Old-Fashioned Butter Cookies

Published on by carol lou Category: Desserts, Recipes

If I had time to bake only one cookie over the holidays – I would bake Old-Fashioned Butter Cookies!  This recipe is a family favorite and one I remember baking with my mom.  The dough is very easy to roll out, perfect for cut-out cookies.  

 

Print

Old-Fashioned Butter Cookies

the perfect recipe to use with cookie cutters - perfect for your plate of cookies for Santa!

Servings 5 dozen

Ingredients

  • Cookie Dough
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • Frosting
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla
  • 1 3/4 cups powdered sugar
  • 4 tablespoons milk

Instructions

  1. Sift together flour, baking powder, and salt.  Cream butter.  Gradually add the sugar and cream well.  Stir in the egg, milk and vanilla.  Add dry ingredients gradually and mix well.  Wrap dough in plastic wrap and refrigerate for one hour.  Divide dough into three parts.  Preheat oven to 400 degrees.  Roll our onto floured work surface to 1/4 inch thickness.  Cut with cookie cutters and place on parchment lined baking sheet.  Bake at 400 degrees for 5 - 8 minutes until delicately brown.  Remove cookies to rack to cool.  To prepare frosting, cream together butter, vanilla and powdered sugar.  Add milk and beat until light and fluffy.  I like to drizzle the frosting, so I add a bit more milk for a thinner consistency.  Frost cookies as desired.  I sprinkle my cookies with vanilla sugar after drizzling with the frosting.  Let cookies sit at room temperature until the frosting has hardened.  Store in air tight containers

 

Feta, Sun-Dried Tomato and Rosemary Biscotti

Published on by carol lou Category: Breads, Recipes

This is soup season and what is the best accompaniment with a warm satisfying bowl of soup, biscotti! Time to set aside the standard baguette and serve Feta, Sun-Dried Tomato and Rosemary Biscotti. They are crispy and crunchy and perfect with any soup or stew.

Print

Feta, Sun-Dried Tomato and Rosemary Biscotti

Servings 24 biscotti

Ingredients

  • 2 1/2 cups flour
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup sun-dried tomatoes in olive oil, chopped
  • 8 oz crumbled feta cheese
  • 3 large eggs

Instructions

  1. Preheat oven to 350 degrees. Combine flour, rosemary, baking powder and salt in a medium bowl. Place butter and sugar in a mixing bowl, beat a medium speed until creamy. Add sun-dried tomatoes, cheese, and eggs. Beat until well combined. Add flour mixture slowly. Line a baking sheet with parchment Divide dough into two equal logs (approx. 7 x 3 inches) Bake for 25 – 20 minutes or until light brown. Remove from oven, let biscotti cool on baking sheets for 10 minutes. Reduce oven temp. to 325 degrees. Cut logs into 1/2 inch slices and place on same baking sheet, cut side down. Continue to bake for 40 additional minutes. Turn biscotti after 20 minutes. Bake until crisp and brown. Cool completely. Store in air-tight container.

Some of my Thanksgiving Favorites

Published on by carol lou Category: Recipes

Looking for a few new dishes for Thanksgiving? Here are a few of our favorites. I hope you all have a wonderful Thanksgiving week. Happy Cooking!

Print

Sweet Potato Rolls

Ingredients

  • 2 packages active dry yeast
  • 1 1/2 cups warm water
  • 3 cups whole wheat flour
  • 3 – 4 cups white flour
  • 1/3 cup packed brown sugar
  • 1 1/4 teaspoon salt
  • 1/4 cup non-fat plain yogurt
  • 4 tablespoons softened butter
  • 2 large eggs, lightly beaten
  • 1 large sweet potato, cooked and pulp scooped out, approx. 1 cup

Instructions

  1. To bake sweet potato, scrub and poke with a fork several times.  Microwave on high for 6 minutes.  Remove, slice in half to cool, scoop out pulp.

    In a stand mixer with a dough hook : combine water, yeast and brown sugar, let stand for 5 minutes.  Slowly add remaining ingredients (add 3 cups of white flour), once all combined, knead at medium speed for 4 minutes. (Dough will be sticky.  If the dough does not pull away from the side of the bowl, add additional white flour 1/4 cup at a time.) Turn dough into a greased bowl, cover and let rise for 1 hour or until double.  After 1 hour, punch dough down.  Divide dough into 3 portions, one at a time put each portion of dough on a well floured board.  Divide each third into 12 portions, shape into balls and place on parchment lined baking sheet.  Cover with a clean towel and let rise for 30 minutes.  Preheat oven to 350 degrees.  Bake each tray of rolls for 15 – 17 minutes.  Remove and cool on a wire rack.

