From the kitchen of Marlayne and her mother
3 C. Butter Crisco
4 C. sugar
4 eggs
1-C. molasses
1 tsp. Salt
2 tsp. Cinnamon
2 T + 2 tsp. Baking soda
1 tsp. Ground cloves
1 tsp. Ground ginger
8 C. flour
In large bowl cream shorteneing & sugar & add molasses and eggs. Mix well. Combine flour, baking soda, cinnamon, salt, cloves and ginger. Gradually add to creamed mixture. Cover and refrigerate 1-2 hours. Shape into balls. Roll in sugar. Bake 11-15 minutes or just until set around the edges. DO NOT OVERBAKE
Tuesday, February 9, 2010
Sugar Cookies
From the kitchen of Dani
4 C Flour
1 ½ C Sugar
1 tsp Salt
1 tsp Baking Powder
¾ C Crisco
2 Beaten Eggs
1 tsp Vanilla
1 tsp Baking Soda
¾ C Buttermilk
Mix dry ingredients, cut in shortening. Stir together eggs, vanilla, soda and buttermilk, mix into dry ingredients. Cover bowl and chill for 1 – 2 hours or overnight. Roll ¼ inch thick, cut bake 5-7 min. at 400* (do not let brown). Frost with butter cream frosting with almond extract for flavor.
Butter Cream Frosting
Beat together ½ C softened butter, 3 C powdered sugar, 2 T cream or milk, pinch of salt and 1 tsp. almond extract.
4 C Flour
1 ½ C Sugar
1 tsp Salt
1 tsp Baking Powder
¾ C Crisco
2 Beaten Eggs
1 tsp Vanilla
1 tsp Baking Soda
¾ C Buttermilk
Mix dry ingredients, cut in shortening. Stir together eggs, vanilla, soda and buttermilk, mix into dry ingredients. Cover bowl and chill for 1 – 2 hours or overnight. Roll ¼ inch thick, cut bake 5-7 min. at 400* (do not let brown). Frost with butter cream frosting with almond extract for flavor.
Butter Cream Frosting
Beat together ½ C softened butter, 3 C powdered sugar, 2 T cream or milk, pinch of salt and 1 tsp. almond extract.
Monster Cookies
From the kitchen of Dani
(From Essential Mormon Celebrations Cook Book)
1 ½ C Butter or Margarine
2 C Sugar
2 ½ c Packed Brown Sugar
6 Eggs
1 (28oz) Jar of Peanut Butter
2 T Light Corn Syrup
4 tsp Baking Soda
2 tsp Vanilla
9 C Oats
1 (14 oz) Bag M&M’s
In a large bowl, cream together butter or margarine, sugar, and brown sugar. Mix in eggs, peanut butter, corn syrup, baking soda, vanilla and oats. Stir in M&M’s. With an ice cream scoop, drop batter on a greased baking sheet. Bake at 350* for 10 to 12 minutes. Cool for 5 minutes before removing from baking sheet. Makes about 4 dozen large cookies.
(From Essential Mormon Celebrations Cook Book)
1 ½ C Butter or Margarine
2 C Sugar
2 ½ c Packed Brown Sugar
6 Eggs
1 (28oz) Jar of Peanut Butter
2 T Light Corn Syrup
4 tsp Baking Soda
2 tsp Vanilla
9 C Oats
1 (14 oz) Bag M&M’s
In a large bowl, cream together butter or margarine, sugar, and brown sugar. Mix in eggs, peanut butter, corn syrup, baking soda, vanilla and oats. Stir in M&M’s. With an ice cream scoop, drop batter on a greased baking sheet. Bake at 350* for 10 to 12 minutes. Cool for 5 minutes before removing from baking sheet. Makes about 4 dozen large cookies.
The Best Sugar Cookie
From the kitchen of Renee
1 c. margarine
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1 tsp. lemon extract
5 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Mix shortening, sugar, eggs. Add sour cream, vanilla & lemon extract. Add dry ingredients a little at a time & mix. Refridgerate 1 hour or more (even overnight). Roll out & cut into desired shapes. Bake: 375* - 8 or more minutes until bottoms are golden brown. Frost with favorite frosting & serve.
1 c. margarine
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1 tsp. lemon extract
5 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Mix shortening, sugar, eggs. Add sour cream, vanilla & lemon extract. Add dry ingredients a little at a time & mix. Refridgerate 1 hour or more (even overnight). Roll out & cut into desired shapes. Bake: 375* - 8 or more minutes until bottoms are golden brown. Frost with favorite frosting & serve.
