Wednesday, July 29, 2009
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
1/2 cup sugar
3/4 cup brown sugar
1 pkg. instant vanilla pudding mix
1/2 pkg. chocolate chips (1 cup)
1/2 cup nuts (optional)
Combine butter, sugars and pudding mix, beating until fluffy. Add vanilla and egg and beat until smooth. Add dry ingredients and mix well. Stir in chocolate chips and nuts. Bake at 375 for 8-10 minutes. Even though you use butter these cookies hold their shape and are puffy and soft. They also taste great. I think it would be fun to try different flavored puddings! Enjoy! I found this recipe at http://thepioneerwoman.com/tasty-kitchen-blog/
Wednesday, July 22, 2009
A friend of mine brought this to our Friday potluck and it was Amazing!! Before you look at the ingredients, take a long look at the picture and convince yourself that you MUST make this. Otherwise the copious amount of butter might just freak you out!!
I really think you could do without so much crumble on the top, so if you wanted to you could just make less of it… I would also say the more blueberries, the better!
Blueberry Cobbler Cake
4 1/2 cups flour, divided
1 1/2 cups firmly packed brown sugar
1 tsp. salt, divided
3 sticks unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 tsp. baking powder
Two baskets (each 11 oz) fresh blueberries
Preheat your oven to 350 degrees. Grease a 9 x 13 baking dish. In a medium bowl, using your fingers, combine 3 cups flour,
the brown sugar, and 1/2 tsp. salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.
In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk. In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter.
Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
Scatter the blueberries/cherries over the batter; sprinkle the remaining crumb mixture on top.
Bake until the cake is golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.
Monday, July 20, 2009
4 c. Marion berries
2 c. flour
1 1/2 c. sugar, divided
4 tsp. baking powder
1/2 c. butter
1 c. buttermilk or milk
1 t. salt
1/4 c. cornstarch
1 1/2 c. boiling water
Cover the bottom of a 9x13 pan with marion berries. Mix together flour, 1/2 cup sugar, baking powder, butter milk and salt; spread over berries. Combine cornstarch and remaining cup of sugar; sprinkle over the batter. Pour boiling water over the top. Bake at 350 degres for 40-45 mintes.
1/4 cup butter
1 cup sugar
1 1/2 cups mashed ripe banana
(about 3 large bananas)
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 Tbsp butter
1/4 cup packed brown sugar
1 Tbsp. milk
1/2 cup powdered sugar
In a small mixing bowl, cream shortening and sugar. Add eggs; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture. Fill paper-lined muffin cups three-fourths full. Bake at 350 degree for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing them from the pan to a wire rack to cool completely. For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in confectioner's sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. (I like to just spread the warm muffins with the icing and cover the whole top).
The Cheesecake Factory® Sweet Corn Tamale Cakes®
2 tomatillos, chopped (removepapery skin)
1 Can mild green chilies, (4 ounce)
1 green onion
2 Tablespoons fresh cilantro
1-1/4 Teaspoons granulated sugar
1/4 Teaspoon ground cumin
1/4 Teaspoon salt
1/8 Teaspoon ground black pepper
1/2 Cup mayonnaise
1 Teaspoon white vinegar
1 Teaspoon water
3/4 Teaspoon granulated sugar
1/2 Teaspoon chili powder
1/4 Teaspoon paprika
1/8 Teaspoon cayenne pepper
1/8 Teaspoon onion powder
1 Dash salt
1 Dash garlic powder
1 Medium tomato
1 Tablespoon minced Spanish onion
1 Tablespoon fresh cilantro, minced
1/4 Teaspoon lime juice
1/2 Small fresh jalapeno, minced
1 Dash salt
1 Dash ground black pepper
1-1/2 Cups frozen sweet corn
1/2 Cup butter, (1 stick) softened
3 Tablespoons granulated sugar
1/8 Teaspoon salt
1/2 Cup corn masa (corn flour)
2 Tablespoons all-purpose flour
1/4 Cup sour cream
1/2 avocado, chopped
2 Tablespoons fresh cilantro, coarsely chopped.
Combine all ingredients in a food processor on high speed. Cover and chill.
Combine all ingredientsin a small bowl. Cover and chill.
Combine all ingredients in a small bowl. Cover and chill.
Preheat oven to 400 degrees.
Chop 1 cup of the frozen corn in a food processor until coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.
Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
Carefully turn all cakes with a spatula and bake for an additional 5 to 7 minutes or until second side is browned.
Spoon a portion of the salsa verde onto a plate or platter. Coat the entire plate about 1/4-inch deep. Arrange the tamale cakes side-by-side on the salsa verde.
Spoon a dollop of sour cream onto each tamale cake.
Drizzle the southwestern sauce over the cakes in a criss-cross patter.
Spoon some tomato salsa over the cakes, followed by the chopped avocado. Sprinkle with coarsely chopped cilantro leaves over the top.
Monday, July 13, 2009
3 T. Yeast
1/2 cup sugar
4 eggs, beaten slightly
3 3/4 cups warm water
4 1/2 tsp. salt
3 T. oil
2 1/2 cups cinnamon bursts
11-12 cups flour
Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to cake batter stage. Stir in salt and 7 more cups flour to make bread dough consistency. Let mixer knead it to the right texture (add up to 1 more cup of flour if needed). Cover bowl and let rise until doubled. Put out on floured surface and knead in cinnamon bursts. Shape into four loaves and put into greased pans. Let raise until doubled. Bake at 375 for about 30 minutes. This makes fabulous french toast or also just great toast! You can buy the cinnamon bursts from Allisons Pantry in Pleasant Grove.