Archive for the ‘Recipes’ Category
While we went to the Chinese Buffet rather than cooking a Holiday Dinner, some food preparation DID happen here on Christmas Day… Jeffrey was kind enough to bake my new Favorite Biscuit recipe.
It is Cracked Black Pepper Cream Biscuits and it was featured in the November 1997 issue of Gourmet Magazine.
I LOVE the southern white gravy with black pepper that is served over biscuits. Due to my food allergies, it needs to be without red meat, which is not a common occurance. This biscuit recipe is as if the gravy were mixed into the biscuits rather than poured on top.
This recipe calls for cake flour, but I plan to experiment with using the CarbaLose low carb flour. I will report back on the results!
Tink
*When I dream, I cook and bake like an artist!*
мебели варнаCracked Black Pepper Cream Biscuits
INGREDIENTS
3 cups cake flour (not self rising)
1T baking powder
1T sugar
2 T coarsely ground black pepper
1t table salt
1 1/4 cups heavy cream
2T unsalted butter
1/4 t coarse salt
INSTRUCTIONScatvonline casino
Preheat oven to 425 degree F
STEP 1 – Lightly grease large cookie/baking sheet
STEP 2 – Sift flour and baking powder into bowl
STEP 3 – Using a fork, stir in sugar,1 1/2T of black pepper, table salt
STEP 4 – On lightly floured surface, lightly knead dough 8 times
STEP 5 – Melt butter and cool
STEP 6 – Pat out dough into a 9″ square, about 1/2″ thick
STEP 7 – With a sharp knife dipped in flour, cut into as many squares as possible
STEP 8 – Dip biscuit tops into melted butter and place on baking sheet, butter sides up, 1/2″ apart
STEP 9 – Gather up remaining scraps of dough and repeat STEPS 6-8 untill dough is used up.
STEP 10 – Sprinkle biscuits with coarse salt and remaining butter
STEP 11 – Bake biscuits in middle of oven until golden and cooked thru – about 15 minutes
Tink’s Notes – These seem easy to over bake… our oven only took about 12 minutes.
They can be baked ahead (about 6 hours) and cooled completely. Reheat by placing in a 350 degree oven for 5 minutes. If they are going to be eaten immediately, I have had good luck microwaving them for 20 seconds on HIGH
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Another delicious recipe from my friend (and pro chef), Lorrie!
Tink
*When I dream, I cook and bake like an artist!*
Monster Mash Cookies
HALLOWEEN MEMORY
As a trained chef it’s easy to come up with new and exciting ways to enjoy food… but sometimes I have to do some searching to find just what I want. I discovered this recipe last year while looking for something a little special for my son and I to make together. Something that was easy to make, quick, fairly healthy and that he would enjoy. These seem to fit the bill and they went over famously.
Now that Thanksgiving is over here in Canada I’m now turning my attention to Halloween and the fun my son and I can have together. As a homeschool mom, I’m always looking for fun ways to have my child learn. Reading recipes, measuring ingredients and creating great food and fun treats is one of the best ways to learn, reading, math, science and… FUN!
This year will be an afternoon of decorating outside and baking cookies to enjoy with friends.
Here’s a monster-sized recipe for some Monster Mash Cookies. They are great to make for Halloween party, or to take to school, or in our case share with the neighborhood kids!
INGREDIENTS
1 cup sweet butter, softened
1 1/2 lbs peanut butter
1 lb light brown sugar
2 cups sugar
1 Tbsp. corn syrup
2 tsp. vanilla
4 tsp. baking soda
6 large eggs
1 cup peanuts
1 1/1 lbs semi-sweet chocolate pieces
9 cups rolled oatmeal
INSTRUCTIONS
Preheat oven to 350ºF
STEP 1 – In a large mixing bowl, stir the butter and peanut butter together.
STEP 2 – Add the brown sugar, sugar corn syrup vanilla and the baking soda.
STEP 3 – Break all the eggs into the small mixing bowl and beat them with a fork until they are light and lemon-coloured.
STEP 4 – Now add them to the dough in the large mixing bowl.
STEP 5 – Mix well.
STEP 6 – Mix peanuts, chocolate pieces and rolled oats into the dough. The dough will be very stiff so you will have to finish mixing it with your hands.
STEP 7 – Drop heaping tablespoons of the mixture onto the baking sheets about 2″ apart.
STEP 8 – Bake for 10 minutes. The cookies will be soft when they first come out.
Makes about 40-50 monster-sized cookies.
COMPANY INFORMATION – Pine Glen Designs
Pine Glen Designs Home page opens with our newest releases. We have a large variety of counted cross-stitch charts ranging from small with cute sayings, to scripture quotes.
With three very different people designing for us our designs include many very different ideas.
Since Pine Glen Designs’ designers met through Angel Quilt Project, we naturally started out with Angel Charts; you will find many of these. We have since branched out to our personal interests and this has lead to such things as, cute sayings, dragons, poems, scripture quotes and other sayings, along with seasonal ideas, animals and flowers, snowflakes, doilies, quilt conversions and yes even quilts.
