Search Results for '("C'

[S_Wirth]

COOKIES: Jam-Filled Almond Bars

King Arthur had a recipe using their vanilla sugar cookie mix with the almond paste. It also said you could substitute your own sugar cookie recipe in place of their mix. I had run out of mix so made up my own recipe based on the King Arthur recipe. These are my husband's favs! I also made cookies at Christmas for the neighbors across the street and they loved these and requested the recipe.

3/4 cup (1 1/2 sticks) butter, softened
3/4 cup almond paste (I use a whole 7 oz. tube of Odense pure almond paste)
1 cup sugar (I've been using 3/4 cup sugar)
1/2 cup packed brown sugar
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 tsp. vanilla extract or almond extract (I usually use vanilla)
8 oz. jam (I use a 10 oz. jar of seedless raspberry jam)

Preheat oven to 375 degrees. Lightly grease a 9 x 13" pan.

Mix the flour, baking power, soda and salt together in a small bowl. Beat the butter and almond paste until blended. Beat in the sugars and vanilla extract until blended. Then add the dry mixture and blend - the dough will be crumbly. Add the egg and mix until blended. Reserve about 1 1/2 cups of dough and use the remaining dough to press on the bottom and a little up the sides of the pan. Warm the jam and spread it over the dough. Crumble the reserved dough over the jam and press down lightly to level the crumbs and help them stick.

Bake the bars for 26-28 minutes till they're golden brown and the jam is bubbly. Remove from oven and cool for 30 minutes and then cut them into squares while still warm. Cool completely before serving.

Yield: 24 bars

[S_Wirth]

COOKIES: Pumpkin Chocolate Chip Cookies

Found this on the internet a couple years ago. I've made a minor change and added glaze. It's a soft cookie.

1 cup unprepared pumpkin (Libby's)
1 egg
1 1/2 cups sugar
2 1/2 cups AP flour
1/2 cup shortening
1/2 cup nuts
1/2 cup chocolate chips
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
(orig. recipe had 1 tsp. cinnamon and 1 tsp nutmeg)
1/2 tsp. salt

Cream shortening and sugar. Add egg and pumpkin. Mix in soda, powder, spice and salt. Add the flour, nuts, and chocolate chips. Drop on a cookie sheet by teaspoon (flatten slightly since the cookies don't flatten as they bake). Bake at 375 degrees about 10 minutes.

Glaze

1 1/2 cup confec. sugar
1 tbsp. vanilla extract
2 tbsp. milk

I color some of the icing orange and black so it looks like Halloween and drizzle over the cookies.

[S_Wirth]

COOKIES: Ricotta-Cheese Cookies

I think I found this on the internet (by Naoma R. Felt in Bradenton, FL) and I make them quite often.

They're moist and soft.

Yields: about 6 dozen cookies
Work Time: 30 minutes plus cooling
Total Time: 45 minutes plus cooling

2 cups sugar
1 cup margarine or butter (2 sticks), softened
1 container (15 ounces) ricotta cheese
2 tsps. vanilla extract
2 large eggs
4 cups all-purpose flour
2 tbsps. baking powder
1 tsp. salt
1 1/2 cups confectioners sugar
3 tbsps. milk (I substitute 3/4 tbsp. orange extract or a smaller amount of fiori di sicilia + 2 tbsps. milk)
red and green sugar crystals

Preheat oven to 350 degrees F. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, and eggs until well combined.

Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.

Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft). With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough.

When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.

With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.

Set cookies aside to allow icing to dry completely, about 1 hour.

Each cookie: About 90 calories, 1 g protein, 14 g carbohydrate, 3 g total fat (1 g saturated), 3 mg cholesterol, 100 mg sodium.

[S_Wirth]

COOKIES: Sour Cream Cookies (Tejfolos Kifli)

1/2 lb. sweet butter
1/2 lb. shortening
1 pt. sour cream
1 1/2 lbs. flour (sifted) (6 cups)
1 tsp. salt
1 tsp. baking power

Cream butter and shortening in large bowl until fluffy. Add sour cream and mix well. Add flour, salt and baking powder. Mix lightly with hands. Form into two balls. Let rest, covered, in refrigerator for 2 hours. Roll out about 1/2" thick. Cut into 3" squares and fill with desired filling - nut, lekvar or jam and bake.

