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BC: Another Zeek and You Shall Find Production Nancy Kinnunen Christmas 2011

2: Gaucamole Tamarindo Style | Cut the avacodos in half and remove the pits. Scoop the flesh into a large bowl. Add the tomatoes, onions, jalapenos, cilantro, salt, garlic, lemon or lime juice, and Ahanheim chile. Mix and mash, leaving some lumps. To garnish, top with tomotoes, onions, cilantro and cotija cheese. Yields about 6 cups. 85 calories per 1/4 cup. | 5 Haas avocados 2 Roma tomatoes, diced small 1 white onion, finely chopped 1/2 red onion, finely chopped 2 large jalapenos, finely diced 2 tablespoons cilantro, finely chopped Sea salt to taste (optional) 1 clove garlic, minced 1 Anaheim chile, roasted, peeled, finely diced 1/2 lemon or lime, juiced Garnish 1 tablespoon diced tomato 1 tablespoon finely chopped red onion 1 teaspoon minced cilantro 2 ounces cotija cheese | from San Francisco Chronlicle

3: From Colleen | 24 cherry tomatoes 1 small ripe avocado 1 tablespoon Fresh lime juice 1 teaspoon coarse salt 2 oz jack cheese diced into 24 pieces | Cut 1/4 to 1/2 inch off the top of each tomato, with melon baller, scoop out seeds leaving the shell intact. In small bowl mix avocado, lime juice and salt until blended. Spoon 1/2 teaspoon of the mixture into each tomato, top with a piece of cheese and skewer each tomato to make a lollipop. Fun, easy, pretty and tasty! | Cherry Tomato Lollipops

4: Coburg Inn Beer Cheese Soup

5: 1 cup dry white wine 3 tablespoons finely chopped walnuts or filberts 3 tablespoons finely chopped parsley 1 bay leaf 1 dash cayenne (red) pepper or Tabasco sauce 1 dash worstershire sauce | 1 pound fish (cod and/or prawns and scallops) 1 pound fish (snapper sole or flounder) 1/2 cup chopped onions 1 clove garlic 1/4 cup olive oil 1 16oz canned tomatoes | Northwest Fish Stew | Cut fish in 2-inch chunks; set aside. In large saucepan, sauté onion and garlic in oil until softened but not browned. Add tomatoes, wine, nuts, parsley, bay leaf and cayenne (may add basil and other spices if desired). Boil rapidly, uncovered for 5 minutes. Add fish; reduce heat and simmer 10 minutes, or until fish becomes opaque and flakes easily with a fork. Serve with slices of garlic toasted French bread.

6: Jo and Diane’s Orzo Salad | from Colleen | 1 pound orzo 3 tablespoon olive oil 1/2 cup olive oil 3 tablespoons vinegar 3 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon Dijon mustard 1 glove of garlic, minced 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 3 tablespoons crumbled feta cheese 1 bunch of baby spinach, stems removed 3 tablespoon roasted pine nuts 1/2 cup pitted Greek olives 1 red bell pepper, chopped 1/4 cup scallions, chopped 2 teaspoons capers | Cook orzo al dente and mix with 3 tablespoons olive oil. Mix dressing ingredients together. When ready to serve, mix vegetables and cheese together then dress with the dressing.

7: Three Pepper Salad | Salad: 2 sweet red peppers 2 sweet yellow peppers 1 sweet green pepper 2 ribs celery 2 medium cucumbers 1/3 cup chopped red onion 1 pint cherry tomatoes, halved Dressing: 3 Tablespoons fresh lime juice 3 Tablespoons white-wine vinegar 1 Tablespoon olive oil 2 cloves garlic, peeled and minced 1/4 teaspoon salt Dash or more cayenne, to taste cup chopped cilantro or fresh parsley | Core and seed the red, yellow and green peppers and finely julienne them. Finely julienne the celery. Place the vegetables in a glass or stainless-steel bowl. Peel the cucumbers, halve them lengthwise, remove the seeds, and finely julienne the flesh. Add the cucumbers to the bowl. Add the onion and tomatoes. In a small bowl or jar, combine the dressing ingredients. Pour the dressing over the vegetables and toss the ingredients to combine them. Cover the salad, and chill it for 1 hour, tossing it occasionally. Serve it well chilled. Marinate for at least 1 hour before serving. This salad can be made a day ahead to produce a more marinated effect. For crisper vegetables, however, add the dressing about 1 hour before serving the salad. Serves 6 – Calories 70; Protein 2 g; Fat 3 g; Carbohydrates 12 g; Fiber 2 g; Sodium 120 mg | from Kaitlyn | from Colleen

