Friday, October 28, 2011

Texas Sheet Cake

A Texas sized dessert....mmm....mmm...mmm...this recipe could possibly be the best ever chocolate brownie cake!  A favorite for potlucks and always a favorite of friends and family.

Texas Sheet Cake
by Carol Johnson

Cake:
2 sticks (1 cup) margarine
1 c. water
4 T. cocoa
2 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
2 eggs
1/2 pt. (1 cup) sour cream with 1 tsp. baking soda mixed in

Icing:
1 stick (1/2 cup) margarine
4 T. cocoa
6 T. milk
1 lb. confectioners sugar
1 tsp. vanilla
1 c. chopped pecan nuts

Bring to boil margarine, water and cocoa; pour in bowl and add flouer, sugar and salt.  Beat well; add eggs, sour cream and mix.  Pour batter into greased 12" x 18" cookie sheet and bake at 400 degrees for 20 minutes, or until done.  Do not over bake.  Icing: combine margarine, milk, cocoa in saucepan and bring to boil.  Remove from heat and add sugar, vanilla and nuts.  Spread on warm cake.

Notes: I sub butter with no problem and sometimes use 1 stick margarine and 1 stick butter for the cake.  If using margarine, make sure you check the fat content, it should be at least 60%.

Monday, October 24, 2011

Raspberry Ribbon Cookies


Found this recipe in an old magazine that somehow made it to our house about twenty years ago.  I think it was a free magazine given away on airplanes.  Weird...stay tuned, this recipe story gets stranger.  

About twenty years ago, during the holiday season, I desperately needed a new hand mixer because I blew out my old one making home made, from scratch, Three Musketeer Bars.  Wal Mart was sponsoring a cookie contest and second prize was a hand mixer, so I decided to make these cookies and enter the contest.  I took some cookies to the hospital for our Pastor who had just had an accident, and dropped the rest off for the contest.  The next day Wal Mart called me and said I had won first place!  I was terribly disappointed because I really, really needed second prize, a hand mixer, but then realized that first prize came with a small food processor like the Cuisinart Mini-Prep Plus Food Processor (Google Affiliate Ad) and a fifty dollar gift certificate.  Praise God!  I purchased the hand mixer with the gift certificate, and had a little bit of money left over to buy a small Christmas gift.

Raspberry Ribbons  

1 cup butter
2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1 egg, slightly beaten
Raspberry jam
Powdered Sugar Glaze (recipe follows)


Cream butter and sugar, then add half the flour along with the vanilla, salt, egg and beat until combined.  Beat in the remaining flour until the dough sticks together to form a ball.  Gather the dough and knead slightly.  Divide the cookie dough into 8 equal portions.

On a lightly floured surface, roll each portion of dough into a 9-in-long rope.  Place the ropes of dough on an ungreased cookie sheet.  With the side of your finger or spoon, press a long groove down the length of the ropes.

Bake at 350 degrees for 10 minutes.  Spoon jam into groove and bake for about 5 minutes more or until edges begin to brown slightly.  

Cool then drizzle Powdered Sugar Glaze over cookies.  Cut into 1-inch slices on the diagonal.


Powdered Sugar Glaze: In a bowl, mix 3/4 cup powdered sugar, 1/4 teaspoon almond flavoring and 3 to 4 teaspoons milk to make a drizzling consistency.

A note published with the magazine article states: "Original recipe from the archives of the Ramsey House in St. Paul".



Friday, October 21, 2011

Best Ever Chocolate Chip Cookies


mmmm....the aroma of these cookies is wafting through the neighborhood.  I am making them for a paintball free-for-all tomorrow.  I will not have time in the morning to make them fresh, but I saved back one batch to cook, so my house will smell like fresh baked cookies.  

My most requested cookie recipe is for the chocolate chip American classic pictured above in the backround.  My recipe is a modified version of  the "Keebler Soft Batch Chocolate Chip Cookies" recipe by Todd Wilbur, from the book Top Secret Recipes.

Best Ever Chocolate Chip Cookies

2 sticks butter, room temperature
1 egg
1 Tablespoon molasses
1 teaspoon vanilla
3/4 cup sugar
3/4 cup brown sugar
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
12 ounce bag of chocolate chips

Preheat oven to 350 degrees.  Cream butter, sugar, molasses, egg and vanilla. Add baking powder, baking soda, salt, flour, then mix. Stir in the chips.  Shape dough into 1inch balls and bake on ungreased cookie sheet for 9 to 11 minutes, or until very lightly browned on edges.

Notes:  Cookies will continue baking on the cookie sheet when removed from oven, so be careful not to overcook...we like them soft!  The temperature of your butter helps determine how far your cookies will spread, since we like them soft, I use my butter at room temperature.  For added freshness, store cookies in closeable plastic bags with the air removed if possible. 




Tuesday, October 18, 2011

Prime Rib Heating

I was so nervous preparing Prime Rib for the first time because of it's cost, but with these directions, it turned out perfectly.  I've made Prime Rib several times now, purchasing it precooked to rare, from GFS.  The package directions call for baking the Prime Rib at 250 degrees, but this lower temperature will not heat the roast to a safe internal temperature of 145 °F, (mine are still rare in the center).  If possible, select a roast that is evenly cut or about the same thickness throughout.  Prime Rib made this way is easy and makes a very impressive entree.      

