Merry Christmas everyone! Greg has to work 6:30 am-3 pm, and I wanted to have Christmas breakfast with him, so I got up before the birds and made banana-sour cream pancakes. These are really yummy--no syrup, powdered sugar or jam needed. The recipe is from a blog called Dine and Dish. One batch made about six 6" pancakes.
1 1/2 c flour
2 T sugar
2 t baking powder
1 1/4 t Kosher salt
1/2 c sour cream
3/4 c skim milk
2 eggs
1 1/2 t vanilla
1 t orange zest
1 large ripe banana, mashed
Sift together dry ingredients; whisk together wet ingredients. Slowly combine wet and dry ingredients, stirring just until a moist, lumpy batter forms.
Melt butter in a skillet over medium heat. Ladle batter into skillet; cook until bubbles form on the top. Flip and cook other side.
Tuesday, December 25, 2012
Saturday, December 1, 2012
Meatloaf for dinner tonight, and I couldn't resist posting one more recipe today after I tasted it. This is really good. Made in the slow cooker!
Ground meat:
meatloaf
Qty Measure Ingredient
------------------------------------------------------------
2 lb ground beef (or
venison)
1 Package Lipton onion soup mix
1 Cup Cheddar cheese,
shredded
3/4 Cup bread crumbs, fine
1 Egg
1 Tablespoon Worcestershire sauce
1 Cup Ketchup, divided
1 Tablespoon brown sugar
1 Teaspoon prepared yellow mustard
Instructions: Combine meat, soup mix, cheese,
breadcrumbs, egg, Worcestershire and 1/2 c ketchup. Shape into a 4 x 8" loaf. Line the bottom and sides of the slow cooker with foil. Lightly grease foil. Place meatloaf on foil.
Stir together remaining 1/2 c ketchup with brown sugar
and mustard. Spread over
meatloaf.
Cover and cook on low 3 1/2 hrs (5 qt slow cooker) to 5-6
hours (4 qt slow cooker) or until a meat thermometer registers 160. Lift meatloaf from slow cooker using
foil. Let stand 10 minutes before
serving.
Here are some cookie recipes you might enjoy. They are the most stained recipe cards in my card box. And yes, I still have recipe cards!!!
Turtles
1 1/2 c flour
1/4 t baking soda
1/4 t salt
1/2 c butter, softened
1/2 c brown sugar
1 egg
1 egg yolk
1 egg white, unbeaten
1/4 t vanilla
1/8 t maple flavoring (optional)
2 oz (or 1/3 c) semisweet chocolate chips
1/4 c milk
1 T butter
1 c confectioner's sugar
Sift together flour, soda and salt. Cream butter and brown sugar. Add egg and yolk and beat well. Blend in vanilla and maple flavoring. Add dry ingredients gradually and mix thoroughly. Arrange split pecan pieces on cookie sheet as head and 4 legs. Shape dough into balls and dip bottom in unbeaten egg white. Press lightly onto nuts. Bake at 350 for 10-13 minutes.
Melt chocolate with milk and butter. Remove from heat and blend in confectioner's sugar. Beat until smooth and glossy; frost cookies when cool.
***
Viennese crescents (NY Times)
1/4 vanilla bean
1 c confectioner's sugar
1 c walnuts
1 c butter, room temperature
3/4 c granulated sugar
2 1/2 c flour
Chop vanilla bean. Pound in a mortar or pulverize in electric blender with 1 T confectioner's sugar. Mix with remainder of confectioner's sugar. Cover and let stand, preferably overnight.
Cut walnuts into small pieces then grind to a paste with a mortar and pestle.
Using your hands, mix walnut paste, butter, granulated sugar and flour to a smooth dough. Shape teaspoons of dough into crescents. Bake at 350 on ungreased cookie sheets until lightly browned, about 15-18 minutes. Cool one minute. While still warm, roll in vanilla sugar. If desired, roll in sugar again when cool.
***
Spritz (butter cookies)
1 c soft butter
2/3 c sugar
3 egg yolks
1 t vanilla
Mix all ingredients together. Work in 2 1/2 c flour with hands. Force dough through a cookie press onto ungreased cookie sheets. Bake at 400 for 7-10 minutes. Decorate while warm.
***
Russian tea cakes
1 c soft butter
1/2 c confectioner's sugar
1 t vanilla
2 1/4 c flour
1/4 t salt
3/4 c nuts, finely chopped
Mix butter, sugar and vanilla thoroughly. Stir in flour and salt. Mix in nuts. Chill dough. Roll chilled dough into balls and place on ungreased cookie sheets. Bake at 400 until set, but not brown, about 10-12 minutes. While warm, roll in confectioner's sugar. Cool and roll in sugar again.
