1 cup Crisco
2 teaspoon vanilla extract (REAL)
1 cup sugar
1/2 cup brown sugar, packed
2 eggs, beaten
3 cup flour
1 teaspoon salt
1 teaspoon soda
chocolate chips (usually semisweet, love Ghiradelli)
Cream together Crisco, vanilla, and sugars. Add eggs and blend. Mix in dry ingredients. Do I have to tell you how many chocolate chips? Half a bag? It's your call on this one. :) Using a cookie scoop or spoons (if you use your hands, the cookies will be all brown and uggo) scoop cookies onto greased (Pam) cookie sheet and bake for 12 minutes in a 375' oven.
Wednesday, August 28, 2013
Mrs. Rodgers' Oatmeal Cookies
This recipe is from one of my mom's childhood friend's mother.
1 cup sugar
1 cup butter & Crisco, mixed
2 eggs, beaten
1 cup raisins
1 cup nuts (I prefer walnuts)
2 cup oats
2 cup flour
1 teaspoon soda
1/2 cup boiling water
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
salt (tiny pinch)
Blend 1/2 c butter and 1/2 cup Crisco. Add sugar and eggs, beating until creamed. Stir in raisins, nuts, oats, flour, soda and boiling water. Stir in spices. Using a cookie scoop or spoon, scoop cookies onto UNGREASED cookie sheet and bake for 12 minutes in a 350' oven.
1 cup sugar
1 cup butter & Crisco, mixed
2 eggs, beaten
1 cup raisins
1 cup nuts (I prefer walnuts)
2 cup oats
2 cup flour
1 teaspoon soda
1/2 cup boiling water
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
salt (tiny pinch)
Blend 1/2 c butter and 1/2 cup Crisco. Add sugar and eggs, beating until creamed. Stir in raisins, nuts, oats, flour, soda and boiling water. Stir in spices. Using a cookie scoop or spoon, scoop cookies onto UNGREASED cookie sheet and bake for 12 minutes in a 350' oven.
My Great Grandmother's Pumpkin Pie
Pumpkin Pie
Georgia Mae Smith
1879-1958
3 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 Tablespoon all-purpose flour
1/2 teaspoon of each: salt, nutmeg, allspice
1 1/2 cup pumpkin (one can)
1 1/2 cup whole milk
1 teaspoon cinnamon
Beat eggs & add sugars, flours, spices - beat slowly
Add pumpkin & milk
Pour into 9" unbaked pie crust and bake at 450' for 10 minutes
Reduce heat to 325' and bake for 45 minutes to 1 hour
Knife inserted near center should come out clean
Georgia Mae Smith
1879-1958
3 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 Tablespoon all-purpose flour
1/2 teaspoon of each: salt, nutmeg, allspice
1 1/2 cup pumpkin (one can)
1 1/2 cup whole milk
1 teaspoon cinnamon
Beat eggs & add sugars, flours, spices - beat slowly
Add pumpkin & milk
Pour into 9" unbaked pie crust and bake at 450' for 10 minutes
Reduce heat to 325' and bake for 45 minutes to 1 hour
Knife inserted near center should come out clean
Raspberry Chipolte Chicken
This recipe is from Anna Ginsberg, a stay-at-home mom who won the Pillsbury Bake-Off in 2006.
1/3 cup pecan pieces
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness (okay...so we skipped the pounding)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 Tablespoon vegetable oil
1/2 cup diced onion
2/3 cup roasted raspberry chipotle sauce (found with bbq sauces)
1/3 cup white grape juice
1 Tablespoon lemon juice
2 packages whole-grain brown ready rice, cooked according to package directions
1 1/2 Tablespoons coarsely chopped cilantro (we forgot this step)
1. Place pecans on a paper towel and microwave on High for 1 1/2 to 2 minutes, tossing halfway through cooking; set aside to cool.
