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 Posted: Thu Mar 27, 2008 9:09 pm
MICROWAVE BROWNIES (I got this from my cousin, I assume she got it at school)
INGREDIANTS:
1/4 cup butter(1/2 stick)
1 cup sugar
2 eggs
1 tsp vanilla
1/4 tsp salt
3 Table spoons cocoa powder
3/4 cup flour
1/2 cup chopped walnuts(optional)---
DIRECTIONS:
Cream butter and sugar until smooth. Add eggs and vanilla. Beat smooth. Sift in dry ingrediants. Stir and scrape bowl. Stir in nuts if you like. Scrape into square sprayed pan. Microwave 4-5 minutes. Toothpick test. Cool. Cut. Serve. Enjoy.
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Posted: Thu Mar 27, 2008 9:59 pm
These are possibly my favorite cookie, second only to my mother's wedding teacakes with the caramel inside. These are based off of what's called a Wrangler cookie, sold at a bakery called "Cowboy Cookies" near where I live.
Bry's Wrangler Cookies:
1 cup unsalted butter, room temperature
1 cup granulated white sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 1/2 cups old-fashioned rolled oats
2 cups crisp rice cereal
1 1/2 cups sweetened, shredded coconut
Preheat your oven to 375 degrees fahrenheit.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, spices, baking soda, and salt. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats, and then gently stir in the rice cereal and coconut.
Drop by rounded tablespoonfuls onto the prepared baking sheets and bake the cookies for about 10-12 minutes, or until lightly browned. For chewy cookies, slightly underbake. For crunchy cookies, bake a few minutes longer. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 60 small cookies.
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Posted: Thu Mar 27, 2008 10:21 pm
 Hisaki's Marshmellow 24 hr salad
Cooking time: 1 hr
Ingredients:
4 Egg Yolks
1 Cup Milk
2 Tbsp Sugar
1 Can White Cherries
1 Can Crushed pineapple
1 Can Pears (Large Can)
1 Lb. Marshmellows
1 Pt. Whipping Cream
1 Lemon (Juice from)
Directions:
Make a custard from the egg yolks, milk, and sugar in the top of a double boiler. Let cool to room temperature.
Pit cherries and dice.
Mix Cherries, Pineapple, Pears (which you also dice), Marshmellows and Lemon Juice. Stir in custard and fold in cream which has been whipped. Poor into large pan or bowl. Let Stand for 24 hrs in refrigerator.
==========================
Hisaki's Peach Cobbler
Cooking time: 45 - 50 mins
Ingredients:
8 cups sliced fresh peaches (about 5 lbs of peaches)
2 Cups of sugar
¼ Cup all purpose flour
½ tsp ground nutmeg
1 tsp Vanilla extract
1/3 Cup butter of margarine
Pastry for double crust 9’’ Pie
((2 Cup flower, 1 tsp salt, 2/3 Cup plus 2 Tbs shortening, 4 – 5 Tbsp ice water))
Combine first 4 ingredients in a heated pan. Bring peach mixture to a boil and reduce heat to low and cook ten mins or until tender. Remove from heat and add vanilla and butter, stirring until butter melts.
Roll half of pastry to 1/8’’ thickness on a lightly floured surface, cut into a 9’’ square. Spoon half of peaches into lightly buttered 9’’ square pan and top with pastry square.
Bake at 475 (F) for 12 mins or until lightly browned. Spoon remaining peaches over backed pastry square.
Roll remaining pastry to 1/8’’ thickness and cut into 1’’ strips, arrange into lattice design over peaches. Back 15 to 18 mins until browned.
((Let cool for an hour)) Spoon cobbler into serving bowls and top each with ice cream, if desired.
Yield: 8 servings.
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Posted: Fri Mar 28, 2008 9:54 pm
HEAVENLY MERINGUE COOKIES(makes 36)
INGREDIANTS:
1/2 cup egg whites(4 large egg whites)
a pinch of salt
1 cup sugar
DIRECTIONS:
Pre-heat the oven to 300 degrees F. Line 2 cookie sheets with parchment or wax paper. With an electric mixer, beat the egg whites and salt on high speed until soft peaks form. Continue mixing on high speed while adding 1/2 cup of sugar. Add the remaining sugar by tablespoonful. Beat for another 1-2 minutes, until the mixture is stiff and shiny. Drop by the spoonful onto the cookie sheets. Flatten each cooke slightly with the back of a spoon. Bake until pale golden, about 30 minutes. Let cool.
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Posted: Sat Mar 29, 2008 9:33 am
Alright, because everyone's making these, I'll put a few recipes up myself.
Alright, for a delicious sammich you'll never regret that's fast and easy to make.
MONTE CRISTO SAMMICH!
Ingredients for a single sammich-
- 1 egg
- 2 slices of bread (white or whole wheat doesn't matter).
- a quarter tea spoon of butter.
- 1 thin slice of ham
- 1 slice of cheddar cheese
Step one: Heat the element and place the frying pan on it. take your butter and spread a thin layer on the pan. While this is heating, take the egg and break it into a bowl. Beat it with a fork until consistent. It works best without milk.
