Autumn Leaf Cookies

INGREDIENTS:

1 cup Land O Lakes® Butter, softened

1 cup sugar
1 Land O Lakes® All-Natural Egg
2 tablespoons milk
1 1/2 teaspoons almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Red, orange and yellow gel food colors
Coarse white, orange and/or yellow decorator sugars

DIRECTIONS:

Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough into thirds; place each portion into separate small bowl. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.

Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto a well-floured surface in a random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming a marbled design. Cut with 3-inch leaf-shaped cookie cutters.

Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugar. Bake for 7 to 9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to wire cooling rack.

Apple Pie in a Jar

7 qts peeled sliced cooking apples
4.5 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
10 cups water
3 Tbsp. lemon juice

Directions is here.

Grilled Cheese Burgers

So my Honey Pie wanted burgers for dinner. Then says, how about we try a grilled cheese instead of bread...so hmmmm, yeah that sounds good...lets try it. Grilled up 2 grill cheese for each burger, added the burger, pickles, tomato, onion, ketchup and mustard. Mmmmmm it was so yummy. A heart-attack burger, but absolutely scrumptious non-the-less. :D

The Yummy Results :D

Chicken and Dumplings Like Cracker Barrel's

By hcopeland on November 26, 1999 (food.com)

About This Recipe

"This tastes just like Cracker Barrel's, if you have ever tried it. From book "Old Fashioned Country Cooking" found at Cracker Barrel."

Ingredients

• 1 (3 -6 lb) frying chickens ( any whole chicken will do)
• 2 quarts water
• 2 teaspoons salt
• 1/2 teaspoon pepper ( I use coarse ground and double it)
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons shortening ( I use Crisco sticks)
• 3/4 cup buttermilk ( I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)

Directions

1. Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
2. Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
3. Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.
4. Bring the broth to a boil and add pepper.
5. Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
6. Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
7. Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.
8. I pressure it for only 30 minutes.
9. It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.
   On my to-try list.

ENCHANTED IRISH CHEESECAKE

I haven't yet tried this...it's from Dove but it just sounds so incredibly yummy that i had to save it. 


Prep time: 20 min.
Baking time: 60-70 min.
Decoration time: 10 min.
Difficulty: Moderate

WHAT YOU'LL NEED:
For the crust:

• 10 TWIX® Brand FUN SIZE® Bars
• 1 1/4 cups ground chocolate graham crackers
• 6 tablespoons butter
• 2 tablespoons sugar

For the filling:

• 12 DOVE® PROMISES® Dark Chocolate
• 3 bars (8-oz each) cream cheese, softened
• 3/4 cup sugar
• 1/4 cup heavy cream
• 3 eggs
• 2 teaspoons espresso powder
• 2 teaspoons vanilla extract

For the topping:

• 2 DOVE® PROMISES® Milk Chocolate
• 2 cups whipped topping

Special Utensils:

• 1 8-inch spring form pan
• Foil
• Re-sealable plastic bag

WHAT TO DO:

For the crust:

Process TWIX® Brand FUN SIZE® Bars with graham cracker crumbs in food processor until finely ground. Blend in butter and sugar. Press mixture around bottom and sides of a foil-lined bottom spring-form pan. Bake in a preheated 350 degree oven until fragrant, about 7-10 minutes.

For the filling:

1. Beat cream cheese with sugar until smooth, about 3 minutes. Meantime, melt DOVE® PROMISES® Dark Chocolate with heavy cream in microwave until smooth, about 30 seconds. Add it into cream cheese mixture. Add eggs, one at time, beating well after each addition. Stir in espresso powder and vanilla extract.

2. Pour mixture over crust. Bake in preheated 350-degree oven for approximately 30 minutes, reduce heat to 300 degrees and continue baking until center is almost set, about 20-30 minutes. Remove and cool completely before refrigerating cake for 4 hours.

For the topping:

1. Before serving, spoon whipped topping into a resealable plastic bag with a 1/2-inch corner snipped off. Pipe rosettes around edge of cake. Using a hand grater, grate 2 DOVE® PROMISES® Milk Chocolate, sprinkling the gratings over whipped topping and cake.

Valentine's Dinner

Garden Salad -- Chopped tomatoes, cucumber slices, onion slices, & Romaine lettuce

Valentine's Pot Roast

Pot Roast

Rump Roast 4-5lbs

Grill Mates® Steak Rub

Potatoes

Baby Carrots

Celery

Mushrooms

1-2 onions

2 cups water

LINE a roasting pan with aluminum foil. Coat and rub generously the roast with the steak rub. Add meat to the pan. Wash vegetables and add to the pan and if so desired chop as wish. Peel and quarter each onion and add. Pour water into pan and cover with aluminum foil. Bake at 225 degrees F for 45 min- 1 hour per pound.

