a. Eggs in Purgatory
1/4 cup finely chopped onion
2 tbsp olive oil
2 cups canned tomatoes
Pinch of dried oregano
Tabasco sauce
Salt and Peppr
8 large eggs
In a large skillet, cook onion in olive oil over medium heat for 8 to 10 mins. Add tomtoes, oregano, chipotle pepper, Tabasco sauce, and salt and pepper. Simmer 12 mins until thickened. Break an egg into a small bl. Using spoon, make indentations in the tomato sauce, and slide in egg one at a time. Cook and cover until eggs are set. Serve with toast
b. Strawberry Spinach Salad
1 bunch spinach, rinsed and torn
10 large berries
1/2 cup pecans
1/2 cup sugar
1 tsp salt
1/3 cup white wine vinegaar
1 cup salad oil
Mix spinach,strawberries and pecans in a large bowl. In the blender, mix sugar, salt, vinegar and oil until smooth. Pour dressing over salad greens, and toss lightly until coated.
c. Cherry Pie Muffins
2-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 lb butter, melted
1 cup sour cream
1 egg
1/2 tsp vanilla
1 can cherry pie filling
1 cup slivered almonds, toasted
Sift together flour,sugar, baking powder, baking soda and salt. Make a well in the middle, and add butter, sour cream, egg and vanilla. Mix together well. Add cherry pie filling and slivered almonds, and mix again. Spoon batter into greased muffin tins, and bake at 400 deg for 3 mins.
d. Corn and Red Pepper Pancakes
2 cups corn
1/4 cup red pepper, diced
1/4 cup onion, chopped
2 cups melted butter
1-1/2 cups flour
3 eeffs
1-1/2 cups cream or half and half
Combine corn, red pepper, onion and parsley in a large bowl. Stir in melted butter. Add flour and stir to coat vegtables. In separate bowl, lightly beat eggs, then add cream. Fold egg/cream mixture into vegetable mixture. Cook as dollar-size pancakes, and serve with sour cream and salsa
Wednesday, June 30, 2010
Tuesday, June 29, 2010
Recipes from Dianne Mott Davidson's "Cereal Murders"
a. Happy Endings Plum Cake
1 cup butter
3/4 cup sugar
3/4 cup dark brown sugar
2 large eggs
1 tsp vanillaextract
2-1/2 cups APF
2 tsps baking powdr
1 tsp baking soda
1/2 tsp salt
2 tsps ground cinnamon
1 16-ounce can purple plums packed in syrup, well drained, the syrup resrved and the plums chopped
Confectioner's sugar
Preheat oven to 400 deg. In a large mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth. Beat in the eggs, then the vanilla.
Sift the flour, baking powder, baking soda, salt and cinnamon together. Stir the dry ingredients into the butter mixture, alternating with 1/2 cup reserved syrup, beginning and ending with dry ingredients. Stir in the plums
Pour the batter into a buttered 9'' x 13'' pan, and bake for 25-30 mins.
12-16 servings
b. Chocolate Dipped Biscottis
1cup sugar
1/2 cupbutter, melted and cooled
2 tbsp anise-flavored liqueur
1-1/2 tbps spur mash whiskey
2 tbsp anise sed
3 large eggs
1 cup chopped almonds
2-3/4 cups all purpose flour
1-1/2 tsps baking powder
1 12-oz package semisweet choco chips
2 tbps solid vegetable shortening
Mix sugar and butter in a large bowl. Add liqueur, whiskey and snise seed. Beat in the eggs, then stir in the nuts.
Sift the dry ingredients together. Gently dtir the dry ingredients until well-incorportad. cover with plastic wrap and chill for about 3 hours.
Preheat oven to 375 deg. Butter two cookie shets. Shape the dough on cookie sheets into 3 loaves, about 2'' wide and 1/2'' thick. Bake for 20 mins, until loaves are puffed and browned.
When the loaves are cool enough to touch, cut each of them into diagonal slices about 1/2 inch thick. Lay the slices on their cut sides, and taost for 15 mins at 375 deg. Cool
Dip biscotti in chocolate the day they are to be served. Melt choco chips with shortening, stirring frequently. Remove from heat and stir until thermometer reads 85 deg. Holding each cookie by its bottom, gently dip tops into chocolate. Turn immediately and allow to dry, uncoated side down, on waxpaper.
4 dozen
c. Irish Soda Bread
2-1/2 app-purpose flour
1/2 cup sugar
1-1/2 tsps baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter
1 cup raisings
1 tbsp caraway seeds
1 large egg
1-1/4 cups buttermilk
1/4 cup sour cream
Preheat oven to 350 deg, and butter a 9'' pan.
Sift together dry ingredients, and cut butter into this mixture until it resembles small peas. Blend in the raisins and carawayseeds.
Beat the egg, buttermmilk and sour cream together until blended. Stir the eff mixture into the dry mixture just until blended. Bake for around an hour
1 round loaf
d. Nachos Schulz
1 15-oz can of chili beans in chili gravy
9 tbsps picante sauc
1 15-oz bag corn tortilla chips
4 cups grated cheddar cheese
1 aocado
1 tbsp fresh lemon juice
1-1/2 sour cream
1 tbps grated onion
4 scallions, both white and green parts, chopped
1 cup pitted black olives, chopped
1 tomato, chopped
Preheat oven to 400 deg. Mash beans with 1/2 cup of picante sauce. Grease 2 9''x13'' pans. Place half chips in each pan, then spoon bean mixture on top, followed by as sprinkling of cheese. Bake for about 10 mins.
Meanwhile, peel, pit and mash avocado, then mix it with lemon juice, 1/2 cup of sour cream, onion, and 1 tbps picante sauce.
Garnish nachos with guacamole, the remaining cup of sour cream, scallions, tomato and olivs.
6-8 servings
e. Red'n'Whitees
1 cup butter, softened
1 3-oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 cups APF
36 small ripe strawberres, hulled and halved
Preheat oven to 350 dg. In a mixing bowl, beat the butter with cream cheese until blended. Beat in sugar and vanilla, stir in flour until well-mixed.
Using a 1/2 tbsp measure, shape mixture into small balls and place 2'' apart on ungreased cookie sheets. Make a small indentation on top of each cookie with the thumb, and carefully place a strawberry half in each indentation. Bake for 12-18 minutes
5 dozen
f. Galaxy Doughnuts
5 tsps active dry yeast
1/3 cup warm water
2-1/4 cups plus 1/2 tsp sugar
1/3 cup solid vegetable shortening, melted
1-1/2 cups milk, scalded and coold to lukewarm
2 tsps salt
2 tsps vanilla extract
2 large eggs
1/4 cup wheat grm
1/4 cup soy bran flour
4-1/2 cups APF
2 tsps ground cinnamon
1 cup butter, melted
Sprinkle yeast over warm water, and allow it to soften for 5 mins. Stir yeast into water along with 1/2 tsp sugar. Set mixture asie to proof for 10 mins; it should be foamy.
