Speaking of cookie recipes that are too good to not post...
This is my all time favorite easy cookie to make! This recipe makes 4 1/2 dozen, but they stay moist for a long time.
4 1/2 cups flour
2 teaspoons baking soda
1 1/2 cups (3 sticks) softened butter
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding
4 eggs, room temperature
2 teaspoons vanilla extract
4 cups of add ins (chocolate chips, cut up candy bars, etc.)
1. Combine flour and baking soda in a separate bowl.
2. In a large bowl cream butter, brown sugar, and white sugar. Add packages of pudding and blend well. Then stir in eggs and vanilla. Next add the flour mixture, slowly. Then mix in your choice of add ins.
3. Make 1 inch balls and place on cookie sheets with parchment paper. Bake at 350 degrees for 8-10 minutes.
I like these better if they are slightly undone, pull them out when they are just a tiny bit golden.
A blog of meatless recipes and good music. Because it rhymes.
Wednesday, December 26, 2012
Tuesday, December 11, 2012
lemon snowflakes
Meatless cookie recipes aren't hard to come by (hehe), but these were too good not to share.
From America's Test Kitchen "Christmas Cookies" magazine.
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 teaspoons grated lemon zest (from 2 lemons)
2 tablespoons lemon juice
4 tablespoons butter, melted and cooled
3 tablespoons vegetable oil
1 egg plus 1 egg yolk
1 teaspoon vanilla
1/2 cup powdered sugar
1. Whisk flour, baking powder, and salt together in a medium bowl. Mix granulated sugar and lemon zest until well blended. Add melted butter, oil, lemon juice, egg and yolk, and vanilla and mix until pale and thickened, about 30 seconds. Transfer to bowl with flour mixture and stir until incorporated. Cover bowl with plastic wrap and chill until dough is firm, at least 1 hour.
2. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper and place powdered sugar in a small bowl.
3. Working with 1 1/2 tablespoons dough at a time, roll into balls, roll in powdered sugar, and space 2 inches apart on prepared sheets. Bake until cookies are cracked and set on top but look moist within cracks, 10-12 minutes. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack and let cool completely, about 45 minutes.
From America's Test Kitchen "Christmas Cookies" magazine.
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 teaspoons grated lemon zest (from 2 lemons)
2 tablespoons lemon juice
4 tablespoons butter, melted and cooled
3 tablespoons vegetable oil
1 egg plus 1 egg yolk
1 teaspoon vanilla
1/2 cup powdered sugar
1. Whisk flour, baking powder, and salt together in a medium bowl. Mix granulated sugar and lemon zest until well blended. Add melted butter, oil, lemon juice, egg and yolk, and vanilla and mix until pale and thickened, about 30 seconds. Transfer to bowl with flour mixture and stir until incorporated. Cover bowl with plastic wrap and chill until dough is firm, at least 1 hour.
2. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper and place powdered sugar in a small bowl.
3. Working with 1 1/2 tablespoons dough at a time, roll into balls, roll in powdered sugar, and space 2 inches apart on prepared sheets. Bake until cookies are cracked and set on top but look moist within cracks, 10-12 minutes. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack and let cool completely, about 45 minutes.
Saturday, December 1, 2012
Saturday, November 24, 2012
cranberry applesauce
A variation on my applesauce recipe. Perfect for Thanksgiving!
1/2 cup white sugar
1/2 teaspoon salt
4 pounds apples
(about 10 medium)
2 cups fresh or frozen cranberries
1 cup water1/2 cup white sugar
1/4 brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
Remove apple cores
and chop into 1 1/2 inch chunks. Combine everything in a large pot; cover and
cook over medium-high until apples begin to break down, 15-20 minutes. Press
through a food mill and check seasonings. Serve hot as a side, or cold as a dessert.
sweet potato apple bake
4 sweet potatoes, peeled and quartered
3 large cooking apples, such as Granny Smith, peeled, cored, and cut into 1/2 inch cubes
1 cup fresh or frozen cranberries
1 cup brown sugar
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup (one stick) butter
1. Place sweet potatoes in a saucepan, cover with water, and boil for 15 minutes. Drain, cool, and cut into 1 inch cubes.
2. Preheat oven to 350 degrees F.
3. Put sweet potato cubes in ungreased 9x13-inch baking dish. Place apples on top and then cranberries. Mix the sugar, flour, salt, cinnamon and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.
3 large cooking apples, such as Granny Smith, peeled, cored, and cut into 1/2 inch cubes
1 cup fresh or frozen cranberries
1 cup brown sugar
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup (one stick) butter
1. Place sweet potatoes in a saucepan, cover with water, and boil for 15 minutes. Drain, cool, and cut into 1 inch cubes.
2. Preheat oven to 350 degrees F.
3. Put sweet potato cubes in ungreased 9x13-inch baking dish. Place apples on top and then cranberries. Mix the sugar, flour, salt, cinnamon and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.
carrot souffle
Adapted from Stephmodo.
2 lbs. carrots, peeled and chopped
1 cup sugar
2 teaspoons vanilla
2 tablespoons flour
1 1/2 teaspoons baking powder
3 eggs, beaten
1/2 cup butter, softened
powdered sugar for dusting
Preheat oven to 350 degrees F. In a pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While the carrots are warm, use a mixer to beat with sugar and vanilla until smooth. Mix in the flour, baking powder, eggs, and butter. Transfer to a 2 quart baking dish; bake one hour in the preheated oven, or until top is golden brown. Dust lightly with powdered sugar before serving.
2 lbs. carrots, peeled and chopped
1 cup sugar
2 teaspoons vanilla
2 tablespoons flour
1 1/2 teaspoons baking powder
3 eggs, beaten
1/2 cup butter, softened
powdered sugar for dusting
Preheat oven to 350 degrees F. In a pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While the carrots are warm, use a mixer to beat with sugar and vanilla until smooth. Mix in the flour, baking powder, eggs, and butter. Transfer to a 2 quart baking dish; bake one hour in the preheated oven, or until top is golden brown. Dust lightly with powdered sugar before serving.
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