Thursday, January 26, 2012
Sunday, January 15, 2012
Big Soft Ginger Cookies
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"These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite."
INGREDIENTS:
2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt | 3/4 cup margarine, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar |
DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. |
| 2. | In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. |
| 3. | Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. |
Saturday, January 14, 2012
Concealed Hinges
Liberty 5/8 in. x 3 in. Non-Mortise Concealed Spring Hinge
Model # H01068C-UC-C5
Internet # 100176398
Store SKU # 248233
Friday, December 30, 2011
Hot Artichoke and Spinach Dip II
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"Who can deny the popularity of artichokes and spinach blended with cheeses? Try this hot, flavorful dip with toasted bread or tortilla chips."
INGREDIENTS:
1 (8 ounce) package cream cheese, softened 1/4 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 clove garlic, peeled and minced 1/2 teaspoon dried basil | 1/4 teaspoon garlic salt salt and pepper to taste 1 (14 ounce) can artichoke hearts, drained and chopped 1/2 cup frozen chopped spinach, thawed and drained 1/4 cup shredded mozzarella cheese |
DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. |
| 2. | In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. |
| 3. | Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. |
French Toast Casserole
Adapted from Virginia Willis’ “Bon Appetit, Y’all”
In a perfect world, you’ll be able to find brioche or challah for this recipe, but if your world isn’t so perfect, go with what you can get your hands on – French bread, country loaf, Texas toast, even cinnamon-raisin bread.
Serves 8
- 4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER, MELTED
- 3/4 CUP FIRMLY PACKED LIGHT BROWN SUGAR
- 1 LOAF BRIOCHE OR CHALLAH, SLICED 1 1/2 INCHES THICK (ABOUT 1 1/2 POUNDS)
- 8 LARGE EGGS, LIGHTLY BEATEN
- 1 CUP WHOLE MILK
- 1 TABLESPOON PURE VANILLA EXTRACT
- 1/2 TEASPOON GROUND CINNAMON
- 1/4 TEASPOON GROUND GINGER
- PINCH OF SALT
- 1/2 CUP CHOPPED PECANS
- ACCOMPANIMENTS: CONFECTIONERS’ SUGAR; SORGHUM, CANE OR MAPLE SYRUP
- Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.
- Arrange the bread slices in the dish. (It’s fine if they overlap.)
- In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in.
- Top the bread slices evenly with the pecans.
- Cover with plastic wrap, and refrigerate for 3 to 12 hours.
- Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
- Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners’ sugar over the casserole, and serve it with sorghum, cane, or maple sugar.
Sunday, November 27, 2011
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