1 cup flour

1 cup cake flour

2 tsp baking powder

1 tsp sugar

1/2 tsp baking soda

1/2 tsp salt

1 stick butter, cut into small pieces and chilled

3/4 cup cold buttermilk

Preheat your oven to 450. Drag out your food processor, this whole recipe will be made in it. Pulse the flours (just a little note here; if you don’t have any cake flour in the house stop making this recipe and go get some, yes it makes that much of a difference), baking powder, sugar, baking soda and salt together. Scatter the butter over the top and pulse just to combine. Don’t overdue, a dozen pulses should do it. Now you are going to add the buttermilk, this can be done in a separate bowl or if you are careful you can gently, by hand, combine and mix it in the food processor. Remember this dough doesn’t like to be overworked so be gentle. Turn this slightly sticky dough onto a lightly floured surface and quickly, using a sharp knife divide the dough into 12 pieces and place then on an ungreased baking sheet. Bake until the tops are lightly browned, about 10 minutes.

If you’d like to make these a bit ahead of time simply place them on your baking sheet and cover with plastic wrap and refrigerate for up to 2 hours.

3/4 cup old-fashioned or steel cut oats

1 cup hot milk

3 Tbl sugar

1 Tbl molasses

1 1/4 cup warm water

2 tsp yeast

+/- 5 cups flour

2 tsp salt

1/4 cup melted butter

Into a large bowl place the oats and cover with the hot milk (I use almond or soy), sugar (or stevia) and molasses; set this aside and let it cool. Now proof your yeast by placing it in your mixing bowl and add just a pinch of sugar and 1/4 cup warm (105 to 115) water and watch it bubble. If it doesn’t bubble throw it away and try again. It could be that your yeast is old or your water too cold or too hot. You gotta love yeast, if it pasts this test you don’t have to worry, a good loaf every time…..unless you screw up something else. When ready start adding your flour and milk mixture while the mixer, with the dough hook attached, runs. Add the butter and salt and  just enough flour so that the dough forms a soft ball around the hook. Keep kneading this for at least 5 minutes. Place this in a greased bowl and cover with plastic or a clean towel. Let it rise for between 45 minutes and an hour. Once it has doubled, punch it down and turn it onto a floured surface so you can really get into kneading it by hand. This is the really cool part of bread making, real pioneer woman kind of stuff. You have enough dough for two good size loafs of bread. I like to roll out the dough into a large rectangle and roll it up nice and tight to fit into the greased or parchment lined pans. Again cover with your towel and allow it to rise again, this time between 30 and 45 minutes. In a small bowl beat an egg and about 1 Tbl milk and use this to glaze the tops of your loafs. I usually sprinkle a few pieces of oatmeal on top just ’cause. Now place the loafs in a preheated 400 oven for 20 minutes, then reduce the temperature to 375 and bake until golden, about another 20 minutes. This is great bread on it’s own and spectacular toasted.

1/2 cup sugar

1 tsp vanilla

2 cups flour

1 cup finely chopped nuts

1 bag chocolate kisses, unwrapped

1 1/2 cup confectioners sugar

3 TBL baking cocoa

Cream the butter, sugar and vanilla until light and fluffy. Fold in the flour and walnuts. Here the original recipe says to refrigerate the dough for a couple of hours, I didn’t do this and the dough worked out just fine. Your choice.

Shape dough into 1 inch balls and then flatten them in your hand. Place a chocolate kiss in the center and wrap the dough around it. Place these on an ungreased baking sheet and bake in a 375 oven for about 12 minutes.

While they are cooking, sift the confectioners sugar and cocoa. When you take them out, allow them to cool for about 1 minutes then roll them in the confectioners sugar and cocoa mix. Now let them sit and cool completely. Once cooled roll them one more time in the confectioners/cocoa mix. Store in an airtight container.

3 cans of buttermilk biscuits (not flakey)

1/2 cup brown sugar

1 cup sugar

3 tsp cinnamon

2 sticks butter

The oven is set to 350. Open all three cans of biscuits (this is a very scary thing for me, no matter how much I prepare myself I always jump and yelp when the can pops open) and cut each biscuit into quarters.

In a gallon size zip lock bag combine the white sugar with the cinnamon, drop the biscuits in and shake it up really well.

Now arrange the biscuits in the muffin tins. You judge how many go in depending on the size of your tins.

Melt the butter and brown sugar over medium heat until well combined, now pour it over the biscuits.

Bake for about 20 minutes or until the crust is nice and brown on the top. Serve warm and watch the smiles

1 cup sugar

1 tsp vanilla extract

3 1/4 cups flour

1/4 cup cornstarch

6 oz of some really good chocolate if you want to get fancy and dip the edges

Oven to 350

Cream the butter and sugar until just combined, add the vanilla. Sift together the flour and cornstarch and add to the butter mix. Mix on low speed just until the dough starts to come together. Wrap in plastic and refrigerate for about 1/2 hour.

