Thursday, May 26, 2011
Thursday, May 19, 2011
Red Pepper Hummus
Ingredients
- 1 (15-ounce) can navy beans, rinsed and drained
- 2 garlic cloves, chopped
- 1/2 cup roasted red bell peppers, drained and chopped
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground red pepper
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh cilantro
- Garnishes: lettuce, toasted sesame seeds, chopped green onions
Preparation
- Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips
Baked Corned Beef
Found this recipe on the web and it looked so good I am going to try it.
1/2 to 1 C. Dijon mustard
1/2 C. brown sugar
Preheat oven to 375 degrees. Open packaged corned beef and rinse well. Discard spice packet. Place the corned beef flat side up on top of foil (you will be wrapping the corned beef with the foil.) Spread mustard onto the corned beef, then sprinkle with brown sugar. Wrap the brisket tight with foil. Place the wrapped brisket in a baking dish, and place in the oven. Cook for approximately 2 and 1/2 hours, unwrap the top of the brisket, and turn the oven onto broil, and broil long enough for the mustard crust to brown.
Baked Corned Beef
1 corned beef (5 lbs)1/2 to 1 C. Dijon mustard
1/2 C. brown sugar
Preheat oven to 375 degrees. Open packaged corned beef and rinse well. Discard spice packet. Place the corned beef flat side up on top of foil (you will be wrapping the corned beef with the foil.) Spread mustard onto the corned beef, then sprinkle with brown sugar. Wrap the brisket tight with foil. Place the wrapped brisket in a baking dish, and place in the oven. Cook for approximately 2 and 1/2 hours, unwrap the top of the brisket, and turn the oven onto broil, and broil long enough for the mustard crust to brown.
Sunday, April 17, 2011
Boursin Cream Cheese Appetizers
Boursin comes in four different flavors, try them all.
Crackers or baguette sliced thin.
Spread baguette with choice of cheese
Put under broiler till cheese starts to melt
Then slice a piece of pear and toasted almonds over the cheese.
You can also add a bit of salsa or a slice of avocado to cheese when using crackers.
Use your imagination for a tray of great looking appetizers that won't last long.
Crackers or baguette sliced thin.
Spread baguette with choice of cheese
Put under broiler till cheese starts to melt
Then slice a piece of pear and toasted almonds over the cheese.
You can also add a bit of salsa or a slice of avocado to cheese when using crackers.
Use your imagination for a tray of great looking appetizers that won't last long.
Sunday, March 27, 2011
Feta cheese log
Good appetizer
8 oz feta cheese crumbled
4 oz cream cheese softened
1 garlic clove minced
2 Tbsp. extra olive oil
1/4 cup of chopped olives
2 tbsp. green onions sliced
1/2 cup chopped walnuts heat for 5 mins.
mix with a electric mixer
add olives and onions
Shape into a 10 inch log roll in walnuts.
Makes about 1 1/2 cups
serve with crackers
8 oz feta cheese crumbled
4 oz cream cheese softened
1 garlic clove minced
2 Tbsp. extra olive oil
1/4 cup of chopped olives
2 tbsp. green onions sliced
1/2 cup chopped walnuts heat for 5 mins.
mix with a electric mixer
add olives and onions
Shape into a 10 inch log roll in walnuts.
Makes about 1 1/2 cups
serve with crackers
Tuesday, March 01, 2011
Roasted Vegetables
Ingredients
- 1 medium eggplant, peeled and cubed
- 1/4 teaspoon salt
- 2 zucchini, sliced
- 1 large sweet potato, peeled and sliced
- 1 onion, peeled and cut into eighths
- 1 red bell pepper, cut into 1-inch pieces
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon pepper
Preparation
1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
2. Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.
Prep: 30 min., Stand: 30 min., Bake: 30 min.
Yield: Makes 8 servings
Monday, February 28, 2011
Basic Buttermilk Biscuits
My husband sent this recipe e-mail I think its a hint to makes some.
