From Mary Carey and Jackie Schuler
Note: You can stuff these cream puffs with something savory like egg or tuna salad or something sweet, like cream.
Ingredients
½ cup water
1 ½ cups sifted flour
¼ cup butter
2 eggs
Directions
Heat water and butter to boiling point in saucepan. Mix in all flour at once. Stir constantly until mixture leaves sides of pan and forms into a ball – about 1 minute. Remove from heat. Cool about 5 minutes. Beat in eggs one at a time, beating until smooth after each addition. Whip mixture until velvety. Drop by leveled teaspoons in small mounds onto lightly greased cookie sheets. Bake in hot oven 400 degrees for 20 minutes. Cool. Cut off tops and fill with favorite filling. Note: level spoon makes very small puffs. You can make them larger, if you prefer.
Wednesday, January 14, 2009
Dessert / Cookies: Peanut Butter Cookies
From Mary Carey
Ingredients
1 ¾ cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup granulated sugar
1 egg
2 Tablespoons cold water
1 teaspoon vanilla
½ cup Peter Pan creamy peanut butter
½ cup brown sugar
Directions
Mix and sift flour, baking soda and salt. Cream butter and peanut butter; add sugars gradually and cream until fluffy. Add remaining ingredients and mix well. Add sifted ingredients gradually and mix. Using about one Tablespoon dough for each and shape into balls; crease each cookie with the tines of a fork to flatten to about 3/8 inch thickness. Sprinkle with colored sugar if desired.
Bake on ungreased baking sheets in a preheated 350 degree oven about 10 minutes.
Yields 3 dozen.
Ingredients
1 ¾ cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup granulated sugar
1 egg
2 Tablespoons cold water
1 teaspoon vanilla
½ cup Peter Pan creamy peanut butter
½ cup brown sugar
Directions
Mix and sift flour, baking soda and salt. Cream butter and peanut butter; add sugars gradually and cream until fluffy. Add remaining ingredients and mix well. Add sifted ingredients gradually and mix. Using about one Tablespoon dough for each and shape into balls; crease each cookie with the tines of a fork to flatten to about 3/8 inch thickness. Sprinkle with colored sugar if desired.
Bake on ungreased baking sheets in a preheated 350 degree oven about 10 minutes.
Yields 3 dozen.
Dessert / Cookies: Cinnamon Walnut Refrigerator Cookies
From Mary Carey
Note: This recipe originated with Granny Puza
Ingredients
1/3 cup butter
3 Tablespoons Crisco
1/3 cup sugar
1/3 cup brown sugar, packed
2/3 cup finely chopped walnuts
1 ½ cups sifted flour
1 teaspoon cinnamon
¼ teaspoon soda
1 egg
Directions
Cream butter and Crisco. Add sugars gradually; beat in egg. Blend in sifted dry ingredients and nuts. Chill until firm enough to handle. Shape into bars 1 ¼ inch square. Wrap in waxed paper. Chill overnight. Cut into thin slices; place on greased cookie sheets. Bake at 350 degrees about 8 minutes.
Yields 7 dozen cookies.
Note: This recipe originated with Granny Puza
Ingredients
1/3 cup butter
3 Tablespoons Crisco
1/3 cup sugar
1/3 cup brown sugar, packed
2/3 cup finely chopped walnuts
1 ½ cups sifted flour
1 teaspoon cinnamon
¼ teaspoon soda
1 egg
Directions
Cream butter and Crisco. Add sugars gradually; beat in egg. Blend in sifted dry ingredients and nuts. Chill until firm enough to handle. Shape into bars 1 ¼ inch square. Wrap in waxed paper. Chill overnight. Cut into thin slices; place on greased cookie sheets. Bake at 350 degrees about 8 minutes.
Yields 7 dozen cookies.
Monday, December 15, 2008
Appetizer: Jenny's Famous Guacamole
From Jenny Ward
Ingredients
3-4 ripe avocados
1 small onion diced small
2 Roma tomatoes diced small w/ seeds removed
lime
salt
cilantro (optional)
Instructions:
Choose 3 to 4 ripe avocados, peel & mash well; save seeds (stone) to put in bowl under mix when complete Mix avocado, diced onion & tomatoes, squeeze 1/2 to 3/4 teaspoon fresh lime juice, add salt to taste, and for the courageous add 1/4 c. chopped cilantro.
Put mixture in bowl on top of avocado stones; helps keep mixture from turning brown.
Serve a/tortilla chips or use as garnish on taco's or sandwiches.
Tuesday, December 9, 2008
Dessert / Cookies: Buckeye Balls
From Kathy Lysen
Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening
Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening
Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Entree / Chicken: Chicken Stir-Fry
From Kathy Lysen
Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked
Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.
Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked
Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.
Entree / Beef: Sausage Links
From Kathy Lysen
Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning
Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.
Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.
Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.
Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning
Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.
Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.
Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.
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