These are JD's favorite version.
1 c. water
1/2 c butter or stick margarine
1 c all-purpose flour
4 large eggs
1. Heat oven to 400 degrees.
2. Heat water and butter to rolling boil in a 2 1/2 quarts saucepan. Stir in flour, reduce heat to low. Stir in vigorously over low heat about 1 min or until mixture forms into a ball; remove from heat.
3. Beat in eggs, all at once, with spoon; continue beating until smooth (this takes a few minutes). Drop by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
4. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 min. Cutt of top third of each puff; pull out any strands of soft dough. Fill each puff.
Filling:
1 package (4 serving size) Vanilla flavor instant pudding and pie filling
1 c milk
1/2 c to 1 c of thawed cool whip
Pour milk into large bowl. Add dry pudding mix and beat for 2 minutes or until well blended. Gently stir in whipped topping. Cover. Refrigerate until ready to fill cream puffs.
Melt a few chocolate chips with a few drops of water in the microwave until thinned enough to drizzle on the each puff.
Friday, April 25, 2008
Snicker Doodles
1 c shortening
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
2 tbsp sugar
2 tsp cinnamon
Heat oven to 400 degrees. Mix shortening, 1 1/2 c sugar and eggs thoroughly. Blend flour, cream of tartar, soda, and salt, stir in. Shape dough in 1 inch balls. Roll in mixture of 2 tbso sugar and 2 tsp cinnamon. Place on ungreased baking sheet. Bake 8-10 min. These cookies puff up at first, then flatten out.
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
2 tbsp sugar
2 tsp cinnamon
Heat oven to 400 degrees. Mix shortening, 1 1/2 c sugar and eggs thoroughly. Blend flour, cream of tartar, soda, and salt, stir in. Shape dough in 1 inch balls. Roll in mixture of 2 tbso sugar and 2 tsp cinnamon. Place on ungreased baking sheet. Bake 8-10 min. These cookies puff up at first, then flatten out.
Angel Food Cake
3/4 c all-purpose flour
3/4 c sugar
1 1/2 c (about 12) egg whites, room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla
1/2 tsp almond extract
3/4 c sugar
1. Place oven rack at lowest position. Heat oven to 375 degrees. In a small bowl, combine flour and 3/4 c sugar.
2. In large bowl combine egg whites, cream of tartar, salt, vanilla, and almond extract; beat until mixture forms soft peaks. Gradually add 3/4 c sugar, beating at high speed until stiff peaks form. Spoon flour-sugar mixture 1/2 c at a time over beaten egg whites; gently fold in just until blended. Pour batter into an ungreased 10 inch tube pan. With knife, cut gently throught batter to remove air bubbles.
3. Bake at 375 degree on lowest oven rack for 30-40 minutes or until crust is golden brown and cracks are very dry. Immediately invert cake and let hang 1 hour or until cooled completely.
To remove cake from pan, run edge of knife around the outer edge and tube.
I like to top mine with strawberries or raspberries and whipped cream
Recipe from Pillsbury Cookbook
3/4 c sugar
1 1/2 c (about 12) egg whites, room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla
1/2 tsp almond extract
3/4 c sugar
1. Place oven rack at lowest position. Heat oven to 375 degrees. In a small bowl, combine flour and 3/4 c sugar.
2. In large bowl combine egg whites, cream of tartar, salt, vanilla, and almond extract; beat until mixture forms soft peaks. Gradually add 3/4 c sugar, beating at high speed until stiff peaks form. Spoon flour-sugar mixture 1/2 c at a time over beaten egg whites; gently fold in just until blended. Pour batter into an ungreased 10 inch tube pan. With knife, cut gently throught batter to remove air bubbles.
3. Bake at 375 degree on lowest oven rack for 30-40 minutes or until crust is golden brown and cracks are very dry. Immediately invert cake and let hang 1 hour or until cooled completely.
To remove cake from pan, run edge of knife around the outer edge and tube.
I like to top mine with strawberries or raspberries and whipped cream
Recipe from Pillsbury Cookbook
Chocolate Cake Roll
JD calls this the homemade version of the Swiss Cake Roll.
