Lemon Snap Cookies

1 1/2 cup(s) all purpose flour    1/2 tsp table salt 1 tsp baking powder 1/4 cup regular butter - softened 1 cup sugar 2 large uncooked egg yolks 1 tbsp fresh lemon juice 1 tbsp lemon zest 1/4 cup reduced fat sour cream 2 sprays cooking spray, flour variety recommended Instructions In a small bowl, combine flour, salt and baking powder; set aside.In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy; add egg yolks and combine thoroughly. Add lemon juice and zest; beat well. Add sour cream and a small amount of flour mixture; beat to combine. Add rest of flour mixture and mix thoroughly. Turn dough out onto a large piece of plastic wrap. Cover tightly and refrigerate for 2 hours and up to 24 hours.

Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray.

Tear off heaping tablespoons of dough and roll into balls; place about 2-inches apart on prepared cookie sheets. Press each ball down with palm of your hand to flatten. Press tines of a fork across cookies in one direction to make lines. Press tines of a fork across cookies in opposite direction to make a cross-hatch pattern.

Bake until edges of cookies turn golden, about 9 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 2 cookies per serving.

Notes

Use the recipe as a base for lime, tangerine or orange cookies: simply replace the juice and zest with the citrus fruit of your choice.

Dill Dressing

1 C Mayonnaise
1 C Buttermilk
1 Tbsp Dill
1 Tbsp Chives (dried)
1/4 - 1/2 Tsp Garlic Powder
1 Tsp Onion Powder

salt and pepper to taste

To use as dip, substitute sour cream for the buttermilk.

Cinnamon Rolls

 

Ingredients

dough

• 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
• 1 tablespoon coarse kosher salt
• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 4 1/2 cups (or more) unbleached all purpose flour
• 1/2 cup warm water (105°F to 115°F)
• 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
• 2 tablespoons sugar

filling

• 1 1/3 cups (packed) golden brown sugar
• 2 1/2 tablespoons ground cinnamon
• 3 tablespoons unbleached all purpose flour
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

glaze

• 2 cups powdered sugar
• 4 ounces cream cheese 
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons (or more) whole milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon coarse kosher salt

Preparation

dough

• Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
• Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
• Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
• Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile, make filling

• Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
• Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
• Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze

• Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

Authentic Traditional Irish Soda Bread

4 C Unbleached Flour
1 tsp Baking Soda
1 tsp Salt
14 oz Buttermilk

Preheat oven to 425 degrees.  Grease a Dutch oven and place it in oven for about 15 minutes while you make the dough.
Sift flour, baking soda and salt together.  Slowly add the buttermilk a little at a time with a wooden spoon. 
Turn out on floured cutting board and knead a little (not too much).
Form the dough into a ball and flatten to a disc shape.  Dip knife in flour and make a large X on the top. 
Place in Dutch oven and cover with lid and bake for about 30 minutes. 
Remove the lid and bake an additional 15 minutes.

Zuppa Toscana

French or Italian Bread
Butter
Parmesan cheese
1 lb. or more Turkey Italian Sausage (Hot preferred, can use pork)
6 - 8 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, minced
Bacon Bits to taste (either a jar or just chop some bacon, can use turkey bacon)
2 cloves garlic minced
1/2 - 1Cup Kale chopped (I put mine in the freezer in a ziploc bag, let it freeze and crunch it up)
8 Cups Chicken Broth
1/2 - 1 Cup Half and Half
Cook sausage in a 300 degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices OR remove from casing and fry.
Boil potatoes in salted water and drain, do not overcook.
Place onions, potatoes, chicken broth and garlic in pot, and cook on medium heat.
Add sausage, bacon, salt, and pepper to taste, and simmer for 10 minutes. Turn to low heat, add kale and half and half. Heat through and serve.
 
Don't forget the garlic bread!!!

