Snickerdoodles

Snickerdoodles are great cookies aren't they?! They are like the cinnamon toast of cookies with a lovely crispy sugary outside and soft wonderfulness inside. And they are SO good right out of the oven!


Snickerdoodles

3 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 cup butter or butter flavored shortening (butter=chewier, shortening=fluffier; I used shortening)
2 eggs
1/4 cup sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees. In a bowl whisk together flour, cream of tarter, baking soda, and salt. Set aside.

Using a mixer cream together 1 1/2 cups sugar and butter until light and fluffy. Add in eggs one at a time. Slowly add the flour mixture and mix until well incorporated.

Mix together 1/4 cup sugar and 2 teaspoons cinnamon. Shape dough into 1 1/2" balls and roll in the cinnamon/sugar mixture. Place on ungreased baking sheets 2" apart and bake at 350 for 10-12 minutes. Do not let them brown, bake until light and golden.

My Sister's Pizza

This is the dough that my sister uses for bread and pizza. It is a really quick way to make pizza! So much faster than ordering and waiting for the delivery guy and it's great pizza too. You have to make it with liquid lecithin which I found at a natural foods market. This recipe makes 2 large pizzas.


My Sister's Pizza

5 1/4 cups white bread flour
1/4 cup sugar
1/2 tablespoon salt
1 1/2 rounded tablespoons SAF yeast
1 1/2 tablespoons liquid lecithin (once you know what that looks like you can just eye ball it)
2 cups hot tap water

Mix dry ingredients in the bowl of a mixer (flour, sugar, salt, and yeast). Add lecithin and water. Mix for 1 minute with dough hook. Check consistency - it should be like a stiff cookie dough - if it's too dry add more water, if the dough is too moist add more flour. Mix for 5 minutes and do not add any water or flour to dough after is has finished mixing.

Spray counter or a flat surface with cooking spray, also spray your hands so you can handle the dough easily. Knead dough into a nice smooth ball. Cut in half. Roll each half out and then place on pizza pans that have been sprayed with cooking spray, rolling and pressing the dough out to the edges.

Top with pizza sauce and toppings of choice. No need to let it raise. Put toppings on and stick right into the oven. Bake at 375 for 18 - 25 minutes. Watch to see when it's ready. When done take out of oven and brush edges with butter (makes them softer and tastier:)).


Some Pizza Topping Ideas:

BBQ Chicken Pizza
Top with 4 oz tomato or spaghetti sauce mixed with 4 oz bbq sauce. Then top with cooked chicken, red onions, crumbled bacon, olives, and mozzarella cheese.

Chicken Alfredo Pizza
Top with 8 oz alfredo sauce, cooked chicken, green onions, chopped tomatoes, grated parmesan and mozzarella cheese.

Cheesy Batter Bread

Last night we had chili and hot dogs and I made this cheesy batter bread to go along with it. Since this is a batter bread it has a different texture than other yeast breads (it's more crumbly and dense), but it was super easy, yummy, and a great side to chili and hot dogs. I think next time I might increase the seasonings a little.


Cheesy Batter Bread

2 cups all purpose flour
2 tablespoons sugar
1 pkt yeast or 2 1/4 teaspoons yeast
1/4 teaspoon onion powder (next time I might use garlic powder instead)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 tablespoons butter softened
1 egg
1/2 cup cornmeal
3/4 cup shredded cheddar cheese (sharp is best for flavor)
additional cornmeal

In a large bowl combine 1 1/2 cups flour, sugar, yeast, onion powder, salt, and pepper. In a small saucepan heat milk and butter to 130 degrees (that's before a boil). Add to flour mixture and beat until moistened. Add egg; beat on low speed for 30 seconds and then on high speed for 3 minutes. Stir in cornmeal and remaining 1/2 cup flour. Stir in cheese. The batter is super thick so you work it in as best you can, but don't knead the dough. Cover bowl and let rise for 20 minutes.

Stir dough down. Grease a loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared loaf pan. Cover and let rise in a warm place for 30 minutes.

Bake at 350 for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Ravioli with Sun Dried Tomato Cream Sauce

This was a hit for dinner tonight. It went over almost as well as spaghetti and meatballs and that is saying something in my house.