Mix the melted shortening into the warm milk, then add liquid to the yeast mixture, along with 1/4 cup of remaining sugar, salt, vanilla, eggs, wheat germ, soy flour, oat barn, and 1-1/2 cups of flour. Beat vigorously until well blended. Stir in remaining flour and beat until smooth.
Cover bowl with plastic wrap, and place it in a warm place until dough doubles in bulk (~1 hour).
Punch the dough down, turn it out on a wll-floured board, and pat it out so that the dough is about 1/2'' thick. Using a star cookie cutter, cut out dough, and place the doughnuts about 2'' apart on buttered cookie sheets.
All;ow doughnuts to rise uncovered for about 20-30 mins or until they have doubled.
Preheat oven to 400 deg, and mix the remaining 2 cups of sugar with cinnamon. Bake for 10-15 mins until golden brown. Dip into melted butter, and roll them in cinnamon sugar
3 dozen
g. Sorry Cake
Cake:
2 cups APF
3/4 tsp tsp baking soda
1/2 tsp salt
1/2 cup vegetable shortening
1/2 cup butter
1-2/3 cups sugar
6 large eggs, separated
1 cup buttermilk
1 tbsp orange zst
2 cups Shredded Wheat cereal, broken into shreds
1 cup cranberrires, quartered
1/2 cup chopped pecans
1/4 tsp cream of tartar
Frosting
1/2 8-oz cream cheese, softened
1/4 cup butter, softened
3 cups sugar
1 tbps orange juice
1 tsp orange zest
Preheat oven to 350 deg.
To make the cake, sift together flour, baking soda, salt. Beat shortening with buttr until well combined. Cream in sugar, and beat until fluffy and light. Beat in the egg yolks one at a time until wll combined. Add flour mixture alternately with buttermilk, ending with flour mixture. Stir in zest, cereal, cran, and pecans. Beat cream of tartar into the eff whites until stiff. Gently fold whites into batter, and pour into 3 butterened 8 or 9'' rpound pans. Bake for 25-35 mins
To make frosting, beat cream cheese and butter. Gradually add sugar and orange juice, and beat until creamy andsmooth. Stir zest.
14-16 servings
h. Cereal Killer Cookies
2-1/4 cups old fashioned oats
2 6-oz packages almond brickle chips
1-2/3 cups APF
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 tbps vanilla extract
Preheat oven to 375 deg.
Mix oats with brickle chips. Sift flour, baking soda, baking powder and salt together. Mix sugars until blended, then add butter, and process until smooth.
Add eggs and vanilla, followd by flour mixture, and blend well. Pour this over oats and brickle chips, and stir until well commbined.
Place 2-tbps scoops of dough 2'' apart on ungreasd cookie sheets. Bake for 12-15 minutes.
4-5 dozen
i. Julian's Cheese Manicotti
Sauce:
1 large onion, chopped
4 garlic cloves, pressed or chopped
2 tbps olive oil
2 6-ozcans tomato paste, plus water
2 tbps organo leaves, chopped
1 small bay leaf
1 tsp salt
1/2 tsp black pepper
Pasta
1 tsp olive oil
14 manicotti noodles
Filling:
1-1/2 cups ricotta cheese
6 large eggs
3/4 pound Fontina cheese, grated
1/4 pound mozzarella cheese, grated
1/3 cup freshly grated best-quality Parmesan cheese
6 tbps soft butter
1 tsp salt
3/4 tsp black pepper
2 tbps basil leaves, chopped
Preheat oven to 350 deg. To make sauce, gently saute onion and garlic in olive oil until onion is translucent. Add tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add seasonings and allow sauce to simmer while the manicotti and filling is prepared.
Bring large pot of water to a boil, add the olive oil, and drop in manicotti. Cook for about 10-15 mins (tender crisp). Drain and run water over manicotti in a colander. Set aside.
To make the filling, beat ricotta with eggs, and add grated cheeses and softened butter. Add salt, pepper, basil, and combine everything slowly.
Gently fill cooked manicotti with chese mixture, and arrange in 2 buttered 9'' x 13'' pans. Cover pasta in each pan with half the sauce. Bake for about 20 mins
7 servings
j. Sweetheart Sandwiches
Cookies
1 stick butter
1-1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened cocoa
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Filling
4 tbps unsalted butter
1 tsp vanilla extract
4 cups sugar
Whipping cream
To make cookies, creamm butter with sugar until ligh. Beat in eggs and vanilla. Sift cocoa, flour, salt, baking powder, baking soda together. Stir dry ingredients thoroughly into butter mixture. Cover and refrigerate for around 3 hours.
Preheat oven to 375 degres, and btuter 2 cookie sheets. Using a tsp measure, roll dough into balls, and place them 2'' apart. Bake for 10-15 mins, until cookies are puffed and surfaces are dry and cracked. Cool
To make filling, cream buter until light, and beat in vanilla, sugar, whipping cream until consistency is smooth and creamy .
When the cookies are completely cool, spread abouit 1/2 tbps of filling on bottom of one cookie, and top with another cookie.
Variation: For half a batch of vanilla-filled, and half a batch of peppermint-filled cookies, add 1/8 tsp peppermint extract to half the flling. Tint it green or pink before filling half the sandwiches.
3 dozen
1 cup butter
3/4 cup sugar
3/4 cup dark brown sugar
2 large eggs
1 tsp vanillaextract
2-1/2 cups APF
2 tsps baking powdr
1 tsp baking soda
1/2 tsp salt
2 tsps ground cinnamon
1 16-ounce can purple plums packed in syrup, well drained, the syrup resrved and the plums chopped
Confectioner's sugar
Preheat oven to 400 deg. In a large mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth. Beat in the eggs, then the vanilla.
Sift the flour, baking powder, baking soda, salt and cinnamon together. Stir the dry ingredients into the butter mixture, alternating with 1/2 cup reserved syrup, beginning and ending with dry ingredients. Stir in the plums
Pour the batter into a buttered 9'' x 13'' pan, and bake for 25-30 mins.
12-16 servings
b. Chocolate Dipped Biscottis
1cup sugar
1/2 cupbutter, melted and cooled
2 tbsp anise-flavored liqueur
1-1/2 tbps spur mash whiskey
2 tbsp anise sed
3 large eggs
1 cup chopped almonds
2-3/4 cups all purpose flour
1-1/2 tsps baking powder
1 12-oz package semisweet choco chips
2 tbps solid vegetable shortening
Mix sugar and butter in a large bowl. Add liqueur, whiskey and snise seed. Beat in the eggs, then stir in the nuts.
Sift the dry ingredients together. Gently dtir the dry ingredients until well-incorportad. cover with plastic wrap and chill for about 3 hours.
Preheat oven to 375 deg. Butter two cookie shets. Shape the dough on cookie sheets into 3 loaves, about 2'' wide and 1/2'' thick. Bake for 20 mins, until loaves are puffed and browned.
