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Buttery Red Potatoes Recipe

January 16th, 2016 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 5-10smallred potatoes(amount varies according to your preference or the number of people who will be eating)
  2. 2tablespoonsbutteror margarine(again, amount varies)
  3. chives(enough to sprinkle on top of potatoes)
  4. salt and pepper
  5. 6cupswater(enough to cover potatoes and allow to boil)

DIRECTIONS

  1. Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices “potato chip shaped” and not too think!).
  2. Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes.
  3. Drain in colander.
  4. Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!).
  5. Then sprinkle chives on top of potatoes to taste and for a little more color.
  6. *Add salt and pepper to taste.
  7. *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven’t ever tried that, but sounds like it might be good.

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Buttery Toffee Cookies Recipe

December 9th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupgranulated sugar
  2. 1/2cupbutter, softened
  3. 1egg
  4. 1/2teaspoonvanilla extract
  5. 1 1/4cupsall-purpose flour
  6. 1/2teaspoonbaking soda
  7. 1/4teaspoonsalt
  8. 4 (1 1/2 ounce)chocolate-covered english toffee bars, chopped small*

DIRECTIONS

  1. Heat oven to 350 degrees F.
  2. Combine sugar, butter, egg and vanilla extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Add flour, baking soda and salt; reduce speed to low. Beat, scraping bowl often, until well mixed (1 to 2 minutes). Stir in chopped toffee by hand.
  3. Drop dough by rounded teaspoonsful onto greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
  4. *Substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits.

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Buttery Cornsticks Recipe

December 2nd, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cupbutteror margarine
  2. 2 1/4cupsall-purpose flour
  3. 2tablespoonssugar
  4. 4teaspoonsbaking powder
  5. 1teaspoonsalt
  6. 1cup cannedcream-style corn
  7. 1/4cupmilk

DIRECTIONS

  1. Place butter or margarine in a 13×9 baking pan; heat in a 425 degree oven until melted (but not browned).Remove pan from oven & tilt pan to coat bottom evenly; set aside.
  2. In a large bowl, combine flour, sugar, baking powder and salt.Stir in milk & corn.
  3. Turn onto a lightly floured surface; knead 10-12 times.Roll dough into a 10×8″ rectangle, about 1/2″ thick.Cut into 4×1″ strips.Place strips in melted butter, turning them to coat on all sides.Bake 18-20 minutes or until crispy & golden brown.Makes about 20 cornsticks.

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Buttery Cookie Recipe

October 30th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupspowdered sugar
  2. 1cupcornstarch
  3. 2cupsflour
  4. 2cupsbutter
  5. 1/2teaspoonsalt
  6. 1teaspoonvanilla

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. cream soft butter in mixing bowl.
  3. add cornstarch and powdered sugar.
  4. blend well
  5. add flour and salt
  6. cream well.
  7. I chill the doughfor about 1/2 hr to an hour.
  8. use a cookie scoop andspace about 1 ” apart.
  9. bake 15 approximately minutes –until edges are golden.
  10. let cool well before removing from cookie sheet.
  11. Makes 20 cookies.

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Buttery Raspberry Streusel-Filled Coffee Cake Recipe

September 19th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. STREUSEL FILLING or TOPPING

  2. 1cupdark brown sugar, packed
  3. 1/2cupwalnuts, finely ground
  4. 2teaspoonscinnamon
  5. 1/2teaspooncloves
  6. CAKE

  7. 3/4cupbutter, softened(no subs!)
  8. 1 1/2cupssugar
  9. 3teaspoonsvanilla
  10. 3largeeggs
  11. 2cupssour cream
  12. 1/2teaspoonbaking soda
  13. 3teaspoonsbaking powder
  14. 1/2teaspoonsalt
  15. 2 2/3cupsflour
  16. 1 1/2cupsraspberries(can use blueberries also)

DIRECTIONS

  1. Set oven to 350 degrees.
  2. Set oven rack to second-lowest position.
  3. Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning).
  4. Mix together all streusel ingredients; set aside.
  5. With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain.
  6. Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often.
  7. Stir in the sour cream; beat until well blended, about 1 minute.
  8. In a small bowl, sift together the flour, baking soda, baking powder and salt.
  9. Add to the creamed mixture, beating until blended.
  10. Gently fold in the raspberries or blueberries (if using) with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries.
  11. Spoon about two-thirds of the cake batter into the prepared baking pan.
  12. Sprinkle half of the streusel mixture on top.
  13. Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely).
  14. Then sprinkle the remaining streusel mixture on top.
  15. Bake for about 1 hour, or until cake tests done.

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