Sunday, February 27, 2011

Home made Crescent Rolls

Most of the time I just buy Crescent Rolls or the Crescent Roll Dough and make them that way. Sometimes it would be nice to make these babies from scratch- probably less expensive too!

1 1/2 cups scalded milk
1/2 cup sugar
1/2 shortening
1 teaspoon of salt

Set aside to cool
Dissolve 2 tablespoons yeast in 1/2 cup of lukewarm water.
Add 2 eggs to the milk mixture, yeast and 6 cups of flour.
Refrigerate a couple of hours.
Roll into a circle and cut into 12 pieces of pie. Roll into crescent shapes.

Bake at 350 degrees for 8-10 minutes.

Cheese Chicken

It's been awhile since I posted the last recipe!

Here is another recipe using Chicken- something that you could pull together quickly.

8 boneless chicken breasts
1 sleeve of Townhouse or Ritz Crackers
1 cube of butter, melted
1/2 teaspoon garlic salt
1/3 Cup parmesan cheese (you can add more cheese if you like it cheesier)

In a large baggie, crunch crackers until crumbly. Add garlic salt and cheese. Shake in the bag until mixed.

Dip chicken pieces in melted butter and then in cracker mixture.

On a cookie sheet put foil and spray with non stick spray.

Bake lightly covered with foil at 350 degrees for 1 hour. Remove top foil last 15 minutes.

Tuesday, February 8, 2011

Perfect Soft Sugar Cookies

These are the cookies that my kids frosted!

-3/4 c. butter, softened
-1 pkg (3 oz.) cream cheese softened
-1 c. sugar
-1/2 c. powdered sugar
-1 egg
-1 tsp. almond extract
-2 3/4 c. flour
-1/2 tsp. baking powder
-1/2 tsp. salt

Let your dough chill overnight in the fridge. If you don’t your dough will not hold the shapes you cut in to it.
1. Preheat oven to 375.
2. Cream butter, cream cheese and sugars in large bowl (or Kitchen-Aid) until fluffy.

3. Add egg and almond extract, beat until smooth.
4. In a medium bowl, combine flour, baking powder and salt.
5. Add dry ingredients to creamed mixture. Stir until soft dough forms.
6. Roll out and cut with cookie cutter. Thin dough will make crunchy cookies. If you want soft dough, it needs to be about 3/8 in.
{NOTE: Try not to handle the dough too much}

7. Bake 8-10 minutes on greased pan.

{Doubling makes over 2 dozen cookies}

{The best part....}
-1/3 c. butter (softened)
-4 1/2 c. powdered sugar
-1/4 c. milk
-1/2 tsp. vanilla
-1/2 tsp. almond extract
-food coloring (optional)
Mix with hand mixer. If too thick, add a tid more milk.
{Note: 1 batch of frosting will be enough for 2 batches of cookie dough}


Thursday, February 3, 2011

Cake Batter Pancakes

Pancakes and Cake Batter.......what could be better! :)

by: Eggs in the City

makes about 12 pancakes
1½ cups all purpose flour
2/3 cup yellow cake mix
1 Tbsp. sugar
¾ tsp. baking powder
pinch of salt
2 eggs
1 tsp. vanilla extract
1-2 cups milk
assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Glaze: 1 cup powdered sugar
½ Tbsp. milk
½ tsp. vanilla extract
assorted sprinkles

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes

Source: Good Things Utah