Chewy Sugar cookies - 2 dozen

I made these 2 weeks ago. Straight from Cook's Illustrated magazine. Excellent cookies. But here's what makes it so:

Dynamic Duo: Baking Powder + Baking Soda
Many cookie recipes contain both baking soda and baking powder. Since each is a leavening agent, why do you need both? The answer is that the two work n tandem to create cookies that not only rise--but spread--to the right degree. Plus in this recipe, baking soda has one more purely aesthetic effect: It creates cookies with an appealingly crackly top.
Baking powder is responsible for the lift, since it is engineered to produce most of its gas after the cookies go into the oven, where the dough sets before these bubbles can burst.
But too much lift can mean cookies that turn out humped. Here's where baking soda comes in: As long as there's an acidic ingredient in the dough for it to reach with, a small amount of baking soda can even things out. Baking soda raises the pH of dough, weakening gluten. Weaker gluten means less structure and cookies that spread, Goodbye, Humped shapes.
As for the crackly tops, baking soda reacts immediately in the wet dough to produce large bubbles of carbon dioxide that can't all be contained by the weakened dough Before the cookies can set in the oven, the bubbles rise to the top and bust, leaving fissures in their wake
The bottom line: For a baker who likes her cookies just so, the use of both baking powder an baking soda can be a potent combo.

2-1/4 cups unbleached all-purpose flour
1/2 t. baking soda
1 t. baking powder
1/2 t. table salt
1-1/2 cups sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 T. unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 T. milk
2 t. vanilla extract

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour,baking soda, baking powder, and salt together in medium bowl. Set aside.

2. Place 1-1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

3. Divide dough into 24 equal pieces, about 2 T. each. Use hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2" in diameter. Sprinkle tops evenly with 4 t. sugar remaining in shall dish, discarding any remaining sugar.

4. Bake 1 tray at a time, until edges are set and just beginning to brown, 11-13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

OTHER WORLDLY STICKY BUNS

You guys are gonna so want this recipe. It was superb. Be aware that you will need 5 hours to make this so plan it for a day when you are going to be home. And when it says it's gonna be sticky, it is....so you will be adding more flour as you knead by hand...just make sure you keep it soft. And allow it to rise the 2.5 hours initially. and if you don't want to make royal icing, you can just make the normal one and pour it on the warm rolls after baking. Holy Moly...this is other worldly.

OTHER WORLDLY STICKY BUNS W/ICING..ANNE THORNTON of Desserts First…on .the FoodNetwork

Dough:

• 1 1/2 cups warm water (110 to 115 degrees F)
• 2 tablespoons dry yeast
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup dry nonfat milk powder
• 1 1/4 teaspoons fine sea salt
• 2 large eggs
• 4 1/4 cups all-purpose flour, plus more as needed

Glaze:

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans, plus 1/4 cup, melted
• 1 cup (packed) golden brown sugar
• 1/4 cup honey
• 1/4 cup dark corn syrup
• 1/4 cup water
• 1 1/2 cups pecan halves
• 1 tablespoon sugar
• 4 teaspoons ground cinnamon
• Royal Icing, r ecipe follows

Directions

Dough: In a small bowl mix 1/2 cup warm water, yeast, and pinch of sugar. Allow it to stand until foamy, about 8 minutes. Using a standing mixer with a paddle attachment or an electric mixer, mix the remaining sugar, butter, milk powder, and salt until well blended. Beat in the eggs, 1 at a time. Mix in the remaining 1 cup of warm water, and the yeast mixture, then 3 cups flour, 1 cup at a time. Using a rubber spatula, mix in another 1 cup of flour, scraping down the sides of the bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup of flour onto a work surface and knead the dough until smooth and elastic, adding more flour if sticky, about 8 minutes.

Butter a large bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm area until doubled, about 2 1/2 hours.

Glaze: Butter 2 (10-inch) round cake pans with 2-inch high sides. Beat the brown sugar, 1/2 cup butter, honey, corn syrup, and water in a medium bowl to blend. Spread half of the glaze in the bottom of each prepared pan. Equally divide the pecans into each pan.

