Sarah's Soft Sugar Cookies

 1 cup Sugar

1 cup Shortening

1 cup Sour Cream

3 Egg Yolks

1 tsp Vanilla

3 cups Flour

1 tsp Salt

1 tsp Baking Powder

1 tsp Baking Soda

Instructions

Cream Shortening and Sugar

Add to the sugar mixture

    Egg Yolks, Sour Cream and Vanilla

Combine:

    Flour, Salt, Baking Powder and Baking Soda 

Combine sugar and flour ingredients and CHILL FOR TWO HOURS

Cut out shapes and bake at 350 for 10 to 12 minutes

    

Wings by Aaron

 

Wings

Oven temp: 425 degrees

Combine the following in Ziploc bag:

1/3 cup – Flour

1 Tbsp - Paprika

1 tsp - Garlic Salt

1 tsp - Black Pepper

1/4-1/2 tsp – Cayenne

½ tsp ginger

½ tsp coriander

Shake to mix, then add:

Wings (10-20, depending on size)

Line baking sheet with Parchment paper and melt:

3-5 Tbsp - Butter

(on tray, in warm/hot oven)

Add coated wings to pan and turn to coat.

Bake 30 minutes, turn & bake another 15 minutes (or until done & crispy).

I also like to pull the wings out 5 early and sauce them then back into the oven for 5 more minutes.

Sauce

In a small saucepan, combine:

3 cloves - Garlic, minced/crushed

4 Tbsp - Honey

2 Tbsp - Soy Sauce

2 tsp - White Vinegar

½ tsp ginger

½ tsp coriander

Cook over medium heat, stirring frequently until slightly bubbly (sauce will still be fairly thin).

Pour over wings & serve.

Fig Jam (Christmas in your mouth)

 This sweet fig jam is so easy to make at home! With its unique taste, it goes perfect with either sweet or savory dishes like scones, muffins, breads, or cheeses.

Ingredients

 2 pounds figs, stemmed and cut into ½-inch pieces (about 4 cups sliced figs)

 1½ cups (10.5 ounces) granulated sugar

 ¼ cup water

 ¼ cup lemon juice

Pinch of salt

1 vanilla bean, split and seeded (optional)

 1 cinnamon stick (optional)

1/8 tsp cloves, ground

¼ tsp nutmeg

1 3-ounce package of pectin

 Instructions

 In a medium saucepan, large enough to fit the figs, place all ingredients (if you add vanilla, add both the pod and seeds) and bring to a boil until sugar dissolves, stirring occasionally.

Reduce heat to low and cook figs, uncovered and continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon.

Remove from heat and discard vanilla pod and cinnamon stick.

 For a chunky jam, gently mush large pieces of figs with a fork or potato masher; for a smoother jam, process in a food processor.

Spoon jam into jars, leaving ¼ inch space and close with lid.

 Let cool to room temperature, then refrigerate.

 Store jam in the refrigerator for up to 2 months.

 

Or can them in a hot water bath and it will last for a year in your pantry.

Gammy Sue’s Cream Cheese Pound Cake

 

Ingredients

3 cups granulated sugar

8 oz. cream cheese

12 ounces butter

6 eggs

1 TBSP Vanilla (almond or lemon as options)

3 cups flour

Method

Beat room temperature cream cheese, butter and sugar together for 3 to 5 minutes.

Add room temperature eggs one at a time.

Add Vanilla and beat for 30 seconds.

Add flour slowly and mix well.

Spray your Bundt pan and fill with filling.

Place in a cold oven set to 300 degrees and bake for 1.5 hours.

When a toothpick comes out clean, the cake is done.

Turn out onto your serving plate and wait till cool to frost.

Serve with fresh fruit and whipped cream.

Can be served with powdered sugar or any other glaze.

