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Ridge, GA 30513 ~ 706-632-3070
RECIPES OF THE MONTH
hope you are trying these recipes.
you have a favorite RECIPE and would like to share with us please e-mail
it to firstname.lastname@example.org
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Chocolate Truffle Cookie Recipe
Yield: about 5 dozen
Chocolate Truffle Cookie Ingredients:
1 1/4 cups butter or margarine, softened
2 1/4 cups confectioner's sugar
1/3 cup baking cocoa
1/4 cup sour cream
1 Tablespoon vanilla extract
2 1/4 cups all-purpose flour
12 ounces semi-sweet chocolate chips
1/4 cup chocolate sprinkles
How to make Chocolate Truffle Cookies:
Perfect Roasted Pumpkin Seeds
Roasting pumpkin seeds in an oven darkens the coloring on the seeds and improves the
flavor over microwaving or drying the seeds. Remove the seeds from a fresh
pumpkin, or other hard, winter squash. Rinse the seeds off to remove the
strings from them. Toss the seeds with 1 tbsp. of olive oil and seasonings
of your choice. Roast the seeds for 30 to 40 minutes at 300 degrees
Fahrenheit or until lightly toasted. You can also increase the temperature
to 375 degrees Fahrenheit and roast the seeds for 12 to 15 minutes, but
the higher temperature increases the chances of burning the seeds. Wait
for the seeds to cool completely before eating.
Use your imagination
when flavoring your pumpkin seeds. All spices should be added when tossing
the seeds with oil. Plain salt is a favorite seasoning option, but other
spices can also be added. Try spice mixtures such as barbecue seasoning,
crab boil seasoning, Cajun spice seasoning, Asian five-spice seasoning, or
Italian dressing dry mix. Toss the pumpkin seeds with cinnamon and sugar
for a sweet treat. Try hickory-smoked salt instead of plain table salt for
a barbecued flavor. Chili powder and lime or garlic and onion powders will
enhance the flavor of pumpkin seeds used as an ingredient in
Latin-American recipes or as a snack for a fiesta.
ANGEL FOOD ICEBOX CAKE
Melt 2 packages German sweet chocolate.
Add 5 tsp. water blend together.
Stir in 2 egg yolks, 2T powder sugar.
½ cup nuts.
Fold in 2 beaten egg whites.
Fold in 1 cup whipped cream.
Break up angel food cake into small pieces and make
Layers alternately with cake and chocolate mixture.
Chill and serve.
Red Potato Colcannon
4 (1 cup each)
time: 30 minutes
pound small red potatoes, scrubbed and cut in half
cup thinly sliced onion
cups thinly sliced green cabbage (about 1/2 head)
cup low-fat milk
teaspoon white pepper
1 inch of water to a boil in a Dutch oven or steamer. Place potatoes in a
steamer basket and steam, covered, until just cooked through, about 15
minutes. Transfer to a large bowl and cover to keep warm.
½ cups brown sugar
tsp baking soda
tsp cream of tartar
baking soda, cream tartar and flour. Add sugar,
in butter with a pastry blender. Add eggs and vanilla.
thin and cut out cookies using cookie cutter.
350 degrees until golden brown. Makes
with butter icing and just add sprinkles or sugar! Enjoy.
'n Spice Holiday Cookies Recipe
is a common holiday cookie. You will find it at many holiday parties and
events. Don't leave this cookie off your cookie tray.
to make Sugar 'N Spice Holiday Cookies:
oven to 375 degrees. Set aside.
together all dry ingredients, except sugars.
a separate bowl, add butter, vanilla and eggs, beating until fluffy.
add sugars and beat well.
and mix together flour mixture.
dough onto a floured surface to 1/8 inch thickness.
cookie cutters to cut out holiday shapes.
10 - 12 minutes.
cookies cool before icing.
the cookies are cooling, make the icing. Stir icing ingredients together
icing on each cookie and decorate with colored sugars.
Quick Chicken Cordon Bleu
This easy take on chicken Cordon Bleu keeps the flavors the same,
but skips the fussy layering and breading steps. Serve with delicate
squash and broccoli.
· Preheat oven to 400°F.
Sprinkle chicken with 1⁄4 teaspoon pepper and
salt. Combine cheese and cream cheese in a bowl. Combine the remaining
1⁄4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2
teaspoons oil in another bowl.
