1 c. shortening
2 c. sugar
3 eggs
1 tsp. vanilla
4 c. flour
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
2 c. oatmeal
2 c. nuts, chopped
1 1/2 c. water
2 c. raisins
1 tsp. baking soda
Preheat oven to 375 degrees. Cream together shortening and sugar. Add eggs and vanilla, mix well. Mix together dry ingredients (flour through allspice) in a separate bowl. Add to wet mixture. Meanwhile, in a small saucepan combine the water and raisins. Bring to a boil, boil for 1 minute. Sprinkle baking soda over raisin mixture and pour over dough. Add oatmeal and nuts and mix well. Place spoonfuls of dough onto greased baking sheet. Bake for approximately 10 minutes.
Thursday, December 15, 2011
Wednesday, December 7, 2011
Sukothai Pad Thai (with Anne's notes)
½ C white sugar (I use a scant ½ c otherwise I think it’s too sweet)
½ C white vinegar (I use 2 tbsp lime juice and then fill the rest of ¼ c up with rice vinegar)
¼ C soy sauce (I fill half the ¼ C with soy sauce and the other half with fish sauce)
2 tbsp tamarind pulp (I don’t put this in. Can add 1tbsp of lime instead, but I don’t because I use lime with the vinegar.)
1 (12 ounce) package rice noodles (linguine style is what I like)
½ C canola oil (can also add a couple drops sesame oil if you have it but I don’t usually add it.)
1 ½ tsp minced garlic
4 eggs
1 (12 ounce) package firm tofu (I use chicken. I cook two breasts and cook them before adding. You can use pork or shrimp too.)
1 ½ tbsp white sugar (I omit this. Like I said, even the ½ C makes it too sweet for me.)
1 ½ tsp salt
1 ½ C ground (or chopped) dry roasted peanuts
1 ½ tsp ground, dried oriental radish (I omit this.)
½ C chopped fresh chives (I use green onion and probably put in 1 C)
1 tbsp paprika (I use 1 tsp chili powder instead….better flavor)
2 C fresh bean sprouts
I also add about 1 C shredded carrots
1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2. Cook rice noodles until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu (cooked chicken) and stir until well mixed; add noodles and stir until cooked.
3. Stir in Pad Thai sauce, 1 ½ tbsp sugar (which I omit) and 1/1/2 tsp salt. Stir in peanuts and ground radish. Remove from heat and stir in chives (or green onions), carrots, bean sprouts and paprika (or chili powder which I prefer) You want this vegetables warm but crisp so you add them at the very end.
½ C white vinegar (I use 2 tbsp lime juice and then fill the rest of ¼ c up with rice vinegar)
¼ C soy sauce (I fill half the ¼ C with soy sauce and the other half with fish sauce)
2 tbsp tamarind pulp (I don’t put this in. Can add 1tbsp of lime instead, but I don’t because I use lime with the vinegar.)
1 (12 ounce) package rice noodles (linguine style is what I like)
½ C canola oil (can also add a couple drops sesame oil if you have it but I don’t usually add it.)
1 ½ tsp minced garlic
4 eggs
1 (12 ounce) package firm tofu (I use chicken. I cook two breasts and cook them before adding. You can use pork or shrimp too.)
1 ½ tbsp white sugar (I omit this. Like I said, even the ½ C makes it too sweet for me.)
1 ½ tsp salt
1 ½ C ground (or chopped) dry roasted peanuts
1 ½ tsp ground, dried oriental radish (I omit this.)
½ C chopped fresh chives (I use green onion and probably put in 1 C)
1 tbsp paprika (I use 1 tsp chili powder instead….better flavor)
2 C fresh bean sprouts
I also add about 1 C shredded carrots
1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2. Cook rice noodles until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu (cooked chicken) and stir until well mixed; add noodles and stir until cooked.
3. Stir in Pad Thai sauce, 1 ½ tbsp sugar (which I omit) and 1/1/2 tsp salt. Stir in peanuts and ground radish. Remove from heat and stir in chives (or green onions), carrots, bean sprouts and paprika (or chili powder which I prefer) You want this vegetables warm but crisp so you add them at the very end.
Marsmallow Caramel Puffy Balls
1 can sweetened condensed milk
1 cube (1/4 pound) butter
1 package Kraft (or Brach's Milk Maid) caramels, unwrapped (approximately 48 caramels)
1 package large marsmallows, cut in half
1 box Rice Krispies, emptied into a bowl
Combine sweetened condensed milk, butter and caramels in the top of a double boiler and melt until smooth. Reduce the heat to low and keep the double boiler on the heat throughout the process.
