1/2 cup crushed pineapple, drained
3/4 cup miniature marshmallows
1/2 cup flaked coconut
1/2 cup chopped Georgia pecans
1 (11-oz.) can Mandarin oranges, drained
1 cup Maraschino cherries, halved and well-drained
1 cup sour cream
Combine all ingredients in a large bowl. Cover and refrigerate overnight for best flavor. Serve as a dessert or salad.
Tuesday, August 25, 2009
Holiday Muffins
Vegetable spray
2 ½ cups all-purpose flour
1 cup sugar
1/3 cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 egg white
3 eggs, beaten
½ cup sweet applesauce
½ cup vegetable oil
2 tablespoons sour cream
2 teaspoons vanilla-butternut flavoring
1 Granny Smith apple, peeled and finely chopped
1 cup baking raisins
1 cup walnuts, chopped
Preheat oven to 350 degrees F. Spray muffin tins with vegetable spray or use muffin tin liners, set aside. In a large bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt cinnamon, and nutmeg. Mix well and set aside. In a small bowl mix egg white, eggs, applesauce, vegetable oil, sour cream, and vanilla-butternut flavoring until well combined. Add egg mixture into dry ingredients and stir until moistened. Fold in apple, raisins, and walnuts. Fill muffin cups about ¾ full. Use any size muffin tins. Bake for 20-25 minutes or until muffins are done.
Makes 12 regular muffins
2 ½ cups all-purpose flour
1 cup sugar
1/3 cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 egg white
3 eggs, beaten
½ cup sweet applesauce
½ cup vegetable oil
2 tablespoons sour cream
2 teaspoons vanilla-butternut flavoring
1 Granny Smith apple, peeled and finely chopped
1 cup baking raisins
1 cup walnuts, chopped
Preheat oven to 350 degrees F. Spray muffin tins with vegetable spray or use muffin tin liners, set aside. In a large bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt cinnamon, and nutmeg. Mix well and set aside. In a small bowl mix egg white, eggs, applesauce, vegetable oil, sour cream, and vanilla-butternut flavoring until well combined. Add egg mixture into dry ingredients and stir until moistened. Fold in apple, raisins, and walnuts. Fill muffin cups about ¾ full. Use any size muffin tins. Bake for 20-25 minutes or until muffins are done.
Makes 12 regular muffins
Chicken Stew
This is a tasty fat-free chicken stew that can warm you on a cold winters night...
1 frying chicken, cut up, skin and fat removed
1 (28-ounce) carton fat free chicken broth
2 cloves garlic, minced
1 bay leaf
1 cup chopped onions
5 carrots, cut into 1-inch chunks
2 ribs celery, cut into 1-inch chunks
1 (1-pound) package frozen green beans or peas
1 (12-ounce) bag egg-free noodles
6 cups water
Salt and pepper to taste
Place chicken, broth, garlic and bay leaf in large Dutch oven. Bring to a boil, reduce heat and simmer until chicken is fork tender, about 30 minutes. Remove chicken from broth; cool, remove from bone and cut into chunks. Set aside.
Return broth to heat; add onion, carrots, and celery. Return to a boil, reduce heat and simmer until vegetables are tender. Add green beans, noodles, chicken, and water; bring to a boil. Reduce heat and simmer 10 minutes or until noodles are cooked. Add salt and pepper to taste. Yield: 6-8 servings.
1 frying chicken, cut up, skin and fat removed
1 (28-ounce) carton fat free chicken broth
2 cloves garlic, minced
1 bay leaf
1 cup chopped onions
5 carrots, cut into 1-inch chunks
2 ribs celery, cut into 1-inch chunks
1 (1-pound) package frozen green beans or peas
1 (12-ounce) bag egg-free noodles
6 cups water
Salt and pepper to taste
Place chicken, broth, garlic and bay leaf in large Dutch oven. Bring to a boil, reduce heat and simmer until chicken is fork tender, about 30 minutes. Remove chicken from broth; cool, remove from bone and cut into chunks. Set aside.