Ravioli with Sun Dried Tomato Cream Sauce

2 tablespoons butter
1 clove garlic, minced
1 cup chicken broth
7 oz jar sun dried tomatoes, drained and rinsed
2 cups cream (I used 1 cup table cream and 1 cup whipping cream because that's what I had on hand)
1 1/2 teaspoons dried basil
salt and pepper
1/2 cup Parmesan cheese (plus more for topping)
1-2 tablespoons Ultra Gel (a modified food starch like cornstarch that I use to thicken sauces)
24 oz bag frozen cheese ravioli (I use the small round kind because they don't come apart as much as the square kind)


Cook ravioli according to package directions, drain and set aside.

Drain and rinse sun dried tomatoes and then pulse them in a food processor until they are chopped fine. Set aside.

While ravioli is cooking melt butter in a skillet. Add garlic and cook for 30 seconds. Add broth, finely chopped tomatoes, and basil and bring to a boil. Simmer uncovered for 10 minutes or until tomatoes are tender. Add cream and ultra gel if you have it. Bring to a boil, stirring. Simmer over medium heat until sauce is a thickness you desire. Add Parmesan cheese and season with salt and pepper. Remove from heat. Add cooked ravioli to the sauce. Serve with Parmesan on top.

Eggless Carrot Cake

This super moist carrot cake recipe is from my fabulous baker friend Jenny! She has allergies in her house so this cake is completely eggless and I imagine a bit healthier than some carrot cake recipes I've seen with a heck of a lot more sugar them. I think the applesauce is what makes it so moist. Thanks for this great recipe Jenny!!


Eggless Carrot Cake

2 1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup brown sugar
1/2 cup sugar
2 cups applesauce
1 teaspoon vanilla
1 cup vegetable oil (I used canola)
2 cups finely grated carrots

Preheat oven to 350. In a large bowl, mix flour, baking soda, cinnamon, allspice, baking powder, and salt. In medium bowl, mix sugar, applesauce, vanilla, and oil. Add the wet ingredients to the dry ingredients and mix. Stir in carrots. Grease and flour two 8" round cake pans and pour in the batter. Bake for 35-40 minutes or until toothpick comes out clean. Let the cake cool completely. Layer the two rounds with cream cheese frosting in between, then frost the whole cake with cream cheese frosting.

Deviled Eggs

Here's my simple deviled egg recipe. It's our Easter tradition to turn our dyed eggs into deviled eggs for Easter dinner. We love these eggs! They are so darn good!


Deviled Eggs

12 hard boiled eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup or more mayonnaise
paprika, to sprinkle on after

Peel eggs, cut eggs in half taking out the yolks. In a food processor (I have a mini one that is great for the job) combine yolks, salt, dry mustard, pepper and mayonnaise. Blend until smooth. Add more mayonnaise as needed to make a smooth mixture. Put egg mixture into a quart size ziplock and snip one corner, use to pipe yolk mixture into the egg whites. Sprinkle with paprika.

Au Gratin Broccoli and Cauliflower

This one is from Sisters' Cafe and it's a yummy side dish. I was a great accompaniment to the Russian Roast that we had for Easter dinner tonight. I have to admit I had misgivings when spooning the cheesy mayonnaise mixture over the unsuspecting and incredibly healthy steamed broccoli and cauliflower, but I did it anyway... And am glad I did! It was good! And it's Easter! Fat grams don't count on holidays.


Au Gratin Broccoli and Cauliflower

16 oz fresh broccoli and cauliflower florets ( I used 1 1/2, 12 oz bags that were precut)
1/2 cup mayonnaise
1/2 cup shredded cheddar
1/2 cup shredded Parmesan
3 green onions, sliced thin
1 clove garlic, minced
1 tablespoon dijon mustard
1/8 teaspoon cayenne pepper
1 tablespoon Italian seasoned breadcrumbs
1/4 teaspoon paprika

Preheat oven to 350. Stir together mayo, cheeses, green onions, garlic, mustard, and cayenne; set aside. In a pot filled with about 2 inches of boiling water steam broccoli and cauliflower for 7 minutes. Drain well. Arrange broccoli and cauliflower in a baking dish. Spoon cheese mixture over florets. Sprinkle with bread crumbs and paprika. Bake for 20-25 minutes or until golden brown.