Saturday, February 26, 2011

RASPBERRY FILLED COOKIES


Filled Cookies
1/2 cup shortening (melted) not butter, not oleo
1 cup sugar
1 egg
1/2 cup milk
1 1/2 tsp vanilla
2 3/4 cups flour
1 tsp salt
1 tsp soda
1 tsp "Bakewell" cream of tartar


Combine the egg and sugar and then add the melted shortening. Add flour and the remaining ingredients and mix well. Roll dough out on a lightly floured pastry board and roll about 1/8 inch thick. Cut with biscuit cutter. Place this on the prepared cooking sheet lined with parchment paper then place a small amount of favorite jelly, or date filling in the center of each cookie. Place another cookie on top seal the edges with the tines of a fork. Bake at 375 degrees for about 10-12 minutes. Watch closely these cookies will puff up while baking but will not get very brown. Makes about 2 1/2 dozen depending on the size of the cookie or biscuit cutter. these cookies remind me of a filled cookie from the "cookie Jar" in Cape Elizabeth, Maine


       Sharing with  sweet-as-sugar-cookies

Beer Spice Cupcakes with Cream Cheese Frosting

Beer Spice Cake
2 cups light brown sugar
1 cup shortening
2 eggs
2 cups beer
3 cups flour
1 tsp cinnamon
1/2 tsp all-spice
1 tsp cloves
1/2 cup water
2 tsp baking soda
2 cups raisins
1 cup walnuts in batter or sprinkle on top
grease two round cake pans with butter and floured. Bake at 350 degrees for 20-25 minutes. To make cupcakes use paper liners and adjust the baking time.


Cream Cheese Frosting
1 (8 ounce) package of cream cheese softened
2 sticks of butter room temperature
2 tsp vanilla
2 1/3 cups of confectionary sugar

Wednesday, February 23, 2011

Spinach Enchilada Casserole

Spinach Enchilada Casserole
Creme' de Colorado Cookbook
copyright 1987


1 1/2 pounds lean ground beef
1 clove garlic
1/2 cups chopped onion
salt and pepper
2 tomatoes, chopped
8 ounces tomato sauce
2 (4) ounces cans diced green chiles
juice of 1/2 lime
1 tbsp of sugar
1 (10) ounce package chopped spinach thawed and squeezed dry
10 6 -inch corn tortillas
1/2 cup melted butter
3 cups shredded monterey Jack cheese
1 cup sour cream



Serves 8
In large skillet, cook ground beef with garlic, onion, salt and pepper until beef is cooked and no longer pink. Add tomatoes, tomato sauce, green chiles, lime juice, sugar and spinach. Mix well. Cover and simmer for 5-10 minutes.
Cut tortillas into quarters. Cover bottom of greased 9x13 inch baking dish with half the tortilla quarters, overlapping slightly. Using your pastry brush, brush them with the melted butter. Spoon half of beef mixture over tortillas. Sprinkle with half of the cheese. Arrange rest of the tortilla quarters over cheese, and brush with the remaining melted butter. Spread with sour cream and spoon the remaining beef mixture over sour cream. Sprinkle with the remaining cheese. Cover with foil bake at 350 degrees for 30 minutes. Serve with additional sour cream and salsa. 


OATMEAL DATE COOKIES BY FARM JOURNAL

Oatmeal Date Cookies
Farm Journal
Country Fair cookbook
Copyright 1984



1 cup shortening
1 cup light brown sugar
1 cup sugar
3 eggs
1 tsp vanilla
2 cups sifted flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 cups quick cooking oats
1 1/2 cups cut up dates
1 cup flaked coconut
1/2 cup chopped nuts

Mix the shortening and sugar together. Add the eggs one at a time and mix well. Sift the flour, baking powder, baking soda and salt. Add to the creamed mixture and blend. Mix by hand and add the oats, nuts, dates and coconut. I used my medium size ice cream scoop and placed them about 2 inches apart on baking pan lined with parchment paper. Then using a glass dipped in granulated sugar press each cookie slightly to flatten. Bake at 375 degress for 8-10 minutes.