Return broth to heat; add onion, carrots, and celery. Return to a boil, reduce heat and simmer until vegetables are tender. Add green beans, noodles, chicken, and water; bring to a boil. Reduce heat and simmer 10 minutes or until noodles are cooked. Add salt and pepper to taste. Yield: 6-8 servings.
Old Timey Grandma Nuckle's Butter Cake
1 cup butter
2 cups sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup powdered sugar
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy in large bowl of electric mixer. Add vanilla and eggs, one at a time, beating well after each addition. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Pour mixture into a greased and floured Tube or Bundt pan. Bake for 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; turn out on wire rack to cool completely. Dust with ½ cup powdered sugar.
2 cups sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup powdered sugar
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy in large bowl of electric mixer. Add vanilla and eggs, one at a time, beating well after each addition. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Pour mixture into a greased and floured Tube or Bundt pan. Bake for 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; turn out on wire rack to cool completely. Dust with ½ cup powdered sugar.
Moms Chocolate Pie
1 (9-inch) deep dish pie crust, baked
3 egg yolks, beaten
4 tablespoons flour
1 cup sugar
3 tablespoons cocoa
1 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup sugar
Combine egg yolks, 1 cup sugar, flour, cocoa, milk, and butter in a large saucepan. Mix well and cook over medium heat until thickened, stirring constantly. Stir in vanilla; pour into baked pie crust.
Preheat oven to 350 degrees.
Place egg whites in medium bowl of electric mixer. Beat until frothy. Add cream of tartar and vanilla. Gradually add sugar, beating until stiff peaks form. Spread over pie filling.
Bake for 15 minutes. Remove from oven and cool on wire rack. Yield: 1 (9-inch) pie.
3 egg yolks, beaten
4 tablespoons flour
1 cup sugar
3 tablespoons cocoa
1 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup sugar
Combine egg yolks, 1 cup sugar, flour, cocoa, milk, and butter in a large saucepan. Mix well and cook over medium heat until thickened, stirring constantly. Stir in vanilla; pour into baked pie crust.
Preheat oven to 350 degrees.
Place egg whites in medium bowl of electric mixer. Beat until frothy. Add cream of tartar and vanilla. Gradually add sugar, beating until stiff peaks form. Spread over pie filling.
Bake for 15 minutes. Remove from oven and cool on wire rack. Yield: 1 (9-inch) pie.
Corn Salad
This is better if made the day before serving. It's one of my daughter-in-law, Kristen's favorite!
2 (11-ounce) cans extra sweet whole kernel corn, drained
1 cup chopped Vidalia onion
1 cup chopped green pepper
1 cup chopped red pepper
1/2 cup mayonnaise
Salt and pepper to taste
1 tomato, chopped
Combine all ingredients except tomato in large glass bowl. Stir to combine. Refrigerate overnight. At serving time, stir in tomato. Yield: 8-10 servings.
2 (11-ounce) cans extra sweet whole kernel corn, drained
1 cup chopped Vidalia onion
1 cup chopped green pepper
1 cup chopped red pepper
1/2 cup mayonnaise
Salt and pepper to taste
1 tomato, chopped
Combine all ingredients except tomato in large glass bowl. Stir to combine. Refrigerate overnight. At serving time, stir in tomato. Yield: 8-10 servings.
Apple Cake
2 cups chopped apples (medium tart)
1 teaspoon baking soda
1/4 teaspoon salt
Flour enough to make batter stiff enough to stay together when baked (about 1 cup)
1/2 cup sugar
1 egg
1 cup buttermilk
Butter
Ground cinnamon
Sugar
Preheat oven to 400 degrees.
Combine apples, soda, salt, flour, sugar, egg and buttermilk in mixing bowl. Stir to combine. Pour into 2 greased and floured 8-inch pans. Bake for 10 minutes or until layers spring back when touched. Immediately turn out onto wire rack. Stack hot layers with butter, sprinkle with cinnamon and sugar. Serve hot.
