¾ cup brown sugar
1 cube marg
¼ c evap milk
1 cup nuts
1 cup coconut
Melt the margarine, sugar and milk together. Stir in nuts and coconut.
Wednesday, September 3, 2008
Gingersnaps
These are the best, most fail-proof gingersnaps I've had. This recipe is from the 1950's edition of the Better Home's and Garden's Cookbook.
¾ c shortening
1 c brown sugar
¼ c molasses
1 egg
2 ¼ c flour
2 tsp soda
½ t salt
1 t ginger
1 t cinnamon
½ t cloves
Cream together first 4 ingredients till fluffy. Sift together dry ingredients; stir into molasses mixture till blended. Form in small balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheets. Bake in 375 degree oven about 9-10 mins. Cool slightly; remove from pan.
¾ c shortening
1 c brown sugar
¼ c molasses
1 egg
2 ¼ c flour
2 tsp soda
½ t salt
1 t ginger
1 t cinnamon
½ t cloves
Cream together first 4 ingredients till fluffy. Sift together dry ingredients; stir into molasses mixture till blended. Form in small balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheets. Bake in 375 degree oven about 9-10 mins. Cool slightly; remove from pan.
Pumpkin Cookies
5 c flour
6 t baking powder
2 t salt
2 t nutmeg
2 t cinnamon
½ t ginger
½ t allspice
1 c shortening
2 2/3 c sugar
4 eggs
2 c pumpkin
2 t vanilla
2 t lemon
1 c nuts
Cream together sugar, shortening, eggs, pumpkin, vanilla and lemon. Sift together dry ingredients and add to mixture. Mix well. Add, if you desire, nuts. Bake for 12 minutes at 400 degrees. Makes about 8 dozen cookies.
6 t baking powder
2 t salt
2 t nutmeg
2 t cinnamon
½ t ginger
½ t allspice
1 c shortening
2 2/3 c sugar
4 eggs
2 c pumpkin
2 t vanilla
2 t lemon
1 c nuts
Cream together sugar, shortening, eggs, pumpkin, vanilla and lemon. Sift together dry ingredients and add to mixture. Mix well. Add, if you desire, nuts. Bake for 12 minutes at 400 degrees. Makes about 8 dozen cookies.
Chocolate Chip Cookies
This is what I grew up on.
½ c softened butter or other shortening
1 egg
¼ c granulated sugar
½ c firmly packed brown sugar
1 tsp vanilla
1 ½ cup unsifted flour
½ tsp salt
½ cup chopped nuts (optional)
1 pkg semi sweet choc chips
Beat butter, egg, sugars and vanilla until light and fluffy. Add dry ingredients, blend well. Stir in nuts and chips. Drop from tsp onto and ungreased baking sheet. Bake 375 degrees for 8-10 mins.
½ c softened butter or other shortening
1 egg
¼ c granulated sugar
½ c firmly packed brown sugar
1 tsp vanilla
1 ½ cup unsifted flour
½ tsp salt
½ cup chopped nuts (optional)
1 pkg semi sweet choc chips
Beat butter, egg, sugars and vanilla until light and fluffy. Add dry ingredients, blend well. Stir in nuts and chips. Drop from tsp onto and ungreased baking sheet. Bake 375 degrees for 8-10 mins.
Williams-Sonoma Chicken Noodle Soup
You will never go for Campbell's again after having this.
6 c chicken stock or prepared broth
1 skinless boneless whole chicken breast
1 yellow onion finely chopped
2 carrots peeled, halved lengthwise and thinly sliced
2 celery stalks thinly sliced
2 oz dried thin egg noodles
3 T finely chopped parsley
Freshly ground pepper
In a large sauce pan over med heat bring stock to a simmer. Add chicken and simmer just until tender and no trace of pink remains (8-10 mins). Remove chicken and let cool. Cut into 1” cubes. Set aside. Return chicken stock to a simmer over med heat, add onion, carrots and celery. Simmer till vegetables are slightly softened (10 mins).
Add cubed chicken, noodles, 2 T of parsley and pepper to taste. Simmer until noodles are tender. Ladle soup into bowls and sprinkle with remaining parsley.
