Shelby Shopper Shelby NC
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Thursday, November 17-November 23, 2022 www.shelbyinfo.com 704/484-1047 - shelby shopper & info - Page 11 GINGERBREAD COOKIES 1 cup butter, softened 1 cup sugar 1 cup molasses 1/4 cup water 5 cups all-purpose fl our 2-1/2 teaspoons ground ginger 1-1/2 teaspoons baking soda 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon salt FROSTING: 3-3/4 cups confectioners' sugar 1/4 cup water 1-1/2 teaspoons light corn syrup 1/2 teaspoon Vanilla Extract Cookies: In a large bowl, cream butter and sugar until light and fl uffy. Beat in molasses and water. Combine the fl our, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mix- ture and mix well. Cover and refrigerate for 1 hour or until easy to handle. On a lightly fl oured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cut- ters dipped in fl our. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are fi rm. Remove to wire racks to cool. Frosting: In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies. Yields: about 5 dozen. Cookies also deli- cious without frosting. WHITE CHOCOLATE OREO TRUFFLES 40 Oreos 1 cup cream cheese, softened 2 cups white chocolate, melted • Using a food processor, pulse the Ore- os into fi ne crumbs. Remove 1/4 cup of the crumbs and set aside. • Mix the cream cheese into the remain- ing crumbs. The mixture will be sticky. Roll the mixture into 1 inch balls, and place them onto a baking tray lined with parchment paper. Freeze the balls for 30 minutes. • Dip each ball in the melted chocolate, place back on the baking tray, and sprin- kle with the reserved Oreo crumbs. Re- frigerate for 1 hour, or until fi rm. Keep refrigerated for up to 5 days. Keep in the refrigerator and serve chilled, so the chocolate won't melt. • Truffl es can be kept in an air- tight container in the fridge for up to 5 days. WHITE CHOCOLATE RITZ CRACKER COOKIES 40 Ritz crackers Creamy peanut butter 8 ounces white almond bark •Make sandwiches with Ritz Crack- and peanut butter for filling. •Melt the almond bark according to package directions. Dip each cookie in the melted chocolate, covering it entirely. Place on wax paper.Put in the refrigerator to cool and set. Store In air-tight container for up to one week. BEST SUGAR COOKIES Makes 3 dozen cookies Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time! 1 cup unsalted butter 1 cup granulated white sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 egg 2 teaspoons baking powder 1/2 teaspoon salt 3 cups all purpose fl our Preheat oven to 350° F. •In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes Beat in extracts and egg. •In a separate bowl: combine baking powder and salt with fl our and add a lit- tle at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and fi nish off kneading the dough by hand. •DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a fl oured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8). •Bake for 6 minutes for soft cook- ies or 7-8 minutes for crisper cookies. Let cool on the cookie sheet until fi rm enough to transfer to a cooling rack. NOTES: You can use salted butter (just leave out the 1/2 teaspoon salt). If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes. Lemon fl avoring may be substituted for the almond fl avoring. NO BAKE COOKIES 2 cups white sugar 1/4 cup unsweetened cocoa powder 1/2 cup milk 1/2 cup margarine 1 teaspoon vanilla extract 1 pinch salt 1/2 cup chunky peanut butter 3 cups quick cooking oats • In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the va- nilla, salt, peanut butter and oats. • Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container. EASY ITALIAN STYLE BAKED CHICKEN 4 boneless skinless chicken breasts (halved) 3 large eggs 1 cup Parmesan Cheese 1 cup fine dry Italian bread crumbs ¼ cup Italian dressing ¼ cup melted butter •Preheat the oven to 350 F. Pat the chicken breasts dry with paper towels. In a me- dium bowl, whisk the eggs. • C o m b i n e c h e e s e and breadcrumbs in an- other bowl. Dip the chicken breasts into the beaten eggs. Coat the chicken thoroughly with the breadcrumb mixture. Place on greased baking sheet. Drizzle the chicken breasts with salad dressing and then drizzle with the melted butter. • Bake in the preheated oven for 45 minutes, flip- ping halfway through. ROAST CHICKEN WITH ROSEMARY 3 lb. chicken salt and pepper, to taste 1 small onion, quartered ¼ cup chopped fresh Rosemary •Preheat oven to 350 de- grees. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. • Place chicken in a 9x13 inch baking dish or roast- ing dish. Roast in the pre- heated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the chicken. YEAST ROLLS 2 cups hot water 1/2 cup margarine 1/3 cup white sugar 2 teaspoons salt 1/2 cup cold water 2 (.25 ounce) packages active dry yeast 5 1/2 cups all-purpose flour 2 eggs • Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast. Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size. • Punch down and let rise 30 more minutes or until doubles. Make walnut size balls of dough. Place about 2 inches apart in well-but- tered 9 x 13 inch pan. • Bake in a preheated 350 degree oven for 30-45 minutes. Brush top of rolls with margarine while hot. SOFT GINGER COOKIES 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar •Preheat oven to 350 de- grees F (175 degrees C). Sift together the flour, ginger, baking soda, cin- namon, cloves, and salt. Set aside.In a large bowl, cream together the marga- rine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. • Shape dough into wal- nut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 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. Store in an airtight container. GINGERBREAD PANCAKES 1 1/2 cups all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 teaspoon salt 1/2 tsp. ginger 1 tsp. cinnamon 1 egg 1/2 tsp. vanilla extract 1/4 cup molasses 1 1/2 cups water • Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay. • Heat a lightly oiled grid- dle over medium-high heat. Drop batter by large spoon- fuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. BROCCOLI CHEESE SOUP 1/2 cup butter 1 onion, chopped 1 (16 oz.) pkg. frozen chopped broccoli 4 (14.5 oz.) cans chicken broth 1 (1 lb.) Velveeta Cheese, cubed 2 cups milk 1 tablespoon garlic powder 2/3 cup cornstarch 1 cup water • In a stockpot, melt butter over medium heat. Cook onion in butter until soft- ened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. • Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. • In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick. BREAKFAST CASSEROLE 1 lb. ground pork sausage 1 tsp. mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 oz. mild cheddar cheese, shredded • Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. • In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the re- frigerator for 8 hours, or overnight. • Preheat oven to 350 de- grees. • Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an addi- tional 30 minutes, or until set.