8 cups riced or mashed potatoes (about 5 pounds)
1/2 cup heavy whipping cream
1/4 cup butter - melted
1 teaspoon salt
2 cups flour
1/4 cup sugar
1/4 cup vegetable oil
- Rice or mash hot boiled potatoes.
- Add all other ingredients EXCEPT FLOUR.
- Cool. (Set in fridge for several hours or overnight.)
- Add flour to cooled potato mixture. (Mixing in with your hands works best.)
- Form lefse dough into golf ball size (or larger) portions.
- Roll out thin. (You will need a generously floured surface for this and rolling pin or whatever you are using, I just push them in a a circle or square shape with my hands.)
- Cook on hot 500*, dry lefse griddle or non-stick pan, cooking once each side.
*** To clean your griddle or gill off when the flour gets on there and starts to brown get a piece of wax paper and crumble into a ball and wipe over the griddle - it will come right off. No need to wash before you continue to cook. ***
--- I spread butter on them and sprinkle with sugar (my aunt uses brown sugar) on them generously then I roll them up and chow down! You can fill them with anything you'd like, sandwich filling, fruit and cool whip - you name it it'll be good! ---
Good Luck...and Good Eating!
Friday, April 22, 2011
Tuesday, March 29, 2011
Sausage & Cheese Crescent Squares
2 cans crescent dinner rolls
1 pound hot or milk bulk pork sausage
1 package (8oz) cream cheese
2 cups shredded sharp cheddar cheese
1 egg
1 tablespoon water
1. Heat over to 375* Unroll 1 can of dough into 2 long rectangles; place in ungreased 9x13 glass baking dish. Press in bottom and 1/2 inch up the sides to form crust.
2. In large skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. In same skillet, cook cream cheese over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in dish. Sprinkle with cheese.
3. Unroll second can of dough on work surface; press into 9x13 rectangle, firmly pressing perforations to seal. Carefully pace over the cheese.
4. Mix one egg with 1 tablespoon water and brush over the top of the crust.
5. Bake 21-26 minutes or until golden brown. Cool 15 minutes. Cut into small squares; serve warm.
1 pound hot or milk bulk pork sausage
1 package (8oz) cream cheese
2 cups shredded sharp cheddar cheese
1 egg
1 tablespoon water
1. Heat over to 375* Unroll 1 can of dough into 2 long rectangles; place in ungreased 9x13 glass baking dish. Press in bottom and 1/2 inch up the sides to form crust.
2. In large skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. In same skillet, cook cream cheese over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in dish. Sprinkle with cheese.
3. Unroll second can of dough on work surface; press into 9x13 rectangle, firmly pressing perforations to seal. Carefully pace over the cheese.
4. Mix one egg with 1 tablespoon water and brush over the top of the crust.
5. Bake 21-26 minutes or until golden brown. Cool 15 minutes. Cut into small squares; serve warm.
Mac & Cheese with Carmelized Onion & Bacon
8 oz macaroni noodles
1 large onion halved lengthwise, then thinly sliced
8 slices of bacon fried and crumbled
1/2 teaspoon salt
1 (15 oz) can evaporated milk
1 egg
1 teaspoon dry mustard
1 teaspoon water
2 cups shredded sharp cheddar cheese
1 cup cottage cheese
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1. Preheat oven to 450*. Spay a 7x11 dish with PAM.
2. Place onion on rimmed baking sheet, sprinkle with 1/4 teaspoon of salt, and spray lightly with PAM. Bake until onion is tender and lightly browned, about 20 minutes.
3. Meanwhile cook macaroni according to package. Drain and return to pan.
4. Cook evaporated milk in small saucepan over low heat just until warmed, about 2 minutes. Remove from heat and whisk in egg. Stir water and mustard together in a mass cup until mustard is dissolved and then whisk into milk mixture.
5. Add milk mixture, bacon (reserving some for the top), cheddar cheese, cottage cheese, the remaining 1/4 teaspoon salt, and the pepper to the macaroni. Cook over low heat stirring constantly, just until mixture thickens, about 5 minutes.
6. Transfer mixture to prepared baking dish. Sprinkle with onions and reserved bacon. Bake 10 minutes or until heated through. Sprinkle with parsley.
