Author: The Caldwells // Category: , , ,
I sooooooo miss Doug &  Emmy's scones, but these things were a good close second.  Boy it sucks not living next to your comfort foods!!

  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 3/8 cup shortening
  • 2 tablespoons active dry yeast
  • 4 cups all-purpose flour
  • 1 quart oil for frying

In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.  Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.  In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).  Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.

Grilled Lemon Garlic Chicken

Author: The Caldwells // Category:
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.  Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.  Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Yield: 6 servings

Pie Crust

Author: The Caldwells // Category:
1 1/4 cups flour
1/4 teaspoon salt
1/2 cup butter chilled, and diced
1/4 cup cold water

In a large bowl combine the flour and salt.  Cut in butter with a pastry blender until mixture resembles course crumbs.  Stir in water, 1 tablespoon at a time until mixture forms a ball.    Wrap in plastic and refrigerate for 4 hours or overnight.  Roll dough out to a 12 inch circle and place in a 9 inch pie plate.

Yield: (1) 9-inch crust

Strawberry Soup

Author: The Caldwells // Category:
1 quart fresh strawberries, hulled
1/3 cup ginger ale
1/4 cup milk
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream

Place strawberries in blender; cover and process until smooth. Add ginger ale, milk, sugar, lemon juice, and vanilla; cover and process until blended. Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours

Yields: 4 servings

Chicken Noodle Soup

Author: The Caldwells // Category: ,
1 tablepoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
1 teaspoon salt
2 broiler/fryer chickens (3 to 3 1/2 pounds each)
5 cups chicken broth
1 cup celery
1 cup carrots
1/2 cup onion
1/4 teaspoon salt
2 1/2 cups all-purpose flour
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil

Combine the first 4 ingredients; rub over chickens. Place in an ungreased 13 X 9 pan. Cover and bake at 350 for 1 1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cook chicken; debone, and cut into chunks. cover and refrigerate chicken.
In a soup pot, bring chicken broth and reserved drippings to a boil. Add celery, carrots, onion, and pepper; simmer for 30 min.
Meanwhile, for noodles, set aside 1/3 cup of flour. Combine salt and remaining flour in a bowl. Beat eggs, milk and oil; stir into dry ingredients. Sprinkle kneading surface with reserved flour; keand dough until smooth. Divide dough in half. Roll out each portion 1/8 in thick and cut to desired width.
Freeze one portion to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 min. or until almost tender. Add chicken and heat through

Yield: 10 servings

Mac N' Cheese

Author: The Caldwells // Category:
2 cups uncooked elbow macaroni
1/4 cup butter
`/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups Sharp cheddar cheese, shredded

Heat oven to 350. Cook macaroni. While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 min; remove from heat. Stir in cheese until melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into un-greased 2 quart casserole dish. Bake, uncovered, for 20-25 min.


Author: The Caldwells // Category:

Pumpkin Chocolate Chip Cookies

Author: The Caldwells // Category:
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups mini milk chocolate chips

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Yields: 48 cookies (Using Pampered chef large scoop)