Wow... I can't believe it's almost the holiday season... Time flies. I decided to share a recipe that has become a holiday tradition with our family. Mysti asked me a few years ago to come up with a recipe similar to one that her boyfriend, Reggie's family makes for holiday meals. I have Reggie's approval on my version of Sweet Potato Souffle... so here it is....
Sweet Potato Souffle
Serves: 6
2 cups mashed sweet potatoes
1/2 cup sugar
1/4 cup margarine, softened
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons milk
TOPPING:
1/2 cup margarine, softened
1/4 cup flour
1/2 cup brown sugar
1 egg, lightly beaten
1 cup crushed pineapple, most of juice drained
Combine top 6 ingredients. Pour into a 1 1/2 quart greased casserole dish. Combine topping ingredients. Spoon over first mixture. Bake at 350° for 30 minutes.
Note: Sweet potatoes may be fresh cooked sweet potatoes or drained canned ones.
Wednesday, November 2, 2011
Wednesday, October 26, 2011
Hello....
Sorry, I haven't been on here for a long time again... no reason in particular why, just haven't been. Well, I guess I am going to have knee replacement surgery in Jan. on my left knee. Hopefully after it heals I will be able to get around better and maybe I can get more exercise and just maybe it will help me to get some relief from the pinched nerve in my back and the horrible pains I have been having in my right lower back, hip and leg. Well, enough whining and complaining, and on to a recipe....
Last week I bought 2 little cookbooks. One is all cookie recipes. One recipe "Pudding Cookies" caught my eye. My grandson, Torsten, was visiting me for a few days, so we decided to try it out. I had just bought some Pumpkin Spice instant pudding mix, and wanted to make something with it, so we made our own variation of it. It turned out so yummy!! So here is the original recipe and our variation::
Pudding Cookies
1 cup butter or margarine, softened
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
2 eggs
2 tsp. vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 tsp. salt
one of the variations listed below
Preheat oven to 350 degrees. In a larger bowl, cream butter and sugars until fluffy. Add eggs and vanilla. Beat until smooth. In a medium bowl, combine flour, baking soda, salt and ingredients from one of the variations. Add dry ingredients to creamed mixture, stir to form a soft dough. Drop by tablespoonfuls onto a lightly greased baking sheet. Bake 9-11 minutes or until bottoms are lightly browned. Cool on a wire rack. Store in an air-tight container. Yields about 4 dozen cookies.
Variation #1 -- Chocolate -- 3.9 oz. pkg. chocolate instant pudding mix and a 6 oz. pkg. semi-sweet chocolate chips.
Variation #2 -- Butterscotch -- a 3.4 oz.pkg. Butterscotch instant pudding mix and a 7 1/2 oz. package almond brickle bits.
Variation #3 --Lemon -- a 3.4 oz. pkg. lemon instant pudding mix and a 10 oz. pkg. semi-sweet chocolate chips.
Grammy and Torstens Variation. -- a 3.4 oz. pkg. Pumpkin Spice instant pudding mix and 1/2 of a 10 oz. pkg. white baking chips. The chips can be stirred in, but on ours we used them to make Pumpkin faces on our cookies. We used a glass dipped in sugar to flatten our cookies and pinched a "stem" on the top side of the cookies. We pushed the chips into the cookies Immediately after taking them from the oven. The Pumpkin Spice pudding mix can usually only be found in stores this time of year. I got mine at Giant Eagle.
Last week I bought 2 little cookbooks. One is all cookie recipes. One recipe "Pudding Cookies" caught my eye. My grandson, Torsten, was visiting me for a few days, so we decided to try it out. I had just bought some Pumpkin Spice instant pudding mix, and wanted to make something with it, so we made our own variation of it. It turned out so yummy!! So here is the original recipe and our variation::
Pudding Cookies
1 cup butter or margarine, softened
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
2 eggs
2 tsp. vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 tsp. salt
one of the variations listed below
Preheat oven to 350 degrees. In a larger bowl, cream butter and sugars until fluffy. Add eggs and vanilla. Beat until smooth. In a medium bowl, combine flour, baking soda, salt and ingredients from one of the variations. Add dry ingredients to creamed mixture, stir to form a soft dough. Drop by tablespoonfuls onto a lightly greased baking sheet. Bake 9-11 minutes or until bottoms are lightly browned. Cool on a wire rack. Store in an air-tight container. Yields about 4 dozen cookies.
Variation #1 -- Chocolate -- 3.9 oz. pkg. chocolate instant pudding mix and a 6 oz. pkg. semi-sweet chocolate chips.
Variation #2 -- Butterscotch -- a 3.4 oz.pkg. Butterscotch instant pudding mix and a 7 1/2 oz. package almond brickle bits.
Variation #3 --Lemon -- a 3.4 oz. pkg. lemon instant pudding mix and a 10 oz. pkg. semi-sweet chocolate chips.
Grammy and Torstens Variation. -- a 3.4 oz. pkg. Pumpkin Spice instant pudding mix and 1/2 of a 10 oz. pkg. white baking chips. The chips can be stirred in, but on ours we used them to make Pumpkin faces on our cookies. We used a glass dipped in sugar to flatten our cookies and pinched a "stem" on the top side of the cookies. We pushed the chips into the cookies Immediately after taking them from the oven. The Pumpkin Spice pudding mix can usually only be found in stores this time of year. I got mine at Giant Eagle.
