Spritz Cookies

The chocolate cookies pictured are made using the Chocolate Moose recipe. It worked fine in the press. If it's a little stiff, just add 1T butter. Dough should be fairly soft.

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• 3/4 cup sugar
• 1 cup plus 2T butter
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• 2 egg yolks
• 1 tsp vanilla

• 2 1/4 cups flour
• 1/2 tsp salt

1.Cream together sugar & butter.

2. Add egg yolks & vanilla. 

3.Stir in the flour and salt.

4.Beat well.

5. Load the dough log into cookie press and press into desired shapes.

6. Sprinkle with desired toppings.

Bake 12 minutes in a 350° oven until lightly browned. Makes about 4 sheets of small cookies.

Cheesy Tortilla Soup

2 T butter/olive oil
1 minced clove of garlic
1 medium onion, chopped

2 cooked chicken breast- chopped
1 can cream of chicken soup
1 can regular or creamed corn, drained
20 oz can of Rotel tomatoes, drained (can also use 20 oz can of tomatoes and 1 can of green chilies, drained)
1/2 cup uncooked rice
1-2 T chopped cilantro
2 1/2 cups milk
11/2 t chicken bouillion
12 oz water
8 oz cubed Velveeta cheese
1 teaspoon oregano

Sauté onions and garlic in butter. 
Add the rest of the ingredients and bring to a boil. 
Cover with lid while cooking.  
Turn down and let simmer for 20 minutes, stirring occasionally. 
Okay to cook ahead and reheat the next day.
Serve with chips, cheese and sour cream.

Diana Ballantyne brought this for Mahjongg lunch at my house Dec 2012

Mexican White Bean Soup-Crockpot Version

Makes: 6 servings

ingredients

• 6
  cups water
• 8
  ounces dried navy beans ( 1 1/4 cups)
  
  
• 1
  large onion, chopped (1 cup)
• 2
  stalks celery, sliced (1 cup)
• 2
  medium carrots, sliced (1 cup)
• 3
  cloves garlic, minced (3 tsp of minced garlic in the jar)
• 1
  tablespoon vegetable oil
  
  
• 2
  teaspoons ground cumin
• 1/8 - 1/4
  teaspoon cayenne pepper flakes
• 3
  teaspoons chicken bouillon mixed with 3 cups water
  
  
  
  Right before you serve the soup, add:
• 1
  cup salsa verde or canned tomatillos if that's what you have on hand
  
  
• Topping:
  Dairy sour cream 
  1/4   cup chopped cilantro
  
  
  
  Optional:
  1 orange
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directions

1.Soak beans overnight in the 6 cups of water. Discard water and rinse beans.

OR

Rinse beans. In a 4- to 5 quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain off the water and rinse beans.

2.Add all ingredients, including the 3 cups of water, into a crockpot and cook until beans are tender, approx 8 hours.

3.Scoop about half the soup into a blender and blend slightly. (You can also use a fork or potato masher and just mash the soup until it's the thickness you like.)  Return to crock. Add salsa verde. Top with chopped cilantro and sour cream. 

Optional:

Finely shred 1 teaspoon peel from orange; then juice the orange. Stir in both orange juice and peel.

Makes 6 servings.

Chocolate Moose Cookies

This is an Ann Clark cookie cutter. http://www.annclark.com/product/249/Whats-New

Cookies:

Cream together: 1 1/4 cups softened butter 1 1/2 cups sifted powdered sugar Beat in: 1 egg Mix together then add: 3 cups sifted flour 1/2 cup unsweetened cocoa powder 1/4 Teaspoon salt Chocolate Glaze Ingredients: 2 oz. bittersweet chocolate 1 T vegetable oil Pre-heat oven to 350. Mix until all ingredients are well blended. Divide into quarters and chill for 2 hours. Roll out to 1/4" thickness between two sheets of waxed paper or on a floured board. Cut into shapes and bake for 8-10 minutes. Cookies can be frosted or eaten just plain. I have also used this recipe in a cookie press. Chocolate spritz cookies, mmmmm. Chocolate  glaze directions: Melt the chocolate with oil using double boiler or use a water-filled saucepan and pyrex measuring cup. Make sure to not fill the water too high. If water gets into the chocolate, it will ruin the chocolate. Boil the water and stir the chocolate and oil until all is melted. Spread the chocolate onto the moose feet and antlers. Sprinkle with jimmies.

