One of my friends was bemoaning the fact that they can't buy this dressing in the grocery store. So I decided I needed to figure out how to make it. Here's my version. It's great on salad. We also enjoyed it on chips as a dip, although it's not quite thick enough for dip.
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 pkg Dry (unmixed) Ranch Dressing Mix (I used Hidden Valley)
3 fresh, chopped Tomatillos
1 cup fresh, chopped cilantro
6 stalks fresh green onions, white and green, chopped
2 cloves fresh garlic, crushed
3 teaspoons sugar
1 small jalapeno pepper, chopped
Juice from 1 lime
Mix buttermilk, mayonnaise, and sour cream. Stir in Ranch Dressing Mix. Add the tomatillos, cilantro, green onions, garlic, sugar, and jalapeno. Mix well. Stir in sugar and lime juice. Mix well. Refrigerate for at least one hour.
Serve on burritos, salad, or with chips.
Thursday, August 20, 2009
Saturday, August 15, 2009
Oatmeal Applesauce Cookies
Rebecca requested my oatmeal cookie recipe. So here it is. Enjoy!
I've been making these cookies forever. This is the best oatmeal cookie I've found. I got the original recipe from a ward cookbook of my mother's. I then changed a few things and this is the result. If you try it, I'm sure you'll like it.
1 Cup Shortening
2 Cups Sugar
2 Eggs
2 Cups Applesauce
1 Cup Nuts (Optional)
1 Cup Raisins (Optional)
2 Cups Chocolate Chips (Optional)
4 Cups Flour
2 Cup Oatmeal (Use whatever you have. I like Old Fashioned.)
2 tsp Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves
Beat shortening and sugar until light and fluffy. Add eggs and beat well. Mix dry ingredients, including oatmeal in separate bowl. Add applesauce and dry ingredients. Mix well. Add Nuts, Raisins, Chocolate Chips, if desired. Mix together.
Drop onto greased cookie sheet. Bake at 375 degrees for 12 minutes, or until light brown and set. Cool.
I've been making these cookies forever. This is the best oatmeal cookie I've found. I got the original recipe from a ward cookbook of my mother's. I then changed a few things and this is the result. If you try it, I'm sure you'll like it.
1 Cup Shortening
2 Cups Sugar
2 Eggs
2 Cups Applesauce
1 Cup Nuts (Optional)
1 Cup Raisins (Optional)
2 Cups Chocolate Chips (Optional)
4 Cups Flour
2 Cup Oatmeal (Use whatever you have. I like Old Fashioned.)
2 tsp Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves
Beat shortening and sugar until light and fluffy. Add eggs and beat well. Mix dry ingredients, including oatmeal in separate bowl. Add applesauce and dry ingredients. Mix well. Add Nuts, Raisins, Chocolate Chips, if desired. Mix together.
Drop onto greased cookie sheet. Bake at 375 degrees for 12 minutes, or until light brown and set. Cool.
Thursday, August 13, 2009
Fruit Leather
This stuff is delicious and very easy to make. Use the fruits you like best.
I love apricot. I've made lots of this over the years. This one is for Jacki since she asked for it.
About 2 cups fruit puree
About 3 TBSP sugar or honey (It depends on the sweetness of the fruit)
Any type ripe fruit (apricots, apples, grapes, berries,
pineapple, oranges, pear, peaches, plums or tropical fruit or
combinations). Apples and Concord grapes should be cooked
until tender and made into sauce first. For fruits that tend
to darken, add 1 tablespoon lemon or lime juice per quart of
fruit. Additional sugar for other fruits are optional. You may also add a pinch
of cinnamon.
Prepare fruit as for table, removing stones, pits, seeds and
peel as desired.
Cut fruit in chunks and place in blender to puree. Line
cookie sheet or drying tray with Saran Wrap (pan must
have edges). Pour puree 1/4-inch deep onto sheet. Distribute
evenly by tilting pan. Do not use spatula or knife. When all
spaces are covered, the right amount of puree has been applied.
Set oven at lowest setting (140 degrees). Position pan in oven and
crack door 2 to 6-inches. Fruit will dry in 4 to 6 hours.
Properly dried fruit leather will be barely sticky to
the touch (test the center) and it will peel easily from Saran.
After loosening the edge and peeling Saran back an inch, roll
Saran and Fruit Leather in one piece in a loose roll (or cut
into individual pieces). It can be stored for 30 days at room
temperature, months in refrigerator or years in the freezer.
I love apricot. I've made lots of this over the years. This one is for Jacki since she asked for it.
About 2 cups fruit puree
About 3 TBSP sugar or honey (It depends on the sweetness of the fruit)
Any type ripe fruit (apricots, apples, grapes, berries,
pineapple, oranges, pear, peaches, plums or tropical fruit or
combinations). Apples and Concord grapes should be cooked
until tender and made into sauce first. For fruits that tend
to darken, add 1 tablespoon lemon or lime juice per quart of
fruit. Additional sugar for other fruits are optional. You may also add a pinch
of cinnamon.
Prepare fruit as for table, removing stones, pits, seeds and
peel as desired.
Cut fruit in chunks and place in blender to puree. Line
cookie sheet or drying tray with Saran Wrap (pan must
have edges). Pour puree 1/4-inch deep onto sheet. Distribute
evenly by tilting pan. Do not use spatula or knife. When all
spaces are covered, the right amount of puree has been applied.
Set oven at lowest setting (140 degrees). Position pan in oven and
crack door 2 to 6-inches. Fruit will dry in 4 to 6 hours.
Properly dried fruit leather will be barely sticky to
the touch (test the center) and it will peel easily from Saran.
After loosening the edge and peeling Saran back an inch, roll
Saran and Fruit Leather in one piece in a loose roll (or cut
into individual pieces). It can be stored for 30 days at room
temperature, months in refrigerator or years in the freezer.
Wednesday, August 12, 2009
Butter Cream Icing
This is the best butter cream frosting recipe I've found. It's easy, easy to use, and tastes great! People keep asking for this one, so here it is.
Ingredients:
• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
Instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
Ingredients:
• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
Instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
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