Butter Cookies
1 cup butter
1 cup sugar
1 egg
1 tsp. baking powder
2 T. orange juice
1 T. Orange zest
1 tsp. vanilla
2 1/2 cups flour
~Directions: Mix first 6 ingredients with an electric mixer until light and fluffy. Gradually add flour by hand, mix until blended. Chill 2-3 hours or until firm.
Roll dough out on floured board until 1/8 or 1/4 inches thick. Cut into whatever design you want and bake on an ungreased cookie sheet at 400 for approximately 8 minutes. Do not let get brown. Ice with buttercream icing.
from Green Cattle Blog
Sunday, February 13, 2011
Friday, January 21, 2011
Pumpkin Muffins
Ingredients
4 eggs
2 cups sugar
1 can (16 oz) pumpkin
1 1/2 cups vegetable oil
3 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (12 oz) semisweet chocolate chips
(I add...
2-3 tbsp cinnamon
1-2tbsp ginger
1-2 tbsp cloves
1/2 freshly ground nutmeg nut)
Also, instead of 1 1/2 cups oil, I do 1 cup applesauce and 1/2 cup oil.
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Combine flour, baking soda, baking powder, cinnamon, and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes or until they test done. Cool in pan 10 minutes before removing. Yield: 24 muffins
( submitted by Cindy Middleton, to Country Woman magazine May/June/95)
I found this recipe here.
4 eggs
2 cups sugar
1 can (16 oz) pumpkin
1 1/2 cups vegetable oil
3 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (12 oz) semisweet chocolate chips
(I add...
2-3 tbsp cinnamon
1-2tbsp ginger
1-2 tbsp cloves
1/2 freshly ground nutmeg nut)
Also, instead of 1 1/2 cups oil, I do 1 cup applesauce and 1/2 cup oil.
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Combine flour, baking soda, baking powder, cinnamon, and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes or until they test done. Cool in pan 10 minutes before removing. Yield: 24 muffins
( submitted by Cindy Middleton, to Country Woman magazine May/June/95)
I found this recipe here.
Tuesday, December 14, 2010
Italian Hot Chocolate
This hot chocolate sounds AMAZING! I can't wait to try it. Click here for the recipe. It has cornstarch in it to make it SUPER creamy and thick. I LOVE me some thick hot chocolate.
*edit*
I just made this. I am enjoying it as I type. Four words: Best. Hot. Chocolate. EVER.
*edit*
I just made this. I am enjoying it as I type. Four words: Best. Hot. Chocolate. EVER.
Sunday, November 14, 2010
Barley, Beef and Mushroom Stew
A few friends asked for this recipe so I wrote it down. The measurements are a LOT of ishes. Just a warning. If you cook in ishes too, then this is a recipe for you! It's super good.
1ish lb stew beef
2 medium onions, chopped
1 bunch celery, chopped
4ish tbsp garlic, minced
1ish lb carrots, (I used baby carrots and chopped them in half.)
...1ish lb cremini mushrooms, sliced
1 1/2 cups barley
1 tspish olive oil
salt & pepper to taste
6ish cups beef broth
6ish cups water
1 tbsp finely chopped rosemary
1ish tbsp worcestershire sauce
3-4 bay leaves
Put the olive oil into a hot pan and add the beef, worcestershire sauce and 3 tbsp garlic, sear. Add the celery, onions, carrots, last tbsp garlic, rosemary, salt and pepper. Sweat until semi-transparent; 7-10 min. Add the mushrooms and cook for 2-3 more minutes. Add 4 cups beef broth, 4 cups water, bay leaves and barley. Bring to a boil and simmer for 2ish hours then add 2 more cups beef stock and 2 cups water and simmer an additional 30 min or until the barley is soft and the meat is tender. Taste for salt and serve.
1ish lb stew beef
2 medium onions, chopped
1 bunch celery, chopped
4ish tbsp garlic, minced
1ish lb carrots, (I used baby carrots and chopped them in half.)
