Pages

December 06, 2011

Basic Vanilla Cookie Dough

Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract

Directions

  1. Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:
Note:

For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add:
Spice Cookie Dough
Chocolate Cookie Dough
Citrus Cookie Dough

Cheers,
Jackie :)

Credits: Martha Stewart Living, December 2010

November 30, 2011

Bebidas para las fiestas Navideñas

Bebidas
Bebidas
Todas las navidades, mi cocina se llena de botellas vacías, corchos, potes y envases, todo lo necesario para preparar, curar, empaquetar las mezclas de ese año  para regalar y saborear.
Los licores son vistosos, sencillos y puede prepararlos fácilmente. Comience a guardar botellas vacías para empaquetarlo y decorarlo antes de regalarlo. Es ideal para llevarle a los anfitriones de alguna fiesta.
Pero no se olvide del tradicional coquito, receta que incluyo también, lo tradicional siempre debe estar. Comience hoy para que estas fiestas lleve un poco de sabor y amor envuelto como regalo.

Licor de Café y naranja

1 pote de café instantáneo
4 tazas de azúcar
2 tazas de agua hirviendo
1 botella de ron oro
1 botella de vodka
1 vaina de vainilla o 1 cda de extracto de vainilla
cáscara de 3 chinas

Mezcle el azúcar, café y agua hirviendo hasta disueltos, el azúcar y el café. En un recipiente una con el resto de los ingredientes. Embotelle y guarde en un lugar oscuro por 2 semanas. (Mientras más tiempo, más sabor) .
Puede voltear y mover la botella todos los dias. Para embotellar para regalo, cuele y pase a botellas limpias.

Licor de Arándanos (Cranberries)

1 paquete de cranberries
1 taza de azúcar
2 tazas de sirop de maíz claro
2 tazas de vodka
1 taza de agua
_ taza de ron oro
Caliente los arándanos con el azúcar mientras los presiona para romperlos. Añada el sirope y mezcla bien. Retire del fuego y refresque. Mezcle los arándanos con el resto de los ingredientes
Y coloque en recipiente con tapa. Deje reposar en un lugar oscuro por 2 semanas. Cuele y embotelle.

CREMAS
En Puerto Rico el coquito es sinónimo de Navidad. otros países también celebran con una receta equivalente y en este libro incluyo algunas.

Coquito

4 latas de leche evaporada
4 latas de leche condensada
2 latas grandes de leche de coco dulce (Coco López)
6 yemas de huevo
1 botella de ron blanco
2 cdas de canela
1 cda de vainilla
1/4 a 1/3 taza de brandy o ron perfumado

En una licuadora bata las yemas de huevo con el ron por 2 minutos. Añada una de las leches y la canela. Mezcle el resto de los ingredientes en licuadora en tandas. Mezcle bien todo lo unido. Vierta en botellas limpias. Guarde refrigerado.

Ron Perfumado

1 botella de ron oro de carácter
2 rajitas de canela
1 vaina de vainilla abierta
2 granos de malagueta
4 a 5 clavos de olor.

Coloque las especias en la botella de ron y tape. Se tarda de 3 a 4 semanas en adquirir gusto.

Ron perfumado Rápido:

1taza de ron oro
5 clavos de especias
1 rajita de canela
1 cda de vainilla
1 cáscara de china
En una cacerola caliente el ron hasta que comience a hervir. Retire del fuego seguida y añada las especias. Tape y deje reposar hasta que esté fresco. Cuele y utilice.

Ponche crema

En países como Venezuela esta es la crema de navidad.
6 huevos
Cascara de uno a 2 limones
3 latas de leche condensada
2 latas de leche evaporada
1 botella de ron oro o brandy
1oz de angostura

Incorpore las leches a los huevos sin batir. Añada la cascara y ron. Cocine a fuego bajo moviendo todo el tiempo hasta que espese. Elimine la cascara. Añada la angostura, cuele y coloque en botellas. Refrigere.

