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Dec 29, 2010

Quick Cream Whipper | Country Cooking Recipes

This is an absolute tool that I make necessary to use quite often during special occasions, like birthdays, or holidays. I bought this creative whip and use it on a regular basis.
It is a unique tool that every cook should have if you make cream pies, cakes or those homemade goodies. It works like a champ and you can add your own ingredients to suite your taste.



Having originated in Spain, the intensely flavorful, sweet or savory whipped foams called espumas have become popular on restaurant menus worldwide. Our vacuum-insulated whipper is the first designed for making these hot and cold foams in the home kitchen. Using N20 cartridges (sold separately), it can aerate pureed mixtures of fresh fruits, herbs, vegetables, seafood and meat into varying consistencies: firm (for mousse), creamy (for whipped cream) and liquid (for soups, sauces and gravies). The whipper’s contents will remain cold for up to eight hours, or hot for up to three hours, which allows prep work to be completed well in advance. It has a capacity of one pint for making up to 2 1/2 quarts of aerated foam. Included are three decorating tips to dispense whipped foods in attractive patterns, a recipe book and complete instructions. Dishwasher safe. 13 1/2" high.

WandaSue Rawlins

countrycookingrecipes@gmail.com
Country Cooking Recipes
12SC Social Community
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Dec 27, 2010

Got LeftOvers Enjoy Some Delicious Ways to Enjoy Them | Country Cooking Recipes

Quick and Easy Leftover Recipes Enjoy



Ham Fried Rice — Easy ham leftover recipe


Old Fashioned Lima Bean Soup — Delicious and hearty

Potato and Double Corn Chowder — Lots of options



Ham and Cheese Potato in Slow Cooker — Budget-friendly

Grilled Ham, Swiss, Sauerkraut Sandwiches — Surprising

Pan-Grilled Monte Cristo Sandwich — Cannot be beat

Delicious Ham Omelet — Just a few ingredients

Make-Ahead Breakfast Casserole — Simple and quick

Ham and Cheese Macaroni — Easy and always a hit

Grandma Leen's Mac and Ham Casserole — Universal appeal

Au Gratin Potatoes and Ham — Great main course or side

Char's Easy Spaghetti — Doesn't get any easier

Asparagus Cheese Strata — A delicious combination

Red and Blackeye Soup — Easy way to get warm

Ham and Cheese Supper — Ideal slow cooker dinner

WandaSue Rawlins
Country Cooking Recipes
countryfixins2009@blogspot.com
12SC Social Community

Dec 17, 2010

Chocolate Pecan Pie | Country Cooking Recipes

Chocolate Pecan Pie
If you love chocolate and you love pecan pie then you're in for a doubly delicious treat! Our sinful Chocolate Pecan Pie is a winner from start to finish!








 
 
 
 
 
 
 
 
 
"Hole-y" Christmas Tree
Out of creative ideas this holiday season? How about a Christmas tree...made of doughnuts? It's a crazy idea, but we think it works!
 

Dec 11, 2010

Christmas Candys | Country Cooking Recipes

Cinnamon Candy




3 c. white sugar

1 c. white Karo

1 c. water

1 tbsp. red food coloring

2 tsp. cinnamon oil

1 pair scissors



Combine first 3 ingredients. Cook until hard crack using candy thermometer. Remove from heat. Stir in food coloring. Add in cinnamon oil, stirring well to mix. Pour into greased cookie sheet. When cool enough to touch, using scissors cut into bite-size pieces. Roll pieces in powdered sugar.





Buckeyes Candy



1 (16 oz.) pkg. powdered sugar, sifted

1 1/2 c. creamy peanut butter

1/2 c. margarine, softened

1 tsp. vanilla

1/2 tsp. salt

2 oz. paraffin

1 (12 oz.) pkg. semi-sweet chocolate

chips



Blend sugar, peanut butter, margarine, salt and vanilla until smooth. Shape into 1 inch balls. Melt chocolate chips and paraffin in top of double boiler. Dip balls in chocolate mixture with toothpick until 3/4 covered. Place on waxed paper until set. Cover over hole until smooth. Makes 6 dozen





Cocoa Fudge



2/3 c. Hershey's cocoa

3 c. sugar (reg. granulated type)

1/8 tsp. salt

1 1/2 c. milk

1/4 c. butter

1 tsp. vanilla



Combine cocoa, sugar and salt in a large saucepan (3 quart size); add milk gradually and mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously. Reduce heat to a medium temperature and continue to boil without stirring until the mixture reaches a temperature of 232 (or until a small amount forms a soft ball when dropped into cold water). --Usually this takes about 20 minutes at medium heat. Remove saucepan from heat; add butter and vanilla but do not stir. Allow to cool at room temperature until the mixture reaches 110 degrees--usually the cooling process takes about 20 minutes also. Stir by hand until fudge thickens and loses some of its gloss. Quickly pour and spread in a lightly buttered 8x8x2 inch pan. Cool and cut into squares.



