I have tried so many brownie recipes over the years, and could never find one that was really "it" for us. I've finally found it. This is the brownie recipe to end the search.
Dawna’s Favorite Fudge Brownies
Adapted from King Arthur Flour
1 cup unsalted butter (2 sticks)
2-1/4 cups sugar
4 eggs
1-1/4 cups dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
½-teaspoon expresso powder
1 Tablespoon vanilla
1-1/2 cups flour
2 cups chocolate chips
walnuts, if desired
Preheat oven to 350. Grease 9x13 pan.
Melt butter. Add sugar and stir together. Return to heat just until hot (110 to 120F) but not bubbling. **note** heating a second time dissolves more sugar, which gives a shiny top crust like “box” brownies.
Beat the eggs, then beat in the cocoa, salt, baking powder, expresso and vanilla. It takes awhile to incorporate.
Add the hot sugar/butter mixture to the egg mixture, and stir until smooth. Gently fold in the flour and fold in chocolate chips. Add walnuts if using. Don’t overmix when adding flour.
Pour into pan. Give Floyd Michael the bowl and spoon to lick. Bake for 30 minutes.
Cool on a rack. Cut. Hide some from the kids so Floyd Michael can have some.
Showing posts with label Family Favorite Recipes. Show all posts
Showing posts with label Family Favorite Recipes. Show all posts
Monday, April 25, 2011
Thursday, April 14, 2011
Indian Pow-Wow Fry Bread
Many, many years ago the kids and I attended the Indian Pow Wow in Tehachapi with my friend Bonnie and her children. We had a wonderful time, and Bonnie left determined to recreate the fry bread we had there. This recipe is the result of her experimentation. Bonnie and I later made fry bread for Tiana and Daniel's class at school (I'm thinking maybe second grade...but am not sure). I can still remember lugging the electric skillets and all of the ingredients into the school. Another crazy adventure that I would never have thought to attempt on my own, but with Bonnie anything was possible.
I no longer have a breadmaker, but know the recipe can easily be adapted. I will have to add those directions when I do.
INDIAN FRY BREAD
3 CUPS FLOUR
1 TBSP BAKING POWDER
½ TEASPOON SALT
¼ CUP MILK
1 CUP WARM WATER
Put flour, baking powder, salt and milk in breadmaker on dough setting. As it begins to mix continuously, add water, ¼ cup at a time. After dough is mixed, take out (it does not need to be kneaded a seocnd time).
Cover and let stand for 15 minutes.
Pull off egg-sized balls. Flatten on floured board (and between hands), then let rest.
Flatten again and let rest.
Should be 1/4 inch thick.
Fry on both sides. Will puff slightly.
Serve sprinkled with powdered sugar or with taco fixings (like at Indian Pow-Wow in Tehachapi).
I no longer have a breadmaker, but know the recipe can easily be adapted. I will have to add those directions when I do.
INDIAN FRY BREAD
3 CUPS FLOUR
1 TBSP BAKING POWDER
½ TEASPOON SALT
¼ CUP MILK
1 CUP WARM WATER
Put flour, baking powder, salt and milk in breadmaker on dough setting. As it begins to mix continuously, add water, ¼ cup at a time. After dough is mixed, take out (it does not need to be kneaded a seocnd time).
Cover and let stand for 15 minutes.
Pull off egg-sized balls. Flatten on floured board (and between hands), then let rest.
Flatten again and let rest.
Should be 1/4 inch thick.
Fry on both sides. Will puff slightly.
Serve sprinkled with powdered sugar or with taco fixings (like at Indian Pow-Wow in Tehachapi).
Wednesday, April 13, 2011
Shirley's no-bake cookies
Floyd Michael loves these cookies. Any time he comes in the door and sees them cooling on the counter, he has to have one immediately!
Shirley Bays’ No-Bake Cookies
Combine the following ingredients in a saucepan:
1 stick butter
2 cups sugar
½ cup cocoa
½ cup milk
Bring to a boil, stirring constantly to prevent scorching.
Add:
½ cup peanut butter
1 teaspoon vanilla
Bring back to a boil, then add:
Approximately 3 cups oatmeal (enough to get desired consistency).
STIR until oats are well coated. Drop by (serving size) spoonfuls onto sprayed aluminum foil; let cool.
Shirley Bays’ No-Bake Cookies
Combine the following ingredients in a saucepan:
1 stick butter
2 cups sugar
½ cup cocoa
½ cup milk
Bring to a boil, stirring constantly to prevent scorching.
