1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
12 oz. semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 375 degrees. In a mixing bowl, cream butter and sugars together. Add eggs and vanilla.
In a bowl mix the dry ingredients together. Slowly add to the butter mixture and mix until blended well. Add chocolate chips.
Drop spoonfuls of dough on to greased pan. Bake 10-13 minutes or until light brown. Remove cookies from the pan and cool on a rack.
Thursday, January 29, 2009
Flour Tortillas
4 cups unbleached flour
1 1/2 tsp salt
1 1/2 tsp baking powder (optional)
1/3 cup shortening or lard
1 to 1 1/4 cups water
waxed paper
In a large bowl combine the flour, salt and baking powder (makes lighter tortilla). Cut in the shortening or lard with a fork. When the flour is crumbly, add the water. Stir the dough until it makes a ball of dough. Add an extra spoonful of water if the dough is too dry.
When the dough forms a ball, knead it about 20 times. (This can be done by hand or with an electric mixer that has a kneading hook.) Let it rest in the bowl for 10 minutes. After it has rested, form the dough into 10-12 balls equal in size. Roll each dough ball in flour to coat the outside of it evenly. Place the ball on a sheet of waxed paper or a clean, well-floured surface. Roll the dough out to a 6-7" circle, rolling as thin as possible. Placed the tortilla in a hot dry skillet. Cook for 30 seconds until the bottom side is dry with some light brown spots. Flip and cook until the other side is the same.
Note: I have tortilla press that makes quick work of flattening the tortillas and I cook them on my electric griddle.
1 1/2 tsp salt
1 1/2 tsp baking powder (optional)
1/3 cup shortening or lard
1 to 1 1/4 cups water
waxed paper
In a large bowl combine the flour, salt and baking powder (makes lighter tortilla). Cut in the shortening or lard with a fork. When the flour is crumbly, add the water. Stir the dough until it makes a ball of dough. Add an extra spoonful of water if the dough is too dry.
When the dough forms a ball, knead it about 20 times. (This can be done by hand or with an electric mixer that has a kneading hook.) Let it rest in the bowl for 10 minutes. After it has rested, form the dough into 10-12 balls equal in size. Roll each dough ball in flour to coat the outside of it evenly. Place the ball on a sheet of waxed paper or a clean, well-floured surface. Roll the dough out to a 6-7" circle, rolling as thin as possible. Placed the tortilla in a hot dry skillet. Cook for 30 seconds until the bottom side is dry with some light brown spots. Flip and cook until the other side is the same.
Note: I have tortilla press that makes quick work of flattening the tortillas and I cook them on my electric griddle.
Cranberry Apple Pie
Pie
1 refrigerated or frozen pie pastry
2 cups apples, peeled, cored, and sliced
2 cups fresh cranberries (thawed if frozen)
2/3 cup sugar
1 tbsp lemon juice
1 1/2 tbsp flour
Crumb topping
1/2 cup flour
1/2 cup sugar
1/4 tsp cinnamon
4 tbsp cold butter, cut into 1/4" pieces
Heat the oven to 400 degrees. Line a 9 inch pie pan with the crust and flute the edges. (A frozen pre-made/in the pan crust works well too. Defrost before using.)
Thinly slice the apples and combine them in a large bowl with the cranberries. Add the sugar, lemon juice and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
While the pie is baking, in a large bowl mix the topping ingredients together. Blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake for another 25-30 minutes or until the top is golden brown and the fruit thickens and bubbles around the edges.
Allow to cool for 2 hours before serving.
1 refrigerated or frozen pie pastry
2 cups apples, peeled, cored, and sliced
2 cups fresh cranberries (thawed if frozen)
2/3 cup sugar
1 tbsp lemon juice
1 1/2 tbsp flour
Crumb topping
1/2 cup flour
1/2 cup sugar
1/4 tsp cinnamon
4 tbsp cold butter, cut into 1/4" pieces
Heat the oven to 400 degrees. Line a 9 inch pie pan with the crust and flute the edges. (A frozen pre-made/in the pan crust works well too. Defrost before using.)
