Butter Cream Cookie

Butter Cream Cookie

1 1/2 cups powdered sugar
1 tsp. soda
1 tsp. cream of tartar
1/4 tsp. salt
1 cup butter or margarine, softened
1 egg
2 1/4 cups flour

Combine butter and egg in a large bowl. Beat on medium speed. Add flour and dry ingredients. Mix well. Chill dough for 15-20 minutes for easier handling. Shape into 3/4-1" balls. Place on greased cookie sheet 2" apart. Flatten with fork. Sprinkle with colored sugar. Bake at 350° for 5-8 minutes. Watch closely. Let stand for 1 minute before removing from cookie sheet.

By : JL in South Jersey

Skillet Barbecue

Skillet Barbecue

1/2 cup chopped Onions
3 tablespoons vinegar
2 tablespoons butter
1 tablespoon prepared mustard
1 cup ketchup
1 tablespoon Worcestershire sauce
1/3 cup water
1/4 cup brown sugar
1 (12 oz.) can Spam cut in julienne strips
.
Cook onion in butter until tender. Add other ingredients. Simmer uncovered 15 minutes. Serve on hamburger buns. Makes 6 servings.

Sauce also good with leftover ham and used as a barbecue sauce for chicken.

By : Mary Jo

Bubur Ayam Quaker

Bubur Ayam Quaker

Ada yang suka bubur ayam? Quaker menyajikan resep spesial bubur Ayam Quaker yang akan memuaskan selera semua.  Mmmmh... ini dia...

Bahan :
50 gr Quaker Quick Cooking Oatmeal
1 sdm margarine
100 gr wortel (diiris dadu kecil), jagung manis, kacang polong
50 gr daging ayam diiris dadu
Bumbu kaldu rasa ayam secukupnya
5 siung bawang putih dicincang halus
3 siung bawang merah dicincang halus
500 ml air
Garam secukupnya
Daun bawang, daun seledri, bawang goreng secukupnya.

Cara membuat :
Tumis bawang merah, bawang putih dengan sedikit margarine.  Setelah berbau harum masukkan daging aya, tambahkan air sedikit.  Masukkan semua sayuran, bumbu kaldu.  Aduk sampai rata, lalu tuang air.  Setelah agak mendidih masukkan Quaker Quick Cooking Oatmeal, aduk rata kembali.  Masak sampai agak mengental, kemudian angkat, tempatkan di mangkuk, lalu taburi dengan bawang goreng, irisan daun bawang dan seledri.

Kandungan gizi :
Serat larut oat : 2,58 g, Kalori 330 Kcal, Karbohidrat 34,7 g, Protein 16,3 g, Lemak 15 g, kolesterol 57 mg, Serat total 3,7 g

Spesial Bubur Quaker

Spesial Bubur Quaker

Sajian yang spesial di pagi hari akan membangkitkan semangat dan membawa keceriaan mereka yang Anda cintai, dalam mengawali hari mereka.

Bahan :
3/4 cup air
3/4 cup sari buah jeruk
3/4 cup Quaker Quick Cooking Oatmeal
2 sdm buah kering peach, kismis, aprikot
1/4 sdt kayu manis atau perasa buatan pai apel
Garam secukupnya
2 sdm vanili atau yogurt rendah lemak
1 sdm kenari, dipotong-potong

Cara membuat :
Rebus air dan jus dalam panci, masukkan Quaker Quick Cooking Oatmel, buah kering, akyu manis dan garam secukupnya.  Setelah mendidih kecilkan api, tunggu 1 menit sambil terus mengaduk Quaker Quick Cooking Oatmeal.  Dinginkan lalu tambahkan topping yogurt atau kacang.

Kandungan gizi :
Serat larut oat = 2,58 g, Kalori 415 Kcal, Karbohidrat 61 g, Protein 12 g, Lemak 14 g, Kolesterol 0 g, Serat total 13 g.

Bubur Buah Quaker

Bubur Buah Quaker

Agar sarapan pagi tidak membosankan, Bubur Buah Quaker dapat menjadi pilihan untuk membangkitkan selera. Mmmh... yummy !

