Recipes that Andy can execute
Here are some of the recipes that I use.
- Preheat oven to moderate (325 °F).
- Cream the butter, add the sugar gradually and beat until fluffy.
- Sift the flour and salt (optional: add cinnamon) into the creamed mixture and blend thoroughly.
- 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.
- Bake until firm when pressed gently in the center, or about fifty minutes; the shortbread should not be brown.
- Cool the shortbread in the pan.
- Mix the dry ingredients together in a food processor.
- Add the butter to the processor and pulse until thoroughly blended.
- Use a spoon to add in the yogurt, and stir until the dough forms a ball.
- Turn the dough out onto a floured surface and knead ten times. You can add more flour if the dough is too sticky.
- Press the dough into a 3/4″ thick rectangle. Use a biscuit cutter to cut out the biscuits (that seems obvious!).
- Bake for 9 minutes in a 450 °F oven.
- 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!
- Preheat oven to 350°. Grease and flour a 10-11 inch round spring form cake pan.
- 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.
- Sift the flour with the baking powder and salt. Fold into the batter.
- Combine the remaining sugar, pecans, and cinnamon.
- 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.
- Bake about 1 hour or until done. Cool on a rack before removing from pan.
- Mix the ingredients in a bowl.
- Ball mixture up and place on baking tray.
- Bake for 20-25 minutes at 350°.
- Cream margarine and sugar.
- Add eggs one at a time.
- Add milk and flour.
- Add Almond extract and mix well.
- Bake one hour 45 minutes at 325°.
- Blend oatmeal in a food processor or blender to a fine powder.
- Cream butter and both sugars. Add eggs and vanilla extract.
- Mix together the flour, blended oatmeal, salt, baking powder, and baking soda. Add chocolate chips, candy, and nuts.
- 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.
- 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.
- 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.
- 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.
- 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.