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Baked Acorn Squash with Brown Sugar and Butter Recipe : Paula Deen : Food Network

Baked Acorn Squash with Brown Sugar and Butter Recipe : Paula Deen : Food Network: “”

for future reference

Italian Anise Cookies

going to try these soon

Italian Anise Cookies With Icing and Sprinkles
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  2. 1/2 cup butter, softened
  3. 1/2 cup sugar
  4. 3 large eggs
  5. 2 teaspoons anise extract (or almond extract)
  6. 2 1/2 cups all-purpose flour (may need up to 3 cups)
  7. 1 tablespoon baking powder
  8. 2-3 tablespoons milk
  9. ICING
  10. 2 cups confectioners' sugar
  11. 3 tablespoons milk
  12. 1/8 teaspoon anise extract
  13. food coloring
  14. decorative candy sprinkles
  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with parchment paper.
  3. For cookies, cream the butter and sugar until light and fluffy, about 5 minutes.
  4. Add eggs, one at a time, mixing after each addition.
  5. Add anise extract.
  6. Blend flour and baking powder.
  7. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk.
  8. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
  9. Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
  10. Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
  11. For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow). Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick. Allow icing to harden overnight; then store in air-tight containers or freeze. Enjoy!!
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snickers fudge

Snickers Fudge
Looks good
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  1. 1st layer
  2. 1 cup milk chocolate chips
  3. 1/4 cup butterscotch chips
  4. 1/4 cup peanut butter
Second Layer
  1. 4 tablespoons butter
  2. 1 cup granulated sugar
  3. 1/4 cup evaporated milk
  4. 1 1/2 cups marshmallow creme
  5. 1/4 cup peanut butter
  6. 1 teaspoon vanilla
  7. 1 1/2 cups chopped salted peanuts
Third Layer
  1. 14 ounce package caramel cubes
  2. 1/4 cup heavy cream
Fourth Layer
  1. 1 cup milk chocolate chips
  2. 1/4 cup butterscotch chips
  3. 1/4 cup creamy peanut butter
First Layer Prep
  1. Lightly spray 9×13 baking pan with cooking spray.
  2. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
  3. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.
Second Layer Prep
  1. Melt butter over medium-high heat in saucepan.
  2. Add sugar and evaporated milk and bring to boil.
  3. Cook for 5 minutes, stirring constantly.
  4. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
  5. Add peanuts to mixture and spread evenly over chocolate layer.
  6. Refrigerate until set.
Third Layer Prep
  1. Melt caramels and heavy cream over low heat until smooth.
  2. Pour over peanut mixture and refrigerate until set.
Fourth Layer Prep
  1. Repeat step one.
  2. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
  3. Pour over caramel layer and refrigerate for at least one hour before cutting.
  1. from:
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Metropole Hotdog Sauce

If you grew up in Hartford in the 60’s/70’s (earlier too), and you like hot dogs, you probably have eaten one of these special dogs. There are a few places around that have similar sauces, Capitol Lunch in New Britain is one, my favorite hot dog truck, Millsies in Windsor Locks is another. When I make this sauce, I grind the meat again, after it has been cooked, to get it very finely chopped. It is similar to a coney sauce, of Coney Island fame, and close to the coneys of Cincinnati, if you were to pile on the cheese on top. So, for your enjoyment:

Metropole Hotdog Sauce
Slather over your natural casing foot long hotdog.
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  1. 1 small onion, chopped
  2. 1 clove garlic, crushed
  3. 1 tablespoon oil
  4. 1 pound hamburger
  5. 2 cups water
  6. 3 teaspoons chili powder
  7. 1/2 teaspoon cinnamon
  8. 1 teaspoon paprika
  9. 1/2 teaspoon nutmeg
  10. 1/2 teaspoon allspice
  11. 1 teaspoon celery salt
  12. Salt and pepper to taste
  1. Brown onion and garlic in oil.
  2. Add meat, and brown lightly.
  3. Add water, and stir with a spoon to break up meat. (I often will grind the meat again after cooking and draining it to get the finest texture)
  4. Add remaining ingredients, and simmer until the water evaporates and the mixture is thick.
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Herb Bread

Herb Bread
Yields 2
A bread recipe that I have been baking for many many years
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  1. 2 pkgs active dry yeast
  2. 1 cup rolled oats
  3. 2 1/2 cups boiling water
  4. About 7 cups unbleached white flour
  5. 2 tsp salt
  6. 2 tbls soft butter
  7. 1/2 cup molasses or honey
  8. 2 tsp fresh sage, cut up fine
  9. 1 tsp fresh marjoram, cut up fine
  10. 1/2 tsp dried anise seed, crushed
  11. 1/3 cup lukewarm water
  1. Let yeast stand in warm water 5 minutes. Soak rolled oats in boiling water until lukewarm, about 1/2 hr. Mix in yeast and all other ingredients including the herbs. Knead and let rise, covered in a warm place. Cut down after it has doubled in bulk. Divide into 2 well buttered bread pans. Let rise again. Put in a cold oven and turn oven to 325F. Bake about 1 hour, or until nicely brown. Butter the crust immediately upon removing from the oven. Set on a wire rack to cool. Wrap in airtight plastic bag. It will keep fresh a long time in the refrigerator. Makes delicious toast, or a sandwich.
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