From Mary Etchison
1 c. butter (room temperature)
2 c. brown sugar (lightly packed)
1/2 c. molasses
2 eggs
4-1/2 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
4 tsp. ginger
4 dashes ground cloves
Cream butter, add sugar, molasses, then egg. Add all of the dry ingredients, mix well then chill.
Press each ball of dough with the bottom of a sugar-coated glass and bake at 350 degrees until they look just underdone. They will be soft and delicious.
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Wednesday, October 10, 2018
Thursday, October 12, 2017
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.
Sunday, December 13, 2015
Guacamole
Carol and Nolan Buck lived across the street from us in Eden Prairie, MN
Carol served this on the deck in the summer. Delicious.
2 avacados--mash meat of it with a fork
1/2 lemon, juiced
2 Tbl chopped onion
1/2 tsp salt
2 Tbl olive oil
Stir together and refrig for 1 hour.
Twice-Baked Cheddar Cheese Potato Casserole
Makes 12 servings
8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided
Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in large bowl. Stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.
Transfer mixture to a greased 11x7 baking dish. Top with remaining cheese and green onions. Sprinkle with reserved bacon. Bake 15-20 minutes until heated through and melty.
8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided
Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in large bowl. Stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.
Transfer mixture to a greased 11x7 baking dish. Top with remaining cheese and green onions. Sprinkle with reserved bacon. Bake 15-20 minutes until heated through and melty.
Lefse
Shirley Evans
Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.
Makes 48 lefse
9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)
Heat water and butter or margarine to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well. Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).
When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball. Roll into a log and cut into 16 pieces. On floured, cloth-covered board, roll each ball very thin. Bake on hot lefse griddle. Place baked lefse on damp towel. Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel. Cool and store. Can freeze.
Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.
Makes 48 lefse
9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)
Heat water and butter or margarine to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well. Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).
When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball. Roll into a log and cut into 16 pieces. On floured, cloth-covered board, roll each ball very thin. Bake on hot lefse griddle. Place baked lefse on damp towel. Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel. Cool and store. Can freeze.
Saturday, December 12, 2015
Mushrooms Filled with Crabmeat
Shirley Evans
Approx 35 medium sized mushrooms (or use large mushrooms if baking in beef broth)
1 lb mushrooms, washed and dried
3 Tbl butter
1 Tbl flour
1/2 cup milk
salt and pepper to taste
1/4 cup finely chopped onion
1 6-oz pkg frozen king crab meat, thawed
2 Tbl cream cheese
a few drops of Tabasco, to taste
1/4 cup grated parmesan or swiss cheese
4 Tbl melted butter
8 oz beef broth (optional--see variation)
Preheat oven to 400 degrees.
Remove stems from mushrooms, chop and set aside. Place mushroom caps, hollow side down, in a buttered baking dish. Brush with 1 Tbl. melted butter and bake 10 minutes.
Make white sauce of 1 Tbl of the butter, 1 Tbl flour and 1/2 cup milk. Stir until thickened and add salt and pepper. Add cream cheese, mixing well.
Saute onion and chopped mushroom stems in remaining 2 Tbl butter for about 4 minutes.
Add white sauce, egg yolk and Tabasco. cook gently until mixture holds together well.
Arrange cooked mushroom caps, hollow side in a shallow baking dish. Stuff mushroom caps. Sprinkle with parmesan or swiss and brush with melted butter.
Bake 15-20 minutes at 400 degrees.
Variation: This can be served with plate and fork as a pre-dinner starter.
Pour 8 oz. beef broth around mushroom caps before baking. It will produce a sauce to serve with the mushrooms along with some garlic bread. This is great for dipping.
Approx 35 medium sized mushrooms (or use large mushrooms if baking in beef broth)
1 lb mushrooms, washed and dried
3 Tbl butter
1 Tbl flour
1/2 cup milk
salt and pepper to taste
1/4 cup finely chopped onion
1 6-oz pkg frozen king crab meat, thawed
2 Tbl cream cheese
a few drops of Tabasco, to taste
1/4 cup grated parmesan or swiss cheese
4 Tbl melted butter
8 oz beef broth (optional--see variation)
Preheat oven to 400 degrees.
