This is my very favorite cookie... EVER! Growing up, we had these cookies all the time. And since I really don't enjoy baking (Yeah, weird huh? I love to cook meals and I certainly love to eat desserts, but I hate to bake desserts. :S), on the rare occasion I do bake, it's a 99% chance that I'm baking these. I happen to have a copy of this recipe from my great-grandma, my grandma, and my mom and each generation has made one change to the recipe. I, too, have made a change from my mom's version. In my mom's version, you use chocolate chips. I've perfected it with butterscotch chips. ;) It makes me wonder what change my girls will make. :)
Cream:
1 cup butter
1 cup sugar
1 cup brown sugar
Add:
2 eggs
1 tsp. vanilla
In a seperate bowl, combine:
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Add flour mixture to creamed mixture and mix well.
Add:
1 cup coconut flakes
1 cup rolled oats
1-2 cups butterscotch chips
2 cups corn flakes
Drop by teaspoons on greased cookie sheet for 10-12 minutes at 350 degrees.
Makes about 5-6 dozen cookies
Showing posts with label family recipes. Show all posts
Showing posts with label family recipes. Show all posts
Wednesday, June 16, 2010
Friday, December 11, 2009
Grandma Keen's Sugar Cookies
My beautiful great grandmother, Alice Keen, left quite a legacy, particularly among us girls... here's just one of her wonderful bequests.
1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 tsp vanilla
3 cups sifted flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
Cream butter. Gradually add powdered sugar - mix until fluffy. Add egg and vanilla; mix. Sift together flour, baking soda, cream of tartar and salt. Gradually add to creamed mixture. Combine into a ball. Roll out on a lightly floured surface 1/8" - 1/4" thickness. Cut in desired shapes. Bake ten minutes at 375° on ungreased cookie sheet.
Note: I never roll my dough out that thin - the cookies are too crispy. I usually double the recipe because it doesn't make enough for my cookie monsters.
I've also made candy cane cookies using this dough. Double the recipe, divide dough in half, and to one half add peppermint flavoring and red food coloring. Roll dough into ropes, twist together candy-cane style, and bake the same way. Mmmmm.
1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 tsp vanilla
3 cups sifted flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
Cream butter. Gradually add powdered sugar - mix until fluffy. Add egg and vanilla; mix. Sift together flour, baking soda, cream of tartar and salt. Gradually add to creamed mixture. Combine into a ball. Roll out on a lightly floured surface 1/8" - 1/4" thickness. Cut in desired shapes. Bake ten minutes at 375° on ungreased cookie sheet.
Note: I never roll my dough out that thin - the cookies are too crispy. I usually double the recipe because it doesn't make enough for my cookie monsters.
I've also made candy cane cookies using this dough. Double the recipe, divide dough in half, and to one half add peppermint flavoring and red food coloring. Roll dough into ropes, twist together candy-cane style, and bake the same way. Mmmmm.
Wednesday, October 7, 2009
Busy Night Special
My mom used to make this on the busiest night of the week. She would change the name to whatever day it was (Tuesday Night Special, for example) but I just simply call it Busy Night Special. True to it's name, it is great for a busy day because it is very simple to make and pretty quick to throw together.
1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)
Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.
Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.
1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)
Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.
Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.
Thursday, August 6, 2009
Chicken in a Pot
I got this recipe from my mom. I think she cooks it in a pot on the stove or in the oven, but I usually use the crock pot.
Quantity is variable, depending on how much you want or how much you have on hand...
Boneless, Skinless chicken breasts
Onion, chopped or sliced or quartered (your preference)
Green pepper, chopped or sliced
Canned diced tomatoes (I like the Italian seasoned kind.)
Stick it all in the crock pot and let cook for at least 4 hours - just make sure the chicken is cooked through.
Serve with steamed rice or cooked pasta.
Quantity is variable, depending on how much you want or how much you have on hand...
Boneless, Skinless chicken breasts
Onion, chopped or sliced or quartered (your preference)
Green pepper, chopped or sliced
Canned diced tomatoes (I like the Italian seasoned kind.)
Stick it all in the crock pot and let cook for at least 4 hours - just make sure the chicken is cooked through.
Serve with steamed rice or cooked pasta.
Friday, July 17, 2009
Spaghetti Diablo
One of my VERY FAVORITES!!!
2 T. olive oil
1 med. onion, chopped
2 mushrooms, chopped
3-4 garlic cloves, minced
28 oz can of crushed tomatoes
8 oz can of tomato sauce
1 T. sugar
1/2 t. salt
1 t. cayenne pepper (I like to add a little extra, you can put as much - or as little - as you like)
Dash of black pepper
3 c. cooked chicken, cubed
1 lb. vermicilli or spaghetti noodles, cooked and drained
Parmesan cheese
Preheat oven to 350 degrees. Heat the oil and cook the onion, mushrooms, and garlic until onion is tender. Add the crushed tomatoes, sauce, and seasonings. Adjust seasonings to taste. Combine sauce with chicken and pasta. Put in a casserole dish. Sprinkle with parmesan cheese. Bake for 20-25 minutes.
***This recipe does freeze well, just completely defrost and bake for about 25-30 minutes. :D
Vegetarian Variation: Omit Chicken, add extra mushrooms, and add one chopped zucchini to the vegetables.
