chocolate kisses into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. Makes about 48 cookies.
1/2 cup shortening
3/4 cup creamy or crunchy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar
Directions:
1. Remove wrappers from kisses; place in freezer overnight. (I never needed to do that latter part)
2. Heat oven to 375 degree F. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
3. Shape dough in 48 balls (about one inch each). Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake eight to ten minutes or until lightly browned. Cook three to four minutes. Press chocolate kisses into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. Makes about 48 cookies.
Magical Mint Kisses Cookies
1 cup (two sticks) butter or margarine, softened
2/3 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 cup Hershey's cocoa or Hershey's special dark cocoa
About 48 Hershey's kises brand mint chocolate, unwrapped
powdered sugar
Directions:
1. Heat oven to 350 degree F. Beat butter, sugar, and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
2. Bake eight to ten minutes or until set. Cool about one minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired. About four dozen cookies.
2/3 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 cup Hershey's cocoa or Hershey's special dark cocoa
About 48 Hershey's kises brand mint chocolate, unwrapped
powdered sugar
Directions:
1. Heat oven to 350 degree F. Beat butter, sugar, and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
2. Bake eight to ten minutes or until set. Cool about one minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired. About four dozen cookies.
Chocolate Almond Cookies
1 cup (two sticks) butter or margarine, softened
1 cup sugar
1 egg
1/2 tsp almond extract
1/2 tsp vanilla extract
2 cups all purpose flour
1/2 cup hershey's Cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup hershey's mini chips semi-sweet chocolate chips
additional sugar
silvered blanched almonds
Directions:
1. Beat butter and one cup sugar in a large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda, and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, refrigerate dough about one hour or until firm enough to handle.
2. Heat oven to 350 degree F. Shape dough into 1 1/8 balls; roll in sugar. Place about two inches apart on ungreased cookie sheet. Place three silvered almonds on top of each ball; press slightly.
3. Bake nine to ten minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About three and half dozen cookies.
1 cup sugar
1 egg
1/2 tsp almond extract
1/2 tsp vanilla extract
2 cups all purpose flour
1/2 cup hershey's Cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup hershey's mini chips semi-sweet chocolate chips
additional sugar
silvered blanched almonds
Directions:
1. Beat butter and one cup sugar in a large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda, and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, refrigerate dough about one hour or until firm enough to handle.
2. Heat oven to 350 degree F. Shape dough into 1 1/8 balls; roll in sugar. Place about two inches apart on ungreased cookie sheet. Place three silvered almonds on top of each ball; press slightly.
3. Bake nine to ten minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About three and half dozen cookies.
Sunday, December 14, 2008
Snickers Fudge
Ingredients
1 C. Milk Chocolate chips
¼ C. butterscotch chips
¼ C. creamy peanut butter
Filling
¼ C. butter
1 C. white sugar
¼ C. evaporated milk
1 ½ C. Marshmallow creme
¼ C. creamy peanut butter
1 tsp. Vanilla extract
1 ½ C. chopped peanut butter
Caramel
1 (14 oz.) individually wrapped caramels
¼ C. heavy cream
Top Layer
1 C. milk chocolate chips
¼ C. butterscotch chips
¼ C. creamy peanut butter
Directions
1.Lightly grease a 9 X 13 pan
2.For the bottom layer: combine all ingredients in a small saucepan over low heat until melted and smooth. Spread evenly in prepared pan. Fridge till set.
3.For the filling: In a heavy saucepan over med-hi heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil-- for five minutes. Remove from heat, stir in marshmallow creme, peanut butter, and vanilla. Fold in peanuts. Spread over bottom layer, return to fridge until set.
4.For the caramel: combine both in a med. Sauce pan over low until melted and smooth. Spread over filling. Chill until set.
5.For the top layer: In a small saucepan over low heat, combine all ingredients- cook until melted and smooth. Spread over the caramel layer. Chill one hour before cutting into 1 inch squares.