Bahan :
70 gr Quaker Quick Cooking Oatmeal
100 gr jus apel atau aprikot
75 gr potongan pisang, pir atau strawberry
100 gr yogurt vanili rendah lemak
20 gr kacang atau kenari

Cara membuat :
Campur semua bahan kecuali kacang, aduk rata.  Tutup dan dinginkan di lemari es selama 8 jam atau semalaman.  Tambahkan topping kacang dan sajikan dingin-dingin.  Tahan untuk 4 hari.

Kandungan gizi :
Serat larut Oat 2,58 gr, Kalori 550 Kcal, Karbohidrat 80 g, Protein 16 g, Lemak 21 g, Kolesterol 0 mg, Serat total 13 g.

Untuk 1 porsi

Fried Apple Pie with Fresh Apples

Fried Apple Pie with Fresh Apples



We have a great fried apple pie recipe on our site, one that calls for canned apple pie filing or dried apples. But this time of year, you need to make fried apple pies with fresh apples. Here’s the recipe for doing so.

For the filling
Ingredientes
2 cups diced apple pieces (diced into 1/4-inch pieces)
1 tablespoon lemon juice
3 cups water
1 1/2 tablespoons flour
1 cup sugar
2 tablespoons butter
1 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves

Directions

• In a medium bowl, mix the apples, lemon juice, water, flour, and sugar together. Melt the butter in the microwave. Stir in the spices and the butter and let the filling cook for another couple minutes. Set the filling aside. 
  

For the crust:
Ingredients
4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
12 tablespoons very cold butter
3/4 cup very cold water

Directions

1. Mix the flour, sugar, and salt together.  
2. Cut the butter into the flour mixture with a pastry blender until the mixture is granular.  
3. Add the cold water and mix with a fork until the dough begins to come together. Remove the dough to the counter and knead it just until you have a dough ball.   
4. Roll the dough out until it is about 3/16-inches thick. Using a bowl as a template, cut five-inch circles with a sharp knife. Place a heaping spoonful of filling on each circle. With a pastry brush, dampen the edges with water. Fold the circle over and press the wetted edges together with the tines of a fork to seal the pocket.   
5. Heat three inches of vegetable oil until hot, about 355 degrees. Slip the pastries into the hot oil one or two at a time allowing the temperature of the oil to recover after each. Let them cook for eight to ten minutes or until golden-colored.   
6. Remove them to a plate covered with paper towels. Serve them hot or cold.

 
Tips for Success

The apple dices must be no larger than 1/4 inch else they may not cook through.

1. It is important that the dough remains cold so that the butter particles remain solid and not melt before cooking. If the dough does not feel cool, chill it in the refrigerator for an hour or more.  
2. Make up at least most of the pies before starting to cook. That way you will not be rushed to make up pies while others are cooking.  
3. Roll the dough thin, less than 1/4 inch.  
4. Don’t put too much filling in each pie. If the filling tries to slip out as you seal the edges, you are using too much filling.  
5. Make sure the edges seal. Water brushed on the portions to be sealed helps the two layers stick together. Filling on the edges makes the pie more difficult to seal.  
6. The temperature of the oil is important to success. If it is too hot, the pies will burn before cooking completely. If too cool, they will tend to be soggy. A thermometer is helpful.  
7. The oil needs to be deep enough that the pies will be immersed. Turn the pies often so that any portion resting on the bottom of the hot pan will not burn.
   

 Source : http://www.preparedpantry.com/Fried-Apple-Pie-Recipe.htm
 
 

Apple Turnovers Recipe

Apple Turnovers Recipe



Apple turnovers are a cousin to an apple pie: apple pie filling in individual-sized pastry pockets. In this case, the pastry is loaded with cheddar cheese. These are perfect for picnics and school lunches.

Ingredients
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2/3 cup shortening
1 cup grated cheddar cheese
1/3 to 1/2 cup ice cold water
2 medium apples pared and thinly sliced
2 tablespoon flour
1/2 cup brown sugar firmly packed
1 teaspoon cinnamon
3 tablespoons butter

For the wash:
1 egg white
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon sugar

Directions

• Preheat the oven to 375 degrees.
  

