INGREDIENTS:
1 cup butter, melted
1 cup white sugar
1 1/4 cup brown sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips (I like Ghiradelli or Guittard)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish (best size for the moist brownies). Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. (If you don't like "bursts of chocolate" in your brownies, you can melt the chips and then mix the chocolate into the batter for a more evenly distributed taste . . . either way is delicious!) Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
From: Amanda Wilkinson
Sunday, January 25, 2009
Wednesday, January 21, 2009
Orzo Salad
All I can say is "Wow!"
1/2 lb box Orzo pasta, cooked (10 min.) & rinsed
1/4 C red onion, finely chopped
1 (3.5oz) bag sliced dry sun dried tomatoes (or 7oz jar sun dried tomatoes in oil, drained), chopped
2 T capers, rinsed, drained & chopped
6 oz. feta cheese, crumbled (one container)
1/2 bag fresh baby spinach, stems removed, chopped small (6oz total)
4 T pine nuts, toasted lightly
Dressing:
1/2 tsp crushed garlic in jar (or 1 clove)
1/2 tsp salt
1/4 tsp black pepper
1/4 C olive oil
2 limes juiced
You can use a food processor to chop onion, sun dried tomatoes & capers, then add baby spinach. Mix all of the above, then add dressing. Chill.
From: Ann Santini
1/2 lb box Orzo pasta, cooked (10 min.) & rinsed
1/4 C red onion, finely chopped
1 (3.5oz) bag sliced dry sun dried tomatoes (or 7oz jar sun dried tomatoes in oil, drained), chopped
2 T capers, rinsed, drained & chopped
6 oz. feta cheese, crumbled (one container)
1/2 bag fresh baby spinach, stems removed, chopped small (6oz total)
4 T pine nuts, toasted lightly
Dressing:
1/2 tsp crushed garlic in jar (or 1 clove)
1/2 tsp salt
1/4 tsp black pepper
1/4 C olive oil
2 limes juiced
You can use a food processor to chop onion, sun dried tomatoes & capers, then add baby spinach. Mix all of the above, then add dressing. Chill.
From: Ann Santini
Thursday, January 15, 2009
Egg Rolls
Green cabbage (chopped small), carrots (chopped samll), sprouts and your favorite stir fry sauce. Stir fry in a pan, scoop about 1/4 cup into egg roll wrapper, fold like a diaper, fry in HOT oil on all sides.
From: Jessica Whilhelm
From: Jessica Whilhelm
Saturday, January 10, 2009
Chocolate Shake
1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2 tablespoons corn oil (I used vegetable oil)
plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings.
From: http://www.hillbillyhousewife.com/index1.htm
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2 tablespoons corn oil (I used vegetable oil)
plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings.
From: http://www.hillbillyhousewife.com/index1.htm
Sunday, January 4, 2009
Crock pot Apple Crisp
1 cup flour, whole wheat or all purpose
3/4 cup rolled oats (not instant)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, melted
8 medium sized Granny Smith apples, cored and sliced apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350F. Remove the crock pot bowl (the porcelain insert) from your crock pot and spread the apples evenly along the bottom. Set aside.
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Set aside.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 8 to 10 minutes. Pour evenly over apples. Cover apples with crumble mixture.
Bake in preheated oven 45 minutes, until bubbly and golden. Let it cool, uncovered on the counter or place the crock pot bowl back into the crock pot housing. When its completely cool, cover.
About an hour or so before you're ready to serve, turn the crock pot on its lowest setting until you see condensation form on the lid - about 1/2 an hour - and turn it off (or use the "hold warm" setting if you have one). Every crock pot is different but mine gets hot even on the lowest setting. The idea is to use the crock pot to reheat the apple crisp, not cook it, so be sure to keep an eye on it as it will burn. Serve with fresh whipped cream, vanilla ice cream, or plain.
From: Dozen Flours
3/4 cup rolled oats (not instant)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, melted
8 medium sized Granny Smith apples, cored and sliced apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350F. Remove the crock pot bowl (the porcelain insert) from your crock pot and spread the apples evenly along the bottom. Set aside.
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Set aside.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 8 to 10 minutes. Pour evenly over apples. Cover apples with crumble mixture.
Bake in preheated oven 45 minutes, until bubbly and golden. Let it cool, uncovered on the counter or place the crock pot bowl back into the crock pot housing. When its completely cool, cover.
