Mrs. Sigg's Snickerdoodles

Yields:              Prep Time:       Cooking Time:      Total Time: 

48 Servings     26 mins         16 mins              42 mins

Ingredients

1 cup butter, softened

1 cup shortening

3 cups white sugar

4 eggs

4 teaspoons vanilla extract

5 1/2 cups all-purpose flour

4 teaspoons cream of tartar

2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons white sugar

4 teaspoons ground cinnamon

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place butter, shortening, 3 cups sugar, eggs, and vanilla in a large bowl; beat with an electric mixer until smooth.

3. Add flour, cream of tartar, soda, and salt; beat just until combined.

4. Shape dough by rounded spoonfuls into balls and place 2 tablespoons sugar in a small bowl; stir in cinnamon. Roll balls of dough in mixture then place 2 inches apart on ungreased baking sheets..

5. Bake 8 to 10 minutes or until set but not too hard then remove immediately from baking sheets

Frog-Eye Salad

 

My sister-in-law Shauna is always making this salad for family functions. This is one of Taelor's favorites, so I had to get the recipe from her. (It is Karon Ward's recipe)

Ingredients

Sauce:

1 cup sugar

2 tablespoons flour

1/2 teaspoons salt

1 3/4 cup pineapple juice

2 eggs beaten

Cook on med-high heat until thick and then add 1 Tablespoons of Lemon Juice. Let cool.

Cook 1 box of Acini de Pepe pasta according to directions on package and drain.

Stir inro cooled sauce and refrigerate overnight.

Add

3 cans of mandarin Oranges, drained

3 cans of pineapple tidbits

2 cups mini marshmallows (can be the fruity colorful ones or plain white ones, Fruity adds a little more flavor)

9 oz of cool whip OR two cups of homemade whipped cream

Mix together.

NOTE: I add the marshmallows right before I serve it.

Calzone/Pizza Dough

My kids love homemade pizza and calzones. This is my go to recipe. I love how fluffy it is and it is tasty. It makes a beautiful crust.

Ingredients

2 1/2 to 3 cups flour (can use a combination of white and whole wheat if you prefer)

1 tablespoon sugar

1 teaspoon salt

1 package (2 1/4 teaspoons) yeast

1 tablespoon dry milk powder

3 tablespoons olive or vegetable oil

1 cup very warm water

Combine yeast, sugar, 1 cup of the flour, milk, and salt in a large bowl. Add the warm water and oil and mix. Stir in remaining flour slowly until dough is soft but not sticky. Knead until smooth. Let the dough rest for at least 30 minutes before making the calzone.

Betsy's Best Bets Rolls

 

If anyone knows me, they know how I love to get in and out of the kitchen. I like quick and easy recipes. With that said, I was listening to the TWIM podcast and one of the sisters was talking about her favorite things and this recipe is one of them. I decided to try them. I started them after church. We had them for dinner. They are quite yummy and they are still good the next couple of days as well. This recipes makes around 24 rolls so I usually share them with my neighbors. I have also made them into cinnamon rolls and orange rolls. SO GOOD and SO worth the time spent making them.

•  Microwave 3 c. milk on high for 6&1/2 minutes. Pour into bowl of a stand mixer and add each additional ingredient, stirring between each one:
•  3/4 c. butter flavored Crisco
•  3/4 c. sugar
•  1 Tbsp salt
•  1 c. potato flakes
•  4 eggs
•  1 1/2 Tbsp yeast
•  7 1/2 c. flour

Mix until well combined. You want it to pull away from the sides of the bowl, but it’s okay if the dough is a little sticky. Let rise in a greased bowl for an hour or until doubled in size.

Separate dough in half. Taking one half, roll into a large rectangle shape, spread butter all over the dough. Fold dough, bringing the top down to meet the bottom. Using a pizza cutter, cut into 3/4 inch strips. Twist each strip into a knot. Place on cookie sheet lined with parchment paper. Repeat with the other half of the dough. Cover with a clean kitchen towel and let raise for 2 to 3 hours. Bake at 375° on the bottom rack for 8-10 minutes until light brown on the bottom and top.

To make these rolls extra yummy, as soon as you pull them out of the oven, rub a stick of butter over the tops of the rolls and immediately sprinkle a bit of coarse, kosher salt on top of each roll. To die for.

Levain Bakery Chocolate Chip Walnut Cookies

These cookies are by far my favorite cookie recipe. I just change up what I put in it. My kids love them and I make them often. I don't make them into 8 cookies, I usually make them 3 ounce cookies. I got the recipe from the website www.abountifulkitchen.com

PREP TIME 10 MINUTES COOK TIME 11 MINUTES TOTAL TIME 21 MINUTES

 8 COOKIES

Ingredients

1 cup butter cut into tablespoons

3/4 cup light brown sugar, packed

1/2 cup sugar

2 eggs

1 cup cake flour

1 1/2-1 3/4 cup all purpose flour* see notes

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon coarse sea salt

2 cups walnut halves

2 cups semi sweet chocolate chips* see notes

Instructions

Pre heat oven to 400 degrees and set rack in middle of oven.

Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.

Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.

Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.

Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.

Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.

Pour the chocolate chips into the batter and pulse again 5-6 times.

Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.

Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.

Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes.

The cookies are done when the top is a bit golden and the bottom is also golden.

Do not over bake. Let cool for 15 minutes before serving.

To make the cookies without walnuts, see recipe notes below!

Recipe Notes

-It is important to let the oven fully heat up. Turn it on for at least 15-20 minutes before baking.

-I use 1 cup Cake Flour and 1 3/4 cup AP flour. You may try using 1 1/2 cups AP flour. I found the dough to be too sticky. If you have issues with the cookies flattening out, use 1 3/4 cups flour.

-If you do not have cake flour, try using All Purpose flour. 2 1/2 cups should work. When purchasing Cake Flour, look for it on the upper shelves of the grocery aisles. 

– If you can’t find cake flour at your grocery, you can make your own at home by using this simple method: Measure out 1 cup of all purpose flour into a medium size mixing bowl. Remove 2 tablespoons of the flour and place back in the flour container. Add 2 tablespoons of cornstarch to the flour in mixing bowl. Sift the flour and cornstarch mixture. Sift again about 3-4 more times. You now have cake flour! Place in a bag or container and use as needed.

-Cake flour is usually found on the top shelf at the grocery store, near the All Purpose Flour or near other baking goods.

-I buy chocolate chips in bulk and scoop my semi sweet chips out of a jar. This recipe calls for 2 cups of chocolate chips. Most bags of chocolate chips are 11-12 oz or closer to 1 1/2 cups of chips, which will work for one recipe, no need to open another bag of chocolate chips.

-I use food handlers gloves to shape the dough, and also weigh the dough balls on a scale. Each dough ball is approx 6 oz.

-These cookies freeze extremely well. After cooling completely, place cookies in a large ziplock bag or small sandwich size bags. Place in freezer. When ready to eat, either let thaw, or wrap in paper towel and microwave for about 15-18 seconds. The cookie will not have a crisp exterior after being frozen, but will still be moist and taste fresh.-In the recipe it says to turn the batter out onto a clean surface and mix the chocolate chips and the walnuts together by hand. I do not do this step. I add this to the recipe because it is shown in the video. I simply fold the dough a couple of times with a spatula in the bowl to make sure all of the walnuts and chocolate chips are distributed.

Update 5/3/2017**

-Dislike walnuts? You may add additional chocolate chips OR  try increasing the All Purpose flour by 1/4 cup. Add 4 cups chocolate chips in place of the original 2 cups chips and 2 cups walnuts. If you omit the walnuts, you must replace with another substance that will take up mass in the cookie. Two additional cups of chocolate chips or 2-11.5 oz packages per recipe. Bake as directed. The best alternative to omitting the nuts is to add additional chocolate chips. 

Refrigerating dough for 30-45 minutes after shaping and before baking is recommended, especially if baking in a regular bake and not a convection bake oven. 

Sweet & Spicy Pork with Jasmine Rice

As you know by now, you know I love to make up recipes. So tonight, I had a pork loin sitting in the fridge and I knew it had to be cooked up before it went bad. I am on a special diet, so I don't even get to taste test the recipes I create at the moment, but Derek told me I needed to write this one down. I also didn't measure anything, so these measurements are a guess except for the rice and pork loin. Just play with it and make sure to taste it. I had Savanna, Zane and Derek taste it to make sure it tastes good. Leave your comments if you end up trying it.

Sweet & Spicy Pork with Jasmine Rice

Ingredients

• 1 1/2 lb Pork Loin thinly sliced
• 2 tsp olive oil
• 1/2 cup brown sugar
• 1/2 cup less sodium soy sauce
• 1/4 cup Hoisin Sauce
• 1/2 tsp cayenne pepper
• 1/4 tsp garlic salt
• 1/4 tsp onion powder
• 1/4 teaspoon salt
• 3 cups cooked Jasmine Rice

Directions

1. Heat skillet with olive oil and cook pork until done.
2. Add brown sugar, soy sauce, cayenne pepper, garlic salt, onion powder and salt.
3. Bring to a boil and reduce to simmer for 10 mins.
4. Serve over cooked Jasmine Rice.

Best Brownies

My kids love brownies. I love brownies. What's not to love?? I love making homemade stuff so I had to search the internet to find the perfect recipe for me. I happened upon this one. I LOVED it. It isn't cakey but it isn't too gooey either. It is just right. Serve it with vanilla ice cream and it is even better. ENJOY!

Best Brownies

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Directions

1. Preheat oven to 350'. Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter.
3. Remove from heat.
4. Stir in sugar, eggs and vanilla.
5. Beat in cocoa, flour, salt and baking powder.
6. Spread into prepared pan
7. Bake for 25-30 minutes. Do NOT overcook.

Frosting

Ingredients

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla
• 1 cup powdered sugar

Directions

1. Combine 3 tablespoons of butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla and 1 cup powdered sugar.
2. If it is too thick, add milk to soften.
3. Frost brownies while still warm.