Dip each half marshmallow in caramel until completely coated, rotating to drip off excess. Drop the caramel-coated marshmallows into the bowl of Rice Krispies and cover completely, making sure not to touch hot caramel with your hands. Remove from bowl and place on a cookie sheet. Enjoy the warm, melty goodness.
As a note, it is easiest to dip using two fondue forks, one to spear/dip and the other to faciltate removal. Also, the Rice Krispie bowl works better if it is wide rather than deep.
1 cube (1/4 pound) butter
1 package Kraft (or Brach's Milk Maid) caramels, unwrapped (approximately 48 caramels)
1 package large marsmallows, cut in half
1 box Rice Krispies, emptied into a bowl
Combine sweetened condensed milk, butter and caramels in the top of a double boiler and melt until smooth. Reduce the heat to low and keep the double boiler on the heat throughout the process.
Dip each half marshmallow in caramel until completely coated, rotating to drip off excess. Drop the caramel-coated marshmallows into the bowl of Rice Krispies and cover completely, making sure not to touch hot caramel with your hands. Remove from bowl and place on a cookie sheet. Enjoy the warm, melty goodness.
As a note, it is easiest to dip using two fondue forks, one to spear/dip and the other to faciltate removal. Also, the Rice Krispie bowl works better if it is wide rather than deep.
Cafe Rio Pork
4 lbs Pork Roast
4 cups Root Beer
5 cans Tomato Sauce
2-4 Tbls Molasses (depending on the taste you like...i use 4)
3 tsp pressed garlic (i used minced and it works fine)
1/2 tsp salt
2 1/2 cups brown sugar
4 tsp Cumin
pepper to taste
- Place Pork and about an inch of water in the bottom of the crock pot and cook for 8 hours
- Pull apart the pork with a fork and drain the water out of it (drain well or it'll be too watery at the end and just soak the tortillas)
- Add in the rest of the above ingredients
- Cook for another 4 hrs
4 cups Root Beer
5 cans Tomato Sauce
2-4 Tbls Molasses (depending on the taste you like...i use 4)
3 tsp pressed garlic (i used minced and it works fine)
1/2 tsp salt
2 1/2 cups brown sugar
4 tsp Cumin
pepper to taste
- Place Pork and about an inch of water in the bottom of the crock pot and cook for 8 hours
- Pull apart the pork with a fork and drain the water out of it (drain well or it'll be too watery at the end and just soak the tortillas)
- Add in the rest of the above ingredients
- Cook for another 4 hrs
Thursday, July 7, 2011
Friday, March 4, 2011
Toll House Cookies
1 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. baking soda dissolved in 1 tsp. water
1 tsp. vanilla
1 tsp salt
1 1/2 cups flour
2 cups quick oats
1 pkg. chocolate chips (I only use about 3/4 of a bag)
Cream sugar and shortening. Add eggs one at a time. Add rest of ingredients in order. Bake at 350 for 10-12 minutes.
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. baking soda dissolved in 1 tsp. water
1 tsp. vanilla
1 tsp salt
1 1/2 cups flour
2 cups quick oats
1 pkg. chocolate chips (I only use about 3/4 of a bag)
Cream sugar and shortening. Add eggs one at a time. Add rest of ingredients in order. Bake at 350 for 10-12 minutes.
Saturday, February 26, 2011
PF Changs Mongolian Beef
This did not taste exactly like PF Chang's, but it was still delicious.
2 teaspoons vegetable oil 1/2 tsp ginger, minced 1 tbsp garlic, chopped 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar vegetable oil, for frying (about 1 cup) 1 lb flank steak 1/4 cup corn starch 2 large green onions
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. 2 Don't get the oil too hot. 3 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. 4 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. 5 Remove it from the heat. 6 Slice the flank steak against the grain into 1/4" thick bite-size slices. 7 Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. 8 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. 9 Let the beef sit for about 10 minutes so that the cornstarch sticks. 10 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). 11 Heat the oil over medium heat until it's nice and hot, but not smoking. 12 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. 13 You don't need a thorough cooking here since the beef is going to go back on the heat later. 14 Stir the meat around a little so that it cooks evenly. 15 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. 16 Put the pan back over the heat, dump the meat back into it and simmer for one minute. 17 Add the sauce, cook for one minute while stirring, then add all the green onions. 18 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. 19 Leave the excess sauce behind in the pan.
Death By Oreo Cupcakes
I love chocolate, and I love Oreos...this was the best of both worlds.
