Thursday, July 5, 2012

Whoopie Pies

This was the original "homemade oreos" recipe we used to make in Maine. (Elena, especially used to make them.) We just found the recipe and tried them again. They were a hit but we did not like the filling that came with the recipe. We traded it out with a powdered sugar, butter filling. You can also use the powdered sugar, cream cheese filling that is with the homemade oreo recipe on this blog.

1/2 cup cocoa
2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 cup milk

Combine the first five ingredients in a sifter. Cream the shortening and sugar. Add the egg, vanilla and milk to the sugar mixture and combine. Sift in the dry ingredients and mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Let cool and then add a filling between two cooled cookies (see entry for February 1, 2010 for the cream cheese, powdered sugar filling).

Monday, December 12, 2011

Golden Graham Goodness!!

So easy to make and it is super addictive and yummy!! Great VT gifts or neighbor gifts!--Elena

1 c butter
1 c corn syrup
1 c sugar

Heat until boiling and then boil 3 minutes

Put in large bowl
3 cups corn chex
3 cups rice chex
1 box golden grahams
1 cup slivered almonds
1 bag coconut

Mix and then pour the syrup mixture over and stir. Pour out on wax paper and spread out. When dry, break into sections and eat it our put it in a cute bag and give it away!!

Monday, November 21, 2011

"Grandma's Farmhouse Brine"

Nichole made the Turkey for the 2011 Merrill Thanksgiving dinner and this is how she did it. Everyone loved it!

2 cups kosher salt
3 Tabl poultry seasoning
3 Tabl onion powder
1 Tabl black pepper
4 quarts vegetable broth
2 quarts water
3 cups cranberry juice (I used more like 6 or 7)
Fresh sage, rosemary, and thyme
Stir salt and seasonings together in large stockpot. Pour in vegetable broth, water, and cranberry juice. Tie some of the fresh sage, rosemary, and thyme together and add to stockpot. Bring to a boil. Reduce heat to med-low and simmer for 20 min. Then cool to room temperature. To use, submerge turkey into cooled brine and refrigerate for at least 16 hours. (I double bagged my 21 lb turkey and set it in the fridge just in the bags). Drain and rinse with cold water and pat dry; then place the rest of the fresh herbs inside the cavity of the turkey and cook at 325 for 4 1/2 to 5 hours. (Ours was done at 4 1/2 hours). Dad raved about the flavor and how moist it was. Everyone said it was the best!!

Friday, October 7, 2011

Cinnamon Bread!

Made this for seminary this morning. They all said it was delicious. I like how you usually have all the ingredients so it is an easy breakfast treat!
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter.
Slowly stir in the melted butter and pour into a greased 9x13 pan.
For the topping, mix all the ingredients together until well combined.
Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Thursday, September 22, 2011

Tortilla and Black Bean Pie

"My girlfriend introduced this recipe to our family and it was surprisingly delicious! It's not one that I would have selected based on the picture or on the list of ingredients but the flavors go great together!"--Elnora

4 flour tortillas (10 inches)
2 Tbsp. olive oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)--I used about 1/2 of a chile
2 garlic cloves, minced
coarse salt and freshly ground pepper
2 cans (15 oz. each) black beans, drained and rinsed
1 1/2 cups water
1 package (10 oz.) frozen corn
4 green onions, thinly sliced, plus more for garnish
8 oz. cheddar cheese, shredded (2 1/2 cups)

Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Add beans and water, bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 minutes. Remove from heat and stir in corn and green onions. Taste and adjust for seasoning. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 25-30 minutes. Run a knife around the edge of the pan. Let sit for 15-20 minutes (optional but let's flavors gel together). Remove side of pan; sprinkle pie with green onions. (I forgot to do this step so not pictured with the green on top.) To serve, slice into wedges.

Sunday, August 21, 2011

Lindt Truffle Chocolate Cupcakes

These really are delicious, they made Morgan say, "I really hope there is chocolate in heaven!!"--Elena "I tried these with different middles...I used junior mints; mini receses peanut butter cups; and the peanut butter lindt truffles...worked with all three although the receses didn't melt much."--Elnora

1 box Devils Food cake mix
1 box instant vanilla pudding (small box)
4 eggs
1/2 c. oil
1/2 c. water
1 cup sour cream
24 Milk chocolate Lindor truffles by Lindt (the red ones)

Unwrap milk chocolate Lindt truffles and place in a bowl for later use.
[If you don't eat them all first].
In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350 for FIVE minutes. After five minutes, lightly press a Lindt truffle into each partially baked cupcake.
NOW, I would not have pushed the truffles in so hard next time.
They ended up at the bottom of the cupcake kinda smushed.
Let the cupcakes bake an additional 13 minutes (for a total of 18-19 minutes).
Cool completely, then frost with cream cheese frosting.

Cream Cheese Frosting:
1/2 c. softened butter
1 brick Philly cream cheese
1 t. vanilla
1 box powdered sugar (abt 3 cups)
1-2 T. milk

Thursday, August 4, 2011

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

This recipe is not one we grew up with. It apparently comes from but was sent to me from a blog that sends me regular emails. Brittany was anxious to try them and we would definitely make them again. Very yummy!--Elnora

Blueberry Lemon Cupcakes
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divid the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

Lemon Cream Cheese Frosting
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries. (Makes about 16 cupcakes.)