Add:
½ cup peanut butter
1 teaspoon vanilla
Bring back to a boil, then add:
Approximately 3 cups oatmeal (enough to get desired consistency).
STIR until oats are well coated. Drop by (serving size) spoonfuls onto sprayed aluminum foil; let cool.
Cornbread Salad
Corn Bread Layered Salad
Adapted from Taste of Home
Leftover cornbread
Green onions, chopped
1 medium green pepper, diced
1 can whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
3/4 cup mayonnaise
3/4 cup sour cream
2 medium tomatoes, seeded, chopped
1/2 cup shredded cheddar cheese
Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
In a small bowl, combine mayonnaise and sour cream. Spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.
Adapted from Taste of Home
Leftover cornbread
Green onions, chopped
1 medium green pepper, diced
1 can whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
3/4 cup mayonnaise
3/4 cup sour cream
2 medium tomatoes, seeded, chopped
1/2 cup shredded cheddar cheese
Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
In a small bowl, combine mayonnaise and sour cream. Spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.
Pumpkin Cheesecake
Pumpkin Cheesecake with Bourbon Sour Cream Topping
Adapted from CLBB
Crust Ingredients:
• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted and cooled
Filling Ingredients:
• 1 1/2 cups solid pack pumpkin
• 3 large eggs
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup firmly packed light brown sugar
• three 8-ounce packages cream cheese, cut into bits and softened
• 1/2 cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 1 tablespoon bourbon liqueur or bourbon if desired
Topping Ingredients:
• 2 cups sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon liqueur or bourbon, or to taste
• 16 pecan halves for garnish
Preheat oven to 350.
Wrap aluminum foil over bottom and up the outside of springform pan. Butter inside of pan.
Combine the cracker crumbs, pecans, and the sugars. Stir in the butter. Press into the bottom and 1/2 inch up the sides of a buttered 9-inch springform pan. Chill the crust for 1 hour.
While the crust is chilling, make the filling:
Whisk together the pumpkin, egg, spices, salt, and the brown sugar.
In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, cornstarch, vanilla, bourbon, and the pumpkin mixture. Beat until smooth.
Pour the filling into the crust. Bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes.
While cheesecake is cooling on rack, make the topping:
Whisk the sour cream, sugar, and the bourbon liqueur.
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
Let the cheesecake cool in the pan on a rack and then refrigerate covered, overnight.
Remove the side of the pan and garnish the top of the cheesecake with the pecans.
Adapted from CLBB
Crust Ingredients:
• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted and cooled
Filling Ingredients:
• 1 1/2 cups solid pack pumpkin
• 3 large eggs
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup firmly packed light brown sugar
• three 8-ounce packages cream cheese, cut into bits and softened
• 1/2 cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 1 tablespoon bourbon liqueur or bourbon if desired
Topping Ingredients:
• 2 cups sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon liqueur or bourbon, or to taste
• 16 pecan halves for garnish
Preheat oven to 350.
Wrap aluminum foil over bottom and up the outside of springform pan. Butter inside of pan.
Combine the cracker crumbs, pecans, and the sugars. Stir in the butter. Press into the bottom and 1/2 inch up the sides of a buttered 9-inch springform pan. Chill the crust for 1 hour.
While the crust is chilling, make the filling:
Whisk together the pumpkin, egg, spices, salt, and the brown sugar.
In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, cornstarch, vanilla, bourbon, and the pumpkin mixture. Beat until smooth.
Pour the filling into the crust. Bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes.
While cheesecake is cooling on rack, make the topping:
Whisk the sour cream, sugar, and the bourbon liqueur.
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
Let the cheesecake cool in the pan on a rack and then refrigerate covered, overnight.
Remove the side of the pan and garnish the top of the cheesecake with the pecans.
Cornbread AKA Best Cornbread In The World
Best Cornbread in the World
Adapted from CLBB
2 cups Bisquick
1/2 tsp. soda
1 cup cornmeal
1/2 cup sugar
1 cup buttermilk
1 cup butter, melted
1 8-oz. can cream-style corn (I usually throw in the whole regular size can)
2 eggs, slightly beaten
Combine dry ingredients. Add buttermilk, melted butter, corn, and eggs; mix well. Batter will be lumpy.
Pour into greased 9x13 baking dish.
Bake at 350 for 30-40 min.
Cool slightly before cutting.