Monday, July 25, 2011
Heat wave...
Sorry I haven't been on in a while... just haven't felt much like doing anything. I guess that heat wave last week kind of knocked the stuffing out of a lot of people. It's 81 degrees right now, but that's better than 97 like much of last week! Our little 6000 BTU air conditioner in the living room has been doing good at keeping the downstairs cool, but the 7000 BTU one in our bedroom can't even keep the bedroom cool let alone the bathroom and the other room. Last Wed. I didn't even realize how hot it was outside and I had the oven going for over an hour baking Cinnamon rolls. It never went above 71 degrees downstairs. I went down to the Parker Personal Car Home Wed. eve to the Bible Study group that My sister-in-law, Peggy and her sister Elaine run for people in the home and community to participate. When I lived in Parker I used to attend weekly, but now I only get to go occasionally. I had promised I would bring my Cinnamon Rolls to last weeks meeting, and I got them made. I decided to put the recipe on here this post. I hope some of you will try making them sometime. They are pretty easy and wonderful tasting!!
Ruth's Favorite Cinnamon Rolls
Serves: 24
2 packages dry yeast
1/2 cup warm water
2 eggs, slightly beaten
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1 3 1/2-ounce box instant vanilla pudding
2 cups warm milk
8 cups or more flour
FILLING:
1 cup sugar
1/2 cup softened margarine
1 tablespoon cinnamon
GLAZE:
2 cups confectioners' sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
In a large bowl, combine warm water and yeast. Stir until yeast is completely dissolved. Stir in the rest of the ingredients except the flour. Add 6 cups of the flour. Stir until combined. Add 2 more cups of flour and turn out on a floured surface. Knead just long enough to incorporate the flour, adding a little more, if needed to make a soft dough. It still should be slightly sticky. Place in a greased bowl, turn to grease top. Cover and let raise in a warm, draft-free place until doubled, about 45 minutes. Gently deflate the dough and divide it in half. Roll dough to about a 14 inch square. Brush or spread with 1/2 of the softened margarine, combine the sugar and cinnamon from the FILLING ingredients, sprinkle 1/2 of the mixture over the margarine. Tightly roll dough, sealing seam and ends. Cut into 12 pieces. Place in a greased 9x13 inch baking pan. Repeat with remaining dough. Cover and let raise until doubled, about 1/2 hour or so. Bake at 350 degrees for about 15-20 minutes or until lightly browned. Let cool for 10 minutes. If desired you can remove the rolls from the pan to platter. Combine GLAZE ingredients adding enough milk to make to drizzling consistency. Drizzle over rolls.
Ruth's Favorite Cinnamon Rolls
Serves: 24
2 packages dry yeast
1/2 cup warm water
2 eggs, slightly beaten
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1 3 1/2-ounce box instant vanilla pudding
2 cups warm milk
8 cups or more flour
FILLING:
1 cup sugar
1/2 cup softened margarine
1 tablespoon cinnamon
GLAZE:
2 cups confectioners' sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
In a large bowl, combine warm water and yeast. Stir until yeast is completely dissolved. Stir in the rest of the ingredients except the flour. Add 6 cups of the flour. Stir until combined. Add 2 more cups of flour and turn out on a floured surface. Knead just long enough to incorporate the flour, adding a little more, if needed to make a soft dough. It still should be slightly sticky. Place in a greased bowl, turn to grease top. Cover and let raise in a warm, draft-free place until doubled, about 45 minutes. Gently deflate the dough and divide it in half. Roll dough to about a 14 inch square. Brush or spread with 1/2 of the softened margarine, combine the sugar and cinnamon from the FILLING ingredients, sprinkle 1/2 of the mixture over the margarine. Tightly roll dough, sealing seam and ends. Cut into 12 pieces. Place in a greased 9x13 inch baking pan. Repeat with remaining dough. Cover and let raise until doubled, about 1/2 hour or so. Bake at 350 degrees for about 15-20 minutes or until lightly browned. Let cool for 10 minutes. If desired you can remove the rolls from the pan to platter. Combine GLAZE ingredients adding enough milk to make to drizzling consistency. Drizzle over rolls.
Thursday, July 7, 2011
Oatmeal Rolls
Well, only one more week and I get this cast off my ankle...Hooray! I had a great 4th of July weekend with my family. On Saturday we were at the home of my nephew Kevin and his wife Val' for a Family Celebration with family from Missouri, Florida, and Ohio, as well as family from our own Pennsylvania. Then on Monday we attended a cookout at the home of my niece Janet and her husband Doc. I got to see more of my family that I haven't seen for way too long, some local and some from Ohio. It was great to see and spend time with everyone!!
I've been trying to think of a good recipe to put on here and I decided on Oatmeal Rolls. They are so good! I usually make these for holiday dinners, etc., but they are good anytime. There are great small as dinner rolls or larger for sandwiches.
