Snickerdoodles

What a cold night!! Brr.. I am still too stubborn to turn on my heat so I turn whip open my Betty Crocker Cookbook and look for an excuse to turn on the oven for some heat... Hmm.. Lets see, Snickerdoodles "This favorite whimsical cookie originated in New England in the 1800s." Well a cookie that has been around for 200 years or so must be worth trying and boy it was! And my house warmed up 3 degrees! Stay warm out there, make some cookies!

Snickerdoodles

1 1/2 C Sugar

1/2 C Butter

1/2 C Shortening

2 Lg Eggs
2 3/4 C Flour 
2 tsp Cream of Tarter 
1 tsp Baking Soda 
1/4 tsp Salt 

1/4 C Sugar 
2 tsp Cinnamon 

1. Heat oven to 400' 

2. In large bowl beat sugar, shortening, butter, and eggs with electric mixer on medium speed. Stir in flour, cream of tarter, baking soda, and salt.

3. Shape dough into 1 1/4- inch balls. In small bowl mic 1/4 C Sugar and 2 tsp of cinnamon. Roll balls in cinnamon sugar mixture. On ungreased cookie sheet, place balls 2 inches apart. 

4. Bake 8-10 min or until set. 

Happy Baking!! 

French Onion Soup W/ French Bread

One of my favorite soups to order when I go out to eat is French Onion Soup. I was excited to see that the recipe was in my Betty Crocker Cookbook! Something about that French Bread, Cheese, and Salty Goodness just makes my mouth water! This was a delightful treat!

The time to prepare the frech bread is pretty leangthy. Plan ahead!

French Bread

1 1/2C All Purpose Flour
1pkg Yeast (21/4tsp)
1 C Very Warm Water
1tsp Salt
1 1/3 to 1 2/3C Bread Flour (I used high gluten flour)

1. In a large bowl, mix all purpose flour an yeast. Add warm water and beat with a whisk or electric mixer on low speed for 1 minute., scraping bowl frequently, until batter is very smooth. Let stand 1 hour or until bubbly.

2. Stir in salt and enough bread flour, 1/2 C at a time, until soft dough forms. Place dough on a lightly floured surface. Knead 5-10 minutes or until dough is soft and springy (dough will be soft) Grease large bowl, place dough into bowl. Let rise 1hr-1.25hrs, or until dough doubles in size.

3. Grease cookie sheet with cooking spray. Place dough on lightly floured surface, form into an oval shaped mound. Sprinkle top of dough with flour. Press straight down with a straight edge knife lengthwise on dough to divide into 2 equal parts (parts should be elongated in shape) Shape to about 16 inches long, stretching top of loaf slightly to make smooth. Place loaves smooth side up, about 4 inches apart on cookie sheet.

4. Cover loaves. Refrigerate at least 4 hours but no longer than 24 hours. (this step can be omitted, but refrigerating helps develop the flavor and texture of the bread)

5. Uncover loaves and spray with cool water; let loaves rise in a warm place 1 hour or until dough reaches room temperature.

6. Place an 8 inch pan on bottom rack of oven; add hot water to pan. Heat oven to 475'

7. Carefully cut 1/4 inch deep slashes diagonally across loaves with a sharp serrated knife. Spray loaves with cool water. Place loaves into oven and spray again. 

8. Reduce oven to 450' Bake 18-20 min or until loaves are a deep golden with crisp crust and sound hollow when tapped. 


French Onion Soup

2T Butter
4 Medium Onions, Sliced
2 Cans (10.5oz each) Condensed Beef Broth
1 1/2 C Water
1/8 tsp Pepper
1/8 tsp Dried Thyme Leaves
1 Dried Bay Leaf
4 Slices of French Bread
1 C Shredded Gruyere, Mozzarella, or Swiss Cheese (I used Mozzarella)
1/4 C Parmesan Cheese, Grated (I did not add)

1. In a 4qt Dutch oven, melt butter over medium heat. Stir in Onions to coat with Butter. Cook uncovered for 10 minutes, stirring every 3-4 minutes.

