Madeleines

By Amanda Campbell

From the Joyofbaking.com website. Love her!!!!! Cookie Club 2015

Madeleines Recipe:

1/2 cup (113 grams) unsalted butter

1 cup (130 grams) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 large eggs, at room temperature

1/2 cup (100 grams) granulated white sugar

2 tablespoons (30 grams) firmly packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon freshly grated lemon zest (optional)

Madeleines: In a small saucepan, melt the butter and then keep it warm.

In a small bowl whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugars at high speed until the mixture is thick and pale in color (about 5-8 minutes). Beat in the vanilla extract and lemon zest (if using). Then sift about one-third of the flour mixture over the whipped eggs and gently fold in, using a rubber spatula or whisk. Sift and fold in half of the remaining flour, and then sift and fold in the rest. (Do not over mix or the batter will deflate).

Then take about 1 cup (240 ml) of the batter and fold it into the warm melted butter. (This lightens the butter making it easier to fold into the batter.) Then, with a spatula, gently fold the butter mixture completely into the egg batter. Cover and refrigerate the batter for at least an hour or two, preferably overnight (can be stored in the refrigerator for up to three days).

Preheat your oven to 375 degrees F (190 degrees C). Using a pastry brush, generously grease the molds of two - 12 - 3 1/2 inch (8.5 cm) Madeleine pans (preferably non stick) with very soft or melted butter. Then dust the molds with flour, tapping out the excess flour. Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well greased or the Madeleines will stick and be hard to remove.)

Drop a generous tablespoonful (can use an ice cream scoop) of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped or domed" appearance of the Madeleines.)

Bake the Madeleines for about 8 to 11 minutes, until the edges are golden brown and the centers spring back when lightly touched. (Do not overbake these cookies or they will be dry.)

Remove the pans from the oven and immediately tap each pan against the counter to release the Madeleines. Place Madeleines on a wire rack to cool. Best served immediately but can be stored in an airtight container at room temperature for a couple of days or frozen for up to 1 month. Dust with powdered sugar before serving.

Makes about 24 - 3 1/2 inch (8,.5 cm) Madeleines. Read more: http://www.joyofbaking.com/madeleines.html#ixzz3tNbwuzdK Follow us: joyofbaking on Facebook

Neopolitian Cookies

Katy Butt Cookie Club

Ingredients:

1 cup butter softened

1 1/2 cup sugar

1 egg

1 tea vanilla

2 1/2 cups flour

1/2 tea salt

1 1/2 tea baking powder

Mix together: Separate in to 3 balls. To the 1st ball add 10 drops red food coloring and 2 tea of cherry flavoring and then mix well.

To the 2nd ball add 2 tea almond flavoring mix well.

To the 3rd ball add 6 squares of melted baking chocolate. Mix well.

Line a loaf pan. press balls flat first. Red first, then white then chocolate.

Chill overnight.

Cut in half legnthwise and then cut in to slices and bake at 350 on cookie sheet for 10 min.

Chocolate Cherry Blossom Cookies

Cookie Club 2015

Ingredients:

3/4 cup (170g) unsalted butter, softened to room temperature

2/3 cup (134g) granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 Tablespoon (15ml) maraschino cherry juice

2 cups (240g) all-purpose flour (measured correctly)

16 maraschino cherries (drained and chopped)

24 Hershey's Kisses, unwrapped

4 ounces semi-sweet chocolate (optional)

Directions:

First, make sure you have enough room in the freezer/refrigerator because you'll need to quickly chill the baked cookies with the Hershey's Kiss on top in step 4.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.

Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.

Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes then gently press a Hershey's Kiss into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate. Let the Hershey's Kiss set on the cookies in the freezer/refrigerator for about 15 minutes. Remove from the freezer/refrigerator, then drizzle with chocolate: melt the chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted chocolate chocolate; a fork or spoon work too.

Make ahead tip: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies may be frozen up to 2-3 months.

The Best Lemon Bars

By Lindsey Calkins Cookie club 2015

Crust:

1 cup butter softened

1/2 cup white sugar

2 cups flour

Filling:

1 1/2 cups white sugar

1/2 cup all-purpose flour

2 lemons juiced

4 eggs

Directions:

Preheat Oven to 350 degrees

In a med bowl blend crust and press in to a 9x13 pan.

