Saturday, July 23, 2011

Amish Apple Bread

Amish Apple Bread

I made this today. Didn't add the pecans and baked for about an hour.

2 cups brown sugar
4 eggs
4 cups flour
2 tsp baking soda
3 tbsp buttermilk
2 tsp cinnamon
1 cup butter
3 cups grated apples
1 tsp salt
1 tsp vanilla
2 cups chopped pecans

Cream sugar and butter.Add eggs and beat well.Add apples-mix in dry ingredients,buttermilk and vanilla.Add pecans.Put in loaf pans and bake at 350 for 45 minutes or until done

White Chocolate Golden Oreo Crunch Cookies

I made these today as bars! Baked for 25-30 minutes!
3 cups flour
1 tsp. baking soda
½ tsp. salt
2 sticks softened butter
¾ cups sugar
¾ cups brown sugar
2 eggs
2 tsp. vanilla extract
1 cup white chocolate chips
20 Golden Oreos, crushed
1.Preheat oven to 350 degrees.
2.In a medium bowl, mix flour, soda and salt. Set aside.
3.In a large bowl, cream butter, sugars, eggs and vanilla extract. Slowly mix dry ingredients into the wet ingredients.
4.Fold in chips and Golden Oreo pieces
5.Drop by rounded tablespoons onto a baking sheet lined with parchment paper.
6.Bake for 11-12 minutes, or until golden brown.
7.Remove from oven and allow to cool for 3 minutes before moving to cooling rack.
Makes about 30 cookies

Thursday, May 26, 2011

S'mores Cookies

Adapted from Lovin' From the Oven

1-3/4 cups all purpose flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips
1-1/2 cups mini marshmallows, or large ones cut up
2 Hershey bars, chopped

- Preheat oven to 375 degrees
- With an electric mixer, beat together the butter and sugars until light and fluffy
- Mix in eggs and vanilla to butter mixture until combined
- In a large bowl, whisk together flour, graham crackers, salt, and baking soda
- Add the flour mixture to the butter mixture and mix well
- Stir in the chocolate chips
- Use 2 tablespoons or a medium-sized ice cream scoop to drop rounded tablespoons of dough onto cookie sheets
- Bake for 8 minutes and remove from oven. Push a few marshmallows and pieces of chocolate into each cookie and return to the oven to bake an additional 3-4 minutes.
- Cool cookies on a wire rack (or just hand them over steaming hot to your hungry friends)

Recipe yields about 3 dozen cookies

Sunday, March 27, 2011

Buttermilk Syrup

*Make sure you have a deep pan to cook the syrup! I had to move mine to a larger pan as it boiled over on the stove.

1 1/2 cups white sugar 3/4 cup buttermilk 1/2 cup butter 2 tablespoons corn syrup 1 teaspoon baking soda 2 teaspoons vanilla extract
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Buttermilk Pancakes

3 cups all-purpose flour 3 tablespoons white sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk 1/2 cup milk 3 eggs 1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Sunday, March 6, 2011

Brown Sugar Spiced Pork Loin

*Makes about 2 1/2 pounds of pork tenderloin, enough to serve 8-10 adults*

Rub Ingredients:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons olive oil
Glaze ingredients:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic *Beth's notes:I used one whole bulb--about 1 generous T.
1 tablespoon tabasco sauce **Beth's notes: I used a generic of Franks hot sauce

Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet that is ovenproof (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet.

Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing.

Saturday, March 5, 2011

Mint Oreo Cookies

The Chocolate Wafers

Makes about 40 Oreo average sized Oreo cookies.

•1 1/4 C all-purpose flour
•1/2 C unsweetened cocoa
•1 t baking soda
•1/4 t baking powder
•1/4 t salt
•1 C sugar
•1/2 C plus 2 T butter, room temperature

•1 large egg
1.In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
2.Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
3.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.)

4.Bake for 9 minutes at 375 F. Set on a rack to cool.