Vanilla Crispies

1 cup sugar

1 cup margarine or butter

1 egg

2 tsp vanilla

1/2 tsp baking soda

1/2 tsp cream of tartar

2 cups all-purpose or whole wheat flour

Mix sugar, margarine, egg and vanilla.  Stir in remaining ingredients.  Cover and refrigerate at least 1 hour.
Heat oven to 375 degrees.  Shape dough into 1-inch balls.  Place about 2 inches apart on ungreased cookie sheet.  Flatten with bottom of glass dipped in sugar.  Bake until light brown, 8 to 10 minutes.  Immediately remove from cookie sheet.  About 6 dozen cookies.     *If using self-rising flour, omit baking soda and cream of tartar.

Tortilla Soup

16 ounce can tomatoes
1 large onion, cut up
2 clove minced garlic 
4 tablespoons snipped cilantro
1/2 teaspoon sugar
6 to 8 cups chicken broth
2 lbs chicken breast cut up
1 or 2 chipotle peppers (and add some of the adobo sauce, these are very hot)

olives

shredded cheese
avocados (cut up)
tortilla strips (see below)

sour cream

Do not drain the tomatoes.  Blend tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired). Ladle soup over; serve immediately. Makes 8 or 10 servings.
To make your own tortilla strips, cut corn tortillas into strips and lay them on a baking sheet and drizzle with vegetable oil, corn oil or canola oil and toss.  Bake in a 400 degree oven for about 10 minutes or until crisp.  Sprinkle with salt if desired.

Toffee

1 cup unsalted butter

1 1/2 cups sugar

3 tablespoons light corn syrup

3 tablespoons water

2 cups almonds, toasted and cut into smaller pieces

12 ounces tempered semisweet chocolate

 

Butter a large sheet pan.  Cover work area with parchment paper. 

Melt the butter over low heat, remove and add sugar, sugar, corn syrup, and 3 tablespoons water. Cook, stirring constantly until 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds.  Pour into sheet pan.

Before the candy hardens turn onto parchment.  Blot any butter with a damp paper towel.  Let dry.

Spread half the chocolate over candy, and sprinkle with half of the remaining almonds.  Refrigerate until firm, about 15 minutes.

Break candy into pieces.  Store in an airtight container for about one week. 

 

Temper Chocolate:

In a double boiler, melt coarsely chopped chocolate over a pot of simmering water. The chocolate should register 115 to 120 degrees.

Remove top (turn off heat) and let cool, stirring occasionally until it is about 81-85 degrees, chocolate will begin to set around the edges. 

Return the top to the double boiler for a short time until it's about 88-90 degrees, no hotter.

Taco Soup

Taco Soup 2 pkgs taco seasoning 2 pounds hamburger or ground turkey 4 cans chili (turkey or other variety) 1 large can crushed or petite diced tomatoes A little bit of chipotle peppers minced with a little of the sauce Top with: chopped green onions sour cream Doritos or tortilla chips shredded cheddar cheese   Cook hamburger or ground turkey in skillet.  Combine all ingredients in crock pot.  Serve with grated cheese, green onions and sour cream.   Moms Perfect Taco Soup 1 jar (16 ounce) Spike's All Natural Santa Fe Packing Company Corn and Black Bean Salsa 1 can creamed corn 1 can corn 3 lb ground turkey 1 pkg taco bell taco seasoning 1 tsp chipotle pepper in sauce 1/2 large sweet onion 1 tbsp garlic minced 1 can black beans 1 large can petite diced tomatoes Top with: chopped green onions sour cream Doritos or tortilla chips shredded cheddar cheese Brown ground turkey and saute onions (no oil) and combine all ingredients in crock pot.

Sticky Buns

12 Rhodes Rolls [frozen]
1/2 cup nuts (optional)
1 Package Vanilla Pudding [not instant] Sprinkle over rolls
1 Cup Brown Sugar
1 Stick Butter, melted - Pour over all

Butter bundt pan, sprinkle nuts in bottom of pan.
Lay frozen roll dough on top of the nuts. 
Sprinkle dry pudding mix over the dough, then the brown sugar. 
Pour the melted butter over all. 
Place it in a cold oven over night.
Let sit overnight or several hours. 
Bake at 350 for 20 - 30 minutes or until golden. 
Cover with tented foil if they brown too quickly.
Let sit for 15 minutes before turning out of pan.

