Brown Bag Apple Pie --
Peel and quarter 4 large apples
Combine 1/2 cup sugar, 2 tablespoons of flour, 1/2 teaspoon of nutmeg, a dash of cinnamon, and stir into apples, put in an unbaked pie shell.
Stir 1/2 cup sugar, 1/2 cup flour, and 1/4-1/2 cup butter, and put over apples.
Place pie in brown bag (large paper grocery store shopping bag) close with paper clips, and put on a cookie sheet.
Bake one hour at 425°F.
Split bag and cool (keep a window open a crack if you need to...)
Sunday, September 27, 2009
People don't notice whether it's winter or summer when they're happy.
Winter Salad --
1 cup Zesty Italian dressing, divided
3 pears, cut into 3/4 inch cubes
6 cups torn mixed salad greens
1/2 cup toasted chopped walnuts
1/2 cup dried cranberries or cherries
1. Toss pears with 1/2 cup dressing in a medium bowl. Let stand for 15 minutes.
2. Toss greens, walnuts, and cranberries/cherries in a large bowl.
3. Add pears and dressing; toss lightly.
4. Serve immediately with remaining dressing.
Serves about four, depending on serving size.
1 cup Zesty Italian dressing, divided
3 pears, cut into 3/4 inch cubes
6 cups torn mixed salad greens
1/2 cup toasted chopped walnuts
1/2 cup dried cranberries or cherries
1. Toss pears with 1/2 cup dressing in a medium bowl. Let stand for 15 minutes.
2. Toss greens, walnuts, and cranberries/cherries in a large bowl.
3. Add pears and dressing; toss lightly.
4. Serve immediately with remaining dressing.
Serves about four, depending on serving size.
Saturday, September 26, 2009
I went to the bank and asked to borrow a cup of money. They said, "What for?" I said, "I'm going to buy some sugar."
Cinnamon Tostadas
Serves 2
* 2 (10-inch) whole-wheat tortillas
* 1 tablespoon light-brown sugar
* 1/4 teaspoon ground cinnamon
* 1 1/2 teaspoons butter, room temperature
Directions
1. Heat broiler, with rack 4 inches from heat. Place tortillas on a baking sheet. In a small bowl, combine sugar and cinnamon. Dividing evenly, spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
2. Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.
Serves 2
* 2 (10-inch) whole-wheat tortillas
* 1 tablespoon light-brown sugar
* 1/4 teaspoon ground cinnamon
* 1 1/2 teaspoons butter, room temperature
Directions
1. Heat broiler, with rack 4 inches from heat. Place tortillas on a baking sheet. In a small bowl, combine sugar and cinnamon. Dividing evenly, spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
2. Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.
Wednesday, September 23, 2009
When you squeeze an orange, orange juice comes out - because that's what's inside. When you are squeezed, what comes out is what is inside.
Orange Cranberry Scones
Ingredients
Makes 8
• 1 1/2 cups all-purpose flour, spooned and leveled
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon finely grated orange zest
• 5 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup dried cranberries
• 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
2. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
3. Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
4. Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.
Ingredients
Makes 8
• 1 1/2 cups all-purpose flour, spooned and leveled
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon finely grated orange zest
• 5 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup dried cranberries
• 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
2. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
3. Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
4. Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.
Blue thou art, intensely blue; Flower, whence came thy dazzling hue?
Blueberry Scones
Ingredients
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1/4 cup nonfat dry milk powder
• 2 tsp. baking powder
• 1 tsp. dried lemon peel
• 1/4 tsp. salt
• 1/3 cup shortening
• 1 cup dried blueberries
Directions
1. In large bowl, stir together flour, sugar, dry milk powder, baking powder, lemon peel, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
2. In 1-quart jar alternately layer flour mixture and dried blueberries. If necessary, add additional dried blueberries to fill small gaps. Seal; store in cool, dry place for up to 1 month or in refrigerator for up to 6 weeks.