Prime Rib Heating

Place roast on baking rack in pan.  Add 2-3 cups Aus Jus (seasoned beef broth) to pan.  Cover and bake at 325 degrees for 20 minutes per pound.  Let stand 15 minutes before slicing.

Note: These are general heating instructions, check the internal temperature while cooking your roast for desired doneness.  The minimum internal temperature for safe eating is 145 degrees, from the USDA website, USDA , United States Department of Agriculture:

"Beef, Pork, Lamb, and Veal
Cook all raw beef, pork, lamb, and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. A consumer would not be able to determine if a roast that was pink in the center had reached the safe temperature of 145 °F without a food thermometer."

Monday, October 17, 2011

Pierogi’s


Growing up in a Polish/American home, we ate Pierogi's for holidays and family get togethers.  My Mom used a Polish recipe handed down to her from generation to generation, but has never written it down and the results for me were not consistent.  This recipe uses sour cream in the dough, is very easy to follow with delicious and reliable results. 

from Dorothy a friend, and my sister Liz

For Dough-
3 eggs
1 pint sour cream
Mix with dough hooks of electric mixer until blended.
ADD:
4 cups flour
2 teaspoons baking powder
Dash of salt (optional)
Mix ½ to mixture and then the rest.
The dough will be soft.  Invert bowl onto floured work surface and work until dough holds together.  Return to mixing bowl and cover until ready to use.  (Do not over work dough).

FOR FILLING (Filling is enough for 2 batches of dough):
Peel and cook 5 pounds of potatoes.  Drain, add 8 oz. to 1 pound (depends on taste) medium or sharp shredded or cubed cheddar cheese to the hot potatoes.  Mix with mixer until blended.  Filling should be stiff, if not, you can add instant potatoes.  On floured surface, roll dough, cut into circles, fill with potato filling, pinch closed.  Drop into boiling water and soft boil.  Drop into ice water and let sink to cool.  Sauté in melted butter until browned.  Serve with butter and onions.
One batch makes 7-8 dozen. 

Notes from my sister: Make the potatoes first so they can cool.  I make all the pierogi's before I start boiling them unless someone is helping me.  I put them on floured cookie sheets and cover with dish towels until I’m ready to boil.  You’ll notice if you roll out too much dough, the circles will stick to your work surface.  I reroll the dough scraps one time for pierogi's and then use the left over dough for noodles.  HAVE FUN!

Notes from me: I chill and divide the dough into ¼’s and make the filling the night before.  The filling is enough for two batches of dough, so if I make one dough recipe of 3-4 dozen, I use the leftover filling for potato pancakes. After boiling, I usually skip the ice water bath. Enjoy!

Chocolate Eclair Cake

Chocolate Eclair Cake

Very easy recipe, perfect for a family dessert or potluck.  My neighbor introduced us to this yummy cake at a neighborhood gathering.  I frantically tried finding a similar recipe online, but ended up with disastrous results.  So glad my generous neighbor shared her recipe with us, it is a new family favorite! We are not sure why it is called a "cake" because it's more like a pie, lol.

Recipe from my neighbor Peggy.  


This needs to be made 24 hours ahead of time.

Cake:
1 (1 pound) box graham crackers
2 (3-1/4 oz.) boxes instant French Vanilla pudding
3-1/2 cups milk
1 (8 oz.) container frozen whipped topping, thawed

Frosting:
1-1/2 cups confectioners sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract


Butter the bottom of a 13x9 pan. Line with whole graham crackers. In large bowl or electric mixer, beat pudding with milk at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting:

Blend together sugar and cocoa in mixing bowl or electric mixer.  Add butter and milk, mixing well. Add corn syrup and vanilla. Beat with mixer until creamy. Cover cake with frosting and refrigerate for 24 hours.

Note: The Eclair Cake could be made into an easy Tiramisu by substituting some espresso and 2 teaspoons rum flavoring for part of the milk. 


Baklava

There is a Greek Festival held every summer in Columbus, Ohio, where we got our first taste of  yummy Baklava.  We liked it so much, that when this recipe appeared in Taste of Home Magazine in 2001, I gave it a try and haven't stopped making it since!  Whenever I make this delicious, savory dessert laden with honey, someone always asks for the recipe. 
  
From Taste of Home Magazine April/May 2001, submitted by Judy Losecco, Buffalo

1 ½ pounds finely chopped walnuts
½ cup sugar
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 packages (16 oz. each) phyllo dough
1 pound butter (no substitutes) melted, divided

Syrup
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange peel

In a bowl, combine walnuts, sugar, cinnamon and cloves; set aside.  Brush a 15in. x 10in. x 1in. baking pan with some of the butter.  Unroll each package of phyllo sheets; trim each stack to fit into pan.  Cover dough with plastic wrap and a damp cloth while assembling.
Place one sheet of phyllo into pan; brush with butter.  Repeat 14 times.  Spread with 2 cups walnut mixture.  Layer with five sheets of phyllo, brushing with butter between each.  Spread with remaining walnut mixture.  Top with one sheet of phyllo; brush with butter.  Repeat 14 times.  Cut into 2-1/2 in. squares; cut each square in half diagonally.  Brush remaining butter over top.  Bake at 350 degrees for 40-45 minutes or until golden brown.
Meanwhile, in a saucepan, bring the syrup ingredients to a boil.  Reduce heat; simmer for 10 minutes.  Strain and discard peel; cool to lukewarm.  Pour syrup over warm baklava.