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1-1/2 cups cake flour
5 Tablespoons cold vegetable shortening, cubed
4 Tablespoons cold unsalted butter, cubed
1-1/4 cups buttermilk
2 Tablespoons unsalted butter, melted
Preheat oven to 450o F. Line a baking sheet with a silicone baking mat or parchment. Whisk together all-purpose flour, baking powder, salt and baking soda in a bowl; set aside. Pulse cake flour, shortening and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened. To avoid over mixing the biscuit dough, stop when the ingredients are just moistened. Even though the dough is wet, don't add more flour, that leads to over mixing.
Turn dough onto a floured surface and knead just until dough holds together. Do not overwork it. Flour your hands to keep the dough from sticking before patting dough into a 1" thick circle. Using a 2" thick biscuit cutter, cut dough into 10 biscuits. Pull cutter up without twisting, as you remove. Twisting results in jagged edges on the biscuits.
Transfer the biscuits to prepared baking sheet and bake until golden, 15-18 minutes. Brush tops with melted butter during last
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1-1/2 cups cake flour
5 Tablespoons cold vegetable shortening, cubed
4 Tablespoons cold unsalted butter, cubed
1-1/4 cups buttermilk
2 Tablespoons unsalted butter, melted
Preheat oven to 450o F. Line a baking sheet with a silicone baking mat or parchment. Whisk together all-purpose flour, baking powder, salt and baking soda in a bowl; set aside. Pulse cake flour, shortening and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened. To avoid over mixing the biscuit dough, stop when the ingredients are just moistened. Even though the dough is wet, don't add more flour, that leads to over mixing.
Turn dough onto a floured surface and knead just until dough holds together. Do not overwork it. Flour your hands to keep the dough from sticking before patting dough into a 1" thick circle. Using a 2" thick biscuit cutter, cut dough into 10 biscuits. Pull cutter up without twisting, as you remove. Twisting results in jagged edges on the biscuits.
Transfer the biscuits to prepared baking sheet and bake until golden, 15-18 minutes. Brush tops with melted butter during last
Wednesday, February 02, 2011
Baking Powder Biscuits
Remember the White Spot's Biscuits served with Chicken in the Straw
This is the recipe for those great biscuits.
2 cups of flour
2 1/2 tsp. baking powder
3/4 tsp. salt
5 tbsp. butter
3/4 cup of milk.
Knead together to form a ball
Roll dough out then cut into biscuit shapes.
Bake at 450 for 12 to 15 mins. on an ungreased pan.
This is the recipe for those great biscuits.
2 cups of flour
2 1/2 tsp. baking powder
3/4 tsp. salt
5 tbsp. butter
3/4 cup of milk.
Knead together to form a ball
Roll dough out then cut into biscuit shapes.
Bake at 450 for 12 to 15 mins. on an ungreased pan.
Friday, January 28, 2011
Marinara Sauce
1/4 cup red wine
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes or your own.
salt & pepper to taste
3 basil leaves, washed, patted dry and chopped
1 small shallot chopped
1. Place garlic, shallot and olive oil in large sauce pan.
2. Turn heat to medium and cook until garlic and shallot is soft and lightly browned.
3. Crush the tomatoes and add with their juices.
4. 1/4 cup of water and add to the tomatoes. Season with salt & pepper to taste.
5. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more. Sprinkle with parsley.
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes or your own.
salt & pepper to taste
3 basil leaves, washed, patted dry and chopped
1 small shallot chopped
1. Place garlic, shallot and olive oil in large sauce pan.
2. Turn heat to medium and cook until garlic and shallot is soft and lightly browned.
3. Crush the tomatoes and add with their juices.
4. 1/4 cup of water and add to the tomatoes. Season with salt & pepper to taste.
5. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more. Sprinkle with parsley.
Calzones
(makes 2)
Ingredients:
* 1 lb. pizza dough
* pepperoni slices
* mozzarella
* fresh basil leaves
* 1 egg yolk
Directions:
1) Preheat oven to 375 degrees.
