Vodka sauce/ all recipes

• 1 pound uncooked penne pasta
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 3/4 teaspoon salt
• 2 tablespoons vodka
• 1/2 cup heavy whipping cream
• 1/4 cup chopped fresh parsley
• 2 (3.5 ounce) links sweet Italian sausage

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

BROWNEEEES/ all recipe

Brownees from all recipe

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

chocolate chip cookies from all recipe

chocolate chip cookies: all recipe

 

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Perfectly chocolate chocolate cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

 

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Marlas Flag cake

hey! Happy 4th!

Flag Cake

18 T. butter, at room temp. (21/4 sticks)

3c. sugar

6 eggs

1 cup sour cream at room temp.

1 1/2 t. vanilla

3 c. all purpose flour

1/3 c. cornstarch

1 t. kosher salt (or 1/2 t. table salt)

1 t. baking soda

Icing

1/2 lb. butter 2 sticks

12 oz. cream cheese

1/2 lb. powdered sugar

3/4 t. vanilla

Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add eggs two at a time until incorporated. scrape down bowl. sift together dry ingredients and add in bowl until just combined. Pour into greased sheet pan and bake at 350 20-30 minutes. cool to room temp.

For icing combine all room temp. ingredients in mixer until smooth.

Ice cake and make flag with blueberries and either strawberries, raspberries, or red cherries. If you want you can save some icing and pipe between red fruit for white stripes, but I usually skip this step. 

Have a great holiday, call me later.

Cinnamon rolls from Lori Pringle

CINNAMON ROLLS
1 CUP WARM WATER
1 PKG DRY YEAST (2.5 teas dry yeast Bulk from Sams
1 TEAS SUGAR____________-Combine water yeast and sugar and let sit until foamy
IN Mixing Bowl combine
1 CUP WARM MILK 1 gallon/32 doz
2 EGGS 1doz eggs/12 dozen rolls
1/3 CUP SUGAR​​​ 11 cups sugar / 5 lb bag/33 doz rolls
1 TEAS Salt 122 teas of salt in Morton canister/122 doz
1/3 CUP BUTTER melted​1lb /8 doz Rolls
4-6 cups Bread Flour ( all purpose flour will make really heavy rolls that are not as good)
FROSTING
1/3 cup margarine​¼ cup milk
4.5 cups sifted powder sugar​1.5 teas vanilla
Mix yeast mixture and flour mixture together until blended. If using a kitchen aid, or bosch, keep adding flour and mixing until the dough pulls away from all sides. This may take up to 5 or 6 cups of total flour. Dough should be a little sticky but should be easy to remove from fingers and bowl. Remove hooks and let mixture rise ‘til double in bulk. Should take about an hour. A warmed oven,150 degrees or so, that has been turned off works for quicker rising.
Turn risin dough out on a floured surface. Punch down, let sit for 10 minutes.( once you punch it down the dough won’t roll well. It is very difficult. This 10 minutes is necessary) Roll into a rectangle about 15x 24. This should make 24 nice sized rolls.
Soften 1 cup of butter. Spread soft butter all over the dough leaving one inch on one long side clear. Mix 1 cups brown sugar and 2 tablespoon cinnamon together. Taste it. If the cinnamon isn’t strong enough add more. Spread 1 cup cinnamon mixture over the butter. Pat it down or use a rolling pin to roll the cinnamon into the butter. Be sure to leave one long edge clear for about an inch
Roll the dough the long way. Don’t start on the clear side. Roll from side to side keeping the roll even. As you come to the clear side, wet your fingers with water and dampen the clear space. Finish rolling. The wet dough should seal to the other dough unless it has butter or sugar on it.
Place seam on the bottom. Using a long piece of dental floss, cut the dough by running it under the dough and bringing floss up and crossing it . Pull. It should cut the dough perfectly. Make 1 inch rolls.
Place dough in pans 1 doz per cake pan. Let rise double. Bake in a 350 degree ovenfor 20- 25 minutes.
You can use round cake pans 6 to a pan.
How to do Cinnamon rolls as a fund raiser.
1. Presale the rolls. Have the girls go to their neighbors and friends parents. Etc.
2. Make a batch of cinnamon rolls to sample for the priesthood and RS. This guarantees sales.This takes a bit of prep to make it happen but is well worth the return.
3. Buy aluminum cake pans from Maines or Sams
4. Buy bakers flour from sams or maines . It has more gluten in it and rises better and makes a better product.
5. Buy cinnamon, margarine, brown sugar, sugar,in bulk from sams . Yeast is way cheaper in bulk than the pkgs.
6. Margarine is needed not only for the dough but the filling and the frosting too. Depending on the presale , you need to plan accordingly.
7. Use Pam to spray the pans
8. Buy aluminum foil to cover the rolls for freshness.
9. Make Cinnamon Rolls on a COLD day. This is imperative. Dough rises and The kitchen gets hot. Set up tables outside and cover with Plastic table covering. Tape down. Dough can be placed outside and covered with more plastic. To be kept cool and stop rising action.
10. Tables need to be set up in room adjacent to kitchen and sanitized. Measure the dimensions of the rolled dough and tape off several spots. Girls can be rolling dough UNDER SUPERVISION! You are asking for a hefty donation. Rolls can look great and be uniform.
11. You need a scale. One that will measure a couple of pounds. Each 2 dozen batch should weigh 1 pound.
12. Saturday is a super day to make rolls. Arrive early and get dough started. Girls get impatient waiting for dough to rise.
13. Have hairnets and gloves for the girls to use.
14. You need lots of supervision. Adult hands. One to oversee the baking only! Girls tend to get sidetracked and they get bored so the quicker you finish the better.
15. I used 2 bosch mixers. Girls were instructed in measuring and I let them at it.
16. I actually used the margarine from sams.
17. I let the girls mix and make everything.
18. Mix Cinnamon and brown sugar together ahead of time. Huge bowls or buckets work well for this. The deeper the better. Less spillage.
19. One girl should be assigned thank you tags. ie: Thank you for helping the Young Women get to camp. Hope you enjoy our efforts!
20. We made frosting and scooped it into Styrofoam cups with lids and sent it home with the rolls separately. That way the people could warm up rolls and then spread the frosting.
21. Don’t expect the church to have the utinsils you need. Measuring cups,Measuring Bowls, spatulas. Also I brought from home dish soap, and dish towls. That way when you take them home to wash you don’t have to bring them back.

Crockpot Terriyaki Chicken

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Note:  I halved the recipe and it still worked fine in my crock pot.  It might not need the full 4 hours time.