1 cup butter, softened
2 cups sugar
1 cup sour cream
3 eggs
1 tsp baking soda
1 tsp vinegar
1 tsp vanilla
1 tsp cream of tartar
1/4 tsp salt
4 cups flour
extra sugar
Preheat oven to 375°. In a large bowl cream butter and sugar. Add sour cream and eggs and mix well. Dissolve baking soda in vinegar and add to mixture. Stir in vanilla. Combine cream of tartar and salt with flour. Add to creamed mixture. Drop by tablespoonfuls onto parchment lined baking sheets. Sprinkle with sugar and bake 10-12 minutes or until lightly browned. Makes about 7 dozen.
Macaroni Salad
2 cups elbow macaroni (uncooked)
4-6 hard boiled eggs, chopped
1 cup mayonnaise or miracle whip
2 stalks celery, chopped
1 onion, chopped
3 tablespoons mustard
1/4 cup sugar
2 teaspoons vinegar
3/4 teaspoon ground celery seed
2 tablespoons sweet pickle relish
Cook macaroni as directed on package (I boil it for 8 minutes). Drain well and allow to cool. Mix all ingredients.
4-6 hard boiled eggs, chopped
1 cup mayonnaise or miracle whip
2 stalks celery, chopped
1 onion, chopped
3 tablespoons mustard
1/4 cup sugar
2 teaspoons vinegar
3/4 teaspoon ground celery seed
2 tablespoons sweet pickle relish
Cook macaroni as directed on package (I boil it for 8 minutes). Drain well and allow to cool. Mix all ingredients.
Glazed Pork Chops
Ingredients:
4 pork chops (or enough for one layer in a 9 x 13 baking dish)
1/3 cup brown sugar
1 tsp onion powder
1 tsp paprika
1 tsp poultry seasoning
1 tbs mustard
1/4 to 1/2 tsp pepper
2 tbs water
Place pork chops in a 13 x 9 baking dish. Mix remaining ingredients and spread over pork chops. Bake at 350° for 1 hour, basting several times in the last half of the hour.
4 pork chops (or enough for one layer in a 9 x 13 baking dish)
1/3 cup brown sugar
1 tsp onion powder
1 tsp paprika
1 tsp poultry seasoning
1 tbs mustard
1/4 to 1/2 tsp pepper
2 tbs water
Place pork chops in a 13 x 9 baking dish. Mix remaining ingredients and spread over pork chops. Bake at 350° for 1 hour, basting several times in the last half of the hour.
Sweet and Sour Sauce
Ingredients:
1/4 cup brown sugar
1 tbs cornstarch
2-1/2 tbs vinegar
1/3 cup pineapple juice
1/2 tbs soy sauce
1/8 tsp garlic powder
hint: 1/2 tbs = 1-1/2 tsp
In a small saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, soy sauce and garlic powder. Cook over medium-low heat until bubbly. Allow to simmer for 2 minutes.
1/4 cup brown sugar
1 tbs cornstarch
2-1/2 tbs vinegar
1/3 cup pineapple juice
1/2 tbs soy sauce
1/8 tsp garlic powder
hint: 1/2 tbs = 1-1/2 tsp
In a small saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, soy sauce and garlic powder. Cook over medium-low heat until bubbly. Allow to simmer for 2 minutes.
Lemon Bars
Ingredients:
2/3 cup butter, softened
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp nutmeg
2 cups flour
4 eggs
1-1/2 cups sugar
1/4 cup flour
6 tbs lemon juice
2 tbs grated lemon zest
1 tsp baking powder
1/2 tsp salt
powdered sugar
Preheat oven to 350 degrees. For crust, place first four ingredients in a large bowl and beat at medium speed until smooth. Add 2 cups flour and beat at low speed until well blended. Press into a 13 x 9 inch baking pan. Bake for 20 minutes.
While crust is baking, prepare topping. Beat eggs slightly. In a separate bowl, stir together sugar and 1/4 cup flour. Add to eggs. Beat well. Add lemon juice, zest, baking powder and salt. Beat until smooth.
Pour lemon mixture over baked crust. Return to oven and bake 25-30 minutes or until just set. Sprinkle with powdered sugar while hot. Let cool and cut into bars.
