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Oatmeal Peanut Butter M & M Cookies
3/4 c all-purpose flour
1/2 cp white sugar
1/2 c brown sugar
1 tsp vanilla extract
1/2 c peanut butter
1/2 c butter, softened
1 c quick cooking oats
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1 c. M&M's
1 egg
Cream sugar, butter, peanut butter, brown sugar, vanilla and egg. Set aside.
In separate bowl, mix flour, oatmeal, baking powder, salt, and baking soda, then add to creamed mixture. Mix in M & M's.
Grease you cookie sheets and drop tsp. full of dough onto the cookie sheet. Bake at 350 degrees for 11 to 14 minutes (time will vary per oven) take out when lightly brown.
Crust
1 cup flour
1/3 cup powdered sugar
1/2 cup butter
Filling
2 eggs
3 Tbsp. fresh lemon juice
2 Tbsp flour
1/2 tsp baking powder
Powdered sugar
Stir together flour and confectioners' sugar; cut in butter until mixture clings together. Pat into an ungreased 8 in x 8 in x 2 in. baking pan; bake at 350 degrees for 10-12 minutes.
While crust is baking, beat 2 eggs in mixing bowl, add granulated sugar and lemon juice and beat until thick and smooth, 8-10 min. Stir together flour and baking powder; add to egg mixture, blending until all ingredients are moistened. Pour egg mixture gently over baked crust layer. Bake at 350 degrees for 20 to 25 minutes. Cool slightly. Sift confectioners' sugar over top (lightly) Cool completely, cut into 1 1/2 in squares.
Makes about 3 dozen.
It is a refreshing taste during the holidays.
If you double the recipe it will make a 9 x 13 inch cake pan.
1 -10 oz package mint chocolate chips
1 - 6 oz. package chocolate chips (1 cup)
1 can sweetened condensed milk (Not Evaporated Milk)
Finely chopped nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, colored sugar, or powdered sugar.
In heavy saucepan on stove (low heat) or in microwave(on high 3 minutes or until chips melt, stir after each 1 1/2 minutes), melt chips with sweetened condensed milk. chill 2 hours or until firm. Shape into 1 inch balls roll in any of the coatings. Chill 2 hour or until firm. Store covered at room temperature.
1/2 cup butter
1/4 cup sugar
Mix like pie crust. Save 3/4 cup of this mixture for the top of the torte.
Bring to boil, 3 cups milk, then add
1 cup sugar
2 Tbsp cornstarch
2 Tbsp flour
1/2 cup ground poppy seed
(my Grandpa Kutil, bought me and old poppy seed grinder, after I gave him some of his favorite poppy seed kolaches that I made him. (guess what I didn't grind them, oops ~I had never used poppy seed before LOL).
Add 4 egg yolks (well mixed, I use a wire whisk).
Stir egg yolks into the hot milk, boil until thick, add a little butter and 1 tsp vanilla.
Butter the bottom of a 9 X 13 inch cake pan. Put graham cracker mixture pan, and pat flat. Pour custard mixture over top.
Beat the 4 egg whites, STIFF. Add a little sugar. Spread over the custard. Sprinkle remaining graham cracker crumbs over the top of egg white mixture. Bake 1/2 hour at 350 degrees.
This is a absolutely wonderful recipe.
For company I like to double this recipe and put it in a large jelly roll pan.
3 Generations of Homemade Chicken Noodle Soup
Grandma (Katherine Ross/Rosza)Kutil, My Mom, Esther(Kutil) Wensing, and Me, Mary(Wensing) Dvorachek)
(My cousin Sue said that my Grandmother loved Paprika, and that is what Grandma Sprinkled on her soup)
1 stewing chicken ( I use a roasting chicken with a lot of meat on it-about 5 to 8 pounds- depends on how much chicken you like in your soup)
1 bag carrots (sliced thin or you can dice if you like)
6 individual stalks of celery (cut and diced fine)
1 small onion, diced fine
1 1/2 cups either rice, or pearl barley (which every you prefer)
1 bag of wide egg noodles, or kluski noodles egg noodles (they are like homemade)
Or make your own homemade egg noodles the day before and leave to dry)
(the amounts of carrots, celery and onion, will depend on the size of the kettle and the size of the chicken.)
Put chicken in Huge soup kettle - fill kettle more than 1/2 full. I usually put mine at 3/4 full, it boils down and I add more water later.
Cook until chicken is tender
When chicken is tender, take it out of the kettle and let it cool.