REMOVE from oven and keep covered and let it rest for 20-30 minutes. Serve and enjoy. 

THE aluminum foil makes for easy clean-up. The extra juice in the pan could be used for a gravy or can be spooned onto a crusty bread with the meat to make for a juicy sandwich. :D

Breakfast for Dinner

So a few weeks ago i made breakfast for dinner. :D This is what we ended up with. Starting at the left and rotating clockwise. Eggs fried in bacon grease, Bacon, Sausage links, Biscuits with Sausage Peppered gravy and to the right of the plate Biscuit with Apple Butter. :D Yummy!!! 

Breakfast feasts shouldn't always just be for in the morning...They work great in the evening too. Especially when You have more energy for them then :P

Original Baker's German's Sweet Chocolate Cake

So David and Joyce went to bingo down in Stuarts Draft. After spending $120 they won no money but they won a cake. Last night Michael and i dug into it and OMG it was so good. Now the person that made it was sweet enough to put the recipe on the top cover of the cake :D (tell me that just isn't a great idea). But after eating Michael has put in a request for this cake now. He wants it again in May. So we def have to inventory this recipe and come May i'll have to remake it :D

1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4  tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk
Coconut pecan Filling and Frosting

PREHEAT oven to 350 degrees F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer orn medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 min.; remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Makes 16 servings

SUBSTITUTE: If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.

Coconut-Pecan Frosting

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) Baker's Angel Flake Coconut (about 2-2/3 cups)
1-1/2 cups planters chopped pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and nuts; mix well. Cool to desired spreading consistency.

Use to frost your favorite cake or cupcake recipe

Make about 4-1/2 cups or 36 servings, 2 Tbsp. each

NOTE: Makes enough to frost top and side of 2 (8 or 9 inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.

Candy Recipe Temps

Measurement Equivalents

Volume (Dry) American Standard Metric 1/8 teaspoon .5 ml 1/4 teaspoon 1 ml 1/2 teaspoon 2 ml 3/4 teaspoon 4 ml 1 teaspoon 5 ml 1 tablespoon 15 ml 1/4 cup 59 ml 1/3 cup 79 ml 1/2 cup 118 ml 2/3 cup 158 ml 3/4 cup 177 ml 1 cup 225 ml 2 cups or 1 pint 450 ml 3 cups 675 ml 4 cups or 1 quart 1 liter 1/2 gallon 2 liters 1 gallon 4 liters Volume (Liquid) American Standard (Cups & Quarts ) American Standard(Ounces) Metric(Milliliters & Liters) 2 tbsp 1 fl. oz. 30 ml 1/4 cup 2 fl. oz. 60 ml 1/2 cup 4 fl. oz. 125 ml 1 cup 8 fl. oz. 250 ml 1 1/2 cups 12 fl. oz. 375 ml 2 cups or 1 pint 16 fl. oz. 500 ml 4 cups or 1 quart 32 fl. oz. 1000 ml or 1 liter 1 gallon 128 fl. oz. 4 liters

Oven Temperatures American Standard Metric 250° F 130° C 300° F 150° C 350° F 180° C 400° F 200° C 450° F 230° C Weight (Mass) American Standard (Ounces) Metric(Grams) 1/2 ounce 15 grams 1 ounce 30 grams 3 ounces 85 grams 3.75 ounces 100 grams 4 ounces 115 grams 8 ounces 225 grams 12 ounces 340 grams 16 ounces or 1 pound 450 grams Dry Measure Equivalents 3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams 2 tablespoons 1/8 cup 1 ounce 28.3 grams 4 tablespoons 1/4 cup 2 ounces 56.7 grams 5 1/3 tablespoons 1/3 cup 2.6 ounces 75.6 grams 8 tablespoons 1/2 cup 4 ounces 113.4 grams 12 tablespoons 3/4 cup 6 ounces .375 pound 32 tablespoons 2 cups 16 ounces 1 pound