6 eggs, seperated
1 c sugar, divided
1 tsp vanilla extract
1/4 c all-purpose flour
1/4 c baking cocoa
1/4 tsp salt
1/2 tsp cream of tartar
1 1/2 c whipping cream
2 tbsp confectioners sugar
Additional confectioners sugar
Place egg whites in a small mixing bowl, let stand at room temp. for 30 minutes. In a large mixing bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 sugar beating until thick and lemon colored. Stir in vanilla. Combine the flour, cocoa, and salt, add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tbsp at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture until no egg white streaks remain.
Line a greased 15x10x1 baking pan with parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake!) Cool for 5 minutes. Invert onto a kitchen towl dusted with confectioners sugar. Gently peel off parchment paper. Roll up cake in the towel, jelly-roll style, starting with the short side. Cool completely on a wire rack.
In a mixing bowl, beat cream and confectioners sugar until stiff peaks form; chill, unroll cake, spread with whipped cream to within 1/2 inch of edges. Roll up again. Place seam side down on serving platter; chill. Dust with additional confectioners sugar before serving.
6 eggs, seperated
1 c sugar, divided
1 tsp vanilla extract
1/4 c all-purpose flour
1/4 c baking cocoa
1/4 tsp salt
1/2 tsp cream of tartar
1 1/2 c whipping cream
2 tbsp confectioners sugar
Additional confectioners sugar
Place egg whites in a small mixing bowl, let stand at room temp. for 30 minutes. In a large mixing bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 sugar beating until thick and lemon colored. Stir in vanilla. Combine the flour, cocoa, and salt, add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tbsp at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture until no egg white streaks remain.
Line a greased 15x10x1 baking pan with parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake!) Cool for 5 minutes. Invert onto a kitchen towl dusted with confectioners sugar. Gently peel off parchment paper. Roll up cake in the towel, jelly-roll style, starting with the short side. Cool completely on a wire rack.
In a mixing bowl, beat cream and confectioners sugar until stiff peaks form; chill, unroll cake, spread with whipped cream to within 1/2 inch of edges. Roll up again. Place seam side down on serving platter; chill. Dust with additional confectioners sugar before serving.
Chocolate Cookies
1 c marg
1 1/2 c sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/2 tsp salt
Cream together the first 4 ingredients. Mix in the rest of the ingredients. Bake at 350 degrees for 8-10 minutes on ungreased cookie sheet. Cool 1 minute before removing from cookie sheet.
-Another yummy thing to add is Peanut Butter Chips to the batter before cooking. I also tried caramel chips and I think it is my favorite so far.
1 1/2 c sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/2 tsp salt
Cream together the first 4 ingredients. Mix in the rest of the ingredients. Bake at 350 degrees for 8-10 minutes on ungreased cookie sheet. Cool 1 minute before removing from cookie sheet.
-Another yummy thing to add is Peanut Butter Chips to the batter before cooking. I also tried caramel chips and I think it is my favorite so far.
Chocolate Cake
3 c flour
2 c sugar
2 tsp baking soda
1 tsp salt
5 tbsp cocoa
Mix all these ingredients in a bowl.
Next mix together 2 tbsp vinegar and 1 square of melted butter. Make 3 holes in flour mixture and pour butter/vinegar mixture into it.
Add 2 cups of water and 2 tsp. vanilla. Mix well. Bake at 350 degree for 35-40 minutes.
Let cool and frost with chocolate frosting.
This is the recipe that is used for almost everyone's birthday in the Syme Family!
2 c sugar
2 tsp baking soda
1 tsp salt
5 tbsp cocoa
Mix all these ingredients in a bowl.
Next mix together 2 tbsp vinegar and 1 square of melted butter. Make 3 holes in flour mixture and pour butter/vinegar mixture into it.
Add 2 cups of water and 2 tsp. vanilla. Mix well. Bake at 350 degree for 35-40 minutes.
Let cool and frost with chocolate frosting.
This is the recipe that is used for almost everyone's birthday in the Syme Family!
