Homemade Oreos
2 Devils Food Cake mixes
1 1/4 C Butter
4 Eggs
1 t vanilla
Mix well. Roll into cherry sized balls. Place on an ungreased cookie sheet. Bake at 350 degrees for 10-11 minutes works best.
Cream Cheese Filling
(1) 8oz pkg cream cheese
1 t vanilla
3 1/2 C powdered sugar
Mix well and spread between cooled cookies
Friday, August 21, 2009
Sunday Roast
3 to 4 pound rump roast
1 pound bag baby carrots
1 cup chopped onion or
1/2 cup dried minced onion
8-10 red potatoes, quartered
1 envelope dry onion soup mix
1 cup water
Place roast in bottom of greased 4-5 quart slow cooker. Place carrots, onion, and potatoes on top of meat. Dissolve soup mix in water and pour over all. Cover and cook on low heat 8-10 hours. If using frozen roast, cook on low an additonal 2-4 hours. Makes 6-8 servings.
1 pound bag baby carrots
1 cup chopped onion or
1/2 cup dried minced onion
8-10 red potatoes, quartered
1 envelope dry onion soup mix
1 cup water
Place roast in bottom of greased 4-5 quart slow cooker. Place carrots, onion, and potatoes on top of meat. Dissolve soup mix in water and pour over all. Cover and cook on low heat 8-10 hours. If using frozen roast, cook on low an additonal 2-4 hours. Makes 6-8 servings.
White Bread
In very large bowl add:
2 T Active Dry Yeast
2 T Salt
1 C Sugar
6 C White flour
1 C Vegetable Shortening
5 C Steaming Hot Tap Water
2 Large Eggs
Mix well and add:
5-7 C White Flour
Continue to add flour a little at a time until bread can be kneaded. Rest dough for 10 minutes if desired. Knead dough for about 5-10 minutes depending on how fast you knead. Cover dough and let rise until double in bulk--about 2 hours.
Punch down dough, form into loaves and place in 6 greased loaf pans(regular size)
Cover and let rise for an hour.
Preheat oven to 400 degrees. Bake bread for 10 minutes. Turn oven to 325 and bake for about 25 more minutes.
Remove from pans and cool on racks.
Enjoy!
This recipe makes great cinnamon bread or cinnamon rolls.
2 T Active Dry Yeast
2 T Salt
1 C Sugar
6 C White flour
1 C Vegetable Shortening
5 C Steaming Hot Tap Water
2 Large Eggs
Mix well and add:
5-7 C White Flour
Continue to add flour a little at a time until bread can be kneaded. Rest dough for 10 minutes if desired. Knead dough for about 5-10 minutes depending on how fast you knead. Cover dough and let rise until double in bulk--about 2 hours.
Punch down dough, form into loaves and place in 6 greased loaf pans(regular size)
Cover and let rise for an hour.
Preheat oven to 400 degrees. Bake bread for 10 minutes. Turn oven to 325 and bake for about 25 more minutes.
Remove from pans and cool on racks.
Enjoy!
This recipe makes great cinnamon bread or cinnamon rolls.
Pancakes (Wheat)-Aunt Sarah
1 cup of whole wheat flour
1 TBSP brown sugar
2 tsp baking powder
1 tsp salt
1 egg
1 cup milk
2 TBSP cooking oil
1 tsp vanilla
1. Mix dry ingredients
2. Mix wet ingredients
3. Mix together-- cook on griddle enjoy
1 TBSP brown sugar
2 tsp baking powder
1 tsp salt
1 egg
1 cup milk
2 TBSP cooking oil
1 tsp vanilla
1. Mix dry ingredients
2. Mix wet ingredients
3. Mix together-- cook on griddle enjoy
Pancakes (White)
4 Cups flour
4 T sugar
8 t baking powder
1 t salt
4 beaten eggs
4 cups milk
8 T cooking oil
In a mixing bowl stir together flour, sugar, baking powder, and salt. In another mixing bowl combine egg, milk and cooking oil. Add to flour mixture all at once. Stir mixture just till blended but slightly lumpy.
Heat griddle and cook pancakes till golden.
4 T sugar
8 t baking powder
1 t salt
4 beaten eggs
4 cups milk
8 T cooking oil
In a mixing bowl stir together flour, sugar, baking powder, and salt. In another mixing bowl combine egg, milk and cooking oil. Add to flour mixture all at once. Stir mixture just till blended but slightly lumpy.
Heat griddle and cook pancakes till golden.
Monday, August 17, 2009
NieNie's Mud Cake Magnifique
Warning: For Chocolate Lovers Only
This original recipe was designed and created for Stephanie Clark Nielson
This is a very rich, incredibly delicious, all chocolate cake!! Use all ingredients, exactly as indicated and you will not be disappointed. Don't substitute anything.
