I had these at a Relief Society meeting years ago and make them every fall. Tasty and so easy!
1 Spice Cake Mix
1 15 oz. Can Pumpkin Puree
1 bag Chocolate Chips
Combine ingredients. Use a spoon to scoop cookies onto cookie sheets. These cookies do not spread much so you can fit a lot of them, just be sure you like the shape to start with. This is a great recipe to use a cookie scoop.
Bake at 350 for 12-15 minutes.
Friday, October 2, 2009
Monday, August 24, 2009
Garlic Naan
I've always wanted to try to make this Indian flat bread and I think this recipe does it justice. We like to serve this with chicken curry.
1 T. sugar
1 T. dry yeast
1/2 cup warm water
2 cups All purpose flour
1 pinch baking powder
½ t. salt
2 T. plain yogurt
1 T. olive oil
3 cloves chopped garlic
Melted Butter to baste
In a liquid measuring cup, combine the water, yeast, and sugar. Let sit while dry ingredients are assembled.
In the bowl of an electric mixer, sift the flour, baking powder, and salt.
Add the water mixture, along with the yogurt and oil, to flour mixture. Knead until the dough clings to the hook and pulls away from the bowl.
Let dough rise for 2 to 3 hours. Punch dough down and separate into 8 balls. Divide the chopped garlic among the dough balls and push into the dough. Roll each ball into a thin flat circular shape.
Cook the naan on a preheated pancake griddle for 1-2 minutes on each side. Brush with melted butter before serving.
1 T. sugar
1 T. dry yeast
1/2 cup warm water
2 cups All purpose flour
1 pinch baking powder
½ t. salt
2 T. plain yogurt
1 T. olive oil
3 cloves chopped garlic
Melted Butter to baste
In a liquid measuring cup, combine the water, yeast, and sugar. Let sit while dry ingredients are assembled.
In the bowl of an electric mixer, sift the flour, baking powder, and salt.
Add the water mixture, along with the yogurt and oil, to flour mixture. Knead until the dough clings to the hook and pulls away from the bowl.
Let dough rise for 2 to 3 hours. Punch dough down and separate into 8 balls. Divide the chopped garlic among the dough balls and push into the dough. Roll each ball into a thin flat circular shape.
Cook the naan on a preheated pancake griddle for 1-2 minutes on each side. Brush with melted butter before serving.
Monday, June 29, 2009
S’more Brownies
Thanks, Meghan! I haven't ever had anything like these!
8-10 graham crackers
1 box fudge brownie mix (Betty Crocker; 1/4 c. water, 2/3 c. oil, 2 eggs)
3 cups miniature marshmallows
2/3 cup chopped peanuts (optional, I used almonds)
1 cup semi-sweet or milk chocolate chips (semi-sweet)
Place graham crackers in a single layer on the bottom of a foil-lined and greased 9x13 pan. A couple of the graham crackers will need to be cut to fit and cover the bottom of the pan. Prepare brownie mix according to package directions, then pour the batter over the graham crackers. Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes. Remove from oven and sprinkle with nuts inf desired. Cool before cutting into squares.
8-10 graham crackers
1 box fudge brownie mix (Betty Crocker; 1/4 c. water, 2/3 c. oil, 2 eggs)
3 cups miniature marshmallows
2/3 cup chopped peanuts (optional, I used almonds)
1 cup semi-sweet or milk chocolate chips (semi-sweet)
Place graham crackers in a single layer on the bottom of a foil-lined and greased 9x13 pan. A couple of the graham crackers will need to be cut to fit and cover the bottom of the pan. Prepare brownie mix according to package directions, then pour the batter over the graham crackers. Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes. Remove from oven and sprinkle with nuts inf desired. Cool before cutting into squares.
Prayer Pretzel Cookies
From Martha Stewart Everyday Food, December 2008
1 c. unsalted butter, softened
¾ c. sugar
½ t. salt
2 egg yolks
1 t. vanilla extract
2 ¼ c. all purpose flour
1 T. lemon zest
Turbinado Sugar for Sprinkling
Egg wash
In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add egg yolks, one at a time, scraping the bowl after each addition. Add vanilla. Combine lemon zest and flour. With mixer on low, add flour/lemon zest, mix just until combined. Wrap in plastic wrap and chill until firm; about 1 hour.
Preheat oven to 350 degrees. On a lightly floured work surface, roll a heaping tablespoon of dough into an 8-inch rope. Gently bend one end of the rope into a loop. Bring the other end of rope over the first loop, forming a pretzel.
In a small bowl, whisk 1 large egg white with 1 teaspoon water. Brush cookies with egg wash. Sprinkle with turbinado sugar. Bake for 13 to 15 minutes or until golden around the edges.
1 c. unsalted butter, softened
¾ c. sugar
½ t. salt
2 egg yolks
1 t. vanilla extract
2 ¼ c. all purpose flour
1 T. lemon zest
Turbinado Sugar for Sprinkling
Egg wash
In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add egg yolks, one at a time, scraping the bowl after each addition. Add vanilla. Combine lemon zest and flour. With mixer on low, add flour/lemon zest, mix just until combined. Wrap in plastic wrap and chill until firm; about 1 hour.
