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Recipes
Peanut Butter Cookies - B
By Cooky
1. Thoroughly cream together shortening, white sugar, brown sugar, eggs and vanilla
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter
Overnight Buns Start at 2:00 PM (Cinnamon Option)
By Cooky
Start about 2:00 PM 1. Add boiling water to sugar and let cool to lukewarm 2
- 1 cup sugar
- 2 cups boiling water, let cool to lukewarm
- set one package yeast and mix with the above
- 3 well beaten eggs
- 7.5 about 7.5 cups flour
- Cinnamon bun filling
- 1/2 cup margarine
- 1 cup Brown sugar
- 2 tablespoons cinnamon, raisins
Tart and Tangy Chops - B
By Cooky
Arrange pork chops in single layer in a baking dish
- 4 pork chops
- 3/4 cup ketchup
- 1/4 cup honey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lemon, sliced
Pork Tenderloin with Orange Ginger Sauce
By Cooky
1. In roasting pan, roast pork in a 350° [180°C] oven for 15 minutes or until meat thermometer registers 160 to 1...
- 1 pound pork tenderloin
- one medium filled
- 4 green onions or one week
- 1/4 cup water
- 1 teaspoon grated ginger root
- 1 cup orange juice
- 1/2 teaspoon grated orange rind
- 1 tablespoon cornstarch
- pinch red pepper flakes, salt and pepper
Ballyknocken Cookery School Scones - Ireland
By Cooky
1. Preheat oven to 400 degrees
- 2 cups all purpose flour
- 2 heaped teaspoons (or 2 3/4 tsp) baking powder Large pinch salt
- 1 level tablespoon sugar
- 1/2 cup chilled butter (yes, I used the real stuff) About 3/4 cup milk (1%) and add a Tbsp or more as needed
- 1 egg, mixed with a little water
- A little granulated white sugar
Lemon Chicken Rice Soup
By Cooky
1. In large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion
- 6 cups chicken broth
- one chicken flavored bouillon cube or 1 teaspoon instant chicken cube
- 1/3 cup uncooked regular Rice
- 1/3 cup diced carrots 1/3 cup chopped celery
- 1/4 cup finely chopped onion
- 1 cup cubed, cooked chicken
- 2 tablespoons margarine or butter
- 2 tablespoons flour
- 3 eggs
- 3 tablespoons lemon juice salt and pepper to taste lemon slices, if desired sliced green onions or parsley, design
English Muffin Cheese Loaf
By Cooky
1. In a large bowl, dissolve sugar in water
- 5 mL granulated sugar
- 50 mL lukewarm water
- 15 mL used
- 250 mL milk
- 5 mL salt
- 625 mL all-purpose flour
- 5 mL dry mustard
- 1 mL baking soda
- 175 mL cheddar cheese, grated
- 25 mL cornmeal
Pork Tenderloin - Cajun Style
By Cooky
1. Cut tenderloin crosswise into 1/2 inch slices
- 1 1/2 cups pork, well trimmed
- 3 tablespoons all-purpose flour
- 1/2 teaspoons chili powder
- 1/4 teaspoon cayenne powder pepper
- 3 tablespoons canola oil
- 3 medium onions, sliced
- 1/4 cup fresh parsley, chopped
- 1-28 ounce can tomatoes
- 1 teaspoon brown sugar
- 1 teaspoon Dijon style mustard
- 1/4 teaspoon thyme
- 5 large black olives, sliced
- 1/4 cup water, if necessary
- Tabasco [to taste - 2 to 3 drops or more]
Suzanne’s Carrot/Apple Pulp Muffins
By Cooky
1. Pre-heat oven to 400 degrees
- milk
- 1 cup flour
- 1/2 cup lightly packed brown sugar
- 4 tsp Baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp salt
- 2 eggs
- 1/4 cup vegetable oil
- 3/4 cup whole, frozen cranberries (do not thaw)
- 1 cup carrot/apple pulp
Grasshopper Cream Icing - B
By Cooky
Add gelatin to hold water and let stand five minutes
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1/2 cup crème de menthe
- 1/3 cup white or brown crème de cacao
- 2 packages whipped topping [prepared]