    To make pumpkin shaped rolls:  After the rolls have risen for 20 minutes, gently pat down the roll, cut 8 slits around the edge of each roll.  Insert the end of a wooden spoon in the center, place a pecan sliver in each.  Let rest 15 minutes, bake as directed above.

Print

Spiced Peaches

Ingredients

  • 2 -29 oz. cans peach halves in syrup
  • 3-6 cinnamon sticks
  • 1 teaspoons whole cloves
  • 1 tablespoon apple cider vinegar

Instructions

  1. Combine all ingredients in a medium saucepan.  Heat to boiling, simmer for five minutes..  Remove from heat.  Let cool in the spiced syrup.  Refrigerate until serving.

Print

Spiced Cranberry Chutney

Ingredients

  • 1 14 oz can whole berry cranberry sauce
  • 1/2 cup raisins
  • 1/2 cup apple, finely diced and peeled
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Instructions

  1. Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally until apples are tender and the chutney has thickened slightly, approximately 30 minutes.

Print

Broccoli with Spicy Orange Sauce

Ingredients

  • 2 pounds fresh broccoli
  • 1/2 cup orange juice
  • 2 teaspoons honey
  • 1 treaspoon Dijon mustard
  • 2 teaspoon grated orange rind
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon water
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon chopped peanuts
  • 1 teaspoon unsalted butter

Instructions

  1. Slice and steam broccoli until crisp but tender, approximately six minutes.  While the broccoli is cooking, in a medium saucepan combine the orange juice, honey, mustard, orange rind, soy sauce, garlic and red pepper flakes.  Bring to a boil over medium heat, boil for one minute, stir occasionally.  Combine the cornstarch and water, add to the orange juice mixture.  Cook for one minute or until thickened.  Remove from heat and stir in butter.  Drain broccoli, place in a bowl and pour sauce over.  Toss until well combined.  Place on a serving dish and sprinkle with chopped peanuts.

Print

Praline Pumpkin Pie

Ingredients

  • 1 9-inch pastry crust, unbaked
  • 3 tablespoons butter, room temperature
  • 1/3 cup brown sugar
  • 1/3 cup chopped pecans
  • 3 large eggs, beaten
  • 1 15 oz can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 12 oz. can evaporated milk

Instructions

  1. Preheat oven to 450 degrees.  Line your pie plate with the pie crust.  Combine the 3 tablespoons of butter and 1/3 cup brown sugar, beat until smooth. Stir in pecans.  Carefully pat into the bottom of the pie shell, bake at 450 degrees for 8 minutes.  Remove from the oven and let stand for 10 minutes.  Combine the eggs, pumpkin puree, sugars, pumpkin pie spice and salt and beat until well combined.  Slowly add the evaporated milk.  Mix until milk is well incorporated. Pour into prepared crust.  Reduce heat to 350 degrees.  Bake pie for 50 minutes or until a knife comes out clean.  Cool.  Serve with whipped cream.

Print

Apple Walnut Pudding

Servings 6

Ingredients

  • 4 eggs
  • 1 3/4 cups light brown sugar
  • 2/3 cup flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 oz. chopped walnuts
  • 3 apples, unpeeled, finely chopped
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees.  Grease one 1 1/2 quart baking pan.  In a mixing bowl, combine the eggs and brown sugar with a wire whisk.  Add the flour, baking powder and salt, mix until combined.  Add the walnuts, apples and vanilla.  Mix well.  Pour into prepared baking dish. Bake for 45 minutes.  Terrific served with whipped cream or vanilla ice cream

Shrimp and Cucumber Bites

Published on by carol lou Category: Appetizers, Recipes

Looking for that perfect make ahead appetizer?  You must try these Shrimp and Cucumber Bites.  They are lightly spiced and delicious served cold or warm.  I always like to prepare dishes that are ready to serve and do not require last minute prep.  How great it is to simply serve from the refrigerator.   This is a fantastic recipe to try during the upcoming busy holiday season. 

Print

Shrimp and Cucumber Bites

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon fresh squeezed lime juice
  • 2 tablespoons chopped fresh garlic
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 30 uncooked large shrimp, peeled and deveined, tails removed
  • 2 tablespoons cilantro, finely chopped
  • 1 teaspoon lime zest
  • 1/2 teaspoon salt
  • 1 English cucumber, cut into small pieces

Instructions

  1. Melt butter in a large saucepan over medium high heat.  Add the lime juice, garlic, chili powder and cayenne pepper.  Cook until foamy.  Add shrimp and cook 1 - 2 minutes or until pink.  Remove from heat and add the cilantro, lime zest and salt.  Cool slightly, thread cucumber and shrimp on picks.  Roll shrimp in the sauce before threading.  Serve warm or chilled. 

