I just received a book I ordered: “Charcuterie: The Craft of Salting, Smoking and Curing” by Michael Ruhlman and Brian Polcyn. I ordered this book to assist in my quest of learning how to make EXCELLENT, YUMMY, AMAZING bacon myself.
I just read the first part of the first line of the introduction and am liking it already! “A book devoted to animal fat and salt…”
How much more could one ask for?!!
This recipe was given to me about 25 years ago by a co-worker at KPMG from Montana. As excellent now as it was then!
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
1 1/2 tsp. baking powder
1 large can pie filling (whatever flavor floats your boat)
1 cup powdered sugar
2 Tbsp. milk
Preheat oven to 350 degrees. Cream together butter and shortening. Add sugar and beat well. Add eggs, vanilla and almond extract and mix well. Add flour and baking powder and mix until blended.
Spread 2/3 of the dough in the bottom of a rectangular jelly roll pan lined with parchment paper. Spread pie filling on top. Dot with remaining dough. Bake 35-45 minutes.
Combine powdered sugar and milk mixing well. Drizzle over the top of the coffee cake and enjoy!!
These cookies are amazing! They stay soft (at least for 36 hours – haven’t had one last longer than that yet), and are super easy to make.
1 stick (1/2 cup) butter
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree (1/2 can)
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
To roll in-
1/2 cup sugar
1 Tbsp cinnamon
1/2 tsp ground ginger
Preheat oven to 400 degrees.
Mix together the butter, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts. ** I use a small scoop instead of rolling by hand. MUCH faster and easier. **
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (do not leave out the ginger – adds an amazing flavor). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2″ apart on ungreased cookie sheet. ** I line mine with parchment. **
Bake 7-9 minutes until lightly browned, but still soft. (Exactly 8 minutes in my oven.)
Makes about 5-6 dozen cookies.
I made these today.
They are too cute. Used a Duncan Hines white cake mix (NOT yellow). Made it according to the package directions. Divided the batter into fourths. Dyed each fourth a different color. (I used the Americolor dyes). Then, using my smallest scooper, one color at a time, scooped some of each into each cupcake liner. Use white liners so you can see the colors. Do not stir them. Made exactly 18 cupcakes.
Then I iced them with vanilla buttercream and put festive sprinkles on the top. Easy and amazingly cute.
I am in the middle of making these amazing chocolate cookies. Try them!! I haven’t even gotten to the icing part yet and I am addicted. Yum!
Rolled Cocoa Cookies.
Okay. First of all, rib-eye and garlic butter – need I say more. Outrageously delicious. The Buttery Buttermilk Mashed Potatoes were okay. Probably would have enjoyed them more if we were not already addicted to Pioneer Woman’s mashed potato recipe which has cream cheese in them. THOSE are to die for!! Last, the Coconut Cream Pie was disappointing. The cream part was not nearly as smooth and decadent as making it the old-fashioned way (from the red and white checked cookbook) where you cook the custard on the stove top and then stir in the coconut. I also prefer meringue to the whipped cream. However, I did like the addition of the rum! I will try that in my old recipe and see how that works out!!.
Okay. Again yum! Very tasty. Really pretty. A bit too spicy for the kids – next time would cut the amount of cayenne in half for them. Easy and good. A keeper. .
Yum. That’s all there is to say. Paula’s Lemony Chess Pie is tangy and sweet – nice and light. I used her pie crust recipe again. It is a little bit delicate when rolling out but worth the effort. Again, if I see a link, I will add it..
This morning’s offering for my new cooking project was “Buttery Buttermilk Biscuits”. Wow! Super-easy, quick, melt-in-your-mouth. This will be a definite repeat!! If I can find the recipe published, I will add the link..
One of the things I received for Christmas was “Paula Deen’s Southern Cooking Bible” cookbook. I was paging through it looking at recipes and did not see even one that didn’t look yummy. So, I am now on a quest to make every recipe in the book. (Kind of like “Julie and Julia” but not nearly as disciplined!)
Last night I made “Paula’s Chicken and Dumplin’s”. It was a really good and easy recipe. HOWEVER, the consensus in my house that my old standby chicken and dumplings were better!
I also made “Down-Home Grits Pie” just because I have never had a pie with grits in it and was intrigued by the concept. It was excellent!!! Here is a link to the recipe on Food Network. The only thing I did differently was use homemade pie crust (of course) trying Paula’s in the cookbook – which was very tasty and flaky but a little delicate.
First two down, about 300 to go!!!.