Conversions

I found this by accident and know it will definitely come in handy as I learn to cook for 2 instead of 5.

Table of Equivalent Measures

A few grains

Less than 1/8 teaspoon

A Dash

Less than ¼ teaspoon

3 teaspoons

1 Tablespoon

16 Tablespoons

1 Cup

8 Tablespoons

½ Cup

6 Tablespoons

3/8 Cup

4 Tablespoons

¼ Cup

1 Cup

½ Pint

2 Cups

1 Pint

4 Cups

1 Quart

4 Quarts

1 Gallon

2 Gallons

1 Peck

4 Pecks

1 Bushel

2 Tablespoons

1 fluid Ounce

1 Cup

8 fluid Ounces

1 Pint

16 fluid Ounces

Pineapple No Bake Cheesecake

 

YIELD: 4-6 servings

PREP TIME: 15 minutes

INGREDIENTS:

For the Crust

3/4 cup graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted

For the Filling

1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar (see note below)
12 ounces fresh pineapple, pureed
1/2 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional
fresh pineapple, optional

DIRECTIONS:

1. In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.

3. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.

4. If desired, garnish with additional whipped topping and fresh pineapple.

NOTES:

- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.
- The amount of sugar you need will depend on the sweetness of your pineapple. I recommend tasting and adjusting the level of sweetness before filling your serving dishes.

Source: My Baking Addiction

Frosted Sugar Cookies

Kelly found this recipe on pinterest and we all fell in love with it. The cookies are VERY soft, almost cake-like in texture. Terry loves the ones from HEB and he swears these are even better.

Cookies:

6 cups all purpose flour
1 t. baking soda 
1 t. baking powder 
1 c. butter, at room temperature 
2 c. granulated sugar 
3 eggs 
2 t. vanilla extract
1 1/2 c. sour cream

Frosting:

1 c. butter, room temperature 
1 t. vanilla extract 
4 c. powdered sugar 
6 T. heavy cream 
Several drops food coloring 
Multi-colored Sprinkles

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined. 

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm. 


(I'm going to try to roll into 2 logs, freeze, then cut them with a knife. This would sure speed up the baking process.)

Preheat the oven to 425 degrees. Line 2 large baking sheets with silpats. 

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined. 

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)

We baked half a recipe's worth of cookies and  made up half a batch of frosting. Half were frosted, the other half of the cookies were frozen plain and pulled out later and frosted with fresh frosting. The recipe for the frosting was a little skimpy. I would double the frosting recipe. Super good!

NOTE: These cookies are pretty darn close to the ones you buy in the store however, I am sure that original lofthouse recipe is under "lock and key" so we may never be able to completely duplicate it 100%. I used the recipe that I found (as noted in the body of the post) and basically increased the amount of vanilla and working the dough in small batches, while keeping the rest chilled, works best.  It is a very soft dough. I thought they were quite tasty, but I know that they may not appeal to everyone, since they do taste a bit different than the ones in the store but pretty close. 


http://authenticsuburbangourmet.blogspot.com/2011/09/lofthouse-style-frosted-sugar-cookies.html

Potato Soup

• 4-6 slices bacon, chopped before cooking into 1/4" pieces
• 1 1/2 cups med to large onion, chopped

• 4-5 peeled, diced medium-sized potatoes 
• 2 stalks of  celery, chopped 
• 4 cups water
• 5 dried bouillon cubes (5 t of loose granules)
• 1/4 teaspoon pepper

• 3/4 c half-and-half 
• 4 oz velveeta cheese

1. In dutch oven pot, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving a bit of fat in skillet. Drain bacon on paper towel, then refrigerate. In same pot, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
2. Add potatoes, celery, water, granules and pepper.
3. Cover; cook on Med-Low heat for an hour, until potatoes are soft. 
4. Turn off heat. (The soup will curdle if you boil it with the cream in it, so don't do it!)
5. Add half-and-half, and cheese until well melted. 
6. Dish into bowls and sprinkle with bacon.

Mongolian Beef-P.F.Chang Copycat

2 teaspoons vegetable oil 
1/4t teaspoon ginger
2 t garlic, chopped 
1/4 cup soy sauce 
1/4 cup water 
1/3 cup brown sugar 
vegetable oil , for frying (about 1/2 cup) 
1 lb flank steak 
¼ cup cornstarch 
2 large green onions, chopped

Directions: 

Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat.  Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Beef:
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.  Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.  As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.  Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.  Put the pan back on the oven over medium/low heat.  Add chopped green onions and let sauce simmer until warm. Serve over rice.

30-Minute Yeast Rolls 1/2 doz, 1 doz or 3 doz

30-Minute Roll  (1 dozen version)    recipe for 3 large hamburger buns or 11 dinner rolls  in red (recipe cut in half)

1 1/8 cups plus 2 tsp. warm water   (1/2 c, plus 1T, plus 1t warm water)
1/3 cup oil                                       (2 T plus 2t oil)
2 T yeast                                         (1 T yeast)
1/4 cup sugar or honey                    (2T sugar)


½ tsp. Salt                                       (1/4 t salt)
1 egg                                               (1/2 beaten egg. Brush the other half onto bread tops before baking)
3 ½ cups flour                                 (1 3/4c flour)


Mix 1st 4 ingredients and let rest for 15 minutes.
 Add salt and egg – gradually add flour.
Shape into dinner rolls, or use in your favorite recipe that calls for dough.
After shaped, let rest for 10 minutes.
For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

The 3-piece buns were made with the 1/2 dozen recipe.
Coat baking cups,(including the top of the pan)  very well with baking glaze.
 Form 3 small balls per roll.  Brush the tops with the part of the leftover egg.
You won't use it all.
 Let rest 10 minutes before baking. Bake 10 minutes at 400 degrees.


Cody made the 3 dozen recipe and froze the shaped dinner rolls. Upon defrosting,  rolls will rise and be ready to cook as described. 

30-Minute Rolls (3 dozen version)

3 ½ cup warm water
1 cup oil
6 T yeast
¾ cup sugar or honey
1 ½ tsp. Salt
3 eggs
10 ½ cups flour
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees till golden brown.

Pebbles for president