Creamy Pesto Dressing
1 cup salad oil
1/2 ounce sweet basil leaves
1/8 Teaspoon tabasco
1/4 rounded tablespoon salt
1/4 slightly rounded (big) cook spoon granulated garlic
1 − 32 Ounce jar mayonnaise
2 1/2 cups buttermilk
1/2 cup half and half
1/2 Pound grated Romano cheese
Combine ingredients in order given. Store in refrigerator. Makes 2 quarts
Thursday, February 4, 2010
Peanut Brittle
Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla
Combine the sugar, corn syrup and water in a heavy 3−quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is
dissolved. Continue cooking, stirring occasionally, until the mixture
reaches the soft crack stage (285 degrees F.) on the candy thermometer.
Add the peanuts and butter. Cook, stirring constantly, to the hard
crack stage (300 degrees F.) on the candy thermometer. Remove from the
heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam
up.) Turn the mixture onto 2 greased baking sheets. Spread out with a
metal spatula as thin as possible. When the candy begins to set, loosen
from the baking sheets. Turn the brittle over, then stretch and pull
brittle as thin as possible using two forks. When completely cooled,
break into pieces.
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla
Combine the sugar, corn syrup and water in a heavy 3−quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is
dissolved. Continue cooking, stirring occasionally, until the mixture
reaches the soft crack stage (285 degrees F.) on the candy thermometer.
Add the peanuts and butter. Cook, stirring constantly, to the hard
crack stage (300 degrees F.) on the candy thermometer. Remove from the
heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam
up.) Turn the mixture onto 2 greased baking sheets. Spread out with a
metal spatula as thin as possible. When the candy begins to set, loosen
from the baking sheets. Turn the brittle over, then stretch and pull
brittle as thin as possible using two forks. When completely cooled,
break into pieces.
Jelly Doughnuts
Jelly Doughnuts
2 packages dry yeast
1/4 cup warm water
2 tsp. sugar
1 cup milk − scalded and cooled
4 tbsp. shortening
2 tbsp. sugar
1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest − grated fine
3 1/2 − 4 cups flour
1−1/2 cups jam or jelly for filling (strawberry or raspberry)
oil for frying
Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.
Scald the milk and add the shortening. Let mixture cool then add egg and
yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add
flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of
flour as needed to form a firmer dough. When dough is smooth and elastic,
place in a greased bowl and cover with a damp cloth. Let rise in a warm
place (in a turned off oven with only the oven light on is a good place) or
let rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size
of golfballs). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the
doughnuts a few at a time and fry until the undersides are deep brown.
Gently turn over once and finish frying the other side. Lift doughnuts out
using a slotted spoon and drain on paper towels.
Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at
once. Makes 24−36 doughnuts.
2 packages dry yeast
1/4 cup warm water
2 tsp. sugar
1 cup milk − scalded and cooled
4 tbsp. shortening
2 tbsp. sugar
1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest − grated fine
3 1/2 − 4 cups flour
1−1/2 cups jam or jelly for filling (strawberry or raspberry)
oil for frying
Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.
Scald the milk and add the shortening. Let mixture cool then add egg and
yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add
flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of
flour as needed to form a firmer dough. When dough is smooth and elastic,
place in a greased bowl and cover with a damp cloth. Let rise in a warm
place (in a turned off oven with only the oven light on is a good place) or
let rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size
of golfballs). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the
doughnuts a few at a time and fry until the undersides are deep brown.
Gently turn over once and finish frying the other side. Lift doughnuts out
using a slotted spoon and drain on paper towels.
Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at
once. Makes 24−36 doughnuts.
Hard Candy
Hard Candy
2 cups sugar
1/2 cup light Karo syrup
1/2 cup water
Stir over low heat until dissolved. Turn heat to high.
Using a candy thermometer cook until temperature reads
310 F. REMOVE IMMEDIATELY and pour into an 8" greased
metal pan. After a few minutes check for firmness and
when you can cut and a top imprint holds, start cutting
with a knife one way in one inch sections, turn pan and make
one inch squares. Continuously cut squares, working fast,
until squares are almost cut through to the bottom. Turn
out into wax paper, and finish breaking by hand.
Flavorings and Colors (a few drops of food coloring)
1/4 tsp. peppermint oil − green
1/4 tsp. clove oil − yellow
1/4 tsp. cinnamon oil − red
1/4 tsp. lemon oil − yellow
Mix desired color and flavor in the beginning with sugar,
syrup, and water.
2 cups sugar
1/2 cup light Karo syrup
1/2 cup water
Stir over low heat until dissolved. Turn heat to high.