Sunflower Seed Candy



1 c. sugar

1 c. butter

1/4 c. water

3/4 c. sunflower seeds

1 (6 oz.) pkg. chocolate chips

1/4 c. sunflower seeds



Heat a heavy frying pan very hot. Mix together sugar, butter and water. Pour into hot pan and fry until golden brown. Add 3/4 cup sunflower seeds. While hot, sprinkle chocolate chips on top to melt. Sprinkle 1/4 cup sunflower seeds on top of melted chocolate.



WandaSue
CountryCookingRecipes

Nov 29, 2010

Oriental (Chinese) Slaw | Country Cooking Recipes

Today I want to share a few good recipes from one of my dear friends Dorothy Allen ( also known as DixieDaze)

Oriental (Chinese) Slaw







2 packages of Roman Noodles...eparted and semi-crushed...discard the flavoring that in included in the packages
5 oz. slivered almonds
1/2 package sunflower seeds without shells

Put all the above in a skillet with a sticck of butter and saute'. You want the noodles to be slightly softened but to retain a crunch.


Mix all the above with 1 cup vegetable oil, 1/2 cup sugar and 1 cup of venegar.
Pour mixture over 1 package of Cole Slaw Mix.


Toss and chill.



Pork and Bean Cake (Redneck Cake)


3 cups self-rising flour
2 cups sugar
3 eggs
1 Tablespoon Vanilla
1 Tablespoon Cinnamin
1 medium can pork and beans...remove fat
Smash beans
Mix and Bake at 350 for 1 hour.










Thank you Dorothy for sharing.
 
WandaSue
CountryCookingRecipes

Nov 17, 2010

CranBerry Cooking | Country Cooking Recipes



Baked Cranberry Sauce























If you’ve never made your own homemade cranberry sauce, you are really missing out. Besides being easy to make, with each spoonful, you’ll experience a burst of flavor that is second to none.


Ingredients


4 cups fresh cranberries, rinsed and drained (see Note)
2 cups sugar
2 tablespoons water
Instructions
Preheat the oven to 350 degrees F.

Combine all the ingredients in a 1-1/2-quart casserole dish.

Cover and bake for 50 to 60 minutes, stirring occasionally, until the cranberries pop.

Let cool slightly then cover and chill until ready to serve.





Cranberry Relish


Once you try this no-cook cranberry relish, you won't go back to canned cranberry sauce. It has a fresh taste that canned can't duplicate, and it's so easy to make!


Ingredients
4 cups cranberries
1 apple, cored and cut into large chunks
1 small seedless orange, unpeeled, cut into large chunks
1 -1/4 to 1-1/2 cups sugar
Instructions
Place all the ingredients in a food processor container and process for 1 to 2 minutes, or until the ingredients are finely chopped and thoroughly combined, scraping down the sides of the container as needed.

Serve immediately, or transfer to an airtight container and chill until ready to use.






Cranberry Holiday Mold


When cranberry sauce just isn't special enough for your dinner, this Cranberry Holiday Mold is what you need. This is definitely not your grandma's jello mold!


Serves: 10
Preparation Time: 10 min
Chilling Time: 4 hr
Ingredients
2 (4-serving size) packages strawberry-flavored gelatin
1 cup boiling water
1 (16-ounce) can whole-berry cranberry sauce
1 1/2 cups (one 12-ounce can) cold ginger ale (see Note)
1 (11-ounce) can mandarin orange segments, drained
Instructions
In a large bowl, combine the gelatin and boiling water; stir until the gelatin is dissolved.

Add the cranberry sauce to the gelatin; mix well. Stir in the ginger ale, then pour into a gelatin mold or 10-inch Bundt pan. Place the orange segments over the top and chill for at least 4 hours, or until firm.

When ready to serve, immerse the bottom of the mold in warm water for a few seconds, then invert onto a flat serving plate larger than the mold, and release the mold.