Bake at 350 degrees for 20-25 minutes.

Yield 12 to 14 dozen.

NUT FILLING (3 variations): (my mother uses the 1st one)

I.

1 lb. walnuts
1 cup sugar
few drops of water
Grind nuts. Add sugar and just enough water to moisten. Fill cookies.

II.

1 lb. walnuts
1 cup sugar
1/2 cup water (or milk)
1/2 lemon rind (grated)
1 tbsp. vanilla

Grind walnuts and set aside. Combine sugar, water and lemon rind in sauce pan and bring to a boil. Add vanilla and walnuts. Cook, stirring constantly for 20 minutes. Fill cookies.

III.

1 lb. walnuts
1/2 cup sugar
3 egg whites
1/2 lemon rind (grated) or 1/2 tsp. vanilla
Grind nuts. Beat egg whites until stiff but still moist. Fold in the sugar and nuts carefully. Add lemon rind or vanilla. Fill cookies.

[S_Wirth]

Cornmeal Waffles (or pancakes)
-
Got this recipe out of a Woman's Day magazine (Feb. '93). They are wonderful with chili on top of them. If you don't have a waffle iron, you could make pancakes instead. I just mix everything in a bowl -- seems kinda silly to use a food processor!

1/2 cup cornmeal
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 3/4 cup plain yogurt plus 1/4 cup water
1 large egg
3 tablespoons mild olive or vegetable oil

Put cornmeal, flour, sugar, baking powder, baking soda and salt into a food processor (or large bowl).

Process briefly (or stir) to mix. Add buttermilk, egg and the 3 tablespoons oil. Process briefly (or stir with a wooden spoon), scraping down sides once, just until blended.

Makes 2-1/4 cups batter.

Heat waffle iron. Grease iron. Pour in appropriate amount of batter and spread to edges. Close and cook until iron opens easily.

Spoon chili on waffles. Top with sour cream and chopped cilantro.

Serves 4. Per serving (without chili and sour cream): 270 cal, 7 g pro, 32 g car, 13 g fat, 56 mg chol, 563 mg sod. Exchanges: 1 3/4 starch/bread, 1/4 dairy/skim milk, 2 1/2 fat

• This topic was modified 9 years, 9 months ago by S_Wirth.

[S_Wirth]

MISC: Sweet & Sour Pork

Crockpot recipe

1 small onion (I use LOTS of onions - about 3 large)
2 lbs. cubed pork
3 tbsp. soy sauce
1/4 cup vinegar
2 tbsp. cornstarch
1/4 tsp. ginger
1/4 cup brown sugar

Cut up onion and put in bottom of crockpot. Put cubed pork on top of onions. Mix soy sauce, vinegar, cornstarch, ginger and brown sugar together and pour over pork and onions.

Cook 8 hours on low.

[S_Wirth]

MUFFINS: Applesauce Muffins

2 cups whole wheat pastry flour
1 1/2 cups oat bran
1 Tbsp. baking soda
1 Tbsp. baking powder
3 Tbsp. buttermilk powder
2 tsp. cinnamon or pumpkin pie spice
1 cup raisins
2 egg whites (or 1 whole egg)
2 tsp. vanilla
4 tbsp. honey
1 Tbsp. oil
2 1/2 cups unsweetened applesauce (25 oz. jar)
3/4 cup water

Mix first 7 ingredients together. Mix the rest of the ingredients together in a separate container. Add the wet ingredients to the dry and mix until moistened.

Put in 12 large muffin tins or 24 regular ones.

Bake 400 degrees for 25 minutes.

[S_Wirth]

MUFFINS: Blueberry-Yogurt Muffins (from Cooking Light)

I double this recipe and make them in the large muffin tins -- makes 11 or 12. I also use plain low-fat yogurt that I make myself (since I always have it on hand).