 

 

North Carolina Hush Puppies

 

 

Ingredients:

Dry Ingredients

            1/4 Teaspoon Baking Soda

            1 Tablespoon Flour

            1/4 Teaspoon Salt coarse

            1 Cup Cornmeal

Wet Ingredients

            1/2 Cup Buttermilk

            1 Teaspoon Sugar

            1/4 Cup Water

            1 Egg beaten

 

Directions:

1. Mix all dry ingredients together.

2. Then add egg, buttermilk, and water.

3. Drop by spoonful into hot deep fat. Fry to a golden brown. (If a deep pot is used, the hush puppy will float to the top when done).

 

Chef’s note:  Lots of people add finely chopped onions or jalapenos to the batter.  It is only limited by your imagination.  Nephew Frank thinks about adding bacon to his every single time.

I like mine plain with butter to dip the finished product in.  It is how my family raised me.

West Texas Chili Recipe

2 large onions, diced

1/4 cup lite Olive or canola oil

 5 garlic cloves, finely minced

2 pounds ground chuck (okay, I use 1.25 pounds of organic hamburger)

 1 tablespoon table salt

 2 to 3 tablespoons ancho chili powder (I have used Chipotle chili powder lately) 

 2 tablespoons ground cumin

 1 tablespoon paprika

2 (14.5-oz.) cans diced tomatoes

1 (6-oz.) can tomato paste

1 (12-oz.) can amber ale beer

2 tablespoons masa harina (corn flour)

 

Step 1

Sauté diced onions in hot oil in a large Dutch oven or stockpot over medium-high 7 minutes or until translucent. Add minced garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.

Step 2

Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika; cook 2 minutes. Stir in diced tomatoes and tomato paste.

Step 3

Add 3/4 cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup water; simmer 30 minutes, stirring occasionally.

Step 4

Add masa; cook 10 minutes. Add additional water to reach desired consistency.

Serve with sour cream, avocado, and Mexican Cheese blends.  Some cornbread would be nice as well.  

Rachel's Pesto Pasta Salad

2 boxes of rainbow veggie pasta (boil)

2 packages chicken italian sausage (cook and chop)

2-3 packages cherry tomatoes (cut in half or 1/4)

1 medium block mozzarella cheese (cut into cubes)

2 handfuls of baby spinach (small package)

2 cans artichokes hearts or bottoms (chop into salad pieces)

2 small jars pesto or one big jar

mix and serve

Servings: 8-10

 

Lemon Shortbread Cookies

From Nanci Zombro

Do not preheat oven- dough must chill before baking.

Ingredients:

2 cups melted butter (4 sticks, 1 pound)

2 cups powdered sugar

1 cup granulated sugar

2 eggs

2 tsp lemon extract (orange works well too)

1 Tb lemon zest (or orange zest)

1 tsp baking soda

1 tsp cream of tartar (critical)

1 tsp salt

4.25 Cups Flour (regular or gluten free)

½ cup granulated sugar in a small bowl (for later)

Instructions:

Melt butter in microwave for 3 minutes.  Add sugars and mix.  Let mixture cool to room temperature before adding eggs.

Add eggs one at a time, beating after each addition.

Add the lemon extract, zest, baking soda, cream of tartar and salt.  Mix well.

Add the flour in half cup increments, mixing after each addition.

Chill dough for at least 1 hour (overnight is fine too)

Preheat oven to 325.  Use your hands to roll dough into walnut sized balls.  Roll each ball in the sugar.  Place on cookie sheet and flatten.  (I use the bottom of a glass)

Bake at 325 for 10 to 15 minutes – should have a tinge of gold on the top.  Cool on the cookie sheet for 2 minutes then transfer to a rack to finish cooling.

 That’s all I did for the lemon ones.  If you want, you can dip each cookie in melted chocolate and place them on waxed paper to dry.

                Chocolate Dip = 2 cups chocolate chips and 1 stick of butter – melted together in the microwave.  Stir to make sure the chips are melted.  I use a half and half mixture of milk chocolate and semi-sweet chocolate.

Original recipe is for the orange shortbread with half of the cookie dipped in chocolate – called Sun Moon Cookies

Chocolate Chip Oatmeal Cookies

1 cup (16 tablespoons) unsalted butter, at room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 tablespoon vanilla extract

2 cups Unbleached All-Purpose Flour

1 cup quick-cooking or old-fashioned oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt or 3/4 teaspoon regular table salt

3 cups semisweet chocolate chips

 

Directions

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth.

