My Grandmother used to make these cookies for us. I loved them. I loved them not only because we didn't get them very often but because she made them and because I.am.a.chocoholic....period.....end.of.story. My love of baking as well as chocolate started, in part, from making and eating these with her. I got to help her frost them. Part of why I love to bake is because of these cookies. Two months ago I lost my Gramma. She and I had a very close relationship when I was growing up. After I married and started my own family we grew closer. She was such a wise woman. She was extremely artistic, loved nature, crafty, a talented seamstress, a fantastic cook, a talented singer, and a perfect example of what a woman, wife, mother, and friend should be. I miss her to the moon and back. Here is the recipe:
Chocolate drop cookies
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 eggs
4 sq. unsweetened Chocolate, melted, and cooled
2/3 cup buttermilk
2 tsp. vanilla
3 1/4 cups flour
1 tsp. baking soda
1 1/4 tsp. salt
1 cup chopped nuts, if desired
1. Cream together butter, sugar, and egg. Add buttermilk and melted chocolate. Mix thoroughly.
2. Sift together flour, baking soda, and salt.
3. Blend in nuts.
4. Refrigerate for an hour or two. You just want it to harden a bit.
5. Preheat oven to 400 degrees.
6. Using the Pampered Chef medium scoop, scoop onto a cookies sheet. I use the Pampered Chef Stoneware....the cookie sheet as well as the Large Round Stone with handles but whatever you like is fine. Bake 8-10 minutes or until no imprint remains when touched. Let cool and frost.
Frosting:
2 Tbsp. butter softened
1/2 tsp. vanilla
1 oz. melted, unsweetened baking chocolate
2 Tbs. heavy cream, or canned milk
1 cup powdered sugar
Mix all ingredients and frost cooled cookies.
Thursday, May 23, 2013
Thursday, April 25, 2013
Tilapia and sauce
That is what my kids called it. I thought it was a very observant description.....yes, my children were born brilliant!
Here is how I got my children to like Tilapia. I tried fish tacos...nope. I tried fried....nope. This was my final attempt. I was surprised how much even my husband liked it.
Recipe:
2 Tbsp. butter
1 Tbsp. fresh garlic
1 lb. Tilipai fillets
Salt & fresh ground Pepper (that part is important. I mean who doesn't freshly grind their pepper?!.....)
1/2 cup mushrooms, sliced
2 Tbsp. capers
1/2 cup white wine
1 lemon, juiced
Heat the pan, add the garlic, and quicly add the fish and season with salt and your freshly ground pepper. Cook 90 seconds. Turn fish and season and cook another 90 seconds. Add mushrooms, capers, & wine. Cover, reduce heat & simmer until fish flakes and sauce is reduced by 1/2. At lemon and cook 1 minute. Serve.
My kids request this every week. Maybe your will like it too. Sorry about the lack of pictures...my camera died.
Here is how I got my children to like Tilapia. I tried fish tacos...nope. I tried fried....nope. This was my final attempt. I was surprised how much even my husband liked it.
Recipe:
2 Tbsp. butter
1 Tbsp. fresh garlic
1 lb. Tilipai fillets
Salt & fresh ground Pepper (that part is important. I mean who doesn't freshly grind their pepper?!.....)
1/2 cup mushrooms, sliced
2 Tbsp. capers
1/2 cup white wine
1 lemon, juiced
Heat the pan, add the garlic, and quicly add the fish and season with salt and your freshly ground pepper. Cook 90 seconds. Turn fish and season and cook another 90 seconds. Add mushrooms, capers, & wine. Cover, reduce heat & simmer until fish flakes and sauce is reduced by 1/2. At lemon and cook 1 minute. Serve.
My kids request this every week. Maybe your will like it too. Sorry about the lack of pictures...my camera died.
Mama's Rolls
My Mama makes the BEST rolls! They are legendary. Everyone who comes over requests them. Here is her recipe.
1/2 cup butter
1 cup scalded milk
1/2 cup sugar
2 packages rapid rise yeast
2 eggs
1/2 cup warm water-115 degrees
1 tsp. salt
1/2 tsp. sugar
4 cups flour.....or so....
1. Preheat oven to 400 degrees and combine milk, butter, 1/2 cup sugar and salt.
2. Dissolve yeast, warm water, and 1/2 tsp. sugar. Let sit until foamy.
3. Add beaten eggs to the milk/butter mix. Stir to combine.
4. Add yeast mixture to above mixture.
5. Add 3 cups flour to yeast,egg,butter, sugar mixture and beat for 2 minutes on high speed in your mixer. I use a kitchenaide but dream of a Bosch....
6. Add the rest of the flour and knead until elastic.
7. Shape into rolls and put them onto a Pampered Chef's Large Bar Pan. I put them fairly close together because I like them to be touching when they bake up. That way there are no edges.....sneaky....I know.
8. Let rise for 1 hour or until nearly doubled in size. Bake at 400 for 12-15 minutes.
9. Slather real butter and homemade plum or strawberry jam and ENJOY!!! Yes this step is essential!
Sorry couldn't find my beautiful glorious pictures....this will have to do.
1/2 cup butter
1 cup scalded milk
1/2 cup sugar
2 packages rapid rise yeast
2 eggs
1/2 cup warm water-115 degrees
1 tsp. salt
1/2 tsp. sugar
4 cups flour.....or so....
1. Preheat oven to 400 degrees and combine milk, butter, 1/2 cup sugar and salt.
2. Dissolve yeast, warm water, and 1/2 tsp. sugar. Let sit until foamy.
3. Add beaten eggs to the milk/butter mix. Stir to combine.
4. Add yeast mixture to above mixture.
5. Add 3 cups flour to yeast,egg,butter, sugar mixture and beat for 2 minutes on high speed in your mixer. I use a kitchenaide but dream of a Bosch....
6. Add the rest of the flour and knead until elastic.
7. Shape into rolls and put them onto a Pampered Chef's Large Bar Pan. I put them fairly close together because I like them to be touching when they bake up. That way there are no edges.....sneaky....I know.
8. Let rise for 1 hour or until nearly doubled in size. Bake at 400 for 12-15 minutes.
9. Slather real butter and homemade plum or strawberry jam and ENJOY!!! Yes this step is essential!
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