4 lbs white button mushrooms
1/2 pound (2 sticks) butter
1 1/2 teaspoons worcestershire sauce
1 liter Burgundy wine (other dry red wines will work)
1 teaspoon freshly ground black pepper
2 cups boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
1 teaspoon dill seed
1 teaspoon garlic powder
2 teaspoons salt (optional)
Wash mushrooms and through them into a large stock pot
Add all reminaing ingredients except salt. Stir to combine.
Bring mixture to boil over medium-high heat.
Reduce heat to low and simmer, covered, for 6 hours.
Remove lid, continue cooking uncovered for 3 hours.
Add salt to taste if desire.
The mushrooms will be dark in color.
They can sit in the pan until ready to serve.
Have crusty bread nearby to soak up the deliciousness.
I couldn't find a link to this recipe online.
TIP: use the correct amount of bouillon. I used the cheap Mexican stuff and it ended up being WAY TOO SALTY! Follow recipe exactly.
Monday, July 26, 2010
- 1 loaf French Bread
- 6 ounces, weight Pimiento-stuffed Green Olives
- 6 ounces, weight Black Olives
- 2 stalks Green Onions (scallions)
- 1 stick Butter, Room Temperature
- ½ cups Mayonnaise
- ¾ pounds Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.As quoted by Glen, "Unbelievable!"
Monday, May 3, 2010
1 recipe sugar cookies AND
12 T butter, softened
1 1/2 cups packed brown sugar, divided
1 1/2 T cinnamon, divided
Make sugar cookies according to directions. After the dough has chilled in the fridge, remove 1 disk and cut into thirds and roll into a 1/8 inch thick oval, about 12 inches x 5 inches. Spread 2 T softened butter, 1/4 cup brown sugar, and 1/4 t cinnamon. Start rolling from the longest end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough and placing it on a cookie sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for a few minutes on the baking sheet before transfering to a cooling rack.
Prepare cream cheese frosting according to recipe and spread over top of the cookies and then die on the spot because they are that good.
Cream Cheese Frosting:
2 tsp vanilla
Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 c. powdered sugar, beating well. Beat in enough of remaining sugar to make frosting of spreading consistency. Yields 3 cups.
Courtesy of Picky Palate
Friday, April 30, 2010
I made this pie with Pillsbury refrigerated pie crust and it was AWESOME! Easy and Delicious!
Best Ever Apple Pie from Country Home
We asked Country Home readers to send us their favorite original recipe for apple pie and tell us how it came to them. We read and sampled and surmised that the maple sugar- and cream-infused one from reader Vicki Ehrenberg Schlaerth was the winner. For the story behind the pie, read Vicki’s letter:
The secrets to my pie are the cream and maple sugar that give it a warm mellow flavor—it’s the perfect comfort food. The recipe is made up of parts of several “family” recipes, and the maple sugar was my own addition. I put it together two years ago after I discovered the fun of estate sales and purchased a tin recipe box filled with family recipes. I went home and spent an hour looking through the recipes—they all sounded so delicious. Since then, I have purchased every tin box I see, as long as it’s full of recipes.
—Vicki Ehrenberg Schlaerth, New York
The winning recipe from our apple pie contest.
1 recipe Pastry for Double-Crust Pie*
3/4 cup granulated sugar
1/4 cup maple sugar or packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups)
2 Tbsp. butter, cut up
1/4 cup whipping cream
1–2 tbsp. milk
1 Tbsp. raw sugar
1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.
2. In a large mixing bowl combine granulated sugar, maple sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.
3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.
4. Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. Makes 8 servings.
*Pastry for Double-Crust Pie: Place steel blade in food processor. Add 2 1/2 cups all-purpose flour; 1 cup butter, cut up; 2 teaspoons granulated sugar; and 1/2 teaspoon salt. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 1/3 cup cold water through feed tube. Stop processor when all water is added; scrape sides. Process with 2 on/off turns. Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle. (Or, in a large bowl stir together 2 1/2 cups all-purpose flour, 2 teaspoons sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in 1 cup butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, using a total of 5 to 6 tablespoons water, until all the flour mixture is moistened. Shape into a ball.)
Wednesday, April 21, 2010
My Visiting Teacher gave this recipe to me in exchange for my TOP SECRET Best Ever Chocolate Chip Cookie Recipe that I found in my Great Grandma Angie Family Cookbook.
As Bryan ate these cookies he used words such as... 'Awesome', 'Incredible', and 'Amazing'. So, I think he liked them.
2 cubes butter, softened
3/4 c. sugar
1 1/2 c. brown sugar
3 t. vanilla
Add a small box of instant pudding (any kind you wish)
1 t. salt
1 t. baking soda
4-5 c. flour
Bake at 350 for 9-10 minutes.