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Wednesday, November 9, 2016

Toffee Cookies



Toffee Cookies

1 cup softened butter
1 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
2 eggs
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3  cups flour
1 6-oz pkg toffee chips, with or without chocolate

Preheat oven to 375 degrees.   Cream the butter and sugars until fluffy, then beat in the eggs and vanilla.   Add the remaining ingredients and mix until well blended.   Form into 1 tablespoon balls and place on an ungreased cookie sheet.   Bake about 13 minutes or until slightly browned around the edges.   Allow to cool on the cookie sheet about 3-4 minutes, then remove to a rack to finish cooling.     


Enjoy!

Thursday, October 6, 2016

Sweet Potato Rolls

I have head about sweet potato rolls for years, but never tried making them.  I had a leftover baked sweet potato in the fridge and decided to try making them.  They turned out incredible.   I highly recommend trying them.

1 medium sized sweet potato, baked in the skin, cooled and then peeled, 
3 cups hot milk, 
about 1/2 cup brown sugar, 
1/2 cup melted butter. 

Place all of these in a blender and whirl until smooth. Pour into your bowl. I use my Kitchen Aid Mixer.   Add 2 tbsp. yeast, 1 tsp. salt and about 6 cups of all purpose flour. Add all to the bowl and mix with a dough hook until very smooth and elastic, adding up to another cup of flour if needed. You want a fairly soft dough. Place in a large greased bowl, cover and allow to rise until doubled about an hour and a half. Punch down and form into balls a little bigger than a golf ball and place in a well greased pan. Cover with a dry towel and allow to rise until doubled, about 45 minutes. Bake in a preheated oven at 350 degrees until nicely browned. Take care not to over bake. Makes about 3 dozen.

For a sweet treat, when you make your little balls of dough, dip them in melted butter, then in a mixture of brown sugar, finely chopped pecans and cinnamon, then place in the greased pan, allow to rise and bake as above. These are addicting. 

Sunday, September 11, 2016

Another Chocolate Sugar Cookie

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup cocoa powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar for rolling


Cream together butter and brown sugar with a mixer until fluffy. Beat in the eggs  and then vanilla. Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.  Refrigerate dough for one hour.
Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely

Tuesday, August 23, 2016

Oatmeal, Raisin and Pecan Cookies

1 cup butter, softened
1 cup dark brown sugar
1 cup white sugar
2 eggs
1 tbsp vanilla
2 tsp cinnamon
1 tsp. ginger
1/4 tsp cloves
1/2 tsp. nutmeg
1 tsp, cardamom (optional)
1 tsp baking soda
1 tsp baking powder
4 cups rolled oats
2 cups flour
2 cups raisins (or other dried fruit and increase if you like lots of fruit)
2 cups chopped pecans

Preheat oven to 350 degrees.   Beat the sugars and butter together until smooth and fluffy, then beat in the eggs and vanilla.   Add the remaining ingredients and mix until well blended and the dough sticks together well.  Form the dough into balls with about 1 1/2 tbsp of dough, then place on an ungreased cookie sheet about two inches apart.   Bake 12-13 minutes or until lightly browned.   Allow to cool on the pan a few minutes, then remove to a rack to finish cooling.  Makes about 5-6 dozen, depending on the size of the cookies.

Dried cherries and almonds in place of the raisins and pecans is very good.   If you like, you can also just leave out the nuts and fruits.   If doing that, I would add another 1/2 cup of rolled oats.    

Sunday, May 22, 2016

Easy and Special Fruit Cobbler



4 - cups canned sliced peaches in juice, drained or other fruits/berries
1/2 - cup butter, softened
3/4 - cup sugar
1 - teaspoon vanilla extract
1/2 - cup milk
1 - cup all purpose flour
1/8 - teaspoon salt
1 - teaspoon baking powder
1/3 - cup sugar
 1/2 - teaspoon cinnamon
1 - tablespoon cornstarch
1/4 - cup boiling water

Preheat oven to 375 degrees. Spray a 8x8 inch baking pan with non stick spray. Drain the sliced peaches and arrange them in the bottom of the baking pan.In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well. Add the milk, flour, salt and baking powder to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth. In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter. Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is where the magic happens and what makes the crispy topping. Bake at 375 for 40-45 minutes. Cool slightly before serving.
Note: Fresh peaches can be substituted for canned peaches. About 4 peaches is equal to 3 cups.
Blackberry version follow the recipe above and use 4 cups fresh blackberries or other berries in place of peaches, omit the cinnamon and continue with the recipe as directed. 
 The cornstarch and boiling water topping gives the top of the cobbler a smooth, shiny and crispy topping.