This is one of Buddy's favorite cookies, but because Nabisco puts dairy in theirs he can't have them. I was thrilled to discover this recipe in my gramma's recipe book that she gave me. I made them today and they are SO good! I'm also counting this recipe toward the '08 Recipe challenge. (which it seems I have a few recipes to post!)
1/2 c Butter or Margerine
1 c sugar
1 egg
1-1/3 c flour
3/4 tsp baking powder
1/4 tsp salt
1 T vanilla
Cream margerine & sugar. Beat in egg and vanilla. Combine dry ingredients, add to creamed mixture and mix well. Drop by small spoonfuls 2 in apart onto an ungreased cookie sheet. Bake at 350* for 12-15, or until edges are golden brown. Remove to wire rack to cool. Makes about 3-1/2 dozen.
Monday, May 12, 2008
Friday, May 2, 2008
Really Good Sandwich Bread
2 cups warm water
2/3 cup sugar
1 1/2 T active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups flour
2 T Vital Wheat Gluten
Dissolve sugar in warm water, and then stir in yeast (I just sprinkle it on top). Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about 1 hour. Punch dough down, knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9' loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 for 30 min.
2/3 cup sugar
1 1/2 T active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups flour
2 T Vital Wheat Gluten
Dissolve sugar in warm water, and then stir in yeast (I just sprinkle it on top). Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about 1 hour. Punch dough down, knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9' loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 for 30 min.
Wednesday, April 16, 2008
Graham crackers
1 1/2 cups all purpose flour
1 1/4 cups graham flour (or whole wheat flour)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 C butter
1/3 C granulated sugar
1/4 C honey
1 tsp vanilla extract
1 large egg
Sugar and butter for optional topping
Directions: 1. Mix the dry ingredients together in a medium bowl 2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. The add the honey, extract and egg and beat until combined. 3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap dough in plastic and place it in the refrigerator to chill. 4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to 1/4 inch thick. Preheat the oven to 350. 5. Use a ruler to mark 3 inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin spatula to scrape the crackers from the counter. Use a fork to pierce the crackers. 6. Bake the crackers for 10 minutes or until the edges just start to brown. Remove them to a wire rack to cool These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter and sprinkle with granulated sugar.
1 1/4 cups graham flour (or whole wheat flour)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 C butter
1/3 C granulated sugar
1/4 C honey
1 tsp vanilla extract
1 large egg
Sugar and butter for optional topping
Directions: 1. Mix the dry ingredients together in a medium bowl 2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. The add the honey, extract and egg and beat until combined. 3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap dough in plastic and place it in the refrigerator to chill. 4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to 1/4 inch thick. Preheat the oven to 350. 5. Use a ruler to mark 3 inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin spatula to scrape the crackers from the counter. Use a fork to pierce the crackers. 6. Bake the crackers for 10 minutes or until the edges just start to brown. Remove them to a wire rack to cool These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter and sprinkle with granulated sugar.
Chocolate Syrup
1 1/2 C Water
3 C Sugar
1 1/2 C cocoa 1
Tbsp vanilla extract
1/4 tsp salt
2 Tbsp light corn syrup
In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all the solids have dissolved. Reduce sauce until slightly thickened. Store in fridge in a squeeze type bottle!
3 C Sugar
1 1/2 C cocoa 1
Tbsp vanilla extract
1/4 tsp salt
2 Tbsp light corn syrup
In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all the solids have dissolved. Reduce sauce until slightly thickened. Store in fridge in a squeeze type bottle!
Animal Crackers
2 C sugar
2 C long-cooking oats, uncooked
1 t. baking soda
1/8 t. salt
1/2 C. shortening
1/2 C. hot water
1/2 T vanilla extract
1/2 T Almond extract (1 full TBS of vanilla extract can be used instead of Almond extract)
2 to 2 1/2 C. all-purpose flour
Combine sugar, oats, baking soda and salt in a large mixing bowl; cut in shortening until crumbly. Add water and extracts; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8 inch thickness and cut into desired shapes. Bake on a greased baking sheet at 350 degrees for 8 to 10 minutes. Cool on wire racks. Makes about 4 dozen.
2 C long-cooking oats, uncooked
1 t. baking soda
1/8 t. salt
1/2 C. shortening
1/2 C. hot water
1/2 T vanilla extract
1/2 T Almond extract (1 full TBS of vanilla extract can be used instead of Almond extract)
2 to 2 1/2 C. all-purpose flour
Combine sugar, oats, baking soda and salt in a large mixing bowl; cut in shortening until crumbly. Add water and extracts; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8 inch thickness and cut into desired shapes. Bake on a greased baking sheet at 350 degrees for 8 to 10 minutes. Cool on wire racks. Makes about 4 dozen.
Thursday, April 10, 2008
Katie's Brownies
Be very afraid of these....VERY VERY afraid.
2 C white sugar
5 eggs
1 C vegetable oil
1 tsp vanilla
1 1/3 C flour
1/2 C cocoa powder
1 tsp salt
1 C chocolate chips
Preheat oven to 350. Grease a 9X 13 pan. Stir together sugar, eggs, oil and vanilla. Blend well. Combine flour, cocoa and salt. Mix into egg mixture. Spread batter evenly and sprinkle chocolate chips on top. Bake 30 - 35 minutes or until brownies begin to pull away from the pan.
2 C white sugar
5 eggs
1 C vegetable oil
1 tsp vanilla
1 1/3 C flour
1/2 C cocoa powder
1 tsp salt
1 C chocolate chips
Preheat oven to 350. Grease a 9X 13 pan. Stir together sugar, eggs, oil and vanilla. Blend well. Combine flour, cocoa and salt. Mix into egg mixture. Spread batter evenly and sprinkle chocolate chips on top. Bake 30 - 35 minutes or until brownies begin to pull away from the pan.
Wednesday, March 5, 2008
Meatless Lasagna
2 c frozen corn thawed
1 can (15 oz) black beans, rinsed & drained
1 can (14-1/2 oz) diced tomatoes w/ basil, oregano, & garlic undrained
1 can (4oz) chopped green chilies
3 green onions sliced
2 tsp dried oregano
2 tsp dried cumin
4 corn tortillas (6 inches)
1-1/2 c shredded Mexican cheese blend
6 TBS plain yogurt
In a bowl, combine the first 7 ingredients. Place two tortillas in an 11x7x2 baking dish coated w/ cooking spray. Spread with half the corn mixture, sprinkle with half of the cheese. Repeat layers. Bake, uncovered at 400 for 15-20 min or until heated thru. Let stand for 5 min. Garnish each serving with a dollop of yogurt. Makes 6 servings.
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