Tag Archives: Flour

Eggnog Snickerdoodles

3 Jan

The tastiest way to use up that left over eggnog from the holidays! These snickerdoodles are so fluffy and moist, and bake up so pretty. 🙂

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Ingredients:

1 cup butter, room temperature

2 cups sugar

1 egg

1 tsp vanilla

1 cup eggnog

4 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

1/3 cup sugar + 1/2 tsp ground nutmeg

Preheat oven to 350^F. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time; then add vanilla. In a separate bowl, sift together flour, baking soda, salt, and cream of tartar. Add the flour mixture to the creamed mixture, alternating with the eggnog. The dough will be thick and slightly sticky.

Mix together 1/3 cup sugar and ground nutmeg in a small bowl. Shape the dough into rounded tablespoon size balls and roll in sugar and nutmeg mixture. Place 2 inches apart on baking sheet and bake for 8-10 minutes, until cookies are just set and starting to crack.

 

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Frosted Zucchini Bars

9 Oct

I will never be a truly successful blogger. Want to know why? Because I get all excited about my blog for about 6 months…then I get lazy. Or busy. Or both. And my poor blog suffers. However! If you stick with me, I promise that I will get to the ever-growing list of recipes. Promise.

Anyone else have zucchini coming out their ears from their over-successful garden? Yeah…me either. We actually have a ton of tomatoes this year (the ironic thing being, I’m the only one in my entire house that eats them) but our zucchini never made it. I think there’s something wrong with us. All of our neighbors got a ton! I’ll trade a few of my tomatoes so I can make these. 🙂 My sister passed this batch along and they look so good!!! (it’s times like these that you curse the fact that your sibling lives clear across the country and you can’t skip over to have a taste)

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Ingredients

    • 1 1/4 c. butter, softened
    • 3/4 c. sugar
    • 3/4 c. brown sugar, packed
    • 3 eggs
    • 2 tsp vanilla
    • 2 1/2 c. flour
    • 1 Tbsp baking powder
    • 1 1/2 tsp cinnamon
    • 2 c. zucchini, grated
Frosting
  • 2 c. powdered sugar
  • 1 tsp cinnamon
  • 2 Tbsp butter, melted
  • 1 tsp vanilla
  • 2 Tbsp milk

Instructions

  1. Cream butter and sugars. Add eggs and vanilla. Mix in flour, cinnamon and baking powder. Blend in zucchini.
  2. Pour into greased jelly roll pan. Bake at 350 degrees for 25-30 minutes. Cool.
  3. Prepare frosting. Add more milk if necessary to get right consistency. Spread over cooled bars.

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http://www.julieseatsandtreats.com/2011/07/cinnamon-frosted-zucchini-bars/

 

Samoan Pancakes

18 Aug

There are so many fun versions of pancakes! I love me a good ol’ fashioned flap jack, but breakfast is so much more exciting when you try something a little different. This recipe is another from my grandma’s stash. They lived in Tonga and Hawaii for most of my mom’s life, so I trust Grandma’s islander recipes! And my kids love that they can eat these pancakes with their fingers. 🙂

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Ingredients:

3 cups flour

3 tsp baking powder

3/4 cup sugar

2 eggs

1 1/4 cups milk

Drop by teaspoons into hot oil. Deep fry until golden brown and cooked through. Served buttered with syrup, or coat in sugar.

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Irish Soda Bread

20 Apr

Easiest loaf of bread I’ve ever made. Dense and hearty, this bread is great for slathering with butter and jam, or dunking in some soup. No yeast = no rise time. Extra bonus!

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Ingredients:

3 1/2 cups flour

1 tsp sugar

1 tsp baking soda

1 tsp salt

1 1/2 – 2 cups buttermilk or soured milk

Preheat oven to 450^F. Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center of the dry ingredients and pour in most of the buttermilk, leaving about 1/4 cup to use as needed. Using your fingers, bring the flour and liquid together, adding more buttermilk if necessary. Dough should be soft, but not too wet or sticky.

When dough begins to stick together and form a ball, remove it from the bowl and place on a floured work surface. Continue to bring it together until it is formed into a ball. Pat the dough down into a circle, about 1 1/2 inches thick. Place on a baking sheet. Bake for 15 minutes. Turn heat down to 400^F and bake for an additional 30 minutes. When done, the loaf will sound slightly hollow when tapped on the bottom, and will be golden in color. Allow to cool on a wire rack.

Original recipe: www.oldworldgardenfarms.com

Chocolate Chip Cookies

6 Feb

I’ve had a terrible hankering for chocolate chip cookies lately. I love the recipe on the back of the Tollhouse Chocolate Chips, but they turn into hockey pucks if you don’t eat them quickly. I made these cookies 4 or 5 days ago, and they are still soft! Hooray!!! My kind of cookie.photo 2

 

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

2 1/2 sticks (1 1/4 cups)  butter

1 1/4 cups (10 ounces) brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 tsp vanilla

1 1/4 pounds chocolate chips

Instructions

Sift flours, baking soda, baking powder and salt into a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

*I didn’t have cake flour, so I just used all purpose flour – you can substitute the bread flour for all purpose as well, but it does help the cookies stay soft longer. I also did not refrigerate the dough for 24 hours. I only put it in for about 1/2 hour, and they still turned out great.

 

Original recipe: http://iambaker.net/chocolate-chip-cookies/

Perfect Pie Crust

3 Dec

Since I’m posting all these pie recipes, I guess I should post the crust too!