For the pastry:

• Combine the flour and salt in a medium bowl.
  

• Cut in the shortening with a pastry knife until the mixture resembles coarse crumbs. Stir in the cheese.
  

• Add 1/4 cup of the cold water. Stir with a fork. Add more water as needed to make dough ball as you would for a pie crust. Do not mix more than is necessary.
  

• Divide the dough into two pieces. Roll each into 7 x 14-inch rectangles. Cut each rectangle into two squares to make a total of four squares.
  

For the filling:

• In a medium bowl, stir apple slices, cinnamon, brown sugar, and flour together until the apple slices are coated.
  

• Divide the filling and place it onto the four squares. Fold diagonally to make a triangle. With a pastry brush, brush the edges with water and press tightly with the tines of a fork to seal the edges.
  

• Place the turnovers on a lightly greased baking sheet. Whisk the egg white and the one tablespoon of water together. Brush the tops of the turnovers with the egg white wash. Mix the sugar and cinnamon together. Sprinkle the sugar mixture over the turnovers.
  

• Bake in the preheated oven for 35 to 40 minutes or until done.
  

Yield: Four turnovers

How to Make your Little Pies

How to Make your Little Pies

There are four easy steps to making your pies: roll out the dough, add the filling, bake the pies, and glaze them. It’s easy and it doesn’t take long.

• Step 1—roll and cut the dough: Roll the dough out until it is no thicker than 1/4 inch—a little thinner is perfect. Using your dough press or a lid from a pan, cut the dough into six-inch circles.
  

• Step 2—Add the filling: For the filling, use either a fruit filling—a commercially canned one works fine—or pudding for a cream filling. We used Jell-O® brand pudding mixes in both instant and cooked varieties. Both worked. The cooked pudding seemed to set up a little more. The pudding is less likely to leak during baking if you cool it for an hour before using it.
  

We made lemon turnovers, banana cream turnovers, and chocolate turnovers as well as fruit-filled turnovers.

Place a dough circle on the dough press. The dough will follow the bowl-shaped contour of the press. Place 1/4 cup filling in the formed bowl. Brush the edges of the dough with a little water to help create a seal. Using the dough press, fold the dough over to make a turnover and press firmly to seal. (A good seal is necessary so that the filling does not leak out.) Repeat with the other circles.

• Step 3—Bake the pies: Place the turnovers on a lightly greased baking sheet and bake in your preheated oven at 375 degrees for 15 minutes or until lightly golden. Remove the pan from the oven and remove the turnovers to a wire rack to cool for 15 minutes.
  

• Step 4—Glaze the pies:Make a glaze from powdered sugar and water. One cup powdered sugar is about right for this size recipe. Add enough water, about 1 1/2 tablespoons, to reach drizzling consistency and brush the glaze on the tops of the turnovers while still warm.
  

Fruit filled turnovers can be served warm. Cream filled turnovers should be cooled to let the filling become firmer. Most cream filled turnovers should be refrigerated.

Source : http://www.preparedpantry.com/Make-Little-Pies.htm

Chicken Ala Marge

Chicken Ala Marge

1 cut up chicken
1/3 cup lemon juice
3/4 tsp. oregano
1/2 cup cooking oil
1 tsp. basil
salt, pepper & garlic salt to taste
parmesan cheese, grated
some butter

Arrange chicken pieces in a 9 x 13'' pan. Dot with butter. Pour oil over chicken and sprinkle spices over top (salt, pepper. garlic salt, oregano & basil.) Pour on lemon juice and sprinkle with parmesan cheese. Bake uncovered at 350° for 1 hour.

By : JL in South Jersey

Eagle Brand Pound Cake

Eagle Brand Pound Cake

1 pound unsalted butter
2 cups sugar
6 eggs
pinch of salt
2 tsp vanilla
3 cups flour, sifted
1 can Eagle Brand sweetened condensed milk (or store brand)

Grease and flour a tube pan. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Add sifted flour and sweetened condensed milk alternately, beginning and ending with flour Bake approximately 1-1/2 hours (or until it tests done) in pre-heated 300°-325° oven.

By : JL in South Jersey