1/2 c. butter
1/2 c. shortening
1.5 c. sugar
2 eggs
2 tsp. vanilla
2.75 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbls. sugar
2 tsp. cinnamon
Mix dough, roll balls in cinnamon/sugar mixture.
Bake at 400 degrees for 8 minutes.
Monday, November 28, 2016
Thursday, July 14, 2016
Curried Summer Squash Soup
Curried Summer Squash Soup
2 large yellow squash and/or zucchini, chopped
1 small onion, chopped
1 tsp. curry powder
salt & pepper
4 cups chicken broth
3 Tbls. vegetable oil
Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled.
Optional: Add cooked noodles (I used egg dumpling noodles) and chicken. An entire bag of noodles and one rotisserie chicken was enough for making a quadruple batch of soup.
2 large yellow squash and/or zucchini, chopped
1 small onion, chopped
1 tsp. curry powder
salt & pepper
4 cups chicken broth
3 Tbls. vegetable oil
Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled.
Optional: Add cooked noodles (I used egg dumpling noodles) and chicken. An entire bag of noodles and one rotisserie chicken was enough for making a quadruple batch of soup.
Monday, May 2, 2016
Carrie's Broccoli Salad
Broccoli Salad
9 cups fresh broccoli (about two heads)
1 cup shredded sharp cheddar cheese
1/3 cup red onion (I don't use this)
8-10 slices of bacon (add last)
Dressing:
1 cup mayo
3 T sugar
2 T vinegar
1/4 tsp. Salt and pepper
I make a batch and half of the dressing, otherwise it seems too dry. Other things you could add: raisins and sliced almonds!
Sunday, March 6, 2016
Amish Friendship Bread
DO NOT refrigerate. It's normal to rise, bubble & ferment. Burp bag as needed to avoid explosion.
Day 1: Do nothing.
Day 2-5: Mush the bag.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mush the bag.
Day 7-9: Mush the bag.
Day 10: Follow the instructions below:
1) Put the entire contents of bag into a bowl.
2) Add 1.5 cup sugar and 1.5 cup milk. Mix well.
3) Measure 1 cup of batter into each of four 1-gallon ziplock bags. Label with the date. Keep a starter for yourself and give the other 3 bags to friends, along with a copy of the recipe. (HINT: You can also stick bag(s) of starter in the freezer. When you remove from freezer, treat that as Day 1 on the instructions). (ADDITIONAL HINT: You can remove one single cup of starter to keep for later and treat the rest as a double batch of starter so double the rest of the recipe, making 4 loaves instead of 2.)
4) Preheat oven to 325.
5) Add to remaining batter:
3 eggs
1 cup oil
2 tsp. cinnamon
1/2 cup milk
1 cup sugar
1/2 tsp. vanilla
1.5 tsp baking powder
1/2 tsp baking soda
2 cups flour
1 large (or 2 small) package instant vanilla pudding
1/2 tsp. salt
6) Grease 2 large loaf pans.
7) In a small bowl, mix together 1/2 cup sugar and 1.5 tsp cinnamon. Dust the greased pan with half the mixture.
8) Pour the batter evenly into the 2 pans and sprinkle remaining sugar mixture over top.
9) Bake 1 hour. Cool bread until it loosens evenly from the pan (10-15 minutes).
**If you keep a fresh starter for yourself, you will be baking every 10 days.
*** This recipe is extremely forgiving with a few days of wiggle room. If you forget to add ingredients on day five, no big deal. Put them in on day six or seven instead and then wait 4-7 days before baking. Going to be out of town on day 10? Bake it on day 9 or day 11 instead.
Variations:
Lemon Poppy seed: Eliminate cinnamon from original recipe, add 3 Tbls. poppy seeds & 2 small packages of lemon instant pudding.
Chocolate Banana Version 1: Eliminate cinnamon from original recipe, add 1 small box chocolate & one small box banana instant pudding.
Day 1: Do nothing.
Day 2-5: Mush the bag.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mush the bag.
Day 7-9: Mush the bag.
Day 10: Follow the instructions below:
1) Put the entire contents of bag into a bowl.
