Thursday, October 12, 2017
Very Lemon Bread-- Freezes Well
1/2 cup shortening
1 cup sugar
Grated rind of a lemon
2 eggs
1/2 cup milk
1 1/2 c flour
1 tsp baking powder
3/4 tsp salt
1/4 cup sugar
Juice of 1 lemon
Cream shortening and sugar. Add lemon rind. Beat in eggs.
Sift dry ingredients and add them alternately with milk and first mixture.
Bake in 9x5 loaf pan at 350 for 50-60 min.
Remove from pan while warm.
Mix sugar and lemon juice. Spoon over the bread. Prick the top with a fork so the bread will absorb the juice.
Cool.
Frost the top of the cake. Let it set up before slicing.
Lemon Frosting:
1 cup plus 1 Tbl powdered sugar
2 Tbl whole milk
1/2 tsp lemon extract
Mix in small bowl at low speed.
Chocolate Scotcheroos
1 cup sugar
1 cup light corn syrup
Combine sugar and corn syrup in large saucepan. Cook over low heat, stirring constantly to melt sugar, just until mixture comes to boil. Remove from heat.
Blend in 1 cup peanut butter
Stir in 6 cups Rice Krispies
Press into a 9x13 pan.
Melt together:
1 6-oz pkg chocolate chips
1 6-oz pkg butterscotch chips
Spread over top of bars.
Lemon Bars
Heat oven to 350.
2 c flour
1 c butter
1 1/2 c powdered sugar
Mix together until crumbly. Pat mixture into a 9x13 pan.
Bake for 20 minutes.
Mix the following ingredients and pour it over the cooled baked crust.
4 eggs, beaten
2 c sugar
4 Tbl flour
1 tsp baking powder
6 Tbl lemon juice
Bake for 30 minutes more. Cool.
Sprinkle with powdered sugar.
Makes 24 bars.
2 c flour
1 c butter
1 1/2 c powdered sugar
Mix together until crumbly. Pat mixture into a 9x13 pan.
Bake for 20 minutes.
Mix the following ingredients and pour it over the cooled baked crust.
4 eggs, beaten
2 c sugar
4 Tbl flour
1 tsp baking powder
6 Tbl lemon juice
Bake for 30 minutes more. Cool.
Sprinkle with powdered sugar.
Makes 24 bars.
Snickerdoodles
1 cup soft shortening
1 1/2 c sugar
2 eggs, beaten
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3 Tbl sugar
3 tsp cinnamon
Mix shortening, 1 1/2 c sugar and eggs. Sift flour, cream of tartar, soda, and salt. Add to first mixture. Chill
Mix 3 Tbl sugar and cinnamon. Roll dough into balls the size of a small walnut. Roll in sugar/cinnamon mixture. Place about 2 inches apart on untreated cookie sheet.
Bake at 400 for 9-10 min. Cookies should be lightly browned, but still soft.
Makes about 5 dozen.
Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 tsp baking powder
1 egg, beaten
Mix well. Roll into balls the size of walnuts.
Bake at 325 for about 10 minutes.
Makes about 3 dozen cookies.
1 cup sugar
1 tsp baking powder
1 egg, beaten
Mix well. Roll into balls the size of walnuts.
Bake at 325 for about 10 minutes.
Makes about 3 dozen cookies.
Rhubarb Cake
1/2 c shortening
1 1/2 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
2 c flour
1/2 tsp salt
3-4 c cut-up fresh rhubarb
Glaze:
2 Tbl butter, softened
3 Tbl milk
1 c powdered sugar
In large mixing bowl, cream shortening and sugar. Add egg. Stir in vanilla.
Pour buttermilk into a 2-cup container. Add soda. Mix. Combine dry ingredients.
Add alternately to sugar mixture with buttermilk. Fold in rhubarb. Mix well.
Bake in a 9x13 greased and floured pan at 350 for 45 min.
Combine glaze ingredients and spread on cake.
(From North Country Cabin Cooking cook book)
1 1/2 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
2 c flour
1/2 tsp salt
3-4 c cut-up fresh rhubarb
Glaze:
2 Tbl butter, softened
3 Tbl milk
1 c powdered sugar
In large mixing bowl, cream shortening and sugar. Add egg. Stir in vanilla.
Pour buttermilk into a 2-cup container. Add soda. Mix. Combine dry ingredients.
Add alternately to sugar mixture with buttermilk. Fold in rhubarb. Mix well.
Bake in a 9x13 greased and floured pan at 350 for 45 min.
Combine glaze ingredients and spread on cake.
