Ice Cream Sandwiches
copykatchat.com
1 package (18.25 ounce) chocolate cake mix
1/2 cup softened butter
1 teaspoon vanilla
2 eggs
1/2 cup semi-sweet chocolate chips (I used 1cup mini-chocolate chips)
1/2 cup butterscotch chips
Vanilla ice cream
Preheat the oven to 350 degrees. Cut parchment paper to the size of your baking sheet. Using your mixer, mix the above ingredients except the ice cream. The dough is very stiff. Make the dough into the size balls that you want the finished ice cream sandwich to be and flatten on the parchment paper with your fingers to about 1/4 inch. The dough doesn't spread much. Bake for about 10 minutes. Baking time will depend on how big and thick they are. Allow to cool on the baking sheet before moving the cakes to a cooling rack.
Making these sandwiches isn't the easiest task I have done. I took the ice cream out of the freezer and using a cupcake tin I scooped ice cream into each section of the tin and spread it around the best I could. Putting it back into the freezer to freeze up then when I was ready to put the sandwiches together I took the tin out of freezer and using a knife went around the edge and tried to scoop out the ice cream. So one by one remove the ice cream then open freezer and lay on a plate in freezer. Then one by one put a sandwich together then put that in the freezer and start the process again. But it worked, took some time. So the conclusion, would I make them again, still debating, I really liked the cookie part. Taste very much like a thin brownie, fudge chocolate with small bites of a chocolate chip.
I hate to admit, as a kid I was not going to eat asparagus, nor did I eat squash. But years later, I finally tried it and today squash is part of my diet. Asparagus, my husband asked for it, I have never had it, I tried it and I have to admit it is wonderful. So, I quess this will become a new love of mine. My mother would be proud.........
Ina Garten 2005
foodnetwork
2 pounds of fresh asparagus
Good quality olive oil
Kosher salt and ground black pepper
Preheat oven to 400 degrees. Cut the ends of the asparagus off, rinse in cold water. Lay them single file on a heavy rimmed baking pan and sprinkle with salt and pepper and drizzle with the olive oil. Her baking instructions say 25 minutes but I only roasted for about 10-12 minutes. Roast until tender but still crisp.
In a baking dish, I quartered new potatoes. I sprinkled them with salt and pepper and olive oil and baked.
Engagement Chicken
Glamour Magazine
glamour
Well, its a good thing that I am already married because I didn't follow the directions on this chicken. But it was a success, I had never had lemon chicken before, look at what I have missed all these years. I loved it. Seasoned just right, but Mr. Chicken did blow out his lemon. I tried to secure it in the cavity with metal pins, but they didn't hold. I will make this again for sure. I heard about this chicken on Oprah's radio station with Gayle King. Gayle's not married, wonder if she is going to be making this soon? Read the article, it's cute.
1 whole chicken (approximately 4 pounds)
1/2 cup fresh lemon juice, plus 2 whole lemons 3 total
1 tbsp sea salt
1/2 tsp black pepper
fresh herbs, 4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch of flat leaf parsley
Remove the whole chicken from the package, rinse well with cold water and allow to drain in a colander for a few minutes. Pre-heat the oven to 400 degrees. Then turn down to 350 degrees when the chicken goes into the oven. Place the chicken in a roasting pan that you have placed your rack into. Pour the lemon juice all over the chicken and season the chicken with the salt and pepper. Using the remaining 2 lemons, roll them on the counter to help get the lemon juice moving, prick the lemons 3 times in 3 different areas and place them deep inside the cavity. After the chicken has baked and is done, allow to sit on the stove top for about 10 minutes.
I used dried herbs and combined them with the lemon juice and the salt and pepper. I then rubbed the chicken inside and out with the juice and the dried herbs. When ready to put in oven turn the oven down to 350 degrees and cook until a meat thermometer reads 180 degrees. Keeping in mind that chicken needs 18-20 minutes per pound. A 4 pound chicken will take about 1 hour 15 minutes.