Drop the slice of ham on to the pan for about thirty seconds to heat it up. After that, remove it and place the bread slices on.
Step 2: Once the bread's relatively toasted, remove the slices and dip the side you're cooking in egg before placing it back on the pan. Do this with both slices.
Step 3: Place the ham and cheddar cheese slices on each slice of bread and let it cook until the egg is a nice golden brown. When the cheddar cheese is also melted, put the sandwich together on the pan and check the egg on the outside to make sure it's cooked.
Voila, an amateur Monte Cristo Sammich done in five minutes :3
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Posted: Sun Jun 15, 2008 5:02 pm
RUM CAKE
Butter/Shortening to grease the pan.
Flour to dust the pan, to prevent sticking.
One package of yellow cake mix
One package of vanilla pudding mix
Four eggs
1/2 cup of oil
1/2 cup of water
At least 1/2 cup of rum, add more or less to taste
1/2 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
* Preheat your oven to 325
* Rub the inside of a bundt pan down with the butter/shortening, getting all the crevices and the sides. Pour a little flour inside the pan, and shake it around until everywhere is covered. Set to the side.
* In a bowl, put the cake mix, pudding mix, the eggs, the vanilla and cinnamon in. Do not mix just yet.
* In a large measuring cup or a medium sized bowl, pour in the water, oil and rum and whisk until combined.
* Pour in the rum mixture, and stir with a wooden spoon until just combined, then switch to a whisk to get the lumps out, and get more volume in the cake once baked. This can also be done with a mixer, following the directions on the back of the cake box. (I don't have a mixer, hence the spoon and whisk)
* Pour the batter into the pan, and place into your hot oven, and bake for 50 to 60 minutes. Cake will be done when a toothpick inserted in comes out clean. Let the cake cool on a rack, in the pan.
* Poke holes in the cake while its still in the pan, and drizzle half the glaze over it. Invert onto a serving plate, and pour the rest of the glaze over the top and sides of the cake. Serve.
GLAZE
Two tablespoons of butter
1/4 cup of hot water
One cup of sugar
Two tablespoons of rum, add more or less to taste.
* Melt butter in a small saucepan.
* Add in sugar and hot water. Bring to a boil while stirring constantly.
* Let the mix boil for five minutes, and keep stirring the whole time.
* Remove from the heat and add in the rum, mix together.
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Posted: Sun Jun 15, 2008 8:59 pm
RUMMM! <3 Thanks Bry! ^__^
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Posted: Mon Sep 01, 2008 1:51 pm
HONEY WHEAT BREAD
(a mixer with a dough hook, a thermometer, and TWO loaf pans will be needed)
INGREDIENTS
3.5 cups of all purpose flour
2.5 cups of whole wheat flour
2 packages of dry active yeast
2 tsps of salt
1 cup of milk
1 cup of water
.5 cup of honey
3 tbs of oil
1 egg
INSTRUCTIONS
* In a large bowl, combine two cups of the all purpose flour, one cup of the whole wheat flour, the yeast and salt, and mix well.
* In a small saucepan, heat up the milk, honey, oil, and water until a thermometer reads 120-130 degrees (warm, not hot).
* Add the liquid to the flour mix, and beat for three minutes.
* Add the rest of the flours and mix till a firm dough forms (if you don't have a mixer with a dough hook, prepare to get dirteh.)
* Sprinkle some flour on a work surface and knead the dough, adding a little more all purpose flour as needed, for about five to eight minutes (again, the mixer can do this for you if you've got the hook attachment. lucky bamfs.)
* Lightly oil a bowl and place the dough inside, turning it over to oil the top as well, to prevent sticking. Cover and place somewhere warm, and let it rise for an hour.
* After the hour has passed, punch down the dough, and remove from the bowl.
* On a lightly floured surface, form each halve into loaf shapes, making sure that they'll fit snugly against the ends of the pans- be sure to grease them.
* Cover the loaf pans and let them rise one more time, for just thirty to forty minutes.
* Once the second rising is done, place the pans in a 375 degree oven. Bake for thirty-five to forty minutes, until the bread is golden brown.
* Remove from the pans and let them cool- for a softer crust on the bread, brush it with melted butter while still hot.
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Posted: Sat Nov 29, 2008 11:03 pm
 Saturn's Healthy Sugar Cookies!Ingredients*1 1/2 cup butter, softened (( I put it in the microwave for 30 sec )). This also equals to 1 stick of butter *2 cups white sugar *4 eggs *1 teaspoon vanilla extract *6 cups all purpose white flour, 4 cups in dough and 1-2 to use on surface (( I used whole wheat flour, to make them healthier :3 )) *2 teaspoons baking powder *1 teaspoon salt Directions1. In a large bowl, cream (( I used whisk, works all the same for these )) together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least an hour (or over night). 2. Preheat oven to 400 degrees F (200 degrees C). Roll out Dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters, or use a glass to make circles. Place cookies 1 inch apart on ungreesed cookie sheets. 3. Bake 6-8 minutes (( they turned out perfect at 9 mins )) in preheated oven. Let cool completely before placing on plate and/or before decorating. 4. ENJOY! Makes 20-30 depending on size of cookie cutters.
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