When the loaves are cool enough to touch, cut each of them into diagonal slices about 1/2 inch thick. Lay the slices on their cut sides, and taost for 15 mins at 375 deg. Cool
Dip biscotti in chocolate the day they are to be served. Melt choco chips with shortening, stirring frequently. Remove from heat and stir until thermometer reads 85 deg. Holding each cookie by its bottom, gently dip tops into chocolate. Turn immediately and allow to dry, uncoated side down, on waxpaper.
4 dozen
c. Irish Soda Bread
2-1/2 app-purpose flour
1/2 cup sugar
1-1/2 tsps baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter
1 cup raisings
1 tbsp caraway seeds
1 large egg
1-1/4 cups buttermilk
1/4 cup sour cream
Preheat oven to 350 deg, and butter a 9'' pan.
Sift together dry ingredients, and cut butter into this mixture until it resembles small peas. Blend in the raisins and carawayseeds.
Beat the egg, buttermmilk and sour cream together until blended. Stir the eff mixture into the dry mixture just until blended. Bake for around an hour
1 round loaf
d. Nachos Schulz
1 15-oz can of chili beans in chili gravy
9 tbsps picante sauc
1 15-oz bag corn tortilla chips
4 cups grated cheddar cheese
1 aocado
1 tbsp fresh lemon juice
1-1/2 sour cream
1 tbps grated onion
4 scallions, both white and green parts, chopped
1 cup pitted black olives, chopped
1 tomato, chopped
Preheat oven to 400 deg. Mash beans with 1/2 cup of picante sauce. Grease 2 9''x13'' pans. Place half chips in each pan, then spoon bean mixture on top, followed by as sprinkling of cheese. Bake for about 10 mins.
Meanwhile, peel, pit and mash avocado, then mix it with lemon juice, 1/2 cup of sour cream, onion, and 1 tbps picante sauce.
Garnish nachos with guacamole, the remaining cup of sour cream, scallions, tomato and olivs.
6-8 servings
e. Red'n'Whitees
1 cup butter, softened
1 3-oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 cups APF
36 small ripe strawberres, hulled and halved
Preheat oven to 350 dg. In a mixing bowl, beat the butter with cream cheese until blended. Beat in sugar and vanilla, stir in flour until well-mixed.
Using a 1/2 tbsp measure, shape mixture into small balls and place 2'' apart on ungreased cookie sheets. Make a small indentation on top of each cookie with the thumb, and carefully place a strawberry half in each indentation. Bake for 12-18 minutes
5 dozen
f. Galaxy Doughnuts
5 tsps active dry yeast
1/3 cup warm water
2-1/4 cups plus 1/2 tsp sugar
1/3 cup solid vegetable shortening, melted
1-1/2 cups milk, scalded and coold to lukewarm
2 tsps salt
2 tsps vanilla extract
2 large eggs
1/4 cup wheat grm
1/4 cup soy bran flour
4-1/2 cups APF
2 tsps ground cinnamon
1 cup butter, melted
Sprinkle yeast over warm water, and allow it to soften for 5 mins. Stir yeast into water along with 1/2 tsp sugar. Set mixture asie to proof for 10 mins; it should be foamy.
Mix the melted shortening into the warm milk, then add liquid to the yeast mixture, along with 1/4 cup of remaining sugar, salt, vanilla, eggs, wheat germ, soy flour, oat barn, and 1-1/2 cups of flour. Beat vigorously until well blended. Stir in remaining flour and beat until smooth.
Cover bowl with plastic wrap, and place it in a warm place until dough doubles in bulk (~1 hour).
Punch the dough down, turn it out on a wll-floured board, and pat it out so that the dough is about 1/2'' thick. Using a star cookie cutter, cut out dough, and place the doughnuts about 2'' apart on buttered cookie sheets.
All;ow doughnuts to rise uncovered for about 20-30 mins or until they have doubled.
Preheat oven to 400 deg, and mix the remaining 2 cups of sugar with cinnamon. Bake for 10-15 mins until golden brown. Dip into melted butter, and roll them in cinnamon sugar
3 dozen
g. Sorry Cake
Cake:
2 cups APF
3/4 tsp tsp baking soda
1/2 tsp salt
1/2 cup vegetable shortening
1/2 cup butter
1-2/3 cups sugar
6 large eggs, separated
1 cup buttermilk
1 tbsp orange zst
2 cups Shredded Wheat cereal, broken into shreds
1 cup cranberrires, quartered
1/2 cup chopped pecans
1/4 tsp cream of tartar
Frosting
1/2 8-oz cream cheese, softened
1/4 cup butter, softened
3 cups sugar
1 tbps orange juice
1 tsp orange zest
Preheat oven to 350 deg.
To make the cake, sift together flour, baking soda, salt. Beat shortening with buttr until well combined. Cream in sugar, and beat until fluffy and light. Beat in the egg yolks one at a time until wll combined. Add flour mixture alternately with buttermilk, ending with flour mixture. Stir in zest, cereal, cran, and pecans. Beat cream of tartar into the eff whites until stiff. Gently fold whites into batter, and pour into 3 butterened 8 or 9'' rpound pans. Bake for 25-35 mins
To make frosting, beat cream cheese and butter. Gradually add sugar and orange juice, and beat until creamy andsmooth. Stir zest.
14-16 servings
h. Cereal Killer Cookies
2-1/4 cups old fashioned oats
2 6-oz packages almond brickle chips
1-2/3 cups APF
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 tbps vanilla extract
Preheat oven to 375 deg.
Mix oats with brickle chips. Sift flour, baking soda, baking powder and salt together. Mix sugars until blended, then add butter, and process until smooth.
Add eggs and vanilla, followd by flour mixture, and blend well. Pour this over oats and brickle chips, and stir until well commbined.
Place 2-tbps scoops of dough 2'' apart on ungreasd cookie sheets. Bake for 12-15 minutes.
4-5 dozen
i. Julian's Cheese Manicotti
Sauce:
1 large onion, chopped
4 garlic cloves, pressed or chopped
2 tbps olive oil
2 6-ozcans tomato paste, plus water
2 tbps organo leaves, chopped
1 small bay leaf
1 tsp salt
1/2 tsp black pepper
Pasta
1 tsp olive oil
14 manicotti noodles
Filling:
1-1/2 cups ricotta cheese
6 large eggs
3/4 pound Fontina cheese, grated
1/4 pound mozzarella cheese, grated
1/3 cup freshly grated best-quality Parmesan cheese
6 tbps soft butter
1 tsp salt
3/4 tsp black pepper
2 tbps basil leaves, chopped
Preheat oven to 350 deg. To make sauce, gently saute onion and garlic in olive oil until onion is translucent. Add tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add seasonings and allow sauce to simmer while the manicotti and filling is prepared.