3. To make scones: Preheat oven to 400 degrees F. In large bowl, combine one egg and 1/4 cup water. Add scone mix from jar; stir just until moistened. Turn dough out onto lightly floured surface. Knead by folding and gently pressing dough for 12 to 15 strokes or until nearly smooth. Pat or lightly roll dough into 8-inch circle. Cut into 10 wedges. Place wedges 1 inch apart on ungreased baking sheet. If desired, brush tops with milk and sprinkle with coarse sugar. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet. Serve warm.
Ingredients
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1/4 cup nonfat dry milk powder
• 2 tsp. baking powder
• 1 tsp. dried lemon peel
• 1/4 tsp. salt
• 1/3 cup shortening
• 1 cup dried blueberries
Directions
1. In large bowl, stir together flour, sugar, dry milk powder, baking powder, lemon peel, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
2. In 1-quart jar alternately layer flour mixture and dried blueberries. If necessary, add additional dried blueberries to fill small gaps. Seal; store in cool, dry place for up to 1 month or in refrigerator for up to 6 weeks.
3. To make scones: Preheat oven to 400 degrees F. In large bowl, combine one egg and 1/4 cup water. Add scone mix from jar; stir just until moistened. Turn dough out onto lightly floured surface. Knead by folding and gently pressing dough for 12 to 15 strokes or until nearly smooth. Pat or lightly roll dough into 8-inch circle. Cut into 10 wedges. Place wedges 1 inch apart on ungreased baking sheet. If desired, brush tops with milk and sprinkle with coarse sugar. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet. Serve warm.
The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.
Classic BBQ Chicken
Ingredients
• 2 3-1/2-lb. whole chickens
• Kosher salt and freshly ground pepper
• 1/2 cup butter
• 1 cup finely chopped onion
• 1 Tbsp. chopped fresh garlic
• 2 Tbsp. kosher salt
• 1-1/2 tsp. crushed red pepper
• 1 Tbsp. paprika
• 1 Tbsp. chili powder
• 1/2 tsp. freshly ground black pepper
• 2 cups cold water
• 1-1/4 cups cider vinegar
• 1 cup packed dark brown sugar
• 2 Tbsp. Worcestershire sauce
• 1/4 cup molasses
• 1 cup tomato paste
• Peanut oil
• Water
Directions
1. Cut up chicken, leaving drumsticks and thighs attached. Season chicken with salt and freshly ground black pepper. Refrigerate, covered, until ready to use (up to 24 hours).
2. For sauce: In large nonreactive saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat until onion is tender. Add crushed red pepper, paprika, chili powder, and black pepper; cook and stir for 1 minute.
3. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a simmer over low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is thickened, stirring occasionally. Taste for seasoning, adding additional salt if needed. Remove 1-1/2 cups of the sauce to prepare chicken. Store remaining in the refrigerator; reheat to serve.
4. For chicken: Preheat oven to 325 degrees F. Heat 1/4 inch oil in a 12-inch skillet over medium heat. Working in batches, place chicken, skin side down, in skillet. Cook until well browned, turning once, about 5 minutes.
5. Transfer browned chicken to two 2- to 3-quart rectangular glass or nonreactive baking dishes. Place skin side up, adding breast portions to one dish and leg portions to the other. Add 2 tablespoons water to each baking dish.
6. Spoon reserved 1-1/2 cups barbecue sauce over chicken.* Cover chicken with parchment paper and then cover tightly with foil. (Refrigerate until ready to bake). Bake leg portions for 70 to 75 minutes and breast portions for 30 to 40 minutes (170 degrees F).
7. Increase oven temperature to 450 degrees F. Uncover chicken and spoon on additional sauce. Bake, uncovered, for 10 to 15 minutes or until well-glazed and meat is very tender. Serve with remaining barbecue sauce. Store any remaining barbecue sauce, covered, in the refrigerator for up to 1 week. Makes 12 servings.
*Be sure that the sauce used on the uncooked chicken is kept separate from sauce for serving.
