This is my recipe for homemade pancakes. Not too complicated actually and I made them in about 15-20 minutes this morning. This is another recipe from the Doubleday Cookbook. You should all get one. :)
Pancakes:
1 cup sifted flour
1/2 tsp salt
2 tbsp sugar
2 tsp baking powder
1 egg, lightly beaten
3/4 cup of milk
2 tbsp cooking oil, melted butter, or margarine
Preheat griddle to moderate heat while you mix batter. Sift flour, salt, sugar, and baking powder into a bowl or wide-mouthed pitcher. Combine egg, mil, and oil, slowly stir into dry ingredients, and mix only until dampened-batter should be lumpy. Then pour 3 tablespoons of batter onto griddle for each pancake. Flip only when bubbles form over surface, then brown flip side.
Makes about 1 dozen
Sunday, February 22, 2009
Saturday, February 21, 2009
Cinnamon Cream Cheese Frosting
1 stick butter (softened)
1 tsp cinnamon
4 cups powdered sugar
1 8oz block cream cheese (softened)
1 tsp vanilla
In a large bowl, beat together butter and cream cheese. Add cinnamon and vanilla. Beat until mixed in. Add powdered sugar 1 cup at a time, mixing well after each addition. Once cake/cupcakes have cooled, frost. Store leftovers in a sealed container in the refrigerator. Before re-using allow to come to room temp and beat.
1 tsp cinnamon
4 cups powdered sugar
1 8oz block cream cheese (softened)
1 tsp vanilla
In a large bowl, beat together butter and cream cheese. Add cinnamon and vanilla. Beat until mixed in. Add powdered sugar 1 cup at a time, mixing well after each addition. Once cake/cupcakes have cooled, frost. Store leftovers in a sealed container in the refrigerator. Before re-using allow to come to room temp and beat.
Pumpkin Cupcakes
2 cups flour
2 tsp baking powder
1/4 tsp salt
4 eggs
1 cup canola oil
2 tsp baking soda
2 tsp cinnamon
2 cup sugar
2 cup canned pumpkin (NOT pumpkin pie filling)
1 cup chopped walnuts
Sift together flour, baking soda, baking powder, cinnamon, and salt. In separate cowl, mix together sugar, eggs, pumpkin, and oil. Fold dry ingredients into wet ingredients and mix well. Stir in chopped walnuts by hand. Bake at 350 degrees F for about 20 minutes. Makes 24.
Frost with Cinnamon Cream Cheese Frosting.
2 tsp baking powder
1/4 tsp salt
4 eggs
1 cup canola oil
2 tsp baking soda
2 tsp cinnamon
2 cup sugar
2 cup canned pumpkin (NOT pumpkin pie filling)
1 cup chopped walnuts
Sift together flour, baking soda, baking powder, cinnamon, and salt. In separate cowl, mix together sugar, eggs, pumpkin, and oil. Fold dry ingredients into wet ingredients and mix well. Stir in chopped walnuts by hand. Bake at 350 degrees F for about 20 minutes. Makes 24.
Frost with Cinnamon Cream Cheese Frosting.
Hummingbird Cupcakes
3 cups flour (sifted)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 sticks butter, melted & cooled
2 tsp vanilla extract
2 cups sugar
3 eggs
2 cups ripe, mashed banana (about 3 bananas)
8 oz drained crushed pineapple
1 cup chopped walnuts
1 cup coconut (shredded & unsweetened)
In medium bowl, whisk together flour, cinnamon, salt, and baking soda. Set aside. In another bowl, beat butter, vanilla, and sugar together for 2 mins. Add eggs one at a time and beat for 3 mins. In a med bowl mix banana, pineapple, coconut, and walnuts. Add to the egg mixture and mix well. Slowly add the flour mixture. Fill cupcake liners 2/3 full and bake for 25-28 mins at 350 degrees F. Frost with Cinnamon Cream Cheese Frosting.
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 sticks butter, melted & cooled
2 tsp vanilla extract
2 cups sugar
3 eggs
2 cups ripe, mashed banana (about 3 bananas)
8 oz drained crushed pineapple
1 cup chopped walnuts
1 cup coconut (shredded & unsweetened)
In medium bowl, whisk together flour, cinnamon, salt, and baking soda. Set aside. In another bowl, beat butter, vanilla, and sugar together for 2 mins. Add eggs one at a time and beat for 3 mins. In a med bowl mix banana, pineapple, coconut, and walnuts. Add to the egg mixture and mix well. Slowly add the flour mixture. Fill cupcake liners 2/3 full and bake for 25-28 mins at 350 degrees F. Frost with Cinnamon Cream Cheese Frosting.