Bring large pot of water to a boil, add the olive oil, and drop in manicotti. Cook for about 10-15 mins (tender crisp). Drain and run water over manicotti in a colander. Set aside.
To make the filling, beat ricotta with eggs, and add grated cheeses and softened butter. Add salt, pepper, basil, and combine everything slowly.
Gently fill cooked manicotti with chese mixture, and arrange in 2 buttered 9'' x 13'' pans. Cover pasta in each pan with half the sauce. Bake for about 20 mins
7 servings
j. Sweetheart Sandwiches
Cookies
1 stick butter
1-1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened cocoa
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Filling
4 tbps unsalted butter
1 tsp vanilla extract
4 cups sugar
Whipping cream
To make cookies, creamm butter with sugar until ligh. Beat in eggs and vanilla. Sift cocoa, flour, salt, baking powder, baking soda together. Stir dry ingredients thoroughly into butter mixture. Cover and refrigerate for around 3 hours.
Preheat oven to 375 degres, and btuter 2 cookie sheets. Using a tsp measure, roll dough into balls, and place them 2'' apart. Bake for 10-15 mins, until cookies are puffed and surfaces are dry and cracked. Cool
To make filling, cream buter until light, and beat in vanilla, sugar, whipping cream until consistency is smooth and creamy .
When the cookies are completely cool, spread abouit 1/2 tbps of filling on bottom of one cookie, and top with another cookie.
Variation: For half a batch of vanilla-filled, and half a batch of peppermint-filled cookies, add 1/8 tsp peppermint extract to half the flling. Tint it green or pink before filling half the sandwiches.
3 dozen
Monday, June 28, 2010
Delicacies from Laura Child's 'The Jasmine Moon Murder'
a. Chocolate Sour Cream Muffins
5 oz semi-sweet chocolate
2 squares of baking chocolate
1/3 cup butter
3/4 cup sour cream
1 cup sugar
1 egg
2 tsp vanilla extract
1-1/2 cups APF
1 tsp baking soda
1/4 tsp salt
1/2 cup choco chips
Melt semi-sweet chocolate, baking chocolate and butter together in microwave. Cool to lukwarm, then mix in sour cream, brown sugar, egg and vanilla. Blend flour, soda, and salt together in large bowl, then add th chocolate mixture and blend well again. Add the chocolate chips. Pour batter into greased or paper-lined muffin tins, and bake in preheated 40 deg oven for 20 mins. Cool
12 muffins
b. Poached Pears with Chocolate
2 large, firm pears
6 tbsp apple juice
1/2 tso vanilla extract
1/4 tsp ground cinnamon
1 dash allspice
1 dash nutmeg
1 tso corn starch
1/2 cup semi-swet choco chips
1 tsp water
Core pears, and cut each pear into 8 sections lengthwise. Combine apple juice, vanilla and spices in a saucepan. Add pears to saucepan and bring to a simmer. Cover and simmer over low heat until fruit is fork tender. Combine cornstarch with just enough water to dissolve it, then add to the saucepan liquid until mixture thickens. Remove from heat and cool slightly.
Combine chocolate chips and water in the top of a double boiler until mixture is smooth. Arrange pear slices in two dessert bowls and artfully drizzle chocolate sauce over them. Serve immediately.
c. Jasmine Tea Truffles
8 oz high quality bittersweeet or semi-sweet chocolate
1/2 cup whipping cream
1/4 cup butter
4 tsp any tea
Chop chocolate into coarse pieces and melt with whipping cream in a heavy sauce pan over low heat. Stir occasionally until chocolate melts. Add butter and continue stirring until completely melted in. Remove from heat and let cool to room temperature, then mix in jasmine tea. Chill in refrigerator for about 8 hours.
To form truffles, form int balls, and roll in cocoa, nuts or coconut.
5 oz semi-sweet chocolate
2 squares of baking chocolate
1/3 cup butter
3/4 cup sour cream
1 cup sugar
1 egg
2 tsp vanilla extract
1-1/2 cups APF
1 tsp baking soda
1/4 tsp salt
1/2 cup choco chips
Melt semi-sweet chocolate, baking chocolate and butter together in microwave. Cool to lukwarm, then mix in sour cream, brown sugar, egg and vanilla. Blend flour, soda, and salt together in large bowl, then add th chocolate mixture and blend well again. Add the chocolate chips. Pour batter into greased or paper-lined muffin tins, and bake in preheated 40 deg oven for 20 mins. Cool
12 muffins
b. Poached Pears with Chocolate
2 large, firm pears
6 tbsp apple juice
1/2 tso vanilla extract
1/4 tsp ground cinnamon
1 dash allspice
1 dash nutmeg
1 tso corn starch
1/2 cup semi-swet choco chips
1 tsp water
Core pears, and cut each pear into 8 sections lengthwise. Combine apple juice, vanilla and spices in a saucepan. Add pears to saucepan and bring to a simmer. Cover and simmer over low heat until fruit is fork tender. Combine cornstarch with just enough water to dissolve it, then add to the saucepan liquid until mixture thickens. Remove from heat and cool slightly.
Combine chocolate chips and water in the top of a double boiler until mixture is smooth. Arrange pear slices in two dessert bowls and artfully drizzle chocolate sauce over them. Serve immediately.
c. Jasmine Tea Truffles
8 oz high quality bittersweeet or semi-sweet chocolate
1/2 cup whipping cream
1/4 cup butter
4 tsp any tea
Chop chocolate into coarse pieces and melt with whipping cream in a heavy sauce pan over low heat. Stir occasionally until chocolate melts. Add butter and continue stirring until completely melted in. Remove from heat and let cool to room temperature, then mix in jasmine tea. Chill in refrigerator for about 8 hours.
To form truffles, form int balls, and roll in cocoa, nuts or coconut.
Friday, June 25, 2010
Recipes from Dianne Mott Davidson's "Dying for Chocolate"
a. Scout's Brownies
1 cup unsalted butter
3-1/2 oz unswetened choco
3 tbps dark unswetened cocoa
1-1/2 AP flour
1/2 tsp baking powder
` tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 cup choco chips
Preheat oven to 350 deg . Melt butter with unsweetened choco, stirring occasionally. Cool
Sift together cocoa, four, bp and salt. Add beaten eggs to this mixture, followd by vanilla and cooled choco-butter mixture. Stir in dry ingredients until combined.
Bake at 350 deg on a 9'' x 13'' pan for 30-40 mins
32 brownies
b. Lethal Layer
1/2 cup unsalted butter
1/s cup dark brown sugar
1 cup AP flour
1 cup pecans
2 eggs
1 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
additional all-purpose flour
1 cup choco chips
Preheat oven to 375 deg. Combine first thre ingredients until crumbly. Pat this crust into a greased 9 by 13 inch pan, and bake for 10 mins. Cool.
Spread pecans evenly on cooled crust. Beat eggs with sugar, and add vanilla.