Ingredients
• 2 3-1/2-lb. whole chickens
• Kosher salt and freshly ground pepper
• 1/2 cup butter
• 1 cup finely chopped onion
• 1 Tbsp. chopped fresh garlic
• 2 Tbsp. kosher salt
• 1-1/2 tsp. crushed red pepper
• 1 Tbsp. paprika
• 1 Tbsp. chili powder
• 1/2 tsp. freshly ground black pepper
• 2 cups cold water
• 1-1/4 cups cider vinegar
• 1 cup packed dark brown sugar
• 2 Tbsp. Worcestershire sauce
• 1/4 cup molasses
• 1 cup tomato paste
• Peanut oil
• Water
Directions
1. Cut up chicken, leaving drumsticks and thighs attached. Season chicken with salt and freshly ground black pepper. Refrigerate, covered, until ready to use (up to 24 hours).
2. For sauce: In large nonreactive saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat until onion is tender. Add crushed red pepper, paprika, chili powder, and black pepper; cook and stir for 1 minute.
3. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a simmer over low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is thickened, stirring occasionally. Taste for seasoning, adding additional salt if needed. Remove 1-1/2 cups of the sauce to prepare chicken. Store remaining in the refrigerator; reheat to serve.
4. For chicken: Preheat oven to 325 degrees F. Heat 1/4 inch oil in a 12-inch skillet over medium heat. Working in batches, place chicken, skin side down, in skillet. Cook until well browned, turning once, about 5 minutes.
5. Transfer browned chicken to two 2- to 3-quart rectangular glass or nonreactive baking dishes. Place skin side up, adding breast portions to one dish and leg portions to the other. Add 2 tablespoons water to each baking dish.
6. Spoon reserved 1-1/2 cups barbecue sauce over chicken.* Cover chicken with parchment paper and then cover tightly with foil. (Refrigerate until ready to bake). Bake leg portions for 70 to 75 minutes and breast portions for 30 to 40 minutes (170 degrees F).
7. Increase oven temperature to 450 degrees F. Uncover chicken and spoon on additional sauce. Bake, uncovered, for 10 to 15 minutes or until well-glazed and meat is very tender. Serve with remaining barbecue sauce. Store any remaining barbecue sauce, covered, in the refrigerator for up to 1 week. Makes 12 servings.
*Be sure that the sauce used on the uncooked chicken is kept separate from sauce for serving.
A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.
Roasted Beets and Greens With Spicy Orange Vinaigrette
Ingredients
• 1 tsp. finely shredded orange peel
• 1/4 cup orange juice
• 3 Tbsp. red wine vinegar
• 4 cloves garlic, minced
• 1 green onion, finely chopped
• 1 tsp. ground cinnamon
• 1/2 tsp sea salt or salt
• 1/4 tsp. cayenne pepper or paprika
• 1/2 cup extra virgin olive oil
• 1-1/2 lb. baby beets, trimmed and roasted*
• 1 head red leaf lettuce or leaf lettuce, torn (8 cups)
• 3 to 4 small blood oranges, and/or oranges, peeled and sliced
• 1/2 cup dried cranberries
Directions
1. For the Spicy Orange Vinaigrette, in bowl combine orange peel, orange juice, vinegar, garlic, green onion, cinnamon, salt, and cayenne pepper. Gradually whisk in olive oil.
2. In salad bowl combine beets, lettuce, and orange slices. Toss with some of the Spicy Orange Vinaigrette; pass remaining. Serve with dried cranberries. Makes 8 servings.
