1 (8 oz) pkg. Cream Cheese
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt
· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers
Thursday, March 12, 2009
Thursday, February 26, 2009
Corn dip
3 cans (11oz) fiesta corn, drained
2 cans (4 oz each) chopped green chilies,
5 green onions - thinly sliced
1 fresh garlic clove, pressed
(10 oz) shredded Mex blend cheese
1 fresh jalapeno pepper - finely chopped
8 oz sour cream
1/2 cup mayonnaise
Mix all ingredients together and serve with Fritos Scoops
2 cans (4 oz each) chopped green chilies,
5 green onions - thinly sliced
1 fresh garlic clove, pressed
(10 oz) shredded Mex blend cheese
1 fresh jalapeno pepper - finely chopped
8 oz sour cream
1/2 cup mayonnaise
Mix all ingredients together and serve with Fritos Scoops
Tuesday, February 17, 2009
Pancakes and Waffles
12 Servings
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
Sunday, February 15, 2009
Frozen Banana Cream
1 Serving
This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
Tuesday, December 23, 2008
Candied Orange Zest
From Everyday Food magazine:
In a medium saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender. 8-10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.
In a medium saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender. 8-10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.
Cranberry Trifle (from Everyday Food magazine)
2 bags (12 oz each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 T finely grated peeled fresh ginger
1 bar (8 oz) cream cheese, room temp.
1/4 c packed light-brown sugar
1/2 t pure vanilla extract
2 c heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into 3/4" thick slices
Candied Orange Zest (below) for garnish (optional)
1. In a medium saucepan, combine cranberries, 2 C granulated sugar, ginger, and 2 c water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.
2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
3. Arrange 1/3 of cake in a 3-qt serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 yours (or up to 1 day). Garnish with Candied Orange Zest, if desired.
2 1/4 cups granulated sugar
2 T finely grated peeled fresh ginger
1 bar (8 oz) cream cheese, room temp.
1/4 c packed light-brown sugar
1/2 t pure vanilla extract
2 c heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into 3/4" thick slices
Candied Orange Zest (below) for garnish (optional)
1. In a medium saucepan, combine cranberries, 2 C granulated sugar, ginger, and 2 c water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.
2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
3. Arrange 1/3 of cake in a 3-qt serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 yours (or up to 1 day). Garnish with Candied Orange Zest, if desired.
Seafood stew
8 oz scallops
8 oz shrimp
6 oz lobster meat
8 oz fresh fish (diced)
12 pc oysters (shucked)
4 oz butter
1 tsp garlic
4 oz white wine substitute
4 oz fish stock (or clam juice)
16 oz heavy cream
1 cup onion (julienne)
2 stalks celery (sliced)
1 cup corn (kernels)
1 t Worcestershire sauce
1/2 t hot sauce
1/2 t Old Bay
salt & pepper to taste
Heat the butter in a large skillet. Add the seafood, vegetables, and a little salt. Saute for 1 minute. Add the garlic and then the (wine) and fish stock. Bring to a boil. Remove the seafood with a slotted spoon and reduce the liquid by 1/2. Add the cream and reduce by 1/4. Return the seafood to the skillet, bring back to a boil and add seasonings. Serve with rice.
From the Union Street Public House
8 oz shrimp
6 oz lobster meat
8 oz fresh fish (diced)
12 pc oysters (shucked)
4 oz butter
1 tsp garlic
4 oz white wine substitute
4 oz fish stock (or clam juice)
16 oz heavy cream
1 cup onion (julienne)
2 stalks celery (sliced)
1 cup corn (kernels)
1 t Worcestershire sauce
1/2 t hot sauce
1/2 t Old Bay
salt & pepper to taste
Heat the butter in a large skillet. Add the seafood, vegetables, and a little salt. Saute for 1 minute. Add the garlic and then the (wine) and fish stock. Bring to a boil. Remove the seafood with a slotted spoon and reduce the liquid by 1/2. Add the cream and reduce by 1/4. Return the seafood to the skillet, bring back to a boil and add seasonings. Serve with rice.
From the Union Street Public House
Monday, December 22, 2008
Basic Sugar Cookie Dough
From the December 2008 issue of "Family Circle" magazine
The below recipe, it makes several of the recipes below this one...
Makes 3 dozen cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 10-12 minutes
1 1/2 C all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 C (1 stick) unsalted butter, softened
3/4 C sugar
1 egg
3/4 t vanilla extract
White nopareils, for decorating (optional) (little round white balls)
1. In medium-size bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, eat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.
