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Archive for the ‘Baking’ Category

Dear Readers,

I found this cookie recipe in a recent “Costco Connection” magazine.  My husband declared it one of the best cookies I’ve ever baked.  I must admit I agreed.  The combination of chocolate chips and dried cherries is a winning one.

Chewy Chocolate-Cherry Cookies

4.5 ounces (about1 cup) flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1/3 cup butter, softened

1 teaspoon vanilla extract

1  large egg

2/3 cup dried tart cherries

3 tablespoons Kirkland’s semi-sweet chocolate chips

Cooking spray

1.  Preheat oven to 350 degrees.  Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 4 ingredients, stirring with a whisk.  Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended.  Add vanilla and egg; beat well.  With mixer at low speed, gradually add flour mixture; beat just until combined.  Stir in cherries and chocolate chips.

2.  Drop by tablespoonsful 2 inches apart onto baking sheet coated with cooking spray.  Bake for 12 minutes or just until set.  Remove from oven; cool on pans 5 minutes.  Remove from pans; cool completely on wire racks.

Makes about 30 cookies.  Each cookie contains 80 calories and 2.7 grams of fat.

Note: The next time I bake these cookies, I will add two extra tablespoons of chocolate chips.  I used Trader Joe’s Dried Pitted Tart Montmorency Cherries that come in an eight ounce package.  Instead of coating the baking sheets with cooking spray, I lined them with aluminum foil.  It makes cleaning up a lot easier.

Enjoy and

Keep smilin’!

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Puffy Cheddar Grits

Dear Readers,

So far this is my third breakfast recipe in September.  I guess I’m on a brunch kick!  Oh well.  These grits are grrrrreat and they can be prepared a day ahead of time.  The recipe came from a magazine.  I know not which one!

Puffy Cheddar Grits

2 tablespoons butter

1 teaspoon salt

3-1/2 cups milk

2 cups water

1-1/4 cups quick cooking grits

8 ounces (2 cups) shredded cheddar cheese

1 teaspoon hot pepper sauce

1/4 teaspoon pepper

5 large eggs

Preheat oven to 325 degrees.  In a 3-qt. saucepan, combine butter, salt, 1-1/2 cups milk and 2 cups water.  Heat to boiling on medium-high heat and gradually stir in grits, beating constantly with a wire whisk to prevent lumps.  Reduce heat, cover and cook for 5 minutes, stirring occasionally.  (Grits will be very stiff.)  Remove saucepan from heat and blend in cheese.

In large bowl, mix hot pepper sauce, pepper, eggs and remaining 2 cups milk until blended.  Gradually stir grits mixture into egg mixture.

Grease shallow 2-1/2 quart casserole.  Pour grits mixture into casserole.  ( At this point you can refrigerate casserole until next day.  Be sure to bring to room temperature before baking.)  Bake uncovered 45 minutes or until knife inserted in the center comes out clean.

Makes 12 main dish servings.

Enjoy and

Keep smilin’!

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Maryhelen’s Dutch Baby Pancakes

Dear Readers,

About four years ago we had the pleasure of eating brunch with our good friends in San Francisco.  Maryhelen served these pancakes and they were delightful.  The only thing better was the company with which we shared them.  Thanks to Maryhelen, I can share her recipe with all of you.

Maryhelen’s Dutch Baby Pancakes

3 eggs

1 cup milk

3/4 cup flour

Pinch of salt

1/4 teaspoon vanilla

A touch of nutmeg

2 tablespoons butter

Combine eggs, milk, flour,salt, vanilla and nutmeg to make a batter.  It’s easy to mix the batter ahead of time in a blender and then give it another whirl just before you pour it in the pan.  Put butter into a cake pan and place into a 425 degree oven to melt.  Pour batter into hot pan (with butter) and bake for about 20 to 25 minutes.  Try not to open the oven door so that it doesn’t fall.  Serve right away while it looks perfect with a variety of fruit, powdered sugar and/or syrup.

This recipe makes 3-4 servings.  It can easily be doubled for more servings.

Keep smilin’!

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Healthy Back-To-School Breakfast

Dear Readers,

September is back-to-school month and the search is on for healthy breakfast ideas for those eager little students and the big ones too.  This is a delicious recipe and can be baking while you are getting the kids dressed and ready to go.  I copied it from a magazine but can’t remember which one.

Pumpkin Pie Baked Oatmeal

1-1/2 cups old fashioned rolled oats

1 cup canned pumpkin

1-3/4 cups milk

1 egg, beaten

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

Pinch salt

Cooking spray

Brown sugar

Preheat oven to 375 degrees.  Grease a 5 cup (1/1/2 quart) baking dish.  Combine first 7 ingredients.  Spoon into baking dish; bake for 15 minutes.  Remove dish from oven and sprinkle with brown sugar.  Turn oven up to 400 degrees and bake for 10-15 minutes or until set in center.

Enjoy and

Keep smilin’!

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Baked Pineapple

Dear Readers,

Here’s an excellent side dish to serve with ham.  This recipe is a real family favorite.  My niece makes it frequently for family gatherings.  It’s easy and delicious!

Baked Pineapple

Cream 1/2 cup butter with 1 cup sugar.  Add 4 eggs and beat well.  Stir in 16 oz. can crushed pineapple, drained.  Then fold in 4-5 slices (3-1/2 cups) of white bread with crust removed and cut into cubes.  Pour into 1-1/2 quart ungreased casserole and bake uncovered for 45 minutes at 350 degrees.