Punch the dough down and divide it in half. Roll each piece of dough out on a floured work surface to a 12 by 10-inch rectangle. Brush any excess flour off the dough. In a small bowl mix the sugar, and cinnamon. Brush the melted butter over the dough rectangles and sprinkle with the cinnamon sugar, dividing equally. Starting at 1 long side, tightly roll up each rectangle into a log. Cut each log into 12 rounds. Arrange the 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. At this point the buns can be made 1 day ahead and refrigerated. Let the buns rise in a warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).

Preheat the oven to 375 degrees F.

Bake the buns until deep golden brown, about 30 minutes. Run a small knife around the pan sides to loosen the sticky buns. Turn the hot buns out onto a platter. Cool about 30 minutes and then drizzle with royal icing.

Royal Icing:

• *2 large egg whites
• 2 teaspoons fresh lemon juice
• 3 cups confectioners' sugar, sifted

In the bowl of a stand mixer (or with a hand mixer), beat the egg whites with the lemon juice until they are combined. Add the sifted confectioners' sugar and beat on low speed until smooth. The icing needs to be used immediately or transferred to an airtight container. Royal icing hardens when it is exposed to air.

an apple pie just for Robert and me

Easy Apple Pie Foldover
When you don't want to bake a big pie, make a four-serving foldover that's every bit as scrumptious!
Prep Time: 25 Min
Total Time: 1 Hr 15 Min
Makes: 4
INGREDIENTS:
1 1/2 cups thinly sliced, peeled apples (1 1/2 medium)
1/4 cup packed brown sugar
2 tablespoons water
1 teaspoon lemon juice
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 teaspoon vanilla
1 box Pillsbury® refrigerated pie crusts
1 egg

DIRECTIONS:

* In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
* In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
* Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
* Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
* In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
* Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

Stuffed Peppers

6 medium bell peppers
2 cups cooked rice
1 lb. browned ground beef
1 onion chopped fine
1 can sloppy Joe mix

wash peppers and remove seeds. Cut each pepper into half lengthwise or stuff whole. boil in clear water 5 minutes. Remove and cool. Mix beef, rice and 1/2 can sloppy joe mix. Stuff mixture into each pepper half. Place into baking dish. Any remaining rice mixture can be spooned around the peppers in the dish. Mix remaining 1/2can sloppy joe mix with 1/2 can water. Pour over peppers. Bake for 25 minutes in a 350 degree oven.

Sprinkle with shredded cheese for the last minute or two of baking.
Freeze already cooked without any trouble.

Italian Cream Cake With Buttercream Frosting

Italian Cream Cake Recipe

Ingredients You Will Need:
½ cup shortening

1/2 cup oil (I think you might be able to skip this but I didn't)
½ cup butter
2 cups sugar
5 eggs, separated
1 cup buttermilk-use real, not lowfat, and definitely not the powder
1 teaspoon baking soda
½ teaspoon salt
2 cups flour
1 teaspoon vanilla extract
2 cups shredded coconut (or one small can)
1 cup chopped pecans (toasting is optional)
¼ teaspoon cream of tarter

Italian Cream Cake Frosting Ingredients:
½ cup butter
1 package of cream cheese (8 ounces)
4 cups powdered sugar
¾ teaspoon of vanilla extract
1 cup chopped pecans

Beat the shortening, butter and sugar together in a large bowl. Add the egg yolks and beat again. Stir in the remaining ingredients, except the egg whites and cream of tarter, alternating between the buttermilk and the dry ingredients. In a separate bowl, take the egg whites and cream of tarter and blend together. Fold the egg white and cream of tarter mixture into the rest of the ingredients.

Pour the ingredients into a greased baking pan. Bake at 350 degrees for about 30 to 40 minutes. Let cool for about ten minutes once finished.

Italian Cream Cake Frosting
Combine the butter, cream cheese, sugar and vanilla extract with an electric mixture. Stir in the pecans last. Frost the cake with your homemade icing and sprinkle a few coconut flakes and pecans on top of the cake for decoration.

3 kinds of chocolate chippers

Brad Rauscher called me tonight to ask about chocolate chip cookies. His were turning out flat and he wanted fluffy. I sent him the following:
The Chewy Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.


The Thin Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.


