- 2 cups flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ¾ cup butter, softened
- ½ cup sugar
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 2 tablespoons sugar
- On a sheet of waxed paper, stir together flour, baking powder and salt. In large bowl, with mixer at medium speed, beat butter, ½ cup sugar, and powdered sugar until creamy. Beat in vanilla, lemon zest and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6 inch long log. Wrap each log in waxed paper and refrigerate dough overnight.
- Preheat oven to 350º. Keep remaining log refrigerated, cut 1 log into scant ¼ inch slices. Place slices, 1½ inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of remaining 2 tablespoons sugar. Bake 12 minutes or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar.
- 3 cups sifted all-purpose flour
- 4 cups confectioners sugar
- 2¼ teaspoons salt
- 2 cups shortening
- 1 tablespoon vanilla
- 4 ounces chopped walnuts or pecans (optional)
- Sift together flour, confectioners sugar and salt in large mixer bowl. Add the shortening, vanilla and chopped nuts. Using low speed of an electric mixer, mix all ingredients until just blended.
- Roll dough on floured counter into 1½ inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.
- Preheat oven to 350º. Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.
- Bake cookies at 350º for 10 minutes. Cookies should be white; if they turn brown, reduce the cooking time.
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup butter
- 1 8 oz. bag of chocolate chips
- 1 8 oz. bag of butterscotch chips
- 1/2 cup coconut flakes
- 1/2 cup chopped nuts
- 1 can sweetened condensed milk
- Put graham cracker crumbs on bottom of pan and add melted butter – blend together – add all other ingredients as layers in order listed, pour sweetened condensed milk on top. Bake in 375 degrees for 25 minutes or until lightly browned.
Jonathan likes to make this.
- 1 white potato, chopped
- 1 red potato, chopped
- 1 handful green beans, chopped
- 1 handful wax beans, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1/4 c mayonnaise
- 1 squirt dijon mustard
- Boil chopped potatoes for 8 minutes. Add beans and carrots and boil for another 2 minutes. Pour into a colandar and rinse with cold water (or put into ice water) to stop the cooking.
- Mix mustard into mayo. Stir into veggies, along with celery.
I still have this recipe card from Ukrops supermarket in Richmond, where I lived in 1982-83.
- 1 1/2 cups milk
- 2 1/2 cups soft bread cubes
- 6 eggs, well beaten
- 1 cup chopped ham
- 1 tablespoon finely chopped onion
- 1/8 teaspoon cracked pepper
- 1/8 teaspoon dry mustard
- pinch cayenne pepper
- 1/2 teaspoon salt
- dash paprika
- Pour milk over bread. Stir in remaining ingredients except for paprika. Pour into a greased 6×10 glass baking dish. Sprinkle with paprika.
- Bake in a 350 degree oven about 45 minutes or until mixture is set and golden brown. Serve hot.
- Serves 6-8.
Definitely not low-cal or low-fat or low-anything, but very good and yummy…
- 2 cups dry macaroni (shells or elbows)
- 1 3/4 c milk
- 3 eggs
- 12 oz ham, chopped
- 1 1/2 c cheddar cheese, shredded
- pepper
- Preheat oven to 350 and grease a 1.5 qt casserole.
- Cook macaroni and drain. Stir in chopped ham.
- Whisk together milk, eggs, pepper.
- Layer half of mac/ham mixture, half of cheese, other half mac/ham, remaining cheese in casserole. Pour milk/egg mixture over.
- Bake for 45-60 minutes until firm.
- 1 lb small red potatoes
- 3 tablespoons olive oil
- 1/2 teaspoon coarse black pepper
- 1 teaspoon salt
- 1 teaspoon parsley
- 1/2 teaspoon rosemary
- 2 teaspoons chopped garlic
- Preheat oven to 450F.
- Cut potatoes into wedges. Mix all other ingredients in a large bowl and then add potatoes and toss.
- Arrange in a single layer on a baking sheet lined with nonstick foil. Cook for 25-30 minutes turning once halfway through for best browning.
- 1 1/2 cups sugar
- 1/3 cup shortening
- 1/3 cup butter
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Cream sugar, shortening and butter. Add eggs, vanilla, and milk. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the egg mixture and mix well. Shape dough into a ball and refrigerate at least an hour.
- Roll out dough on floured wax paper, in two or three batches. Stack up the rolled out dough on top of a cookie sheet and refrigerate another hour or so.
- One batch at a time, remove the dough from the refrigerator and cut with cookie cutter. Working quickly so dough is still cool, combine scraps and roll out again to cut out more cookies.
- Bake at 400 degrees on lightly greased cookie sheet, or sheet lined with nonstick aluminum foil, about 8 minutes or until golden. Cool cookies on racks.
I like to ice these with a thick glaze of confectioner’s sugar, milk and vanilla that I paint on with a pastry brush. Then sprinkle with colored sugar.
Posted February 10, 2007 by Brenda. Filed under Breads
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup oil
- 1 egg
- Preheat oven to 400F.
- Whisk together milk, oil and egg. Combine dry ingredients in a separate bowl; stir in milk mixture until just barely combined (will be lumpy).
- Drop into muffin tins. Bake until tops are golden (mini-muffins about 12 min; regular muffins about 18 min).
- Makes 2 dozen mini-muffins or 12 regular size muffins.
One of my family’s favorites. And very flexible. I usually get a larger package of chicken, and scale things up accordingly. We like carrots and potatoes, so I’ll use 3 to 4 large carrots, and 4 or more potatoes. Using College Inn chicken broth makes a big difference … the sauce comes out velvety smooth.
- 1 pound boneless chicken breasts, sliced into bite-sized pieces
- 1/3 cup flour
- 1/2 teaspoon salt
- dash pepper
- 1/4 cup butter
- 1 medium onion, sliced
- 2 stalks celery, sliced 1/4 in thick
- 1 1/2 cups chicken broth (College Inn is best)
- 1/2 teaspoon thyme
- 2 tablespoon catsup
- 2 (or more…) potatoes, peeled and cubed
- 2 (or more…) carrots, peeled and sliced
- Toss chicken with flour, salt and pepper.
- Melt 2T butter in large skillet. Add chicken, reserving excess flour; sauté 3 minutes to brown.
- Push chicken to the outer edges of pan; add remaining 2T butter to the middle and stir in reserved flour. Then add onion and celery on top of butter/flour; sauté everything 3 minutes longer.
- Add remaining ingredients. Bring to boil. Cover; simmer 15 -20 minutes, or until vegetables are tender, stirring occasionally.