Preheat oven to 350 degrees. On a lightly floured work surface, roll a heaping tablespoon of dough into an 8-inch rope. Gently bend one end of the rope into a loop. Bring the other end of rope over the first loop, forming a pretzel.
In a small bowl, whisk 1 large egg white with 1 teaspoon water. Brush cookies with egg wash. Sprinkle with turbinado sugar. Bake for 13 to 15 minutes or until golden around the edges.
Sunday, June 28, 2009
Sugar Cookie Cutouts
This recipe makes tasty sugar cookies with precise edges and designs!
2/3 c. butter
2/3 c. shortening
4 c. all purpose flour
2 eggs
1 ½ c. sugar
2 T. milk
2 t. baking powder
dash of salt
1 t. vanilla extract
1 t. almond extract
Beat the butter and shortening on high for 30 seconds. Add half the flour, the eggs, sugar, milk, baking powder, vanilla, almond, and salt. Beat until thoroughly combined. Beat in remaining flour. Cover and chill 3 hours. Roll out to about ¼ inch thick and cut in shapes. Bake at 375 for 10 minutes or until golden around the edges.
2/3 c. butter
2/3 c. shortening
4 c. all purpose flour
2 eggs
1 ½ c. sugar
2 T. milk
2 t. baking powder
dash of salt
1 t. vanilla extract
1 t. almond extract
Beat the butter and shortening on high for 30 seconds. Add half the flour, the eggs, sugar, milk, baking powder, vanilla, almond, and salt. Beat until thoroughly combined. Beat in remaining flour. Cover and chill 3 hours. Roll out to about ¼ inch thick and cut in shapes. Bake at 375 for 10 minutes or until golden around the edges.
Thick Sugar Cookies
These are thick and moist! Thanks again, Meghan! These are great for the classic circular sugar cookies with pink frosting.
1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
½ tsp. baking soda
4 tsp. baking powder
4 ½ c. flour
½ tsp. salt
Cream together butter and sugar. Add eggs and beat well. Add sour cream and vanilla. Mix dry ingredients together and add slowly to butter and sugar mixture. Mix well after each time you add flour to butter mixture. Refrigerate until very cold. Roll out on floured surface and cut thick cookies.
Bake at 350ยบ for 7-9 minutes. Cookies should be light golden brown on edges when done.
1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
½ tsp. baking soda
4 tsp. baking powder
4 ½ c. flour
½ tsp. salt
Cream together butter and sugar. Add eggs and beat well. Add sour cream and vanilla. Mix dry ingredients together and add slowly to butter and sugar mixture. Mix well after each time you add flour to butter mixture. Refrigerate until very cold. Roll out on floured surface and cut thick cookies.
Bake at 350ยบ for 7-9 minutes. Cookies should be light golden brown on edges when done.
Thursday, June 25, 2009
Swedish Meatballs
Fantastic with hot buttered noodles or boiled fingerling potatoes, and of course, the Lingon Berry Jam is a must!
1 beaten egg
2 ¼ c. half and half
¾ c. soft bread crumbs (1 slice white bread pulsed in food processor)
½ c. finely chopped onion
¼ c. parsley, chopped
¼ t. pepper
¼ t. nutmeg or allspice
½ lb. ground beef
½ lb. ground pork
2 T. butter
2 T. all-purpose flour
2 t. instant beef bouillon granules
1/8 t. pepper
Lingon Berry Jam
1. In a mixing bowl, combine egg, ¼ c. half and half, the bread crumbs, onion, parsley, the ¼ t. pepper, and the nutmeg or allspice. Add meat and mix well. Shape in 30 meatballs.
2. In a large skillet, melt butter over medium heat and cook meatballs half a t atime for about 10 minutes or until no pink remains. Drain meatballs on papper towels and reserve 2 T. of drippings.
3. Stir flour, bouillon granules, and 1/8 t. pepper into the reserved drippings. Add remaining half and half. Cook and stir until thickened and bubbly. Return meatballs to the skillet to heat through. Serve with Lingon Berry jam.
1 beaten egg
2 ¼ c. half and half
¾ c. soft bread crumbs (1 slice white bread pulsed in food processor)
½ c. finely chopped onion
¼ c. parsley, chopped
¼ t. pepper
¼ t. nutmeg or allspice
½ lb. ground beef
½ lb. ground pork
2 T. butter
2 T. all-purpose flour
2 t. instant beef bouillon granules
1/8 t. pepper
Lingon Berry Jam
1. In a mixing bowl, combine egg, ¼ c. half and half, the bread crumbs, onion, parsley, the ¼ t. pepper, and the nutmeg or allspice. Add meat and mix well. Shape in 30 meatballs.
2. In a large skillet, melt butter over medium heat and cook meatballs half a t atime for about 10 minutes or until no pink remains. Drain meatballs on papper towels and reserve 2 T. of drippings.
3. Stir flour, bouillon granules, and 1/8 t. pepper into the reserved drippings. Add remaining half and half. Cook and stir until thickened and bubbly. Return meatballs to the skillet to heat through. Serve with Lingon Berry jam.
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