Cream Cheese Filling Recipe:
1/2 cup butter (1 stick)
1 block of cream cheese (8 oz)
3-4 cups - powdered sugar (depending on desired consistency)
1 - tsp vanilla extract
mint extract
green food coloring

Cream butter and add cream cheese and mix well. Add powdered sugar slowly until you reach your desired consistency.

Sunday, February 27, 2011

Double White Chocolate and Pretzel Peanut Butter Cookies

1 stick softened butter, 8 tablespoons

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 cup white chocolate chips, to melt

1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)

1 large egg

2 teaspoons vanilla

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup broken pretzel pieces

1 Cup additional white chocolate chips

1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.

2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.

3 dozen cookies

Reuben Pie

1 lb. hamburger

1 cup shredded swiss cheese
1/4 c. worcestershire
garlic powder
1 egg
Mix together

1 c. swiss cheese
1/4 can french onions

Mix meat mixture. Put meat in pie pan. Bake 15 min at 350. Remove from oven, pour off juice. Fill with sauerkraut mixture. Bake 20 min. Cover with onions. Bake 8 mor minutes.

Saturday, February 12, 2011

Banana Chocolate Chip Muffins


Yield:18 muffins

1 cup sugar
2 eggs
3 tablespoons milk
3 large bananas, mashed
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1/2 cup melted butter
6 ounces chocolate chips
Prep Time: 15 mins

Total Time: 35 mins
1 Combine eggs, sugar, milk & bananas.
2 Combine flour, baking soda & baking powder & add to wet mixture, mixing thoroughly.
3 Add butter & finally the chocolate chips.
4 Bake at 350 degrees for 20 minutes.

Sunday, January 30, 2011

Lofthouse Grocery Store Sugar Cookies

Lofthouse Grocery Store Sugar Cookies

1 cup unsalted butter, softened (Beth used salted butter)
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sour cream
5-6 cups flour (until desired consistency for rolling)

In a medium sized bowl, whisk together baking soda, baking powder & 5 cups flour, set aside.
In the bowl of a stand mixer, cream together butter & sugar until light & fluffy. Add in eggs one at a time, mix until incorporated. Mix in sour cream. Place mixer on low speed and add in flour mixture a little at a time, until all is fully incorporated. If dough does not seem the right consistency to roll, add a little more flour a 1/4 cup at a time, adding no more than 1 cup additionally. Dough will still be sticky. Divide dough into two balls and wrap with plastic wrap. Refrigerate overnight.

Preheat oven to 425 degrees. Line baking sheets with parchment paper.
Liberally flour your rolling area. Roll out dough to 1/4 inch thickness, flouring generously. Dough will be very sticky. Using a round cookie cutter, cut out circles & place them on baking sheet. Bake for 8 minutes, until pale golden. Cool on wire rack. Once cool, frost & decorate. Allow frosting to set then store in an air tight container and allow cookies to sit for a few more hours before serving for the flavors to develop further.
4 cups confectioners sugar
1/2 cup shortening
5 tbsp. milk
1 tsp. vanilla extract (use clear vanilla if you are leaving frosting white)
food coloring (optional)
In the bowl of a stand mixer, mix together the confectioner's sugar & shortening. Gradually add in the milk until incorporated. Mix in vanilla. Beat until smooth & creamy, approximately 5 minutes. Add food coloring if desired.

Saturday, January 15, 2011

Crock Pot "smoked" Beef Roast or Brisket

4 44-6 Servings Size


2 -4 lbs beef roast or 2 -4 lbs beef brisket
2 tablespoons liquid smoke
2 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt
2 minced fresh garlic cloves
Change Measurements: US | Metric

Directions:Prep Time: 10 mins
Total Time: 1/2 day
1 Trim beef of any large extra fat. A little is good for flavor. 2 Place the roast in the middle of a large piece of aluminum foil. 3 Rub beef all over with all of the spices. 4 Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped. 5 DO NOT ADD ANY LIQUID TO THE CROCKPOT! 6 Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef). 7 Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.

