Sunday, September 20, 2009
Combine 1 lb butter(must use real butter) with 2 cups sugar and 2 cups brown sugar. Mix until fluffy.
Add 4 eggs
2 tsp vanilla
4 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt and mix until blended
Blend 5 cups rolled oats in blender with 1 cup semisweet chocolate chips until powder
Add the oats and chocolate chip powder
Add 3 cups semisweet chocolate chips
Bake at 375 for 10 min.
3 cups whole wheat flour
2 tablespoons yeast
1/3 cup honey
¼ cup shortening
1 tablespoon salt
3-4 cups white flour
2¼ cups very warm water (120-130 degrees)
Mix whole wheat flour, honey, shortening, salt, and yeast in 4 quart bowl. Add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Stir in enough white flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic about 10 minutes. Place in greased 2 ½ quart bowl, turn greased side up. Cover and let rise in warm place until double 40-60 minutes. Punch down, divide dough in half. Put in pans. Let rise. Bake 350 degrees for 25-30 minutes.
1 1/2 cups lukewarm water
4 cups flour
1 Tbsp sugar
1/2 cup finely chopped onion
2 tsp salt
oil and salt as needed
Combine sugar, yeast and lukewarm water to dissolve. Add flour, salt, and onion. Knead until smooth. Place dough in an oiled bowl and let rise until doubled in size. Punch down. Flatten out dough on oiled cookie sheet to about 1 inch thick. Oil the top of the dough. Let rise until doubled in size. Sprinkle with salt and dried rosemary. Bake at 400 for 20-25 minutes. Serve hot. Great cut in half and used for a sandwich. Serves 6-8.
Sunday, September 13, 2009
3/4 cup crushed NILLA Wafers (about 24 wafers)
1/4 cup (1/2 stick) butter, melted
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.) or make Single Pie Crust
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 large baking apples, peeled, sliced
1 large fresh pear, peeled, sliced
1/3 cup granulated sugar
1/4 cup flour
1/2 tsp. ground cinnamon
1-1/4 cups thawed COOL WHIP Whipped Topping or ice cream
PREHEAT oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside. PLACE pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture. BAKE 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping or ice cream. Store any leftover pie in refrigerator.
1 cup margarine or butter 2 cups sugar
2 eggs 2 teaspoons vanilla
2 cups flour dash of salt
Cream butter and sugar. Add the rest of the ingredients one at a time.
Place fruit in pie pan (You can use any fruit—canned or fresh—or pie filling for this recipe) and top with topping. Bake 400 degrees for 10 minutes then 350 degrees for 35 more minutes.
Tuesday, September 1, 2009
1 can goya bean soup or a can of beans
1/2 cup rice- cooked
1 green pepper
1/2 cup corn
1/2 cup cheese
6 tortilla shells
1 avacado- mashed
Cut up green pepper and onion into strips. Cook in oil or butter until tender. Preheat oven to 350. Lay out tortillas. Put rice, beans, pepper and onion mixture, corn and cheese on and roll it up. Cook for 20-30 minutes or until golden brown. Serve with lettuce, avacado, sour cream and salsa.
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut-up vegetables (ideas: broccoli, caulifour, carrots, celery, onion, green beans, peas)
2 teaspoons fresh ginger or 1/8 tsp ground ginger
1 clove garlic, minced
Toasted sesame seeds- optional
Stir broth, cornstarch nd soy sauce in a small bowl until smooth.
Heat oil in a 10 inch skillet over meium-high heat. Add the vegetables, ginger and garlic and stir-fry until they are tender crisp.
Add the broth to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with sesame seeds if desired.
Serve over cooked rice.