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Beef Consommé with Choux Puffs
Beef Consommé with Choux Puffs
20 to 30 black peppercorns
4 large egg whites, reserve the shells 1 lb plum tomatoes,
quartered
1 5-6 ribs of celery, cut to fit in stock pot
½ 1b lean ground beef
1 Tbs salt
6 Cups beef...
Best Recipes: Ice Cream Cookie Pizza
Gather everybody around for this really cool cold pizza. Each person will have lots of fun topping their ice cream pizza slices with lots of yummy goodies. Great for kids parties. Cookie ¾ cup firmly packed brown sugar ½ cup butter or margarine,...
Everything You Want to Know About the Different Salmon Species
King Salmon, Sockeye, Silver, Pink, Chum, and Atlantic
Descriptions of the Salmon Species
by Garry Gamber
Did you know that there are five species of Pacific salmon and one species of Atlantic salmon? Further, did...
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I love nothing more than to cook and fiddle with meals that for the most part, are very time-consuming. I particularly loved an avocado recipe I found that took one hour of cooking all the bits and pieces needed to make it look good! It...
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Grandma's Sour Cream Cookies
These cookies are my personal favorites. You really do have to refrigerate them for one hour before cooking. It’s Grandma’s secret tip for making them turn out right. Also, you need to sift your flour first and then measure out your three cups.
Ingredients:
3 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
Topping:
1/2 cup of sugar
1 teaspoon of cinnamon
Directions:
1. Combine flour, baking powder, baking soda, and salt. (The easiest way to do this is with your sifter. It doesn’t hurt the flour to be re-sifted.) Set your dry mixture aside.
2. Combine and bean butter, sugar and eggs until they are light and fluffy.
3. Blend in the sour cream
and vanilla until the mixture is nice and smooth.
4. Add your dry mixture gradually.
5. Refrigerate your cookie dough for one hour.
6. Preheat your oven to 375 degrees.
7. Drop tablespoon sized cookie dough mixture onto your greased cookie sheet, making sure they are about two and 1/2 inches apart. (Dough will puff up and spread out.)
8. Sprinkle your cookies with topping.
9. Bake the cookies 10 to 12 minutes or until the tops of the cookies are a light golden brown color.
Makes 3 1/2 to 4 dozen cookies.
About the Author
Grandma always had a bit of advice, a recipe, or a quick tip to help her family get things done. Now you too can step into Grandma’s kitchen at http://wisdom-from-grandma.com to find a piece of advice, a recipe, or just a quick cleaning tip.
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