Maple Sponge Candy
"This candy is like the kind that people refer to as seafoam candy. It's crunchy and has a sugary-maple flavor. Just TRY to have only one piece!"
Yields 0.5 pound.
1 cup maple flavored syrup
1/2 cup white sugar
2 teaspoons distilled white vinegar
2 teaspoons baking soda
Butter a 9x9 inch pan and set aside.
2 In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
3 Remove from heat and quickly stir in the soda; mix well. I
4 Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
Makes 8 servings
Sunday, November 27, 2011
Santa's Favorite Cake
Santa's Favorite Cake
This cake is a red velvet cake with a peppermint twist,
and a delicious peppermint cream cheese frosting. Prep
Time: approx. 45 Minutes. Cook Time: approx. 25 Minutes.
Ready in: approx. 2 Hours 10 Minutes. Makes 1 - 3 layer cake
(12 servings).
--------------------------------------------------------------------------------
1 (18.25 ounce) package white
cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9 ounce) package yellow
cake mix
1/2 cup buttermilk
1 egg
1 1/2 tablespoons unsweetened
cocoa powder
2 tablespoons red food coloring
1 teaspoon cider vinegar
1 (8 ounce) package cream
cheese, softened
1 cup margarine, softened
2 (16 ounce) packages
confectioners' sugar
2 teaspoons peppermint extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour three 9 inch round cake pans.
2 In a large bowl, combine white cake mix, 3 egg whites,
1 1/3 cups buttermilk, and 2 tablespoons vegetable oil.
Mix with an electric mixer for 2 minutes on high speed. In
a separate bowl, combine yellow cake mix, 1/2 cup
buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an
electric mixer to beat for 2 minutes on high speed.
3 Spoon white batter alternately with red batter into the
prepared cake pans. Swirl batter gently with a knife to create
a marbled effect.
4 Bake in preheated oven for 22 to 25 minutes, or until a
wooden pick inserted into the centers comes out clean. Let
cool in pans for at least 10 minutes before turning out
onto a wire rack to cool completely.
5 In a large bowl, beat cream cheese and margarine until
smooth. Gradually blend in sugar until incorporated and
smooth. Stir in peppermint extract. Spread peppermint cream
cheese frosting between layers, and on top and sides of cake.
This cake is a red velvet cake with a peppermint twist,
and a delicious peppermint cream cheese frosting. Prep
Time: approx. 45 Minutes. Cook Time: approx. 25 Minutes.
Ready in: approx. 2 Hours 10 Minutes. Makes 1 - 3 layer cake
(12 servings).
--------------------------------------------------------------------------------
1 (18.25 ounce) package white
cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9 ounce) package yellow
cake mix
1/2 cup buttermilk
1 egg
1 1/2 tablespoons unsweetened
cocoa powder
2 tablespoons red food coloring
1 teaspoon cider vinegar
1 (8 ounce) package cream
cheese, softened
1 cup margarine, softened
2 (16 ounce) packages
confectioners' sugar
2 teaspoons peppermint extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour three 9 inch round cake pans.
2 In a large bowl, combine white cake mix, 3 egg whites,
1 1/3 cups buttermilk, and 2 tablespoons vegetable oil.
Mix with an electric mixer for 2 minutes on high speed. In
a separate bowl, combine yellow cake mix, 1/2 cup
buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an
electric mixer to beat for 2 minutes on high speed.
3 Spoon white batter alternately with red batter into the
prepared cake pans. Swirl batter gently with a knife to create
a marbled effect.
4 Bake in preheated oven for 22 to 25 minutes, or until a
wooden pick inserted into the centers comes out clean. Let
cool in pans for at least 10 minutes before turning out
onto a wire rack to cool completely.
5 In a large bowl, beat cream cheese and margarine until
smooth. Gradually blend in sugar until incorporated and
smooth. Stir in peppermint extract. Spread peppermint cream
cheese frosting between layers, and on top and sides of cake.
Christmas Butter Cookies
Christmas Butter Cookies
1-1/2 c. confectioners sugar
1 c. margarine
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Cookie decorations
Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix
flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours.
Roll a portion of dough into 1/8-inch thickness; cut into desired
shapes. Sprinkle on decorations. Place on lightly greased cookie
sheets. Bake at 375 degrees for 7-8 minutes.
