aelfie: (tattoo)
My copy of Cookies for Christmas is falling apart, this is our favorite recipe for these cookies and I don't want to lose it.

1 cup sweet butter (2 sticks, room temp)
1 cup margarine (2 sticks, room temp)
1/2 cup sugar
1 T vanilla
4 cups AP flour
2 cups finely chopped pecans (8 oz or 240g)
Powdered sugar

Preheat oven to 350. Cream butter, margarine, sugar, and vanilla
Add about 3/4 of the flour and blend. Add nuts, blend. Add rest of flour, blend.
Form into 1-1 1/2 inch balls. Go ahead and pack them on the sheet...these do not spread.
Bake 15-20 minutes
Roll in powdered sugar immediately and place on cooling rack.

To make these gluten free, add another 4 T of butter. Change AP flour to a GF AP Flour (Better Batter, Tom Sawyer, and Gluten Free Mama blends all work well)
If you use a #70 scoop you should get 100-110 cookies
aelfie: (Wheat is my enemy)
They removed the recipe off the bag...I'm putting it here so I can find it.

Makes 20 cookies 

  • 7 TBSP butter
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 egg, large
  • 1 tsp vanilla
  • 1-1/2 cups Pamela's Baking & Pancake Mix
  • 1 cups semi sweet chocolate chips (1-1/2 cup chips for chocolate lovers)
  • Optional: 1/2 cup chopped nuts
Make it like a normal cookie.
aelfie: (She who cooks)

Honey Pumpkin Bread

The honey not only lends flavor to this bread, but also draws water to the bread, keeping it moist longer! Fresh pumpkin also creates a better flavor - directions for preparing fresh pumpkin are at the bottom of this page.

Makes 1 loaf.


  • 1/2 cup butter
  • 2 Cup Flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 cup honey
  • 1 cup pumpkin
  • 2 eggs
  • 2 tsp. lemon juice
  • 1 tsp. vanilla


  1. Mix all ingredients well.
  2. Pour into greased 9x5 bread pan.
  3. Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
  4. Cool for 10 minutes on a wire rack, then remove from pan.
aelfie: (She who cooks)
An experiment that turned out good is worth writing down

2 small onions
1 quart home made turkey stock
1 can of coconut milk
3/4 of a cooked chicken breast
8 oz frozen peas
1-1.5 cups leftover basmati rice from an indian restaurant
1 teaspoon curry powder
Salt and Pepper to taste

Dice the onions and saute in EVOO. When soft toss in the stock and coconut milk. Finely chop the chicken and toss it in with everything else. Heat. Serve. Eat. Enjoy.

Joe and I really enjoyed this...the kids...not so much. It had a very delicate flavor...and you could taste the sweetness of the coconut milk, but had enough chicken, rice, and peas to feel substantial. Lovely. I hope I can make this again someday.
aelfie: (She who cooks)
This morning I woke up to the fact that Gray is now a year old. Ut! Where did the time go? Anyway. Hrmm. Need to bake a cake. I don't want to bake a chocolate cake...Hmmmmwhat's a good cake for a one year old baby? Ooo! I know! Gram's Banana Cake. This is actually her mother's recipe. I called her this morning and she read the recipe to me over the phone.

As its written:
1.5 C sugar
2 C flour
4T sour milk
1t vanilla
1t salt
1/2 C shortening
1 C mash banana
1t Soda
2 eggs beaten

Pour into 8 inch cake pans bake 350 30 mins. Frost with Brown butter frosting

Brown butter frosting
6T butter
1 1/2 C powdered sugar, sifted
1t vanilla
4T Cream

That's it, no instructions. Just a list of ingredients.

Here's the GF conversion
In a mixing bowl put
104g trans fat free shortening
1.5 C sugar

Beat until combined, add
1t vanilla
2 eggs
1/4 C water

In a separate bowl combine
236g Gluten Free Mama's Almond Flour
1T buttermilk powder
1t salt
2t xantham gum
1 1/2 Soda

Add to sugar mix until combined, add
1 C mash banana

Pour into prepped 9x12 sheet pan, bake at 350 for 35 minutes. Frost with Brown Butter Frosting

Brown Butter Frosting
8T butter
8oz powdered sugar
1t vanilla
1/4 c whole milk

Put butter into small pan over med-low heat. When melted turn heat to medium and start swirling pan. Butter will go from yellow to clear to brown. When it hits tan, remove from heat. Let cool. Add to sugar, beat. Add vanilla and milk. Frost cake

Next time I'll cool the butter before dumping it immediately into the sugar. I ended up with a really tasty but runny frosting.

