2 eggs
1 1/2 C milk
4 Tbs melted butter
2 C flour
2 Tbs sugar
6 tsp baking powder
1 tsp salt
Beat eggs until fluffy
Add milk and melted butter
Add dry ingredients and mix well
Wednesday, October 24, 2012
Wednesday, June 27, 2012
Lemon Head Cookies
1 cup softened butter
1 1/4 Cup Sugar
2 eggs
3 Cups flour
1 tsp lemon extract
1 tsp soda
1 tsp salt
1 cup ground lemon heads
cream butter and sugar
add eggs and lemon extract
Mix well
add dry ingredients mix just to combine.
Fold in lemon heads
Cookie scoop size (about a table spoon) leave round
Baked ungreased cookie sheet 8-10 minutes at 375*
after cooling drizzle with powdered sugar glaze
(powdered sugar and milk)
1 1/4 Cup Sugar
2 eggs
3 Cups flour
1 tsp lemon extract
1 tsp soda
1 tsp salt
1 cup ground lemon heads
cream butter and sugar
add eggs and lemon extract
Mix well
add dry ingredients mix just to combine.
Fold in lemon heads
Cookie scoop size (about a table spoon) leave round
Baked ungreased cookie sheet 8-10 minutes at 375*
after cooling drizzle with powdered sugar glaze
(powdered sugar and milk)
Friday, April 6, 2012
Frosting for Soft Sugar Cookies
By Karen Butterfield
1 Cube Butter ---Room temperature
1/2 Package (about 3 cups) Powder sugar
1 can evaporated milk-- Do not use all, just enough to blend
1 tsp extract (almond, or vanilla. or peppermint)
1 Cube Butter ---Room temperature
1/2 Package (about 3 cups) Powder sugar
1 can evaporated milk-- Do not use all, just enough to blend
1 tsp extract (almond, or vanilla. or peppermint)
Soft Sugar Cookies
Soft Sugar Cookies
By Karen Butterfield
Cream together
1 Cup Butter
2 Cups Sugar
3 Eggs
1 tsp vanilla
Add to mixture
3 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp salt
1 Cup Sour cream
Blend into
5 to 5 1/2 Cups Flour (more of less)
Refeidgerate 1 hour
Roll thick about 1/4 inch
Cut into shapes
Bake 8-11 minutes at 350*
By Karen Butterfield
Cream together
1 Cup Butter
2 Cups Sugar
3 Eggs
1 tsp vanilla
Add to mixture
3 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp salt
1 Cup Sour cream
Blend into
5 to 5 1/2 Cups Flour (more of less)
Refeidgerate 1 hour
Roll thick about 1/4 inch
Cut into shapes
Bake 8-11 minutes at 350*
Friday, February 10, 2012
Pumpkin Bread
Pumpkin Bread
By Karen Butterfield
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup oil
3 large eggs
1 teaspoon vanilla
3 cups shredded fresh pumpkin
Preheat the oven to 325 degrees
Sift flour, cinnamon, baking soda, baking powder and salt together.
In a seperate bowl, mix sugar, oil, eggs and vanilla. Combine both mixtures and fold into the shredded pumpkin. Once the ingredients are all incorporated, pour into a non-stick 9 by 5 by 3 inch loaf pan. If your pan is not non-stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point, a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins, temperature should also be 325 degrees, but bake for 30 minutes.
By Karen Butterfield
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup oil
3 large eggs
1 teaspoon vanilla
3 cups shredded fresh pumpkin
Preheat the oven to 325 degrees
Sift flour, cinnamon, baking soda, baking powder and salt together.
In a seperate bowl, mix sugar, oil, eggs and vanilla. Combine both mixtures and fold into the shredded pumpkin. Once the ingredients are all incorporated, pour into a non-stick 9 by 5 by 3 inch loaf pan. If your pan is not non-stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point, a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins, temperature should also be 325 degrees, but bake for 30 minutes.
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