8: Oven Fried Potatoes | 2 large potatoes, cut into thin strips 4T butter melted, salt (may substitute olive oil) | Soak potato strips 1/2 hour (or overnight) in cold salted water, dry thoroughly with paper towels. Pour part of butter into shallow baking dish. Add potatoes and brush with remaining butter, sprinkle salt. Bake at 375 degrees for 45 minutes.

9: String Beans with Shallots | 1 pound French string beans (haricots verts) 1/2 teaspoon Kosher salt 2 tablespoons unsalted butter 1 tablespoon olive oil 3 large shallots, large-diced 1/2 teaspoon freshly ground black pepper Crushed red pepper flakes (optional) | Blanch the string beans (ends removed) in a large pot of boiling salted water for 1–1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Heat butter and oil in a very large sauté pan (12” diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain string beans and add to the shallots with salt and pepper, tossing well. Heat only until beans are hot. (You can also bake these in the oven.) | If you’re using regular string beans, blanch them for about 3 minutes, until they’re crisp-tender.

10: Sharon's Lasagna | 1 pound ground beef 3/4 cup diced onion 1 clove garlic, minced 1 pound can tomatoes 1 15-oz can tomato sauce 2 tablespoons parsley flakes 2 tablespoons sugar 1 teaspoon salt 1/2 cup grated parmesan 1+ basil leaves 3 cups creamed cottage cheese 1 teaspoon oregano 1-1/2 teaspoons salt 1 package lasagna noodles (cooked & drained) 3/4 pound mozzarella cheese (shredded) 1/2 cup parmesan cheese | Cook and stir ground beef, onion and garlic in large saucepan until meat is brown and onion tender. Drain off fat. Add tomatoes and break with fork. Stir in tomato sauce, 2 tablespoons parsley, sugar, salt and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is consistency of spaghetti sauce. Heat oven to 350 degrees. Mix cottage cheese, parmesan, 1 tablespoon parsley, 1-1/2 teaspoons salt and oregano. Reserve meat sauce for thin top layer. In ungreased 13x9x2 inch baking pan, layer each of noodles, remaining meat sauce, mozarella and parmesan mixture; repeat 3x. Spread reserved meat sauce over top, sprinkle with cup parmesan. Bake uncovered 45 minutes. For easier cutting, let stand 15 minutes after removing from oven.

11: Nancy's Crustless Crab Quiche | 1/2 pound fresh mushrooms (thinly sliced) 2 tablespoons butter 4 eggs 1 cup sour cream 1 cup cottage cheese (small curd) 1/2 cup parmesan cheese 1/2 tsp onion powder Dash Tabasco 1/2 tsp salt 2 cup shredded jack cheese (1/2 pound) 6 oz crab meat | Preheat oven 350 degrees. Sauté mushrooms in butter. Remove mushrooms with slotted spoon and drain on paper towels. In blender, blend eggs, sour cream, cottage cheese, parmesan, salt and Tabasco sauce. (May add minced garlic, sauteed onions, and dry white wine if desired). Pour mixture into a large bowl. Stir in sautéed mushrooms, jack cheese and crab meat. Pour into 9 or 10 inch porcelain deep dish pie plate. Bake 45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting.

