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I hope you are trying these recipes.

If you have a favorite RECIPE and would like to share with us please e-mail it to countrystitches@tds.net and if we use it you will receive a $20.00 gift certificate for fabric.

Cooking Tips

FEBRUARY 2012

WHOOPIE PIE

Ingredients

CAKES
2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ cup softened butter

1 cup sugar
1 egg
FILLING
½ cup softened butter
1½ cups confectioners' sugar
1 cup marshmallow crème
1 teaspoon vanilla
Red food coloring (optional)

Instructions

Heat the oven to 350°. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.
In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1 to 2 minutes. Add the egg; increase the speed to high, and beat until smooth and creamy, about 1 minute more.
Pour half the fl our mixture into the butter-sugar mixture, and beat at medium speed until combined. Add the buttermilk mixture and continue beating until just blended. Add the remaining fl our mixture and beat again.
Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more mounds of batter, evenly spacing them, until there are nine on each sheet. Slightly flatten each mound with a spoon.
Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, and then carefully transfer them to a rack to cool completely. Reline the sheets and scoop, shape, and bake the remaining batter.
Using an electric mixer at medium-high spread; beat all the filling ingredients except the coloring in a medium bowl until evenly blended, about 2 minutes. If you want to give the filling a Valentine hue, fold in drops of red food coloring until the desired tint is reached.
To make each pie, spoon and spread a heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.

Recipe for the New Year 2012

This cranberry punch can be served with or without Champagne.

Yield Serves about 20

Ingredients

1 bag (12 ounces) fresh cranberries, for swizzle sticks
1 bunch mint, for swizzle sticks
2 cups freshly squeezed pomegranate juice (about five pomegranates)
3 cups freshly squeezed tangerine juice (about seven tangerines)
5 cups cranberry-juice cocktail
2 bottles (750 ml each) sparkling wine or Champagne

Directions

Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.
In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle about 1/2 cup punch into each glass; top with sparkling wine. Garnish each glass with a swizzle stick.

Cook's Note

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.

December 2011

Apricot Caramel Brunch Cake

Ingredients:

	Crisco® Original No-Stick Cooking Spray
	1 (18.25 oz.) package Pillsbury® Moist Supreme® White Premium Cake Mix
	1/3 cup Crisco® Pure Canola Oil
	1/4 cup water
	3 large eggs
	1 (12 oz.) jar Smacker's® Apricot Preserves
	1/3 cup Smacker's® Caramel Flavored Topping
	1 cup shredded coconut
	1/2 cup chopped pecans

Directions:

1	HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
2	STIR cake mix, oil, water and eggs in a large bowl by hand until moistened. Spread evenly in prepared pan.
3	BAKE 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Turn oven to broil setting and place oven rack about 6 inches from top heating unit.
4	COMBINE preserves, topping, coconut and pecans in a medium bowl. Spread evenly on top of warm cake. Place cake under broiler. Broil 6 to 8 minutes or until topping just begins to bubble. Cool.

November 2011

October 2011

September 2011

August 2011

July 2011

April 2011

March 2011

February 2011

January 2011

EASY SUGAR COOKIES

Ingredients
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 egg
1 teaspoon vanilla extract

Directions
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

December 2010

TRUFFLE Filled Orange Thumbprint Cookies

INGREDIENTS

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

Truffle Filling

½ cup dark chocolate chips

2 tablespoons whipping cream

1 tablespoon butter

1 teaspoon light corn syrup

Garnish

Sugared orange peel, if desired

DIRECTIONS

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

November 2010

September 2010

August 2010

July 2010

June 2010

May 2010

April 2010

March 2010

February 2010

January 2010

December 2009

November 2009

October 2009

September 2009

August 2009

July 2009

April 2009

March 2009

February 2009

December 2008

November 2008

October 2008

September 2008

August 2008

BLUEBERRY CRISP

Ingredients:
· 6 cups fresh blueberries, washed
· 1/4 cup instant tapioca
· 1 tablespoon lemon juice
· 1 cup rolled oats
· 1/2 cup flour
· 1 1/2 teaspoons cinnamon
· 1/2 teaspoon salt
· 3/4 cup butter or margarine, melted
· 2/3 cup light brown sugar
· 1/3 cup granulated sugar
Preparation:
Preheat oven to 350°. Combine the blueberries, tapioca and lemon juice in a large casserole dish. Mix well and lte stand for at least 15 minutes. In a separate bowl combine the remaining ingredients. Smooth the mixture over top of the berries, covering completely. Bake at 350° for 45 minutes.
ENJOY