Put salt and baking powder into bottom of 1/4 cup measure, and fill the rest with flour. Stir into egg mixture, and pour over crust. Sprinkly choco chips evenly
Bake at 375 deg for 20 mins
32 bars
c. Montessori Muffins
2 cups WW flour
2 tsps baking powder
1/2 tsp salk
1 cup pitted pruns
1 beaten egg
1/4 cup oil
1/2 cup molasss
1-1/2 cups milk
Preheat oven to 400 deg. Combine flour, bp, salt and prunes. Stir egg, oil, molasses, milk in another bowl, and combine both
Spoon into greased muffin tin for 20-30 mins
12 muffins
d. Strawberry Super Pie
Crust
3/4 cup melted butter
1-1/2 cups APF
1 tbps sugar
3/4 pecans
Topping
2 lbs strawberries
1/2 cup water
1 cup sugar
3 tbps cornstarch
Filling
1-1/4 cups whipping cream
1/4 lb cream cheese, softenend
3/4 tsp vanilla extract
Preheat oven to 375 degrees. For crust, mix melted butter with flour, confectioners sugar and pecans. Press into buttered 10'' pie plate, and bake for 25 mins. Cool completely.
Start topping by mashing strawberries into 1 cup. Cut tops of remaining berries, and set aside. Place mashed berries in a saucepan and add water. Mix sugar and cornstarch into crushed berry mixture, and bring to boil, stirring. Boil until thickened, and cool
For silling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and sugar. Carefully fold whipped cream into cream cheese mixture. Spread on cool crust and refrigerate.
When crushed berry mixture is cool, pie can be assembled. Stand whole or halved berries on top of cream filling, cut side down. When entire filling is covered with berries, carefullu spoon cooled crushed berry micture over all. Cream filling should not be seen between berries. Once the crevices have been filled, do not overload with berry mixture.
8-10 large servings
1 cup unsalted butter
3-1/2 oz unswetened choco
3 tbps dark unswetened cocoa
1-1/2 AP flour
1/2 tsp baking powder
` tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 cup choco chips
Preheat oven to 350 deg . Melt butter with unsweetened choco, stirring occasionally. Cool
Sift together cocoa, four, bp and salt. Add beaten eggs to this mixture, followd by vanilla and cooled choco-butter mixture. Stir in dry ingredients until combined.
Bake at 350 deg on a 9'' x 13'' pan for 30-40 mins
32 brownies
b. Lethal Layer
1/2 cup unsalted butter
1/s cup dark brown sugar
1 cup AP flour
1 cup pecans
2 eggs
1 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
additional all-purpose flour
1 cup choco chips
Preheat oven to 375 deg. Combine first thre ingredients until crumbly. Pat this crust into a greased 9 by 13 inch pan, and bake for 10 mins. Cool.
Spread pecans evenly on cooled crust. Beat eggs with sugar, and add vanilla.
Put salt and baking powder into bottom of 1/4 cup measure, and fill the rest with flour. Stir into egg mixture, and pour over crust. Sprinkly choco chips evenly
Bake at 375 deg for 20 mins
32 bars
c. Montessori Muffins
2 cups WW flour
2 tsps baking powder
1/2 tsp salk
1 cup pitted pruns
1 beaten egg
1/4 cup oil
1/2 cup molasss
1-1/2 cups milk
Preheat oven to 400 deg. Combine flour, bp, salt and prunes. Stir egg, oil, molasses, milk in another bowl, and combine both
Spoon into greased muffin tin for 20-30 mins
12 muffins
d. Strawberry Super Pie
Crust
3/4 cup melted butter
1-1/2 cups APF
1 tbps sugar
3/4 pecans
Topping
2 lbs strawberries
1/2 cup water
1 cup sugar
3 tbps cornstarch
Filling
1-1/4 cups whipping cream
1/4 lb cream cheese, softenend
3/4 tsp vanilla extract
Preheat oven to 375 degrees. For crust, mix melted butter with flour, confectioners sugar and pecans. Press into buttered 10'' pie plate, and bake for 25 mins. Cool completely.
Start topping by mashing strawberries into 1 cup. Cut tops of remaining berries, and set aside. Place mashed berries in a saucepan and add water. Mix sugar and cornstarch into crushed berry mixture, and bring to boil, stirring. Boil until thickened, and cool
For silling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and sugar. Carefully fold whipped cream into cream cheese mixture. Spread on cool crust and refrigerate.
When crushed berry mixture is cool, pie can be assembled. Stand whole or halved berries on top of cream filling, cut side down. When entire filling is covered with berries, carefullu spoon cooled crushed berry micture over all. Cream filling should not be seen between berries. Once the crevices have been filled, do not overload with berry mixture.
8-10 large servings
Recipes from Joanne Flukes "Candy Murder"
a. Merry Berry Cookies (chill before baking)
11/2 cups melted butter
2 cups white sugar
1/2 cup melted berries, or any berry ja
2 beaten eggs
1/2 tsp baking soda
1 tsp salt
4 cups flour
1/3 cup white sugar
1/2 cup berry jam
Melt the butter, and mix in the white sugar. Melt the jam, and mix with butter and sugar
Add the eggs, baking soda and salt, stirring after each addition. Add flour and mix thoroughly. Cool for 2 hours.
Preheat to 350 deg. Make walnut sized balls, and roll balls in 1/3 cup white sugar. Place on cookie sheet, 12 cookies per sheet, and flatten balls. Make somall indendation at center and fill with jam.
Bake for 10-12 mins, and freeze if you wish
8-10 dozen
b. Chocolate Pecan Roll
14 oz can of sweetened condensed milk
2 one-oz square of unsweetened choco
21/2 cups semi-sweet choco chips
1 tsp butter
1 tsp vanilla extract
pinch of salt
8 oz dried fruit
1 1/2 cups pecans
Chop dried fruits and pecans. Chop squares of unsweetened choco into chip-sized pieces. Empty the can of sweetened condensed milk into a 2 quart saucepan. Add the choco pieces and semi-swet chips
Stir the mixture over low heat until choco has melted. Mix in the butter, vanilla and dried fruit. Put saucepan in the refrigerator for 30-40 mins.
Tak the pan out of the refrigerator and divide candy in half. Place each half of candy on 2'' long piece of waxed paper. Shape each half into a roll that;s about a foot and a ahalf, and about 11/2 inchesin diameter. Roll candy in the chopped nuts, and press lightly to coat evenly
Twist the ends close, and twist for 2 hours. Cut candy into half inch slices
48 candies
c. Chocolate Mint Softies
2 one-ounce squares of unsweetened chocolate
1/2 cup butter at room temperature
2/3 cup brown sugar
1/3 cup white sugar
1/2 tsp baking soda
1/2 tsp salt
1 large egee
1 tsp peppermint extract
1/2 tsp choco extract
3/4 cup sour creamm
2 cups flour
2/3 cup pecans
Break choco and melt in MW-safe bowl for 90 sconds on HIGH. Sit and cool
Combine butter and sugars. Add baking soda, salt, adn resume mixing. Add ggs and beat until batter is smooth. Add extracts, and mix for 30 seconds. Add melted choco and mix for another minute
Mix in half of flour and sour cream. Add rest of flour and pecans.