Bake for 15-20 min or until firm and golden.

In another bowl, whisk filling sugar and flour together. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for additional 20 min. The bars will firm up as they cool. After cooled you can sprinkle powdered sugar over them and cut them in to squares.

Lemon Cookies

By Karma Gardner

Cookie Club 2015

1 package lemon cake mix

2 eggs

1/3 cup oil

1/2 fresh lemon juice

powdered sugar

Mix first 4 ingredients until smooth. Chill for 2 hours. Roll in to balls. Roll in powdered sugar. bake on a greased cookie sheet for 6-8 min at 375 degrees.

Peanut Butter Lava Cookies

Cookie Club Shannon Grogan

2 Pie Crusts

2 cups Peanut butter or Cookie Butter

1/2 cup sugar

How To:

Unroll the pie crusts and smear one of them with the peanut butter in a even layer. Put the other pie crust on top. Cut out 3 inch cookies out of them. Give them a toss in sugar. You can add a classic fork design on top. Bake them on Parchment at 350 for about 12 min until lightly golden and firm. Cool and then toss in more sugar.

Chocolate and Almond Macaroons

By Becki from Cookie Club

These taste just like Almond Joy's. YUMM

Ingredients:

3/4 cup Sweetened condensed milk

1 (14 oz) package sweetened flaked coconut

1/4 to 1/2 tea almond extract

1/8 tsp salt

24 whole almonds

1/2 cup dark chocolate chips

Preparation:

1. Stir together first 4 ingredients. Drop dough with lightly greased TB on to parchment paper. Press an almond on top of each cookie.

2. Bake at 350 for 15-17 min or until golden. Remove and let cool.

3. Microwave chocolate chips on high for 1 min until melted. Put in a ziploc bag and cut end off. Drizzle chocolate all over the cooled cookies. Let dry. EAT.

GF Pumpkin Oatmeal Cookies

By Shelly Kahle

These were made for Cookie club Dec/2015. YUMM

Ingredients:

1 3/4 cup all purpose Gluten Free Flour

1 1/2 cup rolled GF Oats

1 cup light brown sugar

1 cup white sugar

1 15 oz can of Pumpkin puree

2 sticks of butter softened

1 lg egg

1 1/2 TB pumpkin pie spice

1/2 tsp salt

2 tsp vanilla

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ground cloves

Instructions:

1. Predheat oven to 350 degrees. Line baking sheet with parchment and set aside.

2. In a large bowl add flour, oats, brown sugar, white sugar, baking powder, pumpkin pie spice, cinnamon, salt and cloves. Whisk till combined.

3. In a separate bowl ix egg, pumpkin puree and vanilla. Add whet to the dry and chill for 15 min.

4. scoop 1 inch to 1.5 inch balls and put on cookie sheet leaving 2 inches apart.

5. Bake for 15-20 min or until cookies are golden brown and firm to touch. Cool and eat.

Chocolate Orange Macaroons

By Shelly Kahle

From our Cookie Club. These are so good and if you like orange and chocolate!!! Love them!

Ingredients:

2 cups Sweetened Shredded coconut

1/2 cup white sugar

1/4 cup flour

2 tea orange zest

1/4 tea salt

2 egg whites

2 TB melted butter

1/4 tea Almond Extract

3 oz dark chocolate chopped

Instructions:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. In a medium bowl, stir together coconut, sugar, flour, orange zest and salt. Mix in egg whites, melted butter and almond extract until well combined. Gently stir in chopped chocolate.

3. Scoop rounded TB of dough on baking sheets. Bake one sheet at a time for about 20 min or firm and lightly browned.

4. Cool for 5 min and transfer to a cooling rack.

Green Bean Casserole

By Amanda Campbell

Our family recipe is basic.

4 cans of drained green beans

1/2 a pound of bacon chopped

2 cans of Cream of Mushroom soup

Salt and pepper

Fried Onions for the top

Mix all but the onions. Add the onions on top and back at 350 for 35-45 min.

