Craisins Oatmeal Cookies

Craisins Oatmeal Cookies

Pre-heat oven to 365 degrees

Line two cookie sheets with parchment paper and set aside.

Yields about 4 dozen cookies depending on the size you make them.

2 cups shortening

3 cups brown sugar – lightly packed

4 eggs

2 teaspoon vanilla

4 cups old-fashioned oats

3 cups all-purpose flour

2 teaspoon baking soda

2 teaspoon sea salt

1 1/2 cups pecans chopped

2 cups craisins

In a large bowl cream together shortening and brown sugar.  Add in and mix well one egg at a time until all is mixed in.  Add vanilla and mix.  Sift together flour, baking soda and sea salt.  Add and mix but do not beat, making sure to mix up from the bottom.  Add in old-fashioned oats, pecans and craisins and mix until just blended — do not beat.

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With a scoop about 2 inches, drop onto the lined parchment cookie sheets and bake for 13 to 14 minutes or until golden brown.   Cool on racks.  Now all that is left to do is enjoy!!

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Ginger Cream Cake

Ginger Cream Cake

1 cup softened butter (unsalted)

1 cup sugar

2 cups all purpose flour

1 teaspoon sea salt

2 teaspoon baking soda

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger

1 Tablespoon ground cloves

2 large eggs

1/2 cup molasses

1 cup hot coffee

Pre-heat oven to 350 degrees and spray 13 x 9 x 2 inch pan

In a large bowl, cream together butter and sugar until light and fluffy.  Sift together flour, salt, baking soda and all spices and add to creamed mixture.  Add one egg at a time and beat very well after each one.  Beat in molasses and blend in the coffee.

Spread evenly into pan and bake for 30 to 40 minutes or until toothpick comes out clean.  Cool on wire rack in the pan.

Frosting:

1/2 cup softened butter

3 ounces cream cheese or one package softened

2 cups confectioners’ sugar

pinch of salt

2 teaspoon vanilla

1 cup chopped pecans

While cake is cooling cream together butter and cream cheese.  Add pinch of salt and mix then slowly add confectioners’ sugar using slow speed until blended and then increase speed and mix well until light and fluffy.  Add vanilla and mix well again, scraping down sides of bowl.  Set aside and when cake is completely cooled, frost and then add chopped pecans to top and enjoy!

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The Tiny Kitchen Chicken Kolaches

The Tiny Kitchen Chicken Kolaches

These Chicken Kolaches are mouthwatering and are the perfect treat for dinner, lunch or snack. They can be made ahead and refrigerated until ready to finish for your meal.

Ingredients:

5 teaspoons of active dry yeast
1/2 cup of warm 110 to 112 degrees water
1 teaspoon of sugar
1/2 cup of room temperature shortening
2 Tablespoons sugar
2 egg yokes at room temperature
2/3 cup whole milk warmed to 110 to 112 degrees in microwave (about 1 minute on high)
2/3 cup whipping cream warmed to 110 to 112 degrees in microwave (about 1 minute on high)
1 teaspoon sea salt
4 cups all-purpose flour
1/4 cup butter melted for tops when ready to bake

In a small measuring cup, combine warm water, sugar and yeast. Let set for 5 minutes or until formy and activated.

In a large bowl, cream together shortening and 2 Tablespoons of sugar until light and fluffy.

Mix in egg yokes, milk, cream, and salt. Mix together until well combined.

Stir in flour, yeast mixture until it forms a soft dough. Pour out onto a floured surface and kneed until it comes together into a soft ball.
Spray unside of large bowl and place ball into it and then spray top well. Cover in plastic wrap and place to where it is draft free and the dough has doubled in size, about 1 and 1/2 hours.

Turn out onto floured surface and punch down. Cut into small sized balls, about the size of a golf ball. Roll out and place a tablespoon of the chicken mixture into the center (Recipe below) and after brushing edges with reserved egg white, seal and place on baking sheet. Brush with melted butter and cover with plastic wrap and let rise in draft free area until doubled in size, about 45 minutes to 1 hour.