While it is cooling add your celery, onion, and carrots to the juice.
(if I am in a hurry, I will add the onion, celery and carrots right when I put the chicken in, it makes the house smell so good).
When chicken is cooled, pull the pieces of chicken off of the bones, and cut into small pieces (either use a knife, or a kitchen scissors)
Put the chicken back in with vegetables, along with rice or pearl barley (if you want you can use both, (about 3/4 cup of each)
Boil 1/2 to 3/4 bag of the noodles, until cooked, but not mushy. Drain and rinse and add to soup.
Salt and Pepper to taste.
Let simmer until dinner or supper time.
MAKING EGG NOODLES AT HOME
3 1/2 cups unbleached flour (1 lb)
4 eggs, at room temperature
3 egg yolks (or 3 tablespoons water)
1 teaspoon salt (optional)
Prepare a clean surface for working.
Mix flour, water, salt(optional) and eggs
Keep mixing until all of the egg, water, and flour is combined to make a pasty mass of somewhat sticky, but dryish dough.
Gather the dough into a mound, make an indent in the dough and then add yolks (or water).
Knead the dough into a smooth ball, adding tiny amounts of flour as needed (but try to avoid adding too much).
Roll into a ball, put a piece of plastic wrap over the dough right on the work surface and leave it to rest for 20-30 minutes.
Take your dough and cut in 4 pieces, dust you work area, ( I use my large cutting board). Roll dough out till it is very thin, make sure the dough does not stick to the cutting board, add a little flour under the dough, roll and turn the dough to keep it from sticking.
Once rolled out cut your dough in to the size noodles you want. Take a flour sack towel and lay it next to the dough, transfer noodles to the towel and you can take the towel and put it over the back of a chair to let the noodles dry, or leave them on you work area.
Repeat until all dough is rolled out and cut.
When dry cut into size pieces you would like.
When ready to use you can either boil them until they are done, or you can just drop them into your Chicken Soup.
Pastry: 3 cups flour 1 cup shortening
1/2 tsp. salt 2 egg yolks
3 TBSP. sugar 8 TBS. water
1 tsp. baking powder
Filling: 14 to 16 Large tart baking applies, sliced
3 tsp. cinnamon 2 Tbsp butter
2 Tbsp flour
1 1/2 cups sugar or (2 cups if apples are to sour)
Mix flour, salt, sugar and baking powder until well blended; cut shortening into mix, In separate bowl mix egg yolks and water. Add to flour mixture. Mix well until dough forms a ball. Separate into 2 balls. Roll out one for bottom crust. Put in jelly roll pan, Top with apple filling (apples cinnamon & flour) and dot with butter. Top with rolled out crust, pinch edges together, score crust. Bake at 350 for 1 hour
If you don't want 2 crusts then make only 1/2 of the pie crust batter.
Then make a crumb crust of 1 cup flour, 2/3 cup butter , 3 tsp cinnamon, mix until crumbly sprinkle over apple filling ( I double the crumb recipe, cause we like the apples all covered up.
Add more cinnamon (if you like cinnamon allot)to the apple filling, you can do the same if you like cinnamon.
Can be served warm, or at room temperature, but is also good cold. With a scoop of ice cream. Or if you like Whip cream. Makes a nice large apple dessert, enough for everyone.
You can also try adding (whole uncooked) cranberries to one 1/2 of the apples while they are in the jelly roll pan, this is good for those who love apples and cranberries. You just add as many cranberries as you would like.
3 cups flour, 2 cups. quick cooking oatmeal
1/4 tsp. salt (optional), 4 eggs slightly beaten
3 cups milk, 12 TBSP. butter melted
4Tbsp. brown sugar, 1 tsp. cinnamon (I use about 2 tablespoons, we like the flavor of cinnamon)
In Large bowl stir flour, oats, baking powder, cinnamon and salt set aside. In small mixing bowl stir together eggs, milk, butter + brown sugar. Add to flour mixture, stir until blended. Spray waffle iron with butter flavored Pam, or use butter on a pastry brush. Pour batter on, and cook.
Top with syrup or fresh fruit.
We serve ours with fresh strawberries, or ones that we froze, along with whip cream.
(I mix the whole recipe together adding the butter last).
Diabetic exchange: 1 bread, 2 fats, 176 calories per one waffle.
