Delicious Gingerbread Cookies

Description: Gingerbread Cookie

RecipeIngredients:1 C. shortening melted1 C. sugar1 1/4 C. molasses2 eggs slightly beaten5-5 1/2 C. flour1 t. baking soda1 t. salt2 t. ginger2 t. cinnamon1 t. nutmeg1 t. cloves

Recipe Properties:Melt shortening, cool slightly. Add sugar, molasses and eggs and mix well. Mix flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Add to shortening mixture and mix well to form a firm dough. Knead dough just a little if necessary. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out cookies with cutters. Bake 6-10 minutes at 375°F

  ¶ 1:06 PM

 
Gingerbread Cottage

Prepare gingerbread cookie dough recipe twice, mixing each batch separately. There will be some dough left to make cookies.

Ingredients for the gingerbread dough
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground allspice
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup molasses
2 tablespoons lemon juice
3 cups all-purpose flour
1 cup whole wheat flour
Ingredients for the sugar cookie dough
1-1/2 cups butter
2 cups sugar
1/4 teaspoon baking soda
1 egg
4 cups flour

Preparation
1. Download the free pattern for this project.(Downloading requires Adobe Acrobat software.)
Gingerbread Cottage pattern 1
Gingerbread Cottage pattern 2

2. In a large mixing bowl beat the butter and shortening for gingerbread dough with an electric mixer on medium to high speed for 30 seconds. Add the sugar, ginger, allspice, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Add the egg, molasses, and lemon juice and beat until combined. Beat in as much of the all-purpose flour as you can with the mixer. Using a wooden spoon, stir in any remaining all-purpose flour and the whole wheat flour.

3. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.

4. In a large mixing bowl beat butter for sugar cookie dough with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of flour as you can with the mixer. Stir in remaining flour. Cover and chill about 2 hours or until dough is easy to handle. After making the cottage, there also will be some dough left to make cookie cutouts.

5. Enlarge the patterns as directed. If desired, cover both sides of the pattern pieces with clear adhesive plastic to protect them. Using a floured rolling pin, roll out some of the cookie dough to 1/4-inch thickness on the back of an ungreased 15 x 10 x 1-inch baking pan, following the Special Cutting Instructions below. Place pattern pieces 1 inch apart on the dough. Cut around patterns with a sharp knife. Remove excess dough (save for rerolling), leaving cutouts on the pan.

6. Bake in a 375 degree F oven for 10 to 12 minutes or until the edges are lightly browned. Leaving the warm, baked cookie on the pan, replace patterns and trim away excess dough. (The more exactly the pieces are cut, the easier the house will fit together.) Let cookies cool completely on the pan; then transfer to wire racks.

Special cutting instructions
1. Cut one roof piece B from sugar cookie dough; turn pattern over to cut a second roof piece from the sugar cookie dough. Use sugar cookie dough to cut 2 roof pieces from pattern A.
2. Cut one end of piece A from gingerbread dough for the middle of the house. For the tudor-style piece for front of house, cut pattern A on the dotted line. Roll out some gingerbread dough and some sugar cookie dough on a lightly floured surface. Cut the rectangular piece of pattern A from gingerbread dough. Cut the triangular piece of the pattern from sugar cookie dough. Place the 2 pieces on a lightly greased cookie sheet with long edges touching. Roll lightly to seal the seam. For the beans, cut 1/4-inch-wide strips from scraps of gingerbread dough. Place the gingerbread strips on the sugar cookie dough end piece for tudor appearance (see illustration).
3. Using gingerbread dough, cut 2 sides from pattern A, 2 ends from pattern B, 2 sides from pattern B, and 3 chimney pieces from pattern B.
Decorations and Assembly

What you need
2 recipes Royal Icing

Paste food coloring
Waffle-creme cookies
Fruit-flavored gummy circle candies
Tiny candy-coated tart candies
Multicolored nonpareils
Graham cracker squares
Honey-roasted peanut halves
Frosted bite-size shredded wheat biscuits
Peppermint candy sticks
Gumdrops
Instructions