Roll the dough out to about 1/4 inch and using a plain cookie cutter (I use a small square or rectangle) cut out the cookies and place them on an ungreased (or parchment lined) baking sheet. Bake for about 20 to 25 minutes. Once the cookies are cooled you can place them in an airtight container or go to town making them look professional. Just melt your chocolate and dip a corner in diagonally. Let them dry before packing them up.

This is an easy and very tasty cookie.

1 3/4 cups graham cracker crumbs

3 TBL light brown sugar

1/2 tsp cinnamon

1 stick melted butter

Filling:

3 (8 oz) pkgs cream cheese, rooom temperature

1 (15 oz) can pumpkin

3 eggs plus 1 yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

2 TBL flour

1 tsp vanilla

To make the crust combine the crumbs, sugar and cinnamon and add the melted butter. Press this down into a 9 inch springform pan.

Beat the cream cheese until smooth, add the pumpkin, eggs, egg yolk, sour cream, sugar and spices. Add the flour and vanilla. Beat until well combined.

Pour into the crust and place in a 350 oven for 1 hour. Remove and let sit for 15 minutes, cover with plastic wrap and refrigerate for 4 hours.

I’ve made these as individual sized cheesecakes and toped them with acorns made from  a hersey kiss, mini nutter butter and mini chocolate chip. The perfect fall desert.

1/4 cup honey

1 TBL minced fresh rosemary (optional)

2 1/4 tsp active dry yeast

1/4 cup olive oil

1 3/4-2 cups all purpose flour

1 1/2 cups whole wheat flour

3/4 cup instant mashed potao flakes

1/4 cup nonfat dry milk

1 tsp salt

melted butter

course salt

Heat the whole milk and honey to between 105 and 115 degrees. Whisk in the yeast and rosemary. Cover with plastice wrap and let mixture proof until foamy, about 5 minutes then stir in the oil. In a standing mixer combine 1 3/4 cups of the all purpose flour, whole wheat flour, potato flakes, dry milk and salt. Add the yeast mix and using a dough hook knead for about 8 minutes.

Form the dough into a ball and place in an oiled bowl , cover with plastic wrap and let rise until double about 1 1/2 to 2 hours.

Line a baking sheet with parchment, coat with nonstick spray. Turn the dough onto a lightly floured surface and divide in half. Now cut each half into 8 same size balls. Place these on the baking sheet, cover and let rise until doubled, about 1 1/2 to 2 hours.

Preheat oven to 350. Bake rolls until light brown about 20 mintes. Brush with melted butter and sprinkle with coarse salt. Eat ‘em up!

These rolls are very soft and very adult. I am going to try experimenting with making them a bit more child-friendly as my grandbabies didn’t like them! Their texture is a bit like a raised donut and my daughter thinks they would be great with a pumpkin flavor, I’ll let you know.

stolen from ‘Cuisine at Home’

For the soup; In a stockpot melt 4 TBL butter, add 3 whole clove of garlic, 2 cups sliced onions, 2 cups sliced carrots and 1/4 cup diced celery. Saute for 10 minutes. Add 8 medium sweet potatoes which have been peeled and cut into chunks. Saute about 5 minutes. Now add 10 cups of chicken stock and bring to a boil then reduce heat and simmer until the potatoes are soft. Puree the soup with a hand mixer or blender. Add 1/2 cup brown sugar, 1/2 tsp nutmeg, 2 TBL Worcestershire sauce, 2 cups light cream, 1/2 cup sweet sherry wine and puree again. Salt and pepper to taste. You may add the caramelized onions to the soup or serve them on the side.

For the onions; Melt 2 TBL butter in a large saute pan, add 2 large Spanish onions which have been peeled and thinly sliced. Saute this for 18 minutes. Add 1/2 cup dark brown sugar, salt and pepper and saute an additional 10 minutes. Now add 1/4 cup balsamic vinegar and continue cooking until the vinegar starts to evaporate and the onions look thick and syrupy, about 8 to 10 minutes.

3/4 cup flour                                                    1 egg

1/2 tsp baking soda                                          1 tsp vanilla

1/4 tsp baking powder                                     1 cup quick cooking oats

1/2 tsp salt                                                        3 Tbl soft butter

1/2 cup butter softened                                     1 cup confectioners’ sugar

1/2 cup peanut butter                                         1/2 cup smooth peanut butter

1/2 cup white sugar                                            2 1/2 Tbl heavy cream

1/2 cup brown sugar

Cream the 1/2 cup butter, 1/2 cup peanut butter, both sugars and vanilla. Add the egg and beat well.

separately combine the flour, baking soda, baking powder and salt. Add this to the creamed mix. Stir then add the oatmeal and stir again.

Drop by teaspoon, or small scoop onto a greased baking sheet and press each mound down with a fork that’s been dipped in sugar to make each cookie 1/4 inch thick. Bake at 350 for about 10 minutes or until lightly brown.

To make the filling, cream the 3 Tbl butter with the confectioners’ sugar, 1/2 cup peanut butter and cream.

Spread the filling onto half of the cooled cookies then top with the other half to form the sandwiches.