2) Dust the pizza dough with some flour to prevent it from sticking to your hands. On a baking sheet, divide the pound of dough in half and stretch into circles. Place fillings on each half of the dough, and fold over to seal the edges. Crimp the edges with a fork. Brush the tops of calzones with egg yolk, and using a knife, make 4 slits onto the tops of the calzones.
3) Bake uncovered for 30 minutes, until browned. Let cool for 5 minutes and cut into slices. Serve with marinara sauce for dipping.
Ingredients:
* 1 lb. pizza dough
* pepperoni slices
* mozzarella
* fresh basil leaves
* 1 egg yolk
Directions:
1) Preheat oven to 375 degrees.
2) Dust the pizza dough with some flour to prevent it from sticking to your hands. On a baking sheet, divide the pound of dough in half and stretch into circles. Place fillings on each half of the dough, and fold over to seal the edges. Crimp the edges with a fork. Brush the tops of calzones with egg yolk, and using a knife, make 4 slits onto the tops of the calzones.
3) Bake uncovered for 30 minutes, until browned. Let cool for 5 minutes and cut into slices. Serve with marinara sauce for dipping.
Wednesday, January 26, 2011
Perogies
I have been craving perogies and came across this recipe
Sounds much better than the store bought ones.And so simple to make.
Cheese and Potato Perogies (makes 24)
Dough Ingredients:
2 1/4 cups flour
1/2 tsp. salt
2 eggs
1/3 cup water
Potato & Cheese Filling:
*1 lb. russet potatoes
*3 oz. grated cheddar cheese
*salt/pepper
*1 Tbsp. dried chives
Other Ingredients:
*1 onion, sliced thinly
*butter (for sauteing)
*flour (kneading and rolling dough)
Directions:
1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
3) To fill perogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
4) Melt 1 Tbsp. of butter on a large skillet. Saute onions until browned, set aside.
5) To cook perogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add perogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained perogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top perogies with saute onions and serve with sour cream.
Sounds much better than the store bought ones.And so simple to make.
Cheese and Potato Perogies (makes 24)
Dough Ingredients:
2 1/4 cups flour
1/2 tsp. salt
2 eggs
1/3 cup water
Potato & Cheese Filling:
*1 lb. russet potatoes
*3 oz. grated cheddar cheese
*salt/pepper
*1 Tbsp. dried chives
Other Ingredients:
*1 onion, sliced thinly
*butter (for sauteing)
*flour (kneading and rolling dough)
Directions:
1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
3) To fill perogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
4) Melt 1 Tbsp. of butter on a large skillet. Saute onions until browned, set aside.
5) To cook perogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add perogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained perogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top perogies with saute onions and serve with sour cream.
Thursday, January 13, 2011
Baked Garlic
Baked Garlic
A favorite that I always forget to do.
So tasty
8 whole fresh garlic heads
¼ cup butter/ or olive oil, if using oil add a bit of butter for taste
Mix herbs fresh or dried ¼ tsp. of each
Rosemary, basil, oregano or your favorite herbs.
If I am serving these with a meat dish I add 1/8 tsp. horseradish
Bake at 350 wrapped in foil for about 35 to 40 mins.
When done squeeze on a plate and serve with French or rye breads
A favorite that I always forget to do.
So tasty
8 whole fresh garlic heads
¼ cup butter/ or olive oil, if using oil add a bit of butter for taste
Mix herbs fresh or dried ¼ tsp. of each
Rosemary, basil, oregano or your favorite herbs.
If I am serving these with a meat dish I add 1/8 tsp. horseradish
Bake at 350 wrapped in foil for about 35 to 40 mins.
When done squeeze on a plate and serve with French or rye breads
Tuesday, January 11, 2011
Tortillas
4 cups of flour
1/8 baking powder
1/2 cup vegetable shortening
1 1/2 tsp. sea salt
1 cup warm water
Mix the flour and baking powder in a bowl
Add shortening and mix with hands until you get a course meal consistency
Dissolve sea salt into water.
then add to flour mixture, if not coming together add a bit more water.
form dough into a ball cover for 20 minutes
I break the dough into twelve smaller balls with a bit of oil on my hands
Flatten each ball out into the size you want. Flour surface before rolling them out,getting them as thin as possible.
