Tuesday, October 30, 2007
Ginger Snaps (soft kind)
3/4 cup shortening
1 cup sugar
1/4 cup molasses
(Also add 1 T. water for nicely crackled cookies, especially if it is a dry day.)
Beat well and add:
2 tsp. baking soda
2 cups flour
1/4 tsp. salt
1 tsp. each cinnamon, cloves, ginger
Mix well. Roll tablespoon sized pieces of dough in sugar and bake at 375 for 8-10 minutes.
Friday, October 26, 2007
Tuesday, October 23, 2007
1 Kraft caramel
2 salted roasted peanuts (4 if they are broken in half)
3 candy corn
Pop all ingredients into your mouth at the same time and enjoy all of that delicious salty nougat chewy goodness!
You may think I'm joking, but I'm really not. We tried it. Tested it. Perfected it. And shared it with you!
Monday, October 22, 2007
These breadsticks are easy and take less than an hour, start to finish. Perfect to serve with spaghetti, chili, soups, etc.
1 1/2 c warm water
1 T yeast
2 T sugar
1/2 t salt
3 cups flour
1 cube margarine
Sprinkle yeast and sugar in water. Let stand 5-10 minutes. Mix in salt and flour until barely mixed. Handle as little as possible. Dough might be a bit sticky. Cover and let rise 10 minutes. Meanwhile, preheat oven to 375. Melt margarine in 11 x 13 jelly roll pan. Roll dough to roughly the size of the jelly roll pan on counter coated with flour. Cut using pizza cutter once down the middle and then into 1-inch strips. Dip both sides of each strip of dough in margarine and place on pan. The sides of the dough strips should be touching in the pan, just like on the counter. Sprinkle with garlic salt and coat with parmesan cheese. Let raise 10 minutes. Bake at 375 for 14-16 minutes or until lightly browned.
Another variation that we like to serve with Italian dishes: sprinkle mozzarella cheese on breadsticks the last few minutes of cooking time . . . just enough to melt the cheese.
Butternut squash Soup
1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butterPreheat the oven to 400 degrees F.
Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
Serve the soup in bowls, garnished with the crispy sage leaves.
9 cups fresh broccoli florets *
4 cups chicken broth
1 medium onion, chopped *
8 Tbsp butter or margarine, divided *
1 bay leaf
3/4 tsp salt
3/4 tsp pepper
1/4 tsp onion salt *
1/4 tsp garlic salt
pinch of basil, thyme, sage
dash hot pepper sauce *
7 Tbsp flour
2 cups milk
1 cup buttermilk
1/2 cup whipping cream
In large saucepan bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 Tbsp of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. Simmer uncovered for 5 minutes. In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard the bay leaf.
* Mary's notes:
1. I really enjoyed using the * while typing tonight.
2. I have never used 9 cups of broccoli. That seems excessive to me who just wants more of the creamy nectar. I chop until it seems like enough for my taste.
3. It's good with the sauteed onion, but it'll cut out a full step (and pan) if you just grate frozen onion into the broccoli/chicken broth mixture. Worth it for me. If you do this remember to only add 6 Tbsp of butter to the roux.
4. Onion salt and hot pepper sauce. Yeah, like I've ever remembered to buy those. I'm sure they'd be great, but you're not missing out if you forget to add them.
Sunday, October 14, 2007
Pumpkin Cake (Carol Reed)
2 cups sugar
2 cups pumpkin
1 cup oil
1 tsp baking powder
2 tsp cinnamon
2 cups flour
½ tsp salt
1 tsp baking soda
Mix oil, eggs, pumpkin and sugar. Sift and add all remaining ingredients. Pour into greased jellyroll pan. Bake at 350 for 30 minutes. Cool and frost with cream cheese frosting:
¾ cup margarine
1 tsp vanilla
1 tsp milk
4 ounces cream cheese
3 ½ cups powdered sugar
Combine ingredients and beat thoroughly. Add additional powdered sugar until the right consistency.
Sunday, October 7, 2007
I heard a request for our dinner crepe ideas. Jimmy's dad served his mission in France and they got this idea from all the yummy crepes there. There is a restaurant here in Tennessee, The Crepe Maker, that makes so many different kinds of dinner/dessert crepes some with cheese, green peppers, bacon, tomatoes, chicken, ham, etc, etc. I love making crepes and it is 1,000 times easier with a Crepe Maker (such as pictured above) because it makes them thin and very even.
All we've done for dinner crepes is this:
Seasoned Taco Meat
Mustard (that's definitely optional for me)
But I'm sure there are a slew of variations that would be extra tasty. But please don't forget to have a yummy dessert crepe to follow up... like cinnamon sugar, or raspberry pie filling, vanilla pudding, and chocolate sauce drizzled on top.
Here is the Smith Family Basic Crepe Recipe (we usually half it for our small family)
4 cups milk
1 tsp vanilla
1/2 cup sugar
1 tblsp baking powder
1 tsp salt
3 1/2 cups flour
1 stick butter (melted)
Put all the ingredients except the butter into a bowl and mix well with an electric beater. When it is mixed together well, mix in the melted butter while stirring. Use a big spoon to scoop the batter into the middle of an electric frying pan. Pick the pan up and spread the batter around (making it look like a big, thin pancake). After a 30 seconds or so flip the crepe over and cook for a little less time on the back. (or use the crepe maker and it will be waaaaay easier). Take the crepe off and put the desired toppings in a line down the middle and roll it. Wa-la!