Tuesday, December 18, 2012

Mom's Fudge

1 c. heavy cream
2 c. Sugar
2 T corn syrup
1/4 tsp salt
2 squares unsweetened baking chocolate...

Dissolve ingredients and boil to 237 degrees (soft ball stage). Once you reach that, remove from heat and add 2 T butter. DO NOT STIR, butter will sit on top and melt. Don't even bump it till it cools to 110 degrees ts p vanilla Then beat with electric mixer till it starts to lose its shine. Quickly scrape into buttered dish or buttered tinfoil. Let set up about an hour!

Wednesday, December 5, 2012

Chocolate Caramel Thumbprint Cookies

Chocolate Caramel Thumbprint Cookies
 1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanill
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup sugar (for rolling)
1/4 cup heavy cream
14 oz caramels, unwrapped

 Preheat oven to 350 degrees F (180 degrees C). Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls. Place on greased cookie sheet. Press a hole in the center of each ball with thumb or back of teaspoon. Bake for 10 minutes. While cookies are baking, melt caramels and cream in a saucepan over low-medium heat until smooth. Allow cookies to cool slightly, but while still warm, spoon caramel into the center of each one. Allow to cool completely. Garnish with sea salt and drizzle with dark chocolate.

Saturday, September 8, 2012

Mall Pretzels

2 1/4 tsp yeast 2 T brown sugar 1 1/8 tsp salt 1 1/2 cup warm water 3 c AP flour 1 c bread flour 2 cups warm water 2 T baking soda In a large bowl, dissolve yeast, sugar, salt in 1 1/2 c water. Sir in flours, knead on floured surfaced unit smooth and elastic. Let rise for one hour. Combine remaining water and soda in shallow pan. Cut dough and shape into pretzels, dip in soda water and place on parchment paper. Bake 8-10 minutes at 450*

Light Oat Bread

1 1/4 cup water 2 T butter 1 tsp salt 3 c flour 1/2 cup old-fashioned oats 2 T brown sugar 1/2 T dry yeast Use bread machine medium setting

Cheddar Beer Bread

12 oz Beer 2 T butter 2 T milk 4 c flour 2 tsp salt 2 T sugar 4 tsp dry yeast 1 tsp pepper 1 tsp cayenne 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp marjoram 1/2 tsp basil 8 oz cheddar cheese Grease two loaf pans. Warm beer slightly, stir in milk and butter. Mix dry ingredients and spices into a large bowl, slowly add beer mixture and knead until dough is stretchy. Allow to rise until doubled. Punch down and knead in cheddar cheese, divide in half and shape into loaves. Allow to rise until doubled once more, them bake at 350* for 45 minutes.

Zucchini Bread

Zucchini Bread Makes 2 loaves 1 pound zucchini (about 2 medium-sized) 3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 teaspoons cinnamon 1/4 teaspoon nutmeg 1 teaspoon salt 2 large eggs 1 cup white sugar 1/2 cup brown sugar, packed 3/4 cup olive oil (or canola oil) 2 teaspoons vanilla extract Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips non-stick spray or butter for greasing the pans Heat the oven to 350°F. Grease two 8x4" loaf pans. Trim the stem and root-end from the zucchinis and shred them on a box grater. Gather the shreds in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moister from the zucchini as possible. Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract. Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans. Bake 45-50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely. Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

Saturday, July 21, 2012

Tres Leches Cheesecake

Ingredients Sponge Cake Layer 1/2 cup sifted cake flour 1 teaspoon baking powder 1 pinch salt 3 large eggs, seperated 1/3 cup sugar 2 tablespoons sugar 1 teaspoon pure vanilla extract 3 drops lemon extract 3 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar Cream Cheese Filling 4 (8 ounce) packages cream cheese 1 2/3 cups sugar 1/4 cup cornstarch 1 tablespoon pure vanilla extract 2 large eggs 3/4 cup heavy whipping cream Tres Leches: 1 cup half and half 1 can evaporated milk 1 can sweetened condensed milk Directions Sponge cake: Preheat the oven to 350 F and generously butter a 9-inch springform pan. Directions Sift the cake flour, baking powder, and salt together ina medium sized bowl and set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear. Then blend in the butter. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain). Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!) Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan. Cream Cheese Filling---------------. Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's) Be careful not to overmix the batter. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. Store any leftover cheesecake in the refrigerator.