Preheat on medium heat cast iron works good for tortillas.
Lay them on the pan and flip 15-20 seconds. Bubbling is normal no oil is needed on the pan while cooking.
I make different sizes and freeze some for later. They taste good with some cheese and salsa heated for a bit.
1/8 baking powder
1/2 cup vegetable shortening
1 1/2 tsp. sea salt
1 cup warm water
Mix the flour and baking powder in a bowl
Add shortening and mix with hands until you get a course meal consistency
Dissolve sea salt into water.
then add to flour mixture, if not coming together add a bit more water.
form dough into a ball cover for 20 minutes
I break the dough into twelve smaller balls with a bit of oil on my hands
Flatten each ball out into the size you want. Flour surface before rolling them out,getting them as thin as possible.
Preheat on medium heat cast iron works good for tortillas.
Lay them on the pan and flip 15-20 seconds. Bubbling is normal no oil is needed on the pan while cooking.
I make different sizes and freeze some for later. They taste good with some cheese and salsa heated for a bit.
Pita Bread
Ingredients:
* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl.
Make a small depression in the middle of flour and pour yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl.
Make a small depression in the middle of flour and pour yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
Monday, January 10, 2011
Basic Vinaigrette
Ingredients
* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preparation
Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preparation
Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
Thursday, January 06, 2011
Ambrosia Salad
1 cup sour cream
1 cup pineapple tidbits, well drained
1 cup canned mandarin oranges, well drained
1 cup shredded coconut
1 cup miniature marshmallows
Combine all ingredients and mix. Chill.
Now how easy is that?
1 cup pineapple tidbits, well drained
1 cup canned mandarin oranges, well drained
1 cup shredded coconut
1 cup miniature marshmallows
Combine all ingredients and mix. Chill.
Now how easy is that?
Tuesday, January 04, 2011
Auntiejanes Scones
2 cups of flour
2tsp. baking powder
1/2 tsp.baking soda
1/8 tsp. salt
1/2 cup cold butter
1 egg separated
3 tbsp honey
1/3 cup cream
---------------------
1 tsp.water mixed with egg white
2 tbs. sugar
1/4 tsp. cinnamon
Mix first 8 ingredients form a ball and flatten
Cut into 8 pieces
Brush with egg whites then sprinkle with sugar and cinnamon
Bake in 400 on a greased pan for 10 to 12 mins.
Slather with batter and jam when hot.
2tsp. baking powder
1/2 tsp.baking soda
1/8 tsp. salt
1/2 cup cold butter
1 egg separated
3 tbsp honey
1/3 cup cream
---------------------
1 tsp.water mixed with egg white
2 tbs. sugar
1/4 tsp. cinnamon
Mix first 8 ingredients form a ball and flatten
Cut into 8 pieces
Brush with egg whites then sprinkle with sugar and cinnamon
Bake in 400 on a greased pan for 10 to 12 mins.
Slather with batter and jam when hot.
Wednesday, December 29, 2010
Greens For Salads
Try different greens and fruits in your salads
so many varieties out there. Chinese Markets
you can find some that you probably never
think to use. Experiment and I guarantee that
it will help you get healthy for 2011.
so many varieties out there. Chinese Markets
you can find some that you probably never
think to use. Experiment and I guarantee that
it will help you get healthy for 2011.
Poppy Seed Yogurt Dressing
Yield: Makes 1 cup
Ingredients
* 1 cup plain Greek or plain yogurt
* 2 tablespoons honey
* 2 tablespoons fresh lemon juice
* 1 teaspoon poppy seeds
Preparation
1. Whisk together all ingredients in a small bowl. Store in an airtight container in refrigerator up to 5 days.
Ingredients
* 1 cup plain Greek or plain yogurt
* 2 tablespoons honey
* 2 tablespoons fresh lemon juice
* 1 teaspoon poppy seeds
Preparation
1. Whisk together all ingredients in a small bowl. Store in an airtight container in refrigerator up to 5 days.
Oregano-Feta Dressing
Ingredients
* 3 ounces reduced-fat feta cheese, crumbled*
* 1/4 cup nonfat buttermilk
* 3 tablespoons fresh lemon juice
* 1 garlic clove
* 1/2 teaspoon dried oregano*
* 1/4 teaspoon freshly ground pepper
* 2 tablespoons water
* 2 tablespoons olive oil
* 1/4 small green bell pepper, chopped
Preparation
Process first 7 ingredients in a food processor until smooth. Gradually add oil in a steady stream, processing until smooth. Add bell pepper, and pulse 3 seconds.
