This is a really fun recipe to make if you want to change things up a bit at your summer grill-out or you can also serve these with your favorite soup, stew or chili during the winter!
1/2 cup warm Water
1/3 cup Oil
1/4 cup Sugar
1& 1/2 tsp. Salt
2 tbls. minced Onion ( or 1/2 an envelope of Onion Soup mix)
2 Eggs ( room temp.)
4 cups Flour (you may need up to a 1/2 cup extra just depending on the day)
Directions:Mix everything except the flour in a big bowl, then add 2 cups of the flour, beat for 2 minuets with beater, then gradually add the rest of the flour – knead – let rise until it has doubled in size – knead into roll shapes – then let rise again (at least 10 minuets – bake at 375 degrees for 12-15 minuets.
Serve these scones warm with a good cup of coffee (or tea!) for a delightful morning or early afternoon treat! Bon Appètit!
Makes about 8 triangular pieces
2 cups all-purpose Flour
2 tablespoons white granulated Sugar, plus extra for sprinkling
1 tablespoon Baking Powder
1/2 teaspoon Salt
6 tablespoons Butter, cut into small pieces
3/4 cup Raspberries (fresh or frozen – I used frozen)
1/2 cup White Chocolate chips
1 large Egg
1 teaspoon Vanilla extract
1/3 cup Heavy Cream
Directions: Preheat oven to 350 degrees.
– In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
– Add in the butter and mix with your hands until mixture resembles coarse sand.
– Gently fold in raspberries and white chocolate chips. Set aside.
– In a small bowl, beat together egg, vanilla, and heavy cream.
– Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
– Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick.
– Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be slightly unmanageable, but not adding additional flour results in tender scones).
– Transfer scones to a baking sheet using a flat spatula dipped in flour and sprinkle the tops of the scones with a little granulated sugar.
– Bake for 25-30 minutes, or until lightly browned.
Of all the cookies that are around in the world for the tasting, these Pignoli cookies rank the highest on my list of true favorites! I have a friend of Italian heritage who will (every once-in-a-blue-moon) make these cookies for a party or something, and she always makes just a few extra for me! A true delight these little cookies!
8 ounces, weight Pignoli (pine Nuts)
½ cups Granulated Sugar
½ cups Confectioners Sugar
¼ cups All-purpose Flour
1 dash Salt
8 ounces, weight Almond Paste
2 whole Egg Whites
½ teaspoons Almond Or Vanilla Extract
Directions:Preheat the oven to 300ºF. Line 2 cookie sheets with Silpat liners or parchment. Place pine nuts or pignoli in a shallow dish.
Combine granulated sugar, confectioners sugar, flour and salt in a medium bowl and lightly toss.
Place almond paste in a mixing bowl of an electric mixer and mix to break up. Add beaten egg whites and mix on low speed until smooth. Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over-beat.
Using a teaspoon or a scooper, scoop up a rounded spoon of dough and push the dough side into the pine nuts so that they stick to the dough.
Ease dough out of scoop so that pine nuts are facing up on baking sheet. Place 2″ apart and re-apply any loose nuts.
Bake cookies for about 25 minutes. Use a shorter baking time if you like soft cookies and a longer baking time if you like them chewy. Cool 1 minute and remove to a rack to cool completely. Dust with confectioners sugar.
Store in an airtight container in the refrigerator for up to 2 weeks.
A few evenings ago it was raining and stormy outside, making it a rather dreary evening inside as well, so i decided to try making these lovely little cookies to cheer me up and to my delight, they came out splendidly! I hope you all enjoy this recipe! 🙂
1-½ cup Butter, Room Temperature
1 cup Sugar
1 teaspoon Vanilla
½ teaspoons Salt
3-¼ cups Flour
¾ cups Jam (any Kind)
Preheat the oven to 350ºF.
Cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg, then vanilla and salt, mixing well. With the mixer on low speed, slowly add the flour and mix until it just comes together.
Roll the dough into small balls(which may be a little difficult) then place on a lined baking sheet a few inches apart (cookies will spread). If the dough is hard to work with, refrigerate it for 30 minutes.
Using the back of a utensil, or your thumb, create a hollow in each cookie for the jam. Fill with jam. (but don’t over-do it! this is a less-is-more type of thing)
Bake for 18 to 20 minutes; the edges will be set, but the cookies should not be browned at all, and will not look done. Let the cookies cool for 1 minute on the sheet before moving them to a cooling rack.