[ Sam has decided she wants cooking lessons, and this is product of the first lesson, hope she keep it up! Good job Sam]

Into a crock pot place a bottle of Sangria, 3 cinnamon sticks and 3 shots of Buttershots. Heat up and drink up. Yumma yumma

1 cup white sugar

1 cup heavy cream

2 Tbl light corn syrup

dash salt

1 tsp vanilla

1/2 cup chopped pecans

Butter an 8 inch square pan. In a nice heavy pan combine the brown sugar, white sugar, cream, corn syrup and salt over medium heat. Stir until the sugar is dissolved then continue to cook until the syrup reaches soft ball stage (238 degrees), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove from the heat and let cool without stirring (do NOT touch the sucker) until it cools to 120 degrees. Now pour in the vanilla and beat until light and creamy. Stir in the nuts and pour into the prepared pan. Let cool completely, I refrigerate mine, then cut into squares. PURRFECT!

4 squares unsweetened chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 tsp vanilla

1 cup cake flour

1 cup chopped walnuts

Topping:

1 cup semisweet chocolate chips

1/4 cup water

2 Tbl butter

1 cup whipping cream, whipped

Preheat to 350 and line a 13×9 pan with foil, then grease the foil. While I’m putting the brownies together I usually throw the nuts on a baking sheet and put them in the oven to toast for about 10 minutes or until you can just start to smell them. Now melt your chocolate and butter (either in a double boiler or in the microwave). Add the sugar and let cool enough to stir in the eggs and vanilla. Add the flour and walnuts and pour into prepared pan. Bake 25 to 30 minutes, do not overbake. Cool completely. For the topping, melt the butter, water and chocolate chips, stir until smooth and let cool. When cool add the cream that’s been whipped and spread over the brownies. Place this in the refrigerator until set, about an hour or so. Cut into serving size pieces and store in the refrigerator. I’ve been told that these are ridiculously delicious!

Heat the milk till very warm and add the brown sugar, once dissolved add the yeast and watch it get all foamy, ready to go. Put the flour and salt in a mixing bowl, add the yeasty concoction and mix until it feels smooth and silky. You may have to add a bit more flour. Now knead for about 5 minutes. Set the dough aside in a greased bowl. Cover and let rise to double or more. Punch down and knead it again, it feels great on your hands so enjoy. Roll the dough into whatever shape roll you would like. I usually make a bit of a snake then roll it up and tuck the end into the middle. Cover these with a cloth and let them rest for 15 minutes to and hour. Glaze with maple syrup and bake at 375 for 15 minutes or until golden. So very good!

1 2/3 cups cashews

1 cup soft butter

3/4 cup brown sugar

1/2 cup sugar

2 tsp vanilla, divided

1 2/3 cup flour

1/4 tsp salt

2 cups confectioners sugar

3 Tbl milk

Place cashews in a food processor; process until finely ground.

In a large bowl cream the butter and sugars until light and fluffy. Beat in 1 tsp. vanilla. combine the flour, salt and ground cashews; gradually add to creamed mixture and mix well.

Divide the dough in half; shape each into a ball then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface, roll dough to 1/4″ . Use cookie cutters to cut simple shapes and place on an ungreased baking sheet. Bake at 375 for 6-7 minutes. Cool for a minute before removing from pans to wire racks to cool completely.

If you choose to drizzle the cookies (not necessary), simply mix the confectioners sugar, milk and remaining vanilla. You can either drizzle this off the end of a spoon onto the cookies or put it in a plastic squeeze bottle and use that to drizzle. Taste of Home even suggests you may want to sprinkle the tops with a bit of chopped cashews. Again, not necessary. I think you’ll enjoy these.

Let’s start with 4 boneless, skinless, chicken breasts. Using a meat pounder (rolling pin etc.) pound the breasts to about 1/2 inch thick. Now dissolve 1/4 cup sea salt in 1 quart of cold water. Put the salted water and chicken breasts in a zip lock bag and refrigerate for at least 30 minutes. Don’t worry, they will not be salty, trust me. Layer a few pieces of paper towel and place the cutlets on top , then place a couple of paper towels over them and press to remove the moisture. Let them sit like this for about 10 minutes then discard the paper towels. Sprinkle the cutlets with a bit of pepper and set aside. You’ll need three bowls; bowl 1 has 1 1/2 cups bread crumbs, bowl 2 has 3/4 cup flour, bowl 3 has a beaten egg with 1 TBL olive oil. Dredge the cutlets through the flour, dip both sides into the egg, then coat thoroughly with bread crumbs. Place all the  cutlets on a wire rack and allow the coating to dry for about 10 minutes.  Meanwhile heat about 6 TBL olive oil in a skillet, heat about 2 minutes. Place a couple of the cutlets into the oil and cook about 3 minutes, turn and do the same for the other side. You now are the proud owner of 4 chicken cutlets. What? You wanted parmesan….no problem. Simply sprinkle the cutlets with a nice mix of 3 TBL mozzarella and 1 TBL Parmesan per cutlet. Broil until cheese melts and are lightly browned. Add a bit of tomato sauce (gravy) and POOF! Simply the Best Chicken Parm!