Showing posts with label In the Kitchen. Show all posts
Showing posts with label In the Kitchen. Show all posts

Monday, September 27, 2010

Hadn't Thought of it That Way: Sauce

My DH read the other day that instead of using jared spagetti sauce we should use stewed tomatoes to make our sauce. The reasoning is that whole tomatoes are used for stewing so the better ones are choosen. The rest, including the kulls, are pured are jared for sauces. Making sauce from stewed tomatoes is as simple as pouring the can into the food processor and hitting the button to puree. Then pour it into a pan and add whatever favorings you desire such as basil, wine and garlic. I know the next step for us is making our own sauce from tomatoes in our garden. But it is hot in the summer where I live and the idea of boiling and processing sauce all day is not tempting. So until the cooler weather arrives we have switched to the can!

Monday, November 23, 2009

Poop Cookies er...Pumpkin

Clayton: Oh look, poop Me: That's not poop, that's a cookie Clayton: It's kinda poop Me: Well...I guess it could kinda look like poop Clayton: It's big poop Me: It's a cookie! We made cookies this past weekend. Yummy pumpkin cookies from this recipe I found online. Soft Pumpkin Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup butter (1 stick), softened 1 cup 100% Pure Pumpkin 1 large egg 1 teaspoon vanilla extract Glaze (recipe follows) Directions: PREHEAT oven to 350° F. Grease baking sheets. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.