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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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12/30/2008

Cinnamon Raisin Bread (bread maker)

This recipe makes one 1.5 pound loaf
1 cup water
2 tablespoons butter softened
3 cups bread flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins

Add all the ingredients in order given except the raisins.

Add raisins in on the "add in" beep.

Bake on "sweet bread" setting.

12/23/2008

Bacon Pie

One more...

12 bacon slices cooked and crumbled - make sure it is THICK bacon
1 cup Swiss Cheese, shredded
1/3 cup chopped onion
3/4 cup Bisquick® baking mix
1 1/2 cups milk
3 eggs
1/8 teaspoon salt


1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.

2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Ham & Swiss Pie

Here is another favorite for Christmas Morning


1 1/2 cups cubed ham
1 cup shredded swiss cheese
1/4 cup chopped onion
1/2 cup Bisquick® baking mix
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs


1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.

2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper

Easy Breakfast Bake

This is our old standby for Christmas Morning breakfast


2 packages bulk pork sausage
1 medium bell pepper
1 medium onion
3 cups frozen hashbrown
2 cups shredded cheddar cheese
1 cup bisquick® baking mix
2 cups milk
1/4 teaspoon pepper
4 eggs


1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

12/17/2008

Snickerdoodles

Snickerdoodles (again pics will be on facebook later)

1 1/2 cups sugar
1/2 cup butter softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon


1. Heat oven to 400ºF.

2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Gingersnaps

Gingersnaps

1 cup brown sugar, packed
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar


1. Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in remaining ingredients except granulated sugar.

2. Cover and refigerate at least 1 hour.

3. Heat oven to 375

4. Line baking sheets with parchment paper

5. Shape dough by rounded teaspoonsfuls into balls. Dip tops into granulated sugar. Place balls sugared side up about 3 inches apart on baking sheet

6. Bake 10 to 12 minutes or until set. Remove from baking sheet and cool on wire racks

Peanut Butter Blossoms

Peanut Butter Blossoms (again pics will be on facebook later)

1 pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
sugar
36 Hershey kisses

1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.

2. Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

3. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.

I did have to add some flour since it is warm and muggy today. I also use my small cookie scoop and I got more than 36 cookies.

Cranberry Orange Cookies

Cranberry Orange Cookies (again pics will be on facebook later)

1 cup sugar
3/4 cup butter
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup Craisins
1/2 cup macadamia nuts, chopped
1 tablespoon Orange zest

Sugar Mixture below
1/3 cup sugar
1 teaspoon orange zest


1. Heat oven to 350. Combine all sugar mixture ingredients in a small bowl; stir until well mixed. Set aside

2. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour baking powder and baking soda. Beat until well mixed. Add al remaining ingredients. Continue beating just until mixed.

3. Shape rounded teaspoonfuls of dough into 1 inch balls; roll balls in the sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass until 1 1/2 inch circles.

4. Bake for 7 to 11 minutes or until edges are lightly browned. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheets.

Caribbean Lime Coolers

Caribbean Lime Coolers (pics will be on facebook later)

1 pouch Betty Crocker® sugar cookie mix
1/2 cup shredded coconut
1 tablespoon lime zest
3 tablespoons lime juice
6 tablespoons butter or margarine, melted
1 egg
1/4 cup confectioner's sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.

2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.

3. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.

4. With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.

Baking

Today I am starting my massive Christmas baking. Here is my list of cookies that I am going to try to get finished between today and tomorrow:
Chocolate Snowballs
Peanut Butter Blossoms
Caribbean Lime Coolers
Two types of Spritz
Gingersnaps
Orange Butter Cookies (for a cookie swap)
Snickerdoodles
and of course Chocolate Chip

Wish me luck!! If and when I get each one done, I will post the recipe and maybe a picture of them.

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