The Puffy Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Source(s):

FoodNetwork

quick and crunch breaded Pork chops

	1 5 oz box melba toast, crused coarse OR PANKO BREAD CRUMBS salt/pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1 teaspoons minced fresh or 1/2 t. dried thyme 1/8 teaspoon sugar 6 Tbs mayonnaise 4 boneless pork chops, 1" thick 1 Heat oven to 425° and adjust rack to middle position 2 prepare crumb coating: mix the crumbsk salt, garlic and onionj powderk paprika, thyme, and sugar in shallow dish. Add 2 T. of mayo and work evenly into crumbs 3 Season and coat chops: Pat chops dry with paper towel and season with salt/pepper. cover chops completelyl with remaining 1/4 cup mayo and dredge thoroughly with crumbs including sides. Press on crumbs to make sure they adnere. Transfer breaded chops to wire rack set on rimmed baking sheet. 4 Bake Pork Chops: Bake chops until coating is golden brown and center of chops register 140° on instant-read thermomenter, 18-22 minutes. Remove chops from oven and let rest on rack until center of chops reach 150°° before serving, 5-10 minutes

Pan Roasted Chicken Breasts with Potatoes (and baby carrots, if desired)

	from The best 30-minute Recipe...cook's illustrated. 4 chicken breasts salt and ground black pepper 6 tbs olive oil 1-1/2 pounds red potatoes, cut into 1" wedges (I added baby carrots) 2 Tbs fresh lemon juice 1 clove garlic 1 teaspoon minced fresh thyme pinch red pepper flakes 1 Heat oven to 450°. adjust rack to the lowest position. 2 season and brown chicken; Pat chicken dry with paper towels and seasonj with salt and poepper. Heat 1 T of oil in 12" nonstick skillet over med-hi heat til just smoking. Brown chicken well 5 minutes. While chicken browns cut up the potatoes 3 microwave potatoes: meanwhile toss the potatoes with 1 T oil, 1/2 t. salt, 1/4 t. pepper in microwave-safe bowl, covered tightly with plastic wrap. Microwave on high until potatoes begin to soften, 5-7 minutes, shaking bowl (without removing plastic) to toss potatoes halfway through 4 Bake chicken: transfer chicken, to baking dish and bake until thickest part registers 160 degrees on instant-read thermoments, 15-20 minutes. 5 Brown Potatoes: While chicken bakes, pour off any grease ijn skillet, add 1 T of oil, and return to midium heat until shimmering. Drain microwaved potatoes, then add to skillet and cook, stirring occasionaloly, until golden brown and tender, about 10 minutes. 6 Make Drizzling Oil: Whisk remaining 3 T. oil, lemon juice, garlic, thyme, and red pepper flakes together. Drizzle oil over chicken and potatoes before serving. Cooking Tips Preheat oven before assembling your ingredients. If the split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the oven if they are done.

Philly Steak Wraps

I was hankering for soemthing new today. As luck would have it, this simple recipe has ingredients that I buy regularly.  YUMMY!

1 T beef bouillion granules
1/2 c. water
3 garlic cloves, pressed
1/8  t ground black pepper
1 boneless beef top sirloin steak, cut 1 inch thick (1 pound)
1 small green bell pepper, cut into 1/4 strips
1 small onion cut into 1/3 inch slices
veggie oil
2 c. shredded mozzarella cheese
4 (9-10 inch) flour totillas

1. Combine the boulliuon granules, water, garlic, black pepper in a bowl.  Marinade the steak in it for 1-3 hours in the refridgerator, turning occasionally. 

2.  Remove steak from  marinade and cool in the grill. 

3.  Put some veggie oil into a pan and cook up the veggies on the stove top.

4.  Slice the cooked beef into thing slices.

For each wrap, sprinkle cheese onto the tortilla.  Add peppers, onions, beef. Fold over.  Place in hot, oiled pan over medium high heat.  Brown 2-3 minutes on each side.  Serve immediately.

This was a pampered chef recipe, but I simplified it for the blog.

Truckstop Buttermilk Pancakes

So.
I will love you forever, Bisquick, but lately I've been straying a bit. I recently found an awesome recipe for coffee cake from scratch, which I will not post here because it hurts too much that Hank loves it more than Bisquick Conference cake. Then I came across this recipe for Buttermilk Pancakes and went for it because I was out of Bisquick, and because the photo looked good and THEY WERE DELICIOUS! Pouffy, fluffy little clouds of morning joy. Obviously, a few more steps are involved in making these than you'd ever have when making Bisquick pancakes, but even I, a very devoted and loyal follower of that certain Bisquicky-ness you can't get anywhere else, really loved this recipe. Oh yeah. We got our hands on some blueberries today and are going to try these out again in the near future, this time with blueberries. This concludes my dissertation.

