1 C brown sugar
1 C white sugar
1 C butter
1 C peanut butter
Combine than add to above mixture:
3 C flour
1.5 tsp soda
1/2 tsp salt
Make small balls with scoop and flatten with fork. Bake at 300 degrees for 13-15 minutes. This recipe makes 6 dozen small cookies so I usually go with a half batch :0)
1.5# Ground Beef (I use 80/20)
1 onion chopped
1 C milk
1 C breadcrumbs (I used Italian)
salt & pepper
Mix well in stand mixer or by hand. Shape loaf and bake on cookie sheet lined with parchment paper at 350 degrees for 1 hour
Fresh Pear Tart
Pie Crust (recipe at bottom of this page)
Peel, core, and slice 5-6 medium pears, and put in large bowl with 1 generous tablespoon of each – sugar, cornstarch, fresh lemon juice and stir to coat pears.
Roll out pie crust and place in tart or pie pan or just on parchment lined cookie sheet, leave generous edges to your crust. Add filling, and fold over edges on to top of filling.
Sprinkle with a bit of sugar and nutmeg.
Bake at 385 degrees F til pears are tender. If your crust isn’t browning as much as you like at this point brush with milk or cream and increase heat to 425 til desired toastiness.
1.5 cup 2% milk
.5 cup half n half
1/2 cup vegetable, canola, or extra light olive oil or a combo of oil & melted butter to equal .5 cup
1/2 cup granulated sugar
warm these ingredients on the stove top in a large enough pan to mix your dough in…I use a cast iron dutch oven like the other ladies do :0)
don’t let this get very hot, just nicely warm to help the yeast along. Then add…
2.5 tsp dry yeast
4 cups flour
2.5 tsps ground cardamom seed, I usually whisk the cardamom into the measuring cup with the flour before adding it to the wet.
You will now have a very sticky dough. Cover and let raise for 1 hour.
3/4 – 1 cup raisins
.5 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
dash of salt
I usually mix with my hands and this point, kneading at the same time. Divide your dough into quarters and make each quarter into three balls, making 12 rolls in all. place in a 9×13 dish and let stand for about 15 minutes, I cover the rolls with some plastic wrap I’ve sprayed with cooking spray to avoid sticking.
Now remove the plastic wrap and bake at 375 degrees for about 20 minutes, til golden brown… and that’s it. I do brush the tops of the rolls with a little melted butter.
Peel and thinly slice one large cucumber. Leave a bit of the green peel here and there for extra color.
half a 8 oz. block cream cheese (4oz) softened
fresh chopped chives to taste (i used 3, five inch in length pieces)
fresh dill about a 3/4 teaspoon
salt and pepper.
Remove the crusts from 6 slices of bread. Spread cream cheese mixture on 2 trimmed slices of bread and sandwich cucumber slices between, slice diagonally twice. Repeat with other trimmed bread slices.
Serve with your favorite tea and enjoy a fancy treat! You can find the Impie, Hattie & Bea Tea Cozy here!
1.5 cups crushed graham cracker crumbs (I use the zipper bag, rolling pin method)
5-6 Tablespoon melted butter
3 Tablespoons sugar
combine and press into a 9″ pie or tart pan, chill to set while you make the filling
1# softened cream cheese (use the blocks not the whipped)
3/4 cup sugar
1/2 tsp vanilla
Mix at high speed until smooth, pour into pan with chilled crust.
Bake at 350 degrees F until firm, about 35-40 minutes, possibly longer
(this was me winging it for a caramel pecan drizzle)
all measurements approximate –
1/8 cup sugar
2 tsp butter
2 tsp honey
1/3 cup pecans
heat in non stick pan til golden and foamy, cool
1 can corn (drained)
1 can black beans (drained)
1 can Rotel
half small onion diced
2 avocados diced
splash of red wine vinegar
juice of 2 limes
salt to taste
Peel, core, and slice enough apples to fill a 9×13 pan, about 8-10 medium apples.
Mix 3/4 C. brown sugar, 1 tsp. cinnamon, and a pinch of salt, cover apples. Adjust cinnamon to taste.
Mix together 2 C. Flour, 2 C. Sugar (White), 1/2 tsp baking powder, & 2 eggs. Put mixture over apples.
Melt 1 stick of butter and pour over the top.
Bake 45 minutes to an hour at 350 (time based on high altitude baking)
French Onion Soup (4 servings)
• 1 stick butter
• 2 large onions, thinly sliced, cut in half lengthwise, then slice
• 1 teaspoon white sugar
• 1 tablespoon all-purpose flour
• 8 splashes Worcestershire sauce
• 30 ounces (about) beef broth
• 4 slices thick bread like French bread
• Swiss cheese
1. Melt butter in saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Add a tiny bit of broth and the Worcestershire sauce, Stir in flour until well blended with the onions and pan juices. Add remainder of beef broth; heat to boiling, reduce heat, and simmer for 10 minutes.
