Quick Brownies from Amy sutherland

------------Brownie Ingredients--------------

2 cubes of butter (softened)
2 c sugar
4 eggs
2 t vanilla
Cream together.

then Add-
1 and 1/2 c flour
2 t salt
1/2c cocoa
1/2 c chopped nuts

Spray pan
Bake 350 degrees, cook 25-30min

Frosting-
1 cube butter
3 and 1/2-4 c of powdered sugar
1/4 c cocoa
1 t vanilla
Add milk to the consistency you want.
Salt to taste

Creamed Eggs

 
All Recipes

Serves 6 people-

12 hard-cooked eggs, peeled

garlic and finely chopped onion
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

Separate egg whites from egg yolks. Place egg yolks into a bowl and mash with a fork. Chop egg whites into small pieces and set aside.
Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk and chicken bouillon so that no lumps form and stir constantly until mixture comes to a boil. Add mashed egg yolks and mix until dissolved. Stir in chopped egg whites.
Serve over toast and season with salt and white pepper.

Chloe's Cheescake

 Sugar Spun Run

I made and cooked this  recipe on a sunday and had it sit in the fridge till chloe's bday on a Wednesday.

Graham Cracker Crust¹

• ▢1 ½ cups graham cracker crumbs (170g)
• ▢2 Tablespoons sugar
• ▢1 Tablespoon brown sugar (can substitute white)
• ▢7 Tablespoons butter melted

Cheesecake

• ▢32 oz cream cheese² (4pkgs) softened to room temperature (910g)
• ▢1 cup sugar (200g)
• ▢⅔ cups sour cream (160g)
• ▢1 ½ teaspoons vanilla extract
• ▢⅛ teaspoon salt
• ▢4 large eggs room temperature, lightly beaten

Recommended Equipment

• ▢
  9" Springform pan
• ▢
  Mixing bowls
• Amy's thoughts........... (I did end up putting the Springform pan in an oven proof crockpot bag and then i put the springform pan
• in a 9x13 pan full of water. Looks like is wasn't necessary, but my friend Dayna strongly recommeded it.  The cheesecake took forever to cook. It said cook 75 min, but I'm sure I cooked it for at least 1 and 1/2 hours, possibly close to 2 hours. It kept being so jiggily. Finally I looked up another opinion and one chef said with a thermometer check the internal temperature it should be 150 degrees. B/c I cooked it so long the whole top was golden brown, Id rather have golden brown color than food poisioning. It turned out suprisingly super duper delicious. I definitely will use this recipe again.)
• Next time I want to get 10 or so strips of aluminum foil and  place them in the springform pan first  (to help the whole cheesecake come out easily when its all done and cooked)
• I Used a 8'' springform pan b/c thats all i had available to use and i filled the cheesecake to the brim top and I poured the leftover batter into a glass measuring cup and let it cook and we ate that too.)

• Instructions

• Preheat oven to 325F (160C).
• Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
• Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

• In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
• Add sugar and stir again until creamy.
• Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
• With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
• Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
• Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
• Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
• Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

Ultimate Dinner Rolls

Tasty

 for 16 servings

• 1 cup whole milk
• ½ cup warm water
• ¼ cup unsalted butter, melted
• ¼ cup sugar
• 2 ¼ teaspoons active dry yeast, 1 packet
• 4 cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons kosher salt
• 2 large eggs, room temperature
• neutral oil, for greasing
• sea salt, for sprinkling

1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
4. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
5. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
6. Divide the dough into 16 equal balls, roughly the size of tangerines.
7. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
8. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
9. Preheat the oven to 375˚F (190˚C).
10. Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
11. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
12. Enjoy!

Classic Deviled Eggs

 Lily made these delicious deviled eggs for a neighborhood party at the Zwygarts

NY Times Cooking

• 6 large eggs
• 1 teaspoon mustard
• 1 to 2 dashes Tabasco sauce, to taste
•  Salt, to taste
• ¼ teaspoon freshly ground black pepper
• garlic powder to taste
• 1 tablespoon snipped fresh chives
• 3 tablespoons mayonnaise
•  Paprika, for garnish
•  Whole fresh chives, for garnish

1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
2. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
3. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Lemon Blueberry Bread

 Taste of Home

1 loaf (16 slices)

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest

glaze:
2 tablespoons lemon juice
1/4 cup sugar

Directions

1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.
2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. Combine glaze ingredients; drizzle over warm bread. Cool completely.

