listen * join in * learn * give forward
Recipes
Bertha Peterson’s Rolled Sugar Cookie Burnside, Iowa
(This is the Christmas sugar cookie recipe that has been used by Stephanie’s family since the 1930’s).
Step 1:
Whisk these ingredients together:
3 ¼ cup flour
2 tsp baking powder
1 small tsp baking soda
Step 2:
Cut 1 cup of white shortening in to the dry ingredients:
Step 3:
Blend these ingredients together in a separate bowl.
2 eggs
1 cup sugar
¼ cup whip cream
1 tsp vanilla
1 tsp lemon flavoring
Mix dry and wet ingredients together, divide dough in to 3 portions. Wrap each dough portion tightly in wax paper.
Take out one dough portion, cut in half and place the other half in wax paper. Roll out half on floured surface, (make sure there is a sleeve on the rolling pin.) Cut shapes in dough with cookie cutters of your choice. Continue with the other portions, one at a time.
Bake on a cookie sheet at 325 for 8-10 minutes. Do not let the cookies brown. Place carefully on cooling racks.
When the cookies are cool, decorate with frosting, colored sugars, and other edible decorative cookie bling.
Cajun Baked Catfish
A well-seasoned dish. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika.
Prep / total time : 25 minutes.
2 servings .
Ingredients
- 2 tablespoons yellow cornmeal.
- 2 teaspoons Cajun or blackened seasoning.
- 1/2 teaspoon dried thyme.
- 1/2 teaspoon dried basil.
- 1/4 teaspoon garlic powder.
- 1/4 teaspoon lemon-pepper seasoning.
- 2 catfish filets 6 ounces each (some prefer tilapia).
- 1/4 teaspoon paprika.
Directions
- Preheat oven to 400º. In a shallow bowl, mix the first six ingredients.
- Dip filets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika.
- Bake until fish begins to flake easily with a fork, 20 - 25 minutes.
Baked Chicken Wings
Easy, crispy, and delicious. Serve with celery sticks, carrot sticks, cucumber slices and sweet pickles with ranch or bleu cheese dressing for dipping.
Prep : 10 minutes.
Cook: 1 hour.
Yield: 10 wings / 2 servings
Ingredients
- 3 tablespoons olive oil.
- 2 teaspoons chili powder.
- 1 - 1 1/2 teaspoon garlic powder (some prefer 1-2 cloves garlic, pressed).
- Salt and ground black pepper to taste.
- 10 chicken wings.
Directions
- Preheat the oven to 375 º.
- With a large chef’s knife or a small cleaver, remove the tips of the wings (save for chicken stock) and separate the drumette and the flat (Some prefer to bake their wings whole, right out of the package).
- Combine olive oil, chili powder, garlic powder and shake to combine.
- Add the chicken wings, reseal and shake and massage until the wings are fully coated.
- Arrange the wings on a baking sheet.
- Here’s where you salt and pepper to taste.
- Cook the wings 1 hour or until crisp and cooked through.
- In a small bowl splash a modest portion of hot wing sauce. We prefer the Louisiana® brand (Some prefer barbecue).
- Toss the wings around in the bowl with a pair of tongs to lightly coat them with hot sauce.
- Enjoy