Rompope

Esta crema nos viene de Méjico.
6 clavos de olor
1 rajita de canela de 4”
2 tazas de ron
6 tazas de leche
2-1/2 tazas de azúcar
_ taza de almendras peladas y molidas
15 yemas de huevo
1/4 cdta de nuez-moscada

Marine los clavos y la canela en el ron por 24 horas. Hierva la leche y azúcar. Agregue las almendras y reduzca a temperatura baja y cocine por 5 minutos. Retire del fuego. Bata las yemas hasta espesas y claras. (5 a 10 minutos) añada a la yemas 1 taza de la leche y bata bien. Vierta la leche con las yemas al resto de la leche y cocine a fuego mediano moviendo todo el tiempo hasta que espese (10 minutos). Elimine los clavos y canela del ron y añada a la leche. Refrigere. Sirva con un poco de nuez moscada.

Crema de vie

Original de Francia pero se toma mucho en Argentina y Colombia.
1 lata de leche condensada
1 lata de leche evaporada
6 yemas de huevo
2 tazas de azúcar
1 taza de agua
1 cdta de vainilla
_ taza de ron

Haga un almíbar con el agua y azúcar (que llegue a 250 grados en termómetro de dulce) Bata las yemas con el ron hasta unidas. Agregue las leches y vainilla. Por ultimo añada el almíbar mezclando bien. Coloque en botellas y refrigere.
Coloque las especias en la botella de ron y tape. Se tarda de 3 a 4 semanas en adquirir gusto.

Cheers,

Jackie :)

November 22, 2011

Ripe Bananas! Dont know what to do!! Ultimate Banana Bread! to the Rescue!

Makes one 9-inch loaf

Banana Bread!!

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.
Ingredients
  • 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
  • 8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
  • 2 large eggs
  • 3/4 cup (5 1/4 ounces) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts , toasted and coarsely chopped (optional)
  • 2 teaspoons granulated sugar
Instructions
  • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.
  • 2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
  • 3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
  • 4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
  • 5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

November 20, 2011

Adamiris Lopez, Winner of Mira Quien Baila 2011

Our Beloved, Beautiful and talented Adamaris...Won today the dance competition of "Mira Quien Baila"  de latinoamerian version of Dancing with the Stars!  Adamaris is Breath Cancer Survivor and a truly wairrior!

Well Done !!  PUERTO RICO AGAIN!!!






Cheers, Jackie :)

Living Happy Days!

These days when Im totally about cooking and very little about Scrapbooking...I run to my easy fix!  Layouts for quick inspiration... Layout are a great way to finished your LO's with style and without spending to much time on the design....here an example.. just select a great looking paper..and some little embillies! and is done!!


66796251.jpg



66796268.jpg

Credits:  Cette semaine

November 19, 2011

Pecan Biscotti- A Simpler Version and Just as Tasty!




Ingredients:
1 cup unsalted Butter                    6 eggs (xlarge)
2 cups sugar                                 2 teaspoons Vanilla
7 cups flour                                  2 teaspoons Baking Power
1 teaspoon Salt                             3 Cups coarsely chopped (pecan, walnuts or Pistachios)

Procedure:

  1. Preheat oven to 3500
  2. Beat butter and sugar until lite and fluffy, then add vanilla
  3. Mix in eggs one at the time until well combined
  4. Cream well
  5. Add flour, backing power and salt.
  6. When dough is smooth stir in nuts
  7. Divide into 4 logs 12” long
  8. Place on 2 ungreased baking sheets
  9. Bake for 35 min
  10. Take out of the oven and cool for 5 min
  11. Slice logs on diagonal about 3/4” thick
  12. Put on cookie sheets and bake for about 10-15 min more
  13. When cool drizzle w/white chocolate

