This and That
2 days ago
Monday, October 18, 2010
Thursday, October 14, 2010
Greek Chicken Photos
I finally uploaded two photos of my Greek Chicken recipe. It is so yummy. Now you have to give it a try! ;-)
Caryl's Crab Dip
This is a recipe from Tim's Aunt Caryl, who never forgot our kids' birthdays and always sent a card. She was a lovely lovely woman who battled cancer for many years and then passed away last year. She had a lot of yummy recipes.
Caryl's Crab Dip
1 cup of mayonnaise
1 can of sliced water chestnuts
2 cans of crab (rinse & drain)
1 tsp. soy sauce
2 green onions (sliced thin)
Mix all ingredients and chill. Serve with crackers and/or vegetables.
Caryl's Crab Dip
1 cup of mayonnaise
1 can of sliced water chestnuts
2 cans of crab (rinse & drain)
1 tsp. soy sauce
2 green onions (sliced thin)
Mix all ingredients and chill. Serve with crackers and/or vegetables.
Wednesday, February 24, 2010
Vietnamese Spring Rolls
Our family love these! They are absolutely delicious!
Vietnamese Spring Rolls
You will need the following ingredients (mostly found at an Asian grocery store) ...
rice paper wrappers
rice noodles (thin ones)
raw shrimp (1-2 pounds, peeled and de-veined)
butter and garlic (to cook the shrimp in)
fresh basil
fresh mint
First you get a pot of boiling water and add the rice noodles, stirring them quickly. Cook for a couple of minutes, until soft, and then pour into strainer/colander to drain. Rinse cold water over noodles to stop the cooking process. Set aside in a bowl.
In a pan add butter (tonight we used 3 lbs of shrimp and 1/2 cup of butter), garlic and shrimp. Cook until shrimp is pink, stirring frequently.
Wash mint and basil leaves well and set aside.
Get a large bowl of warm/hot water. Take 3 or 4 rice paper wrappers and add to water. They will only need a minute or so to get pliable.
(These are the wrappers we buy.)
(This is what they look like before you put them in the water.)
(And here is what they look like in the water.)
Now you are ready to assemble your spring roll.
Take a rice paper wrapper and spread it out gently on a plate. Add a little bit of the rice noodles (maybe between 1/8 - 1/4 of a cup per wrapper).
Add desired amount of mint and basil leaves (1-2 of each) and 3 shrimp.
Then you will roll it up like a burrito--bring one side in and then the other; then put one end in and roll tightly (but gently) to the other end. It should look like a little burrito or egg roll. This part is tricky business and mine never look that great. However, they are delicious.
We dip ours in a sweet chili sauce that we buy at the Asian market. We have also used Nuoc Mam or Nuoc Cham. At a Thai restaurant we frequent, they use a sweet, spicy peanut sauce, which is also quite yummy.
Vietnamese Spring Rolls
You will need the following ingredients (mostly found at an Asian grocery store) ...
rice paper wrappers
rice noodles (thin ones)
raw shrimp (1-2 pounds, peeled and de-veined)
butter and garlic (to cook the shrimp in)
fresh basil
fresh mint
First you get a pot of boiling water and add the rice noodles, stirring them quickly. Cook for a couple of minutes, until soft, and then pour into strainer/colander to drain. Rinse cold water over noodles to stop the cooking process. Set aside in a bowl.
In a pan add butter (tonight we used 3 lbs of shrimp and 1/2 cup of butter), garlic and shrimp. Cook until shrimp is pink, stirring frequently.
Wash mint and basil leaves well and set aside.
Get a large bowl of warm/hot water. Take 3 or 4 rice paper wrappers and add to water. They will only need a minute or so to get pliable.
(These are the wrappers we buy.)
(This is what they look like before you put them in the water.)
(And here is what they look like in the water.)
Now you are ready to assemble your spring roll.
Take a rice paper wrapper and spread it out gently on a plate. Add a little bit of the rice noodles (maybe between 1/8 - 1/4 of a cup per wrapper).
Add desired amount of mint and basil leaves (1-2 of each) and 3 shrimp.
