Lemon Crinkles...from scratch

Lemon Crinkles...a really yummy cookie


Now, I have made these with a cake mix. But from scratch is the tops!

Lemon Crinkle Cookies
2 1/2 dozen cookies...I always double this b/c cookies don't last long in my house!

1/2 C. butter, softened
1 cup sugar
1 egg
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups flour

confectionery sugar

Oven: 350 degrees.
Line baking sheets with parchment paper.
Cream the butter and sugar until light and fluffy. Add the egg, lemon juice, zest and vanilla and beat until combined. Scrap sides and mix again for 30 seconds.  Add the dry ingredients...and stir until combined.  Scrap sides well.

Place confectionery sugar in a shallow dish.  Scoop out balls, roll in sugar. Place on  cooking sheet with plenty of space between cookies, as these cookies will spread. I put 12 on a sheet.

I cook them for 12 minutes. (Recipe said 9-10...but I think my cookies are bigger.)  Let them cool for about a minute or two before transferring them to a cooking rack.  These are sooooo good. And  friend just told me to try it using oranges!  And I will. Now, I have also added a splash of lemon extract...just to make it a bit more lemony.

DELICIOUS cole slaw!!

So, I had some left over cole slaw mix. After a quick google, I found and tried this recipe...oh wowee! I don't think I will ever buy Marzetti's slaw dressing again!


http://allrecipes.com/Recipe/Restaurant-Style-Coleslaw-I/Detail.aspx?evt19=1

Combine in a large bowl:

1 (16 oz) package of cole slaw mix
2 T minced onion

In a separate bowl, combine:

1/3 c. white sugar
1/2 teaspoon salt
1/8 teaspoon ground black paperr
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar (I used Rice wine vinegar)
2 1/2 tablespoons lemon juice

Mix until smooth. Pour micxture of the cole slaw/onion.  Stir well. Chill for an hour.

Only, I would not use all of this on top of your cole slaw mix. Use less...add if you need to later. Also, I did not have time to "chill an hour."  So that may have been the difference.

Serves 6-8

Fast and delicious...

 Holiday Chicken Salad

3 cans (13 oz. ea.) drained Member's Mark Chicken Breast
1 1/2 c. dried cranberries
1 c. mayonnaise or yogurt
1 c. chopped celery
1 c. chopped pecans or walnuts
1/2 c. minced green bell pepper
2 sliced green onions
1 tsp. paprika
Ground black pepper

In a medium bowl, shred drained chicken
Add the mayonnaise, paprika, cranberries, celery, bell pepper, onion and nuts. Mix together and add black pepper to taste.
Serve as a sandwich or with crackers or a bed of lettuce.  I add a splash of lemon juice. You may need to add more mayo...if it's too dry for your taste.

Fried Pork Chop with Caramelized Onion Gravy

WOW!  We had this last night and it was amazing!  Robert asked for it again....and soon.  I agree.
this came from January 2013 Southern Living Magazine, read while I was at the dentist's office.

• 2 cups panko (Japanese breadcrumbs)
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons salt, divided
• 1 1/2 teaspoons freshly ground pepper, divided
• 6 (1/2-inch-thick) boneless pork loin chops $
• 1/2 cup all-purpose flour
• 4 egg whites, lightly beaten
• 6 tablespoons canola oil

1. 1. Combine first 3 ingredients, 1/2 tsp. salt, and 1/2 tsp. pepper in a shallow dish. Place each pork chop between 2 sheets of plastic wrap, and flatten to 1/8-inch thickness, using a rolling pin or flat side of a meat mallet.
2. 2. Sprinkle pork with remaining 1 tsp. each salt and pepper. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumb mixture, pressing to adhere; place on a wire rack.
3. 3. Cook half of pork in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes or until golden. Dab top of pork with 1 1/2 Tbsp. oil using a pastry brush; turn pork over. Cook 3 minutes or until done. Keep warm on a clean wire rack in a jelly-roll pan in a 200° oven. Repeat with remaining pork and 3 Tbsp. oil. Serve with Caramelized Onion Gravy .