This cake is frickin' amazing. I gave Gray a piece after singing Happy Birthday, he grabbed it and immediately shoved it in his mouth. And he devoured the entire thing in 2 minutes flat. This cake is not going to last long in this house!
aelfie: (Default)

I like this one, its one of the best Lasagnas I've had. And since I don't like lasagna, for me to say I like it...its really good.


1 lb. Ground Beef

¾ C. chopped onion


1 (1 LB) can crushed tomatoes

2 (6 oz) can tomato paste

2 C. Water

1 T. chopped parsley

2 t. salt

1 t. sugar

1 t. garlic powder

½ t. pepper

½ t. oregano leaves

8-oz lasagna noodles

1 LB ricotta cheese

8 oz shredded mozzarella cheese

1 C. grated parmesan cheese


Brown beef and onion in oil. Add tomatoes, paste, water, herbs and spices. Simmer uncovered 30 min.


In a greased 9 x 13 x 2 spread 1 C. of sauce then alternate layers with lasagna noodles, sauce, ricotta, mozzarella and parmesan. End with sauce and cheeses. Bake 40-50 minutes or until bubbly at 350. Let rest 15 minutes.


Makes 12 servings

I found this one this morning while looking for my Great Grandmothers recipe for Banana Cake.

aelfie: (She who cooks)
Randy (allanh's husband) gave me permission to post this. Its his altered recipe from some cookbook. These are AWESOME. Easily doubles or triples. I keep losing the piece of paper the recipe is copied and scribbled on, so I'm posting it here.

4 slices of bacon diced
2 teaspoons Dijon style mustard
3/4 Cup brown sugar (6 ounces)
1/3 Cup BBQ sauce
1/3 Cup ketchup
1/2 onion chopped
1 teaspoon molassas
1 Tablespoon chili powder
1/8 teaspoon cayenne pepper or to taste
1/2 teaspoon liquid smoke
1 Cup chopped beef brisket or carnitas (I've done both. Excellent either way. Buy your carnitas from Costco.)
3 15 ounce cans baked beans

In a big stock pot saute bacon until bits are crisp and well browned, remove and drain on paper towels. Remove all but 2 Tablespoons of drippings. Cook onion in bacon drippings. Throw everything else in and heat through. Serve

Put everything in an oven proof pan and bake at 325 for an hour.

I've never done the oven thing, but putting everything in the crockpot and letting it sit works well too. Awesome with cornbread.
aelfie: (Default)
Posted for CJ

And for future reference for myself as well. FYI I doubled the spices. This one is very fast & easy.


recipe under cut )
aelfie: (Wheat is my enemy)
I keep losing the location of this recipe, so I'll post it here.

This recipe is the one used by my second grade class as a present for our parents. I clearly remember taking part in the mixing and preparation of this bread at school. My Mom still pulls out the original purple mimeograph recipe that came attached to the loaf of bread whenever she makes it. This is my favorite quick bread. And it makes a beautiful transition to Gluten-Free. I am also weird and like eating the batter straight from the bowl. Delicious!

Makes 3 loaves

3 1/3 Cup Flour (I use Tom Sawyer's Gluten Free AP flour)
3 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
3 Cups sugar
1 Cup Oil
4 whole eggs
2/3 Cup water
2 Cups (one big can) pumpkin puree
1 Cup chopped nuts (optional and whatever kind you like. I like walnuts)

In a LARGE bowl, mix wet ingredients. In a smaller bowl mix dry ingredients. Add dry to wet, add nuts if you are going to. Pour into three 9 X 5 X 2 loaf pans. Bake at 350 for 1 hour 10 minutes.

EDIT 12/12/11 I just noticed, while making a normal wheat flour version that it didn't work....I made a mistake in transcribing the recipe...its baking SODA not baking powder. No wonder my GF loafs didn't rise and were flat! Silly Jen
aelfie: (She who cooks)
Ham Log

2 packages (8 oz each) cream cheese, at room temperature
1 cup creamed cottage cheese
1 envelope Parmesan salad dressing mix (Since the recipe is about 40 years old I can never find this anymore, I just used some garlic salt, a little onion powder, and grated Parmesan cheese, 6 oz or about 1/2 to 3/4 cup. Add a little at a time and taste test to suit your taste buds.)
1/2 cup finely minced cooked ham
1/4 cup chopped parsley
1/2 cup chopped nuts

Thoroughly blend cheeses with dressing mix/garlic salt mix; pat into 1/2 inch thick rectangle, about 12 by 9 inches, on baking sheet or jelly roll pan. I usually put some foil on the pan and spray a little Pam, it makes it a little easier to roll. I say usually because some years it just doesn't cooperate. I think a lot has to do with the firmness, which is achieved by the next step, which is to chill in the freezer for about 20 minutes or in refrigerator for about an hour. It depends on which appliance has room to hold the pan.

