Monday, July 15, 2013
Hubby Loved Them!!
2 teaspoons baking powder
3 cups flour
3/4 cup lard
1/2 cup finely chopped walnuts
2 teaspoons vanilla extract
1 1/4 cups white sugar
1 egg, lightly beaten
Preheat oven to 325.
In a large bowl, sift the baking powder into the flour. Cut the lard into the flour and mix with your fingers until it forms the texture of tiny balls.
Add the walnuts, vanilla extract, sugar, and 3 eggs. Mix into the dough to form a paste.
Take a piece of dough and form into a round ball the size of a large golf ball. Place the ball in the palm of one hand and press down with the palm of the other hand to form a flat circle about 2 inches in diameter. Continue with remainder of the dough.
Place the dough circles on a greased baking tray. Brush lightly with the beaten egg. Bake at 325 degrees for about 20-25 minutes, or until a toothpick stuck in the center comes out clean. Cool and store in a sealed container.
Makes 28-30 cookies.
When my husband was going through treatment for cancer this was one of the few foods he could eat and not get sick.
4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups sugar
1/2 cup molasses
3/4 cup sugar
Preheat oven to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
Shape into 1-inch balls. Roll balls in 3/4 cup sugar. Place 1 1/2 inches apart on an ungreased cookie sheet. Bake for 8-9 minutes (I baked them for 12 minutes. You may have to adjust the cooking time.) or until bottoms are light brown and the tops are puffed. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.
Makes 120 cookies. ( I got about 90. It is hard to say the exact number because my husband was eating some as I was baking them. )
(My Husband has been eating this for breakfast this week!!)
6 tablespoons butter or margarine
1 1/2 cups packed brown sugar
5 large ripe bananas cut diagonally into 1/2 inch thick slices
1 long loaf (12 oz) French or Italian bread cut crosswise into 1 inch thick slices
6 large eggs
2 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup sliced almonds
In microwave-safe bowl, heat butter in microwave on HIGH for 1 minute or until melted. Stir brown sugar into butter until moistened. With fingertips, press sugar mixture over bottom of 13x9 baking dish. (It's fine if it doesn't cover the bottom.) Spread bananas over sugar mixture; top with bread slices.
In large bowl, with wire whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350. Remove plastic wrap from baking dish. Bake until bread is golden brown and knife inserted in center comes out clean, 45-50 minutes. Let stand 10 minutes before serving.
Makes 8 main dish servings.
6 skinless boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced
2 jalapenos, deveined, deseeded and diced
1/4 cup diced onion
1 (8oz) package cream cheese, softened
1/2 cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
1/2 shredded Parmesan cheese
For the topping:
1/2 cup crushed butter crackers (1/2 sleeve)
1/2 cup Parmesan cheese,
4 tablespoons butter, melted
Preheat oven to 425 degrees. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well combined.
Remove chicken from oven and reduce oven heat to 350 degrees. Spread jalapeno popper topping on top of chicken until well covered.
Fro the topping, mix together crushed crackers, cheese, and melt butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.
Makes 6-8 minutes.
8 oz cottage cheese
3 oz sharp Cheddar cheese
Dash Worcestershire sauce
Dash red hot sauce
1/2 teaspoon dill weed
Use food processor or blender. Place all ingredients into bowl. Blend until smooth.
Use for sandwiches or as a spread on crackers.
4 tablespoons vegetable shortening
2 cups self-rising flour (2 cups all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt)
3/4 cup buttermilk, well shaken
Preheat oven to 450 degrees. Lightly grease a baking sheet with nonstick cooking spray. Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough. Turn the dough out onto a lightly floured board. Knead 3-4 times until smooth and manageable.
With your hands or a floured rolling pin, flatten dough to a thickness of 1/2 inch. Cut with a 2 1/2 inch floured biscuit cutter. Reroll the dough for more biscuits if necessary. Place the rounds on the baking sheet 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake for 8-10 minutes, or until lightly browned.
Makes 12 servings.