About an hour or so before you're ready to serve, turn the crock pot on its lowest setting until you see condensation form on the lid - about 1/2 an hour - and turn it off (or use the "hold warm" setting if you have one). Every crock pot is different but mine gets hot even on the lowest setting. The idea is to use the crock pot to reheat the apple crisp, not cook it, so be sure to keep an eye on it as it will burn. Serve with fresh whipped cream, vanilla ice cream, or plain.
From: Dozen Flours
Saturday, January 3, 2009
Italian Christmas Cookies
1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yield: 8-1/2 dozen.
From: Taste of Home
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yield: 8-1/2 dozen.
From: Taste of Home
Butter Cream Popcorn
2 c butter
1 1/2 c sugar
1/2 c corn syrup
Boil all ingredients for 60 seconds. Mix into 3 bags of microwave popcorn.
From: Cynthia Moffitt
1 1/2 c sugar
1/2 c corn syrup
Boil all ingredients for 60 seconds. Mix into 3 bags of microwave popcorn.
From: Cynthia Moffitt
Thursday, January 1, 2009
Tamales
The day before:
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
DIRECTIONS
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
The day of:
3 (8 ounce) packages dried corn husks
3 cups lard (I used shortening)
1 tablespoon salt
9 cups masa harina
Place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine or a strip of corn husk.
Place tamales in a steamer basket. Steam over boiling water (I used beef broth) for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
From: allrecipes.com
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
DIRECTIONS
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
The day of:
3 (8 ounce) packages dried corn husks
3 cups lard (I used shortening)
1 tablespoon salt
9 cups masa harina
Place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine or a strip of corn husk.
Place tamales in a steamer basket. Steam over boiling water (I used beef broth) for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
From: allrecipes.com
Band-aid Bread (a.k.a. Panatone)
Story behind the name: My mom makes this bread for Christmas as gifts. This year she made a batch for some of the general authorities that my dad was going to meet with. She threw it in the oven, and then discovered her band-aid that was on her finger was missing. She searched the kitchen frantically (dad had to leave soon) and couldn't find it. She couldn't bring herself to chance it and threw all 7 loaves away. A few days after Christmas, she found the band-aid. It wasn't mixed in the bread afer all!
Beat together until smooth:
6 eggs and 12 egg yolks
4 1/2 c sugar
3 c melted butter
Add:
2 T grated lemon peel
2 T anise seed
2 T anise extract
Stir in 1 1/2 cups each of:
pine nuts
raisins (I don't like raisins so I skip it)
dried apricots
craisins or dried cherries
Add:
16 c flour
4 T baking powder
1 T salt
6 c milk
Add dry ingredients alternately with milk, stirring until mixed.
Before mixing the batter, fold down the cuffs of brown lunch sacks until they are about 4 1/2 inches tall (about 3 folds). Grease sacks or spray with Pam. They will be translucent when greased.
Put bags on a cookie sheet. Be sure the bottoms don't get too brown and be sure there is plenty of room around each bag for the bags to cook evenly. Bake at 325 for 1 hour and 20-45 minutes. It makes 7 sacks. Tie a ribbon around the sack and it's so cute!
From: Mom
Beat together until smooth:
6 eggs and 12 egg yolks
4 1/2 c sugar
3 c melted butter
Add:
2 T grated lemon peel
2 T anise seed
2 T anise extract
Stir in 1 1/2 cups each of:
pine nuts
raisins (I don't like raisins so I skip it)
dried apricots
craisins or dried cherries
Add:
16 c flour
4 T baking powder
1 T salt
6 c milk
Add dry ingredients alternately with milk, stirring until mixed.
Before mixing the batter, fold down the cuffs of brown lunch sacks until they are about 4 1/2 inches tall (about 3 folds). Grease sacks or spray with Pam. They will be translucent when greased.
Put bags on a cookie sheet. Be sure the bottoms don't get too brown and be sure there is plenty of room around each bag for the bags to cook evenly. Bake at 325 for 1 hour and 20-45 minutes. It makes 7 sacks. Tie a ribbon around the sack and it's so cute!
From: Mom
Slow Cooker Tortilla Soup
1 lb. chicken shredded (I just put in a couple frozen chicken breasts and shred an hour before serving)
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce ( I like hot!!)