Muddy Buddies
9 cups Chex (any type)
1/2 cup of Peanut Butter
1 tsp vanilla
1 cup of Semi-Sweet Chocolate Chips
1/4 cup Butter of Margarine
1 and 1/2 cup of Pwdered Sugar
Measure cereal into large bowl and set aside. In 1 qt microwaveable bowl, heat chocolate chip, peanut butter and butter uncovered on high for 1 min. Stir. Heat 30 seconds longer or until mix can be stirred smooth. Stir in vanilla. Pour mix over cereal, stirring until evenly coated. Pour into 2 gallon ziploc bag (make sure it's a sturdy one! Freezer bags work best). Add powdered sugar. Seal bad and shake until well-coated. Spread on waxed paper to cool.
To store: store in sealed container in refrigerator.
1/2 cup of Peanut Butter
1 tsp vanilla
1 cup of Semi-Sweet Chocolate Chips
1/4 cup Butter of Margarine
1 and 1/2 cup of Pwdered Sugar
Measure cereal into large bowl and set aside. In 1 qt microwaveable bowl, heat chocolate chip, peanut butter and butter uncovered on high for 1 min. Stir. Heat 30 seconds longer or until mix can be stirred smooth. Stir in vanilla. Pour mix over cereal, stirring until evenly coated. Pour into 2 gallon ziploc bag (make sure it's a sturdy one! Freezer bags work best). Add powdered sugar. Seal bad and shake until well-coated. Spread on waxed paper to cool.
To store: store in sealed container in refrigerator.
Nikki's Crab Dip
8 oz block cream cheese, softened
1 cup mild cheddar, grated
1 tsp Worcestershire sauce
1/2 cup of mayo
1- 6oz can crab meat
sprinkle of garlic powder, salt, and pepper
Mix together all ingredients, adding one at a time. Blend well after each addition.
Serve with Ritz crackers, and refrigerate any leftovers.
1 cup mild cheddar, grated
1 tsp Worcestershire sauce
1/2 cup of mayo
1- 6oz can crab meat
sprinkle of garlic powder, salt, and pepper
Mix together all ingredients, adding one at a time. Blend well after each addition.
Serve with Ritz crackers, and refrigerate any leftovers.
Spinach Artichoke Dip
Well, seeing as this is my cooking blog basically and it's where I go to look-up recipes, I am going to enter some recipes not from my family. These next few recipes are from a friend of mine. She is a great cook and enjoys food more than I can understand.
Spinach Artichoke Dip:
1 pkg chopped frozen spinach
6 oz fat free cream cheese, softened
1/4 cup low fat mayo
1/8 cup Parmesan cheese, grated
1 jar artichoke hearts, packed in water
1/3 cup of fat free sour cream
1/4 tsp garlic powder
salt
Defrost spinach. Boil spinach and artichokes in water until soft. Drain well and squeeze out. In a large bowl, add spinach, artichokes, and all other ingredients. Mix well.
Put in baking dish and bake at 350 for about 15 minutes.
Serve with sliced french bread. Refrigerate any leftovers.
Spinach Artichoke Dip:
1 pkg chopped frozen spinach
6 oz fat free cream cheese, softened
1/4 cup low fat mayo
1/8 cup Parmesan cheese, grated
1 jar artichoke hearts, packed in water
1/3 cup of fat free sour cream
1/4 tsp garlic powder
salt
Defrost spinach. Boil spinach and artichokes in water until soft. Drain well and squeeze out. In a large bowl, add spinach, artichokes, and all other ingredients. Mix well.
Put in baking dish and bake at 350 for about 15 minutes.
Serve with sliced french bread. Refrigerate any leftovers.
Monday, February 16, 2009
Calzones
Use recipe for pizza dough.
1 recipe for Pizza Dough
1/2 lb mozzerella cheese, coarsely grated
1/2 lb ricotta cheese
1/2 cup grated cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced parsley
2 tablespoons minced chives
1/2 teaspoon thyme
1 tablespoon olive oil
Prepare pizza dough as directed and elt rise. Meanwhile, combine all ingredients except olive oil; cover and refrigerate. When dough has doubled in bulk, preheat over to 450 degrees F. Punch dough down, divide into 4 equal parts, then roll, one at a time, into a circle 9" across. Spoon 1/4 of filling onto lower half of each circle, leaving a bottom margin of 1"; brush margin with cold water, fold upper half of pastry circle over filling, pressing edges together, then twist of crimp firmly to seal. ( Note: It's imporrtant to seal the edges tightly, otherwise the cheese may bubble out during baking.) With a pancake turner, transfer calzone to oild baking sheets, placing 2 on each sheet. Bake about 25 minutes until crisp and brown. Remove from oven, brush top of each with a little oil and sevre at once.
Authors Note: For ham or three meat clazones use 1/4 lb of ricotta instead of 1/2 lb. and just combine the meat with other ingredients. Also, I used a pizza baking stone at 450 degrees F, which cuts baking time in half to about 10-12 minutes. I played with the recipe slightly and made two larger calzones and just cut them when serving. I also used a fork to crimp my edges.