Then you will roll it up like a burrito--bring one side in and then the other; then put one end in and roll tightly (but gently) to the other end. It should look like a little burrito or egg roll. This part is tricky business and mine never look that great. However, they are delicious.
We dip ours in a sweet chili sauce that we buy at the Asian market. We have also used Nuoc Mam or Nuoc Cham. At a Thai restaurant we frequent, they use a sweet, spicy peanut sauce, which is also quite yummy.
Tuna Sandwich
This is how we make tuna sandwiches at our house:
Tuna Sandwich
7 oz. can white albacore tuna (drained)
1/3 - 1/2 cup Best Foods Mayonnaise
1/4 - 1/3 cup grated cheddar cheese
1/4 teaspoon pepper
dash of onion powder
dash of garlic powder
Mix altogether and spread onto your favorite bread.
Tuna Sandwich
7 oz. can white albacore tuna (drained)
1/3 - 1/2 cup Best Foods Mayonnaise
1/4 - 1/3 cup grated cheddar cheese
1/4 teaspoon pepper
dash of onion powder
dash of garlic powder
Mix altogether and spread onto your favorite bread.
Shotgun Cake
When I was growing up, my mom made this cake occasionally. I loved it. It is like a poppy-seed pound cake. But what I loved the most, was its name.
Shotgun Cake
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 eggs
1/2 teaspoon vanilla extract
1 cup canola oil
12-13 fluid oz. evaporated milk
1/4 cup poppy seeds
Preheat oven to 350 degrees F. In a large bowl mix flour, baking soda, salt, and sugar. Add eggs, vanilla, oil and evaporated milk. Mix well. Add poppy seeds and blend them into batter well. Pour into greased bundt pan and bake for 1 hour. Cool 10 minutes in pan, then remove to wire rack.
Shotgun Cake
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 eggs
1/2 teaspoon vanilla extract
1 cup canola oil
12-13 fluid oz. evaporated milk
1/4 cup poppy seeds
Preheat oven to 350 degrees F. In a large bowl mix flour, baking soda, salt, and sugar. Add eggs, vanilla, oil and evaporated milk. Mix well. Add poppy seeds and blend them into batter well. Pour into greased bundt pan and bake for 1 hour. Cool 10 minutes in pan, then remove to wire rack.
Vicki's Brownies
My friend Vicki shared these yummy brownies on her food blog and I am posting the link here, so I can find the recipe easily next time I make them.
Brownies From Scratch
(These were what mine turned out like. I added pecans and white chocolate chips. They are super yummy.)
Brownies From Scratch
(These were what mine turned out like. I added pecans and white chocolate chips. They are super yummy.)
Street Tacos
Our family loves to drive to downtown Salt Lake and get tacos from a street stand. They are delicious. The other night I had quite a bit of leftover pork roast and decided to try to make street tacos with it. They turned out wonderful!
Street Tacos
The day before you want to make street tacos, put a pork roast (I used a 4-5 pound pork butt roast) into a crock-pot/slow-cooker. Add water (2-3 cups or so), salt, pepper, garlic powder and onion powder. Put it on high for 6 or 8 hours. I actually ended up cooking mine on high (kept re-setting it) from about 9 am until about 7 pm. It is so tender this way. Make sure there is always some water in with the roast. Add more as needed. Once it is finished cooking, remove roast from the water, de-bone it if needed and put it in a container and into the refrigerator.
When you are ready to make street tacos, you will cut up the roast (easier to do when cold) into smallish pieces (it actually looks like shredded pork). In a heavy skillet or electric skillet, you will add a generous amount of canola oil (like 1/2 a cup or so for a 3 lb roast). Cook on medium to high heat, stirring frequently so all of the meat is heated through and some pieces get slightly crispy. Keep warm.
On a griddle, lightly brushed with canola oil, heat up corn tortillas (between 300-350 degrees). You will want to flip them after about 2-3 minutes.
To assemble: take a corn tortilla, add pork, shredded green cabbage, fresh salsa (or chopped onions), and cilantro. Squeeze a little lime juice over taco. You can also add chopped radishes and/or guacamole. Delicious!