3. Cut four thick slices of bread, broil the bread slices (both sides) just until crisp but not too brown. Hamburger bun bottoms work pretty well for this too.
4. Divide soup into four oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Top with Swiss cheese slices Place soup bowls on a cookie sheet in oven.
5. Broil or bake at a high temp just until cheese is melted.
Cream together in large mixing bowl:
3/4 Cup Butter
1/4 Cup Molasses
1 Cup Sugar
In a separate bowl combine:
2 Cups Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
2/3 teaspoon nutmeg
1/4 teaspoon ground cloves
1/6 teaspoon allspice
mix dry ingredients well then add to creamed sugar/molasses mixture beat until smooth. Shape into 1 inch balls and roll in sugar. Bake 9 minutes at 375 degrees. Remove from pan quickly to cool. To keep your cookies chewy, bag tightly in small batches while cookies are still warm.
Lightly brush bread with olive oil and broil til warm not brown and crusty (bottom rack of oven)
remove from oven and layer fresh mozarella, fresh cut basil and tomato slices (you could sprinkle the bread with a bit of garlic salt first if you like)
place back into oven and broil until cheese is melted a bit and bread is nice and toasted (bottom rack of oven)
lightly drizzle with some really good balsamic vinegar (I used a maple vinegar) – YUM!
1/2 head of large cabbage sliced thin and chopped to bite size pieces
1 cup Miracle Whip
1/2 cup sugar
1 tablespoon white vinegar
dash of celery seed
pour dressing over bowl of sliced cabbage, chill one hour – yum!
Cream together –
1 stick of butter
1 1/2 c sugar (I use a even mix of white & brown sugar)
2 eggs (add one at a time and beat)
3/4 c sour milk (I use a little vinegar & milk)
1 cup or 3 mashed bananas
Mix together and stir in –
2 1/3 c flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
Grease and flour pans, (two loaf, 1 bundt, or 9×13) bake 35-40 minutes at 350.
8oz shrimp (I buy the frozen uncooked cleaned jumbo shrimp from Sam’s Club)
Rinse shrimp in colander to slightly thaw
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
Pat shrimp dry and coat in mixed spices above. Heat 2 Tablespoons olive oil and cook shrimp, when they start to turn pink toss in some minced fresh garlic, green or red pepper and onion. Cook 1-2 minutes longer (we often omit the garlic, pepper, and onion).
3 egg whites
2/3 vegetable oil
2 tsp vanilla
1.5 tsp lemon rind
3/4 cup sugar
2+ cup flour
2 tsp baking powder
1/2 tsp salt
Beat egg whites with fork, stir in oil, vanilla, and rind (I used the dried type from the spice section). Blend in sugar. Stir together flour, powder, and salt and blend into sugar/oil mixture, should be about the consistency of play-dough. May be made as drop cookies flatten with glass that has been buttered on the bottom and dipped in sugar, or press into a 7×11 pan and sprinkle liberally with sugar. Bake in 325 degree oven til edges are slightly golden and center isn’t raw. (this works in high altitude – some adjustment may be necessary for lower)
½ cup softened butter
¼ cup brown sugar firmly packed
2 cups flour
½ tsp ground nutmeg
pinch of salt
Cream butter and sugar, combine remaining dry ingredients and add to butter mixture. On lightly floured surface roll dough to ½ thickness, cut into wedges, pierce with fork. Bake on un-greased cooking sheet at 300f until light gold on edges, about 20 minutes
3 ¼ cup flour
½ cup sugar
1T + 1t baking powder
¼ t salt
1 cup semi sweet choc chips
½ cup toffee bits (optional)
2 cups chilled whipping cream
2 T unsalted butter melted
additional sugar for sprinkling
375f oven, lightly spritz baking sheets with cooking spray.
Combine flour, ½ c sugar, baking powder, and salt in large bowl, stir in chocolate chips and toffee bits. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough onto lightly floured surface and knead gently until soft dough forms – about 2 minutes. Pat dough into large circle approx 1 ¼ inch think. Cut into pie shaped wedges. Transfer to prepared baking sheets spacing well apart. Brush with melted butter and sprinkle with additional sugar. Bake until edges are a light golden brown – about 20 minutes. Best served warm.
Pie Crust (recipe below)
1.5 cups half and half
yummy fillings – cooked bacon, ham, spinach, mushrooms, other veggies….whatever WITH lots and lots of cheese (mix and match what ever you have on hand)
bake for about 40 minutes at 400 degrees (til it’s not super jiggly in the center but not rock solid either), let it rest a bit before cutting.
3 cups flour
1 cup Crisco (vegetable shortening)
½ cup boiling water
Mix flour, salt, & Crisco well. Mix in boiling water. Let stand 10 minutes.