Remove stems from mushrooms, chop and set aside. Place mushroom caps, hollow side down, in a buttered baking dish. Brush with 1 Tbl. melted butter and bake 10 minutes.
Make white sauce of 1 Tbl of the butter, 1 Tbl flour and 1/2 cup milk. Stir until thickened and add salt and pepper. Add cream cheese, mixing well.
Saute onion and chopped mushroom stems in remaining 2 Tbl butter for about 4 minutes.
Add white sauce, egg yolk and Tabasco. cook gently until mixture holds together well.
Arrange cooked mushroom caps, hollow side in a shallow baking dish. Stuff mushroom caps. Sprinkle with parmesan or swiss and brush with melted butter.
Bake 15-20 minutes at 400 degrees.
Variation: This can be served with plate and fork as a pre-dinner starter.
Pour 8 oz. beef broth around mushroom caps before baking. It will produce a sauce to serve with the mushrooms along with some garlic bread. This is great for dipping.
Friday, December 11, 2015
Almond Blueberry Cookies
From Dr. Oz website
Gluten-free and dairy-free
2 large eggs, beat til fluffy
1 1/2 almond flour
1/3 c.Truvia Baking Blend
1 1/2 tsp baking powder
1 1/2 tsp vanilla
Mix all together
Fold in 1/2 cup fresh blueberries and 1/2 tsp cinnamon
Drop by teaspoon on a parchment lined baking sheet.
375. Bake until lightly browned
Cool 10 min on parchment
Gluten-free and dairy-free
2 large eggs, beat til fluffy
1 1/2 almond flour
1/3 c.Truvia Baking Blend
1 1/2 tsp baking powder
1 1/2 tsp vanilla
Mix all together
Fold in 1/2 cup fresh blueberries and 1/2 tsp cinnamon
Drop by teaspoon on a parchment lined baking sheet.
375. Bake until lightly browned
Cool 10 min on parchment
Monday, December 7, 2015
Peppermint Meringues
makes about 60
3 large egg whites, room temp
1/8/ t. salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 tsp. peppermint extract
12 drops red food coloring
Preheat oven to 200 degrees.
Line baking sheet with parchment.
Using electric mixer, beat egg whites and salt on medium high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract and food coloring. Beat to blend, about 1 minute.
Spoon meringue into pastry bag fitted with a 1/2"tip.
Pipe meringue onto a prepared baking sheet int 1"cookies.
Bake until dry, about 2 1/2 hrs. Cool until crisp and dry.
Can store 2 days airtight at rooom temp between sheets of parchment.
3 large egg whites, room temp
1/8/ t. salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 tsp. peppermint extract
12 drops red food coloring
Preheat oven to 200 degrees.
Line baking sheet with parchment.
Using electric mixer, beat egg whites and salt on medium high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract and food coloring. Beat to blend, about 1 minute.
Spoon meringue into pastry bag fitted with a 1/2"tip.
Pipe meringue onto a prepared baking sheet int 1"cookies.
Bake until dry, about 2 1/2 hrs. Cool until crisp and dry.
Can store 2 days airtight at rooom temp between sheets of parchment.
Sophie's PopTarts (Raspberry Linzer Bars)
Sophia Evans gets credit for these because she loves to make them and eat them.
They taste like the best PopTarts ever. Raspberry jam is a favorite, but any flavor would work.
1 1/4 cups flour
1/4 cup almond flour
1/3 cup plus 1 Tbl sugar
1/2 tsp 1 1/4 sticks (1/2 cup plus 2 Tbl) butter
2 large eggs
1/3 cup raspberry jam
Raw sugar
Whisk first 4 ingredients together. Add cold butter and rub in with your fingers until course crumbs form. Beat 1 egg in small bow; add to flour mixture. Stir until dough forms. Divide in half.
Working with one half at a time, roll out dough between 2 sheets parchment to 12"x10"rectangles.
Transfer to baking sheet and chill for 2 hours.
Preheat oven to 375.
Remove top paper from first dough rectangle, invert onto a baking sheet. Remove remaining paper.