*Roasted Beets: Preheat oven to 400 degrees F. Scrub beets; cut in halves or wedges. Place in 3-quart rectangular baking dish. Drizzle beets with 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and black pepper. Toss lightly to coat. Cover dish with foil. Bake 40 to 45 minutes or until tender. Cool before assembling salad
Ingredients
• 1 tsp. finely shredded orange peel
• 1/4 cup orange juice
• 3 Tbsp. red wine vinegar
• 4 cloves garlic, minced
• 1 green onion, finely chopped
• 1 tsp. ground cinnamon
• 1/2 tsp sea salt or salt
• 1/4 tsp. cayenne pepper or paprika
• 1/2 cup extra virgin olive oil
• 1-1/2 lb. baby beets, trimmed and roasted*
• 1 head red leaf lettuce or leaf lettuce, torn (8 cups)
• 3 to 4 small blood oranges, and/or oranges, peeled and sliced
• 1/2 cup dried cranberries
Directions
1. For the Spicy Orange Vinaigrette, in bowl combine orange peel, orange juice, vinegar, garlic, green onion, cinnamon, salt, and cayenne pepper. Gradually whisk in olive oil.
2. In salad bowl combine beets, lettuce, and orange slices. Toss with some of the Spicy Orange Vinaigrette; pass remaining. Serve with dried cranberries. Makes 8 servings.
*Roasted Beets: Preheat oven to 400 degrees F. Scrub beets; cut in halves or wedges. Place in 3-quart rectangular baking dish. Drizzle beets with 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and black pepper. Toss lightly to coat. Cover dish with foil. Bake 40 to 45 minutes or until tender. Cool before assembling salad
Ever notice that Soup for One is eight aisles away from Party Mix?
Butternut Squash Bisque
Ingredients
• 1 2-1/2- to 3-lb. butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
• 1/4 cup butter
• 1 medium onion, chopped
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 cloves garlic, minced
• 2 large Braeburn or Gala apples, peeled, cored and chopped
• 1 48-oz. box reduced-sodium chicken broth
• 1 cup apple cider or apple juice
• 2 canned chipotle peppers in adobo sauce, coarsely chopped
• 1/2 cup sour cream
• 3 oz. smoked Gouda or smoked cheddar cheese, finely shredded
• Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)
Directions
1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and chipotle peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remover from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.
Ingredients
• 1 2-1/2- to 3-lb. butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
• 1/4 cup butter
• 1 medium onion, chopped
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 cloves garlic, minced
• 2 large Braeburn or Gala apples, peeled, cored and chopped
• 1 48-oz. box reduced-sodium chicken broth
• 1 cup apple cider or apple juice
• 2 canned chipotle peppers in adobo sauce, coarsely chopped
• 1/2 cup sour cream
• 3 oz. smoked Gouda or smoked cheddar cheese, finely shredded
• Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)
Directions
1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and chipotle peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remover from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.
I cast my bread on the waters long ago. Now it's time for you to send it back to me - toasted and buttered on both sides.
Foccacia Tiles
Ingredients
• 4 cups all-purpose flour
• 1/4 tsp. active dry yeast
• 1-1/2 tsp. salt
• Olive oil
• Toppings such as toasted pumpkin seeds, oil-packed dried tomatoes, pitted olives, thinly sliced limes, and/or thinly sliced roma tomatoes
• Seasonings such as smoked paprika, ground cumin, oregano, or sea salt
Directions
1. In large bowl combine 3 cups of the flour, the yeast, and salt. Add 1-2/3 cups warm water (120 degrees F. to 130 degrees F.). Stir until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let dough stand at room temperature for 12 to 24 hours.
2. Line a 15x10x1-inch baking pan with parchment paper. Brush parchment with olive oil. With a fork, stir the remaining 1 cup flour into the dough. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough into pan (dough will be sticky). Cover; let rest for 1 to 1-1/2 hours or until puffy.
3. Preheat oven to 400 degrees F. Using a sharp, floured knife, score dough into 6 portions. Gently press desired toppings into surface of dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30 to 35 minutes or until golden brown.
4. Transfer to wire rack. Cut into 6 tiles. Serve warm. Makes 6 tiles, 12 servings .
Ingredients
• 4 cups all-purpose flour
• 1/4 tsp. active dry yeast
• 1-1/2 tsp. salt
• Olive oil
• Toppings such as toasted pumpkin seeds, oil-packed dried tomatoes, pitted olives, thinly sliced limes, and/or thinly sliced roma tomatoes
• Seasonings such as smoked paprika, ground cumin, oregano, or sea salt
Directions
1. In large bowl combine 3 cups of the flour, the yeast, and salt. Add 1-2/3 cups warm water (120 degrees F. to 130 degrees F.). Stir until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let dough stand at room temperature for 12 to 24 hours.
