Cream of ANYTHING Soup

I have been (sick &) tired of using canned cream soups for a loooooooong time and had not found a suitable substitute until NOW!  Thanks to milehimama, this recipe provides an excellent alternative.  I doubled the recipe & made mine with 1/2 chicken broth and 1/2 2% milk.  It is velvety smooth and delicious.  It is going into my Chicken-Broccoli Casserole for tomorrow night's dinner!  (No changes made to recipe as originally posted.)

Put butter in a pan.  Melt it.  (Measure how much you put in) Add an equal amount of flour.  Stir it around until the flour is absorbed and it looks like Play-doh, about 1 minute. Add 8 times as much liquid as butter.  So if you used 2 T. butter, you’ll add 16 T. of liquid (which is a cup.)  Whisk it in and heat until smooth.  I find this goes better if you stir in a little liquid at a time, letting the flour absorb it.  If you dump in a cup of cold milk then the butter/flour makes a million little globs that you’ll have to try to delump. Cook and stir about 3 minutes, until smooth and heated through.  The longer you cook the thicker it will get.  Salt to taste.  Variations: Cream of chicken – add half milk or water, and half chicken broth.  You can add chicken bits if you like, and you can use coconut oil and almond milk if you are dairy free. Cream of mushroom – cook up some chopped mushrooms in the butter, then sprinkle with the flour and proceed. Cream of celery – soften finely chopped celery in the butter, then proceed.
 
http://www.milehimama.com/how-to-make-cream-of-chicken-soup/ 

English Muffins

Makes about sixteen muffins (can be gluten and dairy free, see below for substitutions)

Ingredients

1 cup of milk

3 Tbsp butter

3 Tbsp of honey

1 cup of warm water (105-110 degrees)

1 Tbsp of yeast

2 Tbsp cornmeal
5 cups + extra for sprinkling all purpose flour *I substituted 1 cup Almond Flour
1 tsp salt
(To make gluten free, use a mix of rice flour instead of the all purpose flour, and use soy milk in place of the milk)

Directions
Sprinkle the yeast over the warm water, mix lightly and set aside for ten minutes--it will bubble some.

In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool slightly.

Combine the yeast mixture and milk mixtures, stirring gently to combine

In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Sift the remaining flour and salt. Stir until mixed together.

Flour your counter surface well and knead the dough for 3 minutes or til slightly elastic, adding 1/2 to 1 cup additional flour. Let rest for 5 minutes.

Meanwhile, cover two cookie sheet with parchment and lightly sprinkle with cornmeal.

Flour your counter surface lightly and roll the dough out until it's a 1/2 inch thick. Err on the side of too thick, rather than too thin. Cut out circles (don't twist your cutter, just press to cut). Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or til about double in size.

Pre-heat a heavy bottomed skillet on medium low, don't grease it.

Gently place a muffin in your hand and shake lightly to remove some of the corn meal. Gentleness is key in all of the handling. Place into the pan and repeat til the pan is full. Don't let them touch each other. Turn heat to low. Cook for 8 minutes on each side or until browned well, flip and cook again. Let cool completely on a wire rack. Split with a fork by pushing fork half way through the thickness of each muffin all of the way around.  Serve with butter and honey.  Store in air-tight container (they probably won't last that long ;)

http://myfairbaking.blogspot.com/2012/12/homemade-english-muffins.html 

Never Fail Pie Crust

Some of you may be familiar with my lack of success with pie crust over about 40 years (yes, that is a looooooooong time to try without success!)  I have tried many recipes over the years.  My Mom has a knack with pies & pie crusts--I have watched her MANY times and her skill just did not rub off on me.  :(  A co-worker shared this recipe recently.  It took about 4 weeks to muster up the nerve to try it.  I am pleased to announce that the effort was successful and the crust is exactly what I hoped for <3.  Thank you, thank you, thank you Pam T.  With your help, I will actually look forward to making pie crust and expect continued great success.  (picture pending)

3 cups flour

1 ¼ cup shortening or lard

1 tsp salt

1 egg well beaten

5 Tbsp water

1 Tbsp vinegar

Cut shortening, flour and salt together. Combine egg, water and vinegar and mix together and then pour into flour mixture all at once. Blend w/spoon until flour mixture is moistened.  Add flour to rolling surface & rolling pin.   Can be rerolled without becoming tough. Keep in refrigerator up to 2 weeks. 2 double crusts

Baked Lemon Pudding Cake

It's like magic!!  Pour cake mixture into the baking pan and while it bakes, it separates so you will have pudding on the bottom, cake on the top!  An old-fashioned dessert best served warm. 