Monday, February 6, 2012

Cake Batter Pancakes

1 c. flour
1 heaping cup yellow cake mix
1 tsp baking soda
1/4 tsp salt
1 T sugar
2 T oil
1/2 tsp almond extract
2 eggs
2 cups milk

Mix all ingredients and place on a hot skillet until golden brown. Serve with glaze:
1 c. powdered sugar
1 T half & half
1/2 tsp almond extract

Friday, January 27, 2012

Granola Bars

2 cups old-fashioned oats
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup flax seed or flax meal
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup dried blueberries, chopped
1/2 cup chopped dried apricots


Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax meal.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the blueberries and apricots and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Homemade Yogurt

3 cups whole milk
1/4 cup powdered milk
1/3 cup yogurt

Bring milk and milk powder to 170 degrees, do not let it boil.
Cool to 108, then stir in yogurt until it's blended.
Add to yogurt maker and cook for 6-8 hours.
Cool in refrigerator.

If you're not using yogurt maker, pour mixture into 3 mason jars and put them in a crock pot on warm for 6-8 hours.

*For Greek yogurt, place a coffee filter inside a mesh colander over a bowl, then dump yogurt in. Let whey drain off for 3-4 hours, then pour into a container and seal.

Monkey Bread

Monkey Bread

2 cans flaky biscuits
2 sticks butter
1/2 cup brown sugar
1 c. sugar
2 T cinnamon

Open biscuits and separate, then cut each biscuit into fourths. Mix cinnamon and sugar together. Place biscuit pieces in gallon ziplock bag (this is the easiest way) and pour in the cin/sugar mixture. Shake untill all coated together. In saucepan, melt butter and brown sugar untill they are a combined mixture. Using a bundt pan (this pan works the best to make it sticky and moist), pile the biscuit pieces in together. Then, pour the butter mixture over the biscuits. They should look like they are floating in a yummy pool of butter. Cook @ 350 for 30-40 minutes. Allow them to cool 15 minutes before turning it over onto a plate. Voila!

Wednesday, January 25, 2012

Crunchy Salad

Head broccoli (~ 1 1/2 c)

Head cauliflower (~ 1 1/2 c)

1 1/2 carrots

1/2 c bacon (I use those soft bits you can now buy)

1/4 c onion (I often leave this out)

Mix all and add dressing


1 1/2 c mayo

1/4 c sugar

2 Tbsp vinegar

1 c shredded cheddar cheese

1/4 c parmesan cheese

(I use half the dressing at most as it’s just too much for us otherwise. I also go heavy on the cheddar and parmesan cheeses.)

From Marci Covington

Tuesday, January 24, 2012

Cream filling for pies

Mix in saucepan:
1/4 c flour and 2 level T cornstarch
2/3 c sugar
1/2 tsp salt
3 c milk ( 1/2 cream)
Stir gradually and cook over low heat, stirring until mixture boils and thickens. Boil 1 minute. remove from heat. Gradually stir in 1/2 of hot mixture into 3 slightly beaten egg yolks. Then blend into hot mixture in saucepan and boil 1 minute before stirring and remove from heat. Blend in 1 T butter and 1 1/2tsp vanilla. Pour into baked pie shell and top w/meringue, sealing edges. Bake 400 8-10min to cook merinque.

Chocolate pie: follow recipe except incease sugar to 1 1/2 c and use 1 2/4 oz semi-sweet chocolate. (If chocolate not available, use 1/2 c cocoa or less). Add w/starch and salt.

Banana Pie: use 3 bananas when pie shell is cool and filling is cool.

Coconut pie: fold 3/4 c coconut just before filling pie shell.

Recipe from Estele. (from Louise Anspach). Paula changed cocoa to semi sweet chocolate.

Irish Creme-homemade

1 3/4 c. rum
1 can eagle brand
1 cup whipping cream
4 eggs
2 TBS chocolate syrup
2 tsp instant coffee (dissolve in rum)
1 tsp vanilla
1 tsp almond
Put all in blender. Store in fridge for up to a month.