I used 1 tbsp of dried parsley, 1 tsp each of ground sage and crushed rosemary. I didn't use thyme ( Dick doesn't like it)
Living in Maine we enjoy our blueberries during the picking season. I have never made another blueberry cake but this recipe. I don't think I would. My mother made this when I was a kid. After you do the work of racking or hand picking your own blueberries you want to know that they are going in the best recipe. And this is the one. If making the cake and the work that goes into making it, double the recipe for a larger cake. This recipe is worth the effort and it won't be around very long. It's the best and everyone will let you know.
The Best Blueberry Cake
By Marjorie Standish
2 eggs, separated
1 cup sugar
1 1/2 cups flour (keep about 1/4 cup of flour to mix with berries, it helps them not to sink to bottom of cake when baked.)
1/4 tsp salt
1/2 cup shortening
1 teaspoon vanilla
1 1/2 cups fresh blueberries (fresh or frozen)
1/3 cup milk
1 tsp baking powder
I always double this recipe and use my tube baking pan. This cake is moist and very tasty. Beat egg whites until stiff. Add about 1/4 cup of the sugar to keep them stiff.
In another bowl, add shortening, salt and vanilla and mix this. Add the egg yolks and beat with mixer. Add the remaining sugar gradually. Add the flour and the remaining dry ingredients alternately with the milk. Fold in the beaten egg whites and then carefully fold in the blueberries which have been mixed with a little flour. Pour into your pan that has been prepared greased and floured cake pan and bake at 350 degrees for about 50 to 60 minutes. I like to sprinkle the top of the cake with granulated sugar before I put in oven. Enjoy. Eat cake
I made these cookies big, because I am a lover of big cookies. You could wrap these in waxed paper and place in freezer and grab one when you are headed out. I used all of the ingredients in the recipe.
Breakfast Cookies
1/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter or margarine, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 egg, lightly beaten
1 tsp water or orange juice
1 tsp vanilla
6 ounces of semi-sweet chocolate chips or carob
1/2 cup flaked coconut
2 tbsp wheat germ
1/2 cup chopped nuts
2 1/2 cups oatmeal
Optional:
1/2 cup peanut butter
1/2 cup raisins
1/2 cup sunflower seeds
In a large bowl add the butter and sugars, mix well. Add the lightly beaten egg, orange juice or water, vanilla and continue to mix. Add the flours, baking soda and salt. Fold in the remaining ingredients including the optional ingredients if you want. Using your cookie scoop, scoop batter onto parchment lined baking sheets and bake at 350 degrees for about 12-15 minutes. I used my scoop then I pressed the cookie dough down a little with my fingers. Makes a large amount of cookies, you could also press this mixture into a large rimmed baking sheet that you have sprayed with cooking spray. Bake then cut into desired size.
9/25/2011 Have shared this recipe on Everyday Sisters
A good dish to make after the holidays with leftover stuffing, and turkey. Most folks enjoy quiche. My father loved it when I made him a quiche. This meal taste great the next day warmed up in the microwave oven. It's easy, fairly fast and an all American favorite.
Turkey and Stuffing Quiche
Creme de Colorado Cookbook
Copyright 1987
2 1/2 -3 cups leftover stuffing or a 6 ounce package of chicken stuffing
1 1/2 cup chopped turkey or chicken
1 cup shredded Swiss cheese
4 eggs, beaten
2/3 cup of evaporated milk (5 1/2 ounce can)
salt and pepper
Prepare stuffing mix according to the box directions. If using homemade leftover stuffing, press the stuffing in the bottom and up the sides of a 9 inch pie plate or quiche pan. This will resemble a pie crust. Bake for 5 minutes at 350 degrees. In another bowl add the remaining ingredients then pour into the baked stuffing crust. Bake at the 350 degrees for about 40 minutes or until the center is baked and set. Test by using a knife inserted into the center of quiche comes out clean.
I love cookies, and big ones. I made these a little bigger then the directions said. The dough is a little sticky to make the well for the raspberry jam but I used the back side of a teaspoon and dipped it in flour. Or cheat and use your fingers. This is another favorite of mine, along with peanut butter cookies, snickerdoodles, chocolate chip the list goes on. Hope you enjoy them as well. You can use any jam, jelly or pie filling.
