Pie Crust

 Mix 3 Cups white flour, 1 teaspoon salt, and 1 1/2 Cups Shortening together in an electric mixer until it looks like little crumb balls, like hail.  Add 1 egg, 1 teaspoon white vinegar and mix on low while adding 5 Tablespoons of Cold water, one at a time.  Only mix this until JUST mixed, not over mixed and not over wet.  Stop.  Form 2 balls and put into wax paper, in the refrigerator.  After 1 hour, you may roll it out.  Only roll it out just enough, not over rolled.  If you have some crust leftover, you may put it on a baking sheet with butter, sugar, and cinnamon and bake until crisp like a cookie and enjoy.

Lemon Cookies

OMG these cookies are so good.  I found them on the Internet and had to try them.  They are like lemon bars but a cookie.  These cookies are light and buttery with a tremendous fresh lemon flavor.  They are irresistible.

Ingredients
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon (I used a whole lemon)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 cups flour
1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees.  Line rimmed baking sheets with parchment or lightly coat with cooking spray.

In a large bowl, cream butter and sugar together until light and fluffy.  Add vanilla, egg, lemon zest and juice and mix well, craping down the sides as needed.  Add the dry ingredients (except the powdered sugar) and mix until just combined.  Place the powdered sugar on a large plate or shallow pie dish.  Roll tablespoon-size balls of dough in the powdered sugar to coat.  Place on the prepared baking sheets, about 2 inches apart.

Bake the cookies for 9-11 minutes.  The cookies will not be browned on the edges but they will have lost a bit of their shininess on top.  Don't over bake! Cool the cookies on a cooling rack and wtore in an airtight container or eat immediately.

Makes: 2-3 dozens

Oven Baked Chicken

This chicken is very simple and delicious.  It is juicy and tender and very flavorful. My family asks for this recipe often.

Ingredients
8 tablespoons (1 stick) butter
3 garlic cloves, finely minced
2 thick slices whole wheat bread (for about 2 cups fresh bread crumbs) or Panko Bread Crumbs
1/2 cup finely grated Parmesan cheese
1-1/2 teaspoons krosher salt
1/2 teaspoon ground black pepper
4 large boneless, skinless chicken breasts

Directions

Preheat oven to 350 degrees F.  Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray.  Set aside. Combine butter and garlic in a skillet.  Heat over medium heat until the butter has melted.  Pour the butter/garlic mixture into a shallow pie plate or similar dish and cool to room temperature.

In the bowl of a food processor, tear the bread into large chunks, and pulse until the bread is ground into crumbs.  Pour the bread crumbs into a shallow pie plate or shallow bowl and toss with the parmesan cheese, salt and pepper.

Dip each chicken breast in the melted, cooled garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.  Arrange the chicken in one flat layer on the prepared baking sheet.  Drizzle any of the remaining melted butter over the chicken.  Bake the chicken until it is lightly browned and just cooked through, 40-50 minutes.  The baking time will depend on the thickness and size of the chicken you are using.  Don't overcook or the chicken will be dry.

Cornmeal Crescent Rolls

These rolls are delicious.  They are light, flaky and very tender.  I will be making them often. I found these at Mel's Kitchen Cafe.

Ingredients
2 cups milk
2/3 cup yellow corn meal
1-1/2 tablespoons instant yeast
1/2 cup (1stick) butter
1/3 cup sugar
1 teaspoon salt
3 large eggs
5-1/2 - 6 cups flour

Directions

Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn't boil.  Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm.  Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now).  Mix.  Add the salt and eggs.  Mix well.  Add the flour gradually until a soft dough forms.  Knead for 5-8 minutes.

Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle.  Brush the top lightly with butter.  Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape.  Place each roll on a lightly greased or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising.  Cover lightly with greased plastic wrap.  let the rolls rise until doubled.

Bake at 350 degrees for 10-12 minutes, until lightly browned.  Brush with butter while still warm.

Makes - 2 dozens

Delicious Creamy Baked Ziti

I love Baked Ziti but I usually find it turns out quite dry.  I found this recipe and love it.  This recipe has two sauces a tomato and creamy version.  This recipe takes a little longer than others ones but is worth the extra time.

Ingredients
1 (16 ounces) container cottage cheese
2 eggs
1-1/2 cup grated Parmesan cheese
1 pound ziti or other short, tubular pasta
2 tablespoons olive oil
5 medium garlic cloves, minced
1 (28 ounces) can tomato sauce
1 (14.5 ounces) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4 inch pieces (about 1-1/2 cups)
Salt and pepper, to taste


Directions

Preheat oven to 350 degrees.  Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside.  Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5 to 7 minutes.  Drain pasta and leave in colander.

Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes.  Stir in tomato sauce, diced tomatoes, oregano and basil.  Season with salt and pepper, to taste.  Simmer until thickened, about 10 minutes.

In a medium saucepan, whisk cornstarch into heavy cream.  Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes.  Remove pot from heat and add cottage cheese to thickened cream.  Stir cottage cheese/cream mixture into tomato mixture and mix well.  Add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.

Transfer pasta mixture to a 9x13 inch baking dish.  Sprinkle remaining cubed mozzarella and remaining 1/2 cup Parmesan cheese.  Cover baking dish tightly with foil and bake for 30 minutes.  Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer.  Cool for 10 minutes before serving.

Serving: 8 - 10.