Cream Cheese Frosting

Recipe Courtesy of Cathy Lowe food network

Great amount of frosting for 1/2 box cake or 8 cupcakes.

Ingredients

• 4 ounces butter, softened
• 4 ounces cream cheese, softened
• 11/2 - 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

Drop NY Times Sugar Cookies to try

INGREDIENTS

• 1/2 cup flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking powder
• 4 tablespoons unsalted butter, plus 1 tablespoon for greasing cookie sheets
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon grated lemon rind
• 1 tablespoon milk

PREPARATION

1.

Preheat oven to 325 degrees. Mix the flour, salt and baking powder. Set aside. Grease 2 cookie sheets with 1 tablespoon of the butter. Cream the remaining butter. Gradually add the sugar and continue beating until blended. Add the egg, vanilla, lemon rind and milk. Add the flour mixture all at once and beat until smooth.

2.

Drop teaspoonfuls of dough onto the cookie sheets, spaced 1 inch apart. Bake until golden brown, about 10 to 15 minutes. Set aside to cool.

YIELD

Two dozen cookies

• Originally published with FOOD; A Jolt of Cool
• By Molly O'Neill, June 28, 1992

Olive Cheese Bread

Prep Time 10 Minutes Cook Time 25 Minutes

Servings 12

Difficulty Easy

Ingredients

• 1 loaf French Bread
• 6 ounces, weight Pimiento-stuffed Green Olives
• 6 ounces, weight Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• ½ cups Mayonnaise
• ¾ pounds Monterey Jack Cheese, Grated

Preparation Instructions

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Checker Board Cookies

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• 
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• 1 cuo unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure lemon extract
• 1/4 teaspoon salt
• 2 1/2 cups sifted all-purpose flour
• 3 tablespoons Dutch-process cocoa powder
• 1 large egg

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
2. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
3. Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
4. Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
5. Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

White Texas Sheet Cake

    

Source: AllRecipes via Life as a Lofthouse
Serves 24

                       

                                                                         

Ingredients:
1 cup butter
1 cup water
2 cups all-purpose four
2 cups white sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt

Frosting:
1/2 cup butter, cubed
1/4 cup milk
4 cups powdered sugar
1/2 teaspoon almond extract

Instructions: 
Preheat oven to 375 degrees.


In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  No need to use an electric mixer. Batter will be very thin.

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.

For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.

Blueberry Coffee Cake Muffins

 

These blueberries were picked at the Alyeska Ski Resort, Girdwood Alaska August 11, 2012 

Modified from Barefoot Contessa Family Style

Total Time: 0 hours 37 minutes
Yield: 18 muffins

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar

3 large eggs
1 1/2 teaspoons pure vanilla extract

8 ounces (about 1 cup) sour cream
1/4 cup milk

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 half-pints fresh blueberries or more if you want. I think I doubled it!

Directions
Preheat the oven to 350 degrees F.
Place 18 paper liners in muffin pans
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.

Add the flour, baking powder, baking soda, and salt to the batter and beat until just mixed.

Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans.
Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Giant Sugar Cookies

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• 
  
• These taste alot like the Pillsbury slice and bake sugar cookies.
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• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
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• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 1/2 cups sugar, plus more for sprinkling on top
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• 1 large egg
• 1 teaspoon vanilla extract
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• 1/4 cup sour cream
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Preheat oven to 350 degrees 

Whisk together flour, baking powder, salt, and baking soda; set aside.

Beat butter and sugar until light and fluffy, 2 to 4 minutes.

 Add egg and vanilla; beat well to combine.

Add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. 

Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. These will flatten out big time so they need a lot of room!

Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, 

http://www.marthastewart.com/316593/giant-sugar-cookies

Salmon Croquettes

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• 
• 
  
• Mix together:
• 2 T mayonnaise
• 3 teaspoons fresh lemon juice
• 1 1/2 t Dijon mustard
• 1/4 cup finely chopped green onions
• 2 tablespoons minced red bell pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper or red pepper flakes
•  1 large egg, lightly beaten
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• Gently add in: 
• 2 (6-ounce) packages skinless, boneless pink salmon
• Do not over mix. You want to have chunks of salmon still visible.
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• Toss in:
• 1 cup panko (Japanese breadcrumbs)
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• Shape mixture into 8 (3-inch) patties.
• Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

Adapted from:

http://www.myrecipes.com/recipe/salmon-croquettes-10000001949743/

Eastwood Cornbread Dressing

Maxine Eastwood (turned 90 years old in June 2013) uses this recipe for her famous Thanksgiving dressing. This is 1/2 the regular recipe, "Dressing for a Crowd". 
Source: United Methodist Women in San Antonio
I've been after her for years to give me the recipe, and she finally gave it me this year. 

Mix dry ingredients together:
8 c cornbread (make up 1 package of Pioneer cornbread mix)
1/2 loaf white sandwich bread (cut into pieces, layout on cookie sheet and lightly toast, then crumble)
1/2 t poultry seasoning
1/2 t sage
1/2 t pepper
1/2 t salt
2 t garlic powder

Then add:
3 c celery, sliced (6 stalks)
1 1/2 c chopped onion
2-3 green onions, chopped

Next, add:
1 stick butter, melted

Mix together, then add to dressing mix, taking care to not over mix:
1 can cream of chicken soup
1 can water
3 c beef broth (3 cubes, 3 c water)
3 eggs

Mix just until ingredients are combined, be careful not to over mix. You want to have some texture left in the bread. Mixture will be very wet. Pour into 9X13 baking pan and cook uncovered at 350 degrees for 1 hour. Serves 6-8.

Black and White Cookies

Enough frosting for 12 cookies

2T whipping cream plus extra to adjust consistancy
1T butter
1/4 teaspoon vanilla

1/ 1/2 cups powdered sugar

3T semi-sweet chocolate chips 
1T whipping cream

For the cookie: 

Follow the recipe for Frosted Sugar Cookies http://eastwoodseatery.blogspot.com/2012/06/frosted-sugar-cookies.html

I normally have these cookies already made up and frozen. I make decorate some with the pink frosting, and then use the same cookie to make Black and Whites.

• In small microwavable measuring cup (I use my glass 8 oz. measuring cup) , microwave 2T cream and 1T butter on High about 30 seconds; stir until butter is melted. Add butter mixture and vanilla to powdered sugar (I use my glass 16 oz. measuring cup) ; stir until mixture is smooth.
• In the now-empty measuring cup, microwave 3T chocolate chips and  1T cream on High 30 seconds; or until melted. Stir half of vanilla icing into melted chocolate mixture until smooth and well blended. If necessary, add additional cream to thin both vanilla and chocolate icing.
• Spread half with chocolate frosting, then the other half with white icing. Store covered at room temperature.

Makes 2 dozen cookies (3 inch)

Tres Leches Smaller Cake

Ingredients

• 1/2 cup All-purpose Flour
• 3/4 teaspoon Baking Powder
• 1/8 teaspoon Salt

• 3 medium eggs, separated 

• 1/2 cup Sugar, Divided  2T and 4T and 2T
• 1/2 teaspoon Vanilla
•  2T plus  2 t  Milk

• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream
• _____
• FOR THE ICING:
• 1 cup Heavy Cream, For Whipping
• 2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Coat a 9 x 9  inch pan with baking glaze.

Combine flour, baking powder, and salt in a large bowl. 

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in 2T sugar and beat until egg whites are stiff but not dry. Set aside.

Beat egg yolks with 4T sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 20-22 minutes or so,  until a toothpick comes out clean. Leave cake in the pan.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1/2 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 cup heavy cream with 2 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. 

Chill.

Cut into 9 squares and serve.

Adapted from Pioneer Woman's recipe. The recipe is the same, but cut in half.

http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/