Monthly Archives: September 2010

Cheesy Biscuits

27 Monday Sep 2010

Posted by in Biscuits, cheddar cheese, cheesy biscuits, garlic, parsley, Recipe, side dish

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I love cheesy biscuits. They remind me somewhat of Cheddar Bay biscuits at Red Lobster. Not quite the same, but it’s getting there.
I love serving them with lasagna or spaghetti. Maybe even some seafood.
If you are serving Mexican, add a bit of cumin or chili powder to give it a little different taste.

You will need to baking sheet to bake the biscuits.
You will need a biscuit cutter.
A pastry brush is helpful here.
Preheat your oven to 425 degrees Fahrenheit.

Ingredients:

2 cups flour
1 teaspoon salt
1 Tablespoon baking powder
1/2 cup(1 stick) butter- if you want to cut fat lower down to 1/3 cup
1 cup shredded cheddar cheese
3/4 cup milk

6 Tablespoons butter, melted
1 teaspoon garlic powder
2 teaspoons dried parsley flakes

In a medium bowl, add the flour, baking powder, and salt. Stir to combine.
With a fork or pastry cutter, cut in the butter til dough is crumbly.
Stir in the cheese.
Pour the milk into the center of the mixture and stir, just until moistened.
Turn out onto floured counter and knead about 10 times-just til dough comes together.
With your hands or a rolling pin,pat or roll the dough until it is about 1/2″ thick.
With a biscuit cutter or cookie cutter cut out the dough.
You will have 8-10 biscuits depending on the size of the cut out biscuits and how thick you rolled them.
Put the biscuits on the baking sheet and bake for 10-12 minutes.
The biscuits will be golden and when lightly touched, they will spring back.
While the biscuits are baking, melt the 6 Tablespoons butter and mix in the garlic powder and parsley flakes.
After removing biscuits from the oven, brush the garlic/butter mixture over the biscuits. Use all the butter up. The biscuits will soak it in.

Best served warm.

Yummy goodness!

These are also great with a chopped hot pepper thrown in with the cheese.

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Oatmeal-Raisin Cookies

27 Monday Sep 2010

Posted by in cookies, oatmeal, oatmeal-raisin cookies, raisins, Recipe

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What can you say about an oatmeal raisin cookie? They are hearty and super good. The raisins just add a little somethin’, somethin’ to the humble oatmeal cookie.

You will need 2 or 3 cookie sheets.
Preheat your oven to 375 degrees Fahrenheit.

Ingredients:

3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1 teaspoon vanilla extract
1-3/4 cups flour
2 cups oatmeal

In a large bowl, beat the butter, brown sugar, sugar, baking powder, baking soda,cinnamon, and cloves.
Add the egg and vanilla extract and beat in well.
Mix in the flour.
Add the oatmeal.
Stir in the raisins.
Drop cookies by scoop or spoon onto the cookie sheets.
Bake for 10-12 minutes until cookies start to brown around the edges.
Cool on a wire rack.

Makes 3-4 dozen, depending on whether you use a small scoop or a medium scoop.

Pear Crunch Pie

20 Monday Sep 2010

Posted by in dessert, pear crunch pie, pear pie, pears, pie recipe

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If you have never had pear pie before, you are in for a treat. It is similar to apple pie, but there is that subtle difference that says pear.

This version of pear pie has a streusel topping instead of a top crust.

Preheat your oven to 450 degrees Fahrenheit.
You will need a 9″ pie pan.

Ingredients:
single pastry crust for 9″ pie

1/2 cup sugar
3 Tablespoons flour
1/4 teaspoon salt
1 teaspoon cinnamon
5 cups peeled and sliced pears
1 Tablespoon butter
1 Tablespoon lemon juice

1 cup flour
1/2 cup packed brown sugar
7 Tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts-optional

Make pastry and put into pie pan.
In a large bowl, combine the flour, sugar, salt, and 1 teaspoon cinnamon.
Add the peeled and sliced pears.
Mix to combine and add them to the lined pie pan.
Dot with the 1 Tablespoon butter.
Sprinkle with the lemon juice.
Set aside.
In another bowl,Mix the 1 cup flour, brown sugar,1/4 teaspoon cinnamon, and the nutmeg.
Cut in the 7 Tablespoons butter until the mixture is crumbly.
Stir in the nuts if you are using.
Sprinkle this over the top of the pears.
Bake at 450 degrees for 10 minutes. Lower the temperature to 350 degrees and bake for another 35-40 minutes until the pears are tender.

Serves 6-8.

Yummy!

Simple Pie Crust

20 Monday Sep 2010

Posted by in pie, pie crust, Recipe, shortening, simple

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This is a simple shortening pie crust. I make this one a lot. It is great when you don’t have a lot of time to devote to make a crust made with butter.
You can make it and roll it out in about 5-10 minutes.