Bake at 350 deg for 10-12 mins.
Choco Butter Frosting
2 one-oz unsweetened choco, melted
1/3 cup butter, room temperature
2 cups sugar
11/2 tsps vanilla extract
2 tbps cream
Unwrap squares of chocolate and break them appart. Melt for 90 seconds, and cool. Mix butter, sugar, VE and cream
Frost and harden.
6 dozen cookies
d. Fudge-Aroons (dough must chill)
1 cup choco chips
1 cup butter
1/2 cup brown sugar
11/2 cups whitee sugar
2 tsps vanilla extract
1/2 tsp salt
1 tsp baking soda
2 beaten eggs
31/2 cups flour
MW choco chips and butter for 2 mins. Stir until smooth, and cook.
Combine brown sugar and white sugar. Add vanilla, salt and baking soda. Mix in eggs. Add sugar to cooled choco chips mixture
Add flour in half cup increments, stirring after each addition. Cover and refrigerate for at least an hour
Coconut Filling (also chill)
2 cups coco flakes
1 cup white sugar
1 cup flour
1/2 stick cold butter
2 beaten eggs
Mix sugar, coco and flour. Cut butter into four pieces, and mix until coarse. Add beaten eggs. Cover and chill for at least an hour.
Preheat oven to 350 deg. Form balls of choco dough, 1 inch in diameter, with hands, and place around 12 per sheet.
Form balls of coco just a bit smaller than choco dough, and squish them down. Put 12 more coco doughs on this to form sandwich.
Bake at 30 deg for 10 mins, and cool
6-8 dozen
e. Three-way Fudge
1 cup semiswet choco chips
1 cup white choco chips
1 cup milk choco chips
14 oz of sweetened condensed milk (divide into almost 3 equal parts)
6 tbps butter
Line 8'' pan with waxed paper or greased foil.
For the MW, combine ingredients in a 2-cup Pyrex, and process for 70 secs on HIGH.
Melt the following together: 1 cup semisweet choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it out on the bottom. Let it sit on the counter until it's cool and slightly harden.
Melt the following together: 1 cup white choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it as second layer. Let it sit on the counter until it's cool and slightly harden.
Melt the following together: 1 cup white choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it out on the bottom. Let it sit on the counter until it's cool and slightly harden.
Cool for at least 2 hours.
11/2 cups melted butter
2 cups white sugar
1/2 cup melted berries, or any berry ja
2 beaten eggs
1/2 tsp baking soda
1 tsp salt
4 cups flour
1/3 cup white sugar
1/2 cup berry jam
Melt the butter, and mix in the white sugar. Melt the jam, and mix with butter and sugar
Add the eggs, baking soda and salt, stirring after each addition. Add flour and mix thoroughly. Cool for 2 hours.
Preheat to 350 deg. Make walnut sized balls, and roll balls in 1/3 cup white sugar. Place on cookie sheet, 12 cookies per sheet, and flatten balls. Make somall indendation at center and fill with jam.
Bake for 10-12 mins, and freeze if you wish
8-10 dozen
b. Chocolate Pecan Roll
14 oz can of sweetened condensed milk
2 one-oz square of unsweetened choco
21/2 cups semi-sweet choco chips
1 tsp butter
1 tsp vanilla extract
pinch of salt
8 oz dried fruit
1 1/2 cups pecans
Chop dried fruits and pecans. Chop squares of unsweetened choco into chip-sized pieces. Empty the can of sweetened condensed milk into a 2 quart saucepan. Add the choco pieces and semi-swet chips
Stir the mixture over low heat until choco has melted. Mix in the butter, vanilla and dried fruit. Put saucepan in the refrigerator for 30-40 mins.
Tak the pan out of the refrigerator and divide candy in half. Place each half of candy on 2'' long piece of waxed paper. Shape each half into a roll that;s about a foot and a ahalf, and about 11/2 inchesin diameter. Roll candy in the chopped nuts, and press lightly to coat evenly
Twist the ends close, and twist for 2 hours. Cut candy into half inch slices
48 candies
c. Chocolate Mint Softies
2 one-ounce squares of unsweetened chocolate
1/2 cup butter at room temperature
2/3 cup brown sugar
1/3 cup white sugar
1/2 tsp baking soda
1/2 tsp salt
1 large egee
1 tsp peppermint extract
1/2 tsp choco extract
3/4 cup sour creamm
2 cups flour
2/3 cup pecans
Break choco and melt in MW-safe bowl for 90 sconds on HIGH. Sit and cool
Combine butter and sugars. Add baking soda, salt, adn resume mixing. Add ggs and beat until batter is smooth. Add extracts, and mix for 30 seconds. Add melted choco and mix for another minute
Mix in half of flour and sour cream. Add rest of flour and pecans.
Bake at 350 deg for 10-12 mins.
Choco Butter Frosting
2 one-oz unsweetened choco, melted
1/3 cup butter, room temperature
2 cups sugar
11/2 tsps vanilla extract
2 tbps cream
Unwrap squares of chocolate and break them appart. Melt for 90 seconds, and cool. Mix butter, sugar, VE and cream
Frost and harden.
6 dozen cookies
d. Fudge-Aroons (dough must chill)
1 cup choco chips
1 cup butter
1/2 cup brown sugar
11/2 cups whitee sugar
2 tsps vanilla extract
1/2 tsp salt
1 tsp baking soda
2 beaten eggs
31/2 cups flour
MW choco chips and butter for 2 mins. Stir until smooth, and cook.
Combine brown sugar and white sugar. Add vanilla, salt and baking soda. Mix in eggs. Add sugar to cooled choco chips mixture
Add flour in half cup increments, stirring after each addition. Cover and refrigerate for at least an hour
Coconut Filling (also chill)
2 cups coco flakes
1 cup white sugar
1 cup flour
1/2 stick cold butter
2 beaten eggs
Mix sugar, coco and flour. Cut butter into four pieces, and mix until coarse. Add beaten eggs. Cover and chill for at least an hour.
Preheat oven to 350 deg. Form balls of choco dough, 1 inch in diameter, with hands, and place around 12 per sheet.
Form balls of coco just a bit smaller than choco dough, and squish them down. Put 12 more coco doughs on this to form sandwich.
Bake at 30 deg for 10 mins, and cool
6-8 dozen
e. Three-way Fudge
1 cup semiswet choco chips
1 cup white choco chips
1 cup milk choco chips
14 oz of sweetened condensed milk (divide into almost 3 equal parts)
6 tbps butter
Line 8'' pan with waxed paper or greased foil.
For the MW, combine ingredients in a 2-cup Pyrex, and process for 70 secs on HIGH.