Adapted from CLBB
2 cups Bisquick
1/2 tsp. soda
1 cup cornmeal
1/2 cup sugar
1 cup buttermilk
1 cup butter, melted
1 8-oz. can cream-style corn (I usually throw in the whole regular size can)
2 eggs, slightly beaten
Combine dry ingredients. Add buttermilk, melted butter, corn, and eggs; mix well. Batter will be lumpy.
Pour into greased 9x13 baking dish.
Bake at 350 for 30-40 min.
Cool slightly before cutting.
Ancho Pork & Hominy Stew
Ancho Pork and Hominy Stew
Adapted from CLBB, original source unknown
Ingredients
2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside.
Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally.
Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil.
Partially cover, reduce heat, and simmer 25 minutes.
Adapted from CLBB, original source unknown
Ingredients
2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside.
Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally.
Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil.
Partially cover, reduce heat, and simmer 25 minutes.
Farmers Casserole
Farmer's Casserole
Adapted from Better Homes and Gardens
INGREDIENTS FOR 6 SERVINGS (can double for 13x9 pan)
3 cups frozen shredded hash brown potatoes (have used thawed, mushed tater tots in a pinch – I think we liked better that way)
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese
(3 ounces)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onions
4 beaten eggs
1 (12-ounce) can evaporated skim milk
1/4 tsp. pepper
1/8 tsp. salt
INSTRUCTIONS:
Grease a 2 quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham/bacon and green onion.
In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture.
Pour into dish. (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350� oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set.
Let stand 5 minutes before serving.
I doubled the recipe, baked in 9x13. Used tater tots (partially thawed in microwave) because that was what I had. Added some garlic powder to the eggs. Used bulk pork sausage for the meat. This was really, really good.
Adapted from Better Homes and Gardens
INGREDIENTS FOR 6 SERVINGS (can double for 13x9 pan)
3 cups frozen shredded hash brown potatoes (have used thawed, mushed tater tots in a pinch – I think we liked better that way)
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese
(3 ounces)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onions
4 beaten eggs
1 (12-ounce) can evaporated skim milk
1/4 tsp. pepper
1/8 tsp. salt
INSTRUCTIONS:
Grease a 2 quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham/bacon and green onion.
In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture.
Pour into dish. (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350� oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set.
Let stand 5 minutes before serving.
I doubled the recipe, baked in 9x13. Used tater tots (partially thawed in microwave) because that was what I had. Added some garlic powder to the eggs. Used bulk pork sausage for the meat. This was really, really good.
Daniel's Granola
Crunchy Granola
Adapted from Kathleen Daelemans, CLBB
2 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cup chopped pecans or walnuts, or slivered almonds
Preheat oven to 275 degrees F.
Line two cookie sheets with parchment paper. Set aside.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed.
Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
Add dried fruit, if desired.
When granola has cooled completely, store in an airtight container.
Variations:
1. Use 3 teasp vanilla and 1 teasp orange extract, with dried cranberries.
2. Add cinnamon, apple pie or pumpkin pie spice.
3. Do not STIR to enhance clumpiness.
4. Some people add honey, or egg white to enhance clumpiness.
Adapted from Kathleen Daelemans, CLBB
2 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cup chopped pecans or walnuts, or slivered almonds
Preheat oven to 275 degrees F.
Line two cookie sheets with parchment paper. Set aside.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed.
Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
Add dried fruit, if desired.
When granola has cooled completely, store in an airtight container.
Variations:
1. Use 3 teasp vanilla and 1 teasp orange extract, with dried cranberries.
2. Add cinnamon, apple pie or pumpkin pie spice.
3. Do not STIR to enhance clumpiness.
4. Some people add honey, or egg white to enhance clumpiness.
Our Favorite Chocolate Cake
Beatty’s Chocolate Cake AKA Black Magic Cake
Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
Preheat the oven to 350.
Grease two 8" round pans. Line with parchment paper, then butter and flour the pans. (Have made in 9”, and only greased and floured).
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Amazing Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake
Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
Preheat the oven to 350.
Grease two 8" round pans. Line with parchment paper, then butter and flour the pans. (Have made in 9”, and only greased and floured).
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Amazing Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake
Thanksgiving Muffins
Floyd Michael loves these, and they don’t even contain chocolate!
Thanksgiving Muffins
Adapted from King Arthur Flour
1 cup pumpkin purée
2 large eggs
1/2 cup firmly packed brown sugar
3 tablespoons oil
1 tablespoon molasses
1/2 teaspoon salt
1 1/2 teaspoons apple pie spice (or pumpkin pie spice)
1/2 cup milk
1 cup cinnamon chips
1 cup dried cranberries
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons + 1 teaspoon coarse white sparkling sugar -- for topping; optional or Swedish pearl sugar
Preheat oven to 400 degrees.