(From North Country Cabin Cooking cook book)
Rhubarb Freezer Jam
2 cups rhubarb
1 cup sugar
1 3-oz pkg wild strawberry jello
1 8-oz can crushed pineapple, plus liquid
Cook rhubarb and sugar until soft. Add jello, pineapple and it's liquid.
Bring to a boil.. Simmer for 15 minutes. Pour into sterilized jars. Freeze.
Butterscotch Sauce for Ice Cream Sundaes
Do not freeze. Keeps about 3 weeks in the refrigerator.
1 lb dark brown sugar
1 c sugar
1 c half and half
1 stick butter
2 tsp vanilla
Combine all ingredients in top of double boiler. Cook slowly, until thick.
Tops about 12 sundaes.
1 lb dark brown sugar
1 c sugar
1 c half and half
1 stick butter
2 tsp vanilla
Combine all ingredients in top of double boiler. Cook slowly, until thick.
Tops about 12 sundaes.
Blueberry Cinnamon Sauce for Waffles, Pancakes, Cake
Serve warm.
1/2 c sugar
4 tsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp cinnamon
Dash salt
2/3 c water
1 10-oz pkg frozen blueberries, thawed
1 tsp lemon juice
In small bowl, combine sugar, cornstarch, lemon peel, cinnamon and salt. Set aside.
In saucepan, combine water and 1/2 cup of the blueberries. Bring to a boil. Mash berries. Add sugar mixture, cook and stir until sauce thickens and bubbles. Add remaining blueberries and lemon juice. Simmer 3 to 5 minutes more.
Makes 2 cups.
1/2 c sugar
4 tsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp cinnamon
Dash salt
2/3 c water
1 10-oz pkg frozen blueberries, thawed
1 tsp lemon juice
In small bowl, combine sugar, cornstarch, lemon peel, cinnamon and salt. Set aside.
In saucepan, combine water and 1/2 cup of the blueberries. Bring to a boil. Mash berries. Add sugar mixture, cook and stir until sauce thickens and bubbles. Add remaining blueberries and lemon juice. Simmer 3 to 5 minutes more.
Makes 2 cups.
Quiche Recipe from Judy Peerboom
Prepare a 9" pie pan.... line with pie crust
Or for a crustless quiche, forget the pie crust and just use a non-stick spray
Preheat oven to 375
Whisk together well:
4 eggs
1 cup milk
1/2 tsp salt
1 tsp pepper
1/2 tsp dry ground mustard
Mix in your choice of meats, cheese, veggies, such as:
Bacon, sausage, ham, mushrooms, onion, red pepper, asparagus, broccoli, etc.
1 1/2 c. Cheddar or Swiss Cheese
Mix to your choice. Bake for 35-45 minutes or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.
Or for a crustless quiche, forget the pie crust and just use a non-stick spray
Preheat oven to 375
Whisk together well:
4 eggs
1 cup milk
1/2 tsp salt
1 tsp pepper
1/2 tsp dry ground mustard
Mix in your choice of meats, cheese, veggies, such as:
Bacon, sausage, ham, mushrooms, onion, red pepper, asparagus, broccoli, etc.
1 1/2 c. Cheddar or Swiss Cheese
Mix to your choice. Bake for 35-45 minutes or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.
Waffles of Insanity (Inconceivable)
Combine:
2 eggs, beaten
3 tsp sugar
2 tsp vanilla
1/2 c vegetable oil
2 c buttermilk ( or whole milk)
Whisk together well.
In a separate bowl, whisk together:
1 1/2 c. flour
1/2 c. corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to egg mixture, mix well.
Let mixture sit for about 20 minutes.
Preheat waffle iron. Do not use non-stick spray.
Bake according to waffle iron instructions. Do not over cook.
2 eggs, beaten
3 tsp sugar
2 tsp vanilla
1/2 c vegetable oil
2 c buttermilk ( or whole milk)
Whisk together well.
In a separate bowl, whisk together:
1 1/2 c. flour
1/2 c. corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to egg mixture, mix well.
Let mixture sit for about 20 minutes.
Preheat waffle iron. Do not use non-stick spray.
Bake according to waffle iron instructions. Do not over cook.
Overnight Cinnamon Rolls
If you would rather bake the cinnamon rolls right away, instead of leaving them in the refrigerator overnight, allow them to rise about 40 minutes in a warm place. Bake in a preheated 350 oven and bake 20 minutes or until golden.
2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out
For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon
For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla
Stir yeast and sugar into warm water. Let sit for 10-15 min while you prepare the milk.
Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt. Allow mixture to cool to warm.
Stir the beaten eggs into the yeast mixture. Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly. Whisk in the remaining 1/2 cup of sugar and the salt.
