Delicious Recipes

 Hello and welcome to the new recipe section of Cherrypage!!

Recipe 1: Tea Biscuits

Mix 1/3 cup shortening with 1 cup white sugar. Add 1 egg and beat until light. Then add 2 cups of cake flour, 1 teaspoon baking powder, 1/8 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 cup of sour milk. Mix it all up. Add 2 teaspoons pure vanilla extract. Drop by the spoonful on a baked cookie sheet. Bake in 350-degree oven until done.

Recipe 2: Peanut Butter cookies

Here's a great recipe I, Mockingjay, found online. Enjoy!

Sensational Peanut Butter Cookies
18 cookies

1 cup peanut butter (see note)
3/4 cup natural cane sugar
1/4 cup brown sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon vanilla
additional sugar for rolling

Preheat oven to 375 degrees°F.

Mix all the ingredients up in a bowl. Roll walnut-sized pieces into balls and roll balls in the additional sugar. Place on a parchment-lined baking sheet and flatten slightly with a fork in a crisscross pattern. Bake for 10 minutes. Remove and let cool before removing from baking sheet.

Note: Peanut butter comes in all kinds of configurations and the kind you choose will influence your outcome. Some peanut butters are very sweet, some have been hydrogenated, some have a whole lot more in them than peanuts! Then there is the chunky versus smooth debate. I used a natural chunky version (Safeway brand) for this recipe that wasn't too sweet although it did have added cane sugar in the ingredient list.

Recipe 3: Cocoa Pebbles Marshmallow Crispy Treats

Prep Time: 10 minutes         Makes 24 Servings

1/4 cup butter or margarine (1/2 stick)

1 package miniature marshmallows (6 cups)

1 package Cocoa Pebbles Cereal

Microwave butter in 4 qt. microwavable bowl on HIGH 45 seconds or until melted. Ad marshmallows; toss to coat. Microwave 1-1/2 minutes or until marshmallows are completely melted and mixture is well blended stirring after 45 seconds. ADD cereal; mix well. PRESS firmly into greased foil-lined 13X9 inch pan. Cool. Cut into 24 squares.

Recipe 4: Chicago Fudge Cake

1/2 cupfull butter                            1 teaspoon full vanilla

2 cupfulls brown sugar packed          4 squares Hershey's Baking Chocolatl

 egg yolks                                      1/2 cupfull hot water

2 1/2 cupfulls sifted cake flour         1 teaspoon baking soda

1/2 teaspoon salt                            1/2 cupfull sour milk

2 egg whites                                    1/4 teaspoon cinnamon 

1/2 cupfull raisins                            1/4 cupfull chopped nutmeats

Cream the butter and brown sugar, and add the egg yolks and vanilla; beat well. Melt the baking chocolatl simmering water, and add to the creamed mixture. Rinse the chocolate pan with the hot water and add to the chocolatl mixture. Then beat in the flour sifte with the baking soda and salt alternately with the sour milk. Beat the egg whites until stiff, and fold into the chocolatl batter. Reserve 1 1/2 cupfulls batter. Pour remaining batter into 2 greased and and floured 6-inch layer pans. Stir cinnamon raisins and nuts into reserved batter and pour into a greased and floured 8-inch layer pan. Bake in a moderate oven (350 degrees) for about 30 minutes. When baked ice the cake all over with Fluffy Vanilla Icing and before this is dry sprinkle with Hershey's Milk Chocolate bar finely grated.

Recipe #5: Old-Time Sugar Cookies

Ingredients:

3 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or shortening
1 1/2 cups sugar
2 large eggs, or 4 egg yolks
1 tablespoon milk
1 teaspoon vanilla
2 tablespoons sugar (for sprinkling)
1 or 2 teaspoons cinnamon
 
Instructions: Sift half of the flour with the baking powder and salt. Set aside.

Cream together butter or shortening until light, gradually adding sugar; beat until fluffy. On medium low speed, beat in eggs, milk, and vanilla. Stir in flour/baking powder mixture.