Cupcakes:
1 pkg oreos, regular size
1 pkg mini Oreos for decoration (I didn't do this because I was just making them for us, but I would have if I had been taking them to an event because it does make them look cute.)
1 chocolate cake mix made according to directions on box
Frosting:
1 8 oz pkg cream cheese, room temperature
8 Tbsp butter, room temperature
3 3/4 c. powdered sugar
1 tsp. vanilla extract
**I halved the frosting recipe, and I still had plenty of frosting. The lady who made this recipe heaped frosting on top like they do at the store, and I don't like that much frosting, so I didn't need the full recipe.
cupcake liners
Cupcakes:
1 pkg oreos, regular size
1 pkg mini Oreos for decoration (I didn't do this because I was just making them for us, but I would have if I had been taking them to an event because it does make them look cute.)
1 chocolate cake mix made according to directions on box
Frosting:
1 8 oz pkg cream cheese, room temperature
8 Tbsp butter, room temperature
3 3/4 c. powdered sugar
1 tsp. vanilla extract
**I halved the frosting recipe, and I still had plenty of frosting. The lady who made this recipe heaped frosting on top like they do at the store, and I don't like that much frosting, so I didn't need the full recipe.
cupcake liners
1. Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.)
2. Line cupcake tins with liner, place an regular size oreo cookie in the bottom of each one
3. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 min (or according to box directions). While cupcakes are baking make the frosting.
4. Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well.
5. Chop remaining regular-sized Oreos very fine. Add to frosting.
Nun's Puffs
These are really good...they are like a muffin version of German Pancakes.
1/2 cup butter or margarine 1 cup milk 3/4 cup all-purpose flour 4 eggs 1 tablesppon white sugar whipped cream or honey for serving
Grease 12 muffin cups including the area around the top of the cup as well as the sides. (DO NOT USE PAPER MUFFIN CUPS!). 2 In a medium saucepan melt butter and add milk. Bring to boiling. 3 Add flour all at once, stirring vigorously. 4 Cook and stir until mixture forms a ball that does not separate and cool for 5 minutes. 5 Add the eggs, one at a time, beating for 1 minutes after each egg until smooth. divide dough evenly among muffing cups, don't worry if they aren't full, these will rise. 6 Preheat oven to 375°F and sprinkle puffs with sugar. 7 Bake about 30 minutes or until golden brown and puffed. Remove from pan. 8 Plop a dollop of whipped cream on top of each and serve immediately or drizzle honey over the top and serve immediately.*. 9 *NOTE: If the eggy flavor is a bit strong for you, let cool a couple hours and that will cut it down a lot.
*We drizzled honey and then put a dollup of whipped cream and they were delicious. I do have a very high tolerance to sugar...
*We drizzled honey and then put a dollup of whipped cream and they were delicious. I do have a very high tolerance to sugar...
Tuesday, February 1, 2011
Pizza Dough
Wednesday, January 26, 2011
Marshmallow Brownies
Mix:
2 cubes margarine
1/3 cup cocoa
Add: 2 cups sugar
Add: 4 eggs – beat after each addition
Add: 1 ½ cups flour
1 ½ cups nuts
2 tsp. vanilla
Spread on greased cookie sheet. Bake at 350 degrees for 25 minutes. Remove from oven. Spread 1 1b. pkg. of miniature marshmallows over the top. (I just put on marshmallows until covered.) Return to oven for 3 minutes or until marshmallows are just melted, but not toasted. Cool and frost.
Frosting:
¾ cup butter
1/3 cup cocoa
2 ½ cups powdered sugar
½ cup canned milk
Spread over brownie mixture.
(I do the frosting differently. If you follow this frosting recipe, you need more powdered sugar to make it the right consistency and it turns out less chocolatey than I like it.
2 cubes margarine
1/3 cup cocoa
Add: 2 cups sugar
Add: 4 eggs – beat after each addition
Add: 1 ½ cups flour
1 ½ cups nuts
2 tsp. vanilla
Spread on greased cookie sheet. Bake at 350 degrees for 25 minutes. Remove from oven. Spread 1 1b. pkg. of miniature marshmallows over the top. (I just put on marshmallows until covered.) Return to oven for 3 minutes or until marshmallows are just melted, but not toasted. Cool and frost.
Frosting:
¾ cup butter
1/3 cup cocoa
2 ½ cups powdered sugar
½ cup canned milk
Spread over brownie mixture.
(I do the frosting differently. If you follow this frosting recipe, you need more powdered sugar to make it the right consistency and it turns out less chocolatey than I like it.
