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Cream of Pistachio Soup
Makes 6-1/2 cups, 4 to 6 servings 1-1/2 cups shelled (3 cups or 3/4 lb. in shell) natural, roasted, or roasted salted pistachios 1/4 cup (1/8 lb.) butter or margarine 1 small onion, finely chopped 1/2 cup chopped celery 1 clove garlic, minced or pressed 2 tablespoons dry sherry 6 cups Homemade Chicken Broth or 1 large can (49-1/2 oz.) regular-strength chicken broth 1/4 cup long-grain white rice 2 parsley sprigs 1 small bay leaf 1 cup whipping cream Whole chives 7-10 green peppercorns garlic salt to taste PREPARATION TIME: About 1 hour if you shell nuts; about 15 minutes if nuts are purchased shelled. COOKING TIME: About 1 hour. |
PER SERVING: 456 calories, 9 grams protein, 24 grams carbohydrate, 38 grams total fat. 66 milligrams cholesterol, 112 milligrams sodium.
Rub pistachios in a clean towel to remove as much of skins (and salt) as possible; then set aside. In a 4- to 5-quart pan, melt butter 9ver medium heat. Add onion, celery, and garlic; cook, stirring often, until onion is very soft but not browned, about 15 minutes. Add sherry, broth, rice, parsley, pay leaf, ()..(and 3/4 cup of the pistachios. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is very tender to bite, about 10 minutes. Discard bay leaf. Whirl pistachio mixture, a portion at a time, in a food processor or blender until very smooth; pour through a wire strainer and discard residue. Return soup to pan. Stir in cream and heat until steaming. Let rest for 1 hour to allow blending. Garnish individual servings with chives and sprinkle with remaining pistachios. top |
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Toasted Tuna Cheese Sandwich
Open a can of tuna and drain the water. Mix the tuna with mayonaise and relish. Prepare cheese slices Spread mayonaise on both slices of bread Place the tuna mix on one slice. |
Place the cheese on the other slice.
Lightly toast both slices Place the halves together and toast again lightly until browned Remove and cut in half. top |
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Artichoke Noodle Casserole
2 cups dry penne noodles (~ 4 cups cooked) 1 - 13 oz. can quartered artichoke hearts (not marinated) 1 - 2 oz. can diced green chiles 1/3 cup mayonaisse 1 cup shredded parmesan or cheddar chesse 1/4 tsp. seasoned salt 1/4 tsp. garlic gourmet or garlic powder Cook the noodles according to the package instructions, and drain. |
Preheat the oven to 350 degrees F. Prepare a topping of 2 Tbsp. melted butter and 3/4 cup corn flake crumbles (season if desired.) Spray or coat a 1-1/2 quart casserole dish with a non-stick material ('Pam' or cooking oil.) Mix together the artichokes, chiles, mayonaisse, cheese and spices. Add the noodles and blend well. Spoon these together into the casserole dish. Sprinkle the topping onto the noodle mixture and bake for 20 minutes at 350 degrees or until the topping is crisp.
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Millie's Sloppy Joes 1 lb. hamburger meat 1/2 medium onion, chopped fine 1 Tbsp. vinegar 2 Tbsp. prepared mustard 2 Tbsp. brown sugar 1 cup catsup Season salt to taste |
Brown the hamburger with the onion. Drain off the grease. Add season salt as desired. Mix the other ingredients into the meat and simmer on low heat. Serve on hamburger buns. top |
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Rosemount High Hamburger Gravy
1 lb. ground beef 1 pkg. brown gravy mix 1 tsp. Kitchen Bouquet Salt and pepper to taste 1 tsp. Worcestershire sauce |
Brown ground beef and drain off excess fat. Add enough water to cover, (about 1 cup.) Add gravy mix, Kitchen Bouquet and seasonings. Cook until thickened, about 5 minutes on low heat. Serve over mashed potatoes.