20 min.prep time 1:15total time      6 servings 

Ingredients 

• 3 eggs, separated (keep 3 yolks and 2 whites)
• ¼ cup sugar
• 1 tsp vanilla

• ¾ cup sugar
• 1/2 cup butter, softened
• 1/3 cup lemon juice
• 1 Tbsp freshly grated lemon zest
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1 cup milk

Optional:  powdered sugar, whipped cream, ice cream

Directions:

Heat oven to 350°F. Beat 2 egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and SOFT peaks form. Set aside.
Combine remaining 3/4 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon juice and lemon zest; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat until well mixed. Stir in milk. Gently fold in beaten egg whites.
Pour mixture into ungreased 8 x 8” baking dish (or 1½ quart casserole dish). Place 13 x9” baking pan on oven rack; pour boiling water into baking pan to 1/2" depth. Place casserole into the water-filled 13x9” baking pan. Bake for 45 to 55 minutes or until golden brown. Remove casserole dish from water; cool 10 minutes. If desired, sprinkle with powdered sugar; add whipped cream or ice cream. 

Adapted from:  http://www.landolakes.com/recipe/1010/baked-lemon-pudding-cake

Gluten-Free Peanut Butter Cookies

Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Servings:  15 
Ingredients

• 1 cup natural peanut butter, smooth or crunchy
• 1 cup sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Instructions

1.   Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

2.   Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined. (if too sticky, can add 2-4 Tbsp. all-purpose flour, but they won't be gluten-free...)

3.   Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.

4.   Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.

5.   Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

http://www.pbs.org/parents/kitchenexplorers/2012/05/28/4-ingredients-flourless-peanut-butter-cookies/

Lemon Custard Bars

like lemon pie bars

2 sticks (1 cup) butter

1/2 cup powdered sugar

2 cups flour

Spread in 9 x 13 inch pan, bake at 350 for 15 minutes.

While "crust" is baking, mix:

2 cups sugar

pinch salt

4 Tbsp flour

4 eggs

6 Tbsp lemon juice

Pour over 1st mixture and bake 15 minutes.  Immediately after removing from oven, sift powdered sugar over top.

Cool before cutting into bars.

Apple "Enchiladas"

Easy & tasty!

Omit the cinnamon & try cherry or peach pie filling -- any chunky fruit pie filling will be great!

1 (21 ounce) can apple pie filling

6 (8-inch) flour tortillas

1 teaspoon ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

optional:  I added a 3" x 1/2" strip from a block of cream cheese to each "enchilada"--delicious x2! 
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

• Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
• In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
• Pour sauce over enchiladas and let stand 45 minutes.
• Bake in preheated 350 degree oven 20 minutes, or until golden.
• Serve with vanilla ice cream.

http://cornfedmomma.blogspot.com/2011/04/apple-enchiladas.html

Homemade Macaroni and Cheese

DO NOT cook the noodles first--it is golden brown, cheesy-delicious!

Ingredients:
2 cups macaroni, uncooked

Straight from my kitchen!

4 cups milk (2% or higher)
4 tbsp. salted butter, melted
1 tsp. table salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese (2 cups cheddar, 2 cups mixed cheeses)
1 tsp. dry mustard powder

Directions:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray.

Cut up your Velveeta cheese into small 1/2-inch cubes (or you can shred it).
 

In a medium bowl, combine milk with melted butter.  Add in salt and dry mustard powder.

Pour in uncooked macaroni and Velveeta.

Next add in 2 cups of shredded mixed cheeses and give it all a good stir.

Pour the mixture into your prepared baking dish.  Cover with aluminum foil.

Bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). Oven times vary so check it around the 40 minute mark (It was 50 minutes for my oven).

Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese.

Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted, bubbly and golden).

Serve warm.                           Enjoy!                                   www.thecountrycook.net

Easy Garlic Chicken

This was dinner tonight!  Low calorie, low fat, low sodium etc!  Smells and tastes delicious!

• Prep Time: 10 min
• Total Time: 30-40 min
• Servings: 4

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Directions

1.    Preheat oven to 500°F and lightly grease a casserole dish.

2.    In small sauté pan, sauté garlic with the oil until tender. (Don't brown the garlic.)

3.    Remove from heat and stir in brown sugar.

4.    Place chicken breasts in a prepared baking dish and cover with the garlic and    brown sugar mixture.

5.    Add salt and pepper to taste.

6.    Bake uncovered for 20-30 minutes.  Internal temperature should be 165 F.

 

Nutrition Facts

Serving Size: 1 (138 g)                 Servings Per Recipe: 4        Calories 221.2            
Calories from Fat 58                    Total Fat 6.4g                    Saturated Fat 1.1g
Cholesterol 75.5mg                     Sugars 13.4 g                    Sodium 141.3mg

Total Carbohydrate 14.5g             Dietary Fiber 0.0g              Sugars 13.4 g

Protein 25.2g

http://www.food.com/recipe/easy-garlic-chicken-5478

 

Homemade Asiago Cheese Bagels

makes 12-15 bagels

10-12 ounces freshly grated Asiago Cheese

2 cups warm water
2 packets active dry yeast
2 tablespoons honey
5 1/2  cups all-purpose flour
(can use part bread flour if desired)
1 teaspoon salt
1 tablespoon brown sugar (for the water bath)
Vegetable oil for brushing
In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 10-15 minutes. Once foamy, gradually add in salt, 4 cups of all-purpose flour with the mixer on low speed. After 5 minutes or so, if the dough is still sticky, add the remaining flour and mix until combined. Remove the dough from the bowl (it should be thick and stiffer than most yeast breads) and knead a few times with your hands, forming it into a ball. Add the remaining all purpose flour if the dough is still sticky.
Brush a large bowl with oil and place the dough inside, turning to coat. Cover and let rise in a warm place until it’s double in size – about 1 hour.


Once doubled, punch down the dough and place it on your counter, using a little more flour if needed to prevent it from sticking. Divide the dough into 12 pieces that are 2.5-3 ounces each (a kitchen scale is helpful). Rolls the dough into balls, then place on an oiled baking sheet, cover and let rise for 30 minutes. At this time, grate your cheese and place it in a large bowl.

After 30 minutes, fill a large pot with water and add brown sugar, letting it come to a boil. While the water is heating up, take each round of dough and poke a hole straight through the middle, twirling it gently on your finger to create the bagel “look.” Place back down on the baking sheet and let rest for 10-15 minutes, while the water comes to a rolling boil.

Preheat oven to 400 degrees. I greased 2 baking sheets and found this easier--the bagels should NOT touch each other on the baking sheets.

Once boiling, add 3-4 bagels at a time. Let cook for 2 minutes on one side, then using the end of a wooden spoon, flip the bagel and cook for another 30 seconds. Remove bagels one at a time and place in the bowl of Asiago Cheese, turning to coat and lightly pressing to adhere. Transfer to the greased baking sheet for final baking and repeat. Once all the bagels (or as many that can fit on your sheet) are finished, place in the oven and bake for 28-35 minutes. I began checking my bagels after 10 minutes just to ensure that the cheese wasn’t burning.  I turned them over and continued to check and turned them over again every 10 minutes--I cooked them a total of 30 minutes; they did not burn, but did get golden brown and delicious!

