1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted.
In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.
Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Audrey's little note: I've not yet figured out the perfect timing/temp for my oven, my brownies are coming out a bit underdone...but still seriously fudgy and satisfying. Yum.
from: My Kitchen Cafe blog
Sunday, November 29, 2009
Saturday, November 28, 2009
Traditional White Bread
6-7 c. all-purpose or bread flour
3 T. sugar
1 T. salt
2 T. shortening
5 t. yeast
2 1/4 c. very warm water (120-130 degrees)
butter
1-Mix 3 1/2 cups of the flour, the sugar, salt, shortning and yeast in mixer bowl. Add water. Beat on low speed 1 minute, scrape down bowl, beat on medium speed 1 minute.Stir in 3-1 1/2 cups of the remaining flour, 1/2 cup at a time, until dough is smooth and soft.
2-Knead in mixer 4-5 minutes, then turn the dough onto a lightly floured surface (I love my canvas pastry cloth) and knead for 5-6 minutes until smooth and elastic. Place in greased bowl and turn greased side up. Cover with a towel and place in a warm spot to raise until double in size (40-60 minutes).
3-Punch down dough and divide in half. Flatten each half into a rectangular shape (about 9"x18") and roll up tightly, beginning at the 9" side. Place dough seam side down in greased bread pans, cover, and let raise until double again (40-60 minutes).
4-Move center rack of oven to low position so the top of the bread is in the center of the oven, heat oven to 325 degrees.
5-Bake 25-30 minutes, until loaves are golden brown and sound hollow when tapped. Rub butter on tops of hot loaves.
Audrey's little note: Woo-hoo! I finally did it! I've been putting off making my own bread forever, and this recipe is so easy, even I can't mess it up!
adapted from: Betty Crocker's New Cookbook
3 T. sugar
1 T. salt
2 T. shortening
5 t. yeast
2 1/4 c. very warm water (120-130 degrees)
butter
1-Mix 3 1/2 cups of the flour, the sugar, salt, shortning and yeast in mixer bowl. Add water. Beat on low speed 1 minute, scrape down bowl, beat on medium speed 1 minute.Stir in 3-1 1/2 cups of the remaining flour, 1/2 cup at a time, until dough is smooth and soft.
2-Knead in mixer 4-5 minutes, then turn the dough onto a lightly floured surface (I love my canvas pastry cloth) and knead for 5-6 minutes until smooth and elastic. Place in greased bowl and turn greased side up. Cover with a towel and place in a warm spot to raise until double in size (40-60 minutes).
3-Punch down dough and divide in half. Flatten each half into a rectangular shape (about 9"x18") and roll up tightly, beginning at the 9" side. Place dough seam side down in greased bread pans, cover, and let raise until double again (40-60 minutes).
4-Move center rack of oven to low position so the top of the bread is in the center of the oven, heat oven to 325 degrees.
5-Bake 25-30 minutes, until loaves are golden brown and sound hollow when tapped. Rub butter on tops of hot loaves.
Audrey's little note: Woo-hoo! I finally did it! I've been putting off making my own bread forever, and this recipe is so easy, even I can't mess it up!
adapted from: Betty Crocker's New Cookbook
Thursday, November 12, 2009
Sour Cream Chicken
2-4 chicken breasts
1 can cream of chicken soup
½ c mayo
2 Tb chopped onion or sprinkled dry onion
½ pint sour cream
1 cup cheese
1 tsp lemon juice
salt and pepper
Place chicken, cream of chicken soup, onion, lemon juice, salt and pepper in crockpot and cook on low 6-8 hrs or high 3-4 hours.
During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese.
Serve over rice and sprinkled with shredded cheese, salt and pepper.
from: Dinner's Ready blog
1 can cream of chicken soup
½ c mayo
2 Tb chopped onion or sprinkled dry onion
½ pint sour cream
1 cup cheese
1 tsp lemon juice
salt and pepper
Place chicken, cream of chicken soup, onion, lemon juice, salt and pepper in crockpot and cook on low 6-8 hrs or high 3-4 hours.
During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese.
Serve over rice and sprinkled with shredded cheese, salt and pepper.
from: Dinner's Ready blog
Wednesday, November 11, 2009
Peanut Butter Chocolate Chip Cookies
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened (if you use salted butter, cut the 1/4 teaspoon salt to 1/8 teaspoon)
1 cup peanut butter at room temperature
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips.
Place sprinkling sugar on a plate. Drop dough by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern but do not overly flatten cookies.
Bake for 9-10 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
from: My Kitchen Cafe blog
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened (if you use salted butter, cut the 1/4 teaspoon salt to 1/8 teaspoon)
1 cup peanut butter at room temperature
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips.
Place sprinkling sugar on a plate. Drop dough by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern but do not overly flatten cookies.
Bake for 9-10 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
from: My Kitchen Cafe blog
Tuesday, November 3, 2009
Chinese Cabbage Salad
shredded coleslaw mix
almond slivers
roasted sunflower seeds
green onions, chopped
1-2 pkgs. beef flavor Ramen noodles
1/2 c. oil
1/4 c. cider vinegar
1/4 c. sugar
Toss cabbage mix, onions, almonds and sunflower seeds in a large bowl.
Mix together the oil, vinegar, sugar and flavor packets from the noodles. Pour over cabbage mixture.
Just before serving, break up uncooked noodles and toss with the salad.
Audrey's little note: you can adjust the quantities of ingredients to meet your needs/tastes.
from: Katrina
almond slivers
roasted sunflower seeds
green onions, chopped
1-2 pkgs. beef flavor Ramen noodles
1/2 c. oil
1/4 c. cider vinegar
1/4 c. sugar
Toss cabbage mix, onions, almonds and sunflower seeds in a large bowl.
Mix together the oil, vinegar, sugar and flavor packets from the noodles. Pour over cabbage mixture.
Just before serving, break up uncooked noodles and toss with the salad.
Audrey's little note: you can adjust the quantities of ingredients to meet your needs/tastes.
from: Katrina
Caramel Corn
2 1/4 c. brown sugar
1 c. light Karo
1 cube marg/butter
1 can sweetened condensed milk
Boil sugar, Karo and butter about 5 minutes. Add condensed milk. Stir well. Pour over a big bowl full of popcorn.
Audrey's little note: my little family isn't big on popcorn, so I use half of this sauce for popcorn and put the rest in the fridge to enjoy later with sliced apples. Mmmm!
from: Thomas 2nd Ward Cookbook
1 c. light Karo
1 cube marg/butter
1 can sweetened condensed milk
Boil sugar, Karo and butter about 5 minutes. Add condensed milk. Stir well. Pour over a big bowl full of popcorn.
Audrey's little note: my little family isn't big on popcorn, so I use half of this sauce for popcorn and put the rest in the fridge to enjoy later with sliced apples. Mmmm!
from: Thomas 2nd Ward Cookbook
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