FoodAskew » flour

Sugar Cookies

Trish — Sun, 25 Jul 2010 19:00:52 +0000

Submitted by Marilyn Braunger

1 c. butter flavored Crisco		1 c. sugar
1 egg		2 c. flour
½ tsp baking soda		½ tsp salt
½ tsp cream of tartar		1 tsp vanilla extract
colored sugar

Blend Crisco & sugar; add egg & mix well. Add remaining ingredients & blend. Roll into walnut size balls. Roll into colored sugar & flatten with a glass. Bake 7-10 minutes in preheated 350°F oven.

Rocky Road Bars

Trish — Wed, 21 Jul 2010 19:00:26 +0000

Submitted by Michelle Fawver

1 c. butter or margarine		1 c. water
3 tbsp cocoa		½ c. buttermilk or sour milk
2 c. sugar		2 c. flour
2 eggs		1 tsp baking soda
dash of salt

Topping

2-3 c. mini marshmallows

¾ c. chopped walnuts

Frosting

½ c. butter or margarine		7½ tbsp milk
3 tbsp cocoa		6½ c. powdered sugar

Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin). Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.

Bring to a boil the butter & milk from the frosting ingredients. Add additional frosting ingredients & beat until smooth. Frost bars.

Chocolate Chip Cookies

Trish — Sat, 17 Jul 2010 19:00:48 +0000

Submitted by Mary Clare Fawver

4 c. flour		1½ tsp baking soda
1 tsp salt		1½ c. butter
1¼ packed brown sugar		1¼ c. sugar
3 eggs		1½ tsp vanilla extract
2 c. chocolate chips

Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.

Toasted Butter Pecan Cake

Trish — Fri, 09 Jul 2010 19:00:46 +0000

Submitted by Monica Fawver

1 c. butter, softened		2 c. chopped pecans, toasted
2 c. sugar		4 eggs
2 tsp vanilla extract		3 c. flour
2 tsp baking powder		½ tsp salt
1 c. milk

Frosting

8 oz. cream cheese, softened		1 c. butter, softened
2 lb. powdered sugar		2 tsp vanilla extract
2-3 tbsp milk		2/3 c. chopped pecans, toasted

In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.

Peanut Butter Frosted Brownies

Trish — Wed, 07 Jul 2010 19:00:18 +0000

Submitted by Monica Fawver
Serves 4-6

4 oz. unsweetened chocolate		1 c. butter or margarine
4 eggs		2 c. sugar
1 c. flour

Frosting

3 c. powdered sugar		1 c. peanut butter
½ c. butter or margarine		4-6 tbsp milk
chocolate syrup

In a small saucepan, melt chocolate & butter over low heat; set aside. In a mixing bowl, beat eggs & sugar until light & pale colored. Add flour & melted chocolate; still well. Pour into a greased 13″x9″ baking pan. Bake at 350°F for 25 minutes.

For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl. Stir in milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover & chill until firm.

If desired, drizzle chocolate syrup over brownies. Store in the refrigerator.

Berry Buckle

Trish — Mon, 05 Jul 2010 19:00:34 +0000

Submitted by Monica Fawver
Serves 6-8

2 c. flour		2½ tsp baking powder
¼ tsp salt		½ c. shortening
¾ c. sugar		1 egg
½ c. milk		2 c. fresh or frozen berries
½ c. flour		½ c. sugar
½ tsp ground cinnamon		¼ c. butter or margarine

Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.

Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar. Beat on medium to high speed until light & fluffy. Add egg; beat well. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition. Spoon batter into prepared pan. Sprinkle with fruit. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake in a 350°F oven for 50-60 minutes or until golden.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Chicken Cacciatore

Trish — Thu, 24 Jun 2010 19:00:14 +0000

Submitted by Marilyn Braunger
Serves 6

3 ½ – 4 lb. chicken, cut up		½ c. flour
½ c. olive or cooking oil		1 clove garlic, minced
2 medium onions, finely chopped		1 can tomato paste
1 green pepper, finely diced		2 c. diced tomatoes
¼ lb. mushrooms, sliced		2 tsp. salt
¼ tsp pepper		½ tsp oregano

Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.

Pioneer Stew

Trish — Wed, 16 Jun 2010 19:00:10 +0000

Submitted by Michelle Fawver
Serves 6-8

4 tbsp oil or Crisco		2 lb. beef or lamb stew meat
½ c. flour		1 clove garlic, minced
2 c. chicken or beef bouillon		1 bay leaf
½ tsp thyme		1 tsp salt
¼ tsp black pepper		4 medium potatoes, quartered
2 carrots, cut in 2″ pieces		2 tbsp cider vinegar

In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

Caramel Brownies

Trish — Mon, 28 Dec 2009 19:00:46 +0000

Submitted by Ruth

½ c. self-rising flour		1/3 c. plain flour
150g unsalted butter, softened		1 ¼ c. soft brown sugar
2 eggs		1 tbsp milk
1 tsp vanilla extract		75g walnut halves, chopped

1. Preheat the oven to 180°C (356°F). Lightly grease a 20cm square (8″) tin & line the base with baking paper.
2. Sift the flours together into a bowl. In a large bowl, beat the butter & the sugar until light & creamy. Add 1 egg, beat well & add 1 tbsp of the flour mixture. Beat in the second egg, milk, & vanilla. Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
3. Scatter the top with the remaining chopped walnuts & some extra brown sugar. Bake for 30-45 minutes. Allow to cool in the tin. Carefully turn out & cut into squares.

Gingerbread Cookies

Trish — Wed, 23 Dec 2009 19:00:51 +0000

Submitted by Happy13

½ c. shortening		6 tsp water
½ c. sugar		½ c. unsulphered molasses
1 egg yolk		2 c. flour
1 tsp ginger		1 tsp cinnamon
1 tsp cloves (scant)		1 tsp finely ground black pepper
½ tsp nutmeg		½ tsp baking powder
½ tsp baking soda		½ tsp salt
2 dashes cayenne pepper

1. Cream the shortening, water & sugar together until light & fluffy. Add the molasses & egg yolk & mix until well blended.
2. In a separate bowl, whisk together all the dry ingredients. Gradually add the dry ingredients to the wet mixture. If using a stand mixer, use stir. The dough will be sticky. DO NOT ADD MORE FLOUR REGARDLESS OF HOW TEMPTED YOU MAY BE!!! Too much flour will make the cookies tough. Form into 2 flat disks & put in the freezer for at least an hour or more.
3. Preheat oven to 350°F.
4. When the dough is cold enough to handle, roll it to about ¼” thick between 2 pieces of wax paper (the wax paper keeps you from having to use more flour). I roll mine a little thinner because I like a little crispness on the edges. Gently press together the scraps into another disk & put back in the freezer until ready for use. Bake for 8-10 minutes on parchment lined cookie sheets. Cool on pan for about 5 minutes before transferring to a cooling rack. Cool completely before decorating.

Chef’s Note: I use shortening instead of butter or margarine because shortening is flavorless and doesn’t impact the spices. I think butter is best served in sugar cookies. If you decide to substitute butter or margarine for the shortening, omit the water from the recipe.