1/2 c. butter
1/3 c. brown sugar
1/3 c. sugar
1 egg
1 t. vanilla
1/2 c. SR flour
1/2 . cinnamon
1/8 t. nutmeg
1 c. quick oatmeal
1 c. milk chocolate chips
Preheat oven to 350 degrees. In a large bowl, beat butter, sugar, egg, and vanilla until light and fluffy. Add flour, cinnamon, and nutmeg. Stir to combine. Stir in oatmeal and 1/2 c. chocolate chips. Spread in ungreased 9" pan. Sprinkle remaining chocolate chips on top. Bake 20-25 minutes until toothpick comes out clean.
Thursday, March 19, 2020
Amish Caramels
2 c. sugar
2 c. heavy whipping cream, divided
1 3/4 c. light corn syrup
2 sticks butter, unsalted
1 t. vanilla
1/4 t. salt
Place candy thermometer in large, heavy bottomed saucepan and grease a 9x13 dish with some butter. Combine sugar, corn syrup, and butter. Add 1/4 c. cream in saucepan over medium high heat and bring to a boil, stirring continuously. Once boiling, slowly stir in remaining cream. Continue to stir and boil until candy thermometer reaches soft ball stage (236-240 degrees). After 3-4 seconds, take caramel in your fingers. It should form a firm, soft ball, but should not be hard. It should still be malleable to the touch. The caramel will turn transparent. Remove from heat and stir in vanilla and salt. Pour into prepared dish and let cool. Cut into rectangles or squares. Wrap in parchment or wax paper. Makes great gifts!
2 c. heavy whipping cream, divided
1 3/4 c. light corn syrup
2 sticks butter, unsalted
1 t. vanilla
1/4 t. salt
Place candy thermometer in large, heavy bottomed saucepan and grease a 9x13 dish with some butter. Combine sugar, corn syrup, and butter. Add 1/4 c. cream in saucepan over medium high heat and bring to a boil, stirring continuously. Once boiling, slowly stir in remaining cream. Continue to stir and boil until candy thermometer reaches soft ball stage (236-240 degrees). After 3-4 seconds, take caramel in your fingers. It should form a firm, soft ball, but should not be hard. It should still be malleable to the touch. The caramel will turn transparent. Remove from heat and stir in vanilla and salt. Pour into prepared dish and let cool. Cut into rectangles or squares. Wrap in parchment or wax paper. Makes great gifts!
Monday, March 16, 2020
Lemon Cream Cheese Coffee Cake
crumble:
1/2 c. cold butter, cubed into pea size shapes
3/4 c. plain flour
1/3 c. confectioners sugar
filling:
8 oz. cream cheese, softened
1/2 c. sugar
cake:
2 c. SR flour
1/2 c. butter, room temperature
2 T. lemon zest
3/4 c. sugar
2 eggs, room temperature
2 t. vanilla
1/2 c. milk
1/3 c. fresh lemon juice
glaze:
1 c. confectioners sugar
1-2 T. milk
Preheat oven to 325. Spray 9x9 pan. Combine butter, flour, and confectioners sugar. Make sure butter is no larger than a pea. set aside. Combine cream cheese and sugar until smooth. Set aside. Combine butter, lemon zest, and sugar. Mix for 3 minutes until light and fluffy. Scrape as needed. Add eggs and vanilla. Combine milk and lemon juice. Add dry ingredients to butter mixture. Add milk & lemon mixture. Blend until combined. Scrape sides as needed. Pour in pan. Spoon cream cheese mixture over top. Sprinkle crumble over cream cheese. Bake at 325 for 40 minutes until done. Remove from oven. Cool 10 minutes. Drizzle glaze over top. Serve.