Melt the following together: 1 cup semisweet choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it out on the bottom. Let it sit on the counter until it's cool and slightly harden.
Melt the following together: 1 cup white choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it as second layer. Let it sit on the counter until it's cool and slightly harden.
Melt the following together: 1 cup white choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it out on the bottom. Let it sit on the counter until it's cool and slightly harden.
Cool for at least 2 hours.
Recipes from Karen MacInerney's "Murder on the Rocks"
a. Wicked Blueberry Coffee Cake
1/2 cup margarine
1 cup sugar
3 beaten eggs
1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups flour
1 cup sour creeam
2 cups blueberries
Spread:
1 cup brown sugar
1/4 cup butter
1/4 cup flour
Cream butter and sugar. Add the next six ingredients, followd by flour and sour cream alternately, mixing with a spoon. Fold in blueberries, and pour into greased 9'' x 13'' pan.
In a separate bowl, cream brown sugar and remaining butter. Add flour to get a semi-dry mixture. spread on top, and baking for 30 mins
b. Blackout Brownies
6 squares unswetened baking chocolate
11/2 cups butter
1/4 tsp salt
3 cups sugar
4 eggs
11/2 tsps vanilla extract
11/2 cups flour
1/4 choppd walnuts
Melt chocolate with 3/4 cup buttr and salt. Beat remaininj 1/4 cup butter in an electric mixer until soft, gradually adding sugar until wll blended. Add eggs and vanilla, and mix. Add melted chocolate. add flour and mix at low speed until just blnded. Mix in nuts, optional. Turn the batter into a greased and floured 9'' x 13'' pan and bake for 35-45 mins. Cool and frost
Fudge Frosting
11/2 oz unsweetened baking chocolate
11/2 cups sugar
1 pinch salt
1/4 cup heavy cream
11/2 tsps vanilla extract
Melt chocolate with sugar, salt and cream. Do not overstir. Add vanilla, and frost cooled brownies.
c. Killer Cranberry Scones
3 cups flour
1/2 cup sugar
21/2 tsps baking powder
1/2 baking soda
1/4 tsp salt
1/4 cup firm butter, cut in small pieces1/4 cup cranberries
1/4 cup walnuts
1 tsp grated fresh orange peel
1 cup buttermilk
Topping
2 tbps coarse sugar
1 tbsp milk
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt with a fork. Cut in butter until it resembles coarse cornmeal. Make a well in the center and add the buttermilk.
Stir the mixture with a fork until the dough pulls away from thee sides of a bowl. With your hands, gather dough into a ball and turn out onto a lightly floured board.
Roll or pat into a 1/2 inch thick square. Cut into 2/1/2 inch circles, and place 11/2 inches apart on baking sheets. Combine cinnamon and sugar
Brush scones with milk and sprinkle sugar. Bakt at 425 deg for 12 mins
18 scones
1/2 cup margarine
1 cup sugar
3 beaten eggs
1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups flour
1 cup sour creeam
2 cups blueberries
Spread:
1 cup brown sugar
1/4 cup butter
1/4 cup flour
Cream butter and sugar. Add the next six ingredients, followd by flour and sour cream alternately, mixing with a spoon. Fold in blueberries, and pour into greased 9'' x 13'' pan.
In a separate bowl, cream brown sugar and remaining butter. Add flour to get a semi-dry mixture. spread on top, and baking for 30 mins
b. Blackout Brownies
6 squares unswetened baking chocolate
11/2 cups butter
1/4 tsp salt
3 cups sugar
4 eggs
11/2 tsps vanilla extract
11/2 cups flour
1/4 choppd walnuts
Melt chocolate with 3/4 cup buttr and salt. Beat remaininj 1/4 cup butter in an electric mixer until soft, gradually adding sugar until wll blended. Add eggs and vanilla, and mix. Add melted chocolate. add flour and mix at low speed until just blnded. Mix in nuts, optional. Turn the batter into a greased and floured 9'' x 13'' pan and bake for 35-45 mins. Cool and frost
Fudge Frosting
11/2 oz unsweetened baking chocolate
11/2 cups sugar
1 pinch salt
1/4 cup heavy cream
11/2 tsps vanilla extract
Melt chocolate with sugar, salt and cream. Do not overstir. Add vanilla, and frost cooled brownies.
c. Killer Cranberry Scones
3 cups flour
1/2 cup sugar
21/2 tsps baking powder
1/2 baking soda
1/4 tsp salt
1/4 cup firm butter, cut in small pieces1/4 cup cranberries
1/4 cup walnuts
1 tsp grated fresh orange peel
1 cup buttermilk
Topping
2 tbps coarse sugar
1 tbsp milk
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt with a fork. Cut in butter until it resembles coarse cornmeal. Make a well in the center and add the buttermilk.
Stir the mixture with a fork until the dough pulls away from thee sides of a bowl. With your hands, gather dough into a ball and turn out onto a lightly floured board.
Roll or pat into a 1/2 inch thick square. Cut into 2/1/2 inch circles, and place 11/2 inches apart on baking sheets. Combine cinnamon and sugar
Brush scones with milk and sprinkle sugar. Bakt at 425 deg for 12 mins
18 scones
Thursday, June 24, 2010
From Joanne Fluke's "Chocolate Chip Cookie Murder"
a. Regency Ginger Crisps (Chill before baking)
1/4 cup melted buttr
1 cup brown sugarP
2 medium beaten eggs
4 tbps molasses
2 tsps baking soda
1/2 tsp salt
2 tsps ground giner
21/4 cups flour
1/2 cup white sugar
Melt butter and mix with sugar. Let ixture cool, then add eggs, followd by soda, molasses, salt and ginger. Stir it thoroughly. Add flour and mix in. Chill for at least 1 hour
Preheat oven to 375 degrees. Roll dough into walnut-sixed balls with hands in white sugar. Place them in cookie shet. Flatten with a spatula
Bake for 10-12 mins or until nicely browned.
6-7 dozen
b. Pecan Chews
1 cup butter
3 cups brown sugar
4 beaten eggs
1 tsp salt
1 tsp baking soda
3 tsps vanilla
2 cups pecans
4 cups flour
Melt butter and add brown sugar. Mix well and let cool. Add beaten eggs and mix. Add salt, BS, vanilla and buts. Mix well, then add flour and mix evenly.
Form dough into walnut-sixed balls, and place them on cookie sheet. Bake 10-12 mins or until brown
8-10 dozen
c. Black and Whites (Chill before baking)
2 cups chocolate chips
1/4 cup butter
2 cups brown sugar
4 eggs
2 tsps vanilla
2 tsps baking powder
1 tsp salt
2 cups flous
1/2 cup sugar
Melt choco chips with butter (microwave for 2 mins, then stir until smooth). Mix in sugar and let cook. Add eggs, then mix in vanilla, baking powder, salt and flour. chill for at least 4 hours
Preheat over to 350 deg, and make walnut sized balls, rolling them in sugar. Bake at 350 deg 12-15 mins.