2. Line a 15x10x1-inch baking pan with parchment paper. Brush parchment with olive oil. With a fork, stir the remaining 1 cup flour into the dough. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough into pan (dough will be sticky). Cover; let rest for 1 to 1-1/2 hours or until puffy.
3. Preheat oven to 400 degrees F. Using a sharp, floured knife, score dough into 6 portions. Gently press desired toppings into surface of dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30 to 35 minutes or until golden brown.
4. Transfer to wire rack. Cut into 6 tiles. Serve warm. Makes 6 tiles, 12 servings .
A first-rate soup is more creative than a second-rate painting.
Soup Sticks
Ingredients
• 1-1/4 cups warm water (105 degrees F to 115 degrees F)
• 1 package active dry yeast
• 3-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup olive oil
• 1 egg
• 1/4 cup packed brown sugar
• 2 tsp. chili powder (optional)
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 recipe Spicy Honey Butter, recipe below
Directions
1. In mixing bowl combine warm water and yeast. Stir to dissolve. Add 1 cup of the all-purpose flour, the whole wheat flour, olive oil, egg, sugar, chili powder, slat, and cinnamon.
2. Stir in remaining flour to make soft dough that pulls away from sides of bowl (dough will be sticky). Coat 2-quart container with nonstick cooking spray. Place dough in container. Cover; refrigerate overnight.
3. When ready to use, punch dough down. Turn out onto floured sheet of parchment paper. Pat or roll dough into 15x12-inch rectangle. Transfer parchment with dough to large baking sheet.
4. Using floured pizza cutter or knife, cut dough width-wise into 20 strips about 3/4 inch wide. (Dip cutter in flour as necessary to prevent sticking.) Cover; let rise 1 hour or until doubled in size. Brush with olive oil.
5. Preheat oven to 375 degrees F. Bake 20 minutes or until golden. Slide soup sticks onto cutting board; cool slightly. Cut apart. Serve with Spicy Honey Butter. Makes 20 sticks.
Spicy Honey Butter: Whisk 1/4 cup honey and 1/4 teaspoon crushed red pepper into 1/2 cup (1 stick) softened butter.
Ingredients
• 1-1/4 cups warm water (105 degrees F to 115 degrees F)
• 1 package active dry yeast
• 3-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup olive oil
• 1 egg
• 1/4 cup packed brown sugar
• 2 tsp. chili powder (optional)
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 recipe Spicy Honey Butter, recipe below
Directions
1. In mixing bowl combine warm water and yeast. Stir to dissolve. Add 1 cup of the all-purpose flour, the whole wheat flour, olive oil, egg, sugar, chili powder, slat, and cinnamon.
2. Stir in remaining flour to make soft dough that pulls away from sides of bowl (dough will be sticky). Coat 2-quart container with nonstick cooking spray. Place dough in container. Cover; refrigerate overnight.
3. When ready to use, punch dough down. Turn out onto floured sheet of parchment paper. Pat or roll dough into 15x12-inch rectangle. Transfer parchment with dough to large baking sheet.
4. Using floured pizza cutter or knife, cut dough width-wise into 20 strips about 3/4 inch wide. (Dip cutter in flour as necessary to prevent sticking.) Cover; let rise 1 hour or until doubled in size. Brush with olive oil.
5. Preheat oven to 375 degrees F. Bake 20 minutes or until golden. Slide soup sticks onto cutting board; cool slightly. Cut apart. Serve with Spicy Honey Butter. Makes 20 sticks.
Spicy Honey Butter: Whisk 1/4 cup honey and 1/4 teaspoon crushed red pepper into 1/2 cup (1 stick) softened butter.
