Chicken And Dumplings

This dumpling recipe is easier to make than I ever expected and they’re really delicious when I mixed with my Stewed chicken and broth, I just her Grandma dumpling recipe.

Ingredients

1 1/3 cup flour

½ teaspoon salt

2 teaspoons baking powder

1 egg

½ cup milk

Directions

Preparation
Either mix thoroughly or sift the flour, salt and baking powder together well. Form a well in the middle. Beat the egg and the milk in the well and then slowly incorporate the other ingredients until you get a very sticky dough. Drop by rounded tablespoonfuls into your boiling broth. Boil uncovered for five minutes. Then cover the pot and cook another five minutes.

http://old.momsrecipes.com/kristen-kizer/grandmas-homemade-dumpling-recipe

Dip Strawberries

Dip Strawberries Are So Romantic....

INGREDIENTS

1 lb large ripe strawberries (long stems are best)




Melt slow on low low heat...

1/2 lb (8 oz) chopped chocolate or chocolate chips - milk, semi sweet or dark

1 cup chopped nuts - pecans or almonds (optional)

If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment.

Beef Short Ribs And Potatoes Stew

Easy and quick....Short Ribs And Potatoes Stew.Man pleasing...Just meat and potatoes.

3 pounds short ribs without bone

4 medium potatoes cut in big chucks

1 large onions chopped

1 small can tomato paste

2 garlic clove chopped

1/2 cup plain flour

salt and pepper

1/2 cup cooking oil

4 to 6 cup beef stock


Place beef short ribs in large bowl.sprinkle with flour and generous amounts of salt and pepper; toss to coat.remaining flour made a light brown rue with oil.

Heat amounts of the oil in heavy large pot over medium-high heat.Working in batches, add beef and sauté until brown.

Place beef to a large pot after each batch.
Sauté the prepared onions and garlic in an amount of oil.add to pot with the beef.

Add beef stock and prepared tomatoe paste, bring to boil. Reduce heat to medium-low.
Cover and simmer until beef is tender, about 60 min.

Add prepared and potatoes, and light brown rue , simmer uncovered, until beef and potatoes are tender and sauce thickens, about 30 min. Adjust seasoning to taste.

Hummingbird Cake

Cooks in 1978 baked this cake when they had over ripened bananas,it was the perfect way to use the bananas.When you eat a piece of hummingbird cake, you would hum like a hummingbird because it is so good.

This cake is a southern delight that gives you the essence of the tropics with it's bananas and crushed pineapple. Restaurants from the east coast to the west coast have made this delightful cake for it's southern customers.

All recipe for this cake is always the same with every baker.only thing is...how you pan it.


Layer It....

Tube It....

Sheet It,,,,

Here is the 1978 recipe


Mrs. Wiggins' recipe [1978]

"Hummingbird cake"

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups oil or 1 cup oil for your choosing just for texture
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.
Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla.

Valentine Coconuts Cookies

I got love on my mind....Wanting to eat up coconuts valentine cookies. Love these cookies so so much. Great treat for the ones you love.

3/4 cup white sugar


1/2 cup vegetable shortening


1 egg


1 teaspoon coconut extract


1 cup sifted all purpose flour


2 tablespoons sifted all purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1 cup flaked coconut


Directions

Preheat oven to 350

lightly grease baking sheets.

Mix with electric mixer, cream together the sugar, vegetable shortening, egg, and coconut extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until well combined.

 Drop the dough by tablespoon full onto the prepared baking sheets.with the back of a floured wooden spoon, press down lightly and smooth. use a cookie cutter in shapes and sizes of the event and cut them out.

Bake in the preheated oven until very lightly browned, about 12 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.frost them and set them a side.
 

Microwave Peanut And Coconut Brittle

Microwave Peanut And Coconut Brittle.This combination is so good together. Microwaving this brittle  is a great idea, It's very easy and  safe. in no time you will have that delicious coconut peanut brittle. I love using fresh toasted coconut slices,adding the coconut in look so pretty and delicious. A plus makes it fun to eat too.

.

1 cup salted peanuts

1 cup toasted fresh sliced coconut

1 cup granulated sugar

1/2 cup light corn syrup

1/2 tsp salt

1  room temperature butter

1 teaspoon vanilla extract

1 teaspoon baking soda


Yield: about 1-1/4 lb


PREPARATION

In a large microwave-safe bowl, combine the peanuts, sugar, corn syrup, and salt. Stir until the corn syrup moistens the sugar.

The bowl need to microware on high power for 5  minutes. sugar mixture should be bubbling up.

After four minutes, remove it carefully from the microwave and stir thoroughly with a spatula.

Microwave it for another four minutes on high power. At this point, the nuts should be fragrant and the sugar syrup a darker color.

 Now add the coconut, butter and vanilla extract and stir them in until well-combined.

 Microwave the bowl for one more minute, then add the baking soda. As you stir it in, the candy will get very foamy and opaque. Keep stirring until all of the candy has a foamy texture, then pour the candy in a thin layer onto the prepared baking sheet.

Let the candy cool for a few minutes, then use well-oiled hands to carefully stretch and pull it thinner. The thinner you get the candy, the more "brittle" it will be, so work quickly and carefully, because it will be hot.

Prepare a baking sheet by lining it with aluminum foil and spraying the foil very thoroughly with nonstick cooking spray