from tastyfoodilove.blogspot.com
Ingredients:
1/2 cup diced carrot
1/4 cup celery
1/4 cup onion
1 tsp butter
6 cups chicken broth
1 1/2 cups diced cooked chicken (I used 1 can chicken)
1 tsp salt
1/2 tsp marjorum
1/2 tsp thyme
1/2 tsp parsley
1/8 tsp pepper
1 1/4 cups egg noodles
1/2 cup frozen peas
Directions:
In a large saucepan saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles and frozen peas; cook for 10 minutes or until tender.
Saturday, October 9, 2010
Thursday, October 7, 2010
Buttery Crescent Rolls
from prudencepennywise.blogspot.com
Estimated Cost: $1.50 for a two dozen
4 and 1/2 teaspoons active dry yeast
3/4 cup warm water
1/2 cup sugar
6 tablespoons butter, plus 2 tablespoons, softened, divided
2 eggs
1 teaspoon salt
4 and 1/2 cups flour
Dissolve yeast in water. Add sugar, 6 tablespoons butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in remaining flour. Turn onto surface and knead for 6-8 minutes, or use free standing mixer for about five minutes on medium. Place in a greased bowl and let rise until doubled, about 75 minutes. Gently punch down the dough and divide in half. Roll each half into 12 inch circle. Spread with one tablespoon butter and cut each circle into into 12 wedges, Roll up wedges and tuck under. Place on greased cookie sheets. Cover and let rise until doubled, about forty five minutes. Bake in preheated 375 degree oven for 8-10 minutes or until golden brown. Let cool on racks. (To freeze, cool completely, wrap tightly and freeze. You can freeze them before or after baking.)
from prudencepennywise.blogspot.com
Estimated Cost: $1.50 for a two dozen
4 and 1/2 teaspoons active dry yeast
3/4 cup warm water
1/2 cup sugar
6 tablespoons butter, plus 2 tablespoons, softened, divided
2 eggs
1 teaspoon salt
4 and 1/2 cups flour
Dissolve yeast in water. Add sugar, 6 tablespoons butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in remaining flour. Turn onto surface and knead for 6-8 minutes, or use free standing mixer for about five minutes on medium. Place in a greased bowl and let rise until doubled, about 75 minutes. Gently punch down the dough and divide in half. Roll each half into 12 inch circle. Spread with one tablespoon butter and cut each circle into into 12 wedges, Roll up wedges and tuck under. Place on greased cookie sheets. Cover and let rise until doubled, about forty five minutes. Bake in preheated 375 degree oven for 8-10 minutes or until golden brown. Let cool on racks. (To freeze, cool completely, wrap tightly and freeze. You can freeze them before or after baking.)
Friday, October 1, 2010
Snickerdoodle Muffins
fron the sisters cafe
submitted by Melanie
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk
1 Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .
4 Now add the dry ingredients. Mix until all is moist. Do not over beat.
5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6 While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!
submitted by Melanie
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk
1 Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .
4 Now add the dry ingredients. Mix until all is moist. Do not over beat.
5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6 While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!
Thursday, September 30, 2010
Magical Frosting
My Kitchen Cafe and Cook's Country Magazine
*Makes about 4 cups frosting (plenty for two 9-inch cake layers)
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1 % and it was delish)
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3-4 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
*Makes two 8-inch or 9-inch cake layers or a 9X13-inch pan*
Divine Chocolate Cake
My Kitchen Cafe and Martha Stewart
1 ¼ cups unsweetened cocoa powder
2 ½ cups all purpose flour
2 ½ cups sugar
2 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt
2 large eggs plus 1 large egg yolk
1 ¼ cups warm water
1 ¼ cups buttermilk
½ cup plus 2 tablespoons vegetable oil
1 ½ teaspoons pure vanilla extract
Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven. Prepare your cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan. Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again. Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes). Set the pans aside.
Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.
Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.
Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired.
*Makes about 4 cups frosting (plenty for two 9-inch cake layers)
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1 % and it was delish)
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3-4 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
*Makes two 8-inch or 9-inch cake layers or a 9X13-inch pan*
Divine Chocolate Cake
My Kitchen Cafe and Martha Stewart
1 ¼ cups unsweetened cocoa powder
2 ½ cups all purpose flour
2 ½ cups sugar
2 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt
2 large eggs plus 1 large egg yolk
1 ¼ cups warm water
1 ¼ cups buttermilk
½ cup plus 2 tablespoons vegetable oil
1 ½ teaspoons pure vanilla extract
Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven. Prepare your cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan. Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again. Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes). Set the pans aside.
Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.
Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.
Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired.