1 teaspoon baking soda
1/4 teaspoon salt
Flour enough to make batter stiff enough to stay together when baked (about 1 cup)
1/2 cup sugar
1 egg
1 cup buttermilk
Butter
Ground cinnamon
Sugar
Preheat oven to 400 degrees.
Combine apples, soda, salt, flour, sugar, egg and buttermilk in mixing bowl. Stir to combine. Pour into 2 greased and floured 8-inch pans. Bake for 10 minutes or until layers spring back when touched. Immediately turn out onto wire rack. Stack hot layers with butter, sprinkle with cinnamon and sugar. Serve hot.
Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 cup water
1 cup margarine or butter
2 tablespoons powdered cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
Preheat oven to 375 degrees.
Combine flour, sugar and salt in large mixing bowl. Set aside.
Combine water, butter and cocoa in medium saucepan. Bring mixture to a rolling boil, stirring often. Pour chocolate mixture over flour mixture and stir well. Let cool slightly.
Add eggs, one at a time mixing well after each addition. Stir in buttermilk, soda and vanilla. Mix well and pour into a greased 11x17-inch baking pan. Bake for 25 minutes.
Yield: 25 -30 servings.
While cake is baking, prepare icing. Pour icing over hot cake as soon as it comes from the oven.
Chocolate Icing
1/2 cup margarine or butter
6 tablespoons evaporated milk
1 (16-ounce) box powdered sugar, sifted
2 tablespoons powdered cocoa
2 cups sugar
1/2 teaspoon salt
1 cup water
1 cup margarine or butter
2 tablespoons powdered cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
Preheat oven to 375 degrees.
Combine flour, sugar and salt in large mixing bowl. Set aside.
Combine water, butter and cocoa in medium saucepan. Bring mixture to a rolling boil, stirring often. Pour chocolate mixture over flour mixture and stir well. Let cool slightly.
Add eggs, one at a time mixing well after each addition. Stir in buttermilk, soda and vanilla. Mix well and pour into a greased 11x17-inch baking pan. Bake for 25 minutes.
Yield: 25 -30 servings.
While cake is baking, prepare icing. Pour icing over hot cake as soon as it comes from the oven.
Chocolate Icing
1/2 cup margarine or butter
6 tablespoons evaporated milk
1 (16-ounce) box powdered sugar, sifted
2 tablespoons powdered cocoa
Chicken Pie
2 cups diced, cooked chicken
1/2 cup diced onion
1 cup diced Granny Smith apple
1/2 cup golden raisins
1/2 cup celery
1(10 -ounce) can cream of chicken soup
1 soup can water
1/2 cup mayonnaise
1 cup fresh breadcrumbs
2 tablespoons margarine or butter
Salt and white pepper to taste
Preheat oven to 350 degrees.
Combine chicken, onion, apple, raisins and celery in a large bowl. Set aside.
Whisk together soup, water and mayonnaise. Pour over chicken mixture and mix well.
Pour mixture into a greased 9x12-inch baking dish. Toast breadcrumbs in butter until lightly browned. Sprinkle over casserole. Bake for 30 to 45 minutes or until mixture is bubbly around the edges and topping is browned. Yield: 4- 6 servings.
1/2 cup diced onion
1 cup diced Granny Smith apple
1/2 cup golden raisins
1/2 cup celery
1(10 -ounce) can cream of chicken soup
1 soup can water
1/2 cup mayonnaise
1 cup fresh breadcrumbs
2 tablespoons margarine or butter
Salt and white pepper to taste
Preheat oven to 350 degrees.
Combine chicken, onion, apple, raisins and celery in a large bowl. Set aside.
Whisk together soup, water and mayonnaise. Pour over chicken mixture and mix well.
Pour mixture into a greased 9x12-inch baking dish. Toast breadcrumbs in butter until lightly browned. Sprinkle over casserole. Bake for 30 to 45 minutes or until mixture is bubbly around the edges and topping is browned. Yield: 4- 6 servings.