Oatmeal Rolls
Serves: 24
1 cup oatmeal
2 cups water
1/3 cup warm water
2 packages or 2 tablespoons yeast
1/2 tablespoon salt
1/3 cup brown sugar
2 tablespoons sugar
6 tablespoons butter, or margarine
5-6 cups flour
Combine 2 cups water and oatmeal in microwave-safe 2 qt. bowl. Microwave on high for 3 minutes. Stir in butter or margarine and brown sugar. Let cool until just barely warm before preceding with recipe. Dissolve yeast in 1/2 cup warm water. Stir in sugar and salt. Gradually stir in flour to form a soft dough. Turn out on a floured surface. Knead 5-6 minutes, or until smooth and no longer sticky, adding flour as needed. Place in greased bowl, turning to grease top. Cover and let raise in a warm draft-free place until doubled, about 45 minutes. Gently deflate dough and shape into 24 rolls. Place on greased baking sheet. Cover and let raise until doubled, about 1/2 hour. Bake at 375 degrees or until golden brown. Cool on wire racks. For Dinner rolls, shape into 36 rolls.
I've been trying to think of a good recipe to put on here and I decided on Oatmeal Rolls. They are so good! I usually make these for holiday dinners, etc., but they are good anytime. There are great small as dinner rolls or larger for sandwiches.
Oatmeal Rolls
Serves: 24
1 cup oatmeal
2 cups water
1/3 cup warm water
2 packages or 2 tablespoons yeast
1/2 tablespoon salt
1/3 cup brown sugar
2 tablespoons sugar
6 tablespoons butter, or margarine
5-6 cups flour
Combine 2 cups water and oatmeal in microwave-safe 2 qt. bowl. Microwave on high for 3 minutes. Stir in butter or margarine and brown sugar. Let cool until just barely warm before preceding with recipe. Dissolve yeast in 1/2 cup warm water. Stir in sugar and salt. Gradually stir in flour to form a soft dough. Turn out on a floured surface. Knead 5-6 minutes, or until smooth and no longer sticky, adding flour as needed. Place in greased bowl, turning to grease top. Cover and let raise in a warm draft-free place until doubled, about 45 minutes. Gently deflate dough and shape into 24 rolls. Place on greased baking sheet. Cover and let raise until doubled, about 1/2 hour. Bake at 375 degrees or until golden brown. Cool on wire racks. For Dinner rolls, shape into 36 rolls.
Sunday, June 26, 2011
Good morning..........
I fell asleep watching TV last night, around 9:30pm, kind of early for me, so I awoke around 4:15 am.
I figured I might as well get up, so I went to the kitchen to put the finishing touches on my German Potato Salad that I am taking to a party today. I have been hungry for German Potato Salad for a while now, so lacking any other ideas for a covered dish, I decided that was what I'd make. Hence, I decided to put the recipe on here.
German Potato Salad
8-10 medium potatoes
1/2 # bacon, diced in small pieces
1 medium onion, chopped
1/2 cup vinegar
1/2 cup water
1/2 cup sugar
1/3 cup veg. oil
2 Tbsp. cornstarch + 1/4 cup water
salt & pepper to taste
You can cook your potatoes however you want, but I prefer to bake mine. I let them cool, peel and cut them in half, then slice them. Place them in a larger bowl.
While the potatoes are cooking, you can make them the dressing. Put the bacon in a large deep skillet and cook over medium heat until about half cooked. Stir in the onion and cook until bacon is browned and onion is soft. Stir in vinegar, sugar, water and veg. oil, bring to a boil. Stir and cook until sugar is completely dissolved. Combine cornstarch and 1/4 cup water, stir into bacon mixture. Stir and cook until it is clear and thickened. Pour over sliced potatoes, stir together. Salt and pepper to taste. Place in a 3 qt. baking dish and bake at 350° for 45 minutes or until heated through. Or you can put it in a slow cooker on low for 2-3 hours. If you want to let this simmer in a slow cooker for a longer time period, only partially cook your potatoes, so they don't get mushy while in the slow cooker
I figured I might as well get up, so I went to the kitchen to put the finishing touches on my German Potato Salad that I am taking to a party today. I have been hungry for German Potato Salad for a while now, so lacking any other ideas for a covered dish, I decided that was what I'd make. Hence, I decided to put the recipe on here.
German Potato Salad
8-10 medium potatoes
1/2 # bacon, diced in small pieces
1 medium onion, chopped
1/2 cup vinegar
1/2 cup water
1/2 cup sugar
1/3 cup veg. oil
2 Tbsp. cornstarch + 1/4 cup water
salt & pepper to taste
You can cook your potatoes however you want, but I prefer to bake mine. I let them cool, peel and cut them in half, then slice them. Place them in a larger bowl.
While the potatoes are cooking, you can make them the dressing. Put the bacon in a large deep skillet and cook over medium heat until about half cooked. Stir in the onion and cook until bacon is browned and onion is soft. Stir in vinegar, sugar, water and veg. oil, bring to a boil. Stir and cook until sugar is completely dissolved. Combine cornstarch and 1/4 cup water, stir into bacon mixture. Stir and cook until it is clear and thickened. Pour over sliced potatoes, stir together. Salt and pepper to taste. Place in a 3 qt. baking dish and bake at 350° for 45 minutes or until heated through. Or you can put it in a slow cooker on low for 2-3 hours. If you want to let this simmer in a slow cooker for a longer time period, only partially cook your potatoes, so they don't get mushy while in the slow cooker
Thursday, June 9, 2011
Another warm day....