3. Heat oven to 350 degrees. On a lightly floured surface, roll out one disk to 1/4" thickness. Cut into bells using a 2" bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10-12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.
4. Repeat with remaining 1/2 of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.
Per cookie: 60 calories; 3 g fat (2 g sat.)
Cookie Tip:
To soften butter, let stand at room temperature for 30-45 minutes.
The below recipe, it makes several of the recipes below this one...
Makes 3 dozen cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 10-12 minutes
1 1/2 C all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 C (1 stick) unsalted butter, softened
3/4 C sugar
1 egg
3/4 t vanilla extract
White nopareils, for decorating (optional) (little round white balls)
1. In medium-size bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, eat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.
3. Heat oven to 350 degrees. On a lightly floured surface, roll out one disk to 1/4" thickness. Cut into bells using a 2" bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10-12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.
4. Repeat with remaining 1/2 of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.
Per cookie: 60 calories; 3 g fat (2 g sat.)
Cookie Tip:
To soften butter, let stand at room temperature for 30-45 minutes.
Jumbo Cherry-Chunk Cookies
From the December 2008 issue of "Family Circle" magazine
Makes 15 jumbo cookies
Prep: 15 minutes
Refrigerate 2 hours
Bake at 350 degrees for 18 minutes
To basic sugar cookie dough, add 1/4 cup cocoa powder to flour mixture. Add an additional 1/2 C (1 stick) unsalted butter, and add 1/2 t cherry extract when adding the vanilla.
Stir in 6 oz semisweet chocolate chunks, 1/2 C cherry-flavored sweetened dried cranberries and 1/2 C chopped walnuts with flour mixture. Refrigerate dough 2 hours.
With a measuring cup or ice-cream scoop, drop 1/4-cup mounds onto 2 ungreased baking sheets. Gently press down with palm of your hand into 3" disks.
Bake at 350 degrees for 18 minutes until set. Let cool on sheets 3 minutes. Gently remove to cooling rack to cool completely.
Wrap in clear bags and tie with holiday ribbon, if desired.
Per cookie: 288 calories; 18 g fat (10 g sat.)
Makes 15 jumbo cookies
Prep: 15 minutes
Refrigerate 2 hours
Bake at 350 degrees for 18 minutes
To basic sugar cookie dough, add 1/4 cup cocoa powder to flour mixture. Add an additional 1/2 C (1 stick) unsalted butter, and add 1/2 t cherry extract when adding the vanilla.
Stir in 6 oz semisweet chocolate chunks, 1/2 C cherry-flavored sweetened dried cranberries and 1/2 C chopped walnuts with flour mixture. Refrigerate dough 2 hours.
With a measuring cup or ice-cream scoop, drop 1/4-cup mounds onto 2 ungreased baking sheets. Gently press down with palm of your hand into 3" disks.
Bake at 350 degrees for 18 minutes until set. Let cool on sheets 3 minutes. Gently remove to cooling rack to cool completely.
Wrap in clear bags and tie with holiday ribbon, if desired.
Per cookie: 288 calories; 18 g fat (10 g sat.)
Orange Sandwiches (cookies)
From the December 2008 issue of "Family Circle" magazine
Makes 16 sandwiches Prep: 10 minutes
Refrigerate 4 hours
Bake at 350 degrees for 12 minutes
To basic sugar cookie dough, add 1 T grated orange zest and 1/2 t orange extract. Divide into 2 disks and refrigerate 4 hours. On lightly floured work surface, roll out 1 disk to 3/16" thickness.
Cut into rounds using a 2" cutter. Place on ungreased baking sheet. Bake at 350 degrees for 12 minutes until lightly golden around edges.
Remove cookies to wire rack to cool completely. Repeat with remaining dough. Gather scraps and refrigerate. Reroll, cut into additional rounds and bake as above.
Spread 1/2 of the rounds with 1 t orange marmalade each. Please remaining rounds over marmalade to form a sandwich. Melt 1 C semisweet chocolate chips. Dip one side of sandwiches in chocolate; place on a waxed-paper-lined baking sheet. Allow chocolate to set at room temperature.
Per sandwich: 223 calories; 10 g fat (6 g sat).
Makes 16 sandwiches Prep: 10 minutes
Refrigerate 4 hours
Bake at 350 degrees for 12 minutes
To basic sugar cookie dough, add 1 T grated orange zest and 1/2 t orange extract. Divide into 2 disks and refrigerate 4 hours. On lightly floured work surface, roll out 1 disk to 3/16" thickness.
