Category: Food

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Ice Cream Kolatkes

The whole time I was making these, I kept thinking…

“The Queen of Hearts she made some tarts all on a summer’s day;
The Knave of Hearts he stole the tarts and took them clean away.
The King of Hearts called for the tarts and beat the Knave full sore
The Knave of Hearts brought back the tarts and
vowed he’d steal no more.”

Poor guy.  He can have some of ours.

They are divine.

Ice Cream Kolatkes

Ingredients:

2 cups butter, softened

1 pint vanilla ice cream, softened

4 cups all-purpose flour

2 tablespoons sugar

1 tsp. salt

12 oz apricot or raspberry jam

1 to 2 tablespoons confectioners’ sugar, optional

Directions:

With electric mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour,  sugar and salt; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface–I use a pastry cloth– roll one portion of dough thin and flat;

Cut into 2-in. circles–

Now  roll each circle into a thin oval. Place a teaspoonful of jam at the end of each oval.

Overlap dough over filling; pinch tightly to seal.

Now roll up the rest of the dough.

Now, with seam side down, place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling.

Bake at 350° for 18 minutes or until lightly browned.

Cool on pan for about 5 minutes before removing to plate.

Sprinkle with  sugar if you want them to be sparkly.

Share with the royal court.

Note: No Knaves were injured in the making, or eating of these tarts.

Ice Cream Kolatkes
 
Print
Ingredients
  • 2 cups butter, softened
  • 1 pint vanilla ice cream, softened
  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tsp. salt
  • 12 oz apricot or raspberry jam
  • 1 to 2 tablespoons confectioners' sugar, optional
Instructions
  1. With electric mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour, sugar and salt; mix well.
  2. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
  3. On a lightly floured surface--I use a pastry cloth-- roll one portion of dough thin and flat;
  4. Cut into 2-in. circles--roll each circle into a thin oval.
  5. Place a teaspoonful of jam at the end of each oval.
  6. Overlap dough over filling; pinch tightly to seal.
  7. Roll up the rest of the dough.
  8. With seam side down, place 2 in. apart on ungreased baking sheets.
  9. Repeat with remaining dough and filling.
  10. Bake at 350° for 18 minutes or until lightly browned.
  11. Cool on pan for about 5 minutes before removing to plate.
  12. Sprinkle with sugar if you want them to be sparkly.

 

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Cookbook Bonanza & Giveaway!

Did I just use the word, “Bonanza?” Was that me? Yikes.

Come here for a minute…I want to show you something.

I know I’m taking a huge risk in letting you witness my personal addiction–but they say that the first step to healing—is to admit that you have a problem in the first place.

Ok, ok…so I admit it.

Not going to fix it, but I admit it. ha!

My “problem” comes in the form of…

cookbooks. I can’t seem to ever get enough of them.

Consequently, we have this seven foot tall shelf full of my darlings. Oh, and there are some stacked on top too.

And these ones wouldn’t fit on the shelf at all…anywhere.

Some times I even buy the same cookbook twice–accidentally–just because the cover is different. It’s hard to tell sometimes. And then sometimes I buy the same one when the cover isn’t different–because I liked it twice…I guess. It could happen to you…maybe.

Dear, dear. Whatever shall I do?

I know~

We’ll have a giveaway!  Yes, yes–that’s it. An easy one this time.

Here it is…

Leave a comment below telling us a recipe you would like to see us make–anything at all–and you’ll be entered to win. If your name is drawn, you’ll win not one, but TWO of my very own cookbooks, “Cupcakes, Muffins and More,” and “Country Soups.” Really, really good stuff…besides…I have…two.

How’s that for scaling back? See? I do try to be rational.

I’ll announce the winner on Friday morning May 21 at 10:00 am.

Now run along my friends–and comment.

I’d love your input~

especially if it feeds my addiction.

And it will.

:]

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Sin-namon Muffins

ala Nate…

Actually they are officially called French Breakfast Puffs–but I like my name better.  It’s more edgy and much more truthful. These little lovelies are soft and moist and cinnamon-y which is a fabulous thing if you happen to be a cinnamon spaz like me. Honestly, it’s like having a great big snickerdoodle…only in a muffin. I. Must. Resist.

Dude…

somebody save me.

Ingredients:

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Directions:

1.    Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2×1 1/4 inches.
2.    Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
3.    Bake 20 to 25 minutes or until golden brown.
4.    Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

Recipe originally found in the Betty Crocker recipe site.
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Top 10 Comfort Foods

Had a hard day? Been away for awhile? Wanting to celebrate something going really right in your life? Well, what better way to encourage the planets to align than to snuggle up somewhere cozy with your very favorite Comfort Foods? We’ve got the list of the perfect edibles that –that according to Gracious Rain readers–will cure any ill, enhance your happiness and just plain make you feel like you’re finally, finally…home.