* 3 ounces crumbled feta cheese may be substituted for reduced-fat cheese. 1 teaspoon chopped fresh oregano may be substitutes for dried.
* 3 ounces reduced-fat feta cheese, crumbled*
* 1/4 cup nonfat buttermilk
* 3 tablespoons fresh lemon juice
* 1 garlic clove
* 1/2 teaspoon dried oregano*
* 1/4 teaspoon freshly ground pepper
* 2 tablespoons water
* 2 tablespoons olive oil
* 1/4 small green bell pepper, chopped
Preparation
Process first 7 ingredients in a food processor until smooth. Gradually add oil in a steady stream, processing until smooth. Add bell pepper, and pulse 3 seconds.
* 3 ounces crumbled feta cheese may be substituted for reduced-fat cheese. 1 teaspoon chopped fresh oregano may be substitutes for dried.
Raspberry Salad Dressing
Yield: Makes about 2 cups
Ingredients
* 1 (10-ounce) jar seedless raspberry fruit spread or preserves
* 1/2 cup seasoned rice wine vinegar
* 1/4 cup olive oil
Preparation
Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.
Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled. Serve with Raspberry Salad Dressing.
Ingredients
* 1 (10-ounce) jar seedless raspberry fruit spread or preserves
* 1/2 cup seasoned rice wine vinegar
* 1/4 cup olive oil
Preparation
Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.
Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled. Serve with Raspberry Salad Dressing.
Light Salad Dressing
After all the rich food over the holidays,
we are going on salads after the New Year.
Yield: Makes 3/4 cup
Ingredients
* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preparation
Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper
we are going on salads after the New Year.
Yield: Makes 3/4 cup
Ingredients
* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preparation
Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper
Tuesday, December 07, 2010
Christmas Rocks
This recipe came from a lovely lady from Pennsylvania, she said kids love them. Thanks.
1 cup butter
1 1/2 cups of brown sugar
3 cups of flour
3 eggs
1 cup chopped walnuts
1 cup of maraschino cherries
3 cups of chopped dates
1 tsp. cinnamon
1/2 nutmeg
1 tsp.soda in scant 1/4 cup hot cherry juice
Cream butter well add sugar adding one egg at a time and beat
Sift flour part over cherries add walnut and dates, cinnamon, nutmeg and the rest of flour and juice alternately with flour.
Drop in teaspoonfuls on greased cookie sheets Bake at 350 for 10 mins.
When almost cool shake in bag of icing sugars.
1 cup butter
1 1/2 cups of brown sugar
3 cups of flour
3 eggs
1 cup chopped walnuts
1 cup of maraschino cherries
3 cups of chopped dates
1 tsp. cinnamon
1/2 nutmeg
1 tsp.soda in scant 1/4 cup hot cherry juice
Cream butter well add sugar adding one egg at a time and beat
Sift flour part over cherries add walnut and dates, cinnamon, nutmeg and the rest of flour and juice alternately with flour.
Drop in teaspoonfuls on greased cookie sheets Bake at 350 for 10 mins.
When almost cool shake in bag of icing sugars.
Christmas Morning Wifesavers
This recipe was sent to me from my second cousin Linda.
Superb! Make the day before and pop in the oven in the morning. Serves 8.