Pumpkin Crunch
1 package yellow cake mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 c sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 c chopped pecans
1 c melted butter
whipped topping or vanilla ice cream
Preheat oven to 350 degrees
Grease bottom of 9x13 pan (when I had it is was spread out through several pans, so it was thinner)
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan
Sprinkle dry cake mix evenly over pumpkin mixture
Top with pecans
Drizzle with melted butter
Bake for 50-55 minutes or until golden
Cool completely
Serve with whipped topping or ice cream
Refrigerate leftovers
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 c sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 c chopped pecans
1 c melted butter
whipped topping or vanilla ice cream
Preheat oven to 350 degrees
Grease bottom of 9x13 pan (when I had it is was spread out through several pans, so it was thinner)
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan
Sprinkle dry cake mix evenly over pumpkin mixture
Top with pecans
Drizzle with melted butter
Bake for 50-55 minutes or until golden
Cool completely
Serve with whipped topping or ice cream
Refrigerate leftovers
Breaded Ranch Chicken
3/4 c crushed cornflakes
3/4 c grated parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (2 pounds)
1/2 c butter or marg., melted
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13x9x2 baking dish. Bake uncovered, at 350 degrees for 45 min. or until chicken juices run clear.
Taste of Home Collector's Edition
3/4 c grated parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (2 pounds)
1/2 c butter or marg., melted
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13x9x2 baking dish. Bake uncovered, at 350 degrees for 45 min. or until chicken juices run clear.
Taste of Home Collector's Edition
Wednesday, April 23, 2008
Chops with Mushroom Gravy
1/2 c all-purpose flour
1 to 2 tsp paprika
1 1/2 tsp salt
1/4 tsp pepper
6 to 8 boneless pork loin chops (1 inch thick)
1/4 c butter or marg.
1 med onion
1/2 c chopped green pepper
1 can (4 oz) mushrooms, drained
2 c milk
2 tbsp lemon juice
Hot mashed potatoes
In a large resealable plastic bag, combine the first four inredients. Add pork chops, one at a time; toss to coat. Set remaining flour mixture aside. In a large skillet, saute chops in butter until golden brown; transfer to a greased 13 in x 9 in x 2 in baking dish. In the same skillet, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. Cover and bake at 350 degrees for 50-60 minutes or until the meat is no longer pink. Serve with potatoes.
From Taste of Home June/July 2000
1 to 2 tsp paprika
1 1/2 tsp salt
1/4 tsp pepper
6 to 8 boneless pork loin chops (1 inch thick)
1/4 c butter or marg.
1 med onion
1/2 c chopped green pepper
1 can (4 oz) mushrooms, drained
2 c milk
2 tbsp lemon juice
Hot mashed potatoes
In a large resealable plastic bag, combine the first four inredients. Add pork chops, one at a time; toss to coat. Set remaining flour mixture aside. In a large skillet, saute chops in butter until golden brown; transfer to a greased 13 in x 9 in x 2 in baking dish. In the same skillet, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. Cover and bake at 350 degrees for 50-60 minutes or until the meat is no longer pink. Serve with potatoes.
From Taste of Home June/July 2000
Homemade BBQ Sauce for chicken
1/2 c ketchup
1/4 c soy sauce
1/4 c vinegar
3 tbsp brown sugar
2 tbsp veg oil
dash of lemon pepper seasoning
Marinate strips of chicken in sauce for a few hours and then put on the grill or broil (basting often while it cooks).
From Megan Depaoli
1/4 c soy sauce
1/4 c vinegar
3 tbsp brown sugar
2 tbsp veg oil
dash of lemon pepper seasoning
Marinate strips of chicken in sauce for a few hours and then put on the grill or broil (basting often while it cooks).
From Megan Depaoli
Roasted Red Potatoes
Mince fresh garlic
red pototoes - washed and cut
Olive Oil
I like to mix together in a bowl. Just lightly coat in the olive oil and add the fresh garlic. Put on a cookie sheet and roast in the oven at 400 degrees for about 30 min (depending on how small you cut the potatoes.
red pototoes - washed and cut
Olive Oil
I like to mix together in a bowl. Just lightly coat in the olive oil and add the fresh garlic. Put on a cookie sheet and roast in the oven at 400 degrees for about 30 min (depending on how small you cut the potatoes.