1 medium onion, chopped
1 can chopped green chilis
2 cloves of garlic, minced
2 cans (14.5) oz chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4. tsp pepper
1 (10 oz.) frozen corn
1 tbs. cilantro
Combine all the above ingredients in a crock pot and cook low 6-8 hours or high 3-4 hours and serve with tortilla chips, cheese, and sour cream.
From: Alex Rammell
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce ( I like hot!!)
1 medium onion, chopped
1 can chopped green chilis
2 cloves of garlic, minced
2 cans (14.5) oz chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4. tsp pepper
1 (10 oz.) frozen corn
1 tbs. cilantro
Combine all the above ingredients in a crock pot and cook low 6-8 hours or high 3-4 hours and serve with tortilla chips, cheese, and sour cream.
From: Alex Rammell
Taco Potato Pie
2 Cups cold mashed potatoes (prepared with milk and butter)
1 envelope taco seasoning, divided
1 lb. grd. beef
1/2 Cup chopped onion
1 can (16oz.) refried beans
1/2 Cup barbecue sauce
1/4 Cup water
1 Cup shredded lettuce
1 med. tomato, seeded and chopped
1 Cup shredded cheddar cheese
Sour Cream
Combine the potatoes and 2 TBL. taco seasoning (I don't use the seasoning in an envelope, I have it in bulk in a spice jar and found 2 TBL. to be too much.)
Press into a greased 9 in. deep dish pie plate; set aside.
In a skillet, cook beef and onion over medium heat until met is no longer pink; drain. Stir in the beans, barbecue sauce, water and remaining taco seasoning. Cook and stir until hot and bubbly. Spoon into potato crust.
Bake at 350 degrees for 30-35 minutes or until heated through. Top with lettuce, tomato, cheese and sour cream. Yield: 4-6 servings.
We like to add salsa and use this as a dip for chips.
From: Rachel Rubow
1 envelope taco seasoning, divided
1 lb. grd. beef
1/2 Cup chopped onion
1 can (16oz.) refried beans
1/2 Cup barbecue sauce
1/4 Cup water
1 Cup shredded lettuce
1 med. tomato, seeded and chopped
1 Cup shredded cheddar cheese
Sour Cream
Combine the potatoes and 2 TBL. taco seasoning (I don't use the seasoning in an envelope, I have it in bulk in a spice jar and found 2 TBL. to be too much.)
Press into a greased 9 in. deep dish pie plate; set aside.
In a skillet, cook beef and onion over medium heat until met is no longer pink; drain. Stir in the beans, barbecue sauce, water and remaining taco seasoning. Cook and stir until hot and bubbly. Spoon into potato crust.
Bake at 350 degrees for 30-35 minutes or until heated through. Top with lettuce, tomato, cheese and sour cream. Yield: 4-6 servings.
We like to add salsa and use this as a dip for chips.
From: Rachel Rubow
Pumpkin Waffles
2 C flour
2 Tbsp baking powder
1 Tbsp cinnamon
1 Tbsp sugar
1/2 tsp nutmeg
1/2 tsp coriander (optional)
1/4 tsp salt
4 eggs
1 1/2 C milk
1 C pumpkin
3/4 C butter, melted
1 Tbsp vanilla
Combine dry ingredients and set aside (I never do this actually - I just mix it all in). Separate eggs and beat yolks slightly. Add milk, pumpkin, melted butter and vanilla. Add to dry ingredients. Beat egg whites to stiff peaks. Fold egg whites into pumpkin mixture. Bake in waffle iron and serve with buttermilk syrup - yummy!
Buttermilk Syrup (make this before you start the waffles)
1 stick butter
1 C sugar
1/2 C buttermilk
1 tsp corn syrup
1 tsp baking soda
1 tsp vanilla
Bring first four ingredients to boil in an extra-large pan (really! You'll need it!) Remove from heat and stir in baking soda and vanilla. Mixture will fizz to twice its height. Let set, stirring occasionally, until fizz is gone (takes longer than you think!).
From: Leanna Risenmay
2 Tbsp baking powder
1 Tbsp cinnamon
1 Tbsp sugar
1/2 tsp nutmeg
1/2 tsp coriander (optional)
1/4 tsp salt
4 eggs
1 1/2 C milk
1 C pumpkin
3/4 C butter, melted
1 Tbsp vanilla
Combine dry ingredients and set aside (I never do this actually - I just mix it all in). Separate eggs and beat yolks slightly. Add milk, pumpkin, melted butter and vanilla. Add to dry ingredients. Beat egg whites to stiff peaks. Fold egg whites into pumpkin mixture. Bake in waffle iron and serve with buttermilk syrup - yummy!
