Monday, May 22, 2017
Thursday, November 26, 2015
In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped Raspberries. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
*These are tasty with nuts added instead of the raspberries. However the process for cooking isn't enough time to cook the nuts. So if I'm adding nuts I chop them and toast them in the oven then let them cool before adding to the cookies.
** I've seen several pins on pinterest using the meringue to make Christmas trees. Just add some green food coloring and pipe the meringue into trees. For Halloween I have shaped them into ghost.
Thursday, November 5, 2015
2 cups flour
1/2 cup powered sugar
1 cup butter
1 can sweetened condensed milk
1 large egg
1 teaspoon vanilla
1 package Bits of Brickle
1 cup pecans
Combine flour and powdered sugar in a medium bowl. Cut in butter with a pastry blender until crumbly. Press evenly into a greased 13 x 9 inch pan.
Bake at 350 degrees for 15 minutes. Combine sweetened milk and next 4 ingredients: pour over crust. Bake for 25 minutes or until golden brown. Cool: cut into squares. Yield: 4 dozen
Pastry for 2 crust pie (I always use Pillsbury Premade Crust)
4 large eggs
1 cup light corn syrup
1/4 cup brown sugar
1/4 cup sugar
2 Tablespoons butter melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup pecans
Prepare pastry dough and arrange it in pie pan (I use a deeper pie pan)
Preheat oven to 350 degrees.
In medium bowl, beat eggs slightly; stir in corn syrup, brown sugar, sugar, butter, vanilla and salt; Stir in pecans. Spoon into pie crust bake pie 40 minutes.
Cool pie on wire rack before serving.
(I bake this pie the night before Thanksgiving. However sometime a piece will disappear before dinner..)
Sunday, July 20, 2014
Aunt Lucille's Donuts
4 Cups Warm Water
1 Can Evaporated Milk
3 Tablespoons dry Yeast
1 cup Sugar
1 cup melted Butter
1 Tablespoon Salt
1 cup Potato Flakes
About 10 cups flour to make a soft dough.
Mix together water, milk, yeast, sugar and salt. Let sit until yeast begins to bubble to the top. Whip in 6 cups flour. Let sit until sponge rises.
Mix in remaining flour Knead to make smooth dough. Place in greased pan. Cover, Let rise until double in bulk. Roll out on floured pastry cloth, to about 1/2 inch thick. Let rest a few minutes. Cut with round cutter. Place on lightly greased cupboard or cookie sheets to rise. Let rise until surface is smooth. Cook in hot grease. Drain. Dip in glaze and hang on wooden spoon over bowl until glaze stops dripping.
Mix powdered sugar with enough hot water, added a little at a time, to make sugar look milky but not runny . Add 1 teaspoon Vanilla.
I made these last Christmas and they turned out good but they really are better when your favorite aunt makes them.
Thursday, July 17, 2014
Chicken Salad Sandwiches
Gazpacho Cold Soup
Fresh Fruit Tray
Broccoli and Bacon Salad
Oriental Noodles Chicken Salad
Lemonade Slush Punch
Strawberry and Vanilla Ice Cream
Crescent Rolls for Sandwiches
4 Tbs. Yeast
1 Cup Warm Water
Mix and let sit while preparing the remaining ingredients.
1 Cup Sugar
1 Cup Oil
4 tsp salt
1 1/2 Cup Water
Mix and then add Yeast mixture.
9 Cups Flour
Add flour and mix well. Set dough aside and let rise until double. (dough will be soft)
Mix dough down with a spoon and cover and put in refrigerator. When cold enough to handle, shape the dough and let the rolls rise again.
Bake at 400 degree's for 8 to 10 min.
I will make these a week ahead and freeze after baked. When I freeze Bread I like to double bag it. Since I was planning this party and knew I wanted to freeze food ahead of time. I defrosted the freezer and cleaned it good. That will prevent the new food from picking up any off tastes in the freezer.
(When I hear someone complain about food tasting like it came from a freezer I wonder when was the freezer defrosted and cleaned. Should be yearly at a minimum. When I was catering I would clean the freezer monthly. Also food can pick up taste from your fridge when it isn't clean or you have strong foods in the fridge uncovered.)
4 Cups cooked Chicken cut into small pieces. (about 6 lbs raw)
1 can Olives
2 bunches Green Onions
1 cup Pecans
1 cup Mayonnaise
1 cup Sour Cream
Mix above ingredients. Chill until ready to serve.
I will make this the night before shower.
3 lg. peel and chopped Tomatoes
1 Green Bell Pepper, Chopped
1 Cucumber chopped
1/2 cup chopped Green Onion
4 Cups Tomato juice
5 tablespoons Red Wine Vinegar
4 tablespoons Olive Oil
2 teaspoons Salt
1/2 teaspoons Pepper
2 Avocados, Chopped
Mix all ingredients and chill. When ready to serve add Avocados. Garnish with Sour Cream.