***
Peanut blossoms
1 3/4 c flour
1 t baking soda
1/2 t salt
1/2 c sugar
1/2 c firmly packed brown sugar
1/2 c shortening
1/2 c peanut butter
1 egg
2 T milk
1 t vanilla
48 chocolate kisses (unwrapped, of course)
Combine all ingredients except kisses. Shape dough into balls. Roll balls in a shallow dish of granulated sugar. Bake at 375 for 10-12 minutes. When removed from the oven, top immediately with a candy kiss, pressing firmly to flatten the cookie.
***
Snickerdoodles
1 c shortening
1 1/2 c sugar
2 eggs
2 2/3 c flour
2 t cream of tartar
1 t baking soda
2 T sugar mixed with 2 T cinnamon, for rolling
Cream shortening and sugar; add eggs and beat thoroughly. Add dry ingredients and mix well. Roll dough into balls. Roll in cinnamon sugar. Bake on ungreased cookie sheets at 400 for 8-10 minutes. Cookies will puff up then flatten.
***
Oatmeal chocolate chip cookies (Tollhouse)
1 c butter, softened
3/4 c white sugar
3/4 c brown sugar
2 eggs, beaten
1 t vanilla
1 3/4 c flour
1/2 t salt
1 t baking soda
2 c oatmeal
1 c chocolate chips
1 c raisins or chopped nuts
Cream butter and sugars. Add eggs and vanilla and mix well. Sift in dry ingredients. Add oatmeal, chocolate chips and raisins/nuts. Bake on ungreased cookie sheets at 350 for 12-15 minutes.
***
MONSTER COOKIES
Be prepared--read through the recipe before you start. This is a huge batch of cookies.
1 lb butter
2 lb brown sugar
4 c white sugar
12 eggs
3 lb peanut butter
1 T vanilla
8 t baking soda
12 oz chocolate chips
1 lb M & M's
17 c oatmeal
Cream butter and sugars; add eggs and beat well. Stir in peanut butter, vanilla and baking soda. Mix well. Add oatmeal and candy and mix again.
Bake on ungreased cookie sheets at 350 until done. (I didn't write down a time; I would guess it takes around 10-15 minutes).
I made these as 4" diameter cookies to sell to raise money for our vet school graduation party. They sold like crazy!!!!
Hope you enjoy these cookies. Have a wonderful holiday season!
Turtles
1 1/2 c flour
1/4 t baking soda
1/4 t salt
1/2 c butter, softened
1/2 c brown sugar
1 egg
1 egg yolk
1 egg white, unbeaten
1/4 t vanilla
1/8 t maple flavoring (optional)
2 oz (or 1/3 c) semisweet chocolate chips
1/4 c milk
1 T butter
1 c confectioner's sugar
Sift together flour, soda and salt. Cream butter and brown sugar. Add egg and yolk and beat well. Blend in vanilla and maple flavoring. Add dry ingredients gradually and mix thoroughly. Arrange split pecan pieces on cookie sheet as head and 4 legs. Shape dough into balls and dip bottom in unbeaten egg white. Press lightly onto nuts. Bake at 350 for 10-13 minutes.
Melt chocolate with milk and butter. Remove from heat and blend in confectioner's sugar. Beat until smooth and glossy; frost cookies when cool.
***
Viennese crescents (NY Times)
1/4 vanilla bean
1 c confectioner's sugar
1 c walnuts
1 c butter, room temperature
3/4 c granulated sugar
2 1/2 c flour
Chop vanilla bean. Pound in a mortar or pulverize in electric blender with 1 T confectioner's sugar. Mix with remainder of confectioner's sugar. Cover and let stand, preferably overnight.
Cut walnuts into small pieces then grind to a paste with a mortar and pestle.
Using your hands, mix walnut paste, butter, granulated sugar and flour to a smooth dough. Shape teaspoons of dough into crescents. Bake at 350 on ungreased cookie sheets until lightly browned, about 15-18 minutes. Cool one minute. While still warm, roll in vanilla sugar. If desired, roll in sugar again when cool.
***
Spritz (butter cookies)
1 c soft butter
2/3 c sugar
3 egg yolks
1 t vanilla
Mix all ingredients together. Work in 2 1/2 c flour with hands. Force dough through a cookie press onto ungreased cookie sheets. Bake at 400 for 7-10 minutes. Decorate while warm.
