Gingersnap Cookies - chewy dad's fav

 

3 cups sugar

2 1/4 cups shortening

3/4 cup molasses (dark color)

CREAM above 3 ingredients

add 3 eggs

add 6 cups of flour gradually

1 teaspoon salt (I always use kosher salt)

1 Tablespoon Cinnamon

1 Tablespoon Cloves

1 Tablespoon Ginger

2 Tablespoons baking soda

Roll in a ball (or medium cookie scoop) roll in sugar

Makes a lot (medium scoop 6 dozen)

Do Not grease pan

bake 350 for 8-10 min.  You take out when they get lines in them

something extra add a Hersey's kiss on top when out of the oven.  My dad's fav and his 40th birthday treat! 

ENJOY

Hot Cross Buns

  Easter Tradition Liz Cowan's fav recipe

 From the Pioneer Woman recipe here

Liz is a master at these rolls.  She doubles the recipe and 

makes 2 sheet pans or 48 rolls worth of Hot Cross buns

 I may have to attempt and make for YW/YM brunch or April lesson Sunday

What are hot cross buns?

They're puffy, perfect little yeasted buns filled with tangy raisins and heavenly spices, and decorated with a cross of sugary icing. (good website description!)

Ingredients

Buns

• 2 cups 

  whole milk

• 1/2 cup 

  canola oil

• 1/2 cup 

  sugar

• 1 

  (0.25-oz.) package active dry yeast (2 1/4 teaspoons)

• 4 1/2 cups 

  all-purpose flour

• 1/2 tsp. 

  (heaping) baking powder

• 1/2 tsp. 

  (scant) baking soda

• 2 tsp. 

  salt

• 1/4 cup 

  sugar

• 1 tsp. 

  cinnamon

• Spices: cardamom, nutmeg, allspice (optional)

• 1/2 cup 

  raisins

• Cooking spray

• 1 

  egg white

• Splash of milk

Icing

• 1 

  egg white

• Powdered sugar

• Splash of milk

Directions

• 1. 1For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, about 30 minutes.
  2. 2Sprinkle the yeast over the milk mixture. Add 4 cups of flour and stir to combine. The mixture will be very sticky. Cover with a towel and set aside for 1 hour.
  3. 3Add the remaining 1/2 cup flour, baking powder, baking soda, and salt. Fold together to combine. At this point, you can cover tightly and store the dough in the fridge overnight or continue on with making the buns. 
  4. 4Combine 1/4 cup sugar with the cinnamon and whatever other spices you want to use.
  5. 5On a lightly floured surface, stretch and press the dough to slightly flatten. Sprinkle with a couple of tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten so the dough is "plain" again. Repeat the sugar/raisin process, then fold and flatten the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.) Fold the dough one last time.
  6. 6Pinch off golf ball-sized bunches of dough. With floured hands, quickly roll the dough into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes (an hour or more is better).
  7. 7Preheat the oven to 400°F. (hc update using 350 next time)  Mix 1 egg white with a splash of milk. Brush onto each roll. Bake for 20 minutes (hc checking at 15) or until tops of buns have turned golden brown. Remove from the pan and allow them to cool completely.
  8. 8For the icing: Mix 1 egg white with enough powdered sugar for the icing to be very thick. Add a splash of milk, as needed, for consistency. When the rolls are completely cooled, add the icing to a small plastic bag and snip the corner. Make a cross on each roll with the icing. Happy Easter!

Liz is pure perfection on these rolls.  I need to master these.  They looked so cute in my new Magnolia scalloped dessert treat case from Angie 2025 above.

Rainbow Jello Cups Six Sisters

 

serves 8, prep time 5 hours  

(haha good luck -I usually take 2 days to make this then it spaces out the layers and ensures they are set with each new color - makes it easier on me - place on a cookie sheet for easier in and out of the fridge as they get heavier with each layer you add)

5 3 ounce packages of Jello, 1 each in red, orange, yellow, green and blue

2.5 cups sour cream

water

sweetened whipped cream

sprinkles

Place 8 clear plastic cups on a baking sheet (9 ounce from Sams club work well)

In a medium bowl stir the package of blue jello (or color using at the bottom) into 1 cup boiling water until dissolved.  Pour half of the mixture into another bowl and set aside (1/2 cup each).

Whisk in 1/2 cup sour cream to the first bowl of Jello and then pour equal amounts into the 8 clear plastic cups.  Place tray in refrigerator to chill 30 min.

