Ingredients
2 cups quick cooking oats
1 3/4 cups all-purpose flour
1/2 cup sliced almonds
1 cup white sugar
1 cup melted butter
1 teaspoon baking soda
2 tablespoons golden syrup
2 tablespoons boiling water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
Friday, September 16, 2011
Cooking : Anise Cutout Cookies
Ingredients
2 cups shortening
1 cup sugar
2 teaspoons anise seed
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup apple juice
1/2 cup sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream shortening and sugar until fluffy; add eggs and aniseed. Combine flour, baking powder and salt; add to the creamed mixture. Add apple juice and mix well.
On a floured surface, knead until well blended, about 4-5 minutes. Roll dough to 1/2-in. thickness; cut into 2-in. shapes. Place on greased baking sheets.
Bake at 375 degrees F for 12-16 minutes or until lightly browned. Combine sugar and cinnamon; roll cookies in the mixture while still warm. Cool on wire racks.
2 cups shortening
1 cup sugar
2 teaspoons anise seed
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup apple juice
1/2 cup sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream shortening and sugar until fluffy; add eggs and aniseed. Combine flour, baking powder and salt; add to the creamed mixture. Add apple juice and mix well.
On a floured surface, knead until well blended, about 4-5 minutes. Roll dough to 1/2-in. thickness; cut into 2-in. shapes. Place on greased baking sheets.
Bake at 375 degrees F for 12-16 minutes or until lightly browned. Combine sugar and cinnamon; roll cookies in the mixture while still warm. Cool on wire racks.
Cooking : Apple Dumplings
Ingredients
3 (12 ounce) cans refrigerated buttermilk biscuits
15 medium apples - peeled, cored and halved
2 cups sugar
2 cups water
1 cup butter or margarine, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Directions
Flatten biscuits with hand. Wrap each biscuit around an apple half; place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. Combine sugar, water, butter and vanilla; pour about 1-2/3 cups into each pan. Sprinkle cinnamon over dumplings. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown and apples are tender. Serve immediately.
3 (12 ounce) cans refrigerated buttermilk biscuits
15 medium apples - peeled, cored and halved
2 cups sugar
2 cups water
1 cup butter or margarine, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Directions
Flatten biscuits with hand. Wrap each biscuit around an apple half; place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. Combine sugar, water, butter and vanilla; pour about 1-2/3 cups into each pan. Sprinkle cinnamon over dumplings. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown and apples are tender. Serve immediately.
Cooking : Baked BBQ Fried Chicken
Ingredients
3 pounds skinless, boneless chicken breast halves - cut into strips
1 cup water
1/2 cup milk
2 tablespoons salt
2 tablespoons black pepper
6 cups all-purpose flour
1/4 cup salt
5 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons dry mesquite flavored seasoning mix
4 cups oil for frying, or as needed
1 teaspoon butter
1 (12 ounce) bottle barbecue sauce
Directions
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.
3 pounds skinless, boneless chicken breast halves - cut into strips
1 cup water
1/2 cup milk
2 tablespoons salt
2 tablespoons black pepper
6 cups all-purpose flour
1/4 cup salt
5 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons dry mesquite flavored seasoning mix
4 cups oil for frying, or as needed
1 teaspoon butter
1 (12 ounce) bottle barbecue sauce
Directions
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.
Cooking : Baked Chicken-Fried Steak with Mushroom Gravy
Ingredients
1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
2/3 cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
1/2 (10.75 ounce) can water, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
2/3 cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
1/2 (10.75 ounce) can water, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
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