Assemble and display the cottage on waxed-paper-covered quilt batting set on a large tray or wooden cutting board. Pipe Royal Icing from a decorator bag fitted with small decorator tips, or spread icing to fasten pieces together. Experiment to find the right amount of icing to use. If you apply too little icing, the pieces won't stay together, yet too much icing takes too long to dry. Let pieces stand about 1 hour or until the icing is dry before continuing.
1. Prepare Royal Icing; tint as desired with paste food coloring. Using white icing, pipe an outline of windows on sides A and B. Pipe on door and door trims on tudor-style end piece A. Using yellow icing, fill in windows on the house and door. Pipe on windowpanes. Fill in door with red icing. If desired pipe Christmas light strings on tudor beams or use icing to attach colored candies to look like a string of lights.
2. Separate waffle-creme cookies into 2 layers. Attach one cookie layer by each window for a shutter. Attach fruit-flavored circle candies for wreaths by door and tiny tart candy pieces above windows. If desired, use green icing and a medium star tip to pipe a tree in one window; decorate with nonpareils. Using red icing and the small round tip, pipe a bow on each shutter and wreath. For lights, pipe on icing and use a small round tip to pipe small dabs of red, green, blue, and yellow icing or add colored candy pieces to icing. Let icing dry thoroughly.
3. For the porch, cut a graham cracker square in half lengthwise. Cut another square in half diagonally. Decorate a triangle as desired with frosting and nonpareils. Discard remaining triangle. Assemble the porch roof; attach it to the tudor-style end pieces A. Let icing dry thoroughly before assembling the cottage.
4. Working on a surface covered with quilt batting, pipe icing through a star tip to assemble section A, joining sides and ends. Press pieces together. Assemble section B next to section A. Use a few dabs of icing to hold the end sections of A and B together. Use glass measuring cups or heavy coffee mugs to hold pieces upright and steady until icing dries thoroughly.
5. Using a star tip to pipe icing on edges of sides and end pieces of both sections of house, press roof pieces into position, placing the notched ends of roof sections B at the outside edge (see illustration). This notched area allows room for the chimney.
6. Join the three chimney pieces with icing, making one thicker piece; attach the chimney to the end of house section B, fitting the chimney into the notched area of the roof. Spread one area of chimney with icing. Place peanut halves in icing, allowing a little space between them so they'll look like stones (see illustration). Repeat until chimney is covered with icing and nuts. Let dry.
7. Spread part of a roof section generously with icing. Press frosted wheat biscuits into the frosting, staggering the rows like shingles. Attach peppermint sticks to peaks of both roof sections. Use peppermint sticks and icing to support porch roof.
8. Touch a star tip to edge of roof. Squeeze the decorator bag gently; then pull down to taper the frosting to a point. Pull the tip away. Repeat around all edges of the roof to make icicles. Add other candy trims.  ¶ 9:42 AM 0 comments

  Breadsticks Soft Breadsticks

Imagine the aroma created by these fragrant sesame seed-covered breadsticks and before you know it, you'll be in the kitchen trying out the real thing.
3 cups all-purpose or bread flour, divided use1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons1 tablespoon granulated sugar 1 1/2 teaspoons salt 1 1/4 cups warm water 1 tablespoon vegetable oil 1 cup freshly grated Parmesan cheese 1 clove garlic, crushed 2 tablespoons butter, melted 2 tablespoons sesame seeds
Coat a baking sheet with vegetable cooking spray; set aside.
Combine half of the flour with yeast, sugar and salt in a large bowl; add warm water (105° to 115°F) and oil; beat on medium speed with an electric mixer until smooth, 3 to 4 minutes.
Stir in Parmesan cheese, garlic and as much of the remaining flour as needed to make a stiff dough.
Turn dough out onto a floured surface and knead 4 or 5 times or until smooth and elastic. Divide dough into fourths; shape each portion into a ball then divide each ball into 10 portions. Shape each portion into an 8-inch rope.
Brush each dough rope with butter and sprinkle with sesame seeds. Place ropes 2 inches apart on baking sheet. Cover and let rise in a warm place for about 50 minutes.
Preheat oven to 400°F.
Bake until lightly browned, 12 to 15 minutes. Serve warm.
Makes 10 breadsticks.

Savory Bread Sticks

Aromatic herbs complement these buttery breadsticks.
1/3 cup LAND O LAKES® Butter 1/2 teaspoon paprika 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried marjoram leaves 1/4 teaspoon ground thyme 1/8 teaspoon garlic powder 8 partially baked soft breadsticks
Heat oven to 400°F. Melt butter in 15x10x1-inch jelly-roll pan in oven (3 to 4 minutes). Stir in all remaining ingredients except breadsticks.
Brush breadsticks with butter mixture; arrange in prepared pan. Bake for 7 to 8 minutes or until breadsticks are crisp and golden brown.
Makes 8 breadsticks.
Nutrition Facts (1 breadstick): Calories: 150 Fat: 9 g Cholesterol: 20 mg Sodium: 220 mg Carbohydrates: 14 g Dietary Fiber: 0 g Protein: 2 g


No-Knead Bread Sticks

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons5 cups all-purpose flour, divided use1 1/3 cups warm water 3 tablespoons vegetable oil 1 tablespoon honey 1 teaspoon salt 1 egg white, beaten 2 tablespoons coarse salt 2 tablespoons sesame seed
Dissolve yeast in warm water in a large bowl. Stir in oil, honey, salt, and 2 cups of flour. Beat until smooth. Stir in the remaining 3 cups of flour, scraping the dough from the side of the bowl, until a soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.
Stir down the dough by beating about 25 strokes. Turn onto a floured surface and divide into 24 equal parts. Roll and shape each part into a rope.
Place on a greased baking sheet. Brush with beaten egg white and sprinkle with coarse salt or sesame seed.
Bake in a preheated 300*F oven until the crust is deep golden brown and crisp, about 15 minutes. Immediately remove from the baking sheet.
Makes 24.

Chewy Italian Batter Breadsticks

Reminiscent of traditional tangy San Francisco sourdough, this sourdough is easy to make using plain yogurt. No need to make a starter. Shape dough into chewy soft breadsticks or long baguette loaves.

