Snickerdoodles
2
Tablespoons butter
1 Tablespoon
+ 2 teaspoons brown sugar
2
Tablespoons white sugar
1 Tablespoon
whisked egg
1/16
teaspoon vanilla – I just put in a few drops
6
Tablespoons flour
1/8 teaspoon
baking soda
1/16
teaspoon salt – I just put in a pinch
1/16 Cream
of Tartar = I just use a pinch
Mixture to
roll dough in when mixed:
1 ½
teaspoons sugar
¼ teaspoon
cinnamon
Soften
butter. Add brown sugar and white sugar
and mix well. Add Tablespoon whisked egg
and the vanilla and mix. Add dry
ingredients and mix well. Divide dough
into 2 parts and shape each into a ball.
Roll in cinnamon-sugar mixture.
Bake at 300 degrees for 16-18 minutes until done. I like soft cookies, but you may like them a
bit more firm. After making them a few
times, you will figure out how long to cook them so they turn out the way you
like them.
Parmesan
Chicken
I love this
recipe. It is SO simple, but I just love
it.
1 chicken
breast, NOT a double breast just a single breast
Bake at 375
for about 30 minutes. Mix the topping
below. Take chicken out of oven, put
topping on chicken and return the chicken to the oven. Bake another 15-20 minutes or until chicken
is done. The reason why I add the
topping a little later is so that it won’t get too dark. It tastes better this way.
Topping:
¼ cup
mayonnaise
¼ cup
parmesan cheese
1 teaspoon
sage leaves (can use oregano leaves if you want)
This recipe
tastes good with the Cheesy Orzo. If you
use sage in the chicken, use sage in the orzo.
If you use oregano in the chicken, use oregano in the orzo. The original recipe that I tweaked was with
oregano. One day I didn’t have oregano,
but I had lots of sage so I substituted.
We thought it tastes much better so we do sage now, but either will
work. Frankly, I would be happy to
double the topping and have lots of it!
Cheesy Orzo
½ cup orzo
Scant cup of
chicken broth
Pinch of
salt
Pinch of
pepper
Pinch of
parsley
2 pinches of
sage leaves (can use oregano leaves if you want)
½ cup grated
parmesan cheese
Mix orzo,
chicken broth, salt, pepper, parsley and sage in a small baking dish. I used a 4”round baking dish. Cover with foil and put something under the
dish in case it drips. Bake at 375 for
about 30-35 minutes, until orzo is done.
Remove from oven and add ½ cup grated parmesan cheese and mix well. Enjoy!
It is a little tricky stirring it with a 4”baking dish but it works if
you just fine if do it slowly. I bake
this at the same time as the chicken, but take it out sooner. My kids LOVE this recipe. It is very easy to make and tastes
great.
Blueberry
Scones
½ cup flour
½ teaspoon
baking powder
1/8 teaspoon
salt
2
Tablespoons sugar
2
Tablespoons + 1 teaspoon butter, firm
1 Tablespoon
whisked egg
½ teaspoon
vanilla
2
Tablespoons half and half
1 Tablespoon
sour cream
¼ cup fresh
blueberries (you could probably use frozen, but I find that fresh always works
better)
Mix flour,
baking powder, salt and sugar in a bowl.
Cut butter into small pieces and put in bowl with flour. You could use a cheese grater if you want,
but it isn’t really worth the mess. Stir
together. In another bowl, mix egg,
vanilla, half and half, and sour cream.
Add to dry ingredient-butter mixture.
Stir by hand until well mixed.
Fold in blueberries, being careful not to crush them. I found that using my hands make it much
easier, but the dough is pretty sticky!
Preheat oven to 375. Put a piece
of parchment paper on a cookie sheet.
Shape the dough into two triangles.
Cook at 375 for 15-20 minutes until lightly brown. Mine took between 20 -22 minutes. Cool slightly and enjoy. Refrigerate or freeze any leftovers. Makes 2.
I love these because the dough is not dry like some scones I have tried.
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