Butterscotch Cookies

    
     Preparation time : 30 min + Overnight dough resting time | Serves 4 dozen approximately This recipe for butterscotch cookies is entirely different from today's butterscotch cookies and surprisingly there is no more butterscotch chips used to prepare these cookies. This is one of an old style butterscotch cookies recipe when butterscotch chips were hardly available at stores. In this particular recipe brown sugar is used along with butter and eggs to give its look and taste like butterscotch, while the use of cake flour with all-purpose makes it more crispier. You may also use pastry flour for getting better results. Though the recipe takes sufficient time in preparation but the method is very simple it just require time for settling the dough, you may also keep the dough as it is up to a week and enjoy making dozen of cookies at a time. Ingredients For Butterscotch Cookies:2 eggs2 cup brown sugar¾ cup butter1¾ cup all-purpose flour1¾ cup cake flour2 tbsp baking powder½ tsp salt1 tsp vanilla1 cup chopped walnuts or pecans Cooking Instructions For Butterscotch Cookies:1. In a mixing bowl beat together eggs and sugar at high speed until sugar dissolves completely and mixture gets foamy texture.2. Melt butter in a frying pan and mix it with the egg and sugar mixture.3. Now prepare dry mixture by sifting flour, cake flour, salt and baking powder together. It is good to sift 2-3 times so that all the dry ingredients combine well.4. After that gradually add dry mixture to the egg mixture and fold it nicely so that no lumps would be there.5. In the end fold the batter with nuts and add vanilla to give it more aromatic flavor.6. Transfer the batter into the cookie press and shape the whole batter into a cylindrical form. Leave it as it is in refrigerator for overnight.7. After that when dough sets perfectly cut the dough into thin slices and place them onto the greased baking sheet.8. Place the baking tray in preheated oven at 375 degrees F for 12-15 minutes until become cookies are done. Then take them out from oven and cool to room temperature and then serve with tea. Note: To make this recipe with butterscotch chips you will have to replace browns sugar with granulated sugar but in that case you grind the sugar then beat with eggs so that mixture quickly gets foamy texture; and use only butterscotch chips in place of walnuts.
   
        

The Best Grill Chicken

Everyone can agree that grilled chicken is one of the most delicious entrees you can add to your grilling experience. Here are some tips on making the best ever grilled chicken recipes that can go straight from your grill and into the hearts of your friends and family, forever.Here is a simple, yet delicious recipe for making one the best ever grilled chicken recipes:  1/2 cup of sherry 3/4 cup of olive oil 1/2large union 3 tablespoons Worcestershire sauce 1 teaspoon of Lemon Juice 3 tablespoons soy sauce 3 tablespoons of balsamic vinegar 2 garlic cloves, crushed 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon rosemary 1/4 teaspoon marjoram leaves 4 boneless Chicken BreastsIn a large mixing bowl, combine the oil, sherry, onion, Worcestershire sauce, soy sauce, lemon juice,balsamic vinegar, garlic, oregano,thyme,marjoram leaves, and rosemary and then pour this sauce over the four chicken breasts and put them in the refrigerator to marinate over night. Put them on the grill at 350 degrees and cook, thoroughly, for about twenty minutes while periodically turning them.Once they are almost ready to be removed from grill, try topping the chicken breasts with grilled mushrooms, onions or peppers to add to the trimmings. This will create the best ever grilled chicken recipes that will be remembered by friends and family for life.If you wish to use a dipping sauce, try using mustard or ranch based dressings.You can also serve chicken on a salad or with a pasta dish by cutting the chicken in quarters and putting it on top of the pasta in a saucepan.For a kick, put a homemade salsa or cilantro on top of the chicken before serving.And, if you choose to use the leftovers, make a dynamic chicken salad by adding mayonnaise, chopped celery and onion in a mixing bowl. Perfect for sandwiches or salads for during the week or weekend lunches.As you can see, this recipe is key to making one of the best ever chicken grilled recipes, and your friends and family will be talking about it for years to come!
   
