Dariblog

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup (1-1/2 sticks) Darigold butter, softened to room temperature
• 1 cup sugar
• 1/2 cup powdered sugar
• 1 egg
• 1/4 cup Darigold sour cream
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• Lemon Cream Filling (recipe follows)

Instructions
In a small mixing bowl, whisk together flour, baking powder and salt; set aside. Combine butter and sugars in a large mixing bowl; beat with an electric mixer until creamy. Add egg, sour cream, lemon juice and grated lemon peel; beat for an additional three minutes. Stir in the flour mixture until well blended. Drop by teaspoonfuls, two inches apart, on ungreased baking sheets. (Line pans with parchment paper for easy cleanup.) Bake at 375°F 12 to 14 minutes, or until cookies are set and edges are light brown. Cool slightly before removing to racks to cool completely. Meanwhile, prepare filling. Spread 2 tablespoons Lemon Cream Filling on the bottom side of one cookie.

Sandwich the filling with another cookie. Makes about 18 cookie sandwiches.

Lemon Cream Filling:
Beat together 4 cups powdered sugar, 1/4 cup room temperature Darigold butter,6 tablespoons Darigold heavy cream, and 2 to 3 teaspoons grated lemon peel until mixture is thick and creamy (about 3 minutes). Beat in additional cream, one tablespoon at a time, if filling is too thick. Makes about 2 cups.

Milk Carton Planter

What you need:

On February 4, 2013, we asked you to help us create a Farmalicious recipe with two eggs as the beginning ingredient. Chef Linda has taken your ideas and created this wonderful recipe.

Skillet Scramble
Makes 4 servings

4 eggs (2 from the contest + 2 more)
¼ cup milk
2 tablespoons vegetable oil
2-1/2 cups (10 ounces) shredded hash brown potatoes
1 teaspoon minced garlic
1 cup chopped onion
1 cup sliced mushrooms
2 ounces chopped ham
8 ounces asparagus
4 cups thinly sliced spinach
1 cup grated mozzarella cheese

1 thinly sliced Roma tomato
½ cup sour cream
Hot Sauce

Whisk eggs and milk together; set aside.

Trim ends from asparagus; cut into 1-inch pieces. Bring a saucepan of water to a boil and add a pinch of salt; add asparagus and cook just until crisp-tender, about 3 minutes; drain; set aside.

In a large non-stick skillet (see note) heat 1 tablespoon oil over medium heat, add hash brown potatoes and cook, without stirring, until browned. Turn and repeat process. Push hash browns to one side of skillet; add remaining 1 tablespoon of oil and cook garlic and onions until translucent. Add mushrooms and cook until softened; add spinach and cook until wilted. Add asparagus and ham and cook just until heated through. Push vegetables to the side with the hash browns and add eggs; cook and stir until are just cooked, then gently mix into other ingredients, along with the cheese; season with salt and pepper.

Divide on plates and top with tomato slices and sour cream. Serve with hot sauce on the side.
Note: A medium size skillet can be used. After cooking hash browns; remove and set aside. Follow remaining recipe, adding hash browns back to the skillet after the eggs are cooked.

Rosemary Sugar Topped Biscuits
Makes 8 biscuits

2 cups flour
4 tablespoons sugar
3 tablespoons chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon salt
1 cube (1/2 cup) chilled butter, cut into pieces
1 cup buttermilk
2 tablespoons melted butter

Preheat oven to 400 degrees F.

Stir together flour, 3 tablespoons sugar, 2 tablespoons rosemary, baking powder and salt; cut in butter.

Add buttermilk and stir just until dough comes together; transfer to a lightly floured surface and lightly knead 3-4 times, then roll out to 1- inch thickness. Cut dough into 8 biscuits and transfer to a baking sheet.

Stir together remaining 1 tablespoon sugar and 1 tablespoon rosemary. Brush tops of biscuits with melted butter then sprinkle with rosemary sugar mixture.

Bake until lightly golden brown, about 15 minutes.

8 ounces grated medium Cheddar cheese
2 tablespoons flour
2 tablespoons butter
½ cup chopped onion
2 tablespoons chopped seeded serrano peppers
1 tablespoon minced garlic
½ cup chopped tomato
¼ cup beer
¾ cup milk
Kosher salt
Cayenne pepper

Toss together cheese and flour; set aside.

In a small skillet saute onions and garlic in butter over medium heat until softened; add serranos and tomato and cook until softened. Add beer; bring to simmer and cook until liquid is slightly reduced. Add milk; bring to simmer over low heat. In batches, add cheese mixture, stirring until smooth with each addition; season with salt and cayenne pepper; keep warm over low heat.

Tip: Serve Fresh Pepper Chili Con Queso with fresh fried tortilla chips or cut fresh vegetables.

To make fresh cut tortilla strips, cut 10 corn tortillas into 1-inch wide strips. Heat 1-inch depth vegetable oil in a large skillet over medium heat; in batches, fry cut tortillas until crisp and lightly browned; remove and drain on paper towels. Sprinkle with salt.

Makes 2 cups

Sock Monkeys are all the rage and extremely adorable, but how about a SOCK COW?

Supplies:

• pair of womens socks with contrasting toe/heel and (hopefully) cuff.
• small amount of yarn
• stuffing
• buttons for eyes
• sewing supplies

For complete instructions, visit http://craft-with-confidence.blogspot.com/2010/12/sock-cow-tutorial.html

Have fun!