Bread Ingredients:
4 to 4 1/2 cups all-purpose flour or bread flour 2 tablespoons sugar 1 (14-ounce) package active dry yeast 1 teaspoon salt 1 cup water 1 (6-ounce) carton (3/4 cup) plain yogurt 2 tablespoons LAND O LAKES® Butter 2 tablespoons vinegar

Topping Ingredients:
1 egg white, slightly beaten Sesame seed or poppy seed, if desired Freshly grated Parmesan cheese, if desired Coarse salt, if desired
Combine 1 1/2 cups flour, sugar, yeast and salt in large bowl. Set aside.
Combine water, yogurt and butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 120° to 130°F (2 to 4 minutes). (Butter may not melt completely.) Add warm yogurt mixture and vinegar to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes). Invert large bowl over dough; let rise in warm place until almost double in size (30 to 60 minutes).

Divide dough in half; roll each half into 10x8-inch rectangle. Cut each into 8 (1-inch wide) strips. Stretch each strip to about 12 inches long. Fold strip in half; twist several times. Pinch ends to seal. Place onto greased baking sheet. Cover loosely with plastic food wrap; let rise in warm place until double in size (15 to 20 minutes).
Heat oven to 375°F. Brush breadsticks with beaten egg white. Sprinkle with desired topping. Bake for 20 to 25 minutes or until golden brown. Serve warm or cool.

Makes 16 breadsticks.

TIP: Sourdough originally had to be made with a fermented “starter” to get its distinctive tangy flavor. Today, we can use other products to get a similar flavor without the lengthy procedure of making and keeping a starter.

VARIATION: Sourdough Baguette: Prepare dough as directed. Shape each half into 14x8-inch rectangle. Roll up tightly, jelly roll fashion, starting with 14-inch side. Pinch sides and ends to seal. Place seam-side down onto greased baking sheet. Cover; let rise in warm place until double in size (45 to 60 minutes). Heat oven to 375°F. Make several diagonal cuts with sharp knife about 1/2-inch deep on top of loaves. Brush tops with cold water. Bake for 25 to 30 minutes or until golden brown. (For a crisper crust, brush tops of loaves one or two times with cold water during last 10 to 15 minutes of baking.) 2 loaves  ¶ 2:52 PM

  Pretzels Soft Pretzels

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons1 cup warm water 2 tablespoons butter, softened 1 tablespoon granulated sugar 1/2 teaspoon salt 4 cups all-purpose or bread flour 2 quarts water 1 tablespoon baking soda 1/2 cup coarse salt

Generously grease a large mixing bowl and 2 large cookie sheets; set aside.
In a large bowl, sprinkle yeast over warm water (105 -115°F) and stir until dissolved. Stir in softened butter, sugar, and salt.
Beat in 1 1/4 cups flour, adding up to 2 3/4 cups additional flour gradually. Knead until dough is no longer sticky.

Place the dough into the prepared greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.

Punch down and divide into 12 to 16 pieces. Roll each piece between your hands into an 18-inch length. Twist and fold each into a pretzel shape. Place onto greased baking sheets, cover lightly with a tea towel. Allow to rise again until double.

Preheat oven to 375°F.
In a large shallow saucepan, mix water with baking soda and bring to a boil. Gently lower the pretzels into the water for 1 minute, or until they float to the top. Return to the baking sheet and sprinkle with coarse salt.
Bake for 10 to 12 minutes. Remove to a wire cooling rack.
Makes 12 to 16.

Pretzels II

1 1/2 cups warm water (105 to115 F. degrees) 2 (1/4 ounce each) packages active dry yeast 1/4 cup granulated sugar 1 1/2 teaspoons salt 1/4 cup vegetable oil 4 to 4 1/2 cups bread flour or all-purpose flour 1 large egg white 1 tablespoon water Sesame seeds or poppy seeds

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, oil and 3 cups flour; beat until smooth. Gradually add remaining flour to make a soft dough.

Knead dough by hand 10 minutes until smooth and elastic. Cover bowl and let rest 30 minutes.

Divide dough into 24 pieces; cover and let rest 5 minutes.
Roll each into a uniform 18-inch rope. Shape into a pretzel by making a circle, overlapping the two ends, twisting them once and then pressing them onto the bottom curve of the circle. (Dough may also be shaped into 8-inch breadsticks.) Place on greased baking sheets.

Beat egg white and water together; brush pretzels. Sprinkle with sesame or poppy seeds.

Bake in preheated 425 F. degrees oven for 12 to15 minutes or until golden brown. Remove from baking sheets; cool on wire rack.
Makes 24 servings.