Mom's Thanksgiving Stuffing

By Jane Davenport

1 loaf of bread ripped up in smallish pieces

6 eggs whipped

1 onion chopped

5 ribs of Celery chopped

2 TB Butter

Poultry Seasoning

Sauté Butter and chopped onion and celery until soft. Add to bread and then mix in eggs when it's cooled enough not to scrabble. Add in enough poultry seasoning till it smells strong or right like my mom says. Then put in a buttered pan and back at 350 till done.

Oatmeal Cake

By my friend Lola Nielson (Amanda Campbell)

Mix 1 Cup quick Oats with 1 1/2 cups boiling water. - Let Cool

1 cup white sugar, 1 cup brown sugar, 1/2 cup shortening, mix well. Add 2 Eggs and oat mixture.

Mix 1 1/2 cups flour, 1 tsp baking soda, 1 tsp salt, and 1 tsp cinnamon and add to other mixture.

Pour in to a 9x13 pan and bake at 350 for 30 min. Spread Topping on hot cake and broil for about 5 min.

Topping:

6 TB melted butter

2/3 cups brown sugar

1/4 Cups cream or Evaporated milk

1 tsp. vanilla

1 cup coconut

cups chopped nuts

Mix all and spread on hot cake. YUMMMMMM

Panna Cota

By Amanda Campbell I love Panna Cota and I found this easy recipe for it and I love it. I made a homemade blueberry sauce to go with it. Yummmm 2 1/4 cup cream 1 packet of powdered gelatin 1/4 cup of milk 1/2 cup powdered sugar 1/2 tea of vanilla or vanilla paste In a bowl pour milk in a bowl, add the packet of Gelatin over it and let bloom for at least 5 min. Then while that is working pour cream and sugar in a sauce pan and bring to just a boil or just really hot before boil. Take off the heat. Add the gelatin. Then stir till all dissolved. Add the vanilla and put in to custard cups and refrigerate for 3-4 hours. Serve with sauce of your choice.

Welsh Cakes

By Amanda Campbell

I made these from the Joy of Baking Website. They are easy fast and ususally you have all the stuff to make them. They are made on the griddle or frying pan so they are super easy.

2 cups (260 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (113 grams) cold unsalted butter. diced

1/3 cup (80 ml) currants or raisins

1/4 cup (60 ml) chopped Mixed Peel (candied citrus peel)

1 large egg, lightly beaten

1/4 cup (60 ml) milk

Note: Mixed peel or candied citrus peel is preserved fruit that has been dipped several times in a concentrated sugar syrup. It is usually packaged in small plastic tubs.

Welsh Cakes: In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or your fingertips. The mixture should look like coarse crumbs. Stir in the currants and mixed peel. Add the beaten egg and enough milk to form a soft dough.

Knead the dough gently on a lightly floured surface and roll to a thickness of about 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.

Heat a griddle, heavy bottomed frying pan, or electric frying pan to medium hot (about 350 degrees F (180 degrees C)). Lightly butter and then cook the welsh cakes for about 3 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar or powdered sugar. Serve warm or at room temperature. Welsh Cakes can be covered and stored at room temperature for several days or they can be frozen.

Makes about 20 - 2 1/2 inch cakes.

Note: Welsh Cakes can also be baked in a 350 degree F (177 degree C) oven. Place on a parchment paper lined baking sheet and bake until set and very lightly browned yet still soft inside (they won't get as brown as when you cook them on a griddle). They can also be cooked on a baking stone in the oven. Heat the stone in a 350 degree F (177 degree C) oven and then bake the Welsh Cakes on the stone.

Homemade Potato Chips

By Amanda Campbell

These are yummy. I got a new slicer and these are easy and sooooo addicting.

Oil for frying

Potato's

Cold Water

Salt

Slice potatos thin and add to a bowl of water as you go. Then when done rinse the potatos and add cold fresh water with salt added to it. Let soak for at least 30 min.

Then drain and pat dry. Get oil for frying to 365 and putting them in one at a time and frying in small batches. You may not need to add salt or very little to them when done frying.

Chocolate Chip Cookies

By Amanda Campbell

I make these all the time but I just mix up the nuts as I see fit. This time (in the picture) I put in Macadamine nuts. Yumm but most of the time I use Walnuts. These are a great go to and sometimes I freeze the dough in balls and make them later.