1 recipe for Pizza Dough
1/2 lb mozzerella cheese, coarsely grated
1/2 lb ricotta cheese
1/2 cup grated cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced parsley
2 tablespoons minced chives
1/2 teaspoon thyme
1 tablespoon olive oil
Prepare pizza dough as directed and elt rise. Meanwhile, combine all ingredients except olive oil; cover and refrigerate. When dough has doubled in bulk, preheat over to 450 degrees F. Punch dough down, divide into 4 equal parts, then roll, one at a time, into a circle 9" across. Spoon 1/4 of filling onto lower half of each circle, leaving a bottom margin of 1"; brush margin with cold water, fold upper half of pastry circle over filling, pressing edges together, then twist of crimp firmly to seal. ( Note: It's imporrtant to seal the edges tightly, otherwise the cheese may bubble out during baking.) With a pancake turner, transfer calzone to oild baking sheets, placing 2 on each sheet. Bake about 25 minutes until crisp and brown. Remove from oven, brush top of each with a little oil and sevre at once.
Authors Note: For ham or three meat clazones use 1/4 lb of ricotta instead of 1/2 lb. and just combine the meat with other ingredients. Also, I used a pizza baking stone at 450 degrees F, which cuts baking time in half to about 10-12 minutes. I played with the recipe slightly and made two larger calzones and just cut them when serving. I also used a fork to crimp my edges.
Pizza Dough
My mother has a cookbook called The New Doubleday Cookbook. It's copyright day is 1975 and it looks like it. There is no hardcover anymore but this book is amazing. It has everything about cooking I've ever wanted to know. So here's the recipe that I found in it for Pizza Dough.
1/4 cup of warm water
1 packet active dry yeast
4 and 1/4 cups sifted flour
1 teaspoon salt
1 teaspoon sugar
1 and 1/4 cups of lukewarm water
2 tablespoons olive or other cooking oil
Pour luke warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve. Mix in 2 cups flour, the salt and sugar. Add lukewarm water and oil and beat until smooth. Mix in remaining flour and knead on a lightly floured board until elastic. Shape into a ball, turn in greased bowl to grease all over, cover, and let rise in warm, draft-free place until doubled in bulk, about 1 hour.
This can be used as a pizza dough or calzone dough. I used it for a calzone dough.
1/4 cup of warm water
1 packet active dry yeast
4 and 1/4 cups sifted flour
1 teaspoon salt
1 teaspoon sugar
1 and 1/4 cups of lukewarm water
2 tablespoons olive or other cooking oil
Pour luke warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve. Mix in 2 cups flour, the salt and sugar. Add lukewarm water and oil and beat until smooth. Mix in remaining flour and knead on a lightly floured board until elastic. Shape into a ball, turn in greased bowl to grease all over, cover, and let rise in warm, draft-free place until doubled in bulk, about 1 hour.
This can be used as a pizza dough or calzone dough. I used it for a calzone dough.
Oatmeal Raisin Cookies
No, this is not a family recipe, but this is the recipe I use for my oatmeal raisin cookies. I love them! I do know that they have to be cooked slow because the outsides tend to burn and the insides are gooey. But, that's just my two cents.
1/2 lb (2 sticks) of margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oates (quick or old fashioned, uncooked)
1 cup raisins
1. Heat oven to 350 degress F.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
Makes 4 dozen.
Bar cookies: Bake 30 to 35 minutes in ungreased 13x9 inch metal baking pan.
1/2 lb (2 sticks) of margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oates (quick or old fashioned, uncooked)
1 cup raisins
1. Heat oven to 350 degress F.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
Makes 4 dozen.
Bar cookies: Bake 30 to 35 minutes in ungreased 13x9 inch metal baking pan.
Sunday, February 15, 2009
Karen's Buttercream Icing
1 tsp. vanilla
2 tbsp. milk
1 cup of vegetable shortening
1 lb. of powdered sugar
1 tbsp. of meringue powder
Sift sugar and meringue powder together and set aside. Cream shortening, vanilla and milk. Gradually add dry ingredients. Blend until creamy.
2 tbsp. milk
1 cup of vegetable shortening
1 lb. of powdered sugar
1 tbsp. of meringue powder
Sift sugar and meringue powder together and set aside. Cream shortening, vanilla and milk. Gradually add dry ingredients. Blend until creamy.
Grandma Briggs' 3 Cup Chocolate Cake
3 cups of flour
3 cups of sugar
3 eggs
3/4 cup of cocoa
3 tsp. of baking powder
3 tsp of baking soda
3/4 cup of oil
3 cups of boiling water
Mix above ingredients together in a large bowl. Add water last. Beat. Bake for 40-45 mins at 350 degress in 13x11 pan.
3 cups of sugar
3 eggs
3/4 cup of cocoa
3 tsp. of baking powder
3 tsp of baking soda
3/4 cup of oil
3 cups of boiling water
Mix above ingredients together in a large bowl. Add water last. Beat. Bake for 40-45 mins at 350 degress in 13x11 pan.
Subscribe to:
Posts (Atom)
Posts