It's almost 5:00 pm and it is 85 degrees according to the temperature app on my computer. I haven't ventured out of my air-conditioned cocoon to check it out for myself. My daughter, Mysti has a passion for Olive Garden's, Garlic- Herb Chicken Con Broccoli, in fact I think it is about the only thing I've seen her order from Olive Garden since she was young. Since we don't have any Olive Garden's close to us we came up with our own version of the dish. This is it:
Easy Chicken Con Broccoli
Very similar to Olive Garden's.
Serves: 4
1 pound skinless, boneless chicken breasts
6 ounces fettuccini pasta
2 teaspoons olive oil or veg. oil
1 1/2 cups broccoli florets
1 teaspoon minced garlic
1 jar alfredo sauce
In salted water cook the fettucine until al dente. Steam the broccoli until crisp tender. Brown the chicken and garlic in the oil until browned or both sides and juices run clear. Cut the checked into cubes. Drain the broccoli and fettucine. In the pot the pasta was cooked in combine the chicken, broccoli, pasta and alfredo sauce. Heat through.
Enjoy!!
Easy Chicken Con Broccoli
Very similar to Olive Garden's.
Serves: 4
1 pound skinless, boneless chicken breasts
6 ounces fettuccini pasta
2 teaspoons olive oil or veg. oil
1 1/2 cups broccoli florets
1 teaspoon minced garlic
1 jar alfredo sauce
In salted water cook the fettucine until al dente. Steam the broccoli until crisp tender. Brown the chicken and garlic in the oil until browned or both sides and juices run clear. Cut the checked into cubes. Drain the broccoli and fettucine. In the pot the pasta was cooked in combine the chicken, broccoli, pasta and alfredo sauce. Heat through.
Enjoy!!
Wednesday, June 8, 2011
WOW... 87 Degress Today....
It sure is hot today.... I'm glad we have air conditioning and I truly feel bad for anyone who doesn't. If you want to make a dessert for dinner, but don't want to heat up your oven... and the kitchen.... I have a quick, simple recipe for you. And no oven, unless you prefer to make this pie in a baked pie shell. It is called Sour Cream Pineapple Pie. I know it sounds weird, but try it... it really is delicious and refreshing. For all those who like pineapple desserts, I hope you will try this recipe.
P.S. I'd love to hear comments from anyone who tries any of my recipes. You can either comment on here, after signing up to be a Follower with Google or comment on my facebook page or send me an e-mail.
Sour Cream Pineapple Pie
Serves: 8
1 8-ounce can crushed pineapple with juice
1 16-ounce container sour cream
2 - 3 1/2-ounce boxes instant vanilla pudding, or 1 lg. pkg.
1 graham cracker pie crust or baked, cooled pie shell
1 8-ounce container frozen whipped topping, thawed
Mix first 3 ingredients together with a spoon, until completely blended. Pour into pie crust. Top with whipped topping. Chill until firm. Store in refrigerator.
Note: This also may be made with sugar-free pudding mix and light sour cream.
P.S. I'd love to hear comments from anyone who tries any of my recipes. You can either comment on here, after signing up to be a Follower with Google or comment on my facebook page or send me an e-mail.
Sour Cream Pineapple Pie
Serves: 8
1 8-ounce can crushed pineapple with juice
1 16-ounce container sour cream
2 - 3 1/2-ounce boxes instant vanilla pudding, or 1 lg. pkg.
1 graham cracker pie crust or baked, cooled pie shell
1 8-ounce container frozen whipped topping, thawed
Mix first 3 ingredients together with a spoon, until completely blended. Pour into pie crust. Top with whipped topping. Chill until firm. Store in refrigerator.
Note: This also may be made with sugar-free pudding mix and light sour cream.
Thursday, June 2, 2011
Finally getting to see the Orthopedic doctor...
Finally, after waiting 2 days to hear back from the Orthopedic doctor, they called today and I have an appointment in a couple hours to see him. Hopefully, I won't need a cast.... This my first fracture of any kind. Sorry, I haven't been posting much, but I've just been feeling kind of down and not much into doing anything. But I thought I would post the recipe for the Buns that I made for the wedding last week. By the way, everyone loved them....
Ruth's Favorite White Rolls
Serves: 48
6 cups WARM water
3 packages or 3 tablespoons yeast
1/2 cup vegetable oil
1 tablespoon salt
1 cup sugar
1/2 teaspoon baking powder
18 cups flour, approximately
Dissolve yeast in warm water. Stir in salt, veg. oil, sugar and baking powder. Gradually stir in flour until a soft dough forms. Turn out on floured surface, knead until smooth and no longer sticky, adding flour as needed. Place in greased bowl, turning to grease top. Cover and let raise in a warm, draft-free place until doubled, about 1 hour. Gently deflate dough. Shape into desired size rolls. Place on greased baking sheets. Cover and let raise until doubled, about 45 minutes. Bake at 375 degrees for 15-20 minutes or until golden brown. Cool on wire racks.
