2C. OF MASHED POTATOE FLAKES
2C. WATER
11/2 C. SUGAR
1C. MARGERINE
4 EGGS
1TBS SALT
mix together w/ hook!
4C. FLOUR
2/1/4C. OF WATER
4C. FLOUR
4C. FLOUR
3TBS YEAST
mix until well kneaded and let stand for 15-20 minutes
cut in half and roll out thin on a flour surface
SPREAD SURFACE W/ MARGERINE GENEROUSLY (AND SUGAR MIXTURE).
1TBS CINIMON
1CUP OF SUGAR
AS YOU ROLL DOUGH OUT YOU STRETCH IT AS WELL
LET RISE ON PAN FOR 1/2HR.-1HR.
BAKES AT 350 DEGREES FOR 25-30 MINUTES OR UNTIL GOLDEN BROWN ALL AROUND.
FROSTING:
2LBS BAG OF POWDERED SUGAR
1TBS OF VANILLA
8TBS OF MARGERINE
1/2C. OF WATER
Sunday, May 25, 2008
7 Layer bean dip
Layer in a glass dish:
2 or 3 can of refried bean
Guacamole (mashed avocados, and salt to the taste)
Salsa
Sour cream and taco seasoning to the taste (mix together)
Shredded cheddar cheese
Topping:
Green onions
Olives
Tomatoes
Serve with tortilla chips!!!!
2 or 3 can of refried bean
Guacamole (mashed avocados, and salt to the taste)
Salsa
Sour cream and taco seasoning to the taste (mix together)
Shredded cheddar cheese
Topping:
Green onions
Olives
Tomatoes
Serve with tortilla chips!!!!
Play dough
2C. flour
1C. salt
4T. oil
4tsp. cream of tartar
2 C. Water
food coloring
Mix all ingredients together and cook in heavy sauce pan over medium heat until thick (leaves the side of the pan). takes 2-3 minutes. Keep air tight.
1C. salt
4T. oil
4tsp. cream of tartar
2 C. Water
food coloring
Mix all ingredients together and cook in heavy sauce pan over medium heat until thick (leaves the side of the pan). takes 2-3 minutes. Keep air tight.
Pizza dough
4 1/4 cups of flour plus extra for counter
2/1/4 tsp of instant or rapid rise yeast
1tsp. of salt
2TBS of oil
1 3/4 cups of warm water
mix 4 cups of flour in mixer, activate yeast with some of the water ( use about a cup of the warm water and I add a 1 tsp. of sugar to activate it), add salt and yeast to flour, add oil and rest of the water. Mix for 2-5 minutes or until dough looks right ( it should cling more onto the dough hook). turn the dough out onto floured surface and knead for 3-5 minutes. form onto pizza pan and let rise for 1 1/2hrs. bake at 400 for about 25 minutes or until it crust is golden and topping look done.
2/1/4 tsp of instant or rapid rise yeast
1tsp. of salt
2TBS of oil
1 3/4 cups of warm water
mix 4 cups of flour in mixer, activate yeast with some of the water ( use about a cup of the warm water and I add a 1 tsp. of sugar to activate it), add salt and yeast to flour, add oil and rest of the water. Mix for 2-5 minutes or until dough looks right ( it should cling more onto the dough hook). turn the dough out onto floured surface and knead for 3-5 minutes. form onto pizza pan and let rise for 1 1/2hrs. bake at 400 for about 25 minutes or until it crust is golden and topping look done.
Cholate chip oatmeal cookies
2 C. Butter
4 C. Flour
2 tsp. baking soda
5 C. Oatmeal
24oz bag of chocolate chips
2 C. Brown sugar
2 C. Sugar
1 tsp. Salt
4 Eggs
2 tsp. Baking Powder
2 tsp. Vanilla
2-3 C. of chopped walnuts
Cream together butter and both sugars together. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Stir in chocolate chips and nuts. Chill dough in refrigerator for 2hrs. Grease cookies sheet lightly with cooking spray, roll dough into balls and place 2 inches apart on a cookie sheet. Bake 10 minutes (or until cookies golden on top) at 375 degrees. Yields 5-6 dozen.
4 C. Flour
2 tsp. baking soda
5 C. Oatmeal
24oz bag of chocolate chips
2 C. Brown sugar
2 C. Sugar
1 tsp. Salt
4 Eggs
2 tsp. Baking Powder
2 tsp. Vanilla
2-3 C. of chopped walnuts
Cream together butter and both sugars together. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Stir in chocolate chips and nuts. Chill dough in refrigerator for 2hrs. Grease cookies sheet lightly with cooking spray, roll dough into balls and place 2 inches apart on a cookie sheet. Bake 10 minutes (or until cookies golden on top) at 375 degrees. Yields 5-6 dozen.
