Snickerdoodle Blondies

I have made this recipe twice but it has disappeared both times before I could get a picture of it. I guess it's a winner! I'm sure Sabrina will love these--an easy Snickerdoodle! 

Oven 350° 
Makes 24 large blondies

4 cups flour
3 teaspoons baking powder
1½ teaspoons salt
1½ teaspoons cinnamon
⅓ teaspoon nutmeg
3 cups brown sugar
1½ cups butter, softened
3 eggs
1½ tablespoons vanilla
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. Set aside. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Spread the dough evenly onto a greased 11 x 17 baking sheet. Combine the 3 tablespoons of sugar and 3 teaspoons of cinnamon and sprinkle evenly over the surface of the batter. Bake for 25 to 30 minutes at 350° or until the surface springs back when gently pressed. Cool completely before cutting.

Oatmeal Fruit Cookies

Oven 350°
Makes 3 dozen

1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats or quick oats
1 to 1 1/2 cups dried fruit, chopped
(If using apples, add 1 teaspoon more of cinnamon. I've tried apricots, apples, cherries and raisins. Cherries are my favorite because of the bright flavor. The ones in the picture are apple.)

Cream butter and sugars. Beat in eggs and vanilla. Combine flour, cinnamon, baking soda and salt. Gradually add to creamed mixture and mix well. Stir in oats and fruit. Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake at 350° for 12 minutes. Cool on wire rack and store in airtight containers.

Pain à L'Ancienne

Oven 500°
Makes 2 to 6 loaves

6 cups flour
2¼ teaspoons salt
1¾ teaspoons yeast
2¼ to 3 cups ICE water

Combine ingredients with 2¼ cups ice water in a bowl and knead for 5 to 6 minutes with dough hook. The dough should be sticky on the bottom of the bowl but it should release from the sides of the bowl. If not, sprinkle in flour or water until this occurs. Lightly oil a large bowl and transfer the dough. Cover with plastic wrap and refrigerate overnight.

The next day, remove the dough from the refrigerator and leave at room temperature for two to three hours or until the dough has doubled in size. When the dough has doubled, shape into baguettes. (I made six for this batch and found them a little small. I'll try three next time.) Place the baguettes on a cookie sheet lined with parchment paper. Preheat the oven to 500° with an empty metal pan on the bottom rack. When the oven is ready, place the cookie sheet in the oven and pour 1 to 2 cups cold water into the hot preheated metal pan to create steam. Reduce the oven to 475° and bake for about 20 minutes or until the internal temperature reaches 205°.

Church Supper Chocolate Cake

This is great for church suppers because it's easy, filling, healthy and delicious!

Oven 350°
Serves 15

1½ cups oatmeal
1½ cups water
¾ cup butter, melted and cooled
2 cups sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup cocoa
2½ cups flour 

In a small bowl, soak the oatmeal in the water for at least five minutes. Cream butter and sugar together until fluffy. Add eggs and vanilla. Add soda, powder, salt, cocoa and flour and mix well. Add oatmeal mixture and mix until well-blended. Pour into greased 9 x 13 glass pan. Bake at 350° for about 35 minutes. Cool and top with chocolate icing.

Chicken Fried Chicken with Cream Gravy

Serves 4

Chicken:
4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts. Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. Set chicken pieces aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. With a long-handled fork, carefully place each chicken breast into the hot oil. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.


Gravy:

After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot. Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour. Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with a whisk to remove any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper to taste.

Cocoa Butter Cream Icing

4¼ cups powdered sugar
⅔ cup cocoa
dash of salt
½ cup butter, softened
1 teaspoon vanilla6 to 8 tablespoons milk

Sift powdered sugar, cocoa and salt and set aside. In a mixing bowl, beat butter and vanilla. Alternate adding sifted ingredients and milk to butter mixing well between each addition until you reach the desired consistency.

Devilishly Chocolate Cake

Oven 350°
Serves 12-16

1⅓ cups water
¾ cup cocoa
1¾ cups sugar
½ cup butter, softened
1 teaspoon vanilla
2 eggs
¼ teaspoon salt
1½ teaspoon baking soda
2¼ cups flour

Grease and lightly flour two 8-in round pans; cut a round piece of waxed paper to fit the bottom of each pan, place it into the greased pan and grease the waxed paper as well. In a small saucepan boil the water. Add the cocoa and mix well. Remove from heat and set aside. In a mixing bowl, cream the sugar, butter and vanilla until fluffy. Add the eggs one at a time, mixing well between each egg. Pour in about half of the cocoa mixture and, scraping the sides of the bowl, mix thoroughly. Add salt and soda and mix. Add flour and mix well. Add the last of the cocoa mixture and mix until just combined. Pour the batter into the pans. Bake at 350° for 35 to 40 minutes. Cool on rack. Ice with Cocoa Butter Cream Icing.

Baked Salmon

Oven 375°
Serves 2

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Denise's Favorite Chocolate Chip Cookies

These cookies have a good flavor and remain puffy and chewy after cooling. Summer, I think I've found the perfect chocolate chip cookie recipe, finally!

Oven 375°
Makes 3 to 4 dozen

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
about 3 cups of flour
1 cup semi-sweet chocolate chips

Cream the butter and sugars until well-blended. Add eggs and vanilla and mix well. Add salt and soda and begin adding flour. After adding two cups of flour, add in increments of 1/4 to 1/2 cup until dough is no longer sticky and crumbs begin to form in the bottom of the bowl. The dough should not stick to your fingers. Add the chocolate chips and mix only until they are dispersed throughout the dough. Bake on a greased cookie sheet at 375° for 9 to 11 minutes. Remove from oven just as the edges begin to look golden. Leave on cookie sheet for 10 minutes to allow them to finish baking and to set. Remove to wire racks and cook completely.

Creamy Chicken Noodle Soup

Serves 8

8 cups chicken broth
6 1/2 cups uncooked wide egg noodles
2 10 3/4-oz. condensed cream of chicken soup
3 cups cubed, cooked chicken
1 cup sour cream
dried parsley

Boil noodles in the broth until tender. DO NOT DRAIN. Lower heat to medium and add soup and chicken. Heat through (about five to 10 minutes). Remove from heat and stir in sour cream. Garnish each bowl with parsley when served.

Cheesy Biscuits

Oven 425°
Makes 12

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cream of tartar
3 cups flour
1/2 cup butter
2 eggs
1 cup sour cream
1/2 cup milk
1 cup shredded sharp cheddar cheese
shredded Parmesan cheese

Combine baking powder, baking soda, salt, cream of tartar and flour in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Add eggs, sour cream, milk and cheese and mix thoroughly. Drop biscuits onto an ungreased cookie sheet apportioning dough to make 12 biscuits. Sprinkle with shredded Parmesan cheese. Bake at 425° for 12 to 14 minutes or until golden brown

Zesty Italian Chicken

Serves 4 to 6

4 to 6 boneless, skinless chicken breasts
1 16-oz. bottle Italian dressing
1/4 cup Parmesan cheese

Place chicken in bottom of slow cooker and pour dressing over chicken. Sprinkle cheese on top. Cover and cook on High for 4 hours or on Low for 8 hours or until chicken is tender but not dry. Serve over cooked rice along with extra sauce from the chicken.