I will make this the night before shower. Then add the Avocados in the morning.
2 cups Sugar
2 Cups Water
Boil for 5 min. Then add 2 cups Water and 3/4 cup Lemon Juice.
Mix and Freeze.
When ready to serve mix with Sprite. I like to add Frozen Blueberries, sliced Bananas and some Pineapple.
The Slush will take several days to freeze. (3 times the batch will fill 5 qt container.
Friday, June 14, 2013
Fried Pork Chops
Pork Chops (as many as you want)
about 1 cup of Flour
1/2 t. Salt and 1/4 t. Pepper
Take a large frying pan and generously cover the bottom with Oil. Heat to a medium heat, While heating mix flour with Salt and Pepper. Then dredge each pork chop in the flour mixture before putting in Oil. Be patient and watch the top of the Pork Chop to see the color start to change before turning over. The goal is to only turn once. Because I cook so many I turn the oven to 180 degrees to keep the first chops warm while the remainder cook.
Pork Chop Gravy (3 Cups)
6 Tablespoons of oil drippings from cooking the Pork Chops
6 Tablespoons of Flour (I use the flour left over from dredging the Pork Chops)
3 cups Milk
Salt and Pepper to taste
Using warm frying pan from cooking the pork chops. Leave the oil from cooking the chops in pan. Mix flour and Milk well. Make sure there aren't any lumps. Slowly add the Milk mixture to the oil. Heat to a full boil, stirring constantly. Season with Salt and pepper. (When you make the gravy with the dripping from the Pork Chops you should see pieces from the Pork Chops and the gravy should have a light brown color to it. If the Gravy looks too white you can add some Chicken Bullion for flavor.)
Take one potato for each person and then add one extra. Peel and cut into pieces. Put in Crock pot and cover with water. Cover the Potatoes but don't add extra water. Water doesn't boil out in Crock pot. Then Salt & Pepper. I also like to add some garlic. If I have a can of chicken broth, I will add that to the water. Cook on low for 3 1/2 hours or until done. Drain, add some Butter and Milk and mash. Leave in Crock until ready to serve.
This Pork Chop Casserole recipe was given to me by a good friend in Stillwater. She would keep extra cooked Pork Chops in the freezer for a quick dinner to give away when needed. Our family was the receiver of this casserole more than once and we were very grateful.
Pork Chop Casserole
Pre-cooked Pork Chops
1 package Pork flavor Stove Top Stuffing (can substitute Chicken flavor)
1 can Cream of Mushroom Chicken
1 cup Milk
Prepare the Stuffing according to the directions on the package. Then spread it in a 9 x 13 baking pan. Place Pork Chops on top of stuffing mixture. Then mix Milk & Soup and carefully pour over the top. (My Friend would put full Pork Chops on top. Over the years I haven't always had enough Pork Chops so I have gotten in the habit of cutting the chops into bite size pieces.) Bake at 350 for 30 minutes.
Monday, March 4, 2013
I made Petit Fours for Nathan's 8th Birthday celebration and when it was over he laid his head on my lap and announced that 26 Petit Fours make you sick. Apparently you should never eat more than 25 at a time.
Make a white cake mix using only the Egg White recipe on the box (I use Betty Crocker Cake Mix)
Bake in mini cupcake pan with cupcake liners. Be careful not to brown too much. When cool put in an airtight container and freeze for a day or two. An hour before you are ready to dip take the cakes out of the freezer and remove cupcake liners. The cakes will be fragile.
I don't have a recipe.... I just make it. Here are the directions.
Make a Thin Frosting:
1/2 lb Butter
Pinch of Salt
After I make the thin frosting I put it in a Crock Pot on the warm setting.
Melt 1 lb of White Chocolate (I use White Chocolate chips) and add to frosting. If it is too thick add some warm milk. This is the tricky part. If it is too thick it will tear the cakes apart. If it is too thin it will slowly drip off and won't cover the cakes(the cakes will also absorb too much). I usually have plenty of glace because I get it too thick and add milk. Then I get it too thin and have to add more powdered sugar.
When the glace is just right I set up cookie sheets with cooling racks on top. (the frosting that drips off the cakes can put back in the crock and used again.)
Dip the cakes in the glace and let them sit on the racks until the frosting is set up. I usually decorate them with a frosting flower on top.
Then carefully move to an airtight container to store until ready to serve. I often use dress shirt boxes then wrap them completely in plastic wrap. I have frozen them at this point for several weeks. In one aspect the cakes are pretty resilient but at the same time they are fragile. I have sent them off on many a car ride to far off places in a ice chest so they don't melt. With the instruction not to tip them.