Thursday, December 3, 2009
1 cup butter
2 cups flour
1/2 cup powdered sugar
Pat into even layer in a 9 x 13 pan.
Bake at 350 degrees for 20 to 25 minutes.
8 oz cream cheese softened
1/2 cup sugar
1 tsp almond extract
Beat together well and pour over crust while it is still hot.
Bake for another 15 to 20 minutes.
1 1/2 cup powdered sugar
1/4 cup butter
1 1/2 tablespoon milk
1 tsp almond extract
Spread evenly on cooled cookies.
Cut into bars.
I lightly sprinkled sliced almonds over the top and put a whole almond on each bar
Sunday, November 29, 2009
1-2 (3 ounce) package ramen noodles (seasoning packets are optional)
1/4 cup butter or combination olive or canola oil and butter
1/2 cup sesame seeds, toasted (optional)
1/2 cup blanched slivered almonds (or regular sliced)
1 large head napa cabbage, shredded
6 green onions, chopped (optional)
1/4 cup vegetable oil (olive or canola)
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar ( use Splenda for a low calorie version)
Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. (Some people and the seasoning packet here, but I prefer not to.) Set aside until ready to serve salad so they stay crunchy.
Slice and chop or shred the napa cabbage. Add green onions if using.
Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss, add noodles and onions, toss again and serve.
These are the official directions. This is my little variation. I used two packages of crushed ramen noodles and half a cup sliced almonds. (I didn't have sesame seeds and it was fine.) I put them in a frying pan with three tablespoons hot olive oil and three tablespoons butter. I stirred them constantly over high heat until browned. You might need to remove the pan from the heat periodically to keep them from burning. some people coat them with the oil and roast them in them oven.
Thursday, October 29, 2009
- 2 1/2 t active dry yeast
- 1 C warm water
- 2 C whole wheat flour
- 1/2 C white flour
- 1/4 C sugar
- 1/2 t salt
- 2 T oil
- Preheat oven to 425 degrees F
- Place all ingredients in a mixer in the order listed.
- Mix with dough hook until dough pulls away from bowl.
- Add more flour or water until dough is not sticky but moist and stretchy.
- On an oiled surface, roll out dough into large circle.
- Roll up edges to form desired size crust.
- Bake on preheated pizza stone for 5 minutes or until outer crust is just barely cooked.
- Remove crust from pizza stone and fill with toppings.
- Cook pizza as directed or until cheese is melted and starts to bubble.
- Let cool 5 minutes before cutting--eat and enjoy!
Yields: 1 med pizza crust
Thursday, October 22, 2009
- 2 c sugar
- 1 c oil
- 16 oz of pumpkin
- 2 eggs
- 2 t vanilla
- 1 t salt
- 2 t baking soda
- 4 c flour
- 3 t baking powder
- 2 t cinnamon
- 1 package chocolate chips
- Preheat oven to 350
- Combine sugar and oil
- Stir in pumpkin, vanilla, and eggs
- Add dry ingredients
- Add chocolate chips
- Spoon onto a greased cookie sheet, cook for 10 minutes
Wednesday, July 8, 2009
- 1 tbl. soda
- 1 tbl. cinnamon
- 3 cups flour (do the "touch test" to make sure you have enough flour)
- 1 tbl. baking powder
- 1 tsp. salt
- 1 1/2 cups (3 sticks) butter, room temperature
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 3 eggs
- 1 tbl. vanilla
- 3 cups chocolate chips
- 2 cups flaked coconut
- 3 cups old fashioned oats
- 2 cups chopped walnuts (8 oz.)
Sunday, March 29, 2009
Frosted Banana Bars
½ cup butter, softened
1 ½ cups white sugar
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)
Frosting (use store-bought cream cheese frosting or make your own from the version below)
Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners' sugar - the confectioners' sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart's delight!
Tuesday, March 10, 2009
1 cup milk
1/4 cup oil
2 tbl. honey
3/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
Put wheat and milk in blender and blend for 4 1/2 minutes. Add remaining ingredients and blend. Cook on hot griddle. Makes 10-6" pancakes.
(Another great way to use our food storage!)
Sunday, January 25, 2009
This was a very quick and easy recipe, perfect when served with re-fried beans, my mouth waters just thinking about it again. This meal is great for any meal of the day.
- 4 whole green chilies (we just used the cans from the store, they usually come with 3 a piece)
- Cheese (enough to fill the chilies and sprinkle on top at the end)
- 5 eggs
- 1 tbsp. oil or butter
- garlic salt
- Fill the chilies up with cheese and season both sides of the chili with garlic salt and pepper
- Heat up the oil/butter in a frying pan and saute the chilies on medium heat until the cheese begins to melt.
- Beat the eggs in a bowl with a whisk and add small amount of milk, garlic salt and pepper to taste
- Pour egg mixture over chilies, cover and cook on low for 8-10 minutes (or until egg is firm, but not over cooked)
- Turn off heat and sprinkle cheese on top and let it melt.
Yields: 2 servings
Inspired from cooks.com