Yield: 36 servings
Ingredients
2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves
Directions
1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.
2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.
Tuesday, December 29, 2009
Thursday, December 24, 2009
Herbed Rib Roast
For roast
* 1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
* 1 tablespoon whole black peppercorns
* 2 bay leaves (not California)
* 1 tablespoon kosher salt
* 3 garlic cloves
* 1 teaspoon chopped fresh thyme
* 1 teaspoon chopped fresh rosemary
* 1 tablespoon olive oil
For jus
* 2 cups beef broth
* 1 small fresh rosemary sprig
* 1 small fresh thyme sprig
* 1 garlic clove, smashed
Prepare roast:
Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
Cook roast:
Let roast stand at room temperature 1 hour.
Preheat oven to 450°F.
Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
Make jus:
Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
Put slices from roast and serve with jus.
Cooks' note: • Roast can marinate up to 24 hours.
* 1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
* 1 tablespoon whole black peppercorns
* 2 bay leaves (not California)
* 1 tablespoon kosher salt
* 3 garlic cloves
* 1 teaspoon chopped fresh thyme
* 1 teaspoon chopped fresh rosemary
* 1 tablespoon olive oil
For jus
* 2 cups beef broth
* 1 small fresh rosemary sprig
* 1 small fresh thyme sprig
* 1 garlic clove, smashed
Prepare roast:
Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
Cook roast:
Let roast stand at room temperature 1 hour.
Preheat oven to 450°F.
Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
Make jus:
Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
Put slices from roast and serve with jus.
Cooks' note: • Roast can marinate up to 24 hours.
Tuesday, November 24, 2009
Real Italian Calzones
REAL ITALIAN CALZONES
INGREDIENTS
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1 tablespoon olive oil
* 1 teaspoon white sugar
* 1 teaspoon salt
* 2 1/2 cups all-purpose flour, divided
* 1 teaspoon olive oil
* 1/2 cup ricotta cheese
* 1 1/2 cups shredded Cheddar cheese
* 1/2 cup diced pepperoni
* 1/2 cup sliced fresh mushrooms
* 1 tablespoon dried basil leaves
* 1 egg, beaten
You can really put what you want in these. Chicken and broccoli are good. Sausage is good. We like spinach and green peppers. Anything that you would want on a pizza could be good.
DIRECTIONS
1. To Make Dough: In a small bowl, dissolve yeast in water. Add the
oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually
stir in the rest of the flour, until dough is smooth and workable.
Knead dough on a lightly floured surface for about 5 minutes, or until
it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil,
then flip the dough, cover and let rise for 40 minutes, or until
almost doubled.
2. To Make Filling: While dough is rising, combine the ricotta
cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a
large bowl. Mix well, cover bowl and refrigerate to chill.
3. Preheat oven to 375 degrees F (190 degrees C).
4. When dough is ready, punch it down and separate it into 2 equal
parts. Roll parts out into thin circles on a lightly floured surface.
Fill each circle with 1/2 of the cheese/meat filling and fold over,
securing edges by folding in and pressing with a fork. Brush the top
of each calzone with egg and place on a lightly greased cookie sheet.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
INGREDIENTS
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1 tablespoon olive oil
* 1 teaspoon white sugar
* 1 teaspoon salt
* 2 1/2 cups all-purpose flour, divided
* 1 teaspoon olive oil
* 1/2 cup ricotta cheese
* 1 1/2 cups shredded Cheddar cheese
* 1/2 cup diced pepperoni
* 1/2 cup sliced fresh mushrooms
* 1 tablespoon dried basil leaves
* 1 egg, beaten
You can really put what you want in these. Chicken and broccoli are good. Sausage is good. We like spinach and green peppers. Anything that you would want on a pizza could be good.
DIRECTIONS
1. To Make Dough: In a small bowl, dissolve yeast in water. Add the
oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually
stir in the rest of the flour, until dough is smooth and workable.
Knead dough on a lightly floured surface for about 5 minutes, or until
it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil,
then flip the dough, cover and let rise for 40 minutes, or until
almost doubled.