Posted in Recipes | 
Tags: chocolate chip, Halloween recipe, Monster Mash Cookies, oatmeal, peanut, Pine Glen Designs
Chocolate AND Mint… how can you go wrong? LOL
I hope you’ll follow along with this year’s Holiday Bake Along. Be sure and check out previous recipes, as well!
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com Needlework and Quilting Holiday Bake Along 2007 Chocolate-Mint Brownie Cookies
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| Chocolate – rich, dark, scrumptious chocolate. Are mouths watering yet? I love chocolate. I also like mint. Put the two together and paradise is not far away. Put them both in a cookie, and the ultimate taste treat has been created.When I discovered a few years back that Hershey’s baking chips came with mint flavor in the chocolate chips, I thought they would be enjoyable in a chocolate cookie. So, I replaced the peanut butter chips in the traditional chocolate with peanut butter chips cookie with the mint chocolate chips and, “Voila!”, these are some of the best cookies I have ever tasted. When a grown daughter described them as “heavenly!” I knew I had a ‘keeper’.
The recipe, which before my changes originally came from the Crisco website, follows: |
| Ingredients |
|
1 1/2 cups firmly packed Domino light brown sugar
2/3 cup Crisco
1 Tbsp. water
1 tsp. vanilla
1/2 tsp. McCormick peppermint extract (I have also used 1/4 tsp. spearmint OIL instead. The oil is more intense than extract, so less is used.)
2 eggs 1 1/2 cups all purpose Gold Medal or Pillsbury flour
1/3 cup Hershey’s or Nestle cocoa powder (measure may be rounded on top for more intense chocolate flavor)
1/2 tsp. Morton salt (may use less)
1/4 tsp. Arm & Hammer baking soda
2 cups Hershey’s mint chocolate chips (12 ounce bag) |
| Step by Step |
| Preheat oven to 375 degrees F 1) Place the following in a large bowl. 1 1/2 cups firmly packed Domino light brown sugar
2/3 cup Crisco
1 Tbsp. water
1 tsp. vanilla
1/2 tsp. McCormick peppermint extract (I have also used 1/4 tsp. spearmint OIL instead. The oil is more intense than extract, so less is used.)
Beat at medium speed of electric mixer until well blended. 2) Add 2 eggs and beat well.
3) Combine:
1 1/2 cups all purpose Gold Medal or Pillsbury flour
1/3 cup Hershey’s or Nestle cocoa powder (measure may be rounded on top for more intense chocolate flavor)
1/2 tsp. Morton salt (may use less)
1/4 tsp. Arm & Hammer baking soda
4) Add to shortening mixture.
5) Beat at LOW speed, JUST UNTIL MOISTENED. Do NOT over beat.
6)Stir 2 cups Hershey’s mint chocolate chips (12 ounce bag)
into dough by hand.
7) Drop dough by rounded measuring tablespoonfuls 2 inches apart onto UN-GREASED baking sheet. (Parchment paper may be used.)
8 ) Place sheets of foil onto counter top for cooling cookies. 9) Bake one sheet of cookies at a time at 375 degrees Fahrenheit for 7-9 minutes or until cookies are set. DO NOT OVER BAKE.
10) Cool cookies two (2) minutes on baking sheet (so they are easier to handle and keep their shape when removed – Trust me, if you rush this step, your cookies will get all ‘scrunched’ up, so give them time to firm up a bit before trying to move them with the turner.)
11) Remove cookies from the baking pan to foil to cool completely. 12) (I stored them, while they lasted, in a cookie tin that sealed snugly, to keep them soft.) 13) Serve and Enjoy! |
| Susan Saltzgiver Designs |
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Some things take time to really get ‘right’. That includes beautiful stitching. The designs you choose deserve the time and materials to make them all that they can be.
I have always tried to make sure that quality is built into my designs. A large variety of designs, covering many different subjects, and using many different materials, has been created by me over the years. But the one constant has been the attention to detail of whatever design type is created. New designs are always being created for your stitching pleasure, but the “classics” are still available as well. When the group website where my designs appeared changed this year, I was afraid this was the beginning of the end. I have, however, spent countless hours creating my own website with the same attention to detail of my designs. I am open to any suggestions that are made as I constantly add to and ‘tweak’ it. Please feel free to contact me. Bookmark (or add to your favorites) my website so you can return often to see what’s new. Make sure you share my website address with your local needlework shop. I will try to continue to post quality designs on my site. Enjoy!
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This is a wild and wacky, tasty and thrilling recipe from one of my mostest favorite people!
Jen is the mastermind behind the campaign: Needle and ThRead: Stitching for Literacy
To learn more, check it out here: Needle and ThRead-Stitching for Literacy
As both a needlework designer and professional wordsmith (author) this programs allows Jen to unite her two loves.
For more Halloween Recipes, check out the October 2006 Archives here at TheArmchairChef.com.
Enjoy!
