OLD FASHIONED SHORTBREAD COOKIES

 

Ingredients

2 cups butter at room temperature 1 pound

1 cup icing sugar powdered sugar

2 tsp vanilla extract

1/2 cup corn starch

3 cups flour

Maraschino cherries or baking gums for the centers . optional

Instructions

Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.

Blend in the vanilla extract.

Sift together the flour and corn starch.

Blend slowly into the creamed mixture until a soft dough forms.

Split dough into 2 equal round portions.

Wrap the dough rounds in plastic wrap and chill for a couple of hours at least.

You can freeze one of the cookie dough portions for later if you like.

This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.

To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.

Roll the dough out to a little less than 1/4 of an inch on a lightly floured surface. Use a 2 inch cookie cutter (or holiday shaped cookie cutters) to cut out the cookies.

Place the cookies on the parchment paper a half inch apart. Add a half maraschino or glacé cherry to the center, or a baking gumdrop if you like.

Bake for 15-20 minutes or until they just start to turn brown at the edges.

Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.

These cookies will freeze quite well for several weeks.

Cheesy Garlic Baked Chicken

 

Ingredients

4 boneless skinless chicken breasts -thin

4 garlic cloves, minced

4 tablespoons brown sugar

3 teaspoons olive oil

1 teaspoon salt

1 cup of cheese

Directions:

1. Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.

2. In small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and stir in brown sugar & a teaspoon of salt

4. Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.

5. Add salt and pepper to taste.

6. Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Peach Cobbler Egg Rolls

 Ingredients

Ingredients to Make Peach Cobbler Egg Rolls

12 egg roll wraps

2 1/4 cups fresh peaches 3 peaches

1/4 cup white granulated sugar

1/4 cup water

1 tbsp corn starch

2 tsp lemon juice

1/2 tsp vanilla extract

1 egg beaten

2 tbsp butter melted

1/2 cup brown sugar

1 tbsp ground cinnamon

Ingredients for Homemade Vanilla Icing

1 cup confectioner’s sugar

2 tbsp milk

1/2 tsp vanilla extract

Instructions

How to Make Peach Cobbler Egg Rolls

First, start by peeling your fresh peaches. On a cutting board, slice and dice your peaches.

In a small bowl, add corn starch and water. Mix with a whisk to break up any lumps.

Next, in a sauce pan over medium heat, add in your diced peaches, white granulated sugar, the water mixed with corn starch and lemon juice. Stir throughout the process and cook until your peach mixture thickens and becomes bubbly. Remove from the heat and add in the vanilla extract.

Beat your egg in a small bowl.

Next, melt your butter in a microwave safe bowl.

In a separate bowl, prepare your cinnamon sugar by adding the brown sugar and cinnamon to the bowl and mixing well.

Prepare your egg roll wrap. Add 2 tbsp of the peach mixture into 1 egg roll wrap right in the center. Brush the beaten egg on the corners of the egg roll wraps to ensure your egg rolls seal well. Fold the egg roll wrap according to the instructions on the package.

Next, dip your finished egg rolls into the melted butter first. Then, immediately roll them into your sugar and cinnamon mixture making sure to coat them completely.

Place your peach cobbler egg rolls on a parchment paper lined baking sheet. Bake in a preheated 400 degrees F oven for 20 minutes or until golden brown, flipping them over half way.

Southern Strawberry Pretzel Salad

Ingredients

2 cups (1/2 lb) Rold Gold crushed pretzel twists

3/4 cup (1 1/2 sticks) Land O Lakes butter, melted

3/4 cup plus 3 tablespoons Domino sugar

1 8-oz. pkg. Philadelphia cream cheese, at room temperature

1 6-oz. pkg. Jello strawberry-flavored gelatin

2 cups boiling water

1 1/2 cups cold water

1 quart fresh strawberries, hulled and sliced

Instructions

Preheat oven to 400 degrees.

In a bowl, combine crushed pretzels, melted butter, and 3 tablespoons of teh sugar. Mix well and press evenly into the bottom of a 9″ x 13″ baking pan. Bake for 8 to 10 minutes, until firm. Transfer to a cooling rack and let cool completely.

In a mixing bowl, combine cream cheese and remaining 3/4 cup sugar. Using and electrric mixer, cream at medium speed. Fold in whipped topping. Spread mixture evenly over pretzel crust.

in a large bowl, combine gelatin and boiling water. Stire until gelatin is completely dissolved. Add cold water. Stir in strawberries and refrigerate for about 10 minutes, until mixture just begins to thicken. Pour into pretzel crust and chill until completely set (about 3-4 hours).

Cupcake de vainilla

For the Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup whole milk

For the Vanilla Buttercream Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2-3 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of salt

Step-by-Step Instructions to Make Vanilla Cupcakes

Step 1: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with nonstick cooking spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes. The butter and sugar mixture should be pale and creamy, which is key for soft and fluffy cupcakes.

Step 4: Add the Eggs and Vanilla Extract

Add the eggs one at a time, beating well after each addition. Once both eggs are incorporated, mix in the vanilla extract. The batter should be smooth and thick at this stage.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour, and mix gently after each addition until just combined. Be careful not to overmix the batter, as this can lead to dense cupcakes.

Step 6: Fill the Muffin Tin

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This will ensure your cupcakes rise beautifully without overflowing.

Step 7: Bake the Cupcakes

Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden on top and spring back when lightly pressed.

Step 8: Cool the Cupcakes

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. It’s important that the cupcakes are fully cooled before frosting, or the buttercream will melt.

Upside Down Cheesecake Apple Pie

 Ingredients

2 x 8 oz cream cheese, softened

½ cup sugar

1 teaspoon vanilla

2 eggs

6 large apples, peeled and thinly sliced (about ⅛”)

2 teaspoons lemon juice

½ cup sugar

2 tablespoons flour

2 teaspoons ground cinnamon

caramel sauce for serving (optional)

DIRECTIONS:

Preheat oven to 400°F. Line a pie pan with the bottom pie crust.

With mixer on high, combine cream cheese, ½ cup sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust.

In large bowl, combine apples, lemon juice, ½ cup sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture.

Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie.

Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes.

Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.

Blueberry Cream Cheese Muffins

 

Ingredients :

1/2 cup butter, softened

1 (3 ounce) cream cheese, softened

2 eggs, beaten

1 cup sugar

2 teaspoons vanilla

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups blueberries

1/2 cup milk

TOPPING

1/4 cup butter, softened

1/4 cup flour

1/2 cup brown sugar (packed)

1 teaspoon cinnamon

Directions :

In a medium mixing bowl, cream butter with cream cheese. Stir in beaten eggs, sugar and vanilla.

Add flour, baking powder, baking soda and salt. Stir in blueberries. Lightly mix in milk without beating or overstirring mixture.

Spoon into greased muffin tins until 3/4 full.

TOPPING: Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of muffins.

Bake in a 375 degree oven for 25 minutes. Cool and remove from muffin tin.