Spread jam in an even layer over dough.
Remove paper from second dough sheet and invert, placing on top of dough covered with jam.
Remove remaining paper. Press lightly from center of dough out toward edges to release any air pockets. Press edges to seal. Trim edges a bit to even them out if you desire.
Brush top with remaining beaten egg. Prick dough several times with a fork. Sprinkle with raw sugar.
Bake until crust is light golden, about 25 minutes. Let cool completely on a wire rack. Trim edges. Cut into bars.
They taste like the best PopTarts ever. Raspberry jam is a favorite, but any flavor would work.
1 1/4 cups flour
1/4 cup almond flour
1/3 cup plus 1 Tbl sugar
1/2 tsp 1 1/4 sticks (1/2 cup plus 2 Tbl) butter
2 large eggs
1/3 cup raspberry jam
Raw sugar
Whisk first 4 ingredients together. Add cold butter and rub in with your fingers until course crumbs form. Beat 1 egg in small bow; add to flour mixture. Stir until dough forms. Divide in half.
Working with one half at a time, roll out dough between 2 sheets parchment to 12"x10"rectangles.
Transfer to baking sheet and chill for 2 hours.
Preheat oven to 375.
Remove top paper from first dough rectangle, invert onto a baking sheet. Remove remaining paper.
Spread jam in an even layer over dough.
Remove paper from second dough sheet and invert, placing on top of dough covered with jam.
Remove remaining paper. Press lightly from center of dough out toward edges to release any air pockets. Press edges to seal. Trim edges a bit to even them out if you desire.
Brush top with remaining beaten egg. Prick dough several times with a fork. Sprinkle with raw sugar.
Bake until crust is light golden, about 25 minutes. Let cool completely on a wire rack. Trim edges. Cut into bars.
Sunday, December 6, 2015
Cheese Torte that Makes Wisconson Proud
From Shirley Evans
Use our Blender Pesto Recipe from the Sauce section of this recipe book or use store bought pesto.
This is great with cracker but serve with crostini and you will always be pleased.
It's a favorite at neighborhood gatherings
11 oz. goat cheese
1/2 cup mascarpone cheese
1/3 cup roasted red bell pepper, chopped
16 oz cream cheese
7 oz. pesto (see Blender Pesto recipe)
1/4 cup toasted pine nuts
non-stick cooking spray
With non-stick cooking spray, grease 8"spring-form pan. Line with plastic wrap; spray wrap.
In large bowl, blend cheeses.
Divide in thirds.
Stir the pesto into one, the peppers into the other and leave one plain.
In prepared pan, layer mixtures, first the plain cheese layer, then the pesto layer and last the pepper layer. Cover; chill at least 4 hours. Remove pan side. Invert torte onto platter. Press nuts into sides.
Serve with crostini or crackers.
Use our Blender Pesto Recipe from the Sauce section of this recipe book or use store bought pesto.
This is great with cracker but serve with crostini and you will always be pleased.
It's a favorite at neighborhood gatherings
11 oz. goat cheese
1/2 cup mascarpone cheese
1/3 cup roasted red bell pepper, chopped
16 oz cream cheese
7 oz. pesto (see Blender Pesto recipe)
1/4 cup toasted pine nuts
non-stick cooking spray
With non-stick cooking spray, grease 8"spring-form pan. Line with plastic wrap; spray wrap.
In large bowl, blend cheeses.
Divide in thirds.
Stir the pesto into one, the peppers into the other and leave one plain.
In prepared pan, layer mixtures, first the plain cheese layer, then the pesto layer and last the pepper layer. Cover; chill at least 4 hours. Remove pan side. Invert torte onto platter. Press nuts into sides.
Serve with crostini or crackers.
Christmas Cranberry Salad
Grandma Arlene Evans made this every holiday!
Serves 18-20
In food processor or food grinder, process:
1 lb. fresh or frozen cranberries
1 orange-- leave peel on
1 can pineappple --crushed
Put 2 cups sugar and 1 Tbl lemon juice over and set aside.
2 small pkg. cherry jello, dissolved in 2 cups hot water--let cool
In bowl, add 2 diced apples,1 cup diced celery.