***
Russian tea cakes
1 c soft butter
1/2 c confectioner's sugar
1 t vanilla
2 1/4 c flour
1/4 t salt
3/4 c nuts, finely chopped
Mix butter, sugar and vanilla thoroughly. Stir in flour and salt. Mix in nuts. Chill dough. Roll chilled dough into balls and place on ungreased cookie sheets. Bake at 400 until set, but not brown, about 10-12 minutes. While warm, roll in confectioner's sugar. Cool and roll in sugar again.
***
Peanut blossoms
1 3/4 c flour
1 t baking soda
1/2 t salt
1/2 c sugar
1/2 c firmly packed brown sugar
1/2 c shortening
1/2 c peanut butter
1 egg
2 T milk
1 t vanilla
48 chocolate kisses (unwrapped, of course)
Combine all ingredients except kisses. Shape dough into balls. Roll balls in a shallow dish of granulated sugar. Bake at 375 for 10-12 minutes. When removed from the oven, top immediately with a candy kiss, pressing firmly to flatten the cookie.
***
Snickerdoodles
1 c shortening
1 1/2 c sugar
2 eggs
2 2/3 c flour
2 t cream of tartar
1 t baking soda
2 T sugar mixed with 2 T cinnamon, for rolling
Cream shortening and sugar; add eggs and beat thoroughly. Add dry ingredients and mix well. Roll dough into balls. Roll in cinnamon sugar. Bake on ungreased cookie sheets at 400 for 8-10 minutes. Cookies will puff up then flatten.
***
Oatmeal chocolate chip cookies (Tollhouse)
1 c butter, softened
3/4 c white sugar
3/4 c brown sugar
2 eggs, beaten
1 t vanilla
1 3/4 c flour
1/2 t salt
1 t baking soda
2 c oatmeal
1 c chocolate chips
1 c raisins or chopped nuts
Cream butter and sugars. Add eggs and vanilla and mix well. Sift in dry ingredients. Add oatmeal, chocolate chips and raisins/nuts. Bake on ungreased cookie sheets at 350 for 12-15 minutes.
***
MONSTER COOKIES
Be prepared--read through the recipe before you start. This is a huge batch of cookies.
1 lb butter
2 lb brown sugar
4 c white sugar
12 eggs
3 lb peanut butter
1 T vanilla
8 t baking soda
12 oz chocolate chips
1 lb M & M's
17 c oatmeal
Cream butter and sugars; add eggs and beat well. Stir in peanut butter, vanilla and baking soda. Mix well. Add oatmeal and candy and mix again.
Bake on ungreased cookie sheets at 350 until done. (I didn't write down a time; I would guess it takes around 10-15 minutes).
I made these as 4" diameter cookies to sell to raise money for our vet school graduation party. They sold like crazy!!!!
Hope you enjoy these cookies. Have a wonderful holiday season!
Sunday, November 4, 2012
Pot roast and gravy
I used a 3 pound arm roast (any chuck cut will do, bone-in) that was about 2" thick, and still partly frozen. Don't trim off all the fat. It is not necessary or beneficial to brown the meat before cooking.
Drizzle 1-2 T soy sauce over both sides of the roast.
In the pressure cooker, melt 1-2 T butter and saute 2 med onions, 1 large carrot and 2 stalks of celery, all chopped. Add 2 T tomato paste and 1/2 c dry red wine and bring to a boil. Stir in 1 1/2 c beef broth and 2 bay leaves. Put the roast on top of the broth. Lock the lid in place. Over high heat, bring to high pressure; reduce heat and maintain high pressure for 1 hour. Release pressure naturally (beef will be tougher if you quick release).
Remove the beef to a platter (yes, it will fall apart!!!). Remove the bay leaves and discard. Strain out the solids and degrease the liquid. Puree liquid with solids and return to pot. Bring to a boil. Reduce to simmer and add 2-3 T cornstarch in an equal amount of cold water, well mixed, to thicken.
I used a 3 pound arm roast (any chuck cut will do, bone-in) that was about 2" thick, and still partly frozen. Don't trim off all the fat. It is not necessary or beneficial to brown the meat before cooking.
Drizzle 1-2 T soy sauce over both sides of the roast.
In the pressure cooker, melt 1-2 T butter and saute 2 med onions, 1 large carrot and 2 stalks of celery, all chopped. Add 2 T tomato paste and 1/2 c dry red wine and bring to a boil. Stir in 1 1/2 c beef broth and 2 bay leaves. Put the roast on top of the broth. Lock the lid in place. Over high heat, bring to high pressure; reduce heat and maintain high pressure for 1 hour. Release pressure naturally (beef will be tougher if you quick release).
Remove the beef to a platter (yes, it will fall apart!!!). Remove the bay leaves and discard. Strain out the solids and degrease the liquid. Puree liquid with solids and return to pot. Bring to a boil. Reduce to simmer and add 2-3 T cornstarch in an equal amount of cold water, well mixed, to thicken.