2. Reduce heat to Medium-low. Cook 35-40 minutes longer, stirring well every 5 min, until onions are a light golden brown.

3. Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Remove Bay leaf.

4. Set oven to Broil. Place bread into oven proof bowl, pour soup over the bread, Top with your choice of cheese. Place bowl into oven Broil for 1-2 minutes until cheese is melted and Golden Brown. Watch carefully so Cheese does not Burn.

Guacamole

I love Avocados which means I also love Guacamole! I have never tried a Guacamole with tomatoes in it so this was going to be something new! This was yummy! Great for a healthier, low fat snack! This would be a great Party Food too!

Guacamole

2 jalapenos **
2 Ripe Large Avocados***
2 T Lime juice
2 T Cilantro, Chopped Finely *
1/2 tsp Salt
Dash of Pepper
1 Clove of Garlic, Finely Chopped
2 Medium tomatoes, Finely Chopped
1 Medium Onion, Finely Chopped 

1. Remove stems, seeds, and membranes from Jalapenos. Cut avocados lengthwise in half; remove pit & peel. In medium bowl mash avocado with a fork.

2. Stir in peppers and remaining ingredients until well mixed. 

3. Cover and Refrigerate 1 hour to blend flavors. Serve with tortilla chips. 

Note:

*I did not use cilantro (i am not a fan of the flavor)

** Beware when using jalapeno to not add too much! If it is too spicy, add another avocado to calm the flavor. 

*** When choosing an avocado you want it to feel a little bit soft when you slightly squeeze it. All I can think of is the feel of a ripened peach.

Fettuccine Alfredo W/ Homemade Noodles

I was  disappointed with this recipe. But I do think it has potential. In my opinion it was too much butter & too much Parmesan Cheese. I would possibly try 1/2 each of those ingredients. It was too sweet and too cheesy. The Noodles were fantastic though!! I think they may taste better in a soup rather than a pasta because they are a thicker/ tougher noodle but they tasted yummy! 



Homemade Pasta

2 C Flour
1/2 tsp Salt
2 Large Eggs
1/4 C Water
1 T Vegetable oil

1. In medium bowl mix flour and salt. Make a well in the center of mixture. Add eggs, water and oil into well; mix thoroughly.

2. Gather dough into a ball. On lightly floured surface knead 5-10 min or until smooth and springy. Let stand 15 minutes. 

3. Divide dough into 4 equal parts. Roll 1/4 dough out at a time into the shape of a rectangle. 1/16 to 1/8 inch thick. Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4 inch strip for Fettuccine noodles. Unfold gently, shake out strips. Arrange on a floured towel let set for 30 minutes or until dry. 

4. In sauce pan heat water to boil. Add Noodles boil for 2-5 minutes or until tender and done. 

Fettuccine Alfredo 

1/2 C Butter 
1/2 C Whipping Cream 
3/4 C Parmesan Cheese 
1/2 tsp Salt 
Dash of Pepper 

1. In skillet, heat butter and whipping cream on medium heat, stirringly frequently, until butter is melted and mixture starts to bubble. reduce heat to low let simmer for 6 minutes, stirring frequently, until slightly thickened; remove from heat. Stir in cheese salt and pepper. 

Optional: Sprinkle with Parsley 

Happy Cooking!

Chocolate Mousse Brownie Dessert

Chocolate, Chocolate, and More Chocolate!! This recipe is a quick & easy chocolate fix!!

Chocolate Mousse Brownie Dessert
3/4 C. Heavy Whipping Cream
1 bag (6oz) Chocolate Chips (1Cup)
1 pkg Fudge Brownie Mix
Water, Oil and eggs called for on brownie mix package.
3 Large Eggs
1/3 C Sugar

1.Heat oven to 350' Grease 9x13 pan.

2. In saucepan, heat whipping cream and chocolate chips over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Cool about 20 minutes.

3. Make Brownie mix as directed on package. Spread in greased pan.

4. In small bowl beat eggs and sugar using wire whisk until foamy. Stir into whipping cream mixture. Pour evenly over brownie batter.

5. Bake 45 min or until topping is set. Serve.

Happy Baking!!