2. To Make Filling: While dough is rising, combine the ricotta
cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a
large bowl. Mix well, cover bowl and refrigerate to chill.
3. Preheat oven to 375 degrees F (190 degrees C).
4. When dough is ready, punch it down and separate it into 2 equal
parts. Roll parts out into thin circles on a lightly floured surface.
Fill each circle with 1/2 of the cheese/meat filling and fold over,
securing edges by folding in and pressing with a fork. Brush the top
of each calzone with egg and place on a lightly greased cookie sheet.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Monday, November 23, 2009
Homemade Breadsticks
1 Tbsp. yeast
1 1/2 c. warm water
2 Tbsp. sugar
1 1/2 tsp. salt
3 c. flour (I added a little more than this because it was much to wet in my opinion.)
1/2 c. butter (1 cube)
Parmesan cheese
garlic powder
Preheat oven to 375. Combine yeast, warm water, and sugar and then set aside to let proof.
In mixer combine salt and flour. Add yeast after about ten minutes of proofing. Mix/knead on high for 3 minutes (dough will be sticky) and then let rest.
Put butter cube on cookie sheet in oven to melt while dough rests (I actually let mine rise for about a half hour to an hour, but that's not necessary.)
Roll out dough in flour until large rectangle about 1/4" thick. Cut strips with a pizza cutter or sharp knife. Roll strips in melted butter on cookie sheet. Line up strips on sheet next to each other. Sprinkle with garlic powder and Parmesan cheese. Let rise 15-20 minutes.
Cook in 375 oven for 15 minutes or until golden brown.
1 1/2 c. warm water
2 Tbsp. sugar
1 1/2 tsp. salt
3 c. flour (I added a little more than this because it was much to wet in my opinion.)
1/2 c. butter (1 cube)
Parmesan cheese
garlic powder
Preheat oven to 375. Combine yeast, warm water, and sugar and then set aside to let proof.
In mixer combine salt and flour. Add yeast after about ten minutes of proofing. Mix/knead on high for 3 minutes (dough will be sticky) and then let rest.
Put butter cube on cookie sheet in oven to melt while dough rests (I actually let mine rise for about a half hour to an hour, but that's not necessary.)
Roll out dough in flour until large rectangle about 1/4" thick. Cut strips with a pizza cutter or sharp knife. Roll strips in melted butter on cookie sheet. Line up strips on sheet next to each other. Sprinkle with garlic powder and Parmesan cheese. Let rise 15-20 minutes.
Cook in 375 oven for 15 minutes or until golden brown.
Rice Pudding
1/2 c. rice
1 qt. milk (4 cups)
1/4 c. margarine
1/2 tsp. salt
4 egg yolks or two whole eggs
1/2 c. sugar
2 tsp. vanilla
1/2 c. raisins
Combine rice, milk, margarine, and salt. Cook in double boiler for 2 hours or until rice is soft and mixture thickens (cook on high until water in bottom of double boiler starts boiling and then turn down to medium or medium-high.) Remove from heat. In a separate bowl beat eggs and then add sugar. Fold into rice mix. Stir in vanilla and raisins.
1 qt. milk (4 cups)
1/4 c. margarine
1/2 tsp. salt
4 egg yolks or two whole eggs
1/2 c. sugar
2 tsp. vanilla
1/2 c. raisins
Combine rice, milk, margarine, and salt. Cook in double boiler for 2 hours or until rice is soft and mixture thickens (cook on high until water in bottom of double boiler starts boiling and then turn down to medium or medium-high.) Remove from heat. In a separate bowl beat eggs and then add sugar. Fold into rice mix. Stir in vanilla and raisins.
Monday, November 9, 2009
Matt's Recipe for Thanksgiving Turkey
Matt was quoted in the Clipper with this recipe for cooking a Thanksgiving turkey when he was 6. Do not use this if you don't want to get sick.
"Put the turkey in the oven for 20 minutes."
"Put the turkey in the oven for 20 minutes."