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Preheat oven to 400 degrees and bake for 10 to 12 minutes or until golden brown. Serve while hot with a green salad and you have a wonderful, full meal. I hope you enjoy The Tiny Kitchen Chicken Kolaches.

MIXTURE OF CHICEN FOR KOLACHES:

2 Tablepoons Olive Oil in skillet or sauce pan and cook two chicken breast that has no skin or bone until just done. Remove from skillet and place on a plate to cool while you saute the veggies.

Hint: While chicken is cooking, cut up your veggies.

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Use same skillet or sauce pan and measure out 2 more Tablespoons Olive Oil
Chop:
3/4 cup onion
3/4 cup celery
3/4 cup carrot
1 teaspoon sea salt
1/2 teaspoon black pepper

Saute until tender together, stirring occasionally until done.
Then measure:
1 teaspoon parsley
1/2 teaspoon Thyme
1/2 teaspoon Dill
1/2 teaspoon granulated garlic
1 Tablespoon butter
1 Tablespoon flour

Mix together and cook for 1 minute. Put

Cut up the cooled chicken into small cubes and put back into the skillet mixture and mix together. Turn off burner and remove from stove and let cool completely.

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The Tiny Kitchen Cinnamon Bread Pudding

The Tiny Kitchen Cinnamon Bread Pudding

Another use for slightly stale, day old Cinnamon Bread is slicing it and laying it in a well sprayed baking dish side by side.

Preheat oven to 365 degrees

Mix together:
5 large eggs
1 teaspoon cinnamon
2 cups whole milk
1 cup whipping cream
1/2 cup Agave for sweetener
1 teaspoon vanilla
1 Tablespoon Orange zest (optional)

Pour this mixture gently over the top of the bread that is in the baking dish and gently press down, making sure that all the slices are soaked throughly with the egg mixture. Let sit for 15 mintues so that the bread will be saturated.

Get another pan, large enough to hold the baking dish with a little room to spare and place the baking dish into it. Run the tap water until it is as hot as it can get and then fill the larger pan up to about 1/2 of the baking dish on the outside beging extremely careful not to get the water into the mixture at all. (This set-up is called a water bath or bain-marie) Be very careful when you put into the oven so that the hot water doesn’t splash out. Cover with tin foil and bake for 30 minutes or until set. Then remove tin foil and bake another 20 minutes or until it is slightly browned.

Let cool slightly and then serve with powdered sugar sprinkled on top, whipping cream, caramel sauce or just as it is. It is wonderful and so rich.

Options: raisins, chopped nuts, coconut or anything else you might like to try.

The Tiny Kitchen Nachos

The Tiny Kitchen Nachos

Preheat oven to 350 degrees

Brown

1 lb. Hamburger in saute pan

When browned, remove fat from hamburger and discard.

Saute in sauce pan until tender not mushy:

1 Tablespoon Olive Oil

1/2 cup chopped onion

1/2 cup chopped celery

2 teaspoons salt

1 teaspoon pepper

1/4 teaspoon Cayenne Pepper

1 Tablespoon Parsley

Add to sauce pan:

1 zucchini

1 can 14.5oz diced tomatoes — drained

Add browned hamburger

Stir together and then taste for seasoning — add if needed.

In a baking pan that is about 2″ high x 9″ wide x 13″ long pour Tortilla chips of your choice and 2 cups of shredded cheese — whatever you have in your supply and that you like. Sprinkle cheese all over the top of the chips and bake until melted then pour hamburger mixture over the entire pan. Serve with sour cream, guacamole and salsa.

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This is an easy, quick dinner without a lot of work and mess. Enjoy!!

Potato And Hamburger Dinner

Potato And Hamburger Dinner

Preheat oven to 350 degrees.  8 x 8 inch baking dish spray with non-stick spray.