Add the egg, egg yolk, and vanilla one at a time, beating well after each.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

Stir in the chocolate chips.

Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.

https://www.kingarthurbaking.com/recipes/chocolate-chip-oatmeal-cookies-recipe

Cream Cheese Frosting

Ingredients

4 ounces unsalted butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Directions

 In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

 

AMISH CINNAMON BREAD

 2 loaves

No kneading, you just mix it up and bake it!

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or homemade buttermilk--- 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

 Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon

¼ cup nuts

 Directions

Cream together butter, 2 cups of sugar, and eggs.

Add milk, flour, and baking soda.

Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).

  Mix in separate bowl the 2/3 c sugar and cinnamon.

 Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

 Add remaining batter to pans; sprinkle with last of cinnamon topping.

Swirl with a knife.

  Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.

 Cool in pan for 20 minutes before removing from pan.

Lacy Cornmeal Pancakes

1 ½ cups buttermilk

1 ½ Cornmeal

¾ tsp baking soda

¾ tsp Kosher salt

2 large eggs

4 Tbsp butter (divided)

Directions

Whisk cornmeal, soda and salt together in a bowl.

Whisk eggs and milk together and then add to dry ingredients.

Combine vigorously.

Add a teaspoon and a half to your hot skillet and pour in some batter.

Cook on one side and then flip.  Take out when cooked through and golden brown.

Repeat as you go.

No buttermilk?  Take regular milk and add 4 tsp of apple cider vinegar and let it stand for a minute as a substitute.

Pizza Dough in 30 minutes

For carb-lovers, this recipe is a godsend. We love making our own bread, pizzas, and pastries, but it’s such a hassle making dough that requires kneading and hours of resting, that we don’t do it very often. That’s why this recipe of ours is so great – homemade dough that you can make in under half an hour, no wait-time!

This makes one large disk or three little ones, perfect for Grandkids!

Ingredients

2 1/2-3 cups all-purpose flour

1 cup warm water or milk

2 tablespoons olive oil

1 tablespoons active dry yeast

1 teaspoon sugar

1 teaspoon salt

Directions

In a small bowl or glass, combine 1/2 cup warm water with yeast and sugar. Stir together and let rest 5-10 minutes, or until frothy. 

Report Note: if mixture is not bubbly, discard and start again.

Combine 2 cups flour with yeast mixture, remaining water, olive oil and salt, and mix together until a shaggy dough forms. 

Gradually continue adding flour until dough is smooth, then let rest 10 minutes. 

Use dough immediately, store in refrigerator for up to 3 days, or freeze for later use.

This dough is so much better if you let it rest overnight.  Follow all the steps above and let it rise for an hour.  Spray a gallon plastic bag with oil and then put the dough in, seal it and throw it in the fridge.  Take it out an hour before use and let it come to room temperature, shape it and let it rise.  You will be rewarded.

https://food.12tomatoes.com/30-minute-dough/

Lemon-Olive Chicken with Orzo

I made this during Quarantine and was totally out of Lemons so I used Oranges and orange juice and it was delicious.  I also used whole pitted Kalamata black olives.

Serves four

Ingredients

1 tablespoon olive oil

4 boneless skinless chicken thighs (about 1 pound)

1 can (14-1/2 ounces) reduced-sodium chicken broth

2/3 cup uncooked whole wheat orzo pasta

1/2 medium lemon, cut into 4 wedges

1/2 cup pitted Greek olives, sliced

1 tablespoon lemon juice

1 teaspoon dried oregano

1/4 teaspoon pepper

Directions

In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.

Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan.

 Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.

Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.

Kale mushroom feta quiche

Mushroom, Kale Feta Quiche

By Rachel with help from Kass

Ingredients:

Olive oil or butter to sauté

1-2 bunch kale

One large onion

1 lb white mushrooms

1 ½ cups feta cheese

10 eggs 

1 cup milk

2 sheets puff pastry (or two pie crusts) 

Salt 

Pepper

Instructions

Sauté one bunch kale torn into smaller pieces removing center stem.

