LoftHouse Style Frosted Sugar Cookies

Lofthouse Style Frosted Sugar Cookies

Cookies:

6 cups flour, divided 
1 t. baking soda 
1 t. baking powder 
1 c. butter, at room temperature 
2 c. granulated sugar 
3 eggs 
2 t. vanilla extract
1 1/2 c. sour cream

Frosting:

1 c. butter, room temperature 
1 t. vanilla extract 
4 c. powdered sugar 
6 T. heavy cream 
Several drops food coloring 
Multi-colored Sprinkles

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined. 

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm. 

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside. 

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. 

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined. 

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes: 4 1/2 dozen cookies

Scones

Scones

Dissolve 1 Tblspn yeast in 1/4 cup warm water and 1 Tblspn sugar. 

Mix 1/3 cup powdered milk with 2 1/2 cups flour. 

Add 1/4 cup sugar

1 1/2 tsp salt

Add 1 cup warm water

1/2 cube butter melted

1 egg

Yeast mixture

Add additional 1 1/4 cup flour as needed. 

Let raise. 

Can put in fridge and use as desired. When deep-frying, take small balls and pat and stretch thin. 

1 batch makes about 25.

Home Made Ice Cream

Home made ice cream...

9 cups milk

3 1/2 cups sugar

1 quart half and half

1 cool whip 8 ounces

1 box French vanilla instant pudding

1 Tblspn vanilla

Dash of salt

Mix sugar with 4 cups milk until dissolved. Mix remaining ingredients in bowl until smooth. Freeze in ice cream maker using ice and rock salt

For different flavors use different puddings and cool whip or add crushed candy bars. Or have fruit to put on. We have added berries but decrease milk.

Yummy!!!!!!

This is THE best Ice Cream Recipe I have ever found!

Honey Mustard BBQ Sauce

Honey Mustard BBQ Sauce

1/2 Cup Mayonaise

2-3 tablespoons Honey

2 tsp Mustard

1 Tbsp BBQ Sauce

1 tsp fresh garlic

We made this sauce a few hours ahead and let it sit! It was so good!

Twice Baked Potatoes

We have been making these with Red Potatoes. You can use what ever kind of potatoes you have.
Bake Potatoes usually about 350 for 1 hour or until potatoes are baked.
Cut in half and scoop out insides into a bowl.
(for about 8 potatoes)
Add  1/4 c Sour Cream,1/2 c Shreded cheese, 1/2 c bacon bits, stir together and then scoop back into potatoes and top with a little more cheese. and bacon.
Bake potatoes again at 350 for 20 minutes. Then turn on broil just for a second to top it off~

These are so good.

Cafe Rio Style Sweet Pork

3-4 lbs Pork Loin Roast
1 Cup Pase Salsa
1 C Brown Sugar
1/2 C Ketchup
1 C BBQ Sauce
1/4 packet Chili Seasoning Mix
8 oz Beef Broth

Spray Crock Pot and Add  roast. Mix all ingredients and pour over roast.
Cook on low for 10 hours. Add more broth if needed!

Mom's Texas Chocolate Cake

Bring to boil 2 cubes butter,

1 cup water and 2 Tblspns cocoa.

 Add at once to:  2 cups flour, 2 cups sugar, 1/2 tsp salt and 1 tsp soda.

While hot add 2 eggs and 1/2 cup sour cream.

 Mix well.

 Pour into 11 X 17 cookie sheet.

 Bake at 350 degrees for 20 minutes.

While cake is baking, bring to boil 1 cube butter, 4 Tblspns milk and 2 Tblspns cocoa. Add at once to 1 box (16 oz) powdered sugar. Add 1 tsp vanilla. Frost while hot.  Nuts can be added if desired.

Smoothie Drinks

I usually make mine with what every fruit I have around the house sometimes its Strawberrys, or blueberries, pineapple, bananas whatever. Then I add maybe 1/2 cup yogurt, 1-2 T honey, 1/2 cup dry oatmeal, juice, 1 c Ice, and then just add as I go if it is too thick.

I do find that the Oatmeal helps fill up my kids. I have one who doesn't like to eat a lot in the mornings this helps him not to be hungry again just after I've cleaned up from breakfast~

 I have been making smoothies in the morning for my kids and I always had left overs because I don't know how to make a small batch. So I have started freezing my leftovers and then I get a few different flavors it tastes so good!

Then I just add Juice~

Spiral Potatoes

These are easy and good! 

Wash your potatoes and slice thin but not all the way through the potatoe leave them connected at the bottom and then drizzle Olive Oil on the potatoes and salt and pepper on top. 

Bake at 375 for 1 Hour

Chicken Pillows

Chicken Pillows
Cube 2-3 Chicken Breasts and cook in pan
Add 1 package Cream Cheese
1/2 Teaspoon Garlic Salt

2-3 packages of Crescent Rolls (I like the Big ones)

Roll 1-2 Tablespoons of chicken mix in each crescent and bake at 350 for about 20 minutes.
This recipe is so easy and my family loves it!

For the Gravy I mix 1 can Cream of Chicken soup and 1 Cup of Sour Cream and about a 1/4-1/2 cup milk depending on how thick you want the sauce. Heat it in the pan and server over the rolls!

Recipes Websites

Here are some websites that I have been using lately to find something new to add to our menu.

http://tastykitchen.com

http://www.marthastewart.com and go to the Food link.

http://www.dessarts.com

http://www.mybakingaddiction.com/

http://www.simplyrecipies.com

http://www.recipegirl.com

Is there any others that you like to use???

Macroni & Cheese

• Prep Time 30 minutes
• Total Time 1 hour
• Yield Serves 8

Ingredients

• Coarse salt and ground pepper
• 1 pound elbow pasta
• 4 tablespoons butter
• 1 small onion, chopped
• 1/4 cup all-purpose flour (spooned and leveled)
• 4 cups milk
• 1/8 teaspoon cayenne pepper, (optional)
• 1 1/4 cups shredded yellow cheddar cheese (5 ounces)
• 1 1/4 cups shredded white cheddar cheese (5 ounces)
• 8 ounces ham, diced into 1/2-inch pieces
• 2 slices white sandwich bread

Directions

1. Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
4. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Cook's Note

This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.

Buttermilk Cheddar Biscuits

Preparation time: 15 minutes
Cooking time: 12-14 minutes
Makes: 20-24 biscuits

2 cups  all-purpose flour, plus some for the table and shaping
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup cold butter, cubed
2.6 ounces old cheddar cheese, grated (about 1 cup)
1 cup buttermilk
1 large egg, beaten

Preheat the oven to 425 F. Place the flour, baking powder, baking soda and salt in a medium bowl and whisk to thoroughly combine. With your fingers, two forks or a pastry cutter, cut the butter into the flour mixture until thoroughly distributed. Mix in cheese. Add the buttermilk and gently mix until loose, fairly moist dough forms, and then turn on to a floured surface.

When the dough is ready, transfer to the work surface. It will be fairly moist. Don't panic and add more flour. When it's placed on the floured surface and shaped with your floured hands, it will attain the perfect consistency.

Lightly flour your hands and then gently knead and shape the dough into a ball. Flatten the ball into a 1-inch thick disc. Cut the dough into rounds with 2-inch cookie or biscuit cutter and set them on a non-stick or parchment paper-lined baking sheet. Knead and press the ends of dough together and cut them into biscuits as well.

Brush the tops of the biscuits with beaten egg. Bake in the middle of the oven for 12 to 14 minutes, until puffed and golden.