Monday, September 27, 2010
Laura's Best Chocolate Chip Cookies
submitted by Melanie Sisterscafe.blogspot.com
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
5 cups oatmeal--measure and then blend to flour in blender
24oz chocolate chips
Mix butter, sugars, eggs and vanilla. Blend all dry ingredients in a seperate bowl. Add to wet ingredients and mix until blended. Stir in Chocolate chips. Chill for an hour or so. Bake in a preheated 375 oven for 10 minutes. It is important to NOT overcook. I bake mine until barely brown
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
5 cups oatmeal--measure and then blend to flour in blender
24oz chocolate chips
Mix butter, sugars, eggs and vanilla. Blend all dry ingredients in a seperate bowl. Add to wet ingredients and mix until blended. Stir in Chocolate chips. Chill for an hour or so. Bake in a preheated 375 oven for 10 minutes. It is important to NOT overcook. I bake mine until barely brown
Friday, September 17, 2010
Chicken Tettrazzini
from tastyfoodilove.blogspot.com
Ingredients:
2 T butter
2 cups sliced mushrooms
1 medium onion, chopped
1 26oz can cream of chicken soup
1 1/4 cup milk
3 cups cubed cooked chicken (I just used one can, we aren't big meat eaters here)
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/3 tsp pepper
4 cups hot cooked spaghetti (8oz)
Directions:
In skillet over medium heat, in hot butter, cook mushrooms and onion until tender, stirring occasionally. Remove from heat. In bowl, combine soup, milk, chicken, cheese, parsley, pepper, and mushroom mixture. Add spaghetti; toss to coat. Spoon into 3 qt. Oblong baking dish. Bake at 375 for 25 minutes or until hot and bubbling. Stir. Sprinkle with additional cheese if desired.
Ingredients:
2 T butter
2 cups sliced mushrooms
1 medium onion, chopped
1 26oz can cream of chicken soup
1 1/4 cup milk
3 cups cubed cooked chicken (I just used one can, we aren't big meat eaters here)
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/3 tsp pepper
4 cups hot cooked spaghetti (8oz)
Directions:
In skillet over medium heat, in hot butter, cook mushrooms and onion until tender, stirring occasionally. Remove from heat. In bowl, combine soup, milk, chicken, cheese, parsley, pepper, and mushroom mixture. Add spaghetti; toss to coat. Spoon into 3 qt. Oblong baking dish. Bake at 375 for 25 minutes or until hot and bubbling. Stir. Sprinkle with additional cheese if desired.
Thursday, September 16, 2010
Marshmallow Brownie Cookies
found on realmomkitchen.com
•1/2 cup butter
•1 cup granulated sugar
•1 egg
•1 teaspoon vanilla extract
•1 3/4 cups flour
•1/2 teaspoon salt
•1/2 teaspoon baking soda
•1/2 cup cocoa
•1/2 cup milk
•1/2 cup chopped nuts (optional)
•Large marshmallows, cut in half
1.With a mixer, cream together butter and sugar. Add egg and vanilla extract; mix well.
2.In a bowl, whisk together flour, salt, soda, and cocoa.
3.Add dry ingredients to butter mixture in thirds alternating with the milk. Stir in nuts if desired.
4.Drop by teaspoonsful onto a greased cookie sheet approximately 2 inches apart. Bake at 350 degrees F for 9 minutes and remove from oven.
5.Immediately place a marshmallow piece (place with the sticky cut side down) on the top of each cookie and bake for 2 more minutes. When cookies are cool, frost each cookie with frosting.
Chocolate Frosting:
•1/2 cup butter
•3 tablespoons milk
•1 teaspoon vanilla extract
•1/3 cup cocoa
•4 cups confectioners’ sugar
Mix ingredients together well and frost tops of cooled cookies.
•1/2 cup butter
•1 cup granulated sugar
•1 egg
•1 teaspoon vanilla extract
•1 3/4 cups flour
•1/2 teaspoon salt
•1/2 teaspoon baking soda
•1/2 cup cocoa
•1/2 cup milk
•1/2 cup chopped nuts (optional)
•Large marshmallows, cut in half
1.With a mixer, cream together butter and sugar. Add egg and vanilla extract; mix well.
2.In a bowl, whisk together flour, salt, soda, and cocoa.
3.Add dry ingredients to butter mixture in thirds alternating with the milk. Stir in nuts if desired.
4.Drop by teaspoonsful onto a greased cookie sheet approximately 2 inches apart. Bake at 350 degrees F for 9 minutes and remove from oven.
5.Immediately place a marshmallow piece (place with the sticky cut side down) on the top of each cookie and bake for 2 more minutes. When cookies are cool, frost each cookie with frosting.
Chocolate Frosting:
•1/2 cup butter
•3 tablespoons milk
•1 teaspoon vanilla extract
•1/3 cup cocoa
•4 cups confectioners’ sugar
Mix ingredients together well and frost tops of cooled cookies.
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