Dice and sauté an onion.

Slice and sauté mushrooms. 

Combine in bowl. 

crumble one block of feta into veggies mix

 In separate bowl whisk 5 eggs and a half cup milk. 

Add liberal amounts of pepper and a tsp salt. 

Mix with half the veggie mix. 

Do it again with the other half (5 eggs, half cup milk, salt, pepper). 

Get two pie pans use puff pastry as crust (just lay down a sheet). 

Pour in each mix into a pie pan, crumble half a block of feta on each quiche. 

Bake one at time at 400 for 45 min. Do fork test (come out clean). 

Yield is two quiches. 

Calzone – a pizza turnover

I got this recipe from an insert in the Seattle times way back when.  Julia Child had posted it in the Sunday section of the newspaper.  It called for a steamer and a food processor and a pizza stone.  None of which I had but started to slowly acquire them afterwards and have never been without the invaluable steamer and food processor.  This recipe really galvanized my entire cooking experience.  Just recently when going through old papers I came across a photocopy of the recipe and am committing it to the blog for the place it plays in my history.

Ingredients

Dough for three 12 inch disks

3 cups flour

1 package yeast

1/8 tsp sugar

½ cup tepid water

.75 cup cold milk

1.5 tsp salt

2 TBSP Olive Oil

Filling (per calzone)

1 sweet Italian sausage

1 fennel bulb

1 onion

1 medium red bell pepper

Garlic oil (1 garlic clove in 3 TBSP olive oil)

Salt pepper and lemon juice

Cheeses

            ¼ cup parmesan

            1/3 cup swiss

            1 ounce cheddar or swiss in long logs

Herbs

            Minced parsley

            Oregano

            Basil

            Thyme

Method

Make the yeast mixture, let stand 5 minutes

Into food processor add flour, salt and olive oil.

Process to blend

Then add yeast mixture and process a few times

Then dribble in milk till ball forms.  It might require more than ¾ cup.

Let dough rest for five minutes.

Turn out onto a floured board and kneed 50 strokes. 

Let it rest then kneed it 20 more times.

Let dough rise for 1.5 hours

Then divide the dough into thirds and let rest for then minutes.

As dough rises, steam and slice the sausage and vegetables.

Oven to 500 degrees.

Toss dough into three separate round disks, 12 inches in diameter

Paint dough with garlic oil in center of disk.  Leave ½ inch around edge free of oil.

Spread ingredients onto half the disk and then fold over and seal the edges.

Paint with garlic oil and use coarse salt on top of calzone. 

Bake on parchment paper, or corn meal on pizza stone.

Bake for six minutes till golden brown.

Sue Warner-Bean’ s Curry Chicken Salad

I got this from Nanci Zombro who got it from Sue Warner-Bean.  We made it for a worship in the park experience with John Knox church for 105 pita pocket sandwiches.  So many people asked for the recipe that I have added it to the blog!

Ingredients:

1 8oz Cream Cheese

¼ Cup Butter

2 tsp Curry Powder

1 clove Garlic, minced

½ Cup Major Grey’s Chutney, finely chopped

¼ Cup chopped nuts (any kind)

(Stop here for making a vegetarian version)

 8 to 12 ounces Cooked Chicken, finely chopped

Green Onions, chopped

Beat Cream Cheese and butter.  Add curry, garlic, chutney, and nuts.  If mixture is too thick you can add a small amount of sour cream or milk to thin it out a little.

Add chicken and green onions.   Beat until blended.

Serve immediately or cover with a damp paper towel and store in an airtight container in the refrigerator.

Sue put  it on crustless bread that she added chopped nuts to all around the outside.  Nanci and I put it in a pocket pita.  The next tea party we do, we will try it Sue's way.

...