Let the games begin!

• 2 cups All-purpose Flour
• ¼ cups Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 2 cups Buttermilk
• 4 Tablespoons Butter
• 2 whole Large Eggs
• 1 teaspoon Vanilla
• ¼ cups Milk (I used water. I'm pretty sure there's no need for buttermilk AND milk)
  

Preparation Instructions

Combine dry ingredients in a large bowl.

Melt butter and separate eggs. In a medium bowl, whisk the egg whites until stiff peaks form. Then mix in the butter, yolks, and vanilla with the whisk. Then stir in the buttermilk.

Stir the wet ingredients into the dry ingredients until they are just combined. Add milk as needed until batter reaches desired consistency.

Pour batter onto a hot buttered griddle using approximately 1/4 cup of batter for each pancake. Flip when bubbles begin to form on top.

(Got this recipe off of tastykitchen)

m2

Peggy's Linguini Salad

This was served by Peggy at Carol and Al's 50th Anniversary party and it was so good. Apparently Peggy brings this to all the potlucks and is always asked for the recipe. And because there is never anything left, she always leaves a small bowl at home for her husband and herself.

1 pound linguini
Chopped celery
chopped green peppers
sliced green onions
2 large, diced tomatoes
Good Seasons Zesty Italian (dry Packet but mix as directions say with oil/vinegar)
Salad Supreme by McCormick...to taste

Cook the linguini and rinse.

Add the rest and toss.

Chill and serve.

Beefy Chili Dogs

• I happen to love hot dogs so tonight we had them with this topping...and man! was it good.
  
• 
  
• 
  
• 12 ounces ground beef
• 1 large onion, chopped (1 cup)
• 3 cloves garlic, minced
• 1 14 1/2-ounce can diced tomatoes
• 1 4-ounce can diced green chili peppers- I cut up green and red peppers
  
• 1 tablespoon chili powder
• 1 tablespoon yellow mustard
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon celery seeds
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 10 frankfurters
• 10 frankfurter buns, split and toasted
• Shredded cheddar cheese
• Finely chopped onion
• Yellow mustard

Directions

1. For meat sauce: In a large skillet, cook ground beef, 1 cup chopped onion and garlic until meat is brown and onion is tender; drain fat. Stir in undrained tomatoes, chili peppers, chili powder, 1 tablespoon mustard, sugar, paprika, Worcestershire sauce, cumin, celery seeds, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

2. Add frankfurters to skillet. Simmer, covered, for 10 minutes more or until frankfurters are heated through. Remove frankfurters from meat sauce.Robert grilled the dogs.

3. To serve, place frankfurters in split buns. Top each with about 1/4 cup of the meat sauce. Serve with cheddar cheese and additional onion and mustard. Makes 10 servings.

Slow Cooker Directions: Brown ground beef mixture as above; drain off fat. Transfer mixture to a 2 1/2- to 3 1/2-quart slow cooker. Add the remaining sauce ingredients. Cover and cook on high-heat setting for 2 hours or low-heat setting for 4 hours. Add the frankfurters to the slow cooker. Cover tightly; cook 30 minutes more or until frankfurters are hot. Serve as above or turn heat to low or warm and let stand up to 1 hour.

Garden Potato Salad

I made the following recipe yesterday for our Memorial Day Linner. And it turned out exactly as the picture that accompanied the recipe in the magazine...food network mag. I didn't have all the spices to boil the potatoes with but I made do by improvising.

Ingredients

• 1 lemon
• 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
• 2 or 3 sprigs fresh thyme
• 1 bay leaf
• 3 cloves garlic, smashed
• 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
• Kosher salt
• 4 medium carrots, cut into 1/4-inch-thick rounds
• 3/4 cup fat-free plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
• 3 scallions, minced, whites and greens separated
• Freshly ground pepper
• 2 stalks celery, cut into 1/4-inch-thick slices
• 1 small Kirby cucumber, cut into 1/4-inch-thick rounds

Directions

Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.

Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.

Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.