Blood Orange Panna Cotta with Ginger Pecan Biscotti



In the dead of winter, nothing is quite as refreshing as a ruby-red, sweet-tart blood orange. I use blood orange juice to make exotic cocktails (i.e. Blood Orange Margaritas or Hurricanes) and the segments in salads with slices of fennel. I even keep some blood orange concentrate on hand in the freezer just in case I can’t find fresh blood oranges. Blood orange juice and zest is an ideal addition to a simple panna cotta (‘cooked cream’ in Italian)—its mild acidity cuts the richness and gives it a refreshing end-note. I like to serve this dessert with home-made Ginger Pecan Biscotti. (The Perfect Puree of Napa Valley Frozen Blood Orange Concentrate--which is fabulous--is available from www.perfectpuree.com)


Blood Orange Panna Cotta with Ginger Pecan Biscotti

Makes 4 servings

Blood Orange Panna Cotta:
2 cups heavy cream
1 1/2 teaspoons powdered gelatin
1/3 cup granulated sugar
1 ½ tablespoons blood orange zest
3 tablespoons blood orange juice

Orange powder:
1 tablespoon orange zest

Ginger Biscotti:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/4 teaspoon salt
Pinch of freshly ground black pepper
5 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon peeled and finely grated fresh gingerroot
1 teaspoon vanilla extract
1/3 cup chopped crystallized ginger
1 cup pecan pieces

Make the panna cotta:
1. Place ¼ cup of the cream in a heatproof glass measure and sprinkle the gelatin on top. Let stand to soften for 5 minutes. Meanwhile, in a saucepan over medium-high heat, heat the remaining 1 ¾ cups cream with the sugar and orange zest, stirring to dissolve the sugar, just until it begins to boil. Turn off the heat and add the softened gelatin, stirring until it is dissolved. Stir in the blood orange juice. Pour through a fine-mesh sieve into a glass measure with a pouring spout. Pour into 4 serving glasses. Let the mixture cool until tepid, then refrigerate until firm, about 3 hours.

Make the Orange Powder garnish:
2. Place the zest in a microwave-save container with a flat bottom. Microwave it uncovered at 10-second intervals, stirring after each interval, until it is dry (just over a minute, usually). Process the dried zest in a spice grinder until finely ground.

Make the biscotti:
3. Position two racks near the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.

4. In a medium bowl, whisk together the flour, baking powder, ground ginger, salt, and black pepper. Set aside.

5. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar together at medium speed until well blended, about 1 minute. Beat in the eggs, one at a time, beating well after each addition. Beat in the gingerroot and vanilla extract. Add the flour mixture at low speed, mixing just until blended. Add the crystallized ginger and pecans and mix until combined. Scrape the dough out onto a floured work surface and gather it into a disc (the dough will be quite sticky). Divide the dough in two. Sprinkle the surface with more flour and shape each piece into a 12-inch log. Transfer the logs to one of the prepared baking sheets, spacing them about 3 inches apart (the logs will spread). With the heel of your hand, flatten the logs slightly until they are 2 inches wide. Place the baking sheet on the upper of the two racks in the oven and bake for 35 minutes, until the logs just start to brown lightly. Set the baking sheet on a wire rack and cool for 10 minutes. Reduce the oven temperature to 300°F.

6. Slide a pancake turner under each log to loosen it from the parchment paper. Carefully transfer the logs to a cutting surface. Replace the parchment paper on the baking sheet on which the logs were baked. Using a serrated knife, cut the logs on the diagonal into 1/2-inch slices. Arrange the slices, cut side down, on the prepared baking sheets, 1/2 inch apart. Bake an additional 18 to 22 minutes, switching the position of the baking sheets halfway through baking, until the biscotti are dry and barely begin to color around the edges. Transfer the cookies to wire racks and cool completely.

To serve:
7. Sprinkle a little Orange Powder on top of each panna cotta and serve each with 2 biscotti.

Courtesy of:  Tish Boyle

July 04, 2011

Sweet Countrydrive

eph_countrydrive by jackietphotos
eph_countrydrive, a photo by jackietphotos on Flickr.
LO Made New Kit from Eco Park_countrydrive PP + Elements 2 Available on July 11 at Jessicas Sprauge Store! The kit is beautiful!

