Recipes that Andy can execute

Here are some of the recipes that I use.

Shortbread, Mark Bittman’s Biscuits, Sour Cream Coffee Cake, Sausage Cheese Balls, Million Dollar Pound Cake, Not-Neiman’s Cookie, Pork Egg Rolls


Shortbread

Ingredients:

  • 2/3 cup butter, at room temperature
  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups plus 2 tablespoons sifted all-purpose flour
  • 1/2 teaspoon salt
  • Instructions:

    1. Preheat oven to moderate (325 °F).
    2. Cream the butter, add the sugar gradually and beat until fluffy.
    3. Sift the flour and salt (optional: add cinnamon) into the creamed mixture and blend thoroughly.
    4. Press the mixture into a 9 in pie pan. Prick the surface with a fork. Pre-cut into 16 to 20 wedges about halfway through the dough.
    5. Bake until firm when pressed gently in the center, or about fifty minutes; the shortbread should not be brown.
    6. Cool the shortbread in the pan.

    Tips:

  • Make sure the butter is warm and don’t mix too much or the dough will not stick together

  • Mark Bittman’s Biscuits

    Ingredients:

  • 2 cups flour
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 5 tablespoons cold butter, sliced
  • 7/8 cup yogurt or buttermilk
  • Instructions:

    1. Mix the dry ingredients together in a food processor.
    2. Add the butter to the processor and pulse until thoroughly blended.
    3. Use a spoon to add in the yogurt, and stir until the dough forms a ball.
    4. Turn the dough out onto a floured surface and knead ten times. You can add more flour if the dough is too sticky.
    5. Press the dough into a 3/4″ thick rectangle. Use a biscuit cutter to cut out the biscuits (that seems obvious!).
    6. Bake for 9 minutes in a 450 °F oven.
    7. When they come out of the oven you can brush them with melted butter and a sprinkling of salt for a little bit of added ooh la la!

    Tips:

  • Serves 12

  • Sour Cream Coffee Cake

    Ingredients:

  • 1 cup butter (1/2 pound), at room temperature
  • 2 cups plus 4 teaspoons sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract (I use about 8x this amount)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1 teaspoon cinnamon
  • Instructions:

    1. Preheat oven to 350°. Grease and flour a 10-11 inch round spring form cake pan.
    2. Cream the butter and 2 cups sugar together until very light and fluffy. Beat in the eqqs, one at a time, very well. Fold in the sour cream and vanilla.
    3. Sift the flour with the baking powder and salt. Fold into the batter.
    4. Combine the remaining sugar, pecans, and cinnamon.
    5. Place about 1/3 of the batter in a well-greased and flored pan. Sprinkle with 3/4 of the pecan mixture. Spoon in the remaining batter. Sprinkle with remaining pecans.
    6. Bake about 1 hour or until done. Cool on a rack before removing from pan.

    Tips:

  • Check to see if it is done by sticking a toothpick in the middle. The cake is done when it comes out clean without batter sticking to it.

  • Sausage Cheese Balls

    Ingredients:

  • 3 cups Bisquick
  • 1 lb pork sausage
  • 4 cups shredded cheese (1 lb)
  • 1/2 cup parmesan
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon parsley
  • Instructions:

    1. Mix the ingredients in a bowl.
    2. Ball mixture up and place on baking tray.
    3. Bake for 20-25 minutes at 350°.

    Tips:

  • You can freeze the balls for later baking.

  • Million Dollar Pound Cake

    Ingredients:

  • 3 cups sugar
  • 1 lb margarine
  • 6 eggs
  • 4 cups flour
  • 3/4 cup milk
  • 1 teaspoon almond extract
  • Instructions:

    1. Cream margarine and sugar.
    2. Add eggs one at a time.
    3. Add milk and flour.
    4. Add Almond extract and mix well.
    5. Bake one hour 45 minutes at 325°.

    Not-Neiman’s Cookie

    Ingredients:

  • 2 cups butter
  • 2 cups sugar
  • 2 cups brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups flour
  • 5 cups oatmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 24 ounces chocolate chips
  • 8 ounces grated milk chocolate bar
  • 3 cups chopped nuts
  • Instructions:

    1. Blend oatmeal in a food processor or blender to a fine powder.
    2. Cream butter and both sugars. Add eggs and vanilla extract.
    3. Mix together the flour, blended oatmeal, salt, baking powder, and baking soda. Add chocolate chips, candy, and nuts.
    4. Roll into balls and place two inches apart on cookie sheet. Bake for 6 minutes at 375°. Makes 112 cookies, but recipe can be halved.

    Tips:

  • If cookies are made large (golf-ball-size), baking time will be about 12 minutes. Yield will be about 6 dozen.

  • Pork Egg Rolls

    Ingredients:

  • 1 pound ground pork
  • 1 teaspoon ground ginger (or fresh ginger)
  • 1 teaspoon garlic powder (or fresh garlic)
  • 1 quart peanut oil for frying
  • 2 tablespoon all-purpose flour
  • 2 tablespoon water
  • 2 cup shredded cabbage
  • 2 ounce shredded carrots
  • 8 (7 inch square) egg roll wrappers
  • 2 tablespoon sesame seeds (optional)
  • Instructions:

    1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
    2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
    3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
    4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
    No comments yet.

    No trackbacks yet.