Who’s home tonight?

Angel Biscuits

Mon, 16 Feb 2009 21:25:03 -0700

The recipe for these biscuits was in the newspaper in the “Heloise” column. (My goodness - that column has been around as long as I’ve been alive - unbelievable!) I decided to try them, and they are an interesting mix of a normal biscuit, and a yeast roll. Very fast to make, and almost as good as dinner rolls when you are in a hurry.

1 pkg dry yeast (1 Tbs)
1/4 cup warm water
2-1/2 cups flour
1 tsp baking powder
1 tsp salt
1/8 cup sugar (2 Tbs)
1/2 cup shortening
1 cup buttermilk

Preheat oven to 400 degrees. Let the yeast dissolve in warm water and set aside. Mix all the dry ingredients together in the order listed. Cut the shortening into dry mixture until it resembles coarse meal. Stir in the buttermilk and yeast. Throughly blend. The dough can be refrigerated or can be kneaded lightly (dough is sticky) After removing from refrigerator, let it rest at room temperature to allow to rise. Roll out on floured surface (or between wax paper sheets) Cut out with biscuit cutter or a drinking glass. Place biscuits on greased baking sheet and let rise a little before baking. Bake for 12 to 15 minutes. (If you like biscuits and gravy - this is a good recipe to use)

IHop french toast

Fri, 13 Feb 2009 23:13:19 -0700

I was looking for a recipe for a Valentine’s Day breakfast in bed (or at least at 11 AM in your jammies when you are supposed to be at school or work - somehow that makes you feel like you are getting away with something!) I found this recipe on one of my favorite blogs (click to find the link). The syrup is almost like the Buttermilk Syrup recipe from Grandma Pendleton - but has the addition of coconut flavoring (NOT actual coconut flakes - if it did, this recipe would be doomed in my household) Here is the recipe in their own words...

This french toast just melts in your mouth.... Use store bought french bread for best results (I've tried using my homemade and I just don't think it's as good in French Toast.) Enjoy!

IHOP French Toast

2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup.

Coconut Syrup
As you must know by now (since I include this syrup recipe with every breakfast post I make!) this is my all time favorite syrup, and we ALWAYS serve it with hot breakfasts, whether it be waffles, pancakes, crepes or french toast. It’s unbeatable!

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

frosting alternative

Fri, 13 Feb 2009 22:56:49 -0700

Kris Stratton made these to take Visiting Teaching. They are normal sugar cookies “coated” with a thick meringue frosting. You coat the back of a spoon with it and “push” it around the top of the cookie. In these two-toned cookies, divide your frosting into two bowls, color as desired. Paint half the cookie with one color, then the other half with the second color. Using a toothpick (work quickly before it sets up) drag the toothpick across the two colors to look like a “stitch”... allow to dry before wrapping and/or stacking cookies.

Royal Icing Using Egg Whites:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

or

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted
3 tablespoons (30 grams) meringue powder
1/2 teaspoon almond extract (optional)
1/2 cup - 3/4 cup (120 - 180 ml) warm water

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Candied Almonds

Mon, 9 Feb 2009 22:16:25 -0700

1/2 cup water
1 cup white sugar
1 Tbs ground cinnamon
2 cups whole almonds

Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

Aunt Nancy’s Jumbo Raisin Cookies

Wed, 4 Feb 2009 21:14:24 -0700

This is Aunt Nancy’s favorite recipe - from her mother-in-law Phyllis Cannon. These cookies are perfect - very moist with lots of nuts, chips, and raisins. The raisins are pre-boiled in water (see the picture inset... they AREN’T much to look at at this stage, but they are heavenly when they are mixed in - you won’t even know they are there!) They DO take a little extra thought (and time) because you need to let the raisins cool down for about an hour - so no instant gratification, if that’s what you’re looking for...

1 cup water
1 cup shortening
2 eggs
4 cups flour
1-1/2 tsp cinnamon
2 tsp salt
1/4 tsp EACH of allspice & nutmeg
12-oz pkg semi-sweet chocolate chips
2 cups raisins
2 cups white sugar
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 cup nuts, broken (or loosely chopped)

Boil raisins in water for 5 minutes. Remove from heat and cool completely (do NOT discard liquid). Cream together shortening, sugar, and eggs. Add vanilla and cooled raisins (with liquid). Add dry ingredients, mixing well. Add nuts and chips. Bake on greased cookie sheets at 350 degrees for 10 minutes (this is conservative - in my oven it takes 15-17 minutes) Check them often the first few batches - they should be lightly browned and barely firm to the touch when removed from the oven. These cookies get softer in a few days if stored in an airtight container.