July 03, 2011

Chicken Cordon Bleu

Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu !!"


Ingredients

6 skinless, boneless chicken breast halves


6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.


Cheers, Jackie :)

July 02, 2011

Rocky Road Whoppers



These big chocolate and walnut chocolate chip cookies have a center filled with miniature marshmallows. The end result is a cookie marbled with chocolate and melted marshmallows. Lining the baking sheet with parchment paper makes these cookies easy to remove.
RECIPE INGREDIENTS


1/3 cup all-purpose flour 
1/2 teaspoon baking powder
1/8 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips, divided in half
2 tablespoons (1/4 stick) unsalted butter

1/2 cup sugar
1 large egg
1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water
1/2 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
60 (about 2/3 cup) miniature marshmallows

DIRECTIONS
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside.

Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside.

Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips.

For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.

Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.

Cheers,
 Jackie :)

June 30, 2011

Aniversary Card


Embellish with Digital Elements
Inspiration from  Lucy Abrams
Designing with digital elements makes creating multiples easy. Simply print the element on patterned paper or cardstock, embellish, and add it to the front of your card.


Cheers,
 Jackie :)

Anniversary Song!

11 years ago we began our walk, and this Friday we celebrate our anniversary and to commemorate the day  my Beloved Esposito (hubby) wrote the song you will hear when you see this short video of our history .. I hope you like it as much as i do! ♥ ♥ ♥

video


Cheers,
Jackie :)

June 29, 2011

Love Love this Designer!

Mel-42 by jackietphotos
Mel-42, a photo by jackietphotos on Flickr.

Kitty Designs! this kit is just to die4 the entire collection includes, sketches, paper elements and examples!

Clinging Collection

June 28, 2011

sunshine

sunshine by jackietphotos
sunshine, a photo by jackietphotos on Flickr.

To celebrate the light days of summer, my Friend had this cute backyard party for her girls.. For the LO I use Jessica base LO and for the PP + elements used Cosmo Cricket Salt Air. The buttons are Turquoise Dots-KK and the Word Art from Carina Garden -Croquette...all Available at Jessica's Sprauge Store

Sketch & LO from my French Friends!

Sketch by Kathleen Glossop



Cheers,
Jackie :)

June 27, 2011

Playing with texture-color burn

I found this incredible site with a whole bunch of tricks for Photoshop elements ..and from there I try these two techiniues which i think it gives a different cool look to this photo..

The web site is Texas Chicks and I think you might like it too!

Here is the Photo Before (original)

And here is after I applied this two techniques!

texture-color burn by jackietphotos


texture-color burn, a photo by jackietphotos on Flickr.

June 26, 2011

mix-match of Free Kits- 4ver and Ever

mix-match-2 by jackietphotos
mix-match-2, a photo by jackietphotos on Flickr.
This page was made with a Mix-Match of the amazing Free Kits from the 4ever Birthday Blog from Jessica Sparauge! If you didnt have the chance to take advantage of this unique opportunity you still have until tonight @10..So dont loose any time and get them ALL!!
Details on my Free Quick Page and where to grasp these goodies..on my below post!

On this Page a used
Kistchy Digitals
Heidi Swap
Photo Frame from Jessica

June 24, 2011

So Let the Fun Begin! Jessica's Blog Train

Hi!!

So you have arrived to Stop # 23...that means that your "Download file" must be getting very full of all those goodies collected!  isn't that Great!!  The Kits are fabulous tremendous, stupendous, prodigious, phenomenal, astounding, amazing, fantastic, breathtaking, :).. and the QP fantastic! Right??

Well remember, if you just stop for the 1st time at my blog and you want to keep your inspiration coming, not only in Scrapbooking add your name to my followers...I promise a fun ride..with many recipes, photography tips, cool ideas and everything in between!

Also if you don't have any other Gifts,  the Blog Train start here (click for link)....