Street Tacos
The day before you want to make street tacos, put a pork roast (I used a 4-5 pound pork butt roast) into a crock-pot/slow-cooker. Add water (2-3 cups or so), salt, pepper, garlic powder and onion powder. Put it on high for 6 or 8 hours. I actually ended up cooking mine on high (kept re-setting it) from about 9 am until about 7 pm. It is so tender this way. Make sure there is always some water in with the roast. Add more as needed. Once it is finished cooking, remove roast from the water, de-bone it if needed and put it in a container and into the refrigerator.
When you are ready to make street tacos, you will cut up the roast (easier to do when cold) into smallish pieces (it actually looks like shredded pork). In a heavy skillet or electric skillet, you will add a generous amount of canola oil (like 1/2 a cup or so for a 3 lb roast). Cook on medium to high heat, stirring frequently so all of the meat is heated through and some pieces get slightly crispy. Keep warm.
On a griddle, lightly brushed with canola oil, heat up corn tortillas (between 300-350 degrees). You will want to flip them after about 2-3 minutes.
To assemble: take a corn tortilla, add pork, shredded green cabbage, fresh salsa (or chopped onions), and cilantro. Squeeze a little lime juice over taco. You can also add chopped radishes and/or guacamole. Delicious!
Thursday, February 18, 2010
Mississippi Mud
My mother-in-law introduced me to this delicious cake that she has made for her family for many years. It is so moist and incredible.
Mississippi Mud
Melt 2 sticks of butter (1 cup) in a medium sauce pan. Add 1 cup of water and bring to a boil. In a large bowl, mix 2 cups of granulated sugar, 2 cups of all-purpose flour, 1 teaspoon baking soda, 4 tablespoons cocoa powder, and 1/2 teaspoon of cinnamon. Add butter/water mixture to dry ingredients and beat slightly. Add 2 eggs, 1/2 cup buttermilk and 1 teaspoon vanilla. Beat well. Bake in greased and floured 17" jelly roll pan at 350 degrees F for 25-30 minutes.
Frosting
Melt 1/2 cup butter (1 stick). Add 2 tablespoons cocoa powder and stir. Add 6 tablespoons milk and 1 cup of small marshmallows. Stir well and cook slowly until completely melted and smooth. Add up to 1 pound of powdered sugar (you want a fairly runny consistency) and mix well. If desired, add a cup or so of chopped walnuts or pecans to frosting. Pour frosting over warm cake while frosting is still hot.
Mississippi Mud
Melt 2 sticks of butter (1 cup) in a medium sauce pan. Add 1 cup of water and bring to a boil. In a large bowl, mix 2 cups of granulated sugar, 2 cups of all-purpose flour, 1 teaspoon baking soda, 4 tablespoons cocoa powder, and 1/2 teaspoon of cinnamon. Add butter/water mixture to dry ingredients and beat slightly. Add 2 eggs, 1/2 cup buttermilk and 1 teaspoon vanilla. Beat well. Bake in greased and floured 17" jelly roll pan at 350 degrees F for 25-30 minutes.
Frosting
Melt 1/2 cup butter (1 stick). Add 2 tablespoons cocoa powder and stir. Add 6 tablespoons milk and 1 cup of small marshmallows. Stir well and cook slowly until completely melted and smooth. Add up to 1 pound of powdered sugar (you want a fairly runny consistency) and mix well. If desired, add a cup or so of chopped walnuts or pecans to frosting. Pour frosting over warm cake while frosting is still hot.
Sugar Cookies
I received the sugar cookie recipe from my mom and the frosting recipe from a friend. The combination is divine, in my humble opinion. They are the best sugar cookies I have ever eaten.
Sugar Cookies
1 pound butter, softened to room temperature
3 cups granulated sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
6 cups all-purpose flour
Preheat oven to 350 degrees F. Cream sugar and butter. Beat in eggs and vanilla, mixing well. In a separate bowl mix the baking powder and soda and flour. Add half of the flour mixture to the butter/sugar mixture and mix well. Add the other half of the flour mixture and mix well. Refrigerate dough for 20-30 minutes. On a lightly floured surface, roll dough out and cut into shapes. Bake on a lightly greased cookie sheet for 10-12 minutes. Cool on cookie racks and then decorate.