 

Praline Topped Apple PIe

Published on by carol lou Category: Desserts, Recipes

I have been making my Praline Topped Apple Pie for years.  I remember the time when my children were home from college and one of their college friends thought that the pie was one of those decorative apple plates.  That tells you how beautiful this pie is when finished.  I can also tell you it tastes as good as it looks.  I have a crank apple-peeler slicer corer that I use and it makes preparing this pie very easy.   I also like to use silicone pie crust protectors to prevent the edges from browning too quickly.  I also prefer Granny Smith apples, they are a bit firmer and I think the perfect apple for this pie.  

 

 

Print

Praline Topped Apple Pie

Servings 8

Ingredients

  • 2 pie crusts for double crust pie
  • Apple Filling
  • 6 medium apples, peeled, cored and sliced
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoon butter
  • Topping
  • 1/4 cup butter
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons half and half
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 425 degrees. Line a 9-inch pie plate with the bottom crust.  In a medium bowl, combine the apples, sugar, flour, cinnamon and salt.  Mix well and carefully sppon into the crust-lined pan. Dot with the 2 tablespoons of butter.  Top with the second crust, seal edges and flute.  Cut slits in several places in the top crust.  Bake at 425 degrees for 35 to 45 minutes until the crust is golden brown.  Cover the edges to prevent excessive browning. Prepare the topping prior to the pie coming out of the oven  To make the topping - in a small saucepan, melt the butter, add the brown sugar, half and half and pecans.  Slowly bring to a bowl, then remove from heat.  Remove the pie from the oven after it is golden brown and place on a baking sheet.  Spread the topping over the pie and return to the oven; bake an additional 2 - 3 minutes until topping bubbles.  Cool pie at least one hour prior to serving.  

 

Turkey Cutlets with Marinated Tomatoes

Published on by carol lou Category: Main dishes, Recipes

It is November 1st and time to start talking turkey.  Soon we will all be thinking about cooking our Thanksgiving turkey, but here is a recipe for a quick turkey entree that is definitely not your typical turkey dinner.  Quick cooking cutlets, breaded and fried are absolutely delicious with a side of marinated cherry tomatoes.  For those of you that are not fans of turkey, this recipe will change your mind.  Turkey lovers, add this to your file as one more sensational turkey recipe.  If you have leftovers, the cold cutlets make wonderful sandwiches. 

Print

Turkey Cutlets with Marinated Tomatoes

Ingredients

  • Marinated Tomatoes
  • 6 cups cherry tomatoes, halved
  • 1/2 cup red onion. finely sliced
  • 3/4 cup fresh basil, minced
  • 1/3 cup extra virgin olive oil
  • freshly ground black pepper
  • kosher salt
  • Cutlets
  • 1 1/2 cups panko crumbs
  • 2 eggs, beaten
  • 1/2 - 3/4 cup flour
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 8-10 scallopini slices of turkey breast

Instructions

  1. Combine all of the Marinated Tomato ingredients a medium bowl, set aside until ready to serve.  This can be done up to 3 hours ahead, let sit at room temperature. For the cutlets, in three shallow bowls - put panko, eggs and flour in each bowl.  Dip the cutlets in the flour, then the egg and then the panko crumbs. Salt and pepper cutlets.  Preheat the oven to 250 degrees.  In a large frying pan, melt the butter and oil over medium-heat.  When this mixture is foamy, put the slices in the hot oil.  Do not crowd the slices.  Turn the slices over as they begin to brown, 3 - 4 minutes.  When the cutlets are golden on each side, place cutlets on a baking sheet and keep warm in the oven while you cook the remaining cutlets.  You can add a bit more butter and oil to frying pan, if necessary.  Serve warm with the marinated tomatoes.  

 

Interesting Find – Trader Joe’s Frozen Croissants

Published on by carol lou Category: Interesting Finds

Many times, some the most interesting finds are in our local stores.  I read about Trader Joe’s Frozen Croissants and decided to try them out.  Croissants are one thing that I will not make from scratch!  I bake many breads, but never decided to attempt croissants.  So, last time I was in Trader Joe’s I picked up a package of their frozen almond croissants.  These croissants rise overnight (or 9 hours) and then you simply bake them in the morning.  I have to say, they are delicious.  I thought with the busy holiday season right around the corner, these would be the perfect breakfast or brunch addition to serve overnight guests or for your holiday events.  They not only have them in almond but also with chocolate chunks.  This is one frozen find I will definitely purchase again.

