1 1/2 C Flour
1 TB sugar
1/2 tsp baking powder
1/2 tsp salt
2 C milk
2 Eggs
1/2 tsp vanilla
2 TB melted Butter
Mix all ingredients in a blender. Chill for at least 30 minutes. (don't ask me how to cook them- I am not good at that.)
Cook crepes in pan- then fill with desired fruit, nutella, jams, etc. Roll up and serve with a sprinkle of powdered sugar.
Tuesday, May 8, 2012
Chicken Pockets
Cooked Chicken- cubed
(I prefer to boil chicken breasts in seasoned water)
prepared stuffing
grated cheese (usually cheddar)
crescent roll dough
chicken gravy-
Quantities will depend on how many you are serving.
I use 3 pkgs of rolls- and four chicken breasts- and two (6 serving) pks of stuffing mix- and this makes 24 pockets.
separate crescent roll dough into sections- fold up the longer end and then smosh it flatter into a triangle shape slightly larger than it was when you sectioned it.
In center of dough- place a spoonful of stuffing, a spoonful of chicken meat, and a sprinkling of grated cheese. Pull up the corners and pinch together, then pinch edges of dough together, closing in the stuffing mixture. Bake on a baking sheet at 375* for approx 10-15 min (follow the directions on the rolls- with a minute or two extra)
Top with more grated cheese and serve with gravy.
You can make these up- then freeze them before you bake. After frozen, place in a freezer bag or container- then pull out what you need, thaw for 30 min or so, and bake a little longer than you would normally. All ingredients are pre-cooked, so they just need to be heated through.
(I prefer to boil chicken breasts in seasoned water)
prepared stuffing
grated cheese (usually cheddar)
crescent roll dough
chicken gravy-
Quantities will depend on how many you are serving.
I use 3 pkgs of rolls- and four chicken breasts- and two (6 serving) pks of stuffing mix- and this makes 24 pockets.
separate crescent roll dough into sections- fold up the longer end and then smosh it flatter into a triangle shape slightly larger than it was when you sectioned it.
In center of dough- place a spoonful of stuffing, a spoonful of chicken meat, and a sprinkling of grated cheese. Pull up the corners and pinch together, then pinch edges of dough together, closing in the stuffing mixture. Bake on a baking sheet at 375* for approx 10-15 min (follow the directions on the rolls- with a minute or two extra)
Top with more grated cheese and serve with gravy.
You can make these up- then freeze them before you bake. After frozen, place in a freezer bag or container- then pull out what you need, thaw for 30 min or so, and bake a little longer than you would normally. All ingredients are pre-cooked, so they just need to be heated through.
Tuesday, December 20, 2011
Spice Cookies
Note- this dough must chill before baking-
4 3/4 C Flour
2 TB baking soda
3/4 tsp salt
1/2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp ground ginger
= combine- sift together and set aside.
3/4 pound of unsalted butter at room temperature
1 3/4 C granulated sugar
2 eggs
1 tsp real vanilla
1/2 C molasses
Cream butter and sugar until fluffy. add eggs one at a time. Add vanilla. Beat on medium speed until just blended. Add molasses. mix until just blended. Add dry ingredients. Mix starting on low speed and increasing speed to med. high. Mix just until blended (30- 40 seconds). Roll into 4 logs- 1 1/2 inches in circumference and wrap in plastic wrap. Chill for 1 to 2 hours (or they can be frozen for later use). Remove just one at a time and slice 3/8" thick and bake at 350 for 12 minutes. Let sit for 2 minutes on pan- then remove promptly to a cooling rack.
4 3/4 C Flour
2 TB baking soda
3/4 tsp salt
1/2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp ground ginger
= combine- sift together and set aside.
3/4 pound of unsalted butter at room temperature
1 3/4 C granulated sugar
2 eggs
1 tsp real vanilla
1/2 C molasses
Cream butter and sugar until fluffy. add eggs one at a time. Add vanilla. Beat on medium speed until just blended. Add molasses. mix until just blended. Add dry ingredients. Mix starting on low speed and increasing speed to med. high. Mix just until blended (30- 40 seconds). Roll into 4 logs- 1 1/2 inches in circumference and wrap in plastic wrap. Chill for 1 to 2 hours (or they can be frozen for later use). Remove just one at a time and slice 3/8" thick and bake at 350 for 12 minutes. Let sit for 2 minutes on pan- then remove promptly to a cooling rack.
Giant Fortune Cookies
1 C all-purpose Flour
1 TB cornstarch
1/2 C sugar
1/2 tsp salt
1/2 C cooking oil (like veg. oil or canola)
1/2 C egg whites
1 TB water
2 TB vanilla
prepare "fortunes"
mix all dry ingredients together. Add oil and egg whites, beating until smooth. Beat in water and vanilla. Drop 1/3 C of batter onto a greased baking sheet (or silpat) and spread evenly into a 10" circle. Bake only one or two at a time at 300 for about 14 minutes or until lightly golden brown. With a WIDE spatula, remove one cookie at a time from the oven to shape.
Working quickly- flip the baked cookie onto your hand (use a towel or wear white cotton (church type) gloves to keep the cookie from sticking toyou hand). Place a fortune paper in the center of a cookie and lightly fold it in half. DO NOT CREASE THE COOKIE. Next place the folded edge over the side of a bowl, allowing the ends to fall downwards. Hold together for a couple of minutes while the cookie cools and firms. Repeat.
Makes about 6 large cookies - you can also make small ones- but still only make one or two at a time.
This takes some practice to get nice looking cookies- but so fun to make.