Peach Crunch

Tue, 3 Feb 2009 22:33:49 -0700

This is a good recipe for a “cobbler-like” dessert. Sometimes it turns out crunchy - sometimes it turns out “cakey” - I think it depends on how much juice you add with the fruit. Tastes great with cool whip, whipped cream, and (our favorite) vanilla ice cream. Best served warm.

2 quarts peaches (if using bottled, use 1/2 of the juice)
2 Tbs tapioca (instant or quick-cooking)
2 cups sugar
2 eggs
2 tsp baking powder
1 tsp cinnamon
2 cups flour
1 tsp salt
1/2 cup butter or margarine

Place fresh, sliced peaches (or bottled peaches with 1/2 of the juice) in the bottom of a 9" x 13" pan. Sprinkle peaches with cinnamon and tapioca. Mix together sugar, flour, salt, baking powder, and eggs with a beater (don't worry - mixture will be lumpy and dry!) Sprinkle over peaches. Drizzle with melted butter, then sprinkle with additional cinnamon. Bake at 350 degrees for 40-50 minutes. Serve warm with cream or ice cream (or canned milk if you are using your food storage!)

Food storage Fluke Instructions...

Tue, 3 Feb 2009 21:54:04 -0700

Sometimes I remember to take pictures as I make something - and today was one of those RARE days! Hopefully this is helpful.

Food Storage Fluke

Tue, 3 Feb 2009 21:50:18 -0700

(This was an "accident" that came about when I was really grasping at straws for ideas for dinner one night. I started with a pound of hamburger, grated cheese, and 1/2 can of spaghetti sauce. The storage room provided the rest. My grown kids still ask for this - and I have no idea why!)

1 pound ground beef (can use cannery ground beef, or cubed beef in a can)
1 quart tomatoes (diced work well)
2 Tbs chopped onion (or dry, minced onion)
1/2 of a can (or bottle) spaghetti sauce - between 27-32 oz size
1-1/4 cups macaroni (any variety, but elbow mac from the cannery holds it's shape well)
1 cup (+ or -) of water
2 cups grated cheese (canned cheese also works)

Brown ground beef with onion. Drain fat, if desired. Add dry macaroni, stirring and cooking about 5 more minutes. Add spaghetti sauce, tomatoes (with juice), and water. Bring to a rapid boil, stirring to keep macaroni from sticking together. Cover tightly with a lid (or foil), then bake at 350 degrees for 1 to 1-1/2 hours, stirring halfway through cooking time (if macaroni is still hard and there isn't much liquid left, add a little more water at this point). Near the end of cooking time, when most of the liquid has been absorbed by macaroni - sprinkle with cheese, remove lid, and return to oven for about 10 more minutes. (If I'm not in a hurry, I sometimes like to pre-boil the macaroni for about 5 minutes and add it to the ground beef mixture with about 1 cup of the boiling water)

Quiche Lorraine (with spinach)

Sat, 31 Jan 2009 10:52:27 -0700

I’ve combined a few recipes for spinach quiche, and tweaked it with the Quiche Lorraine recipe from the Lion House Recipe Book. I like how it’s light, but heavy (How can that be? But it is!) I layered the ingredients, and it bakes up better. (Layers are SO much classier than stirred-up, don’t you think Martha Stewart?) We like this with a broth-based soup (such as chicken gumbo, or even tomato soup), a roll or cornmeal muffin, and sliced fruit for a weekend dinner.

9” or 10” UN-baked pie crust
1 cup shredded tri-blend cheese (mozzarella, provolone, cheddar)
6 slices bacon - cooked and crumbled (reserve drippings in pan)
1/4 cup onion - chopped
2-3 cups fresh spinach - chop slightly
5 eggs - beaten slightly
1 cup half-and-half
1/2 tsp salt
1/4 tsp dry mustard
1 cup mozzarella cheese, shredded

Arrange tri-blend cheese in bottom of pie crust. Sprinkle with crumbled bacon. In reserved bacon drippings, saute onion and chopped spinach just until limp. Arrange over top of the mixture in pie pan. Sprinkle with mozzarella cheese. Combine eggs and half-and-half, adding in salt and dry mustard. Pour evenly over layered mixture in pie pan. Bake at 325 degrees for about 45 minutes (or until set) Let stand about 10 minutes before serving.

Cherry Swirl

Fri, 30 Jan 2009 15:10:05 -0700

1-1/2 cups sugar
1/2 cup butter
1/2 cup shortening
1 tsp vanilla
1 tsp almond extract
4 eggs
1-1/2 tsp baking powder
3 cups flour
1 30-oz can cherry pie filling

GLAZE:
1 cup powdered sugar
1-2 Tbs milk
few drops almond extract

Preheat oven to 350 degrees. Cream together sugar, butter, and shortening. Mix in vanilla, almond extract, and eggs until blended. Beat on high for 3 minutes. Mix in flour and baking powder. Spread 2/3 of batter into a greased 9” x 13” pan. Spoon cherries on top of batter. Drop remaining batter over the filling. Bake for 45-50 minutes. Let cool 10 minutes and cover with glaze. Serve with ice cream.

