Peanut Butter Blossoms
yield 4 doz
1/2c butter
1/2c peanut butter
1/2c sugar
1/2c brown sugar
1 egg
1 1/3c flour
1 tsp baking soda
1/2 tsp salt
2 Tbsp milk
1 tsp vanilla
48 unwrapped kisses
Mix all ingredients together except the kisses
Roll into 1" balls
bake @350* for 12 minutes
While hot from the oven, insert a kiss in the center
Friday, November 29, 2013
Quick Peanut butter blossoms
Quick Peanut Butter Blossoms
yield 5 doz
1 (14 oz) can Eagle brand condensed milk
3/4c peanut butter
2c Bisquick
1 tsp vanilla
Mix together thoroughly
Roll into 1" balls
Bake 375* for 6-8 minutes
When taken from oven, while hot, insert a Hershey kiss in the center
yield 5 doz
1 (14 oz) can Eagle brand condensed milk
3/4c peanut butter
2c Bisquick
1 tsp vanilla
Mix together thoroughly
Roll into 1" balls
Bake 375* for 6-8 minutes
When taken from oven, while hot, insert a Hershey kiss in the center
Vienna Tarts
Vienna Tarts
yield will be determined by the size one cuts the pastry
8 oz cream cheese~ softened
3c flour
1c butter
1/2c milk
Mix above to make pastry
Roll thin
Cut in 2" squares
Bake on ungreased sheet 10-15 min @ 375*
Filling:
nut paste
jam
jelly
yield will be determined by the size one cuts the pastry
8 oz cream cheese~ softened
3c flour
1c butter
1/2c milk
Mix above to make pastry
Roll thin
Cut in 2" squares
Bake on ungreased sheet 10-15 min @ 375*
Filling:
nut paste
jam
jelly
Mini Lady Locks
Mini Lady Locks
yield: 6-7 dozen
clothespins or cut a 1/2" dowel into 4" sections
Mix together with hands:
4c flour
2c butter or margarine (1# butter or 4 sticks )
Blend well
Add:
2 egg yolks
2c sour cream (1 pint)
Mix very well. It will be sticky
Wrap in 2 sheets floured waxed paper
Refrigerate overnight
----------
Divide dough into 4 pieces
Roll into large rectangle (floured) about 1/4" thick
Cut into strips about 6" long and 3/4" wide
Wrap each strip around rods
Place loose end underneath on lightly greased baking sheet
Bake 350* oven for 15 minutes
Remove from rods/pins while hot
Cool and let dry thoroughly
---------
Cream filling for lady locks
Cook to paste
1c milk
2 1/2 Tbsp flour
Cover and cool in refrigerator
----
Beat together until sugars are incorporated and smooth
1c Crisco
1 1/2c powdered sugar
1/2c granulated white sugar
Add this to the cold paste
1 tsp vanilla
Beat with mixer until very light
Add
6 heaping Tbsp marshmallow creme
Mix till no trace of sugar is left
----
Fill horns with pastry bag (10") with #21 tip (big, Wilton)
After using the rods/pins, do not wash but just wipe them off
yield: 6-7 dozen
clothespins or cut a 1/2" dowel into 4" sections
Mix together with hands:
4c flour
2c butter or margarine (1# butter or 4 sticks )
Blend well
Add:
2 egg yolks
2c sour cream (1 pint)
Mix very well. It will be sticky
Wrap in 2 sheets floured waxed paper
Refrigerate overnight
----------
Divide dough into 4 pieces
Roll into large rectangle (floured) about 1/4" thick
Cut into strips about 6" long and 3/4" wide
Wrap each strip around rods
Place loose end underneath on lightly greased baking sheet
Bake 350* oven for 15 minutes
Remove from rods/pins while hot
Cool and let dry thoroughly
---------
Cream filling for lady locks
Cook to paste
1c milk
2 1/2 Tbsp flour
Cover and cool in refrigerator
----
Beat together until sugars are incorporated and smooth
1c Crisco
1 1/2c powdered sugar
1/2c granulated white sugar
Add this to the cold paste
1 tsp vanilla
Beat with mixer until very light
Add
6 heaping Tbsp marshmallow creme
Mix till no trace of sugar is left
----
Fill horns with pastry bag (10") with #21 tip (big, Wilton)
After using the rods/pins, do not wash but just wipe them off
Friday, November 18, 2011
GROUND BEEF SOUP
So here goes...