Wednesday, January 12, 2011

BBQ Beef Shortribs

2Tbsp. oil

3 lbs. beef short ribs, trimmed of fat

1c. BBQ sauce

2 Tbsp. molasses

2 Tbsp. white vinegar

1 1/2 tsp. salt

1/2 tsp. pepper

1 Tbsp, soy sauce

1/2 C. chopped onion

Brown ribs in the oil then put into a slow cooker. Mix next 6 ingredients well in a bowl. Stir in onion then pour over short ribs Cover and cook on low for 8-10 hours or on high for 4-5

Sunday, January 9, 2011

Sour Cream Coffee Cake

1 cup butter 2 cups white sugar 2 eggs 1 cup sour cream 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1/3 cup all-purpose flour 1/2 cup packed brown sugar 2 tablespoons melted butter 1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Thursday, January 6, 2011

Death by Chocolate Chocolate Cookies

recipe makes about 3 dozen

2 1/4 cups all purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups butter, softened
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3.9 oz package instant chocolate pudding mix
2 cups of mix-ins (I used 1 cup of milk chocolate chips and 1 cup of semi-sweet chips)

In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. Using a mixer, cream the butter and sugars. Add the eggs one at a time until well incorporated. Be sure to scrape the sides of the bowl often. Add the vanilla and pudding mix. Slowly add the dry ingredients just until combined. Stir in your choice of mix-ins. Bake at 350 degrees for about 10-12 minutes. Don’t over bake.

Dulce de Leche Cheesecake Bars

Dulce de Leche Cheesecake Bars
Adapted from Alice Medrich's Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies

For the cheesecake layer, I found it needed more sugar to suit my taste than the original recipe called for, so I added another 2 tablespoons and have made the change in this adapted recipe.

I used dulce le leche here, but any good store-bought caramel sauce (or homemade, for that matter) will work just fine. If at all possible, make these the day before you're going to serve them--the texture of the cheesecake just keeps getting better and better as it sits in the fridge.

Makes 2-3 dozen, depending on size

For the crust:

14 tablespoons unsalted butter, melted and still warm
1/2 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour

For the dulce de leche swirl:

1/2 cup dulce de leche (see note)
1/8 teaspoon salt

For the cheesecake layer:

1 1/2 pounds cream cheese, at room temperature
6 tablespoons sugar
1 1 /2 teaspoons pure vanilla extract
2 large eggs, at room temperature

Being by making the crust: Position a rack in the lower third of the oven and preheat it to 350 degrees. Line a 9x13-inch baking pan completely with foil, folding the excess over the sides.

In a medium bowl, mix together the melted butter, sugar, vanilla and salt. Add the flour and mix just to combine--the dough will be soft, and might be somewhat oily, that's okay. Press the dough evenly across the bottom of the prepared pan. Bake for about 20-25 minutes, or until the crust is golden brown, with the edges being slightly darker than the center. Let cool on a wire rack.

While the crust is cooling, prepare the rest of the recipe. Lower the oven temperature to 325 degrees. Stir together the dulce de leche with the salt and set aside.

In the bowl of an electric mixer, beat the cream cheese until smooth and creamy on medium speed. Beat in the sugar and vanilla. Beat in the eggs one at a time. Scrape down the bowl well and give it a final beating until the batter is completely smooth and well-blended. Stir 2 tablespoons of the cheesecake batter into the salted dulce de leche.

Pour the remaining cheesecake batter over the cooled crust. Dollop the dulce de leche mixture over the cheesecake batter, leaving plenty of cheesecake batter in between. Using a butter knife, and being careful not to scrape the crust, swirl the dulce de leche into the cheesecake batter in small loopy circles until the surface is nicely marbled. Bake for 20-30 minutes, or until the filling is puffed but still jiggles like Jell-O when the pan is nudged.

Set the pan on a cooling rack and let cool completely. Refrigerate for at least 4 hours but preferably 24 hours before cutting into squares and serving. Keep any leftovers refrigerated in an airtight container for up to 4 days.