Lisa Wiblishouser

Spaghetti Sauce

1 jar Newmans Own marinara
3 cans diced tomatoes in garlic and basil do not drain
2 T Italian Seasoning
1 T garlic
1 T sweet basil
salt and pepper
Green pepper
Simmer until well blended.

I used this for Spaghetti bake. Makes alot when added w/2 lbs hamburger, but I froze what I didn't use.

Beefy cheesy spaghetti bake

1 1/2lb hamburger
1/4 c onion
15 0z sauce ( paula-see my spaghetti sauce recipe)
6 oz spaghetti
2 T marg
4 tsp flour
1/4 tsp salt-or to taste. Paula likes more.
3/4 c evaporated milk
1/3 c water
1 c shredded american cheese
4 T parmesan cheese
2T dried parsley-looks great
{paula's optional: cream cheese or ricotta cheese}
Brown hamburger and onion.
Cook and drain spaghetti.
Add sauce and simmer 10 min.
Melt marg, add flour, salt, milk and water. Add pepper to taste. Simmer until thick stirring often. Add American cheese and parmasan cheese. Cook until melted. Stir into spaghetti. Stir in 2 t or so of dried parsley I add either cream cheese or ricotta cheese also-makes it creamy}
Layer meat mixture on bottom of pan, then spaghetti, then more meat mix. Cook -15-30min. Let stand for short time to thicken.
Works great to put into bread pans. Makes it taller.
Recipe from Cindy Osterloh from school.

Lemon Bars Deluxe

2 c flour
1/2 c powdered sugar
1 c soft oleo (margarine)
Sift flour and sugar , cut in oleo until mixture clings. Press in 9x13 pan. bake 20min @ 350.
Only until barely colored.

4 eggs, beaten
2 c sugar
1/3 c lemon juice-fresh squeezed is the best
1/4 c flour
1/2 tsp baking powder
Beat together eggs, sugar and lemon juice. sift flour and baking powder. Stir into egg mixture. Pour over baked crust.
Bake @ 350 for 25 min more. Sprinkle w/powder sugar. I use a small metal strainer and shake pwd sugar on top.
Recipe from Estele, who got it from Caroldean Summers.

Bronco Brownies

14 oz caramels (2c)
2/3 c evaporated milk (6oz)-will be divided in half for recipe
1box mix Choc Cake (german choc)
3/4 c melted margarine
1 c. chocolate chips
1 c. chopped nuts

Heat caramels with 1/3 c. evap milk (low heat, as it burns easily). Mix cake mix, marg and 1/3 c evap milk. Add nuts. Divide mix in half. Batter will be thick. Press 1/2 of mix in greased 9x13 pan.
Bake at 350 for 10 min. Sprinkle w/chocolate chips and pour caramel mix on top. Cover w/remaining cake mix ( separate mix in pieces, pat flat and put on top of caramel mix).
Bake 20min @ 350.

Monday, January 16, 2012

Sugar Cookie bars

Sugar Cookie Bars
Printer-Friendly Version
Yield: about 4 dozen bars

For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″). Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla, seeds from the vanilla bean, and lemon zest. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve.

Thursday, January 12, 2012

Molten Lava Chocolate Cake

from Pioneer Woman
prep time: 15min
cook time: 13min
Oven temp: 425deg
  • 4 pieces (squares) Semi-sweet Baking Chocolate
  • ½ cups Butter
  • 1 cup Powdered Sugar
  • 2 whole Eggs
  • 2 whole Egg Yolks
  • 6 Tablespoons Flour
  • 2 cups Real Whipping Cream (seriously It's So Much Better!)
  • 2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.

Friday, January 6, 2012

Bean Soup

‎1 pkg. beans (I used the mix)
4 c veg broth or water
1 t dried thyme or 1 T fresh, chopped
1 c chopped carrots
2 c chopped potatoes
1 c chopped onion
1/2 c chopped celery
Ham bone or chopped ham
salt & pepper to taste

‎1) prepare the beans (soak overnight or boil for two min & rest 1 hour), rinse ans drain. 2) combine broth, ham hock, beans, celery, onion, salt, pepper and thyme in a pot. 3) Bring to a boil, reduce and simmer, covered, for 1 hour. 4) Add potatoes and carrots, bring to boil, reduce and simmer 20 min. 5) remove ham hock, clean of meat, chop and return meat to pot.