1/2 c. cold butter, cubed into pea size shapes
3/4 c. plain flour
1/3 c. confectioners sugar
filling:
8 oz. cream cheese, softened
1/2 c. sugar
cake:
2 c. SR flour
1/2 c. butter, room temperature
2 T. lemon zest
3/4 c. sugar
2 eggs, room temperature
2 t. vanilla
1/2 c. milk
1/3 c. fresh lemon juice
glaze:
1 c. confectioners sugar
1-2 T. milk
Preheat oven to 325. Spray 9x9 pan. Combine butter, flour, and confectioners sugar. Make sure butter is no larger than a pea. set aside. Combine cream cheese and sugar until smooth. Set aside. Combine butter, lemon zest, and sugar. Mix for 3 minutes until light and fluffy. Scrape as needed. Add eggs and vanilla. Combine milk and lemon juice. Add dry ingredients to butter mixture. Add milk & lemon mixture. Blend until combined. Scrape sides as needed. Pour in pan. Spoon cream cheese mixture over top. Sprinkle crumble over cream cheese. Bake at 325 for 40 minutes until done. Remove from oven. Cool 10 minutes. Drizzle glaze over top. Serve.
Russian Chocolate Cheesecake (Curd Cake)
2 c. SR flour
1 c. sugar
2 sticks butter, melted
1/3 c. cocoa
2 eggs
1 t. vanilla
Filling:
2 sticks butter, melted
2, 8 oz. cream cheese, softened
1 c. sugar
2 t. vanilla
3 eggs
1/3 c. cornstarch
Preheat oven to 350. Grease 9" square or springform pan. Set aside. Combine flour and cocoa with mixer. Add sugar, vanilla, and eggs. Add butter and mix on low. Increase speed to high until dough is smooth. Knead a little bit and press 2/3 of dough into pan. Be sure to push 1" up sides. Prepare filling by combining butter, cream cheese, sugar, vanilla, eggs, and cornstarch with mixer. Pour into pan. Make small lumps from remaining dough and drop evenly over cake. Bake 50-60 minutes until golden yellow and set. Allow to cool. Enjoy!
1 c. sugar
2 sticks butter, melted
1/3 c. cocoa
2 eggs
1 t. vanilla
Filling:
2 sticks butter, melted
2, 8 oz. cream cheese, softened
1 c. sugar
2 t. vanilla
3 eggs
1/3 c. cornstarch
Preheat oven to 350. Grease 9" square or springform pan. Set aside. Combine flour and cocoa with mixer. Add sugar, vanilla, and eggs. Add butter and mix on low. Increase speed to high until dough is smooth. Knead a little bit and press 2/3 of dough into pan. Be sure to push 1" up sides. Prepare filling by combining butter, cream cheese, sugar, vanilla, eggs, and cornstarch with mixer. Pour into pan. Make small lumps from remaining dough and drop evenly over cake. Bake 50-60 minutes until golden yellow and set. Allow to cool. Enjoy!
Crockpot Hot Cocoa
1 1/2 c. heavy cream
14 oz. can Eaglebrand milk
2 c. milk chocolate chips
6 c. milk
1 t. vanilla
Stir all ingredients in crockpot. Cover and cook on low for 2 hours. Make sure to whisk every now and then. Serve in large cups or mugs. Add marshmallows or whipped cream if desired. Serves 6-8 people.
14 oz. can Eaglebrand milk
2 c. milk chocolate chips
6 c. milk
1 t. vanilla
Stir all ingredients in crockpot. Cover and cook on low for 2 hours. Make sure to whisk every now and then. Serve in large cups or mugs. Add marshmallows or whipped cream if desired. Serves 6-8 people.
Honey Orange Chicken Strips
25 oz. pkg Tyson chicken strips, any flavor
1/3 c. orange marmalade
3 T. butter, melted
1 T. cider vinegar
1 t. fresh ginger, grated (or 1/4 t. powdered ginger)
Prepare chicken as directed. Combine remaining ingredients in medium skillet. Simmer until blended. Stir frequently. Add chicken to skillet, toss gently to coat.
1/3 c. orange marmalade
3 T. butter, melted
1 T. cider vinegar
1 t. fresh ginger, grated (or 1/4 t. powdered ginger)
Prepare chicken as directed. Combine remaining ingredients in medium skillet. Simmer until blended. Stir frequently. Add chicken to skillet, toss gently to coat.
Dijon Mustard Sauce
1/2 c. mayo
1/2 c. dijpn mustard
fresh dill, optional
Combine mayo and mustard until well blended. Cover and refrigerate up to 4 hours. Add fresh dill if desired. Serve with chicken strips or wings.