1. Chocolate

Whether in the form of chocolate chip cookies, chocolate fudge brownies or a Symphony bar–warm, soft, gooey chocolate of some sort was the number one food you chose to comfort your heart.

2. Soup

Homemade Chicken Noodle, Broccoli, or Potato and Cheese soup–to name a few came in a close second as most soothing to the soul.

3. Ice Cream

Rocky Road, Homemade Vanilla, Deep Chocolate , or Summer Peach–it doesn’t seem to matter which kind, as long as there is plenty in the freezer.

4. Potatoes and gravy

Some said with chicken, some said with roast beef or sausage–however you serve those potatoes–don’t forget the gravy!

5. Homemade Bread

Wheat or white, rolls or bread sticks, warm or toasted with butter and jam–homemade bread came in fifth for making memories of home.

6. Breakfast

Scrambled eggs, cheese, bacon, pancakes, ham, sausage and toast–all served with ice cold orange juice–yum! Breakfast food–what a comforting way to start the day!

7. Lasagna

“My mom’s lasagna” came in number seven and no one was afraid to say, “the more cheese the better!”

8. Chipped Beef on Toast

Apparently an old childhood favorite for many–bringing back memories of rainy days, doing homework at the kitchen table. Oh, and keep the toast coming!

9. Chips and Dips

With some sort of salsa to be exact. Salty, crunchy and never ending chips. Sometimes one bag just isn’t big enough. :]

10. Popcorn

Last but not least–what better way to end the day than to cuddle up in front of a good movie than with a big bowl of buttery popcorn? Now that’s comfort!

 
 
What do you think?
Did we picture your very favorite comfort food of all time?

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Cheesey Lasagne

While I’m in the mood to spill all the family recipe secrets…here’s a gooood one. Couldn’t you just reach through the monitor screen and pinch some of that cheese?

Ummmm….

Start with the basic stuff:

1 large box of wide Lasagne noodles

1-16 oz. cottage cheese

1 can/jar spaghetti sauce

Parmesan cheese

2 lbs. Mozzarella cheese

Directions:

Shred the Mozzarella cheese first thing. You’ll want all your ingredients sitting there ready to go. Seriously, shredding the cheese is the only thing that takes any time here.

Pour a small amount–maybe 1/2 cup–of sauce in a 9×13 Pyrex dish. Tilt the pan around to spread it over the bottom of the dish. I’m going to use the word “some” quite a bit, because there is no exact recipe with this.

Place the uncooked noodles on top of the sauce. Don’t you just hate mushy noodles? That won’t be happening this time.

Top the noodles with the cottage cheese and spread it completely over the noodles.

Top with a layer of Mozzarella. Sprinkle liberally with Parmesan cheese.

Top with noodles, then sauce, then Mozzarella, then Parmesan–in that order until you reach the top of the pan or you run out of something.

Make sure you save plenty of shredded cheese for the top–you won’t be sorry.

Seal the pan with a layer of foil–shiny side down. Cook at 325 degrees for 1 hour. Take the foil off and cook 10 more minutes–or until your lasagne looks…

like this. Let this beautiful thing rest for about 10 minutes. You can toast some garlic bread and toss a salad while you wait.

You are about to experience perfection.

I envy you.

 

 

Cheesey Lasagne
 
Print
Ingredients
  • 1 large box of wide Lasagne noodles
  • 1-16 oz. cottage cheese
  • 1 can/jar spaghetti sauce
  • Parmesan cheese
  • 2 lbs. Mozzarella cheese
Instructions
  1. Shred the Mozzarella cheese first thing.
  2. Pour a small amount--maybe ½ cup--of sauce in a 9x13 Pyrex dish.
  3. Tilt the pan around to spread it over the bottom of the dish.
  4. Place the uncooked noodles on top of the sauce.
  5. Top the noodles with the cottage cheese and spread it completely over the noodles.
  6. Top with a layer of Mozzarella.
  7. Sprinkle liberally with Parmesan cheese.
  8. Top with noodles, then sauce, then Mozzarella, then Parmesan--in that order until you reach the top of the pan.
  9. Make sure you save plenty of shredded cheese for the top.
  10. Seal the pan with a layer of foil--shiny side down.
  11. Cook at 325 degrees for 1 hour.
  12. Take the foil off and cook 10 more minutes.
  13. Let this beautiful thing rest for about 10 minutes.