Sauce for Yams
1 c. brown sugar
1/2 c. corn syrup
1 c. water
3 T. flour
5 T. butter
1/2 tsp. salt
Mix water and flour in pan. Bring to boil. Add remaining ingredients. Cook until thick, stirring constantly. Pour over cooked, sliced yams and heat in oven.
Yams: Cook by boiling whole yams in salted water until tender. Peel and slice.
Marshmallows on top are optional.
1/2 c. corn syrup
1 c. water
3 T. flour
5 T. butter
1/2 tsp. salt
Mix water and flour in pan. Bring to boil. Add remaining ingredients. Cook until thick, stirring constantly. Pour over cooked, sliced yams and heat in oven.
Yams: Cook by boiling whole yams in salted water until tender. Peel and slice.
Marshmallows on top are optional.
Cranberry Salad (Grandma Moon)
(1) 3 oz. package raspberry Jell-O
1 C. boiling water
1 C. sugar
1 1/2 C. ground cranberries (about 2 1/4 C. whole cranberries)
1 C. ground apples (or finely chopped if you don't have a grinder)
Dissolve the raspberry Jell-O in the boiling water, add sugar and stir until the sugar is dissolved. Stir in cranberries and apples, set in mold and refrigerate until firm.
1 C. boiling water
1 C. sugar
1 1/2 C. ground cranberries (about 2 1/4 C. whole cranberries)
1 C. ground apples (or finely chopped if you don't have a grinder)
Dissolve the raspberry Jell-O in the boiling water, add sugar and stir until the sugar is dissolved. Stir in cranberries and apples, set in mold and refrigerate until firm.
Homemade Thanksgiving Dressing (Stuffing)
(Mom wrote): The following recipe is one I wrote down while observing my mom make dressing one Thanksgiving because she never wrote the recipe down.
2 large loaves homemade bread (or bread that is a little hardier than the Wonder type)
3 large onions
1½ tsp. salt
2 tsp. ground sage
5 cubes margarine
1 cube butter
Pepper, to taste
Cut bread into cubes. Grind onions. Saute onion in 1 cube margarine. Melt rest of margarine. Add salt, sage and pepper to onion mixture, then pour over bread and mix well.
Put in covered pan or wrap in heavy aluminum foil and heat in oven until warm.
I have modified the ingredients a little because I could feel myself growing larger just reading the recipe.
This is the modified version
2 loaves bread
3 onions
1½ tsp. salt
2 tsp. ground sage
2 cubes butter
2 cubes margarine
I don’t think it matters much what combination of butter and margarine you put in, depending on what flavor you like. I use a little more butter than Mother did.
Enjoy!
2 large loaves homemade bread (or bread that is a little hardier than the Wonder type)
3 large onions
1½ tsp. salt
2 tsp. ground sage
5 cubes margarine
1 cube butter
Pepper, to taste
Cut bread into cubes. Grind onions. Saute onion in 1 cube margarine. Melt rest of margarine. Add salt, sage and pepper to onion mixture, then pour over bread and mix well.
Put in covered pan or wrap in heavy aluminum foil and heat in oven until warm.
I have modified the ingredients a little because I could feel myself growing larger just reading the recipe.
This is the modified version
2 loaves bread
3 onions
1½ tsp. salt
2 tsp. ground sage
2 cubes butter
2 cubes margarine
I don’t think it matters much what combination of butter and margarine you put in, depending on what flavor you like. I use a little more butter than Mother did.
Enjoy!
Buttermilk Biscuits
These come from Tyler Florence. I thought they might have been the best I've had. One interesting tip: If you do not have a biscuit cutter, just use the rim of a glass.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
Directions
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
Directions
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Wednesday, October 7, 2009
Welch Family Chicken Noodle Soup
This is relatively easy and one of my favorites. I prefer a little more broth, and I prefer the flavor of broth made from bullion rather than in the can. J.