1 C. Milk Chocolate chips
¼ C. butterscotch chips
¼ C. creamy peanut butter
Filling
¼ C. butter
1 C. white sugar
¼ C. evaporated milk
1 ½ C. Marshmallow creme
¼ C. creamy peanut butter
1 tsp. Vanilla extract
1 ½ C. chopped peanut butter
Caramel
1 (14 oz.) individually wrapped caramels
¼ C. heavy cream
Top Layer
1 C. milk chocolate chips
¼ C. butterscotch chips
¼ C. creamy peanut butter
Directions
1.Lightly grease a 9 X 13 pan
2.For the bottom layer: combine all ingredients in a small saucepan over low heat until melted and smooth. Spread evenly in prepared pan. Fridge till set.
3.For the filling: In a heavy saucepan over med-hi heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil-- for five minutes. Remove from heat, stir in marshmallow creme, peanut butter, and vanilla. Fold in peanuts. Spread over bottom layer, return to fridge until set.
4.For the caramel: combine both in a med. Sauce pan over low until melted and smooth. Spread over filling. Chill until set.
5.For the top layer: In a small saucepan over low heat, combine all ingredients- cook until melted and smooth. Spread over the caramel layer. Chill one hour before cutting into 1 inch squares.
Monday, December 8, 2008
Chili
Well loved recipe in all of our families - I have adjusted it a bit to suit to my preference.
1 pound cooked, browned, and seasoned with pepper and salt - ground beef
1 whole bell pepper, chopped
1/2 of onion, chopped
2-3 garlic cloves, minced
Cook all these ingredients with the ground beef, and drain the excess liquid. Proceed to add the following ingredients.
2 16 oz canned diced or stewed tomatoes
1 4 oz. canned tomato sauce
1 cup water
1 16 oz. canned kidney beans, drained and washed
1 16 oz. canned Northern beans, drained and washed
1 16 oz. canned pinto beans, drained and washed
1 1/2 to 2 cup frozen kernel corns
Add spices:
1 TB chili powder
1 tsp. paprika
1 TB grounded mustard powder
1 tsp. cumin
1/2 tsp. pepper
Optional: A dash of Tabasco pepper sauce
1 pound cooked, browned, and seasoned with pepper and salt - ground beef
1 whole bell pepper, chopped
1/2 of onion, chopped
2-3 garlic cloves, minced
Cook all these ingredients with the ground beef, and drain the excess liquid. Proceed to add the following ingredients.
2 16 oz canned diced or stewed tomatoes
1 4 oz. canned tomato sauce
1 cup water
1 16 oz. canned kidney beans, drained and washed
1 16 oz. canned Northern beans, drained and washed
1 16 oz. canned pinto beans, drained and washed
1 1/2 to 2 cup frozen kernel corns
Add spices:
1 TB chili powder
1 tsp. paprika
1 TB grounded mustard powder
1 tsp. cumin
1/2 tsp. pepper
Optional: A dash of Tabasco pepper sauce
Tangy Fruit Smoothie
A blender is required for this. Great as part of breakfast fare, snack, or even as dessert with cool whip topping. Frozen fruit medley can be found in freezer aisles of grocery stores.
(Serves 1-2 persons, but easily increased to accommodate the size of your need).
1 banana, peeled
1 C. frozen strawberries
1/2 C. frozen peaches
1/2 C. frozen pineapple
Orange juice filled to top of the fruits. Blend until purred. Enjoy!
(Serves 1-2 persons, but easily increased to accommodate the size of your need).
1 banana, peeled
1 C. frozen strawberries
1/2 C. frozen peaches
1/2 C. frozen pineapple
Orange juice filled to top of the fruits. Blend until purred. Enjoy!
Quick Multi-Grain Pizza Crust
A very forgiving and flexible recipe, which is enjoyed by my family and used the most.
Preheat the oven at 500*.
3 cup white flour
1/2 cup whole wheat flour
2 TB rye flour
2 TB cornmeal
1/2 cup grounded flax
1 tsp. salt
1 tsp sugar
4 1/2 tsp. yeast
2-3 minced fresh garlic cloves
1/2 to 3/4 cup warm water
1 TB olive oil
1. Mix all of the dry ingredients.
2. Add the minced garlic, and following by wet ingredients.
3. Once you have rounded, soft and pliable ball. Let it rest for 10 minutes.
4. Halve the dough into two rolls, and roll them out. Add the desired toppings.
5. Bake 12-15 minutes. Broil for 1 minute or until golden brown and crispy toppings.
Preheat the oven at 500*.