British and American Variances Term Abbreviation Nationality Dry or liquid Metric equivalent Equivalent in context cup c., C. usually liquid 237 milliliters 16 tablespoons or 8 ounces ounce fl oz, fl. oz. American liquid only 29.57 milliliters British either 28.41 milliliters gallon gal. American liquid only 3.785 liters 4 quarts British either 4.546 liters 4 quarts inch in, in. 2.54 centimeters ounce oz, oz. American dry 28.35 grams 1/16 pound liquid see OUNCE see OUNCE pint p., pt. American liquid 0.473 liter 1/8 gallon or 16 ounces dry 0.551 liter 1/2 quart British either 0.568 liter pound lb. dry 453.592 grams 16 ounces quart q., qt, qt. American liquid 0.946 liter 1/4 gallon or 32 ounces dry 1.101 liters 2 pints British either 1.136 liters teaspoon t., tsp., tsp either about 5 milliliters 1/3 tablespoon tablespoon T., tbs., tbsp. either about 15 milliliters 3 teaspoons or 1/2 ounce

Milk from Milk Powder

1/3 cup dry milk powder and 1 scant cup water = 1 cup milk

1-1/3 cups dry milk powder and 3-3/4 cups water = 1 qt. milk

2-2/3 cups dry milk powder and 7-1/2 cups water = 1/2 gallon milk

Homemade Sweetened Condensed Milk

1/3 cup boiling water

3 Tbsp. margarine, melted

2/3 cup sugar

1/8 tsp. salt

1 Tbsp. light corn syrup

1 cup instant dry milk powder

Combine in blender container. Process at highest speed until smooth.

Equivalent of a 14-oz. can. Slightly thinner than the canned. Process only until blended.

Eggs

Important Information about that "Incredible" Egg

Have you ever had a carton of eggs in your refrigerator that is close to its date, or maybe a day or two past it? Have you sat there at 7 in the morning staring at that date going, hmmmm, are they still good?, should I take the chance? Well, my friends, if you have a glass and some water, you are in luck, because that is just what you need to test the eggs freshness.

Take your glass fill it with water and "plop" your egg into it. Okay, seriously, don't plop it in and splash water everywhere, but rather be nice about it. :) So, you've done that, now where is your egg at? Top, bottom, or in limbo? Well if it's sunk to the bottom, your egg is fresh. If your egg is in limbo then my friends, he's reached maturity and is old, but not bad. An egg that has made it's way to the top is stale.

Have you heard the question before about egg color? Well, brown egg, white egg, it's all the same inside. Only difference is Mommy hens are different breeds.

Egg whites can easily be frozen without any treatment and used just as fresh ones when thawed. Simply pour in small container, cover tightly, and freeze. Mark quantity on outside for easy reference.

Egg yolks need to be treated first to prevent coagulation when freezing. To each 4 egg yolks, add either 1 tsp. sugar or 1/4 tsp. salt. Mix and strain into small container. Cover tightly and freeze.

The yolks can also be used in other ways. If not broken, carefully dropped in rapid boiling water and cooked until hard. Cool and chop for salads, or mash through strainer and use to top sauces or for breakfast. If broken, add to scrambled eggs or custards.

Whole eggs can be frozen by adding either 1/2 tablespoon sugar or 1/2 teaspoon salt to 1 cup eggs. Stir with a fork to mix (no whipping now). Strain into container, cover and freeze.

Voila, you now have eggs frozen. But frozen eggs are very perishable when thawed and should be used promptly.

And what does all those thawed mixed eggs equal out to?

3 tablespoons whole egg mixture=1 egg in a recipe

1 tablespoon yolk=1 egg yolk

2 tablespoon white=1 egg white

Food related conversation

So lately I've been doing tons of research. Looking mainly at Sourdough recipes, and "authentic" non processed foods from the latter years. And honestly if you search Google books, there are tons of cookbooks from the 1800's-present. Honestly yes, most of the recipes will have to be tested out and experimented with as amounts in these aren't exactly clear, but the basis of most of these is something great. Most are written almost in the same sense as a persons diary. A lot of times the way they are written makes me think of a little old lady in the kitchen with me walking me through and telling me what needs to be done. :)

But I've come across some, that I must chuckle about just a smidge. There is one Three Hundred Things A Bright Girl Can Do by Lilla Elizabeth Kelley (1903). Obviously the title shows us how much the times have changed, but the title still sparked my curiosity, and I must say I was amazed at the amount of detail that was put into that book. Not only does it have recipes, but many many different crafts. Honestly I believe it should have been called a bible of some sort. But that is just my own opinion.