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com Halloween Countdown 2007 SPIDER CRUNCH |
| I “outgrew” trick-or-treating before I was ready to stop dressing up. To fill the gap, I convinced my family to turn our entryway into a sort of haunted house, surprising (and scaring) trick-or-treaters. My sister, a zombie (just that night, not in real life), answered the door. I was some hyper witch-pet inspired by the flying monkeys in The Wizard of Oz. When the kids walked hesitantly into the entryway, I leapt out and got in their faces, sniffing them, smacking my lips, and hissing “tassssssty!” Then my mother, in full witch regalia, swooped in with a cackle that became legendary, and I cowered before her. My father stayed outside with the dog, hiding in bushes and scaring the pants off of parents who waited in the drive while their kids faced the horrors behind the front door. The spooky music in the background was The Nutcracker played at a slow speed.That’s that crazy Funk family for you.
Also crazy is this tasty but conceptually gross recipe!Jen Funk Weber |
| Ingredients |
| 1 (12-ounce) package chocolate chips (milk chocolate or semi-sweet) 1 cup creamy peanut butter, divided 1/3 cup powdered sugar 2 cups toasted rice cereal 1 cup of a combination of things to get caught in the spider’s web: raisins, gummy animals, animal crackers |
| Step by Step |
| 1) Put cereal and critter combo in a large bowl. Leave a few critters out to use as decoration later. Set aside. 2) Melt chocolate chips and 3/4 cup peanut butter in a small saucepan over low heat, stirring constantly. 3) Remove from heat, and add sugar, stirring until smooth. 4) Pour chocolate mixture over cereal and critters. Stir gently to coat. 5) Press coated mixture into a circle or spider web shape, and smoosh extra critters onto the mass here and there. 6) Put remaining peanut butter in a small plastic bag and snip a tiny piece off one corner of the bag. Pipe a spider’s web onto the chocolate mass by making concentric circles or following the outline of the shape. Beginning at the center circle (or odd shape), drag a toothpick or knife out to the edge across all the concentric rings at intervals to complete the web image. 7) Now you can eat the spider web and all the critters caught in the spider web. YUM! |
| Funk & Weber Designs Needle and ThRead: Stitching for Literacy |
| Funk & Weber Designs introduces Needle and Thread: Stitching for Literacy, a multi-faceted program promoting needlework and literacy.Part 1. We are designing a series of bookmark patterns. A minimum of 10% of profits from sales of these patterns will be donated to literacy programs, libraries, or schools. We’ve invited other designers to join us, offering the program logo in exchange for a commitment to donate a portion of profits to literacy.Part 2. We are hosting the first annual Bookmark Challenge from October 1 – November 15. During the Challenge, independent needlework shops are invited to collect hand-stitched bookmarks from their customers then donate them to a local library or school during Children’s Book Week, November 12-18.
Please join us by stitching a bookmark to reward a child for reading accomplishments. Visit the Needle and Thread: Stitching for Literacy Web site for further details and a list of participating shops. Part 3. With the help of the Arctic Needle needlework shop, Arctic Needleworkers embroidery guild, and the Anchorage Public Libraries, we are hosting two Needle and Thread: Stitching for Literacy Make-It/Take-Its at Anchorage public libraries this month. Come stitch a bookmark with us! For beginners and experienced stitchers alike, school-age and up. Materials are free to participants. Sunday, October 14, 2-4 p.m. at the Loussac Library in Anchorage, AK Saturday, October 20, 2-4 p.m. at the Muldoon Branch in Anchorage, AK Reading and stitching make the world a better place. We hope you’ll take time this month to do both. |
The Armchair Chef is getting ready for the Holiday Season in 2007.
In October, we will be celebrating Halloween — for most of the month! I will be hosting the Halloween Countdown with recipes from many of my Needlework and Quilting friends.
This weekend I will be organizing all of those lovely recipes. We have treats, appetizers, beverages, and even some entrees, so start planning your Halloween festivities!
November 21 is Pumpkin Pie Day. I will try to find an unusual version in celebration. I will also try to get it posted early — so there will be time to get it baked!
Here is a link to last year’s Chiffon Pumpkin Pie Recipe!
This Thanksgiving, I will be sharing another Vintage Thanksgiving from the November 1982 issue of Gourmet Magazine.
Here is a link to last year’s offering.
The Thanksgiving Menu for 1982 featured a Southern theme. Dishes include Creamed Smoked Oysters on Corn Sticks, Roast Turkey with Pecan and Rice Stuffing, Rum-Glazed Sweet Potato, Apple, and Chestnut Gratin, Cauliflower Slaw, Robert E. Lee Cake and Damson Plum Tarts.
I will post this in the first half of the month so there will be plenty of planning time for those who wish to try these fabulous dishes!
After Thanksgiving, I hope that you will join us for the 2nd Annual Holiday Bake Along, with wonderful recipes provided by your favorite Quilting and Needlework professionals.
I may have some other goodies, so stop by often!
Tink
*When I dream, I cook and bake like an artist!*
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