Cake Batter:
8 oz. unsweetened chocolate (8 squares)
3/4 c. olive oil
2 c. sugar
4 eggs
1 cup powdered sugar
1/2 c. cocoa powder and for dusting pans
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
1/2 tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add suguars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. *(If you are baking BELOW 5000 feet altitude, double the baking powder). Pour batter into two 9-inch baking pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing! I usually trim off the rounded top of the bottom layer to ease in layering cake.
Mascarpone Mousse
1 c whipping cream
1/4 c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone cheese
In a large bowl, whip whipping cream until fluffy. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every 30 seconds until smooth. Chocolate should not be warm to the touch. If it is, allow to cool just slightly before spooning the melted chocolate into the shipping cream mixture and beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost. I like to let it set up for at least two hours before frosting.
Bittercream Frosting
1 pint heavy cream
11.5oz. 60% Bitterweet cacao chips (1 bag)
1/2 c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms and looks like a pudding consistency. To keep the mixture from burning, stir constantly. Put in fridge until chilled, not hardened. Remove from fridge and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. (This recipe makes tons of frosting, so I suggest that you don't use all of it, but save some to frost some cupcakes or cookies). It is very thick frosting and firms up in the fridge! To serve, remove from fridge 30 minutes before serving. Previously made by Julianne Baer, Ellen Powley, and Elsie Powley
This original recipe was designed and created for Stephanie Clark Nielson
This is a very rich, incredibly delicious, all chocolate cake!! Use all ingredients, exactly as indicated and you will not be disappointed. Don't substitute anything.
Cake Batter:
8 oz. unsweetened chocolate (8 squares)
3/4 c. olive oil
2 c. sugar
4 eggs
1 cup powdered sugar
1/2 c. cocoa powder and for dusting pans
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
1/2 tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add suguars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. *(If you are baking BELOW 5000 feet altitude, double the baking powder). Pour batter into two 9-inch baking pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing! I usually trim off the rounded top of the bottom layer to ease in layering cake.
Mascarpone Mousse
1 c whipping cream
1/4 c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone cheese
In a large bowl, whip whipping cream until fluffy. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every 30 seconds until smooth. Chocolate should not be warm to the touch. If it is, allow to cool just slightly before spooning the melted chocolate into the shipping cream mixture and beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost. I like to let it set up for at least two hours before frosting.
Bittercream Frosting
1 pint heavy cream
11.5oz. 60% Bitterweet cacao chips (1 bag)
1/2 c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms and looks like a pudding consistency. To keep the mixture from burning, stir constantly. Put in fridge until chilled, not hardened. Remove from fridge and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. (This recipe makes tons of frosting, so I suggest that you don't use all of it, but save some to frost some cupcakes or cookies). It is very thick frosting and firms up in the fridge! To serve, remove from fridge 30 minutes before serving. Previously made by Julianne Baer, Ellen Powley, and Elsie Powley
Glazed Lemon Cookies
Makes 24 large cookies, so double this recipe and make small cookies; then it makes about 80!
Preheat oven 350
Cookie Dough
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbs grated lemon zest, plus 2 Tbs lemon juice
1/2 c (1 stick) unsalted butter at room temperature
1 cup sugar
1 egg
1 tsp vanilla
Lemon Glaze
2 cups confection sugar
2 Tbs finely grated lemon zest
1/3 cup lemon juice
In bowl, whisk together ingredients until smooth
In medium bowl, whisk together flour, soda, salt, and lemon zest.
In large bowl with electric mixer, beat together butter & sugar until light and fluffy; add egg, vanilla, & lemon juice.
Beat until combined.
With mixer on low, beat in flour mixture.
Drop with tsp, 1 " apart on baking sheets. I like to line cookie sheet with a silpat mat.
Bake until edges are golden brown about 15-20 minutes
Let cool 2 min on cookie sheet, then transfer to wire rack to cool completly.
Spread or drizzle cookes with lemon glaze and let set 1 hour. (I freeze cookies on cookie sheet, then transfer to a cooklie tin or ziplock bag--often I refreeze cookies.)
These are delicious cookies!
Ellen Powley
Preheat oven 350
Cookie Dough
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbs grated lemon zest, plus 2 Tbs lemon juice
1/2 c (1 stick) unsalted butter at room temperature
1 cup sugar
1 egg
1 tsp vanilla
Lemon Glaze
2 cups confection sugar
2 Tbs finely grated lemon zest
1/3 cup lemon juice
In bowl, whisk together ingredients until smooth
In medium bowl, whisk together flour, soda, salt, and lemon zest.
In large bowl with electric mixer, beat together butter & sugar until light and fluffy; add egg, vanilla, & lemon juice.
Beat until combined.
With mixer on low, beat in flour mixture.
Drop with tsp, 1 " apart on baking sheets. I like to line cookie sheet with a silpat mat.
Bake until edges are golden brown about 15-20 minutes
Let cool 2 min on cookie sheet, then transfer to wire rack to cool completly.
Spread or drizzle cookes with lemon glaze and let set 1 hour. (I freeze cookies on cookie sheet, then transfer to a cooklie tin or ziplock bag--often I refreeze cookies.)
These are delicious cookies!
Ellen Powley
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