 Homemade Newtons
(use any jam/preserves you want!) I used my Homemade Apple Butter in some and some Amish "Frog Jam" with Figs in others. Do not over-fill or they tend to ooze out. Please thicken your jams with cornstarch, tapioca or clear jel type thickeners before adding to cookie to ensure less 'ooze' ~Enjoy! Diane Cookie Base: 1/2 cup unsalted butter, softened 1/2 cup sugar 1/2 teaspoon grated orange zest 1 large egg white 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour (you can use some whole wheat/spelt if you like) Directions: Make Cookie Base: 1. Using an electric mixer, cream together the butter, sugar and orange zest in the bowl for 2-3 minutes on medium speed.... you may need to scrape down the bowl occasionally. 2. Add the egg white and vanilla and mix to combine, scraping the sides of the bowl. 3. Add flour and mix on low speed until the dough comes together. 4. Remove dough and flatten to in a disc. Wrap in plastic wrap and refrigerate for 2 hours or overnight... If the dough is not firm you will have trouble rolling it, as it will stick and get too soft. 5. Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheet/s with parchment paper. 6. Remove dough from the refrigerator, cut into 4 equal parts. While working with one piece of dough, you will want to keep the rest refrigerated and cold. 7. Take one piece of dough and place it on a parchment paper (you could use a floured surface, but I find the parchment paper allows you to roll the dough without too much sticking and it also helps in turning the logs over and onto the baking sheet). 8. Shape the dough in a rectangle....and roll the dough out to about 12 x 4 inches.(I like to keep the rectangle as even as possible by adjusting the rectangle shape with the back of my knife as I roll). 9. Spoon a line of filling down the center of each strip. 10. Fold 1/2 of the dough over the filling...you may use a wide knife/spatula...or use the parchment paper as an aid to lift the dough over the filling. You need to be gentle as the dough is quite buttery and soft. 11. Place each finished log (seam side down) onto a parchment lined baking sheet. Use your parchment paper that you roll it on to help you transfer it. (If possible, keep it refrigerated, while working on the remaining logs....this way the butter in the dough doesn't melt). 12. Do the same with the rest of the dough and filling. 13. When you finished making all the logs, use a serrated knife to slice each log into about 5 cookies...or however many you want. 14. Bake 350 for 10-15 mins (watch the edges as the tops don't get overly browned) **Diane's Note: using different fillings? try adding different extracts and zests...if I were doing a blueberry or strawberry preserve fillings - I'd use lemon zest and a touch of almond or vanilla extract. Always remember to thicken your jam a bit so the filling doesn't ooze out of cookies! Photos by: Diane Baker for Canning and Cooking at Home Recipe Cookie Base Adapted From: Home Cooking in Montana
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 What a wonderful dinner and a great addition to my recipe box!! I made Mary's recipe in my slow-cooker today - and it's now hubby approved too!! Stop by Mary's for more great recipes like this one (link at bottom of page!!) ~Enjoy! Diane
If preparing this as a freezer to crock pot meal, combine all ingredients except rice or egg noodles into a freezer bag and label. Mushrooms & Beef Tips (Slow Cooker) Ingredients 2 lbs beef, cubed 1 tsp garlic, minced 1 can mushrooms, drained 2 cans condensed cream of mushroom soup 1 small onion, diced 1/4 tsp black pepper salt to taste 3/4 cup sherry 1/2 cup water 1 bunch fresh parsley, chopped and added before serving. *serve over cooked egg noodles or rice as preferred Method Place all ingredients in crock pot and stir until blended. Cover and cook on High the first hour and then Medium the final 6-8 hours. *serve over cooked egg noodles or rice if preferred Recipe adapted from: All Things Food - Cooking with Mary and Friends Photos by: Diane Baker for Canning and Cooking at Home Mary's Page & Recipe Click Here --> http://cookingwithmaryandfriends.blogspot.com/2012/11/granddads-golden-mushroom-sirloin-beef.html  I wanted to make something new in my slow cooker with chicken so, I pulled out my old trusty "Better Homes and Gardens" cookbook!! I found this recipe which sounded rather savory and comforting! and guess what - it is! the creamy texture and the sweetness of the white wine are a perfect match for this succulent chicken slow cooked! a must try! Enjoy! ~ Diane Chicken with Creamy Onion Chive Sauce (Slow Cooker) 2-3 lbs Chicken Breasts 4 Tbs Butter 1 small Onion, diced 2 Tbs Chive, minced 7-9 oz pkg. Italian Dressing Seasoning 1 can Cream Mushroom Soup 1/2 Cup Dry White Wine 8 oz Cream Cheese Place chicken breasts into Slow Cooker on medium (or low if you only have low/high) In a saucepan, melt the butter, add chopped onion, chive, dressing mix, soup, wine and cheese until all the cheese is melted and everything is well blended. Pour over chicken, cooking 4-5 Hours and serve over cooked egg noodles. *If you have them, I say add mushrooms to this dish for extra flavor! Recipe Adapted from: Betty Crocker Photos by: Diane Baker for Canning and Cooking at Home  A few years back I saw this wonderful recipe from Giada. I knew I had to try it, so savory and light at the same time. I love the mix of flavors in this dish. I've made this recipe both as a Main course and as a side dish, equally happy with it every time. This was from Giada's Grand mother (hence the Nonna part) I love family recipes - this one is worth recreating and sharing with yours! Enjoy Diane
Nonna's Shrimp & Rice Ingredients: 1 stick (4 ounces) unsalted butter, divided, at room temperature 2 cups parboiled long-grain rice, such as Uncle Ben's 3 1/2 cups chicken stock 2 teaspoons kosher salt 1 clove garlic, minced 2 pounds small shrimp, peeled and deveined 1/4 cup lemon juice* 1 tablespoon hot sauce 1 cup whipping cream Freshly ground black pepper salt to taste 2 small onions, diced* 2 ribs celery, chopped* Directions: In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes. In a large skillet, melt the remaining butter over medium heat. Add the onion, celery and cook, stirring frequently, for 8 minutes until aromatic - add garlic and cook 2 mins. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste Recipe Adapted From: Giada deLaurentis Photo by: Diane Baker for Canning and Cooking at Home  Margie's Onion Soup
4 large onions, sliced 4 cups Beef Stock 1/2 tsp dried thyme 2 cloves garlic, chopped 1/3 cup cooking oil (can use 1/2 unsalted butter) 1 Bay leaf 1 Tbs Flour Brown onions and garlic in oil or butter (8-10 mins) until golden yellow, sprinkle with flour and cook flour well. Add beef stock, thyme and bay leaf - bring to boil, reduce and simmer 20 mins. Salt & Pepper to taste. want to turn this into "French Onion Soup" Add 1 Cup Wine (dry white, or red) to soup with beef stock above. Also, stir in 2 Tbs cognac near the end of cooking time. Topping for French Onion Soup: 2 Cups shredded Gruyere Cheese 1 small baguette, cut into 1/2" slices Top Soup with: a slice of bread and cheese on top of bread, place under broiler to melt cheese...serve. Recipe by: Margie S Photo by: Diane Baker for Canning and Cooking at Home |
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.