Carmelized Onion Gravy

• 1/2 cup diced sweet onion
• 2 teaspoons olive oil 
• 1/4 cup Browned Flour ***see below but you can use regular flour
• 1 1/2 cups 1% low-fat milk
• 1 tablespoon jarred chicken soup base
• 1/2 teaspoon freshly ground pepper

• Preparation

  1. 1. Sauté onion in hot oil in a 3-qt. saucepan over medium heat 6 to 8 minutes or until golden brown.
  2. 2. Place Browned Flour in a bowl; gradually whisk in milk until smooth. Add milk mixture to onion, and cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Whisk in soup base and pepper until blended.
  • 1 1/2 cups all-purpose flour

  Browned Flour

  Preparation

  1. Preheat oven to 400°. Spread flour in a 12-inch cast-iron skillet. Bake 20 to 25 minutes or until flour is the color of pecan shells, stirring with a wooden spoon every 7 minutes. Remove from skillet, and cool completely (about 30 minutes). Refrigerate flour in an airtight container up to 2 months.

A Wonderful Beef Soup

In 1976 we moved to Sheffield Lake and the Lorain Ward.  The very first activity we attended at church was a dinner.  Jane Hassler (now Ervin) made all this beef soup and Peggy Lester made these amazing biscuits.  I had the recipe once and a couple of weeks ago I wanted it again.  And Jane still had it and still makes it.  It was amazing.  So here it is.  There's a post script afterward.

Jane Flatt Hassler Ervin 1:49pm Jan 4 Sorry I forgot about the recipe until now: Beefy Vegetable Soup large pkg of beef stew meat ( i cut in smaller pieces) 1 1/2 stalks of celery (diced) 1 1/2 large carrot (diced) 1 medium onion (diced) 1 (28oz) tomatoes (i sometimes us V-8 or tomatoe juice) 1/4 c parsley 1/4 tea basil 1/4 tea thyme leaves 1/4 black pepper Large bag of mixed frozen vegetables I also throw in extra large lima beans & cut up okra (both in freezer section) and I add lots of fresh dice potatoes... (I love potatoes so I put in quite abit) and I add some fresh chopped cabbage In my pressure cooker I put about 5 cups of water & beef stew & cook approx 20 min (until tender) then I added the seasoning , tomatoes, & carrots, celery ,onions & potatoes & cook a little bit longer until slightly tender then I add frozen vegetables & cabbage & cook until done... sometimes I get carried away with my vegetables & have to add more tomato juice or V8. I usually make this soup a little on the thick side .... You can also freeze the soup if you have left overs.  PS  My body doesn't always allow for tomato base so I used beef broth instead.  I do not use lima beans nor okra.  I also do not add cabbage at the end but I imagine it would be a great addition.  What I did ended up being SO delicious.

Candied Orange Peels

These are expensive if bought in stores but so easy if you make them yourselves and who does eat oranges?  Thanks to Chef Jacques Pepin for this:

Using a vegetable peeler, peel an orange.  Just the outer skin which contains the essential oils, NOT THE PITH white part.

Place cold water in a skillet and add the peels, turn on heat and bring to a boil. Boil for 10 seconds.

Remove the peels to a plate. Wash out the skillet (and you will notice the water has changed color to a yello) and dry.

Repeat that process of cold water, peels, boiling for 10 seconds. Remove peel and wash out skillet and dry it.

Next add water and sugar and peels..  Bring again to a boil again. This time allow it to boil til the peels become a bit translucent.  They won't be totally translucent but will appear to be lighter.

Remove peels to a paper towel.  then toss in a bowl of sugar, coating all sides.  Place these on a wire rack and allow to air dry.  Store in an air tight container...or freeze them in an air tight freezer baggie.

You can later dip some in melted chocolate if you want a specialty gift for someone.  These I am candying for the Cornish Saffron loaf.

YUM YUM

This is a copycat recipe for YUM YUM that's served in hibachi grills like Fujiyamas.  Be sure to use sufficient amount of cayenne so that mayo taste is cut.