2 1/4 cups all-purpose flour (Sometimes I use a little more for fluffy ones)

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups Chocolate Chips

1 cup chopped nuts Any kind you want.

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Cream Eggs

By Amanda Campbell

I love to make these all the time. I have made them for Christmas morning as well. Great low carb breakfast!! They are sooo good.

Ingredients:

Eggs

Cream

S & P

Parmesan Cheese

Cheddar Cheese

Cooking Spray

Preheat oven to 350. Get a muffin pan out. Spray with cooking spray. Add about a Tablespoon of Cream in the bottom of each muffin tin that you want to use. Crack an egg over the cream. Add the S & P. Then put about a Tablespoon of Parmesan and then 1 Tablespoon of Cheddar. Bake for about 17 min or until not too wobbly. Use a silicon spatula to get out. Eat and enjoy!

Milk Can Dinner

By Amanda Campbell

This is a version of a recipe from Cooks Country I saw on TV. Sooo good. It is great for a crowd and a good one pot meal.

Ingredients:

10 bratwurst

4 ears of corn cut in to three pieces of each ear. shucked by the way.

1 small head of cabbage cut in to 6-8 wedges with the core on still attached.

2 yellow onions skinned and also cut in to 6 pieces with the root end attached

2 pounds small red potatoes cleaned

2 bay leaves

oil for bottom of pot

S&P

1 can chicken stock

1 can water

Cornstarch with water for gravy thickening

So get a huge big pot oil the bottom. When hot put in your sausages. When browned all over take them out. I just let them sit in the lid of the pot. Then add in the potatoes, onion, corn, cabbage, S&P, and then Bay leaves. Cut your sausages in half and add them back in. Pour the chicken stock and water in the pot. When it is boiling put lid on and if it does not shut like mine I added tin foil all over the opening and bring the heat to medium low. Cook for about 20-25 min or till the potatoes are done. Then take it all out leaving the liquid and then add the cold water to the cornstarch to make slurry add as much as you want to make it as thick as you want. Then Check for more salt and eat!!! So easy and yummy

Garlic Chicken Sauce

By Teresa Stevens

Here’s an awesome recipe I tried on BBQ chicken last night. Super yummy. I didn’t use the lemon. I will be trying this on mushrooms or shrimp soon. Defiantly a keeper. Very easy to make.

This is a quick and easy sauce made from pantry ingredients that tastes more complex than it is. Serve over chicken cutlets or mashed potatoes, or toss with hot cooked pasta. Wonderful with sliced sauteed chicken over spaghetti, hot cooked shrimp or seafood mix over linguini, or pork cubes and spaetzle. Also excellent served over penne and steamed broccoli. Makes a good base for chicken casseroles in place of "cream of" soup from a can. Increase the garlic to your taste and feel free to add a pinch of cayenne or red pepper flakes.

INGREDIENTS

Servings 4 Yield 2 cups

· 1 cup hot water

· 2 teaspoons chicken bouillon powder

· 1 cup skim milk

· 2 tablespoons butter

· 2 tablespoons flour

· 2 garlic cloves, minced

· salt

· pepper

· 1 lemon wedge

DIRECTIONS

1. Melt butter in saucepan over medium heat.

2. Add garlic and sauté until fragrant and slightly brown, but don't let it get overly browned or burnt.

3. Add flour and whisk to combine (this makes a roux).

4. Cook and whisk the roux for a minute or so. You want it blonde, not brown.

5. Mix the bouillon powder, hot water, and milk.

6. Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.

7. Bring to a bubble, and allow to bubble until thickened.

8. Squeeze the wedge of lemon over top (watch for seeds!).

9. Taste and adjust seasoning with salt and pepper.

All American BBQ Sauce

By Jane Davenport

She loves this and it is also great on chicken!!

