- 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.
- 2 egg yolks
- 2 cups milk
- 2 cups flour
- 1 T baking powder
- 1/2 t salt
- 1/3 cup oil
- 2 egg whites, stiffly beaten
- Combine yolks, milk and oil.
- Beat in dry ingredients until smooth.
- Fold in egg whites.
Makes about 18 waffles.
- 2 cups frozen blueberries
- 1 ½ cups frozen blackberries
- 1 ½ cups frozen raspberries
- ¾ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 cup nonfat milk
- 1 teaspoon vanilla extract
- 4 large egg whites, lightly beaten
- 1 large egg, lightly beaten
- 1 (8 ounces) French bread (cut into 1 inch slices)
- 1 tablespoon sugar
- 1 tablespoon powdered sugar
- Preheat oven to 350 degrees.
- Combine first six ingredients in a 13 by 9 baking dish coated with cooking spray.
- Combine milk, vanilla, egg whites, and egg in shallow bowl.
- Stir well with a whisk.
- Add bread, turning bread to coat.
- Arrange bread in a single layer on top of berries.
- Sprinkle evenly with 1 T. sugar.
- Bake at 350 degrees uncovered for 30 minutes or until golden brown and bubbly.
- Sprinkle with powdered sugar.