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Pam's Breakfast Casserole
1 lb. crumbled bulk sausage (seasoned to taste) 6 eggs, beaten, mixed with 2 cups of milk 1 cup shredded cheddar cheese 6 pieces of bread, torn into small pieces. Salt and pepper to taste. 9" x 13" baking pan |
Brown the sausage and drain off the fat.
Mix the 6 and milk together. Layer in the pan the bread, sausage, egg and milk mxiture, and cheese. Refrigerate overnight. Bake at 350 degrees for 35 minutes. top |
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Buffalo-Style Chicken Wings
2 lbs. chicken wings, (disjointed - discard the tips) 1/4 Lb. Margarine (do not use butter!) 8 Oz. Hot Sauce e.g., Frank's or Durkee Oil for frying Celery sticks Blue Cheese Dressing |
Melt margarine in sauce pan until barely liquid. Add hot sauce, mix, and put aside. Deep fry wings until brown and crispy. Remove and drain on paper towels. Put wings in a large bowl that has a cover. Pour sauce over all, cover, and shake to coat the wings. Serve with celery sticks and Blue Cheese Dressing. top |
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Chicken-Spaghetti Provencal
Serves 8 to 10 ( I cut it in half, and used left over turkey-served ) 2 - 1 lb 13 oz cans tomatoes (diced is good) 2 - 10 oz cans chicken broth 1 - T. chopped parsley 1 - large onion, quartered 1 - clove garlic 1 - T. Worcestershire sauce 2 - tsp. salt 1/2 - tsp. basil, crushed 1/2 - tsp. thme (leaf), crushed 1 - lb. mushrooms, slicec 2 - T. butter 4 - C. cooked chicken, cut into bite - sized pieces 1 - lb thin spaghetti 1 - T. flour 1 - C. light cream, or 1 C. half and half 8 - oz cheddar cheese, grated |
Simmer tomatoes and broth with onion, garlic, basil, thyme, Worcestershire, parsley, and salt until liquid is reduced by half. Remove onion and discard. Suate mushrooms in butter, lift from pan with slotted spoon, and add to tomato sauce along with chicken. To mushroom drippings, add flour, stirring over low heat to blend. Add light cream and 4 oz. of the grated cheese and stir until thick. Season to taste with salt and pepper. Add to chicken mixture. Cook spaghetti according to package directions, "al dente." Drain and combine with sauce. Pour into baking dish, sprinkle with remaining chaeese, and bake until bubbly, about 45 minutes.
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Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives
Recipe courtesy Kathleen Daelemans Prep Time: 15 minutes Cook Time: 10 minutes Yield: 6 servings 1 pound pasta noodles such as: penne 1 teaspoon extra-virgin olive oil 6 medium garlic cloves, thinly sliced 2 tablespoons capers rinsed, roughly chopped 2 anchovies, finely minced 1/2 cup pitted black olives such as kalamata, roughly chopped 1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped 1/2 cup loosely packed, roughly chopped parsley or basil leaves 1 can rinsed and drained, white albacore tuna 1 teaspoon salt Cracked black pepper |
Cook pasta in large pot of rapidly boiling water until al dente or done to your liking. Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.
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Crab Cakes
1 cup cracker meal 1 egg, beaten 1/2 cup milk 12 ounces lump crab meat, picked over to remove any shell fragments 1 rounded teaspoon crab boil seasoning 1 tablespoon baking powder A handful flat leaf parsley, chopped 1 lemon, zested, plus 1 lemon, cut into wedges, for garnish 1 rib celery from the heart of the stalk, finely chopped Several drops Worcestershire sauce Several drops hot pepper sauce 2 tablespoons mayonnaise or ranch dressing Vegetable or canola oil, for frying Red Pepper Sauce: 1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper 1 cup mayonnaise or reduced fat mayonnaise 1/2 cup prepared chili sauce |
Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl.
Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low. For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish. Serve crab cakes with sauce and lemon wedges. top |
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Crab Cake Recipe
Ingredients (Serves 6 people) 1 lb. jumbo lump or backfin crab meat 2 slices white bread; 1 tbsp. mayonnaise (light or regular); 1 tbsp. Dijon mustard 2 tsp. Old Bay or Wye River seasonings; 1 tbsp. snipped parsley (optional); 1 egg (or substitute for special diets); 1 tbsp. Dijon Mustard tartar sauce or cocktail sauce. Preparation: Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well. Place the crabmeat in a bowl and pour the egg mixture over the top. |
Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.
To Broil or Saute the Crab Cakes To Broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side. To Saute: Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time. Serve at once with tartar sauce, mustard, or cocktail sauce on the side. top |
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Jim's Potatoes Au Gratin
1/2 gal of whole milk 5 lbs peeled potatoes Assorted fresh herbs to about 2 cups 2 cups grated Gruyere cheese (Parsley, thyme, oregano, marjoram, etc) 2 cups grated Swiss cheese 3 bay leaves 1 cup creme fraiche 3 cloves garlic, flattened Salt, pepper and fresh 6 whole peppercorns nutmeg to taste Put milk into large micorwavable container and add herbs, bay leaves, flattened garlic and peppercorns to it. Microwave on high for about 10 minutes, stirring occasionally. Milk should get to about 200 degrees. Let the milk and herbs steep for 30 minutes. Strain milk into a large pan and add a 1/2 gallon of water to the pan and bring to a simmer. |
In the meantime, peel and slice the potatoes about 1/8 inch thick, add sliced ptatoes to milk mixture and simmer for 10 minutes. Combine both cheeses in a bag or bowl and stir to mix thoroughly.
Butter a 9 x 13 baking dish. I also rub the pan with a couple of cloves of peeled garlic. Use a slotted spoon and transfer about a 1/4 of the potatoes to the prepared dish. Season with salt, freshly ground pepper and fresh nutmeg. Top with about a 1/4 of the creme fraiche and 1/4 of the cheese. Add 1/2 of the remaining potatoes to the pan, season with salt, pepper and nutmeg and top that with half the remaining creme fraiche and cheese. Add the last of the potatoes, season with salt, pepper, and nutmeg, top with remaining creme fraiche and cheese. Cover with foil and bake in a 350 degree oven for 90 minutes, uncover and continue baking until top is golden, about 20 minutes longer. top |
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Rhubarb pie
1/2 cup sugar 1/4 cup flour 1/4 teaspoon salt 1/4 teaspoon nutmeg 3 cups chopped rhubarb 1 cup brown sugar Pie crust bottom and top |
Prepare pie crust pan and bottom.
Combine and mix together the sugar, flour, salt, nutmeg. Add fruit and toss to coat. Spoon into pie. Add piecrust top, flute and pinch. Bake at 400 degrees for 40 to 45 minutes. top |
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Happy New Year French Toast with Cranberry Maple Syrup
6 bread slices, tom apart into little pieces 1 8-oz. pkg. low-fat cream cheese, cubed 1 cup fresh or thawed cranberries 6 eggs, beaten 1 cup milk 1/4 cup maple syrup or honey 1/8 tsp. cinnamon 3/4 cup fresh or thawed cranberries 3/4 cup maple syrup Cranberry Maple Syrup Gently heat cranberries in the maple syrup in a covered saucepan on stovetop over low heat (or microwave in covered dish on low setting). Cranberries will soften and open. (If heated at too high a temperature, cranberries will pop and syrup will boil over.) |
Place half the bread pieces into a greased 8"x8" baking dish. Place cream cheese over the bread, top with _ cup berries and remaining bread. In a large bowl, blend together eggs, milk, syrup or honey and cinnamon; mix well. Pour over bread mixture, cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Bake covered at 350 degrees for 30 minutes. Uncover and bake 25 to 30 minutes longer or until golden brown and the center is set.
Makes 4 servings. (Can be doubled and baked in a 13"x9" baking pan.)