1 Tbls. butter
1 c. chopped carrot
1/2 c. sliced celery
1 Tbls. flour
3 1/2 c. chicken broth
1 c. water
1/4 tsp. salt
1/4 tsp. pepper
2 c. uncooked wide egg noodles
1 lb. skinned, boned chicken breast, cut into 1-inch pieces
2 Tbls. parsley
Melt butter in a large soup pot over med-high heat. Add carrots and celery; sauté 3 minutes. stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
1 Tbls. butter
1 c. chopped carrot
1/2 c. sliced celery
1 Tbls. flour
3 1/2 c. chicken broth
1 c. water
1/4 tsp. salt
1/4 tsp. pepper
2 c. uncooked wide egg noodles
1 lb. skinned, boned chicken breast, cut into 1-inch pieces
2 Tbls. parsley
Melt butter in a large soup pot over med-high heat. Add carrots and celery; sauté 3 minutes. stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
Tuesday, June 30, 2009
Cinnamon Cornbread
I am still on my muffin kick, so here are two more muffin recipes.
3 eggs
1 c. milk
1/2 c. oil (for healthier muffins you can substitute applesauce for the oil and they are delicious!)
2 c. flour
1/2 c. cornmeal
1 c. sugar
1 T. cinnamon
4 tsp. baking powder
Mix all ingredients together and place in greased 9 x 13 pan (the recipe calls for a 9 x 13 pan, but I like muffins better so I put it in muffin tins. It makes about 18 muffins if you fill the cups about 3/4 full.) Bake at 400 for 25-30 minutes or until golden on the edges.
3 eggs
1 c. milk
1/2 c. oil (for healthier muffins you can substitute applesauce for the oil and they are delicious!)
2 c. flour
1/2 c. cornmeal
1 c. sugar
1 T. cinnamon
4 tsp. baking powder
Mix all ingredients together and place in greased 9 x 13 pan (the recipe calls for a 9 x 13 pan, but I like muffins better so I put it in muffin tins. It makes about 18 muffins if you fill the cups about 3/4 full.) Bake at 400 for 25-30 minutes or until golden on the edges.
Banana-Pecan Muffins
Streusel Topping
1/2 C. sugar
1/3 C unbleached all-purpose flour
4 TBS. (1/2 stick) unsalted butter
(I half this topping - it makes WAY too much)
1 C. sugar
1/2 C vegetable oil
2 large eggs
1 1/2 C. mashed bananas (3 medium bananas)
2 C. unbleached all-purpose flour
1 Tsp. baking powder
1 Tsp. baking soda
1/4 Tsp salt
1/2 Tsp. ground cinnamon
3/4 C (3 ounces) pecans, finely chopped (optional)
1. Preheat the oven to 375. Grease or line muffin cups (I think it makes about 16-18).
2. To prepare the streusel: Combine sugar, flour, and butter (either softened or melted). Set aside.
3. For muffins: Combine sugar, oil, and eggs until light colored and foamy. Add mashed banana and beat well.
4. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Add the pecans and the banana mixture. Mix about 10 strokes.
5. Spoon into cups until level with the top of the cup. (I do about 3/4 or they are huge) Place 1 Tbs streusel on top of each muffin. (I just sprinkle however much I want). Cook for 20 min's or until golden.
1/2 C. sugar
1/3 C unbleached all-purpose flour
4 TBS. (1/2 stick) unsalted butter
(I half this topping - it makes WAY too much)
1 C. sugar
1/2 C vegetable oil
2 large eggs
1 1/2 C. mashed bananas (3 medium bananas)
2 C. unbleached all-purpose flour
1 Tsp. baking powder
1 Tsp. baking soda
1/4 Tsp salt
1/2 Tsp. ground cinnamon
3/4 C (3 ounces) pecans, finely chopped (optional)
1. Preheat the oven to 375. Grease or line muffin cups (I think it makes about 16-18).
2. To prepare the streusel: Combine sugar, flour, and butter (either softened or melted). Set aside.
3. For muffins: Combine sugar, oil, and eggs until light colored and foamy. Add mashed banana and beat well.
4. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Add the pecans and the banana mixture. Mix about 10 strokes.
5. Spoon into cups until level with the top of the cup. (I do about 3/4 or they are huge) Place 1 Tbs streusel on top of each muffin. (I just sprinkle however much I want). Cook for 20 min's or until golden.