Spinach Artichoke Dip (Hot)

Ingredients

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped

   1 (14 ounce) can artichoke hearts, drained and coarsely chopped

   4 ounces cream cheese, room temperature

1/2 cup sour cream

1/4 cup mayonnaise

    1 clove garlic, grated

1/2 teaspoon chili sauce (optional)

1/4 cup grated parmigiano reggiano (parmesan), grated

1/4 cup mozzarella, shredded

Directions

Mix everything and pour it into a baking dish.

Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned

golden brown on top, about 20-30 minutes.

Sparkling Butter Toffee Cookies

1 cup sugar

3/4 cup LAND O LAKES Butter, softened

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup English or almond toffee bits

Sugar

Heat oven to 350 degrees.  Combine sugar, butter, egg and vanilla in large mixer bowl.  Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).  Add flour, baking powder and baking soda; reduce speed to low.  Beat until well mixed (1 to 2 minutes). Stir in toffee bits by hand.  Shape dough into 1-inch balls.  Roll in sugar.  Place 2 inches apart onto ungreased cookie sheet.  Flatten each with bottom of glass to 1 1/2-inch circles.  (If glass sticks, dip glass in sugar.)  Bake for 9 to 11 minutes or until edges are just lightly browned.  (DO NOT OVER BAKE.)   Sprinkle with sugar while warm.  Cool completely.  

 

Cookies may also be flattened with a fork in a criss-cross pattern.

Yield: 5 dozen cookies

Southern Souffle

Jalapeno Cheese Grits Souffle (from Joel by way of Grant - but modified)

This makes enough to fill 2 9 x 9 pans. You can make half of the recipe if needed.

 

Albers or Jim Dandy Quik Grits (make enough for 10 servings)

1 stick butter

1 cup milk

6 eggs

1 lb pkg Mexican Velveeta or plain Velveeta (cubed)

2 tsp diced jalapenos  

1 7 oz. can Fire Roasted Diced Green Chiles (mild)

 

Preheat oven to 375 degrees.

 

Make grits according to package, add Velveeta, jalapenos, fire roasted chiles and butter.  Mix well and let cool for 30 minutes.  Beat eggs and milk together and then add grits to the mixture.  Bake for 45 minutes to one hour in two greased 9 x 9 pans.  Sprinkle the top with cheddar or mexican blend cheese.    

Soft Sugar Cookies

1 cup sour cream
2 cups sugar
1 cup shortening
4 eggs
1 teaspoon vanilla
6 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt 

Preheat oven to 350 degrees F.  Combine sour cream, sugar, shortening, eggs and vanilla. Mix well.  Slowly add the dry ingredients until everything is completely mixed together. Let the dough chill for about 15 minutes.  Form dough into small balls, or use fun cookie cutters.
Bake until LIGHT golden brown - no more than 10 minutes. When you take them out of the oven they may seem underdone, but they aren't. Just let them cool on the pan and you will find that they are perfectly soft and moist. If you prefer sugar cookies that are a little harder and more crumbly, bake them longer.

Snowballs (aka Russian Teacakes)

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Heat oven to 400 degrees.  Mix margarine, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.  Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.  Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.  Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.  

Snickerdoodles

1 cup butter or shortening 1 1/2 cups sugar 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoons baking soda cinnamon and sugar mixed to taste Preheat oven to 400 degrees. Mix together butter and sugar until smooth, then add eggs, cream of tartar, and baking soda. Stir in flour until well mixed. Roll into balls about 1" in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets and bake 8-10 minutes. Cookies are done when they are just barely browning.

Smoothies

Endless Lime

limeade, lime sherbet, nonfat frozen yogurt, ice.

