Pecan Meltaways

1 cup butter or margarine, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup pecans, finely chopped
Additional confectioner’s sugar

In a mixing bowl, cream the butter, sugar and vanilla extract; mix well. Combine the flour and the salt; add to creamed mixture. Stir in pecans. Chill. Roll dough into 1-inch balls and place on ungreased baking sheet. Bake at 350 degrees F for 10 to 12 minutes. Roll in confectioner’s sugar while warm. Cool on wire racks; roll in sugar again.

Yields about 4 dozen (2 cookies per serving).

Per Serving: 143 Calories; 10g Fat (62.4 calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 101mg Sodium

Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates

So there you have it,|So what do you think of the|Thats our recipe for% pecan meltaways. If you like that make sure to check out the rest of the shaped cookies recipe pages.

The Terrace Restaurant Chester County Mushroom Soup

Submitted to Recipe Goldmine by Lois Brenneman

Recipe courtesy The Terrace Restaurant, Kennett Square

1 carrot
1/2 onion
2 stalks celery
1 tablespoon butter or oil, plus 2 tablespoons
    melted butter or oil
2 pounds washed button mushrooms
1/2 pound washed shiitake mushrooms
1/2 pound washed oyster mushrooms
1 tablespoon fresh chopped tarragon
1 teaspoon salt
1 teaspoon white pepper
3 pints chicken or vegetable stock
1 pint heavy cream
2 tablespoons flour

Mince carrots, onions, and celery in a food processor and saut? in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.

Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.

Yield: 4 servings

So there you have it, the terrace restaurant chester county mushroom soup. If you like that make sure to check out the rest of the restaurant recipe pages.

Raspberry Poppy Seed Cookies

7 cups confectioners’ sugar
7 cups unsalted butter, softened
2 tablespoons plus 1 teaspoon vanilla extract
7 eggs
3 3/4 pounds all-purpose flour
1 1/3 cups poppy seeds
1 1/4 tablespoons salt
3 1/2 cups raspberry preserves

Preheat oven to 300 degrees F.

Beat confectioners’ sugar and butter with an electric mixer until light and fluffy. Add vanilla extract and egg. Blend well. Stir in flour, poppy seeds and salt until thoroughly combined. Drop dough by rounded teaspoonsful 1 inch apart onto ungreased cookie sheets. Make an indentation in center of each cookie. Fill each with about 1/2 teaspoon preserves.

Bake for 20-25 minutes, or until golden brown. Remove immediately from cookie sheets.

So what do you think of the raspberry poppy seed cookies. If you like that make sure to check out the rest of the cooking for a crowd recipe pages.

Texas Chicken-Fried Steak With Cream Gravy

Makes 6 large servings (2 steaks each)

Steak
3 pounds round steak, 1/2-inch thick
2 cups all-purpose white flour
2 teaspoons salt
1 teaspoon black pepper
2 eggs
1/2 cup milk
Vegetable oil (corn, peanut, safflower oil) for frying (see note)

Gravy
1/4 cup pan drippings
1/4 cup all-purpose white flour
3 cups warm milk
Salt
Black pepper

To make the steaks: Trim the fat off the meat, remove the bone and cut the meat into 6 equal-size pieces. Use a meat mallet to pound the steaks on both sides, until they are 1/4-inch thick. Then cut each pounded piece of steak in half (making 12 pieces total).

Combine the flour, salt and pepper in a large shallow bowl. Beat the eggs and milk together well in another large shallow bowl.

Dredge the steaks in the seasoned flour, coating them well on both sides. Then use the meat mallet to pound the flour into the steaks. Dip the steaks in the egg-milk mixture, then dredge them again in the remaining flour. Set the steaks aside in a single layer on a large piece of wax paper.

Heat the oven to 200 degrees F.

Pour the vegetable oil to a depth of 1/2 inch into 2 or 3 large heavy-bottom skillets (iron skillets are best). You will have to cook the steaks in 2 or 3 batches, depending on the number of skillets you have. Set the skillets over medium heat. The oil will be hot enough for frying when it pops when you sprinkle a few drops of water on it.

Carefully put the steaks in a single layer in the hot oil and cook over medium heat until the bottom side of each steak is golden brown (about 7 to 8 minutes). Turn the steaks over, cover the skillets, reduce the heat to low and cook until the bottom sides are golden brown and the steaks are tender (about 8 to 10 minutes).

Transfer the steaks to a heatproof platter, cover loosely with aluminum foil and keep them warm in the oven while you cook the remaining steaks and prepare the cream gravy.

To make cream gravy: Pour the remaining oil out of one large skillet into a heatproof bowl or measuring cup, but leave in the skillet any particles of batter that stick to the bottom of the pan. Return 1/4 cup of the oil to the skillet and stir in 1/4 cup of flour. Cook for about 3 to 5 minutes over low heat, stirring constantly and scraping the bottom of the pan, but don’t let the mixture brown.