Add enough of the remaining 1 1/2 cups flour to make a smooth dough that is not too stiff. Do not add too much flour or the cookies will be heavy.

Chill dough for 1 hour or more.

Combine 2 tablespoons sugar with the cinnamon.

After dough is thoroughly chilled, roll out and cut into shapes using cookies cutters dipped in flour.

Sprinkle with the sugar-cinnamon mixture.

Arrange 1-inch apart on ungreased cookie sheets and bake in a preheated 400°F. oven for 9 or10 minutes, watching carefully near the end of baking.

To make crackly cookies, roll the dough into small balls, then roll evenly in the sugar-cinnamon mixture.

Bake as directed above.

Pure almond extract or grated lemon or orange peel may be used to flavor the cookies as a substitute for the vanilla. Flavored liqueurs, rum and whisky also make for flavorful variations.

Recipe #6: I love Strawberries' Milkshake

Ingredients: 1 cup milk-- --6 scoops strawberry ice cream-- --2 tablespoons confectioners' sugar-- --1/2 teaspoon vanilla extract-- --1 tablespoon strawberry ice cream topping-- --1 tablespoon whipped cream-- --Fresh strawberries sliced--

Instructions: Combine first five ingredients in blender and blend until smooth. Garnish with whipped topping and strawberry slices.

Recipe #7:Creole Icing

Ingredients: 1 tablespoon softened butter-- --1/4 cupful clear black coffee-- --3 tablespoonfuls Hershey's cocoa--

 --Pinch of cinnamon-- --3 1/4 cupfuls 4X sugar (confectioners)

Instructions: Combine butter, coffee, cocoa and cinnamon. Gradually add sugar, beating to spreading consistency.

 Recipe #8 Chicken Andouille Gumbo

Ingredients

  • 12 cups water
  • 3 pounds chicken parts
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds okra
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can Italian-style whole peeled tomatoes
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon file powder

Directions

  1. Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
  2. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
  3. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
  4. Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Recipe #9: Chocolate  and Butterscotch Fudge

  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes

    Ingredients

  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • 1 cup (6 oz.) butterscotch chips

     Instructions

  • LINE an 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
  • MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly into prepared pan.
  • MELT butterscotch chips and remaining sweetened condensed milk in clean heavy saucepan over low heat. Spread evenly over chocolate layer.
  • CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

 

Repipe #10: Sugar Pretzels

Ingredients

  • 7 tablespoons unsalted butter
  • 3 tablespoons white sugar
  • 1 egg yolk
  • 1 egg
  • 1 7/8 cups unbleached all-purpose flour
  • 1 pinch salt
  • 1/4 teaspoon ground black pepper
  • 2 lemons
  • 1/2 teaspoon water
  • 1/2 cup crystal sugar
  • 1 egg yolk

Directions

  1. Beat together butter and sugar. Finely grate the rind of the lemons and stir into mixture. Beat in one egg yolk and the egg. Sift together flour, pepper, and salt; stir into the butter mixture. Dough will be stiff. Knead on a smooth surface, and form into a log shape about 8 inches long with flat ends. Wrap in airtight plastic wrap and let stand at room temperature for one hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with aluminum foil or baking parchment. Cut the dough into 12 even pieces. Cover with plastic wrap.
  3. On a floured surface, gently roll one piece of dough at a time into a 10 to 11 inch long roll, slightly tapered at the ends.
  4. Shape dough into a pretzel shape by crossing the two ends about 2 inches from the ends and bring them to the other side. Dab a bit of water under the ends where they cross the other side of the pretzel. Place pretzels 2 inches apart on cookie sheets.
  5. Mix the remaining egg yolk with 1/2 teaspoon of water. Brush the pretzels with the mixture, and sprinkle with crystal sugar (optional).
  6. Bake for 30 minutes, reversing cookie sheets top to bottom and front to back once during baking. Pretzels will turn golden brown. Let cool on wire racks.

 

                                                                                                             

 

 



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