These are the best tasting Spritz Cookies you will ever have. However, using a cookie press takes a little getting used to.
Pre-heat oven to 350 degrees.
Cream together (use a mixer)
1 cup Butter or Shortening at room temperature
1 3 Ounce package of Cream cheese
Add gradually
1 cup of Sugar
Beat in
1 Egg yolk
1 teaspoon Vanilla
1 teaspoon finely grated orange rind
Sift together
2 and 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
Mix dry ingredients a little at a time into wet ingredients. Once completely mixed together, fill your cookie press. ( you can divide dough and color it if wanted) Form cookies on ungreased cookie sheets. They will not spread while baking. Decorate with sugar, cinnamon-sugar, or chopped almonds.
Bake 12- 15 minutes, just until brown on bottom edges. Remove at once from cookie sheets.
December 19, 2018
March 3, 2017
Western Snapper
Oven sauteed fish in a spicy cornmeal coating.
Ingredients for 4 servings:
1 and 1/2 pounds of red snapper filets ( firm flesh white fish can be substituted)
1 tsp oregano
2 tsp chili powder
1/4 tsp cayenne
2 Tbsp all-purpose flour
1/4 cup cornmeal
1/2 tsp salt
2 Tbsp butter
3 Tbsp lemon juice
Cut fish into serving size pieces.
Combine oregano, chili powder, cayenne, flour, cornmeal, and salt in one dish, wide enough to dip the fish into.
Combine melted butter and lemon juice into a second dish.
Dip fish in butter mixture first. then coat with cornmeal mixture.
place coated fish on shallow buttered pan. after all fish are on Pan, pour remaining Butter mixture over the fish.
Bake at 450 degrees for 10 to 12 minutes.
Recipe from Great American Recipes, Group 4, Card 23
Ingredients for 4 servings:
1 and 1/2 pounds of red snapper filets ( firm flesh white fish can be substituted)
1 tsp oregano
2 tsp chili powder
1/4 tsp cayenne
2 Tbsp all-purpose flour
1/4 cup cornmeal
1/2 tsp salt
2 Tbsp butter
3 Tbsp lemon juice
Cut fish into serving size pieces.
Combine oregano, chili powder, cayenne, flour, cornmeal, and salt in one dish, wide enough to dip the fish into.
Combine melted butter and lemon juice into a second dish.
Dip fish in butter mixture first. then coat with cornmeal mixture.
place coated fish on shallow buttered pan. after all fish are on Pan, pour remaining Butter mixture over the fish.
Bake at 450 degrees for 10 to 12 minutes.
Recipe from Great American Recipes, Group 4, Card 23
February 5, 2017
Baby Spareribs
These Baby Spareribs make a great appetizer:
2-2 and a half pounds of Spareribs Cut in Halves
Marinade/Barbecue Sauce:
1/2 cup chopped onions
2 scallions sliced
1 Tbsp Dijon mustard
1 Tbsp Butter
1 Tbsp all-purpose flour
1 Tbsp red wine vinegar
1 Tbsp brown Sugar
2 Tbsp Chili Sauce
1 cup Chicken Broth
Cut ribs into individual pieces. Saute the onions, scallion and butter until soft (but not brown) add remaining ingredients and bring to a boil for 2 minutes, constantly stirring. Pour sauce over ribs (meaty side up) in a bowl. Let stand for 4 hours in refrigerator. Place ribs on pre grill. Brush with sauce. grill for 25 to 30 minutes, basting occasionally with sauce. Serve as appetizers.
2-2 and a half pounds of Spareribs Cut in Halves
Marinade/Barbecue Sauce:
1/2 cup chopped onions
2 scallions sliced
1 Tbsp Dijon mustard
1 Tbsp Butter
1 Tbsp all-purpose flour
1 Tbsp red wine vinegar
1 Tbsp brown Sugar
2 Tbsp Chili Sauce
1 cup Chicken Broth
Cut ribs into individual pieces. Saute the onions, scallion and butter until soft (but not brown) add remaining ingredients and bring to a boil for 2 minutes, constantly stirring. Pour sauce over ribs (meaty side up) in a bowl. Let stand for 4 hours in refrigerator. Place ribs on pre grill. Brush with sauce. grill for 25 to 30 minutes, basting occasionally with sauce. Serve as appetizers.
December 2, 2016
Dinner Rolls
Dinner Rolls
Makes 24 rolls
1 1/4 cups Milk, warmed
1/3 cup Sugar
2 teaspoons Salt
1 tablespoons Butter (1/2 stick)
1 package dry yeast
1 Egg slightly beaten
3 1/2 to 4 1/2 cups Flour
also 3 tablespoons Butter for baking.
Stir warmed milk, sugar, salt, butter together in large mixing bowl. Sprinkle on yeast, stir and let stand to dissolve. Add the egg and the 2 cups of the flour and beat vigorously for a minute or two. Then add enough remaining flour to make a manageable dough, Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. place in large greased bowl, cover with plastic wrap. place in a warm draft free spot and let rise until double.
Punch down dough once doubled. cut dough into 24 equal pieces. roll each piece into a smooth ball. Place the balls touching each other in a 9 X 15 pan. Melt 3 tablespoons butter in a small saucepan.
Brush rolls with Butter. cover loosely and let rise in warm draft free area. Once double in bulk, bake in a pre-heated 425 oven for 15 minutes, or until the tops are a deep golden brown. cool for a minute out f pan, then serve.
Makes 24 rolls
1 1/4 cups Milk, warmed
1/3 cup Sugar
2 teaspoons Salt
1 tablespoons Butter (1/2 stick)
1 package dry yeast
1 Egg slightly beaten
3 1/2 to 4 1/2 cups Flour
also 3 tablespoons Butter for baking.
Stir warmed milk, sugar, salt, butter together in large mixing bowl. Sprinkle on yeast, stir and let stand to dissolve. Add the egg and the 2 cups of the flour and beat vigorously for a minute or two. Then add enough remaining flour to make a manageable dough, Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. place in large greased bowl, cover with plastic wrap. place in a warm draft free spot and let rise until double.
Punch down dough once doubled. cut dough into 24 equal pieces. roll each piece into a smooth ball. Place the balls touching each other in a 9 X 15 pan. Melt 3 tablespoons butter in a small saucepan.
Brush rolls with Butter. cover loosely and let rise in warm draft free area. Once double in bulk, bake in a pre-heated 425 oven for 15 minutes, or until the tops are a deep golden brown. cool for a minute out f pan, then serve.
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