Wednesday, May 27, 2020

Hash Brown Casserole

  • 8 Tbsp cold unsalted butter, divided
  • 4 Tbsp flour, divided
  • 1/4 tsp poultry seasoning
  • 1/2 tsp onion powder
  •  1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup milk
  • 1 cup chicken broth, divided
  • 1/2 cup chopped onions
  • 1 (26 oz) package frozen shredded hash browns
  • 1 (8 oz) package shredded colby cheese
Preheat oven to 375 °F.In medium sized saucepan, over medium heat, melt 2 tablespoons butter. Once butter is melted add 2 tablespoons flour and all seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.In a quart sized mason jar combine 2 tablespoons flour and chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.Slowly pour slurry into mixture, whisking constantly. Bring to a boil and cook 2 minutes, stirring constantly.Pour soup into 9x13 casserole dish. Add remaining 6 tablespoons butter and onions. Stir until butter is melted. This will also start to cool your soup. Add cheese and frozen hash browns. Mix well with a spoon.Bake 25 minutes or until the top is golden brown.   

Italian Ricotta Cookies

2 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon salt
1 1/4 cups of sugar
1/2 cups of soften butter (Salt free)
1/3 cup whole milk ricotta cheese
2 teaspoons of lemon peel
2 eggs
1 teaspoon of Vanilla extract

  •       Heat oven to 350°F. 
  1. In small bowl, stir flour, baking powder, salt.
  2. In large bowl, beat sugar, butter, ricotta cheese and lemon peel with electric mixer on medium for about 1 minute until fluffy,  scrape the side of bowl. Beat in eggs, until smooth. Add in vanilla. On low speed, beat flour mixture into sugar mixture until blended well. Cover, refrigerate 30 minutes.
  3. Using floured fingers shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. 
  4. Bake 10 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. 
  5. Cool completely, about 15 minutes.
  6. In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. 
  7. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 3-4 hours or until frosting is set. 
  8. Store covered in airtight container at room temperature.

Chocolate Chip Oatmeal Cookies

  1 1/2 cups packed dark brown sugar
1 cup butter, softened
1 1/2 teaspoon Almond or vanilla extract
1 egg
cups quick-cooking oats
1 1/2 cups of flour
1 teaspoon baking soda
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts (optional)

  1. Heat oven to 350°F. 
  2. In large bowl, stir brown sugar, butter until well blended. Stir in vanilla or Almond extract and egg until fluffy.  Blend in oats, flour, baking soda stir in chocolate chips (nuts optional)
  3. Onto ungreased cookie sheet or parchment paper, drop dough by rounded tablespoonfuls about 2 inches apart.
  4. Bake 10 to 12 minutes until golden brown. 
  5. Cool slightly; remove from cookie sheet to wire rack.

Tuesday, May 26, 2020

Mom's Blueberry Pie

Pie Crust
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
2/3cup shortening
4 to 6 tablespoons cold water 

Blueberry Filling

3/4bcup sugar
1/2  flour
6 cups fresh blueberries
1 tablespoon lemon juice 
1 tablespoon butter
  • Medium bowl, mix 2 cups flour and salt. Cut in shortening, until pastry dough is the size of peas. Add cold water, 1 tablespoon at a time, until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if needed).

  • Roll pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic and refrigerate 45 minutes or until dough is firm but manageable.

  • Heat oven to 425°F. 
    With floured rolling pin, roll into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, open and press firmly on bottom and side of plate.

  • In a large bowl, mix 3/4 sugar, 1/2 cup flour and stir in blueberries. Spoon into pastry pie plate. Sprinkle with lemon juice. Cut butter into small pieces place over blueberries. Cover with top pastry crust ad slits and seal and flute. Cover edge with 3-inch strip of foil to prevent browning of crust.

  • Bake 30 to 45 minutes or until crust is golden brown and juice begins to bubble through crust, remove foil for last 15 minutes of baking. 
    Cool for at least 2 hours   
    Serve alone or with your favorite Ice Cream