3 cup white flour
1/2 cup whole wheat flour
2 TB rye flour
2 TB cornmeal
1/2 cup grounded flax
1 tsp. salt
1 tsp sugar
4 1/2 tsp. yeast
2-3 minced fresh garlic cloves
1/2 to 3/4 cup warm water
1 TB olive oil
1. Mix all of the dry ingredients.
2. Add the minced garlic, and following by wet ingredients.
3. Once you have rounded, soft and pliable ball. Let it rest for 10 minutes.
4. Halve the dough into two rolls, and roll them out. Add the desired toppings.
5. Bake 12-15 minutes. Broil for 1 minute or until golden brown and crispy toppings.
Friday, December 5, 2008
Quick and Easy Pizza Crust
A quick and chewy pizza crust that can be made in 30 minutes.
1 package (TB) active dry yeast
1 tsp white sugar
1 cup warm water
2 1/2 cup bread flour
2 tbsp olive oil
1 tsp salt
1. Preheat oven to 450 F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about ten minutes.
2. Stir in flour, salt, and oil. Beat until smooth. Let rest for five minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Cook for five minutes. Spread on desired toppings and bake in preheated oven for 10 to 15 minutes, or until golden brown. Let baked pizza cool for five minutes before serving.
1 package (TB) active dry yeast
1 tsp white sugar
1 cup warm water
2 1/2 cup bread flour
2 tbsp olive oil
1 tsp salt
1. Preheat oven to 450 F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about ten minutes.
2. Stir in flour, salt, and oil. Beat until smooth. Let rest for five minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Cook for five minutes. Spread on desired toppings and bake in preheated oven for 10 to 15 minutes, or until golden brown. Let baked pizza cool for five minutes before serving.
Wednesday, December 3, 2008
Fantastic Jumbo Cinnamon Rolls
This recipe is so amazing. The closest description I can give to you is that it is the closest to Cinnabon type and even better.
1. Place milk mixture into saucepan and stir constantly- 2 1/2 cups milk, 1 stick butter, 1/2 cup sugar and 1 1/2 tsp salt.
2. Place three cups of flour in mixing bowl. Add two TBSP yeast.
3. Add milk mixture to flour mixture. (Make sure that it is not too hot that yeast will fail to ferment).
4. Mix with mixer for three minutes. Add four to five cups flour and mix with dough hook for ten minutes. Place in greased bowl and let rise for one hour.
5. Place dough on lightly floured surface and roll out about 18 to 20 inches by 12 inches that it looks like rectangle. Cover with lots of brown sugar, white sugar and cinnamon. Roll and cut twelve two inch rolls. Place in about two 9 X 13 glass baking pan and bake for 350 degrees for about twenty minutes. Serve with cream cheese frosting.
1. Place milk mixture into saucepan and stir constantly- 2 1/2 cups milk, 1 stick butter, 1/2 cup sugar and 1 1/2 tsp salt.
2. Place three cups of flour in mixing bowl. Add two TBSP yeast.
3. Add milk mixture to flour mixture. (Make sure that it is not too hot that yeast will fail to ferment).
4. Mix with mixer for three minutes. Add four to five cups flour and mix with dough hook for ten minutes. Place in greased bowl and let rise for one hour.
5. Place dough on lightly floured surface and roll out about 18 to 20 inches by 12 inches that it looks like rectangle. Cover with lots of brown sugar, white sugar and cinnamon. Roll and cut twelve two inch rolls. Place in about two 9 X 13 glass baking pan and bake for 350 degrees for about twenty minutes. Serve with cream cheese frosting.
Basin Dinner Roll
This recipe has been passed down in the generations in my family. It is all time favorite bread addition to Thanksgiving and Christmas dinners. The rolls can remain moist for days and can be warmed easily in the oven.
1 tablespoon active dry yeast
1/4 cup warm water
3/4 cup milk, 1/4 cup sugar, 1 tsp salt, 1/4 cup butter. 1 egg and 3 1/2-3 3/4 cups high gluten flour.
