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2 1/4 c.s all purpose flour
2 tsps cream of tartar
1 tsp baking soda
1/2 tsp salt
8 oz butter, softened (1 c. = 2 sticks)
1 1/2 c.s white sugar
2 large eggs
1/2 c. white sugar
2 tsps ground cinnamon (give or take a little to taste)
Directions:
Heat oven to 350 degrees F.
Prepare baking sheets by lining with parchment paper or spraying with vegetable shortening.
Mix flour, cream of tartar, baking soda and salt.Set aside.
Using a stand mixer, beat butter until creamy.
Add sugar and continue beating until fluffy. Scrape bowl.
Add eggs one at a time and mix well.
On low-medium speed, mix in dry ingredients two c.s at a time. Beat well and scrape sides of bowl, making sure to get down to the bottom.
In another bowl, mix 1/2 c. sugar and cinnamon together.
Using a cookie scoop or tbsp, measure out dough, roll into balls and coat completely in cinnamon sugar.
Place on prepared baking sheets, leaving room for the cookies to spread.
Bake at 350 degrees F for 13-16 minutes or until the outside of cookies feel slightly firm to the touch.
Allow to cool before serving.
Sweet Chocolate Pie
1-1/4 pkg. Semi-Sweet Chocolate
1/2 c. whipping cream
4 eggs
1/2 c. sugar
1/4 c. flour
1 c. thawed COOL WHIP
Heat oven to 325°F.
Melt chocolate and stir in whip cream until melted. Allow to cool before whisking in eggs, sugar and flour. Pour into greased 9-inch pie plate.
Bake 35 min. or until edge of pie is puffed but center is slightly soft; cool.
Top with whipped cream.
1/2 c. whipping cream
4 eggs
1/2 c. sugar
1/4 c. flour
1 c. thawed COOL WHIP
Heat oven to 325°F.
Melt chocolate and stir in whip cream until melted. Allow to cool before whisking in eggs, sugar and flour. Pour into greased 9-inch pie plate.
Bake 35 min. or until edge of pie is puffed but center is slightly soft; cool.
Top with whipped cream.
Cheesecake
1-1/2 c Graham Crackers, finely crushed
3 Tbsp. sugar
1/3 c. butter melted
4 8oz pkg. Cream Cheese, softened
1 c. sugar
1 tsp vanilla
4 eggs
Directions:
Heat oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9in pie pan.
Beat cream cheese, 1 c. sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 55 minutes/ until almost set in center. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Top with cherries, strawberries etc.
3 Tbsp. sugar
1/3 c. butter melted
4 8oz pkg. Cream Cheese, softened
1 c. sugar
1 tsp vanilla
4 eggs
Directions:
Heat oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9in pie pan.
Beat cream cheese, 1 c. sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 55 minutes/ until almost set in center. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Top with cherries, strawberries etc.
Ohio Buckeyes
1 c. creamy peanut butter
4 oz plus 3 tbsps softened butter
1 tsp vanilla extract
3 1/2 to 4 c.s confectioners sugar, about 1 pound
3 c.s semisweet chocolate chips
Directions:
Beat peanut butter, butter and vanilla until smooth. Slowly stir or beat in confectioners' sugar . Shape mixture into 1-inch balls; place on wax paper lined cookie sheet and chill in freezer or until firm.
Melt chocolate
Spear a peanut butter ball with toothpick or dipping fork and dip ball into the chocolate to cover most of it. Place chocolate side down on cookie sheet. If desired, leave the top uncovered to resemble the Ohio buckeye nuts. If desired, drizzle more butter over the balls to fill in gaps made by toothpick or dipping fork. Refrigerate buckeyes for about 2 hours or longer, or until the chocolate is set. Store buckeyes tightly covered in refrigerator or freezer.
4 oz plus 3 tbsps softened butter
1 tsp vanilla extract
3 1/2 to 4 c.s confectioners sugar, about 1 pound
3 c.s semisweet chocolate chips
Directions:
Beat peanut butter, butter and vanilla until smooth. Slowly stir or beat in confectioners' sugar . Shape mixture into 1-inch balls; place on wax paper lined cookie sheet and chill in freezer or until firm.
Melt chocolate
Spear a peanut butter ball with toothpick or dipping fork and dip ball into the chocolate to cover most of it. Place chocolate side down on cookie sheet. If desired, leave the top uncovered to resemble the Ohio buckeye nuts. If desired, drizzle more butter over the balls to fill in gaps made by toothpick or dipping fork. Refrigerate buckeyes for about 2 hours or longer, or until the chocolate is set. Store buckeyes tightly covered in refrigerator or freezer.
Peanut Butter Cookies
1/2 c granulated sugar
1/2 c packed brown sugar
1/2 c peanut butter
1/4 c shortening
1/4 c butter or margarine, softened
1 egg
1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
1/2 c packed brown sugar
1/2 c peanut butter
1/4 c shortening
1/4 c butter or margarine, softened
1 egg
1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Pepper Steak
1 lb sirloin tips, cut in serving-size pieces
1/4 c chopped onion
1 teaspoon salt
dash pepper
1 c beef broth
1 large green bell pepper, sliced in rings
1/4 c cold water
2 tbsp soy sauce
Directions:
Heat oil in a skillet over medium low heat. Brown meat for about 15 minutes; add onion. Season with salt and pepper. Add beef broth to the meat. Cover and simmer over low heat until meat is tender, about 25 minutes. Add green pepper; cook 10 minutes longer. Combine remaining ingredients; stir into the meat mixture. Bring to a boil; cook, stirring constantly, 5 minutes longer.
**I skip the oil and use soy source from the start. Likely going to commit suicide by sodium one day.
Best served with rice. Even better when rice is prepared using 1/2 water, 1/2 beef broth.
1/4 c chopped onion
1 teaspoon salt
dash pepper
1 c beef broth
1 large green bell pepper, sliced in rings
1/4 c cold water
2 tbsp soy sauce
Directions:
Heat oil in a skillet over medium low heat. Brown meat for about 15 minutes; add onion. Season with salt and pepper. Add beef broth to the meat. Cover and simmer over low heat until meat is tender, about 25 minutes. Add green pepper; cook 10 minutes longer. Combine remaining ingredients; stir into the meat mixture. Bring to a boil; cook, stirring constantly, 5 minutes longer.
**I skip the oil and use soy source from the start. Likely going to commit suicide by sodium one day.
Best served with rice. Even better when rice is prepared using 1/2 water, 1/2 beef broth.
Heavy Cream
Seriously, you're out of heavy whippin cream.
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream.
Oddly enough, this can not be whipped.
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream.
Oddly enough, this can not be whipped.
Pumpkin Pie Spice
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Chocolate Cookie Bars
1 c Light Corn Syrup
1 c sugar
1 c creamy peanut butter
6 c crispy rice cereal
1 c semi-sweet chocolate chips
1 c butterscotch chips
Directions:
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
Pour in large pan.
Melt chocolate and butterscotch chips over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.
1 c sugar
1 c creamy peanut butter
6 c crispy rice cereal
1 c semi-sweet chocolate chips
1 c butterscotch chips
Directions:
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
Pour in large pan.
Melt chocolate and butterscotch chips over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.
Honey Do, or actually honey don't...
Don't have honey?
1 1/4 c brown sugar plus 1/2 tsp cream of tartar, then increase additional liquid in recipe by 1/4 c.
1 1/4 c brown sugar plus 1/2 tsp cream of tartar, then increase additional liquid in recipe by 1/4 c.
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