Ingredients:
16 slices white bread, crusts
removed
16 slices Canadian back bacon or
ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper 2 mL
1/2-1 tsp. dry mustard 2-5 mL
1/4 cup minced onion 60 mL
1/4 cup finely chopped green pepper 60mL
1-2 tsp. Worcestershire sauce 5-10 mL
3 cups milk 750 mL
dash Tabasco
1/2 cup butter 125 mL
Special K or crushed Corn Flakes
Instructions:
Set 8 pieces of bread into a 9" x 13" (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.
Superb! Make the day before and pop in the oven in the morning. Serves 8.
Ingredients:
16 slices white bread, crusts
removed
16 slices Canadian back bacon or
ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper 2 mL
1/2-1 tsp. dry mustard 2-5 mL
1/4 cup minced onion 60 mL
1/4 cup finely chopped green pepper 60mL
1-2 tsp. Worcestershire sauce 5-10 mL
3 cups milk 750 mL
dash Tabasco
1/2 cup butter 125 mL
Special K or crushed Corn Flakes
Instructions:
Set 8 pieces of bread into a 9" x 13" (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.
Wednesday, November 24, 2010
Spice Blend
Ingredients:
- 1 teaspoon ground bay leaves
- 1 teaspoon cloves
- 1 teaspoon mace
- 1 teaspoon nutmeg
- 1 teaspoon paprika
- 1 teaspoon thyme
Monday, November 22, 2010
Boursin Herb Cream Cheese
1 lb. cream cheese, room temperature
1 clove garlic
2 tbsp. minced fresh parsley
1 tsp. each thyme and chives
1 tsp basil
1/4 tsp. marjoram
1/4 tsp. white pepper
1 clove garlic
2 tbsp. minced fresh parsley
1 tsp. each thyme and chives
1 tsp basil
1/4 tsp. marjoram
1/4 tsp. white pepper
Crush garlic with parsley and chives. Cream all ingredients together with cheese and refrigerate at least 12 hours. Serve at room temperature with assorted crackers.
Chocolate Cherry Cookies
COOKIE DOUGH:
1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder
TOPPING:
Sweetened condensed milk
6 oz. bag chocolate chips
1 jar of 48 maraschino cherries
Mix together butter and sugar then add next 7 ingredients. Mix. Set aside cookie dough. In separate bowl, combine 1/2 cup sweetened condensed milk and 6 ounce bag chocolate chips. Melt in microwave. Stir and set aside. Form dough into 1 inch balls. Place on ungreased cookie sheet. Press with thumb, add cherry (or half cherry). Top with chocolate topping mixture. Bake at 350 degrees for 8 minutes. For Christmas this is fun to use red and green cherries.
Lemon-Thyme Dip
Serve this simple, elegant dip with crudites such as carrots, fennel, broccoli cucumbers and celery.
Ingredients
Makes 1 1/2 cups
* 1 cup sour cream
* 1/2 cup mayonnaise
* Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
* 1 tablespoon chopped fresh thyme leaves
* 1 tbs parsley for garnish
* Coarse salt and ground pepper
* if you want it a bit spicier add a bit of chili powder
Directions
1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme and parsley; season with salt and pepper. Transfer to a serving dish and garnish with more parsley and thyme; serve with crudites.
Dip can be covered and refrigerated up to 3 days.
Ingredients
Makes 1 1/2 cups
* 1 cup sour cream
* 1/2 cup mayonnaise
* Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
* 1 tablespoon chopped fresh thyme leaves
* 1 tbs parsley for garnish
* Coarse salt and ground pepper
* if you want it a bit spicier add a bit of chili powder
Directions
1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme and parsley; season with salt and pepper. Transfer to a serving dish and garnish with more parsley and thyme; serve with crudites.
Dip can be covered and refrigerated up to 3 days.