      

Chocolate Cookie Cake

How to prepare Chocolate Cookie Cake? This is a special dessert recipe. Once assembled, this whimsical cake resembles a huge version of the cream filled chocolate cookies that children and children at heart love. It would be perfect for a child's birthday party. Makes 16 servings. Here are ingredients and directions: CHOCOLATE COOKIE CAKE RECIPEINGREDIENTS :CAKE1½ cups Sorghum Blend1 cup sugar½ cup unsweetened cocoa powder (not Dutch process or alkali)1 teaspoon xanthan gum¾ teaspoon baking soda ¾ teaspoon salt Pinch ground cloves (optional)1 cup buttermilk, well-shaken, (thinned with ¼ cup water if thick) or homemade Buttermilk1 tablespoon pure vanilla extract½ cup unsalted butter or buttery spread, such as Earth Balance, at room temperature, or 1/3 cup canola oil1 cup sugar2 large eggs, at room temperatureFILLING1 package (8 ounces) cream cheese or cream cheese alternative, such as Tofutti, at room temperature2 cups Whipped Cream or whipped topping FROSTING1 cup powdered sugar ¼ cup unsweetened cocoa powder1 tablespoon unsalted butter or buttery spread, such as Earth Balance, at room temperature1 tablespoon water (or more if needed)DIRECTIONS : 1. Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease two 8-inch round nonstick (gray, not black) cake pans. Line the bottoms with parchment paper or wax paper, then grease again; set aside.2. Make the cake: In a medium bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda, salt, and cloves; set aside. In a measuring cup, combine the buttermilk and vanilla extract; set aside.3. In a large mixing bowl, beat the butter with an electric mixer on medium speed until it is smooth and creamy. Add the sugar and beat 1 minute, scraping down the side of the bowl with a spatula. Add the eggs, one at a time, beating thoroughly after each addition.4. With the mixer on low speed, add the sorghum mixture alternately with the buttermilk, beginning and ending with the sorghum mixture. Be sure to beat the dry ingredients thoroughly each time before adding the buttermilk. Spread the batter evenly in the pans.5. Bake 25 to 30 minutes; or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans 10 minutes on a wire rack. Remove the cakes from the pans with a thin metal spatula, discard the paper, and cool completely on the wire rack.6. Make the filling: In a medium bowl, beat the cream cheese on low speed until smooth. Gently fold the whipped cream into the cream cheese; set aside.7. Make the frosting: In a small bowl, whisk together the powdered sugar and cocoa. Stir in the butter and water until the glaze is smooth, adding more water if necessary 1 teaspoon at a time to reach spreading consistency.8. To assemble the cake, place one layer on a serving plate, topside down. Spread evenly with all of the filling. Place remaining cake layer on top, topside up, and spread with the glaze. Serve immediately and refrigerate the leftovers. Follow the directions and you will be surprised how good this recipe is. Hope you enjoy this chocolate recipe and Bon Apetit.
  
     

Coffee Ice Cream

     Ever have that craving for coffee at night but don't know what to do because a cup of coffee isn't appealing? Put those days far behind you with this introduction to homemade coffee ice cream! Not only does it taste much, much better than store bought versions that don't leave your craving quenched by any means, some recipes even give you an excuse to make a freshly brewed pot of coffee so the aroma you're longing for will also help you feel even more satisfied! The Basic Recipe3/4 cup of coffee (strong)3 cups heavy cream3 eggs (beaten)1 3/4 cup sugar1 1/2 tsp. vanilla1/2 tsp. salt1 cup whipping cream Scald the cream (bring almost to a boil), and then add sugar, stirring until fully dissolved. In a double boiler, combine the cream mixture with the eggs. Continue cooking until thickened. After mixture is thickened, remove it from the heat and place in refrigerator. Once it has reached a chilled state, add in salt, coffee, vanilla and whipping cream. Pour the entire mixture into your ice cream maker and follow its instructions. Cappuccino Style2 tablespoons instant espresso2 teaspoons cocoa powder1/2 cup sugar1 teaspoon vanilla1 cup half-and-half1 cup heavy cream Mix all ingredients together. Add: 1/4 cup boiling water. Pour into ice cream maker, follow instructions.Chocolate & Coffee Version1 cup milk1 egg2/3 cup sugar Mix in a saucepan until "scald" stage.Add:1/3 cup cocoa powder2 teaspoons instant coffee Once cool, pour in:2 cups cream1 teaspoon vanilla extractChill, and then put in ice cream maker for 20-30 minutes. Coffee Almond Ice Cream2 tablespoons instant coffee2 tsp. hot water1 can sweetened condensed milk4 cups half & half3/4 cup chopped/sliced almonds (toasted, preferably)1 tsp. almond extract2 tsp. vanilla Dissolve coffee in water, and then combine all ingredients in maker and follow instructions! For extra deliciousness, add any/all of the following: Chopped almonds Peanuts Toffee pieces Chocolate chunks Brownie crumbles Candy bar crumbles Thick caramel syrup Chocolate Syrup Chocolate covered espresso beans Marshmallows Crushed graham crackers
   