12: Southwest Fettuccine | 3 red bell peppers or other sweet, red roasting peppers 1/2 lb. pasta 2 to 3 tablespoons olive oil 1 small yellow onion or shallots, sliced 4 cloves garlic, minced 8 ounces fresh mushrooms 1/4 - 1/2 teaspoon red chile flakes (optional) 1/2 teaspoon. salt, plus more to taste and for cooking pasta 1/2 cup freshly shredded pecorino or parmesan cheese Basil for garnish (optional) (May add chopped chicken or spicy sausage slices) | a large sauté pan, heat oil over medium high heat. Take onion, mushrooms saute, then add garlic, chile flakes (if desired), and 1/2 tsp. salt. Cook, stirring, until fragrant, about 1 minute. Add reserved peppers and stir to combine. Add pasta and reserved cooking water and cook, stirring, until liquid is absorbed. Serve topped with cheese and basil torn into pieces, if you like. | Roast and peel peppers, cut into chunks or strips and set aside. Meanwhile, bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve 1/2 cup of the pasta-cooking water, drain pasta, and set aside. In the same pot in which you cooked the pasta or

13: When roasting peppers, you should first wash the peppers and make sure all labels are scraped off. If you have a gas range, turn the burners on high and place the peppers directly onto the grates. Using tongs, turn the peppers so they get evenly charred. The peppers may hiss and bubble; it's just the water from the peppers evaporating. Peppers can be cooked on the grill the same way. If you have an electric range, broil the peppers with the oven door slightly ajar. Otherwise, the oven will automatically moderate the temperature. Be sure to turn with tongs to ensure even blistering. As soon as the peppers are blackened all over, place them in a bowl and cover the bowl with a plate or with plastic wrap. The steam from the peppers will condense and help facilitate peeling. Do not peek or let the steam out. While the peppers cool, set up your cutting board and place a fine meshed sieve in a bowl within arm's reach. Take your first pepper, and with a sharp paring knife, make a slit down the length of the pepper cutting through only the top skin. Cut the flesh away from around the stem, trying not to separate the seeds from the knob of flesh that they cling to. Place the stem and seed knob into the sieve and open up the rest of the pepper like a book. Scrape the seeds from the inside of the pepper, placing the seeds in the sieve. The sieve will keep all the seeds and skins separate but allow any pepper juices to drip out. Turn the pepper over and scrape the knife against the skin of the pepper, scraping off all of the charred skin. Wipe off the knife in the sieve. Slice the pepper into strips and place in the bowl under the sieve. Never wash the peppers or the taste will be diminished. When finished with the peppers, cover them in oil, adding some garlic slivers, if desired, and store in the refrigerator for one to two weeks. | How to Roast Peppers

14: Madeleine's Cinnamon Rolls | 1/4 cup evaporated milk 3/4 cup water 2 packages yeast 1/2 cup sugar 1 tsp salt 1/3 cup shortening 1/3 cup butter 3 eggs 5 to 5–1/2 cups flour (sifted) 3 tablespoons melted butter 2 tablespoons cinnamon 2/3 cup additional sugar for roll filling | Frosting 1/2 box powdered sugar 1 tablespoon melted butter Dash of salt 1/2 teaspoon vanilla 2–3 tablespoons evaporated milk | Add yeast to large, warm bowl. Add very warm (but not hot) water and a pinch of sugar. Set aside and allow yeast to ferment for 5–10 minutes. Meanwhile, heat milk in saucepan until hot (bubbles just begin to appear at sides of pan). Remove from heat and add cold shortening and butter, followed by salt, sugar and eggs. Mix well, and add to bowl with yeast starter– blend well. Add 5 cups of sifted flour. If dough is too sticky, add another cup of flour. Transfer dough to lightly floured countertop. Knead, adding dusting of flour to countertop as required, until dough is smooth and elastic. Place in oiled bowl, cover with damp towel, and let rise in a warm place until tripled in size (several hours).

