Linking a friend's recipe from her blog. This is so easy and good!
http://www.gwens-nest.com/family-favorite-recipes/tag/cream%20of%20mushroom%20soup%20recipe
To use: melt 2 T butter in skillet. Add 1/4 cup flour;stir til pasty. Add 1 cup milk and 1 cube mushroom mix. Stir. Add to casseroles calling for canned crm of mushroom soup.
Thursday, May 13, 2010
Friday, April 23, 2010
Coffee Concentrate
I found this on the Taste of Home web site Bulliten Board. Thought it sounded very interesting. I'll have to try it sometime.
Coffee Concentrate
Posted by cookygram
Source: Family Favorites Hawaiian Cookbook
7 – 8 cups COLD water
1 pound coffee, any grind
For filtering, you should have:
Large receptacle
Strainer
2-4 layers coffee paper filters (Mr. Coffee/basket-style
filters work best)*
Put coffee and water into stainless steel or glass bowl; cover and let sit at room temperature for at least 12 hours. Line a strainer with coffee filters. In batches, use a ladle to put grounds and water into the lined strainer, discarding grounds (and filter papers, if needed) in about 10 minutes and reline and refill. It will take about three fillings of the strainer before you are finished. You will end up with 28 – 32 ounces of concentrate. Pour concentrate into any capable 1-quart container with lid and store in refrigerator. To reconstitute, use 2 ounces (1/4 cup) of the concentrate (or the amount according to personal taste) per 8 ounces of boiling water. *If using cone coffee filters, keep them flat, and shape and overlap them to line the strainer, making sure to completely cover all the mesh.
Coffee Concentrate
Posted by cookygram
Source: Family Favorites Hawaiian Cookbook
7 – 8 cups COLD water
1 pound coffee, any grind
For filtering, you should have:
Large receptacle
Strainer
2-4 layers coffee paper filters (Mr. Coffee/basket-style
filters work best)*
Put coffee and water into stainless steel or glass bowl; cover and let sit at room temperature for at least 12 hours. Line a strainer with coffee filters. In batches, use a ladle to put grounds and water into the lined strainer, discarding grounds (and filter papers, if needed) in about 10 minutes and reline and refill. It will take about three fillings of the strainer before you are finished. You will end up with 28 – 32 ounces of concentrate. Pour concentrate into any capable 1-quart container with lid and store in refrigerator. To reconstitute, use 2 ounces (1/4 cup) of the concentrate (or the amount according to personal taste) per 8 ounces of boiling water. *If using cone coffee filters, keep them flat, and shape and overlap them to line the strainer, making sure to completely cover all the mesh.
Friday, April 16, 2010
Kimberly Bunyards MONSTER Cookies
Kimberly Bunyards Monster Cookies
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Today at 8:23pm
Monster Cookies
1/2 cup butter
1/2 cup shortening ( I use either more butter, coconut oil, or olive oil)
1 cup brown sugar
1/2 cup white ( I omitted the white sugar and it was still great with less sugar in it)
1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/2 cups flour ( I've used whole wheat, or oat flour)
1 12 oz pkg choc. chips, peanut butter pieces, or other cut up candy bars =2 cups
Preheat oven to 375
Beat butter and shortening, add sugar, and baking soda. Beat on medium until combined. Add flour, mix in last by hand if nec. Stir in choc. chips or candy.
Scoop dough by 1/4 cup (this is the best part!!!) onto ungreased cookie sheet. Leave about 4 inches between cookies. Bake for 11-13 min until lightly brown.
Share
Today at 8:23pm
Monster Cookies
1/2 cup butter
1/2 cup shortening ( I use either more butter, coconut oil, or olive oil)
1 cup brown sugar
1/2 cup white ( I omitted the white sugar and it was still great with less sugar in it)
1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/2 cups flour ( I've used whole wheat, or oat flour)
1 12 oz pkg choc. chips, peanut butter pieces, or other cut up candy bars =2 cups
Preheat oven to 375
Beat butter and shortening, add sugar, and baking soda. Beat on medium until combined. Add flour, mix in last by hand if nec. Stir in choc. chips or candy.
Scoop dough by 1/4 cup (this is the best part!!!) onto ungreased cookie sheet. Leave about 4 inches between cookies. Bake for 11-13 min until lightly brown.
