Evaporated milk substitution

Try this handy recipe using powdered milk and water as a substitute for evaporated milk. I used it in pumpkin pie and chess pie and it worked beautifully.

Evaporated Milk Substitute

Lemon "Citrus" Cookies

Lemon (citrus) Cookies

Yields: Approx 3-4 Dozen Small 2” Cookies

The recipe was revised from the original found in an All You Magazine because I did not have lemons or lemon juice on hand. I improvised with lemon extract, orange zest and orange juice and they turned out great.

Ingredients:

2 ½ cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 sticks Butter

1 ½ cups sugar

2 eggs

2 Tbsp Lemon extract (I used Dollar Tree extract, so this may not be as strong as a name brand)

1 Tbsp Lemon Juice

1 tsp vanilla extract

Frosting:

1 Cups Powdered Sugar

1-2 tbsp lemon or orange juice(add 1 tbsp and stir. Consistency should be thick, yet runny.

1 Tbsp orange or lemon zest 

Directions:

Preheat oven to 350*

Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in eggs and vanilla, lemon extract and lemon or orange juice.

In a small bowl, combine flour, baking soda, baking powder, and salt.

Slowly add flour to creamed mixture and mix until combined well.

Drop by rounded teaspoons onto parchment lined ungreased cookie sheet. Space them out since they spread. Bake 7-10 minutes or until edges are lightly golden. Cool for one minute on baking sheet before removing to cookie rack. Allow cookies to cool before drizzling with frosting.

Combine frosting ingredients; place into a * decorator icing bag and drizzle cookies with frosting in a zig-zag fashion. 

*Use a plastic food storage bag to pipe frosting on cookies for easy cleanup.

New and Improved Shepherd's Pie

This recipe is still a work in progress, but I think I have managed to get the measurements right. It is a little labor intensive, but its well worth it. My girls always love it, as do I.

Shepherd’s Pie

Ingredients:

2 Tbsp olive oil

1 large onion, chopped

2 cloves garlic

1.5 lbs ground beef (or 3 cups Master Meat Mix)

2 Tbsp Butter

2 Tbsp Flour

½ - 1 tsp salt

1/8 tsp pepper

½ tsp sugar

3 Tbsp Tomato Paste

1 Tbsp Worcestershire Sauce
1 cup red wine (not cooking wine), or dark beer (Guinness)

2 Cups Beef Stock

16 oz frozen vegetables (carrots, green beans, peas)

¼ tsp red pepper flakes, optional

Cheddar Cheese, for topping

6-7 cups mashed potatoes

Directions:

Heat olive oil in a large pot (I prefer coated cast iron); add onions and sauté until opaque and golden. Add ground beef and brown; drain grease. Return meat to pan (If using meat mix see note below). Add garlic and sauté for a few more minutes to lightly sauté garlic. Make a well in the meat and drop in the butter. Stir flour into the butter and cook for a few minutes to make a roux. Add tomato paste and cook 2- 3 minutes to develop flavors. Pour in red wine and simmer for 2 minutes. Add stock, Worcestershire sauce, sugar, salt, pepper and red pepper flakes. Bring to a low simmer until thickened (about 10 minutes). Add vegetables and cook for 5 minutes. Remove from heat.

Preheat oven to 400*. Pour meat and vegetable mixture into a 9*13 dish. Cover with prepared mashed potatoes. Sprinkle potatoes with cheddar cheese. Bake uncovered for 30 minutes; just to melt cheese and heat dish.

*If using precooked master meat mix: Heat large pot and add in thawed meat mix, or thaw in pot. Once warm, make a well in the meat. Drop in butter and flour and make roux. Continue with the recipe as directed above.

This dish freezes well.