Sour Cream Sugar Cookies
From the kitchen of Debra
1 C Shortening
1 1/2 C Sugar
3 Eggs
1 C Sour Cream
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Powder
1/2 tsp Soda
4 C Flour
Cream Shortening and Sugar together. Add beaten Eggs, add Sour Cream and Vanilla.
Sift Dry ingredients and add to cream mixture. Chill for 2 hours. Roll on a flowered surface.
Cut with cookie cutter. Bale at 375 for 10-15 minutes. Optional if not going to frost
dip in sugar before cooking, If Icing cookies let them cool.
Icing
Poor some Half and Half in a bowl and add Powdered Sugar until desired consistency. Add drop of Cinnamon Oil and food or icing coloring .
1 C Shortening
1 1/2 C Sugar
3 Eggs
1 C Sour Cream
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Powder
1/2 tsp Soda
4 C Flour
Cream Shortening and Sugar together. Add beaten Eggs, add Sour Cream and Vanilla.
Sift Dry ingredients and add to cream mixture. Chill for 2 hours. Roll on a flowered surface.
Cut with cookie cutter. Bale at 375 for 10-15 minutes. Optional if not going to frost
dip in sugar before cooking, If Icing cookies let them cool.
Icing
Poor some Half and Half in a bowl and add Powdered Sugar until desired consistency. Add drop of Cinnamon Oil and food or icing coloring .
Sunday, February 7, 2010
Lemon Chicken
from the kitchen of Fern
2 1/2 - 3 lbs, ready to cook chicken, cut up
1-6 oz can frozen lemonade
3 T brown sugar
3T catsup
1T vinegar
Put a thin layer of sauce in bottom of crock pot. Layer chicken, then sauce, then chicken, then sauce, one layer at a time, ending up with sauce. Cook on low, if it is all day. Cook on high for 3-4 hours. When done, strain sauce, then thicken with corn starch (2 T) and serve over hot rice.
variation:
Can dredge chicken in flour and brown in fry pan before layering.
2 1/2 - 3 lbs, ready to cook chicken, cut up
1-6 oz can frozen lemonade
3 T brown sugar
3T catsup
1T vinegar
Put a thin layer of sauce in bottom of crock pot. Layer chicken, then sauce, then chicken, then sauce, one layer at a time, ending up with sauce. Cook on low, if it is all day. Cook on high for 3-4 hours. When done, strain sauce, then thicken with corn starch (2 T) and serve over hot rice.
variation:
Can dredge chicken in flour and brown in fry pan before layering.
Chick Pea and Corn Patties
from the kitchen of Carol O.
This is a terrific healthy alternative to a classic burger or just a great meal. Serve with salsa.
2 tsp olive oil
1 1/2 c fresh or frozen corn kernnels
1 c chopped onion
1 tsp thyme
1 can chick peas (garbanzo beans) rinsed and drained
1/4 c fresh bread crumbs
1/2 c oats
1/4 tsp salt
1/4 tsp cayenne pepper
2 T cornmeal
4 tsp cornmeal
cooking spray
Saute corn, onion and thyme in 1 tsp olive oil, in large nonstick skillet over med heat.
Place corn mixture, chick peas, breand crumbs, oats, 2 T cornmeal, salt and cayenne pepper in food processor. Pulse 8 times or until combined and chunky.
Divide mixture into 8 portions, shaping into a 1/2 inch patty, dredge patties in remaining cornmeal. Heat 1/2 tsp oil in skillet coated with cooking spray over med high heat. Cook each patty 5 minutes, and then carefully turn over. Cook another 4 minutes until golden.
This is a terrific healthy alternative to a classic burger or just a great meal. Serve with salsa.
2 tsp olive oil
1 1/2 c fresh or frozen corn kernnels
1 c chopped onion
1 tsp thyme
1 can chick peas (garbanzo beans) rinsed and drained
1/4 c fresh bread crumbs
1/2 c oats
1/4 tsp salt
1/4 tsp cayenne pepper
2 T cornmeal
4 tsp cornmeal
cooking spray
Saute corn, onion and thyme in 1 tsp olive oil, in large nonstick skillet over med heat.
Place corn mixture, chick peas, breand crumbs, oats, 2 T cornmeal, salt and cayenne pepper in food processor. Pulse 8 times or until combined and chunky.
Divide mixture into 8 portions, shaping into a 1/2 inch patty, dredge patties in remaining cornmeal. Heat 1/2 tsp oil in skillet coated with cooking spray over med high heat. Cook each patty 5 minutes, and then carefully turn over. Cook another 4 minutes until golden.
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