 

Orange Dream Machine

100% pure orange juice, orange sherbet, nonfat frozen yogurt, soymilk, ice, protein boost.

 

Peach Pleasure

peach juice blend, orange sherbet, frozen peaches, frozen bananas, ice.

 

Caribbean Passion

Passion fruit-mango juice blend, orange sherbet, frozen strawberries, frozen peaches, ice.

 

Peach Pleasure

peach juice blend, orange sherbet, frozen peaches, frozen bananas, ice.

 

Mango A-Go-Go

passion fruit-mango juice blend, frozen mangos, pineapple sherbet, ice.

 

Peanut Butter Moo�d

nonfat frozen yogurt, jamba chocolate moo�d base, soymilk, frozen bananas, ice, peanut butter.

 

Aloha Pineapple

pineapple juice blend, pineapple sherbet, frozen strawberries, nonfat plain yogurt, frozen bananas, ice.

 

Razzmatazz

Raspberry juice blend, orange sherbet, frozen strawberries, frozen bananas, ice.

 

Peenya Kowlada

Pineapple juice blend, pineapple sherbet, nonfat frozen yogurt, frozen bananas, ice, dried unsweetened coconut.

 

Sixty Minute Rolls

1 C Milk
1/2 C Water
1/4 C Butter or Margarine
4 - 5 C All-purpose flour
3 Tbsp Sugar
1 tsp Salt
2 pkg Active Dry Yeast

Combine milk, water, and butter in a small saucepan. Heat over low heat until liquids are warm (to very warm -- about 120 - 130 degrees). Butter does not need to melt.

Place 3 1/2 C flour as well as the salt, sugar and yeast in bowl of electric mixer, and with dough hook attachment blend the dry ingredients on speed setting #2 for 30 seconds. Gradually add warm liquid to flour mixture -- over about 30 seconds -- then continue to mix on speed #2 for one minute longer.

Continue mixing on speed #2 and add remaining flour 1/2 C at a time until dough clings to hook and starts to clean the sides of the bowl (pulls away from the bowl) at about 5 minutes. You may not need all the flour, just add enough for the above to happen. Once the dough is pulling away from the sides of the bowl, continue to mix it for another 3 - 5 minutes on speed #2.

Place dough in a buttered or greased bowl, and turn it over to grease the top. Cover bowl with a towel or plastic wrap and let rise in a warm place for 15 minutes.

Turn dough out onto a floured board and shape into 24 rolls of desired shape/type (round, parkerhouse, etc.) and place on greased baking sheet(s). Cover lightly with a towel. Preheat oven to 425 degrees while shaped rolls rise for 15 minutes on baking sheet(s).

Bake for 12 minutes or until done.

Sin City Breakfast Tacos

2 cups flour
1/2-teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter (or lard)potatoes
corn oil
corn tortillas (optional)
tomato
onion
jalapeno

Combine flour, salt, baking powder and cutter.  Crumble together until coarse (like corn meal)

Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound.

Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic
Break dough up into 8-10 golf ball sized balls
Dampen cloth with warm water and let cloth sit on dough for 20 minutes.
(This is a good time to prepare and cook the eggs - see below )

Pre-heat pan medium-high
Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer.

Potato and egg tacos:

Peel 2 medium potatoes, chop and fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper. Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries.

Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks).

Tomato, onion, pepper, eggs:

Dice corn tortillas.  Dice tomato, onion, jalapeno.  Use oil to fry up corn tortillas, remove and drain, add salt and pepper.  Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.