1 Cup Water

1/3 cup finely chopped onion

3 Tlb. Butter

3 Tlb packed Brown sugar

1 Tlb yellow mustard

1 Tlb vinegar

1 Cup Ketchup

3 Tlb Worcestershire Sauce

2 Tlb lemon juice

1/8 tsp cayenne pepper(optional) I left out

3 Tlb honey

Salt to taste

In large saucepan combine water, onion, butter, brown sugar, mustard, vinegar and a pinch of black pepper. Bring to boiling, reduce heat simmer uncovered for 20 min. Stir in ketchup, Worcestershire sauce, lemon juice, honey, a little salt and cayenne pepper if desired. Return to boiling, reduce heat. simmer, uncovered for 50 to 60 min or until desired consistency. Transfer to storage container cover and chill.

Bacon Mac and Cheese

By Amanda Campbell

My new favorite recipe that I just made up yesterday. I am going to tell you the recipe but you have to figure out amounts because I did not measure anything. Sorry.

Ingredients:

Pasta (Your Choice)

3/4 pkg of bacon

Flour

Milk

Cheese

S&P

Garlic powder just a little

Chili Powder

Parsley (Fresh is best)

Panko bread crumbs or cracker crumbs

Melted Butter

Make pasta till it is almost done. Drain. Fry up chopped up Bacon and when crispy take out of pan. In Bacon Grease add the same amount of flour. Cook till flour is all cooked. Add milk slowly till no lumps and on the thin side. Add in the S&P, garlic, and Chili powder. When all combined taste it. It might need more chili powder to give it that extra taste and salt. Then add in the parsley. Mix the Panko and Butter. Spray cooking oil in a casserole dish. Mix the pasta and sauce together. Then top with Panko. Bake at 350 for 25 min till golden and bubbly. Enjoy!!!!

Pineapple Pistachio Pie

By Amanda Campbell

This was a great desert from a Bunko that I went too. It was yummo! You can make it eaiser and just use gram cracker crust.

What you need:

1 (11.2-ounce) package shortbread cookies

3/4 c. chopped walnuts, divided

1/2 stick butter, melted

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1/4 c. lime juice

1 (4-serving size) package instant pistachio pudding and pie filling

1 (8-ounce) can crushed pineapple, undrained

1 c. (1/2 pint) heavy cream

What to do:

1. Preheat oven to 350°F.

2. In a food processor, combine cookies and 1/4 cup walnuts; process until finely crushed. Stir in butter and press into bottom and up sides of a 9-inch deep-dish pie

plate to form a crust.

3. Bake 10 minutes, then remove from oven and allow to cool.

4. Meanwhile, in a large bowl with an electric mixer on medium speed, beat cream cheese about 1 minute, or until fluffy. Add sweetened condensed milk, lime juice, and

pudding mix and continue beating 2 to 3 minutes, or until smooth. Stir in remaining walnuts and the pineapple with its juice.

5. In a medium bowl with an electric mixer on medium speed, beat heavy cream 5 to 6 minutes, or until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.

Chewy Chocolate Peanut Butter Chip Cookies

By Amanda Campbell

I made these cookies for our Cookie Club and they won best cookie!!!!!!! But, you can't go wrong with Chocolate and Peanut butter LOL.

Ingredients

10 tablespoons butter, softened

1/2 cup white sugar

1/2 cup brown sugar, packed

1 egg

1 teaspoon vanilla extract

1 1/4 cup all-purpose flour I always add a little more to make them puffy.

1/3 cup unsweetened cocoa powder, can use less if desired.

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups peanut butter chips, divided (may need more or less)

Instructions

Preheat oven to 350.

Line baking sheet with parchment paper or non-stick cooking mat. Set aside.

In a large bowl cream together butter and sugars.

Mix in egg and vanilla extract. Set aside.

In a medium bowl whisk together flour, baking soda, salt and cocoa powder.

Add dry mixture into wet mixture. Stirring slowly until dry mixture is completely incorporated.

Add peanut butter morsels.

Use a mini ice cream scoop to scoop dough out and place onto prepared pans about 1½ inches apart.

Press several peanut butter morsels into each dough ball. if you feel like it.

Bake for 7-8 minutes. Cookies will not be done.

Remove from oven and leave cookies on cookie sheet to finish cooking.

When pan is warm, place cookies on a cooling rack to finish cooling.

Enjoy!!

