Sunday, May 5, 2013

half recipe for double chocolate chip cookies

Ingredients 1 cup flour, plus 2 tablespoons flour 1/2 cup butter 1 large egg 1/2 teaspoon salt 1/2 teaspoon baking soda 3/4 cup sugar 1 tablespoon molasis 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup milk chocolate chips 2 -3 tablespoons cocoa powder Directions Cream butter and sugars at medium speed. Add vanilla while mixing. Add egg while mixing. Turn off mixer and add flour. Next add salt. Then add baking powder. Beat at slow/medium speed just until flour is incorporated into butter and sugar mixture. Carefully stir in chocolate chips. You can add cocoa powder if you'd like chocolate, chocolate chip cookies, which makes them even better! Using two spoons shape into balls and drop on a cookie sheet or baking stone. Bake at 375° for about seven minutes.

Saturday, January 19, 2013


CAMPFIRE CHICKEN & RICE 2-3 lb. chicken 1 1/2 c. rice 1 can cream of chicken soup 1 can cream of mushroom soup Seasonings: salt, pepper, Accent, bay leaf, rosemary, etc. 2 cans water 1 (12") Dutch oven Build fire out of hardwood, large. Dig 2 x 2 x 16 inch hole. While fire is dying down to coals, take 12" Dutch oven and grease bottom lightly. Evenly spread rice across the bottom of oven. Place chicken in center of rice. Open both cans of soup, mix with 2 cans water and pour over chicken. Season to taste. Take shovels full of coals and place in bottom of hole. Put lid on Dutch oven and place in hole. Cover lid with coals and bury with dirt. Cook for 1 1/2 - 2 hours. Dig up and serve.

Sunday, November 18, 2012

persimmon cookies

1 cup peeled and chopped Fuyu persimmons 1/4 teaspoon baking soda 3/4 cup sugar 2/3 stick of butter 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 tsp cinnamon 1/4 tsp clove 1/4 tsp nutmeg 1/2 tsp powdered vanilla 3/4 cup chopped dates 3/4 cup candied almonds Preheat oven to 350 degrees. Line cookie sheets with parchment paper or grease lightly. Use a fork to mash the chopped persimmons, achieving a pulpy consistency. Stir baking soda into the persimmons and set aside. Blend sugar and shortening. Sift dry ingredients together and add to sugar mixture. Beat on low speed to mix. Blend in persimmon mixture. Stir in dates and nuts. Drop by teaspoonful on prepared cookie sheets about 2 inches apart. Bake in preheated 350-degree oven for 10 minutes. I made an orange cream cheese frosting

Friday, November 16, 2012

banana bread

1/2 cup (1 stick) butter, at room temperature, plus more for pan 1 cup granulated sugar 2 large eggs 1 1/2 cups unbleached flour 1 teaspoon baking soda 1 teaspoon salt 1 cup mashed very ripe bananas i tub cream cheese 1/2 teaspoon ground vanilla bean 1/2 teaspoon vanilla extract 1/2 cup chopped walnuts or pecans or chocolate chips 1 teaspoon of amaretto Directions Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, cream cheese, amaretto and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Sunday, November 11, 2012

candied almonds

1/3 cup butter 2 egg whites salt 1 cup sugar 1 (16 ounce) package almonds 4 teaspoons cinnamon Directions: 1 Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes. 2 Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. 3 Pour almond mixture into jellyroll pan and stir, coating with butter. 4 Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes. 5 Serve warm or at room temperature. Read more at:

Tuesday, August 21, 2012

Pan de elote, cornbread

4 ears of fresh corn 2 cups of gluten free biscuit mix 3 eggs 1 stick of butter 2 tsp baking soda 1/2 cup of honey 1/4 cup of canned jalapenos First slice the corn off the ears and put into food processor and blend. Melt the butter and pour into mix along with eggs and honey. Then add in the biscuit mix and baking soda and blend thoroughly. Blend in jalapenos last and leave some chunks. Pour onto a greased pan and bake at 375 for 50 minutes. Very best served with creamed lime honey

graham cracker crust

1/2 box of graham crackers, or 2 packets of them from a box. 1 stick of butter 1/4 cup of honey cinnamon nutmeg 1 teaspoon of vanilla extract Crush the graham crackers and run it through a food processor until fine. Melt the butter and pour it on the graham crackers as well as the cinnamon, vanilla, nutmeg, and honey and blend together. Must have a consistency that is moldable, but not too wet. Line a pan with your crust and bake in a pre-heated oven for 15 minutes, or until it smells good. Then it's ready to be filled!