1 large onion halved lengthwise, then thinly sliced
8 slices of bacon fried and crumbled
1/2 teaspoon salt
1 (15 oz) can evaporated milk
1 egg
1 teaspoon dry mustard
1 teaspoon water
2 cups shredded sharp cheddar cheese
1 cup cottage cheese
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1. Preheat oven to 450*. Spay a 7x11 dish with PAM.
2. Place onion on rimmed baking sheet, sprinkle with 1/4 teaspoon of salt, and spray lightly with PAM. Bake until onion is tender and lightly browned, about 20 minutes.
3. Meanwhile cook macaroni according to package. Drain and return to pan.
4. Cook evaporated milk in small saucepan over low heat just until warmed, about 2 minutes. Remove from heat and whisk in egg. Stir water and mustard together in a mass cup until mustard is dissolved and then whisk into milk mixture.
5. Add milk mixture, bacon (reserving some for the top), cheddar cheese, cottage cheese, the remaining 1/4 teaspoon salt, and the pepper to the macaroni. Cook over low heat stirring constantly, just until mixture thickens, about 5 minutes.
6. Transfer mixture to prepared baking dish. Sprinkle with onions and reserved bacon. Bake 10 minutes or until heated through. Sprinkle with parsley.
Saturday, January 22, 2011
Chocolate Eclaire Dessert Bars
* 2 individual packages graham crackers
* 2 (3 ounce) packages instant vanilla pudding mix
* 3 cups milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (16 ounce) package prepared chocolate frosting
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread mixture over graham cracker layer. Top with another layer of graham crackers. Top with chocolate frosting. Refrigerate until serving.
* 2 (3 ounce) packages instant vanilla pudding mix
* 3 cups milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (16 ounce) package prepared chocolate frosting
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread mixture over graham cracker layer. Top with another layer of graham crackers. Top with chocolate frosting. Refrigerate until serving.
Thursday, December 30, 2010
Chicken & Dumpling Soup
Chicken & Dumpling Soup
1 whole chicken
Boiling water (enough to cover the chicken)
Seasoning of your choice (I use chicken seasoning, parsley, salt, pepper, & minced garlic)
2-3 stalks of celery
2-3 whole carrots (not baby carrots)
seasonings of your choice (I use minced garlic, thyme, paprika, salt, pepper, Italian seasoning)
4 cups of your chicken stock from boiling the chicken
1 cut up onion (optional - I don't use this b/c my husband can't have onions)
2 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs - beaten
Rinse chicken in cold water, inside and out. Place in a large stock pot and fill with water – enough to cover the chicken. Bring to a boil and put in seasonings. Allow to boil until tender, about 1 hour. Remove chicken from pot, but don't discard the broth – save this for later use. Allow chicken to cool in a dish for about ½ hour or until you are able to handle it with out burning your hands. Remove all meat from chicken and place in a crock pot. (I also remove the skin – but this is up to you.)
Place 4 cups of chicken stock in the crock pot and cut up celery, carrots and onion if you are using it in the pot. Stir in seasonings as well. Put on low and let cook for 3-5 hours to allow flavors to mix.
Transfer chicken soup mixture from crock-pot back into a stock pot and bring to a boil on the stove. Add more chicken stock if you would like, make sure there is enough to have a good simmer going.
In a medium bowl mix 2 cups flour, baking powder, salt and eggs. Form into balls. In a small bowl put 1/2 cup flour. Coat each ball in flour and place in the simmering chicken soup mixture. Allow to cook. If you would like your soup thicker just add some flour - thinner...add some stock.
--The basis of this recipe came from a friend, Craig. However, I had to change it up a bit so it didn't have onions - the basic idea is his, I just tweaked it a bit. :) ENJOY!
1 whole chicken
Boiling water (enough to cover the chicken)
Seasoning of your choice (I use chicken seasoning, parsley, salt, pepper, & minced garlic)
2-3 stalks of celery
2-3 whole carrots (not baby carrots)
seasonings of your choice (I use minced garlic, thyme, paprika, salt, pepper, Italian seasoning)
4 cups of your chicken stock from boiling the chicken
1 cut up onion (optional - I don't use this b/c my husband can't have onions)
2 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs - beaten
Rinse chicken in cold water, inside and out. Place in a large stock pot and fill with water – enough to cover the chicken. Bring to a boil and put in seasonings. Allow to boil until tender, about 1 hour. Remove chicken from pot, but don't discard the broth – save this for later use. Allow chicken to cool in a dish for about ½ hour or until you are able to handle it with out burning your hands. Remove all meat from chicken and place in a crock pot. (I also remove the skin – but this is up to you.)