Frosting
1/2 cup (1 cube) melted butter
1 tablespoon flour
1 tablespoon vanilla
1/3 cup evaporated milk
4 cups (or so) powdered sugar
Mix together the first four ingredients until smooth. Add in the powdered sugar and mix until creamy and smooth (you can add more powdered sugar if mixture is too runny). Add desired food coloring and decorate cookies. We like to add a few cinnamon red hots to each cookie, as it adds a nice flavor. They are great without them, too.
Sugar Cookies
1 pound butter, softened to room temperature
3 cups granulated sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
6 cups all-purpose flour
Preheat oven to 350 degrees F. Cream sugar and butter. Beat in eggs and vanilla, mixing well. In a separate bowl mix the baking powder and soda and flour. Add half of the flour mixture to the butter/sugar mixture and mix well. Add the other half of the flour mixture and mix well. Refrigerate dough for 20-30 minutes. On a lightly floured surface, roll dough out and cut into shapes. Bake on a lightly greased cookie sheet for 10-12 minutes. Cool on cookie racks and then decorate.
Frosting
1/2 cup (1 cube) melted butter
1 tablespoon flour
1 tablespoon vanilla
1/3 cup evaporated milk
4 cups (or so) powdered sugar
Mix together the first four ingredients until smooth. Add in the powdered sugar and mix until creamy and smooth (you can add more powdered sugar if mixture is too runny). Add desired food coloring and decorate cookies. We like to add a few cinnamon red hots to each cookie, as it adds a nice flavor. They are great without them, too.
Wednesday, February 17, 2010
Easy Chicken Enchiladas
I received this recipe from a friend I met who was living in Viet Nam, serving a humanitarian mission for our church. She made this for me one Sunday when I was living in Viet Nam trying to adopt my oldest son. I fell in love with it and have made it many times since.
Easy Chicken Enchiladas
Premix:
About 3 boneless/skinless chicken breasts, cooked and chopped
1 can (14 or 15 oz) Cream of Chicken soup
1 cup sour cream
1-3 tablespoons milk
Mix altogether in a bowl.
You will also need ...
1-1.5 cups grated cheese (I use a mix of Monterey Jack and Cheddar.)
1 small can chopped green chilis
1 small can sliced black olives
1 package corn tortillas (You can fry them in oil first--do not make them crispy. I do not ever fry the tortillas.)
Preheat the oven to 350 degrees F. In a casserole dish (I spray it with Pam first) you will spread a little bit of the premix onto the bottom before layering in the following order: corn tortillas, premix, some cheese, green chilis and olives. Repeat until the casserole dish is full. Bake for 35-40 minutes. It goes well with a nice garden salad.
Easy Chicken Enchiladas
Premix:
About 3 boneless/skinless chicken breasts, cooked and chopped
1 can (14 or 15 oz) Cream of Chicken soup
1 cup sour cream
1-3 tablespoons milk
Mix altogether in a bowl.
You will also need ...
1-1.5 cups grated cheese (I use a mix of Monterey Jack and Cheddar.)
1 small can chopped green chilis
1 small can sliced black olives
1 package corn tortillas (You can fry them in oil first--do not make them crispy. I do not ever fry the tortillas.)
Preheat the oven to 350 degrees F. In a casserole dish (I spray it with Pam first) you will spread a little bit of the premix onto the bottom before layering in the following order: corn tortillas, premix, some cheese, green chilis and olives. Repeat until the casserole dish is full. Bake for 35-40 minutes. It goes well with a nice garden salad.