Thinly slice the apples and combine them in a large bowl with the cranberries. Add the sugar, lemon juice and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
While the pie is baking, in a large bowl mix the topping ingredients together. Blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake for another 25-30 minutes or until the top is golden brown and the fruit thickens and bubbles around the edges.
Allow to cool for 2 hours before serving.
Pizza Sauce
1 (15 oz.) can tomato sauce or puree
2 (6 oz.) cans tomato paste
2 garlic cloves, minced or 1 tsp granulated garlic
2 tsp salt
1 tsp sugar
1/4 tsp pepper
1 tsp dried oregano
1/2 tsp crushed red pepper (optional)
Combine all the ingredients. Makes about 3 cups, enough for 4 pizzas.
Note: This make a good dipping sauce for pizza crust or bread sticks too.
2 (6 oz.) cans tomato paste
2 garlic cloves, minced or 1 tsp granulated garlic
2 tsp salt
1 tsp sugar
1/4 tsp pepper
1 tsp dried oregano
1/2 tsp crushed red pepper (optional)
Combine all the ingredients. Makes about 3 cups, enough for 4 pizzas.
Note: This make a good dipping sauce for pizza crust or bread sticks too.
"Best Ever" Breadmaker Pizza Dough
1 1/2 cups water
2 tbsp canola oil
2 tsp salt
2 tsp sugar
4 cups unbleached flour all purpose flour or bread machine flour
4 tsp fast rise yeast
cornmeal (to prevent dough from sticking to pizza pan while baking)
Measure and add the ingredients to the bread pan in the order listed. Select dough setting.
When dough cycle is finished, remove the dough from the pan and place on a floured surface. cover with plastic wrap and let rise for 30 minutes.
Cut dough into two equal sections and roll (or toss) into a pizza round. Sprinkle cornmeal on pizza pan and place dough on the pan. Cover with a towel and let rise another 30 minutes.
Spread pizza sauce, cheese and toppings.
Bake at 425 degrees for 20-30 minutes.
Note: To make frozen crusts for future use, partially bake the pizza crust for 8-10 minutes, cool and then freeze. To use, defrost the crust, add toppings and bake for 10-15 minutes or until cheese is melted.
I have also used the dough to make mini pizza crusts and let everyone make their own pizza. Bake 15-20 minutes.
2 tbsp canola oil
2 tsp salt
2 tsp sugar
4 cups unbleached flour all purpose flour or bread machine flour
4 tsp fast rise yeast
cornmeal (to prevent dough from sticking to pizza pan while baking)
Measure and add the ingredients to the bread pan in the order listed. Select dough setting.
When dough cycle is finished, remove the dough from the pan and place on a floured surface. cover with plastic wrap and let rise for 30 minutes.
Cut dough into two equal sections and roll (or toss) into a pizza round. Sprinkle cornmeal on pizza pan and place dough on the pan. Cover with a towel and let rise another 30 minutes.
Spread pizza sauce, cheese and toppings.
Bake at 425 degrees for 20-30 minutes.
Note: To make frozen crusts for future use, partially bake the pizza crust for 8-10 minutes, cool and then freeze. To use, defrost the crust, add toppings and bake for 10-15 minutes or until cheese is melted.
I have also used the dough to make mini pizza crusts and let everyone make their own pizza. Bake 15-20 minutes.
Sunday, January 25, 2009
Zesty Black and White Bean Chili
1 cup chopped onions
1 garlic clove, minced
1/4 cup flour
1-2 tsp chili powder
1/2 tsp cumin
1 1/2 cups milk
2 (9 oz.) pkg. frozen white corn
1 (15 oz.) can great northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can chicken broth
1 (4.5 oz.) chopped green chiles
2 tbsp chopped fresh cilantro
2 tbsp finely chopped red bell pepper
cooking oil or non-stick spray
Heat 2 tbsp oil in a pot (substitute cooking spray for lower fat recipe). Heat over medium heat until hot. Add onions and garlic; cook until onions are tender.