I dumped about 2 gallons of spring water into a huge pot and brought it to a boil.
Add about 2# of good low fat ground beef
Stir it up breaking all the little bits of beef into tiny particles.
Add 2 Mayan sweet onions, chopped coarsly
Add 8 large carrots, also chopped coarsly
Add 6 large stalks of celery, chopped coarsly
I added 1 packet of onion soup mix to all of this.
Then add about a quart or more of stewed tomatoes- I used my own home canned
Add a large can of any brand vegetable soup
Keep this simmering for several hours..
I added some shredded cabbage- about 2 cups.
Taste it.. needs some black pepper from my pepper grinder.. to taste
I serve the first bowl to Wendell for his opinion.. if he gives me 'thumbs up', I proceed to the next step, which is canning the batch.
I use 8 oz canning jars
One large scoop of meaty mixture and fill the rest up with broth
Wipe the top of the jar, apply the seal and pop them into the pressure canner.
60 minutes @ 10# pressure.
Each jar is a single serving of soup and he counts 2 proteins/1 vegetable on his ADA diet.
I'm amazed that when the jars cool, there is nearly NO fat accumulated in the jars.
Thursday, July 28, 2011
Mayo home made....
.Maria's Farm Country Kitchen A Visit to My Kitchen: Claudia Dreifus
by Maria Rodale
.Rodale NewsHow to Make Your Own Mayo and Creamy Salad Dressings
Bring one of these homemade salad dressings or sandwich toppings to your next summer cookout.
. Spread the joy: Homemade mayo is the base of all sorts of flavorful dressings.
RODALE NEWS, EMMAUS, PA—Why dress your fresh local veggies with a tasteless, processed, mass-market spread? Making your own mayo and salad dressings from scratch is quick, lets you use the healthiest ingredients, and the results taste better than anything that comes in a bottle. Basic vinaigrette recipes abound in most cookbooks, but when you're craving something creamy, like a ranch or blue cheese dressing, I've got some solutions for you.
Mayonnaise and mayonnaise-based salad dressings (which is what ranch and blue cheese dressings are) started with the French, but U.S. cooks and sandwich fans have enthusiastically embraced them as our own. However, since commercial shelf-stable mayo was introduced a century ago, most people have forgotten how easy it is to make homemade mayonnaise. Basically it's just oil blended with egg yolk so that the tiny oil droplets get suspended in the egg and the mixture becomes uniform and creamy (this process is known as emulsification). Once you learn how to make it, your options for sandwich toppings and salad dressings are endless. (By the way, it's easier than you think to make your own ketchup and other condiments too.)
Basic Homemade Mayonnaise
(makes about 1 cup; double the ingredients if you need more)
Ingredients:
1 whole organic egg, pasture-raised if possible, or 2 egg yolks (see note below)
1/4 teaspoon dry mustard powder
1/8 teaspoon salt
Pinch cayenne powder or ground black pepper (optional)
1 tablespoon vinegar, lemon juice, or lime juice
3/4 to 1 cup mild-flavored organic vegetable oil such as canola or grapeseed
Directions:
Combine everything except the oil in small mixing bowl, and beat well with a wire whisk or immersion blender. Add 1/4 cup oil and beat well, then continue adding oil a small splash at a time, beating each addition in well until the mixture becomes thick and creamy. You may not need the full cup of oil, and if you add too much the mayonnaise may get runny and even start to separate. So stop adding oil when the texture is right. Taste and adjust seasonings as desired.
You can also make mayonnaise in a blender or small food processor. Just drizzle the oil in a steady stream while the machine is running. Serve immediately or transfer your finished mayonnaise to a glass jar with a tight lid (if you're using an immersion blender, save yourself some time, and a dish to wash, by making the mayonnaise right in a pint-sized glass jar). Store in the fridge for up to two weeks; mayonnaise doesn't freeze well.
by Maria Rodale
.Rodale NewsHow to Make Your Own Mayo and Creamy Salad Dressings
Bring one of these homemade salad dressings or sandwich toppings to your next summer cookout.