Tuesday, November 17, 2009
Poppy Seed Chicken
Poppy Seed Chicken
1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
1 tsp. paprika
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 whole chicken breasts, boneless/skinless and halved
1 1/2 cups crushed Ritz crackers
1/2 cup butter, melted
2 tablespoons poppy seeds
Combine first eight ingredients in a container suitable for marinating. Add chicken breasts and marinate overnight in the refrigerator. Remove the coated chicken from mixture and roll in crushed crackers. Arrange in a single layer in a 9X13 inch pan. Pour half of melted butter over chicken. Bake, uncovered, for 45 minutes at 350 degrees F. Spoon remaining melted butter and the poppy seeds over the chicken and cook for 15 minutes longer.
1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
1 tsp. paprika
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 whole chicken breasts, boneless/skinless and halved
1 1/2 cups crushed Ritz crackers
1/2 cup butter, melted
2 tablespoons poppy seeds
Combine first eight ingredients in a container suitable for marinating. Add chicken breasts and marinate overnight in the refrigerator. Remove the coated chicken from mixture and roll in crushed crackers. Arrange in a single layer in a 9X13 inch pan. Pour half of melted butter over chicken. Bake, uncovered, for 45 minutes at 350 degrees F. Spoon remaining melted butter and the poppy seeds over the chicken and cook for 15 minutes longer.
Wednesday, November 4, 2009
Photo for Broccoli Cheese Soup
I finally uploaded a photo for my Broccoli Cheese Soup recipe. Give it a try! You will not be disappointed.
Monday, November 2, 2009
Chicken Salad
I received this recipe from a friend back when we lived in Phoenix. She served it at a party and I immediately fell in love with it. It reminded me of when I was a little girl and we went to listen to General Conference at church. Afterward, we had a picnic on the church lawn and my grandma Martha served us chicken salad. I thought I was in heaven.
Chicken Salad
3 oz. (1 cup) uncooked radiatore pasta (I used rotini this time, since it was all I had on hand)
1 1/2 cups cooked, cubed chicken
1/2 teaspoon salt
1 cup sliced celery (I omitted this)
1 cup grapes (red and/or green) cut in half
1/2 cup mandarin oranges, drained (cut in half, if desired)
1/4 cup slivered almonds, toasted (I add a smidge more)
1/2 cup mayonnaise (Best Foods is best)
1 tablespoon finely chopped green onion
1/2 cup whipping cream whipped --NO sugar (I omitted this)
I also added half of a Gala apple diced small into the mix.
Cook pasta according to directions. Drain and rinse with cold water. In a large bowl combine all ingredients, except whipped cream (if using). Toss well. Cover and refrigerate for 3 hours to blend flavors. Just before serving, fold in whipping cream (if using). Goes great with croissants or any kind of roll. Store leftovers in fridge.
Chicken Salad
3 oz. (1 cup) uncooked radiatore pasta (I used rotini this time, since it was all I had on hand)
1 1/2 cups cooked, cubed chicken
1/2 teaspoon salt
1 cup sliced celery (I omitted this)
1 cup grapes (red and/or green) cut in half
1/2 cup mandarin oranges, drained (cut in half, if desired)
1/4 cup slivered almonds, toasted (I add a smidge more)
1/2 cup mayonnaise (Best Foods is best)
1 tablespoon finely chopped green onion
1/2 cup whipping cream whipped --NO sugar (I omitted this)
I also added half of a Gala apple diced small into the mix.
Cook pasta according to directions. Drain and rinse with cold water. In a large bowl combine all ingredients, except whipped cream (if using). Toss well. Cover and refrigerate for 3 hours to blend flavors. Just before serving, fold in whipping cream (if using). Goes great with croissants or any kind of roll. Store leftovers in fridge.
Wednesday, October 28, 2009
Cranberry Chicken
This is a family favorite. It is a crock-pot recipe and super easy.
Cranberry Chicken
4-5 boneless/skinless chicken breasts cubed (you can leave them whole if you prefer)
1 bottle Creamy French salad dressing (about 14 oz. or so)
1 package dry onion soup mix
1 can cranberry sauce (with whole cranberries)
Mix all ingredients into a slow cooker (crock-pot). Cook on high for about 4-6 hours, stirring every half hour or so. Serve over rice or egg noodles (we prefer rice).
