Submitted by Mindy @the sisters cafe
2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)
Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes.
Friday, July 31, 2009
Easy Fried Pies
Christian loves the pies and McDonald's. I wounder how these will compare.
Found on Southern plate.
Filling
■6-7 ounces dried fruit (I used peaches, can use apples, apricots, or other dried fruit)
■1 cup sugar
■2 cups water
■1/4 cup butter or margarine
■1 T lemon juice (optional, but I use it)
■1/2 tsp cinnamon (optional, but I use it) - if using apples, I add 1/4 tsp Allspice too
■10 - 15 flaky layers biscuits
Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.
Roll each biscuit out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.
Found on Southern plate.
Filling
■6-7 ounces dried fruit (I used peaches, can use apples, apricots, or other dried fruit)
■1 cup sugar
■2 cups water
■1/4 cup butter or margarine
■1 T lemon juice (optional, but I use it)
■1/2 tsp cinnamon (optional, but I use it) - if using apples, I add 1/4 tsp Allspice too
■10 - 15 flaky layers biscuits
Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.
Roll each biscuit out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.
Friday, July 24, 2009
Brownies for a Crowd (cookie sheet size)
submitted by Melanie @ the sisters cafe
3 cups sugar
1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.
3 cups sugar
1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.
Hot Fudge Sauce
from Joy of Cooking
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces semisweet chocolate, coarsely chopped and divided
1/4 cup (1/2 stick) butter, softened
1 tablespoon vanilla
Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, vinegar and 1/2 of the chopped chocolate.
Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.
from Joy of Cooking
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces semisweet chocolate, coarsely chopped and divided
1/4 cup (1/2 stick) butter, softened
1 tablespoon vanilla
Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, vinegar and 1/2 of the chopped chocolate.
Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces semisweet chocolate, coarsely chopped and divided
1/4 cup (1/2 stick) butter, softened
1 tablespoon vanilla
Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, vinegar and 1/2 of the chopped chocolate.
Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.
from Joy of Cooking
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces semisweet chocolate, coarsely chopped and divided
1/4 cup (1/2 stick) butter, softened
1 tablespoon vanilla
Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, vinegar and 1/2 of the chopped chocolate.
Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.
Wednesday, July 8, 2009
Katherine Hepburn Brownies
From My Home to Yours by Dorrie Greenspan
Ingredients
•1/4 cup all-purpose flour
•1/2 teaspoon ground cinnamon (optional)
•1/4 teaspoon salt
•1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
•1/2 cup unsweetened cocoa powder
•2 teaspoons finely ground instant coffee
•2 large eggs, preferably at room temperature
•1 cup sugar
•1 teaspoon pure vanilla extract
•1 cup broken or chopped walnuts or pecans
•4 ounces bittersweet chocolate, coarsely chopped
1.Center a rack in the oven and preheat the oven to 325 degrees F.
2.Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet.
3.Whisk the flour, cinnamon, if you’re using it, and salt together.
4.Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.
5.Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.
6.Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.
Ingredients
•1/4 cup all-purpose flour
•1/2 teaspoon ground cinnamon (optional)
•1/4 teaspoon salt
•1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
•1/2 cup unsweetened cocoa powder
•2 teaspoons finely ground instant coffee
•2 large eggs, preferably at room temperature
•1 cup sugar
•1 teaspoon pure vanilla extract
•1 cup broken or chopped walnuts or pecans
•4 ounces bittersweet chocolate, coarsely chopped
1.Center a rack in the oven and preheat the oven to 325 degrees F.
2.Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet.
3.Whisk the flour, cinnamon, if you’re using it, and salt together.
4.Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.
5.Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.
6.Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.
Saturday, July 4, 2009
Patriotic Cupcakes
I found this on real mom kitchen, and all I can say is, why did'nt I think of this. We just had cupcakes for Adams birthday, and these would have been perfect.
1 package (18-1/4 ounces) white cake mix
1/2 teaspoon blue food coloring (I used gel)
1/2 teaspoon red food coloring (I used gel)
1 can (16 ounces) vanilla frosting or your own frosting
Red, white and blue sprinkles
Prepare cake batter according to package directions.
In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
Fill 18 paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.
1 package (18-1/4 ounces) white cake mix
1/2 teaspoon blue food coloring (I used gel)
1/2 teaspoon red food coloring (I used gel)
1 can (16 ounces) vanilla frosting or your own frosting
Red, white and blue sprinkles
Prepare cake batter according to package directions.
In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
Fill 18 paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.
Friday, July 3, 2009
Cool and Creamy Macaroni Salad
from Americas test kitchen
Don’t drain the macaroni too well before adding the other ingredients--a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.
Serves 8 to 10 Table salt
1 pound elbow macaroni
1/2 small red onion , minced
1 rib celery , minced
1/4 cup minced fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 1/2 cups mayonnaise
Ground black pepper
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.
2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)
* Grandma Hart used to add in a can of shrimp (I don't have her recipe), I'm sure you could also add other favorites, like ham, peas etc...
Don’t drain the macaroni too well before adding the other ingredients--a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.
Serves 8 to 10 Table salt
1 pound elbow macaroni
1/2 small red onion , minced
1 rib celery , minced
1/4 cup minced fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 1/2 cups mayonnaise
Ground black pepper
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.
2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)
* Grandma Hart used to add in a can of shrimp (I don't have her recipe), I'm sure you could also add other favorites, like ham, peas etc...
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