July 2008

Potato Salad with Mustard Dressing

1½ pound waxy potatoes, such as red
¼ c. Dijon mustard
¼ c. Grainy Mustard
½ c. olive oil
1 tab balsamic, sherry or other flavorful vinegar
3 tabs chopped fresh basil leaves
Salt and freshly ground black pepper to taste
Bring a medium pot of water to a boil: salt it. Peel the potatoes if you like (or wash and scrub them well), then cut into bite-sized pieces: cook them in the water until tender but still firm and not at all mushy, 15 minutes or so .Drain.
Mix together the mustards, oil, vinegar, basil, and toss with potatoes. Season with salt and pepper. Serve warm or at room temperature. This can be refrigerated for up to a day: bring back to room temperature before serving.
Makes 4 servings
Time 30 minutes, plus cooling time

June 2008

Crispy Cornflake Cookies

1 ½ C SIFTED FLOUR
1 Tsp. BAKING POWDER
¼ tsp. Salt
1 C Shortening
1 C Brown Sugar
1 C sugar Grand.
2 eggs well beaten
1 ½ Tsp. Vanilla
2 C Cornflakes
2 C Quick Oats
½ C chopped Nuts
Grease the cookie sheet
Sift the flour and other dry ingredients together and set aside.
Cream shortening; add sugar and mix well. Add eggs and mix.
Add dry ingredients to the mixture. Stir in the vanilla, nuts, Cornflakes and oats.
Drop by the tablespoonfuls onto cookie sheets.
Bake for 10 min at 375 degrees.
Cool on cookie rack.

May 2008

Easy Pineapple Slaw

One can (15 ¼ ounces) Del Monte Pineapple Tidbits in its Own juice
1/3 cup mayonnaise
2 tablespoons vinegar
6 cups coleslaw mix or shredded cabbage

Drain pineapple, reserving 3 tablespoons juice.
Combine reserved juice, mayonnaise and vinegar; toss with
pineapple and coleslaw mix. Season with salt and pepper to taste, if desired.
Makes 4-6 servings

April 2008

Grilled Summer Burgers
For the Sports men

1 lb ground beef
2 t. mustard
½ cup onion, chopped
1 t. salt
3 T. catsup
1-1/2 T. prepared horseradish
2 T. green pepper, finely chopped
pepper to taste
4 to 5 hamburger buns

Combine all ingredients except buns: shape into 4 to 5 patties. Broil in oven or cook on outside grill for 5 minutes. Turn over and broil the other side until done. Place on buns to serve.
OK ladies if you are not wild about sports? Invite the girls over for a potluck Quilt fest and serve a fruity drink and dessert and quilt on.

March 2008

IRISH SODA BREAD

2 cups all-purpose flour
1 cup whole-wheat flour
1 tesp baking soda
1 tesp salt
2 tablespoons butter or margarine room temp
1¼ cups buttermilk
1 table flour for dusting

1-Oven temp 400, Grease baking pan
2-Sift flour, baking soda, salt into bowl
   Make a well in the center and add butter or margarine and buttermilk.
   Working outward from the center, stir with a fork until soft dough is formed.
3-With flour hands gather dough into a ball
4-Transfer to a floured surface, knead for 3 min. Shape the dough into a large round    ball.
5-Place on a baking sheet cut across the top with a sharp knife.
6-Dust with flour. Bake until brown 40 – 50 min. Transfer to a rack to cool.

February 2008

ITALIAN DOUGHNUTS
Easy to make these doughnuts will disappear quickly

10 oz. container ricotta cheese           4 teaspoons baking powder
2 cups all purpose flour                        1 teaspoon Vanilla extract
5 eggs, beaten                                      2 cups oil
5 tablespoons sugar                             Garnish: powdered sugar

Mix together all ingredients except oil and powdered sugar in a large bowl. Mix well with wooden spoon; set aside. Heat oil to 375 degrees in heavy deep saucepan. Carefully drop dough by teaspoonfuls into hot oil. Cook until golden, 3 to 4 minutes; drain on paper towels. Place powdered sugar in a brown paper bag; add doughnuts a few at a time and shake to coat. Makes 5 dozen.