1-1/4 cup Hellmann's Mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dashes of cayenne pepper

Use a wisk to blend all ingredients thoroughly until smooth. Refrigerate over night (very important) and serve at room temperature. Makes 12 1/8 cup servings.

Number of Servings: 12...unless you love this stuff like we do.

Toffee Pecan Coookies

from Carole Maynard 2012

1-1/2 cups (7 ounces.) coarsely chopped pecans
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 large  egg, at room temperature
1-1/2 teaspoon vanilla
1 cup toffee pieces  

1. Roast the 1-1/2 cups coarsely chopped pecans in 350° oven for 15 minutes

2. Combine flour, baking soda, and salt and set aside

3. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes

4. Add eggs and vanilla and beat well.

5. Add dry ingredients and mix thoroughly

6. Stir in roasted pecans and toffee

7. Use the small scoop and place on ungreased cookie sheets

8. Bake at 350° for 10-12 minutes.  Cool for 5 minutes and then move to a wire cooling rack

Yield: 48

This morning we had the RS Kris Kringle Mingle and it was a lovely morning and then they served lunch.  I usually shy away from chili but I think I will be making this for us.

Chicken Chili

Recipe courtesy Barefoot Contessa Parties!, 2001, All Rights Reserved

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

1 hr 45 min

Level:

Easy

Serves:

6 servings

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

St Lucia bread

This is the last bread I am making for the RS live wreath night.  I think I might have liked it best.

St. Lucia is an Italian saint who has been "adopted" by the people of Sweden. Christmas celebrations in Sweden begin on her feast day, which is the 13th of December. Prior to the introduction of the Gregorian calendar, that date was the shortest day of the year and in some regions of Scandinavia the sun didn't rise at all. Lucia is the patron saint of light, and legend tells us she wore a wreath of candles on her head to free her arms to carry bread to starving Christians hiding in the catacombs. The man she was to marry denounced her for assisting the poor and as a punishment she was blinded and set afire. The flames, however, didn't touch her and it took a stab wound to the heart to finally kill her. It is said that Lucia regained her sight just before her death. She is, to this day, revered as the patron saint of the blind because of her association with light. Her place in Swedish legend was earned because farmers in the middle ages believed she walked across a lake to deliver armloads of bread to starving members of their villages during a famine. They reported her path across the water was illuminated by the crown of candles she wore on her head. Lucia's name is synonymous with light and her crown symbolizes the light of faith and the promise of the sun's return.

The crown should actually be made from two braids, one large, the other small. They are baked separately, and the small crown, which holds the candles, is placed on top of the other just before serving.  But as mentioned before, when you stack braids they often fall. So for this one, I am forming 4 long 'snakes' of dough into a round challah form.  Still crownlike but I wanted it to look different than the Swedish ones. (http://www.youtube.com/watch?v=FeunETdNYdk)

·         DOUGH

·         1 1/2 cups milk

·         2 1/4-ounce packages active dry yeast

·         1/4 cup plus 1 tablespoon sugar

·         6 tablespoons butter, cut into pieces

·         2 large eggs

·         1/4 cup orange juice

·         1 tablespoon finely grated orange rind

·         1 teaspoon salt

·         5 1/2 to 6 1/2 cups all-purpose flour

·         GLAZE AND GARNISH

·         2 1/2 cups confectioners sugar

·         2 1/2 to 3 1/2 tablespoons orange juice

·         1/3 cup dried cranberries

·         Candles (optional)

How to make it

1.     Warm the milk in a small saucepan, then pour 1/2 cup of it into a large bowl.

2.     Add the yeast and 1 tablespoon of the sugar and let it set for 5 minutes. Meanwhile, melt the butter in the remaining milk.

3.     Add the butter and milk mixture to the yeast mixture. Whisk in the eggs, juice, 1/4 cup of sugar, orange rind, and salt.

4.     Stir in the flour, 1 cup at a time, until the dough can be gathered into a ball. Knead the dough on a floured surface for 10 minutes, adding more flour until the dough is smooth and elastic and does not stick to your hands.

