Posted by Trish | Under Dessert, Pastries
Monday Jul 5, 2010
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!
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.
Posted by Trish | Under Beef, Dinner
Wednesday Jun 16, 2010
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.
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.
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.
1. Cream the shortening, water & sugar together until light & fluffy. Add the molasses & egg yolk & mix until well blended.
