Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Preparation :
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together.
Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
http://www.kitchennews.ml/2015/10/easy-breakfast-cheese-danish.html
Milk and Cookies
#milkandcookies
Wednesday, October 7, 2015
Pig's Feet Souse
INGREDIENTS:
4 pig's feet
2 1⁄2 lbs lean beef
1 small beef tongue
salt
1 whole pepper
bay leaf
1 lemon, thinly sliced
vinegar (optional)
DIRECTIONS:
Boil meats separately until done.
Cook bay leaf, whole pepper and sliced lemon with the pigs feet.
When meat is cooled, skin tongue and remove bones from pigs feet, along with the pepper, bay leaf and lemon slices.
Cut beef and tongue and feet into small pieces and reheat all ingredients in one pot.
Add salt to taste and vinegar if desired.
Pour into loaf pans and chill.
Slice as needed.
This is almost like head cheese, since the pigs feet jell the mixture.
www.food.com
4 pig's feet
2 1⁄2 lbs lean beef
1 small beef tongue
salt
1 whole pepper
bay leaf
1 lemon, thinly sliced
vinegar (optional)
DIRECTIONS:
Boil meats separately until done.
Cook bay leaf, whole pepper and sliced lemon with the pigs feet.
When meat is cooled, skin tongue and remove bones from pigs feet, along with the pepper, bay leaf and lemon slices.
Cut beef and tongue and feet into small pieces and reheat all ingredients in one pot.
Add salt to taste and vinegar if desired.
Pour into loaf pans and chill.
Slice as needed.
This is almost like head cheese, since the pigs feet jell the mixture.
www.food.com
Homemade Summer Sausage
Ingredients:
5 lb Ground Beef (or Venison if you like)
5 tsp Morton Tender Quick (curing mix)
3 tbsp Garlic Powder
1/2 tsp Cayenne Pepper
1 tbsp Crushed Red Pepper
1 tsp Whole Black Peppercorns
1 tbsp Sea Salt
Fibrous Casings
1/4 cup Mustard Seed
1/2 tsp Liquid Smoke
Mix all of the ingredients in a large container, cover the summer sausage mixture, and place in the fridge. You will need to keep the sausage in the fridge for the next three days taking it out to mix the sausage once a day. The reason for the additional time in the cooler is to let the quick cure do it’s magic.
Preheat your oven to 200 degrees F. Form your summer sausage into logs or stuff into fibrous casings and bake on a rack for 8 hours. Let them cool on paper towels. After they have cooled, slice and serve.
Homemade-Sausage.net
5 lb Ground Beef (or Venison if you like)
5 tsp Morton Tender Quick (curing mix)
3 tbsp Garlic Powder
1/2 tsp Cayenne Pepper
1 tbsp Crushed Red Pepper
1 tsp Whole Black Peppercorns
1 tbsp Sea Salt
Fibrous Casings
1/4 cup Mustard Seed
1/2 tsp Liquid Smoke
Mix all of the ingredients in a large container, cover the summer sausage mixture, and place in the fridge. You will need to keep the sausage in the fridge for the next three days taking it out to mix the sausage once a day. The reason for the additional time in the cooler is to let the quick cure do it’s magic.
Preheat your oven to 200 degrees F. Form your summer sausage into logs or stuff into fibrous casings and bake on a rack for 8 hours. Let them cool on paper towels. After they have cooled, slice and serve.
Homemade-Sausage.net
Copycat DoubleTree Chocolate Chip Cookies
Makes 56 small cookies, or 28 large cookies
Description
Copycat DoubleTree Chocolate Chip Cookies taste just like the kind you get at the hotel!
Ingredients:
1/2 cup old fashioned oats
2-1/4 cups all purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened to room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 eggs
10oz semi-sweet chocolate chips
1-1/2 cups chopped walnuts (optional)
Directions:
Preheat oven to 350 degrees.
Place oats in a food processor or blender, and process until fine. Combine with flour, baking soda, salt, and cinnamon in a medium-sized bowl, then set aside.
Beat together butter, sugars, vanilla extract, and lemon juice until light and fluffy, about 3 minutes. Add eggs and beat until combined. Add dry ingredients to wet ingredients in 2 batches, mixing well between each batch. Pour in chocolate chips and mix until just combined.