      

Smoked Salmon Pasta

The smoked salmon pasta recipe is one of the easiest and best pasta recipes ever. There are quite a number of salmon pasta recipes but the version we have outlined here is the smoked salmon pasta. You can make it in no more than 30 minutes, and the servings usually are for 4-6 people easily. The smoked salmon pasta recipe ingredients are as follows: Pasta (of your choice)a chopped garlic capers and cream zucchini salmon half a lemon white wine salt, pepper and season to taste Wash the continental zucchini and chop them into evenly sized pieces. Cut them evenly so each is a small bayonet of about ten centimeters. Now, take the salmon and smoke it. Once you are done with it, you'll need to cut it into small strips and separate it somewhat roughly. Add some lemon to the result and keep it away so you can ready the pasta now. We need to boil some water now. After boiling the water, add pasta to this. Let the water boil again, but just before the pasta can get too soft, remove it. Use cold water to wash the pasta. Now chop the garlic into neat small chops. Braise this chopped garlic, add about two or three anchovies and cook till it begins to melt. To this, you can add some white wine. By this time, the mixture would be softened a lot. Now you can add the zucchini you had chopped and along with that, add the capers and the cream – which should be a bit solid. Let the mixture simmer on for some time and spread it all evenly. You can add mayonnaise or Parmesan to this finally and of course, season it to taste. The smoked salmon pasta recipe is one of the easiest and best pasta recipes ever. There are quite a number of salmon pasta recipes but the version we have outlined here is the smoked salmon pasta. You can make it in no more than 30 minutes, and the servings usually are for 4-6 people easily. The smoked salmon pasta recipe ingredients are as follows: Pasta (of your choice), a chopped garlic, capers and cream, zucchini, salmon, half a lemon, white wine, salt, pepper and season to taste. Wash the continental zucchini and chop them into evenly sized pieces. Cut them evenly so each is a small bayonet of about ten centimeters. Now, take the salmon and smoke it. Once you are done with it, you'll need to cut it into small strips and separate it somewhat roughly. Add some lemon to the result and keep it away so you can ready the pasta now.We need to boil some water now. After boiling the water, add pasta to this. Let the water boil again, but just before the pasta can get too soft, remove it. Use cold water to wash the pasta. Now chop the garlic into neat small chops. Braise this chopped garlic, add about two or three anchovies and cook till it begins to melt. To this, you can add some white wine. By this time, the mixture would be softened a lot. Now you can add the zucchini you had chopped and along with that, add the capers and the cream – which should be a bit solid. Let the mixture simmer on for some time and spread it all evenly. You can add mayonnaise or Parmesan to this finally and of course, season it to taste.
   
      

