Labels: Cakes and Cookies
2 sticks room temperature butter (1 C.)
1 1/2 C. sugar
2 large eggs at room temperature
1/4 C. vanilla extract
2 1/2 C. flour
1 1/2 teaspoons baking powder
1/4 t. salt
Line baking sheets with parchment or silpat mats and set them aside.
Cream the butter and sugar with a stand mixer for about 2 minutes. Add the eggs and vanilla. In another bowl combine the dry ingredients. Add the dry ingredients to the butter mixture and mix at lowest speed until just combined. Refrigerate overnight or for at least 4 hours.
Preheat the oven to 350 degrees F.
Drop by teaspoon fulls onto the prepared pans and bake for 12-14 minutes. Cool and enjoy! Yield 7-8 dozen depending on size.
NOTE: VERY IMPORTANT DOUGH IS KEPT CHILLED. I STUCK IN THE FREEZER WHEN IT BEGAN TO SOFTEN FOR A FEW MINUTES AND THEN PROCEEDED.
|Beautiful fresh mushrooms.|
Ingredients for Triple Cream of Mushroom Soup:
6-8 ounces each of 3 of your favorite fresh mushrooms ( I chose portabello, crimini, and shitike)
1 large onion
1 large carrot
3-4 cloves garlic
2 C. white wine
2 C. cream
2 T. fresh parsley
3 T butter
3 T. olive oil
Salt and pepper to taste
Clean the mushrooms with a soft brush and remove the stems. Set the mushroom caps aside. Rough chop the onion, garlic, and carrot and combine with the mushroom stems and 2 quarts of water in a large kettle. Bring to a boil and add salt and pepper. Reduce to low heat and boil gently until the liquid is reduced by half.
|Simmering the mushroom stock.|
Quarter or dice the mushroom caps and wash well and slice the white and very light green portion of the leek. Using a soup kettle add the butter and olive oil and turn the burner to medium heat. Add the leeks and mushrooms and salt and pepper. Saute until tender and liquid has formed. Add the mushroom stock, wine, and parsley. Simmer 30 minutes. Add the cream, stir well, taste, and correct the seasonings. Serve with crisp saltines or crusty bread. Yield 4-6 servings.
3 qt. stock or water
1 quart tomatoes
2 C. diced onion
2 T. chopped garlic
6 oz. kale stems removed and sliced
1/2 head savoy cabbage shredded
1 C. small carrots
2 russet potatoes peeled and diced
1/4 C. shredded basil leaves
salt and black pepper to taste
1-2 rinds hard cheese, optional
Combine all of the ingredients by late morning and simmer all day until you can no longer stand it! Taste and correct the seasonings. Serve with Blueberry Corn Muffins spread with butter and sleep well tonight!
Yield about 4-5 quarts and it just gets better every time you warm it up. Keep refrigerated between serving times.
1 1/3 C. buttermilk
2 large eggs
2 t. vanilla
1 1/3 C. flour + 1 T.
1 1/3 C. yellow cornmeal
1/2 C. sugar
1/4 C. honey
1 T. baking powder
1 t. kosher salt
1 1/2 sticks cold butter cut into dice
2 C. fresh blueberries
Preheat the oven to 400 degrees F and place the rack in the center of the oven. Line muffin tin with cupcake papers and set aside.
Using a large bowl whisk together the buttermilk. eggs, and vanilla. Combine the dry ingredients in the food processor. Add the cold butter chunks and buzz in bursts of about 30-40 seconds until the butter is the size of grains of rice. Pour the dry ingredients into the wet ingredients and fold together until just combined.
Mix the remaining 1 T. of flour with the blueberries tossing to gently combine. Add them to the batter folding them in.
Use a 1/3 C. measuring cup to dip out the batter into the paper liners and position a berry or two on top! Bake 20-25 min. until a toothpick tests clean. Yield 12-16 muffins.