1-1/2 c. confectioners sugar
1 c. margarine
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Cookie decorations
Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix
flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours.
Roll a portion of dough into 1/8-inch thickness; cut into desired
shapes. Sprinkle on decorations. Place on lightly greased cookie
sheets. Bake at 375 degrees for 7-8 minutes.
Snickerdoodle Cookies
Snickerdoodle Cookies
Old-fashioned cinnamon cookies with a whimsical name.
INGREDIENTS:
a.. 1 tablespoon sugar
b.. 1 tablespoon ground cinnamon
c.. 1 cup shortening
d.. 1 1/2 cups sugar
e.. 2 eggs
f.. 1 teaspoon vanilla extract
g.. 2 3/4 cups all-purpose flour
h.. 1 teaspoon baking soda
i.. 1/2 teaspoon salt
j.. 2 teaspoons cream of tartar
PREPARATION:
In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.
In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.
Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.
Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.
Old-fashioned cinnamon cookies with a whimsical name.
INGREDIENTS:
a.. 1 tablespoon sugar
b.. 1 tablespoon ground cinnamon
c.. 1 cup shortening
d.. 1 1/2 cups sugar
e.. 2 eggs
f.. 1 teaspoon vanilla extract
g.. 2 3/4 cups all-purpose flour
h.. 1 teaspoon baking soda
i.. 1/2 teaspoon salt
j.. 2 teaspoons cream of tartar
PREPARATION:
In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.
In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.
Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.
Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.
Rudolph's Cookie Kisses
Rudolph's Cookie Kisses
1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) chocolate kisses
Beat margarine, sugar & vanilla until it is creamy. In separate bowl, stir
together flour and cocoa. Blend into other mixture, mixing well. Refrigerate
for about 1 hour or until dough is easy to handle. Mold a tablespoon of dough around each kiss, covering completely. Shape into balls, then bake on
cookie sheet for 10 to 12 minutes or until set. Cool, then roll in powdered
sugar. Makes 4 1/2 dozen
1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) chocolate kisses
Beat margarine, sugar & vanilla until it is creamy. In separate bowl, stir
together flour and cocoa. Blend into other mixture, mixing well. Refrigerate
for about 1 hour or until dough is easy to handle. Mold a tablespoon of dough around each kiss, covering completely. Shape into balls, then bake on
cookie sheet for 10 to 12 minutes or until set. Cool, then roll in powdered
sugar. Makes 4 1/2 dozen
Tuesday, September 6, 2011
1 Family Size Roaster Chicken= 2 days of meals!
If you are anything like me, homemade but easy foods are a must have. Since I have had surgery, my family has been eating better and healthier. It's been great. I do rely on mixes and stuff to help ease the sometimes time consuming chore of cooking. Do not get me wrong I enjoy cooking, but there are just some days where I loathe the time it takes to create a homemade meal so I do use shortcuts and always add my own touch to them... This just happens to be one of them
Day 1
1 French's Rotisserie Chicken Seasoning Mix Oven Bag
1 4 1/2-5 pound Tyson family size roasting chicken.
Follow the directions on the back of the bag except increase time to approx 2 1/2 hours ( or when the little indicator pops up. Chicken should be 180 degrees with temp taken in the thigh area but not touching the bone)
When it tells you to add slits for steam escape, make one around the little pop up thing that indicates the chicken is done.
Let it rest for about 10 minutes before cutting in to it. Just cut open wide enough to cut meat out for family
( DO NOT REMOVE FROM BAG COMPLETELY! IMPORTANT!!!)
There should be plenty of meat left for the next day if not try to hold some back including the juices. What I did was store the entire pan ( once cooled down) in the fridge till the next day.
Day 2
Approx 1 1/2 hours before your dinner hour
Preheat oven to 400 degrees...
