Yucky-- Honey Cookies
The Good Houskeeping Cookie Cookbook includes a holiday section. This was as simple recipe that resembles the classic crisscross peanut butter cookie. It just didn't taste as good as those.
Moving on....
Sunday, October 14, 2012
Yummy--Fresh Apple Bread
Yummy--Fresh Apple Bread
It's apple season and though the crop locally and regionally is sparser because of a late spring frost, I still have some recipes to try with fingers crossed.
This one came out of "Family Favorites" from St. Joan of Arc Parish in Asheville, North Carolina.
I worked in North Carolina for 11 years and for most of that time I was a member of this lovely church. It remains the best religious experience of my life. I think fondly often of the pastor., people and activities there.
Barbara Reid's recipe in the book is straightforward and without a lot of specifics. I'm adding mine in parentheses.
Fresh Apple Bread
1 1/2 c. vegetable oil
2 c. sugar
3 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 c. finely chopped apples
1 c. chopped nuts
(Preheat oven to 350 degrees. Grease two 9X5-inch loaf pans.)
Mix all ingredients together. Bake for 1 hour and 5 minutes. (Cool in pans on wire racks for 15 minutes and then turn out onto wire rack to cool completely.)
Makes 2 loaves.
Note: I might consider adding 1 tsp. cinnamon or apple pie spice to this to give it just a bit more oomph.
Apologies, I forgot to get a picture.
It's apple season and though the crop locally and regionally is sparser because of a late spring frost, I still have some recipes to try with fingers crossed.
This one came out of "Family Favorites" from St. Joan of Arc Parish in Asheville, North Carolina.
I worked in North Carolina for 11 years and for most of that time I was a member of this lovely church. It remains the best religious experience of my life. I think fondly often of the pastor., people and activities there.
Barbara Reid's recipe in the book is straightforward and without a lot of specifics. I'm adding mine in parentheses.
Fresh Apple Bread
1 1/2 c. vegetable oil
2 c. sugar
3 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 c. finely chopped apples
1 c. chopped nuts
(Preheat oven to 350 degrees. Grease two 9X5-inch loaf pans.)
Mix all ingredients together. Bake for 1 hour and 5 minutes. (Cool in pans on wire racks for 15 minutes and then turn out onto wire rack to cool completely.)
Makes 2 loaves.
Note: I might consider adding 1 tsp. cinnamon or apple pie spice to this to give it just a bit more oomph.
Apologies, I forgot to get a picture.
Yucky--Old Fashioned Blackberry Roll
Yucky--Old Fashioned Blackberry Roll
I have a large collection of cookbooks and this clunker came out of the Cooking From Quilt Country cookbook. Sounded great but was too doughy and since the blackberries were huge, they didn't work well in the jellyroll like confection.
Great sounding but a failure.
I have a large collection of cookbooks and this clunker came out of the Cooking From Quilt Country cookbook. Sounded great but was too doughy and since the blackberries were huge, they didn't work well in the jellyroll like confection.
Great sounding but a failure.
Friday, October 12, 2012
Yummy--Chocolate Hazelnut Kisses
Yummy--Chocolate-Hazelnut Cookies
These are from Giada De Laurentis' show on The Food Network. It's a Halloween themed show as you can tell from the orange sugar. They will remind you of the classic Peanut Blossoms with a fun twist.
Chocolate-Hazelnut Cookies
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. chocolate hazelnut spread
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 tsp. vanilla extract
1/2 c. orange sprinkles or orange sugar
1 (9 oz.) package Hershey's Kisses
Preheat the oven to 375 degrees.
In a medium bowl; combine flour, baking soda and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter and both sugars. Using a hand mixer, cream ingredients together about 3 minutes. Add the egg and vanilla blending until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Roll the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly, place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
Note: I liked the orange sugar better than the sprinkles.
These are from Giada De Laurentis' show on The Food Network. It's a Halloween themed show as you can tell from the orange sugar. They will remind you of the classic Peanut Blossoms with a fun twist.
Chocolate-Hazelnut Cookies
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. chocolate hazelnut spread
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 tsp. vanilla extract
1/2 c. orange sprinkles or orange sugar
1 (9 oz.) package Hershey's Kisses
Preheat the oven to 375 degrees.
In a medium bowl; combine flour, baking soda and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter and both sugars. Using a hand mixer, cream ingredients together about 3 minutes. Add the egg and vanilla blending until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Roll the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly, place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
Note: I liked the orange sugar better than the sprinkles.
Yummy--Chocolate Peanut Butter Balls
Yummy--Chocolate Peanut Butter Balls
The only thing you might not have on hand are the chocolate wafer cookies. If you do, these will go even quicker. It's a no bake treat so you can have the kids do the rolling and the dipping.
Chocolate Peanut Butter Balls
25 chocolate wafer cookies, finely crushed
1 c. + 2 T. confectioners' sugar
1/3 c. honey
1/4 c. + 2 T. smooth peanut butter
In a large bowl, mix the cookie crumbs and 1 cup of the confectioners' sugar.