Always soft sugar cookies
1c. sugar 1tsp. baking soda
2 eggs 1tsp. salt
1/2c. shortening 2tsp. baking powder
1tsp. vanilla 4c. flour
1c. sour cream
Cream together sugar, shortening, eggs and vanilla. Add sour cream. Mix all dry ingredients together. Slowly add wet ingredients and dry ingredients together. Rollout ¼ inch thick. Cut shapes and cook at 375 degrees for 7-10 minutes.
Cream Cheese Frosting
1 pkg. (8 oz.) Cream Cheese, softened1/4 cup (1/2 stick) butter or margarine, softened1 tsp. vanilla1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted
BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.ADD sugar gradually, beating until well blended after each addition
2 eggs 1tsp. salt
1/2c. shortening 2tsp. baking powder
1tsp. vanilla 4c. flour
1c. sour cream
Cream together sugar, shortening, eggs and vanilla. Add sour cream. Mix all dry ingredients together. Slowly add wet ingredients and dry ingredients together. Rollout ¼ inch thick. Cut shapes and cook at 375 degrees for 7-10 minutes.
Cream Cheese Frosting
1 pkg. (8 oz.) Cream Cheese, softened1/4 cup (1/2 stick) butter or margarine, softened1 tsp. vanilla1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted
BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.ADD sugar gradually, beating until well blended after each addition
Ginger bread cookies
6 cups of flour
1tsp. baking soda
½ tsp. of baking powder
1cup of unsalted butter
1 cup of dark brown sugar packed
4tsp. of ground ginger
4tsp. cinnamon
1 ½ tsp. ground cloves
1 ½ tsp. salt
2 large eggs
1 cup of unsulfured molasses
In a large bowl combine flour, baking powder and soda and set aside. Cream butter and sugar together. Add spices, salt, eggs, and molasses. Mix in flour slowly. Chill dough over night. Heat oven to 350 degrees, roll dough out to desired thickness and bake for 8-10 minutes. Make sure when rolling dough out you have enough flour on your surface so that dough does not stick.
1tsp. baking soda
½ tsp. of baking powder
1cup of unsalted butter
1 cup of dark brown sugar packed
4tsp. of ground ginger
4tsp. cinnamon
1 ½ tsp. ground cloves
1 ½ tsp. salt
2 large eggs
1 cup of unsulfured molasses
In a large bowl combine flour, baking powder and soda and set aside. Cream butter and sugar together. Add spices, salt, eggs, and molasses. Mix in flour slowly. Chill dough over night. Heat oven to 350 degrees, roll dough out to desired thickness and bake for 8-10 minutes. Make sure when rolling dough out you have enough flour on your surface so that dough does not stick.
Tony's Tabasco Chicken
Marinade:
½ Cup Soy Sauce
¼ Cup hot sauce
2 Tsp. oil
1 Tbsp. Horse Radish Sauce
4 Cups water
1 Doz. Chicken drumsticks skinned (approx 3.5 to 4 lbs)
Mix all ingredients in a large bowl until smooth and add drumsticks. Allow to marinate for at least an hour in the refrigerator.
Glaze:
½ Cup Honey
2 Tbsp. Soy Sauce
¼ Cup Hot Sauce
1 Tbsp Horseradish Sauce 1 Tbsp.
Combine all ingredients in a bowl. Microwave for approx one minute on high and then mix until smooth. Grill Chicken @ 350 (medium heat) degrees for approx 25-30 minutes, or until juices run clear, flip or rotate frequently (careful not to burn). Begin brushing glaze after 30 minutes. Flip or rotate chicken every 3-4 minutes. Brush on top side after each rotation until glaze mixture is gone, careful not to burn glaze.
½ Cup Soy Sauce
¼ Cup hot sauce
2 Tsp. oil
1 Tbsp. Horse Radish Sauce
4 Cups water
1 Doz. Chicken drumsticks skinned (approx 3.5 to 4 lbs)
Mix all ingredients in a large bowl until smooth and add drumsticks. Allow to marinate for at least an hour in the refrigerator.
Glaze:
½ Cup Honey
2 Tbsp. Soy Sauce
¼ Cup Hot Sauce
1 Tbsp Horseradish Sauce 1 Tbsp.
Combine all ingredients in a bowl. Microwave for approx one minute on high and then mix until smooth. Grill Chicken @ 350 (medium heat) degrees for approx 25-30 minutes, or until juices run clear, flip or rotate frequently (careful not to burn). Begin brushing glaze after 30 minutes. Flip or rotate chicken every 3-4 minutes. Brush on top side after each rotation until glaze mixture is gone, careful not to burn glaze.
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