Another reason I make it a lot is that my daughter prefers this crust to a butter crust.

This recipe is for a 9″ single crust pie shell.
If you need a double crust or a lattice crust, just double the recipe.

Ingredients:

1 cup flour
1 teaspoon salt
1/3 cup solid shortening
2-3 Tablespoons cold water

With a fork, mix the flour and salt in a bowl.
Add the shortening and work it in with the fork or your hands.
The mixture should be somewhat crumbly.
The shortening should be worked through well and most of the it should be in tiny pieces, but leave a few a little bigger.
Add the water a tablespoon at a time and work it in with the fork.
The dough should just start coming together.
With your hands work the dough just until all the flour is incorporated and you can pat it into a ball.
Flatten and let rest while you flour a counter for rolling the crust out.
Roll out the dough until it is a little larger than the size of your pie pan. To test it, take your pie pan and turn it upside down over the dough.
If you have plenty of room around the pan, it is big enough.
Now carefully, roll the roll up- loosely- and transfer to the pie pan.
Trim the dough away from the edge of the pan. But leave about an inch overhang.
Fold the crust over around the edge and crimp to seal.
Make sure to leave a bit of an edge along the top of the pan.

Croutons

19 Sunday Sep 2010

Posted by in croutons, homemade, Recipe, salad topping

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I love croutons on my salad. But, I never thought about buying them. One day, I just thought, I should make my own.
They are easy to make and don’t take long at all.
You probably have everything you need to make some croutons right now in your kitchen.

Preheat your oven to 375 degrees Fahrenheit.
You will need a baking sheet.

Ingredients:

2 slices bread, any kind you want
butter
garlic powder
Parmesan cheese
Parsley flakes

Or try your own combination of seasonings.

Butter both sides of both slices of bread.
Sprinkle well with the garlic powder, Parmesan cheese and parsley flakes.
Stack the bread and with a knife, cube the bread and spread the pieces out on a baking sheet.
Bake for 15-20 minutes until golden and crunchy.
Stir the cubes every 5 minutes.
At 15 minutes, check for crunchiness.
If not quite done, check again in just a few minutes.
Do not let them over brown or they will not taste very good.

You will get approximately 1-1/4 cups of croutons.

To store- put in an air tight container or a baggie.

Taco Pizza

17 Friday Sep 2010

Posted by in chcicken taco pizza, ground beef taco pizza, homemade pizza, Recipe, taco pizza

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Who says you have to go out to eat to enjoy a taco pizza? You can make really great taco pizza at home. It’s hot and fresh and oh so yummy.

Preheat your oven to 425 degrees Fahrenheit.
You will need a 11″x 15″ greased pan.

Ingredients:

Pizza crust dough either homemade or buy a mix or premade.
3/4 cup refried beans
1 cup pizza sauce
1/2 lb cooked and crumbled ground beef, seasoned like taco meat
2 cups shredded mozzarella cheese
1 cup cheddar cheese or cheddar/jack cheese, divided
2-1/2 to 3 cups chopped lettuce
1 medium ripe chopped tomato
handful of nacho cheese corn chips, crumbled

other optional toppings include:
chopped onion
sliced black olives

Pat the pizza crust dough into the pan.
Spread the refried beans over the crust.
Spread the pizza sauce over the beans.
Add the seasoned ground beef and the mozzarella cheese.
Sprinkle with about half the cheddar cheese.
Bake in the preheated oven for 20-25 minutes until the cheese is all melty and starting to brown.
Remove from oven and cut into serving sizes but leave in pan.
Put the lettuce on the pizza.
Add the tomato, some more cheddar cheese, and the nacho cheese chips.
Add other toppings if you like.

Serve with taco sauce and maybe some sour cream.

If you’d like to try a chicken taco pizza, use 2 cups seasoned, cubed chicken breast instead of the ground beef.

Pizza Crust

17 Friday Sep 2010

Posted by in dough, homemade pizza, pan pizza, pizza crust, thin crust, yeast

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Great homemade pizza starts with a great crust. What I really love about this recipe is that it is the same for making thin crust, pan pizza, or even calzones.
If you want a crispier crust, prebake it. If you want a softer crust, add the toppings and than bake.

For thin crust preheat your oven to 425 degrees Fahrenheit.
For pan pizzas and calzones your oven is set to 375 degrees Fahrenheit.
For tossed style crust preheat to 425 degrees Fahrenheit.

Pan sizes:

Grease whatever pans you are using.

