1950's Cookie Recipe
Cookie Dough Ingredients:
1/2 cup butter
1 cup sugar
1 tablespoon milk
1/2 teaspoon vanilla or other flavoring
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
Preparation:
Cream butter with sugar; add beaten egg yolks, flour, baking powder, salt, milk, and stiffly beaten egg whites. Add enough more flour to make of consistency to roll. Cut off small pieces of the dough; roll on floured surface, sprinkle with granulated sugar, cut out with cookie cutter and bake on greased cookie sheets at 350° for about 10 minutes
Icing Ingredients:
2 teaspoons milk
1 cup confectioners' sugar
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
assorted food coloring colors
Directions:
In a small bowl, stir together the milk and confectioners sugar until smooth.
Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additinal corn syrup to thin slightly.
Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.
Top with candy decorator balls, holiday sprinkles or any other festive design. Enjoy, these are as much fun to decorate as they are to eat!
Wednesday, November 30, 2011
Thursday, November 24, 2011
Not Yo Mama's Banana Pudding - PD
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Tuesday, October 18, 2011
Mexican Corn Salsa
3 tablespoons butter
2 cups whole corn kernels, cooked
1 red bell pepper, diced
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno pepper, seeded and minced
1/2 cup salsa
2 tablespoons chopped fresh cilantro
Directions
1.In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2.Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
2 cups whole corn kernels, cooked
1 red bell pepper, diced
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno pepper, seeded and minced
1/2 cup salsa
2 tablespoons chopped fresh cilantro
Directions
1.In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2.Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
Rosa Mexican Guacamole en Molcajete
1 tbsp white onion
cilantro
jalapeno
3 hass avocado
3 tbps diced tomato
2 tbs chopped cilantro
Tortilla chips
1. Grind 1 tbsp. finely chopped white onion, 1 firmly packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.)
2. Cut 3 medium-ripe hass avocados (about 8 ounces each) in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion.
3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.
4. Add 3 tbsp. diced tomato, 2 firmly packed tbsp. chopped fresh cilantro, and 1 tbsp. finely chopped white onion.
5. Fold together all the ingredients. Taste and add salt, if necessary.
6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips. Makes 4 servings.
cilantro
jalapeno
3 hass avocado
3 tbps diced tomato
2 tbs chopped cilantro
Tortilla chips
1. Grind 1 tbsp. finely chopped white onion, 1 firmly packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.)
2. Cut 3 medium-ripe hass avocados (about 8 ounces each) in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion.
3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.
4. Add 3 tbsp. diced tomato, 2 firmly packed tbsp. chopped fresh cilantro, and 1 tbsp. finely chopped white onion.
5. Fold together all the ingredients. Taste and add salt, if necessary.
6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips. Makes 4 servings.
Sunday, August 28, 2011
Layered Spinach Salad
1/2 cup plus 2 tbl grated romano cheese
3 slices of crisp bacon...NOT
2 cups mushroom slices
1 cup red onion rings
10 oz. package of frozen peas, cooked and drained.
1/2 cup mayonanaise
1/2 cup sour cream
1 tsp sugar
In large bowl layer spinach, romano, mushrooms, onions and peas. Combine mayonnaise, sour cream and sugar, mix well. Spread over salad to seal. Sprinkle 2 tbl. romano over top. Cover, refrigerate overnight.
3 slices of crisp bacon...NOT
2 cups mushroom slices
1 cup red onion rings
10 oz. package of frozen peas, cooked and drained.
1/2 cup mayonanaise
1/2 cup sour cream
1 tsp sugar
In large bowl layer spinach, romano, mushrooms, onions and peas. Combine mayonnaise, sour cream and sugar, mix well. Spread over salad to seal. Sprinkle 2 tbl. romano over top. Cover, refrigerate overnight.
Serene's Cookies
12 whole graham crakers broken into rectangles (makes 48)
1 cup sliced almonds or pecans
1 cup butter
1/2 cup sugar
12x17 jelly\bread pan
Preheat oven to 270, lay graham crackers down flat into pan, heat sugar and butter over medium heat, bring to boil. Let simmer for 1 1/2 minutes, set aside. Sprinkle chopped nuts over crackers, pour sugar\butter mixture over crackers and nuts to coat. Back for 20 minutes. Break into pieces once cool.
1 cup sliced almonds or pecans
1 cup butter
1/2 cup sugar
12x17 jelly\bread pan
Preheat oven to 270, lay graham crackers down flat into pan, heat sugar and butter over medium heat, bring to boil. Let simmer for 1 1/2 minutes, set aside. Sprinkle chopped nuts over crackers, pour sugar\butter mixture over crackers and nuts to coat. Back for 20 minutes. Break into pieces once cool.
Ginger Cookies
Ingredients
2 cups sifted flour
1 tb ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp cloves
3/4 cup shortening
1 cup sugar
1/4 cup molasses
(extra sugar)
The Do
Mix first 6 ingredients.
Beat shortening until creamy.
Add 1 cup sugar to shortening, continue to beat.
Beat eggs adn molasses, stir in flour gradually to molasses mixture until doughy.
Make into balls and roll in sugar.
Bake 12 minutes on ungreased sheet for 12 minutes at 350 degrees until tops are cracked and browning and rounded.
2 cups sifted flour
1 tb ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp cloves
3/4 cup shortening
1 cup sugar
1/4 cup molasses
(extra sugar)
The Do
Mix first 6 ingredients.
Beat shortening until creamy.
Add 1 cup sugar to shortening, continue to beat.
Beat eggs adn molasses, stir in flour gradually to molasses mixture until doughy.
Make into balls and roll in sugar.
Bake 12 minutes on ungreased sheet for 12 minutes at 350 degrees until tops are cracked and browning and rounded.
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