September 30th, 2008 by alice
Tags: Cookies, Melt, Mouth, Sugar
INGREDIENTS
- 1cupunsalted butter(softened)
- 1cupsugar
- 1egg
- 3/4teaspoonvanilla(PURE if you can)
- 1/2teaspoonsalt
- 1/2teaspoonbaking soda
- 2 1/2cupsflour
- 1/2cupsour cream
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frostingrecipe
- 2tablespoonsbutter, melted
- 2cupspowdered sugar
- 1/4teaspoonalmond extract(PURE if you can)
- 2tablespoonscream(or milk or half and half, but cream works the best)
- food coloring (optional)
DIRECTIONS
- Cream together butter, sugar and egg.Add the remaining ingrediants one at a time.Mix well after each one is added.Batter will be sticky.”Pour” onto a large piece of plastic wrap.Wrap tightly, and chill in fridge for at least 2 hours.Once chilled, roll out onto floured surface to desired thickness (about 1/4in.) Cut with cookie cutters.Place onto UNgreased cookie sheet and bake at 350 for 8-10min.Will be blonde on top, bottom should be slightly golden on edges.Let cool on cooling rack.Then frost as desired.These freeze well (even iced)!Enjoy!
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- Directions for Icing.
- Mix butter, sugar and almond until combined.Add a 1 teaspoons at a time of warm cream until spreadably consistancy.Usually will need all 2 TBS. but do add it a little at a time - you don’t want “runny” icing!
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September 30th, 2008 by alice
Tags: Chicken, Soup, Southwestern
INGREDIENTS
- 1/2lbboneless skinless chicken breasts, cut into 1/2-inch cubes
- 1/4cup finely choppedonions
- 2garlic cloves, minced
- 2tablespoonsolive oil
- 1 (15 1/4 ounce)canwhole kernel corn, drained
- 1 (15 ounce)canblack beans, rinsed and drained
- 1 (14 1/2 ounce)canchicken broth
- 1 (10 ounce)can dicedtomatoes and green chilies, undrained
- 1teaspoonground cumin
- 1/2teaspoonsalt
- 1/2teaspoonchili powder
- 1/8teaspooncayenne pepper
- mincedfresh cilantro
DIRECTIONS
- In a large skillet over medium heat, cook the chicken, onion and garlic in oil until chicken is lightly browned and onion is tender.
- Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne.
- Bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes.
- Garnish with cilantro.
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September 30th, 2008 by alice
Tags: Beef, Hearty, Stew
INGREDIENTS
- 2lbslean stewing beef
- 2tablespoonsquick-cooking tapioca
- 2celery ribs, chopped
- 4onions, quartered
- 1tablespoonsugar
- 4carrots, cut into large chunks
- 4potatoes, cubed
- 16ouncesstring beans, undrained
- 10 3/4ouncestomato soup
- 1/2cupwater
- 1teaspoonsalt
- 1/2teaspoonblack pepper
- 1tablespoonparsley
DIRECTIONS
- Combine all ingrediants except parsley in cooker.
- Cook on high 6 hours. Stir in parsley just before serving.
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September 30th, 2008 by alice
Tags: Dried, Mushroom, Risotto, Sun, Tomato
INGREDIENTS
- 6cupsvegetable broth
- 1cupdried shiitake mushrooms
- 3tablespoonsolive oil
- 1cup finely choppedshallots
- 3cups thinly slicedcremini mushrooms
- 1/4cup choppedsun-dried tomatoes
- 2garlic cloves, minced
- 1tablespoon mincedfresh thyme
- 2teaspoons mincedfresh rosemary
- 1/2teaspoonground nutmeg
- 1/2teaspoonsalt
- fresh ground black pepper
- 1 1/2cupsarborio rice
- blacktruffle oil (optional)
DIRECTIONS
- Bring broth to a simmer in a medium-size saucepan.
- Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
- Using a slotted spoon, transfer the mushrooms to a plate.
- When cool enough to handle, coarsely chop them.
- Cover the broth and keep warm over very low heat.
- In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
- Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
- Add the rice and stir with a wooden spoon for 2 minutes.
- Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
- Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed.(If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
- Thisshould take about 30 minutes.
- Spoon onto plates and sprinkle some truffle oil over each serving if you like.
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September 30th, 2008 by alice
Tags: Bestmish, Meatloaf, Recipe, The
INGREDIENTS
- 2lbsextra lean ground beef
- 1 3/4cupsRitz crackers, crushed
- 1smallonion, chopped finely
- 2eggs, slightly beaten
- 3/4cupketchup
- 2teaspoonsgarlic salt
- 1/4-1/2teaspoonpepper(to taste)
- 2slices of regular-slicedbacon
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FOR SAUCE
- 1/2cupketchup
- 1/4teaspoonsalt
- 1/2teaspoondry mustard
- 2tablespoonsdark brown sugar
- 1/8-1/4teaspoonpepper(to taste)
DIRECTIONS
- Mix first 7 ingredients throughly together and pack into a loaf pan.
- Next put the strips of bacon on top and bake for an hour at 350F degrees.
- While waiting, mix the sauce ingredients together.
- After the hour is up, pour and smooth the sauce onto the meatloaf and cook another 15 to 20 minutes.I have sometimes added 1/2 teaspoon of garlic salt instead of the salt to the sauce mixture and that is also delicious!
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