After it's chilled, spread half of the chopped parsley on about 1 inch of one longer edge of rectangle; then sprinkle ham over the remainder.

Roll up tightly like a jelly roll, beginning with long edge covered with parsley and using spatula to loosen the cheese from foil while rolling. Combine nuts and remaining parsley; sprinkle over to cover. Wrap back in foil and chill overnight to allow flavors to mellow. Serve for slicing or as spread with crackers.

Hope it comes out OK, like I said, some years it comes out perfectly the first roll and others I'm scraping it off the foil and swearing at it.
aelfie: (She who cooks)

1 Crab shelled or 1 lb shelled. I have used cans of crab and it works too.
3 green onion chopped or minced
1 stalk celery chopped or minced
2 hard boiled eggs mashed or blended
3 Tbsp or more mayonnaise till spread-able
Lowrey Seasoning Salt sprinkle on to taste
1/4 to 1/3 cup parsley chopped or minced I go by looks and taste

Mix all ingredients. Cut off crust from sourdough bread, cut in small rectangles or bite size pieces.
aelfie: (She who cooks)
I made this a couple of weeks back and it was freaking wonderful. Best batch I've ever made, and even though the recipe sounds complicated, it really wasn't. I wanted to save it for future reference. Swiped and adapted from recipes on (Recipe # 18176 and 25587) I liked the sauce recipe on one, and liked the chicken prep on the other. So I combined them.


  • 1 lb chicken
  • 1-1 1/2 Cup whole milk, plain yogurt
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 2 teaspoon turmeric
SauceRecipe originally called for the chicken to be marinated in yogurt and tikka paste. I have no idea what that is, so I seasoned the yogurt with salt, pepper, garlic powder, and enough turmeric to make it a pretty yellow/orange. I cut the chicken up into largeish, bite sized pieces. I did it large because the chicken will be tossed onto the grill. So it needs to be cut large enough to not fall between the spaces of the grill. The chicken should marinate for several hours.

For the sauce.
I ran the ginger, garlic, and some salt through a small chopper until it was almost a paste. Assemble the spices in a small bowl, set aside.

Melt the butter in a large pan over med-high heat, toss in the sliced onions, cook until soft. Add garlic/ginger paste cook until fragrant. Add the spice mix and fry lightly. Add chicken broth, stir. Add cream, stir. This makes a VERY thick sauce. If you like it thinner (like I do) add some milk until the thickness desired. (can use all milk if no cream, if not thick enough, use cornstarch) Turn off heat and set sauce aside.

Heat the grill, remove chicken from marinade and cook on grill until chicken is cooked throughly. Remove from grill, return low heat to the sauce, add chicken to sauce, heat through, garnish and serve over rice.
I served this to our Pastor with Aloo gobi for the veggie. She loved it! So did the kids.

aelfie: (She who cooks)
Saturday (Today!): BBQ London Broil, Asian Coleslaw*, Potato Salad, Grilled Peaches with Ice Cream
Sunday: BBQ Chicken Dinner Salad
Monday: Hitchhikers Palak Paneer, Monsoon Diary's Chana Marsala, Brown Rice
Tuesday: Pasta with Greens and Red Sauce
Wednesday: BBQ Pork, Greek Salad
Thursday: Crockpot Mac N Cheese, sauteed summer Squish
Friday: Pizza and Salad
Saturday: I'll figure something out later in the week after I get the box on Thursday.

*Oh my god, this was freaking amazing [personal profile] allanh and Randy missed something really good. I should have called them this morning. Sorry guys!

And just so I don't misplace it, here's the recipe for the Slaw Sauce.

  • 6 tablespoons rice wine vinegar
  • 6 tablespoons vegetable oil
  • 5 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons minced fresh ginger root
  • 1 1/2 tablespoons minced garlic
The only change I made was 4 Tablespoons of oil, rather than 6. I don't like very oily sauces.
aelfie: (She who cooks)
2.5 t Beau Monde Seasoning
.25 t summer savory
.25 thyme
.25 marjoram
1T parsley
.25 garlic powder
1 T Water
8 oz cream cheese

Mix, fridge, dip veggies. Also makes a good spread for bagels.


Apr. 5th, 2008 03:17 pm
aelfie: (She who cooks)


Apr. 5th, 2008 03:07 pm
aelfie: (She who cooks)

aelfie: (She who cooks)
So there are several 1 cup to 1 cup replacement gluten free flours out there. And they all say something along the lines of "Use in your favorite recipes without adjustments"



aelfie: (Default)

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