2. Sprinkle chicken evenly with salt and pepper.
3. In a large skillet, heat oil over medium-high heat. Add onion, and cook for 3 to 4 minutes, or until onion is tender. Add chicken to skillet and cook for 3 minutes per side, or until browned. Add mixed raspberry sauce, grape juice, and lemon juice to coat chicken. Stir and simmer, uncovered, for 5 minutes or until chicken is cooked through.
4. Place rice on serving dish and top with prepared pecans. Top with chicken and sauce and sprinkle with cilantro.
1/3 cup pecan pieces
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness (okay...so we skipped the pounding)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 Tablespoon vegetable oil
1/2 cup diced onion
2/3 cup roasted raspberry chipotle sauce (found with bbq sauces)
1/3 cup white grape juice
1 Tablespoon lemon juice
2 packages whole-grain brown ready rice, cooked according to package directions
1 1/2 Tablespoons coarsely chopped cilantro (we forgot this step)
1. Place pecans on a paper towel and microwave on High for 1 1/2 to 2 minutes, tossing halfway through cooking; set aside to cool.
2. Sprinkle chicken evenly with salt and pepper.
3. In a large skillet, heat oil over medium-high heat. Add onion, and cook for 3 to 4 minutes, or until onion is tender. Add chicken to skillet and cook for 3 minutes per side, or until browned. Add mixed raspberry sauce, grape juice, and lemon juice to coat chicken. Stir and simmer, uncovered, for 5 minutes or until chicken is cooked through.
4. Place rice on serving dish and top with prepared pecans. Top with chicken and sauce and sprinkle with cilantro.
Erin's Biscuits
WARNING! This is my original recipe. If you copy it or share it, please give credit.
These biscuits are slightly sweet and similar in taste to a scone.
2 cups all purpose flour (I use King Arthur, and yes, it does matter lol)
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter (the REAL thing)
1 teaspoon vanilla extract (again, the REAL thing only)
1 cup buttermilk
Combine dry ingredients. With a pastry blender, cut in the butter until the mixture resembles coarse cornmeal. Stir in buttermilk and vanilla. On a floured board pat flat to about 1/2 inch thickness, and cut out biscuits. Place on greased cookie sheet (I prefer a baking stone sprayed with Pam) and bake in a 425' oven. NO....I don't remember how long....lol...until they're done. Be careful; they can burn quickly.
These are great with lemon curd!
These biscuits are slightly sweet and similar in taste to a scone.
2 cups all purpose flour (I use King Arthur, and yes, it does matter lol)
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter (the REAL thing)
1 teaspoon vanilla extract (again, the REAL thing only)
1 cup buttermilk
Combine dry ingredients. With a pastry blender, cut in the butter until the mixture resembles coarse cornmeal. Stir in buttermilk and vanilla. On a floured board pat flat to about 1/2 inch thickness, and cut out biscuits. Place on greased cookie sheet (I prefer a baking stone sprayed with Pam) and bake in a 425' oven. NO....I don't remember how long....lol...until they're done. Be careful; they can burn quickly.
These are great with lemon curd!
Smack Yo' Momma Salsa....So Hot It'll Make You Smack Yo' Momma
This salsa is most similar to Chili's Salsa, but with a little more kick.
1 1/2 cans of Rotel
1 can whole peeled tomatoes
2 T sliced jalapenos (adjust to taste)
1/4 cup yellow onion (you can also substitute dried onions to taste)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar (adjust this amount to taste as well)
Process in food processor to desired texture. You CAN use a simple blender, but the salsa should be stirred afterwards to eliminate foaminess.
1 1/2 cans of Rotel
1 can whole peeled tomatoes
2 T sliced jalapenos (adjust to taste)
1/4 cup yellow onion (you can also substitute dried onions to taste)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar (adjust this amount to taste as well)
Process in food processor to desired texture. You CAN use a simple blender, but the salsa should be stirred afterwards to eliminate foaminess.
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