Monday, June 15, 2009
Grape Nuts Low-Fat Muffins
Jason and I love to eat Malt-O-Meal hot cereal with Grape Nuts on top. I always read through the muffin recipes on both boxes and think to myself, "Those muffins sound really good. I should make them sometime." Well I finally made both recipes, and I loved them both. Both recipes are very different but really good. I have posted both recipes for your convenience. I actually freeze them after they have cooled because Jason and I can't eat twelve muffins in one sitting. You can just heat them up in the microwave after they've been frozen and they turn out great.
1 cup Grape Nuts cereal
1 cup fat-free milk (I just used 1% since that's what we have on hand)
1 1/4 cups flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 cup chunky applesauce (I just used regular unsweetened applesauce...I don't know if that's considered chunky but it worked)
1/2 cup firmly packed brown sugar
1/2 cup raisins (I don't care for raisins so I omitted them when I made these muffins)
2 Tbsp. margarine, melted
Preheat oven to 400. Combine cereal and milk. let stand 3 minutes. Meanwhile, mix flour, baking powder, cinnamon and salt in large bowl; set aside. Beat egg in medium bowl. Add applesauce, sugar, raisins, and margarine; mix well. Stir in cereal mixture until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
Spoon evenly into 12 muffin cups sprayed with cooking spray, filling each cup two-thirds full.
Bake 20 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool slightly.
Yield: 12 muffins
Serving Size: 1 muffin
Grape Nuts Low-Fat Muffins
1 cup Grape Nuts cereal
1 cup fat-free milk (I just used 1% since that's what we have on hand)
1 1/4 cups flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 cup chunky applesauce (I just used regular unsweetened applesauce...I don't know if that's considered chunky but it worked)
1/2 cup firmly packed brown sugar
1/2 cup raisins (I don't care for raisins so I omitted them when I made these muffins)
2 Tbsp. margarine, melted
Preheat oven to 400. Combine cereal and milk. let stand 3 minutes. Meanwhile, mix flour, baking powder, cinnamon and salt in large bowl; set aside. Beat egg in medium bowl. Add applesauce, sugar, raisins, and margarine; mix well. Stir in cereal mixture until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
Spoon evenly into 12 muffin cups sprayed with cooking spray, filling each cup two-thirds full.
Bake 20 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool slightly.
Yield: 12 muffins
Serving Size: 1 muffin
Nutrition Information Per Serving: 170 calories, 2.5 g total fat, o.5g saturated fat, 20mg cholesterol, 310mg sodium, 34g carbohydrate, 2g dietary fiber, 15g sugars, 4g protein
Grape Nuts Low-Fat MuffinsMalt O Meal Muffins
Just so you know, on the Malt-O-Meal box they are called "Magic Muffins."
1 1/4 cups all-purpose flour
3/4 cup Original Malt-O-Meal wheat cereal, dry
1/2 cup sugar
3/4 cup milk
1/4 cup vegetable oil
1 egg
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla (optional)--I used vanilla and it was delicious
Preheat oven to 400. In a large mixing bowl combine all ingredients. Stir together until all ingredients are moistened. Pour batter into greased or paper-lined muffin pans, filling cups 3/4 full. Bake 18 to 20 minutes or until center is firm to the touch.
Yield: 12 muffins
1 1/4 cups all-purpose flour
3/4 cup Original Malt-O-Meal wheat cereal, dry
1/2 cup sugar
3/4 cup milk
1/4 cup vegetable oil
1 egg
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla (optional)--I used vanilla and it was delicious
Preheat oven to 400. In a large mixing bowl combine all ingredients. Stir together until all ingredients are moistened. Pour batter into greased or paper-lined muffin pans, filling cups 3/4 full. Bake 18 to 20 minutes or until center is firm to the touch.