2/3 cup butter, softened
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp nutmeg
2 cups flour
4 eggs
1-1/2 cups sugar
1/4 cup flour
6 tbs lemon juice
2 tbs grated lemon zest
1 tsp baking powder
1/2 tsp salt
powdered sugar
Preheat oven to 350 degrees. For crust, place first four ingredients in a large bowl and beat at medium speed until smooth. Add 2 cups flour and beat at low speed until well blended. Press into a 13 x 9 inch baking pan. Bake for 20 minutes.
While crust is baking, prepare topping. Beat eggs slightly. In a separate bowl, stir together sugar and 1/4 cup flour. Add to eggs. Beat well. Add lemon juice, zest, baking powder and salt. Beat until smooth.
Pour lemon mixture over baked crust. Return to oven and bake 25-30 minutes or until just set. Sprinkle with powdered sugar while hot. Let cool and cut into bars.
Texas Sheet Cake
Cake Ingredients:
2 cups flour
2 cups sugar
1/4 tsp salt
1 cup (2 sticks) butter
4 tbs cocoa powder
1 cup boiling water
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla
Icing Ingredients:
1/2 cup (1 stick) butter
5 tbs cocoa powder
6 tbs milk
1 tsp vanilla
4 cups powdered sugar
chopped nuts if you use them (I don't)
Preheat oven to 350 degrees. Combine flour, sugar and salt in a small bowl. Set aside. In a saucepan, melt butter. Add cocoa and stir. Add boiling water. Allow mixture to boil for 30 seconds, then remove from heat. Pour over flour mixture and stir lightly. In a separate bowl or measuring cup, stir together buttermilk, eggs, baking soda and vanilla. Stir into the chocolate mixture. Pour into a jelly roll pan and bake for 20 minutes.
For icing, melt butter in a saucepan. Add cocoa and stir well. Remove from heat. Add milk and vanilla and stir. Stir in powdered sugar and mix well. Add nuts if you use them. Pour over warm cake.
2 cups flour
2 cups sugar
1/4 tsp salt
1 cup (2 sticks) butter
4 tbs cocoa powder
1 cup boiling water
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla
Icing Ingredients:
1/2 cup (1 stick) butter
5 tbs cocoa powder
6 tbs milk
1 tsp vanilla
4 cups powdered sugar
chopped nuts if you use them (I don't)
Preheat oven to 350 degrees. Combine flour, sugar and salt in a small bowl. Set aside. In a saucepan, melt butter. Add cocoa and stir. Add boiling water. Allow mixture to boil for 30 seconds, then remove from heat. Pour over flour mixture and stir lightly. In a separate bowl or measuring cup, stir together buttermilk, eggs, baking soda and vanilla. Stir into the chocolate mixture. Pour into a jelly roll pan and bake for 20 minutes.
For icing, melt butter in a saucepan. Add cocoa and stir well. Remove from heat. Add milk and vanilla and stir. Stir in powdered sugar and mix well. Add nuts if you use them. Pour over warm cake.
Pancakes
Ingredients:
1 cup all purpose flour
1-1/2 cups whole wheat flour
2 tbs baking powder
2 tbs sugar
1 tsp salt
2 cups milk (more or less)
4 tbs oil
2 eggs, beaten
Mix flours, baking powder, sugar and salt. In another bowl mix the milk, oil and eggs (I actually don't put it in another bowl-why wash two bowls??). Add wet ingredients to the flour mixture and mix well with a whisk until smooth. If you like thicker pancakes use less milk and if you like thin ones, use more.
I use a ladle that holds about 1/3 cup of batter. Ladle it onto a hot griddle or pan set on about medium-low or medium (on my stove it's #4 where #5 is right in the middle) and cook until there are bubbles on top and the edges look dry. Turn and cook the other side. This makes a lot so we have some leftovers for the next day's breakfast or for snacking.
1 cup all purpose flour
1-1/2 cups whole wheat flour
2 tbs baking powder
2 tbs sugar
1 tsp salt
2 cups milk (more or less)
4 tbs oil
2 eggs, beaten
Mix flours, baking powder, sugar and salt. In another bowl mix the milk, oil and eggs (I actually don't put it in another bowl-why wash two bowls??). Add wet ingredients to the flour mixture and mix well with a whisk until smooth. If you like thicker pancakes use less milk and if you like thin ones, use more.
I use a ladle that holds about 1/3 cup of batter. Ladle it onto a hot griddle or pan set on about medium-low or medium (on my stove it's #4 where #5 is right in the middle) and cook until there are bubbles on top and the edges look dry. Turn and cook the other side. This makes a lot so we have some leftovers for the next day's breakfast or for snacking.
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