Misplaced Recipe Cards

Tramp Soup

admin — Wed, 08 Jun 2011 03:33:20 +0000

This soup came out so well that I wanted to share the recipe! I’m actually going to play around with it a bit more as to make some different combinations. I couldn’t help but think how great a handful of shrimp would have tasted as well as some freshly picked herbs! I would say that my recipe would serve 6 as I can see it lasting about 3 more meals for my husband and I. It’s a very hearty soup so it’ll be great to make when it’s cooler too!

Banana Muffins

admin — Fri, 20 May 2011 18:10:24 +0000

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Easy Crock Pot Chicken Broth

admin — Sun, 27 Feb 2011 23:27:40 +0000

1 whole chicken (de-boned, yet leaving some meat on the bones to provide flavor!) chicken drippings
1-2 celery stalks, chopped
1 small onion, chopped
Salt (to taste)
Pepper (to taste)
2 Carrots, cut into chunks
Rosemary (optional, to taste)
Thyme (optional, to taste)
10-12 cups of water

Add all ingredients to a your crock pot and set to low heat. Cook for 2-3 hours. Use a strainer and ladle broth into it’s storage containers. Allow the broth to cool in the refrigerator overnight, and skim the solid layer of fat from the top the following day.

Dill & Lemon Salmon Fillets

admin — Tue, 15 Feb 2011 17:11:05 +0000

Ingredients:

4 6-ounce salmon fillets
4 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoons lemon zest
2 teaspoons dried dill
2 cloves garlic, minced

Preparation:

Combine lemon juice, zest, oil, dill and garlic in a large resealable bag. Add salmon and turn to coat. Refrigerate for 2 hours. Preheat grill. Remove salmon from bag and place on hot grill. Brush salmon with marinade from the ziptop bag. Grill or cook over stove in cast iron skillet salmon for about 4 to 5 minutes per side. Remove when done. Salmon should be light in color and flake easily through the thickest part.

Easy Sugar Cookie Dough

admin — Fri, 17 Dec 2010 02:26:10 +0000

Ingredients

2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Directions

In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days.
Make cookies according to directions in the 10 Ideas For Sugar Cookie Dough collection. Alternately, make cutout cookies by doing the following: Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.
Store cookies in an airtight container at room temperature for up to 1 week.