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Eat

Crinkle Cookies {recipe}

In Kindergarten we had a snack everyday.  More often then not, it would be a chocolate crinkle cookie and a milk box.  I loved them! Sometimes I think about them and wish I could have another.  Although this recipe is delicious and I will totally be making them again, they’re just not the same.  Oh well, that just means I can keep trying other new recipes until I can find the right one :)

Crinkle Cookies

Crinkle Cookies (makes about 6 dozen)

recipe from allrecipes.com

1 cup unsweetened cocoa powder
2 cup white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

This post may also be linked up to some of these parties.

Pao de Queijo {Brazilian Cheese Bread}

My husband served a two year mission for our church in Brazil.  His mom tells me he left hating (I mean really really disliking) beans and rice.  He can home asking for it for every meal.

Now that we’re married I’m happy to make rice, but I’m not a huge bean fan (it’s a texture thing).  However, there is one thing from his mission that I will gladly make for him any time he asks for it.

Pao de Queijo Chesse Bread

Cheese bread. Pao de Queijo.

It is the most delicious, chewy bread ever.  And that it’s in little bite size balls makes it all that much better (and the ease of making it is pretty great too).

brazilian cheese bread

Pao de Queijo – makes about 48 balls

3 eggs – room temp
1 cup olive oil
2 1/4 cup milk
3 tsp salt – or more to taste
4 1/2 cup Tapioca Flour – I’ve found the Bob’s Red Mill brand the easiest to find and one bag is exactly the right about
1 1/2 cup grated cheese – any type, choose your favorite

Preheat oven to 400*.  Grease mini muffin tin.

Blend all ingredients in blender until smooth.

Bake 15-20 minutes.

 

This post may also be linked up to some of these parties.

 

Picked From the Tree: German Chocolate Brownies

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  ’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

German Chocolate Brownies

All my life I had heard about these brownies that my mom used to make.  They were glorious brownies by all accounts.  In fact, Mom had won a few blue ribbons at fairs with the recipe.  I don’t ever remember my mom ever making them (she was battling cancer for most of my childhood so she wasn’t doing much baking anymore) but I really wanted to try them.  They’re German Chocolate which is my very favorite so I just decided to jump in and try them.

German Choco Brownies

German Chocolate Brownies – serves 10×15 pan

Brownie:
1 1/2 cup margarine or butter
3 cup sugar
3 tsp vanilla
6 eggs
9 tbs cocoa
1 1/2 cup flour
1 1/2 cup chopped nuts

Blend butter & cocoa until light and fluffy. Add eggs, flour, nuts & vanilla.

Bake at 325* for 40 minutes.

Icing:
1 cup sugar
1 cup evaporated milk
3 egg yolks
1/2 cup shortening
3/4 tsp vanilla
1 1/3 cup flaked coconut
1 cup chopped pecans

Combine sugar, milk, egg yolks & shortening. Stir over med heat until boil.  Stir in vanilla, coconut & pecans.

Picked from the Tree: Cry Babies

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  ’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

Cry Baby Cookies

This is probably my favorite holiday cookie.  It’s just the right amount of spice and it basically melts in your mouth when you take a bite.

The recipe came from my dads mom and I love that it’s written on her pink stationary from work.  She was the Dean of Girls for the Hayward School District (Bay Area of California) during integration and she has some pretty amazing stories to tell.  One of my favorites is about a girl that turned in a Home Ec. project the day of graduation so that she would be able to graduate and yelled, “It aint done good, but it’s done did!”  That has kind of become our family motto since then – it doesn’t matter if you get it exactly right, just work hard, do your best and finish strong :).

Cry Baby Cookie Recipe

Cry Babies – makes 60 cookies

Sift these five ingredients:
2 scant cups flour
2 tsp soda
1 tsp ground cloves
1 tsp ground ginger
2 tsp cinnamon

Add to that:
1 cup sugar
1 unbeaten egg
3/4 cup shortening
4 tbsp molasses

Mix well.  Fill end of teaspoon or roll in ball the size of a walnut and drop in 1/2 cup sugar.

Bake on ungreased tin at 350* for 10 minutes (or shorter – check after 5).

Picked from the Tree: Tamale Pie

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  ’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

Tamale Pie Casserole easy recipe

Sorry there is no “after” photo of this meal.  Somehow it got lost in the wilds while being moved from my camera to the computer.  This ones an instagram I took while cooking.  I think it’s very pretty don’t you?

This recipe was given to my mom by her step-dad.  I never meet grandpa Ken as he did a few years before I was born, but he sounds like one amazing man.  And I love the recipe cards my mom has from him.  He doesn’t just give the recipe, he narrates a bit throughout.  This one starts by saying, “Kay: TAMALE PIE is a wonderful dish for a crowd coming in – filling and fun.”  Isn’t that great?

Tamale Pie Casserole easy recipe

Tamale Pie – serves 6

1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 – 8oz can tomato sauce
1 – 12 oz can whole kernel corn, drained
1/2 cup pitted ripe olives
1 clove garlic, minced
1 tbs sugar
1 tsp salt
2-3 tsp chili powder
dash pepper
+++
6oz sharp cheese shredded (about 1 1/2 cups)
3/4 cup yellow cornmeal
1/2 tsp salt
2 cups cold water
1 tbs butter

Oven 375*

Cook the meat, onion and pepper in a large skillet until meat is browned and vegetables are tender.  Stir in tomato sauce, corn, olives, garlic & sugar, salt, chili powder & pepper. Simmer 20-25 minutes until it thickens.  Add cheese; stir until melted. Turn into greased 9×9 baking dish.

Then stir cornmeal and 1/2 tsp salt into cold water. Cook and stir until thick.  Add buttermilk; mix well.  Spoon over the hot meat mixture. (Missy’s note – I actually mix the cornmeal in with the meat mixture instead of leaving it on top).

Bake about 40 minutes.

Now: One can put some bacon slices on top of the casserole and add some more olives, sour cream or green onion if you wish on top.

Picked from the Tree: Waldorf Salad

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  ’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

simple waldorf salad recipe

I don’t have one specific memory  of eating this recipe.  It was more like a staple of my childhood.  It was served with almost every meal during the summer and fall at my grandmothers house. And boy did I love it (and still do!).

I do remember once, when I was maybe 10, asking my mom why it was called Waldorf Salad.  That’s when I found out about the Waldorf Astoria in New York City and how they served this salad.  I made a goal then and there to go there someday.

Waldorf Salad Recipe

Waldorf Salad – for 4

Make cause first and have ready.
1/3 cup Miracle Whip or Mayo
3 T canned milk
1 T sugar

Grapes, halved & seeded.
Celery (heart) chopped.
3 apples peeled & cubed

Put together in above order.

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