1/2 c. dijpn mustard
fresh dill, optional
Combine mayo and mustard until well blended. Cover and refrigerate up to 4 hours. Add fresh dill if desired. Serve with chicken strips or wings.
Cheesy Bacon and Potatoes Casserole
20 oz. pkg diced potatoes with onion
3 slices bacon, cooked, drained, and chopped
1 can cream of mushroom soup
1 c. shredded cheese, your choice
1/2 c. sour cream
Heat oven to 350. Spray 2 qt. casserole dish. Combine all ingredients until well blended. Spread mixture into dish. Cover and bake 60 minutes until potatoes are tender.
3 slices bacon, cooked, drained, and chopped
1 can cream of mushroom soup
1 c. shredded cheese, your choice
1/2 c. sour cream
Heat oven to 350. Spray 2 qt. casserole dish. Combine all ingredients until well blended. Spread mixture into dish. Cover and bake 60 minutes until potatoes are tender.
Chicken Po' Boy
2 c. chicken breast strips, cooked, I've used Tyson or Perdue
4 hoagie rolls, toasted
1 small tomato, sliced
1 c. shredded lettuce
Heat chicken as directed on package. Divide and layer inside hoagie rolls with lettuce and tomatoes.
4 hoagie rolls, toasted
1 small tomato, sliced
1 c. shredded lettuce
Heat chicken as directed on package. Divide and layer inside hoagie rolls with lettuce and tomatoes.
Apricot Almond Cream Cheese Danish
2 sheets puff pastry, thawed
1 egg + 1 T. water egg wash
cream cheese filling:
8 oz. cream cheese, softened
5 T. ricotta cheese
1/4 c. + 1 T. sugar
1/2 t. almond extract
topping:
1/2 c. apricot jam (or other flavor) + 1 T. water glaze
1 c. powdered sugar
1-2 T. milk
1/4 c. slivered almonds
Preheat oven to 400. Use 2 sheets puff pastry, rolled out about an inch long ways. Use an electric mixer to blend cream cheese, ricotta cheese, sugar, and almond extract. Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should have 10 strips on each side. When you reach the bottom strip, cut off the remaining flaps. Spread the cream cheese mixture in the middle third of each pastry and begin crossing over each strip, alternating between sides. Before you cross over the last strips, fold in the bottom middle flap. Beat 1 egg with 1 T. water and brush egg wash on top of the pasty. Bake in oven 20 minutes until golden in color. While the danish is in the oven, heat jam and microwave and strain any chunks. Mix in 1 T. water enough to combine.Once the danish is done, brush on the jam mixture right away to prevent the danish from getting to dry. While the danish is cooling, mix together the powdered sugar and milk. After the danish has cooled, drizzle the top with the powdered sugar and milk mixture. Sprinkle with slivered almonds.
*original recipe from Simply Home Cooked
1 egg + 1 T. water egg wash
cream cheese filling:
8 oz. cream cheese, softened
5 T. ricotta cheese
1/4 c. + 1 T. sugar
1/2 t. almond extract
topping:
1/2 c. apricot jam (or other flavor) + 1 T. water glaze
1 c. powdered sugar
1-2 T. milk
1/4 c. slivered almonds
Preheat oven to 400. Use 2 sheets puff pastry, rolled out about an inch long ways. Use an electric mixer to blend cream cheese, ricotta cheese, sugar, and almond extract. Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should have 10 strips on each side. When you reach the bottom strip, cut off the remaining flaps. Spread the cream cheese mixture in the middle third of each pastry and begin crossing over each strip, alternating between sides. Before you cross over the last strips, fold in the bottom middle flap. Beat 1 egg with 1 T. water and brush egg wash on top of the pasty. Bake in oven 20 minutes until golden in color. While the danish is in the oven, heat jam and microwave and strain any chunks. Mix in 1 T. water enough to combine.Once the danish is done, brush on the jam mixture right away to prevent the danish from getting to dry. While the danish is cooling, mix together the powdered sugar and milk. After the danish has cooled, drizzle the top with the powdered sugar and milk mixture. Sprinkle with slivered almonds.
*original recipe from Simply Home Cooked
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