Man who waits for roast duck to fly into mouth must wait very, very long time.
Roast Pork with Blackberry Sauce
Ingredients
• 1-1/2 lb. pork tenderloin
• 1/4 cup blackberry preserves, melted and cooled
• 1/4 cup dry white wine or apple juice
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. olive oil
• 2 Tbsp. Dijon-style mustard
• 3 cloves garlic, minced
• 1 tsp. soy sauce
• 1 tsp. finely shredded orange peel
• 1/2 tsp. snipped fresh rosemary
• Steamed green beans (optional)
• Finely shredded orange peel (optional)
Directions
1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.
Ingredients
• 1-1/2 lb. pork tenderloin
• 1/4 cup blackberry preserves, melted and cooled
• 1/4 cup dry white wine or apple juice
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. olive oil
• 2 Tbsp. Dijon-style mustard
• 3 cloves garlic, minced
• 1 tsp. soy sauce
• 1 tsp. finely shredded orange peel
• 1/2 tsp. snipped fresh rosemary
• Steamed green beans (optional)
• Finely shredded orange peel (optional)
Directions
1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.
Sunday, September 20, 2009
I often quote myself. It adds spice to my conversation.
Cinnamon Scones
* 2 cups white flour
* 1/3 cup sugar
* 1 tbs baking powder
* 1 tsp cinnamon
* 1/4 tsp salt
* 1/2 cup butter
* 2/3 cup milk
* 1 egg, slightly beaten
* 1 tsp vanilla
Preparation:
Preheat oven to 400F. Blend together flour, sugar, baking powder, cinnamon and salt. Cut in butter. Mix milk, egg and vanilla in another mixing bowl. Add to the flour mixture, and stir until just moist. Shape dough into an 8-inch round loaf. cut into 8 wedges and separate slightly. Bake for 15-20 minutes.
* 2 cups white flour
* 1/3 cup sugar
* 1 tbs baking powder
* 1 tsp cinnamon
* 1/4 tsp salt
* 1/2 cup butter
* 2/3 cup milk
* 1 egg, slightly beaten
* 1 tsp vanilla
Preparation:
Preheat oven to 400F. Blend together flour, sugar, baking powder, cinnamon and salt. Cut in butter. Mix milk, egg and vanilla in another mixing bowl. Add to the flour mixture, and stir until just moist. Shape dough into an 8-inch round loaf. cut into 8 wedges and separate slightly. Bake for 15-20 minutes.
Friday, September 11, 2009
Your face makes my soul want to eat chocolate pudding!
Quick Chocolate Pudding
2 cups (12 ounces) semisweet chocolate chips
1/3 cup powdered sugar
1 cup milk
1/4 cup (1/2 stick) butter or margarine
Optional garnish: whipped topping
Place chocolate chips and sugar in blender. Cover and whirl until coarsely chopped.
Place milk and butter in small saucepan on high heat; bring to a boil. Pour hot milk mixture into blender. Cover and cautiously whirl starting on lowest speed until smooth, scraping down sides of blender as needed.
Place in bowl; cover and chill. Serve with whipped topping if desired.
2 cups (12 ounces) semisweet chocolate chips
1/3 cup powdered sugar
1 cup milk
1/4 cup (1/2 stick) butter or margarine
Optional garnish: whipped topping
Place chocolate chips and sugar in blender. Cover and whirl until coarsely chopped.
Place milk and butter in small saucepan on high heat; bring to a boil. Pour hot milk mixture into blender. Cover and cautiously whirl starting on lowest speed until smooth, scraping down sides of blender as needed.
Place in bowl; cover and chill. Serve with whipped topping if desired.
Wednesday, September 9, 2009
Life is not orderly. No matter how we try to make life so, right in the middle of it we die, lose a leg, fall in love, drop a jar of applesauce.
Suela Pearson’s Applesauce Cake Recipe
1 cup sugar
1 teaspoon baking soda
1/2 cup butter
2 cups flour
1/2 teaspoon nutmeg
1 cup raisins
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon cloves
1/2 cup nuts
1 cup hot unsweetened applesauce
Cream butter and sugar with spices.