For small cookies: drop 1 Tablespoon cookie dough on parchment paper lined baking sheets, then bake for 10-12 minutes, or until golden brown around the edges. For large cookies: drop 2 Tablespoons cookie dough, and bake for 12-14 minutes.
Let cookies sit for 2 minutes before removing to a cooling rack to cool completely.
Notes:
For fluffier cookies, chill dough overnight before dropping onto baking sheets and baking.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Chock Full o'Nuts Date-nut Bread Sandwiches
DATE-NUT BREAD AND CREAM CHEESE SANDWICHES
Ingredients:
For the bread (makes 1 loaf):
1 cup pitted chopped dried dates
3/4 cup boiling water
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup walnuts, coarsely chopped
3 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
8-oz package cream cheese, slightly softened
1. Preheat oven to 350°F and lightly grease a 9x5-inch metal loaf pan, set aside.
2. Add the dates to medium-sized, heat-safe bowl. Pour boiling water over top, stir and let stand 15 minutes.
3. Meanwhile, stir together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Add the nuts and set aside.
4. In a separate large bowl, cream together the butter and sugar until combined (mixture might look crumbly). Add eggs and vanilla and mix until smooth and combined.
5. Alternate between adding the flour mixture and the date mixture (including remaining water), 1/2 of each at a time, mixing until combined.
6. Pour batter into prepared pan and bake 45-55 minutes, until bread is almost completely baked, but a few crumbs still stick to a toothpick inserted into the loaf. The bread will continue cooking after it is removed from the oven, so be careful not to overbake.
Assemble the sandwiches:
7. Let bread cool for 10-15 minutes, then remove from pan and let cool fully on a rack. Once cooled, slice bread and serve as closed or open-faced sandwiches spread with a tablespoon or two of cream cheese.
LOST FOODS OF NEW YORK CITY
Ingredients:
For the bread (makes 1 loaf):
1 cup pitted chopped dried dates
3/4 cup boiling water
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup walnuts, coarsely chopped
3 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
8-oz package cream cheese, slightly softened
1. Preheat oven to 350°F and lightly grease a 9x5-inch metal loaf pan, set aside.
2. Add the dates to medium-sized, heat-safe bowl. Pour boiling water over top, stir and let stand 15 minutes.
3. Meanwhile, stir together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Add the nuts and set aside.
4. In a separate large bowl, cream together the butter and sugar until combined (mixture might look crumbly). Add eggs and vanilla and mix until smooth and combined.
5. Alternate between adding the flour mixture and the date mixture (including remaining water), 1/2 of each at a time, mixing until combined.
6. Pour batter into prepared pan and bake 45-55 minutes, until bread is almost completely baked, but a few crumbs still stick to a toothpick inserted into the loaf. The bread will continue cooking after it is removed from the oven, so be careful not to overbake.
Assemble the sandwiches:
7. Let bread cool for 10-15 minutes, then remove from pan and let cool fully on a rack. Once cooled, slice bread and serve as closed or open-faced sandwiches spread with a tablespoon or two of cream cheese.
LOST FOODS OF NEW YORK CITY
Homemade Vanilla Bean Coffee Blend
INGREDIENTS:
4 vanilla beans, scraped
1 lb coffee beans, freshly ground
DIRECTIONS:
Using a paring knife, scrape the seeds from the vanilla beans.
Mix the scraped seeds with the coffee.
For best results use a medium-bodied coffee from Kenya or Colombia.
Transfer the mix into a coffee bag.
www.food.com
4 vanilla beans, scraped
1 lb coffee beans, freshly ground
DIRECTIONS:
Using a paring knife, scrape the seeds from the vanilla beans.
Mix the scraped seeds with the coffee.
For best results use a medium-bodied coffee from Kenya or Colombia.
Transfer the mix into a coffee bag.
www.food.com
Scalloped Potatoes (Au Gratin)
Ingredients:
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika
Directions:
In a small saucepan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.
Heavenly Recipes
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika
Directions:
In a small saucepan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.
Heavenly Recipes
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