KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h4m
Yield 35-40 serving(s)
Number Of Ingredients 14
Steps:
- For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
- Cover bowl with plastic wrap and chill for 2 hours.
- Set oven to 400°F.
- Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet.
- Bake 4-6 minutes.
- Remove cookies to wire racks to cool completely before icing.
- For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
- Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
- Divide into as many separate bowls as you wish for different colours.
- Add in food colouring until desired intensity is achieved.
- Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
- Allow to set on waxed paper.
KITTENCAL'S FAMOUS CAESAR SALAD
I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
- Adjust seasonings to taste.
- Thin with buttermilk (or milk) for a thinner consistency if desired.
- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
- Toss desired amount of dressing with Romaine lettuce and croutons.
- Sprinkle with more grated Parmesan cheese if desired.
KITTENCAL'S PIZZA SAUCE
This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188
Provided by Kittencalrecipezazz
Categories Sauces
Time 40m
Yield 4 cups (approx)
Number Of Ingredients 10
Steps:
- In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
- Add in garlic and saute for 2 minutes, stirring constantly.
- Add in the tomato paste; stir and cook 1 minute.
- Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
- Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
- *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
- Delicious!
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
KITTENCAL'S CREPES
This crepe recipe goes back over 30 years, you may fill with berries then roll up and top with whipped cream if desired, or drizzle with syrup, make certain to use *warm* milk only that's the secret to perfect textured crepes! --- the crepes can really be made into any size desired, but make sure to make them as thin as possible --- servings and cooking time are only estimated, depending on size of the crepes.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 17m
Yield 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Place the dry ingredients in a food processor and blend for a couple of seconds.
- Add in all remaining ingredients; blend to make a thin batter (about 15 seconds).
- Let batter sit on counter for 15-20 minutes.
- Rub about about 2-4 tablespoons soft butter in a pan (I use a crepe pan for this, but any small size non-stick frypan will do) with a brush or paper towel.
- Heat the pan.
- Pour about 1/4 cup batter in hot pan and swirl pan around to make sure that the batter is evenly around the pan.
- Cook until bottom browns, then turn over and brown the other side.
- Keep crepes warm in a dish covered with foil.
Nutrition Facts : Calories 122.3, Fat 5.3, SaturatedFat 2.9, Cholesterol 59.5, Sodium 86.3, Carbohydrate 14, Fiber 0.4, Sugar 1.6, Protein 4.2
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