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Ingredients

  • 1-1/2 cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

For pre-cooked crusts, prick unbaked crust with fork and bake at 400^F for 8-10 min.

Original recipe: http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

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Potato Corn Chowder

4 Nov

It snowed yesterday. Sigh. Not sure why I live in Utah when I really don’t like the cold. I think winter is beautiful – I just wish it could look as beautiful about 30^ warmer and last about 3 months shorter. Oh well…at least it waited until after Halloween. And at least I have yummy soup to keep my belly warm. My local market has some fun and festive bread bowl options right now. I though maybe serving soup in a pumpkin shaped roll would excite my kids into forgetting that there are potatoes in this soup. It didn’t work. I guess that means more for me and hubby!

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Ingredients:

5 pieces of bacon

1/4 cup butter

1/4 cup flour

2 cups milk

2 potatoes, peeled and diced

1 cup sweet corn

1 tsp salt

dash of pepper

In a large frying pan, cook bacon to crisp. Break bacon up into small pieces and set aside. Cover potatoes with water in a pot and heat until potatoes are soft. Drain. In a large pan, make sauce by melting butter and adding flour and milk. Stir until thick. Add potatoes to sauce. Add corn, bacon, salt, and pepper. Heat until thick.

*Tip: Great served in bread bowls!

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Treacle Scones

22 Oct

If there was a fall version of the scone, this would be it. Molasses, ginger, all spice… good stuff, people. Make yourself a breakfast treat, and if you have the brilliant idea to make breakfast for dinner for a family of 6, either double the recipe or plan a side – this recipe only makes 8 scones. 🙂 If it’s just you, then eat them all yourself…I won’t tell.

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Ingredients:

2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp ground ginger

1 tsp all spice

1/4 cup butter

1 Tbsp molasses

milk

Mix dry ingredients. Heat molasses and butter until melted. Stir the liquid into the flour mixture and enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Divide dough in half, roll each piece into a circle about 1/2″ thick. Cut them into four triangles and bake at 400^F for 10 min until browned. Serve with warm butter, Buttercream Syrup, and jam.

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Chocolate Eclair Cake

19 Oct

I’ve been waiting, and waiting for an excuse to make this Chocolate Eclair Cake. I finally had a get together last night – a ‘bring a treat to share’ get together, with lots of ladies making crafty things late into the night, and needing a little sugary kick to keep them going. YES. I’ve always heard that eclairs are temperamental and if you don’t have your kitchen at the right temperature, or cook the dough just right, they won’t turn out (true? or old wives tale?). Hence the reason why I’ve never made eclairs. That being said, reading through this recipe I just couldn’t find a way to mess it up. So, I took a gamble, and ended up with one tasty treat.

I did learn an important lesson in making eclairs – or eclair cakes anyways. While preparing your ingredients, if an egg rolls off of the counter and you try to stop its decent by sticking out your leg and pushing said egg against the cabinet, one of two things is going to happen. One: the egg is going to break and get all over your pants, the cabinet, and the floor. Two: the egg is going to break and get all over your pants, the cabinet, and the floor. Either way, I think you’re better off just letting the darn thing fall. You will have lost an egg and will have to live with the guilt of having done nothing to save it, but at least you won’t have to change your clothes.

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Ingredients

 

Crust:

 

    • 1 cup water
    • 1/2 cup butter
    • 1 cup all-purpose flour
    • 4 large eggs

 

Filling:

 

    • 1 (8 ounce) package cream cheese, softened
    • 1 large box (5.1 ounces) vanilla instant pudding
    • 3 cups milk

 

Topping:

 

  • whipped cream
  • chocolate syrup

 

Instructions

 

  1. Instructions:
  2. Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
  3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
  4. Bake for 25-35 minutes or until golden brown. You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
  5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of whipped cream, however thick you want it and serve with a drizzle chocolate syrup.

Original recipe found here: http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html

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Orange Chicken

16 Oct

I think I’m getting old. My kids are famous for not sleeping through the night until I force them to at about 10-11 months – I’ve survived three of these. So how come I am withering away to a state of mental nothingness at only 4 months? Granted, the last few nights my little man has been up way more than usual, but still…I should be able to suck it up. I should be able to function. I should not have these giant holes in my face where my eyes used to be and I really shouldn’t be this crabby. I am forever grateful to the person who decided that makeup wasn’t just for prostitutes and for kids who don’t mind having a down day here and there. And for recipes that can fulfill that Chinese take-out craving without having to actually go out. I may be grateful for the makeup, but I don’t always want to bother putting it on. 🙂

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Ingredients:

Chicken (Homemade Chicken Nuggets):

4 chicken breast halves

1 beaten egg + 1 Tbsp water

1 1/2 cups flour

Sauce:

1/2 cup orange juice

1/4 cup vinegar

1/2 cup brown sugar

1/4 cup soy sauce

1/2 tsp salt

1 tsp cornstarch

Cut chicken into bite size pieces. Coat in egg wash. Put flour in a zip lock bag and season with salt and pepper or season-all salt to taste. Put chicken pieces in bag of flour and shake until coated. Fry chicken pieces in vegetable oil until cooked through and light brown. Combine last 6 ingredients in medium saucepan and simmer 1 minute until thickened. Place chicken in a shallow baking pan and pour sauce over pieces. Bake at 350^F for 45 min, stirring the chicken to coat occasionally. Serve over rice.

*I like mine more saucy, so I typically double the sauce

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