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.
Saturday, May 28, 2011
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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