This is really tasty with chips and salsa, Taco soup, or Crockpot Chicken Tacos!
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Showing posts with label Twin Brook Creamery. Show all posts
Showing posts with label Twin Brook Creamery. Show all posts
Tuesday, March 29, 2011
Tasty Tuesday - Homemade Sour Cream
This is really tasty with chips and salsa, Taco soup, or Crockpot Chicken Tacos!
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Tuesday, April 13, 2010
Tasty Tuesday - Cinnamon Rolls!
I love cinnamon rolls, especially for breakfast! Since I am finally starting to get a little energy back, I am getting back into my baking again a little and I recently made a big batch of cinnamon rolls, so I thought I would share the recipe with you. This recipe is quite large and I usually make 3 9x13 pans of rolls with it (36 rolls total), but I divide them into groups of six, wrap them in foil, and stick them in the freezer (before frosting them) for later. That way I can just pull out a pack before going to bed, frost it in the morning, and have a fast breakfast ready.
3 cups flour
2 Tbsp yeast
1 Tbsp salt
1/3 cup sugar
1/2 cup instant potato flakes
Make a well and add:
3 cups warm water
1/3 cup vegetable oil
2 eggs
Beat until smooth and add 5 to 6 cups flour. Knead for about 5 minutes, cover, and let rise until double. Punch down, divide into three parts, and roll each into a rectangle. Spread some softened butter on the dough (I usually use about 1/2 cup for all 3 pieces), and sprinkle each with about 1/2 cup brown sugar and as much cinnamon as you like. Roll up and slice into 12 pieces. Place in a buttered 9x13 dish, cover, and let rise until double again. Bake at 350 degrees for 20-25 minutes.
Frosting:
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2-3 Tbsp Twin Brook Creamery milk
Mix the butter and powdered sugar. Add vanilla and 2 Tbsp milk. Gradually add more milk to desired consistency. This makes enough for one 9x13 pan of rolls, so you can adjust accordingly for how many you wish to frost.
3 cups flour
2 Tbsp yeast
1 Tbsp salt
1/3 cup sugar
1/2 cup instant potato flakes
Make a well and add:
3 cups warm water
1/3 cup vegetable oil
2 eggs
Beat until smooth and add 5 to 6 cups flour. Knead for about 5 minutes, cover, and let rise until double. Punch down, divide into three parts, and roll each into a rectangle. Spread some softened butter on the dough (I usually use about 1/2 cup for all 3 pieces), and sprinkle each with about 1/2 cup brown sugar and as much cinnamon as you like. Roll up and slice into 12 pieces. Place in a buttered 9x13 dish, cover, and let rise until double again. Bake at 350 degrees for 20-25 minutes.
Frosting:
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2-3 Tbsp Twin Brook Creamery milk
Mix the butter and powdered sugar. Add vanilla and 2 Tbsp milk. Gradually add more milk to desired consistency. This makes enough for one 9x13 pan of rolls, so you can adjust accordingly for how many you wish to frost.
Tuesday, December 8, 2009
Tasty Tuesday: Butter Mints
I just started my holiday baking today and made Butter Mints with the kids. It is a really easy recipe and fun for the kids to make! They are so good and melt in your mouth!
Ingredients
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon Twin Brook Creamery half-and-half cream or milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Red and green paste or liquid food coloring, optional
Directions
In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring.
Form into balls by teaspoonfuls; flatten into patties, or roll between two pieces of waxed paper to 1/8-in. thickness and cut into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.
Ingredients
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon Twin Brook Creamery half-and-half cream or milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Red and green paste or liquid food coloring, optional
Directions
In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring.
Form into balls by teaspoonfuls; flatten into patties, or roll between two pieces of waxed paper to 1/8-in. thickness and cut into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.
Tuesday, November 10, 2009
Tasty Tuesday! Eggnog Pancakes
Here's another great eggnog recipe for you to try out!
Eggnog Pancakes
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg, optional
2 eggs, lightly beaten
1-1/2 cups Twin Brook Creamery eggnog
2 tablespoons butter, melted
Directions
In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Eggnog Pancakes
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg, optional
2 eggs, lightly beaten
1-1/2 cups Twin Brook Creamery eggnog
2 tablespoons butter, melted
Directions
In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Tuesday, November 3, 2009
Tasty Tuesday! Eggnog Cookies
In honor of eggnog season, I thought I would share a few eggnog recipes this month. That way if you happen to have some very tasty Twin Brook Creamery eggnog just sitting around waiting to be used (although I'm not sure how anyone can keep it around long enough to use for baking instead of drinking!) you will have a few new recipes to try out!
Eggnog cookies
Ingredients
1 cup butter, softened
2 cups sugar
1 cup Twin Brook Creamery eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all-purpose flour
1 egg white, lightly beaten
Colored sugar
Directions
In a bowl, cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill for 1 hour.
On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar.
Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool on wire racks.
These are really fun to make with kids and we have also frosted them instead of sprinkled with colored sugar. Enjoy!
Eggnog cookies
Ingredients
1 cup butter, softened
2 cups sugar
1 cup Twin Brook Creamery eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all-purpose flour
1 egg white, lightly beaten
Colored sugar
Directions
In a bowl, cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill for 1 hour.
On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar.
Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool on wire racks.