Chicken and Rice Casserole

Serves 4

INGREDIENTS

4 tablespoons butter, divided

3 tablespoons flour

1 teaspoon dried thyme

1 cup chicken broth

1 cup milk

2 cups diced cooked chicken

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

2 cups cooked rice

3⁄4 cup frozen peas, thawed

1 tablespoon dry breadcrumbs

1 tablespoon grated Parmesan cheese

DIRECTIONS

Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.

Gradually stir in broth and milk, stirring until thick and smooth.

Stir in chicken and add salt and pepper; set aside.

Grease a 1 1/2 quart shallow baking dish.

Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.

Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.

Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Tiropita (Greek Cheese hand Pies)

Yield: 24 (3 inch) pies

Ingredients

For the Filling

8 oz feta cheese

3 oz ricotta or small curd cottage cheese

3 oz Parmesan cheese, grated

1 TBSP dried parsely

2 eggs

salt (as needed)

For the Pies

8 oz (24 sheets) phyllo dough, thawed

6 Tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375 F.

2. In a large bowl, mix together the cheeses. Taste and add a pinch of salt as necessary.

3. Add the eggs and mix well.

To Make The Pies

1. Layer 3 sheets of phyllo dough, brushing melted butter in between each layer and brushing butter on top. (Be sure to keep the phyllo that you are not using under a lightly damp tea towel to keep them from drying out.)

2. Cut the phyllo stack into strips, roughly 3 inches wide.

3. Place 1 Tbsp of filling at one end of each strip of layered dough.

4. Starting at the filled end, bring the bottom corner up to the top, creating a triangle that encases the filling. Then, fold the triangle over. Then, fold the triangle down. Continue folding until the end of the dough is reached. Re-butter the end to ensure it sticks firmly.

5. Place the triangle on a baking sheet, seam-side down and brush the top with butter.

6. Continue with the remaining dough and filling.

7. Bake the triangles for 10- 12 minutes, until golden and puffy.

To Freeze For Later

1. Place the unbaked triangles on a baking sheet and freeze in a single layer. Once frozen solid, transfer them to an airtight bag or container.

2. Bake from frozen at 375 F for 15-25 minutes, or until golden.

Recipe from www.CuriousCuisiniere.com - Travel the world from your kitchen! -- Tiropita (Greek Cheese Pies) -

https://www.curiouscuisiniere.com/tiropita/

PASTRY for Pasties

We made Pasties for a dinner at church and found this recipe.  We were not sure that it would work since it did not resemble anything we had tried before but it was perfect.

Ingredients

8 oz butter

10 oz hot water

2 cups flour, plus extra for dusting

1 tablespoon sea salt

1 large free-range egg, beaten

1 handful medium ground cornmeal

Bring your butter and water to the boil in a large pan, then take the pan off the heat.

Stir the flour and salt into the mixture bit by bit with a spatula, until you’ve got a dough.

Tip it on to a floured surface and use your hands to shape it into a smooth ball.

Put the ball of dough into a floured bowl, dust the top with flour, then cover with plastic wrap and chill in the fridge for about 30 minutes while you make the filling.

Dust a clean surface and a rolling pin with flour, then divide your pastry dough in half and roll each half out until it’s slightly thinner than ¼ inch.

Use a cereal bowl (See note below) (about 6 inches diameter) to cut 4 circles out of each half, so you end up with 8 circles. You may need to cut out 2 or 3 circles from each half first, then re-roll the remaining pastry to make the rest.

Dust the circles with flour, and spoon your filling into the middle of each one.

Brush the edges of the pastry with some of the beaten egg, then fold each circle in half over the filling and crimp the edges with your finger and thumb to seal them.

Line 2 baking trays with parchment paper, scatter a handful of cornmeal over the paper, and place your pasties on top.

Brush the pasties all over with more of the beaten egg and sprinkle over a little more cornmeal.

Bake in a 350 degree oven.

Pasties cook for 30 to 35 minutes

Alan Masterson and I went to Lowes hardware and bought an end cap for a six inch round metal end pipe.  We drilled a few holes in the end of it and it made the perfect round for cutting out pasties.