Tuesday, December 04, 2007

Black Pepper Butter Cookies

P1010098.JPGfrom recipezaar

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/2 teaspoons black pepper
extra sugar, for dipping glass

Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
Remove to wire racks to cool.

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Soft Snickerdoodles

P1010088.JPG from Recipezaar

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.

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Sunday, December 02, 2007

Red Velvet Cupcakes

P1010049.JPGThis came from Throwdown with Bobby Flay.

For the cupcakes:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water

For the cream cheese frosting:
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract

For the cupcakes:
Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well.

Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean.

Let cool.

For the cream cheese frosting:
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined. The frosting can be used right away, or stored in the refrigerator up to a week. Frost cooled cupcakes with the cream cheese frosting.

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Thursday, November 22, 2007

Citrus-Cranberry Sauce

1 teaspoon cornstarch
1 cup sugar (or Splenda)
1/2 cup water
1 medium orange (2 tangerines..bet lemon would be good here, too)
3 cups Cranberries (picked and cleaned)

Combine cornstarch, sugar, and water. Dissolve thoroughly. Add citrus and cranberries. Heat on medium until cranberries pop. Remove from heat. Sauce will thicken a bit. Serve hot or cold!

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Thursday, October 04, 2007

Spiced Tea Mix

2 c Tang
1/2 c Instant tea
1/2 t Ground Cloves
1/2 teaspoon Cinnamon
1/2 c red hots
1/2 c lemonade mix
1 1/2 c sugar
1 sm box apricot jello

Combine in food processor. Pulse until well blended and red hots are broken up.

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Hot Chocolate

8 qt box Non-fat Dry Milk
11 oz Coffee Mate
16 oz Nestle's Quick

Combine in food processor. Pulse until well blended.

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Friday, August 31, 2007

Peanut Butter Cookies

1 cup peanut butter (your choice, smooth or chunky)
1 cup granulated sugar
1 large egg
1 tsp vanilla

1.Mix together until smooth.
2.Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.
3.Press with fork and press again in opposite direction.
4.Bake 10-12 minutes at 350°.
5.Do not brown, do not over bake.