Pan pizzas- two 11″x7″, two 9″ square, or two 9″ round

Thin crust- two 12″ pizza pans or baking sheets

Calzones- baking sheets

A tossed style crust like you’d get at a pizza place-11″x15″

Ingredients:

2-3/4 to 3-1/4 cups flour
1 package dry yeast
1/4 teaspoon salt
1 cup warm water
2 Tablespoons olive oil or any cooking oil

In a large bowl, combine 1-1/4 cups flour, yeast, and salt.
Add the water and the oil.
Beat well by hand or a mixer until everything is incorporated well.
Gradually add most of the rest of the flour and stir it in.
Turn the dough out onto floured counter and knead and work in enough flour to make the dough smooth and elastic.
If you are making the tossed style, leave it in one piece. Otherwise divide it in two.
Let the dough rest for ten minutes, covered.

For the pan pizzas, pat the dough into the pans and halfway up the sides.
Cover and let rise til double about 45 minutes.
For a crispier crust, bake in a preheated 375 degree oven for 20-25 minutes . Add the toppings and bake an additional 15-20 minutes or until bubbly.
For a softer crust don’t bake the first time. Just add the toppings after it rises and bake for 15-20 minutes.

For the thin crust, add some cornmeal to the greased pans if you want.
Roll each portion into a 13″ circle and transfer to pans. Build up the edges slightly.
For a crispier crust, put into a 425 degree oven for about 12 minutes until brown.
Add the toppings.
Bake for another 10-15 minutes until bubbly.
For a softer crust do not prebake before adding the toppings.

For calzones, roll each portion into 13″ circles and transfer to baking sheets.
Add toppings to half of each crust. Moisten the edges and fold over to seal.
Prick tops of crust with a fork.
Brush tops with milk.
Bake in 375 degree oven for 30-35 minutes til crusts are brown.

For tossed style crust, press the dough into the pan. Add the toppings and bake in a 425 degree oven for 15-20 minutes til bubbly.

Bittersweet Chocolate Ice Cream

16 Thursday Sep 2010

Posted by in Chocolate, chocolate ice cream, dessert, homemade ice cream, ice cream recipe, Philadelphia style ice cream

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This is homemade chocolate ice cream that is so chocolaty, that it would be hard to find one that is quite so rich.
So, if you like an ice cream that slaps you in the mouth and says “Chocolate!” than this is for you.

This is Philadelphia- style ice cream. Meaning it is entirely cream based. It has no eggs in it.

You will need an ice cream freezer for this.

Ingredients:

1 quart heavy whipping cream
1 cup sugar
8 oz semi-sweet chocolate, chopped or grated
2/3 cup cocoa powder, preferably Dutch processed

In a 3 quart saucepan heat the cream to boiling.
When it has reached the boiling point, turn the heat down to low.
Add the sugar, chocolate, and cocoa powder.
Stir constantly until everything is blended together and smooth.
Remove from the heat and transfer to a bowl.
Refrigerate for a few hours.
Pour into your ice cream freezer and freeze according to the directions.

Makes 1 quart of rich chocolate ice cream.

I love eating mine sprinkled with cashews.

Sour Cream Chocolate Cake

15 Wednesday Sep 2010

Posted by in Baking with chocolate, chocolate cake, dessert, sour cream, sour cream chocolate cake

≈ 1 Comment

This cake is awesome. It is very moist. I love to serve this frosted with sour cream chocolate frosting.

This cake is so simple to put together. Just put everything in a bowl and beat it up.

You will need 2( 8″ or 9″) round cake pans or 1 (13″x9″) cake pan, greased and floured.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

2 cups flour
2 cups sugar
3/4 cup sour cream
1/2 cup shortening
1 cup water
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 eggs
3/4 cup unsweetened cocoa powder

Put everything into a mixing bowl and beat, with a mixer, on low speed for one minute.
Scrape down the sides.
Beat on high speed for three minutes.
Pour the batter into the pan or pans.
Bake for 40-45 minutes until cake tests done when checked with a toothpick.
Cool and frost.

Chocolate Sour Cream Frosting

15 Wednesday Sep 2010

Posted by in chocolate frosting, frosting, sour cream, sour cream chocolate frosting

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I make this frosting to go on my sour cream chocolate cake.

I recommend you use a mixer to beat the frosting. You can do it by hand. However, using a mixer causes the frosting to be lighter and fluffier than it will if done by hand.

Ingredients:

8-1/3 Tablespoons butter, softened
9 Tablespoons unsweetened cocoa powder
3 cups powdered sugar
1/2 cup sour cream
2 teaspoons vanilla extract

Mix the butter and the cocoa powder.
Add the powdered sugar and stir in.
Stir in the sour cream and vanilla extract.
With a mixer, beat everything until it is smooth and spreadable.

This will frost a 13″x9″ cake or will frost and fill a 8″ or 9″ double layer cake.