3 large Yukon Gold Potatoes

1 pound lean Hamburger

1/2 Mid-sized sweet onion finely chopped

1 cup celery finely chopped

2 teaspoons Thyme finely chopped or you can use dried

1 carrot finely chopped

1 can (14.5 oz) diced tomatoes

1 cup shredded Gouda Cheesse

1 cup shredded Mozzarella Cheese

1 Tablespoon parsley finely chopped or you can use dried

2 teaspoons dried Italian Seasoning

2 teaspoon garlic finely chopped

2 teaspoon Sea Salt

1/2 teaspoon freshly ground pepper

2 Tablespoons Olive Oil

Wash and cut pototes into 1/4 inch rounds and place in sauce pan, cover with water and 1 teaspoon of salt.  Bring to a boil.  Boil until slightly tender — towhere a fork will go through with a little effort.  Drain and let cool while you brown hamburger.  After hamburger is brown, take out of pan and place to the side.   Drain fat.  Put 2 tablespoons of olive oil into same pan and add onion, garlic carrot, celery salt and pepper.  Saute’ altogether until tender.  Stirring often.  Add tomatoes, parsley and Italian Seasoning then let heat through.  Add back in hamburger and stir together.  At this point, taste to see if flavoring is correct for you making corrections to taste.

Begin layering potatoes, hamburger mixture and each cheese until you have used up all ingredients ending with cheese.  Cover with foil and place on cookie sheet so that if it boils over, it won’t get your oven messy.  Cook for twenty minutes or until cheese is melted.  Uncover and let cook remaining fifteen minutes or until cheese is a golden brown.  Remove from oven and let rest for ten minutes then serve.

Tiny Kitchen Cinnamon Bread

Tiny Kitchen Cinnamon Bread

This recipe makes three loaves of cinnamon bread.  It is delicous and smells wonderful while it is baking.

INGREDIENTS:

1 1/2 cups milk — place in sauce pan and warm until there are bubbles around the edge of the pan, stirring occasionally.  Remove from heat and let cool down to 110 or 115 degrees while you mix the other ingredients together.

1 cup of warm water (110 degrees to 115 degrees)  Mix together 5 teaspoons of active dry yeast and 1 teaspoon of sugar

3 eggs at room temperature

1/2 cup of sugar

Mix all of the above ingredients together until well combined then sift together the two remaining ingredients and mix all together until you have a smooth dough.

1 teaspoon sea salt

8 cups of all-purpose flour

Pour out onto a floured surface and knead until the dough becomes elastic and very smooth.  Spray the inside of a large bowl and place the ball of dough into it and then again spraying the top and placing a piece of plastic wrap over the entire surface.  This will keep your dough moist.  Place in a draft free area that is at room temperature and let rise 90 minutes or until doubled in size.

Mix together 2 1/2 cups of brown sugar and 3 tablespoons of cinnamon in a bowl.  Set aside.

When it gets close to the 90 minute mark, spray three bread pans bottom and sides.  Dust surface area with flour and remove dough from bowl and punch down.  Shape the dough into a large log and cut into three equal pieces.  Knead each piece, one at a time into a ball and then flatten with your hand.  Roll out into a rectangle about 1/2 inches thick and spread room temperature butter lightly over entire surface then sprinkle with brown sugar and cinnamon mixture liberally to within about 1/2 inch of all edges.  Start at one end and begin to roll very tightly until all is rolled into about a 3 inch log.  Tuck the ends under and place entire log into one of the bread pans and repeat proceedure until all three pans are filled.  Spray tops of each dough loaf, place plastic wrap over the tops and then place in draft free area and let rise for one hour or until doubled in size.

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Pre-heat oven to 350 degrees.  As soon as the dough has risen, remove plastic wrap and you are ready to place in oven.  Bake for 45 minutes or until loaves are golden brown and sound hollow when you tap on the tops.  Remove from oven and let cool on rack.  If you can restrain yourself, wait about 20 minutes before cutting into the loaf.  Slice and enjoy!!

*After a day or two, enjoy the pleasure of a Cinnamon French Toast Breakfast c