Thursday, October 30, 2014

Kairle's Brownies

1 cup butter, room temperature
2 cups sugar
1/3 cup cocoa

4 eggs, one at a time
2 tsp vanilla

Then add:
1 2/3 cups flour
1 cup nuts (optional)

Bake at 350 for 25-30 minutes in a greased 9X13 pan.

*The key to getting these to cut and serve nicely is to make them well in advance and allow time for them to cool completely (they taste even better old, imo).


1/2 cup butter, room temperature
1/2 cup cocoa
3 cups powdered sugar
1 tsp vanilla
3-5 TBSP milk

Cream butter, cocoa and approximately half of the powdered sugar, scraping sides and bottom of the bowl as necessary. Add 3 TBSP milk and vanilla and beat well. Add remaining powdered sugar and enough milk to make a nice spreading consistency. Beat for 3-5 minutes.

Dill Weed Dip

1/2 pint sour cream
2 TBSP mayo
2 tsp grated onion
1 1/2 tsp seasoned salt
1 tsp Worcestershire sauce
1 1/2 tsp dill weed

Mix above ingredients together and refrigerate for an hour before serving.

Wednesday, October 22, 2014

Buttermilk Syrup

1 1/2 cups buttermilk
3 cups sugar
2 sticks butter
 2 tsp baking soda
2 tsp vanilla

In large sauce pan, melt first 3 ingredients until it comes to a boil. Remove from heat and stir in baking soda and vanilla.

Make sure to mix in deep sauce pan as the soda will cause mixture to triple in volume.

from ben behumin

Monday, October 20, 2014

Chicken Pot Pie with a crust recipe (Martha Stewart)


For the Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1 teaspoon sugar
  • 1/4 teaspoon fine salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 3 to 5 tablespoons ice water

For the Filling

  • 5 tablespoons unsalted butter
  • 1 medium yellow onion, diced small (1 1/2 cups)
  • 4 medium carrots, diced small (2 cups)
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • Coarse salt and ground pepper
  • 3 cups shredded cooked chicken (15 ounces)
  • 1/3 cup fresh parsley, chopped
  • celery seed/dill/or other spices you like


  1. Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
  2. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  3. Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
  4. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley and other spices. Pour filling into a 2-quart baking dish.
  5. On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.


    Roll your dough a couple inches larger than your dish: Folding it up and over, pinching as you go, forms a beautiful decorative edge.
    To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425 degrees, 1 1/4 hours (1 hour for small pies).