Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
February 2005
Molasses Sugar Cookies
1 1/2 cups shortening, melted & cooled slightly
2 cups sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
4 cups flour
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
In a large mixing bowl, combine the prepared
shortening, sugar, molasses and eggs; beat well*. Mix all the dry
ingredients together in another bowl and add to the molasses mixture,
stirring thoroughly until smooth. Form dough into balls about the size
of walnuts by rolling between your hands. Roll each ball around in
a small bowl of granulated sugar and place on a slightly greased cookie
sheet.
Bake in a pre-heated 350 degree oven for EXACTLY 9 MINUTES
- NO MORE if you want a soft chewy cookie. (If you desire a hard,
crunchy cookie bake for 10 to 12 minutes.) Remove from oven and place
individual cookies on a cooling rack to cool completely.
Depending on the size of your "walnuts" you will
end up with 4 1/2 to 6 1/2 dozen cookies. If you can keep everybody from
eating Them straight from the oven, store them in a tightly sealed
container to keep them soft. ENJOY!
* You can use an electric mixer if you like, but a large
spoon and a little muscle will do just fine!
***
Pecan Squares
Crust:
2 cups flour
2/3 cup powdered sugar
3/4 cup butter, softened
Filling:
1/2 cup packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cup coarsely chopped pecans
For crust: Sift together flour and 2/3 cup powdered sugar. Cut in 3/4 cup
of softened butter using a pastry blender or fork until mixture looks like
coarse meal. (This will take a few minutes.) Pat mixture on bottom and 1 1/2
inches up sides of a 13 x 9 baking pan sprayed with cooking spray. Bake at 350
degrees for 20 minutes or until edges are lightly browned.
For filling: In a medium saucepan, bring all ³filling²
ingredients, EXCEPT for pecans, to a rolling boil over medium-high heat. Stir in
pecans and pour hot filling over crust. Bake at 350 degrees for 25 - 30 minutes
or until golden bubbly. Cool completely before cutting into small squares.
***
Browned Butter Pecan Pie
1/2 cup real butter (NOT margarine)
3/4 cup light corn syrup
1/4 cup pure honey
1 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 large eggs, slightly beaten
1 cup chopped pecans
1 unbaked 9" pie shell
Cook butter in a small saucepan over medium-low heat 6 to 8 minutes
or until browned. (Do not stir.) Remove from heat and set aside. Combine
corn syrup and next five ingredients; stir well with wire whisk. Gently stir in
browned butter and pecans. Pour mixture into unbaked pie shell. Bake at 425
degrees for 10 minutes. Reduce oven temperature to 325 degrees and bake 40 to 45
minutes more or until center of pie is set. Cool completely on a wire rack
before serving.
***
Imperial Chicken
3/4 cup melted butter
garlic powder to taste ( 1 - 2 tsp. maybe)
1 cup fine dry bread crumbs
2/3 cup grated parmesan cheese
1/4 cup dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
4 - 6 skinless, boneless chicken breasts pounded thin
juice from 2 lemons or bottled lemon juice
paprika to taste
Before pounding chicken, rinse and trim all fat off of raw
meat. Place chicken breasts, 1 at a time, in a freezer bag. Use a meat
mallet to carefully pound chicken until thin. Set aside.
Melt butter in a bowl or pan that gives you enough room to
dip the chicken in. Add garlic powder to taste and set aside.
In a medium bowl, combine bread crumbs, cheese, parsley,
salt and pepper. Stir together well. Pour some of this dry mix into a
pan that gives you enough room to dredge chicken in.
Dip pounded chicken in the melted butter and then coat both
sides with dry mix. Roll chicken up and place seam-side down in a 13 x 9
baking dish sprayed with cooking spray. Repeat until all chicken is
coated and in pan. ( If there is any dry mix left, keep it in a
container in the freezer for another time.)
Sprinkle chicken with lemon juice and paprika to taste. (I
also pour any melted butter that's left over in between the rolled
chicken breasts.) Bake at 350 degrees for 45 - 50 minutes until done.
For more of this week's Life Section, pick up your copy of
the Hondo Anvil Herald, or Click
Here to Subscribe Now!
