3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup shortening
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
Cream shortening, sugar, beat til light. Add eggs and vanilla. Add flour and chill overnight.
Roll dough out on lightly floured waxed paper as thin as possible. Cut out with cookie cutters. Add colored sugar before baking or frost afterwards.
Bake 6-8 minutes at 375 degrees.
Enjoy in mass quantity!
Saturday, December 24, 2011
Friday, December 16, 2011
Cheese cake with Blueberry lemon topping
Ingredients
Crust:
● 2 cups finely ground graham crackers (about 30 squares)
● 1/2 teaspoon ground cinnamon
● 1 stick unsalted butter, melted
Filling:
● 1 pound cream cheese, 2 (8-ounce) blocks, softened
● 3 eggs
● 1 cup sugar
● 1 pint sour cream
● 1 lemon, zested
● 1 dash vanilla extract
● Warm Lemon Blueberry Topping, recipe follows
Directions
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat
the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs
into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press
the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth
and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined.
Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and
vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be
well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with
a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place
the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is
about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into
the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after
chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator,
loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by
running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a
spatula spread a layer of Warm Lemon Blueberry topping over the surface. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry
after each cut.
Warm Lemon Blueberries:
● 1 pint blueberries
● 1 lemon, zested and juiced
● 2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so
until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Yield: 6 servings
Cook Time: 5 minutes
Crust:
● 2 cups finely ground graham crackers (about 30 squares)
● 1/2 teaspoon ground cinnamon
● 1 stick unsalted butter, melted
Filling:
● 1 pound cream cheese, 2 (8-ounce) blocks, softened
● 3 eggs
● 1 cup sugar
● 1 pint sour cream
● 1 lemon, zested
● 1 dash vanilla extract
● Warm Lemon Blueberry Topping, recipe follows
Directions
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat
the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs
into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press
the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth
and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined.
Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and
vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be
well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with
a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place
the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is
about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into
the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after
chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator,
loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by
running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a
spatula spread a layer of Warm Lemon Blueberry topping over the surface. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry
after each cut.
Warm Lemon Blueberries:
● 1 pint blueberries
● 1 lemon, zested and juiced
● 2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so
until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Yield: 6 servings
Cook Time: 5 minutes
Pizza Sauce
Ingredients
● 1 (6 ounce) can tomato paste
● 6 fluid ounces warm water (110 degrees F/45 degrees C)
● 3 tablespoons grated Parmesan cheese
● 1 teaspoon minced garlic
● 2 tablespoons honey
● 1 teaspoon anchovy paste (optional)
● 3/4 teaspoon onion powder
● 1/4 teaspoon dried oregano
● 1/4 teaspoon dried marjoram
● 1/4 teaspoon dried basil
● 1/4 teaspoon ground black pepper
● 1/8 teaspoon cayenne pepper
● 1/8 teaspoon dried red pepper flakes
● salt to taste
Directions
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy
paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper,
red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare
pizza as desired.
● 1 (6 ounce) can tomato paste
● 6 fluid ounces warm water (110 degrees F/45 degrees C)
● 3 tablespoons grated Parmesan cheese
● 1 teaspoon minced garlic
● 2 tablespoons honey
● 1 teaspoon anchovy paste (optional)
● 3/4 teaspoon onion powder
● 1/4 teaspoon dried oregano
● 1/4 teaspoon dried marjoram
● 1/4 teaspoon dried basil
● 1/4 teaspoon ground black pepper
● 1/8 teaspoon cayenne pepper
● 1/8 teaspoon dried red pepper flakes
● salt to taste
Directions
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy
paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper,
red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare
pizza as desired.
Shrimp Cocktail
Ingredients:
● ½ pound of medium shrimp cleaned and deveined
Sauce ingredients
● ½ cup ketchup
● ⅛ cup minced white onion
● ½ of a green onion minced
● 3oz ⅓ cup chopped tomatoes
● ½ tablespoon minced parsley
● ½ tablespoon minced cilantro
● ½ a pickled, canned jalapeno minced
● ½ tablespoon of juice from the can
● ½ serrano pepper or one jalapeno pepper
● ½ teaspoon Worcestershire sauce
● ½ tablespoon extra virgin olive oil
● ¼ teaspoon whole oregano
● ¼ cup tomato juice
● 1 quart of water (to cook shrimp in)
Directions
1. bring water to a boil add shrimp and cook until they are just done immediately
immerse in ice water. combine all ingredients.
● ½ pound of medium shrimp cleaned and deveined
Sauce ingredients
● ½ cup ketchup
● ⅛ cup minced white onion
● ½ of a green onion minced
● 3oz ⅓ cup chopped tomatoes
● ½ tablespoon minced parsley
● ½ tablespoon minced cilantro
● ½ a pickled, canned jalapeno minced
● ½ tablespoon of juice from the can
● ½ serrano pepper or one jalapeno pepper
● ½ teaspoon Worcestershire sauce
● ½ tablespoon extra virgin olive oil
● ¼ teaspoon whole oregano
● ¼ cup tomato juice
● 1 quart of water (to cook shrimp in)
Directions
1. bring water to a boil add shrimp and cook until they are just done immediately
immerse in ice water. combine all ingredients.