Shrimp Scampi Po Boy on Garlic Bread

1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon Essence
4 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons chopped garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
1/4 cup dry white wine or Vermouth
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon finely grated lemon zest
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chiffonade basil
1 loaf Garlic Bread, recipe follows
Finely grated Parmesan cheese, garnish

In a bowl, lightly season the shrimp with the Essence.  In a large skillet or saute pan, melt the butter and heat the oil over medium heat. Add the garlic, salt, pepper, and cayenne and cook, stirring, until the garlic is soft and fragrant but not browned, about 2 minutes. Add the wine and bring to a boil. Cook, stirring occasionally, until the wine is reduced by half. Lower the heat to medium-high, add the shrimp, lemon juice, Worcestershire, and lemon zest and cook, stirring, until the shrimp are opaque and starting to turn pink, about 2 minutes. Add the green onions and cook until the shrimp are pink. Stir in the parsley and basil and remove from the heat. Adjust the seasoning to taste.

To serve, spoon the shrimp and sauce into the bottom half of the prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread. Cut into 4 portions and serve immediately.

Garlic Bread:

1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise
1 stick unsalted butter, softened
2 tablespoons extra virgin olive oil
1/2 cup finely grated Parmesan cheese
2 teaspoons Emeril's Original Essence
2 teaspoons minced fresh parsley
1 teaspoon dehydrated garlic flakes, recipe follows
1/2 teaspoon fresh lemon juice

Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.

With a fork or your fingers, pull out the excess bread and hollow slightly the center of the loaf.

In a bowl, cream together the remaining ingredients and spread evenly over the cut sides of the bread. Place on the prepared baking sheet and bake until just golden brown and bubbly.

Serve hot.

Essence:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Shrimp & Grits

4 cups chicken broth
1 teaspoon salt
1 cup quick-cooking grits
2 tablespoons margarine
1 bunch green onions, chopped
1 green bell pepper, diced
2 cloves garlic, minced
1 pound peeled and deveined small shrimp
1 cup shredded Monterey Jack cheese
3/4 cup shredded sharp Cheddar cheese
1 (10 ounce) can diced tomatoes and green chilies
1/2 teaspoon black pepper
1/4 cup shredded sharp Cheddar cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.

Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.

Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

Calories: 281 | Total Fat: 13.5g | Cholesterol: 117mg

Sheryl's Yeast Rolls

2 C scalded milk

2 eggs

1 C sugar

7 - 8 C flour

1/2 C butter

2 tsp baking powder

1 1/2 tsp salt

1 tsp soda

2 pkgs yeast

1/2 C oil

1/2 C lukewarm water

Scald milk.  Cream sugar and butter; add salt.  Pour milk over creamed mixture and let cool -- not too much.  Mix yeast and water and let sit.  Add eggs to scalded milk mixture and beat with mixer.  Add 2 cups flour to scalded milk mixture and beat with mixer.  Add yeast mixture and beat with mixer.  Add enough flour to make half of all flour required.  Add baking powder and soda.  Beat five minutes with mixer.  Can let dough rest 3 - 5 mins. but not necessary.  Mix in remaining flour with spoon (several cups at a time).  Pour in oil and mix with hands.  Let raise (1 1/2 - 2 hours).  Poke down and knead slightly.  If need be, add more oil.  Let raise again (1 hour).  Poke down again.  Can let raise again if you want to.  After poking down the last time, shape into rolls or put in fridge.  With soda and baking powder, dough will keep one week in fridge.  Keep poking it down.  Bake at 425* 10 minutes, then 375* 20 minutes.  I use 425* 10 minutes, then 325* 10 minutes.  

Sex in a Pan

1 cup flour
1 cube butter
1 cup chopped pecans or walnuts, chopped
1 (8oz) package cream cheese
1 cup powdered sugar
1 tub "Cool Whip" (1 litre)
2 pkg. (4oz) instant pudding
cold  2% or whole milk
1 square semi-sweet chocolate, shaved (optional)

Mix flour, butter and chopped nuts and press into an oblong 3 quart glass baking dish.  Bake at 350 for 20 minutes. Cool.

Combine cream cheese and powdered sugar and spread over crust . Spread half of the Cool Whip over the cream cheese layer.