In a medium bowl, whisk together the honey and peanut butter until well combined. Add to the cookie crumb mixture and stir well (the mixture may be crumbly at this point).
With your hands, shape the mixture into 1" balls (the mixture should hold together as you shape it).
Set the balls aside at room temperature until ready to serve or store them in an airtight container at room temperature for 2 to 3 days. Just before serving, roll the balls in the remaining 2 T. of confectioners' sugar.
Makes 36.
The only thing you might not have on hand are the chocolate wafer cookies. If you do, these will go even quicker. It's a no bake treat so you can have the kids do the rolling and the dipping.
Chocolate Peanut Butter Balls
25 chocolate wafer cookies, finely crushed
1 c. + 2 T. confectioners' sugar
1/3 c. honey
1/4 c. + 2 T. smooth peanut butter
In a large bowl, mix the cookie crumbs and 1 cup of the confectioners' sugar.
In a medium bowl, whisk together the honey and peanut butter until well combined. Add to the cookie crumb mixture and stir well (the mixture may be crumbly at this point).
With your hands, shape the mixture into 1" balls (the mixture should hold together as you shape it).
Set the balls aside at room temperature until ready to serve or store them in an airtight container at room temperature for 2 to 3 days. Just before serving, roll the balls in the remaining 2 T. of confectioners' sugar.
Makes 36.
Yummy--Light And Fluffy Pancakes
Yummy--Light And Fluffy Pancakes
I know what you're thinking, would anyone call a recipe "Heavy and Lumpy Pancakes"? Nope, but the obvious doesn't override the delicious factor. The recipe comes from one of those wonderful cookbooks put together by civic groups. This one is called Cooking With Pennsylvania Avenue School. The Canton, North Carolina school has since been torn down but this remains as a lasting memory.
It was an impulse to whip these up on a Saturday morning before I had to be at my part time job. I was prepared to refrigerate all or part of the batter. To my surprise, it didn't take any longer to make these than it would to make pancakes from a commercial mix.
Give them a try and dazzle the family. The leftovers can be refrigerated and after a few seconds in the microwave, taste just as fresh.
Light And Fluffy Pancakes
1 c. self-rising flour
1 1/2 tsp. baking powder
2 tsp. sugar
1/4 c. oil
1 egg
3/4 c. milk
1/4 c. cold water
Sift flour and baking powder together. Mix remaining ingredients. Beat well. Cook on medium heat until pancakes brown around edges. Flip and watch closely.
Makes 10 cakes
Note: I used skim milk and no problems. I actually got about a dozen pancakes instead of ten.
I know what you're thinking, would anyone call a recipe "Heavy and Lumpy Pancakes"? Nope, but the obvious doesn't override the delicious factor. The recipe comes from one of those wonderful cookbooks put together by civic groups. This one is called Cooking With Pennsylvania Avenue School. The Canton, North Carolina school has since been torn down but this remains as a lasting memory.
It was an impulse to whip these up on a Saturday morning before I had to be at my part time job. I was prepared to refrigerate all or part of the batter. To my surprise, it didn't take any longer to make these than it would to make pancakes from a commercial mix.
Give them a try and dazzle the family. The leftovers can be refrigerated and after a few seconds in the microwave, taste just as fresh.
Light And Fluffy Pancakes
1 c. self-rising flour
1 1/2 tsp. baking powder
2 tsp. sugar
1/4 c. oil
1 egg
3/4 c. milk
1/4 c. cold water
Sift flour and baking powder together. Mix remaining ingredients. Beat well. Cook on medium heat until pancakes brown around edges. Flip and watch closely.
Makes 10 cakes
Note: I used skim milk and no problems. I actually got about a dozen pancakes instead of ten.
Yummy--Hawaiian Beef
Yummy--Hawaiian Beef
The recipe booklet I found this in calls it "Beef With Carrots and Pineapple", however since it's supposed to be served at a Luau I like this name better. The instructions and recipes for putting on your own Hawaiian feast are courtesy of Del Monte and I'd date the publication to the late 60's or early 70's. Come to think of it, maybe it was a handout from my Home Ec. class and that really makes it an antique.
The recipe offers the portions for serving 12, 25 or 50. Here's a reality portion check. When the recipe was published the estimate was for one pound of meat to serve 12 people. Today that's considered 4 servings at most.
It tastes a little like Pepper Steak especially since I forgot to get carrots so just added more green pepper. It's a colorful dish as pictured with green peppers, orange carrots and yellow pineapple.
Hawaiian Beef
1 lb. beef sirloin, cut into strips
2 T. vegetable oil
1/2 c. diced onion
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
1 can (15 1/4 oz.) pineapple chunks in heavy syrup
1 c. beef bouillon
3/4 c. carrots, sliced
1/2 c. green pepper, diced
1/2 c. reserved pineapple syrup
2 T. cornstarch
2 T. soy sauce
Heat oil in a large frying pan over medium high heat. Quickly saute beef in hot oil. Remove from pan. Add onion, garlic, salt and pepper; cook 2 minutes.