Cut into rounds using a 2" cutter. Place on ungreased baking sheet. Bake at 350 degrees for 12 minutes until lightly golden around edges.
Remove cookies to wire rack to cool completely. Repeat with remaining dough. Gather scraps and refrigerate. Reroll, cut into additional rounds and bake as above.
Spread 1/2 of the rounds with 1 t orange marmalade each. Please remaining rounds over marmalade to form a sandwich. Melt 1 C semisweet chocolate chips. Dip one side of sandwiches in chocolate; place on a waxed-paper-lined baking sheet. Allow chocolate to set at room temperature.
Per sandwich: 223 calories; 10 g fat (6 g sat).
Spice Crackles
From December 2008 issue of "Family Circle" magazine
Makes: 24 cookies. Prep: 15 minutes. Refrigerate 1 hour. Bake at 350 degrees for 14 minutes
To basic sugar cookie dough, add 2 t pumpkin pie spice, 2 t cocoa powder and 1 1/4 t baking soda to flour mixture. Continue as directed.
Refrigerate dough 1 hour. Shape 1 T dough into a disk, about 1" in diameter, and place on ungreased baking sheets. Repeat.
Sprinkle each with about 1/2 t colored sanding sugar.
Bake at 350 degrees for 14 minutes. Remove cookies to wire rack and cool completely.
Per cookie: 106 calories; 4 g fat (3 g sat.)
Makes: 24 cookies. Prep: 15 minutes. Refrigerate 1 hour. Bake at 350 degrees for 14 minutes
To basic sugar cookie dough, add 2 t pumpkin pie spice, 2 t cocoa powder and 1 1/4 t baking soda to flour mixture. Continue as directed.
Refrigerate dough 1 hour. Shape 1 T dough into a disk, about 1" in diameter, and place on ungreased baking sheets. Repeat.
Sprinkle each with about 1/2 t colored sanding sugar.
Bake at 350 degrees for 14 minutes. Remove cookies to wire rack and cool completely.
Per cookie: 106 calories; 4 g fat (3 g sat.)
Royal Icing
From December 2008 issue of "Family Circle" magazine
Combine 2 cups confectioners' sugar, 1 1/2 T powdered egg whites and 1/4 cup water in a large bowl. Beat on low for 2 minutes. Increase speed to high and beat for 4 minutes.
Combine 2 cups confectioners' sugar, 1 1/2 T powdered egg whites and 1/4 cup water in a large bowl. Beat on low for 2 minutes. Increase speed to high and beat for 4 minutes.
Gingerbread Family
From December, 2008 issue of "Family Circle" magazine.
Makes 16 cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 14 minutes
To basic sugar cookie dough, add 1 T ground ginger, 2 t cocoa powder & 1/2 t cinnamon to flour mixture. Continue as directed.
Halve dough and form into 2 disks. Refrigerate 4 hours. On lightly floured work surface, roll out one disk to 1/4" thickness. Using a large gingerbread cookie cutter, cut out 2 figures.
Place on ungreased baking sheet. Repeat with a small cookie cutter and other half of dough. Gather scraps and refrigerate. Reroll to form total of 2 large and 14 small cookies.
Bake at 350 degrees for 14 minutes.
Make Royal Icing. Decorate with Royal Icing, candy and sugars as desired.
Per 1 large or 2 small cookies:
298 calories, 11 g fat (7 g sat.)
Makes 16 cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 14 minutes
To basic sugar cookie dough, add 1 T ground ginger, 2 t cocoa powder & 1/2 t cinnamon to flour mixture. Continue as directed.
Halve dough and form into 2 disks. Refrigerate 4 hours. On lightly floured work surface, roll out one disk to 1/4" thickness. Using a large gingerbread cookie cutter, cut out 2 figures.
Place on ungreased baking sheet. Repeat with a small cookie cutter and other half of dough. Gather scraps and refrigerate. Reroll to form total of 2 large and 14 small cookies.
Bake at 350 degrees for 14 minutes.
Make Royal Icing. Decorate with Royal Icing, candy and sugars as desired.
Per 1 large or 2 small cookies:
298 calories, 11 g fat (7 g sat.)
Chocolate-Chip Shortbread
From December, 2008's "Family Circle" magazine.
Makes 16 cookies (in a pie-cutting fashion)
Prep: 5 minutes
Refrigerate: 2 hours
Bake at 350 degrees for 27-30 minutes
To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips.
