Lemon Cream Scones

Ingredients

• 3 tbsp sugar
• zest and juice from 2 lemons
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, cold and cut into chunks
• 3/4 cup heavy cream, plus extra for brushing
• 1/4 cup sifted powdered sugar

Instructions

• 1
  Preheat the oven to 400 degrees and line one large cookie sheet with parchment paper.
• 2
  In the bowl of your stand mixer (or a large bowl with a hand mixer) combine lemon zest and sugar. Add flour, baking powder, and salt and combine.
• 3
  Drop chunks of butter all over the top of the mixture and using the paddle attachment, mix on low speed until butter is evenly dispersed into flour and is the size of small peas (approx 3 minutes).
• 4
  Measure 1/4 cup of the lemon juice and pour into bowl, along with heavy cream. Mix until dough just comes together. It should be thick but still moist.
• 5
  Remove dough to a lightly floured surface and gently press into a disk approximately 3/4 inch high. Cut into 8 wedges and place on prepared cookie sheet, leaving an inch or so between each scone.
• 6
  Brush with remaining cream, then bake at 400 degrees for 15-17 minutes, or until golden brown.
• 7
  While scones are cooling, combine 1/4 cup powdered sugar with remaining lemon juice to form a thick glaze. Drizzle or brush over tops of scones.

on sugar mountain http://onsugarmountain.com/

Jumbalaya

INGREDIENTS:

2 tablespoons peanut oil, divided 1 tablespoon Cajun seasoning 10 ounces andouille sausage, sliced into rounds 1 pound boneless skinless chicken breasts, cut into 1 inch pieces 1 onion, diced 1 small green bell pepper, diced 2 stalks celery, diced 3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 1 teaspoon file powder 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth

DIRECTIONS:

1.	Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2.	In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3.	Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Grandma's Crumb Coffee Cake

1 box pillsbury golden butter cake mix or yellow cake mix
4 eggs
1/4 cup softened butter plus 1 Tbs of oil
1 cup water
1 Tbs vanilla

mix and bake 350 for 20 minutes.  Make sure 1/2 sheet cake pan or jelly roll pan is greased and floured

Topping

4 cups flour
1 cup sugar
4 sticks soft soft butter
1/3 cup brown sugar
3 Tbs cinnamon
salt
3 Tbs vanilla

mix with your hands until crumbly but not floury.  spread with hands over entire cake.  will stick together a bit.  Bake for additional 20 minutes and let cool on cooling rack.  Top with powdered sugar!

Thanksgiving 2013

Menu

20 lb turkey

cranberry ambrosia

green been casserole

mash potatoes

sweet mash potatoes

broccoli

biscuits

corn bread

cranberry sauce

sausage stuffing

savory herb stove top stuffing

corn

I bought the butterball turkey and well worth it.  coated under the skin with butter

and on top of the skin with butter then rubbed salt and pepper all over it.

I cooked it on 425 degrees for first 20 minutes then lowered it to 325 and tent it with foil for 4 hours.

It came out so most and was 180 in breast and 165 degrees in thigh when done.  

Started off the morning by baking my biscuits.  The cornbread was made the day before along with the sweet potatoes.  Then I prepared all of the other food but did not cook or warm it up until after the turkey was done cooking and was setting for about 30 minutes at least.

This made it very smooth coming together and I did some buffet style with the dishes that only had one bowl.  The stuffings and likewise which had two bowls went on the table, one on each end!  This made getting the food run smoothly.

In 2015 I only made 5 pounds of white potatoes and 5 pounds of sweet potatoes and 2 boxes of stove top stuffing and 1 thing of green bean casserole.  Next year need to double all of this because very little was left over.  Next time do 10 lbs of white potatoes and 10 lbs of sweet potatoes and 4 boxes of stove top and 2 bags of sausage stuffing and 2 things of green bean casserole.

Sausage stuffing....perpridge farm seasoned stuffing bread and cook according to directions except use broth instead of water.  Cook ground pork sausage and saute onion and celery in the grease.  Add to stuffing and mix.

