So you all need to go and check out the blog that Pam posted for our Relief Society cooking/dining club, we changed the name so the blog is...... http://www.rs-cuisineclub.blogspot.com/ Pam worked hard to get this up, ENJOY!!
Chocolate Chip Amish Puff Cookies
1 1/2 c all-purpose flour1/2 tsp baking powder1/2 tsp baking soda1/2 tsp cream of tartar1/4 tsp salt1/2 c softened unsalted butter1/2 c light brown sugar1/4 c white sugar1 large egg1 c chocolate chips1/4 c sugar4 tsp ground cinnamon
Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.
In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix until combined. Add the flour mixture, and mix on low speed just until combined. Cover dough and refrigerate for 30 minutes. Stir in the chocolate chips.
Combine cinnamon and sugar in a bowl. Preheat the oven to 350ºF. Line several cookies sheets with parchment paper. Roll tablespoon-sized balls of dough in the cinnamon sugar and place on cookie sheets about 2 inches apart.
Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks.
Source: Adapted from A Field Guide to Cookies by Anita Chu as seen on Erin Cooks
http://delishfood.wordpress.com/2008/10/28/my-new-fave-chocolate-chip-cookies/
CinnadoodlesAdapted from Martha Stewart's Cookies2 3/4 cups all purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup (2 sticks) unsalted butter, softened1 1/2 cups sugar2 large eggsAbout a half a bag of cinnamon chips3 tablespoons sugar3 teaspoons ground cinnamon1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.2. Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into round balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper or a Silpat.3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 14 minutes. Don't overbake. Let cool on cookie sheet for a minute or two, then transfer to a cooling rack.
Almond Pine Cones
1 8 oz pkg cream cheese, softened
1/2 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 Tbsp chopped green onion
1/2 tsp dill weed
1/8 tsp pepper
Combine softened cream cheese and mayonnaise
Mix well. Cover, chill overnight, form mixture
into 2 pine cone shapes on serving platter.
Beginning with narrow end, press slivered
almonds at an slight angle into cheese in rows
until all cheese is covered. Garnish with real
or artificial pine sprigs. Serve with crackers
Mexican Shrimp Cocktail
1 bag frozen shrimp
Boil shrimp in water with onion
wedges, a little cilantro and garlic and
celery if desired. Boil till cooked, cool and
peel shrimp. Marinate shrimp in fresh lemon
juice.
2-4 onions, cut up fine
8-10 roma tomatoes, chopped
2-4 chopped, peeled cucumbers
4 avocadoes
finely chopped cilantro, amount desired
Mix vegetables together in large bowl and add
1 jar seafood cocktail sauce
1 large bottle Clamato juice
Salt
Add marinated shrimp to mixture and serve in
a cocktail glass with lemon wedges and saltine
crackers
Herb Butter Spread
soften 2 cubes of butter
add herbs and spices
I used Garlic and Herb
salt free blend (Frontier brand)
which has sesame seed, black pepper
garlic, green onion, lemon peel, citric acid
2 shakes of season salt
loaves of Voltrumpia bread or any cocktail
bread or artisan bread
You can use whatever herbs you like
Chervil, tarragon, rosemary, basil, chives
parsley, thyme etc.
Fines Herb Butter
1-1/2 teaspoon parsley
3/4 teaspoon tarragon
1/2 teaspoon rosemary
1/2 teaspoon chives
Well last night we had our cooking club again. The theme was appetizers. We had some super yummy food and we are thankful to everyone that participates. I hope people realize too that they don't have to bring food, they can just come and enjoy and bring their favorite recipe if they want to. I wish we could get a bigger turnout, we have a lot of fun!! So my contribution was a Mexican Shrimp Cocktail and Voltrumpia bread with herb butter and a cheeseball shaped like a pinecone with almonds poked in so it looks like the cone with crackers. Pictures and recipes are coming soon!
Amanda and the kids and I and Zeus went for a walk on the provo river trail, it was so gorgeous!
Kissy, kissy!
