Tag Archives: flour

Hamburger Pizza Casserole

2 lb. ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 tsp. dried Italian seasoning, divided
1/4 cup all-purpose flour
26 oz. jar spaghetti sauce
2 cups shredded mozzarella cheese, divided
13.8 oz. can refrigerated pizza crust or 1 11.3 oz. refrigerated pizza
1 Tbs. olive oil
2 Tbs. grated Parmesan cheese

Cook first 3 ingredients and 3 tsp. Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet. Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.

Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary.) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 tsp. Italian seasoning. Bake at 425 degrees for 15-20 minutes or until golden brown.

Pork Chop Casserole

3/4 cups all-purpose flour
1 tsp. salt
1/2 tsp. pepper
6 pork chops, fat removed
2 Tbs. oil
10.75 oz. can cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 tsp. ground pepper
1/4 tsp. dried thyme
1 cup (8 ounces) sour cream, divided
2.8 oz. can French-fried onions, divided

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops in mixture. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place pork chops in a single layer in an ungreased 13×9 inch baking dish. Combine soup, broth, pepper, thyme and 1/2 C. sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350° for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes.

Luscious Orange-filled Cake

1 cup butter, softened
1-3/4 cups sugar
4 eggs
1/3 cup orange juice
2 teaspoons grated orange peel
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

FILLING:
1/2 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
2/3 cup orange juice
2 tablespoons water
3 egg yolks, beaten
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/8 teaspoon salt

SYRUP:
1/2 cup sugar
1/3 cup water
1/4 cup orange juice
1 teaspoon orange extract

FROSTING:
1 cup butter, softened
4 cups confectioners’ sugar
3 tablespoons heavy whipping cream
1 teaspoon grated orange peel
1 teaspoon orange extract
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.

For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.

For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake. Yield: 16 servings.

Intense Chocolate Cake

2-1/2 cups milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt

FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners’ sugar
1/2 cup heavy whipping cream

GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually beat into the mixture (batter will be thin). Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners’ sugar and cream until smooth.

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in the refrigerator. Yield: 16 servings.

Apple Cookies

1/2 cup shortening
1-1/3 cups packed brown sugar
1 egg
1/4 cup milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup finely diced peeled apple
1 cup raisins

GLAZE (Optional):
1-1/2 cups confectioners’ sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 to 4 teaspoons milk

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and milk. Combine the flour, baking soda, nutmeg, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in walnuts, apple and raisins.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes or until edges begin to brown. Remove to wire racks.

In a small bowl, combine the confectioners’ sugar, butter, vanilla, salt and enough milk to achieve drizzling consistency. Drizzle over warm cookies. Yield: about 4 dozen.

No-Roll Pie Crust

1 1/3 cuprs all-purpose flour
1/2 tsp. salt
1/3 cup vegetable oil
2 Tbsp. cold water

Stir together the flour, salt and oil until all the flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, stiring until all water is absorbed.

Gather the pastry into a ball. Press in the bottom and up the side of a 9″ glass pie plate; flute around the edges.

Fill and bake as directed in your recipe.

For crusts that need to be baked before filling: Heat oven to 475 degrees. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely – about 30 minutes. Fill as directed in your recipe.

Raspberry-filled Poppy Seed Thumbprints

1/2 cup butter, softened
1 cup powdered sugar
1/2 cup canola oil
1 egg
1 tsp. vanilla extract
2 2/3 cups all-purpose flour
1/2 tsp. salt
2 Tbsp. poppy seeds
1 tsp. grated lemon peel
1/3 cup seedless raspberry preserves

In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in the oil, egg and vanilla. Add salt and gradually add the flour to creamed mixture and mix well. Beat in poppy seeds and lemon peel.

Shape dough into 1 inch balls and place 1 inch apart on an ungreased cookie sheet. Using a wooden spoon handle, make an indentation in the center of each ball. Spoon 1/4 tsp. preserves into each cookie.

Bake at 324 degrees for 10-12 minutes or until bottoms are lightly browned. Move to wire racks to cool. Makes about 5 dozen.

Lemon Snowball Cookies

1 stick of butter (1/2 cup), softened
2/3 cup sugar
1 egg
1/4 cup lemon juice (about 1 large lemon)
1 Tbsp. grated lemon peel
1 3/4 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup finely chopped almonds
Powdered sugar for rolling the cookies

In a bowl, cream the butter, sugar and egg until will blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add the chopped almonds. Cover and refrigerate the dough several hours or overnight.

Roll dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (not brown on top).

Remove from oven and place immediately on wire racks to cool for about 5 minutes, then roll in powdered sugar. Makes about 3 dozen.

Banana Nut Bread

2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup mashed bananas (2-3 medium)
1/2 cup margarine or butter, softened
3 Tbsp. milk
2 eggs
1 cup coarsley chopped walnuts

Heat oven to 350 degrees. Prepare two loaf pans by spraying them with non-stick cooking spray.

In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed bananas, margaine or butter, and milk. Beat with an electric mixer on low setting until blended, then beat on high for 2 minutes. Add eggs and remaining 1 cup of flour, and beat until well blended. Stir in the walnuts.

Pour equal amounts of batter into the two loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a wooden pick inserted near the center of the loaf comes out clean. Cool for 10 minutes. Remove from pans and cool on wire racks.

To make these up to one month ahead, simply bake the loaves and cool completely. Place each loaf in a freezer bag and freeze up to one month. Thaw for 1 hour at room temperature before slicing.