Buttermilk Syrup (make this before you start the waffles)
1 stick butter
1 C sugar
1/2 C buttermilk
1 tsp corn syrup
1 tsp baking soda
1 tsp vanilla
Bring first four ingredients to boil in an extra-large pan (really! You'll need it!) Remove from heat and stir in baking soda and vanilla. Mixture will fizz to twice its height. Let set, stirring occasionally, until fizz is gone (takes longer than you think!).
From: Leanna Risenmay
White Bean Chili
Ingredients:
3 boneless chicken breasts
3 cans Great Northern beans
1 can Ro-tel tomatoes
1 Tbsp. oil
1 medium diced onion (I use white)
1 Tbsp. minced garlic
1 (4oz.) can green chilies
2 tsp. cumin
1 1/2 tsp. cayenne pepper
1/2 tsp. salt
1 (14 1/2 oz.) chicken broth
4 cups cheese
1 container sour cream
Boil and shred chicken. Saute onion and garlic in oil. Place all ingredients in crock pot and simmer all day.Twenty minute before serving, add cheese and sour cream. To make it lower in fat, we just sprinkle cheese and plop sour cream on each individual serving.
This stuff is hot and to die for!! You can take the heat down by replacing the Ro-tel tomatoes with canned diced tomatoes. You can also put the chicken in frozen and whole and cook all day. Then before you eat, pull it out and shred. It saves time.
From: Dawn Hardy
3 boneless chicken breasts
3 cans Great Northern beans
1 can Ro-tel tomatoes
1 Tbsp. oil
1 medium diced onion (I use white)
1 Tbsp. minced garlic
1 (4oz.) can green chilies
2 tsp. cumin
1 1/2 tsp. cayenne pepper
1/2 tsp. salt
1 (14 1/2 oz.) chicken broth
4 cups cheese
1 container sour cream
Boil and shred chicken. Saute onion and garlic in oil. Place all ingredients in crock pot and simmer all day.Twenty minute before serving, add cheese and sour cream. To make it lower in fat, we just sprinkle cheese and plop sour cream on each individual serving.
This stuff is hot and to die for!! You can take the heat down by replacing the Ro-tel tomatoes with canned diced tomatoes. You can also put the chicken in frozen and whole and cook all day. Then before you eat, pull it out and shred. It saves time.
From: Dawn Hardy
Fortune Cookies
Ingredients:
2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water
Preparation:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon. Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.
5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).
7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
Notes from Tara Derricott: Instead of baking the cookies directly on the cookie sheet, I used LIGHTLY greased parchment paper. It helps a lot to keep them from sticking. I found that I could bake 4 at a time, and still have time to shape them before they cooled. I also wore a pair of those cheap, .99 cent gloves, so my fingers didn't get burned as I shaped them.
I've also seen them dipped half way in chocolate and sprinkled with colorful sprinkles.
From: Mom
2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water
Preparation:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon. Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.
5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).
7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
Notes from Tara Derricott: Instead of baking the cookies directly on the cookie sheet, I used LIGHTLY greased parchment paper. It helps a lot to keep them from sticking. I found that I could bake 4 at a time, and still have time to shape them before they cooled. I also wore a pair of those cheap, .99 cent gloves, so my fingers didn't get burned as I shaped them.
I've also seen them dipped half way in chocolate and sprinkled with colorful sprinkles.
From: Mom
Sushi Bowl
2 cups short-grain brown rice
3 1/2 cups water
2 teaspoons fine grain sea salt (or normal salt)
2 (4-inch) square sheets nori seaweed (I buy it already toasted)
6 ounces extra-firm tofu (not as gross as it sounds)
grated zest and juice of one orange
grated zest and juice of 1/2 lemon
2 tablespoons (raw) brown sugar (reg. sugar is ok too)
2 tablespoons shoyu sauce (or soy sauce)
2 tablespoons (brown) rice vinegar
4 green onions, chopped
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons sesame seeds, toasted
Rinse and drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes. Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks . Repeat with the remaining sheets.
To make the dressing, set the sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests. When the rice is done, stir in 1/3 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds. Makes 4-6 servings.