2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 cup sugar
1 egg, lightly beaten
1/2 cup unsweetened orange juice
2 tbsp veg oil
1 tsp vanilla extract
1 (8 oz) carton vanilla low-fat yogurt
1 cup fresh or frozen blueberries, thawed
veg cooking spray
1 tbsp sugar

Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries.

Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 tbsp sugar evenly over batter. Bake at 400 degrees for 18 minutes or until golden. Remove from pans immediately; cool on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

Calories: 153 (19% from fat)
Protein: 3.l7 g
Fat: 3.3g (sat 0.7g)
Carbohydrate: 27.2g
Fiber: 0.9g
Cholesterol: 19mg
Iron: 1.1mg
Sodium: 172mg
Calcium: 62mg

[S_Wirth]

MUFFINS: Canterbury Farm Blueberry Muffins

If you're not watching calories or cholesterol -- these are delicious!

2 cups AP flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup milk
6 tbsps butter, melted
1 tsp grated lemon rind
2 tsps lemon juice
1 1/2 cups fresh or frozen, thawed, blueberries

1) Preheat oven to 400 degrees and lightly grease 12 2 1/2-inch muffin tins.
2) Sift together flour, sugar, baking powder, and salt onto a piece of wax paper. Reserve 2 tbsps. of flour mixture.
3) Whisk sour cream in a large bowl until smooth. Stir in egg, milk, melted butter, lemon rind and lemon juice.
4) Add dry ingredients to liquid ingredients and stir just until moistened; batter will not be smooth. Toss blueberries with the reserved 2 tbsps. flour mixture. Gently fold blueberries into batter.
5) Spoon the batter into the prepared muffin tins, using a level 1/3 cup measure for each.
6) Bake the muffins in the preheated hot oven (400) for 25 minutes or until a wooden pick inserted in centers of the muffins comes out clean. Cool muffins in pans 5 minutes. Remove from pans to wire rack.

Serve warm.

Per muffin:
Calories: 203
Protein: 3g
Fat: 9g
Carbohydrate: 28g
Sodium: 274
Cholesterol: 44mg

[S_Wirth]

This was in Cooking Light -- I made a few changes mostly to bake them in a large muffin tin and to use buttermilk.

Blueberry Cinnamon-Burst Muffins

12 large muffins

Preheat oven to 400 degrees

6 Tbsp. AP flour
6 Tbsp. sugar
1 1/2 Tbsp. cinnamon
4 1/2 Tbsp. chilled butter

Combine and cut in butter until mixture resembles coarse meal. Cover and chill 30 minutes.

1 1/2 cup sugar
1/2 cup butter, softened (1 stick)
3 large eggs
3 3/4 cups AP flour
4 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 cups buttermilk
2 1/4 cups blueberries

Cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Combine dry ingredients. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberries and cinnamon mixture (batter will be thick).

Spoon batter into muffin cups coated with cooking spray. Bake at 400 degrees for 20-25 minutes. Cool in pans 5 minutes. Remove muffins from pans, place on a wire rack.

[S_Wirth]

PIES: 5-inch Apple Crumb Pie

Crust:

2/3 cup flour (I use Mellow Pastry blend)
1/8 tsp. salt
1/4 cup shortening
2 tbsp. cold water

Pie filling:

3 medium apples
1 tbsp. sugar
1 1/2 tsp. pie filling enhancer
1/4 tsp. cinnamon
dash of nutmeg
1/2 tsp. vanilla
1 tbsp. butter dotted on top

Topping:

1/4 cup flour
1/4 cup brown sugar
1/8 tsp. cinnamon
2 tbsp. butter

Combine filling ingredients and put in pie crust. Combine topping ingredients until crumbly and spread over filling.