Pretzels I

2 (1/4-ounce) packages active dry yeast or 5 teaspoons1 cup water, divided use1/2 teaspoon honey 1 tablespoon corn oil 1 1/2 teaspoons salt 3 cups all-purpose or bread flour, divided use1 egg yolk 1 tablespoon milk 1 tablespoon coarse salt
Dissolve 1/2 of the yeast in 1/4 cup of warm water (105°F to 115°F); let sit undisturbed for 3 to 5 hours.
Next, combine remaining yeast with 1/4 cup of warm water (105°F to 115°F); let sit for 3 to 4 minutes, or until foamy. Dissolve honey in remaining water (hot tap water is fine); stir in oil and salt. When cool, mix it together with both yeast mixtures in a large bowl. Add 2 cups of flour, incorporating it with a spoon or plastic dough scraper and mixing vigorously for 3 or 4 minutes. Turn mixture out onto a lightly floured surface and, using the remaining cup of flour, knead the mass into a medium-firm dough. Let the dough rise, covered and in a warm spot, for 30 minutes, until almost doubled in size.
Punch dough down and form into a tight ball. Coat with a little corn or vegetable oil and place it back in the bowl. Cover dough with plastic wrap and let it rise in the refrigerator for 2 to 4 hours. When doubled in size, take dough out of refrigerator and shape it immediately. Divide dough in 14 equal pieces and roll each piece into a log about 24 inches long. The strands of dough should be about 3/4 inches in diameter in the middle and taper down to 1/4 inch at each end. Bend each strand into desired pretzel shape and place on a parchment-lined baking sheet. Brush pretzels with a mixture of egg yolk and milk, sprinkle with coarse salt, cover loosely and let rise for 30 more minutes
Preheat oven to 375°F.
Bake pretzels for 30 minutes or until dark golden brown. Cool on a wire rack.
Makes 14 pretzels.


Chewy Philadelphia-Style Soft Pretzels

2 cups milk 1/2 cup packed brown sugar 1/2 cup warm water 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 6 cups all-purpose or bread flour 3/4 teaspoon baking powder 1 1/2 tablespoons salt 1 large egg 1 tablespoon water 2 tablespoons coarse salt

In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Beat in flour until smooth. Cover and set aside for 45 minutes to rise.

Stir down the dough then gradually add flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16' x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.

Bring a large kettle of salted water to a boil. Preheat the oven to 400 degrees. Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.
Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt and bake at 400 degrees for 18 to 20 minutes, or until golden brown.
Makes 32.  ¶ 2:52 PM

  New York Authentic -Style Homemade Bagels

Caution! You will be spoiled with just one bite, because these are how bagels were meant to taste. You'll never be satisfied eating another mass-produced commercial bagels again.

Dough:
1 1/2 cups warm water (110 to 115*F / 45*C )1 tablespoon dry active yeast 1 tablespoon granulated sugar 1 tablespoon vegetable oil 2 teaspoons malt syrup2 teaspoons kosher or coarse salt 4 1/2 to 5 cups unbleached bread flour

Kettle Water:About 6 quarts water 2 tablespoons malt syrup1 teaspoon kosher or coarse salt

Optional Toppings:Sesame seeds, Poppy seeds, Minced fresh garlic, Minced fresh onion, Caraway seeds, Coarse salt

Corn meal for sprinkling baking sheets (optional)
In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes. With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil.
Preheat oven to 450*F (230*C). Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice.
Place in the hot oven, immediately reduce heat to 425*F (220*C), and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly.
Transfer bagels to wire rack to cool. These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
Makes 8.  ¶ 2:52 PM

  Mexican Cheese and Egg Casserole

1 (16-ounce) loaf sliced French bread, crust removed 1 1/2 cups shredded Monterey Jack cheese 1 1/2 cups shredded cheddar cheese 1 (8-ounce) package cream cheese 1 (4-ounce) can chopped green chili peppers, drained 10 large eggs 2 cups milk
Cut bread into 3/4 to 1-inch cubes (about 10 cups).
In a greased, shallow 3-quart casserole or a 13 x 9 x 2-inch baking dish, arrange bread cubes evenly. Sprinkle with Monterey Jack and cheddar cheese.
In a microwave-safe bowl, melt cream cheese; add the chilies. Carefully spread mixture over the top of the cheese.
In a large mixing bowl, beat the eggs. Stir in the milk. Pour egg mixture over cheese mixture. Cover and refrigerate for several hours or overnight.
Bake, uncovered, in a 350*F (175*C) oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Makes 8 to 10 servings.  ¶ 2:52 PM

  Arizona, Tucson Tucson Eggs Benedict

Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream 3 tablespoons whipping cream 2 tablespoons fresh cilantro salsa Fresh

Cilantro Salsa:
2 large tomatoes, seeded and diced 1/2 medium red onion, chopped 1/4 cup fresh cilantro, diced 1/4 cup fresh lime juice 1 jalapeno pepper, stems and seeds removed, minced Salt to taste Sausage and Eggs: 1 1/2 pounds bulk hot Italian sausage 4 cloves garlic, peeled and minced 2 tablespoons fresh chives or 2 teaspoons dried 1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil 1/4 cup white wine vinegar 8 large eggs 4 corn tortillas, warmed

For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.

Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.

Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.
Makes 4 servings.

