Tea Cakes

Original recipe makes 2 dozen you can change servings size.

 

2 sticks butter 

 1 1/4 cups sugar 

 

2 eggs

3 cups all-purpose flour

 1/2 teaspoon baking soda 

 1/2 teaspoon salt 

 1/2 teaspoon ground nutmeg

 2 teaspoon vanilla extract 

 Directions In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few minutes on a floured board until smooth. Cover and refrigerate until firm. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely and place in a big jar. Jump To Video

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Broccoli And Potatoes Soup

This creamy and cheesy potato soup with broccoli comes together quickly for an easy and quick weeknight meal...This Broccoli And Potato Soup will warm your soul ...Sandra
Ingredients

3 tbsp unsalted butter

1 small onion , finely chopped

2 garlic cloves , minced

1/3 cup flour

2 cups milk

1 cup chicken broth

1 cup water

lb potato , peeled and cut into 1.25 / 1/2" cubes

5 cups broccoli florets (bite size) (about 1 large broccoli)

1 + cups grated cheese , cheddar or tasty (or other of choice)

1/2 sour cream

GARNISH

Shallots/scallions
Grated cheese

Instructions
Melt butter in a large pot over medium heat. Add onion and garlic, cook for 5 minutes or until softened.
Add flour and mix into onion mixture. Cook for 30 seconds.


Add chicken broth powder, water and potato. Bring to simmer, and cook for 12 - 15 minutes, stirring occasionally, or until potato is just cooked.

Add broccoli and stir. Cook for 2 minutes, then pour off all water take the pot off the stove.
Stir in chicken broth and milk throughly adding sour cream and cheese. Adjust salt and pepper to taste.
Ladle into bowls and top with garnishes of choice.

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Cinnamon Pecan Rolls

I made these rolls just for you...Sandra

Ingredients
Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough
.
Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Oriental Style Meat Balls

Ingredients

Make your meatballs from your recipe

Sauce
2 1/2 tbsp soy sauce
3 tbsp honey
1 1/2 tbsp Oyster sauce (sub Hoisin)
1 1/2 tbsp Chinese cooking wine
1/2 tsp normal ground black pepper

Stir Fry
2 tbsp  canola oil
1 garlic clove , finely minced
1/2 onion , peeled and sliced
 lb ground beef / make meatballs

Instructions

Mix the Sauce ingredients in a bowl.
Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.
Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.

Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.
Turn the heat down to medium high, pour in Sauce - it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy - the bubbles will be larger and caramel colour.
Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Don't overcook the beef - that would be tragic!
Serve immediately with rice.


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Black-Eyed Pea Jambalaya

2 cans black-eyed peas (used them they are firm)

Chicken broth

1 pound ground meat

1 cup cubed turkey ham

1 cup good slice beef smoke sausage

1 medium onion, chopped

3 clove garlic chopped

1  Green bell pepper chopped

Half red bell pepper chopped

2 cups cooked pot boiled rice ( not over cooked)

1 tablespoon salt

1/2 teaspoon black pepper

1 tablespoon Creole seasoning

1 can original Ro-Tel tomatoes with chiles

1 bunch green onions, tops only, chopped

Open cans of black-eyed peas and drain the liquid into a large measuring cup. Add enough chicken broth to make 2-1/2 cups of liquid.

In a large pan or skillet brown the ground meat drain and keep the dripping. add about two tablespoon of beef dripping in skillet brown ham and smoke sausage add the ground beef and add Ro-Tel tomtaoes simmer until liquid is gone set aside. in another skillet add two tablespoon beef dripping garlic, onions and bell peppers. Cook until vegetables soften. Add cooked rice stirring often, until it starts to fry. Add the broth and bean juice mixture. add salt, pepper and Creole seasoning.. Bring to a boil and cook 5 minutes, stirring frequently to prevent sticking.add the meats and rotel mixture and toss into the rice.

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Crunchy Sweet Potatos Fries

Ingredient
Slice sweet potato into even sized strips add potatoes in salt water for 30 minutes.
1/2  cup self rising flour for batter
1/2  cup self rising flour for coating
Pepper an salt to taste

Combined 1/2 cup self rising flour until thick paste add more milk if needed. Dip potato in the batter.

Combined 1/2 cup self rising flour in separate bowl dip potato in dry flour. place canola oil in a frying pan until medium high.

.Toss potato strips into the spice mixture to coat. Using a brown paper bag.

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