Hint

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.

January 2008

MOCK WHIPPED CREAM FROSTING

1 cup milk
1 cup butter
2 Tab. all purpose flour
1 tsp. Vanilla extra
1 cup sugar
Optional food color

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

September 2007

ITALIAN STYLE MEAT LOAF

One egg
1 ½ lb lean ground beef or turkey
8oz. hot mild Italian sausage casings removed
1 cup Contadina seasoned bread crumbs
1 can 8oz. Contadina tomato sauce divided
1 cup finely chopped onions
½ cup finely shopped green bell peppers

Beat egg lightly in large bowl. Add beef sausage bread crumbs,
¾ cup tomato sauce, onions and bell pepper mix well.
Press into ungreased 9x5 inch loaf pan. Bake, uncovered, in preheated
350 degree oven for 60 minutes.
Spoon remaining tomato sauce over meat loaf. Bake for 15 minutes
longer or until no longer pink in center: drain. Let stand for 10
minutes before serving.
Makes 8 servings. Prep Time 10 min. Cook time 75 min. Standing time 10 min.

August 2007

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.

JULY 2007

SIMPLE SALAD DRESSING

½ cup olive or vegetable oil
¼ cup sugar
3 tablespoons cider vinegar
1 tablespoon minced fresh parsley
½ teaspoon salt
¼ teaspoon pepper
Salad greens and vegetables of your choice

Combine the first six ingredients in a jar with a tight-fitting lid;
shake until blended.
Store in the refrigerator. Shake before serving; drizzle over salad.
Yield about 1 cup.

JUNE 2007

SPARKLING PUNCH
8 cups Cranberry Juice, divided
3 tablespoons sugar
12 whole all spice
3 short cinnamon sticks
3 bottles pink champagne or ginger ale, chilled

Combine 2 cups cranberry juice, sugar, allspice and cinnamon in a saucepan over high heat. Reduce heat to low, cover and simmer 10 minutes. Let cool and refrigerate until chilled. In a pitcher or punch bowl, strain cranberry mixture, discarding spice. Add remaining cranberry juice and champagne or ginger ale.
Serve at once. Makes 16 cups.

MAY 2007

POUND CAKE

4 cups flour ¾ cup milk

3 cups sugar 1 tsp. Vanilla

6 eggs (room temperature) 1 tsp. almond

1 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.

Enjoy!

APRIL 2007

NO BAKE COOKIES

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

In a 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 2 Dozen

MARCH 2007

MEDITERRANEAN CHICKEN

2 ½ lbs. chicken, cut up ½ tsp. pepper

1lb sliced mushrooms 1 ¼ tsp. salt

1 can tomatoes, diced 1 garlic clove

½ cup chopped onions 2tsp. basil

3 slices zucchini 1 bay leaf

1 sliced green pepper

Bake chicken at 425 for 20 minutes.

Add mushrooms, tomatoes, onion, zucchini, green pepper, pepper, salt, garlic and bay leaf.

Bake at 350 for 50 minutes.

Enjoy!

FEBRUARY 2007

WALNUT COOKIES

Half cup (1 stick) butter or margarine at room temperature

¾ cup sugar

1 cup flour

2 teaspoon Vanilla extract

1 cup walnuts or almond

Preheat oven 300. Grease two cookie sheets.

With 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.

Drop teaspoonfuls of the batter 1-2 inches apart on the cookie sheet and flatten slightly with fork. Bake until golden brown about 25min.

Transfer to a rack set over a backing sheet and sprinkle with remaining sugar.

Enjoy!

JANUARY 2007

APPLE CAKE

4 Cups diced apple 1 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

Combine apples, oil and sugar. Add beaten eggs. Combine flour,

Soda, salt and cinnamon; add to batter. Stir in vanilla and nuts.

Bake in greased 9 x 13-inch pan at 375 for about 45 minutes. Serve warm with vanilla ice cream or whipped cream.

HINT: 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.

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