15: When nicely risen, preheat oven to 325 F. Bake 15–20 minutes until golden brown. While rolls are baking, make frosting by mixing frosting ingredients listed above well (should be thick). Place waxed paper under wire racks on countertop to make cleanup after frosting rolls easier. Remove rolls from oven and set on racks. Gently loosen rolls from sides of dish. Place one mitted hand on top of the rolls and the other underneath and invert dish. Gently remove dish from rolls, and place rolls right-side up on rack. Repeat with other dish. Frost rolls immediately using back of metal spoon. Cinnamon rolls can be frozen, but are best right out of the oven. Makes 2 coffee cakes. (Madeleine usually doubles the recipe and freezes the extras). | Grease two round Pyrex (glass) cake pans with shortening, being sure to grease the top edge. Transfer dough to lightly floured countertop. Fold dough into ball and divide in half. Take one piece of dough and roll into an oval approximately 14 x 9 inches. Spread about 1–1/2 tablespoons melted butter in the center of oval. Using frosting knife, spread butter evenly across oval up to edges. Sprinkle oval with 1/3 cup sugar, followed by a generous amount (about 1 tablespoon) of ground cinnamon. Roll oval into long log (long side to long side). Cut in half with floured knife. Cut each piece in half again, then each of those pieces in half again, and then into thirds so that you have 12 pieces total. Place into greased dish two at a time on opposite sides of the plate, filling in the gaps with the smaller end pieces. Flatten with your hand to make the pieces cover the bottom of the plate completely. Repeat process with other half of dough. Cover with waxed paper and put in warm place to rise.

16: Stir together, mixing flour, salt and sugar. Cut butter/shortening into the flour mix with a pastry blender. Stop when sheen disappears and the mixture is all course pieces. (Mine is usually a mix of fine and course pieces). | 2 cups flour (stir air into flour before measuring) 1/2 or less teaspoon salt 2 teaspoons sugar 2/3 cup shortening + 2 tablespoons butter 6 tablespoons of ice water | Pie Crust Recipe (9 to 10” pie) | Sprinkle water over dough; 1 or 2 tablespoons at a time – lifting and tossing with a fork. When dough begins to come together, gather it together and press into a ball, then pull apart. If it crumbles in your hands, it needs more water. | Add 1 or 2 tablespoons of water as needed. (It is better to err on the side of too wet, rather than too dry – this one really surprised me!) | Baking time depends on your pie recipe. If making a pie shell, prick dough well with a fork before baking. | Bake at 475 degrees for about 8 minutes. | Bake at 475 degrees for about 8 minutes.

17: Prepare and bake 9” pie shell. Let cool. Melt together marshmallows, chocolate and milk in top of double boiler, stirring occasionally for smoothness. When thoroughly melted and stirred so well-blended, chill in refrigerator, uncovered. Let cool but do not let it get cold and harden. Then, whip 1 cup of whipping cream until it holds its shape. Fold whipped cream into cooled chocolate mixture until well blended. Spoon into pie shell. Pie topping: chocolate sprinkles or chocolate shavings. Refrigerate at least 4 hours before serving. (Modified from Caryl MacMillan’s recipe) | 16 marshmallows 8 oz semi-sweet chocolate (not unsweetened baking chocolate) 1/2 cup skim milk 1 cup whipping cream Chocolate sprinkles or shavings 9” pie shell | Nana’s Chocolate Cream Pie

18: Betty Crocker’s Apple Pie | 6 to 7 cups of peeled, sliced apples (I prefer slightly tart apples) 3/4 to 1 cup granulated sugar 1 teaspoon cinnamon Pastry for tw0-crust 9” pie | Heat oven to 425 degrees. For the filling, mix together: apples (if apples are very juicy, thicken fruit mix with 2 tablespoons flour or substitute corn starch), sugar and cinnamon. Pour mixture into pie shell, dot with about 1-1/3 tablespoon butter. Cover with second crust, fluting edges to seal together. Bake at 425 degrees for 15 minutes, then continue baking at 350 for a total of 50–60 minutes. Crust should be nicely browned and apples cooked through (test with fork).