Cranberry Compote


Ditch the can and do it yourself for the taste that only fresh cranberries can bring to this comforting compote. With a splash of citrusy sunshine in every mouthful, you can't go wrong!


Serves: 5
Ingredients
2 cups fresh cranberries
Zest of 1 orange
3/4 cup fresh orange juice
Juice of 1/2 lemon
1/2 cup granulated sugar
2 cinnamon sticks
Instructions
In a medium saucepan, combine all the ingredients. Cook over medium-high heat until all the berries pop open.

Let cool then serve, or let cool then cover and chill until ready to serve.



Cranberry Pecan Relish


Tangy-sweet Cranberry Pecan Relish is a unique delight for your Thanksgiving table. It can complement everything from turkey to ham to veggies!


Cooking Time: 1 min
Ingredients
1 seedless orange, cut into large chunks (see Tip)
1 apple, cored and cut into large chunks
2 cups fresh cranberries (see Tip)
1/2 cup sugar
1/4 cup pecans
Instructions
Place all the ingredients in a food processor that has been fitted with its metal cutting blade. Process for 1 to 2 minutes, or until finely chopped and thoroughly mixed, scraping down the sides of the container as needed. 

Serve immediately, or transfer to an airtight container and chill until ready to serve.


compliments: Mr. Food






















COUNTRY COOKING RECIPES
countryfixins2009@gmail.com



Oct 27, 2010

Garlic Lovers Weekly Recipes | Country Cooking Recipes

If you are like me I use garlic in almost everything I cook. Below is several recipes on various ways we can use garlic to prepare some of our favorite foods.


Roasted Garlic



1 large unpeeled garlic bulb
1 teaspoon olive oil
1/8 teaspoon coarse (kosher) salt


Preheat the oven to 325 degrees F.

Cut the garlic bulb in half crosswise (horizontally) and place on a piece of aluminum foil. Lightly sprinkle the cut sides with oil and salt. Put the two halves back together and wrap tightly in the foil.

Bake for 1-1/2 to 2 hours then open the warm bulb and use as a spread in place of butter.




White Garlic Sauce



3 tablespoons chopped garlic
1/2 teaspoon salt
2/3 cup olive oil, divided
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper


In a small saucepan, combine the garlic, salt and 1 tablespoon oil; heat over low heat for 7 to 9 minutes, or until the garlic is just golden, stirring constantly. 


Add the remaining oil, the parsley, and pepper and heat through.


Buttery Garlic Rolls



3 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1 (16-ounce) loaf frozen bread dough, thawed


Coat a 12-cup muffin pan with nonstick cooking spray.

In a small bowl, combine the melted butter, parsley, garlic, and salt; mix well.

On a lightly floured surface, roll the bread dough into a 12-inch square. Spread the parsley mixture over the dough, leaving a 1/2-inch border on the top and bottom edges. Roll dough tightly, jellyroll fashion, starting at the bottom edge. Pinch to seal the edge.

Cut the roll of dough into 1-inch-wide slices. Place each slice flat-side down into a cup of the muffin pan.

Cover and let rise in a warm place for 1 hour, or until doubled in size. Preheat the oven to 400 degrees F. Bake the rolls for 9 to 11 minutes, or until golden. Remove from the pan and serve warm.




Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com
http://12path.com/wanda/12scsocialcommunity

Oct 24, 2010

October Pancake and Waffle Month | Country Cooking Recipes

Image via Wikipedia
PancakesImage via Wikipedia




Pancakes:
1 cup pancake mix
1/2 cup water
1/2 cup ripe mashed bananas
2 eggs
1/2 teaspoon cinnamon

Honey Butter:
1/2 cup butter
1/4 cup honey
A Teaspoon with Baking powder

For pancakes heat lightly greased griddle over medium heat. Combine all ingredients, mixing until batter is fairly smooth. For each pancake pour scant 1/4 cup batter onto hot griddle. Turn when pancakes begin to rise and edges look cooked. Serve with Honey Butter. For Honey Butter beat butter at high speed on electric mixer until light and fluffy. Gradually beat in honey; chill.

Makes 8 to 10 pancakes.




Blackberry Pancakes

Had some last night in a lamb chop glaze at An...Image via Wikipedia 

1 cup Blackberries
2 large eggs
2 cup buttermilk
2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 teaspoon baking powder
1/4 Cup butter, melted

Beat eggs until light and fluffy. Beat in buttermilk and baking soda. Sift flour, salt sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter.  Add blackberries and butter.