Filled Cookies
Collection of recipes from the Maine Alzheimer's Association
I remember....Recipes & Memories copyright 1999
1 cup of butter, softened
1 cup light brown sugar
1 cup sugar
2 eggs
1 Tbsp vanilla
3 1/2 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup buttermilk, or sour milk
raspberry pie filling or raspberry jam
Preheat oven to 350 degrees. In a large bowl combine the butter with both sugars and mix well. Add the eggs, and the vanilla and continue to mix again. Add the remaining dry ingredients and mix the dough well. Using parchment paper scoop or spoon out dough in heaping teaspoonfuls onto the parchment paper. The dough is sticky but make a indent in the middle of each scoop and add about 1 tsp of the raspberry filling, or more if making them bigger, then using a bit more dough, lay this over the jam. When baking, the jam will peek around the edges of the cookie. Bake at 350 degrees for about 10-12 minutes depending on the size of the mound of cookie dough.
This is a fast and easy meal. I used my black cast iron spider for this and next time I will add the oil to help brown the potatoes. I know, sausage is high in fat, but we love it. You could use a a lower fat product and they are available and are very good. I am looking for recipes that are camper friendly and this is one that I think would be. You can adjust the ingredients and make enough for one meal. One pot, one can and a few extra's to make a wonderful filling dinner. This summer we are renting a cabin in Baxter State Park in northern Maine and I will plan to make this meal for us. I was a bit surprised at the taste. It's very good. Make the beer bread I posted a little while ago and you have dinner at the cabin. Scrumptious! Thank you Maureen and Gooseberry Patch for this recipe.
Italian Sausage & Potatoes
Gooseberry Patch
Christmas Pantry
Copyright 2000
1 1/2 lb of Italian Sausage, cut in bite size pieces
10 red potatoes, quartered
1 tsp of good olive oil
1/2 tsp pepper
1/2 tsp fresh thyme, chopped ( I used Italian seasonings)
1 cup sliced onions
1 green pepper, chopped
1 red pepper, chopped
14 1/2 ounce can Italian-style stewed tomatoes
In a large skillet, over medium high heat, add the olive oil then add the red potatoes, cook these until they have started to brown a little then add the bite size sausage pieces, the spices and stir frequently for about 10-15 minutes. Reduce heat to medium low, cover and cook until the potatoes are tender and the sausage is cooked. Remove the cover and stir in the remaining ingredients, cook uncovered until the peppers and onion are tender. Serve piping hot. Makes 4-6 servings.
This coffee cake is very moist, a few steps in the process of making but well worth the little extra effort. The kitchen was filled with the aroma of baking apples and cinnamon. A special treat for a sunday morning.
Apple Sour Cream Coffee Cake
A Taste of New England
Junior league of Worcester, Massachusetts
copyright 1990
Filling:
1/2 cup chopped walnuts
1 tsp cinnamon
1/2 cup sugar
Mix this in a small bowl and set aside
2 medium apples sliced and set aside
Cake Batter:
1/2 cup butter, room temperature
1 cup sugar
2 cups flour
1 (8-ounce) container of sour cream
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
2 eggs
In a larger bowl combine the butter and mix well with the sugar. Add the remaining ingredients, scraping sides of bowl often till combined.
Topping:
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
1/4 cup room temperature butter
In a small bowl combine and mix the topping ingredients. Preheat oven to 350 degrees. Grease and flour a 9 inch tube pan.
Place 1/2 of the batter in the prepared pan and then spread with a knife to smooth out the batter. Spread with half of the filling and all the sliced apples. Sprinkle the remaining filling over the apples. Spread the remaining cake batter on top of the apples and filling. Smooth this with the knife. Sprinkle all the topping over the batter and bake at 350 degrees for about 1 hour. You can check for doneness with a knife and pushing aside a bit of the topping to peak in. Cool completely in pan on wire rack.
Nothing says summer better than refreshing, ice tea.
Lemon Tea
Cooking with Paula Deen
March/April 2010
6 cups of water
3 family-size tea bags (adjust if using regular tea bags I used 8 bags of tea)
if you like a strong tea taste use more bags
1 (12 ounce) can frozen Lemonade concentrate, thawed
1 cup sugar
1/2 tsp almond extract
sliced lemons
Bring 6 cups of water to a boil, remove the pan from the heat source add the tea bags and steep for 20 minutes. Discard the tea bags. Then in a large container add all ingredients and add enough water to make a total of one gallon. Garnish with slices of lemons.
