Wednesday, October 28, 2009
3 cups flour (unsifted)
1 ½ tsp. salt
1 ½ tsp. baking powder
2 ¼ cups sugar
1 ½ Tbs. poppy seeds
Mix together, then add to first mixture:
Mix together, then add to first mixture:
1 ½ cups oil
1 ½ cups milk
1 ½ tsp. almond extract
1 ½ tsp. butter extract
1 ½ tsp. vanilla extract
Bake 1 hour in 2 loaf pans at 350.
½ cup orange juice
¾ cup sugar
1 tsp. each of almond butter and vanilla extract
(I didn’t have almond butter, so I substituted almond extract and used powdered sugar instead of white sugar).
Poke holes in top of baked bread. Pour on top. Cool. Take out of pans.
Tuesday, October 27, 2009
Saturday, October 24, 2009
I love a good sugar cookie and it seems that the king of sugar cookies are snickerdoodles. The first time I made these, I craved them for a week. I made them again last night for a little get-together and they were a huge hit. One self-proclaimed non-sweet-addict even had 3 of them! Next time you're in the mood for cookies, skip the chocolate chip for these- they won't disappoint.
from Stephanie's Kitchen
3 cups all purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, softened
1/4 cup sugar
2 teaspoons ground cinnamon
1. In a medium bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.
2. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs. Slowly add the flour mixture and mix until well incorporated.
3. Mix together the 1/4 cup sugar and cinnamon. Shape in to 1 1/2 inch balls and dip in the cinnamon-sugar mixture. Place on a baking sheet lined with parchment paper and bake at 350 degrees for about 10-12 minutes. Do not over bake or they will be too crispy. Bake just until light and golden.
Thursday, October 22, 2009
I made this cake on Tuesday for a friend's birthday and it was divine- almost like a german pancake with cream cheese and strawberries. I didn't put the orange zest in because I didn't have any and I'm not a huge fan of orange flavoring. It tasted great! Make sure you whip the cream cheese mixture til it stiffens, or the cake will be a mess!
Strawberry Cream Puff Cake
from My Kitchen Cafe
Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don't overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with fresh sliced strawberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.
Wednesday, October 21, 2009
Chicken and Wild Rice Soup
adapted from My Kitchen Cafe
1/4 cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
1 cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder (didn't have any, so I just used regular old French's mustard)
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.
Tuesday, October 20, 2009
I just made this for dinner last night and it was a nice change in routine (we don't have Chinese-like food very often). It's kind of spicy, but to remedy that, just don't add as much crushed red pepper flakes. Oliver LOVED this meal and had not one, not two, but THREE bowls of it!
adapted from My Kitchen Cafe
2lb boneless skinless chicken breasts
2 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes, or to liking
¼ cup apple juice (I used white grape juice and it turned out great)
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Serve over brown rice.
Wednesday, October 14, 2009
I love this soup- its so creamy, delicious, and flavorful- oh, and really easy to make! I usually serve this with a salad and rolls, but a breadbowl would be great too. You're definitely going to love this one, especially as it cools down outside and you want to warm up!
Creamy White Chicken Chili
From My Kitchen Cafe
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil (I use EVOO)
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
Saturday, October 10, 2009
The thing that makes this different is that it only takes 1 1/2 cups of Splenda for the whole batch!! The jam takes on the natural fruit flavor and it is so good! Go ahead, try it, you won't be disappointed!
Buttermilk Biscuit Donuts
from Paula Deen
Peanut oil, for frying (Canola is good too)
1 teaspoon ground cinnamon
1/4 cup sugar
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans buttermilk biscuits (I use the ones that come 10 to a can because they make mini donuts and mini donut holes. But you can also use the larger biscuits if you want bigger donuts.)
Heat 2 inches of oil in a large pot or Dutch oven to 350 degrees F.
In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
Lay out the biscuits on a cutting board and with a 1/4 to 1/2-inch round cookie or biscuit cutter (or any small circle you can find), cut out a hole from the middle of each biscuit. Fry them in the oil until just golden and then flip with tongs to fry the other side. Be careful not to cook them to long. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.
1 Small Package Orange Jello
1 Small Package Cook and Serve Vanilla Pudding
2 C. Water
1 Small Cool whip
Mix together jello, pudding and water in saucepan. Cook until it thickens. Boil 1 minute. Set in fridge overnight or until set and cool. Mix with mixer one small bowl of cool whip. Whip until creamy. Stir in oranges.
I found this recipe on All Recipes. It was really good! I used my co-op cookie dough instead of making their version. It was still delicious. I'd probably just do that again or use pre-packaged cookies. I used Rachel's rich chocolate frosting that she posted about on this blog.
Cookie Stuffed Cupcakes
1 1/2 c flour
1/4 tsp baking soda
1/4 tsp sea salt
1/2 c butter, softened
1/4 c white sugar
1/2 c brown sugar
2 tsp vanilla extract
1 c miniature semisweet chocolate chips
1 (18.25 oz) bow yellow cake mix
1 1/3 c water
1/3 c canola oil
1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter and sugars with a mixer until smooth. Add 1 egg and vanilla and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips. Form the dough into tablespoon-sized balls; place on baking sheet, and freeze until solid, about 2 hours.
2. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with a mixer. Add the cake mix, water, and oil. Spoon into the cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the oven until a toothpick inserted into the cake portion comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool entirely on a wire rack.
Buttermilk Pancakes and Syrup
1 1/2 c. flour
3 T sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 c buttermilk
1/2 c milk
1/8 c oil
Mix dry ingredients. Add and mix remaining ingredients, leaving a little lumpy. Cook on griddle at about 350 degrees.
1/2 c buttermilk
1 c sugar
1/2 cube butter or margarine
1/2 tsp soda
Cook on high. Boil 1 minute. Turn off and add 1 tsp vanilla. Cook in a large saucepan because it will boil over easily. Two times this syrup recipe for 3 times batch of pancakes.
Pumpkin Pie Milkshake
Recipe by Our Best Bites
1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers
Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.
A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.
Sprinkle with crushed graham cracker crumbs before serving.
Thursday, October 8, 2009
Skillet Penne with Chicken and Broccoli
adapted from America's Test Kitchen
1 lb. chicken breasts, sliced into 1 inch pieces
Salt and Pepper
3 Tbs. butter
1 onion, minced
¼ tsp. red pepper flakes
¼ tsp. dried oregano
3 garlic cloves, minced
8 oz. penne- or favorite pasta (2 ½ cups)
2 ½ c. chicken broth
½ c. heavy cream
1 bunch broccoli (1 ½ lbs.), stems discarded and florets cut into 1 inch pieces
1 12-oz. jar roasted red peppers, rinsed and chopped as fine as desired
½ c. parmesan cheese
1. Pat chicken dry, season with salt and pepper. Melt 1 Tbs. of butter in 12-inch skillet over medium heat. Add chicken and cook until its lightly browned but not fully cooked, about 4 minutes. Transfer to a bowl.
2. Add 1 more Tbs. butter, onion, red pepper flakes, oregano, and ½ tsp. salt to skillet. Cook until the onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
3. Sprinkle penne evenly into skillet. Pour the broth and cream over it. Cover and bring to boil, about 5 minutes.
4. Reduce the heat to med-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
5. Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
6. Stir in remaining butter and Parmesan. Season with salt and pepper to taste.