Creamed Zucchini
Zucchini - peeled and cut
water
1/2 c flour
2 c milk
2 c cheese
salt and pepper
Boil the zucchini until soft. Take about 3/4 water off. Put the flour and milk in a blender to mix, then add to the zucchini. Add the cheese and stir until melted. Add the salt and pepper to taste.
water
1/2 c flour
2 c milk
2 c cheese
salt and pepper
Boil the zucchini until soft. Take about 3/4 water off. Put the flour and milk in a blender to mix, then add to the zucchini. Add the cheese and stir until melted. Add the salt and pepper to taste.
Shrimp Dip
1 c. sour cream
8 oz cream cheese
garlic salt
can of shrimp
1 tbsp lemon juice
Red Tobasco (6-7 drops)
Blend together the sour cream and cream cheese. Rinse the can of shrimp and add, along with the rest of the ingredients. Add the tabasco to taste.
Crepes
Crepes
1 c. flour
2 eggs
1/2 c milk
1/2 c water
1/2 tsp. salt
2 tbsp melted butter
mix together wet ingredients, then add the rest.
Put a little bit of batter in a hot, non-stick pan (I still spray non stick spray). Spread it thin to make a circle. Flip when the one side is cooked after a few minutes.
Serving suggestions:
Breakfast - Fill with fruit with a little bit of yogurt or whipped cream
Dinner - Fill with cooked ground meat and cheese.
This recipe is from Tiscia.
1 c. flour
2 eggs
1/2 c milk
1/2 c water
1/2 tsp. salt
2 tbsp melted butter
mix together wet ingredients, then add the rest.
Put a little bit of batter in a hot, non-stick pan (I still spray non stick spray). Spread it thin to make a circle. Flip when the one side is cooked after a few minutes.
Serving suggestions:
Breakfast - Fill with fruit with a little bit of yogurt or whipped cream
Dinner - Fill with cooked ground meat and cheese.
This recipe is from Tiscia.
Norma's recipe for Cheesecake
Cheesecake Filling
1/4 c lemon juice
1 can condensed milk
1 package of cream cheese
1 tsp vanilla
Mix together well.
Crust
cornflakes
honey
sugar
melted butter
1/4 c lemon juice
1 can condensed milk
1 package of cream cheese
1 tsp vanilla
Mix together well.
Crust
cornflakes
honey
sugar
melted butter
Clam Chowder
Clam Chowder
boil potatoes, onion, and celery until tender. Mix 1/2 c flour and about a 1/2 c water in blender. Take about half the water out of the pan and add a can of evaporated milk, flour mixture, and reheat. Then add half a square of butter/marg., salt and pepper, clams. Heat until it is as thick as you like.
boil potatoes, onion, and celery until tender. Mix 1/2 c flour and about a 1/2 c water in blender. Take about half the water out of the pan and add a can of evaporated milk, flour mixture, and reheat. Then add half a square of butter/marg., salt and pepper, clams. Heat until it is as thick as you like.
Chicken Pasta Salad
Chicken Pasta Salad
2 lbs cooked, cubed chicken
12 oz. bowtie noddles (cooked)
12 oz. tri-color spiral noodles (cooked)
1 1/2 cups of celery, chopped
3-6 green onions, sliced
2 c. red or green grapes, sliced long
1 bag of craisins
1 lg. can pineapple tidbits
12-16 oz cashews or almonds
1 c. mayo
16 oz Kraft Coleslaw dressing
Mix the mayo and coleslaw together and add to the rest of the ingredients.
2 lbs cooked, cubed chicken
12 oz. bowtie noddles (cooked)
12 oz. tri-color spiral noodles (cooked)
1 1/2 cups of celery, chopped
3-6 green onions, sliced
2 c. red or green grapes, sliced long
1 bag of craisins
1 lg. can pineapple tidbits
12-16 oz cashews or almonds
1 c. mayo
16 oz Kraft Coleslaw dressing
Mix the mayo and coleslaw together and add to the rest of the ingredients.
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