Chicken in Mushroom Cream Sauce

Chicken:

¼ cup flour

¼ tsp paprika

¼ cup melted butter

Dip chicken in melted butter and season chicken in a bag with flour and paprika. Bake at 325° for 40 min. Turn and bake 40 more minutes or until tender. Server with mushroom sauce.

Sauce:

½ lb mushrooms

¼ cup minced onion

2 Tbsp butter

2 Tbsp flour

½ cup cream

½ cup sour cream

Salt & pepper to taste

Cook mushrooms and in butter until tender. Cover and cook 10 minutes more (I always turn the temp down when I cover the pan). Push mushrooms aside and stir in flour. Add cream, sour cream, salt and pepper. Heat slowly, almost to a boiling point (but don’t boil or the cream will curdle). Pour over chicken.

Almond Roca Bars

1/2 lb butter
1/2 C brown sugar
1/2 C granulated sugar
1 1/2 C flour
2 t baking powder
1 egg yolk
1 5 oz Symphony Bar + 1 C milk chocolate chips
1 C chopped almonds

Cream butter and sugars. Add egg yolk. Mix baking powder and flour separately. Add to butter mixture. Press in 9X13" pan. Bake 325 degrees for 25 minutes. Break chocolate bar into small pieces. Layer on baked crust immediately as it comes from oven. Put back into oven for 1-2 minutes to have the chocolate melt. Remove from oven and spread chocolate with spoon. Sprinkle with chopped almonds. Cool.

~From the kitchen of Sue T.

Soft Molasses Cookies

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
2 cups brown sugar
16 tablespoons unsalted butter, softened (2 cubes)
2 large eggs
1/2 cup molasses


Preheat oven to 350 degrees

In a medium bowl, whisk together flour, cinnamon, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until combined. Beat in eggs, followed by molasses, until smooth and well incorporated. Add flour mixture and mix just until combined.
Using a 1-1/2 teaspoon (small) cookie scoop, drop the dough onto parchment-lined baking sheets. Bake until the center of the cookies are dry to the touch, about 10 to 12 minutes. Remove and let sit on the baking sheets for about 1 to 2 minutes before transferring them to a wire rack to cool completely.

Homemade Ice Cream

While ice cream freezer is running, distribute 1/2 cup water and 2 inches of ice around bottom of bucket. Sprinkle approximately 1/4 cup of salt uniformly over layer of ice. Continue adding layers of ice, with salt between layers, until ice level reaches top of rotating ice cream can. NOTE: Should ice cream freezer stop before churning is complete (approx. 20-40 minutes), check to see if large ice cubes are jammed against the rotating ice cream can. When motor stops, wipe cover carefully to remove salt and water before removing. Lift out dasher and scrape clean with rubber spatula.

Vanilla Ice Cream:

4Qt.:

2 cups Milk

1 3/4 cups Sugar

1/2 tsp. Salt

2 cups Half and Half

1 T. Vanilla Extract

4 cups Whipping Cream

5Qt.:

2 1/2 cups Milk

2 1/4 cups Sugar

1/2 tsp. Salt

2 1/2 cups Half and Half

1 1/2 T. Vanilla Extract

5 cups Whipping Cream

6Qt.:

3 cups Milk

2 3/4 cups Sugar

3/4 tsp. Salt

3 cups Half and Half

2 T. Vanilla Extract

6 cups Whipping Cream

Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add pureed strawberries (1 1/2 cups for 2qt., 4 cups for 4 qt., 5 cups for 5 qt., or 6 cups for 6qt.) to chilled mixture before freezing.