6-8 dozen
d. Choco-covered Cherry Delights
1 cup melted butter
2 cups white sugar
2 eggs
1/2 tsp baking powder
1/2 tsp baking soda
2 tsps vanilla
1 cup cocoa
3 cups flour
2 small, 10 oz jars of machismo cherries
1 pkg hoco chips - (6 oz pkg is 2 cups)
1/2 cup condensed sweetened milk
Melt butter and mix in sugar. Let mixture cool, then add eggs. Mix it thoroughly and then add baking powder, baking soda, salt, vanilla, cocoa, flour. Mix well after each addition.
Drain chrries and remove stems, reserving juice
Pat dough into walnut-sized balls, place them on cookie sheets, and press down with fingers to make deep indentations. Place one cherry in each indentation.
In a saucepan over simmering water, combine choco chips andcondensed milk. Heat on low until chips are melted.
Add approx 1/8 cup of reserved cherry juice, and stir it into thick sauce. Spoon the sauce over center of each cookie to cover each cherry.
Bake at 350 deg for 10-12 mins.
7-8 dozen
e. Old-fashioned Sugar Cookies (Chill before baking)
2 cups melted butter
2 cups powdered sugar
1 cup white sugar
2 eggs
2 tsp vanilla
1 tsp lemon zest1 tsp cream of tartar
1 tsp salt
41/4 cups flour
1/2 cup white sugar
Melt butter, add sugar, and mix. Let cool to room temp, then mix in eggs, vanilla, lemon zest, baking soda, cream of tartar, and salt. Mix well, and add flour in increments
Chill for at least one hour
Preheat to 325 deg, and roll dough in walnut-sized balls in bowl of sugar, and bake for 12-15 mins.
8-10 dozen
f. Lovely Lemon-bar Cookies
2 cups flour
1 cup cold butter
1/2 cup powdered sugar
4 beaten eggs
2 cups whitee sugar
8 tbps lemon juice
1 tsp lemon zest
1/2 tsp salt
1 tsp baking powder
4 tbps flour
Cut each stick of butter into 8 pices, and zoop it up with the flour and the powdered sugar in a food processor until it looks like coarse cornmeal. Spread it out in a greased 9 x 13 inch pan, and pat it down with hands.
Bake at 350 deg for 15-20 mins, and remove from oven
Mix eggs with white sugar. Add lemon juice and zest, salt, baking powder, and mix. Add flour and ix thoroughly.
Pour mixture into top of pan, and bake at 350 def for 3-=35 mins. Remove and sprinkle additional sugar
Cool and cut
1/4 cup melted buttr
1 cup brown sugarP
2 medium beaten eggs
4 tbps molasses
2 tsps baking soda
1/2 tsp salt
2 tsps ground giner
21/4 cups flour
1/2 cup white sugar
Melt butter and mix with sugar. Let ixture cool, then add eggs, followd by soda, molasses, salt and ginger. Stir it thoroughly. Add flour and mix in. Chill for at least 1 hour
Preheat oven to 375 degrees. Roll dough into walnut-sixed balls with hands in white sugar. Place them in cookie shet. Flatten with a spatula
Bake for 10-12 mins or until nicely browned.
6-7 dozen
b. Pecan Chews
1 cup butter
3 cups brown sugar
4 beaten eggs
1 tsp salt
1 tsp baking soda
3 tsps vanilla
2 cups pecans
4 cups flour
Melt butter and add brown sugar. Mix well and let cool. Add beaten eggs and mix. Add salt, BS, vanilla and buts. Mix well, then add flour and mix evenly.
Form dough into walnut-sixed balls, and place them on cookie sheet. Bake 10-12 mins or until brown
8-10 dozen
c. Black and Whites (Chill before baking)
2 cups chocolate chips
1/4 cup butter
2 cups brown sugar
4 eggs
2 tsps vanilla
2 tsps baking powder
1 tsp salt
2 cups flous
1/2 cup sugar
Melt choco chips with butter (microwave for 2 mins, then stir until smooth). Mix in sugar and let cook. Add eggs, then mix in vanilla, baking powder, salt and flour. chill for at least 4 hours
Preheat over to 350 deg, and make walnut sized balls, rolling them in sugar. Bake at 350 deg 12-15 mins.
6-8 dozen
d. Choco-covered Cherry Delights
1 cup melted butter
2 cups white sugar
2 eggs
1/2 tsp baking powder
1/2 tsp baking soda
2 tsps vanilla
1 cup cocoa
3 cups flour
2 small, 10 oz jars of machismo cherries
1 pkg hoco chips - (6 oz pkg is 2 cups)
1/2 cup condensed sweetened milk
Melt butter and mix in sugar. Let mixture cool, then add eggs. Mix it thoroughly and then add baking powder, baking soda, salt, vanilla, cocoa, flour. Mix well after each addition.
Drain chrries and remove stems, reserving juice
Pat dough into walnut-sized balls, place them on cookie sheets, and press down with fingers to make deep indentations. Place one cherry in each indentation.
In a saucepan over simmering water, combine choco chips andcondensed milk. Heat on low until chips are melted.
Add approx 1/8 cup of reserved cherry juice, and stir it into thick sauce. Spoon the sauce over center of each cookie to cover each cherry.
Bake at 350 deg for 10-12 mins.
7-8 dozen
e. Old-fashioned Sugar Cookies (Chill before baking)
2 cups melted butter
2 cups powdered sugar
1 cup white sugar
2 eggs
2 tsp vanilla
1 tsp lemon zest1 tsp cream of tartar
1 tsp salt
41/4 cups flour
1/2 cup white sugar
Melt butter, add sugar, and mix. Let cool to room temp, then mix in eggs, vanilla, lemon zest, baking soda, cream of tartar, and salt. Mix well, and add flour in increments
Chill for at least one hour
Preheat to 325 deg, and roll dough in walnut-sized balls in bowl of sugar, and bake for 12-15 mins.
8-10 dozen
f. Lovely Lemon-bar Cookies
2 cups flour
1 cup cold butter
1/2 cup powdered sugar
4 beaten eggs
2 cups whitee sugar
8 tbps lemon juice
1 tsp lemon zest
1/2 tsp salt
1 tsp baking powder
4 tbps flour
Cut each stick of butter into 8 pices, and zoop it up with the flour and the powdered sugar in a food processor until it looks like coarse cornmeal. Spread it out in a greased 9 x 13 inch pan, and pat it down with hands.
Bake at 350 deg for 15-20 mins, and remove from oven
Mix eggs with white sugar. Add lemon juice and zest, salt, baking powder, and mix. Add flour and ix thoroughly.
Pour mixture into top of pan, and bake at 350 def for 3-=35 mins. Remove and sprinkle additional sugar
Cool and cut
Subscribe to:
Posts (Atom)