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Ripped Off Recipes 2


westbrook

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I will be adding recipes as I find them and when I get several, I will start a new thread. This saves having all these little one liner posts.

 

 

Meringue Powder Buttercream

 

* 1/3 cup water

* 3 T. meringue powder

* ½ cup shortening

* 4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale)

* 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)

* ¼ tsp. almond extract

 

Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.

 

Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.

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Royal Icing

 

* 3 T. meringue powder

* 4 cups (1 pound) powdered sugar

* 6 T. water

* ½ tsp. vanilla extract (use clear vanilla if you want a pure white icing)

* ¼ tsp. almond extract

 

Beat all ingredients together until stiff peaks form (about 10 minutes). To vary the consistency, add water to thin and add powdered sugar to thicken.

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Powdered Sugar Glaze

 

* 2 lb. powdered sugar

* ¾ cup less 2 T. water

* 1 T. Vanilla (use clear vanilla for pure-white icing)

* ½ tsp. almond extract

* ¼ tsp. salt

 

Put powdered sugar into large bowl. Mix water, flavorings and salt. Add to powdered sugar and stir until smooth. Add water at tsp. at a time until desired consistency. Can thicken up with additional powdered sugar to make simple outlines in a pinch.

 

 

 

 

Cinnamon Spice Cookies

 

* 1 ½ cup butter

* 2 cups packed brown sugar

* 1 egg

* 4 cups all-purpose flour

* 2 tsp. cinnamon

* ½ tsp. nutmeg

* ¼ tsp. cloves

* 1 tsp. ginger

* ¼ tsp. baking soda

 

Cream butter and sugar. Add egg. Beat until light and fluffy. Stir flour with spices and soda; add to creamed mixture. Mix well. This is a stiff dough. Divide dough in half. Flatten each half into a disk and wrap in plastic wrap. Refrigerate several hours or overnight. Roll out to 1/4 inch thickness. Cut into shapes. Bake at 350 degrees for about 10 minutes.

 

 

 

 

Pumpkin Peanut Butter Cookies

 

Purchase a pumpkin shape cookie cutter to make these fanciful whole wheat trick or treats for Halloween. The molasses adds vital iron and other minerals to these whole grain goodies that have an extra helping of fiber.

 

Makes about two dozen cookies

Ingredients

 

3 1/4 cups whole wheat pastry flour or oat flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup trans-fat free margarine

1 cup peanut butter

3/4 cup brown sugar

2 egg whites

1 tablespoon molasses

2 teaspoon vanilla

non-stick spray

Directions

 

In a medium bowl or zipper lock bag, mix 3 cups of whole wheat pastry flour or oat flour, baking soda, and salt.

 

In a separate large bowl, beat margarine , peanut butter and sugar with a wooden spoon until smooth and well combined. Beat in the egg whites, molasses and vanilla. Stir in the flour mixture.

 

Spread dough out onto a piece of wax paper about 18-inches long. Press another sheet of wax paper on top and roll the dough out so that it spans the entire sheet of wax paper. Fold in half.

 

Refrigerate about 1 hour until firm. Preheat oven to 350°F. Coat 2 large cookie sheet s with non-stick spray. Peel back one of the sheets of wax paper. Dip the cookie cutter into the remaining flour and cut out your shapes. Transfer to baking sheets.

 

Bake 9-10 minutes until the pumpkins are firm to the touch. Remove to a wire cooling rack. Cool completely before storing in an air-tight container for up to 3 days.

 

http://skinnychef.com/recipes/pumpkin-cookies

 

 

 

 

 

 

 

Peanut Butter Sandwich Cookies with Ganache Filling

 

This is really a recipe for peanut butter yoyo cookies—thin peanut butter wafers sandwiched with a creamy chocolate filling. This recipe is bound to be a hit at your house. It’s one of our favorite recipes.

 

For the very best cookies, use a quality chocolate though good quality chocolate chips will make a fine cookie.

 

Ingredients

 

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 teaspoon salt

1 large egg

1 teaspoon vanilla extract

3/4 cup peanut butter

 

1 1/4 cups all-purpose flour

1 teaspoon baking soda

 

Directions

 

1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix.

2. Add the flour and baking soda and beat until combined.

3. Refrigerate the dough for 20 minutes to firm up slightly.

4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2-inches in diameter. Refrigerate for two hours or until firm

5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14 minutes or until the cookies just start to brown on the edges. Cool on a wire rack.

 

For the filling:

 

Mix 1/4 cup whipping cream, one tablespoons butter, and 2 tablespoons of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.

 

This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tablespoons.

 

 

http://www.preparedpantry.com/PBsandcookies.htm

 

 

 

 

 

 

Peanut Butter Sandwich Cookies

 

INGREDIENTS (Nutrition)

 

* 1 cup peanut butter

* 1 cup butter flavored shortening

* 1 cup white sugar

* 1 cup packed brown sugar

* 1 teaspoon vanilla extract

* 3 eggs

* 3 cups all-purpose flour

* 2 teaspoons baking soda

* 1/4 teaspoon salt

* 1/2 cup creamy peanut butter

* 3 cups confectioners' sugar

* 1 teaspoon vanilla extract

* 5 tablespoons milk

 

 

DIRECTIONS

 

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.

3. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.

4. Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.

5. To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

 

 

 

 

 

 

 

 

 

 

 

GERMAN BUTTER CHRISTMAS COOKIES

 

This recipe was brought to this country by my Grandparents from Germany and has been in my family for hundreds of years. I have many fond memories of baking these cookies with my Grandmother as a child, and I continue to bake them for Christmas every year. It is truly a labor of love.

 

1 lb. butter

1 1/2 c. sugar

6 c. flour

4 eggs

1 lemon rind, grated

Cookie cutters

 

Combine lemon rind with one egg. Cream butter and sugar. Add lemon and egg mixture to butter and sugar. Add remaining eggs one at a time. Add flour, mixing together with hands until flour doesn't show. Dough must be refrigerated overnight.

 

Flour the dough, rolling pin, rolling surface and cookie cutters. Roll dough thin and use cookie cutters to form cookies. Refrigerate dough when not in use. Bake cookies at 400 degrees for approximately 8 minutes - until lightly browned at the edges. Cool cookie sheets between uses. Makes over 100 cookies.

 

 

 

 

 

Whole Wheat Cut Out Cookies

 

INGREDIENTS (Nutrition)

 

* 4 cups whole wheat flour

* 2 teaspoons baking powder

* 1 cup butter

* 1 cup honey

* 1 egg, beaten

* 1/3 cup hot water

 

* add to recipe box Add to Recipe Box

My folders:

* add to shopping list Add to Shopping List

* add a personal note Add a Personal Note

 

DIRECTIONS

 

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, stir together whole wheat flour and baking powder. Cut in butter with a pastry tool or pinch in by hand until butter lumps are no larger than peas. Add honey, egg, and water, mix until the dough comes together into a ball.

3. Roll out dough to 1/4 to 1/8 inch thickness. Cut into squares or with a cookie cutter. Place 1 inch apart on cookie sheet and bake 10 to 15 minutes or until edges are light brown.

 

 

cracker like cookie

 

 

 

 

 

 

Whole Wheat Sugar Cookies

 

12 cookies (change servings and units)

Change to: cookies US Metric Close

 

Ingredients

 

* 1 cup sugar

* 1/2 cup butter, softened

* 2 tablespoons milk

* 1 teaspoon freshly grated lemon zest

* 1 teaspoon vanilla

* 1 large egg

* 1 3/4 cups whole wheat flour

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 teaspoon nutmeg

* 2 tablespoons sugar

* 1/2 teaspoon cinnamon

 

Directions

 

1.Mix sugar and butter in large bowl until fluffy.

2.Add milk, lemon rind, vanilla and egg; mix well.

3.Add flour, baking powder, baking soda, salt and nutmeg; mix well.

4.Cover and chill for 30 minutes.

5.Heat oven to 375°.

6.Mix the 2 Tbsp sugar with the cinnamon.

7.Shape dough into 1-inch balls.

8.Roll in the cinnamon mixture.

9.Place 2-inches apart on ungreased cookie sheet.

10.Bake for 7-10 minutes, or until light brown.

11.Cool for 1 minute before removing from pan.

 

 

 

 

 

 

Whole Wheat Sugar Cookies

MADE WITH WHOLE WHEAT FLOUR AND FLAVORED WITH CINNAMON AND ORANGE.

 

 

ingredients

2 cups whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground nutmeg

½ cup butter or margarine

1 cup granulated sugar

1 egg

1 tablespoon grated orange peel

1 teaspoon vanilla extract

2 tablespoons low-fat milk

topping

½ teaspoon ground cinnamon

2 tablespoons granulated sugar

 

1 In small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside.

2 In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 1 minute. Add the granulated sugar; beat mixture until combined. Stir in egg, orange peel and vanilla; beat mixture until well combined.

3 Stir in the flour mixture and milk just until combined.

4 Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly with bottom of a glass dipped in topping mixture.

5 Bake cookies in a preheated 375°F oven 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool.

 

nutrition information per serving (one cookie): 74 cal,

3 g fat, 13 mg chol, 59 mg sodium, 12 g carbo, 1 g fiber,

1 g pro, 1 mcg folate.

 

 

 

 

 

 

ah Ha! Darlene's English Muffin recipe!

 

With the price of english muffins getting high (Thomas english muffins are $3.99), I decided to make some of my own today. I've made this recipe many times in the past and it's a great and simple english muffin recipe. It's Alton Brown's recipe.