Will yield about 4 dozen sandwich rolls, so if you don't need that many you can cut the recipe in half with no problems
Ruth's Favorite White Rolls
Serves: 48
6 cups WARM water
3 packages or 3 tablespoons yeast
1/2 cup vegetable oil
1 tablespoon salt
1 cup sugar
1/2 teaspoon baking powder
18 cups flour, approximately
Dissolve yeast in warm water. Stir in salt, veg. oil, sugar and baking powder. Gradually stir in flour until a soft dough forms. Turn out on floured surface, knead until smooth and no longer sticky, adding flour as needed. Place in greased bowl, turning to grease top. Cover and let raise in a warm, draft-free place until doubled, about 1 hour. Gently deflate dough. Shape into desired size rolls. Place on greased baking sheets. Cover and let raise until doubled, about 45 minutes. Bake at 375 degrees for 15-20 minutes or until golden brown. Cool on wire racks.
Will yield about 4 dozen sandwich rolls, so if you don't need that many you can cut the recipe in half with no problems
Saturday, May 28, 2011
I'm back.....
Sorry, I haven't been on here for a while, first I was baking for 4 day's for my friends wedding, then Thurs. evening, I had the misfortune to fall on my stairs and get a fracture on my left lower leg. I spent a day and a half in the hospital. I'm now home, yeah.... but I am in a wheel chair at the present, so I probably won't be doing much baking for a while. At least not until I can figure a way to get over the difference in the floor levels between the kitchen and the living room. But, I decided I wanted to put on a recipe anyway. I am posting the recipe for another cookie recipe that I made for the wedding. It is Oranged Drop Cookies, a family favorite.
Orange Drop Cookies
Serves: 40
3/4 cup sugar
2/3 cup shortening
2 tablespoons grated orange rinds
1/2 cup orange juice
1 egg
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
ORANGE FROSTING:
2 cups confectioners' sugar
2 tablespoons margarine,softened
1 tablespoon grated orange rinds
2 tablespoons orange juice
Cream sugar, shortening, orange rind, orange juice and egg. Stir in remaining ingredients. Drop by rounded teaspoonful about 2 inches apart on ungreased baking sheet. Bake at 375 degrees about 8-9 minutes or until edges are light brown. Cool on wire racks. Beat together frosting ingredients until smooth and of spreading consistency. Frost cookies.
Orange Drop Cookies
Serves: 40
3/4 cup sugar
2/3 cup shortening
2 tablespoons grated orange rinds
1/2 cup orange juice
1 egg
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
ORANGE FROSTING:
2 cups confectioners' sugar
2 tablespoons margarine,softened
1 tablespoon grated orange rinds
2 tablespoons orange juice
Cream sugar, shortening, orange rind, orange juice and egg. Stir in remaining ingredients. Drop by rounded teaspoonful about 2 inches apart on ungreased baking sheet. Bake at 375 degrees about 8-9 minutes or until edges are light brown. Cool on wire racks. Beat together frosting ingredients until smooth and of spreading consistency. Frost cookies.
Sunday, May 22, 2011
Busy week....
I was just sitting thinking about all the baking I am doing this week for Mysti's friends wedding and I thought I'd put another recipe on here. I don't know if I'll have much time to post this week. I decided on Toffee Coffee Cake. I love the packages of the Heath Toffee Bits. No crushing the candy bars, yippee. I also love the flavor they add to cookies, cakes and other desserts.
Toffee Coffee Cake
Serves: 15
2 cups flour
3/4 cup sugar
3/4 cup brown sugar
6 tablespoons margarine, softened
1 cup milk
1 egg
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup heath toffee bits, divided
1/2 cup chopped nuts
1/3 cup white or semisweet chocolate chips, optional
Preheat oven to 350°. Grease a 9x13 inch baking pan. Cut the first 4 ingredients together until crumbly, set aside 1/2 cup of crumb mixture. To remaining mixture add egg, Baking powder and milk, combine. Add 1/2 cup of the heath bits. Pour into prepared pan. Add remaining 1/2 cup heath bits and nuts to reserved crumb mixture. Sprinkle over mixture in pan. Sprinkle with chips, if desired. Bake for 30 minutes or until it tests done in center. Cool on wire rack. Cut into squares to serve.
Toffee Coffee Cake
Serves: 15
2 cups flour
3/4 cup sugar
3/4 cup brown sugar
6 tablespoons margarine, softened
1 cup milk
1 egg
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup heath toffee bits, divided
1/2 cup chopped nuts
1/3 cup white or semisweet chocolate chips, optional
Preheat oven to 350°. Grease a 9x13 inch baking pan. Cut the first 4 ingredients together until crumbly, set aside 1/2 cup of crumb mixture. To remaining mixture add egg, Baking powder and milk, combine. Add 1/2 cup of the heath bits. Pour into prepared pan. Add remaining 1/2 cup heath bits and nuts to reserved crumb mixture. Sprinkle over mixture in pan. Sprinkle with chips, if desired. Bake for 30 minutes or until it tests done in center. Cool on wire rack. Cut into squares to serve.
Saturday, May 21, 2011
Sunshine???
I can hardly believe it... the SUN is shining... Something we haven't seen much of here in Western PA lately..... Enjoy it while it is here!!
Now... a recipe for today.... Well, since I am going to be baking lots of cookies for a friend's wedding next Friday, I have been going through cookie recipes, trying to decide which ones to make. One I know I will be making for sure, (a request from my daughter Mysti, a bridesmaid in this wedding) is Caramel
Tassies.... they are sooo good... a bite-sized cream cheese pastry crust, gooey caramel filling and a dab of creamy frosting..... yummm!
