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Monthly Archives: September 2013

Foolproof Fudge

Another holiday favorite

Total cooking time: At least 3 hours.
Hands on time: 20 mins

Foolproof Fudge

18 oz (3 cups) semi-sweet chocolate chips
1, 14 oz can sweetened condensed milk
dash salt
1 cup walnuts, chopped
1 1/2 tsp vanilla

Instructions:

  • Spread wax paper in an 8×8 inch pan.
  • In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
  • Remove from heat, stir in walnuts and vanilla.
  • Spread mixture evenly into prepared pan.
  • Chill in the refrigerator for a minimum of 2 hours, until set.
  • Turn fudge out and peel off wax paper.  Cut into squares.
  • Store at room temp or in refrigerator.
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Granny’s Sugar Cookies

Probably one of my favorite cookies ever.  Such great memories of making these cookies with my family.  These are great to make with kids! They can either be topped with sprinkles before they go into the oven, or frosting once they come out.  Either way, they are a must around holiday time.

Total cook time: About 90 minutes

Granny’s Sugar Cookies

1/2 cup butter, softenened
1 cup sugar
1 large egg
1/2 tsp salt
2 tsp baking powder
2 cups flour
1/2 tsp vanilla extract

Instructions:

Note: Decorate with sprinkles before the cookies go into the oven, or with frosting once cookies come out of the oven.

  • Preheat the oven to 400 F. Lightly grease the cookie sheets.
  • In the mixer, cream together the butter and sugar.
  • Blend in the egg.
  • Sift together salt, baking powder, and flour.  Then gradually add in to the dough.
  • Blend in vanilla extract.
  • On a clean counter top, roll out small batches of dough, and cut with cookie cutters.
  • Bake for 8-10 mins per batch.

Crispy Nuggets

A holiday time staple!  I often double the recipe since this doesn’t produce that many cookies.

Total cook time: About an hour

Crispy Nuggets

2 cups flour
1 tsp salt
3/4 cup shortening
1/4 cup butter
1/2 cup confectioner sugar
1 tsp almond extract
1 tsp vanilla
1/2 cup chopped walnuts

Plus:
1 cup confectioners sugar – for rolling cookies

Instructions:

  • Preheat oven to 325 F.  Use an ungreased cookie sheet.
  • Sift together flour and salt.
  • In the mixer, cream together shortening, butter, and confectioners sugar.
  • Blend in the almond extract, vanilla, and nuts.
  • Gradually add in the flour and salt mixture.  Mix until dough is smooth.
  • Bake for 25 minutes.
  • Once out of the oven, roll in confectioners sugar while hot.

Cranberry Nut Bread

A Christmas morning staple!

Total cooking time: 90 mins
Prep time: 20 mins

Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter, room temperature
1 egg, beaten
1 TBSP grated orange peel
3/4 cup orange juice
1 1/2 cup fresh or frozen cranberries, chopped
1/2 cup chopped walnuts or pecans

Instructions:

  • Preheat the oven to 350 F.  Grease a loaf pan.
  • Sift together flour, sugar, baking powder, salt, and baking soda.
  • Cut in butter until mixture is crumbly.
  • Stir in egg, orange peel, and orange juice until mixture is just evenly moist.
  • Fold in cranberries and nuts.
  • Spoon mixture into loaf pan.
  • Bake for 70 minutes or until a toothpick comes out clean.
  • Remove from pan and cool on a wire rack.

Flemish Pot Roast

This recipe is originally intended to be cooked in a convection oven at low heat for 5 hours.  We are going to try it out in the crock pot.  I think it’ll end up working out just as well.

Flemish Pot Roast

Total cook time: TBD

3 TBSP butter
4 lb boneless beef chuck roast
4 medium onions, chopped
2 TBSP flour
1, 12 oz can/bottle of beer
1 TBSP brown sugar
1 TBSP red wine vinegar
1 bay leaf
2 cloves garlic, minced
1 1/2 tsp salt
Chopped parsley for garnish

Instructions:

  • In a large dutch oven, melt 1 TBSP of butter.  Add the roast and brown well on all sides. Spoon off fat and remove roast to slow cooker.
  • In the same pan, melt additional 2 TBSP of butter.  Add onions and cook until softened and golden.
  • Sprinkle with flour and cook, stirring until bubbly.
  • Remove from heat and gradually stir in beer.
  • Then stir in brown sugar, vinegar, bay leaf, garlic, and salt.
  • Return to heat and cook until boiling, scraping up as much browning as possible.
  • Pour the mixture over the roast.
  • Cook in slow cooker on low for 6-7 hours.
  • Once done, remove roast from slow cooker.  Garnish with parsley, and slice.  Keep warm.
  • Skim fat, then add flour or cornstarch to thicken sauce.

 

Original instructions:  Just incase slow cooker doesn’t work.

  • In a large dutch oven, melt 1 TBSP of butter.  Add the roast and brown well on all sides. Spoon off fat.
  • In a large skillet, melt additional 2 TBSP of butter.  Add onions and cook until softened and golden.
  • Sprinkle with flour and cook, stirring until bubbly.
  • Remove from heat and gradually stir in beer.
  • Then stir in brown sugar, vinegar, bay leaf, garlic, and salt.
  • Return to heat and cook until boiling.
  • Pour the mixture over the roast.
  • Bake, covered, in 250 F convection oven for about 5 hrs.
  • Remove meat to serving dish; keep warm.
  • Skim fat from cooking liquid, then cook, stirring, over medium -high heat until it boils and thickens slightly.
  • Sprinkle meat with parsley, then slice.

Chili-Roasted Potatoes

Total cook time: about an hour.

1 1/2 lb Yukon gold or new potato, cut into 1 inch pieces
3 TBSP olive oil
1 tsp chili powder
Kosher salt and pepper
8 sprigs of Thyme

Instructions:

  • Heat oven to 425 F.
  • Mix everything together in a large bowl
  • Transfer to a large cookie sheet covered in foil.
  • Bake  stirring once or twice until crisp and golden brown, about 40 mins.

Corned Beef or Tuna Casserole

Two simple comfort foods from my childhood. Both are easy to make, easy to eat.

Corned Beef Casserole
1 can corned beef OR 1 large can of Tuna
1 can condensed cream of chicken soup
1 box macaroni
2 tsp Onion Powder

Instructions:

  • Preheat oven to 350 F
  • Cook the macaroni according to package instructions.  Drain.
  • In a large casserole dish, mix together all ingredients.
  • Bake for 30 mins till heated through.