Onion Casserole
Some people like onions, some don't...but for those that don't...just remember Onions give many foods that special flavor that makes your mouth water. Below is a casserole using "Vidalia" onions.
1/2 cup melted butter or margarine, divided
1 cup crushed ritz crackers
4 cups sliced Vidalia onions
4 eggs, beaten
1 1/2 cups milk
3/4 cup grated sharp Cheddar cheese
Preheat oven to 350 degrees.
Combine ¼ cup melted butter with crushed crackers. Press into 9-inch pie pan or 9-inch baking dish.
Sauté onion in remaining butter. Spoon onions over cracker layer. Combine eggs and milk; pour over onions. Sprinkle with shredded cheese. Bake for 30 minutes. Yield: 4-6 servings.
1/2 cup melted butter or margarine, divided
1 cup crushed ritz crackers
4 cups sliced Vidalia onions
4 eggs, beaten
1 1/2 cups milk
3/4 cup grated sharp Cheddar cheese
Preheat oven to 350 degrees.
Combine ¼ cup melted butter with crushed crackers. Press into 9-inch pie pan or 9-inch baking dish.
Sauté onion in remaining butter. Spoon onions over cracker layer. Combine eggs and milk; pour over onions. Sprinkle with shredded cheese. Bake for 30 minutes. Yield: 4-6 servings.
Debs Dirty Rice
1 cup chopped onion
1 1/2 teaspoons butter
1 cup long grain Jasmine rice
2 cans beef consommé
1 (14-oz) can sliced mushrooms
Sauté chopped onion in butter until tender. Mix onions with consommé, rice, mushrooms, and in baking dish. Bake at 400° until rice has soaked up liquid, approximately 45 minutes to an hour. Yield: 6 servings.
1 1/2 teaspoons butter
1 cup long grain Jasmine rice
2 cans beef consommé
1 (14-oz) can sliced mushrooms
Sauté chopped onion in butter until tender. Mix onions with consommé, rice, mushrooms, and in baking dish. Bake at 400° until rice has soaked up liquid, approximately 45 minutes to an hour. Yield: 6 servings.
Chili Cheese Corn
This can be made with fresh corn, in season, or frozen whole kernel corn in winter.
4 cups fresh corn kernels (if using frozen corn, thaw and drain)
1 cup grated cheddar cheese
1 (8-oz) package cream cheese, softened
1 (7-oz) can diced green chilies
2 teaspoons chili powder
2 teaspoons ground cumin
Preheat oven to 350 degrees. Butter a 1 ½ quart baking dish. Mix all ingredients in a large bowl until well combined. Pour into prepared dish and bake for 30 minutes or until mixture bubbles.
4 cups fresh corn kernels (if using frozen corn, thaw and drain)
1 cup grated cheddar cheese
1 (8-oz) package cream cheese, softened
1 (7-oz) can diced green chilies
2 teaspoons chili powder
2 teaspoons ground cumin
Preheat oven to 350 degrees. Butter a 1 ½ quart baking dish. Mix all ingredients in a large bowl until well combined. Pour into prepared dish and bake for 30 minutes or until mixture bubbles.
Southern Green Beans and Red Potatoes
2 strips bacon
1 pound fresh green beans, cut into bite-size pieces
1/2 pound small red potatoes, cut in half or quartered
1 1/2 cups chicken stock
Salt and pepper to taste
Hot pepper sauce to taste
Fry bacon until crisp reserving 2 tablespoons drippings, drain bacon on paper towels and set aside.
Place green beans and potatoes in a large Dutch oven; add bacon drippings and sauté lightly. Add chicken stock, bring to a boil, lower heat; cover and simmer until potatoes are fork tender. Add salt, pepper, reserved bacon, and hot sauce to taste.
1 pound fresh green beans, cut into bite-size pieces
1/2 pound small red potatoes, cut in half or quartered
1 1/2 cups chicken stock
Salt and pepper to taste
Hot pepper sauce to taste
Fry bacon until crisp reserving 2 tablespoons drippings, drain bacon on paper towels and set aside.