Serve with Cranberry Maple Syrup. Notes: For this dish, I use sourdough bread, although challah or egg bread would be good also. If sweet berries are used, you can cut the maple syrup or honey for the egg mixture down to 1/4 to 1/3 cup. top |
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Croutons
Small baking tray, Bread or stuffing Olive Oil, Italian Seasoning Pre-heat the oven to 350 degrees. |
Use dry stuffing, or cut the bread into small cubes and scatter the pieces on the baking tray. Drizzle olive oil on the pieces and stir the pieces. Sprinkle the Italian seasoning on the oiled cubes. Bake for 3 minutes, stir, and bake for about 2 more minutes or until lightly browned.
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Chicken Enchilada Casserole 3/4 lb. chopped, cooked chicken 2 oz. cooked, diced green chiles 2/3 cup sliced black olives 2 Tbsp salsa 1 tsp. dried minced onion 1 large (19 oz) can of green chile enchilada sauce 1/2 lb. shredded cheddar cheese 6 small corn tortillas In a large bowl, mix 3/4 lb. chopped, cooked chicken, 2 oz. cooked, diced green chiles, 2/3 cup sliced black olives, 2 Tbsp salsa, and 1 tsp. dried minced onion. Spray or coat a 3-quart baking disk with cooking oil and pour in 1/4 cup of the green chile enchilada sauce. Spread the sauce around to coat the bottom of the baking disk. Tear 2 corn tortillas in half. Lay 1 and 1/2 in the bottom of the baking dish to cover the bottom. Spoon and spread 1/4 of the meat-mixture on top of the tortillas. |
Pour 1/4 cup of the green Chile enchilada sauce on top of the tortillas and meat-mix. Sprinkle 1/4 of the shredded cheese on top. Lay a second level of 1 and 1/2 corn tortillas on top to cover the mix and sauce. Spoon and spread 1/4 of the meat-mixture on top of the tortillas. Pour 1/4 cup of the green Chile enchilada sauce on top of the tortillas and meat-mix. Sprinkle 1/4 of the shredded cheese on top. Lay a third level of 1 and 1/2 corn tortillas on top to cover the mix and sauce. Spoon and spread 1/4 of the meat-mixture on top of the tortillas. Pour 1/4 cup of the green Chile enchilada sauce on top of the tortillas and meat-mix. Sprinkle 1/4 of the shredded cheese on top. Place the last layer of tortillas on top to cover the mix and sauce. Spread the remaining sauce to cover all areas on the tortillas. Bake uncovered at 350 degrees for 20 to 30 minutes until edges are bubbly. Cover the baking dish if the tortillas start to appear to dry. top |
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Pasta alle Noci (6-first courses, 4 entrees) 8 oz. fresh cooked (and drained) fettuccine 6 tablespoons butter or margarine 1-cup (about 6 to 8 oz.) julienne-cut prosciutto or ham (sliced as thick as bacon) 2 chopped garlic cloves 1 cup chopped walnuts 1-1/2 cups whipping cream 2 tsp. dried sage or 12 fresh sage leaves 1/4 cup chopped parsley salt, pepper and lemon juice to taste |
In a large skillet heat the butter. Saute the prosciutto, garlic and nuts for 3 minutes, stirring frequently. Stir in the cream and bring to a boil. Reduce heat, and simmer 3 to 4 minutes. Stir in the sage, parsley, salt, pepper and lemon juice. Add the fettuccine. Toss to mix well. Turn into warm serving bowl. Sprinkle generously with Parmesan cheese and additional chopped parsley. Serve at once.