Council hint: This recipe also tastes good with spicy pork sausage.  ¶ 2:52 PM

  Texas Migas

  ¶ 2:52 PM

  Mexican Huevos Quesadillas

2 tablespoons butter 4 snack-size (6-inch) flour tortillas 2 tablespoons chopped mild green chilies1/2 cup shredded Monterey Jack cheese 4 fried, poached or scrambled eggs Salsa for accompanimentGuacamole for accompanimentSour cream for accompaniment
Melt butter over low heat in a skillet large enough to hold 1 tortilla. Lay tortilla in skillet and sprinkle with 1 tablespoon chilies and 1/4 cup cheese, top with another tortilla. When bottom tortilla is golden brown, flip and continue to cook until cheese is melted and other side is golden. Remove quesadilla to warmed oven. Repeat process.
Place 2 eggs (prepared as you desire) on top of each quesadilla and top with salsa, guacamole, and sour cream.
Serves 2.  ¶ 2:52 PM 0 comments

  Mexican and Southwestern Egg Recipes Anaheim Chile Strata

Reminiscent of the famous chiles rellenos, Anaheim Chile Strata is a layered version rich in cheese, milk, sour cream and egg. Roasted Anaheim chiles, tender and sweet nestle in this creamy dish perfect for brunch or lunch.

8 Anaheim peppers, roasted (see instructions below) 2 cups shredded Monterey Jack cheese 2 cups shredded cheddar cheese 4 tablespoons whole wheat flour 1 cup NESTLÉ® CARNATION® Evaporated Milk 1 cup (8 ounces) sour cream 4 large eggs 12 ounces roasted boneless skinless chicken breasts (or cooked and crumbled breakfast sausage)1 (16-ounce) jar ORTEGA Salsa - Thick & Chunky (Medium)
To prepare strata: Preheat oven to 350°F (175°C). Lightly spray a 13x9x2-inch baking dish with vegetable baking spray. Lay chiles flat, cut-side up in prepared baking dish. Combine Monterey Jack and cheddar in a mixing bowl, toss lightly to mix. Sprinkle evenly over chilies; set aside.
Mix flour with milk in a large mixing bowl; stir in sour cream. Beat in eggs, one at a time with an electric mixer or whisk. Dice chicken; add chicken to mixing bowl and stir to combine well.
Pour mixture into baking dish; bake for 30 minutes. Remove from oven, spread salsa over top; bake an additional 15 minutes.
Makes 9 servings.
Instructions: Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.
In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.

In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

After cooling, peel peppers by gently pulling off skin; remove seeds.
Cooking Tip: Poblano chiles and banana peppers can each be used in place of Anaheim; treat them the same way. However the banana pepper can be a little bit hot. Wear rubber gloves when working with any hot chile; wash hands thoroughly after working with chiles.

Arroz con Huevos

2 cups water 1 cup uncooked rice 1/2 cup chopped onion 2 cloves garlic, minced 1 teaspoon salt 1 cup chopped green pepper 4 tablespoons taco sauce1 cup chopped tomato 8 large eggs 1/2 cup shredded cheddar cheese
In medium saucepan, stir together water, rice, onion, garlic and salt. Cover. Over high heat, bring to boiling. Reduce heat to simmering. About 10 minutes before rice is done, stir in green pepper and taco sauce. Cover and cook until rice is tender, about 10 minutes. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
To serve, spoon half of the reserved rice mixture onto each of 2 plates. Top each with 2 of the poached eggs. Sprinkle each egg with 1 tablespoon of the cheese.
Makes 3 servings.


Baked Breakfast Burritos

A combination of green onion, tomato, black pepper, and eggs are rolled into flour tortillas.
2 packages STOUFFER'S® Creamed Chipped Beef, defrosted - divided use1/3 cup sour cream 1/3 cup milk 6 large eggs, lightly beaten 3/4 cup shredded cheddar cheese 3 tablespoons chopped green onion 1 tablespoon water 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce (optional) 1/8 teaspoon ground black pepper 1 tablespoon butter or margarine 1/4 cup fresh chopped tomato 6 (7-inch) flour tortillas

For Sauce: Combine 1 1/2 packages Creamed Chipped Beef, sour cream and milk in medium bowl. Spread 1/3 cup Sauce in greased 9 x 13-inch baking dish.
For Burritos: Combine eggs, 1/3 cup cheese, 1 tablespoon onion, water, salt, hot pepper sauce and black pepper in medium bowl. Melt butter in medium skillet. Add egg mixture; cook, stirring frequently, until eggs are scrambled and set. Fold in remaining Creamed Chipped Beef.
Divide egg mixture evenly onto 6 tortillas; fold into burritos. Place burritos seam-side down on sauce in baking dish. Top with remaining sauce, remaining cheese, remaining green onion and tomato.
Bake in preheated 375°F (190°C) oven for 15 to 20 minutes or until heated through and cheese is melted.
Makes 6 servings.
*DEFROST Creamed Chipped Beef in microwave on 50% power for 5 to 6 minutes.

Sunrise Ham and Cheese Enchilada Bake

Ham, cheese, and Ortega green chiles make these enchiladas a welcoming way to start your day. Serve with Libbys Kerns nectar and melon wedges.
2 cups cooked diced ham 1 (4-ounce) can ORTEGA® Diced Green Chiles 1/3 cup sliced green onions 1 cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese 10 (8-inch) four tortillas (soft taco size)6 large eggs, lightly beaten 2 cups milk 1 tablespoon all-purpose flour

PREHEAT oven to 350*F (150*C). Lightly grease 13 x 9-inch baking dish.
COMBINE ham, chiles and green onions in medium bowl; combine Monterey Jack cheese and cheddar cheese in medium bowl.
PLACE about ¼ cup ham mixture and 2 tablespoons cheese mixture down center of each tortilla. Roll tortillas; place in prepared baking dish.
MIX eggs, milk and flour in medium bowl; pour over tortillas. Cover.
BAKE for 30 to 35 minutes or until egg mixture is set. Uncover; sprinkle with remaining cheese mixture. Bake for an additional 5 minutes or until cheese is melted.
Makes 5 servings.