Thursday, November 11, 2010
Orange Chablis Jelly
Orange Chablis Jelly
* Yield: 4 1/2 pints
Ingredients
o 3 cups sugar
o 1 1/2 cups Chablis ( dry, white wine)
o 2 tablespoons fresh lemon juice ( yes, it does require squeezing lemons!)
o 1/4 teaspoon orange rind, grated
o 1/2 cup fresh orange juice ( more squeezing!)
o 1 (3 ounce) packages liquid pectin
Directions
1. combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
2. Bring this to a boil, stirring constantly.
3. Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
4. Remove from heat and if there is a foam, skim it off with a metal spoon.
5. Quickly, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
6. Wipe the jar rims and seal with metal lids and bands.
7. Process in a boiling water bath for 5 minutes.
8. Remove and cool.
* Yield: 4 1/2 pints
Ingredients
o 3 cups sugar
o 1 1/2 cups Chablis ( dry, white wine)
o 2 tablespoons fresh lemon juice ( yes, it does require squeezing lemons!)
o 1/4 teaspoon orange rind, grated
o 1/2 cup fresh orange juice ( more squeezing!)
o 1 (3 ounce) packages liquid pectin
Directions
1. combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
2. Bring this to a boil, stirring constantly.
3. Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
4. Remove from heat and if there is a foam, skim it off with a metal spoon.
5. Quickly, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
6. Wipe the jar rims and seal with metal lids and bands.
7. Process in a boiling water bath for 5 minutes.
8. Remove and cool.
Meringues for an easy desert with fruit and wipping cream
Meringues
Meringues
Ingredients
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon vinegar
1/4 cup sugar
Cookie sheets, electric mixer, bowl & foil
Directions
Leave eggs out to reach room temperature. Preheat oven to 250 degrees. Cover cookie sheets with foil, dull side up. Whip the egg whites, vanilla and vinegar in a bowl until mixture is white and frothy. Keep beating and slowly add the sugar. Whip until the mixture is stiff and glossy. Drop spoonfuls of batter onto cookie sheet. Bake for one hour or until they are light brown. When cool, remove from cookie shee
Meringues
Ingredients
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon vinegar
1/4 cup sugar
Cookie sheets, electric mixer, bowl & foil
Directions
Leave eggs out to reach room temperature. Preheat oven to 250 degrees. Cover cookie sheets with foil, dull side up. Whip the egg whites, vanilla and vinegar in a bowl until mixture is white and frothy. Keep beating and slowly add the sugar. Whip until the mixture is stiff and glossy. Drop spoonfuls of batter onto cookie sheet. Bake for one hour or until they are light brown. When cool, remove from cookie shee
Fudge for Xmas Gifts
Makes 3 pounds •
Ingredients
3 cups sugar
3/4ths of a cup Parkway butter
2/3rds of a cup evaporated milk
12 oz chocolate chips
7 oz marshmallow cream
1 teaspoon vanilla
Directions
Microwave butter in bowl on high 1 minute (or until melted). Add sugar and milk, mix well. Microwave for 3 minutes then stir. Microwave for 2 minutes then stir. Microwave for 3 minutes at half power then stir. Microwave for 2 and a half minutes at half power then stir. Stir in chocolate until melted. Add remaining ingredients and stir well. Pour in greased 13x9 pan. Cool at room temperature and cut into squares.
Ingredients
3 cups sugar
3/4ths of a cup Parkway butter
2/3rds of a cup evaporated milk
12 oz chocolate chips
7 oz marshmallow cream
1 teaspoon vanilla
Directions
Microwave butter in bowl on high 1 minute (or until melted). Add sugar and milk, mix well. Microwave for 3 minutes then stir. Microwave for 2 minutes then stir. Microwave for 3 minutes at half power then stir. Microwave for 2 and a half minutes at half power then stir. Stir in chocolate until melted. Add remaining ingredients and stir well. Pour in greased 13x9 pan. Cool at room temperature and cut into squares.
Christmas Candy
Christmas Crackle Candy
Ingredients
3 3/4 cup sugar
1 1/2 cup light corn syrup
1 cup water
1 teaspoon cinnamon flavoring oil
powdered sugar
Directions
Mix first 3 ingredients in a large saucepan. Stir over medium heat until temperature reaches 310 degrees. Stir in flavoring and color. Pour onto greased cookie sheet. Break into pieces.