Add soda mixed with a little hot water to applesauce.
Mix with first ingredients, then add remaining ingredients.
Bake one hour.
The modern title to this (since Suela Pearson appears to have shuffled off in 1920...) is going to be "You're On Your Own Applesauce Cake" because I have no idea the pan size or the oven temperature.
Maybe that's the goal of the PEO, this recipe came from my grandmother Frankie who was in the PEO, and did you know Suela Pearson was one of the original founders of the PEO? What a great mission statement "Figure it out for yourself dipweed!!!" I'll have to remember that one.
1 cup sugar
1 teaspoon baking soda
1/2 cup butter
2 cups flour
1/2 teaspoon nutmeg
1 cup raisins
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon cloves
1/2 cup nuts
1 cup hot unsweetened applesauce
Cream butter and sugar with spices.
Add soda mixed with a little hot water to applesauce.
Mix with first ingredients, then add remaining ingredients.
Bake one hour.
The modern title to this (since Suela Pearson appears to have shuffled off in 1920...) is going to be "You're On Your Own Applesauce Cake" because I have no idea the pan size or the oven temperature.
Maybe that's the goal of the PEO, this recipe came from my grandmother Frankie who was in the PEO, and did you know Suela Pearson was one of the original founders of the PEO? What a great mission statement "Figure it out for yourself dipweed!!!" I'll have to remember that one.
Monday, September 7, 2009
The deepest principle in human nature is the craving to be appreciated.
Fluffy Frosting
1 cup sugar
1/4 teaspoon cream of tartar
dash salt
1/3 cup water
1 tablespoon light corn syrup
1 egg white
1/4 teaspoon vanilla
Bring sugar, cream of tartar, salt, water, and corn syrup to a boil; cook until sugar dissolves. Add to unbeaten egg white, beating constantly with rotary beater until frosting is of spreading consistency. Add vanilla.
Frosts top, sides of two 9-inch layers.
1 cup sugar
1/4 teaspoon cream of tartar
dash salt
1/3 cup water
1 tablespoon light corn syrup
1 egg white
1/4 teaspoon vanilla
Bring sugar, cream of tartar, salt, water, and corn syrup to a boil; cook until sugar dissolves. Add to unbeaten egg white, beating constantly with rotary beater until frosting is of spreading consistency. Add vanilla.
Frosts top, sides of two 9-inch layers.
I value my garden more for being full of blackbirds than of cherries, and very frankly give them fruit for their songs.
Maraschino Quick Cake
1/2 cup shortening
2 1/4 cup sifted cake flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon maraschino-cherry juice (from 5 ounce bottle)
16 maraschino cherries (cut into eighths)
1/2 cup milk
4 unbeaten eggs
1/2 cup chopped walnuts
Stir shortening just to soften. Sift in dry ingredients. Add cherry juice, cherries, milk; mix till all flour is dampened. Then beat vigorously 2 minutes. Add egg whites; beat vigorously 2 minutes longer. Fold in nuts.
Bake in 2 paper-lined 8x1 1/2-inch round pans in moderate oven (350°F) 30 to 35 minutes. Frost with Fluffy Icing; decorate with cherry halves.
1/2 cup shortening
2 1/4 cup sifted cake flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon maraschino-cherry juice (from 5 ounce bottle)
16 maraschino cherries (cut into eighths)
1/2 cup milk
4 unbeaten eggs
1/2 cup chopped walnuts
Stir shortening just to soften. Sift in dry ingredients. Add cherry juice, cherries, milk; mix till all flour is dampened. Then beat vigorously 2 minutes. Add egg whites; beat vigorously 2 minutes longer. Fold in nuts.
Bake in 2 paper-lined 8x1 1/2-inch round pans in moderate oven (350°F) 30 to 35 minutes. Frost with Fluffy Icing; decorate with cherry halves.
Subscribe to:
Posts (Atom)