I can't take credit for this one at all but I definitely want to share it! I just mixed it all and put it in the crockpot for tonight, I couldn't wait to see what the flavor would be, so I snuck a little taste and it is delicious! I can't wait to get the full effect tonight at our Halloween party!!!
Slow Cooker Witch's Brew Recipe from A Year of Slow Cooking.
Showing posts with label holiday. Show all posts
Showing posts with label holiday. Show all posts
Friday, October 28, 2011
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.
Tuesday, December 8, 2009
Christmas Party Recipes
My dear friend Carrot Jello posted these on her blog and they looked good. So there you have it. :)
Irish Mince Tartlets
1 lg. jar of mince meat pie filling (or other flavor pie filling)
2 recipes for 2-crust pies
1 beaten egg
Oven 450F
Roll out two crusts at a time. Cut into 4-inch circles with large biscuit cutter or tart cutter for as many pairs as will fit. Place 2 tablespoons of filling in the center of the bottom crusts. With a pastry brush put egg around the edge to seal. Cut a slit or small hole in the top crust and place on top. Press down firmly and seal the edges. Brush with egg (I brushed with cream and sprinkled with sugar). Place the tartlets on an ungreased cookie sheet and bake for 20 to 25 minutes, until crust is golden. Remove from oven and let cool completely on wire rack.
Repeat with second two pie crusts. Yield: about 20 tartlets
ABC Slump (or apple, blueberry, cranberry)
6 Servings
Prep/Total Time: 30 min.
Ingredients
• 1 cup chopped peeled tart apple (I used granny smith)
• 1 cup fresh or frozen blueberries (I used frozen)
• 3/4 cup fresh or frozen cranberries (I used fresh)
• 1 cup water
• 2/3 cup sugar
•
• DUMPLINGS:
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 tablespoons cold butter
• 1/3 cup milk
• Half-and-half cream
Directions
• In a large saucepan, combine the fruit (I cooked the apples and cranberries a few minutes before adding the blueberries), water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings.
Sweet Potato Pie
Prep Time: 30 Minutes
Cook Time: 1 Hour 50 Minutes Ready In: 2 Hours 20 Minutes
Servings: 8
INGREDIENTS:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
(I used 1 tsp pumpkin pie spice instead)
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Irish Mince Tartlets
1 lg. jar of mince meat pie filling (or other flavor pie filling)
2 recipes for 2-crust pies
1 beaten egg
Oven 450F
Roll out two crusts at a time. Cut into 4-inch circles with large biscuit cutter or tart cutter for as many pairs as will fit. Place 2 tablespoons of filling in the center of the bottom crusts. With a pastry brush put egg around the edge to seal. Cut a slit or small hole in the top crust and place on top. Press down firmly and seal the edges. Brush with egg (I brushed with cream and sprinkled with sugar). Place the tartlets on an ungreased cookie sheet and bake for 20 to 25 minutes, until crust is golden. Remove from oven and let cool completely on wire rack.
Repeat with second two pie crusts. Yield: about 20 tartlets
ABC Slump (or apple, blueberry, cranberry)
6 Servings
Prep/Total Time: 30 min.
Ingredients
• 1 cup chopped peeled tart apple (I used granny smith)
• 1 cup fresh or frozen blueberries (I used frozen)
• 3/4 cup fresh or frozen cranberries (I used fresh)
• 1 cup water
• 2/3 cup sugar
•
• DUMPLINGS:
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 tablespoons cold butter
• 1/3 cup milk
• Half-and-half cream
Directions
• In a large saucepan, combine the fruit (I cooked the apples and cranberries a few minutes before adding the blueberries), water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings.
Sweet Potato Pie
Prep Time: 30 Minutes
Cook Time: 1 Hour 50 Minutes Ready In: 2 Hours 20 Minutes
Servings: 8
INGREDIENTS:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
(I used 1 tsp pumpkin pie spice instead)
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
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
Baked Apple French Toast
This is a favorite to have on Christmas morning. I make it up the day before and just have to pop it in the oven when we get up. Delicious!!!
· 20 slices French bread (1 inch thick)
· 1 can (21 ounces) apple pie filling
· 8 eggs
· 2 cups milk
· 2 teaspoons vanilla extract
· 1/2 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· TOPPING:
· 1 cup packed brown sugar
· 1/2 cup cold butter, cubed
· 1 cup chopped pecans
Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over French toast.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
Yield: 10 servings
***I've never fit 10 slices of bread in the pan, but it depends on the diameter of the bread.
· 20 slices French bread (1 inch thick)
· 1 can (21 ounces) apple pie filling
· 8 eggs
· 2 cups milk
· 2 teaspoons vanilla extract
· 1/2 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· TOPPING:
· 1 cup packed brown sugar
· 1/2 cup cold butter, cubed
· 1 cup chopped pecans
Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over French toast.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
Yield: 10 servings
***I've never fit 10 slices of bread in the pan, but it depends on the diameter of the bread.
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