TIPS-

Breads typically bake from the outside in. If you notice during baking that the edges of your bread are browning quickly, tent the bread with a piece of aluminum foil. You might also want to bake your lemon blueberry bread either in a glass or light-colored metal pan as opposed to a dark metal pan, which absorbs more heat. Read more about baking in dark pans.

4 Ingredient Waffles

Creme De La Crumb

1. In a large bowl, combine flour (3 c white and 1 c wheat flour) and salt. In a small bowl, beat egg yolks on low speed. Gradually pour in cream and beat for 1 minute. Add wet ingredients to flour mixture and mix until smooth.
2. In another bowl (make sure your beaters are clean) beat egg whites on high until stiff peaks form. Gently fold into batter.
3. Bake in a preheated waffle iron according to manufacturer's directions. Serve warm with desired toppings.

Notes

*I love to add 1 teaspoon vanilla and 1/2 teaspoon ground cinnamon to the waffle batter for a fun flavor variation. Try it!

Nutrition

Calories: 488 kcal, Carbohydrates: 34 g, Protein: 11 g, Fat: 34 g, Saturated Fat: 20 g, Trans Fat: 1 g, Cholesterol: 272 mg, Sodium: 287 mg, Potassium: 165 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1404 IU, Vitamin C: 1 mg, Calcium: 83 mg, Iron: 3 mg

1/13/22 Im happy with how they turned out. 

It was time intensive to separate egg yolks, then mix on high the eggs whites(5min) and then to fold into the whipping cream. I had whipped the whipping cream a few days before for a different dessert and didn't use it all, so it was ready. These waffles are very filling and they better be with 12 eggs in them.  My kids all just had 2 triangles (waffles have 4 triangles) each, they were super filling.

I frozen them in a gallon ziplock with parchment or freezer paper between each waffle.

A weekend with Rochelle Lunt

Cooks.com

WILD RICE SOUP WITH CHICKEN

3 c. cooked rice 1 c. chopped celery 1/2 c. chopped green pepper 1 c. minced carrot 1/2 c. chopped onion Dash of garlic powder Salt and pepper 1/4 c. butter 1 (8 oz.) can mushrooms 2 cans cream of chicken soup 2 cans cream of mushroom soup 1 1/4 c. chicken broth 4 c. chicken, cooked and cubed 1 (4 oz.) pkg. slivered almonds Milk - for desired consistency Prepare wild rice using "Basic Oven Method" (below) with water and bouillon. Meanwhile, stir together soups and add at least 1 cup chicken broth. Set aside. Melt butter and saute celery, mushrooms and carrot; cook 1 minute more. Combine sauteed vegetables, soup mixture, chicken and wild rice. Add milk to reach desired consistency. Simmer 30 minutes. Do not boil! Garnish with slivered almonds. Serves 8 to 10. WILD RICE BASIC OVEN METHOD: 1 c. raw wild rice 3 c. boiling water 2 tsp. butter Dash pepper 3 tsp. chicken bouillon 1 tsp. salt, if not using bouillon Rinse wild rice with cold water 3 times, discarding what floats. (I suggest soaking overnight before baking.) Put rice, water, bouillon or salt in a 2 quart covered baking dish. Cover and bake at 350 degrees for 1 1/2 hours. Check after 1 hour and if quite dry, add more water and fluff with a fork. Place reserve rice in a plastic bag and seal and freeze. A double recipe saves prep time and it freezes well.

Breakfast Casserole

        1 onion chopped and sauteed

         3-4 minced garlic cloves or 1\2t garlic powder

• 24 ounces frozen shredded potatoes
• ▢salt and pepper
• ▢12 eggs
• ▢2 cups half and half
• ▢1 teaspoon season salt
• ▢1 1/2 cup cheddar cheese grated
• ▢1 1/2 cup pepper jack cheese grated
• ▢2 cup chopped ham (Or your preferred meat, sausage, bacon would also be great)
• (lily said to add green chilies when we make it)

Instructions

 

• Grease a 9x13 inch pan. Add the frozen shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
• In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
• Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
• Bake uncovered at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.      

12\30\21 One Time I cooked the hash browns in the oven at 470 for 40 minutes with salt,  pepper, oil pepper and oil. Then Added to the 9 x13 pan, Then cooked in the oven

I put the cooked hashbrowns on the bottom of the 9x13 pan with the egg, cheese, and meat mixture on top of it. Cooked at 460 degrees for 30 min. Turned out delicious

Pumpkin Cookies

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin
1 egg 

-Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
-In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
-Bake for 11-13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.