And Here is My Quick Page!  I used Carina Garder Kit!!  Which you could find Here

Quick Page Sample:


********10:00p.m. EST-sorry,all links have now expired.







Your Next Stop is BlogTrain # Jana (click here)  


Thank You for Stop by and hope you enjoy the Ride..See Ya Soon!


For More Information & Products go to Jessica Sprauge WebSite..is full of great products and great inspiration for everyone!


Cheers,
Jackie :)

Just To make Laught!

Hi Everyone ...here some candid jokes to keep you smiling and having a great day!  Remember  tonight..@ 10pm the Blog Train Start!!

Diet time...!! LOL


Cheers,
Jackie :)

June 23, 2011

Get for an Incredible Blog-Train! With a Bunch of FREE Stuff

Okay everyone!  Starting tomorrow @ 10:00PM Eastern time  Jessica Sprauge will Start her "Birthday Hop Train"  In here you will get a whole bunch of great and Beautiful kits and a whole bunch of free..Yes Free Quick pages...So stay tune and get ready as the fun will begin in less than 24hrs!

Click Here for the link to Jessicas !!


Cheers,
Jackie :)

Celebrating Our New Familly Member!


Last saturday we rescued our new Puppy!  He is a Shar Pai Mix with Labrador and he a bundle of Joy!  So cute and lovable and also full of energy!!  His Name is Tiny and he will be Luis new Baby!


Cheers,
Jackie :)
Credits: Card-Taylor Expressions

The Puerto Rican Julia Child: Carmen Aboy Valldejuli

So US, have Julia Child and We have Carmen Aboy!  I think every women from my time have a copy of Carmen's Book!  As her books are the Bible of Puertorican Cooking!!  I grew up with her recipes and even today(at least 40 year later)  I still look at her book for inspiration of for a Classic Puertorican recipe!! So in her honor and for those who desent know her here is a little biography of her!  Her books still available at many on-line stores such as Amazon....later I will share some of other Basic Recipes and some others more Traditional! Maybe it will give some inspiration to cook some Old and with a new twist!

Carmen Aboy Valldejuli

Carmen Aboy Valldejuli is, according to New York Times food critic Craig Claiborne, “the foremost authority on Puerto Rican cooking,” whose cookbooks are “the definitive books on island cooking.”
A daughter of one of Puerto Rico’s most distinguished families, Carmen Aboy Valldejuli, born Aboy Ferrer, is niece of the late Monsita Ferrer, the well-known pianist and composer, and cousin of actor/director Jose Ferrer. Brought up in old Spanish traditions that deemed cooking a menial household chore, Valldejuli did not have the opportunity to discover the joys of creating a meal. Her husband, Luis Valldejuli, was a mechanical engineer by profession, but a gourmet at heart. Their marriage in 1936 launched a lifelong adventure of collecting and developing recipes representative of Puerto Rican cookery.
Mrs. Valldejuli hoped that all readers would eventually wend their way to Puerto Rico to sample the island’s delicacies in the land of their origin. In the meantime, she was certain that the recipes in her books will bring the flavor of the island to the reader’s table. The author offers this toast to accompany a Puerto Rican meal: “Salud, amor, dinero, y tiempo para gastarlo!”
Mrs. Valldejuli died in 2005.

OMG!  If you like sewing and love vintage looks, You need to check out Carina's Gardner Web site, She have the wonderful and fabulous looks made for any girl~  For the Example the beautiful girl on the above photo is her daughter showing one of many Carinas Sewing Patters!  If you want to see more or get any of the creations..please check out here Blog, You willlllll LOVE it  as much as I do...and dont Saw!! LOL

here is the link to her blog:  Carnia Gardner

Here is the Patter she used to crete this beautiful dress!!