Add cooled jello mix and cranberry mix.
Refrigerate until set. Stir occasionally while it is setting up so it mixes well.
This keeps a long time, refrigerated.
Serves 18-20
In food processor or food grinder, process:
1 lb. fresh or frozen cranberries
1 orange-- leave peel on
1 can pineappple --crushed
Put 2 cups sugar and 1 Tbl lemon juice over and set aside.
2 small pkg. cherry jello, dissolved in 2 cups hot water--let cool
In bowl, add 2 diced apples,1 cup diced celery.
Add cooled jello mix and cranberry mix.
Refrigerate until set. Stir occasionally while it is setting up so it mixes well.
This keeps a long time, refrigerated.
Saturday, December 5, 2015
Crispy Spring Rolls
Anh Dien Nguyen taught our family how to make these delicious spring rolls.
3 lbs. ground pork
2 cans water chestnuts
1 pkg. bean threads, soak until soft and drain. Set aside.
1 tsp. salt
1 tsp. pepper
2 onions
2 carrots
1 tsp, fish sauce (opt)
1 tsp. garlic powder
2 pkg. spring roll wrappers (you find these in the freezer section of Asian markets)
Vegetable oil for frying
Saute ground pork and stir to cook very loosely.
With food processor, chop onions, carrots, and water chestnuts and add to cooked pork.
Cut softened bean threads into very small pieces with a scissors and add to pork mixture.
Add salt, pepper, fish sauce, garlic powder.
Mix all.
At this point, you can put mixture in a container and refrigerate overnight or freeze until ready to roll.
When ready to make spring rolls, put pork mixture in frying pan and warm up on top of stove. While mixture is heating, thaw spring roll wrappers directed on package (about 30 minutes),
Cut thawed spring roll wrappers in 4 squares. Keep them from drying out by putting them under damp towels while rolling.
Put small amount of pork mixture on a skin and roll like an envelope. Put them into plastic baggies as you make them. You can freeze them at this point to fry another day.
Or, you can fry them in very hot oil until light brown. Take them out of oil and put them directly on paper towels to drain excess oil.
You can put fryed rolls in freezer. When ready to use, take them out and put them on a rack over a baking sheet. Bake in preheated oven 350 until hot and crispy.
Serve with Sweet and Sour Sauce.
Sweet and Sour Sauce
1 c. sugar
1/2 c. vinegar
1 c. water
2 Tbl. brown sugar
2 Tbl. tomato paste
2 Tbl. BBQ sauce (any brand)
2 Tbl. corn starch
1 tsp. salt
1/2 tsp. garlic powder
Cook until thick
3 lbs. ground pork
2 cans water chestnuts
1 pkg. bean threads, soak until soft and drain. Set aside.
1 tsp. salt
1 tsp. pepper
2 onions
2 carrots
1 tsp, fish sauce (opt)
1 tsp. garlic powder
2 pkg. spring roll wrappers (you find these in the freezer section of Asian markets)
Vegetable oil for frying
Saute ground pork and stir to cook very loosely.
With food processor, chop onions, carrots, and water chestnuts and add to cooked pork.
Cut softened bean threads into very small pieces with a scissors and add to pork mixture.
Add salt, pepper, fish sauce, garlic powder.
Mix all.
At this point, you can put mixture in a container and refrigerate overnight or freeze until ready to roll.
When ready to make spring rolls, put pork mixture in frying pan and warm up on top of stove. While mixture is heating, thaw spring roll wrappers directed on package (about 30 minutes),
Cut thawed spring roll wrappers in 4 squares. Keep them from drying out by putting them under damp towels while rolling.
Put small amount of pork mixture on a skin and roll like an envelope. Put them into plastic baggies as you make them. You can freeze them at this point to fry another day.
Or, you can fry them in very hot oil until light brown. Take them out of oil and put them directly on paper towels to drain excess oil.
You can put fryed rolls in freezer. When ready to use, take them out and put them on a rack over a baking sheet. Bake in preheated oven 350 until hot and crispy.
Serve with Sweet and Sour Sauce.