BLT Roll-ups (try them for the superbowl?)

Wed, 28 Jan 2009 13:57:41 -0700

BLT Roll-Ups
Ingredients:
3 8- or 9-inch flour tortillas
3 oz. cream cheese, softened
1-2 tbsp. Ranch dressing
6 pieces bacon, cooked and crumbled (I used turkey bacon)
1/2 cup shredded lettuce
1 large tomato, diced
Ranch dressing for dipping, if desired

Directions:
Lay all three tortillas out flat on a work surface. Combine the cream cheese and 1-2 tablespoons Ranch dressing in a small bowl and mix until smooth. Divide between the tortillas and spread in a thin, even layer over each. Sprinkle a third of the bacon, lettuce and tomato over each tortilla. Starting at one edge, roll each tortilla up tightly into a spiral shaped log. Slice each log into 1-inch sections, and serve with Ranch dressing for dipping, if desired.

Source: adapted from Chomping the Big Apple

Jandals

Tue, 27 Jan 2009 15:17:35 -0700

I found this on the food blog: weetreatsbytammy.blogspot.com

Here is her explanation of what “Jandals” are... I thought it was great!
(These would be easy enough to make from our normal cookie dough - find a cookie cutter, or just “stretch” the dough as you put it on the cookie sheets?)

“Last night I made these jandal cookies for my friend to go with her birthday present. In NZ we call flip flops, jandals. I’m not quite sure how the name came about - probably something to do with sandals! I was really pleased with how these turned out – I think the pale pink and yellow go really well together.”

Superdoodles

Tue, 27 Jan 2009 15:08:19 -0700

For snickerdoodle lovers...

1 cup vegetable shortening
1½ cups granulated sugar
2 large eggs
1 tsp vanilla
2¾ cups (11 5/8 ounces) unbleached all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
2 cups (12 ounces) cinnamon chips
cinnamon sugar (just sugar mixed with a little cinnamon)

Preheat oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
Make dough: Beat together shortening and sugar until smooth, then add eggs, again beating until smooth. Beat in vanilla. Whisk together flour, cream of tartar, baking soda and salt. Mix in flour mixture slowly just until combined. (If you overmix, the cookies may turn out a little tough.) Stir in the chips. Shape cookies: Place cinnamon sugar in low flat bowl or cake pan. Roll dough into smallish (heaping teaspoonful) ball and put into the pan with the sugar. You can do about 6 balls at a time, roll them in the sugar and then place them on the prepared cookie sheet. Leave about 1½ inches between each cookie (they do spread). Using the bottom of a glass, flatten each cookie until it's about ¼-inch-thick and 1½-inches in diameter. Repeat until you've used up all of the dough.
Bake cookies for 10 or 11 minutes. They should be set and just starting to turn golden. Remove cookies from oven and cool on a rack. As they're cooling, very lightly dust them with ground cinnamon (a fine sieve or tea strainer both work well.)
Yield: About 6 dozen
Recipe Source
Modified from King Arthur Flour Company

Butterfinger Brownies

Tue, 27 Jan 2009 15:03:41 -0700

Melted butterfingers within...

2¼ cups flour
1 tsp baking powder
¼ tsp salt
¾ cup butter, softened
2¼ cups brown sugar
3 large eggs
1½ tsp vanilla extract
4 regular-sized butterfinger candy bars, crushed

Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan.
In a small bowl, combine flour, baking powder and salt; set aside.
In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
Beat in eggs and vanilla until smooth.
Stir in flour mixture and 1 cup of crushed butterfingers.
Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter.
Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars. Servings: 12
Recipe Source
Adapted from Recipezaar

Bacon & Egg Cups

Mon, 26 Jan 2009 19:20:45 -0700

Bacon and Egg Cups (adapted from Recipezaar)

25 min | 5 min prep

SERVES 3 , 2 each

* 6 eggs
* 6 slices bacon
* 1 ounce shredded cheese
* salt
* Cracked black pepper

1. Preheat oven to 350 degrees.
2. Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
3. Crack one egg into each hole (I broke each yolk because my kids don’t like runny eggs).
4. Sprinkle with salt, cracked black pepper and cheese.
5. Bake at 350 degrees for 20 minutes or longer for crispier bacon.
6. Pop out of the muffin tins and serve.

Do you love bacon? Check out these recipes from food bloggers around the globe:

* Spinach Salad with Warm Bacon Dressing from Big Red Kitchen
* Yankee Cornbread from No Fear Entertaining
* Breakfast & Brunch Bundles from Inn Cuisine
* Warm Bacon Cheese Sourdough Dip from Favorite Family Recipes