A good recipe to do with my mom?

Question

i want to cook with my mom tomorrow - maybe a pastry - and would like some advice on a good recipe to cook with her (to have some fun while still enjoying cooking and each other) thanks for the advice

Answer 1

This is a yummy recipe for thumbprint cookies...they are fun to make AND they are SOOOOOOO good!!

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
jelly of your choice!

Heat oven to 350*.
Cream sugar, shortening, butter, vanilla and egg yolk.
Stir in flour and salt until dough holds together.
Shape into 1 inch balls.
Beat egg white slightly.
Dip each cookie ball in the egg white; roll in the nuts.
Place 1 inch apart on cookie sheet.
Press thumb deeply in center of each.
Bake until light brown, about 8-10 minutes.
Remove from cookie sheet, cool.
Fill thumbprints with jelly.




If your looking for something a little bit more difficult but still fun and delicious...try this cinnamon roll recipe...Don't let the long list of instructions scare you!

For Rolls
2 teaspoons active dry yeast
1/2 cup water, lukewarm
1 cup unsalted butter (2 sticks)
2/3 cup granulated sugar
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons pure vanilla extract
4 large eggs
6-7 cups bread flour or unbleached all-purpose flour (I prefer bread flour)
Filling
1 cup granulated sugar
1/2 cup packed brown sugar (light or dark)
3 tablespoons ground cinnamon
3/4 cup unsalted butter, melted (part will be used to prepare pans)
Glaze
2 cups confectioners' sugar
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
2-3 tablespoons water

Start by sprinkling yeast over the 1/2 cup lukewarm water.
In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
Add no more flour than necessary for it not to be sticky.
Knead for about 15 minutes.
(I think this extended kneading help makes dough light and soft).
Transfer to an oiled bowl and turn to coat with oil.
Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
Roll dough until it is 12 x 18-inch rectangle.
Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
Sprinkle with sugar/cinnamon filling mixture.
Roll up dough from longer side[close to you], snug but not too tight.
Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
(I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
To prepare glaze, mix ingredients with 2 tablespoons warm water.
If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
Let dough rise until doubled again, about 45 minutes to an hour.
Preheat oven to 350°F.
Bake rolls for 20 to 25 minutes, until puffy and golden brown.
Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
Take them out to sit at room temperature for about 20 minutes before baking.
There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.

Answer 2

Fruit Pastry:

50 min 30 min prep
70 servings

650 g flour
2 g baking powder
300 g margarine
200 g sugar
2 g salt
30 g powdered milk
120 g eggs
420 g fruit jam
420 g fruit jam

1. Sift together dry ingredients.
2. Add butter and rest of ingredients.
3. Place jelly in the center of pastry and roll up.
4. Bake at 180C or 350F for 10 min on each side.

Answer 3

Easy Hazelnut pastry

INGREDIENTS
1 (17.25 ounce) package frozen puff pastry, thawed
11 tablespoons chocolate hazelnut spread
1/2 cup chopped hazelnuts (optional)
6 teaspoons powdered sugar
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
Unfold the puff pastry on a lightly floured surface, and roll out to a rectangle of about 20x9 inches. Spread the chocolate hazelnut spread over the pastry, then scatter hazelnuts over the top.
Roll the long sides of the pastry rectangle toward the center; where they meet in the center, dampen with water to secure. Using a sharp knife, cut into about 1/2-inch slices; place in the baking sheet, and sprinkle with powdered sugar.
Bake in preheated oven until golden brown, about 10 to 15 minutes.

Answer 4

This is real simple and the way it forms is amazing. Not to mention it tastes fantastic.


Hot Fudge Pudding Cake

During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.

1 cup Bisquick
1 cup sugar
3 tablspoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tp vanilla
1 2/3 cup hot water
Powdered sugar (optional)

Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.

Answer 5

Chocolate cake

1 cup unsweetened cocoa powder
2 cups hot brewed coffee
2 1/2 cups white sugar
1 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, dissolve the cocoa in the hot coffee; set aside. Sift together the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, combine the sugar, oil, eggs and vanilla. Beat in the flour mixture alternately with the cocoa mixture. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Answer 6

CLASSIC SMORES:

12 large marshmallows
3 milk chocolate candy bars, quartered (preferable Hershey's)
12 graham crackers, halved
Place marshmallows on the end of whittled sticks or skewers. Toast marshmallows over a low grill or campfire, allowing sides to get evenly golden brown. (Resist the urge to stick marshmallow into flame and ignite.)
When nicely toasted, place marshmallow with 1 piece of chocolate between two graham cracker halves and squish. Eat right away.
Makes 12 S'Mores.








Another fun way to combine the classic 'rocky road' flavors of chocolate, marshmallows and nuts.

Rocky Road Clusters
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
2 1/2 cups miniature marshmallows
1 cup coarsely chopped nuts
1 teaspoon vanilla extract
Line baking sheets with wax paper.
Combine morsels and sweetened condensed milk in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in marshmallows, nuts and vanilla extract.
Drop by heaping tablespoon in mounds onto prepared baking sheets. Refrigerate until firm.
Makes 24 clusters.

Answer 7

Caramel Squares!!!!!!


Base
4 ounces butter
4 ounces sugar
6 ounces flour
1 teaspoon baking powder
1 egg
1 pinch salt
Topping
2 teaspoons golden syrup
1 (395 g) can condensed milk
2 teaspoons butter
200 g milk chocolate, buttons

Base:.
Cream butter and sugar.
Add egg and salt.
Add flour and baking powder.
Press into greased sponge roll tin and bake about 15 min at 350°F.
Topping:.
Melt together golden syrup, condensed milk and butter.
Spread onto the cooked shorbread and return to oven to set, about 5 minutes.
Cool.
Melt chocolate buttons in bowl over simmering water and spread on cooled slice.
Score chocolate before fully set and cut when set.


YUMMY

Answer 8

I love stuffed gabbage its so good. all you need is a head of gabbage and ground beef or turkey which ever you prefer, spagetti sauce, and white rice. first you cook the rice and then you can cook the meat just a little and then pull the gabbage apart so you have the leafs and then take a couple spoon fulls of meat and rice and roll it in a ball and rap the gabbage leaf around it just fold it so it can stay together and then after you do a couple or more of them you get a pot and put all the gabbage rolls in there and pour the spagetti sauce on top and cook it on either 2-3 low and let it sit and cook for a couple hours until the meat is done. and its so good and really not that much money for a dinner

Answer 9

http://www.foodnetwork.com/food/cooking

http://www.meals.com/Index/Index.aspx

http://allrecipes.com/

Try searching these web sites. They have thousands of recipes. You should be able to find something you both like.

Have fun!!!!!! :)

Answer 10

chocolate chip cookies (recipe on the bag)