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

• 
  
• 
• 
  
• 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

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

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

• 
  Print
• Email
• Send To Mobile

• Save Recipe
• Add to Menu
• Add to Shopping List

• 
• 
  
• 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
• 
  
• Gently add in: 
• 2 (6-ounce) packages skinless, boneless pink salmon
• Do not over mix. You want to have chunks of salmon still visible.
• 
  
• Toss in:
• 1 cup panko (Japanese breadcrumbs)
• 
  
• 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.