Cut-Out Sugar Cookies

I have been making this cut-out cookie recipe for many, many years.  It's my favorite! 

Sift together:

2 1/2 cups sifted flour

1 tsp soda

1 tsp cream of tartar

1/4 tsp salt

In a separate bowl, cream together:

1 cup butter

1 1/2 cups sifted powdered sugar

Blend into above creamed mixture:

1 egg, unbeaten

1 tsp vanilla

Gradually add dry ingredients to creamed mixture; mix well.  Chill dough.  Roll out on surface sprinkled with powdered sugar to 1/4" thickness.  Cut into desired shapes with floured cutters.  Bake at 375 for 8 minutes on parchment lined cookie sheets.

Frosting

2 1/2 TBS soft butter

1 1/2 cups powdered sugar

1 1/2 TBS cream or evaporated milk

1 tsp vanilla

Cream butter & powdered sugar together.  Add milk & vanilla.

Eileen

Pork Chop Casserole

This is one of my favorite comfort food casseroles that I have been making for many years.  It's a very satisfying dish served with a vegetable, salad and bread.  It's a family favorite!

6 thick-cut boneless pork chops
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
24 oz. frozen hash browns, thawed (I used the cubed potatoes)
1 cup shredded cheddar cheese
2 cups french-fried onions  

Brown and season chops.  Place chops in 9 x 13 pan.  Combine soup, sour cream, and milk.  Add potatoes, 1/2 of cheese and 1/2 of onions.  Pour on top of chops.  Bake at 350 for 40 minutes, covered.  Top with remaining cheese and onions.  Uncover and bake 10 minutes longer.

Eileen

Raspberry Jello

So simple, yet sooo delicious.  My grandchildren especially love "Grandma's Raspberry Jello"!

1 (6 oz) pkg. Raspberry Jello

1 (3 oz) pkg. Raspberry Jello

2 (12 oz) bags frozen raspberries (not in the syrup)

3 cups boiling water

2 cups cold water

Dissolve jello in boiling water.  Add cold water.  Add berries.  Refrigerate.  After approximately 10 minutes in refrigerator, stir the jello to mix the raspberries throughout the jello.  Refrigerate until set, preferably overnight.

Eileen

Apple Dapple Cake

Tart Granny Smith apples are perfect for this cake.  However, you may also use Golden Delicious or Cortland apples.  This cake was so moist and delicious!   

Cake

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups sugar

1 1/3 cups vegetable oil

3 large eggs, at room temperature

2 teaspoons vanilla extract

2 granny smith apples, peeled, cored, and cut into 1/4-inch pieces

1 cup walnuts, toasted and chopped

Brown Sugar Glaze

1/2 cup packed light brown sugar

4 tablespoons unsalted butter, cut into 4 pieces

2 tablespoons milk 

Position oven rack in middle position; preheat oven to 350 degrees; grease a 16 cup tube pan.

For The Cake:

Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a bowl.

In a big bowl, beat the sugar, oil, eggs and vanilla together using an electric mixer on medium speed until thick and glossy, about 2 minutes.

Decrease mixer speed to low and slowly beat in the flour mixture, in 3 additions, until just incorporated.  Stir in apples and nuts.

Scrape batter into prepared pan; smooth the top.  Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.

Bake for 50-60 minutes, until a wooden pick comes out with a few moist crumbs attached, rotating the pan halfway through baking.

Let the cake cool in the pan for 10 minutes; run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack.  Turn the cake right side up and let it cool completely, about 2 hours.

For The Glaze:

Boil all the glaze ingredients together in a small saucepan over medium-high heat until thick and syrupy, about 1-2 minutes.  Drizzle the thick glaze over the top and sides of the cake, let the glaze set, about 25 minutes before serving.

Source:  The America's Test Kitchen - Family Baking Book

Eileen

Spinach Quiche Bites

I made these delicious Spinach Quiche Bites for our family Christmas Eve get-together.  They disappeared!  These would also be perfect served for brunch.

1 - 15 oz box Pillsbury refrigerated pie crust, softened as directed on box
2 slices bacon
1/4 cup chopped green onions (4 medium)
2 eggs
1/2 cup half and half
1/3 cup grated Parmesan cheese
1/4 tsp salt
1 - 9 oz box frozen chopped spinach, thawed, squeezed to drain

Heat oven to 375 degrees.  Remove 1 pie crust from pouch; place flat on work surface.  Roll out slightly.  With 2 1/2 inch round cutter, cut 12 rounds.  Press each round in bottom and up sides of un-greased mini muffin cup.  Repeat with the second pie crust.

In 8 inch skillet, cook bacon until brown and crisp; drain on paper towels.  Add onions to same skillet with bacon drippings; cook 2 to 3 minutes, stirring constantly, until tender.  Drain.

In a medium bowl, place onions.  Crumble bacon; add to onion.  Add eggs; beat well with fork.  Stir in half and half, cheese and salt.  Stir in spinach.  Divide mixture evenly into crust-lined cups.

Bake 20 to 25 minutes or until puffed and golden brown.  Cool in pan on wire rack 10 minutes.  With tip of knife, loosen and remove quiches from cups.  Serve warm or cool.  Store in refrigerator.

May be reheated on a cookie sheet for 10 minutes at 375 degrees.

Makes 24

Source:  Green Giant

Eileen