Ranchero Breakfast Burrito

8 large eggs 1/4 teaspoon hot pepper sauce 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 jalapeño peppers, seeded and finely chopped 1 tablespoon butter 6 slices cheddar cheese 6 large flour tortillas 2 tomatoes, diced 1/4 cup chopped fresh cilantro
In a small mixing bowl beat together eggs, hot sauce, salt and pepper; stir in jalapeño peppers.
In medium non-stick skillet over medium-high heat, melt butter. Pour in egg mixture and reduce heat to medium-low. Cook, stirring with a spatula, until large, soft, moist curls form and no visible liquid egg remains.
For each burrito, place one cheese slice on bottom third of a tortilla. Top with some of the egg mixture, tomato and cilantro. Roll up tortilla, tucking ends under. Place on microwave-safe plate and microwave, one at a time, on HIGH (100%) 1 minute or until hot. Serve with additional hot sauce.
Makes 6 servings

  ¶ 2:02 PM

  Alaska Sourdough Pancakes of Alaska

Sourdough Starter

I've used this recipe with excellent results. However, be aware that when a new starter is begun, it will take several feedings before developing the desired "sour-tangy-taste" strived for in baked goods. When treated with regularly scheduled attention and loving care, your starter will last for literally centuries! Sharing your well-established sourdough starter with other bread-makers in your life makes a very nice gift they'll surely appreciate! - H. Pryor

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups room temperature, non-chlorinated water (or bottled water)
2 cups unbleached all-purpose flour
In a 2 to 3-quart glass or ceramic jar or bowl, using a wooden or non-metallic spoon, mix yeast and warm water. Let stand for 10 minutes.
Add flour; mix until thick batter forms. Batter need not be smooth.
Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap.

Let stand in warm place for 24 hours.

Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stirring once a day.
Cover loosely with a glass or ceramic lid or plastic wrap and store in refrigerator. If the starter is not used within one week, you must feed it to keep it alive and active by following directions to replenish below. If a clear liquid (an alcohol sometimes called hooch) rises to the top of starter during storage, simply stir it back in, but if the liquid turns a light pink, it means the starter is beginning to break down and spoil; discard and begin again.

To Replenish Starter
After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1 1/4 cups of starter were removed to make bread, replenish remaining starter with 1 1/4 cups warm water and 1 1/4 cups flour. Stir well to blend, cover and let stand in a warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed.

Sourdough Pancakes

1/2 cup sourdough starter (see recipe)
2 cups all-purpose flour2 cups lukewarm water 2 tablespoons sugar1 teaspoon salt 3 tablespoons melted shortening, vegetable oil or bacon grease2 eggs 1 teaspoon baking soda
Combine the starter, flour and water in a large non-reactive bowl. Beat until smooth and let stand in a warm place overnight. Place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 1/2 cup all-purpose flour and 1/2 cup water; let stand until next morning; then refrigerate.)
Next morning, add the sugar, salt, and shortening. Beat in eggs.
Dissolve baking soda in 1 tablespoon of water and fold gently into batter. Do not stir after soda has been added.
Heat a lightly greased griddle or skillet over medium heat (375*F - 190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
Makes about 12 pancakes.

Sourdough Pancakes of Alaska

Originating in a Alaska, this recipe was popular in the late 1800s, when a sourdough starter was the common and reliable way to provide leavening for bread products. Preparation begins the night before.
1 cup sourdough starter (see recipe)1 cup all-purpose flour 1 cup warm water 1 egg 1 tablespoon vegetable oil 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon baking soda
Place the sourdough starter in a nonreactive mixing bowl, add the flour and water. Stir and leave, loosely covered, overnight in a warm place.
The following morning, stir the mixture and remove 1 cup, adding it to your sourdough starter in the refrigerator.
To the warm sourdough mixture, add remaining ingredients, stirring well.
For each pancake, pour scant 1/4 cup batter onto a hot griddle. Cook pancakes until dry around edges. Turn and cook other sides until lightly golden brown.
Makes 2 servings.