Using a candy thermometer cook until temperature reads
310 F. REMOVE IMMEDIATELY and pour into an 8" greased
metal pan. After a few minutes check for firmness and
when you can cut and a top imprint holds, start cutting
with a knife one way in one inch sections, turn pan and make
one inch squares. Continuously cut squares, working fast,
until squares are almost cut through to the bottom. Turn
out into wax paper, and finish breaking by hand.
Flavorings and Colors (a few drops of food coloring)
1/4 tsp. peppermint oil − green
1/4 tsp. clove oil − yellow
1/4 tsp. cinnamon oil − red
1/4 tsp. lemon oil − yellow
Mix desired color and flavor in the beginning with sugar,
syrup, and water.
Baked Potato Soup
Baked Potato Soup
3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven,
cover with water and bring to a boil. Let boil for 10 minutes or until
almost cooked. In a separate large Dutch oven, combine melted margarine and
flour, mixing until smooth. Place over low heat and gradually add
half−and−half, stirring constantly. Continue to stir until smooth and liquid
begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to
cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and
cook over low heat for 30 minutes, stirring occasionally. Place soup into
individual serving bowls and top with crumbled bacon, shredded cheese,
chives and parsley.
3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven,
cover with water and bring to a boil. Let boil for 10 minutes or until
almost cooked. In a separate large Dutch oven, combine melted margarine and
flour, mixing until smooth. Place over low heat and gradually add
half−and−half, stirring constantly. Continue to stir until smooth and liquid
begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to
cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and
cook over low heat for 30 minutes, stirring occasionally. Place soup into
individual serving bowls and top with crumbled bacon, shredded cheese,
chives and parsley.
Nutter Butter Cookies
Nutter Butter Cookies
COOKIES:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour
FILLING:
1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the
shortening and sugar with an electric mixer. 3. Add the egg, salt, and
peanut butter and beat until well blended. 4. Put the oats in a blender and
blend on medium speed until they are almost as finely ground as flour. 5.
Add the oats and flour to the mixture and blend well. 6. Pinch out small
portions of dough and roll into 1−inch balls in the palm of your hand. Press
these flat on ungreased cookie sheets so that they form 2−inch circles. If
you're a stickler for a cookie that looks just like the original, you can
form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or
until light brown around the edges. 8. While the cookies bake, combine the
filling ingredients in a small bowl. 9. When the cookies are cool, use a
butter knife to spread a thin layer of filling on the flat side of a cookie
and press another on top. Repeat. Makes 2 dozen cookies.
COOKIES:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour
FILLING:
1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the
shortening and sugar with an electric mixer. 3. Add the egg, salt, and
peanut butter and beat until well blended. 4. Put the oats in a blender and
blend on medium speed until they are almost as finely ground as flour. 5.
Add the oats and flour to the mixture and blend well. 6. Pinch out small
portions of dough and roll into 1−inch balls in the palm of your hand. Press
these flat on ungreased cookie sheets so that they form 2−inch circles. If
you're a stickler for a cookie that looks just like the original, you can
form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or
until light brown around the edges. 8. While the cookies bake, combine the
filling ingredients in a small bowl. 9. When the cookies are cool, use a
butter knife to spread a thin layer of filling on the flat side of a cookie
and press another on top. Repeat. Makes 2 dozen cookies.
Nutri−Grain Bars
Nutri−Grain Bars
1 pkg yellow cake mix
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 T water
Preheat oven to 375. Melt butter. Combine cake
mix and oats in a large bowl; stir in the melted
butter until the mixture is crumbly. Measure half
of this mixture (about 3 cups) into a greased
13x9x2−inch pan. Press firmly into pan to cover
the bottom.
Combine preserves and water; spoon over crumb
mixture in pan, and spread evenly. Cover with
remaining crumb mixture. Pat firmly to make top
even.
Bake at 375 for 20 minutes−−top should be very
light brown. Cool completely before cutting into
bars.
1 pkg yellow cake mix
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 T water
Preheat oven to 375. Melt butter. Combine cake
mix and oats in a large bowl; stir in the melted
butter until the mixture is crumbly. Measure half
of this mixture (about 3 cups) into a greased
13x9x2−inch pan. Press firmly into pan to cover
the bottom.
Combine preserves and water; spoon over crumb
mixture in pan, and spread evenly. Cover with
remaining crumb mixture. Pat firmly to make top
even.
Bake at 375 for 20 minutes−−top should be very
light brown. Cool completely before cutting into
bars.
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