2) Add 1.5 cup sugar and 1.5 cup milk. Mix well.
3) Measure 1 cup of batter into each of four 1-gallon ziplock bags. Label with the date. Keep a starter for yourself and give the other 3 bags to friends, along with a copy of the recipe. (HINT: You can also stick bag(s) of starter in the freezer. When you remove from freezer, treat that as Day 1 on the instructions). (ADDITIONAL HINT: You can remove one single cup of starter to keep for later and treat the rest as a double batch of starter so double the rest of the recipe, making 4 loaves instead of 2.)
4) Preheat oven to 325.
5) Add to remaining batter:
3 eggs
1 cup oil
2 tsp. cinnamon
1/2 cup milk
1 cup sugar
1/2 tsp. vanilla
1.5 tsp baking powder
1/2 tsp baking soda
2 cups flour
1 large (or 2 small) package instant vanilla pudding
1/2 tsp. salt
6) Grease 2 large loaf pans.
7) In a small bowl, mix together 1/2 cup sugar and 1.5 tsp cinnamon. Dust the greased pan with half the mixture.
8) Pour the batter evenly into the 2 pans and sprinkle remaining sugar mixture over top.
9) Bake 1 hour. Cool bread until it loosens evenly from the pan (10-15 minutes).
**If you keep a fresh starter for yourself, you will be baking every 10 days.
*** This recipe is extremely forgiving with a few days of wiggle room. If you forget to add ingredients on day five, no big deal. Put them in on day six or seven instead and then wait 4-7 days before baking. Going to be out of town on day 10? Bake it on day 9 or day 11 instead.
Variations:
Lemon Poppy seed: Eliminate cinnamon from original recipe, add 3 Tbls. poppy seeds & 2 small packages of lemon instant pudding.
Chocolate Banana Version 1: Eliminate cinnamon from original recipe, add 1 small box chocolate & one small box banana instant pudding.
Chocolate Banana Version 2: Eliminate cinnamon from original recipe, add 2 small packages of banana instant pudding and 1/2 - 1 cup mini chocolate chips.
Pistachio: Eliminate cinnamon from original recipe, add 1/2-1 cup chopped pistachios & 2 small packages of pistachio instant pudding.
Tuesday, January 5, 2016
German Chocolate Cake & Coconut Pecan Frosting
German Chocolate Cake
1 pkg. (4 oz) Baker's German Sweet Chocolate
3/4 c. butter
1.5 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
Heat over to 350. Microwave chocolate & butter on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, beat with mixer until well blended. Add eggs and mix well. Blend in vanilla. Combine 1/2 c. flour, baking soda & salt. Add to mixture, mix well. Add remaining flour alternating with buttermilk.
13x9 inch pan for 50 minutes.
24 cupcakes for 25-30 minutes.
Coconut Pecan Frosting
4 egg yolks
12 oz. evaporated milk
1.5 tsp. vanilla
1.5 c. sugar
3/4 c. butter
7 oz. Angel Flake coconut (2 and 2/3 cups)
1.5 c. chopped pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar & butter. Cook on medium heat 12 minutes or until thick and golden brown, stirring constantly. Remove from heat, add coconuts & pecans, mixing well. Cool and spread.
1 pkg. (4 oz) Baker's German Sweet Chocolate
3/4 c. butter
1.5 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
Heat over to 350. Microwave chocolate & butter on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, beat with mixer until well blended. Add eggs and mix well. Blend in vanilla. Combine 1/2 c. flour, baking soda & salt. Add to mixture, mix well. Add remaining flour alternating with buttermilk.
13x9 inch pan for 50 minutes.
24 cupcakes for 25-30 minutes.
Coconut Pecan Frosting
4 egg yolks
12 oz. evaporated milk
1.5 tsp. vanilla
1.5 c. sugar
3/4 c. butter
7 oz. Angel Flake coconut (2 and 2/3 cups)
1.5 c. chopped pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar & butter. Cook on medium heat 12 minutes or until thick and golden brown, stirring constantly. Remove from heat, add coconuts & pecans, mixing well. Cool and spread.
Subscribe to:
Posts (Atom)