Cheers,
Jackie :)

Oatmeal Cookies-Variations from Basic Recipe

Homemade Oatmeal Cookie Mix

Ingredients

  • COOKIE MIX
  • 2-1/2  cups all-purpose flour*
  • 2  teaspoons salt
  • 1  teaspoon soda
  • 2  cups firmly packed brown sugar
  • 1  cup granulated sugar
  • 1-1/2  cups vegetable shortening
  • One  18-ounce tube (6 cups) Quaker® Oats (quick or old fashioned, uncooked)
  •   
  •   *If using old-fashioned oats, increase flour to 3 cups.
  • OATMEAL COOKIES
  • 3-1/3  cups Homemade Oatmeal Cookie Mix*
  • 1  egg
  • 3  tablespoons water
  • 1  teaspoon vanilla
  •   
  •   *If Homemade Oatmeal Cookie Mix is prepared with old fashioned oats, increase amount of mix used to 3-1/2 cups.

Preparation

FOR COOKIE MIX, In very large bowl or 6-quart Dutch oven, stir together flour, salt and soda. Add sugars, mixing well. Cut in shortening with pastry blender or two knives until well blended. Stir in oats. Store in tightly covered container in refrigerator or cool dry place up to 3 months.
FOR COOKIES, Heat oven to 350°F. Lightly grease cookie sheet.
In medium bowl, combine all ingredients. Mix with spoon or fork about 1 minute to form a stiff dough.
Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake about 15 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire cooling rack.

    Variations

    Cookie Variations:
    FOR RAISIN-SPICE COOKIES, add 1/2 cup raisins, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
    FOR OATMEAL CHIPPERS, add 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.
    FOR CRANBERRY-NUT COOKIES, add 1/4 cup dried cranberries and 1/4 cup chopped nuts.
    FOR CONFETTI COOKIES, add 1/2 cup candy-coated chocolate pieces.

    Yield

    ABOUT 3 DOZEN

    Arroz Griego-Una Recetita Rica y Facilita

    Arroz griego
    (4 a 5 porciones)
    Este arrocito lo pobre en casa de mi cunadita Nancy y me gusto mucho!  asi que aqui se lo comparto..espero les guste!!  Como acompanante les recomiendo Pechuguitas rellenas o Filete de Res y una ensaladita verde por el lado..ah claro unos tostonstios!  Yummm-Ohhhh

    Ingredientes

    2 latas de consomé de carne
    arroz griego 1
    2 latas de sopa de cebolla
    ½ barra de mantequilla
    4 tazas de arroz largo preferiblemente
    1 diente de ajo picado
    1 cebolla cortada en juliana
    ½ repollo pequeño, cortado en juliana
    1 pimiento verde, cortado en juliana
    4 a 6 lascas de tocineta en trozos (bacon)


    Procedimiento
    • Dora la tocineta y retírala 
    • Añade la mantequilla el ajo y la cebolla dora hasta cristalizar, incorpora el pimiento. 
    • Añade el consomé de carne, la sopa de cebolla, agrega el arroz, tápalo y cocina a temperatura medium-high, finalmente añade el repollo y la tocineta y baja la temperatura a low





    Jackie
    Creditos: Sazon Boricua

    June 22, 2011

    Around the House

    Celebrating the 1st day of Summer, while I recovering from my surgery!
    This is Home!


    Here, just playing with my flowers and my camera!



    Cheers, Jackie :)

    June 11, 2011

    Polvorones- Ball Almond Cookies From Puerto Rico

    Ingredients
    1 cup Butter
    ½ cups Sugar
    ½ teaspoons Vanilla Extract
    ½ teaspoons Almond Extract
    2 cups All-purpose Flour
    1 pinch Salt
    ½ cups Almonds
    Confectionary Sugar to cover cookies once they are done


    Preparation Instructions

    • Preheat oven 325 ° F. Beat butter with sugar and add the vanilla and almond. Mix flour with almonds and salt.
    • Slowly add dry ingredients to butter mixture and stir everything very well. Let stand for 2 to 3 hours. Make 1-inch balls, flatten slightly, and place on an ungreased cookie sheet to bake. Polvorones will bake in about 15 to 20 minutes. Remove from oven, cover them in confectionary sugar and place them carefully on a rack to cool, then again in confectionary sugar.

