Recipes

I’ve had a lot of requests for some of the recipes that I use so Emma decided that we should create a page on our blog where they can be posted.

Sweet and Sour Chicken

This is a modified version of my mom’s recipe for sweet and sour chicken.  I’ve played with it a bit over the years and this version seems to work well.

Ingredients:

  • 4 large chicken breasts
  • 1 1/2 cups sugar
  • 1 cup vinegar
  • 1/2 cup chicken broth
  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • dash of salt

Preparation:
Bone and chop the chicken breasts.  Dip them in beaten egg, then coat them with cornstarch.  Deep fry in oil until golden brown.  Place golden chicken pieces directly into casserole dish.  Mix remaining ingredients until dissolved and pour sauce over chicken.  Bake at 325 for one hour, stirring every 15 minutes.

Fried Rice

This is a basic recipe for fried rice that you can modify as you see fit.  If you plan on adding other ingredients, such as ham, increase the number of eggs to 3.

Ingredients:

  • 1 – 2 green onions, as desired
  • 2 large eggs
  • 1 teaspoon salt
  • Pepper to taste
  • 4 tablespoons oil for stir-frying, or as needed
  • 4 cups cold cooked rice
  • 1 – 2 tablespoons light soy sauce

Preparation:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.  Heat a wok or frying pan and add 2 tablespoons oil.  When the oil is hot, add the eggs.  Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.  Add 2 tablespoons oil.  Add the rice.  Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart.  Stir in the soy sauce.  When the rice is heated through, add the scrambled egg back into the pan.  Mix thoroughly.  Stir in the green onion.  Serve hot.

Soft Sugar Cookies

I dare say that these are the best sugar cookies every baked in the history of mankind.  Eileen Sieger deserves the credit for these.

Ingredients:

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Preparation:
Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth.  Beat in the egg, vanilla and sour cream until well blended.  Stir in the sifted ingredients.  Wrap dough in plastic wrap and chill overnight. reheat the oven to 375 degrees F (190 degrees C).  On a lightly floured surface, roll the dough out to 1/4 inch in thickness.  Cut into desired shapes with cookie cutters.  Place cookies 1 1/2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Apply a generous amount of your favorite frosting and enjoy the goodness.

Carrot Cake

carrot-cakeFor those of you who have had it, you know that Holly makes some of the best carrot cake out there.  Despite the recipe being heavily guarded, I was able to get a copy of it to share with you here.  Actually, Holly gave it up quite easily, but if she chose to keep it from me…  Let’s just say that she probably would have won.

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups finely shredded carrot
  • 1 cup cooking oil
  • 4 eggs
  • Cream cheese frosting

Preparation:
Grease and lightly flour a 13 x 9 x 2-inch baking pan.  In a mixer bowl combine the first 6 ingredients.  Add next 3 ingredients, beating with electric mixer till combined.  Beat on medium speed for 2 minutes.  Turn into pan.  Bake at 325 degrees F for 50 to 60 minutes or till done.  Cool on a wire rack.  Frost with cream cheese frosting.  Serves 12 to 15.