Caramel Tassies
48 Servings
Ingredients
1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1 package (14 ounces) caramels
1/4 cup plus 3 tablespoons evaporated milk
FROSTING:
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon evaporated milk
Directions
In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups (.I usually just use my small cookie scoop to drop the filling in instead of doing the piping thing) Cool to room temperature.
For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.
Note: The new Caramel pieces are great to use in this recipe, no unwrapping and chopping regular caramels!
Now... a recipe for today.... Well, since I am going to be baking lots of cookies for a friend's wedding next Friday, I have been going through cookie recipes, trying to decide which ones to make. One I know I will be making for sure, (a request from my daughter Mysti, a bridesmaid in this wedding) is Caramel
Tassies.... they are sooo good... a bite-sized cream cheese pastry crust, gooey caramel filling and a dab of creamy frosting..... yummm!
Caramel Tassies
48 Servings
Ingredients
1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1 package (14 ounces) caramels
1/4 cup plus 3 tablespoons evaporated milk
FROSTING:
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon evaporated milk
Directions
In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups (.I usually just use my small cookie scoop to drop the filling in instead of doing the piping thing) Cool to room temperature.
For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.
Note: The new Caramel pieces are great to use in this recipe, no unwrapping and chopping regular caramels!
Thursday, May 19, 2011
What a crazy day...
Well, this morning I supposed to drive a friend to the hospital to have a medical procedure done, but I found I had a flat tire, then the guys that came to put the "donut" tire on so I could go get my tire fixed discovered I had a broken driver's side spring that had put a huge gash in my tire. So after a tow truck ride, my car is in the garage waiting to be fixed. Fortunately my friend was able to find a ride to have her procedure done. I was also supposed to pick up my grandson, Torsten, tonight. Well, Mysti is going to bring him here, so I have one bright spot to my otherwise crazy day!
So I was sitting here thinking about what recipe to include today and I thought what about a good appetizer.... I haven't made these in a long time, but they are fantastic! (and Easy)
Fried Ravioli
Serves: 6
2 tablespoons milk
1 large egg, lightly beaten
3/4 cup dry Italian seasoned bread crumbs
1/2 27.5oz. package frozen cheese ravioli, thawed
Vegetable oil
Grated Parmesan cheese
Spaghetti sauce or pizza sauce
Combine milk and egg in a small bowl. Place bread crumbs in a shallow bowl. Dip ravioli in milk mixture, and coat with bread crumbs. Pour oil to a depth of 2 inches into a dutch oven, heat to 350 degrees. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan, and serve immediately with warm sauce. Yield about 2 dozen appetizers.
NOTE: I find that these fry up better if you place them in the freezer for a half hour or more. The breading stays on better.
So I was sitting here thinking about what recipe to include today and I thought what about a good appetizer.... I haven't made these in a long time, but they are fantastic! (and Easy)
Fried Ravioli
Serves: 6
2 tablespoons milk
1 large egg, lightly beaten
3/4 cup dry Italian seasoned bread crumbs
1/2 27.5oz. package frozen cheese ravioli, thawed
Vegetable oil
Grated Parmesan cheese
Spaghetti sauce or pizza sauce
Combine milk and egg in a small bowl. Place bread crumbs in a shallow bowl. Dip ravioli in milk mixture, and coat with bread crumbs. Pour oil to a depth of 2 inches into a dutch oven, heat to 350 degrees. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan, and serve immediately with warm sauce. Yield about 2 dozen appetizers.
NOTE: I find that these fry up better if you place them in the freezer for a half hour or more. The breading stays on better.
Wednesday, May 18, 2011
Layered Overnight Salad
With summer parties coming soon, this is a favorite salad of ours. Actually, Jim likes to make this salad, too. It's nice because you make it the night before so it frees up your time on party day! It makes a large bowl, so there is plenty to go around.
Layered Overnight Salad
8 ounces spinach, washed and torn into bite-sized pieces
1/2-1 pound bacon, cooked, drained and crumbled
1 medium onion, diced or thin sliced
4 eggs, hard-cooked, sliced
1 medium head Iceburg lettuce
Salt and pepper, if desired
4 ounces shredded cheddar cheese
Dressing:
3/4 cup mayonnaise
3/4 cup miracle whip
2 tablespoons sugar
Layer the first 5 ingredients in a large bowl. A tall clear glass bowl makes a pretty centerpiece. Mix dressing ingredients. Spread the dressing over the top, sealing to the edge of the bowl. Cover with lid or plastic wrap tightly. Refrigerate overnight. Before serving sprinkle with the cheddar cheese. Toss together at serving time.
Variations: Any other fresh chopped or sliced veggies, frozen or canned (drained) peas, or water chestnuts may be added under the egg layer if desired. Also diced or julienned, cooked ham, chicken or turkey maybe added.
Layered Overnight Salad
8 ounces spinach, washed and torn into bite-sized pieces
1/2-1 pound bacon, cooked, drained and crumbled
1 medium onion, diced or thin sliced
4 eggs, hard-cooked, sliced
1 medium head Iceburg lettuce
Salt and pepper, if desired
4 ounces shredded cheddar cheese
Dressing:
3/4 cup mayonnaise
3/4 cup miracle whip
2 tablespoons sugar
Layer the first 5 ingredients in a large bowl. A tall clear glass bowl makes a pretty centerpiece. Mix dressing ingredients. Spread the dressing over the top, sealing to the edge of the bowl. Cover with lid or plastic wrap tightly. Refrigerate overnight. Before serving sprinkle with the cheddar cheese. Toss together at serving time.
