1 cup sugar
1 cup sorghum or molasses
3/4 cup oil or lard
1/2 cup hot water
Combine: Rinse sorghum from cup with hot water.
Add: 2 eggs
Mix together the following:
1 teas. soda
2 teas. cinnamon
1/2 teas. salt
2 teas. ginger
6 or 7 cups of white flour
Refrigerate dough overnight. Roll out and cut with cookie cutter. Bake @ 350 degrees for 10 minutes. To roll out the dough we used Pam in place of flour. Cookies freeze well and are softer and more flavorful after freezing.
The history behind this recipe is...
This recipe was received during a family vacation to Nauvoo. The bakery was handing out cookies and ran out so they started to hand out this recipe.
Sunday, February 26, 2012
Thursday, February 16, 2012
Potato Waffles
These are very yum especially when you want some potatoes with your breakfast and you're already using the waffle iron.
3 Potatoes, grated
1/2 onion, grated
1 egg
1/8-1/4 c sour cream
Salt
Pepper
Garlic
Spread grated potatoes on a few layered paper towels, sprinkle liberally with salt and let the water drain out for a few minutes. (or wring potatoes out with a kitchen towel) Once potatoes are dry mix together with other ingredients. Season according to taste.
Spread out enough to fill your waffle iron. Lock iron and cook potatoes for 10-12 minutes until potatoes are cooked and golden brown.
Recipe from Rachael Ray.com check out her website for other recipe ideas using your waffle iron.
3 Potatoes, grated
1/2 onion, grated
1 egg
1/8-1/4 c sour cream
Salt
Pepper
Garlic
Spread grated potatoes on a few layered paper towels, sprinkle liberally with salt and let the water drain out for a few minutes. (or wring potatoes out with a kitchen towel) Once potatoes are dry mix together with other ingredients. Season according to taste.
Spread out enough to fill your waffle iron. Lock iron and cook potatoes for 10-12 minutes until potatoes are cooked and golden brown.
Recipe from Rachael Ray.com check out her website for other recipe ideas using your waffle iron.
Sunday, February 5, 2012
Southwest Black bean "egg" rolls
Rolls:
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green or red pepper, diced small
1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately.
* I didn't have any tortillas so I turned this recipe into a dip. I sautéed all the ingredients together and then added:
1/4c chicken broth to deglaze the pan
4 oz cream cheese
Juice of 1 lime
Cheddar cheese
Mozzarella cheese
I threw the skillet under the broiler to melt the cheese. Pulled it out and topped the dip with avocado and tomato.
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green or red pepper, diced small
1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately.
* I didn't have any tortillas so I turned this recipe into a dip. I sautéed all the ingredients together and then added:
1/4c chicken broth to deglaze the pan
4 oz cream cheese
Juice of 1 lime
Cheddar cheese
Mozzarella cheese
I threw the skillet under the broiler to melt the cheese. Pulled it out and topped the dip with avocado and tomato.
Wednesday, February 1, 2012
Mini German Pancakes
I love Pinterest! I'm so thankful that Laurel and her mom got me hooked on it. It has opened my world to so many new things!Mini German Pancakes
6 eggs
1 cup milk
1 cup flour
1/4 tsp salt
Preheat oven to 425 degrees. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. Pour batter in cupcake pan. Bake 18-25 minutes. Remove from oven and allow to cool for a few minutes. Remove from pan.
Next time I make this, I'm going to put a 1/2 tsp of butter on top of each one to help it not be so dry on top. You could also easily half the recipe.
Enjoy!!!
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