Mix pudding with milk and whisk until thick.  Spread over Cool Whip. Alternate layers of pudding and cool whip as you like.  Spread remaining Cool Whip on top and sprinkle with shaved semi-sweet chocolate and ground nuts.

 

Sees Fudge

4 1/2 c Sugar

3 pkg Chocolate chips (12 oz ea)

1/2 lb Margarine

1 tsp Vanilla

1 can Evaporated milk

7 oz Marshmallow cream

2 - 3 c Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.  Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm.
This recipe makes about 5 lbs of fudge. 

Shortbread Cookies

10 TBSP butter, slightly soft (if using unsalted butter, add 1/2 tsp of salt)
1/2 Cup powdered sugar
1 1/2 Cups flour
1/2 tsp vanilla


Preheat the oven to 350 degrees.

In a stand mixer, combine the butter and vanilla and then add the sugar and salt if using unsalted butter.  Add the flour while beating on low.  Mix on low until dough comes together. Flour cutting board and shape dough into a long tube shape.  It can be round or have flat sides.  Wrap in plastic and chill for 1 hour.

Dust cutting board with flour or powdered sugar.  Use a sharp knife to cut slices.  Place the cookies on silicone baking sheet 1 inch apart.  Bake for about ten minutes and then cool.   

When cool, place them on a baking sheet lined with parchment paper. Melt some chocolate in a microwave until just melted. Dip half of the cookie in chocolate and then let cool.

You can also add ground nuts or coconut to the dough 

Truffles

3 C semi-sweet chocolate chips (18 ounces)

1 can sweetened condensed milk

1 tablespoon vanilla extract

chopped, flaked coconut

chocolate sprinkles

colored sprinkles

flavorings ( Mint, Almond, Rum, Hazelnut, Coconut, Raspberry, etc.)

finely chopped nuts

In a microwave safe bowl, heat chocolate chips and milk at 50% power until chocolate is melted.

Stir in vanilla or other flavoring.

Chill for 2 hours or until mixture is easy to handle.

Shape into 1-inch balls. (I use a melon baller, the large side and level it off)

Roll in coconut, sprinkles, cocoa or nuts if desired.

I made 6 flavors for my nieces wedding.  Mint, Almond, Rum, Hazelnut, Coconut, and Raspberry.  Each batch as shown above makes about or a little less than 100.  

Biscotti

Sandy's Biscotti

3 eggs
1 cup sugar
2 1/2 - 3 cups flour
1 cup butter
1 cup toasted almonds
3 teaspoons baking powder
3 teaspoons vanilla

Cream shortening and sugar, add eggs one at a time - beat - add vanilla - sift dry ingredients 3 times - add nuts - beat in flour mixture and roll and cut in three pieces.  Put on greased cookie sheet and bake 25 minutes at 350.  Remove from oven and let cool for five minutes.  Cut into strips and sit on side and brown, repeat on other side.
  

Chewy Almond Biscotti

1 cup granulated sugar
1 cup brown sugar
2 cups all-purpose flour
1 tsp baking powder
3 Tbsp butter, softened
2 eggs beaten with 3 Tbsp vanilla extract
3 cups whole almonds (skins still on)
Egg wash (egg mixed with a little water)

Equal amounts of sugar and flour results in chewier biscotti.  
Preheat oven to 325 to 350 degrees.

Mix the sugars, flour, baking powder, butter, and almonds in the bowl of a stand mixer, or mix by hand in a large bowl. Add the eggs with vanilla as the mixture goes around.

Take the sticky mass out and divide it into 3 sections, rolling each into a log, flattened just a bit, on a baking sheet lined with parchment paper. You should wind up with 3 logs. It's better to split them between two baking sheets because they spread out slightly while baking. Paint with egg wash.

Bake in a preheated 325 to 350 degree oven until firm but not too hard, cover with foil if they brown too fast. Begin checking after 20 minutes; it may take up to 30 or even 45 minutes.
Remove from oven and let rest for several minutes until they are firm enough to slice on the diagonal. Too little resting time will cause them to break apart while slicing; too long of a resting time will make them difficult to cut without a chainsaw.