These are really fun to make with kids and we have also frosted them instead of sprinkled with colored sugar. Enjoy!
Tuesday, October 27, 2009
Tasty Tuesday! Autumn Chowder
Autumn Chowder
This is a great dinner for these rainy fall days we've been having!
Ingredients
2 bacon strips, diced (I've also used ham and it is good too)
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup Twin Brook Creamery milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
Directions
In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.
This is a great dinner for these rainy fall days we've been having!
Ingredients
2 bacon strips, diced (I've also used ham and it is good too)
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup Twin Brook Creamery milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
Directions
In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.
Tuesday, October 6, 2009
Tasty Tuesday! Apple Streusel Muffins
Apple Streusel Muffins
One thing that always comes to mind when I think of fall is apples. We usually have plenty of apples for applesauce and pie filling to stock up the freezer and pantry with, but I also like to find some good recipes to use them in fresh. These apple streusel muffins are so good, they are more like a dessert than a muffin! Hope you enjoy them as much as we do!
Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup butter, melted
1-1/4 teaspoons vanilla extract
1-1/2 cups chopped peeled tart apples
STREUSEL TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
GLAZE:
1-1/2 cups confectioners' sugar
1 to 2 tablespoons Twin Brook Creamery milk
1 teaspoon butter, melted
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Directions
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over muffins. Serve warm.
I linked this up with Raising Olives, be sure to head over there for more breakfast recipes!
One thing that always comes to mind when I think of fall is apples. We usually have plenty of apples for applesauce and pie filling to stock up the freezer and pantry with, but I also like to find some good recipes to use them in fresh. These apple streusel muffins are so good, they are more like a dessert than a muffin! Hope you enjoy them as much as we do!
Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup butter, melted
1-1/4 teaspoons vanilla extract
1-1/2 cups chopped peeled tart apples
STREUSEL TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
GLAZE:
1-1/2 cups confectioners' sugar
1 to 2 tablespoons Twin Brook Creamery milk
1 teaspoon butter, melted
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Directions
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over muffins. Serve warm.
I linked this up with Raising Olives, be sure to head over there for more breakfast recipes!
Tuesday, June 16, 2009
Tasty Tuesday: Waffles
Waffles are one of our favorite breakfast foods. We all really like them and I usually have a few different toppings to put on them so that everyone can have them the way they want. Here is my favorite recipe for them.
Ingredients:
2 eggs, lightly beaten
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp brown sugar
4 tsp baking soda
1/2 tsp salt
1/2 cup veg. oil
1 3/4 cup Twin Brook Creamery milk
Combine all ingredients. I usually mix mine up in my glass quart Pyrex measuring thing so that it is easy to pour. Heat your waffle iron and spray it with Pam and pour in the batter. Cook according to your waffle iron directions.
And then the best part top with your favorite topping!
My and S's favorite is sweetened peaches:
J's favorite is sweetened strawberries:
And you can always go with the old standby: syrup (like M always does)
Ingredients:
2 eggs, lightly beaten
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp brown sugar
4 tsp baking soda
1/2 tsp salt
1/2 cup veg. oil
1 3/4 cup Twin Brook Creamery milk
Combine all ingredients. I usually mix mine up in my glass quart Pyrex measuring thing so that it is easy to pour. Heat your waffle iron and spray it with Pam and pour in the batter. Cook according to your waffle iron directions.
And then the best part top with your favorite topping!
My and S's favorite is sweetened peaches:
J's favorite is sweetened strawberries:
And you can always go with the old standby: syrup (like M always does)
And if you are really craving something sweet try topping it off with whipped cream (made from fresh cream from Twin Brook Creamery, of course!)
Hope you enjoy these as much as we do! Let me know how you liked them and what your favorite toppings are!
Tuesday, June 9, 2009
Tasty Tuesday - Raspberry Streusel Coffee Cake
After losing my camera last week and the kids being sick with colds, I haven't had much for interesting topics to write about lately, so I thought I would share another recipe with you. I have been trying to use up the last of my frozen raspberries from last year before they start again next month, so last night I made Raspberry Streusel Coffee Cake to have for breakfast this morning. It is delicious and so nice to have it made the night before and ready to reheat and eat in the morning!
Ingredients:
3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons Twin Brook Creamery milk
1/2 teaspoon vanilla extract
Directions: In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). Spread half into a greased 13-in. x 9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. Bake at 350° for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.
Sorry I don't have any pictures of it for you since I lost my camera, but if you would like to see it you can check out here on the Taste of Home website where I got the recipe from. Give it a try and let me know what you think! And if you have any great raspberry recipes, please share them so I can use the rest of the raspberries up soon. Since I love to bake and share my recipes, maybe I will try to share one of my favorites each week. If I can remember to do it. We'll see.
Ingredients:
3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons Twin Brook Creamery milk
1/2 teaspoon vanilla extract
Directions: In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). Spread half into a greased 13-in. x 9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. Bake at 350° for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.
Sorry I don't have any pictures of it for you since I lost my camera, but if you would like to see it you can check out here on the Taste of Home website where I got the recipe from. Give it a try and let me know what you think! And if you have any great raspberry recipes, please share them so I can use the rest of the raspberries up soon. Since I love to bake and share my recipes, maybe I will try to share one of my favorites each week. If I can remember to do it. We'll see.
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