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Jim's Chili 2-lbs. pot roast meat, trimmed of all visible fat and silver skin, cut into bite sized pieces 6 dried chili pods, stems and seeds removed, roughly chopped 2 cups water 2 to 4 chipotle chilies in sauce 8 garlic cloves 2 medium onions, peeled and cut into large dice 2 TBSP dried oregano 2 TBSP whole cumin 1/4-cup vegetable oil 1- 28 oz can chopped tomatoes in tomato puree 2 14-1/2 oz. cans low fat chicken broth 1 TBS chili powder 1-cup flour 1 TBS salt The Chili can be served when finished, but it's better if it's served the following day. If serving the following day, allow the chili and pot to cool, stirring occasionally, then cover and refrigerate. Before warming up the chili remove as much fat as possible from surface of chili. Bring 2 cups water to boil, remove from heat and put dried chili pod pieces into water and soak, covered, for half an hour. While chili pods are soaking, toast the cumin in a pan for a minute or two, until they are fragrant. Peel garlic and onions, dice onions and cube meat. Put 1/2 cup of chili soaking water into blender; add cumin and blend for moment. Add half of soaked chili pieces and blend until smooth; taste. |
If hot enough for your taste discard remaining soaked chilies, otherwise add the remaining chilies and puree. When pureed add remaining soaking water, chipotle chilies, chili powder and the garlic cloves to blender and blend till smooth. Add salt to flour and dredge meat shaking as much flour off before browning, reserve a 1/4-cup of flour. brown meat in several batches in the hot oil in a large ovenproof pot, removing each batch to a large bowl as finished. When finished browning the meat, add the onions to the same pot.
Cook until soft, about 8 to 10 minutes, stirring occasionally and then pour onions into a colander and drain all oil. DO NOT RINSE. Return onions to pot, add reserved flour and stir until flour coats the onions. Add meat and stir, and then add the chili puree, chicken broth, oregano, and canned tomatoes. Bring to boil, stir loosening any browned bits from the bottom of the pot. Cover pot and put into a 3000 oven for 2 hours. Remove and check seasoning, it will probably need salt, and maybe a little more oregano and cumin (if adding cumin at this point, toast in a skillet and crush in your hands before adding to pot) If the chili seems too dry, add 1 cup of liquid, if too liquid bake for the remaining time uncovered (If baking uncovered, check after 30 minutes, if consistency is all right, cover for remaining of cooking time.) If the chili is too spicy add 1 to 2 TBSP of sugar or honey. After adjusting seasoning return to oven for 30 minutes. top |
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California Frittata (Serves 10-12)
6-green onions 1-pound Ricotta cheese 2-cans (about 2-pounds) of quartered artichoke hearts 16 large eggs 1-cup minced parsley 1 Roasted red pepper Pickled, or sauted garlic clove to taste. Tarragon, seasoned salt, and black pepper to taste 2/3 cup grated parmesan cheese 3/4-pound shredded cheddar cheese (about 4 cups) 3 cups halved, sweet cherry tomatoes Preparation: Preheat (bake) the oven to 400 degrees. Spray or brush a 9-by-13-inch Pyrex dish with olive oil. Slice the green onions into small pieces. Mince the parsley. Shred the cheddar cheese. Drain and cut the artichoke hearts into bite-size pieces (about 3/4-inch). Cut the cherry tomatoes into lengthwise halves. Slice the roasted red pepper and dice the garlic. |
Mixing (uses 2-bowls) Break the eggs into a medium (2 or 3-qt) bowl and beat well with a whisk to a slight foam. Add the seasoning to the eggs. Put the Ricotta cheese into a large (about 5-qt) bowl and break it apart. Stir into the Ricotta cheese the sliced onions, minced parsley, parmesan cheese and 3-cups of the shredded cheddar cheese. Pour in the eggs and stir gently to blend. Stir in the roasted red pepper and garlic. Carefully pour the egg mixture into the Pyrex dish and place the dish on a center rack of the oven. Let the frittata cook about 20 minutes until the eggs have slightly firmed (the mix should rise slightly). Remove the dish from the oven, and sprinkle the remaining cheddar cheese on top. Lay the halved cherry tomatoes across the cheese. Return the dish to the oven and raise the oven temperature to 450 degrees. Finish baking the frittata (about 20 minutes) until the center is firm (use a toothpick to check it) and the cheese is lightly browned on top. Let cool a bit before slicing. top |