Chicken Potpie

frozen peas and carrots
.5 can of evaportated milk
3.5 tbs of flour
1cup chix stock
pie crusts
routissouri chix
1/2 stick of butter


heat broth and milk in microwave

heat butter and flour
add milk and broth
then chix and vegetables

bake 350 35 minutes

Arugula Salad with Sausage

arugula
sundried tomoatoes
hot sausage
pasta

cook sausage out of casing and crumble
remove sausage and brown sundried tomatoes
add cooked crumbled sausage and arugula until hot
serve over pasta

Bean Salad

2 cans of cannonelli beans
1 can roman beans
1 red kidney beans
oil
balsamic vinegar
salt and pepper
cucumber
red onion
tomato
maybe scallions too

rinse beans and combine all ingredients

Chimichungas

pure cream of chix soup
5 jalopeno slices
1tsp hot mustard
5 olives

mix 1 pack of creams cheese
1 cup shredded cheese
taco seasoning packet
1/2 can refried beans with chilis
1/2 can corn
1/2 can black beans
chix

fill tortilla and brown and bake 10 minutes 350
top with pured sauce

Churro Cheesecake

  1 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the seamless)

·         2 pkg. (8 oz. each) Cream Cheese, softened

·         1 tsp vanilla

·         1 egg, slightly beaten

·         1 cup sugar, divided

·         1 Tbsp ground cinnamon

Instructions

1.       Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.

2.       Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.

3.       Spray 8x8 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.

4.       On a piece of parchment paper, roll out your crescent dinner roll dough into a big 8x16 square and press the seams together so the dough is completely sealed. Set half the dough in the bottom of your 8x8 baking dish on top of the cinnamon sugar.

5.       Spread the cheesecake evenly on top of your dough and unroll the other half of crescent dough and place on top also making sure that the seams are completely sealed.

6.       Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 25-30 minutes or until golden brown.

Recipe by Ann

Fondant

one bag marshmellows
1 tbs water
microwave high 55 seconds then stir and repeat
make sure bowl is crisco on it
add all but 1 cup of powder sugar

White Chocolate Chip Oatmeal Cookies

INGREDIENTS:

1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract

2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 3 cups quick cooking oats

DIRECTIONS:

1.	In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2.	Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3.	Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Snickerdoodle Cookies

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
3. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Mozzarella Sticks

Fresh mozz cheese sliced into sticks
heat oil in sauce pan
dip cheese in flour, then egg, then bread crumbs.
Repeat this 3x for each stick and then fry until golden brown.

Savory White Bean and Spinach Pasta Dish

ditalini pasta
onion
vegetable flavor boost broth
1 can white beans
spinach
1/2 cup parmesan cheese
crushed red pepper



cook ditalini pasta
saute onions
in skillet add onions, vegetable flavor booster broth, 1 can white beans, spinach, 1/2 cup parmesan cheese, pasta, and crushed red pepper.

Glazed Ham

score ham fat in diamond shape

cover with glaze

bake in roasting pan 350 for 2.5 hours for a 10 pound ham. usually 15 minutes per pound

ham is done when it starts pulling away from bone

tent with tin foil

for glaze mix

1/2 cup fruit jam or orange marmalade

3tbs honey

salt

pepper

garlic powder

onion powder

1T hot mustard

I double the glaze recipe for extra!

Bread Pudding with Lemon Cream Sauce

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

• LEMON CREAM SAUCE:
• 2 teaspoons cornstarch
• 1/2 cup sugar
• 2/3 cup water
• 2 tablespoons lemon juice
• 1 cup heavy cream

In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.

sugar cookie fruit tartlets

sugar cookie fruit tartlets

1 package (18oz) refrigerated sugar cookie dough

1 package (18oz) fat-free cream cheese, softened..i used regular cream cheese

1/4 cup orange marmalade

1 packet of sugar substitute or 2tsp of sugar

1 tsp of vanilla

assorted sliced fresh or drained canned fruit

spread over cookies

sugar cookie fruit tartlets

sugar cookie fruit tartlets

1 package (18oz) refrigerated sugar cookie dough

1 package (18oz) fat-free cream cheese, softened..i used regular cream cheese

1/4 cup orange marmalade

1 packet of sugar substitute or 2tsp of sugar

1 tsp of vanilla

assorted sliced fresh or drained canned fruit

spread over cookies

Pie Crust

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Triple Chocolate Oreo Balls

Triple-chocolate cookie balls
This no-bake treat that looks much more complicated than it really is.

1 pkg. Oreo cookies
1/2 cup milk
1 package JELL-O chocolate instant pudding
12 to 16 Baker's semi-sweet chocolate squares
4 to 8 Bakers white chocolate squares
In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.

While they're in the freezer, please the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.

Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.

Makes 40 to 45 cookie balls