Enjoy and

Keep smilin’!

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Dear readers,

This appetizer is great to serve at family get-togethers or church pot-luck meals.  It contains only 6 ingredients and it can be made in advance and served hot or chilled.  It was submitted by Mary Hannon and printed in the St. Louis Parish Women’s Guild cookbook entitled “Recipes and Remembrances”.  St. Louis is located in Cathedral City, CA and is the church we attend when we are in Palm Desert.

Green Chile Souffle (Mexican Quiche)

4 eggs

3 cups milk

1 cup Bisquick

1 lb. cheddar cheese, grated

1 lb. Jack cheese, grated

2-3 (4 oz.) cans diced chiles, undrained

Beat eggs; add milk, Bisquick.  Mix well.  Add grated cheeses and chilies.  Mix all together.  Pour into 9 x 13-inch pan sprayed lightly with Pam.  Bake 1 hour at 325 degrees.  May be served hot or chilled, cutting into 2-inch squares.  When using 1/2 recipe, bake in 8 x 8-inch pan at 325 for 1 hour.

Enjoy and

Keep smilin’!

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Lee Osterman’s Beer Bread

Dear Readers,

When my mother-in-law passed away in 1997, I saved her collection of recipes stored in a small tin golden yellow box decorated with deep red hibiscus blossoms.  It was the perfect size for 3″ x 5″ index cards.  Some recipes were indeed handwritten on index cards but it also contained magazine and newspaper clippings.  But this particular recipe for Beer Bread was written on the back of a deposit ticket from her checking account from Citizens Fidelity Bank and Trust Co. in Louisville, Ky.  She probably copied the recipe on a lunch break because it came from Lee Osterman, a co-worker of hers at Stewart’s Department Store.  It is dated January 31, 1977.  The directions are concise and simple.  But the results are very delicious.  I’ll reprint it exactly as it is written.  No size of pan is noted but I used a 9″ x 5″ loaf pan.

Beer Bread

1 – can beer

2 – tablespoons sugar

3 – cups of self-rising flour

Bake 1 hour at 350 degrees.

Grease pan and brush butter down center on top of dough before baking.

Lee Osterman  1/31/77

Enjoy and

Keep smilin’!

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Dear Readers,

I’m not sure if the Easter Bunny loves carrot bread but he should.  After all, bunnies love carrots and this bread is chock full of them.  Carrot bread would make a welcome addition to any Easter Brunch menu.  It also freezes well.  This recipe came from a Pillsbury cookbook.

Carrot Bread

2 cups flour (not self-rising)

1 cup chopped nuts

1/2 cup sugar

1/2 cup firmly packed brown sugar

3 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

2 cups finely shredded carrots

1/2 cup milk

1/3 cup vegetable oil

1 egg

Heat oven to 350 degrees.  Grease and flour bottom of 9×5-inch loaf pan.  Combine all ingredients; mix just until well blended.  Pour into prepared pan.

Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; loosen edges and remove from pan.

Enjoy and

Keep smilin’!

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Short Cut Pepperoni Bread

Dear Readers,

Got this recipe from a calendar and it was originally from the “Philadelphia Homestyle Cookbook”.  I would like to share it with you.

Short Cut Pepperoni Bread

1 loaf frozen bread dough

1/2 lb. Swiss cheese, sliced

1/2 lb. pepperoni, thinly sliced

1 egg

Grated Parmesan cheese

Thaw dough according to package directions and let rise.  After dough has risen, cut in half; roll out each half as thin as possible.  Layer with Swiss cheese and pepperoni.  Beat egg and spread thinly over pepperoni and cheese.  Sprinkle with Parmesan cheese.  Roll into loaves.  Bake at 350 degrees for 30 minutes or until golden brown.  Yields 15 slices.

Enjoy and

Keep smilin’!

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Dear Readers,

Bake something different for your honey this Valentine’s Day.  Instead of brownies or cookies, why not bake a pie?  Mystery Pecan Pie is the perfect dessert for this special day.

Mystery Pecan Pie

15-oz. pkg. Pillsbury All Ready Pie Crusts

1 teaspoon flour

Filling:

8-oz. Philadelphia cream cheese, softened

1 egg

1 teaspoon vanilla

1/3 cup sugar

1/4 teaspoon salt

3 eggs

1/4 cup sugar

1 cup corn syrup

1 teaspoon vanilla

1-1/4 cups chopped pecans

Prepare pie crust according to package directions for “filled one-crust pie”.  (Refrigerate remaining crust for later use.)  Heat oven to 375 degrees.

In small bowl, combine cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar and salt; beat at low speed until smooth and well blended.  Set aside.  In another small bowl, beat 3 eggs.  Stir in 1/4 cup sugar, corn syrup and 1 teaspoon vanilla; mix well.

Spread cream cheese mixture in bottom of pie crust-lined pan.  Sprinkle with pecans.  Gently pour corn syrup mixture over pecans.  Bake at 375 degrees for 35 to 45  minutes or until center is set.  Cool.  Store in refrigerator.  Makes 8 servings.

Tip:  Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.

This recipe came from a Pillsbury cookbook entitled “Celebrate 50”.  Enjoy and

Keep smilin’!

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