Archive for category Sweet Southern Desserts

Whoops Wednesdays

Whoops… Somehow I seriously missed Tasty Tidbit Tuesday. I guess the holidays are busier than I thought! But I didn’t 100% forget y’all; I am posting one last cookie before the Christmas festivity next Tuesday!

Many lovers of cookies have their favorite chocolate chip cookie recipe, and I am no exception. I love Nestle. The original Nestle. The too & goodness Nestle. So here it is, but be warned; room temperature eggs & butter is key. KEY.

Original Nestle Tollhouse Chocolate Chip Cookies

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs room temp
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (totally optional)

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Cracklin Cookies

I love crackles, chewy, dense, earthy, and they’re not popular with my generation! I may have to fight grandma, but I don’t worry so much about a bunch of twenty something’s. In the following recipe I switched out clove for cardamom & nutmeg combined. I just love what cardamom brings to the table, pun intended. I made 8 batches one year in one day for a senior group. Let’s just say its been a few years before I could face this delicious cookie in the kitchen once more! I’m definitely excited to get cracklin!

Molasses Crackles
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup light molasses
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger

1. Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 – 2 hours).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
4. Bake 9 – 10 minutes. Leave on cookie sheet one minute until set.

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Favorite Sugar Cookie Recipe

I may have given the wrong Rolled Sugar Cookies page number last week… On purpose. No cheating! 🙂 All I know is that our family is very thankful or Mrs. Robert Collins of Fairfax, Missouri!

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Southern Living 1979 Annual Recipes
Rolled Sugar Cookies

3 c all purpose flour
2 tsp baking powder
3/4 tsp soda
1/2 tsp ground nutmeg
1 c shortening (no butter!)
2 eggs, beaten
1 c sugar
1/4 c milk
1 tsp

Combine flour, baking powder, soda, & nutmeg; cut in shortening with a pastry blender until mixture resembles coarse crumbs.
Combine eggs, sugar, milk, & vanilla; mix well, & pour into crumb mixture. Stir with a fork until all dry ingredients are moistened. Shape into a ball, & chill 1-2 hours.
Work with half of dough at a time; store remainder in refrigerator. Roll dough out on a lightly floured board to 1/8″ thickness; cut with shaped cookie cutters. Place on lightly greased cookie sheets; bake at 375 for 8-9 minutes until very lightly browned.
Yield: 4 1/2 doz.

Easy peasy frosting: powdered sugar, milk to taste, food coloring. Mix to a spreadable but not too runny so that it oozes off.

Now, go eat!!

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Oodles of Cookies!

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Cookies. Something we all love during the holiday season. Everyone has their favorite flavor, mine is the 1979 Southern Living rolled sugar cookies.
Everything from snickerdoodles, to thumbprints, to iced sugar cookies to peppermint schnapps. The next three Tuesdays will be cookie crumbtastic recipes anyone can make.

What is your favorite holiday cookie recipe?

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Easiest Thanksgiving Staple … Ever.

If you’re freaked out on making foods for thanksgiving Thursday, offer to bring the sauce, not sodas. Easily, the easiest foodstuff to make. Water, sugar, bag of berries and tada! Tweak it as you wish, liqueur, cinnamon, nutmeg, orange juice, zest, nuts, etc.

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Cranberry Sauce

1 c water
1 c sugar
12 oz cranberries

Bring sugar & water to a boil. Add cranberries (frozen or not but don’t thaw frozen berries) bring back to a boil. Lower to simmer and cover. Cook 10 minutes until berries pop. Cool & store up to a week.

Feel free to mix it up with the aforementioned add-ins. Have a happy Thanksgiving too!

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Chili Willies!

Its getting nippy down here (lows in the 20s) in Texas so it’s time for chilis, stews, soups, & comfort food.
Next week I’ll post my chunky Texasy chili, but this week is question time:

What is your go to winter liquid meal fix?

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Rubber Duckie You’re the One!

Who finished singing that verse? 🙂 it happens. It may not seem very applicable on Tasty Tuesday, but hold on, it’ll make sense soon.

All you need is candy melts & Top Secret’s recipe for Reese Peanut Butter (here: http://www.topsecretrecipes.com/Reeses-Peanut-Butter-Cups-Recipe.html)

FYI: If you buy white melts and want to dye them specific colors (like I did for the eyes and beaks) make sure to add shortening because the dyes like Wilton’s cake dyes, will dry them out. Follow the heating instructions, and paint each layer separate and freeze for about 5-10 minutes inbetween layers. You can see through the following photos my layering process. Welcome to my duckies! I made three batches. The candies are completely reheatable through out the process. Use a food safe paintbrush as needed.

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I will say that it helps to warm the peanut butter so that it spreads evenly in the shell. I used a plastic bag with a  tip cut off, and if I didn’t push the peanut butter to the hole, it wouldn’t ooze out in the microwave.

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Trim off the edging for prettier duckies!

 

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Vodka, Brandy, Bourbon, Whiskey … but not sauced!

I found a new recipe that I like that involves using liquor in the dough, new, and unusual for me! I have never used vodka to make crust crustier. But it got me thinking, how many recipes have I done that required me to buy alcohol? I could count on both hands the recipes I have gone and bought itty bitty ridiculous bottles of liquor.

 

This raises the question: What recipes have you had to go buy your bottles of liquor for? Tequila, bourbon, brandy, whiskey, vodka…?

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Food Truck Consumption

Got asked to go attend a good truck fun night at a local elementary school. I could not pass up the chance.

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Specialty grilled cheeses & specialty hot dogs.

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We ordered the Turkey Trot grilled cheese & the Maui Wowi Hot dog.

Things are definitely changing in the fancy food truck world!

Have you ever eaten from a food truck? Favorite truck?

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White as Rice

Some people are whiter than rice, which is easier when it is brown rice than well, white rice. Like these people, some of my favorite white people ever. Speaking of which, their show is back on 10/10. WHOOHOO second season.

White Folk is White

But while we are still discussing white rice and not some of my favorite white people ever I should post the How-To. Oooh, Robertsons’…

White Long Grain Rice

 

1 c white rice

1 1/2 cup water

salt

fine mesh strainer

 

Rinse rice off in a strainer, until runoff is no longer off color. Add water and rice in a pot and bring to a boil without covering at medium high. Once at a boil, cover partially and turn down on low. Cook for 2-4 minutes. You will see cavities forming where water has cooked down. Simmer on low for 15 minutes. Fluff n’ serve.

Now, a few more aetv.com photos of my favorite white people…

Where is Phil?

Jep done hid good.

 

A Si-nap

 

Brothers really do not know how well they like each other.

 

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