Mexican Salad
Prep time:25 minutes
Cooking time for rice:45 minutes
Chilling Time: 30 minutes
Saute for 5 minutes in a medium skillet:
●1 1/2 tablespoons butter
●1 1/2 cups cooked rice
●scant 1/5 teaspoon chile powder
●1/8 teaspoon coriander
●scant 1/2 teaspoon cumin powder
●1/2 teaspoon garlic powder
●1/4 teaspoon paprika
Allow to cool. In a large bowl, mix the above with:
●1 1/2 cups cooked kidney beans (canned work fine)
●1 head iceberg lettuce, cut into bite-size pieces
●1/4-1/2 cup minced yellow or red onions
●one 4 oz. can diced Ortega chiles
Then add:
●3 tomatoes , diced
●1/3 pound cheddar cheese
Top with:
Chips
Chill and serve with ranch dressing
Cooking time for rice:45 minutes
Chilling Time: 30 minutes
Saute for 5 minutes in a medium skillet:
●1 1/2 tablespoons butter
●1 1/2 cups cooked rice
●scant 1/5 teaspoon chile powder
●1/8 teaspoon coriander
●scant 1/2 teaspoon cumin powder
●1/2 teaspoon garlic powder
●1/4 teaspoon paprika
Allow to cool. In a large bowl, mix the above with:
●1 1/2 cups cooked kidney beans (canned work fine)
●1 head iceberg lettuce, cut into bite-size pieces
●1/4-1/2 cup minced yellow or red onions
●one 4 oz. can diced Ortega chiles
Then add:
●3 tomatoes , diced
●1/3 pound cheddar cheese
Top with:
Chips
Chill and serve with ranch dressing
Friday, December 2, 2011
Cherry Crumble
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 can cherry pie filling (20 oz)
1/2 c. flour
2/3 c. quick oats
1/3 c. soft butter
1/2 tsp cinnamon
2/3 c. brown sugar, packed
Directions:
1. Heat oven to 350 degrees. In 8x8x2 in baking dish, spread cherry filling on bottom. Set aside.
2. In separate bowl, combine brown sugar, flour, oats, butter, and cinnamon. Mix ingredients together until crumbly. Sprinkle atop cherry pie filling.
3. Cook in oven for 10 minutes or until crumble begins to thicken. Let cool for 10 minutes.
Also, great with vanilla ice cream. Cherry Crumble Ala mode.
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 can cherry pie filling (20 oz)
1/2 c. flour
2/3 c. quick oats
1/3 c. soft butter
1/2 tsp cinnamon
2/3 c. brown sugar, packed
Directions:
1. Heat oven to 350 degrees. In 8x8x2 in baking dish, spread cherry filling on bottom. Set aside.
2. In separate bowl, combine brown sugar, flour, oats, butter, and cinnamon. Mix ingredients together until crumbly. Sprinkle atop cherry pie filling.
3. Cook in oven for 10 minutes or until crumble begins to thicken. Let cool for 10 minutes.
Also, great with vanilla ice cream. Cherry Crumble Ala mode.
Turkey Chili
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients:
1 tbsp Vegetable Oil
1 lb Ground Turkey
1 Large Onion
2 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Oregano Leaves, crushed
1/2 tsp Ground Pepper
1/4 tsp Garlic Powder OR 1 Clove of Garlic, minced
1 3/4 c. Chicken Broth
1 c. Pace Picante Sauce
1 tbsp Sugar
1 can black beans, rinsed and drained
1 can whole kennel corn, drained
Directions:
1. Heat oil in 4 qt sauce pan over med-high heat. Add turkey, onion, chili powder, cumin, oregano, pepper, and garlic. Cook until turkey is cooked through, stirring often to separate meat.
2. In large sauce pan combine broth, picante, sugar, beans, and corn to a boil. Add meat mixture and reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
Cook time: 40 minutes
Total time: 55 minutes
Ingredients:
1 tbsp Vegetable Oil
1 lb Ground Turkey
1 Large Onion
2 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Oregano Leaves, crushed
1/2 tsp Ground Pepper
1/4 tsp Garlic Powder OR 1 Clove of Garlic, minced
1 3/4 c. Chicken Broth
1 c. Pace Picante Sauce
1 tbsp Sugar
1 can black beans, rinsed and drained
1 can whole kennel corn, drained
Directions:
1. Heat oil in 4 qt sauce pan over med-high heat. Add turkey, onion, chili powder, cumin, oregano, pepper, and garlic. Cook until turkey is cooked through, stirring often to separate meat.
2. In large sauce pan combine broth, picante, sugar, beans, and corn to a boil. Add meat mixture and reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
Subscribe to:
Posts (Atom)