Chocolate Double Delights

Cream until fluffy:

2 cups sugar
2 eggs
1 cup shortning

Put dry ingredients together and add alternately with milk:

8 Tbsp cocoa
2 tsp soda
4 cups flour

1 1/2 cups milk

add:

2 tsp vanilla

Drop onto greased sheet. Bake 350 degrees for 10 to 12 min. When cool frost and top with another cookie.

Mint frosting:
1 box powdered sugar
4 Tbsp flour
1 cup butter
1/4 tsp peppermint extract
4 Tbsp milk
4 tsp vanilla
green food coloring drops

Buttermilk Doughnuts

1/2 cup plus 1 Tbsp whole milk
1/3 cup olive oil
1/2 cup water, warmed to 110 degrees F
4 1/2 tsp active dry yeast (2 packets)
3/4 cup plus 1/4 tsp sugar
1/2 cup sour cream
2 large eggs
2 large egg yolks
2 tsp salt
2 tsp vanilla extract
4 1/2 cup flour
4-5 cups vegetable oil for frying

Glaze:
1 tbsp butter melted
1 tsp vanilla
2 cups powdered sugar
milk enough to dilute glaze to desired thinness

Heat water and add yeast and 1/4 tsp sugar set aside to proof 5 min.

Gently heat the oil and the milk.

In mixer combine eggs, sugar, sour cream, salt and vanilla until creamy. Add warm milk and oil and mix in. Add yeast and water and mix in slowly add 1 cup flour at a time and use bread hook. This will make a soft sticky dough but for the most part it pulls away from the edges of the bowl. Beat 5 min and set aside to rise for 2 to 3 hours or until doubled in size in a warm place in a greased bowl. After the 1st rise punch down the dough and place in the refridgerator 2 to 8 hours. When ready to use roll out dough onto floured surface and cut into desired doughnuts. Place cut doughnuts onto greased cookie sheets and can chill for another 30 min or let sit out 30 min then fry.

Fry until golden on each side cool slightly then coat with glaze.

Mini Pies

A few years ago I bought this little pie maker and it is fun to do individual pies. Each person can have the type of pie they want instead of having to all have the same when you do a big pie.

1 Pie crust recipie.
after dough is rolled out cut with circular cutouts provided.

Small circle 2 1/2 inches and large circle 3 1/2 inches.

Cook time is aprox. 10 minutes.

Filling:
you can either use canned filling or make your own.

Blueberry or Raspberry:
1 cup blueberries or raspberries
2 Tbsp sugar
1/2 tsp almond flavor
2 to 3 Tbsp cornstarch

mash part of the blueberries/raspberries for a juicier pie and use the cornstarch to thicken to your preference. Mix all ingredients in a small saucepan until thickened. Place enough to fill the pie shell, place top crust on and shut lid.

Cheesecake:
4 oz cream cheese
1/2 can sweetened condensed milk
1/8 cup sugar
1/8 cup lemon juice

Beat until smooth. Set aside.
crust:
1 pkg graham crackers
1/8 cup butter melted
1/8 cup sugar

mix and press into pie maker cook crust. Remove and cool crust, place filling into crust and put into refridgerator until set.

Terryaki Chicken

Desired amount of chicken breasts for your meal.

In ziplock bag mix equal parts water to Yoshita's Terryaki(Original Gourmet)Sauce.
add:
1 clove garlic minced
1 tsp Italian seasoning
1 Tbsp dried onion
Optional 1 Tbsp lemon juice

Best if marinated overnight, but a couple of hours works also.

Fill bottom of baking dish with white rice and place chicken over bed of rice. Add some water to marrinade if needed and pour over the rice till reaches top of rice. Bake at 350 for 30 minutes or longer if breasts are thick.

Creamy Lemon Cake Roll

For Cake:

4 eggs separated
1/4 cup sugar
1 tsp lemon ext
1 Tbsp oil
1/2 cup sugar
2/3 cup sifted flour
1 tsp baking powder
1/4 tsp salt

Beat in a small bowl egg yolks until light and lemon colored and gradually add 1/4 cup sugar beating constantly. Stir in lemon extract and oil and set aside.

Beat in a large bowl egg whites until foamy and gradually add 1/2 cup sugar beating until stiff. Fold yolk mixutre into whites.

Combine flour, baking powder, and salt anf fold into egg mixture.

Line a jelly roll pan with wax paper and spray with cooking spray and dust with flour. Spread batter evenly over wax paper and Bake at 375 degrees for 10 to 12 minutes.

While cake is baking lay out a clean dish towel and sprinkle with powdered sugar. Once the cake comes out of the oven you will turn it out onto the towel and starting with the narrow side roll the cake up and place in fridge to cool.

For Filling:

1 14 oz can sweetened condensed milk
1 to 2 tsp grated lemon rind
1 4 oz carton cool whip
1/3 cup lemon juice
5 drops yellow food color

Spread onto the cooled cake leaving the last edge to be rolled without filling as it will spread that way when you roll it up. Roll narrow side up again and place on seam then place in the fridge to set. 1 to 2 hours.