Ingredients
3 3/4 cup sugar
1 1/2 cup light corn syrup
1 cup water
1 teaspoon cinnamon flavoring oil
powdered sugar
Directions
Mix first 3 ingredients in a large saucepan. Stir over medium heat until temperature reaches 310 degrees. Stir in flavoring and color. Pour onto greased cookie sheet. Break into pieces.
Friday, October 15, 2010
Cranberries Apple Walnut Condiment
Coming back from the Duffy Lake via Cache Creek
last week we stopped at out favorite fruit stand.
The mix of fresh apples and walnuts and the cranberry season
got me thinking about making another condiment for over the holidays.
Here is the recipe:
4 cups of chopped cranberries
3 cups of chopped apples (3 medium)
2 cups brown sugar
1 cup of water
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup of chopped walnut
Bring to a boil stirring about 15 minutes.
Process another 15 mins, after filling 5 half pints jars.
Label.
last week we stopped at out favorite fruit stand.
The mix of fresh apples and walnuts and the cranberry season
got me thinking about making another condiment for over the holidays.
Here is the recipe:
4 cups of chopped cranberries
3 cups of chopped apples (3 medium)
2 cups brown sugar
1 cup of water
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup of chopped walnut
Bring to a boil stirring about 15 minutes.
Process another 15 mins, after filling 5 half pints jars.
Label.
Christmas Cake time is approaching
If your one that likes to put that hot rum over your cakes
its time to get all your ingredients together.I like the
Jamaican rum for mine.
its time to get all your ingredients together.I like the
Jamaican rum for mine.
Friday, September 17, 2010
Homemade Vanilla Extract
You need:
* Quart Mason jar
* Lid and screw down ring
* 2 cups vodka
* 6 vanilla beans
1. Cut the beans in half lengthwise.
2. Add the beans to the jar.
3. Cover with the Vodka.
4. Store in a cool, dark place and shake every couple of days for at least a month. The longer you let it stand the more intense the flavor will be. I like mine to go at least six weeks. When it is just how you like it, strain it through a coffee filter or cheesecloth into dark bottles and seal tightly.
* Quart Mason jar
* Lid and screw down ring
* 2 cups vodka
* 6 vanilla beans
1. Cut the beans in half lengthwise.
2. Add the beans to the jar.
3. Cover with the Vodka.
4. Store in a cool, dark place and shake every couple of days for at least a month. The longer you let it stand the more intense the flavor will be. I like mine to go at least six weeks. When it is just how you like it, strain it through a coffee filter or cheesecloth into dark bottles and seal tightly.
Sunday, September 12, 2010
Wine Jelly
Makes about 6 x 250 ml jars.1 bottle (750 ml) dry red wine (3 - 1/4 cups) (I use Italian Red Montepulciano d' Abrusso Wine or White 1/2 cup (125 ml) lemon juice 1 pkg (57 g) BERNARDINE Original Fruit Pectin 4 - 1/2 cups (1125 ml) granulated sugar
• Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use. • Pour wine and lemon juice into a large, deep stainless steel saucepan. • Measure sugar; set aside. • Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary. • Quickly ladle hot jelly into a hot jar to within 1/4 inch (.5 cm) of top rim (head space). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jelly. • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes. • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.
• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
|
Tuesday, August 31, 2010
Canning Shelves Full
Had to get a second place to store all the goodies that I have been so busy preserving. I just cannot help myself when I see all the fresh local fruit and veggies for sale. We have enough on the shelves to last us all winter. Some say it is expensive to can but not so if you buy from farms or local suppliers or pick your own. Thanks Bob! The taste is so very much better.
Saturday, August 28, 2010
Tayberry/Blackberry Jam
I don't usually mix my berries for jam. I had some tayberries left over and added blackberries to make up the right quantity. It was delicious. And with the left over juice I got two small jars of sauce as well.. Just add a bit of corn starch and sugar boil and viola a nice desert over ice cream.
Sunday, August 22, 2010
Blackberry Jam
Blackberries are ready to pick. Smaller this years as an old man said not enough rain.
Will make my jam and freeze some for pies today.
Will make my jam and freeze some for pies today.
Subscribe to:
Posts (Atom)