Grease 12 wells of a standard muffin pan.
In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, milk, and cinnamon chips.
Whisk the flour, baking powder, and baking soda together. Stir in the dried cranberries. Add all at once to the wet ingredients and mix just until combined.
Cover the bowl, and let the batter rest for 30 minutes. REALLY. LET IT REST. It makes a difference.
Deposit the batter by the generous 1/4-cupful (a slightly heaped muffin scoop works well here) into the prepared pan. Sprinkle the top of each muffin with about 1/2 teaspoon coarse sparkling sugar or Swedish pearl sugar, if desired (I have used regular granular sugar which works just fine).
Bake for 20 to 21 minutes.
Remove the muffins from the oven, and tilt them in their individual wells to cool (this prevents their bottoms from steaming and becoming tough).
Thanksgiving Muffins
Adapted from King Arthur Flour
1 cup pumpkin purée
2 large eggs
1/2 cup firmly packed brown sugar
3 tablespoons oil
1 tablespoon molasses
1/2 teaspoon salt
1 1/2 teaspoons apple pie spice (or pumpkin pie spice)
1/2 cup milk
1 cup cinnamon chips
1 cup dried cranberries
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons + 1 teaspoon coarse white sparkling sugar -- for topping; optional or Swedish pearl sugar
Preheat oven to 400 degrees.
Grease 12 wells of a standard muffin pan.
In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, milk, and cinnamon chips.
Whisk the flour, baking powder, and baking soda together. Stir in the dried cranberries. Add all at once to the wet ingredients and mix just until combined.
Cover the bowl, and let the batter rest for 30 minutes. REALLY. LET IT REST. It makes a difference.
Deposit the batter by the generous 1/4-cupful (a slightly heaped muffin scoop works well here) into the prepared pan. Sprinkle the top of each muffin with about 1/2 teaspoon coarse sparkling sugar or Swedish pearl sugar, if desired (I have used regular granular sugar which works just fine).
Bake for 20 to 21 minutes.
Remove the muffins from the oven, and tilt them in their individual wells to cool (this prevents their bottoms from steaming and becoming tough).
Americana Pot Roast
This roast is fantastic. It has the best aroma while baking. It is my new go-to recipe for roast.
Americana Pot Roast
Adapted from Cooking Light, JANUARY 1999
1 (4-pound) boned rump roast
6 cups sliced onion
2 tablespoons Hungarian sweet paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 tablespoons red wine vinegar
1 (14 1/4-ounce) can low-salt beef broth
6 small red potatoes (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)
Preheat oven to 300.
Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; saute 10 minutes. Add paprika, basil, oregano, thyme, and garlic; saute 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300 for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.
Americana Pot Roast
Adapted from Cooking Light, JANUARY 1999
1 (4-pound) boned rump roast
6 cups sliced onion
2 tablespoons Hungarian sweet paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 tablespoons red wine vinegar
1 (14 1/4-ounce) can low-salt beef broth
6 small red potatoes (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)
Preheat oven to 300.
Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; saute 10 minutes. Add paprika, basil, oregano, thyme, and garlic; saute 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300 for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.
Yankee Oatmeal-Molasses Bread
Yankee Oatmeal-Molasses Bread
Adapted from Bon Appetit, November 1994
For bread:
1/2 cup packed old-fashioned oats
3/4 cup boiling water
1 cup warm water
1 envelope dry yeast
6 tablespoons molasses
2 tablespoons butter, at room temperature
1 1/4 teaspoons salt
4 1/2 cups unbleached all purpose flour
For glaze:
1 tablespoon melted butter mixed with 1 teaspoon light unsulfured molasses
1 tablespoon old-fashioned oats
Preheat oven to 400°F. Butter a 9 x 5 inch loaf pan; set aside.
Mix 1/2 cup oats with 3/4 cup boiling water. Let stand 30 minutes.
In the meantime, dissolve yeast in 1 cup warm water. Let stand for 10 minutes.
Add molasses, 2 tablespoons butter and salt to the oat mixture in bowl. Mix in dissolved yeast. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes.
Form dough into ball. Butter a large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then with a towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
Punch down dough. Knead for 3 minutes. Form into loaf and transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
Bake bread 10 minutes; then reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread sounds hollow when tapped on bottom, about 10 minutes longer.
Transfer to rack; cool in pan 10 minutes. Turn out bread onto rack; cool completely.