The number of biscotti will vary depending on the size of the log and how thick you make your slices. 1 inch wide slices makes about 30 biscotti.

Chocolate Dip, optional:
The original recipe is for plain almond biscotti, but my mother-in-law made chocolate-dipped ones this time. If you'd like to dip them in chocolate, then pour a 1 pound bag of bittersweet chocolate chips (or chocolate of your choice) in a double boiler over low heat (if it's too hot, it will cook the chocolate). As soon as the chocolate begins to melt, remove it from the heat and stir with a spoon until it becomes silky. Dip the bottom of the biscotti in the chocolate, letting any excess drip back into the bowl, then place on a rack (with parchment paper or foil underneath it for easy clean-up). You may use a little less or a little more chocolate, depending on how many biscotti you slice. Allow the chocolate to harden completely before removing from rack.

This recipe (Chewy Almond Biscotti) is from Scialo Brothers Bakery in Providence, RI revised and omitted cinnamon. 

Carrot Cake

Ingredients 3 eggs 3/4 cup buttermilk 3/4 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/4 teaspoon salt 2 cups all-purpose flour 2 teaspoons baking soda 2 cups shredded carrots 1 cup flaked coconut 1 cup chopped walnuts 1 (8 ounce) can crushed pineapple with juice 1 cup raisins Directions Preheat oven to 350 degrees. Grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8x12 inch pan, and bake at 350 degrees for 1 hour. Check with toothpick. Allow to cool for at least 20 minutes before serving. Cream Cheese Frosting 1 cube butter 8 oz cream cheese softened 1 tsp vanilla  1 1/2 to 1 3/4 box powdered sugar

Sam's Famous Carrot Cake

  

Ingredients

3 eggs 
3/4 cup buttermilk 
3/4 cup vegetable oil 
1 1/2 cups white sugar 
2 teaspoons vanilla extract 
2 teaspoons ground cinnamon 
1/4 teaspoon salt 
2 cups all-purpose flour 
2 teaspoons baking soda 
2 cups shredded carrots 
1 cup flaked coconut 
1 cup chopped walnuts 
1 (8 ounce) can crushed pineapple with juice 
1 cup raisins

Directions

Preheat oven to 350 degrees. Grease and flour an 8x12 inch pan. 
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. 
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. 
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. 
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. 
Pour into prepared 8x12 inch pan, and bake at 350 degrees for 1 hour. Check with toothpick. 
Allow to cool for at least 20 minutes before serving.

Cream Cheese Frosting

1 cube butter
8 oz cream cheese softened
1 tsp vanilla
1 1/2 to 1 3/4 box powdered sugar  

 

Salsa

Ingredients

1 (28 ounce) cans diced tomatoes
1 - 2 jalapeno , seeds and ribs removed
1 - 2 medium sweet onions diced (half diced small and the other half in larger chunks)
1/4 bunch cilantro leaves
1 tablespoon fresh lemon juice, or to taste
salt to taste
1 tbsp minced garlic
black pepper (a few shakes)

Directions

Pour half of tomatoes into a blender, and add the jalapeno, the large chunks of onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second half of the tomatoes and blend briefly. Add the rest of the diced onion and adjust seasonings to taste by adding lemon juice and salt. Let the salsa rest in the fridge for 1/2 hour before serving to allow the flavors to blend.

Rice

White - Use 1 cup water to 1 cup white rice

Brown - Use twice as much water for brown rice

Potato Rolls

1 cup sugar
1 cup cold mashed potatoes
1/2 cup lard or shortening
3 eggs, beaten
1 1/2 teaspoon salt
1 1/2 to 2 packs yeast
1 cup warm water
4 1/2 - 5 cups flour

Mix together well: sugar, potatoes, lard, eggs, and salt.  Dissolve the yeast in 1 cup warm water; then add that to the above mixture.