Heat the remaining 2 teaspoons oil in a large,
ovenproof nonstick skillet over medium heat. Cook the chicken until
browned on both sides, about 2 minutes per side. Move the chicken to the
center so all pieces are touching. Spread with the cheese mixture,
sprinkle with ham, and then top with the breadcrumb mixture.
Bake until the chicken is no longer pink in the
center and an instant-read thermometer registers 165°F, 5 to 7 minutes.
time: 15 minutes
time: 40 minutes
to 4 1/2 cups flour
teaspoon baking soda
large egg, lightly beaten
3/4 cups buttermilk
Preheat oven to 425°. Whisk together 4 cups of flour, the sugar,
salt, and baking soda into a large mixing bowl.
Using your (clean) fingers (or two knives or a pastry cutter), work the
butter into the flour mixture until it resembles coarse meal, and then add
in the raisins.
Make a well in the center of the flour mixture. Add beaten egg and
buttermilk to well and mix in with a wooden spoon until dough is too stiff
to stir. Dust hands with a little flour, then gently knead dough in the
bowl just long enough to form a rough ball. If the dough is too sticky to
work with, add in a little more flour. Do not over-knead! Transfer dough
to a lightly floured surface and shape into a round loaf. Note that the
dough will be a little sticky, and quite shaggy (a little like a shortcake
biscuit dough). You want to work it just enough so that the flour is just
moistened and the dough just barely comes together. Shaggy is good. If you
over-knead, the bread will end up tough.
Transfer dough to a large, lightly greased cast-iron skillet or a baking
sheet (it will flatten out a bit in the pan or on the baking sheet). Using
a serrated knife, score top of dough about an inch and a half deep in an
"X" shape. The purpose of the scoring is to help heat get into
the center of the dough while it cooks. Transfer to oven and bake until
bread is golden and bottom sounds hollow when tapped, about 35-45 minutes.
(If you use a cast iron pan, it may take a little longer as it takes
longer for the pan to heat up than a baking sheet.) Check for doneness
also by inserting a long, thin skewer into the center. If it comes out
clean, it's done.
1: If the top is getting too dark while baking, tent the bread with some
2: If you use a cast iron skillet to cook the bread in the oven, be very
careful when you take the pan out. It's easy to forget that the handle is
extremely hot. Cool the handle with an ice cube, or put a pot holder over
pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10
minutes, then remove to a rack to cool briefly. Serve bread warm, at room
temperature, or sliced and toasted. I
love to have a slice of Irish soda bread just out of the oven.
Recipe for the New Year 2012
This cranberry punch can be served
with or without Champagne.
Use a citrus reamer, juicer, or press to extract the pomegranate juice; strain liquid through a fine sieve set over a bowl, and discard solids.
Apricot Caramel Brunch Cake
EASY SUGAR COOKIES
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together flour, baking soda,
and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth.
Beat in egg and vanilla. Gradually blend in the dry ingredients.
Roll rounded teaspoonfuls of dough into balls, and place onto
ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden.
Let stand on cookie sheet two minutes before removing to cool on wire racks.
Prep time 15 minutes
Cook time 10 minutes
Ready time 25 minutes
TRUFFLE Filled Orange Thumbprint Cookies
3/4 cup butter, softened
1 /2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 tablespoon grated orange peel
1 3/4 cups all-purpose flour
1 1/ 2 teaspoons baking powder
1 /4 teaspoon salt
2 tablespoons sugar
½ cup dark chocolate chips
2 tablespoons whipping cream
1 tablespoon butter
1 teaspoon light corn syrup
Sugared orange peel, if desired
1 Heat oven to 350°F. Spray or lightly grease 2 large cookie sheets.
2 In large bowl, beat 3/4 cup butter with electric mixer on medium speed until fluffy. Beat in 1/2 cup sugar, the egg yolks, vanilla and orange peel until light and fluffy. In medium bowl, mix flour, baking powder and salt until well blended. On low speed, beat flour mixture into butter mixture.
3 Shape dough into 1 1/4-inch balls. Measure 2 tablespoons sugar into small bowl. Dip top of each ball into sugar. On cookie sheets, place balls 2 inches apart. Make large indentation in center of each cookie with thumb or end of wooden spoon or thumb.
4 Bake 12 to 14 minutes or until set. If necessary, make another indentation in center of each cookie with thumb or end of wooden spoon or thumb. Cool 2 minutes; remove from cookie sheets to cooling rack.
