Friday, August 13, 2010
French Breakfast Puffs
Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon; set aside. In a bowl stir together 1 1/2 cups all-purpose flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt. In another bowl combine 1 beaten egg, 1/2 cup milk, 1/3 cup melted margarine or butter; add to flour mixture, stirring just till moistened.
Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in 350 degree oven for 20 to 25 minutes or till golden. Immediately dip tops into 3 tablespoons melted margarine/butter, then into sugar cinnamon mixture. Serve warm. Makes 12.
Tuesday, June 15, 2010
Wednesday, May 26, 2010
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Thursday, May 20, 2010
I loved this recipe. I thought it was really good! Lane was the only kid that didn't like it AT all...
Lemon Ginger Chicken
4 boneless skinless chicken breasts (1 1/4 lb)
1/2 cup original Bisquick mix
1/4 cup Progresso plain bread crumbs (I think mine was garlic and herb and was still good)
1 tablespoon grated lemon peel (I didn't use this and it was still pretty strong)
1/2 teaspoon grated ginger root (I used dry from the can and it was still great)
1/2 cup water
3 tablespoons vegetable oil
Lemon Ginger Sauce:
1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated ginger root (again I used dry)
1 drop of yellow food coloring
Lemon slices if desired
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and ginger root. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.
3. In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center or thickest part is cut (170 degrees F).
4. Meanwhile, 1 quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, ginger root and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.
(Cook chicken in oil 11 to 13 minutes or until meat thermometer inserted in center of chicken reads 170 degrees F.)
Pretty easy recipe and looks fabulous. I haven't tasted it yet but when I do I'll update this. The Jell-o gives it a beautiful color... I didn't have strawberry jello so I used cherry but it still smells great!
JELL-O® Rhubarb-Berry Jam
What you need
6 cups finely chopped fresh rhubarb (about 1-1/2 lb.)
3-1/2 cups sugar
1/4 cup water
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
WASH jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MIX rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
ADD gelatin; stir until dissolved. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.
Kraft Kitchens Tips
Jam is best used within 1 month since it will become very thick with longer storage.
This recipe only made a quart and 1/2 of a pint...
Thursday, May 13, 2010
I should have mixed it better this is what my last 2 cookies looked like...
Chewy Chocolate Chip Granola Bars
Nonstick cookies spray