Add half of the flour to the bowl, using a spoon to combine. Add the remaining flour, and stir. Then switch to dough hook and beat until dough is soft and springy, about 6 minutes. The dough should be tacky and shouldn't coat your finger when you touch it. If it is still too sticky, add a bit more flour
Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.
Punch the dough down and turn onto a floured surface. Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.
Spread butter evenly over dough. Sprinkle sugars and cinnamon evenly over top. Sprinkle raisens over top if desired.
Cut rectangle in half so there are two 12x12 inch squares. Roll each square into a tight log and then cut it into 12 roll slices. Place rolls into a buttered dish, 8 in a 9x13 pan or 6 in a 9 inch pie pan. Cove the rolls loosely with Saran Wrap. Refrigerate the rolls overnight, for 8-12 hours.
In the morning, take the pans out of the refrigerator and allow them to rise in a warm place for 45
minute or so until puffed.
Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set. Don't overbake.
Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy. Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.
2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out
For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon
For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla
Stir yeast and sugar into warm water. Let sit for 10-15 min while you prepare the milk.
Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt. Allow mixture to cool to warm.
Stir the beaten eggs into the yeast mixture. Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly. Whisk in the remaining 1/2 cup of sugar and the salt.
Add half of the flour to the bowl, using a spoon to combine. Add the remaining flour, and stir. Then switch to dough hook and beat until dough is soft and springy, about 6 minutes. The dough should be tacky and shouldn't coat your finger when you touch it. If it is still too sticky, add a bit more flour
Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.
Punch the dough down and turn onto a floured surface. Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.
Spread butter evenly over dough. Sprinkle sugars and cinnamon evenly over top. Sprinkle raisens over top if desired.
Cut rectangle in half so there are two 12x12 inch squares. Roll each square into a tight log and then cut it into 12 roll slices. Place rolls into a buttered dish, 8 in a 9x13 pan or 6 in a 9 inch pie pan. Cove the rolls loosely with Saran Wrap. Refrigerate the rolls overnight, for 8-12 hours.
In the morning, take the pans out of the refrigerator and allow them to rise in a warm place for 45
minute or so until puffed.
Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set. Don't overbake.
Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy. Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.
Slow Cooker Beef Brisket French Dip Sandwiches
I found this recipe at neighborhood blog.com
3 Tbl olive oil
3-4 lbs. beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 med potatoes, quartered (opt)
4 carrots, cut into bite sized pieces (opt)
4 garlic cloves, minced
2 tsp dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover
Add oil to large skillet and heat over medium heat. Cut any large hunks of fat off the brisket and then season it generously with salt and pepper on all sides. Add brisket to the hot oil and brown all sides.
Place onion, carrots, potatoes in bottom of crockpot followed by the brisket.
In the skillet you used to brown the meat, over medium heat, add garlic, rosemary, bayleaves and cook gently until garlic is soft. Add broth and wine and cook off alcohol from the wine. Pour all of this over brisket and add enough water to cover the vegetables.
Cook on low for 6 hours, then on high for an additional 2-4 hours, until your desired tenderness.
**Remove bay leaves before serving.
For sandwiches:
Remove brisket from crockpot and shred it. Butter both sides of buns, then place them under broiler on low for a couple minutes until toasted. Pile the bottom half of the buns with brisket and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another couple minutes until cheese is melts. Top with other half of the bun. Use the remaining broth from the crockpot as "dip" for the sandwiches. Dunk and enjoy!
3 Tbl olive oil
3-4 lbs. beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 med potatoes, quartered (opt)
4 carrots, cut into bite sized pieces (opt)
4 garlic cloves, minced
2 tsp dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover
Add oil to large skillet and heat over medium heat. Cut any large hunks of fat off the brisket and then season it generously with salt and pepper on all sides. Add brisket to the hot oil and brown all sides.
Place onion, carrots, potatoes in bottom of crockpot followed by the brisket.
In the skillet you used to brown the meat, over medium heat, add garlic, rosemary, bayleaves and cook gently until garlic is soft. Add broth and wine and cook off alcohol from the wine. Pour all of this over brisket and add enough water to cover the vegetables.
Cook on low for 6 hours, then on high for an additional 2-4 hours, until your desired tenderness.
**Remove bay leaves before serving.
For sandwiches:
Remove brisket from crockpot and shred it. Butter both sides of buns, then place them under broiler on low for a couple minutes until toasted. Pile the bottom half of the buns with brisket and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another couple minutes until cheese is melts. Top with other half of the bun. Use the remaining broth from the crockpot as "dip" for the sandwiches. Dunk and enjoy!
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