World's Best Butter Cookies

INGREDIENTS 

YIELD

48 cookies

8 ounces unsalted butter

3⁄4 cup granulated sugar

1⁄4 teaspoon salt

1 1⁄2 teaspoons pure vanilla extract

1 large egg yolk

2 cups all-purpose flour

DIRECTIONS

Beat the butter, sugar, salt and vanilla together until smooth and creamy.

Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.

Add the flour and mix just until incorporated.

Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.

Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.

Before baking, preheat the oven to 325°F.

Line your baking sheets with parchment.

Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).

Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.

Note: you can do many things with these cookies.

You could roll the dough out and cut shapes.

You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.

You could make them and then dip them half into chocolate.

You could just make them and eat them, which is my favorite.

Whatever you do, they will be delicious.

Italian Lemon Pound Cake

Ingredients

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup of sour cream

4 tablespoons lemon juice

Zest of 2 lemons ( about 2 tbsps.)

1 teaspoon of vanilla

Directions 

Pre-heat oven to 325 degrees

1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.

2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

Lemon Glaze:

1/4 cup butter, softened

1 1/2 cup powdered sugar

3 tablespoon lemon juice, at room temperature

1. Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.

Cinna-bun Cake in the oven

This was so good! I made it for Mother’s Day brunch and it was a hit, I learned this delicious recipe in an online school a few years ago

Ingredients

3 cups flour

1/4 tsp salt

1 cup of sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla

4 T butter, melted

2 sticks (1 cup) butter, softened

1 cup brown sugar

2 T flour

1 T cinnamon

2/3 cups nuts (optional)

Glaze:

2 cups powdered sugar

5 T milk

1 tsp vanilla

Directions

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. 

Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. 

Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. 

Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. 

Serve warm (we like it straight out of the oven) or at room temperature.
YOU MAY LIKE ALSO: Oven baked tortilla chips

Heavenly Pineapple Angel Food Cake

ingredients

1 (16 ounce) of angel food cake mix.

1 (20 ounce) can of crushed pineapple with juice.

8 ounces lite non dairy topping (you can use sweetened whipped cream).

½ cup of toasted coconut (optional)

Instructions

Preheat the oven to 350° and grease a 9×12 cake pan.

Mix together the angel food cake mix and crushed pineapple with juice in a large bowl until airy and fluffy.

Pour the batter in the pan and bake for 30 minutes.

Let the cake cool completely before topping with lite or whipped cream and top with the toasted coconut.

Enjoy!

Simple, easy and delicious! I love serving this cake cool, so I put in the freezer until serving time as I use whipped cream. Give it a shot, you will like it

Cream Cheese Crescent Squares

Cream Cheese Crescent Squares

Ingredients

2 cans Pillsbury butter crescent rolls

2 (8oz) packages cream cheese (softened)

1 cup sugar

1 teaspoon vanilla

1/4 cup butter (melted)

Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes

BEST RANCH YOU’LL EVER TASTE AND ITS HOMEMADE

Ingredients

Black Pepper ¼ C

Parsley Flakes 1 1/2 C

Garlic Salt ½ C

Kosher Salt 2 Tbsp

Granulated Garlic ¼ C

Granulated Onion 3/4 C

Dill Weed 2 Tbsp

2 cups mayonnaise

2 cups buttermilk

1 1/2 cups sour cream

1 teaspoon of lemon juice

Directions

1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix

2. To Make Dressing, whisk together 2 Tbsp of the mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quart — with Donette Odom and Becky Jones Anderson

Amazing Caramel Sauce

Amazing Caramel Sauce 

You'll Need

1 cup Brown sugar; Packed

1/2 cup Heavy cream

4 tablespoons Butter

1 pinch Sea salt

1 tablespoon Vanilla extract

INSTRUCTIONS

Melt butter in the pot, mix in brown sugar, cream, and salt. Whisk over medium-low heat for 7 minutes (or more if you doubled the recipe). Remove the pot from the heat, add vanilla and return to cook for another minute or more to thicken. Remove from stove, pour into a jar and store in the refrigerator.

Mamas Chicken Pie

Ingredients

1 whole chicken or 3 large boneless breast

10.5 oz. can cream of chicken soup

1 1/2 cans chicken broth (use the chicken soup can measure the broth…I used the water I cooked the chicken in for mine)

1/4 tsp. salt

1/2 tsp. black pepper

2 frozen 9″ pie crust, thawed and cut into 1″ strips

2 T. butter

Instructions 

Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.

Lightly spray a 9×9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 T. of butter and place in a 400-degree oven for 25 minutes. Remove and spoon the remaining chicken mixture over the top, then place the remaining pie crust strips. Again, dot with 1 T. butter. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki

Ingredients

1 lbs chicken, diced

1 cup chicken broth

½ cup teriyaki sauce

⅓ cup brown sugar

3 garlic cloves, minced

Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in a large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

3 Minutes and 3 ingredients FUDGE

3 Minutes and 3 ingredients FUDGE

ingredients

1 can Sweetened Condensed milk (14 ounces)

2 cups (1 12 ounce bag) semi-sweet chocolate chips

1 teaspoon vanilla extract

Instructions

Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.

In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.

Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)

Store in an airtight container. Fudge does not need to be kept refrigerated.

BIG DADDY'S BISCUITS

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon white sugar

1/3 cup shortening

1 cup milk

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.