If desired, fill with more jam and enjoy your cookies with a nice glass of milk or sweet cup of tea.
Hi Everybody!My family loves making this sweet bread for brunch or serving it with coffee or tea whenever we have company come over. It really is a special treat! I recommend visiting Ree Drummonds original Post of this recipe because she did an amazing tutorial to go with it! Click>HERE<to go to the original recipe post. Hope you all enjoy! 🙂
Ingredients: For the Dough
2 cups Whole Milk
1/2 cup Canola Oil
1/2 cup Sugar
2-1/4 teaspoons Active Dry Yeast
4 cups All-purpose Flour
1/2 cup (additional) All-purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Salt
1 stick Butter, Melted
1-1/2 cup Sugar
3 Tablespoons Ground Cinnamon
3 cups Powdered Sugar
2 Tablespoons Butter, Melted
1 Tablespoon Maple Extract
1/3 cup Whole Milk
Dash Of Salt
To make the dough, combine milk, canola oil, and 1/2 cup sugar in a large saucepan. Heat it until very hot but not boiling. Turn off heat and allow to cool to warm (not at all hot.)
Sprinkle in the yeast and add 4 cups of flour. Stir to combine, then put lid on the pot and allow to rise for 1 hour. After 1 hour, stir in additional 1/2 cup flour, along with the baking powder, baking soda, and salt. If dough is overly sticky, stir in another 1/2 cup flour.
Place dough in the fridge for at least 1 hour to make it easier to work with.
Roll out dough onto a floured surface. Drizzle on melted butter and smear so that it covers all the dough. Mix together the sugar with the cinnamon and sprinkle it all over the surface of the dough. (Dough should look very covered.)
Cut the dough into 6 to 8 strips, then stack all the strips into one stack. Cut the stack of strips into 6 slices. Place the stacks sideways into a buttered bread pan. Do not cram the slices into the pan. (You may have a few leftover.)
Cover with a dish towel and allow to rise for 20 minutes. Preheat oven to 350 degrees. Place the pan in the oven and bake for 30 minutes, checking at 20 minutes to make sure it’s not getting too brown on top. It’s important to bake the bread long enough to ensure that the middle won’t be too doughy, because if it is it won’t pull apart easily. If the top looks like it’s getting too brown, cover it lightly with aluminum foil for the rest of the baking time. REPEAT: IT’S IMPORTANT TO BAKE THE BREAD LONG ENOUGH FOR THE CENTER TO NO LONGER BE DOUGHY.
Remove the pan from the oven when it’s done. Run a knife along the edges and take the bread out of the pan. Mix together the icing ingredients and drizzle over the top, allowing it to sink into the crevices. Serve warm or room temperature!
(Note:You can do a cranberry-orange version with orange marmalade, brown sugar, and dried cranberries!Or you can also add cloves and more cinnamon if you prefer a stronger flavor with raisins! When we make this we also enjoy spreading a cream cheese frosting on top.)
Certain recipes bring back sweet memories from my childhood, and this soft pretzels recipe is one of them.
– The first time i ever made these was when i was about 9 or 10yrs. old and visiting a friends house for the day. – My friend was older than I by about 5yrs, and so when we went to the kitchen, she made sure she wrapped my up in one of her pretty aprons and got me started making the dough while she set the oven temp. – I’ll always remember the best part… after the pretzels were done and we had finished the dishes… we each took a pretzel (or two) & milk and went to watch Little House on the Prairie. This is a memory that has stayed with me for years, and that is probably why i love these pretzels so much! They have good memories behind them! 😉
4 cups. All Purpose Flour
1 heaping Tbsp. Yeast
1 & 1/2 cups Warm Water
1 Tbsp. Brown Sugar
1 Tbsp. Honey
1 Tsp. Salt
Directions: Pour warm Water into a large mixing bowl, then sprinkle in the Yeast. Sift the Flour on top next, and then add the rest of the ingredients and stir until combined. Once the dough is of a consistency that it can be handled, place it on a clean flat surface and kneed it until smooth (a few minuets or about 20 turns of the dough, then let it rest for a few minuets). Next break off balls of dough and roll into 12 inch lengths. Shape them into a pretzel, or just fold them into a design that floats your boat ( brush with butter & sprinkle with salt or cinnamon sugar- or whatever else you think might be good!. 🙂 Bake @ 350 degrees, on a lightly greased cookie sheet for 10-12 minuets.