Place green beans and potatoes in a large Dutch oven; add bacon drippings and sauté lightly. Add chicken stock, bring to a boil, lower heat; cover and simmer until potatoes are fork tender. Add salt, pepper, reserved bacon, and hot sauce to taste.
Steak & Cheese Sandwiches
1 lb Deli Roast Beef
1-2 Cups Mozzarella, Provolone or Pepper Jack Cheese
1/2 stick butter
1 onion, chopped
1 bell pepper, chopped (optional)
3-4 Tablespoons Dale’s Sauce (Super Walmart) or Soy, Worcestshire Sauce...
Hoagie Rolls
Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce, according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.
1-2 Cups Mozzarella, Provolone or Pepper Jack Cheese
1/2 stick butter
1 onion, chopped
1 bell pepper, chopped (optional)
3-4 Tablespoons Dale’s Sauce (Super Walmart) or Soy, Worcestshire Sauce...
Hoagie Rolls
Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce, according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.
Rapture In Chocolate
This is really sinful...so be careful!
1 (20-ounce) brownie mix, prepared as directed on package
2 (2-ounce) boxes chocolate mousse, prepared as directed on package
1 (8-ounce) carton frozen non-dairy whipped topping, thawed
8 toffee candy bars, chopped (Heath Bars, Skor, etc.)
2 cups Georgia pecans, chopped
Divide brownies in half. Crumble half in bottom of large glass bowl. Add half of each prepared chocolate mousse, whipped topping, chopped candy bars, and pecans. Repeat layers. Cover tightly and refrigerate overnight. Yield: 10-12 servings.
1 (20-ounce) brownie mix, prepared as directed on package
2 (2-ounce) boxes chocolate mousse, prepared as directed on package
1 (8-ounce) carton frozen non-dairy whipped topping, thawed
8 toffee candy bars, chopped (Heath Bars, Skor, etc.)
2 cups Georgia pecans, chopped
Divide brownies in half. Crumble half in bottom of large glass bowl. Add half of each prepared chocolate mousse, whipped topping, chopped candy bars, and pecans. Repeat layers. Cover tightly and refrigerate overnight. Yield: 10-12 servings.
Orange Freeze
3/4 C orange juice
1 C orange sherbert
1 1/4" orange slice, twisted or maraschino cherry for garnish
You have to get some Soda glasses for these, actually any tall glass will do, but if you really want to experience the "Hot Shoppes Mood", go to the dollar store, Walmart, and get you some old-fashioned soda glasses!
1. Freeze 14-16 0z soda glasses in freezer.
2. Place OJ & sherbert in blender and mix until well blended. consistency of a milkshake.
3. Pour into a frosted glass. Do not overblend or the mixture may be to thin, if this happens just add some extra sherbert, a scoop at a time.
Variation: Not really a Hot Shoppes item but you can also Use lime juice and lime sherbert!!
1 C orange sherbert
1 1/4" orange slice, twisted or maraschino cherry for garnish
You have to get some Soda glasses for these, actually any tall glass will do, but if you really want to experience the "Hot Shoppes Mood", go to the dollar store, Walmart, and get you some old-fashioned soda glasses!
1. Freeze 14-16 0z soda glasses in freezer.
2. Place OJ & sherbert in blender and mix until well blended. consistency of a milkshake.
3. Pour into a frosted glass. Do not overblend or the mixture may be to thin, if this happens just add some extra sherbert, a scoop at a time.
Variation: Not really a Hot Shoppes item but you can also Use lime juice and lime sherbert!!
Peanut Butter Sheet Cake
2/3 cup shortening
1 1/2 cups granulated sugar
3 eggs
1 cup creamy peanut butter
3/4 cup milk
1 tsp vanilla extract
2 tsp baking powder
1 3/4 cups all purpose flour
Cream shortening and sugar together. Add eggs and beat well. Add peanut butter and beat well. Add milk and vanilla extract alternately with the baking powder and flour.