6 c chicken stock or prepared broth
1 skinless boneless whole chicken breast
1 yellow onion finely chopped
2 carrots peeled, halved lengthwise and thinly sliced
2 celery stalks thinly sliced
2 oz dried thin egg noodles
3 T finely chopped parsley
Freshly ground pepper
In a large sauce pan over med heat bring stock to a simmer. Add chicken and simmer just until tender and no trace of pink remains (8-10 mins). Remove chicken and let cool. Cut into 1” cubes. Set aside. Return chicken stock to a simmer over med heat, add onion, carrots and celery. Simmer till vegetables are slightly softened (10 mins).
Add cubed chicken, noodles, 2 T of parsley and pepper to taste. Simmer until noodles are tender. Ladle soup into bowls and sprinkle with remaining parsley.
Martha's Spiced Chocolate Bread Puddings
These individual desserts can be made in ovenproof ramekins, mugs or cups. The recipe also works in a nine-inch round cake pan, although you will need to increase the baking time to 35 minutes. Bread that has sat out at room temperature for two days works best, cut you can also use fresh bread that has been cubed and lightly toasted on a baking sheet in a 350-degree oven. Untried.
Unsalted butter, for cups
3 c heavy cream
2 c whole milk
2 cinnamon sticks
2 dried red hot chiles, crumbled
1/2 vanilla bean, seeds scraped and reserved
6 oz milk chocolate, finely chopped
6 oz bittersweet chocolate (preferably at least 61% cacao), finely chopped
6 large egg yolks
1/2 c plus 2 Tbsp granulated sugar
3/4 tsp salt
3 Tbsp bourbon
1 loaf challah or brioche (about 1 lb), preferably 2 days old, cut into 3/4" cubes
3 Tbsp coarse raw sugar
1/2 c sour cream
1 Tbsp confectioners' sugar
Ground cinnamon for garnish
Chocolate curls for garnish
1. Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles and vanilla bean and seeds to simmer over medium-high heat. Remove from heat, cover and let stand for 30 minutes.
2. Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
3. Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
4. Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
5. Preheat oven to 350 degrees. Divide bread and custard among the prepared cups. Sprinkle generously with raw sugar.
6. Place cups in a roasting pan and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack and let cool for 15 minutes.
7. Just before serving, beat remaining 1 cup cream with the sour cream and confectioners sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream and garnish with ground Cinnamon and chocolate curls.
Unsalted butter, for cups
3 c heavy cream
2 c whole milk
2 cinnamon sticks
2 dried red hot chiles, crumbled
1/2 vanilla bean, seeds scraped and reserved
6 oz milk chocolate, finely chopped
6 oz bittersweet chocolate (preferably at least 61% cacao), finely chopped
6 large egg yolks
1/2 c plus 2 Tbsp granulated sugar
3/4 tsp salt
3 Tbsp bourbon
1 loaf challah or brioche (about 1 lb), preferably 2 days old, cut into 3/4" cubes
3 Tbsp coarse raw sugar
1/2 c sour cream
1 Tbsp confectioners' sugar
Ground cinnamon for garnish
Chocolate curls for garnish
1. Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles and vanilla bean and seeds to simmer over medium-high heat. Remove from heat, cover and let stand for 30 minutes.
2. Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
3. Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
4. Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
5. Preheat oven to 350 degrees. Divide bread and custard among the prepared cups. Sprinkle generously with raw sugar.
6. Place cups in a roasting pan and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack and let cool for 15 minutes.
7. Just before serving, beat remaining 1 cup cream with the sour cream and confectioners sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream and garnish with ground Cinnamon and chocolate curls.
Rachael Ray's Clam Chowda'
This recipe is not my best ever clam chowder (you'll have to wait to get that recipe as it's in storage) but it's nice because it's fast (30 mins) and it's tasty. If you don't like it too spicy decrease the hot sauce, although 2 tsp is about right for me. I use dried thyme, substitute evaporated milk for the half and half and use frozen hash browns (because I have that stuff on hand!) and it works great. I like to whip up some biscuits or some kind of quick bread to go with it.
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.
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