2 3/4 c. flour
1 1/2 c. white sugar
1 c.butter, softened
1 egg
more...http://www.associatedcontent.com/article/528425/my_favorite_valentine_day_cookie_recipe.html
Valentines Day Parfait
Use parfait glasses, the size glass you would like to use. Make a batch of raspberry, cherry or strawberry Jello. Make as the directions say on the package. Chill till set.
Take a couple spoons of Jello, then a couple spoons of cool whip, and keep layering until the parfait glass, or the glass of your choice is filled, top off with a candy heart.
Now if you would like you can take and add a little bit of the powdered Jello to the cool whip, it will color your cool whip, as well as give it flavor.
Waffles and Strawberries - for more http://www.associatedcontent.com/article/529363/valentines_day_recipes_how_to_make.html
Almond Crusted Oven Pancakes
3 large eggs
1/2 cup milk
1/2 cup flour
1/2 t. salt
1 t. sugar
Pinch nutmeg, optional
2 T. butter
1/2 cup blanched slivered almonds
Preheat oven to 425. Select a round skillet or quiche pan. Combine eggs, milk, flour, salt and sugar and whirl in a blender or beat with wire whip. If using a blender, scrape down its sides to be certain all the flour is in the batter and whirl again until creamy. If you are baking the pancake in a skillet, place it over a burner, add butter and almonds and saute the almonds for 2 minutes. If a quiche pan is used, place in the oven with the butter until melted, add the almonds and let cook about 2 to 3 minutes. Carefully pour in the batter and bake 20 minutes. The pancake will rise with the sides encrusted with almonds. Serve filled with fresh fruit if desired, or with cooked apples on the side. Serves 4
1/2 cup flour
1/2 t. salt
1 t. sugar
Pinch nutmeg, optional
2 T. butter
1/2 cup blanched slivered almonds
Preheat oven to 425. Select a round skillet or quiche pan. Combine eggs, milk, flour, salt and sugar and whirl in a blender or beat with wire whip. If using a blender, scrape down its sides to be certain all the flour is in the batter and whirl again until creamy. If you are baking the pancake in a skillet, place it over a burner, add butter and almonds and saute the almonds for 2 minutes. If a quiche pan is used, place in the oven with the butter until melted, add the almonds and let cook about 2 to 3 minutes. Carefully pour in the batter and bake 20 minutes. The pancake will rise with the sides encrusted with almonds. Serve filled with fresh fruit if desired, or with cooked apples on the side. Serves 4
Oatmeal Peanut Butter M & M Cookies
3/4 c all-purpose flour
1/2 cp white sugar
1/2 c brown sugar
1 tsp vanilla extract
1/2 c peanut butter
1/2 c butter, softened
1 c quick cooking oats
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1 c. M&M's
1 egg
Cream sugar, butter, peanut butter, brown sugar, vanilla and egg. Set aside.
In separate bowl, mix flour, oatmeal, baking powder, salt, and baking soda, then add to creamed mixture. Mix in M & M's.
Grease you cookie sheets and drop tsp. full of dough onto the cookie sheet. Bake at 350 degrees for 11 to 14 minutes (time will vary per oven) take out when lightly brown.
Lemon Squares that are Delicate
Crust
1 cup flour
1/3 cup powdered sugar
1/2 cup butter
Filling
2 eggs
3 Tbsp. fresh lemon juice
2 Tbsp flour
1/2 tsp baking powder
Powdered sugar
Stir together flour and confectioners' sugar; cut in butter until mixture clings together. Pat into an ungreased 8 in x 8 in x 2 in. baking pan; bake at 350 degrees for 10-12 minutes.
While crust is baking, beat 2 eggs in mixing bowl, add granulated sugar and lemon juice and beat until thick and smooth, 8-10 min. Stir together flour and baking powder; add to egg mixture, blending until all ingredients are moistened. Pour egg mixture gently over baked crust layer. Bake at 350 degrees for 20 to 25 minutes. Cool slightly. Sift confectioners' sugar over top (lightly) Cool completely, cut into 1 1/2 in squares.
Makes about 3 dozen.
It is a refreshing taste during the holidays.
If you double the recipe it will make a 9 x 13 inch cake pan.
Chocolate Mint Truffles
1 -10 oz package mint chocolate chips
1 - 6 oz. package chocolate chips (1 cup)
1 can sweetened condensed milk (Not Evaporated Milk)
Finely chopped nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, colored sugar, or powdered sugar.