Variations: Any other fresh chopped or sliced veggies, frozen or canned (drained) peas, or water chestnuts may be added under the egg layer if desired. Also diced or julienned, cooked ham, chicken or turkey maybe added.
Monday, May 16, 2011
Monday, Monday.....
Well, it's Monday.... enough said. It is dreary looking outside, but it hasn't actually rained, yet. I thought I'd post a meat recipe today. This recipe is simple enough for a week night meal or fancy enough for company. It is Apple/Stuffing Topped Pork chops. It may sound strange, but it really is delicious. Kind of a savory sweet combo... I hope everyone will give it a try sometime.
Apple/Stuffing Topped Pork Chops
Serves: 6
6 boneless, loin or center cut pork chops
Seasoned salt
1 tablespoon vegetable oil
1 can apple pie filling
1 package seasoned stuffing mix, prepared as directed
Sprinkle chops lightly with seasoned salt. Lightly brown chops in veg. oil in skillet. Preheat oven to 350°.
Remove chops to a greased baking pan. Top pork chops with a mound of stuffing. Place apple pie filling in food processor and pulse until apples are chopped in fairly small pieces. Place a spoonful of pie filling on top of stuffing.
Put in heated oven. Bake for 25-30 minutes or until pork juices run clear.
NOTE: You can use the pir filling as it comes from the can, but I prefer it chopped a bit, sometimes the apples are hard and this helps to make them softer.
Apple/Stuffing Topped Pork Chops
Serves: 6
6 boneless, loin or center cut pork chops
Seasoned salt
1 tablespoon vegetable oil
1 can apple pie filling
1 package seasoned stuffing mix, prepared as directed
Sprinkle chops lightly with seasoned salt. Lightly brown chops in veg. oil in skillet. Preheat oven to 350°.
Remove chops to a greased baking pan. Top pork chops with a mound of stuffing. Place apple pie filling in food processor and pulse until apples are chopped in fairly small pieces. Place a spoonful of pie filling on top of stuffing.
Put in heated oven. Bake for 25-30 minutes or until pork juices run clear.
NOTE: You can use the pir filling as it comes from the can, but I prefer it chopped a bit, sometimes the apples are hard and this helps to make them softer.
Sunday, May 15, 2011
Strawberry Season
Hi Everyone! What a dreary, rainy Sunday! Got to think of something to brighten the day... hmmm what about Strawberries? I've noticed they've been on sale in some stores the last week or so, And before long Farmer's Markets will have them. SO what about a nice Strawberry Shortcake?? This is my favorite cake for strawberry shortcake. Oh, by the way if you have a favorite recipe you'd like to share, fill free to do so. As I said I love reading and trying new recipes> Also I'd love to hear your comments about my blog!
Deluxe Shortcake
Serves: 12
4 eggs, separated, at room temp.
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 cup sugar
1 cup flour
1/3 cup water
1/4 cup vegetable oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
In a large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in 1/4 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. Whites should stand in stiff peaks.
Preheat oven at 325 degrees. In a small bowl, with mixer at medium speed, beat yolks, flour, water, oil, baking powder, vanilla and 1/2 cup sugar until well mixed. With wire whisk, fold flour mixture into beaten egg whites, just until blended. Pour mixture into ungreased 9 inch tube pan.
Bake 1 hour or until top of cake springs back when lightly touched with finger. Invert cake in pan on a bottle; cool completely. Slice and top with your favorite fruit toppings and whipped cream , if desired.
Deluxe Shortcake
Serves: 12
4 eggs, separated, at room temp.
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 cup sugar
1 cup flour
1/3 cup water
1/4 cup vegetable oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
In a large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in 1/4 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. Whites should stand in stiff peaks.
Preheat oven at 325 degrees. In a small bowl, with mixer at medium speed, beat yolks, flour, water, oil, baking powder, vanilla and 1/2 cup sugar until well mixed. With wire whisk, fold flour mixture into beaten egg whites, just until blended. Pour mixture into ungreased 9 inch tube pan.
Bake 1 hour or until top of cake springs back when lightly touched with finger. Invert cake in pan on a bottle; cool completely. Slice and top with your favorite fruit toppings and whipped cream , if desired.
Saturday, May 14, 2011
English Toasting Bread
This is another favorite bread recipe. My daughter, Mysti and several other family members always beg me to make this bread. It's texture is similar to an English muffin. It is best when sliced and toasted. I like to use it for French Toast when it is a couple days old. It is great to use to make Breakfast Sandwiches.
Favorite English Toasting Bread
Serves: 20
2 packages or 2 Tbsp. dry yeast
2 1/2 tablespoons sugar
2 teaspoons salt
4 cups warm water
10-11 cups flour
Cornmeal, optional
Dissolve yeast in warm water. Add sugar and salt. Stir in flour gradually to make a soft dough. Turn out on a floured surface. Knead just enough to completely work in flour until not real sticky. DO NOT over knead. Put in a greased bowl, turning to grease top. Cover and let raise in warm place until doubled. Punch down and divide into 3 pieces. Shape into loaves and place in greased loaf pans which have been sprinkled with cornmeal, if desired. Poke several times with a fork and sprinkle top with cornmeal. Cover and let raise until doubled. Don't over raise or you will have big holes in the slices. Bake at 375 degrees about 25-30 minutes or until golden brown. Remove from pans and cool on wire racks.
