Sunday, December 10, 2017
Cornflake Chocolate Chip Cookies
From Family Circle Magazine Adapted Slightly by From My Southwest Kitchen
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2/3 cup packed light-brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
Cornflake Crunch (recipe follows)
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows
1. With an electric mixer, beat butter and sugars on medium-high speed for 2 to 3 minutes. Scrape down bowl, add egg and vanilla extract, and beat 7 to 8 minutes.
2. Reduce speed to low and add next 4 ingredients; beat until well combined. Beat in Cornflake Crunch and chocolate chips. Beat in marshmallows until just incorporated.
3. Using a 1/3-cup measure, drop dough onto a baking sheet. Pat dough flat and refrigerate 1 to 2 hours, until chilled.
4. Heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
5. Place chilled cookies at least 4 inches apart on prepared baking sheets (no more that 4 cookies per sheet). Bake 1 or 2 sheets at a time, 18 minutes per batch. Cookies will crackle and spread. Cool completely on sheets. Repeat with remaining dough and cooled baking sheets.
Crush 5 cups cornflakes in a medium blow until they're one-fourth their original size. Add 1/2 cup milk powder, 3 tablespoons sugar, and 1 teaspoon kosher salt; toss to mix. Melt 9 tablespoons unsalted butter; add to cereal mixture and toss to coat, creating small clusters. Spread clusters on a parchment-paper lined rimmed sheet pan and bake at 275 degrees F for 20 minutes. Clusters should look toasted, smell buttery and crunch gently when cooled slightly. Cool completely before using. If not using right away, Cornflake Crunch will keep for 1 week in an airtight container at room temperature or for 1 month in the fridge or freezer.
Makes 18 cookies
Wednesday, December 6, 2017
Today's post uses another holiday favorite flavor - cinnamon. These scones have cinnamon morsels t which give this traditional cream scone a nice holiday flavor. I love the moist texture and the rich flavor of these scones. They are not dry and chewy like some scones.
This recipe also comes together very nicely. Butter is cut into the dry ingredients and then the cinnamon morsels are tossed in. The cream and vanilla extract are then poured into the dry ingredients and mixed together until a nice dough is formed. The dough is rolled out and the scones are cut. Bake the scones for about 20 minutes or until the edges start to turn golden. Remove from oven and serve warm.
A delicious holiday scone to go with your tea. Serve with your favorite jam, butter, or some clotted cream.
Tea Time Magazine
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup cinnamon morsels
1 cup plus 2 tablespoons cold heavy whipping cream, divided
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cinnamon morsels, stirring until blended.
3. In a small bowl, combine 1 cup plus 1 tablespoon cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. If dough seems dry, add more cream, 1 tablespoon at a time. Working gently, bring mixture together with hands until a dough forms.
4. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2 1/4-inch square cutter, cut 10 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
5. Brush tops of scones with remaining 1 tablespoon cream. Bake until edges are golden brown and a wooden pic inserted in the centers comes out clean, approximately 20 minutes.
Makes 10 scones.
Saturday, December 2, 2017
The meringue in spooned into a pastry bag and piped onto a baking sheet. The meringues are baked for about 2 1/2 hours. The meringues cool for about 1 hour and then are ready to enjoy.
These cookies are light and very delicious. Perfect for any holiday gathering.
Bon Appétit Magazine
3 large egg whites, room temperature
1/8 teaspoon kosher salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
12 drops red food coloring
1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
2. Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.
3. Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour.
Store airtight at room temperature between sheets of parchment or waxed paper.
Friday, December 1, 2017
Place butter, oil and sugars in a large bowl and beat. Next add in the eggs and vanilla. In a separate bowl add the flour, baking soda, and cream of tartar. Add in small amounts of the flour mixture to the cream mixture. Drop by teaspoon onto a baking sheet and bake for 8-10 minutes. Cool and enjoy a wonderful tasting cookie. They just melt in your mouth.
Amish Sugar Cookies
Taste of Home
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 large eggs
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Remove to wire racks to cool.
