1 c. sugar
1 c. buttermilk
1 t. soda
1 egg
1 stick butter
2 t. baking powder
1 t. vanilla
3 1/2 c. flour
dash of salt
Mix buttermilk and soda, set aside. Cream butter and sugar. Add egg and vanilla. Add alternately the buttermilk mixture and the dry ingredients. Chill dough at least 4 hours. Drop by spoonful into a lightly floured cloth, roll into pencil size and place on cookie sheet, ends overlapping. Bake at 350 until edges are golden brown.
4 egg yolks
1 t. baking powder
1 c. sugar
1/2 c. sour cream
1 t. baking soda
2 sticks butter
4 c. flour
Mix sour cream and baking soda and set aside. Cream butter and sugar. Add eggs. Add sour cream mixture and flour alternately. Roll out on floured surface. Cut into cookies and place on baking sheet, sprinkle with sugar. Bake at 350 for 12 minutes or until golden brown on edges.
1 1/2 c. sugar
1 c. oil
4 eggs
1 can pumpkin
2 c. flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
dash of salt
Mix well. Pour into large cookie sheet. Bake at 350 for 20-25 minutes.
Frosting:
3/4 c. butter
1 t. vanilla
16 oz. cream cheese
2 c. powdered sugar
3 eggs
1 c. oil
1 1/2 c. sugar
1 1/2 c. grated zucchini
3 c. flour
1 t. salt
1 t. soda
1 t. cinnamon
1 t. nutmeg
1/4 t. baking powder
1/2 c. walnuts
Beat eggs until light and foamy. Add the rest. Makes 2 loaves. Bake at 350 for one hour.
1 can pumpkin
1/2 c. brown sugar
1 c. heavy cream
4 eggs
2 T. flour
nutmeg, ground ginger, cinnamon, cardamom
Bake for 1 hour at 350 in a pie shell.
buttercup squash, cooked
Oil
one onion
half head of garlic
16 oz mushrooms
1 lb Italian sausage
4 stems kale, chopped
chicken or veggie broth
lb. frozen cheese tortellini
1 c. Heavy cream
tin of pumpkin
fresh basil
2 heads broccoli
1/2 c. chopped pecans
6-8 strips of bacon
1 c. frozen peas
1/2 c. currants soaked in brandy (or dried cranberries)
Sauce:
1/4 c. mayonnaise
3/4 c. plain yogurt
2 T. honey
1 T. vinegar
1 T. lemon juice
Steam broccoli, fry bacon, defrost peas.
Combine and refrigerate.
1 pie shell, par baked
10 eggs
1 c. plain yogurt
shreaded cheddar or swiss
salt & pepper
caramelized onions & garlic
bacon or ham
spinach or broccoli
Beat together eggs, yogurt, & salt. Layer meat, veggies, & cheese in the pie shell. Pour egg mixture on top. Bake 45min @ 350.
8 oz. package of cream cheese (I like Neufchatel)
1/2 c. butter, softened
1/2 c. powdered sugar
1/2 t. vanilla
Beat until light and fluffy.
1 c. milk
6 egg whites
2 t. vanilla
2 1/2 c. cake flour
3/4 c. sugar
1 T. baking powder
1 t. salt
12 t. butter (soft but cool)
Preheat oven to 350. In a medium bowl, whisk until combined the milk, egg whites, and vanilla. In a stand mixer, combine the flour, sugar, BP, and salt. While the mixer is running on low, add the butter a tablespoon at a time. Let the mixer continue until there are no visible chunks. Add all but a half cup of the milk mixture. Beat on medium for about 90 seconds until light and fluffy. Scrape the sides and add the remaining milk mixture. Combine on low, then take up to medium for another 30-60 seconds.