Monday, February 21, 2011

Panko Chicken Salad

Oven-Fried Chicken Salad
Paula Deen Jan/Feb magazine 2011



Seasoned chicken:
1 cup of Panko crumbs I used the Italian seasoning
1/3 cup flour
2 egg whites, lightly beaten
2-3 boneless chicken breast
salt
Rinse the chicken breast in cool water then place on a dinner plate, Cut the chicken if desired into smaller pieces. salt the chicken, mix the egg whites in a small bowl, then using a small plastic bag I placed the flour. Dip all the chicken in the egg white then in the plastic bag with the flour. Mix this around so the the chicken is well coated with the flour. Then I added the 1 cup of panko crumbs to the plastic bag and mix all the chicken so it is well coated with crumbs. Then adding about 1 tbsp of olive oil to a big skillet I cooked each chick piece for a few minutes on each side. Then I placed all the chicken pieces on a small baking sheet and baked for about 15-20 minutes at 350 degrees. Depending on how thick your slices are.
Prepare your salad to your liking and place slices of the chicken on each serving. Serve with your favorite dressing. Enjoy


Pineapple Oatmeal Bars by Farm Journal

Pineapple Oatmeal Bars
Farm Journal Country Fair Cookbook
Copyright 1984



1/2 cup packed light brown sugar    
1 1/4 cup quick oats
1/2 cup flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup soft butter
In mixing bowl combine all the above, cut in butter until mixture is crumbly. Press into a greased 11x7x1 1/2 in pan.

Using a saucepan combine the following ingredients and cook over medium heat until thick. This only takes a few minutes.

1 (1lb 4oz) can crushed pineapple ,drained
1 tbsp cornstarch
1/2 cup sugar
1/2 cup light cream
1 egg yolk
Pour this over the crust and bake at 375 degress for about 25-30 minutes. Cool in dish and then cut to desired size. I saved a few crumbs and sprinkled over the top.

Breakfast Sandwich

Kaseschnitten Nach Switzer Stubli
The Inn Cook Book Copyright 1983



Make as many or as few as you desire. The ingredients are

1. thick slice of bread which you are going to toast on both sides
2. thick slices of ham
3. one slice of swiss cheese
4. one slice of pineapple ring
5. 0ne fried egg

I sliced the bread then I buttered both sides and placed over medium heat and toasted in fry pan. Then on a small baking sheet I placed the bread and topped each slice with a slice of ham, slice of cheese, and a slice of pineapple, place in oven at 350 degrees for about 10 minutes until the cheese is melted. While this was baking I used the same pan and fried my egg. Place a egg on top of the pineapple ring and enjoy.

OATMEAL MUFFINS BY FARM JOURNAL

I added half a chopped apple and sprinkled the tops with cinnamon sugar.  Recipe says 12 but I made them a bit larger so only got 9 muffins. 



Oatmeal Muffins
Farm Journal
Country Fair Cookbook copyright 1984
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup quick-cooking oats
1/2 cup packed light brown sugar
1 cup buttermilk
1 egg, beaten
1/4 cup cooking oil
In a bowl combine the buttermilk, oatmeal, and brown sugar. Let rest for about 10 minutes. Then add the egg and oil and stir. Then add the remaining ingredients and stir just enough to moisten all the ingredients. Using a small ice-cream scoop, scoop the batter into 2 1/2 inch sprayed muffins tins. Bake for about 20-25 minutes at 375 degrees. 

Wednesday, February 16, 2011

Buttermilk Cupcakes with Chocolate frosting

Bobby's Yellow buttermilk and sour cream cake with Chocolate sour cream frosting
Paula Deen Holiday Baking October 2010

1 cup of softened butter
2 cups sugar
4 large eggs
1 tsp vanilla
3 cups regular flour
1/2 tsp baking soda
1 Tablespoon baking powder
1 cup buttermilk
1/2 cup sour cream

preheat oven to 350 degrees. This recipe will make 2 (8inch) layers. I got 24 cupcakes.

