Tuesday, February 2, 2010

Wednesday Recipe Thread and c alorie/minute thread

**This post will be very long with lots of recipes. It will be continued into tomorrow's post as well.***

Stir and Roll Biscuits from Southern Living p 106

2 1/4 cups all purpose soft wheat flour

or self rising flour

1 tbsp baking powder (omit if using the self rising flour)

2/3 cup milk

1/3 cup vegetable oil or grapeseed oil or olive oil

wax paper

1. Preheat the oven to 475. Sift together first three ingridents. Stir in milk and oil, using fork until dough leaves the sides of bowl and forms a ball.

2.Turn dough out onto lightly flour wax paper; kneed 8 to 10 times, roll or pat down dough nto a 1/2 inch-thick rectangle (about 8 x 6 1/2 inches). Cut with a 2 inch round cutter, rerolling scraps as needed. Place 3/4 inch apart on a lightly greased jelly-roll pan.

3. Bake at 475 degrees for 10 to 12 minutes or until lightly brown.

Note: they used white lily all purpose soft wheat flour. I used gv or kroger's brand self rising flour. I also added a 1 tsp to make garlic biscuits. I used to much oil and they didn't rise correctly. In my oven 10 minutes burnt my biscuits. I may reduce the heat and let them cool longer like to 375 instead. My DH was happy I attempted to make homemade biscuits for him. he loves biscuits.

Our next recipes involve making your own frosting, cupcakes, and cookies. Thanks to TLC Cakeboss my kids want to make their own cakes and decorate them. heee..heee...guess what we can. These are just the basic recipes for doing it. So, it won't be like Buddy's stuff but it will come pretty darn close.

(basic cupcake batter)Bite-Size Sour Cream Pound Cake Cupcakes P87-89 Southern Living FEbruary 2010 issue
1/2 cup butter, softened
1/2 (8oz) package cream cheese softened
2 cups of sugar
4 large eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking poser
1/2 tsp baking soda
1/2 tsp (8oz container sour cream desired buttercream or glaze)

Preheat oven. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffly. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoons into lightly greased miniature muffin pans.

Bake at 350 for 13 t o15 minutes or until a wooden tooth pick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. remove from pans to wire racks, and cool completely (about 30 minutes) Spread cupcakes with desired buttercream, or dip in a glaze.
Note**if using self rising flour omit salt, baking powder, and baking soda. If not using a mini muffin pan you will not get 6 dozen.

(Basic Buttercream)Vanilla Buttercream:

1/2 cup of butter
1 (3 oz package cream cheese, softened
2 tsp vanilla extract
1 (16 oz) package powdered sugar.
3 to 4 tbsp milk

1. beat first 2 ingredients at meduim speed with an electric mixture until creamy.
2. Gradually add powdered sugar alternately with 3 tbsp of milk, beating at low speed until well blended and smooth after each addition.
3.If desired, beat in remaining 1 tbsp milk, 1 tsp at a time, until desired consistency.
Note**have not yet made this recipe but it looks yummy.

Lemon Butter Cookiess P 120 from southern living magazine february 2010
1 cup butter softened
1 tsp. lemon zest
1 cup powdered sugar
2 cups all purpose flour
1/4 tsp salt
Parchment paper
royal icing (recipe below)
colorful glaze(recipe below)

1.Preheat oven 325. Beat butter and zest at meduim speed with a heavy duty electric mixer until creamy. Gradually add sugar, beating well.

2. Combine flour and salt; gradually add to butter mixture, beating until blended. Shape dough into a disc.

3. roll dough to 1/8 inch thickness on a lightly floured surface. Cut with a 21/4 or 31/4 inch heart shaped cutter; place 1/2 inch apart on parchment paper lined baking sheets. If desired, cut 1 or 2 holes at top of each cookie(to hang or thread ribbon through after baking).

4.Bake 325 to 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes). Decorate as desired wtih royal icing and colorful glaze.
**note I think lemon zest is the peal of the orange grated finely. I have not made this recipe yet.

Royal Icing:

3 cups powdered sugar
2 tbsp meringue powder
1/4 cup cold water
food coloring paste

1. Beat first 3 ingredients at high speed with a heavy duty stand mixer, using whisk atachment, until glossy stiff peaks form. Tint icing with desired amoutn of food coloring paste, and beat until blended. Place a damp cloth directly on surface of icing (to prevent a crust from forming) while icing cookies.
**note I have a stand electric mixer but I don't have a whisk attachment. i don't know how I am going to make this one. If you know then leave a comment please!!

Colorful glaze

1 (16oz) package powdered sugar
food coloring paste

1. stir together powdered sugar and 6 tbsp water. tint glaze with desired amount food coloring paste, and stir until blended.

Purchase food coloring paste at a cake supply store or craft stores or supercenters.

Excerise was two hours yesterday..

40 minutes of 4 miles,
60 minutes of walking/sprints/and cross training
20 minutes of 2 mile walk back home.

I am soar but feel so good. It felt good to go move again normally.

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