Monday, February 9, 2015
Recipe: Lemon-Berry Syrup
Ingredients:
2 T. cornstarch
1/4 c. Real Lemon juice
splash lime juice
1/4 c. sugar
3/4 c. water
2 T. strawberry jelly*
Mix cornstarch with lemon juice, lime juice, sugar and water until smooth. Warm using medium heat. Bring to a boil. Stir in jelly and remove from heat. Serve warm. Serves 5-6.
Cook's Note: This goes great on puffy pancakes. Here's a puffy pancake recipe similar to the one I use, although I don't use vanilla or cinnamon in the batter, and I add more melted butter. I'm sure you could fill doughnuts with this syrup as well--you may need to add 1-2 T. more of cornstarch. *I used Smucker's Natural Strawberry jam without High Fructose Corn Syrup so it isn't overly sweet.
What else might this be tasty with?
Monday, July 28, 2014
Crispy Crunchy Caramel Corn
Ingredients:
2 bags microwave popcorn, popped
1 stick butter
1/2 c. granulated sugar
2/3 c. brown sugar
1/3 c. karo syrup
1 t. vanilla
1/4 t. baking soda
2 c. rice krispies
2 c. miniature marshmallows
Instructions:
1. Put popcorn in very large bowl, and removed unpopped kernels.
2. Melt butter, sugars, and corn syrup in a saucepan and bring to a boil. Boil 1 minute and remove from heat. Add vanilla and baking soda. Stir well.
3. Pour caramel sauce over popcorn and stir to coat. Add rice krispies and stir to coat. Add marshmallows and mix one last time.
4. Devour with reckless abandon.
Cook's Note: I'm going to try adding a few cups of small pretzels next time.
Sunday, February 9, 2014
Recipe: Spicy Buffalo Chicken Dip
8 oz. pkg. cream cheese, softened
1/4 - 1/2 c. ranch dressing (I prefer the lesser amount)
1/3 c. "Frank's Original Hot Sauce"--no substitutions
Bag of your favorite tortilla chips
Crockpot directions:
Combine all ingredients in a crockpot and heat on low, stirring every 10-15 minutes until dip is warm (may take 45 minutes depending on your crockpot). Set temp on "warm" when serving at parties.
Microwave directions:
Combine all ingredients in a large bowl, preferably glass. Heat in microwave on high for 3 minutes or until mixture is heated evenly. Stir halfway through heating time.
Serve with tortilla chips.
Tuesday, July 16, 2013
Recipe: Helen Wride's "Long Johns" Maple Bars
Dough Ingredients:
1/2 c. butter
1/2 c. sugar
3 eggs, beaten
1 t. salt
2 packages yeast
2 c. warm water
7-8 c. sifted flour
Directions:
Cream butter and sugar. Add eggs and salt. Sprinkle yeast over warm water. When dissolved add to sugar mixture and knead in flour to make a soft dough. Let rise until doubled. Roll 1/4-inch thick. Cut for bars or doughnuts, let rise approximately one hour. Fry in fat 370 degrees. Drain.
Maple Frosting for Long Johns
Frosting Ingredients:
1/4 c. butter
1/2 c. brown sugar
1/4 t. maple flavoring (or mapleine)
1 c. sifted powdered sugar
Also can use powdered sugar frosting flavored with mapleine.
Cook's note: You may want to half the recipe if you're not planning on feeding a whole Wride Tribe.
Tuesday, November 15, 2011
Wride's Guide Cookbook--FREE Download
Please meet my family's favorite cookbook:
the Wride's Guide to Good Home Cookin'.
The 2006 edition was a success, with tasty treats, amazing mains, and delicious desserts. Now with the 2008 insert, it contains over 200 mouth-watering recipes!
- Original 2006 Cookbook + 2008 Recipes = Over 200 recipes in the Treasured Collection Worth Hoarding
- Just print, 3-hole punch, and insert into the binder of your choice (2" binder works well). A 3-ring binder also makes it a snap to add more of your own family's favorite recipes.
Click here to download the FREE cookbook files to print your own copy.
Throwback to how young I was in 2008. |
Friday, July 16, 2010
Print Your Own Wride's Guide Cookbook
Thanks to Google Drive, I'm including links to the cookbook files so that you can print your very own copy of Wride's Guide to Good Home Cookin'!
Materials:
Besides a printer, you'll need:
a 2" binder with clear sleeve for cover
80-120 lbs. cardstock for cover and dividers
20 lbs. printer paper
3-hole punch
Optional: 70 sheet protectors (for both dividers and interior recipe pages). The dividers print file includes DIY tabs, so you can choose to attach matching tabs to the dividers for a papercrafty-look (see images at end of post), OR slip divider pages into sheet protectors. *I highly recommend that all the recipe pages are put in sheet protectors, unless you're an immaculate cook without elvish helpers.
Easy access to all cookbook files:
Wride's Guide to Good Home Cookin': all files in a Google Drive folder
All the pieces-parts of the cookbook:
Exterior: Cookbook Cover (full color, print on cardstock)
Interior: Cookbook Dividers (full color, print on cardstock, single-sided)
Interior: Original 2006 Recipes (b/w, print on regular printer paper, double-sided)
Interior: Additional 2008 Recipes (b/w, print on regular printer paper, double-sided)
Please enjoy this recipe collection worth hoarding, but also worth sharing. Bon Apetit!
* Alana Lee retains the copyright to the cookbook files and all images contained therein. These files are for non-commercial use only--meaning you aren't going to sell the files/images or sell any cookbooks created with these files. Thanks for being honest.
Thursday, February 25, 2010
Better-Than-Tollhouse Chocolate Chip Cookies
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, packed
1 t. vanilla
2 large eggs
2-3/4 to 3 c. all-purpose flour
1 t. baking soda
1 t. salt
Chocolate chips
Mix butter, sugar, brown sugar and vanilla. Add eggs one at a time, beating thoroughly. Add soda, salt and 2 cups flour and mix. Add remaining flour 1/4 c. at a time until desired consistency is reached (dough should be slightly tacky when you touch it, and little or no dough should remain on your finger if you touch it). Stir in chocolate chips.
Bake 9-11 minutes at 375 degrees.
I like to use milk chocolate chips and Heath toffee bits. So yummy.