Thursday, April 8, 2010
French Hamburgers
Recipe courtesy of Jillian Martin
Jillian Blair Martin
3/4 cup finely chopped onions
2 TBSP butter
Saute this slowly for about 10 min, until softened, not brown. Place in a mixing bowl.
Add to that:
1 1/2 lbs beef
2 TBSP fat(butter or lard)
1 1/2 tsp. salt
1/8 tsp pepper
1/8 tsp thyme
1 egg
Mix all with a wooden spoon until very well incorporated. Form into six 3/4 inch patties. Cover with wax paper until ready to use.
Just before sauteing, roll patties in 1/2 flour on a plate, and shake excess off.
Place 1 TBSP butter and 1 TBSP EVOO in a skillet or two. Saute meat for about 3 min. each side. Makes med-well burgers!
Jillian Blair Martin
3/4 cup finely chopped onions
2 TBSP butter
Saute this slowly for about 10 min, until softened, not brown. Place in a mixing bowl.
Add to that:
1 1/2 lbs beef
2 TBSP fat(butter or lard)
1 1/2 tsp. salt
1/8 tsp pepper
1/8 tsp thyme
1 egg
Mix all with a wooden spoon until very well incorporated. Form into six 3/4 inch patties. Cover with wax paper until ready to use.
Just before sauteing, roll patties in 1/2 flour on a plate, and shake excess off.
Place 1 TBSP butter and 1 TBSP EVOO in a skillet or two. Saute meat for about 3 min. each side. Makes med-well burgers!
Friday, March 12, 2010
Garlic Bread
garlic bread
garlic bread by herbalrootszine.
i love making this bread. it is so easy and so tasty!
start by mixing 2 tablespoons of yeast with 2 tablespoons of honey or raw sugar. add 1 tablespoon of sea salt and 2 cups of hot water (about 115 degrees f). let sit until bubbly and add about 6 cups of unbleached flour. mix in a kitchen aid or knead by hand until dough is elastic.
place in a greased bowl and cover with a towel that has been wet with hot water and wrung out. let rise 15-20 minutes. while it is rising, boil a kettle of water.
chop up 3-4 cloves of garlic. mine was starting to sprout so you can see bits of sprouted garlic in there. flatten out the dough, sprinkle with garlic and fold/knead a few times to mix in the garlic.
divide into 2 loaves, place in greased loaf pans. place in a COLD oven on the top rack. on the bottom rack, place a glass 9 x 13 pan and fill with the boiling water. turn the oven on to 425 and bake for 45-50 minutes until the top is browned.
remove from the oven and loaf pans and let cool for about 10 minutes. slice, lather with real butter and devour!!
garlic bread by herbalrootszine.
i love making this bread. it is so easy and so tasty!
start by mixing 2 tablespoons of yeast with 2 tablespoons of honey or raw sugar. add 1 tablespoon of sea salt and 2 cups of hot water (about 115 degrees f). let sit until bubbly and add about 6 cups of unbleached flour. mix in a kitchen aid or knead by hand until dough is elastic.
place in a greased bowl and cover with a towel that has been wet with hot water and wrung out. let rise 15-20 minutes. while it is rising, boil a kettle of water.
chop up 3-4 cloves of garlic. mine was starting to sprout so you can see bits of sprouted garlic in there. flatten out the dough, sprinkle with garlic and fold/knead a few times to mix in the garlic.
divide into 2 loaves, place in greased loaf pans. place in a COLD oven on the top rack. on the bottom rack, place a glass 9 x 13 pan and fill with the boiling water. turn the oven on to 425 and bake for 45-50 minutes until the top is browned.
remove from the oven and loaf pans and let cool for about 10 minutes. slice, lather with real butter and devour!!
Wednesday, March 10, 2010
Cat Head Biscuits From Cook's Country April/May 2010 pg 12
Cook's Country (an america's test kitchen mag) has a recipe in the latest issue called Cat Head Biscuits! They are, well, as big a s a cats head!
Here is the recipe: makes 6 biscuits
1 1/2 cups flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 tsp baking soda
1 tsp salt
8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened
4 tablespoons shortening cut into 1/2 inch pieces
1 1/4 cups buttermilk (sub 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)
Preheat oven to 425. Grease 9 inch cake pan. Combine flours, bp,bs, and salt. Rub in butter and shortening,til mixture resembles coarse meal.
Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan. Placing 5 around the pan and 1 in the center.
Bake until golden and puffed,20-25 minutes. Cool in pan 10 minutes, then transfer to wire rack. Serve.
