Posted May 7, 2017 by Brenda. Filed under Cookies | tagged ginger
- 3/4 cup butter or shortening, or combination
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons fresh ginger root, grated
- 1/2 cup crystallized ginger, finely chopped
- coarse sugar for dipping
- Cream butter/shortening an sugar. Beat in egg and molasses.
- Combine flour, ground ginger, baking soda and salt. Stir into egg mixture on low speed.
- Stir in ginger root and crystallized ginger.
- Cover and refrigerate at least two hours.
- Roll into 1 inch balls; dip tops into sugar.
- Bake 11-12 minutes.
- 8 eggs
- 1/2 cup light cream or milk
- pepper
- fillings as desired (e.g., chopped ham, broccoli…)
- cheese
- Thoroughly butter 12 muffin cups (works better than a paper liner).
- Put fillings in each cup, top with cheese.
- Beat eggs, milk, pepper together. Fill each muffin cup with egg mixture.
- Bake at 375F for 20-25 minutes or until set.
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 3 cups milk
- 2 whole eggs, beaten
- 1 tablespoon butter
- 1 1/2 teaspoons vanilla OR 1 shot espresso with sprinkling of cinnamon
- Stir cornstarch and sugar together. Add milk and stir. Cover over medium heat until bubbly; cook and stir 2 minutes.
- Stir 1 cup of hot mixture into eggs, whisking constantly. Stir egg mixture back into remaining hot mixture. Heat until bubbly again and cook and stir for 2 minutes.
- Remove from heat and stir in butter and vanilla or espresso/cinnamon.
Posted May 3, 2017 by Brenda. Filed under Puddings
- 1 1/2 cups cooked rice
- 2 cups milk, divided
- 1/4 teaspoon salt
- 2/3 cup golden raisins (optional)
- 1 egg, beaten
- 1/3 cup white sugar
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- Cook rice, 1 1/2 cups milk and salt in saucepan over medium heat until thick and creamy, about 15-20 minutes.
- Stir in remaining 1/2 cup rice, raisins, beaten egg and sugar; cook until egg is set, about 2-3 minutes.
- Remove from heat; stir in butter and vanilla.
The original one from the Quaker Oatmeal box lid, not the current one. Current recipe might be healthier, but is not as good!
- 1 cup (2 sticks) butter
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups Quaker Oats
- 1 cup raisins, or cranberries, or dried cherries, or whatever…
- Preheat oven to 350 degrees.
- Cream together butter and sugars. Add eggs and vanilla; beat well.
- In a separate bowl, mix together flour, baking soda, cinnamon and salt.
- Add dry mixture to the butter/sugar mixture and mix until well combined. Stir in oats and raisins; mix well.
- Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet then transfer to wire cooling rack.
- 1/3 cup unsalted butter
- 2 cups powdered sugar
- 2-4 tablespoons lemon juice
- Melt butter. Stir in powdered sugar until smooth (may be like a thick paste).
- Stir in lemon juice a bit at a time until glaze is of the desired consistency.
Another goodie from my friend Cathy Cozens.
- 1 1/2 cups unsalted butter, softened
- 3 cups sugar
- 8 oz cream cheese, softened
- 6 eggs
- 3 cups flour
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- Preheat oven to 300℉. Grease and flour tube or bundt pan.
- Cream butter and sugar. Add cream cheese and mix well.
- Alternate eggs and flour until thoroughly mixed.
- Stir in vanilla and lemon juice.
- Pour into pan; bake 90 minutes at 300℉.
- Pairs well with Creamy Lemon Glaze.
- 1 cup corn meal
- 1 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs, beaten
- 1/2 stick unsalted butter, melted
- 1/4 teaspoon vanilla
- 1/4 cup honey
- Preheat oven to 400°.
- Combine dry ingredients.
- Whisk together wet ingredients and then stir into dry ingredients just until blended.
- For corn bread, pour into greased 8″x8″ pan. Bake 20-25 minutes or until golden brown.
- For corn muffins, pour into muffin tins or molds. Bake 13-17 minutes or until golden brown.
Posted January 13, 2017 by Brenda. Filed under Soup | tagged chicken
- 4 small or 2 large chicken breasts
- Minced garlic
- Butter
- 2 12oz cans chicken broth
- 2 15 oz cans stewed chopped tomatoes
- 1 cup picante sauce
- Boil and then shred chicken. Set aside.
- Saute garlic in butter. Add chicken, broth, tomatoes and picante sauce.
- Simmer at least 15 minutes.
Often served with monterey jack cheese, tortilla chips and sour cream.
- 1 cup light brown sugar
- 1 cup white sugar
- 1/4 c light corn syrup
- 2 cups water
- 3 T unsalted butter
- In medium saucepan bring sugars, water and corn syrup to a boil.
- Reduce heat and simmer vigorously for 10-15 minutes.
- Stir in butter.
- Will thicken slightly as it cools.