Adapted from Bon Appetit, November 1994
For bread:
1/2 cup packed old-fashioned oats
3/4 cup boiling water
1 cup warm water
1 envelope dry yeast
6 tablespoons molasses
2 tablespoons butter, at room temperature
1 1/4 teaspoons salt
4 1/2 cups unbleached all purpose flour
For glaze:
1 tablespoon melted butter mixed with 1 teaspoon light unsulfured molasses
1 tablespoon old-fashioned oats
Preheat oven to 400°F. Butter a 9 x 5 inch loaf pan; set aside.
Mix 1/2 cup oats with 3/4 cup boiling water. Let stand 30 minutes.
In the meantime, dissolve yeast in 1 cup warm water. Let stand for 10 minutes.
Add molasses, 2 tablespoons butter and salt to the oat mixture in bowl. Mix in dissolved yeast. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes.
Form dough into ball. Butter a large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then with a towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
Punch down dough. Knead for 3 minutes. Form into loaf and transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
Bake bread 10 minutes; then reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread sounds hollow when tapped on bottom, about 10 minutes longer.
Transfer to rack; cool in pan 10 minutes. Turn out bread onto rack; cool completely.
Oreo Cheesecake Balls
This recipe is so simple it is embarrassing, but they are very, very good. You would never know how simple they are from the taste.
Oreo Cheesecake Balls
My notes: I use 1.5 pkg cream cheese to 1 pkg cookies. Have used different cookies. Destiny loves peanut butter (Nutter Butters).
Oreo Cheesecake Balls (aka easy truffles)
1 pkg. Oreo cookies
1 pkg. (8 oz.) cream cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted (or use candy melts)
Crush cookies in food processor (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Place cookie crumbs in bowl. Add cream cheese; mix until well blended. Roll cookie mixture balls about 1-inch in diameter. Refrigerate balls briefly.
Dip balls in melted chocolate and place on wax paper-covered baking sheet. If desired, sprinkle with candy sprinkles before the chocolate sets, then refrigerate. Can also drizzle with complementary color/flavor of chocolate after first layer has set.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Oreo Cheesecake Balls
My notes: I use 1.5 pkg cream cheese to 1 pkg cookies. Have used different cookies. Destiny loves peanut butter (Nutter Butters).
Oreo Cheesecake Balls (aka easy truffles)
1 pkg. Oreo cookies
1 pkg. (8 oz.) cream cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted (or use candy melts)
Crush cookies in food processor (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Place cookie crumbs in bowl. Add cream cheese; mix until well blended. Roll cookie mixture balls about 1-inch in diameter. Refrigerate balls briefly.
Dip balls in melted chocolate and place on wax paper-covered baking sheet. If desired, sprinkle with candy sprinkles before the chocolate sets, then refrigerate. Can also drizzle with complementary color/flavor of chocolate after first layer has set.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
I first made these cookies with my sister-in-law Pam when Destiny and Tana were babies. We have made them every Christmas since, and for many other holidays. I tend to do the slice and bake version, but Destiny likes to do cut outs.
Workman Sugar Cookies
2 cups butter flavor Crisco
2 cups sugar
2 eggs
3 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt
Preheat oven to 375 degrees.
Cream Crisco and sugar in large bowl. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Blend dry ingredients into creamed mixture. Cover and chill at least two hours.
Can roll dough into logs on/with wax paper/saran wrap before refrigerating. Slice to bake. Makes large, round, uniform cookies.
Otherwise, roll chilled dough on floured surface. Cut with cookie cutters.
Sprinkle with colored sugar before baking, or frost and decorate after baking.
Bake on ungresead baking sheets.
Bake for 6-7 minutes for cut out cookies (slightly longer for slice and bakes). Cool on baking sheet for one minute, then remove to cooling racks.
Workman Sugar Cookies
2 cups butter flavor Crisco
2 cups sugar
2 eggs
3 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt
Preheat oven to 375 degrees.
Cream Crisco and sugar in large bowl. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Blend dry ingredients into creamed mixture. Cover and chill at least two hours.
Can roll dough into logs on/with wax paper/saran wrap before refrigerating. Slice to bake. Makes large, round, uniform cookies.
Otherwise, roll chilled dough on floured surface. Cut with cookie cutters.
Sprinkle with colored sugar before baking, or frost and decorate after baking.
Bake on ungresead baking sheets.
Bake for 6-7 minutes for cut out cookies (slightly longer for slice and bakes). Cool on baking sheet for one minute, then remove to cooling racks.
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