Ingredient: Flour

Apricot Almond Bars

DIGITAL CAMERAFor a tasty fruit dessert any time of the year, combine dried apricots and almonds with light brown sugar and eggs. Bake it atop a sweet pastry crust and cut it into bars as big as you dare. This is so easy and so incredibly good, that it will become your go to all occasion cookie bar.

 

Apricot Almond Bars
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Servings
16
Servings
16
Apricot Almond Bars
Print Recipe
Servings
16
Servings
16
Ingredients
Servings:
Instructions
  1. Combine the apricot pieces and water in small pan. Simmer covered for ten minutes until plumped and tender. Drain and set aside.
  2. Preheat oven to 350 degrees. Butter a 9 X 9 baking pan. Combine sugar and butter until blended. Gradually add one cup of the flour stirring until a soft crumbly dough forms. Press the dough evenly into the bottom of the pan. Bake 25 minutes or until light golden. Remove from oven.
  3. Mix the remaining flour, salt, and baking powder in a small bowl. In a medium bowl, beat the eggs and brown sugar until they are thick and light colored. Stir in the extracts, blending well. Slowly add the flour mixture. Add the almonds and apricots, blending well.
  4. Pour the mixture onto the baked crust. Smooth evenly with a spatula. Return the pan to the oven and bake for approximately 30 minutes more. Top should be deep golden brown and feel springy.
  5. Cool completely on wire rack. Cut into 16 squares.
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Marble Pound Cake

Marble Pound Cake
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A classic recipe for "bundt cake". Easy to make and adapt for limitless variations. oh, and it's really tasty.
Servings
12 Servings
Servings
12 Servings
Marble Pound Cake
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A classic recipe for "bundt cake". Easy to make and adapt for limitless variations. oh, and it's really tasty.
Servings
12 Servings
Servings
12 Servings
Ingredients
Servings: Servings
Instructions
  1. Pre-heat oven to 350 degrees. Combine the mixes, oil, water, and eggs in a large mixing bowl. Reserve the chocolate cake mix packet for later.
  2. Using a hand mixer, combine the ingredients at low speed until just blended.
  3. With mixer on medium high, blend for 2 - 3 minutes until the mixture is light and fluffy and all the lumps are gone.
  4. Remove one cup of the batter and put in a small bowl. Add the contents of the chocolate packet and stir to completely incorporate.
  5. Prepare pan(s). Spray evenly with cooking spray. Sprinkle approximately 1 tablespoon of flour into each pan and tilt and shake to lightly cover the bottom and sides. Tap out any excess.
  6. Divide the vanilla batter between the two pans. If using the bundt pan pour all of the vanilla batter into the pan and shake and tap to distribute evenly.
  7. Spoon the chocolate batter on top of the vanilla batter. Divide the batter if using two loaf pans or use all of it in the bundt pan.
  8. Using a butter knife, swirl the two batters together, Using vertical and horizontal movements and reaching to the bottom of the pan(s).
  9. Bake for 45 - 50 minutes for loaf pans or 50- 60 minutes for bundt pan. Cake is done when a toothpick inserted in the center comes out clean.
  10. Remove from oven and cool in pans on wire rack for 5 minutes. Remove from pans and cool completed on rack.
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Cream of Chicken and Wild Rice Soup

Cream of Chicken and Wild Rice Soup
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A classic comfort soup. Forget about getting it at a restaurant..A little time and a few ingredients and you've got rich and creamy love in a bowl.
Servings
6
Servings
6
Cream of Chicken and Wild Rice Soup
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A classic comfort soup. Forget about getting it at a restaurant..A little time and a few ingredients and you've got rich and creamy love in a bowl.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the carrots, celery, onions, and garlic and sweat until the vegetables begin to soften about 5 minutes or so.
  2. Add the stock, water and the rice part of the rice mix to the pot. Bring to a full boil. Cover, remove from heat and let sit while you prepare the rest of the soup
  3. In a medium saucepan, melt the butter. Add the seasoning packet of the rice mix and stir to blend completely. Slowly add the flour (about 1/4 cup at a time), stirring to blend each addition. Once all the flour is blended in, cook the roux over medium heat for 1-2 minutes stirring frequently.
  4. Slowly add the milk/cream mixture to the roux. Continue to stir so that the mixture remains smooth. Cook and stir the cream mixture for 5 minutes or so. It should be very thick. Remove from the heat and keep warm.
  5. Return the pot with the stock and rice to the heat and add the chicken. Heat to just below boiling. Add the cream mixture in three parts, stirring well after each addition. Continue to cook, stirring frequently until the mixture is thickened. This may take 10 minutes or so.
  6. Check the soup for needing salt and/or pepper. If it seems too thick, add a little more milk. If it seems a little thin, add some instant mashed potato flakes.
  7. Ladle into soup bowls and enjoy.
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Toll House Cookies

Toll House Cookies
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Servings
6 Dozen
Servings
6 Dozen
Toll House Cookies
Print Recipe
Servings
6 Dozen
Servings
6 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Heat oven to 350 degrees. Cream butter and sugars together until light and fluffy. Add the eggs and vanilla and beat to combine well.
  2. Dissolve the baking soda in the hot water. Add to egg and sugar mixture and mix. Add the flour and stir until well combined.Stir in the nuts and chocolate chips until evenly combined.
  3. Using a small cookie scoop, place dough on parchment lined baking sheets. about 2 inches apart. Bake for 10 - 12 minutes. Allow to cool on pan for 5 minutes. Transfer to a wire rack to cool completely. Store airtight for up to 1 week.
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Chocolate Mint Snowballs

Chocolate Mint Snowballs
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Minty, chocolatey, crackle top cookies.
Servings
3 Dozen
Servings
3 Dozen
Chocolate Mint Snowballs
Print Recipe
Minty, chocolatey, crackle top cookies.
Servings
3 Dozen
Servings
3 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Whisk flour, baking powder, and salt. in a small bowl. Melt one cup of the mint chips over hot water, stirring occasionally.
  2. Beat butter and sugar in a medium bowl until fluffy. Add the melted chips and vanilla. Stir to combine. beat in the eggs then beat in the flour. Stir in the rest of the mint chips. Gather dough into a ball, wrap in plastic , and chill until very firm.
  3. Preheat oven to 350 degrees. Shape the dough into 1 inch balls. Roll thickly in confectioners sugar. Place approximately 2 inches apart on parchment lined cookie sheet.
  4. Bake 10 - 12 minutes until the tops appear cracked. Let sit on cookie sheet for 5 minutes, then move to wire racks to cool completely. Store airtight up to one week.
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