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Duck a la Orange Several TBSP Salt and 1 TBSP peppercorns 1/4 cup olive oil 3 small carrots, chopped in small pieces 3 small onions, chopped in small pieces 3 lemons 3 oranges 3 1/2 cups veal stock 1/4 cup curacy 1/2 cup white wine 1 tablespoon flour 1/2 cup top cream Tie together in a small bundle 2 sprigs parsley 1 bay leaf 1 sprig dry sage ----------------------------------------------- Clean duck, rub salt inside, tie down wings and legs. Place in uncovered baking dish. Salt exterior of duck and rub oil over duck and place in preheated oven. Baste every 15 minutes. At second basting, put chopped carrots and onions and parsley bundle in a the pan with duck but not on it. When duck is nicely browned, cover tightly with parchment paper until it finished cooking. |
When duck is removed from pan and held tail end down, the broth that drains out must be clear. Take 2 oranges and 2 lemons and score out small strips of peel lengthwise about every 1/2 inch. Save these strips. Then start preparing your serving platter. Hold platter in warm place until duck is finished. Simmer slowly for about 10 minutes, 2 cups of veal stock with orange and lemon rind strips. When duck is done, remove from pan. Simmer the stock from the pan with rinds, the curacao, white wine and remainder of veal stock for 5 minutes. Strain to remove pieces of carrots, onions, and peels. Return to simmer and add the juice of 1 lemon and an orange. Mix flour with cream to make a thin paste and stir into sauce to thicken it slightly. Finish with five to six turns with your pepper mill of fresh peppercorns. The sauce is poured on the platter around the duck with the extra in a small gravy boat and is served over each serving of duck as it is carved.
Cook at 375 to 400 degrees. Allow 15 minutes for each pound of duck and start in a preheated oven. (1 duck is approximately 3 pounds). top |
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Ginger Water 1 quart of water, 1/4 cup of vinegar 1 cup of sugar, 1 tablespoon of ground ginger |
Stir until completely dissolved.
Double the recipe for bigger batches. top |
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Taco Salad 1 lb. browned and drained ground Beef 1 pkg taco seasoning (3/4 cup water) ~ 1 quart lettuce 1 medium Tomato, cut into chunks 1 medium Avocado, cut into chunks ~ 20 olives, halved 1/2 small can garbanzo beans 1/2 small can kidney beans 1/2 lb. grated cheddar cheese 1/2 red pepper, cut to bite-size 1 cup each chunky salsa 1 cup mayonnaise 3 cups corn (tortilla) chips |
Mix the browned ground beef with the taco seasoning and water as called for on the package and let it simmer. In a small bowl mix the chunky salsa and mayonnaise. To a large bowl add and mix the lettuce, tomato, avocado, olives, garbanzo beans, kidney beans and red pepper. Break up about 2 cups of the chips to about 2 inch pieces. Finally, add the taco seasoned beef, cheese and salsa-mayonnaise dressing with the chips. Blend these together with the other ingredients and serve with more chips.
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Apple Crisp 3 pounds tart apples 2 tablespoons lemon juice 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/3 cup all-purpose flour 1/3 cup granulated sugar 1/3 cup rolled oats 4 tablespoons cold butter (1/2 stick) 1/2 cup chopped walnuts or pecans |
Peel, core and chop apples, toss in a bowl with lemon juice to prevent darkening. In a separate bowl, combine brown sugar, cinnamon, and nutmeg; stir into apples. Set aside. In another bowl combine flour, sugar and oats. Cut butter into 8 pieces, and cut butter into flour until mixture looks like crumbs. Stir in nuts. Butter a 10 X 10-inch baking dish. Spread apples in bottom of baking dish then sprinkle with flour mixture. Bake at 375 degrees for 45 minutes, or until apples are tender and topping is lightly browned. Serve warm or at room temperature.