Sunday, January 23, 2011
Alice's Chocolate Chip Cookies
David sent me this recipe for posting with the following explanation:
"I've been on a quest to find the best chocolate chip cookie recipe and I think I've found my favorite and wanted to share it on the recipe site. Two thoughts as I've made this a few times 1) follow the directions as closely as possible. It makes a huge difference what order the ingredients are put in and how. 2) refrigerate the dough. The difference is amazing when you do this."
Makes approx. 45-48 cookies using a sm-med 2tbl. cookie scoop
INGREDIENTS:
1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
3/4 tsp. smallish-medium coarse sea salt. *Please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips. *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.
DIRECTIONS:
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
*Troubleshooting*
-If your cookies are coming out flat and not like the pictures there are probably 3 reasons for this.
#1) Baking powder and Baking soda is old. If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising qualities.
#2) Creaming. It is not enough to just cream the butter and sugars until it has come together. This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture.
#3) Flour. Flour should be weighed. This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results.
"I've been on a quest to find the best chocolate chip cookie recipe and I think I've found my favorite and wanted to share it on the recipe site. Two thoughts as I've made this a few times 1) follow the directions as closely as possible. It makes a huge difference what order the ingredients are put in and how. 2) refrigerate the dough. The difference is amazing when you do this."
Makes approx. 45-48 cookies using a sm-med 2tbl. cookie scoop
INGREDIENTS:
1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
3/4 tsp. smallish-medium coarse sea salt. *Please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips. *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.
DIRECTIONS:
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
*Troubleshooting*
-If your cookies are coming out flat and not like the pictures there are probably 3 reasons for this.
#1) Baking powder and Baking soda is old. If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising qualities.
#2) Creaming. It is not enough to just cream the butter and sugars until it has come together. This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture.
#3) Flour. Flour should be weighed. This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results.
Sunday, January 16, 2011
Apple Crisp Pie
Ingredients:
Pastry for single crust pie - unbaked
6 cups thinly sliced, peeled baking apples
1 tablespoon lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 -1/2 teaspoon nutmeg
1/4 teaspoon salt
Directions:
1. In a large bowl, toss apples with lime juice
2. Combine dry ingredients, add to the apples, and toss lightly
3. Place bottom pastry in a 9 inch pie plate, flute edges.
4. Fill with apple mixture and top with topping
5. Topping:
3/4 cup packed brown sugar
1/2 cup flour
3/4 cup rolled oats
1/4 - 1/2 teaspoon cinnamon
1/8 - 1/4 teaspoon nutmeg
1/2 cup cold butter
Combine dry ingredients, cut in cold butter
6. Bake pie at 400° F for 40 - 45 minutes until crust is golden brown
Pastry for single crust pie - unbaked
6 cups thinly sliced, peeled baking apples
1 tablespoon lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 -1/2 teaspoon nutmeg
1/4 teaspoon salt
Directions:
1. In a large bowl, toss apples with lime juice
2. Combine dry ingredients, add to the apples, and toss lightly
3. Place bottom pastry in a 9 inch pie plate, flute edges.
4. Fill with apple mixture and top with topping
5. Topping:
3/4 cup packed brown sugar
1/2 cup flour
3/4 cup rolled oats
1/4 - 1/2 teaspoon cinnamon
1/8 - 1/4 teaspoon nutmeg
1/2 cup cold butter
Combine dry ingredients, cut in cold butter
6. Bake pie at 400° F for 40 - 45 minutes until crust is golden brown
Friday, January 14, 2011
Spicy Roast Chicken w/ Tomatoes & Marjoram
24 oz (about 4 cups) cherry tomatoes
1/4 c. olive oil
5 cloves garlic, pressed
1-1/4 tsp. dried crushed red pepper
2 Tbsp. fresh marjoram, chapped
4 chicken breast halves w/ ribs, skinned
Preheat oven to 450 degrees. Toss tomatoes, oil, garlic, red pepper and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in a single layer on sheet around chicken. Sprinkle with salt and pepper. Roast chicken until cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates and spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram and serve.
1/4 c. olive oil
5 cloves garlic, pressed
1-1/4 tsp. dried crushed red pepper
2 Tbsp. fresh marjoram, chapped
4 chicken breast halves w/ ribs, skinned
Preheat oven to 450 degrees. Toss tomatoes, oil, garlic, red pepper and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in a single layer on sheet around chicken. Sprinkle with salt and pepper. Roast chicken until cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates and spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram and serve.
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