Sweet and Sour Sauce
1 c. sugar
1/2 c. vinegar
1 c. water
2 Tbl. brown sugar
2 Tbl. tomato paste
2 Tbl. BBQ sauce (any brand)
2 Tbl. corn starch
1 tsp. salt
1/2 tsp. garlic powder
Cook until thick
Saturday, December 28, 2013
Rolled Sugar Cookies
From Shirley Evans
Makes 4 dozen 2-inch cookies
1 stick (1/2 c.) butter, room temperature
1/4 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2-1/2 c. flour
1 tsp. salt
1 tsp. baking powder
In one bowl cream butter, shortening, sugar, eggs and vanilla together. In a separate bowl mix flour, salt and baking powder. Slowly add dry ingredients to wet ingredients until well blended. Scrape down bowl and turn dough out onto plastic wrap to form loaf approximately 4" x 12" x 1".
Chill dough for several hours until firm ... overnight, time permitting.
Roll dough on flour surface no less than 1/4" thick. Cut out shapes. Re-form dough from scraps and continue to roll and cut until all dough is gone.
Bake at 375 degrees for 6-7 minutes, or until lightly browned at edges.
Buttercream Frosting
1 stick (1/2 c.) butter, room temperature
1 lb. powdered sugar
1/4 c. milk
1 tsp. vanilla
Mix all ingredients slowly at first, then increase speed until creamy. Add coloring and flavoring as desired.
Makes 4 dozen 2-inch cookies
1 stick (1/2 c.) butter, room temperature
1/4 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2-1/2 c. flour
1 tsp. salt
1 tsp. baking powder
In one bowl cream butter, shortening, sugar, eggs and vanilla together. In a separate bowl mix flour, salt and baking powder. Slowly add dry ingredients to wet ingredients until well blended. Scrape down bowl and turn dough out onto plastic wrap to form loaf approximately 4" x 12" x 1".
Chill dough for several hours until firm ... overnight, time permitting.
Roll dough on flour surface no less than 1/4" thick. Cut out shapes. Re-form dough from scraps and continue to roll and cut until all dough is gone.
Bake at 375 degrees for 6-7 minutes, or until lightly browned at edges.
Buttercream Frosting
1 stick (1/2 c.) butter, room temperature
1 lb. powdered sugar
1/4 c. milk
1 tsp. vanilla
Mix all ingredients slowly at first, then increase speed until creamy. Add coloring and flavoring as desired.
Thursday, January 24, 2013
Sandbakkels
From Shirley Evans
Makes about 60
1 1/2 c. butter, softened (no substitutions)
1 c. sugar
1/4 tsp. salt
1 egg
4 c. AP flour
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat till combined, scraping sides of bowl occasionally. Add the egg, beat till well-combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour till dough no longer sticks to fingers when handled. If necessary, cover and chill about 1 hour or till dough is easy to handle.
Evenly press about 2 teaspoons of dough into the center of each seasoned sandbakkel mold. Press dough into an even, very thin layer along the bottom and up the sides. (You can also press dough into 1 3/4-inch tart tins or muffin cups.) Make sure no dough extends over edges of the molds. Place the filled sandbakkel molds on a large cookie sheet.
Bake in a 350 degree oven for 9 to 11 minutes or till edges are firm and very lightly browned. Remove from oven. Turn over each mold, cool on cookie sheet for 5 minutes. Gently tap on the bottom of the molds and carefully remove the sandbakkels. Transfer cookies to a wire rack to cool.
Makes about 60
1 1/2 c. butter, softened (no substitutions)
1 c. sugar
1/4 tsp. salt
1 egg
4 c. AP flour
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat till combined, scraping sides of bowl occasionally. Add the egg, beat till well-combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour till dough no longer sticks to fingers when handled. If necessary, cover and chill about 1 hour or till dough is easy to handle.
Evenly press about 2 teaspoons of dough into the center of each seasoned sandbakkel mold. Press dough into an even, very thin layer along the bottom and up the sides. (You can also press dough into 1 3/4-inch tart tins or muffin cups.) Make sure no dough extends over edges of the molds. Place the filled sandbakkel molds on a large cookie sheet.