Let the bagels cool completely before serving, then toast or eat as desired.  Asiago Cheese bagels are especially good toasted and buttered or make a great taste-treat with chicken salad.


http://www.howsweeteats.com/2012/02/homemade-asiago-cheese-bagels/
[adapted from both foodnetwork and king arthur flour] 

Barrington Mints

Makes about 150, 1-inch diameter mints

Ingredients:
8 ounces soft cream cheese (I used Philadelphia regular)
6 tablespoons soft butter (I used unsalted)
3/4 teaspoon pure peppermint extract (NOT mint extract)
2 pounds sifted powdered sugar
1/2 teaspoon vanilla extract
3 drops red or green food coloring (Mine is pretty strong, so I used only one)

Method:
Melt the cream cheese with the butter in a heavy 3-quart saucepan over low heat, stirring constantly with a wooden spoon.  Turn off the heat, leaving the pan on the burner, and stir in about 1 1/2 cups powdered sugar, food coloring, and vanilla. (My note: Add peppermint here as well.)  Stir in the rest of the sugar until well blended.

Line a large baking sheet with waxed paper.  Push mint mixture into a pastry bag, icing syringe or squeeze bottle with a decorative tip.  Create desired shapes for mints.  Let set 1 hour.

Store between sheets of wax paper in an airtight container in the refrigerator for up to 1 month, or in the freezer up to 4 months.  Do not store at room temperature.

Suggestion:  These mints set up fast so fill 2 or more pastry bags (maybe each a different color), get help from a friend and create mint shapes on separate baking sheets.  I topped these with Andes Mint chips.  Change the color to match your theme/color scheme.

Grandma’s Peppermint Puff Cookies

Yield: 3-4 dozen cookies

Soft, buttery, peppermint cookies topped with a crunchy sugar coating!  A real treat.  READ recipe through before preparation.

Ingredients

• 3/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup granulated sugar, divided
• 1 egg, separated
• 2 cups all-purpose flour
• 1/2 cup crushed peppermint candy canes
• 3-4 dozen semi sweet chocolate morsels

Instructions

1.    In a mixing bowl, cream butter until smooth, about 2 minutes. Add vanilla and 1/4 cup granulated sugar. Beat until creamy. Add in egg YOLK. Slowly add flour and crushed candy canes. Mixture will be VERY crumbly at this point.  (DON'T yield to the temptation to add more liquid)

2.    Taking about 2 tablespoons of CRUMBS, press in palm of hand to shape into a 1" ball. Repeat for remaining dough.

3.    In small bowl, whip egg whites for about 30 seconds until foamy. Put remaining 3/4 cup sugar in a separate bowl.

4.    Dip each ball into egg whites completely coating, then letting the excess drip off. Then roll in sugar carefully. Lay cookies on a parchment paper lined baking sheet, about 2 inches apart. Press a chocolate chip onto the top gently (it will adhere during the cooking).

5.    Bake cookies in a 350 degree oven for 14 minutes (they shouldn't brown).

6.    Remove and cool 10 minutes on pan before transferring to a wire rack. The bottoms will have extra egg white crisps that you can break off when you transfer to the rack. Cool completely. Store cookies in air tight container for one week. ENJOY.

http://www.shugarysweets.com/2012/12/grandmas-peppermint-puff-cookies-2

Rocky Road Fudge

Ingredients:
2 Tbsp. butter
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

Directions:
1. In saucepan melt morsels with sweetened condensed milk and 2 tablespoons butter.
2. Remove from heat and stir in vanilla extract. Fold in nuts and marshmallows.
3. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.  Allow fudge to come to room temperature before cutting.

http://www.momswhothink.com/fudge-recipes/rocky-road-fudge-recipes.html

Glazed Doughnut Muffins

Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze.    Yield: 12 muffins

Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
Recipe Note: Muffins will keep at room temperature for about a day.

Source: My Baking Addiction originally adapted from King Arthur Flour

http://sweetpeaskitchen.com/2011/05/glazed-doughnut-muffins/

Soda Cracker Pie

don't let the name fool you 
3 egg whites                                                 1 cup chopped nuts

1 cup sugar                                                   14 squares (4 crackers per square)

1/2 teaspoon baking powder                    1 teaspoon vanilla

Beat egg whites medium stiff.  Gradually add 1 cup sugar with the baking powder added.  Add vanilla.  Fold in cracked, crushed, soda crackers and nuts.  Put in pie plate or 8x8" pan.  Bake at 325 for 30-35 minutes.  Cool  completely and "frost" with whipped cream--refrigerate at least 6 hours or overnight.  Cut into pieces or squares  This recipe can be doubled and baked in a 9X13" pan.