Sunday, October 14, 2012
Haricots verts (just French for green beans) with herb butter:
Source: Epicurious.com
Qty Measure Ingredient
------------------------------------------------------------
5 Tablespoon butter, softened
3 Tablespoon shallots, finely chopped
3 Tablespoon parsley, finely chopped
2 Teaspoon tarragon, finely chopped
1 1/2 Teaspoon lemon zest
1 Tablespoon lemon juice
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 lb haricots verts
Instructions: Combine all ingredients except beans. Can make several days ahead if desired.
Steam beans for 3-5 minutes. Toss with herb butter.
Source: Epicurious.com
Qty Measure Ingredient
------------------------------------------------------------
5 Tablespoon butter, softened
3 Tablespoon shallots, finely chopped
3 Tablespoon parsley, finely chopped
2 Teaspoon tarragon, finely chopped
1 1/2 Teaspoon lemon zest
1 Tablespoon lemon juice
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 lb haricots verts
Instructions: Combine all ingredients except beans. Can make several days ahead if desired.
Steam beans for 3-5 minutes. Toss with herb butter.
Thursday, October 11, 2012
Black bean soup
1 bag of dry black beans: I cook these 25 minutes in a pressure cooker and allow natural pressure release rather than quick release. It makes about 6 c of beans. SAVE THE COOK
ING WATER. Puree half the beans. As you puree, add some of the bean cooking water until it is a consistency you like; otherwise it is like pudding instead of soup.
In a good-sized stock pot, saute 1 large chopped onion and 4-5 garlic cloves until they are a consistency you like. I don't cook until soft, because I like a little crunch in the soup.
Add 1 T cumin, 1 T chili powder and about 1 t oregano, and cook for a minute more. Add the pureed and the whole beans and cook about 15 minutes until heated through. It's going to need salt; I use about 1-2 t, tasting frequently.
Fantastic for these cool, rainy evenings. The recipe is based on the Bush's Black Bean Soup recipe, which uses less cumin and chili powder, and canned beans. If you are really good at planning ahead, you can do the overnight soak of the dried beans, and cook 1-2 hours until the firmness you like, then follow the recipe as above.
1 bag of dry black beans: I cook these 25 minutes in a pressure cooker and allow natural pressure release rather than quick release. It makes about 6 c of beans. SAVE THE COOK
ING WATER. Puree half the beans. As you puree, add some of the bean cooking water until it is a consistency you like; otherwise it is like pudding instead of soup.
In a good-sized stock pot, saute 1 large chopped onion and 4-5 garlic cloves until they are a consistency you like. I don't cook until soft, because I like a little crunch in the soup.
Add 1 T cumin, 1 T chili powder and about 1 t oregano, and cook for a minute more. Add the pureed and the whole beans and cook about 15 minutes until heated through. It's going to need salt; I use about 1-2 t, tasting frequently.
Fantastic for these cool, rainy evenings. The recipe is based on the Bush's Black Bean Soup recipe, which uses less cumin and chili powder, and canned beans. If you are really good at planning ahead, you can do the overnight soak of the dried beans, and cook 1-2 hours until the firmness you like, then follow the recipe as above.
Tuesday, October 2, 2012
Garlic!!!! Got home in time to make this for dinner. With brown rice and a huge bowl of homegrown tomatoes. Ambrosia!
Oven-fried garlic chicken
From 365 Ways to Cook Chicken (great cookbook)
2/3 c bread crumbs (I use cornflakes since they are GF)
2/3 c Parmesan cheese
1/4 c minced fresh parsley (I used dried unless I have fresh in the garden)
salt and pepper
4 T butter
4 cloves garlic
2 boneless skinless chicken breasts
Blend bread crumbs, cheese, parsley and s+p. Gently cook butter and garlic over low heat until butter melts. Slather the chicken in the butter-garlic mixture then dredge in bread crumb-cheese mixture. Bake about an hour at 350.
Oven-fried garlic chicken
From 365 Ways to Cook Chicken (great cookbook)
2/3 c bread crumbs (I use cornflakes since they are GF)
2/3 c Parmesan cheese
1/4 c minced fresh parsley (I used dried unless I have fresh in the garden)
salt and pepper
4 T butter
4 cloves garlic
2 boneless skinless chicken breasts
Blend bread crumbs, cheese, parsley and s+p. Gently cook butter and garlic over low heat until butter melts. Slather the chicken in the butter-garlic mixture then dredge in bread crumb-cheese mixture. Bake about an hour at 350.
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