    Enjoy!

    July Backyard Party!

    July Backyard Party! by jackietphotos
    July Backyard Party!, a photo by jackietphotos on Flickr.
    Is late in the night and just can sleep! to many things in my mind, I guess...This question is stock in my mind for days...What you can do ..when you cant do anything??? Pray and Pray ... cry out to the Lord and believe that as his word promise.. everything will be alright!

    So tomorrow I will add the credits...But Basically same as the previous Layout Eco Park...is just a fabulous Summer Kit!!

    Berry Cupcake

    Berry Cupcake by jackietphotos
    Berry Cupcake, a photo by jackietphotos on Flickr.

    Here is one of my favorites Summer Cupcakes...I made this batch for last year backyard party and they were a total success!

    Credits
    Eco Park -Digital Kit Dots and Stripes Metropolitan... available at Jessica's Store June 12

    June 10, 2011

    Easy Summer Cookie- Lime Meltaways


    The recipe for these delicious lime meltaways is from   "Martha Stewart's Cookies." and you need to try it...they are so easy to made and so delicious that you will not be able to eat just one!

    This recipe makes about 3 dozen  

    Ingredients

    3/4 cup (1 1/2 sticks) unsalted butter, room temperature
    1 cup confectioners' sugar
    Finely grated zest of 2 limes
    2 tablespoons fresh lime juice
    1 tablespoon pure vanilla extract
    1 3/4 cups plus 2 tablespoons all-purpose flour
    2 tablespoons cornstarch
    1/4 teaspoon coarse salt

    Directions

    Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

    Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

    Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

    Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

    June 09, 2011

    Today was a Good Day!

    JS-PSF01-Class by jackietphotos
    JS-PSF01-Class, a photo by jackietphotos on Flickr.

    If you are into the world of Digital Scrapbooking or Digital Photography, I strongly recommend these Classes series from Jessica, they are very easy and very very good!

    You can find this class and many others at her Store JessicaSpragrue.com


    Credits:
    Jessica Sprague PhotoShop Friday Class 1

    June 08, 2011

    The Gifts of my Garden!

    garden collage by jackietphotos
    garden collage, a photo by jackietphotos on Flickr.

    So this year I wanted to do something different with my garden..I wanted Flowers but I also wanted Herbs and maybe some veggies. So Since early February I started an Inside garden, where I planted Dill, Basil, Peppers, Cilantro, Rosemary, Oregano and some others" And after much care Im starting to see my little "urban" garden growing..It is so sine to see them blossom and happy!

    Fabiola

    Fabiola by jackietphotos
    Fabiola, a photo by jackietphotos on Flickr.

    Made with Eco Park new Digital kit - Splash (Papers + Elements) Available at Jessica Sprague Store

    June 07, 2011

    A Day to be Proud!

    A Day to be Proud! by jackietphotos
    A Day to be Proud!, a photo by jackietphotos on Flickr.

    Luis Graduation day!
    Is finely here! yeahhhh And we are so proud of all his achievements and all the things he accomplished this year! He made it into Varsity Wrestling..when he never ever wrest before and also made it to 400 meters in Track! he got great grades! And now is working his way o collage! Well Done! We love you and we very proud of you!

    Credits:
    Live-EZPZ08-Template - And Then
    Eco Park -Splash Paper Pack and Elements

    May 21, 2011

    Sunday Baking

    Sunday Baking by jackietphotos
    Sunday Baking, a photo by jackietphotos on Flickr.

    Sunday Baking

    Sunday Backing
    Sundays are my favorite day of the Week! as is the only day when I have enough time to mess-up my kitchen and bake until i drop! Here is m lemon pie!

    LO was made with Cosmo Cricket new Kit Dutch Girl PP- available at the Store!!

    look for more!

    Related Posts Plugin for WordPress, Blogger...