Ingredients
3 eggs
1 cup sugar
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 cup finely chopped almonds
1 1/2 teaspoons baking powder
1 teaspoon salt
Directions
In a mixing bowl, beat eggs. Add sugar and oil; mix well. Combine flour, almonds, baking powder and salt. Gradually beat into the sugar mixture. Chill the dough until firm. Divide into three pieces. Roll each piece into a 8-in. x 2-in. rectangle; place on a greased baking sheet. Bake at 350 degrees F for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300 degrees F. Carefully cut each rectangle into 1/2-in. slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer.
11/29/2014
Recipe Ancho-Chipotle Salsa
Ingredients
1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 1/2 tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
3/4 teaspoon salt
1/4 teaspoon white sugar, or to taste
1/4 teaspoon ground cumin
Directions
Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 1/2 tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
3/4 teaspoon salt
1/4 teaspoon white sugar, or to taste
1/4 teaspoon ground cumin
Directions
Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
Recipe Bacon Wrapped Water Chestnuts II
Ingredients
1 pound bacon
2 (8 ounce) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
1 pound bacon
2 (8 ounce) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
Recipe Black and White Pinwheels
Ingredients
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg yolk
3 tablespoons milk
1/2 teaspoon vanilla extract
6 ounces semisweet chocolate chips
Directions
Sift together the flour, baking powder and salt; set aside.
Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
Divide dough into two parts. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). Chill both halves of the dough.
Roll out the black and white sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. Shape into uniform roll, Chill dough for up to one hour.
Preheat oven to 400 degrees F (205 degrees C).
Slice chilled dough into 1/8 inch thick slices. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg yolk
3 tablespoons milk
1/2 teaspoon vanilla extract
6 ounces semisweet chocolate chips
Directions
Sift together the flour, baking powder and salt; set aside.
Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
Divide dough into two parts. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). Chill both halves of the dough.
Roll out the black and white sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. Shape into uniform roll, Chill dough for up to one hour.
Preheat oven to 400 degrees F (205 degrees C).
Slice chilled dough into 1/8 inch thick slices. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.
Recipe Apricots and Dumplins
Ingredients
5 cups fresh apricots, pitted and sliced
3 cups water
3 cups white sugar
6 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon salt
8 (6 inch) flour tortillas
Directions
Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy.
Cut the tortillas into 1 inch strips.
Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat.
This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.
5 cups fresh apricots, pitted and sliced
3 cups water
3 cups white sugar
6 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon salt
8 (6 inch) flour tortillas
Directions
Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy.
Cut the tortillas into 1 inch strips.
Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat.
This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.
Recipe Alcohol-Free Mojitos
Ingredients
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
Recipe Almond Citrus Couscous
Ingredients
1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
1/2 cup pearl (Israeli) couscous
1 lemon, zest grated
1/2 cup toasted slivered almonds
1/2 cup chopped celery
1/3 cup chopped onion
1/2 tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste
Directions
Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
1/2 cup pearl (Israeli) couscous
1 lemon, zest grated
1/2 cup toasted slivered almonds
1/2 cup chopped celery
1/3 cup chopped onion
1/2 tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste
Directions
Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
11/28/2014
Recipe Bowtie Pasta
Ingredients
1 (16 ounce) package farfalle pasta
1/4 pound thinly sliced prosciutto, chopped
3/4 cup dry white wine
1 pound tomatoes, seeded and diced
1 cup frozen green peas, thawed
1/4 cup butter
1/2 cup finely diced onion
ground black pepper to taste
Directions
In a large pot of boiling salted water cook farfalle until al dente. Drain.
Meanwhile, in a large skillet saute onion in butter or margarine until soft and tender. Add prosciutto and saute with onion 2 minutes. Add dry white wine and let simmer for 2 additional minutes. Add thawed tomatoes, peas, and ground black pepper; stir well. Cover and simmer for 10 minutes.
In a large bowl toss drained farfalle pasta with prosciutto mixture. Serve warm.
1 (16 ounce) package farfalle pasta
1/4 pound thinly sliced prosciutto, chopped
3/4 cup dry white wine
1 pound tomatoes, seeded and diced
1 cup frozen green peas, thawed
1/4 cup butter
1/2 cup finely diced onion
ground black pepper to taste
Directions
In a large pot of boiling salted water cook farfalle until al dente. Drain.
Meanwhile, in a large skillet saute onion in butter or margarine until soft and tender. Add prosciutto and saute with onion 2 minutes. Add dry white wine and let simmer for 2 additional minutes. Add thawed tomatoes, peas, and ground black pepper; stir well. Cover and simmer for 10 minutes.
In a large bowl toss drained farfalle pasta with prosciutto mixture. Serve warm.
Recipe Blue Cheese Green Beans
Ingredients
4 teaspoons half-and-half cream
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon crumbled blue cheese
1 1/2 teaspoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar
2 tablespoons olive or vegetable oil
1 pound fresh green beans, trimmed
4 bacon strips, cooked and crumbled
Directions
Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.
4 teaspoons half-and-half cream
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon crumbled blue cheese
1 1/2 teaspoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar
2 tablespoons olive or vegetable oil
1 pound fresh green beans, trimmed
4 bacon strips, cooked and crumbled
Directions
Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.
Recipe Bread Bowls
Ingredients
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal
Directions
In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal
Directions
In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
Recipe Abbey's White Chocolate Latte
Ingredients
1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup white chocolate chips, chopped
Directions
Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.
1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup white chocolate chips, chopped
Directions
Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.
Recipe Apricot Chicken I
Ingredients
6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.
6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.
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