...1ish lb cremini mushrooms, sliced
1 1/2 cups barley
1 tspish olive oil
salt & pepper to taste
6ish cups beef broth
6ish cups water
1 tbsp finely chopped rosemary
1ish tbsp worcestershire sauce
3-4 bay leaves
Put the olive oil into a hot pan and add the beef, worcestershire sauce and 3 tbsp garlic, sear. Add the celery, onions, carrots, last tbsp garlic, rosemary, salt and pepper. Sweat until semi-transparent; 7-10 min. Add the mushrooms and cook for 2-3 more minutes. Add 4 cups beef broth, 4 cups water, bay leaves and barley. Bring to a boil and simmer for 2ish hours then add 2 more cups beef stock and 2 cups water and simmer an additional 30 min or until the barley is soft and the meat is tender. Taste for salt and serve.
Saturday, November 6, 2010
I haven't tried these yet..next week.
This recipe is from a friend. It sounds super yummy to me. I don't have any whole wheat flour or I'd make them right now.
Wet ingredients...
...1/2 cup of peanut butter (i used crunchy)
1/2 to 2/3 cup of honey (depends on how sweet you want them)
1 egg
You can add a touch of vanilla if you want
Dry Ingredients...
2/3 cup whole wheat flour
1 cup quick oats
3/4 teaspoon baking soda
1/4 teaspoon salt
Makes about 24 decent sized cookies....
On an un-greased pan or foil drop teaspoons full and press flat...A fork does not matter because these rise and have a softer consistency...
You notice no fat added other than the peanut butter (the honey makes them plenty moist)
Depending on your oven, bake between 350-375 for 10-12
I actually did it in the toaster oven eight at a time because I did not feel like waiting for the oven to heat up...lol
ENJOY!
Wet ingredients...
...1/2 cup of peanut butter (i used crunchy)
1/2 to 2/3 cup of honey (depends on how sweet you want them)
1 egg
You can add a touch of vanilla if you want
Dry Ingredients...
2/3 cup whole wheat flour
1 cup quick oats
3/4 teaspoon baking soda
1/4 teaspoon salt
Makes about 24 decent sized cookies....
On an un-greased pan or foil drop teaspoons full and press flat...A fork does not matter because these rise and have a softer consistency...
You notice no fat added other than the peanut butter (the honey makes them plenty moist)
Depending on your oven, bake between 350-375 for 10-12
I actually did it in the toaster oven eight at a time because I did not feel like waiting for the oven to heat up...lol
ENJOY!
Wednesday, October 6, 2010
Freaking AWESOME Chocolate Chip Cookies.
Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto un-greased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto un-greased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Monday, September 27, 2010
Delightful Popovers for Two
Ingredients
1/2 cup milk
1 egg
1/2 cup all-purpose flour
1/2 teaspoon salt
Directions
1.Let milk and egg stand at room temperature for 30 minutes. (Or you can do like I do and warm the milk in the microwave and run warm water over the egg for a few minutes.)
Combine all ingredients in a mixing bowl; beat just until smooth. Pour into four greased 6-oz. (or 8 2-oz.)custard cups; place on a baking sheet. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F (do not open door). Bake 15-20 minutes longer or until popovers are deep golden brown (do not under bake). Serve warm.
1/2 cup milk
1 egg
1/2 cup all-purpose flour
1/2 teaspoon salt
Directions
1.Let milk and egg stand at room temperature for 30 minutes. (Or you can do like I do and warm the milk in the microwave and run warm water over the egg for a few minutes.)
Combine all ingredients in a mixing bowl; beat just until smooth. Pour into four greased 6-oz. (or 8 2-oz.)custard cups; place on a baking sheet. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F (do not open door). Bake 15-20 minutes longer or until popovers are deep golden brown (do not under bake). Serve warm.
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