Rolled Sugar Cookies

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Banana Nut Bread

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup butter or margarine
• 2 cups white sugar
• 2 cups mashed overripe bananas
• 4 eggs, beaten
• 1 cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving. *I baked the bread for 50 minutes only.

Cheddar & Bacon Biscuits

Cheddar & Bacon Biscuits

2 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and diced
4 ounces extra sharp cheddar (shredded or finely diced)
1/4 cup cooked and crumbled bacon
2 tablespoons green onions, thinly sliced
1 large egg
1 1/4 cups buttermilk

 

Preheat oven to 400 degrees and prepare a muffin pan by greasing each well. (Alternately, you can line the muffin pan with paper liners.) Set aside.

Combine the dry ingredients in the bowl of a food processor and pulse 2-33 times to blend. Add the cold butter and process for 10-15 seconds.

Add the cheese, bacon and green onions and pulse again. Add the egg and buttermilk and process for another 10-20 seconds until a soft dough forms.

Spoon batter (or use a scoop) into the muffin pan. Bake in the preheated oven for 20 minutes or until lightly browned and a toothpick comes out almost clean (with a few crumbs attached.) Serve warm.

 

 

Blueberry Scones

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter
3/4 cup blueberries
1 1/4 cups heavy cream
2 tablespoons demerara sugar (Sugar in the Raw )


In a large mixing bowl, combine flour, 1/4 cup sugar, baking power, and salt. Cut butter into dry ingredients. Stir in blueberries.

Add heavy cream and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 350 degrees F.

Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, about 1 inch thick. Cut into 6 wedges. Place scones on baking sheet and sprinkle scones with demerara sugar.

Bake 15-20 minutes at 350degrees or until scones are a light golden brown on top. 

* I baked them a little longer than posted above.  It depends on how thick they are.

CHEESE MEXICAN ENCHILADAS

CHEESE MEXICAN ENCHILADAS

1 dozen corn tortillas 1 (6 oz.) can diced olives 2 (1.62 oz.) pkgs. enchilada sauce mix 2 (5 oz.) cans tomato paste   Heat oven to 350 degrees. Begin by preparing the cheese and onion filling. Grate cheese separately and place in separate containers. Chop onions until they are very fine and place them aside as well.To prepare the tortillas, heat skillet with a little oil until hot. Place one tortilla at a time until they are soft and then place them aside on a paper towel and keep warm. To prepare the sauce, combine the two mixes, 2 cans of tomato paste, and 6 cups of warm water in a saucepan. Blend thoroughly. Bring to a boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Keep warm. FILLING: 1 lb. Jack cheese 1 lb. med. sharp cheddar 1 lg. onion   Making the enchiladas: Begin by dipping the tortillas in the enchilada sauce. Fill with the two types of cheese and a little bit of onion. Roll the tortilla and place in an 8 x 12 baking dish. When finished, place the remaining cheese over the top of the rolled tortillas.   Sprinkle the diced onion over the top. Generously place the remaining enchilada sauce over the entire contents. Place in oven at 350 degrees for 25 minutes or until bubbly. Serve with Spanish rice and beans.

Laura's Carrot Cake

CARROT CAKE

Ingredients
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans or walnuts

Directions
Frosting:

2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

The longer this chills, the better it serves as well -
*Thanks Laura for the recipe