In your mixing bowl add your butter and sugar and blend, then add the eggs one at a time and beat well after each egg. Stir in the vanilla. In another bowl mix all the dry ingredients and alternately adding some of the dry ingredients to the butter mixture along with some of the buttermilk. Continue this pattern until all ingredients have been added and mixed. In the end mix in the sour cream.


Chocolate Frosting ( if making just cupcakes you could make just 1/2 this recipe)

12 (1 ounce) squares of semi-sweet chocolate, chopped
1/2 cup butter
1 cup sour cream
6 cup 10x sugar

Using your double boiler combine the chocolate and butter. Cook over simmering water till melted. Let cool for a while. Stir in the sour cream and the confectioner's sugar. Frost

Pasta with Sausage, Shrimp & Peperoncini


Pasta with Sausage, Shrimp & Peperoncini

Bon appetit February 2011 readers' favorite restaurant recipes
Storie Street Grille Blowing Rock, North Carolina

1 tablespoon olive oil
1 pound of Italian sausages, either spicy or mild
1/2 cup sliced peperoncini plus 1/2 to 1 cup liquid from jar
1/2 cup chopped shallots
2 cloves of garlic, chopped
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1/4 tsp cayenne pepper
24 ounce jar of marinara sauce
3/4 cups of heavy whipping cream
1 pound of uncooked large shrimp
8 ounces penne pasta, cooked and drained and kept warm
3 tbsp of grated Asiago cheese
In a large saucepan, cook the pasta according to directions on box. Drain reserving 1/2 cup of the pasta water. This will be added later to the sauce. Keep pasta warm.
Using your large dutch oven, place 1 tbsp of olive oil, add the sausage, and cook until no longer pink. Add the shallots, garlic and peperoncini along with the spices. Cook for about 5 minutes then add the liquid peperoncini juice. (I didn't have the 1 cup so only used what I got out of the jar about 1/2 cup. Didn't seem to make any difference in the final sauce. Cook for a couple of minutes then add the marinara sauce, peeled and de-veined shrimp, and the whipping cream watching so that you don't overcook. Keep stirring frequently and the shrimp will be cooked in a few minutes. Stir in the 3 tbsp of cheese and the 1/2 cup of pasta water.
Serve over the penne pasta with addition Asiago cheese    enjoy the flavors. 

Wednesday, February 2, 2011

Chicken Parmesan


Paula Deen is my favorite.  I have been cooking with her for a long time. I get her magazine and it just makes me want to cook or bake.  I agree with her ...butter.... is good.  This recipe was in a magazine and is very good.     


Quick chicken Parmesan
by Paula Deen Serves 4 http://www.pauladeen.com

3/4 cup panko bread crumbs
1/2 cup grated parmesan cheese
1 1/2 tsp italian seasoning
1 tsp salt
1/2 tsp ground black pepper
1 large egg
1 1/2 pounds chicken tenderloins or 3 medium size chicken breast that you will cut in long thick slices
4 tablespoons olive oil,
1 (6 ounce ) bag baby spinach
1 (26 ounce) jar pasta sauce, or Barilla marinara Sauce
1 cup shredded mozzarella cheese
1 (16 ounce) box fettuccini, cooked per instructions on box

In a pie plate, combine bread crumbs, parmesan cheese, italian seasoning, salt and pepper.
In another pie plate, lightly beat the egg. Dip chicken in egg, then dredge in bread crumb mixture.
In a large oven-proof skillet, heat 3 tablespoons of olive oil over medium heat. Cook chicken until golden brown, remove chicken from pan.  his will be going in the oven at the end. Watch your saute pan so that you don't burn or get the heat to high. Add remaining 1 tbsp oil to skillet, add the spinach, cook and keep turning over till the spinach is wilted. Remove spinach from pan, and set aside. Using the same pan, add pasta sauce to skillet, place chicken over pasta sauce, then spread the spinach and cheese. Heat your oven to 350 degrees and place covered in oven and bake till heated, bubbly and the cheese has melted. You may want to remove the cover a few minutes to help melt the cheese. Serve over hot cooked pasta.