In the meantime, whisk 3 Tablespoons cold water into the other half of the jello mixture and set aside again.  After the creamy layer of jello has set up, remove from the fridge and pour the reserved half of the jello equally over the tops of each jello cup.

Return to the refrigerator another 30 min.

Repeat with each color of jello to make ten layers

When the final layer has set, top with a dollop of whipped cream and a pinch of sprinkles.

we love in March for St. Patrick's Day!

Raspberry-Chocolate Fondue

 

Fondue a fun romantic experience ~ make sure you have candle light too

Makes 10  1/4 cup servings

Prep 10 min.  Cook 3 min.

3/4 cup heavy cream

pinch of salt

6 ounces milk chocolate chopped

6 ounces semisweet chocolate chopped

2 1/2 Tablespoons rasp. extract (we haven't found yet- still hunting but in theory sounds great - we have seen strawberry)

1 Tablespoon corn syrup

Assorted pound cake, brownies, cut up fruit such as strawberries, raspberries, banana, and pineapple for dipping.

1) Bring cream and salt to a boil in a small saucepan over medium heat.  Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes.  Remove cover and whisk until smooth.

2) Whisk in raspberry extract and corn syrup.  Serve immediately with pound cake and fruit.  Stir often and reheat over low as necessary (or use a small fondue pot to keep warm).

Per serving 253 calories

Feb. 2009 Family Circle page 185 recipe

French Toast Splendor! girls weekend

 

1 loaf of French bread (you'll gently tear into pieces)

8 oz. cream cheese (cube into squares)

8 eggs

2.5 cups of milk

6 T. butter

one half cup of maple syrup

Blend and pour over broken layers. Squish into bread until soaked up.  Cover and let sit 2-24 hours.  (Best to prep the night before)

Cook:

325 for 35-40 min. check at 35 min., bottom of pan needs to be stiff and touched with the back of fork bounces.)

Sauce:

1 cup apple juice

1 T. lemon juice

teasp. cinnamon

4 T. corn starch

cup sugar

2 T. butter

Cook sauce over stove @ medium until thick.  Add in butter until mixed well and melted.  I like to add more apple juice to dilute the sauce until your "perfect consistency" is reached.

Enjoy with sauce or sauce + syrup.  Enjoy

Cinnamon or Licorice Caramels!

My pal Camilla made me these and they were heavenly and they don't rip out your teeth and are smooth and easy to make. .. Trust me -    You can also do normal caramels, but I prefer these flavors:

I'm making the licorice next, but my dad and I are obsessed over the cinnamon!

Ingredients:

2 cups sugar

1.5 cups karo syrup

2 cubes butter for carmels (more for buttering the pan)

1 can sweetened condensed milk

1 tsp. oil flavor (cinn / licorice / whatever other flavor)

1/2 tsp. black / red coloring

Combine first 4 ingredients in a large pot (Staub excellent), cook to soft ball stage, 240 degrees exactly.  Stir constantly.  I used this Amazon spatula and it was a game changer.  It tells you the temp. moment by moment and you can stir in all the corners etc. to make sure you are mixing well!

Take off the heat at 240 degrees, and add flavor and color.

Pour into a well buttered 8x8 METAL pan (not glass etc. conducts too much heat)

let them set up.

We cut with a pastry cutter or knife.

Cut chunks to your liking, wrap in the middle and squish them a bit as you roll to get the "carmel looking shape"

Use Caramel wrappers.    I got 1,000 wrappers from Orson Gygi

Guessing this makes about 60 caramels - but I'll have to count next time. . . 

YUM

Red Slush

FROZEN PARTY SLUSH RECIPE

Published By Karrie 

COURSE BEVERAGES

Servings 20  recipe here:

I had this at a RS summer event this past week and was obsessed.  ENJOY - 

I also love the bright fun red color ~

INGREDIENTS

 

• 1 14.5 oz can pineapple chunks with juice
• 1- 10 oz. jar maraschino cherries with juice
• 4 cups frozen whole strawberries
• 1/2 can frozen orange juice concentrate
• 1 lime juiced
• 1 2-liter bottle of cherry 7-up or 7-up depending on your sweetness liking
• Optional: additional limes or maraschino cherries as garnish or to add to punch bowl.

INSTRUCTIONS

• Add pineapple with juice, maraschino cherries with juice, frozen strawberries, orange juice concentrate and lime juice to a high-powered blender. Blend on high for 1-2 minutes or until smooth.
• Transfer to a freezer safe container with lid or gallon sized freezer bag. If using container with lid place a piece of plastic wrap gently on top of mixture, softly pressing to remove air. Place lid on and freeze. If using gallon bag, seal bag removing air and freeze.
• Freeze for 6 to 8 hours or until frozen completely solid.