Cranberry Chicken
4-5 boneless/skinless chicken breasts cubed (you can leave them whole if you prefer)
1 bottle Creamy French salad dressing (about 14 oz. or so)
1 package dry onion soup mix
1 can cranberry sauce (with whole cranberries)
Mix all ingredients into a slow cooker (crock-pot). Cook on high for about 4-6 hours, stirring every half hour or so. Serve over rice or egg noodles (we prefer rice).
White Chocolate Cranberry Oatmeal Cookies
I love these cookies.
White Chocolate Cranberry Oatmeal Cookies
2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups all-purpose flour (I have used whole wheat before.)
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package dried cranberries
2/3 cup white chocolate chips
Preheat oven 375 degrees F. Mix together butter and sugar until light and fluffy. Add eggs, mixing well. Combine oats, flour, salt and baking soda in separate bowl. Add to butter mixture in several additions, mixing well between each one. Mix in dried cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Remove to cooling rack. Makes approximately 2 1/2 dozen cookies.
White Chocolate Cranberry Oatmeal Cookies
2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups all-purpose flour (I have used whole wheat before.)
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package dried cranberries
2/3 cup white chocolate chips
Preheat oven 375 degrees F. Mix together butter and sugar until light and fluffy. Add eggs, mixing well. Combine oats, flour, salt and baking soda in separate bowl. Add to butter mixture in several additions, mixing well between each one. Mix in dried cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Remove to cooling rack. Makes approximately 2 1/2 dozen cookies.
Tuesday, October 27, 2009
Easy BBQ Chicken
I came up with this recipe one night in a pinch. The family loved it, so it's a keeper. It is super easy.
Easy BBQ Chicken
Take 1/2 or 1 whole boneless/skinless chicken breast per family member. Slice into smallish pieces. Add about 1-2 tablespoons butter in a skillet. Add sliced chicken. Then add 1-2 cups of your favorite BBQ sauce. (For my family I use 8 chicken breasts, about 4 tbsp butter and a whole bottle of Famous Dave's Sweet & Zesty BBQ sauce.) Cook until chicken gets a little caramelized. It seems to take mine about 15-20 minutes. Watch closely as it can burn quickly. Serve over rice.
Easy BBQ Chicken
Take 1/2 or 1 whole boneless/skinless chicken breast per family member. Slice into smallish pieces. Add about 1-2 tablespoons butter in a skillet. Add sliced chicken. Then add 1-2 cups of your favorite BBQ sauce. (For my family I use 8 chicken breasts, about 4 tbsp butter and a whole bottle of Famous Dave's Sweet & Zesty BBQ sauce.) Cook until chicken gets a little caramelized. It seems to take mine about 15-20 minutes. Watch closely as it can burn quickly. Serve over rice.
Vanishing Oatmeal Cookies
Vanishing Oatmeal Cookies
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups wheat flour
2 tablespoons flax seed
2 tablespoons wheat bran
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oats (quick or old-fashioned, uncooked)
1 1/2 cups walnuts
optional: 1/2 to 1 cup chocolate chips (we usually don't put them in)
Heat oven to 350 degrees F. Beat together butter and sugar until creamy. Add eggs and vanilla; beat well. Add flour, flax, wheat bran, baking soda, salt and cinnamon in a separate bowl; mix well. Slowly add flour into wet mixture and mix until well combined. Add oats; mix well. Add walnuts (and chocolate chips); mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack for further cooling. Makes about 4 dozen. Store in sealed container for about 3-4 days.
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups wheat flour
2 tablespoons flax seed
2 tablespoons wheat bran
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oats (quick or old-fashioned, uncooked)
1 1/2 cups walnuts
optional: 1/2 to 1 cup chocolate chips (we usually don't put them in)
Heat oven to 350 degrees F. Beat together butter and sugar until creamy. Add eggs and vanilla; beat well. Add flour, flax, wheat bran, baking soda, salt and cinnamon in a separate bowl; mix well. Slowly add flour into wet mixture and mix until well combined. Add oats; mix well. Add walnuts (and chocolate chips); mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack for further cooling. Makes about 4 dozen. Store in sealed container for about 3-4 days.