Place 4 cups of chicken stock in the crock pot and cut up celery, carrots and onion if you are using it in the pot. Stir in seasonings as well. Put on low and let cook for 3-5 hours to allow flavors to mix.
Transfer chicken soup mixture from crock-pot back into a stock pot and bring to a boil on the stove. Add more chicken stock if you would like, make sure there is enough to have a good simmer going.
In a medium bowl mix 2 cups flour, baking powder, salt and eggs. Form into balls. In a small bowl put 1/2 cup flour. Coat each ball in flour and place in the simmering chicken soup mixture. Allow to cook. If you would like your soup thicker just add some flour - thinner...add some stock.
--The basis of this recipe came from a friend, Craig. However, I had to change it up a bit so it didn't have onions - the basic idea is his, I just tweaked it a bit. :) ENJOY!
Cinnamon Chip Scone
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter - room temp
1 cup cinnamon baking chips
1 egg - separated
1 teaspoon vanilla
3/4 cup buttermilk
Directions
Preheat oven to 375°F
Combine flour, baking powder, baking soda, salt, and sugar in mixing bowl. Cut in butter slowly, mixing well.
In a separate bowl, combine egg yolk, vanilla, and buttermilk. Add to dry ingredients, mixing completely. Stir in cinnamon chips.
On a floured surface, pat out dough (with hands) to rounded mound 1/2" thick. Cut into 6 scones, place on ungreased cooking sheet or in a cast iron scone pan.
Brush egg white over scones and sprinkle cinnamon sugar, to taste, over scones. Bake 18-20 minutes.
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter - room temp
1 cup cinnamon baking chips
1 egg - separated
1 teaspoon vanilla
3/4 cup buttermilk
Directions
Preheat oven to 375°F
Combine flour, baking powder, baking soda, salt, and sugar in mixing bowl. Cut in butter slowly, mixing well.
In a separate bowl, combine egg yolk, vanilla, and buttermilk. Add to dry ingredients, mixing completely. Stir in cinnamon chips.
On a floured surface, pat out dough (with hands) to rounded mound 1/2" thick. Cut into 6 scones, place on ungreased cooking sheet or in a cast iron scone pan.
Brush egg white over scones and sprinkle cinnamon sugar, to taste, over scones. Bake 18-20 minutes.
Sunday, November 21, 2010
Cinnamon Rolls with Cream Cheese Icing
For filling
* 3/4 cup packed dark brown sugar
* 1/4 cup granulated sugar
* 2 teaspoons ground cinnamon
* 1/8 teaspoon salt
* 1 tablespoon unsalted butter, melted
For dough
* 2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
* 2 tablespoons sugar
* 1 1/4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cups buttermilk
* 6 tablespoons unsalted butter, melted
For icing
* 3 ounces cream cheese, softened
* 3 tablespoons buttermilk
* 1 1/2 cups confectioners' sugar
Make the buns
Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch non-stick round cake pan and a wire cooling rack with non-stick cooking spray.
Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.
For the filling, combine the brown sugar, granulated sugar, cinnamon, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.
For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.
Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.
Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.
Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.
Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.
Bake until the edges are golden brown, 20 to 25 minutes.
Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.
Make icing and finish buns
While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy clean up); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners' sugar over the mixture and whisk until a smooth glaze forms about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.
* 3/4 cup packed dark brown sugar
* 1/4 cup granulated sugar
* 2 teaspoons ground cinnamon
* 1/8 teaspoon salt
* 1 tablespoon unsalted butter, melted
For dough
* 2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
* 2 tablespoons sugar
* 1 1/4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cups buttermilk
* 6 tablespoons unsalted butter, melted
For icing
* 3 ounces cream cheese, softened
* 3 tablespoons buttermilk
* 1 1/2 cups confectioners' sugar
Make the buns
Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch non-stick round cake pan and a wire cooling rack with non-stick cooking spray.
Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.
For the filling, combine the brown sugar, granulated sugar, cinnamon, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.
For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.
Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.
Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.
Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.
Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.
Bake until the edges are golden brown, 20 to 25 minutes.
Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.
Make icing and finish buns
While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy clean up); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners' sugar over the mixture and whisk until a smooth glaze forms about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.
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