These are very soft and delicious!! Got the recipe from my good friend Julia, who I met in my respiratory program.
1 c butter, softened
3/4 c brown sugar
1/4 c white sugar
1 small pkg instant vanilla pudding mix
2 eggs
1 t vanilla
2 1/4 flour
1 t baking soda
12 oz chocolate chips
Preheat oven to 375. Beat butter, sugars, pudding mix, eggs, and vanilla in large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.
Sunday, May 24, 2015
Tuesday, May 19, 2015
Mom's caramel popcorn
1 cup brown sugar
1/2 cup butter
1/4 cup Caro syrup
One half teaspoon salt
Bring to a boil, soft ball stage, about 234°
Add one half teaspoon baking soda and a bit of vanilla. Stir up and pour over air popped popcorn with all the unpopped kernels removed.
Monday, March 2, 2015
Chicken Fried Steak/Chicken
My go to chicken fried steak/chicken recipe from Pioneer Woman: http://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe.html
Ingredients
Chicken Fried Steak:
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized) - or pounded out chicken breasts
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
Gravy:
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving
Directions
For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Ingredients
Chicken Fried Steak:
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized) - or pounded out chicken breasts
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
Gravy:
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving
Directions
For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Sunday, March 1, 2015
Maddox Rolls and Raspberry Honey Butter
Maddox Rolls
recipe courtesy of cityhomecountryhome
I think she used to work at Maddox:)
Maddox Ranch House Rolls
2 Tablespoons of yeast (not rapid rise)
1/2 cup of warm water
1 1/2 teaspoon of salt
2 cups whole milk
1/2 cup (or 4 ounces) of butter
1/2 cup of granulated sugar
3 large eggs
5 1/2 cups of all-purpose flour
In a saucepan, melt the butter and add the milk and salt. Scald but do not boil. Remove from the heat and allow to cool.
In a measuring cup, mix the yeast and warm water. Add a pinch of sugar from the 1/2 cup measure and stir. Let the yeast sit and proof for a few minutes.
In a large bowl, mix the yeast mixture, eggs, sugar, milk mixture and flour just until blended and no lumps of flour remain. Do not over mix. The dough will be sticky and very loose.
Let the batter/dough raise until double (about 90 minutes). Mine took only 50 minutes to double in size; I live at high altitude so my dough raises quickly.
Preheat the oven to 375 degrees F. Spoon it into greased muffin tins and let it raise again until doubled in size.
Bake for 12-15 minutes or until the rolls are golden brown. I'd go a little more on the underdone side.
Cool on a wire rack. Serve with honey or raspberry butter.
This recipe makes about 24 dinner sized rolls.
Raspberry Honey Butter
1 cube butter (1/2 c.)
1/2 c. honey
1/4 c. raspberry jam
1 t. vanilla
Whip the living daylights out of this until it is super fluffy. Don't start with melted butter. Room temp is great.
Raspberry Honey Butter
1 cube butter (1/2 c.)
1/2 c. honey
1/4 c. raspberry jam
1 t. vanilla
Whip the living daylights out of this until it is super fluffy. Don't start with melted butter. Room temp is great.
Saturday, February 28, 2015
Cinnamon Muffins
INGREDIENTS
Nutrition- 1 1⁄2cups flour
- 1⁄2cup sugar
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon ground nutmeg
- 1⁄2teaspoon ground allspice
- 1egg, beaten
- 1⁄2cup milk
- 1⁄3cup butter, melted
TOPPING
- 2tablespoons sugar
- 1⁄2teaspoon ground cinnamon
- 1⁄4cup butter, melted
DIRECTIONS
- Mix flour, sugar, baking powder, salt, nutmeg and allspice.
- Add egg, milk and butter.
- Stir into dry ingredients until moistened.
- Spoon into greased or paper-lined muffin cups.
- Bake at 400 degrees for 20 minutes or until done.
- For topping combine sugar and cinnamon.
- Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.
From food.com
Sunday, February 15, 2015
German Pancakes - recipe from my German Grandpa
Melt 6 Tbsp butter in a 9x13 pan in oven (or jelly roll pan***)
Beat:
6 eggs (***9 eggs if using jelly roll pan- only ingredient you have to increase)
1 c milk
1 c flour
Pour into heated pan. Cook at 400 for 15-20 minutes. Don't open oven prematurely as the escaping heat will collapse the big bubbles before its done baking.
When complete, sprinkle with powdered sugar.
Beat:
6 eggs (***9 eggs if using jelly roll pan- only ingredient you have to increase)
1 c milk
1 c flour
Pour into heated pan. Cook at 400 for 15-20 minutes. Don't open oven prematurely as the escaping heat will collapse the big bubbles before its done baking.
When complete, sprinkle with powdered sugar.
Subscribe to:
Posts (Atom)
.jpg)