(IMPERIAL BUTTER COOKIES)
INGREDIENTS:
1 cup Imperial Margarine
1 cup sugar
1⁄2 teaspoon vinegar
1 1⁄2 cups flour
1⁄2 teaspoon baking soda
DIRECTIONS:
Cream margarine and sugar.
Add vinegar to cream mixture.
Mix flour and soda together.
Then add to Cream mixture.
Make 24 balls (2 tsp.) and flatten.
Bake 300°F for 30 minutes.
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Milk and Cookies
#milkandcookies
Friday, October 9, 2015
Mamadoit's Tea Cakes
(Imperial Butter Cookies)
Ingredients:
1 lb. Imperial Margarine (4 sticks)
2 c. sugar
1 tsp. baking soda
1 tsp. vanilla
3 c. flour
Directions:
Cream Imperial and sugar; beat until fluffy. Add vanilla and soda. Add 3 cups of flour. Make into 1 inch balls and put on ungreased cookie sheets; flatten with a glass dipped in sugar. Bake at 350 degrees for 10 to 12 minutes. (Use red and green sugars for Holidays.)
www.cooks.com
Ingredients:
1 lb. Imperial Margarine (4 sticks)
2 c. sugar
1 tsp. baking soda
1 tsp. vanilla
3 c. flour
Directions:
Cream Imperial and sugar; beat until fluffy. Add vanilla and soda. Add 3 cups of flour. Make into 1 inch balls and put on ungreased cookie sheets; flatten with a glass dipped in sugar. Bake at 350 degrees for 10 to 12 minutes. (Use red and green sugars for Holidays.)
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Homemade Oven Baked Croutons
MAKES ABOUT 6 CUPS
Either fresh or stale bread can be used in this recipe, although stale bread is easier to cut and crisps more quickly in the oven (but I kinda like it softer). To use stale bread, reduce the baking time by about two minutes. Croutons made from stale bread will be more crisp than those made from fresh. Be sure to use regular or thick-sliced bread.
INGREDIENTS:
12 slices white sandwich bread or a loaf of french bread sliced cut into ½-inch cubes (about 6 cups)
6 tablespoons unsalted butter
2 T Italian Seasoning
Salt
Pepper
INSTRUCTIONS:
1. Heat oven to 400 degrees and plan to place the sheet on the top oven rack. Combine bread cubes, butter, seasoning, salt and pepper to taste in medium bowl. Toss well with spatula to combine.
2. Spread croutons in single layer baking sheet (with edge). Bake croutons, turning halfway, until golden brown and crisp, 8 to 10 minutes.
After cooling, croutons can be stored in an airtight container or plastic bag for up to 3 days.
www.kristendukephotography.com
Crusty Bread
Ingredients:
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
Directions:
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours.
Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
www.simplysogood.com
Homemade Whipped Butter
INGREDIENTS:
1⁄4 cup milk
1⁄2 lb butter. (2 sticks), softened
DIRECTIONS:
Beat milk and butter together until light and fluffy.
This expands the volume by a third and makes it easier to spread.
This is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. You can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. I have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes I got at the dollar store. One for each dinner guest is a nice touch. I store the whipped butter in a glass covered container on the counter top in cooler weather. In warmer weather I store it in the refrigerator and bring it to room temperature before using.
www.food.com
1⁄4 cup milk
1⁄2 lb butter. (2 sticks), softened
DIRECTIONS:
Beat milk and butter together until light and fluffy.
This expands the volume by a third and makes it easier to spread.
This is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. You can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. I have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes I got at the dollar store. One for each dinner guest is a nice touch. I store the whipped butter in a glass covered container on the counter top in cooler weather. In warmer weather I store it in the refrigerator and bring it to room temperature before using.
www.food.com
No Peek Chicken
Ingredients:
2 to 2 1/2 lbs. chicken, boneless or parts (approx. 8 pcs.)
2 c. rice (uncooked reg.)
1 pkg. Lipton onion soup mix
1 can of Campbell's mushroom soup
1 1/2 cans of water
Directions:
Place rice in a 9 x 13 inch glass baking dish. Wash chicken and place over rice.
Sprinkle Lipton onion soup mix over chicken. In a small bowl, mix mushroom soup with 1 1/2 cans water and pour over above ingredients.
Cover tightly with aluminum foil. Place in a 350 degree oven and no-peek for 50 to 60 minutes.
www.cooks.com
2 to 2 1/2 lbs. chicken, boneless or parts (approx. 8 pcs.)
2 c. rice (uncooked reg.)
1 pkg. Lipton onion soup mix
1 can of Campbell's mushroom soup
1 1/2 cans of water
Directions:
Place rice in a 9 x 13 inch glass baking dish. Wash chicken and place over rice.
Sprinkle Lipton onion soup mix over chicken. In a small bowl, mix mushroom soup with 1 1/2 cans water and pour over above ingredients.
Cover tightly with aluminum foil. Place in a 350 degree oven and no-peek for 50 to 60 minutes.
www.cooks.com
Original Green Bean Casserole
INGREDIENTS:
1 (10 3/4 ounce) can condensed cream of mushroom soup
3⁄4 cup milk
1⁄8 teaspoon ground black pepper
2 (9 ounce) packages frozen cut green beans, thawed and drained or 2 (14 1/2 ounce) cans cut green beans, drained
1 1⁄3 cups French's French fried onions, divided
DIRECTIONS:
Preheat oven to 350°F. Combine soup, milk and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.
Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions.
Bake 5 minutes or until onions are golden.
Microwave Directions:
Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole.
Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.
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**Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
1 (10 3/4 ounce) can condensed cream of mushroom soup
3⁄4 cup milk
1⁄8 teaspoon ground black pepper
2 (9 ounce) packages frozen cut green beans, thawed and drained or 2 (14 1/2 ounce) cans cut green beans, drained
1 1⁄3 cups French's French fried onions, divided
DIRECTIONS:
Preheat oven to 350°F. Combine soup, milk and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.
Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions.
Bake 5 minutes or until onions are golden.
Microwave Directions:
Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole.
Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.
www.food.com
**Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
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