Rich Sourdough Pancakes

3 large eggs 1 cup milk 2 cups Sourdough Starter mix 1 3/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 1/2 teaspoons salt 1/4 cup granulated sugar
Beat eggs in a medium bowl. Add milk and sourdough starter mix. Sift together flour, baking soda, baking powder, salt, and sugar; add to the egg mixture, mixing well.
Lightly grease a hot griddle. Drop the batter by 1/4 cup onto the griddle and cook until light brown, turning once.
Makes 6 servings.  ¶ 2:02 PM

  Meatless Entree Recipes
Farmers' Market Sandwich

Gather the produce at the market to make these bagels topped with sautéed fresh vegetables and Monterey Jack cheese.
3 tablespoons LAND O LAKES® Butter 1 1/2 cups sliced 1/4-inch fresh mushrooms 1/2 cup sliced 1/8-inch red onion, separated into rings 2 medium (2 cups) zucchini, sliced 1/8-inch 1 teaspoon dried basil leaves 1/2 teaspoon finely chopped fresh garlic 1/4 teaspoon salt 1/4 teaspoon pepper 4 plain bagels, split 8 ounces (2 cups) LAND O LAKES® Deli Monterey Jack Cheese, shredded 8 slices tomato

Heat oven to 375°F. Melt butter in 10-inch skillet until sizzling; stir in all remaining ingredients except bagels, cheese and tomato. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).

Meanwhile, place bagels on baking sheet; place cheese on each bagel half. Bake for 5 minutes or until cheese is melted.
Remove bagels from oven; top each with 1 slice tomato. Divide zucchini mixture between bagels; top with remaining cheese. Continue baking for 4 to 5 minutes or until cheese is melted.
Makes 4 servings
.
MICROWAVE DIRECTIONS: Melt butter in 2-quart casserole on HIGH (30 to 45 seconds). Stir in all remaining ingredients except bagels, cheese and tomato. Cover; microwave on HIGH, stirring after half the time, until vegetables are crisply tender (3 to 4 minutes). Place bagels on large platter; place 2 tablespoons cheese on each bagel half. Microwave on HIGH until cheese is melted (1 to 1 1/2 minutes). Remove from microwave; top each with 1 slice tomato. Divide zucchini mixture between bagels; top with remaining cheese. Microwave on HIGH until cheese is melted (2 1/2 to 3 1/2 minutes).  ¶ 2:02 PM

  Meatless Entree Recipes Grilled Portobello Burger

6 large portobello mushroom caps1/2 cup roasted garlic Teriyaki sauce, divided6 (1-ounce) slices part-skim mozzarella cheese1/4 cup mayonnaise6 sourdough buns or rolls, split
Combine mushroom caps and teriyaki sauce in a heavy-duty zip-top plastic bag, turning to coat; seal and let stand 20 minutes.
Grill, covered with grill lid, over medium-high heat (350* to 400*F / 175*C to 205*C) 2 minutes on each side. Top with cheese, and grill 2 minutes.
Spread mayonnaise on cut sides of buns. Grill buns, cut sides down, 1 minute or until toasted. Place mushrooms in buns, and serve immediately.
Makes 6 servings.  ¶ 2:02 PM

  Singapore Extremely Hot Linguine

250 grams (approximately 10 ounces) linguine (or any pasta of your liking)4 tablespoons blended fresh RED chilies (finely minced)2 tablespoons blended onions (finely chopped)A pinch of blended garlic (1 garlic clove, finely minced)100 grams (approximately 4 ounces) chicken pieces (seasoned or plain)6 fishballs, sliced very thinly*1/4 small cabbage, sliced very thinly2 tablespoons vegetable oil 1 small green chiliSalt and pepper to taste
Cook pasta as directed from the packaging; drain and put aside.
Heat oil in frying pan and fry the onions, garlic and chilies until fragrant. And add salt and pepper to taste.
Add in the chicken pieces and fishballs and stir-fry until the chicken pieces are cooked.
Add in the pasta and stir-fry until heated through.
Add in the cabbage and stir-fry until just heated through and slightly limp, yet still brightly green. Do not overcook the cabbage.
Cut up the green chili on top of the pasta as garnish. Ready to serve.
Serve 6.
*Available in most Asian Specialty Markets.  ¶ 2:02 PM

  Sweden Christmas Swedish Porridge - (Julgrot)

Christmas rice porridge is a part of the traditional Christmas Eve supper. According to an old Swedish tradition and practiced in many homes in America, each person must compose and recite a rhyme before touching the porridge and the one who gets the almond hidden in the porridge will marry during the coming year

2 quarts water
1 cup rice
2 tablespoons butter
1 teaspoon salt
2 tablespoons granulated sugar
5 cups milk
1 blanched whole almond

Ground cinnamon for sprinkling
Granulated sugar for sprinkling
Grated almonds for sprinkling
Cold milk for accompaniment
In large saucepan bring water to boil; add rice bring to a boil and cook, uncovered, 1 minute. Drain rice thoroughly. Place rice, butter, salt and sugar with milk in top of double boiler. Cover and cook over low-simmering water until rice is tender and milk is absorbed, about 2 hours.
Pour into serving dish and stir in almond. Sprinkle top generously with cinnamon, sugar and grated almonds. Serve with cold milk.
Makes 8 servings.  ¶ 2:02 PM

  Italian Panino di Prosciutto e Mozzarella
An Italian Sandwich

1 large sturdy baguette shaped roll4 to 5 slices imported Italian prosciutto, about 1/8 pound2 ounces fresh bocconcini, thickly sliced, drained on tea towelsextra virgin olive oilfresh ground black pepper4 whole basil leaves
Cut the roll in half horizontally. Arrange the prosciutto on the bottom half of the roll. Top the prosciutto with the sliced mozzarella.
Drizzle some olive oil over the cheese and grind black pepper on top. Arrange basil leaves over it all and cover with the top of the roll.
Makes 1 big panino.  ¶ 2:02 PM

