Snickerdoodles
1 cup Butter; softened
1 1/2 cup Sugar
2 Eggs
2 3/4 cup Flour
2 tsp Cream of tartar
1 tsp Baking soda
1/4 tsp Salt
Preheat oven to 400. Mix butter, sugar and eggs thoroughly with
a mixer.
Sift dry ingredients together and stir into first mixture. Form
in balls, roll in cinnamon and sugar mixture, I mix equal parts
of cinnamon and sugar.
Bake at 400~F for 8-10 minutes on ungreased cookie sheet.
Chololate Chip
1 cup butter, softened
1/2 cup white sugar
1 1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 12 oz. bag of semisweet chocolate chips
Preheat oven to 350. Cream butter
and sugars until blended. Add eggs and vanilla, mix well.
Add dry ingredients scraping down bowl as needed until mixed well.
Stir in chocolate chips.
Drop by teaspoonful onto ungreased cookie sheet. Bake for 8 to
10 minutes. Remove from oven and let sit for 1-2 minutes before
removing them to a cooling rack.
Pop Pop's Chocolate Cake
2 cups flour
2 cups sugar
1 cup oil
1 cup buttermilk
1/2 cup cocoa
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350.
Mix all ingredients except the boiling water, and beat well. Add
the boiling water, mixing all together. Place in a 9 x 12 cake
pan greased and floured. Bake for 40 minutes or until done with
toothpick in the middle coming out clean.
Let cool then frost if you want. We eat it plain. YUMMY!
Screamin' Cinnamon Rolls w/Cream Cheese Frosting
For Dough
1/2 C warm water
2 pkgs yeast
2 Tbsp. sugar
1 pkg instant vanilla pudding(3 1/2oz.)
2 C milk -- room temp.
1 1/2 cups butter -- melted divided
2 lg. eggs -- beaten
1 tsp salt
8 C all-purpose flour
2 c brown sugar
2 Tbsp. cinnamon -- (2 to 3)
For Frosting
4 oz. cream cheese -- softened
1/4 C butter -- softened
1 tsp. vanilla
2 C powdered sugar
2 Tbsp milk
In small bowl combine water, yeast & sugar. Stir until
dissolved, set
aside. In large bowl, mix pudding with milk. Add 1/2 C melted
butter,egg &
salt. Mix well, then add yeast mixture & blend well. Gradually
add flour and
knead until smooth, adding a little more flour if needed ( this
is a soft
dough). Place in a very large greased bowl. Cover & let rise
until double in
size.Punch down & cover and let rise again. Roll dough out
on a large floured
surface to a rectangle, about 34x21" in size. Brush the 1
C melted butter over
dough. Combine brown sugar & cinnamon and sprinkle
over butter. Roll dough up & cut into about 20 rolls (i use
dental floss to cut
rolls easily). Pat each roll as you place it into a large greased
pan (this
helps keep rolls in shape). Let rolls rise in a warm place about
20 minutes.
Bake in a preheated 350 deg. oven for 20-30 minutes, until done.
Frost rolls while still warm.
Beat cream cheese & butter until smooth, beat in vanilla and
milk. Add powdered
sugar & beat until smooth. Frost rolls while still very warm.
I flash froze them in my chest freezer then put them in a zip
lock bag, along
with frosting. when you want some i take them out and put in a
greased pan
cover loosely with plastic wrap and put in cold oven with the
light on over
night to defrost and rise...then i baked as normal what ever recipe
called for
and turned pan upside down to remove and have all the yummy cinnamon
sauce on
top then i just frosted as normal.
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The Best Blueberry Muffins I've ever made
1 3/4 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
1 egg
1/3 cup melted shortening or cooking oil
3/4 teaspoon salt
1 cup blueberries
Mix first four ingredients and prepare a well for the next
fouringredients.
Stir in wet ingredients until the mixture is moistened-- Do not
overmix.
Add 1 cup blueberries (be sure to drain the berries if they were
frozen)
Fill 12 muffin papers/tins and Bake at 375 degree for about 25-30
minutes.
While still warm, dip tops in melted butter and then sugar.
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