19: Heat oven to 425 degrees. Blend together in large bowl; eggs, salt, sugar, spices. Stir in pumpkin and evaporated milk. After mixed, pour into unbaked pie shell. Bake at 425 degrees for 15 minutes, then turn oven down to 350 degrees. Continue baking for 40–50 minutes or until knife inserted in center comes out clean. | 2 eggs, slightly beaten 1/4 teaspoon salt 2/3 cup sugar 1-1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1–1/2 cups mashed pumpkin (half of large can) 1 regular size can of evaporated milk Make pastry for 9” pie | Pumpkin Pie

20: 2 squares unsweetened chocolate (2 oz) 1/2 cup butter (1 stick) 1 cup sugar 2 eggs 3/4 cup flour 1/2 tsp baking powder 1/2 tsp salt (or less to taste) 1/2 cup chopped nuts | Betty Crocker’s: The Best Cooky of 1920-1930 Brownies | Heat oven to 350 degrees. Grease a pan, 8x8x2”. Melt chocolate and butter over low heat (double boiler). Beat in sugar and eggs. Measure flour by dipping method or sifting. Stir flour, baking powder, and salt together; blend in. Mix in nuts. Spread in pan. Bake 30 to 35 minutes, or until top has dull crust & slight imprint remains when touched lightly. Cool slightly and cut in squares.

21: Cream butter with sugar until fluffy; beat in egg and vanilla. Stir in dry ingredients, blending well. Chill dough. Roll dough into small balls; roll in sesame seeds to coat lightly. Place 2” apart on lightly greased cookie sheet. Bake at 350 degrees for 10 minutes or until delicately golden. Remove from cookie sheets, cool completely. | 2 cups flour, sifted 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter (2 sticks) 1 cup sugar 1 egg 1 teaspoon vanilla 4 oz. sesame seeds | Sesame Thins (Cookies)

22: 1/2 cup butter 1-2/3 cup sugar 2 eggs slightly beaten 1 tsp salt 1-1/2 tsp baking powder 1/2 tsp baking soda 4 T sour cream 1 cup mashed bananas 2 cups cake flour 1 tsp vanilla 2 cups chocolate chips | Banana Chocolate Loaf | Cream together butter and sugar until light and fluffy. Add eggs, salt, mix well. Dissolve baking powder and soda in sour cream; add to creamed mixture. Stir in banana pulp. Gradually add flour, vanilla and chocolate bits. Pour into a well-buttered and floured loaf tin. Bake at 350 degrees for 1-1/2 hours (90 minutes).

23: 2/3 cup butter 1/2 cup granulated sugar 1/2 cup brown sugar (packed) 1 egg 1 tsp vanilla 1-1/2 cups flour 1/2 tsp baking soda 1/4 tsp salt (or less) 1/2 cup chopped walnuts 1 package (6 oz.) semisweet chocolate chips | Heat oven to 375 degrees. Mix butter, sugars, egg and vanilla thoroughly. Measure flour by dipping method or sifting. (For a softer, rounded cooky, add cup more flour). Stir dry ingredients together; blend in. Mix in nuts and chocolate chips. Drop rounded teaspoonfuls of dough about 2” apart on ungreased baking sheet. Bake 8 to 10 minutes, or until delicately browned. (Cookies should still be soft). Cool slightly before removing from baking sheet. Makes 4 to 5 dozen 2” cookies. | Betty Crocker’s: The Best Cooky of 1935-1940 Chocolate Chip Cookies

24: 1 cup butter 1/2 cup powdered sugar, sifted 1 teaspoon vanilla 2-1/4 cups flour 1/4 teaspoon salt | Mexican Wedding Cakes | Heat oven to 400 degrees. Mix butter, sugar, and vanilla thoroughly. Measure flour by dipping method or by sifting. Stir flour and salt together; blend in. Mix in nuts. Roll dough in 1” balls. Place on ungreased baking sheet. (Cookies do not spread.) Bake 10 to 12 minutes, or until set but not brown. While still warm, roll in powdered sugar. Cool. Roll in sugar again. Makes about 4 dozen 1” cookies. | 3/4 cup finely chopped walnuts or hazelnuts