Yield: 12 muffins
Tuesday, February 10, 2009
Sugar Cookies
These are the softest and tastiest sugar cookies I've ever made. They are definitely a frosted cookie recipe. If you want cookies to eat without frosting, Mom's recipe has better flavor for that. The trick to soft sugar cookies is to make sure you don't roll them out too thin. (Dough should be about 1/4 inch thick.) And don't let them brown. They should still be white when you take them out of the oven. That way they stay soft. Give this a try for Valentine's Day.
1 C butter
1 C sugar
2 eggs
1/2 tsp vanilla
3 C flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C sour cream (add in thirds)
Mix together butter and sugar. Add eggs and vanilla. Add flour, baking soda, baking powder, salt and last the sour cream in thirds.
Chill 3-4 hours. This is a sticky dough so it must be chilled to be able to work with it. Resist the temptation to add more flour before you refrigerate it, but when you are rolling it out have your flour handy or you'll go crazy.
Bake at 375 degrees for 8-9 minutes.
Frosting
1 cube margarine
6 T milk
1 T vanilla
4 C powdered sugar
1 C butter
1 C sugar
2 eggs
1/2 tsp vanilla
3 C flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C sour cream (add in thirds)
Mix together butter and sugar. Add eggs and vanilla. Add flour, baking soda, baking powder, salt and last the sour cream in thirds.
Chill 3-4 hours. This is a sticky dough so it must be chilled to be able to work with it. Resist the temptation to add more flour before you refrigerate it, but when you are rolling it out have your flour handy or you'll go crazy.
Bake at 375 degrees for 8-9 minutes.
Frosting
1 cube margarine
6 T milk
1 T vanilla
4 C powdered sugar
Tortellini Soup
I made this the other night and it was a real crowd pleaser. Tasted great in this cold weather.
1 lb. mild Italian sausage
1 onion, chopped
2 garlic cloves, minced
1 C water
2 cans beef broth (or 2 C water and 2 bouillon cubes.)
1/2 C apple juice
3 carrots (I just cut up several baby carrots.)
1 (28 oz) can crushed tomatoes
1 C sliced zucchini
1/2 - 1 green pepper, chopped
4 T parsley, chopped
1 tsp basil
1 tsp oregano
8-oz. cheese tortellini
Fresh grated parmesan cheese
Brown sausage with onion and garlic. Add rest of ingredients except cheese and tortellini and simmer for at least 30 minutes. Add tortellini 5-10 minutes before serving. Sprinkle each bowl of soup with Parmesan cheese.
1 lb. mild Italian sausage
1 onion, chopped
2 garlic cloves, minced
1 C water
2 cans beef broth (or 2 C water and 2 bouillon cubes.)
1/2 C apple juice
3 carrots (I just cut up several baby carrots.)
1 (28 oz) can crushed tomatoes
1 C sliced zucchini
1/2 - 1 green pepper, chopped
4 T parsley, chopped
1 tsp basil
1 tsp oregano
8-oz. cheese tortellini
Fresh grated parmesan cheese
Brown sausage with onion and garlic. Add rest of ingredients except cheese and tortellini and simmer for at least 30 minutes. Add tortellini 5-10 minutes before serving. Sprinkle each bowl of soup with Parmesan cheese.
Monday, February 9, 2009
Granola
Mix
6 cups oatmeal
1 1/2 cups brown sugar
3/4 cup wheat germ or wheat flour
1/2 cup coconut
1/2-1 cup nuts chopped (mom uses walnuts but any nut will work)
Add
1/2 cup oil
1/3 cup honey
1 1/2 tsp vanilla
Bake
20-25 minutes @ 350 degrees stirring often
This has been my life saver for my cereal cravings before I go to bed. I think my other pregnant sisters can relate:)
6 cups oatmeal
1 1/2 cups brown sugar
3/4 cup wheat germ or wheat flour
1/2 cup coconut
1/2-1 cup nuts chopped (mom uses walnuts but any nut will work)
Add
1/2 cup oil
1/3 cup honey
1 1/2 tsp vanilla
Bake
20-25 minutes @ 350 degrees stirring often
This has been my life saver for my cereal cravings before I go to bed. I think my other pregnant sisters can relate:)
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