 

1/2 cup non-fat powdered milk

1 tablespoon sugar

1 teaspoon salt

1 tablespoon shortening

1 cup hot water

1 envelope dry yeast

1/8 teaspoon sugar

1/3 cup warm water

2 cups all-purpose flour, sifted

Non-stick vegetable spray

Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

 

Directions

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

 

Preheat the griddle to 300 degrees F.

 

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

 

~~~~

 

Small pineapple/water chestnut cans with tops and bottoms removed work well for metal rings. One lady that wrote a review made rings out of aluminum foil:

 

"I made "collars" out of aluminum foil, wrapping the foil around a tuna can to get the shape. Made them about 1" high, with about 4 layers of folded foil, and secured the 2 ends of the collar with a paperclip. They worked just fine and were easy to remove since I had also sprayed them with my Misto oil sprayer."

 

Another lady used rice flour instead of regular flour to meet the needs of the gluten intolerant:

 

"I made these for a friend who can't have gluten or soy. The only changes I made were that I used spreadable butter instead of shortening and I used 1 3/4C white rice flour. They were absolutely FANTASTIC! So, if you're looking for a good gluten-free recipe, this one works! The only issue I had is that they don't rise as much with rice flour so I had to fill the rings almost full."

 

I just used my cast iron skillet on low and that worked perfect.

 

One batch makes 8 english muffins, and everyone says they freeze great, although I haven't tried that yet.

 

 

 

 

chocolate french toast

Ingredients

14 slices bread stick (baguette)

3.5 oz melted dark chocolate

2.5 fl oz milk

2 lightly beaten eggs

2 tbsp sifted confectioners sugar

1/3 stick of butter

extra confectioners sugar for decorating

Spread melted chocolate over 7 of the slices of bread. Lay the remaining 7 slices on top to make 7 separate sandwiches.

Mix the milk, eggs and sugar together in a bowl and dip the sandwiches in the mixture to thoroughly coat them.

Melt butter in a large skillet and cook sandwiches on a medium heat until golden brown. Dust with extra sugar and serve warm.

from sewing.com march newsletter

 

 

 

 

 

From an old Russian Cookery Book

 

Pickled Mushrooms (this recipe is not to be canned)

 

To serve 6-8

 

1 cup red wine vinegar

2 whole cloves

1/2 cup cold water

5 while black peppercorns

1/2 bay leaf

2 teaspoons salt

2 cloves garlic, peeled, crushed with flat of knife or cleaver

1 pound small, fresh white mushrooms

1 tablespoon vegetable oil

 

In a 1-1/2 - 2 quart enameled or stainless-steel sauce pan, combine the red wine vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic. Bring to a boil over high heat, drop in the mushrooms, and reduce the heat to low. Simmer uncovered, for 10 minutes stirring the mushrooms occasionally, then cool to room temperature.

 

Remove the Garlic from the marinade and pour the entire contents of the pan into a 1-quart jar. Slowly pour the vegetable on top, secure the top with plastic wrap, and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week. Accompaniment to meat or fish.

 

 

 

stolen from Leah!

 

Pecan Pie Bars Makes 48 bars Recipe From: Karo Booklet

 

FILLING

4 eggs

1 1/2 cups Karo Light or Dark corn syrup

1 1/2 cups sugar

3 Tablespoons margarine -- melted

1 1/2 teaspoons vanilla

2 1/2 cups pecan halves or coarsely chopped pecans

 

CRUST

Non stick spray

2 1/2 cups flour

1 cup cold margarine -- cut in pieces

1/2 cup confectioner's sugar

1/4 teaspoon salt

Preheat oven to 350°. Prepare cookie crust (bottom ingredients). Spray a 15 x 10 x 1" baking pan with spray. In large bowl at med. speed, beat flour, marg, sugar and salt until coarse crumbs. Press firmly and evenly into prepared pan and bake 20 min. or until golden. Top with the filling (ing. above).

Finish baking according to directions.

Filling: In large bowl, beat eggs, corn syrup, sugar, marg. and vanilla until well blended. Stir in pecans. Pour over hot crust; spread evenly. Bake 25 min. or until firm around edges and slightly firm in center. Cool completely on wire rack before cutting.

 

 

Homemade Thin Mints

2 1/4 cups all purpose flour

1/4 cup cornstarch

6 tbsp unsweetened cocoa powder

1/2 tsp salt

1 cup white sugar

1/2 cup butter, room temperature

1/3 cup milk (any kind)

1/2 tsp vanilla extract

3/4 tsp peppermint extract

 

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.

In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.

Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375F.

Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

 

Dark Chocolate Coating

10-oz dark or semisweet chocolate

1/2 cup butter, room temperature

 

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.

Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.

Reheat chocolate as needed to keep it smooth and easy to dip into.

 

Makes 3 1/2-4 dozen cookies.

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Westie, this sounds so good. I have a question? Do you harvest wild mushrooms? I want to do this so bad, we have mushrooms everywhere around here, but I'm too skeered! I have books and the kids and I have studied them and various web sites, but I've never been brave enough to actually cook them and eat them. :rolleyes:

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