Notes: I like to use pecans or a mix of pecans and walnuts.  I also use extra pecans to make a third layer of nuts.  This recipe is still good if you do not have lemon or orange to add. I usually have dough leftover, so you might get by with one pack of phyllo dough, depending on the size pan you use. Baklava makes a nice gift and can be used for Christmas cookie trays. Enjoy!

"Texas Roadhouse" Sweet Yeast Roll Recipe to Mix in a Bread Machine

 

 Yay!  My recipe was selected as a finalist in the Bread Contest at Instructables.  

Nov. 26, 2014: Update, someone asked me to make the font bigger, so I increased the font size of the recipes only.  I'll work on the background after the holidays.  Thanks for your input, and thanks for your encouragement.  Have a blessed day!

Originally posted on my Flower blog, Blooming Art, May 21, 2011.  This recipe has gotten so many views, that I decided to start this new blog, "Family Favorite Recipes". 

I knew this recipe was a keeper when my husband gave a delivery guy some fresh rolls from my oven, and the guy said, "...you know, these rolls taste just like the ones at that restaurant..."  Wow, what a compliment!  

It has taken many tries, but I finally developed a normal sized batch of Texas Roadhouse Rolls for a regular sized bread machine, or one that handles 3 cups of flour.  This version is also a little less sweet than my original industrial sized recipe because we are cutting calories too.  If you are looking for the original large batch recipe, look below.


For a normal, 3 cup flour batch of Texas Roadhouse Rolls: 

Start proofing your yeast, in a small glass measuring cup by mixing:
1 tsp. sugar
1 envelope yeast (I have the best results with active dry yeast, not rapid rise)
1/4 cup warm water

While your yeast is proofing:
Scald 1/2 cup milk and cool to lukewarm
add 1 Tablespoon of butter
1/3 cup honey
(I use the cold butter to help cool down the milk)

To bread machine add:
add the milk mixture
1/2 tsp salt
3 cups of bread flour
1 egg
add the yeast mixture (after 10 minutes if mixture doubles, yeast is active)

I then set my bread machine for the dough cycle.  Check the dough mixture to see if you need to add more flour or a Tablespoon of water. A good dough will resemble a smooth ball. Remove dough when the dough cycle is complete.  Divide the dough in half and roll each one into a long tube and cut into roll size.  On a greased cookie sheet, allow to double then cook in a preheated 350 degree F. oven for 9 minutes. (longer if you like them browner). Brush with melted butter and enjoy!

Now, here is the sweeter, industrial, Texas sized recipe, lol:

Original post: I have been working on this recipe for "Texas Roadhouse" Sweet Yeast Rolls using the dough cycle on my bread machine for awhile, and thought I would share it here....not flowers...you say...it's yummy though, and would love to hear about your adventures making them.  Note: Make sure your bread machine can handle 5 cups of flour.


For a large batch of rolls, start proofing your yeast, in a small glass measuring cup by mixing:
1 tsp. sugar
3 tsp. rapid rise yeast
1/4 cup warm water

While your yeast is proofing:
Scald 1 cup milk and cool to lukewarm
add 1 1/2 Tablespoons of butter
1/4 cup sugar
1/3 cup honey (2/3 cup honey if you like a sweeter roll, we do!)
(I use the cold butter to help cool down the milk)

To bread machine add:
1 tsp salt
4 1/2 cups of flour (may need to add more, see note below)
1 egg
add the milk mixture
add the yeast mixture

I then set my bread machine for the dough cycle.  Check the dough mixture to see if you need to add more flour and add some if the dough seems runny. A good dough will resemble a smooth ball. Remove dough when the dough cycle is complete.  Divide the dough into 1/4's and roll each one into a long tube and cut into roll size.  Allow to double then cook in a preheated 350 degree F. oven for 12 minutes. (longer if you like them browner). Brush with melted butter and enjoy!

Notes: You can also make this recipe without a bread machine, by hand kneading, which is how I started making it. 

I have read that the amount of flour needed for a bread machine varies on the atmospheric pressure and the age of the flour.  Also, it will vary by the amount of honey you use.  So, keep an eye on your dough, and add more as needed.  

I have also stashed this dough in the refrigerator and cooked the next day, not quite as good, but still tasty. 

I like to cook my rolls cut side up, but if you put the cut sides facing out, they will look more like Texas Roadhouse rolls.

And...if you like them even sweeter...add honey to the butter you are brushing the tops with after baking or serve with a butter + honey + cinnamon mixture :)

p.s. I use honey that we get from a retired pastor beekeeper, who keeps a few bee colonies at our house, but any honey should work.