1 TB cornstarch
1/2 C sugar
1/2 tsp salt
1/2 C cooking oil (like veg. oil or canola)
1/2 C egg whites
1 TB water
2 TB vanilla
prepare "fortunes"
mix all dry ingredients together. Add oil and egg whites, beating until smooth. Beat in water and vanilla. Drop 1/3 C of batter onto a greased baking sheet (or silpat) and spread evenly into a 10" circle. Bake only one or two at a time at 300 for about 14 minutes or until lightly golden brown. With a WIDE spatula, remove one cookie at a time from the oven to shape.
Working quickly- flip the baked cookie onto your hand (use a towel or wear white cotton (church type) gloves to keep the cookie from sticking toyou hand). Place a fortune paper in the center of a cookie and lightly fold it in half. DO NOT CREASE THE COOKIE. Next place the folded edge over the side of a bowl, allowing the ends to fall downwards. Hold together for a couple of minutes while the cookie cools and firms. Repeat.
Makes about 6 large cookies - you can also make small ones- but still only make one or two at a time.
This takes some practice to get nice looking cookies- but so fun to make.
Oatmeal Cookies
2 C brown sugar
2 C granulated sugar
2 C BUTTER (not marg)- softened
4 eggs
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp real vanilla
4 C Flour
5 C Quick cooking oats (not instant)
3 C chopped nuts (optional)
3 C raisins (optional)
3 C chips (chocolate, butterscotch, white chocolate, whatever you like- and also optional)
Preheat oven to 400. Cream sugars and butter. Add eggs and beat well. Add next 4 ingredients and mix well. Mix in flour and oats. Add any optional "treat" ingredients.
Make into golf-ball sized balls of dough. Place on cookie sheet 2 " apart and press down slightly. Bake for 6-8 minutes- don't want to overcook these.
makes approx 75- 100 cookies- depending on size of dough balls.
2 C granulated sugar
2 C BUTTER (not marg)- softened
4 eggs
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp real vanilla
4 C Flour
5 C Quick cooking oats (not instant)
3 C chopped nuts (optional)
3 C raisins (optional)
3 C chips (chocolate, butterscotch, white chocolate, whatever you like- and also optional)
Preheat oven to 400. Cream sugars and butter. Add eggs and beat well. Add next 4 ingredients and mix well. Mix in flour and oats. Add any optional "treat" ingredients.
Make into golf-ball sized balls of dough. Place on cookie sheet 2 " apart and press down slightly. Bake for 6-8 minutes- don't want to overcook these.
makes approx 75- 100 cookies- depending on size of dough balls.
Rolo Cookies
1 C Peanut Butter
1/2 C Shortening
1/2 C Butter
1 C packed brown sugar
1 C granulated sugar
1/4 C milk
2 eggs
3 1/2 C Flour
2 tsp baking soda
1 tsp salt
2 bags rolos- unwrapped
preheat oven to 375.
Cream first 5 ingredients. Combine dry ingredients in a separate bowl. Add eggs one at a time to sugar/butter mixture. Alternate adding dry mixture and milk to creamed mixture- beginning and ending with dry mixture. Use a small cookie scoop to scoop dough. Press unwrapped rolo in middle of dough until rolo is covered with dough. Place on cookie sheet 2 inches apart. Bake 8-10 minutes- let cool for about 2 min- then move to a cooling rack.
1/2 C Shortening
1/2 C Butter
1 C packed brown sugar
1 C granulated sugar
1/4 C milk
2 eggs
3 1/2 C Flour
2 tsp baking soda
1 tsp salt
2 bags rolos- unwrapped
preheat oven to 375.
Cream first 5 ingredients. Combine dry ingredients in a separate bowl. Add eggs one at a time to sugar/butter mixture. Alternate adding dry mixture and milk to creamed mixture- beginning and ending with dry mixture. Use a small cookie scoop to scoop dough. Press unwrapped rolo in middle of dough until rolo is covered with dough. Place on cookie sheet 2 inches apart. Bake 8-10 minutes- let cool for about 2 min- then move to a cooling rack.
Thursday, November 24, 2011
Cony's Corn Bread
Warning- this one goes fast- so you better make plenty.
Heat oven to 400degrees F
In a large bowl, cream together:
2 Eggs
1 C Buttermilk
3/4 C Melted Butter
Add the following:
2 C sifted Flour
1/2 tsp. Salt
3/4 C granulated sugar
1 tsp Baking Soda
1/2 tsp Baking Powder
1/3 C Cornmeal
14 oz can of Cream style Corn
optional- add 1/2 c frozen corn
Pour into a well greased 9 x 13 baking pan. Bake for 20 min or until a toothpick insterted in the middle comes out clean, or watch for the top to be kind of browned and with a few slight cracks.
Butter the top after removing from oven (if desired- I didn't when I made this for Thanksgiving.
Totally awesome on its own- but you can serve it with Honey Butter if you feel like it.
Heat oven to 400degrees F
In a large bowl, cream together:
2 Eggs
1 C Buttermilk
3/4 C Melted Butter
Add the following:
2 C sifted Flour
1/2 tsp. Salt
3/4 C granulated sugar
1 tsp Baking Soda
1/2 tsp Baking Powder
1/3 C Cornmeal
14 oz can of Cream style Corn
optional- add 1/2 c frozen corn
Pour into a well greased 9 x 13 baking pan. Bake for 20 min or until a toothpick insterted in the middle comes out clean, or watch for the top to be kind of browned and with a few slight cracks.
Butter the top after removing from oven (if desired- I didn't when I made this for Thanksgiving.
Totally awesome on its own- but you can serve it with Honey Butter if you feel like it.
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