2 T. olive oil
1 med. onion, chopped
2 mushrooms, chopped
3-4 garlic cloves, minced
28 oz can of crushed tomatoes
8 oz can of tomato sauce
1 T. sugar
1/2 t. salt
1 t. cayenne pepper (I like to add a little extra, you can put as much - or as little - as you like)
Dash of black pepper
3 c. cooked chicken, cubed
1 lb. vermicilli or spaghetti noodles, cooked and drained
Parmesan cheese
Preheat oven to 350 degrees. Heat the oil and cook the onion, mushrooms, and garlic until onion is tender. Add the crushed tomatoes, sauce, and seasonings. Adjust seasonings to taste. Combine sauce with chicken and pasta. Put in a casserole dish. Sprinkle with parmesan cheese. Bake for 20-25 minutes.
***This recipe does freeze well, just completely defrost and bake for about 25-30 minutes. :D
Vegetarian Variation: Omit Chicken, add extra mushrooms, and add one chopped zucchini to the vegetables.
Thursday, July 16, 2009
Lentil Soup
This soup is DELICIOUS! My husband's mom always makes Lentil Soup for New Year's; it's a tradition and it's supposed to bring you good financial success during the new year. Whether you believe stuff like that or not, this is a great soup to eat, so why not try it next New Year? I also like to make it around Easter.
10 cups water
1 lb lentils
8 bacon slices
2 cups chopped leek
1 cup chopped onion
½ cup chopped carrot
½ cup chopped red pepper
1 can v8 vegetable juice *or 16 oz tomato juice
2 cups chopped ham
4T oil
4 T flour
1 ½ can condensed chicken broth
2 t salt
4 T vinegar
2 bay leaves
1 t pepper
pinch of thyme
Put water and lentils in crockpot. Simmer for 3-4 hours.
Cut bacon into small pieces; sauté in large skillet until crisp. Add to bacon in skillet: leek, onion, carrot, pepper, and ham. Saute over low heat 5 minutes. Combine with lentils in crock pot. Add vegetable juice to crock pot.
Put oil in skillet, stir in flour until smooth, then gradually stir in broth. Add salt, vinegar, pepper, bay leaves, and thyme and bring to boiling point, stirring. Pour into lentils; simmer for 30 minutes.
*** You can make this on the stove, I just usually make it in the crock pot.
**** Also, this freezes well. Just defrost and heat on the stove or in a crock pot.
10 cups water
1 lb lentils
8 bacon slices
2 cups chopped leek
1 cup chopped onion
½ cup chopped carrot
½ cup chopped red pepper
1 can v8 vegetable juice *or 16 oz tomato juice
2 cups chopped ham
4T oil
4 T flour
1 ½ can condensed chicken broth
2 t salt
4 T vinegar
2 bay leaves
1 t pepper
pinch of thyme
Put water and lentils in crockpot. Simmer for 3-4 hours.
Cut bacon into small pieces; sauté in large skillet until crisp. Add to bacon in skillet: leek, onion, carrot, pepper, and ham. Saute over low heat 5 minutes. Combine with lentils in crock pot. Add vegetable juice to crock pot.
Put oil in skillet, stir in flour until smooth, then gradually stir in broth. Add salt, vinegar, pepper, bay leaves, and thyme and bring to boiling point, stirring. Pour into lentils; simmer for 30 minutes.
*** You can make this on the stove, I just usually make it in the crock pot.
**** Also, this freezes well. Just defrost and heat on the stove or in a crock pot.
Monday, July 13, 2009
My Aunt's Awesome Salad
This salad is terrific, but it's really the dressing that makes it "awesome". I will often use the dressing on other salads as well.
Spinach Salad
(Makes about 12 servings)
1 head lettuce (chopped)
1 lb. Baby spinach leaves
½ red onion thinly sliced
8 oz grated swiss cheese
8 oz dry curd cottage cheese
¾ cup bacon bits (the soft type)
¾ cup sliced almonds
craisins optional
Toss together above ingredients in large bowl. Chill until ready to serve.
Poppy Seed Dressing
¾ cup vegetable or canola oil
1/3 cup white vinegar or apple cider vinegar
¾ tsp. Poppy seeds
1 tsp prepared mustard
1/3 cup white sugar
1 tsp grated red onion (optional)
¾ tsp salt
Blend above ingredients really well in a blender. Refrigerate for at least a few hours before serving. Keeps for a long time in the fridge, but may separate over a longer period of time and need to be reblended.
Makes enough for at least one batch of salad.
***You can toss the dressing with the salad just before serving, but if there is leftover salad, it will become soggy. I usually serve the dressing on the side.
Spinach Salad
(Makes about 12 servings)
1 head lettuce (chopped)
1 lb. Baby spinach leaves
½ red onion thinly sliced
8 oz grated swiss cheese
8 oz dry curd cottage cheese
¾ cup bacon bits (the soft type)
¾ cup sliced almonds
craisins optional
Toss together above ingredients in large bowl. Chill until ready to serve.
Poppy Seed Dressing
¾ cup vegetable or canola oil
1/3 cup white vinegar or apple cider vinegar
¾ tsp. Poppy seeds
1 tsp prepared mustard
1/3 cup white sugar
1 tsp grated red onion (optional)
¾ tsp salt
Blend above ingredients really well in a blender. Refrigerate for at least a few hours before serving. Keeps for a long time in the fridge, but may separate over a longer period of time and need to be reblended.
Makes enough for at least one batch of salad.
***You can toss the dressing with the salad just before serving, but if there is leftover salad, it will become soggy. I usually serve the dressing on the side.
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