Tuesday, September 8, 2009
Cornish Pasties
I tried this recipe from a kids' cookbook called Skillet Bread, Sourdough, and Vinegar Pie by Loretta Frances Ichord. I modified it slightly (and am sharing it the way I made it) and will continue to tweak it a bit more when I make it in the future.
Cornish Pasties
For the Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup butter
1/2 cup cold water
Put the flour in a mixing bowl. Add the salt. Add the butter and cut in with a fork (I used two butter knives) until texture of flour is like cornmeal. Add water and mix with a fork (I used my hands). Turn out on floured board. Knead dough with hands for a few seconds until well blended. Form into four balls, cover each one with plastic wrap, and chill in refrigerator for at least 2 hours.
For the filling:
1 lb ground beef
1/2 cup onions, chopped finely
2 cups diced potatoes (I would use less in the future)
1 1/2 teaspoons salt (I ended up using a little more)
1/2 teaspoon pepper (I ended up using more than this)
2 tablespoons dried parsley
I added a couple dashes of garlic powder, even though it was not called for.
milk to brush pasties
Preheat oven to 375 degrees F.
Mix ground beef, potatoes, onions and spices together in a bowl with a wooden spoon (I used my hands as it seemed to work better). Take pasty dough out of fridge and roll out each ball into and 8 inch circle with rolling pin on floured surface. Brush the edges of the dough with milk, using a pastry brush. Place one cup of filling on to one half of each circle and fold the other half over it. Seal the edges by pressing with a fork and transfer to a lightly sprayed (with cooking oil) cookie sheet. Cut small slits on top of pasty (or poke with fork tines a couple of times) for steam to escape. Brush each pasty with milk. Back for 45 minutes.
I made smaller pasties so they would be individual sized. Next time I make them, I will also make a brown gravy to pour on top of, as they were a little dry. Overall they were very good and not too difficult to make.
Cornish Pasties
For the Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup butter
1/2 cup cold water
Put the flour in a mixing bowl. Add the salt. Add the butter and cut in with a fork (I used two butter knives) until texture of flour is like cornmeal. Add water and mix with a fork (I used my hands). Turn out on floured board. Knead dough with hands for a few seconds until well blended. Form into four balls, cover each one with plastic wrap, and chill in refrigerator for at least 2 hours.
For the filling:
1 lb ground beef
1/2 cup onions, chopped finely
2 cups diced potatoes (I would use less in the future)
1 1/2 teaspoons salt (I ended up using a little more)
1/2 teaspoon pepper (I ended up using more than this)
2 tablespoons dried parsley
I added a couple dashes of garlic powder, even though it was not called for.
milk to brush pasties
Preheat oven to 375 degrees F.
Mix ground beef, potatoes, onions and spices together in a bowl with a wooden spoon (I used my hands as it seemed to work better). Take pasty dough out of fridge and roll out each ball into and 8 inch circle with rolling pin on floured surface. Brush the edges of the dough with milk, using a pastry brush. Place one cup of filling on to one half of each circle and fold the other half over it. Seal the edges by pressing with a fork and transfer to a lightly sprayed (with cooking oil) cookie sheet. Cut small slits on top of pasty (or poke with fork tines a couple of times) for steam to escape. Brush each pasty with milk. Back for 45 minutes.
I made smaller pasties so they would be individual sized. Next time I make them, I will also make a brown gravy to pour on top of, as they were a little dry. Overall they were very good and not too difficult to make.
Peach Cobbler
I received this recipe from my friend Stacie. It is my favorite peach cobbler ever!
Peach Cobbler
1/4 cup butter
1/2 cup sugar
Cream together until fluffy.
In a separate bowl mix together:
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
Alternately add flour mixture with 1/2 cup milk into butter mixture. Spread sugar dough mixture onto bottom of a casserole dish. Put 2 1/2 cups sliced, canned peaches over dough mixture. Sprinkle 1/4 to 1/2 cup sugar ver fruit. Pour 1 cup juice from peaches over mixture. Back at 375 degrees F for 45 minutes. Serve with vanilla ice cream or half n' half. (We prefer half n' half.)
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