Another one would be The Belgian Cook-book by Mrs. Brian Luck (1915). As I was reading through the Preface about different dishes and items I absolutely burst out laughing. "VEGETABLES: Nearly all these are at their best (like brunettes) just before they are fully matured." Now, honestly I would have never EVER thought of a comparison as such, but this woman obviously hit the nail on the head, even if it is her personal opinion. Then as she ends her preface she states "And lastly, the good cook must learn about food what every sensible woman learns about love--how best to utilize the cold remains." My personal opinion, this is the perfect line.

Obviously in these days, women worked in the home, thus they took much pride in their cooking. And that is the reason for my "days of the past" recipe searching. With all of the processed foods on todays market, and our rushed environments, we've lost our ability to actually taste and savour our foods. So what better way to rediscover the ways our grandmother's grandmother cooked then to read their cookbooks. :)

As I venture further into my research of "ye olde day" cuisine, I will surely be posting recipes and pictures of the results. But as we are moving this next month, I will probably not be posting much. But I will surely be back up and running for fall season of cooking. I can't wait. Soups, stews, squashes, pumpkin....yummy. I'm not much on the cold whether when it comes, but the food, that makes it bearable. Oh, and I suppose I'll have to start my Thanksgiving and Christmas cooking plans. Goodness, so much fun, so little time.

Beer Bread

3 cups flour

3 tsp. baking powder

3 Tbsp. sugar

12 ounces beer (quality of beer will determine taste)

Preheat oven to 400°F. Stir all ingredients thoroughly. Put in a well greased pan or semi form into loaf shape on cookie sheet (warning dough will be sticky!!!). Bake fo 30 minutes.

Variation - while baking you can brush the top with butter if so desired. Also is possible to do in muffin pans. Different beer types will ultimately produce different flavours. Experiment!

Easy simple bread. Great with soups, stews and hearty "Italian" type dishes.

Char Siu (Chinese Barbecued Pork)

INGREDIENTS

3 lbs lean pork loin (cut into strips)

2 teaspoons soy sauce

½ teaspoon garlic powder

½ teaspoon powdered ginger

¼ cup hoisin sauce

¼ cup ketchup

¼ cup honey

1 tablespoon ric

e wine (or sherry)

1 teaspoon red food coloring (optional)

DIRECTIONS

Step 1: Cut pork loin into long strips. In a large bowl combine

soy sauce, garlic powder, ginger, hoisin, ketchup, honey, rice wine and food coloring. Place pork into bowl, cover and marinate overnight in the refrigerator.

Step 2: Soak skewers in cold water. Slide pork strips

onto each skewer.

Step 3: Grill until pork is fully cooked.

(Makes 5 Servings)

Lean Cuisine

Since having Christian I've been slowly trying to get myself in shape. After I had Christian I immedietly was 20 lbs lighter than I was BEFORE I'd gotten pregnant. So weight loss really hasn't been the issue, it's just eating healthy (healthy for me and for breastfeeding). So instead of cooking my meals, (well I did for a while, but everything seemed bland) I've begun eating those Lean Cuisine Meals. And Lordy Be, I must say, I have fallen in love with some of those.

But I'm not rich and spending $2 a meal (or more) on just me is outrageous. Plus I'm not the only one who should be eating healthy, Aidan surely could be eating healthier, he is a growing boy and all.

So, I am going to open my kitchen up to becoming a lab *Evil laughter ensues*, no seriously I am going to cook, experiment and figure out "how" to get such wonderful meals like those Lean Cuisine meals.

So far on my agenda to figure out is (subject to additions as I try more):

1. Sesame Stir Fry with Chicken - Edamame and broccoli with tender white meat chicken and whole wheat vermicelli in a sesame sauce

2. Lemon Pepper Fish - Lemon pepper fish with rice, broccoli and red peppers in a lemon herb sauce.

3. Chicken Enchilada Suiza with Mexican-Style Rice - Chicken Enchilada Suiza with a sour cream sauce and Mexican-style rice.

4. Santa Fe-Style Rice & Beans - Santa Fe-Style Rice and Beans in a sour cream and mild chile sauce.

5. Vegetable Eggroll - Vegetable eggroll filled with a seasoned blend of cabbage, carrots, celery, and onions. Accompanied by an Oriental dipping sauce with orange and ginger accents, and a side of long grain rice with vegetables.

6. Spinach & Mushroom Pizza Deep Dish - Deep dish crust with spinach mushrooms & a four cheese blend with a creamy alfredo sauce.


Once I figure out exactly how to get these recipes as close as possible in both taste and health-wise, I will post them, along with some photos.

Anyways, this sounds like a fun little experiement for me to embark on.

*comments, suggestions, recipes, etc...are always welcome. Email me at ashlydawn86@gmail.com*