THAW & SERVE:

• Remove your frozen bag or container of slush from the freezer about 60-90 minutes before you plan to drink it. Use your hands to break up the slush in the bag a bit before opening it or use a knife to chop up the slush in the container.
• Transfer the slush to your punch bowl. Chop up any large chunks. Then add your cherry 7-up soda. Stir until slushy. Serve using a ladle into serving cups.
• Tip: Another fun option is to add 1 cup of frozen slush mixture to 6 individual large cups. Pour soda into each glass to make a fun slushy float-style drink.

How Many Drinks Do I Need For A Party?

How much of this recipe you make all really depends on how many guests you plan on having. This recipe makes about 20 servings, and considering that your guests might want seconds (if not thirds) of this frozen refreshment, you might want to make more than one batch!

How Long Do Fruit Slushies Last in the Freezer?

They will easily hold for 3 months in the freezer. When we want to enjoy them later in the year, and all the fresh berries are out of season and expensive, all we have to do is take the bag out of the freezer, thaw and add soda. Taa daa! Delicious frozen slushies.

How Do I Serve Fruit Slushies?

These slushies are great for a hot day treat or at a big party or gathering! If you’d like your next party to be a huge hit, serve your fruit slush in a giant punchbowl. Top the fruit slush with fresh cut fruit – my favorites are limes, cherries, or berries. 

If you are serving them individually I love to find a pretty glass  to showcase the slushies!

When Is The Best Time Of Year For Slush?

Now you might be thinking that a frozen slush might be something you only make during the summer time, but this recipe is still a hit no matter what time of year it is!

It’s a yummy addition to a refreshment table at a dinner party, a birthday party, or even a Christmas party! So feel free to whip some up whenever you get the craving. We use it to make movie nights seem special with the kids all the time!

Tips And Tricks For Making Homemade Slush

• Freezing. If using a container with a lid, place a piece of plastic wrap gently on top of the mixture, softly pressing to remove air. Place the lid on and freeze. If using a gallon bag, partially seal the bag, remove the air, finish sealing the bag and freeze.
• Making a Large Batch. An empty ice cream container works perfect for freezing the slush mixture for a large group.
• Garnish. You can add additional limes or maraschino cherries as garnish in the punch bowl or each cup.
• Make A Slush Float. Another fun option is to add 1 cup of frozen slush mixture to 6 individual large cups. Pour soda into each glass to make a fun slushy float-style drink!

NUTRITION

Serving: 1g | Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 42IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg

Artichoke dip

 My favorite.  I got from my HS pal and have not had another dip I like quite as much.  It's easy but packed with flavor and goodness & everyone enjoys.  So if in a crowd I would double the recipe, but put in separate baking dishes so it spreads out the dip.

Artichoke Dip

1 cup Mayo

1 small can green chilies, chopped

1 heaping cup of Monterey jack cheese grated

1/4 cup grated parmesean cheese

1 can artichoke hearts, plain, 13.75 oz. drain and chop (I put mine in pulse on food processor)

Bake 325 for 20 min. or until warm

Serve with tortilla chips, or other dipping foods of your choice

Christmas Pretzels, easy with candy

 My pal Carly Tall taught me this during Matt's MBA school in 2012.

Easy and fun.

Need:

Pretzels (I like the square kind but couldn't find at the store and opted for the pretzel twists)

rolos

variety of Hershey kisses (white choc hugs great for Christmas)

nuts - pecans and cashews

Christmas M&M

Put oven as low as it will go (Most settings are on warm or 180 degrees).  Lay pretzels out flat on a cookie sheet with parchment.

Unwrap rolos and kisses, place one on each pretzel.  

Put in the oven for a couple minutes (usually 5-10) until chocolate is soft.  Remove from the oven and add a nut or M&M to each one.  

Let cool/ harden overnight or eat gooey from the oven.

Quick and easy festive treat to attack your salty and sweet tooth.

Nana's (Gloria Backman's) Thanksgiving Stuffing

My mom would always make this Stuffing recipe and I grew up with this buttery bread goodness. It's usually a family favorite where ever we bring it. Easy and good!

ENJOY

Melt 2 cubes of butter (at the start + more) (I used 7 cubes of butter)

Sauté 2 onions diced small 

Plus 2-3 stalks of celery 

When tender start breaking up Wonder bread (Ash uses Grandma Sycamore) 2 loaves

and keep adding butter till all bread is moist. 

At least 2 more squares. 

Salt to taste