. Spread the joy: Homemade mayo is the base of all sorts of flavorful dressings.
RODALE NEWS, EMMAUS, PA—Why dress your fresh local veggies with a tasteless, processed, mass-market spread? Making your own mayo and salad dressings from scratch is quick, lets you use the healthiest ingredients, and the results taste better than anything that comes in a bottle. Basic vinaigrette recipes abound in most cookbooks, but when you're craving something creamy, like a ranch or blue cheese dressing, I've got some solutions for you.
Mayonnaise and mayonnaise-based salad dressings (which is what ranch and blue cheese dressings are) started with the French, but U.S. cooks and sandwich fans have enthusiastically embraced them as our own. However, since commercial shelf-stable mayo was introduced a century ago, most people have forgotten how easy it is to make homemade mayonnaise. Basically it's just oil blended with egg yolk so that the tiny oil droplets get suspended in the egg and the mixture becomes uniform and creamy (this process is known as emulsification). Once you learn how to make it, your options for sandwich toppings and salad dressings are endless. (By the way, it's easier than you think to make your own ketchup and other condiments too.)
Basic Homemade Mayonnaise
(makes about 1 cup; double the ingredients if you need more)
Ingredients:
1 whole organic egg, pasture-raised if possible, or 2 egg yolks (see note below)
1/4 teaspoon dry mustard powder
1/8 teaspoon salt
Pinch cayenne powder or ground black pepper (optional)
1 tablespoon vinegar, lemon juice, or lime juice
3/4 to 1 cup mild-flavored organic vegetable oil such as canola or grapeseed
Directions:
Combine everything except the oil in small mixing bowl, and beat well with a wire whisk or immersion blender. Add 1/4 cup oil and beat well, then continue adding oil a small splash at a time, beating each addition in well until the mixture becomes thick and creamy. You may not need the full cup of oil, and if you add too much the mayonnaise may get runny and even start to separate. So stop adding oil when the texture is right. Taste and adjust seasonings as desired.
You can also make mayonnaise in a blender or small food processor. Just drizzle the oil in a steady stream while the machine is running. Serve immediately or transfer your finished mayonnaise to a glass jar with a tight lid (if you're using an immersion blender, save yourself some time, and a dish to wash, by making the mayonnaise right in a pint-sized glass jar). Store in the fridge for up to two weeks; mayonnaise doesn't freeze well.
Wednesday, June 29, 2011
Hoagie Rolls
HOAGIE ROLLS
2 pkg dry yeast
3c warm water
2 Tb sugar
1/4c oil
1 Tb salt
8 1/2c flour
In a bowl,
Dissolve yeast in 1/2c warm wate
Add 1 Tb sugar and let set 5'
Add remaining water and sugar
Mix in oil, salt, 4c flour till smooth
Stir in enough flour to make a soft dough
Knead 6-8 min
Place in greased bowl turning once to grease the top of the dough
Cover and let set 45 min
Punch down dough, turn onto a board
Divide into 18 pieces and shape into ovals or mini loaves
Place 2" apart on greased baking sheet
Cover and raise for 20 min
Bake 400* for 13-18 min or till golden brown
2 pkg dry yeast
3c warm water
2 Tb sugar
1/4c oil
1 Tb salt
8 1/2c flour
In a bowl,
Dissolve yeast in 1/2c warm wate
Add 1 Tb sugar and let set 5'
Add remaining water and sugar
Mix in oil, salt, 4c flour till smooth
Stir in enough flour to make a soft dough
Knead 6-8 min
Place in greased bowl turning once to grease the top of the dough
Cover and let set 45 min
Punch down dough, turn onto a board
Divide into 18 pieces and shape into ovals or mini loaves
Place 2" apart on greased baking sheet
Cover and raise for 20 min
Bake 400* for 13-18 min or till golden brown
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