Bake in a 350 degree oven for 9 to 11 minutes or till edges are firm and very lightly browned. Remove from oven. Turn over each mold, cool on cookie sheet for 5 minutes. Gently tap on the bottom of the molds and carefully remove the sandbakkels. Transfer cookies to a wire rack to cool.
Krumkake
From Marvyl Hanson
Posted by Shirley Evans
1 c. sugar
1/2 c. butter
1/2 tsp. nutmeg
3 eggs
1/2 c. half & half
Whisk all ingredients together. Place 1 tsp. of batter on hot krumkake iron and bake until light brown. Roll quickly into a cone shape.
Posted by Shirley Evans
1 c. sugar
1/2 c. butter
1/2 tsp. nutmeg
3 eggs
1/2 c. half & half
Whisk all ingredients together. Place 1 tsp. of batter on hot krumkake iron and bake until light brown. Roll quickly into a cone shape.
Wednesday, January 16, 2013
Almond Puff aka Scandinavian Kringler
From Shirley Evans
Makes 10 to 12 servings
1 c. butter, softened, divided
2 c. flour, divided
1 c. plus 2 Tbsp. water, divided
1 tsp. almond extract
3 eggs
Prepared Glaze (see below)
Chopped nuts
Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 x 3 inches. Strips should be about 3 inches apart.
In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.
Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with glaze and sprinkle generously with nuts.
Glaze: Mix 1-1/2 c. powdered sugar, 2 Tbsp. softened butter, 1-1/2 tsp. almond extract and 2 Tbsp. warm water until smooth.
Makes 10 to 12 servings
1 c. butter, softened, divided
2 c. flour, divided
1 c. plus 2 Tbsp. water, divided
1 tsp. almond extract
3 eggs
Prepared Glaze (see below)
Chopped nuts
Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 x 3 inches. Strips should be about 3 inches apart.
In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.
Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with glaze and sprinkle generously with nuts.
Glaze: Mix 1-1/2 c. powdered sugar, 2 Tbsp. softened butter, 1-1/2 tsp. almond extract and 2 Tbsp. warm water until smooth.
Monday, December 17, 2012
Vanilla Shortbread
From Shirley Evans
Makes 40 2-inch cookies
1/2 c. (4 oz.) almond paste
4 large egg yolks
2 c. (1 lb.) butter
1 3/4 c. sugar
1 to 2 tsp. liquid or paste food color (optional)
3 1/2 c. AP flour
1 recipe Fondant Icing (below)
In the bowl of a stand mixer fitted with the flat beater, beat the almond paste on medium speed for about 5 minutes. The almond paste will look slightly grainy and oily. With the mixer off, add 1 egg yolk. Mix on medium speed for 1 minute, then scrape down the bowl and beater. Add another yolk, increase the speed to medium-high, and mix another minute. Repeat, adding the remaining 2 yolks, one at a time, beating well and scraping down the bowl before adding the next yolk. Increase the speed to high and continue to mix and scrape down the bowl and beater until the mixture is completely smooth and creamy, about 1 minute.
In a separate bowl, using the flat beater, cream the butter on medium speed for 1 minute. Add the sugar and beat on medium-high for 2 to 3 minutes, scraping the bowl and beater once.
Add the almond paste mixture to the butter mixture and beat on medium speed for 1 to 2 minutes, or until well blended, scraping the bowl twice. With the mixer running on low speed, add the food coloring 1 tsp. at a time until the desired color is achieved. (Remember that the color will become slightly lighter when the flour is added.)
With the mixer off, add the flour. Slowly turn the mixer on and off on low speed to incorporate the flour without spilling. Once all the flour is incorporated, mix on slow speed just until blended, about 1 minute. Scrape the bowl and beater, then mix for another 10 seconds. Do not overmix.
Turn the dough out onto plastic wrap. Pat the dough into a disc about 1/2 inch thick and seal well in the plastic wrap. Refrigerate overnight. (The dough will keep, well wrapped, in the refrigerator for up to 1 month.)