In heavy saucepan on stove (low heat) or in microwave(on high 3 minutes or until chips melt, stir after each 1 1/2 minutes), melt chips with sweetened condensed milk. chill 2 hours or until firm. Shape into 1 inch balls roll in any of the coatings. Chill 2 hour or until firm. Store covered at room temperature.
Mary's Poppy seed Torte
2 1/2 cups graham cracker crumbs1/2 cup butter
1/4 cup sugar
Mix like pie crust. Save 3/4 cup of this mixture for the top of the torte.
Bring to boil, 3 cups milk, then add
1 cup sugar
2 Tbsp cornstarch
2 Tbsp flour
1/2 cup ground poppy seed
(my Grandpa Kutil, bought me and old poppy seed grinder, after I gave him some of his favorite poppy seed kolaches that I made him. (guess what I didn't grind them, oops ~I had never used poppy seed before LOL).
Add 4 egg yolks (well mixed, I use a wire whisk).
Stir egg yolks into the hot milk, boil until thick, add a little butter and 1 tsp vanilla.
Butter the bottom of a 9 X 13 inch cake pan. Put graham cracker mixture pan, and pat flat. Pour custard mixture over top.
Beat the 4 egg whites, STIFF. Add a little sugar. Spread over the custard. Sprinkle remaining graham cracker crumbs over the top of egg white mixture. Bake 1/2 hour at 350 degrees.
This is a absolutely wonderful recipe.
For company I like to double this recipe and put it in a large jelly roll pan.
3 Generations of Homemade Chicken Noodle Soup
Grandma (Katherine Ross/Rosza)Kutil, My Mom, Esther(Kutil) Wensing, and Me, Mary(Wensing) Dvorachek)
(My cousin Sue said that my Grandmother loved Paprika, and that is what Grandma Sprinkled on her soup)
1 stewing chicken ( I use a roasting chicken with a lot of meat on it-about 5 to 8 pounds- depends on how much chicken you like in your soup)
1 bag carrots (sliced thin or you can dice if you like)
6 individual stalks of celery (cut and diced fine)
1 small onion, diced fine
1 1/2 cups either rice, or pearl barley (which every you prefer)
1 bag of wide egg noodles, or kluski noodles egg noodles (they are like homemade)
Or make your own homemade egg noodles the day before and leave to dry)
(the amounts of carrots, celery and onion, will depend on the size of the kettle and the size of the chicken.)
Put chicken in Huge soup kettle - fill kettle more than 1/2 full. I usually put mine at 3/4 full, it boils down and I add more water later.
Cook until chicken is tender
When chicken is tender, take it out of the kettle and let it cool.
While it is cooling add your celery, onion, and carrots to the juice.
(if I am in a hurry, I will add the onion, celery and carrots right when I put the chicken in, it makes the house smell so good).
When chicken is cooled, pull the pieces of chicken off of the bones, and cut into small pieces (either use a knife, or a kitchen scissors)
Put the chicken back in with vegetables, along with rice or pearl barley (if you want you can use both, (about 3/4 cup of each)
Boil 1/2 to 3/4 bag of the noodles, until cooked, but not mushy. Drain and rinse and add to soup.
Salt and Pepper to taste.
Let simmer until dinner or supper time.
*Now my grandmother never put her chicken back in the soup. The soup was served, and the chicken was put on the plate next to your soup.
* Actually grandma Kutil had bowls with a wide ridge. We also sprinkled nutmeg over the top of the soup. Great taste if you like nutmeg.
*ENJOY (I will have to look up my home-made egg noodle recipe. )
*There is a story with that:
Grandma Kutil use to make a huge batch of egg noodles, and she would let us cut them thin, when she wasn't looking we would swipe some noodles to munch on while cutting, she would scold us if she caught us, to find out years later, Grandma Kutil already had made a batch of noodles, these too were to be used for soup, but she knew more would get eaten)
* Actually grandma Kutil had bowls with a wide ridge. We also sprinkled nutmeg over the top of the soup. Great taste if you like nutmeg.
*ENJOY (I will have to look up my home-made egg noodle recipe. )
*There is a story with that:
Grandma Kutil use to make a huge batch of egg noodles, and she would let us cut them thin, when she wasn't looking we would swipe some noodles to munch on while cutting, she would scold us if she caught us, to find out years later, Grandma Kutil already had made a batch of noodles, these too were to be used for soup, but she knew more would get eaten)
MAKING EGG NOODLES AT HOME
3 1/2 cups unbleached flour (1 lb)
4 eggs, at room temperature
3 egg yolks (or 3 tablespoons water)
1 teaspoon salt (optional)
Prepare a clean surface for working.
