Tuesday, July 29, 2014

Carrot Cake

2 c plus 2 T. flour
2 t. baking soda
1 3/4 c. sugar
2 t. cinnamon or vanilla ( I prefer cinnamon, a lot)
1 1/4 c. oil
3 c. finely shredded carrots
4 eggs
1 c. chopped nuts

Grease & flour 9x13 pan.

Pour oil over carrots & blend well.

Beat eggs & add to carrots, blend well.

Combine carrot mix & dry ingredients.

Add nuts.

Bake at 350 for 30-35 minutes

Cream Cheese Frosting

1 - 8 oz. cream cheese at room temperature
1/2 c. butter
1 box powdered sugar (3 1/2 - 4 c. )
1/2 t. vanilla

Beat cheese & butter intil smooth. add sugar and beat until smooth.

Zucchini Bread

Recipe given to me by Ermadene Graham

3 eggs 
1 c. oil
2 c. sugar
2 c. grated zucchini
3 t. vanilla
3 c. flour
1 t. soda
1 t. salt
3 t. cinnamon
1/4 t. baking powder
1 c. pecans (optional sadly)

Grease & flour loaf pan.

Blend dry ingredients & set aside. Mix eggs, oil, sugar, vanilla & zucchini well. Add dry ingredients to oil mixture & blend well, add nuts.

Bake at 375 for approximately one hour.

Sunday, June 29, 2014

Cottage Cheese Pancakes with Pecans and Currants (or cranberries)

Whisk together in a large bowl:
1 1/3 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon or nutmeg (I've only ever used cinnamon)
1/4 t. salt

Whisk together in another bowl:
1 c. milk
1 c. cottage cheese
3 T. melted butter
2 egg yolk (reserve whites in another bowl)
1 t. vanilla

Pour wet ingredients over dry ingredients and whisk them together, mixing until just combined.

Stir in:
1/3 c. chopped walnuts or pecans (I used pecans)
1/3 c. dried currants (cranberries), plumped (soaked in boiling water for 10 or 15 minutes) 

Beat until the peaks are stiff but not dry, then fold gently into batter:
2 egg whites

Batter is thick and bubbly, similar to cake batter.  Spoon 1/4 to 1/3 cup of batter onto hot, greased griddle.  (griddle temp about 350 degrees)  Cook until the top of each pancake is starting to dry around the edges and then turn.  (They get very few bubbles in the middle.)

Best served hot when they are light and puffy. 


Friday, June 6, 2014

No Chill Sugar Cookies by Clancy

1 c. butter
1 c. sugar
1 large egg
1 tsp. vanilla
2 tsp. baking powder
3 c. flour

Mix butter & sugar
Add eggs & vanilla
Add in flour 1 c. at a time

Divide dough into two portions.
Roll to 1/8" inch thick. Don't chill dough
Bake at 400 6-7 minutes.

(better frosted than not frosted)

Thursday, February 20, 2014

Chicken & Dumplings

1 large chicken-stewed  
I have used chicken breasts with skin on but you get a lot more flavor for the broth from stewing a whole chicken.
Cook chicken until tender in boiling water with salt & pepper added to taste.
Skin & bone chicken & tear meat into chunks (you choose what size you like).

(I usually do another half recipe so there are plenty of dumplings) I cook for large numbers when doing this though  ;-) )

2 c. flour                                                    
1 tsp baking powder
¼ c. Crisco or lard (I know, I know)*        
1 egg beaten
½ tsp. salt                                                   
½ c. plus 1 Tbsp. milk

Cut Crisco into flour, salt & baking powder. Blend egg with milk & stir into dry mixture. Turn dough out on well-floured board. (I use a clean counter top)  Roll dough to 1/8 inch thickness & cut in strips. (I learned to use a pizza cutter) I like dumplings about ½” wide & 2” or so long.

Drop dumplings into boiling broth & cook until tender.  (sorry, no time frame here because I haven’t made them in so long, seems like it’s about 12 minutes or more). When dumplings are tender add the chicken chunks, stir & heat through.

Thicken the broth with a cornstarch & water slurry. I apologize again. I don’t have amounts here. I make it up every time.  If I have made a larger quantity of dumplings I make more broth so it requires more thickening.  I’m just guessing but it seems like it’s about 1/3 – ½ cup cornstarch then add cool water to make a slurry then STIR the broth as you add the cornstarch or at least stir it quickly after you add it otherwise it can clump pretty badly in your broth.

That’s it. So basic & simple & lip smacking good but I cook by ear when I make it.
Have FUN!!

*You can try butter instead of shortening or lard. A good quality, organic, grass fed lard will work better than butter. It just makes a different consistency to the dumpling. I don’t make this often enough to fret about using Crisco once a year or less J  I don’t eat all the dumplings either so I’m not getting much if I eat it on this rare occasion.

Sunday, February 2, 2014

Blonde Brownies

Blonde Brownies


2 c. flour                                             1 tsp salt       
¼ tsp. soda                                        1 tsp. baking powder
1 c. chopped nuts

Mix and put aside.

Melt 2/3 c. shortening.  (if vegetable shortening used, add 2 T. hot water)? 

Remove from heat and add:          2 c. brown sugar
                                                            2 slightly beaten eggs
                                                            2 t. vanilla

Gradually add flour

Spread in greased 9 x 13 pan

Sprinkle chocolate chips on top.   Bake 25-30 minutes @ 350°

9x9 pan (or 8x8 cuz that’s all I have)

1. c. sifted flour                                 ½ t. salt
1/8 t. soda                                          ½ t. baking powder
½ c. chopped nuts

Mix and put aside.

Melt 1/3 c. shortening.  (if vegetable shortening used, add 1 T. hot water)? 

Remove from heat and add:          1 c. brown sugar
                                                            1 slightly beaten egg
                                                            1 t. vanilla
Gradually add flour

Spread in greased 9 x 9 pan

Sprinkle 6 oz. pkg. chocolate chips.   Bake 20 – 25 minutes @ 350°