5.     Transfer the dough to an oiled bowl, turning it once to coat it. Loosely cover the bowl with plastic wrap and let it rise until doubled in size, about 11/2 hours.

6.     Punch down the dough and divide it into 3 equal parts. Roll each part into a 30-inch rope and braid the ropes together.

7.     Transfer the braid to a greased baking sheet, pinch together the ends to form a circle, and let it rise until it has again doubled in size, about 45 minutes.

8.     Heat the oven to 375_. Bake the bread for 25 minutes or until golden brown, then let it cool on a wire rack for about 30 minutes.

9.     Drizzle the glaze mix over the bread, then garnish with the cranberries. Finally, add candles, if you'd like. Serves 12.

Patsy's Hoska

Tonight is the RS live wreath making.  This is the recipe for Patsy Ourednik's Hoska.  It was the best bread for toasting and I have never made it myself, but love eating hers...which she doesn't make anymore.  But she gave me her recipe for the 1980 cookbook we put together.  I will suggest a few things: do not the fresh yeast unless you are really good with fresh, use the regular yeast but use 2 T at least; be sure to give the dough plenty of time to rise, put it in a large lidded container and keep out of drafts.  Altho mine didn't rise enough this time, this was my impatience and stress in not letting it rise long enough...and the initial warm milk was not warm enough.  Also, when it comes to braiding, go online  and see alternative ways to braid..as in a 6 braid challah.  Too often when you stack braids they slip while baking.

Mix together
1 cup warm milk
1/2 cup sugar
1 t. salk

Add 2 cakes compressed (fresh) yeast. Crumble into mixture and stir until yeast is dissolved.

Add the rest of the ingredients:
2 eggs, room temperature
1/2 cup melted butter
4-5 cups sifted flour...enough only to make the dough be firm, but not stiff
1 cup yellow raisins
1/4 cup citron, optional
2 eggs


Lastly, candied cherries
egg wash

Separate the dough into 9 equal pieces.  Roll into long 'snakes'.

Take 4 strips and braid loosely.  See that the ends are firmly joined together.  Lightly grease a cookie sheet.  Put on the first braid.  Take candied cherries and place some here and there.  Then take 3 strips and braid as with the first one. place on top of the first one and repeat with cherries.  Then take last 2 strips and braid.  Place this on top.  Tuck any ends underneath the whole braid.

Cover and let rise about 1/2 hour.  Brush with beaten egg.  Put in a 375 degree oven for 15 minutes.  Then reduce heat to 325 and make 1/2 hour or more until browned.

**Patsy said:  This is traditionally made at christmas time by many Czechs.  As you can see, I am 'bi-lingual' when it comes to cooking.

Swedish Tea Ring

Tonight it the RS live wreath-making activity.  I was assigned to bring some 'wreaths' for the dessert table.  This is the Swedish Tea Ring that Rob gave me.  The dough is wonderful...excellent taste, too!

Swedish Tea Ring

From Rob Falke’s Mom’s, Mom’s Mom

Ingredients

For the yeast…

½  Cup of lukewarm water

4   Tablespoons of dry yeast

A   Pinch of sugar

For the dough…

10 Cups of white flour

2   Cups of lukewarm milk

1   Cup of white sugar

1   Cup of vegetable oil

2   teaspoons of salt

4   Eggs

1   Stick of butter (To melt and brush in the dough)

For the filling…

1   Cup of brown sugar

1   Cup of chopped nuts (Walnuts or Almonds)

2   Oranges (grate the zest)

1   Cup of maraschino cherries

For the frosting…

2  Cups of powdered sugar

A  Splash of milk

Baking Instructions

The Sweet Dough…

Prepare the sweet dough by pouring the 4 tablespoons of dry yeast into the 1 cup of lukewarm water with a pinch of sugar. Stir with your finger so most the yeast gets wet. Set aside to rise.

Warm a large mixing bowl with hot water. Pour out the water when the bowl is warm.

Add the two Cups of lukewarm milk, 1 cup of white sugar, 1 Cup of vegetable oil and 2 teaspoons of salt. Mix in the raised yeast. Whisk the eggs to mix the yolks and whites, then add the eggs to the batch. Mix well. Last, slowly mix in the flour.