  Italy Pasta con Pollo in Zafferano

Pasta with Chicken in Saffron Tomato Sauce

1 pound pasta--short rigatoni or pennete (see note)2 legs and 2 thighs of chicken1 (28-ounce) can Italian tomatoes1 onion2 pinches saffron12 basil leaves2 tablespoons extra virgin olive oilSalt and freshly ground pepper to tasteGrated Parmigiano-Reggiano cheese

Rinse the chicken under cold running water, pat dry, and then remove the fat and any excess skin. Dice the onion and tear the basil leaves. Pass the tomatoes through a food mill to strain them and remove the seeds.
Place the olive oil and chicken pieces in a large pan over low-moderate heat and fry them until thoroughly cooked. Remove the chicken from the pan, set aside and allow to cool.

In the same pan, add the diced onions and simmer until they become translucent, then pour in the strained tomatoes. Bone and shred the chicken pieces then add the meat to the tomato sauce. Add the saffron, basil, salt and pepper to taste, stir, cover and simmer.
Meanwhile, bring a large pot of salted water to boil, add the pasta and cook al dente. Drain the pasta, then add it to the sauce and stir until well incorporated.
Transfer the pasta to individual bowls and serve with freshly grated Parmigiano-Reggiano cheese.

Note: This recipe calls for a short rigatoni or pennete, but adapts well with egg fettuccine or tagliatelli  ¶ 2:02 PM

  Greek Chicken Gyros with Dill Sauce

1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated

Salt and freshly ground pepper to taste
In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice. Season with salt and pepper. Set aside.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken with oregano, 1 teaspoon dill, salt and pepper. Sauté until browned and cooked through, about about 5 minutes. Transfer to a bowl.
Add 1 tablespoon oil to skillet and sauté onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve.
This sandwich is folded in half and eaten. Pass the extra sauce, as desired.
Serves 4.  ¶ 2:02 PM

  German Apfel Pfannekuchen (German Apple Pancake)

3 large eggs 3/4 cup all purpose flour 1/2 teaspoon salt1 cup milk 7 tablespoons melted butter, divided use1 tart green apple, slicedPowdered sugar for sprinkling
Apple or pear sauce for accompaniment (optional)
Preheat oven to 425*F (220*C).

Make a batter of the eggs, flour, salt, milk and 4 tablespoons melted butterand blend until smooth.
Heat 3 tablespoons of butter in an iron skillet or other oven-proof pan, until bubbly, add apple slices and saute over medium heat until crisp-tender.

Pour batter into hot skillet over the apple slices. Place skillet in oven and bake until edges are browned and crisp and cake is puffed, about 20 minutes. Sprinkle with powdered sugar and/or serve with apple or pear sauce.
Makes 6 servings.  ¶ 2:02 PM

  French Roast Chicken Provencale

3 pound chicken
1 small onion
1 garlic clove
2 plum tomatoes
1/4 cup Kalamata olives
1/2 cup packed fresh basil leaves
1/2 cup dry white wine
3/4 cup veal stock

Preheat oven to 450*F (230*C).
Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes. Reduce temperature to 350*F (175*C). Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170*F (80*C), and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered.
While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
Pour off all but 2 teaspoons fat from skillet and sauté onion over medium-high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat.
Cut chicken into 4 serving pieces. Pour sauce over chicken and sprinkle with chopped basil.   ¶ 2:02 PM

  French Pain Perdu (French Toast)

What we call French toast, the French call pain perdu. Fried in butter and served covered with powdered sugar, Pain Perdu is considered dessert in France. The following version is oven-fried, making it easier to prepare for a crowd.

6 large eggs1 1/2 cups milk1 1/2 teaspoons pure vanilla extract2 tablespoons sugar1/2 teaspoon ground cinnamon10 to 12 thick (1/2 to 1/3 inch) slices day-old French or Italian bread4 tablespoons unsalted butterPowdered sugarMaple syrup (optional)
In a large bowl, whisk the eggs, milk, vanilla, sugar, and cinnamon until blended. Arrange the bread in a large shallow baking dish, layering or slightly overlapping the slices, if necessary. Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.

Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400*F (205*C). Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly.
Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Makes 10 to 12 servings.  ¶ 2:02 PM

  Denmark Danish Pancakes - Pandekager

4 large eggs, separated
4 cups all-purpose flour
1 teaspoon salt
1/4 cup sugar
3/4 cup beer
2 cups milk
1 tablespoon melted butter
Strawberry preserves

In mixing bowl beat egg white until stiff; set aside.
In another mixing bowl, beat egg yolks until thick and lemon-colored, add flour and mix well. Add beer, milk, salt and butter and beat until smooth. Carefully fold in egg whites.
Pour a little batter in 6-inch greased skillet. Rotate skillet to spread batter over surface. Brown on both sides. Repeat until all batter is used. Serve hot with strawberry preserves.
Makes about 18 pancakes.  ¶ 2:02 PM