Ready to serve

Frozen out of the package

Overnight rise – ready for the oven

Truffle Chips with Blue Cheese

Published on by carol lou Category: Appetizers, Recipes

Sometimes there are restaurant dishes that you just can’t forget and want to have again.  That is exactly what happened when we ordered Truffle Chips with Blue Cheese in a restaurant in Charlotte, NC.  The best part is my husband dislikes blue cheese but absolutely loved it when served with the truffle chips.  I have been trying to recreate this marvelous appetizer and I think I finally found a way to create the dish.  I baked the chips in the 400 degree oven until golden brown  The secret is to spray white truffle oil over the hot chips, the spray gives just the right amount of truffle flavor to the chips. I also used a fresh blue cheese dressing from the refrigerated section of the grocery with large chunks of blue cheese throughout.  These are so easy to make and so hard to eat just one!  These chips are now one of our favorites. 

You can find white truffle oil in the oil section of many markets or you can purchase on Amazon 

 

Print

Truffle Chips with Blue Cheese

Ingredients

  • 2 yukon gold potatoes
  • 2-3 tablespoons olive oil
  • kosher salt
  • white truffle oil, spray bottle
  • blue cheese dressing

Instructions

  1. Preheat oven to 400 degrees.  Line two baking sheets with parchment.  Slice potatoes extremely thin, I used my mandoline slicer.  Place potato slices in a bowl and toss with olive oil.  Place chips in a single layer on the parchment lined sheets.  Bake chips for approx. 25 minutes, watch closely, you want the chips to be golden brown.  Remove chips from the oven and immediately sprinkle with salt and spritz with the white truffle oil.  Remove chips to a rack, they crisp while they cool.  Serve with blue cheese dressing. 



Pumpkin Yeast Rolls

Published on by carol lou Category: Breads, Recipes

For those of you that love to bake bread and those of you that avoid baking bread, this is one recipe you must try.  They always turn out light and fluffy.  Pumpkin Yeast Rolls are the perfect accompaniment to all of your fall soups and stews.  Delicious slathered with butter and apple butter.  These rolls are perfect for leftover turkey sandwiches!

 

Print

Pumpkin Yeast Rolls

Servings 24

Ingredients

  • 2 packages active dry yeast
  • 1 cup milk (heated to 110 - 120 degrees)
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 1 teaspoon salt
  • 3 eggs divided/two for the dough and one for topping
  • 5 1/2 - 6 cups flour
  • 1 tablespoon cold water

Instructions

  1. In a large mixing bowl, combine yeast and warm milk, Add the butter, sugar, pumpkin, 2 eggs, and salt; stir well.  Stir in flour, one cup at a time. Turn flour out onto a slightly floured board and knead until smooth and elastic, about 6 - 8 minutes.  ( if using a stand mixer, you can use your dough hook to combine dough and knead ) Place dough in a greased bowl, cover and let rise for one hour.  Punch dough down and place on a lightly floured board.  Divide dough in half and then cut each half into 12 portions.  Form into balls and either place in a greased muffin tin or roll each piece into a 12 inch rope and tie into a knot and place on a parchment lined baking sheet.  Cover rolls and let rise for one hour or until double in size.  Preheat oven to 350 degrees.  Whisk together the remaining egg and water, brush the tops of each roll just prior to baking, sprinkle with sesame or poppy seeds, if desired.  Bake rolls for 15 - 17 minutes, or until golden brown.  Place rolls on a rack to cool. 

Pumpkin, Walnut and Pear Strudel

Published on by carol lou Category: Uncategorized

I brought this Pumpkin, Walnut and Pear Strudel to an Oktoberfest this past weekend and received many accolades.  I have had this recipe for years and decided this it would be perfect for this event.  It is quick to prepare since it uses frozen puff pastry.  The finished strudel has a flaky sugar-crusted pastry enveloping a delicious pear, pumpkin and walnut filling. This not only makes a great Octoberfest dessert but one to keep on hand for Thanksgiving Day.  A unique and delicious way to celebrate everything pumpkin!

Print

Pumpkin, Walnut and Pear Strudel

Servings 12

Ingredients

  • 1 package frozen puff pastry (2 sheets)
  • FILLING
  • 2 cups peeled and diced pear
  • 1 cup solid pack pumpkin
  • 3/4 cup packed brown sugar
  • 3/4 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • TOPPING
  • 1 egg beaten
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Instructions

  1. Thaw puff pastry sheets as directed on label.  Preheat oven to 375 degrees. Combine all of the filling ingredients.  Lightly dust work surface with flour. Spoon 1/2 of the filling in the center of each puff pastry sheet, make diagonal cuts in the outside portions of the puff pastry (see photo below) and starting at the top alternately place the pastry strips over the filling.  Seal top and bottom ends of the strudel.  Carefully place strudels on parchment lined baking sheet.  Brush each strudel with the beaten egg, combine cinnamon and sugar and sprinkle over each strudel.  Bake strudels for 30 - 40 minutes or until golden and puffed. Cool slightly on baking sheets.  Serve warm or at room temperature.