Add 3 cups flour. Add the remaining 1 1/2 - 2 cups flour while kneading. Knead until the dough is not sticky, just moist.

Let rise until doubled.  Preheat oven to 325 degrees.

Roll out dough to a 3/4 to 1-inch thickness. Cut with round cutter and place on a greased cookie sheet about 2 inches apart. Let rise until double.

Brush tops with milk gently. Bake until lightly golden brown, about 12 minutes.

Makes 2 1/2 - 3 dozen 

Ranger Cookies

1 cup butter (2 sticks)

1 cup sugar

1 cup brown sugar
1 teaspoon vanilla

2 eggs

1 teaspoon salt

2 cups flour

1/2 teaspoon baking powder  

1 teaspoon baking soda  
2 cups oatmeal

1 cup coconut

2 cups rice cereal  

1 cup chocolate chips

1 cup nuts    

 

Mix shortening, both sugars, eggs and vanilla.  Add all other ingredients.  Bake on ungreased cookie sheet.  Bake about 10 minutes at 350 - 400 degrees. 

Hash Brown Casserole

2 lb frozen hash brown potatoes
3/4 cup butter
1 tsp salt
1/4 tsp pepper
1/4 cup chopped onion (optional)
1 can cream of chicken soup
1 cup sour cream
1 1/2 cup grated cheddar cheese
3/4 cup crushed cornflakes

Defrost potatoes and combine with 1/4 cup melted butter. Season with salt and pepper, adding other ingredients, except the corn flakes and 1/2 cup melted butter. Place in a greased 2 quart casserole. Top with cornflakes (crackers) that have been mixed with the remaining butter.
Bake 350 for 45 minutes.

Pot Stickers

Dipping sauce:

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil

Filling:

1/4 pound ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnuts
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaves
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
dash ground white pepper

Other:

24 pot sticker wrappers
3 tablespoons cooking oil
2/3 cup chicken broth or water

To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.

To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.

To make the pot stickers: Working in batches, lay 4 pot sticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the pot stickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the pot stickers have been formed.

To cook the pot stickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the pot stickers, seam-side up. Cook the pot stickers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked pot stickers to a platter. Repeat, cooking the remaining pot stickers.

Serve the pot stickers warm accompanied by the dipping sauce.

Oreo Cheesecake & Oreo Cheesecake Bites

Oreo Cheesecake (also see Oreo Cheesecake Bites below) Crust: 1 (20-ounce) package OREO Cookies, divided (retain a few for garnish) 1/3 cup butter, melted Filling: 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar 4 eggs 1 cup dairy sour cream 1 teaspoon vanilla extract Whipped cream, for garnish Topping:      1/4 cup sugar      1 teaspoon vanilla      2 cups sour cream Finely crush 30 cookies; coarsely chop 20 cookies. In bowl, combine finely crushed cookie crumbs and butter. Press on bottom and 2 inches up side of 9-inch spring form pan; refrigerate while preparing filling. In bowl, with electric mixer at medium speed, beat cream cheese and sugar until creamy. Blend in eggs (one at a time until well blended), sour cream and vanilla; fold in chopped cookies.  Spread mixtures into prepared crust. Bake at 350 degrees for 60 minutes or until set. Remove cake from oven.  Stir together sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla.  Spread mixture evenly over cake.  Return to oven and bake 7 minutes or until sour cream begins to set. Remove from oven and cool in draft free place to room temperature.  Cover and refrigerate 4 hours or overnight.  Halve remaining cookies; remove side of pan. To serve, garnish with whipped cream, and cookie halves. Oreo Cheesecake Bites 36 OREO Cookies, divided 1/2 cup  butter or margarine, divided 4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 1 cup  sugar 1 cup sour cream 1 tsp.  vanilla 4 eggs 1 pkg (4 ounces) 4 squares  BAKER'S Semi-Sweet Chocolate HEAT oven to 325 degrees. LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Wipe knife with wet paper towel between cuts.