Yield: about 5 dozen
Thursday, November 23, 2017
Thursday, November 16, 2017
This recipe is very easy to make and you probably have everything you need in the pantry. You start by making a basic bread dough and letting it rise for 1 hour. Next you divide the dough into a dozen 3-ounce balls and let rise. While the rolls are raising, make some baking soda water to boil the rolls in. You boil each roll individually for 30 seconds on each side. Remove them with a slotted spoon and place on a baking sheet. Brush with an egg wash and sprinkle with some salt. Bake until golden brown.
It will be hard but let them cool before devoting one of these delicious rolls.
Our Best Bites
1 1/2 cups warm water (105-115 F)
1 tablespoon rapid rise or bread machine yeast
1 tablespoon sugar
4 3/4 -5 cups all-purpose flour
2 teaspoons kosher salt, plus more for sprinkling
1/4 cup melted butter
1 egg, separated
1/4 cup baking soda
8 cups water
In a large measuring cup, combine the water, sugar, and yeast and allow to stand for 10 minutes and the mixture is frothy.
While the yeast is proofing, combine the salt and 4 1/2 cups flour in the bowl of a heavy-duty mixer (or a large bowl, if mixing by hand). Add the melted butter, egg yolk, and the bubbly yeast mixture. Mix until combined. If necessary, add up to an additional 1/2 cup of flour, about a tablespoon at a time, until the dough pulls off the sides of the bowl and barely sticks to your finger when you touch it. Cover the bowl and place it in a warm, draft-free area and allow the dough to rise for an hour or until doubled in bulk.
When the dough has risen, turn it onto a surface lightly sprayed with non-stick cooking spray. Divide into 12 equal pieces or use a scale to measure out 3-ounce pieces of dough. Shape the dough into balls, place on a lined baking sheet (parchment or a silicone liner), cover, and allow to rise for 30 minutes.
While the dough is rising the second time, preheat the oven to 425. Bring 8 cups of water to a boil in a medium saucepan. When the water begins to boil, add the baking soda and bring back to a full boil. Working with one roll at a time, carefully place each roll, seam-side down into the baking soda bath. Boil for 30 seconds then flip and boil for another 30 seconds. Use a slotted spoon to remove the boiled roll from the water and place, seam-side down, on the baking sheet. Repeat with remaining dough balls.
Whisk together the reserved egg white and 2 tablespoons of water. Brush the egg white over the boiled dough balls and then sprinkle with kosher salt. Bake for 12-18 minutes or until the tops are golden brown. Remove from oven and cool on baking sheets.
Makes 12 rolls
Friday, November 3, 2017
Chili con Carne is not difficult to make. You basically cook all of the ingredients for about 2 hours and then serve. This dish smells wonderful as the meat is cooking in a rich red chili sauce.
I like making this dish ahead of time, the flavor gets better with time. Chili con Carne is a dish I cook for our Christmas Eve Buffet. Everyone enjoys it.
Chili con Carne
From Cook's Country Magazine
1 (14.5-ounce) diced tomatoes
2 teaspoons minced canned chipotle chile in adobo sauce
4 slices bacon, chopped fine
1 (3.5 to 4 pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-inch cubes
Salt and pepper
1 onion chopped fine
1 jalapeno chile, stemmed, seeded, and chopped fine
3 tablespoons chili powder
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 cups water
1 tablespoon packed brown sugar
2 tablespoons yellow corn muffin mix
1. Process tomatoes and their juice and chipotle in food processor until smooth, about 30 seconds; set aside. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate, reserving 3 tablespoons fat.
2. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in now-empty pot over medium-high heat until just smoking. Brown half of beef on all sides, about 8 minutes; transfer to bowl. Repeat with 1 tablespoon bacon fat and remaining beef.
3. Add remaining 1 tablespoon bacon fat, onion, and jalapeño to now-empty pot and cook until softened, about 5 minutes. Stir in chili powder, garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add water, reserved tomato-chipotle mixture, bacon, browned beef, and sugar, and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer, uncovered until meat is tender, 30 to 45 minutes.
4. Transfer 1 cup chili liquid to bowl and stir in muffin mix. Microwave, covered, until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until slightly thickened, 5 to 10 minutes. Season with salt and pepper to taste. Serve.
Note: Chili can be refrigerated for up to 3 days.
Serves 6 to 8