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Friday, November 27, 2015

Italian Cutout Cookies

This cutout cookie recipe has been in the family for years!....And it is the only recipe I use for my Christmas cookies but it can be used for any occasion you need a cutout recipe for. I just recently started using this glaze (included below) for these cookies. In the past I have also frosted with canned vanilla frosting and then topped with sprinkles the choice is yours....This recipe can make up to 100 cookies so you can cut it in half if you only want to try a small batch!...Here is what I do...Enjoy!

 
INGREDIENTS
 
6 cups Flour
2 cups Sugar
8 teaspoons baking powder
6 Eggs
2 1/2 sticks Butter (softened)
3 teaspoons vanilla
1/2 teaspoon salt
 
DIRECTIONS
Preheat oven to 350
 
Mix all of the ingredients to form dough....I start with the butter and eggs then add the rest....you can use your stand mixer with dough hook
Using plenty of flour, roll out dough about 1/4 inch thick.
Cutout with your favorite cookie cutters. Place on cookie sheet.
Bake in 350 oven for 6-10 minutes or until bottom is lightly golden. These cookies do puff a little and should be very light and airy,,,not thin and crispy
When cool you can frost with my cookie glaze that dries hard and shiny
 
GLAZE
 
2-1/4 cups Confectioners Sugar
2 Tablespoons light corn syrup (Karo)
2 Tablespoons milk + more
1-2 drops almond extract
 
Add sugar to mixing bowl add corn syrup....then add milk 2 Tablespoons at a time and mix until it becomes a spreadable consistency...you can add food coloring or a different extract flavor if you like
 

Gluten - free Bread or Rolls

Well I have been fiddling with bread recipes for a while now.....bread has to be one of the hardest things to make gluten free but it is one of my most favorite things and the one I miss the most! Once I tested this combination of ingredients and flours (a lot)....I knew I had something I could live with and enjoy!....I have baked this recipe in loaf pans and mini loaf pans, but I just recently baked in a muffin tin for dinner rolls and they were fabulous!,,,Especially when I eat it my favorite way which is dipping it in olive oil with parmesan cheese and adding a little balsamic vinegar or my husbands home made pesto!....Well here is what I did....Enjoy!
 
INGREDIENTS
 
DRY
 
1 cup white rice flour Bob's red mill
1 cup Pamelas artisan flour
1 cup arrowroot flour
1 Tablespoon xanthum gum
1 teaspoon salt
 
here are the flours I used
this is the yeast I used
 
 
1 -1/2 cups warm water
2 Tablespoons active dry yeast
2 Tablespoons honey
2 Tablespoons olive oil
1 Tablespoon apple cider vinegar (Braggs)
 
 
3 egg whites (room temp)
 
DIRECTIONS
Preheat oven to 350
 
In your mixer with the dough hook adapter... add all of the dry ingredients and give it a few rounds of mixing to blend
In a 2 cup capacity measuring cup add 1 1/2 cups warm water and stir in the yeast until dissolved.....add the honey olive oil and vinegar and stir to combine.
Start adding the liquid to the flour mixture and mix until all combined
In a small bowl add egg whites and mix with a fork....add the eggs to the dough and mix (the dough will be a little sticky)
 
You will have enough dough for 2 regular loaf pans or 4 mini loaves
Spray your pan and divide dough and add to pans...use wet fingers to smooth the top of the bread
I added pans to the microwave to rise and draped with a kitchen towel
 
Let rise until it doubles in size (about a half hour)
Bake bread in a Preheated 350 degree oven for about 50-60 minutes until golden brown on top.
Here is how the rolls looked!
Let bread cool and enjoy!

 
 
 

Tuesday, November 3, 2015

Slow Cooker Chicken Marsala

I have just recently become a fan of Chicken Marsala. But I really wanted to try and make it a little simpler. So through some trial and error I came up with a way to do it in the Crock Pot, which I love that you can do!...This is the time of year that I get it out of the pantry and pretty much never put it away!...Well here is what I did...Enjoy!


 
 
INGREDIENTS
 
4 chicken breasts
salt and pepper
3/4 Cup Marsala wine
1 shallot (sliced)
3-4 cloves garlic (minced)
2 bay leaves
16 ounce package sliced mushrooms
2 Tablespoons arrowroot flour + 3 Tablespoons water **
parsley for garnish
 ** you can use regular flour or cornstarch in place of arrowroot
 
DIRECTIONS
preheat crockpot on low
 
1. Salt and pepper chicken breast and place in a non stick sprayed crock pot.
2. Add Marsala wine, shallot, garlic and bay leaves
3. Top with mushrooms
4. Cover pot and cook on low 5-6 hours
5. Remove chicken (gently)
6. In a small bowl whisk together flour and water until smooth then add to crock pot and whisk into sauce..... you can also add more salt if needed
7. Add chicken back in and cook another 30 minutes
8. Serve over pasta or rice if you like and top with chopped parsley