5 Meanwhile, in small microwavable bowl, microwave chocolate chips, cream and 1 tablespoon butter uncovered on High 40 seconds; stir. Continue heating and stirring 15 seconds at a time until smooth. Stir in corn syrup. Spoon generous 1/2 teaspoon filling into indentation of each cookie. Top each cookie with piece of sugared orange peel.
Crank up the orange flavor by stirring 1 tablespoon orange-flavored liqueur into filling.Toss small pieces of orange peel with sugar for an easy garnish
Potato Salad with Mustard Dressing
Crispy Cornflake Cookies
1 ½ C SIFTED FLOUR
Easy Pineapple Slaw
One can (15 ¼ ounces) Del Monte Pineapple Tidbits in its Own juice
Grilled Summer Burgers
IRISH SODA BREAD
Give your Country Kitchen counter the look of an old-fashioned sweet shoppe! Collect lots of glass jars, wash thoroughly, then dry and fill with candy treats for visitors, big and small to take home.
MOCK WHIPPED CREAM FROSTING
Combine milk and flour: mix until smooth and chill. In another bowl, stir sugar, butter and vanilla together: mix well. Stir in milk mixture: beat well. Add food coloring if desired mix well makes about 3 cups
ITALIAN STYLE MEAT LOAF
Hint of the Month: To keep holiday treats from breaking or becoming stale during shipping, try this helpful hint: Drop cookies pass the “drop test” when two cookies are placed with their bottoms together and wrapped in plastic wrap. They stay fresher and are less likely to crumble when wrapped this way individually. Line a tin or a box with crumpled waxed paper to help cushion the cookies. Fill the container with cookies to within 1 inch of the top, Add more crumpled waxed paper or bubble wrap at the top to cushion the cookies and prevent them from shifting during shipping.
¾ cup milk
eggs (room temperature)
1 tsp. almond
lb. butter softened
1 tsp. lemon
Cream butter and sugar, Add eggs, one at a time mixing well after each.
Add flour and milk, alternating each, starting with flour. Add flavorings, mix well. Grease and flour pans.
Bake at 300 for 1 1/2 hours.
1 cup sugar ½ t vanilla extract
2 table baking cocoa ¼ cup creamy peanut better
¼ cup margarine 1 ¾ cup quick cooking oats
¼ cup milk uncooked
large saucepan over medium heat, combine sugar, cocoa, margarine and
milk: stir constantly until sugar is melted. Remove
from heat and add vanilla and peanut butter: stir until peanut butter is
melted. Add oats: mix until
well-combined. Drop by
tablespoonfuls on to wax paper and cool in refrigerator. Makes
½ lbs. chicken, cut up
sliced mushrooms 1
¼ tsp. salt
can tomatoes, diced
cup chopped onions 2tsp.
1 bay leaf
sliced green pepper
Bake chicken at 425 for 20 minutes.
mushrooms, tomatoes, onion, zucchini, green pepper, pepper,
salt, garlic and bay leaf.
at 350 for 50 minutes.
cup (1 stick) butter or margarine at room temperature
teaspoon Vanilla extract
cup walnuts or almond
oven 300. Grease two cookie
electric mixer, cream the butter or margarine until soft.
Add 1/3 cup of sugar and continue beating until light and fluffy.
Stir in the flour, vanilla, and walnut or almonds.
teaspoonfuls of the batter 1-2 inches apart on the cookie sheet and
flatten slightly with fork. Bake
until golden brown about 25min.
to a rack set over a backing sheet and sprinkle with remaining sugar.
Cups diced apple
½ tsp. baking soda
½ cup oil
½ tsp. salt
2 cup sugar
1 tsp. cinnamon
2 eggs, beaten
1 tsp. vanilla
2 cup flour
1 cup chopped nuts
apples, oil and sugar. Add
beaten eggs. Combine flour,
salt and cinnamon; add to batter. Stir
in vanilla and nuts.
in greased 9 x 13-inch pan at 375 for about 45 minutes.
Serve warm with vanilla ice cream or whipped cream.
When preparing several batches of pie dough, roll dough out between
sheets of plastic wrap. Stack
the discs in a pizza box, and keep the box in the freezer.
Pull out the required crusts as needed.
30 West Main Street
~ Blue Ridge, GA 30513 ~ 706-632-3070
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