Saturday, February 13, 2010

Brownie in a Mug

I think everyone would have all these ingredients in their food storage: flour, sugar, cocoa, salt, powdered milk, oil, vanilla, chocolate chips!

1 12 oz microwavable mug
2 T flour
4 T sugar
2 T baking cocoa
1/4 teas Salt
1 egg ( or 2 T water)
3 T powdered milk
3 T oil ( or melted butter)
1 teas vanilla
1/2 cup chocolate chips

Mix flour, sugar, cocoa and salt (you can leave out the salt with salted butter) in the mug. Stir well. Add the egg, milk, oil and vanilla, and stir until well mixed. Place the mug in the microwave and cook on high for one minute. Add the Chocolate Chips and microwave for one more minute. Remove and it will still cook while cooling. Cool at least 5 minutes. Serve warm with whip cream if desired. Serves two. ( take turns eating your half!) You can add a candy heart on top.
You can also use small bowls instead of cups. Optional nuts-- or you could use unwrapped candy kisses. Very good. This could be doubled and made in two cups.

Thursday, February 4, 2010

Dinner Rolls

(or as I have lovingly called them, "Patti's Rolls)

1 cup Warm Water
2 Tbsp Dry Yeast
1 Tbsp Sugar

Sprinkle yeast over warm water and stir in sugar, let stand for 10 minutes.

1 cup Warm Water
1/2 cup Sugar
1/2 cup Shortening
1 tsp. Salt
3 eggs (slightly beaten)
6 cups All Purpose Flour

Mix last 6 ingredients, well. Add yeast mixture, mix well in a large bowl. Let stand in a warm draft-free place. Let raise in large, greased bowl covered with a dish
cloth until double in size.

You can roll and cut these out to make crescent shaped rolls or most any shape you wish. Bake on greased pan at 400 degrees for 8-10 minutes, after removing from oven butter the tops of the rolls.

This recipe can also be used for scones or to make into a loaf of bread.

*Thank you to my Sister-in-law Patti for giving me this recipe, I have used it many times over the years!*

Belgian Waffles

2 1/2 cups All Purpose Flour
2 Tbsp. Sugar
1 tsp. Salt
1 package Active Dry Yeast
2 cups Warm Milk
4 large Eggs (separated)
1 tsp. Vanilla Extract
1/2 cup Melted Butter

Combine sugar, flour and salt into medium size bowl, set aside. Stir together dry yeast and milk (105 to 115 degrees F) in medium bowl, let stand 5 minutes to dissolve yeast. Stir in 4 egg yolks, slightly beaten and vanilla extract until blended. Stir in dry ingredients until smooth, then stir in melted butter. With a rubber spatula, gently fold in 4 egg whites, beaten until stiff. Cover and let stand in a warm, draft-free place, 45 minutes. Heat waffle baker. Lightly coat grids with cooking spray. Bake waffles according to manufacturer's directions until crisp. Serve with maple syrup or toppings of your choice. Enjoy!!!!

*The leftovers are also good toasted.*