25: Heat oven to 350 degrees. Mix butter, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil/butter/ chocolate/sugar mixture. Chill several hours or overnight. Drop teaspoonfuls of dough into powdered sugar. Roll in sugar; shape into balls. Place about 2” apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake! Makes about 6 dozen cookies. | 1/2 cup melted butter (or vegetable oil) 4 squares unsweetened chocolate (4 oz), melted 2 cups granulated sugar 4 eggs 2 teaspoons vanilla 2 cups flour, sifted 2 teaspoons baking powder 1/2 teaspoon salt (or less if using butter) 1 cup powdered sugar | Chocolate Crinkles

26: 1 cup butter 1 cup brown sugar, packed 1 egg yolk 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 3 to 4 milk chocolate bars (7/8 oz each) 1/2 cup chopped nuts | Toffee Squares | Heat oven to 350 degrees. Mix butter, sugar, egg yolk and vanilla. Measure flour by dipping method or by sifting. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13x10” on greased baking sheet, leaving about 1” all around the edge of the baking sheet. | Bake 20 to 25 minutes, or until nicely browned. (For a softer cake-like cookie, spread dough in an oblong pan, 13x9-1/2x2”; bake 25 to 30 minutes.) Crust will be soft. Remove from oven. Immediately place separated squares of chocolate on top. Let stand until soft; spread evenly over entire surface. Sprinkle with nuts. Cut into small squares while warm. Makes 6 to 7 dozen squares.

27: Heat oven to 375 degrees. Measure flour by dipping method or by sifting. Mix butter, cream and flour thoroughly. Chill 1 hour. Roll dough 1/8” thick on lightly floured board. Cut into 1-1/2” rounds. Transfer to waxed paper heavily sprinkled with granulated sugar, turning to coat both sides. Place on ungreased baking sheet. Prick in 4 places with fork (to make array pattern in center of cookie). Bake 7 to 9 minutes, or until slightly puffy. Put two cooled cookies together with filling to make cream wafer sandwiches. For filling, blend soft butter, sugar, yolk and vanilla, if desired may tint with pink or green. | Dough 1 cup butter 1/3 cup whipping cream- (35% butterfat) 2 cups flour Granulated sugar | Cream Wafers | Cream Butter Filling: 1/4 cup soft butter 3/4 cup powdered sugar, sifted 1 egg yolk (or substitute a little cream) 1 teaspoon vanilla Food coloring (optional)

28: Holly Wreath Cookies | Heat oven to 325 degrees. Beat butter until creamy. Gradually add sugar; beat until fluffy. Stir in vanilla. Add flour, salt and mix in thoroughly. Then add rolled oats and mix. Roll dough out on lightly floured surface to 1/8” thickness; cut into rounds. Bake about 15 minutes. Cool. Then frost with thin frosting. Makes 4-/12 dozen cookies. | 1 cup butter 1/2 cup powdered sugar 2 teaspoons vanilla 2 cups flour, sifted 1/2 teaspoon salt 1-1/2 cups rolled oats

29: Beat above ingredients together. Frost cookies, covering entire surface. After frosting dries, decorate cookies with green frosting (see below) and cinnamon candies. | Holly Wreath Cookies | Thin White Frosting: 2 cups powdered sugar 3 tablespoons or more boiling water 1 teaspoon vanilla | Beat above ingredients until frosting holds its shape. Decorate frosted cookies by outlining half of the edge of each cookie with green decorating frosting to look like holly leaves over thin frosted surface. Decorate with red cinnamon candies (to look like holly berries). | Green Decorating Frosting: 1 cup powdered sugar 1/8 teaspoon cream of tartar 1 egg white 1/4 teaspoon vanilla Dash of salt Green food coloring (Red cinnamon candies for decoration)

