August 6th, 2006 by alice
Tags: Christmas, Cookies, Sugar
INGREDIENTS
- 1cupbutter, softened(no substitutes)
- 2cupsicing sugar
- 1largeegg
- 1/4cupsour cream
- 1/4cuphoney
- 2teaspoonsvanilla
- 3 1/2-4cupsflour
- 1teaspoonbaking soda
- 1teaspooncream of tartar
- 1/2teaspoonground mace
- 1/8teaspoonsalt
- white candy coating, for drizzling on cookies
- green food coloring
- red food coloring
DIRECTIONS
- In a mixing bowl, cream butter and sugar.
- Beat in the egg, sour cream, honey and vanilla.
- Combine the dry ingredients; gradually add to creamed mixture (if the dough is too sticky add in a little more flour, add in just enough to hold together).
- Cover and chill for 2 hours or 24 hours or until dough is easy to handle.
- On a lightly floured surface, roll out dough to 1/8-inch thickness.
- Cut with 3-inch cookie cutters dipped in flour.
- Place 1-in apart on ungreased cookie sheet.
- Bake at 325° for 8-10 minutes or until lightly browned.
- Remove to wire racks and cool.
- Melt candy coating; stir in food colouring.
- Drizzle over cookies.
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August 6th, 2006 by alice
Tags: Almond, Poultry, Rice, Stuffing
INGREDIENTS
- 1/2cupslivered almonds
- 3tablespoonsbutteror margarine
- 1 tartred apple, cored and diced
- 1/2cup choppedonions
- 1/2cup choppedcelery
- 1tablespoondried cranberries (optional)
- 1/2teaspoonpoultry seasoning
- 1/4teaspoonthyme
- 1/4teaspoonwhite pepper
- 3cupscooked brown rice(preferably cooked in chicken broth)
DIRECTIONS
- In a large skillet over medium-high heat, cook almonds in the butter until they are golden brown.
- Add apple, onion, celery, dried cranberries (raisins can be substituted, if desired) and seasonings to the skillet and cook until the veggies are tender crisp.
- Stir in cooked rice and continue to cook the mixture until it is thoroughly heated.
- Can be used to stuff poultry, or baked (tightly covered) in a casserole dish at 350F for 25 to 30 minutes.
- Note: to do a large turkey, it is recommended that you double the recipe.
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August 6th, 2006 by alice
Tags: Ham, Rolls, Stuffed, Super
INGREDIENTS
- 2cupsherb-seasoned stuffing cubes
- 1/2cupboiling water
- 2teaspoonsbutter, plus
- 2tablespoonsbutter, divided
- 8slicescooked ham(1/8-in thick)
- 8 slicedswiss cheese
- 1egg, beaten
- 1tablespoonwater
- 1/2cupdry breadcrumbs
DIRECTIONS
- In a bowl, combine stuffing croutons, boiling water and 2 tsp butter; cover, let stand 5 mins.
- Top each ham slice with a cheese slice.
- Place 1/4 cup of stuffing off-center over cheese.
- Roll up, and secure with a toothpick.
- Combine egg and water.
- Roll ham rolls in the egg mixture, then in bread crumbs.
- In a large skillet, saute ham rolls in remaining butter for 4-5 mins, or until golden brown, turning once.
- Discard the toothpicks.
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August 6th, 2006 by alice
Tags: Pudding, Yorkshire
INGREDIENTS
- 2eggs
- 1cupmilk
- 1cupflour
- 1/2teaspoonsalt
- 2tablespoonsmargarine
DIRECTIONS
- Pre-heat oven to 425 degrees.
- Put margarine in glass pie plate and place in oven while it pre-heats.
- With an electric mixer beat together eggs and milk.
- Slowly add flour and salt to egg/milk mixture.
- Beat until smooth.
- Remove pie plate from oven and swirl melted margarine around bottom and sides of pie plate.
- Pour pudding mixture into pie plate and bake for 25 minutes.
- Cut and serve immediately.
- Pudding will fall when you cut it.
- Serve with pork/beef roast.
- Goes great with gravy!
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August 6th, 2006 by alice
Tags: Chefs, Classic, Cookies, Mean, Shortbread
INGREDIENTS
- 8ouncesunsalted butter, cold and cut into 1/2 inch pieces
- 1/2cupgranulated sugar
- 1/2teaspoonsalt
- 10ouncesall-purpose flour(2 1/4 cups)
DIRECTIONS
- Line two baking sheets with parchment.
- Combine butter, sugar and salt in a stand mixer (use paddle attachment).
- Mix on low speed until the butter combines with the sugar, but isn’t perfectly smooth, 1-2 minutes.
- Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes.
- Don’t overmix.
- Roll dough on a lightly floured surface to a uniform 1/4 inch.
- Cut dough into bars or squares with a sharp knife or use a cookie cutter.
- Reroll scraps- refrigerate dough if it becomes sticky.
- Arrange on baking sheets and refrigerate until chilled- about 20 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 300 degrees.
- Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour.
- Rotate baking sheets every 15 minutes.
- Cool.
- Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour.
- Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour.
- Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening).
- Place cookies on parchment line sheetpan to set up- 2 hours.
- Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour.
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