Here is the recipe: makes 6 biscuits
1 1/2 cups flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 tsp baking soda
1 tsp salt
8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened
4 tablespoons shortening cut into 1/2 inch pieces
1 1/4 cups buttermilk (sub 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)
Preheat oven to 425. Grease 9 inch cake pan. Combine flours, bp,bs, and salt. Rub in butter and shortening,til mixture resembles coarse meal.
Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan. Placing 5 around the pan and 1 in the center.
Bake until golden and puffed,20-25 minutes. Cool in pan 10 minutes, then transfer to wire rack. Serve.
Home Made Thin Mints
Cakespy: Homemade Thin Mints
Posted by cakespy, March 8, 2010 at 3:00 PM
Oh, they seem so friendly and accommodating now. But what happens in a month or so, when they're gone and you've got a serious jonesing for some Samoas or Thin Mints?You make your own, that's what you do.
Armed with a recipe from the baking blog Baking Bites, I tested out a batch of my favorite: Thin Mints. While I wouldn't call them a clone of the boxed kind (the texture is a little different, and they taste a little, well, fancier)
20100308thinminthowto.jpg
Homemade Thin Mints
- makes about 36 cookies -
Adapted from Baking Bites
Ingredients
For the cookies:
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
For the dark chocolate coating:
10 ounces dark or semisweet chocolate (I used Hershey's Special Dark)
1/2 cup butter, room temperature
Procedure
1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look slightly curdled. Gradually, add in the flour mixture until fully incorporated.
3. Shape dough into two logs, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and freeze for at least 1 to 2 hours (I did mine overnight), until dough is very firm.
4. Preheat oven to 375°F.
5. For the most authentic texture, slice dough into rounds not more than 1/4 inch thick (they will not be as crisp if they are thicker, but they're still delicious) and place on a parchment lined baking sheet. Cookies will not spread very much, so you don't have to leave too much space around each one.
6. Bake for 13 to 15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
7. Prepare the coating. While the original recipe suggested preparing it in the microwave, I did mine on the stovetop by combining the chocolate on butter in a medium saucepan on low heat, stirring frequently until the mixture was melty and fully combined. The texture will be thicker than a chocolate syrup, but not so thick that cookies can't easily be dipped and removed. You can put the chocolate mixture back on heat as needed to keep the coating smooth and easy to dip your cookies into.
Note: Per the recipe I adapted, this can also be done in the microwave: in a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45 to 60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. (Note: Reheat chocolate as needed to keep it smooth and easy to dip into.)
8. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Posted by cakespy, March 8, 2010 at 3:00 PM
Oh, they seem so friendly and accommodating now. But what happens in a month or so, when they're gone and you've got a serious jonesing for some Samoas or Thin Mints?You make your own, that's what you do.
Armed with a recipe from the baking blog Baking Bites, I tested out a batch of my favorite: Thin Mints. While I wouldn't call them a clone of the boxed kind (the texture is a little different, and they taste a little, well, fancier)
20100308thinminthowto.jpg
Homemade Thin Mints
- makes about 36 cookies -
Adapted from Baking Bites
Ingredients
For the cookies:
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
For the dark chocolate coating:
10 ounces dark or semisweet chocolate (I used Hershey's Special Dark)
1/2 cup butter, room temperature
Procedure
1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look slightly curdled. Gradually, add in the flour mixture until fully incorporated.
3. Shape dough into two logs, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and freeze for at least 1 to 2 hours (I did mine overnight), until dough is very firm.
4. Preheat oven to 375°F.
5. For the most authentic texture, slice dough into rounds not more than 1/4 inch thick (they will not be as crisp if they are thicker, but they're still delicious) and place on a parchment lined baking sheet. Cookies will not spread very much, so you don't have to leave too much space around each one.
6. Bake for 13 to 15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
7. Prepare the coating. While the original recipe suggested preparing it in the microwave, I did mine on the stovetop by combining the chocolate on butter in a medium saucepan on low heat, stirring frequently until the mixture was melty and fully combined. The texture will be thicker than a chocolate syrup, but not so thick that cookies can't easily be dipped and removed. You can put the chocolate mixture back on heat as needed to keep the coating smooth and easy to dip your cookies into.
Note: Per the recipe I adapted, this can also be done in the microwave: in a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45 to 60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. (Note: Reheat chocolate as needed to keep it smooth and easy to dip into.)
8. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
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