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Hathi's Faux Chocolate Chip Cookie Dough
(serves 1, may be two) In a cup mix: 4 large TBSP quaker oats, 1 large TBSP white sugar, 1 large TBSP brown sugar, 2 heavy shakes cinnamon, 1 tsp vanilla, about |
1/2 ounce chocolate chips or broken semi-sweet chocolate bits, 1 TBSP butter and 1/2 TBSP water. Add slightly more butter and water to bring the mix to the proper consistency.
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Pumpkin Gooey Butter Cake
Time: Prep: 30 minutes/Cook: 50 minutes Yield: 6 to 8 servings Cake: 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon each cinnamon & nutmeg |
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream. top |
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Fig & Raspberry Galette
From Essentials of Baking, William Sonoma flaky pie pastry for single crust (I would probably buy a pre-made one from the store) 12 figs, stemmed and quartered lengthwise 1/4 cup firmly packed brown sugar 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract 3 tablespoons granulated sugar 1 large egg beaten with 1 tablespoon heavy cream 1 1/2 cups raspberries Preparation: Prepare the pie pastry and refrigerate to chill. Position a rack in thelower third of the oven, and preheat to 400F. Line a half-sheet pan with parchment baking paper. Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a round 13 inches and about 1/8 inch thick. Trim off any ragged edges to make an even 12-inch round. |
Carefully roll the dough around the pin and unroll itonto the prepared pan. In a large bowl, gently toss together the figs, brown sugar, 1 tablespoon of the flour, the lemon juice, and the almond extract until evenly distributed. Leaving a 2-inch plain border, sprinkle the remaining 1 tablespoon flour and 1 tablespoon of the granulated sugar over the prepared pastry. Arrange the fig filling in the center of the pastry, keeping it off the border. Fold the border up and over the filling, forming loose pleasts all around the edge and leaving the center open. Brush the pleated dough with the egg mixture, then sprinkle it with 1 tablespoon of the granulated sugar. You will not use all of the egg mixture.
Bake for 25 minutes. Scatter the raspberries over the figs, then sprinkle with the remaining 1 tablespoon granulated sugar. Continue baking until the crust is golden brown and the raspberries are just beginning to soften, 8 - 12 minutes more. Transfer to a wire rack and let cool. Serve warm or at room temperature. top |
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Hearts of Palm and Jicama Salad
1 (14.4 oz) can hearts of palm, drained and rinsed 1/4 red onion, thinly sliced (I used green onions) 1 yellow bell pepper, diced 1 jicama, peeled and cut into 1/8 inch strips 1 jalapeno pepper, seeded and minced 1/4 cup chopped fresh cilantro 1/4 cup fresh lime juice 1/4 cup fresh orange juice 2 tbsp. olive oil 1 tsp. ground cumin 1 avocado, diced (I used two) |
Cut hearts of palm crosswise into 1/2 inch slices. Stir together hearts of palm and next 10 ingredients in a large bowl. Cover and chill 1 to 8 hours. Stir in avocado just before serving.
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Noodle Kugelfor 8
1/2 pound wide kosher for Passover egg noodles 1/2 stick butter, melted (optional-I did not use) 1 pound cottage cheese (I used low-fat, small curd) 2 cups sour cream (I used fat-free) 1/2 cup sugar 6 eggs 1 teaspoon ground cinnamon 3/4 cup raisins 2-3 cups chopped apples (Granny Smith) |
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 7-8 minutes. Strain noodles from water. In a large mixing bowl, combine cottage cheese, sour cream, sugar, eggs, cinnamon and melted butter. Fold in noodles, raisins and apples and pour into a greased, approximately 9-by-13-inch baking dish. Sprinkle with 1/2 teaspoon cinnamon and 1 teaspoon sugar. Bake until custard is set and top is golden brown, about 45 minutes to 1 hour. top |