30: 1/4 cup water 2 tablespoons butter 1/2 teaspoon vanilla 2 one-ounce unsweetened chocolate 2 cups powdered sugar | Chocolate Frosting | Heat water and butter; add vanilla and chocolate. Add sugar, beat until consistency of spreading. (For sheet cake. Increase by half for layer cake). | from Joan

31: Sift the flour and measure. Mix together the baking powder, salt and eggs and beat with a rotary beater or electric mixer. Add the 3/4 cup sugar and beat until thick and light yellow colored. Gradually add flour and vanilla. Melt chocolate and cool. Stir in two tablespoons sugar, baking soda and cold water. Fold into batter, stirring until completely blended. Pour into one buttered and lined cake pan. Bake 375 degrees for about 25 minutes. Turn cake out of pan, cool and frost on top and sides. | 1/2 cup sifted cake flour 1/2 teaspoon baking powder 1/4 teaspoon salt 4 eggs (room temperature) 3/4 cup sugar 1 teaspoon vanilla | Chocolate Cake | 3 ounces cooking chocolate 2 tablespoons sugar 1/4 teaspoon baking soda 3 tablespoons cold water Butter for greasing pan

32: 4 eggs 1 pound powdered sugar, sifted 4 cups flour, sifted 2 teaspoons baking soda 20 drops anise oil 1 tablespoon crushed anise seed | Nana Putz’ (aka "Butch") Springerle – Anise Seed Cookies | Beat eggs until light and lemon colored. Slowly add sugar – beating for 15 minutes, using electric beater/mixer. Fold in remaining ingredients. Cover bowl tightly with aluminum foil. Chill all day or over night – for a minimum of 4 hours. When ready, roll a small amount of dough at a time to about 1/4 inch thickness. Note roll on sifted powdered sugar, not flour. Let stand a few minutes or until top has dried slightly. Then press with carved springerle board or pin to imprint design. Cut cookies apart and place on well-greased cookie sheets. Brush with egg white to glaze. Let stand overnight. Next day, bake at 275 degrees for about 20 minutes or until slightly browned. Store in tightly covered container for 4 to 6 weeks for mellowing. (Keep fresh piece of apple in container to prevent cookies from drying out.)

33: Place Kool Aid, Jello and sugar in large bowl. Add hot water and stir until sugar is completely dissolved. Add cold water and mix well. Pour liquid into popsicle moulds and freeze. | 1 package Kool Aid (large) powdered mix of any flavor (~13–16 oz) 1 package Jello – flavor to complement the Kool Aid 1 cup of granulated sugar 4 cups hot water 4 cups cold water | Madeleine’s Popsicles (Popcycles)

34: Uncle Jack O’Neil’s Zucchini Bread | 2-1/2 cups flour 2 cups sugar 3 teaspoons cinnamon 2 teaspoons soda 1 teaspoon baking powder 1 teaspoon salt Combine and then add; 3 eggs 1 teaspoon vanilla 2 cups grated zucchini 1 cup vegetable oil Stir well, pour into two bread pans and bake for 1 hour at 350 degrees. Turns out perfect every time.! | From Colleen

35: Spritz Cookies | 1 cup butter 2/3 cup sugar 3 egg yolks 1 teaspoon (almond or vanilla) 2-1/2 cups flour Colored sugar sprinkles | Heat oven to 400 degrees. Mix butter, sugar, egg yolks, and flavoring thoroughly. Measure flour by dipping method or by sifting. Work in flour. Using 1/4 dough at a time, force dough through cooky press on ungreased baking sheet in desired shapes. (Dough must be pliable. If very warm, chill a short time. If too cold it crumbles). Bake 7 to 10 minutes, or until set but not brown. May sprinkle with colored sugars/decorations. Makes about 6 dozen cookies.

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