Cream:
2 sticks butter
1 cup sugar
1 cup brown sugar
Add:
2 eggs
1 tsp vanilla
Mix together in a sep. bowl:
2 1/2 cups oatmeal
2 cups flour
1 tsp baking soda
1 tsp baking powder
dash salt
Add to the creamed mixture.
Stir in
12 oz chocolate chips
1 8-oz Hershey bar cut into squares (or 8 oz chocolate chunks)
Roll into golf ball size and bake @ 350F for 10 minutes.
Cookies should be light and look a little under done.
Recipe from Mary Pringle
Saturday, October 22, 2011
Ginger Snaps
Cream:
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
Sift together:
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt
Mix together and roll in a ball the size of a walnut. Dip in sugar.
Bake @ 350F for 10 minutes
Recipe from Mary Pringle's Grandmother
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
Sift together:
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt
Mix together and roll in a ball the size of a walnut. Dip in sugar.
Bake @ 350F for 10 minutes
Recipe from Mary Pringle's Grandmother
Friday, October 7, 2011
Old-Fashioned Molasses Cookies
1 cup shortening
1 1/2 cups sugar
2 eggs
1 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ginger Granulated or turbinado sugar, for dipping
Preheat oven to 350F.
Cream shortening and sugar. Add eggs and molasses.
Sift flour with cinnamon, baking soda, salt and ginger.
Add to sugar mixture and mix well.
Roll into balls the size of walnuts and coat with granulated or turbinado sugar.
Place on ungreased cookie sheets 2 inches apart.
Bake 12 to 15 minutes.
Ham and Asparagus Brunch Bake
2 (6-ounce) packages original recipe long grain and wild rice
1 pound asparagus, cut into pieces
2 cups chopped ham
1 cup chopped red bell pepper
1/4 cup finely chopped red onions
1 cup shredded sharp Cheddar cheese
Prepare the rice in a saucepan using the package directions, adding the asparagus during the last 5 minutes of cooking. Remove the saucepan from the heat. Add the ham, bell pepper and onion and mix well.
Spoon into a greased 7 1/2x11-inch baking dish. Sprinkle with the cheese.
Bake at 350F for 25 to 30 minutes or until heated through.
1 pound asparagus, cut into pieces
2 cups chopped ham
1 cup chopped red bell pepper
1/4 cup finely chopped red onions
1 cup shredded sharp Cheddar cheese
Prepare the rice in a saucepan using the package directions, adding the asparagus during the last 5 minutes of cooking. Remove the saucepan from the heat. Add the ham, bell pepper and onion and mix well.
Spoon into a greased 7 1/2x11-inch baking dish. Sprinkle with the cheese.
Bake at 350F for 25 to 30 minutes or until heated through.
Ham, Gruyere and Dijon Palmiers
Ingredients
1 sheet (about 9 ounces) frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 cup (3 ounces) shredded aged Gruyere (or Swiss) cheese
1/4 cup (1/2 ounce) freshly and finely grated Parmigiano Reggiano cheese
4 ounces very thinly sliced good-quality baked ham
Instructions
1.Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10-by-14-inch rectangle.
2.Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single even layer, cutting to fit. Lay parchment paper or wax paper on top and gently compress layers with a rolling pin. Peel off paper.
3.Cut rectangle in half to make two 10x7-inch bands. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.
4.Preheat oven to 425F and line two baking sheets with parchment paper. With a very sharp knife, slice each roll into 24 pieces. Place on baking sheets at least 1 inch apart. Bake 10 to 12 minutes, until pastry is flaky. Serve warm or within the hour, if possible.
1 sheet (about 9 ounces) frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 cup (3 ounces) shredded aged Gruyere (or Swiss) cheese
1/4 cup (1/2 ounce) freshly and finely grated Parmigiano Reggiano cheese
4 ounces very thinly sliced good-quality baked ham
Instructions
1.Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10-by-14-inch rectangle.
2.Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single even layer, cutting to fit. Lay parchment paper or wax paper on top and gently compress layers with a rolling pin. Peel off paper.
3.Cut rectangle in half to make two 10x7-inch bands. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.
4.Preheat oven to 425F and line two baking sheets with parchment paper. With a very sharp knife, slice each roll into 24 pieces. Place on baking sheets at least 1 inch apart. Bake 10 to 12 minutes, until pastry is flaky. Serve warm or within the hour, if possible.
Angel Biscuits
Mix together:
1 c buttermilk
1/2 tsp baking soda
Mix together and let stand until foamy:
1 TBS (or 1 envelope) active dry yeast
1 TBS sugar
1/4 tsp salt
1/2 c warm water
Mix together with a fork until blended:
3 to 3 1/2 c all-purpose flour
1/2 c shortening
Mix in the buttermilk mixture then the yeast mixture into the flour mixture. (Dough will be wet.)
Cover loosely and let rise in a warm place until doubled in size.
Pat out dough to 1/2 inch thickness on a heavily floured board.
Cut biscuits with a 2" cutter.
Place on baking sheet and let rise 20 minutes.
Note: Angel biscuits are a cross between a biscuit and a yeast roll. Placing them close together on the baking sheet makes them rise more.
Preheat oven to 400F.
Bake biscuits 10-12 minutes, until golden brown.
Split and fill with thinly-sliced country ham or pepper jelly.
Makes about 18 biscuits.
Subscribe to:
Posts (Atom)