Favorite English Toasting Bread
Serves: 20
2 packages or 2 Tbsp. dry yeast
2 1/2 tablespoons sugar
2 teaspoons salt
4 cups warm water
10-11 cups flour
Cornmeal, optional
Dissolve yeast in warm water. Add sugar and salt. Stir in flour gradually to make a soft dough. Turn out on a floured surface. Knead just enough to completely work in flour until not real sticky. DO NOT over knead. Put in a greased bowl, turning to grease top. Cover and let raise in warm place until doubled. Punch down and divide into 3 pieces. Shape into loaves and place in greased loaf pans which have been sprinkled with cornmeal, if desired. Poke several times with a fork and sprinkle top with cornmeal. Cover and let raise until doubled. Don't over raise or you will have big holes in the slices. Bake at 375 degrees about 25-30 minutes or until golden brown. Remove from pans and cool on wire racks.
Friday, May 13, 2011
Italian Bread/Pizza Crust
There is nothing like the aroma of bread baking... mmmm i don't quite remember where I got this recipe, but is so simple and tasty. I use it to make loaves of crutsy Italian Bread, for sandwich rolls for subs, hot sausage,for strombolis, etc., and for home-made pizza crust. Once you try it, I feel sure you'll love it, too!
Italian Bread/Pizza Crust
.
Yields 4 Loaves or 3-12 inch Pizza Crusts
3 cups warm water
2 packages or 2 Tbsp. dry yeast
2 tablespoons vegetable oil
2 tablespoons sugar
1 tablespoon salt
8 cups flour
Dissolve yeast in warm water. Stir in the oil, sugar and salt. Let set a couple of minutes until it gets foamy. Add flour 2 cups at a time to make a soft dough. Turn out on a floured surface and knead about 5 minutes, adding a little flour, if needed. Place in greased bowl, turning to grease top. Cover and let raise in a warm place. Punch down every 10 minutes for 5 times. After the fifth time, divide into 4 parts. Press or roll out to rectagle about 10 incehes by 12 inches. Roll up like a jelly roll, squeeze as you roll to press out any air bubbles, and seal edges and sides. Place 2 loaves on a greased baking sheet. Make 4 or 5 slashes on each loaf with a sharp knife. Let raise until doubled, about 1 hour or longer. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on wire rack.
For pizza dough you do not have to let it raise the 5 times. Just let it raise one time for about 15-20 minutes. NOTE: Unless you are making lots of pizza, you probably will want to cut the recipe down.
Italian Bread/Pizza Crust
.
Yields 4 Loaves or 3-12 inch Pizza Crusts
3 cups warm water
2 packages or 2 Tbsp. dry yeast
2 tablespoons vegetable oil
2 tablespoons sugar
1 tablespoon salt
8 cups flour
Dissolve yeast in warm water. Stir in the oil, sugar and salt. Let set a couple of minutes until it gets foamy. Add flour 2 cups at a time to make a soft dough. Turn out on a floured surface and knead about 5 minutes, adding a little flour, if needed. Place in greased bowl, turning to grease top. Cover and let raise in a warm place. Punch down every 10 minutes for 5 times. After the fifth time, divide into 4 parts. Press or roll out to rectagle about 10 incehes by 12 inches. Roll up like a jelly roll, squeeze as you roll to press out any air bubbles, and seal edges and sides. Place 2 loaves on a greased baking sheet. Make 4 or 5 slashes on each loaf with a sharp knife. Let raise until doubled, about 1 hour or longer. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on wire rack.
For pizza dough you do not have to let it raise the 5 times. Just let it raise one time for about 15-20 minutes. NOTE: Unless you are making lots of pizza, you probably will want to cut the recipe down.
My First Ever Blog Entry
Hi Everyone, I thought I would give this blog thing a try, so here goes. My name is Ruth Ann Messenger. I am married to my husband, Jim, of 6 years. I have a son, Ryan, 29 and a daughter, Mysti, 28, a grandson Torsten, 4, and a step-daughter, Ashley, 20. I live in western Pennsylvania, in a small town called Brookville. We moved here almost 2 years ago to be closer to my husbands job. Before that I lived in a small town about 40 miles from here called Parker. Due to some back problems I am not working presently. In the past I have worked as a cashier, waitress, cook, nursing home Foodservices Supervisor, and most recently as a baker for a German restaurant. Even though I can't work outside my home right now, I still love to cook and bake for my family and friends. I'm so excited for nice weather to be here because that means lots of family get-togethers, parties, reunions, etc. A couple years ago I started collecting my favorite recipes and put to together a printable cookbook for my kids. I have also printed cookbooks for some friends and family. I thought I'd start this blog so I could share my love of cooking and baking with more friends and family. Oh, yeah, one of my favorite past-times is reading and collecting new recipes. So I will be adding recipes to my blog as I go along. Happy Cooking and Baking to Everyone
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