Stir in flour, chili powder and cumin. Cook, stirring constantly, until flour turns a light brown color. Gradually stir in the milk. Add the remaining ingredients except the cilantro and red bell pepper. Stir to combine.
Bring the chili to a boil, stirring constantly. Reduce heat and simmer 15 minutes or until thickened. Stir in cilantro. Add salt and pepper to taste. Serve topped with red bell pepper.
Makes 5 (1 1/3 cup) servings. For my family I usually either double or triple this recipe. A very tasty alternative to standard red chili.
1 garlic clove, minced
1/4 cup flour
1-2 tsp chili powder
1/2 tsp cumin
1 1/2 cups milk
2 (9 oz.) pkg. frozen white corn
1 (15 oz.) can great northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can chicken broth
1 (4.5 oz.) chopped green chiles
2 tbsp chopped fresh cilantro
2 tbsp finely chopped red bell pepper
cooking oil or non-stick spray
Heat 2 tbsp oil in a pot (substitute cooking spray for lower fat recipe). Heat over medium heat until hot. Add onions and garlic; cook until onions are tender.
Stir in flour, chili powder and cumin. Cook, stirring constantly, until flour turns a light brown color. Gradually stir in the milk. Add the remaining ingredients except the cilantro and red bell pepper. Stir to combine.
Bring the chili to a boil, stirring constantly. Reduce heat and simmer 15 minutes or until thickened. Stir in cilantro. Add salt and pepper to taste. Serve topped with red bell pepper.
Makes 5 (1 1/3 cup) servings. For my family I usually either double or triple this recipe. A very tasty alternative to standard red chili.
Saturday, January 24, 2009
Spicy Chili
2 lbs stew meat (cut into bite-size pieces)
Spicy V-8 juice (use about 1/2 of the bottle, use reserve to make soup thinner if desired)
1-14 oz bag of mixed southwest style veggies (black beans, corn, onion, bell pepper)**
1-15 oz can crushed tomatoes
1-15 oz can small diced tomatoes
2-15 oz kidney beans, drained
1-15 oz can pinto beans, drained
1 tbsp chili powder (or more if you like it hot)
1 tsp salt
1/2 tsp black pepper
4 garlic cloves, minced
1/4-1/2 tsp crushed red pepper
flour
In a pot over medium heat, mix V-8 juice, frozen vegetables, canned vegetables and spices.
Toss the cut stew meat in flour to coat. In a pan, heat 2 tbsp oil over medium heat. Add the beef and cook until browned. Add the meat to the pot of chili and heat until bubbling.
Top with your favorite chili toppings (sour cream, cheese, chopped jalapeno pepper, green onion).
**If you can't find the southwest style of veggies, substitute a can of black beans, 1 can of corn and sauteed onion and bell pepper)
Spicy V-8 juice (use about 1/2 of the bottle, use reserve to make soup thinner if desired)
1-14 oz bag of mixed southwest style veggies (black beans, corn, onion, bell pepper)**
1-15 oz can crushed tomatoes
1-15 oz can small diced tomatoes
2-15 oz kidney beans, drained
1-15 oz can pinto beans, drained
1 tbsp chili powder (or more if you like it hot)
1 tsp salt
1/2 tsp black pepper
4 garlic cloves, minced
1/4-1/2 tsp crushed red pepper
flour
In a pot over medium heat, mix V-8 juice, frozen vegetables, canned vegetables and spices.
Toss the cut stew meat in flour to coat. In a pan, heat 2 tbsp oil over medium heat. Add the beef and cook until browned. Add the meat to the pot of chili and heat until bubbling.
Top with your favorite chili toppings (sour cream, cheese, chopped jalapeno pepper, green onion).
**If you can't find the southwest style of veggies, substitute a can of black beans, 1 can of corn and sauteed onion and bell pepper)
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