2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar plus 2 tbsp
1 egg
1 teaspoon vanilla extract
Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded dough balls and place on cookie sheets.
Bake 8 minutes in the preheated oven.
[http://ablondeskitchen.blogspot.com/2011/09/sugar-cookies.html]
Saturday, November 5, 2011
Saturday, October 8, 2011
Chicken Spaghetti
2 cups cooked chicken
3 cups dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 ounce) diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 teaspoon) cayenne pepper
salt and pepper, to taste
1 cup additional grated sharp cheddar cheese
Cook up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
[http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/]
3 cups dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 ounce) diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 teaspoon) cayenne pepper
salt and pepper, to taste
1 cup additional grated sharp cheddar cheese
Cook up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
[http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/]
Pannekoeken (Dutch Baby)
3/4 stick butter
6 eggs (3 eggs and 3 egg whites)
1 cup milk
1 cup flour
Preheat oven to 400 degrees. Melt butter in 9 x 13 glass baking dish. Beat eggs, milk and flour together (add a dash of vanilla and cinnamon), then pour into the dish with the melted butter.
6 eggs (3 eggs and 3 egg whites)
1 cup milk
1 cup flour
Preheat oven to 400 degrees. Melt butter in 9 x 13 glass baking dish. Beat eggs, milk and flour together (add a dash of vanilla and cinnamon), then pour into the dish with the melted butter.
Bake for 25 minutes. Don't open the oven door while it’s baking (it’s tempting because the pancake puffs up but don't because it will fall).
Eat it just out of the oven, sprinkled with a little powdered sugar and a drizzle of warm syrup or with a fruit topping.
Eat it just out of the oven, sprinkled with a little powdered sugar and a drizzle of warm syrup or with a fruit topping.
Chocolate Chip Cookies
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 300. Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
[http://smittenkitchen.com/2008/01/chocolate-chip-cookies/]
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 300. Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
[http://smittenkitchen.com/2008/01/chocolate-chip-cookies/]
What's Good at Trader Joe's?
I need to make it into Trader Joe's: http://www.whatsgoodattraderjoes.com/.
Sunday, September 25, 2011
Snickerdoodle Cookies
2 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla
Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
In a large bowl whisk together the flour, salt, and baking powder. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in thevanillaextract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper. Shape the dough into 1 inch (2.5 cm) round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick. Bake the cookies for about 8 -10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on awirerackto cool.
Can store in an airtight container, at room temperature, for about 10-14 days. Makes about 4-5 dozen cookies.
[http://www.joyofbaking.com/Snickerdoodles.html]
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla
Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
In a large bowl whisk together the flour, salt, and baking powder. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in thevanillaextract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper. Shape the dough into 1 inch (2.5 cm) round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick. Bake the cookies for about 8 -10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on awirerackto cool.
Can store in an airtight container, at room temperature, for about 10-14 days. Makes about 4-5 dozen cookies.
[http://www.joyofbaking.com/Snickerdoodles.html]
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