1. Dissolve yeast in warm water in large mixing bowl.
2. Combine milk, sugar, salt and butter in a small saucepan. Heat to lukewarm.
3. Add it to yeast mixture.
4. Add egg and 1 1/2 to 2 cups of flour and beat till smooth.
5. Stir in enough remaining flour to make dough easy to handle.
6. Turn dough onto lightly floured surface; knead till smooth and elastic for about five minutes.
7. Place in greased bowl; take greased side up.
8. Let rise in warm place till double about 1 1/2 hours. Punch dough down. Shape into desired rolls. Let rise for twenty minutes. Bake at 350 degrees for 12 to 15 minutes or till golden brown.
1 tablespoon active dry yeast
1/4 cup warm water
3/4 cup milk, 1/4 cup sugar, 1 tsp salt, 1/4 cup butter. 1 egg and 3 1/2-3 3/4 cups high gluten flour.
1. Dissolve yeast in warm water in large mixing bowl.
2. Combine milk, sugar, salt and butter in a small saucepan. Heat to lukewarm.
3. Add it to yeast mixture.
4. Add egg and 1 1/2 to 2 cups of flour and beat till smooth.
5. Stir in enough remaining flour to make dough easy to handle.
6. Turn dough onto lightly floured surface; knead till smooth and elastic for about five minutes.
7. Place in greased bowl; take greased side up.
8. Let rise in warm place till double about 1 1/2 hours. Punch dough down. Shape into desired rolls. Let rise for twenty minutes. Bake at 350 degrees for 12 to 15 minutes or till golden brown.
Chicken Salad Pitas
This recipe goes very well with wrappers as well.
3 cups cubed cooked chicken
1/2 cup chopped cucumber
1/2 cup halved seedless red grapes
1/2 cup chopped carrots
1/4 cup chopped walnuts
1/4 cup mayonnaise
1/4 cup ranch dressing (salad)
4 pita breads
8 lettuce leaves
In a large bowl, combine the chicken, cucumber, grapes, carrots, and walnuts. Combine mayo. and ranch dressing, pour over chicken mixture and toss to coat.
Line the pita, halves with lettuce; spoon about 1/2 cup chicken salad into each. refrigerate till serving.
3 cups cubed cooked chicken
1/2 cup chopped cucumber
1/2 cup halved seedless red grapes
1/2 cup chopped carrots
1/4 cup chopped walnuts
1/4 cup mayonnaise
1/4 cup ranch dressing (salad)
4 pita breads
8 lettuce leaves
In a large bowl, combine the chicken, cucumber, grapes, carrots, and walnuts. Combine mayo. and ranch dressing, pour over chicken mixture and toss to coat.
Line the pita, halves with lettuce; spoon about 1/2 cup chicken salad into each. refrigerate till serving.
Tuesday, December 2, 2008
Picnic Pretzels
I used this recipe one million times for many things. I use it as bread covering for calzones, breadsticks, or just good old plain pretzels to go with chef salad. Our kids love that for snack along with honey mustard to dip in.
Preheat oven to 425 F
1 1/2 cup of warm water
1 TBSP Yeast
(Let it to ferment for fifteen minutes before adding another ingredients)
1 tsp salt
3-4 cups of flour
Mix with kitchen mixer for some while. Take the bowl out and take 2 inch ball off to roll into long stick. Twist and wrap into pretzel shape. Put them on greased cookie sheet.
1 beaten egg
garlic salt
Baste the pretzels with egg and sprinkle with garlic salt. Bake for 12 minutes.
ENJOY!
Preheat oven to 425 F
1 1/2 cup of warm water
1 TBSP Yeast
(Let it to ferment for fifteen minutes before adding another ingredients)
1 tsp salt
3-4 cups of flour
Mix with kitchen mixer for some while. Take the bowl out and take 2 inch ball off to roll into long stick. Twist and wrap into pretzel shape. Put them on greased cookie sheet.
1 beaten egg
garlic salt
Baste the pretzels with egg and sprinkle with garlic salt. Bake for 12 minutes.
ENJOY!
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