The next day, remove the dough from the refrigerator and let it sit at room temperature for about 45 minutes. The dough should still be slightly cool, not warm or soft. Meanwhile, preheat the oven to 375.
On a lightly floured surface, roll the dough out to 3/8 to 1/2 inch thick. Cut out cookies and place about 1 inch apart on an unbuttered, unlined baking sheet. Bake on the center rack in the oven for 10 minutes, or until cookies start to brown slightly around the edges and the bottoms are golden. Transfer cookies to a wire rack to cool. When completely cool, dip cookies in the icing. To dip cookies, hold each one face down and press icing until it comes one-quarter of the way up the sides. Scrape off the extra icing on the side of the bowl as you life the cookies out of the icing. Turn cookies icing side up and holding your other index finger at a 45-degrees to the cookie, scrape off any excess icing that remains. (Holding your finger at an angle allows you to scrape off the icing just in from the outisde) giving the icing room to spread as it sets. Let the cookies rest until the icing is set, about an hour. Store undipped cookies in an airtight container for 3 days. Store dipped cookies in a single layer in an airtight container. Do not stack dipped cookies.
Fondant Icing
Makes 3 cups
1 1/2 c. light corn syrup
5 c. sifted powdered sugar
1 large egg white, at room temperature
1 Tbsp. butter, melted
1/3 c. warm water
food coloring
Place the corn syrup in the top of a double boiler. Using a wooden spoon stir in the powdered sugar to make a thick paste. (There may be a little undissolved powdered sugar on the side of the bowl.) Over barely simmering water, stir the mixture frequently until it is smooth and just lukewarm.
Turn off the heat. Beat in the egg white, then the melted butter, and then the water. The icing should be the consistency of unwhipped cream. If it is thicker than that, thin with warm water. Use immediately or cover with plastic wrap and store overnight at room temperature. Thin with more warm water as needed before using. When icing cookies, stir the icing frequently to prevent a crust from forming.
Makes 40 2-inch cookies
1/2 c. (4 oz.) almond paste
4 large egg yolks
2 c. (1 lb.) butter
1 3/4 c. sugar
1 to 2 tsp. liquid or paste food color (optional)
3 1/2 c. AP flour
1 recipe Fondant Icing (below)
In the bowl of a stand mixer fitted with the flat beater, beat the almond paste on medium speed for about 5 minutes. The almond paste will look slightly grainy and oily. With the mixer off, add 1 egg yolk. Mix on medium speed for 1 minute, then scrape down the bowl and beater. Add another yolk, increase the speed to medium-high, and mix another minute. Repeat, adding the remaining 2 yolks, one at a time, beating well and scraping down the bowl before adding the next yolk. Increase the speed to high and continue to mix and scrape down the bowl and beater until the mixture is completely smooth and creamy, about 1 minute.
In a separate bowl, using the flat beater, cream the butter on medium speed for 1 minute. Add the sugar and beat on medium-high for 2 to 3 minutes, scraping the bowl and beater once.
Add the almond paste mixture to the butter mixture and beat on medium speed for 1 to 2 minutes, or until well blended, scraping the bowl twice. With the mixer running on low speed, add the food coloring 1 tsp. at a time until the desired color is achieved. (Remember that the color will become slightly lighter when the flour is added.)
With the mixer off, add the flour. Slowly turn the mixer on and off on low speed to incorporate the flour without spilling. Once all the flour is incorporated, mix on slow speed just until blended, about 1 minute. Scrape the bowl and beater, then mix for another 10 seconds. Do not overmix.
Turn the dough out onto plastic wrap. Pat the dough into a disc about 1/2 inch thick and seal well in the plastic wrap. Refrigerate overnight. (The dough will keep, well wrapped, in the refrigerator for up to 1 month.)
The next day, remove the dough from the refrigerator and let it sit at room temperature for about 45 minutes. The dough should still be slightly cool, not warm or soft. Meanwhile, preheat the oven to 375.
