1 C. butter, softened
1 C. sugar
1 t. vanilla extract
1/2 t. almond extract
2 t. baking powder
3 C. flour
1. Preheat oven to 350 degrees.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and egg.
4. In a separate bowl, combine baking powder with flour and add a little at a time to wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. Do not chill dough! Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch).
6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
2 C. all-purpose flour
1 t. baking soda
1/4 t. salt
1/2 C. butter
1/2 C. applesauce
3/4 C. brown sugar
2 eggs, beaten
1 t. vanilla extract
1 t. cinnamon
3 bananas, mashed
Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan.
In a large bowl, combine flour, baking soda, salt and cinnamon. In a separate bowl, cream together butter, vanilla and brown sugar. Stir in eggs, applesauce and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 1 hr. 15 minutes or until a toothpick comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
8 oz. small pasta of your choice
1 can (15 oz.) black beans, drained and rinsed
1 can (4 oz.) green chilies, drained
2 med.roasted peppers, diced
1/2 C. chopped green onions, optional
6 oz. mozzarella or Swiss cheese, cubed
1/2 C. low-fat Mayo
1/4 C. fat-free sour cream
1 t. chili powder
1/4 t. cumin
Dash of hot pepper sauce
Dash of onion salt and garlic salt
Salt and pepper to taste
In a large saucepan, cook macaroni in salted water until al dente. Drain and rinse under cold water. Drain well and place in a large bowl. Add beans, green chilies, roasted peppers, onions and cheese. Set aside.
In a small bowl, combine Mayo, sour cream, chili powder, cumin, pepper sauce and salt and pepper. Add to macaroni mixture. Mix gently. Refrigerate until ready to serve.
2 T. all-purpose flour
1/4 t. baking powder
1/2 t. salt
1/4 t. pepper
6 medium potatoes, peeled and shredded
1/2 C. finely chopped onion
vegetable oil to coat the pan
In a large bowl, beat together the eggs, flour, baking powder, salt and pepper. Mix in potatoes and onion.
Heat oil in a large skillet or I used a large nonstick cooking griddle and just brushed a little oil on it. In batches, drop heaping tablespoons of the potato mixture onto the skillet. Press to flatten. Cook about 3 min. on each side, until cooked through and lightly browned. While waiting to complete the batches you can put the pancakes on a cookie sheet in a 250 degree oven to hold them until all are ready to serve. Top with applesauce and sour cream.
1 lb. ground beef
1 can Chicken Gumbo Soup
1/4 C. chopped onion
3-5 T. brown sugar
salt and pepper to taste
1/2 C. cheese curds, ground in a food processor
lefse rounds (if the rounds are large you can use a 1/2 for each Kling)
Brown the onions in butter or oil, add beef and brown. Add salt and pepper to taste and add soup and brown sugar. Simmer until most liquid is gone.
To put together: Use lefse as your base and add the meat mixture and cheese to the middle, tuck in ends and roll up.
Can use tomatoes, lettuce and mild taco sauce to make it more like a taco.