While the oven is preheating, let's get the rest of the ingredients together
Large pot( such as a chili pot or something similar)
small mesh filter (like the reusable coffee filters or something similar)
Colander for draining veggies in
2 Mixing Bowls
Rolling Pan
Whisk
7 cans of Butterball or Swanson Chicken Broth
Mrs. Dash Table Blend Seasoning
Weber Beer Can Chicken seasoning
1TBSP of dried onion or 1 tsp of onion powder
Adobo with Pepper seasoning
1 can of sliced carrots (drained)
1 can of green giant niblet corn (drained)
Noodles::
Homemade Noodles
2 egg
2 tablespoon vegetable oil
2 tablespoon water
2 cup all-purpose flour
1/2 teaspoon baking powder
Combine egg, oil and water. Beat well. Add flour with baking powder sifted into it. A little more flour may be needed to make dough easy to roll. This depends on size of egg. Roll out the dough as thinly as possible. Leave on counter or table to dry. Turn over once.
Cut into thin strips. Throw into chicken soup and simmer about 15- 20 minutes
Throw the whole chicken pan in the oven for about 10-12 minutes just enough to get the juices moving easily ( you can skim off the fat prior to throwing it in the oven if you would like...)
In the large pan add the chicken broth and using the seasonings I listed above or your favorite seasonings add to taste. I hardly ever measure seasonings when I cook, I do it to taste. Usually about 1 complete go around for each except the onion.
Let simmer for about 15 minutes.
Meanwhile pull the chicken out of the oven and let rest for about 5 minutes.Take the chicken out of the bag now and put into bowl and set aside. Going back to the pan with the juices in it, pour pan juices through the mesh strainer, getting as much liquid out as possible. Pour the liquid into the pot with the chicken broth. Now open and dump the corn and carrots in the pot.
Going over to the chicken, pull as much white and dark meat off as you can ( don't forget the underside of the chicken as some meat as well)put all the meat into the pot of broth. Put on a slow simmer meanwhile work on the noodles.
The noodles must rest for about 15 minutes.
once noodles are added, simmer additionally for about 15-20 minutes so they absorb the flavor of the broth. Once the noodles are chewy and have absorbed the flavor your chicken soup is done.
Here is a picture of mine:
Day 1
1 French's Rotisserie Chicken Seasoning Mix Oven Bag
1 4 1/2-5 pound Tyson family size roasting chicken.
Follow the directions on the back of the bag except increase time to approx 2 1/2 hours ( or when the little indicator pops up. Chicken should be 180 degrees with temp taken in the thigh area but not touching the bone)
When it tells you to add slits for steam escape, make one around the little pop up thing that indicates the chicken is done.
Let it rest for about 10 minutes before cutting in to it. Just cut open wide enough to cut meat out for family
( DO NOT REMOVE FROM BAG COMPLETELY! IMPORTANT!!!)
There should be plenty of meat left for the next day if not try to hold some back including the juices. What I did was store the entire pan ( once cooled down) in the fridge till the next day.
Day 2
Approx 1 1/2 hours before your dinner hour
Preheat oven to 400 degrees...
While the oven is preheating, let's get the rest of the ingredients together
Large pot( such as a chili pot or something similar)
small mesh filter (like the reusable coffee filters or something similar)
Colander for draining veggies in
2 Mixing Bowls
Rolling Pan
Whisk
7 cans of Butterball or Swanson Chicken Broth
Mrs. Dash Table Blend Seasoning
Weber Beer Can Chicken seasoning
1TBSP of dried onion or 1 tsp of onion powder
Adobo with Pepper seasoning
1 can of sliced carrots (drained)
1 can of green giant niblet corn (drained)
Noodles::
Homemade Noodles
2 egg
2 tablespoon vegetable oil
2 tablespoon water
2 cup all-purpose flour
1/2 teaspoon baking powder
Combine egg, oil and water. Beat well. Add flour with baking powder sifted into it. A little more flour may be needed to make dough easy to roll. This depends on size of egg. Roll out the dough as thinly as possible. Leave on counter or table to dry. Turn over once.
Cut into thin strips. Throw into chicken soup and simmer about 15- 20 minutes
Throw the whole chicken pan in the oven for about 10-12 minutes just enough to get the juices moving easily ( you can skim off the fat prior to throwing it in the oven if you would like...)
In the large pan add the chicken broth and using the seasonings I listed above or your favorite seasonings add to taste. I hardly ever measure seasonings when I cook, I do it to taste. Usually about 1 complete go around for each except the onion.
Let simmer for about 15 minutes.
Meanwhile pull the chicken out of the oven and let rest for about 5 minutes.Take the chicken out of the bag now and put into bowl and set aside. Going back to the pan with the juices in it, pour pan juices through the mesh strainer, getting as much liquid out as possible. Pour the liquid into the pot with the chicken broth. Now open and dump the corn and carrots in the pot.
