Monday, April 25, 2011

So Good Chocolate Chip Cookies

2 cups brown sugar
1 1/2 cup sugar
1 cup butter
3/4 cup oil
4 eggs
2 tsp vanilla
1/2 tsp almond extract
5 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup oats
12 oz chocolate chips ( these cookies are so good even without the chocolate chips)
Cream together sugars, butter, oil. Then mix in eggs, vanilla, and almond extract. In a separate bowl sift together flour, salt, baking powder, and baking soda. Stir into wet mixture. Stir in oats. Stir in chocolate chips. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10-12 min.

Saturday, April 23, 2011

Out of This World Rolls

2 Pkg (2Tbsp) Yeast
2 tsp salt
1/4 cup warm water
1/2 cup shortening or 1 stick butter(melted)
1/2 cup sugar
3 eggs, well beaten
4 1/2 cup flour
1 cup warm water

Soften yeast in the 1/4 cup warm water. Combine shortening, sugar, eggs, 1 cup warm water and salt. Stir in yeast and 2 1/2 cup flour. Beat with hand mixer until smooth. Add remaining ingredients. Mix well. Cover and let rise until double. (approx. 1 hr) Punch down and refrigerate overnight. Take out 3 hours before baking. Roll out into 1 large rectangle or 2 smaller ones 1/2 inch thick. Spread with melted butter. Roll up jelly roll style and cut 1 inch thick. Place in greased muffin pans. Cover with a dish towel and let rise 3 hours. Bake 400 degrees 12 min or so.
PS. Can make cinnamon rolls out of these too. Just add cinnamon and brown sugar with the butter.

Monday, April 18, 2011

Raspberry Filled Vanilla Cupcakes

French Vanilla Cupcakes
1 box Duncan Hines Moist Deluxe French Vanilla Cake Mix
3 Large Eggs
1/2 cup butter, melted (not margarine)
1 cup water

Melt butter in microwave
Add cake mix, eggs, butter and water in large bowl
Mix. The batter will be nice and thick.

Bake at 350 for 20 minutes.
While cupcakes are cooling, make Raspberry filling.

Raspberry Filling
2 cups frozen unsweetened raspberries
1/3 cup sugar
1-1/4 cup water
6 tbsp flour
1stp lemon juice

In Medium sauce pan, combine water, sugar, flour and lemon juice. Mix Well.
Heat and stir until mixture boils and thickens.
Cool completely.
Then stir in thawed raspberries.
(Yields approx 2 cups of filling)

Filling your cupcakes
Cut out small, cone shaped section in the center of the cupcake.
Add Raspberry filling to the hole, and place the cut out cone section back on.
Now they are ready to frost!

Butter Cream Frosting (SO GOOD!)
1 cup real butter (not margarine) room temperature
1 cup vegetable shortening
Pinch of Salt
1 tsp vanilla
5 cups powdered (confectioners) sugar
1/3 cup heavy whipping cream
Optional: Food coloring

Thoroughly cream butter and shortening. Beat in vanilla and salt. Add sugar, one cup at a time until blended. When the sugar is completely mixed add the whipping cream.

Frost and enjoy! See here.

Thursday, April 14, 2011

Baked Potato Soup

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices Turkey Bacon, divided, crumbled
Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

This soup is SO yummy! We just made it with some homemade breadsticks. Perfect soup for a chilly day!