English Muffins

By Amanda Campbell

Ingredients Edit and Save

Original recipe makes 18 muffins (approximately) Change Servings

1 cup milk

2 tablespoons white sugar

1 (.25 ounce) package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted shortening

6 cups all-purpose flour You will not need all of this flour.

1 teaspoon salt

Directions

1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2.In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. If still not done bake in oven for about 10 min at 350.

Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Mushroom Rissoto

By Amanda Campbell

I made this and it was gone in like 2 sec. So yummy and not hard at all.

Ingredients

•6 cups chicken or vegetable broth, divided

•1 to 2 pounds mushrooms of your choice, I used cremini or baby bellas

•2-3 shallots, roughly diced

•1½ cup Arborio rice

•½ cup dry white wine or cooking wine

•3 tablespoons parsley of your choice or chives, chopped

•½ teaspoon salt, more or less to taste

•black pepper to taste

•4 tablespoons butter

•¼ cup freshly grated parmesan cheese, more or less to taste

Instructions

1.In a saucepan, warm the broth over medium heat.

2.Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

3.Reduce heat to medium and add 1 tablespoon olive oil.

4.Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.

5.Pour in the wine, stirring constantly until the wine is fully absorbed.

6.Return heat to medium-high and using a mug or measuring cup add between ½-3/4 cup broth to the rice (I added ¾ cup), and stir until the broth is absorbed. Continue adding the hot broth one scoopful at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you've got almost all the broth added, begin turning the heat down to medium if necessary. After about 15 to 20 minutes, the rice will be al dente.

7.Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)

8.Add the butter, parsley or chives and parmesan.

Ham and Cheese Danish from the Chew

By Amanda Campbell

I made these for Paul for Valentines Day. They were so yummy! You can change the filling all you want.

Ham and Cheese Danish

• 1 sheet puff pastry

• 1 onion (thinly sliced)

• 2 tablespoons olive oil

• salt and freshly ground black pepper

• 1/4 cup gruyere (shredded)

• 4 slices cooked ham

• 3 large eggs (divided)

• 1 tablespoon butter

• 1/4 cup creme fraiche

• 2 tablespoons chives (finely chopped

step-by-step directions

1 Preheat oven to 400°F.

2 In a medium sauté pan over medium low heat, add 2 tablespoons olive oil. Add sliced onions and cook until onions turn golden and release their natural sugar,

about 20 - 30 minutes. Add a bit of water to the pan as necessary if brown bits begin to form on the bottom of the pan. Season with salt and pepper. Allow onions to

cool.

3 To form the danish, begin with the long edge of the pastry on the bottom of your work surface. On the right half of the pastry, place half caramelized onions, half the cheese and half the ham, leaving a 1" border around the edges. Repeat with remaining ingredients, seasoning each layer.

4 In a small bowl, beat one egg. Brush the 1" border with the beaten egg then carefully fold the pastry over the ingredients like you're closing a book. Crimp the edges all around the border to seal and transfer the pastry to a parchment lined sheet pan. Brush the entire pastry with the beaten egg. Using a sharp knife, cut a few slits in the top of the pastry. Bake for 25 minutes or until golden brown.

5 In a medium nonstick skillet over medium heat, add butter. Once the butter has foamed and subsided, crack remaining 2 eggs into the skillet. Fry to over-easy, flipping once during the cooking.

6 Top the danish with fried eggs, garnish with creme fraiche and chopped chives.

Tips

- Add sliced serrano chiles inside the danish for a spicy treat!

- Fill the danish with your favorite fillings, such as chocolate-hazelnut spread and bananas for the kids.

Gluten Free Flour Mix
From America's Test Kitchen

If you have a scale it is better to use it so I will put both weights and measures in case you don't.

24 oz (4 1/2 cups plus 1/3 cup) white rice flour
7.5 oz (1 2/3 cups) brown rice flour
7 oz (1 1/3 cups) potato starch
3 oz (3/4 cup) tapioca starch
3/4 oz (3 TBSP) nonfat milk powder

Whisk all ingredients together in large bowl until well combined.  Transfer to airtight container and refrigerate for up to 3 months... I use it faster so I don't refrigerate it... If you are not going to use it faster freeze it....