Instant Pot Wedding Soup

Recipe: sauté meatballs. (Mine were chicken basil&tomato, from Costco) 
7 cups of broth, 
carrots, 
onion, 
celery, 
1/4 t of each oregano, garlic, red pepper flakes, basil. 
Fresh spinach 

Manuel 7 mins, instant release. 

Add noodles (I had small shells, half box) maybe 1 1/2 cups of noodles. 

Manuel for 5 mins, quick release. 

1 egg with cheese ( I used mozzarella! 

Stir in. 
Done

Thank you to Debbie Manley Fox

Double Tree Signature Cookie

Makes 26 cookies

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm

Crunchy Top Pound Cake

Marilyn HanburyFollow

April 10, 2016 · 

CinchShare

Crunchy Top Pound Cake
6 eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla
Instructions
Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
Stir in the vanilla.
Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan

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Pineapple Cream Cheese Gelatin salad

• 6-oz. package orange gelatin
• 8-oz. package cream cheese, softened
• 20-oz. can crushed pineapple, drained
• Place gelatin in a large bowl. Slowly stir in 4 cups boiling water and mix well. Mix in cream cheese until dissolved. (Consistency will be slightly lumpy.) Refrigerate until it begins to thicken, about one hour. Blend in crushed pineapple and allow mixture to completely set in refrigerator, about three hours or overnight.

Instructions

1. Place gelatin in a large bowl. Slowly stir in 4 cups boiling water and mix well. Mix in cream cheese until dissolved. (Consistency will be slightly lumpy.) Refrigerate until it begins to thicken, about one hour. Blend in crushed pineapple and allow mixture to completely set in refrigerator, about three hours or overnight.

https://www.amish365.com/pineapple-cream-cheese-gelatin-salad/?utm_source=Copy+of+Copy+of+AmishMonday&utm_campaign=kickoff&utm_medium=email

Lady Bird Johnson's Lemon Pound Cake

LADY BIRD JOHNSON’S LEMON CAKE

3/4 Cup Softened Butter

1 1/4 Cups Sugar

8 Egg Yolks

2 1/2 Cups Flour

3 Teaspoons Baking Powder

1/4 Teaspoon Salt

3/4 Cup Milk

1 Teaspoon Vanilla Extract
2 t. lemon juice

1 Teaspoon Grated Lemon Rind

Preheat your oven to 325° F.  Cream the butter and sugar until fluffy.  In a separate bowl, beat the egg yolks until light and lemon colored.  Blend into the creamed mixture.  Sift together the flour, baking powder and salt.  Resift 3 times.  Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.  Beat the batter thoroughly after each addition.  Add the vanilla extract, lemon rind and lemon juice.  Beat for 2 minutes.  Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.  Remove from the oven and cool 19 minutes before inverting on serving platter.

LEMON GLAZE

2 cups powdered sugar

1-2 T. fresh lemon juice

1-2 t. buttermilk

Zest of one fresh lemon

I always pour the glaze over the warm cake right after you have inverted your cake on the serving platter. The cake is always best when served slightly warm with the warm glaze poured over the top. Hope you enjoy!

http://themainehouse.blogspot.com/2016/03/lady-birds-lemon-cakegracious-texas.html?showComment=1457710033861#c2087044184867041371

Penny Supper casserole

• 4 medium potatoes, diced
• 1 cup peas
• 1 small onion
• ¼ cup margarine
• 1 can mushroom soup
• 1 teaspoon mustard
• 8 hot dogs
• 1 cup velveeta cheese

Instructions

1. Cook potatoes and also cook peas and drain. Mix together with onion and margarine in a mixing bowl.
2. Mix soup and mustard into veggies.
3. Put into 7 X 11 dish.
4. Top with cut-up hot dogs.
5. Put on top.
6. Cover.
7. Bake for 25 - 30 minutes.

https://www.amish365.com/penny-supper-casserole/?utm_source=Copy+of+Copy+of+Copy+of+April6%2C2020&utm_campaign=kickoff&utm_medium=email

Pioneer Woman Baked French Toast

PREP TIME:

15 Minutes

DIFFICULTY:

Easy

COOK TIME:

1 Hours

SERVINGS:

8 Servings

INGREDIENTS

• FRENCH TOAST
• Butter, For Greasing
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Heavy Cream
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• 1/2 cup Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• Freshly Grated Nutmeg (optional)
• 1 stick Cold Butter, Cut Into Pieces
• Warm Syrup, For Serving
• Butter, For Serving
• 1 cup Fresh Blueberries, For Serving

INSTRUCTIONS

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

https://thepioneerwoman.com/cooking/baked-french-toast/

Leave off the topping and make like bread pudding

Try this surprisingly simple yet luscious sauce (Vanilla is the best) Stephanie.....from the ORIGINAL First Edition 1950 Betty Crocker's Picture Cook Book:

Vanilla (lemon or nutmeg) Sauce
Mix together in a saucepan...
1C sugar
2 Tb cornstarch
Stir in gradually...
2C boiling water
Boil 1 minute, stirring constantly. Stir in...
4Tb butter
2 te vanilla (or 2 te lemon juice with 1Tb grated
lemon rind or 2 te nutmeg)
Keep hot until serving.