On a lightly floured surface, roll the dough out to 3/8 to 1/2 inch thick. Cut out cookies and place about 1 inch apart on an unbuttered, unlined baking sheet. Bake on the center rack in the oven for 10 minutes, or until cookies start to brown slightly around the edges and the bottoms are golden. Transfer cookies to a wire rack to cool. When completely cool, dip cookies in the icing. To dip cookies, hold each one face down and press icing until it comes one-quarter of the way up the sides. Scrape off the extra icing on the side of the bowl as you life the cookies out of the icing. Turn cookies icing side up and holding your other index finger at a 45-degrees to the cookie, scrape off any excess icing that remains. (Holding your finger at an angle allows you to scrape off the icing just in from the outisde) giving the icing room to spread as it sets. Let the cookies rest until the icing is set, about an hour. Store undipped cookies in an airtight container for 3 days. Store dipped cookies in a single layer in an airtight container. Do not stack dipped cookies.
Fondant Icing
Makes 3 cups
1 1/2 c. light corn syrup
5 c. sifted powdered sugar
1 large egg white, at room temperature
1 Tbsp. butter, melted
1/3 c. warm water
food coloring
Place the corn syrup in the top of a double boiler. Using a wooden spoon stir in the powdered sugar to make a thick paste. (There may be a little undissolved powdered sugar on the side of the bowl.) Over barely simmering water, stir the mixture frequently until it is smooth and just lukewarm.
Turn off the heat. Beat in the egg white, then the melted butter, and then the water. The icing should be the consistency of unwhipped cream. If it is thicker than that, thin with warm water. Use immediately or cover with plastic wrap and store overnight at room temperature. Thin with more warm water as needed before using. When icing cookies, stir the icing frequently to prevent a crust from forming.
Royal Icing with Meringue Powder
From Shirley Evans
Makes 3 cups
1 lb. (4-1/4 cups) powdered sugar, sifted
3 Tbsp. meringue powder
6 Tbsp. warm water
Combine all ingredients in a large bowl and mix (with a hald-held or stand mixer) on low speed until blended. Increase the speed to medium and beat until the icing holds thick, soft peaks, 4 to 6 minutes. Test the icing for outline consistency by piping a small amount through a decorative tip. If it tends to curl back or is difficult to pipe out, add a few drops of water. If the piped icing seems runny, add powdered sugar, a tablespoon at a time, beating on low speed to blend. Don't overbeat or the icing will stiffen and lose its gloss. Divide the icing among clean containers, one for each color to be used. Tint as you like with food coloring gel pastes (liquid colors can thin the icing too much). Add each color by dipping a toothpick into the paste and transferring small amounts to the icing; stir with a spoon until no streaks remain. Keep the containers sealed when not working with them. Discard any icing that isn't used the same day it was made.
Makes 3 cups
1 lb. (4-1/4 cups) powdered sugar, sifted
3 Tbsp. meringue powder
6 Tbsp. warm water
Combine all ingredients in a large bowl and mix (with a hald-held or stand mixer) on low speed until blended. Increase the speed to medium and beat until the icing holds thick, soft peaks, 4 to 6 minutes. Test the icing for outline consistency by piping a small amount through a decorative tip. If it tends to curl back or is difficult to pipe out, add a few drops of water. If the piped icing seems runny, add powdered sugar, a tablespoon at a time, beating on low speed to blend. Don't overbeat or the icing will stiffen and lose its gloss. Divide the icing among clean containers, one for each color to be used. Tint as you like with food coloring gel pastes (liquid colors can thin the icing too much). Add each color by dipping a toothpick into the paste and transferring small amounts to the icing; stir with a spoon until no streaks remain. Keep the containers sealed when not working with them. Discard any icing that isn't used the same day it was made.
Ritzy Dips
From Diane Evans
1 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 pkg. almond bark coating
1 box Ritz crackers
peanut butter
Melt and mix the chocolates and almond bark. Spread peanut butter on a Ritz cracker and top with another cracker to make a sandwich. When all crackers are ready, dip them in the chocolate mixture. Let dry on wax paper.
1 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 pkg. almond bark coating
1 box Ritz crackers
peanut butter
Melt and mix the chocolates and almond bark. Spread peanut butter on a Ritz cracker and top with another cracker to make a sandwich. When all crackers are ready, dip them in the chocolate mixture. Let dry on wax paper.
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