Drain pineapple, reserving syrup. Add pineapple, bouillon, carrots and green pepper, cook 5 minutes. Return meat to frying pan and turn heat to medium.
Dissolve cornstarch in soy sauce and reserved pineapple syrup; add to meat and vegetables. Cook, stirring constantly, until thickened and translucent.
Note: The recipe is an older one so the pineapple can sizes have changed a little. I made the beef bouillon using one cube to a cup of boiling water.
The recipe booklet I found this in calls it "Beef With Carrots and Pineapple", however since it's supposed to be served at a Luau I like this name better. The instructions and recipes for putting on your own Hawaiian feast are courtesy of Del Monte and I'd date the publication to the late 60's or early 70's. Come to think of it, maybe it was a handout from my Home Ec. class and that really makes it an antique.
The recipe offers the portions for serving 12, 25 or 50. Here's a reality portion check. When the recipe was published the estimate was for one pound of meat to serve 12 people. Today that's considered 4 servings at most.
It tastes a little like Pepper Steak especially since I forgot to get carrots so just added more green pepper. It's a colorful dish as pictured with green peppers, orange carrots and yellow pineapple.
Hawaiian Beef
1 lb. beef sirloin, cut into strips
2 T. vegetable oil
1/2 c. diced onion
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
1 can (15 1/4 oz.) pineapple chunks in heavy syrup
1 c. beef bouillon
3/4 c. carrots, sliced
1/2 c. green pepper, diced
1/2 c. reserved pineapple syrup
2 T. cornstarch
2 T. soy sauce
Heat oil in a large frying pan over medium high heat. Quickly saute beef in hot oil. Remove from pan. Add onion, garlic, salt and pepper; cook 2 minutes.
Drain pineapple, reserving syrup. Add pineapple, bouillon, carrots and green pepper, cook 5 minutes. Return meat to frying pan and turn heat to medium.
Dissolve cornstarch in soy sauce and reserved pineapple syrup; add to meat and vegetables. Cook, stirring constantly, until thickened and translucent.
Note: The recipe is an older one so the pineapple can sizes have changed a little. I made the beef bouillon using one cube to a cup of boiling water.
Yummy--Ken's Sneakers Cookies
This is not my creation for my brother, Kenny though I'm sure he'd enjoy them since he has the Dawson sweet tooth. Instead, my coworkers enjoyed these treats from the winner of a Plain Dealer cookie recipe contest.
They are supposedly an offshoot of the famous Neiman Marcus cookies (which are amazing) but not much similarity to me. Just good cookies. Winner Ken Mullins claims a yield of 12-15 large cookies, however following his direction of making 1 1/2 inch balls I ended up with nearly 4 dozen cookies.
Ken's Sneakers
1/2 c. unsalted butter, softened
1/2 c. light brown sugar
1/2 c. dark brown sugar
3 T. sugar
1 large egg
2 tsp. vanilla
1 3/4 c. flour
1 tsp. instant espresso powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 c. chocolate covered raisins
1/2 c. chocolate chips
1/2 c. chopped macadamia nuts
Preheat oven to 375 degrees.
Cream the butter with the sugars until fluffy. Beat in the egg and vanilla extract. Sift the dry ingredients together and beat into the butter mixture. Stir in the raisins, chips and nuts.
Form dough into 1 1/2-inch balls and place on a greased cookie sheet. Bake for 9-11 minutes.
Cool on pan for a few minutes; remove and finish cooling on racks.
Note: Please, pay attention to the fact that cookie sheets should be greased. I used shortening since I've found it works better than the sprays.
I didn't use the macadamia nuts. I don't like them and didn't have any. Instead, I increased the amount of chips and chocolate covered raisins to make up for that missing half cup of nuts. How can more chocolate be a bad thing?
Yucky--Pepper Crusted Eye Of Round Roast
Yucky--Pepper Crusted Eye of Round Roast
Gorgeous and expensive piece of meat but the cracked ground black pepper coating over it was too much for me. Spoiled the flavor of the quickly roasted cut that was also on the rare side for me. This was from a woman's magazine and touted as a great holiday dish.
Movin' on....
Gorgeous and expensive piece of meat but the cracked ground black pepper coating over it was too much for me. Spoiled the flavor of the quickly roasted cut that was also on the rare side for me. This was from a woman's magazine and touted as a great holiday dish.
Movin' on....
Yucky--Twice Baked Shallot Stuffed Potatoes
Yucky--Twice Baked Shallot Stuffed Potatoes
This was a recipe out of a woman's magazine that sounded good. Despite the buttery richness of Yukon Gold potatoes it was just okay. A lot of work and a little pricey for something that didn't deliver.
This was a recipe out of a woman's magazine that sounded good. Despite the buttery richness of Yukon Gold potatoes it was just okay. A lot of work and a little pricey for something that didn't deliver.
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