Four Cheese Pizza

     How to prepare Four Cheese Pizza. this is one of the best homemade pizza recipes. Although there are many variations of this pizza parlor favorite, here's our favorite, with a little roasted garlic to help tone down the heaviness of all that cheese. If you'd like to come up with your own combination of four cheeses, keep this in mind: at least two of them should be semi firm cheeses like Cheddar or Monterey Jack; at least one should be a hard cheese like Parmigiano Reggiano or Grana Padano; and none should be a soft cheese like ricotta or goat cheese. Look for roasted garlic cloves at the salad or deli bar of your local supermarket. Recipe makes 1 pizza. Here are ingredients and directions: FOUR CHEESE PIZZA - HOMEMADE RECIPEINGREDIENTS :Yellow cornmeal for a pizza peel or olive oil for a pizza tray or a large baking sheet One recipe homemade dough or 1 pound purchased fresh dough or frozen dough, thawed; or one 12 to 14 inch store bought, pre baked plain pizza crust1 head roasted garlic, cloves separated and their husks removed1 tablespoon olive oil1 teaspoon Dijon mustard4 ounces mozzarella, shredded4 ounces provolone, shredded4 ounces Muenster, shredded2 ounces Pecorino, finely grated1/2 teaspoon grated nutmeg1/2 teaspoon freshly ground black pepper BAKING OPTIONS With a pizza stone : Preheat the stone in the oven at 425°F for 30 to 45 minutes; or preheat the stone on a gas grill at medium, indirect heat (about 425°F) for 30 to 45 minutes; or build an indirect, medium- heat fire in a charcoal grill and preheat the stone for the same amount of time. With a pizza tray or a large baking sheet : Preheat the oven to 425°F, a gas grill to indirect, medium heat (about 425°F), or build an indirect, medium heat, well ashed coal bed around the perimeter of a charcoal grill.CRUST OPTIONS Fresh dough on a pizza stone : Dust a pizza peel lightly with cornmeal, then set the dough at its center. Start dimpling the dough, pressing into it with your fingertips as you stretch it slightly, until it's a thick, flattened circle with lots of little ridges. Pick it up by the edge and slowly rotate and stretch the circle until it's about 14 inches in diameter. Set it floured side down on the peel. Fresh dough on a pizza tray or a large baking sheet : Grease either lightly with some olive oil on a paper towel. Lay the dough on the tray or baking sheet and dimple the dough with your fingertips until it's a flattened circle then pull and press it until it forms a 14- inch circle on the pizza tray or an irregular rectangle, about 12 inches long by 7 inches wide, on the baking sheet. A prebaked crust : Place it on a floured pizza peel if you're also using a pizza stone or place the pre baked crust on a pizza tray or a large baking sheet. DIRECTIONS : 1. Puree the roasted garlic cloves, olive oil, and Dijon mustard in a mini food processor until a smooth paste is formed or mash these three together in a small bowl with a fork until paste like and fairly smooth. Spread this mixture evenly over the crust, leaving a ½ inch border at its edge.2. Mix the four kinds of cheese in a large bowl, then sprinkle evenly over the roasted garlic paste on the crust. Sprinkle the nutmeg and pepper over the pizza.3. Slip the pizza from the peel to the heated stone or place the pie on its tray or baking sheet either in the oven or on the grill over indirect heat. Bake or grill with the lid closed until the cheese has melted and just started to turn brown in patches, 16 to 18 minutes. Slip the peel back under the pie to take it off the stone and cool for 5 minutes before slicing or transfer the pie on its tray or baking sheet to a wire rack to cool slightly before slicing. To ensure the crust stays crisp, you can also transfer the pie from the peel, tray, or baking sheet right to the wire rack after a minute or so, then continue cooling as directed. Follow the directions and you will be surprised how good this recipe is. Hope you like this Four Cheese Pizza and Bon Apetit.
   
      

Smiple BBQ Ribs Recipe

If you are simply in love with the perfectly grilled tender flesh of beef ribs, then this is the perfect recipe for you. It will just take 20 minutes to prepare the dish. And you should be careful that the food does not get any direct heat. The ribs should be rotated so that they are evenly cooked. You will need about 8 beef black ribs along with half cup of honey and ketchup. The chopped onion along with minced 4 cloves of garlic and ¼ ounce of diced green chilies will also be needed if you want to make the dish really hot and spicy. You will also need salt, dry mustard, black pepper, cayenne and salt and the proportions for all the ingredients will be the same. It will be 1 teaspoon. After you have collected all the ingredients, you are all set to make this bbq ribs recipe. If there is excess fat in the ribs, it should be trimmed off. Salt, cayenne and pepper should be rubbed over the ribs. A drip pan will have to be used for indirect grilling. The oven should be pre-heated. After sometime the ribs should be placed on the drip pan. The lid of the pan should be closed so that it can retain the heat. The whole cooking should be done in either medium or low heat for three to three and half hours. The temperature should never surpass 265 degrees F.In order to make the sauce for this bbq ribs recipe, ketchup, chili peppers, mustard, onion, garlic and honey should be put on a sauce pan. The ingredients will be stirred in low heat until the whole thing is evenly warm. After the ribs are grilled, the sauce will have to be applied on the ribs. The coating should be thick enough so that some of the sauce can penetrate inside.