Bake at 375 degrees for 45-50 minutes

[S_Wirth]

PIES: 6-inch Blueberry Crumb Pie

Crust:

2/3 cup flour (I use Mellow Pastry blend)
1/8 tsp. salt
1/4 cup shortening
2 tbsp. cold water

Pie filling:

1 1/2 to 1 3/4 cups blueberries
1/4 cup sugar
2 tbsp. pie filling enhancer
1/8 tsp. cinnamon
1 to 2 tsp. lemon juice

Topping:

1/4 cup flour
1/4 cup brown sugar
2 tbsp. butter

Combine filling ingredients and put in pie crust. Combine topping ingredients until crumbly and spread over filling.

Bake at 375 degrees for 40-45 minutes.

[S_Wirth]

PIES: Blueberry Crumble Pie

Found this recipe on bakingbits.com and made it yesterday. Used some of those blueberries I've been picking lately. Pie was very good -- liked the crumb topping.

1 unbaked 9-inch pie crust pastry

4 cups blueberries
1/2 cup sugar
3 tablespoons AP flour (I used 4 tbsp. KAF pie filling enhancer)
1 teaspoon cinnamon (I used 1/2 tsp.)
1 tablespoon lemon juice

Topping:

1/2 cup AP flour
1/2 cup brown sugar
2 tablespoons butter

In a mixing bowl combine all filling ingredients. Transfer filling to a pastry lined 9-inch pie plate.

For topping: combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs.

Sprinkle over filling.

Bake at 375 for 40-50 minutes until filling starts to bubble and crust is browned. Cover edges with foil if browning too quickly.

[S_Wirth]

PIES: Strawberry Super Pie

Haven't tried this yet, but I plan to soon. I'm reading a culinary mystery by Diane Mott Davidson called 'Dying for Chocolate' and this was one of the recipes in the book. Looks really delicious.

Strawberry Super Pie

Crust:

3/4 cup (1 1/2 sticks) unsalted butter, melted
1 1/2 cups AP flour
1 tablespoon confectioners' sugar
3/4 cup chopped pecans
Topping:
2 pounds strawberries, divided
1/2 cup water
1 cup sugar
3 tablespoons cornstarch

Filling:

1 1/4 cups whipping cream
1/4 lb. cream cheese, softened
3/4 teaspoon vanilla extract
1/2 cup confectioners' sugar

Preheat oven to 375. For crust, mix melted butter with flour, confec. sugar, and pecans. Press into a buttered 10-inch pie plate. Bake for 25 minutes or until light brown. Allow to cool completely.

Start topping by mashing enough strawberries to make 1 cup. Cut tops off rest of strawberries and set aside. Place mashed berries in a saucepan and add water. Mix sugar and cornstarch into crushed berry mixture and bring to a boil on top of stove, stirring. Boil about 1 minute or until clear and thickened.

Set aside to cool.

For filling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and confec. sugar.

Carefully fold whipped cream into cream cheese mixture. Spread in cooled crust and refrigerate.

When crushed berry mixture is cool, pie can be assembled. Stand whole (or halved, if you prefer) strawberries on top of cream filling, cut side down. When entire filling is covered with whole berries, carefully spoon cooled crushed berry mixture over all. Cream filling should not be seen between whole berries. Once the crevices have been filled, do not overload the pie with the crushed berry mixture, as it will just drip over the sides. Any leftover crushed berry mixture is delectable on toast or English muffins.

Makes 8-10 large servings

[S_Wirth]

QUICKBREADS: Apple Bread - Penzeys scrumptious apple cake

This apple bread (really like apple coffee cake) was from one of the Penzeys catalogs but can't remember which one. It is DELICIOUS!

Bread:

4 cups apples, peeled, cored and chopped (used Macs&Ginger golds)
4 large eggs, beaten
1 cup vegetable oil (used canola)
2 tsp. vanilla extract
1 tsp. almond extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups AP flour
2 cups granulated white sugar

Topping:

3/4 cup AP flour
1/4 cup granulated white sugar
2 tsp. cinnamon
6 tbsp. butter, room temp.

Preheat oven to 350. Lightly grease two 9x5 bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, almond extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get too broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.

To prepare the topping, combine flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes. Remove from the oven and place on a cooing rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cool.

Yield: 2 loaves
Prep. time: 10 minutes
Baking time: 1 hour