From: Vanessa Stanfill
3 1/2 cups water
2 teaspoons fine grain sea salt (or normal salt)
2 (4-inch) square sheets nori seaweed (I buy it already toasted)
6 ounces extra-firm tofu (not as gross as it sounds)
grated zest and juice of one orange
grated zest and juice of 1/2 lemon
2 tablespoons (raw) brown sugar (reg. sugar is ok too)
2 tablespoons shoyu sauce (or soy sauce)
2 tablespoons (brown) rice vinegar
4 green onions, chopped
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons sesame seeds, toasted
Rinse and drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes. Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks . Repeat with the remaining sheets.
To make the dressing, set the sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests. When the rice is done, stir in 1/3 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds. Makes 4-6 servings.
From: Vanessa Stanfill
Egg Nog
3 eggs
1/4 cup-ish sugar (to taste)
a capful (or 1/2 t) vanilla
1 1/2 c milk
1 1/2 c half/half
nutmeg
Separate eggs yolks and whites. Beat the yolks with sugar until well blended. Stir in vanilla, milk, and half/half. Beat egg whites until fluffy (if you get any yolk in the whites, it will be hard to get it to fluff up). Fold whites in egg nog thoroughly. Don't be too gentle, the whites should lighten the drink but not be discernible. Pour in glasses and sprinkle with a little nutmeg.
Adapted from: How to Cook Everything
1/4 cup-ish sugar (to taste)
a capful (or 1/2 t) vanilla
1 1/2 c milk
1 1/2 c half/half
nutmeg
Separate eggs yolks and whites. Beat the yolks with sugar until well blended. Stir in vanilla, milk, and half/half. Beat egg whites until fluffy (if you get any yolk in the whites, it will be hard to get it to fluff up). Fold whites in egg nog thoroughly. Don't be too gentle, the whites should lighten the drink but not be discernible. Pour in glasses and sprinkle with a little nutmeg.
Adapted from: How to Cook Everything
Scottish Shortbread
1/2 lb butter
1/2 c sugar
2 1/2 c flour
Melt butter. Add sugar. Mix with wooden spoon. Add flour one cup at a time. Spread into two 8" round pans. Prick all over (like every half an inch) with a fork. Bake at 275 for an hour. Should be light in color. When done, sprinkle with fine sugar (what's that? I just use regular). Cut before it gets cool.
From: Mom who used to make it every year for my Grandpa Sangster. It brings back many happy Christmas memories.
1/2 c sugar
2 1/2 c flour
Melt butter. Add sugar. Mix with wooden spoon. Add flour one cup at a time. Spread into two 8" round pans. Prick all over (like every half an inch) with a fork. Bake at 275 for an hour. Should be light in color. When done, sprinkle with fine sugar (what's that? I just use regular). Cut before it gets cool.
From: Mom who used to make it every year for my Grandpa Sangster. It brings back many happy Christmas memories.
Crab Dip
2 cans of 6 oz (4 oz dry) crab meat
1 package (8 oz) of cream cheese
1 small to medium onion
Dice onion. Mix with the rest of the ingredients. Bake at 375 for 20 minutes. It helps to stir half way during baking.
Whole wheat crackers or Wheat Thins are the best to use as dippers. Stay away from buttery crackers because the dip is pretty rich itself.
From: Lori Egbers
1 package (8 oz) of cream cheese
1 small to medium onion
Dice onion. Mix with the rest of the ingredients. Bake at 375 for 20 minutes. It helps to stir half way during baking.
Whole wheat crackers or Wheat Thins are the best to use as dippers. Stay away from buttery crackers because the dip is pretty rich itself.
From: Lori Egbers
Sun-dried Tomato Dip
1/4 c sun-dried tomatoes in oil
8 oz cream cheese
1/2 c sour cream
1/2 c mayonnaise
10 dashes Tabasco sauce
1 t kosher salt
3/4 t black pepper
2 scallions sliced (both green and white parts)
Puree all ingredients except for scallions in a food processor. Add scallions and pulse twice. Serve with veggies, crackers, or other dippers.
From: The Barefoot Contessa Cookbook
8 oz cream cheese
1/2 c sour cream
1/2 c mayonnaise
10 dashes Tabasco sauce
1 t kosher salt
3/4 t black pepper
2 scallions sliced (both green and white parts)
Puree all ingredients except for scallions in a food processor. Add scallions and pulse twice. Serve with veggies, crackers, or other dippers.
From: The Barefoot Contessa Cookbook
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