For Top:

Combine these in a plastic bag and shake until all is colored then sprinkle on top of the cake dusted with powdered sugar.

1/2 cup coconut
1/2 tsp water
1 to 2 drops yellow food coloring


For the pictured cake I added coconut and mandrin oranged to the filling which consisted of 1 small pkg vanilla pudidng, 8 oz cream cheese and heavy cream whipped since I was practicing for a dinner coming up and didn't have all of the filling ingredients, but wanted to practice the cake.

Nieman Marcus Chocolate Chip Cookies

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
2 tsp baking powder
4 cups flour
5 cups blenderized oats (measure first then put in blender)
24 oz chocolate chips

Cream wet ingredients then add dry ingredients. Make 1 inch balls and bake at 375 degrees for 10 minutes. Use only quick oats.

Vanilla Pudding

2/3 cup sugar
3 Tbsp cornstarch
3 cups milk
1/2 tsp salt

Combine 1st 4 ingredients in microwave safe bowl and stir to prevent lumps cooking for aproximately 5 minutes. When it starts to thicken add:

3 egg yolks (beaten)

The best way to incorporate the eggs is to pour some of the hot milk mixture into the eggs whisking so they don't cook and have lumps of egg in your pudding. Then pour the egg mixture into the main milk mixture stirring constantly.

Heat for another minute or two until thickened to your preference.

Add:
1 tbsp butter
1 tsp vanilla

When cooling this place a layer of plastic wrap right on the surface of the pudding to prevent a skin forming as it cools.

This is by far my favorite to a boxed pudding, very creamy and smooth with a great flavor.

I use this for filling my eclairs!

French Bread

Ingredients:
Set aside to proof
1/4 cup water
1 package yeast (2 1/4 tsp)

In Bosche or comprable mixer combine:
1 cup tepid water
1 tsp kosher salt

add to this the yeast after it foamy with bubbles and mix together.

Attach the dough hook into your mixer and mix in:
3 1/2 cups flour (add 1/4 cup at a time)
until the dough is soft and slightly sticky.

After dough rises you will need these two remaining ingredients
1 Tbsp corn meal
1 egg white

Let dough rise until doubled in a large bowl sprayed with pam about 1 hour.

Flour your rolling surface and punch down the dough and remove it from the bowl. Roll it into an 8 x 12 rectangle. roll the dough like a jelly roll from the long end down and pinch the ends together smoothly. Place on a baking sheet sprinkled with cornmeal seam side down.

Let dough rise again for another 45 minutes. Take knife and cut slits in the top and brush top with beaten egg white.

Bake at 425 degrees for 30 minutes.

Chicken Marsala

Chicken breasts coated in seasoned flour or cheater method Chicken Tenders
sliced mozzarella cheese

Spagetti sauce with these ingredients added:
1 clove garlic minced
1 1/2 tsp italian seasonings
1 Tbsp chopped onion

Place chicken in glass baking dish, top with a slice of cheese and cover with tomato sauce. Bake at 350 degrees for 30 minutes. If using chicken tenders follow baking directions on package.

Meat Loaf

2 lb ground beef
1 tbsp dried onion
3/4 cup dried bread crumbs
1 egg beaten
1/2 cup milk
1 clove garlic minced
1 1/2 tsp italian seasoning

Sauce:
1 can tomato sauce
1/4 cup brown sugar
1 tbsp worchestershire sauce

Mix:
Egg, milk, seasonings, garlic, bread crumbs and onion. Add the hamburger and 1/3 can of tomato sauce, mix well and place in 8x8 baking dish.

Combine the sauce ingredients and spread evenly over the meatloaf.

Bake at 350 degrees aprox 30 min until all bubbly.

Chicken Cordon Bleu

chicken breasts (slice in half decreasing the thickness not the length)
ham slices
mozzarella cheese

The first 3 ingredients use the number one of each per serving.

Flatten out your chicken breast and place a slice of ham on top, then place a piece of mozarella cheese cut to fit on top of the ham (usually 1" by 1/2").

Roll the chicken up and roll it in a bath of egg wash then dip into seasoned flour and place in bottom of glass baking dish coated with butter. Hold chicken together with toothpick if desired. Place 3 to four tbsp butter into pan while baking. Bake for 3o minutes in 350 degree oven.

White sauce:

Take the drippings from the baking dish and add:
1 cup can milk or heavy cream
1/4 cup white cooking wine
1 tbsp cornstarch
1 chicken bullion cube disolved

Heat until thickened and pour over warm chicken after placed on serving platter.

Fruit Dip

2 tbsp flour
1 egg slightly beaten
1/2 cup sugar
1 cup pineapple juice

Mix ingredients and bring to a boil. Cool. Stir in one 9 oz tub of whipped topping.