Going over to the chicken, pull as much white and dark meat off as you can ( don't forget the underside of the chicken as some meat as well)put all the meat into the pot of broth. Put on a slow simmer meanwhile work on the noodles.
The noodles must rest for about 15 minutes.
once noodles are added, simmer additionally for about 15-20 minutes so they absorb the flavor of the broth. Once the noodles are chewy and have absorbed the flavor your chicken soup is done.
Here is a picture of mine:
Tuesday, August 30, 2011
Davy Crocketts
Davy Crocketts
*See Note Below*
Serves 4 -2 servings each
2 cans crescent rolls
1 pound ground beef
1 large onion chopped
2 cans whole green chilis
1 to 2 cups shredded mexican or cheddar cheese (I prefer Sargentos 4 Cheese Mexican)
1/2 cup Sour cream or to taste
2 or 3 stalks of geen onion, chopped
sliced black olives
Preheat oven to 375 degrees or the temperature required on the crescent roll can.
Saute ground beef until no longer pink.
Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart on an ungreased cookie sheet.
Take 4 whole green chilis. Slit each chili down the length and open it up to flatten it. Lay one chili on each rectangle.
Using a slotted spoon, spoon the drained ground beef equally over the 4 rectangles.
Top each with chopped onion to taste - we put about 1/4 cup on each.
Top each with cheese - at least 1/4 cup.
Open second can of rolls and separate into rectangles. Gently lay a rectangles over each Davy Crockett. You dont have to stretch the dough down to cover the edges. The dough will bake down and cover most of it.
Bake as long as it says on the can to bake crescent rolls. about 10 minutes.
Let each person top their Davy Crockett with sour cream, chopped green onion, shredded chees and sliced olives. One is a complete meal for me, and they make great leftovers
*************************************
This is a just a basic recipe... This recipe is so versatile though...
I have made breakfast ones uses eggs, sausage & cheese....
Our favorite though is Ground beef with a bunch of my seasonings and shredded cheese!!!
Also one additional note.... To make these for 6 or more people..... Bake time is about 12-15minutes
take 2 1/2 cans of crescent rolls and line a jelly roll style pan ( or a cookie sheet that has some edges but jelly roll pan works best) do whichever filling you want then another 2 1/2 cans of the rolls on top bake as directed above and cut into squares.... YUMMY!
*See Note Below*
Serves 4 -2 servings each
2 cans crescent rolls
1 pound ground beef
1 large onion chopped
2 cans whole green chilis
1 to 2 cups shredded mexican or cheddar cheese (I prefer Sargentos 4 Cheese Mexican)
1/2 cup Sour cream or to taste
2 or 3 stalks of geen onion, chopped
sliced black olives
Preheat oven to 375 degrees or the temperature required on the crescent roll can.
Saute ground beef until no longer pink.
Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart on an ungreased cookie sheet.
Take 4 whole green chilis. Slit each chili down the length and open it up to flatten it. Lay one chili on each rectangle.
Using a slotted spoon, spoon the drained ground beef equally over the 4 rectangles.
Top each with chopped onion to taste - we put about 1/4 cup on each.
Top each with cheese - at least 1/4 cup.
Open second can of rolls and separate into rectangles. Gently lay a rectangles over each Davy Crockett. You dont have to stretch the dough down to cover the edges. The dough will bake down and cover most of it.
Bake as long as it says on the can to bake crescent rolls. about 10 minutes.
Let each person top their Davy Crockett with sour cream, chopped green onion, shredded chees and sliced olives. One is a complete meal for me, and they make great leftovers
*************************************
This is a just a basic recipe... This recipe is so versatile though...
I have made breakfast ones uses eggs, sausage & cheese....
Our favorite though is Ground beef with a bunch of my seasonings and shredded cheese!!!
Also one additional note.... To make these for 6 or more people..... Bake time is about 12-15minutes
take 2 1/2 cans of crescent rolls and line a jelly roll style pan ( or a cookie sheet that has some edges but jelly roll pan works best) do whichever filling you want then another 2 1/2 cans of the rolls on top bake as directed above and cut into squares.... YUMMY!
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