When the dough is somewhat mixed together, pour the dough out on a clean surface and knead it for 5-10 minutes until the ingredients bind and the dough becomes smooth, but a little sticky. Let rise in a warm (not too hot) spot, punch down once or twice.

The Filling…

Grate the zest of both oranges and place in a medium bowl. Add the chopped nuts (reserve a few whole pieces to garnish the top of the tea rings.) Cut each of the maraschino cherries in half. (Go ahead and eat a few of them, saving several for decoration on top of the tea rings) Mix together and set aside the filling.

Roll up the ring…

Halve the ball of dough. Roll out the dough (one ball a a time) on a lightly floured surface and roll to about ¼ to 3/8 inches thick into a rectangle about 20” x 14”. Brush the dough generously with butter. Spread half the filling evenly over the dough. Roll up the dough with the filling inside until you have a 24” x 3” cylinder. Pinch the far edge of the dough to the bottom of the cylinder and seal it.

Place parchment paper on two large cookie sheets (with sides if you can, because the butter melts and will mess up your oven when they bake.) Place the dough in a circle on the cookie sheet sealing both ends to each other completing the circle.

Cut the ring of dough every 1” around the circle with a pair of large scissors. The cut should be straight out from the center of the ring, 2/3 of the way through the dough. Lift and gently press each slice of the ring, slanting each slide in one direction exposing some of the filling to view. Let rise for 10 minutes in a warm (not too hot) spot.

Bake in the oven…

Bake both rings for 30 minutes at 350º Fahrenheit in the preheated oven until the edges begin to brown. Remove from the oven and allow to cool.

Make the Frosting…

Mix two Cups of powdered sugar with a splash of milk (not too much) until a thick frosting appears. When the tea rings are cooled, spoon on a thin line of frosting in a circular motion going round the top of the tea ring several times to form overlapping circles. Cap with several cherries and some nuts.

Serve warm…

About 20 seconds per piece in the microwave is perfect. If you’re lucky you can taste a hint of doughy flavor in the center of the tea ring. Happy Holidays! Keep a cold glass of mike handy. Lick your fingers often.

Whole Wheat bread recipe

Happened upon Chef  Brad's show on BYUTV yesterday morning and decided I had to make this recipe.  On the show, however, he didn't use sugar, but used Agave which I had.  That would call for 2/3 cup of the Agave (Interesting note, as I am writing this I realized I used the 2/3 cup but only need 1/3 cup because I was halving the recipe.  Ooops, no wonder it was so good).  +I used white bread flour, have no clue if it was unbrominated.  But my testimonial is that it is a wonderful recipe.  Very light.  Had to have a slice before bed which I did not need, only wanted...and one loaf will be used for Sacrament on Sunday (yes, it's frozen, won't be stale)

Whole Wheat Bread Recipe six (2pound loafs)

Ths recipe maxes out the Bosch, but works great.  Nothing like sandwiches made on homemade bread.

8 cups hot water

1 cup melted butter

1 cup sugar or 2/3 cup agave

1 T salt

12 cups fresh ground hard white wheat

6 T yeast

1/4 cup dough enhancer

1 cup+ unbrominated white flour

Place water, butter, sugar, dough enhancer, salt and fresh ground flour in Bosch bowl.  Place yeast on top and turn on mixer.  Add unbrominated flour until dough pulls away from the sides of the bowl...it will be a bit sticky but not goopy (so the bread will be tender).

Mix for 6 minutes. Remove from bowl and divide into 6-2 lb loaves (I use a kitchen scale for this so each loaf is the same size).  Place in oiled bread pans and let rise til double (should be about 30 minutes.  Place in a 400 degree preheated oven and then drop temperature to 335 degrees immediately. 

Bake for 20-25 minutes or til done (I use an instant read thermometer for this.  180 degrees and the bread is done).

Remove from oven and remove from pan.  Let cool before placing in bread bags.

***A good clue Chef Brad gave was to use bread pans that have straight sides so your loaf goes up and not spreads out.