Mix flour, water, salt(optional) and eggs
Keep mixing until all of the egg, water, and flour is combined to make a pasty mass of somewhat sticky, but dryish dough.
Gather the dough into a mound, make an indent in the dough and then add yolks (or water).
Knead the dough into a smooth ball, adding tiny amounts of flour as needed (but try to avoid adding too much).
Roll into a ball, put a piece of plastic wrap over the dough right on the work surface and leave it to rest for 20-30 minutes.
Take your dough and cut in 4 pieces, dust you work area, ( I use my large cutting board). Roll dough out till it is very thin, make sure the dough does not stick to the cutting board, add a little flour under the dough, roll and turn the dough to keep it from sticking.
Once rolled out cut your dough in to the size noodles you want. Take a flour sack towel and lay it next to the dough, transfer noodles to the towel and you can take the towel and put it over the back of a chair to let the noodles dry, or leave them on you work area.
Repeat until all dough is rolled out and cut.
When dry cut into size pieces you would like.
When ready to use you can either boil them until they are done, or you can just drop them into your Chicken Soup.
Apple Slab
Pastry: 3 cups flour 1 cup shortening
1/2 tsp. salt 2 egg yolks
3 TBSP. sugar 8 TBS. water
1 tsp. baking powder
Filling: 14 to 16 Large tart baking applies, sliced
3 tsp. cinnamon 2 Tbsp butter
2 Tbsp flour
1 1/2 cups sugar or (2 cups if apples are to sour)
Mix flour, salt, sugar and baking powder until well blended; cut shortening into mix, In separate bowl mix egg yolks and water. Add to flour mixture. Mix well until dough forms a ball. Separate into 2 balls. Roll out one for bottom crust. Put in jelly roll pan, Top with apple filling (apples cinnamon & flour) and dot with butter. Top with rolled out crust, pinch edges together, score crust. Bake at 350 for 1 hour
If you don't want 2 crusts then make only 1/2 of the pie crust batter.
Then make a crumb crust of 1 cup flour, 2/3 cup butter , 3 tsp cinnamon, mix until crumbly sprinkle over apple filling ( I double the crumb recipe, cause we like the apples all covered up.
Add more cinnamon (if you like cinnamon allot)to the apple filling, you can do the same if you like cinnamon.
Can be served warm, or at room temperature, but is also good cold. With a scoop of ice cream. Or if you like Whip cream. Makes a nice large apple dessert, enough for everyone.
You can also try adding (whole uncooked) cranberries to one 1/2 of the apples while they are in the jelly roll pan, this is good for those who love apples and cranberries. You just add as many cranberries as you would like.
Oatmeal Waffles
1/4 tsp. salt (optional), 4 eggs slightly beaten
3 cups milk, 12 TBSP. butter melted
4Tbsp. brown sugar, 1 tsp. cinnamon (I use about 2 tablespoons, we like the flavor of cinnamon)
In Large bowl stir flour, oats, baking powder, cinnamon and salt set aside. In small mixing bowl stir together eggs, milk, butter + brown sugar. Add to flour mixture, stir until blended. Spray waffle iron with butter flavored Pam, or use butter on a pastry brush. Pour batter on, and cook.
Top with syrup or fresh fruit.
We serve ours with fresh strawberries, or ones that we froze, along with whip cream.
(I mix the whole recipe together adding the butter last).
Diabetic exchange: 1 bread, 2 fats, 176 calories per one waffle.
My Favorite Valentine Day Cookie Recipe
Sugar Cookies
2 3/4 c. flour
1 1/2 c. white sugar
1 c.butter, softened
1 egg
more...http://www.associatedcontent.com/article/528425/my_favorite_valentine_day_cookie_recipe.html
Valentine's Day Recipes: How to Make Your Favorite Foods Red or Pink
Valentines Day ParfaitUse parfait glasses, the size glass you would like to use. Make a batch of raspberry, cherry or strawberry Jello. Make as the directions say on the package. Chill till set.
Take a couple spoons of Jello, then a couple spoons of cool whip, and keep layering until the parfait glass, or the glass of your choice is filled, top off with a candy heart.
Now if you would like you can take and add a little bit of the powdered Jello to the cool whip, it will color your cool whip, as well as give it flavor.
Waffles and Strawberries - for more http://www.associatedcontent.com/article/529363/valentines_day_recipes_how_to_make.html
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