Tuesday, December 16, 2008
Tuesday, December 9, 2008
"Chocolate Crinkle Cookies" need to be chilled for several hours or even overnight for the best success in rolling the dough into balls. Also, the cookies can be chewy like brownies, or more cake like, depending on how long they are in the oven. As the cookies bake they will puff up and settle slightly giving them a mottled look. But they are so good, fulfilling any chocolate lovers craving. So let's start, shall we?
Chocolate Crinkle Cookies
1/2 cup butter (real butter)
4 squares unsweetened chocolate
2 cups sugar
4 eggs, beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
Melt the butter and unsweetened chocolate together. You can do this in the microwave or in a double boiler. Add sugar and eggs to the butter mixture. In another bowl mix the flour, baking powder and salt and add to the butter mixture, along with the vanilla. Mix well, cover with plastic wrap and put in the fridge at least 2 hours, or overnight. Preheat oven to 350 degrees; grease the cookie sheet. Roll about a tablespoon of dough into balls and then roll into powdered sugar and place on a cookie sheet. Bake for about 12 minutes, depending on the size of the cookies. Cool on wire racks.
I plan on taking cookies to some of my friends and neighbors and my pastors family this year. What about you? Do you bake cookies for gifts? If so, what kind do you like to bake? Please leave a comment and let me know, OK?
Wednesday, November 12, 2008
I have an old church cookbook that was given to me many years ago and I have used it so much that it is literally falling apart. The pages are loose and stained, but there are numerous treasured recipes in this book. One is Cheese and Jalapeno Corn Bread. It is so moist on the inside with a burst of spicy flavor with your first bite! You can make it as mild or as hot as you like, just protect your hands when chopping the jalapenos as your skin can have a bad reaction to the pepper juice. It's a good idea to wear gloves when handling any hot pepper. My husband loves this cornbread with soups, stews, and also with a pot of ham and beans. And it is even better the next day!
Cheeese and Jalapeno Corn Bread
1&1/2 cups cornmeal2 eggs, beaten
1 heaping Tablespoon flour
1 cup cream style canned corn
1 teaspoon salt
1/2 teaspoon baking soda
3-6 jalapeno peppers, seeded and chopped
1 cup buttermilk
4-5 green onions, chopped
1/2 chopped bell pepper
2/3 cup oil
1&1/2 cup shredded Cheddar cheese
Preheat oven to 375. Grease a 9x 13in. glass pan with shortening and heat well in oven. Mix corn meal, flour, salt and soda; add buttermilk, oil, eggs, and corn in a large bowl. Mix well. Stir in jalapenos, green onions and bell pepper.Remove pan from oven and pour half of mixture into the pan; top with half of the cheddar cheese. Pour remaining batter over cheese and top with the rest of the cheese. Bake for about 35 min. Enjoy!
Tuesday, November 11, 2008
Spanish Chicken and Rice
Cover pan with lid and simmer for 30 min. Check to see if most of liquid isabsorbed; you may have to add 1/2 cup water at this time. Simmer for 10min; add peas and finish cooking. (I used 4 thighs and 4 legs.)