Food – Page 39 – Gracious Rain

February 8, 2010October 16, 2022

Devil’s Food Surprise Cookies

These little lovelies remind me of those fabulous Devil’s Food cookies that my mama used to buy and….

hide from us. What?! Too good to share with the kids? Aparently so.

Well fine then.

I’ll make my own.

Ooooh baby.

Do brace yourself.

Devil’s Food Surprise Cookies

Ingredients:

3-1/2 cups all-purpose flour
1-1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
2 large eggs
1 cup milk
2 teaspoons pure vanilla extract
24 large marshmallows, cut in half horizontally or 4 small marshmallows
Chocolate Frosting for Surprise Cookies

Directions:

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Devil’s Food Frosting

4 cups powdered sugar

1/2 cup butter, melted and cooled

1/2 cup cocoa

1/2 cup milk

1/2 tsp. vanilla

Stir ingredients together till creamy.

Nowwww then…I triple-dog-dare you to make these incredible little devils and NOT sneak six of them in your purse.

Ha!

I’ll win.

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Devil's Food Surprise Cookies

Ingredients

3-1/2 cups all-purpose flour
1-1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
2 large eggs
1 cup milk
2 teaspoons pure vanilla extract
24 large marshmallows, cut in half horizontally or 4 small marshmallows
Chocolate Frosting for Surprise Cookies

Instructions

Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.
Add egg, milk, and vanilla, and beat until well combined.
Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1¾-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart.
Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly.
Return to oven, and continue baking until marshmallows begins to melt, 2 to 2½ minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Notes

Devil's Food Frosting 4 cups powdered sugar ½ cup butter, melted and cooled ½ cup cocoa ½ cup milk ½ tsp. vanilla Stir ingredients together until creamy.

February 6, 2010October 30, 2022

Snickerdoodle Snack Mix

Nothing makes you hungrier than screaming your liver out for your favorite team at the Superbowl.

If you do the football thing like we do at this house–“kick off” the perfect game and totally “score” with these “goal” winning snacks–sure to “tackle” your “team’s” hunger.

I crack myself up.

Snickerdoodle Snack Mix

Ingredients

1/4   cup sugar
1   teaspoon ground cinnamon
2   cups Cinnamon Chex cereal
2   cups Chocolate Cheerios cereal
4   cups popped popcorn
1/4   cup butter

Directions
1.   In small bowl, mix sugar and cinnamon; set aside. In large bowl, mix cereals and popcorn.
2.   In a small saucepan, cook butter over medium heat until melted. Pour over cereal mixture, stirring until evenly coated.
3.    Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Cook at 350 degrees for 7 minutes. Stir. Cook for 7 minutes more. Store in air tight container.

Go Vikings!

Oh, wait.

They aren’t actually playing…

Dang it.

Nevermind.

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Happy Birthday Daney Boy!

February 1, 2010February 9, 2021

Honey Candy

Look how pretty this is—Honey Candy–for your…Honey.

It tastes so good and I’ve even been told that it makes a lovely, soothing throat drop. I’m a bit more interested in it as a candy, because, well–it’s just the kinda girl I am.

But to each his own.

HONEY CANDY

2 c. sugar
1/2 c. water
1/2 c. honey
1/4 c. butter

Put all the ingredients in heavy pan and cook over medium heat until it reaches the *hard crack stage. Pour into a buttered cookie sheet. Fold edges of candy into middle until cool enough to pull. Pull and cut it into one inch pieces or roll in balls. Put on a greased cookie sheet. You can leave it there–or you can twist each piece in wax paper or cellophane.

I’d suggest that you wrap it if you want to carry a few pieces in your purse…

but you decide.

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Honey Candy

Ingredients

2 c. sugar
½ c. water
½ c. honey
¼ c. butter

Instructions

Put all the ingredients in heavy pan and cook over medium heat until it reaches the *hard crack stage.
Pour into a buttered cookie sheet.
Fold edges of candy into middle until cool enough to pull.
Pull and cut it into one inch pieces or roll in balls.
Put on a greased cookie sheet.
You can leave it there–or you can twist each piece in wax paper or cellophane.

January 28, 2010October 4, 2023

Chicken Noodle Soup…

with real, homemade noodles.

Dude…

The problem with this soup is that no matter how big your pan is—you can never quite make enough. I swear I could eat a big bowl of this soup every autumn day of my life–and deep into winter. Hmmmm…so simple and perfect. No creepy ingredients to scare the kids. Just good ol’ grama’s kitchen-type stuff–like the farm hands eat.

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Homemade Chicken Noodle Soup

2 1/2 lbs. boneless chicken breasts, cut up

1 qt. water

4 carrots, cut into 1/2 inch slices

1 Tbsp. salt

1/4 tsp. pepper

2/3 cup rice (uncooked)

3 chicken bouillon cubes

2 chicken gravy packets

1 cup milk

2 c. uncooked noodles

Heat chicken, water, rice, spices and bouillon to boiling in a 4 quart pan; reduce heat. Cover and simmer about 30-45 minutes–or until carrots and rice are tender. If your liquid boils down too much, just add more a cup or so at a time. Mix the gravy packets and milk together in a measuring cup until smooth. While stirring, add gravy to soup mixture, slowly. Bring to gentle boil again. Drop uncooked noodles into soup and boil about 4-5 minutes or until the noodles float to the top. Cool a bit before serving. Serves 8…

unless you invite…

me over.

Homemade Egg Noodles

2 c. all-purpose flour
3 egg yolks
1 egg
2 tsp. salt
1/4 to 1/2 c. water

Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.)

Turn dough onto well floured cloth covered board; knead until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes. Divide dough into 4 equal parts. Roll dough one part at a time. Cut dough crosswise into 1/8 inch strips with a pizza cutter. Use fresh or allow to dry.

————————

Chicken Noodle Soup...

Ingredients

2½ lbs. boneless chicken breasts, cut up
1 qt. water
4 carrots, cut into ½ inch slices
1 Tbsp. salt
¼ tsp. pepper
⅔ cup rice (uncooked)
3 chicken bouillon cubes
2 chicken gravy packets
1 cup milk
2 c. uncooked noodles
Heat chicken, water, rice, spices and bouillon to boiling in a 4 quart pan; reduce heat. Cover and simmer about 30-45 minutes--or until carrots and rice are tender. If your liquid boils down too much, just add more a cup or so at a time. Mix the gravy packets and milk together in a measuring cup until smooth. While stirring, add gravy to soup mixture, slowly. Bring to gentle boil again. Drop uncooked noodles into soup and boil about 4-5 minutes or until the noodles float to the top. Cool a bit before serving. Serves 8...

Instructions

Homemade Egg Noodles
c. all-purpose flour
egg yolks
egg
tsp. salt
/4 to ½ c. water
Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.)
Turn dough onto well floured cloth covered board; knead until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes. Divide dough into 4 equal parts. Roll dough one part at a time. Cut dough crosswise into ⅛ inch strips with a pizza cutter. Use fresh or allow to dry.