Fry on a hot buttered griddle until puffy and golden brown, turning pancake only
once. Serve hot.



Easy Buttermilk Pancakes



3 eggs
1 cup flour
1/3 teaspoon salt
1 teaspoon brown sugar
2 teaspoons white sugar
3 teaspoons baking powder
1 cup buttermilk
2 tablespoons melted butter

Sift dry ingredients together; beat eggs until fluffy; add dry ingredients and beat
until almost smooth. Stir in milk and butter. Beat only until mixture is smooth and free of lumps. Bake at 375 degrees.



Grandma's Banana Waffles



1 1/4 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
4 tablespoons sugar
2 eggs, well beaten
3/4 cup milk
1/4 cup melted shortening
1 1/2 cups finely diced fully ripe bananas
Margarine

Sift together flour, baking powder, salt, and sugar into a mixing bowl. Mix
together eggs, milk and shortening. Add to dry ingredients and beat until batter
is smooth. Fold in bananas.

Pour batter on hot waffle iron, spreading batter and bananas evenly. Bake
according to directions of the waffle iron. Serve immediately with butter or
margarine and syrup.

Makes 4 to 6 waffles

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Oct 22, 2010

Mr. Food Fall Favorites | Country Cooking Recipes

Today's Giveaway




Introducing Mr. Food Fall Favorites! There's no time like fall to try new recipes, especially warming ones that fill our homes with rich aromas and fill our tummies with great taste!



Now you can enjoy 35 satisfying seasonal recipes FREE! Download your own free copy of Mr. Food Fall Favorites today.


Included in this 41-page eCookbook:


Meal Starters
Side Dishes
Main Dishes
Desserts



Wanda Rawlins
Country Cooking Recipes
http://countryfixins2009.blogspot.com/
countryfixins2009.blogspot.com

Oct 20, 2010

Cherry-Stuffed Pork Chops | Country Cooking Recipes

Cherry-Stuffed Pork Chops

Ingredients




1/4 cup chopped onion

1/4 cup finely-chopped celery

1 clove garlic, minced

1 tablespoon butter or margarine

3/4 cup Stuffing Mix

1/4 cup dried tart cherries

4 boneless pork loin chops, cut 1-1/4 inches thick (about 1-1/2 pound)

1/4 teaspoon coarse ground black pepper

1/4 cup currant jelly, melted



Directions


In small saucepan cook onion, celery and garlic in butter until tender. Stir in  Stuffing Mix and cherries.


Trim fat from pork chops. Cut pocket in each chop by cutting from lean side almost to the fat side. Spoon stuffing into chops. Secure with toothpicks. Sprinkle with pepper.


Prepare grill for indirect cooking. Place pork chops on grill rack. Cover and grill indirectly over medium heat about 30 minutes or until meat is slightly pink in center and juices run clear, turning once halfway through grilling. Brush occasionally with jelly during the last 5 minutes of grilling.

Harold Imports 10-by-18-Inch Nonstick Multi Purpose RackWeber 6406 Rib RackBarbeque Grill Rack 9 x 14 Nonstick with Handles


Wanda Rawlins

http://countryfixins2009.blogspot.com/
countryfixins2009@gmail.com
Country Cooking Recipes










Oct 18, 2010

PUMPKIN PIE SQUARES | Country Cooking Recipes



INGREDIENTS


1 cup all-purpose flour


1/2 cup quick-cooking oats


1/2 cup packed brown sugar


1/2 cup butter or margarine



FILLING:

2 cans pumpkin -- (15 ounces each)


2 cans evaporated milk -- (12 ounces each)


4 eggs


1 1/2 cups sugar


2 teaspoons ground cinnamon


1 teaspoon ground ginger


1/2 teaspoon ground cloves


1 teaspoon salt




TOPPING:

1/2 cup packed brown sugar


1/2 cup chopped pecans


2 tablespoons butter or margarine (softened)






Combine the first four ingredients until


crumbly; press into a greased 13-in. x 9-


in. x 2-in. baking pan. Bake at 350 for


20 minutes or until golden brown. Mean-


while, beat filling ingredients in a mix-


ing bowl until smooth; pour over crust.


Bake for 45 minutes. Combine brown


sugar, pecans and butter; sprinkle over


top. Bake 15-20 minutes longer or until


a knife inserted near the center comes


out clean. Cool. Store in the refrigerator.


Yield: 16-20 servings.


Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com

Oct 11, 2010

Fudge Recipes | Country Cooking Recipes

Pumpkin Fudge Recipe






Ingredients:


2 cups sugar
½ cup pureed cooked pumpkin
½ cup evaporated milk
¼ teaspoon pumpkin pie spice
¼ cup butter
½ teaspoon vanilla
1 cup chopped nuts
¼ teaspoon cornstarch


Directions:


1. Combine sugar, pumpkin, milk, and spice in a medium saucepan. Bring to a boil over high, then reduce to a gentle simmer. Cook until it forms a soft ball when dropped in cold water, or until reaches 236°F. Remove from heat


2. Add the nuts, butter, and vanilla; beat until mixture is creamy.


3. Pour into a buttered plate and allow to cool. Cut into small chunks and serve.





Pumpkin Gingerbread














Ingredients

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder


Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.

Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes
http://12path.com/wanda/12scsocialcommunity



Oct 9, 2010

Roast Pork Cajun Style | Country Cooking Recipes





Serves 4

INGREDIENTS

3 tbsp Paprika
1 tbsp Garlic Powder
2 teasp Dried Oregano
1/2 teasp Cayenne Pepper
2 teasp Dried Thyme
1/2 teasp Black Pepper
1/2 teasp Ground Cumin
1/4 teasp Nutmeg
1 2lb  Roasting Pork Loin


1. Preheat the oven to 170C, 325F.

2. In a small bowl, combine all seasonings and mix until thoroughly
blended.

3. Sprinkle over all the surfaces of the joint, rubbing in well.

4. Place the pork in a shallow roasting tin and roast for 1 hour or
until cooked through.

5. Remove from oven, and to allow to rest for 10 minutes before
carving.


Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes

Homemade Onion Ring Batter | Country Cooking Recipes

3 to 4 large sweet onions cut into rings
 1 c. corn meal
 1 c. crushed saltines
 1 1/2 c. buttermilk
 2 c. flour
 oil


Place flour in a shallow pan. Place buttermilk in a shallow bowl. Mix cornmeal and cracker meal well. Place mixture in a shallow dish. Dredge onion rings in buttermilk the in flour to coat. shake off excess flour Set aside for 10 minutes. Then dredge in buttermilk again then corn meal mixture to coat. Let sit 5 minutes. the deep fry in oil until golden brown. Drain on paper towels.


Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes

Oct 7, 2010

Herbed Crusty Cloverleaf Rolls | Country Cooking Recipes


Chef Ryan is sharing his favorite recipe with us today. 
Chef Ryan

Herbed Crusty Cloverleaf Rolls


Herbed Crusty Cloverleaf Rolls


Website and Recipes Can be found here: Cajun Chef Ryan
Cajun Chef Ryan blog is created by Ryan Boudreaux.

Cajun Chef Ryans fan page can be found here: GREAT COOKS COMMUNITY

Cajun Chef Ryan is also a member of facebook and twitter. 

Thank you Cajun Chef Ryan

Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes

Oct 5, 2010

Baked Macaroni and Eggplant Neapolitan | Country Cooking Recipes




Serves: 6




Cooking Time: 1 hr


Ingredients


8 ounces ziti pasta
1 medium-sized eggplant, peeled and thinly sliced
1 (28-ounce) jar spaghetti sauce, divided
2 cups (8 ounces) shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, divided
Instructions
Cook the ziti according to the package directions and drain. 


In a large skillet, heat 1/4 inch oil over medium heat until hot but not smoking. Cook the eggplant, a few slices at a time, until well browned on each side, adding more oil as needed. Drain the eggplant on a paper towel-lined platter and cover to keep warm. 


Reserve 1 cup of the spaghetti sauce; combine the remaining sauce with the cooked ziti. Preheat the oven to 400°F. 


In a 9" x 13" baking dish that has been coated with nonstick cooking spray, layer half the ziti mixture, 3/4 cup mozzarella cheese, half the eggplant, and 2 tablespoons Parmesan cheese; repeat the layers. Top with the reserved cup of spaghetti sauce, the remaining 1/2 cup mozzarella, and the remaining Parmesan cheese. 


Bake, uncovered, for 30 minutes, or until heated through.


Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com
http://12path.com/wanda/12scsocialcommunity

Oct 2, 2010

Jumbo 3-Chip Cookies | Country Cooking Recipes




Ingredients:
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4-cup measure 2 inches apart onto ungreased baking sheets.
BAKE for 12 to 14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nestle Toll House Milk Chocolate Morsels, 11.5 ozNestle Toll House Premier White Morsels, 12 oz

Wanda Rawlins
Country Cooking Recipes

Sep 27, 2010

Definition of Cookies | Country Cooking Recipes

1. Drop Cookies - If you have ever made chocolate chip, peanut butter, or oatmeal cookies, you undoubtedly use the dropping method. Any kitchen utensils such as tablespoons or ice cream scoops can be used to portion the dough. The trick is to make these portions relatively equal in size so that they bake uniformly. A variation of this technique is rolling cookie dough into balls. Drop cookies tend to have a soft and chewy texture.


2. Icebox or Refrigerated Cookies - I suspect that this type of cookies was invented when someone who did not have time to bake right after preparing the dough. Instead, she shaped it into logs or rectangles and refrigerated it. When she had time later, she sliced the chilled dough into individual pieces and baked them as needed. Many elegant homemade cookies such as pinwheel and checkerboard are of this type. It allows a busy home baker an opportunity to show off her creativity. These cookies usually have a crisp texture.


3. Cut-Out or Rolled Cookies - Dough for this type of cookies needs to be firm. To minimize scrap, start cutting cookies from the edge of the dough, working inward as close to one another as possible. Scrap can be re-rolled but tends to yield tough cookies. Cut-out cookies are often baked on parchment lined or ungreased cookie sheets to keep the dough from spreading and loosing its shape. An alternative is to hand-shaped the dough into spheres, crescents, or other traditional shapes.


4. Bar or Sheet Cookies - It takes almost no time at all to transfer cookie dough from a mixing bowl to a baking pan. This is the best method for a busy cookie lover.


5. Pressed or Spritz or Bagged Cookies - The right flour and proper proportion of ingredients are prerequisite for success in baking this type of cookies. The dough should be soft enough so that it can be easily forced through a pastry tip or cookie press. Using eggs as the only liquid will help cookies retain their small, distinct and decorated shape.


6. Wafer Cookies - Being extremely thin and delicate is a distinguishing trait of these cookies. They are made from a batter that you pour or spread directly onto a baking sheet. The cookies need to be molded immediately into shapes after coming out of the oven.


Generally, cookie dough with a relatively high proportion of fat, granulated sugar, and eggs would promote spreading and chewiness. High fat and sugar but low in eggs (liquid) tend to result in crispness. The opposite condition will add softness to your homemade cookies.


Country Cooking Recipes
Wanda Rawlins
countryfixins2009@gmail.com

Sep 25, 2010

BANANA CREAM PIE/CHOCOLATE LINING | Country Cooking Recipes


1 1/2 cups graham cracker crumbs 
1/4 cup butter, melted 
2 tablespoons brown sugar 
2 (1 ounce) squares bittersweet chocolate 
2 tablespoons heavy whipping cream 
3 cups low-fat milk 
3/4 cup white sugar 
2 eggs 
1/2 cup all-purpose flour 
2 tablespoons Irish whiskey 
4 bananas 
2 tablespoons lemon juice 
1 cup heavy whipping cream 
2 tablespoons Irish whiskey
Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.


Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.


Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.


Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.


In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.


Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.


Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.


Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.


Makes 1 pie





FRENCH APPLE CREAM PIE

3/4 c. sugar
2 c. chopped apples
1 c. sour cream
1 tsp. vanilla
1/2 tsp. salt
2 eggs

Line pie crust bottom with chopped apples.
Mix sugar, cream, vanilla, salt and eggs together
and pour over apples. Bake at 375 degrees for
15 minutes. Reduce heat to 300 degrees for
30 minutes more.

Remove from oven and
sprinkle with topping of:

1/3 c. flour
1/3 c. sugar
1/4 c. butter
1 tsp. cinnamon

Bake at 300 degrees for 20 minutes.



YOGURT CREAM CHEESE PIE

2 c. crushed graham crackers
1/4 c. butter, melted, add 2 tbsp.honey
1/2 tsp. cinnamon
Dash of allspice
1/2 c. toasted sesame seed

Press mixture into the bottom of an 8 inch pie pan.
Reserve some of the mixture for the top.

FILLING:
8 oz. softened cream cheese
1/2 c. firm plain yogurt
1/4 c. honey
1-1/2 tsp. vanilla
Grated rind of 1/2 lemon, lime or orange
Beat with an electric mixer until well blended. Spread into shell. Top with remaining crumbs. Chill at least 4 hours. Serve with fruit.

Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com