Wednesday, November 17, 2010
2 cup sugar
1 cup dairy sour cream
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
4 tsp baking powder
5 1/2 cups flour
Cream together butter, sugar; add eggs and beat well; add sour cream and vanilla. Sift together dry ingredients and add to the creamed mixture. Cover dough and refrigerate for about an hour. Roll out dough on floured surface, or between plastic wrap, to 1/2 inch thickness. Cut with cookie cutters. Place on greased cookie sheets. Bake at 350 degrees for 14 to 17 minutes or until lightly brown, Do Not over bake or roll to thin.
Use Butter Cream Frosting to decorate.
Thursday, November 11, 2010
12 oz dried butter beans
2 tbsp olive oil
1 large onion, peeled, chopped
3 cloves of garlic, peeled and chopped
2 pints hot chicken stock
2 thick sprigs of rosemary
1 3/4 oz grated farmhouse cheddar
Soak the beans over night, drain and rinse. Heat the olive oil in a saucepan and gently fry the onion and garlic for 10 minutes then add the beans, hot stock, rosemary and some black pepper, no salt yet. Bring to boil then cover and simmer gently for about 1 hour or until beans are tender. Remove the rosemary and try to get out all of the leaves which will have dropped off the stem; then puree about half the soup in a blender or with a kitchen wand, leaveing some beans whole. Now add the salt and pepper if needed. To serve ladle into warm bowls and top with some cheese.
1/4 tsp allspice
1/4 tsp ground ginger
1/8 tsp cayenne pepper
sour cream (optional)
garlic croutons (optional)
Melt butter in large soup pot, add chopped onion, celery, carrots, garlic and apple; cook until tender but not brown. Add squash to pot and enough chicken broth to cover all the vegetables; bring to a boil. Add spices and cover pot, then reduce heat to low. Simmer for one hour or until vegetables are all very tender.
Using a cooking wand or blender, puree until smooth return to pot and add any remain broth to reach desired thickness (I prefer it nice and thick). Bring the soup back to a good temperature and add salt and pepper to taste. Serve with a dollop of sour cream and garlic croutons.
2 cups firm white bread cut into about 1/2 inch cubes; sourdough or rustic work great. Crust on or off, whichever is your preference.
1/4 cup butter
3 Tb olive oil
2 cloves garlic, finely chopped
2 Tb grated Parmesan
Heat butter, oil and garlic in a pan over medium heat; add bread cubes and brown cubes on all sides Remove pan from heat and sprinkle hot croutons with Parmesan.
These croutons are perfect on a salad or as a garnish for soup.
Sunday, October 24, 2010
|Marshmallows prior to toasting|
- 1 bag of marshmallows
- Vanilla Bean Ice Cream
Open all the windows and turn on all the fans. Have someone stand ready at the fire alarm. Broil the marshmallows on a cookie sheet lined with tin foil on high for 3 minutes. Be sure to keep a close eye on the marshmallows because they may catch on fire. After the marshmallows are done, turn them out on to wax paper to cool. Blend together Ice Cream, Milk and Toasted Marshmallows in a blender until it is a YUMMY milkshake! That's it. Not a very scientific recipe. We typically use about 1/2 a container or ice cream to a tray of marshmallows, not sure how much milk. This is very taste specific. Use more milk for thinner milkshakes and less for thicker.
MAJOR THANKS to Stand in New York City for creating the Toasted Marshmallow Milkshake. Tyler had one last time we were there and couldn't think about anything else until I finally figured out how to recreate them. Now he drinks at least 1 a week.
Thursday, August 19, 2010
Tuesday, August 3, 2010
⅓ cup frozen orange juice concentrate
½ cup milk
½ cup water
¼ cup sugar
½ tsp. Vanilla
5 to 6 ice cubes
Combine all ingredients in blender until smooth. serve immediately.
Makes 3 servings
Saturday, April 17, 2010
There was a time I lived for excuses to make this salad. It is my all time favorite pasta salad! Sadly it is not low in calories, but it is very high in flavor. I have always called this St Louis Italian Salad because that's where I learned to make this recipe. St Louis has a wonderful Italian influence and amazing American/Italian food. This recipe makes a big salad and I usually make it even bigger by adding extra pasta and dressing.
1 16 oz pkg confetti spiral pasta, cooked and drained1 cup broccoli, chopped and lightly blanched1 can artichoke hearts, drained and quartered¾ cup black olives, sliced2 green onions, chopped1 oz. Pimentos¾ cup cherry tomatoes, halved1 small zucchini, sliced¼ cup grated Parmesan cheese½ tsp garlic salt½ to 1 tsp parsley, chopped8 slices of salami, cut into fourths½ or more cup of Zesty Italian Dressing In a large bowl combined ingredients one at a time, tossing gently. Cover and chill over night. More pasta may be added as needed. You may add more dressing to refresh.
8 to 10, half cooked potatoes, grated
Friday, March 26, 2010
3 T. olive oil
1 small minced white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves garlic
4 cups vegetable broth
2-15oz. cans red kidney beans, drained
2-15oz. cans great northern or small white beans, drained
1-14oz. can diced tomatoes
1/2 cup shredded carrots
2 T. minced parsley
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Measure olive oil into a large pot and heat on medium.
Put the onions, celery, garlic, green beans, adn zucchini into the pot and asute for about 5 minutes or until the onions become see-through.
Add the vegetable broth, drained tomatoew, beans, carrots, hot water and spices to the pot.
Bring to a boil and them reduce heat to a simmer for 20minutes.
Add the spinach leaves and the pasta and cook for an additional 20 minutes. Serve with grated parmesan as garnish. Enjoy!!
Sunday, February 14, 2010
Friday, February 12, 2010
You can't have Valentines Day without these for the kids. You can make them heart shaped by putting one regular marble between the liner and the pan
paper muffin liners
14 vanilla wafers
4 3-oz packages cream cheese, soften
your choice of fresh fruit or pie filling
Line muffin pans with paper liners. Place a vanilla wafer in each cup. Set pan aside.
Beat cream cheese with mixer until fluffy; gradually add 2/3-cup sugar and mix well. Add eggs and vanilla, beating well until smooth. Fill liners two-thirds full with mixture. Bake at ˚350 for 10 minutes. Cool in muffin pan, then remove and chill. Top with your choice of fresh fruit or pie filling. Makes about 14