Slowly add the warm milk to the pan, stirring with a fork or wire whisk to prevent lumps from forming. Cook over medium heat, stirring constantly, until the gravy is smooth and thick. Add salt and black pepper to taste. Serve the chicken-fried steaks with the cream gravy poured over them.

NOTE: Beef suet, lard or solid vegetable shortening are traditionally used for cooking chicken-fried steak.

So there you have it, texas chicken-fried steak with cream gravy. If you like that make sure to check out the rest of the tex-mex recipe pages.

Easy, Cheesy Grill Bread

Posted by shanfye at recipegoldmine.com

Mix together:

1 cup shredded mozzarella
2 tablespoons butter, softened
1/2 teaspoon garlic salt
4 medium green onions, chopped up
Cream cheese, softened (about 3 ounces)

Then, cut a loaf of French bread in diagonal slices, ALMOST to the bottom of loaf, about an inch thick. Spread slices with mix above. Wrap in double thick foil. Grill 8 to 10 minutes, turning once halfway through. The cheese should be melted. Then grill the bread uncovered for a few minutes and THERE YOU HAVE IT!!!

Shannon

Thats our recipe for easy, cheesy grill bread. If you like that make sure to check out the rest of the quick bread recipe pages.

Key Lime Cookies

1/2 cup butter
1 cup granulated sugar
1 egg plus 1 egg yolk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lime juice
1 1/2 teaspoons grated lime peel (green part only)
1/2 cup confectioners’ sugar

Preheat oven to 350 degrees F. Spray baking sheets with nonstick vegetable coating.

In a large bowl, mix butter, sugar, egg and egg yolk until creamy. Thoroughly mix in flour, baking powder, salt, lime juice and lime peel. Spray cookie sheet with nonstick vegetable coating. Form dough into 1/2-inch balls. Place on prepared cookie sheet and bake until lightly browned, 8 to 10 minutes. Remove to wire rack. While still warm, sift confectioners’ sugar over cookies.

So there you have it, key lime cookies. If you like that make sure to check out the rest of the shaped cookies recipe pages.

Cinnamon Cocoa Breakfast Rolls

4 cups all-purpose flour, divided
1/2 cup granulated sugar
1 (1/4 ounce) envelope fast-acting dry yeast
1 teaspoon salt
1/4 cup water
1/4 cup milk
1/2 cup butter
1/2 cup cooked, mashed potatoes
2 eggs
1 extra tablespoon butter, melted

Filling
1/4 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon cinnamon
Confectioners’ sugar

In a large bowl, combine 1 1/3 cups flour, 1/2 cup sugar, undissolved yeast and salt. Combine and heat water, milk, butter and the mashed potatoes until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl often. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.

Roll dough to an 18 x 12-inch rectangle. Brush with the melted butter. Sprinkle with the filling made by mixing the 1/4 cup sugar, cocoa powder and cinnamon (spice fans might want more cinnamon; if so, dribble on more melted butter, then sprinkle with additional sugar and cinnamon).

Beginning at long end of dough rectangle, roll up tightly. Pinch seam to seal. Cut into 12 pieces. Place, cut sides up, into 12 greased muffin cups. Cover; let rise in a warm place until doubled, about 1 hour.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from cups and cool on wire racks. Sift confectioners’ sugar over the tops.

So there you have it, cinnamon cocoa breakfast rolls. If you like that make sure to check out the rest of the breakfast recipe pages.

Pie Filling Coffee Cake

1 cup margarine
1 3/4 cups granulated sugar
4 eggs
3 cups flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 can pie filling, any flavor

Cream margarine and sugar well. Add eggs one at a time. Mix well. Add vanilla extract. Add flour and baking powder and beat in by hand. Spread 2/3 of batter into a greased 9 x 13-inch pan. Spread pie filling over batter. Drop remaining batter by spoonful on filling. Spread carefully over filling. Bake at 350 degrees F for 45 minutes. Frost while still warm.

Frosting
1 cup confectioners’ sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Drizzle over warm cake.

So there you have it, pie filling coffee cake. If you like that make sure to check out the rest of the breakfast recipe pages.

Nutri-Grain Bars

1 (18.25 ounce) box yellow cake mix
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 tablespoon water

Preheat oven to 375 degrees F.

Melt butter. Combine cake mix and oats in a large bowl; stir in the melted butter until the mixture is crumbly. Measure half of this mixture (about 3 cups) into a greased 13 x 9-inch pan. Press firmly into pan to cover the bottom.

Combine preserves and water; spoon over crumb mixture in pan, and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake for 20 minutes. The top should be very light brown. Cool completely before cutting into bars.

Thats our recipe for nutri-grain bars. If you like that make sure to check out the rest of the homemade brand name recipe pages.

Chicken Vegetable Stir-Fry

2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms,
    carrots, celery, broccoli, scallions
1 clove garlic, minced

Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken.

In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.

Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.

Serve over rice.

So what do you think of the Chicken Vegetable Stir-Fry. If you like that make sure to check out the rest of the chicken recipe pages.