Pour into sheet baking pan and bake at 350 deg for 25-30 minutes. Insert toothpick if it comes out clean, she's ready to frost.
Peanut Butter Frosting
1 - 16oz box (1lb) powdered sugar
1 - stick margarine, softened (1/2 cup)
1/2 cup creamy peanut butter
1 - tsp vanilla extract
milk (about 3 - 4 tablespoons)
Cream powdered sugar and margarine together, add peanut butter. Mix well, add vanilla extract and enough milk to make it easy enough to spread. Beat mixture together until you have the consistency you want. Frost cake when completely cooled.
For an extra treat, you can also make cupcakes!
1 1/2 cups granulated sugar
3 eggs
1 cup creamy peanut butter
3/4 cup milk
1 tsp vanilla extract
2 tsp baking powder
1 3/4 cups all purpose flour
Cream shortening and sugar together. Add eggs and beat well. Add peanut butter and beat well. Add milk and vanilla extract alternately with the baking powder and flour.
Pour into sheet baking pan and bake at 350 deg for 25-30 minutes. Insert toothpick if it comes out clean, she's ready to frost.
Peanut Butter Frosting
1 - 16oz box (1lb) powdered sugar
1 - stick margarine, softened (1/2 cup)
1/2 cup creamy peanut butter
1 - tsp vanilla extract
milk (about 3 - 4 tablespoons)
Cream powdered sugar and margarine together, add peanut butter. Mix well, add vanilla extract and enough milk to make it easy enough to spread. Beat mixture together until you have the consistency you want. Frost cake when completely cooled.
For an extra treat, you can also make cupcakes!
Sesame Chicken
1 1/2 to 2 pounds of frozen popcorn chicken
6 tablespoons honey
4 tablespoons sugar
Salt (to taste)
4 tablespoons Chili Sauce or Catsup
1 - 2 tablespoon white distilled vinegar
Pinch of Black Pepper
diced green onion, optional
sesame seeds, optional
Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok, combine remaining ingredients and simmer over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green onions and sesame seeds
6 tablespoons honey
4 tablespoons sugar
Salt (to taste)
4 tablespoons Chili Sauce or Catsup
1 - 2 tablespoon white distilled vinegar
Pinch of Black Pepper
diced green onion, optional
sesame seeds, optional
Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok, combine remaining ingredients and simmer over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green onions and sesame seeds
Cheese Biscuits
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
1/4 stick butter, melted
Preheat oven to 350 degrees F.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
1/4 stick butter, melted
Preheat oven to 350 degrees F.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Monday, August 17, 2009
Iced Coffee
1 Cup ground coffee
32 ounce container (*1 Quart Mason Jar)
Strainer
Large basket type coffee filters (about 2)
Gourmet Flavored Syrup (optional)
Place ground coffee in container, fill with cold water. Cover and let sit for twelve to fifteen hours. Place strainer over large bowl and put coffee filter inside. Slowly pour over about half of the coffee and let sit until strained. Replace filter and repeat.
Regular Coffee: Use equal parts coffee concentrate and water in cup and heat. Saves time in the morning!
Iced Coffee: Pour four ounces of coffee concentrate into a large glass and add four ounces of milk. Fill with ice and Sugar. You can add your favorite coffee flavoring.
32 ounce container (*1 Quart Mason Jar)
Strainer
Large basket type coffee filters (about 2)
Gourmet Flavored Syrup (optional)
Place ground coffee in container, fill with cold water. Cover and let sit for twelve to fifteen hours. Place strainer over large bowl and put coffee filter inside. Slowly pour over about half of the coffee and let sit until strained. Replace filter and repeat.
Regular Coffee: Use equal parts coffee concentrate and water in cup and heat. Saves time in the morning!
Iced Coffee: Pour four ounces of coffee concentrate into a large glass and add four ounces of milk. Fill with ice and Sugar. You can add your favorite coffee flavoring.
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