Form into 1 disk and refrigerate for 2 hours. Press into a 9-inch round fluted nonstick tart pan.
Score into 16 pie-shaped wedges without cutting completely through dough. Bake at 350 degrees for 27-30 minutes.
Let cool & remove side of pan. Just before serving, melt 3 T seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.
Per cookie: 179 calories; 8 g fat (5 g sat.); 2 g protein; 25 g carbohydrate; 1 g fiber; 36 mg sodium.
Cookie tip: Be sure not to overmix dough or results will be dry and tough.
Makes 16 cookies (in a pie-cutting fashion)
Prep: 5 minutes
Refrigerate: 2 hours
Bake at 350 degrees for 27-30 minutes
To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips.
Form into 1 disk and refrigerate for 2 hours. Press into a 9-inch round fluted nonstick tart pan.
Score into 16 pie-shaped wedges without cutting completely through dough. Bake at 350 degrees for 27-30 minutes.
Let cool & remove side of pan. Just before serving, melt 3 T seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.
Per cookie: 179 calories; 8 g fat (5 g sat.); 2 g protein; 25 g carbohydrate; 1 g fiber; 36 mg sodium.
Cookie tip: Be sure not to overmix dough or results will be dry and tough.
Browned Butter Smashed Potatoes with Butternut Squash
1 lb (3 medium) yellow-flesh potatoes, cut into 3/4 inch chunks
1 sm. butternut squash (about 1 lb) peeled, seeded & cut into 1-inch chunks
Salt
3 T butter, divided
8-10 fresh (2-3") sage leaves, stacked & cut across into 1/4th inch strips
1/2 cup 1 % milk (approx.)
Freshly ground black pepper, to taste
Directions
Prep time: 25 minutes
Cook time: 15 minutes
Ready to serve: 40 minutes
Serves: 4
In 3-qt saucepan, cover potatoes and squash with water; add 1 t salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.
Meanwhile, add 2 T of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.
Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky.
Over low heat, gently mix in remaining T butter and enough milk for consistency desired.
Season w/ salt & pepper. Spoon into serving bowl & drizzle with brown butter and sage.
1 sm. butternut squash (about 1 lb) peeled, seeded & cut into 1-inch chunks
Salt
3 T butter, divided
8-10 fresh (2-3") sage leaves, stacked & cut across into 1/4th inch strips
1/2 cup 1 % milk (approx.)
Freshly ground black pepper, to taste
Directions
Prep time: 25 minutes
Cook time: 15 minutes
Ready to serve: 40 minutes
Serves: 4
In 3-qt saucepan, cover potatoes and squash with water; add 1 t salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.
Meanwhile, add 2 T of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.
Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky.
Over low heat, gently mix in remaining T butter and enough milk for consistency desired.
Season w/ salt & pepper. Spoon into serving bowl & drizzle with brown butter and sage.
Wednesday, May 07, 2008
Bananas Foster Stir Fry
I got this recipe from my Pampered Chef consultant. :)
5 medium bananas
1 can (284mL) butterscotch ice cream topping
1 lemon
1 teaspoon cinnamon
1 teaspoon rum extract (or 1/4 cup rum)
4 cups frozen vanilla low-fat yogurt or ice cream
1.)Slice bananas using Egg Slicer Plus. Zest whole lemon using lemon Zester/Scorer; set aside. Juice lemon to measure 1/4 cup juice.
2.) Combine butterscotch, lemon juice and cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum.
3.) For each serving, spoon about 1/2 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest.
Cook's Tip: To serve Bananas Foster Stir-Fry over toasted pound cake, preheat oven to 350°F. Slice pound cake into 1/2 inch slices and place on Rectangle Stone. Sprinkle with cinnamon-sugar. Bake 12-15 minutes or until lightly golden and toasted.
5 medium bananas
1 can (284mL) butterscotch ice cream topping
1 lemon
1 teaspoon cinnamon
1 teaspoon rum extract (or 1/4 cup rum)
4 cups frozen vanilla low-fat yogurt or ice cream
1.)Slice bananas using Egg Slicer Plus. Zest whole lemon using lemon Zester/Scorer; set aside. Juice lemon to measure 1/4 cup juice.
2.) Combine butterscotch, lemon juice and cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum.
3.) For each serving, spoon about 1/2 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest.
Cook's Tip: To serve Bananas Foster Stir-Fry over toasted pound cake, preheat oven to 350°F. Slice pound cake into 1/2 inch slices and place on Rectangle Stone. Sprinkle with cinnamon-sugar. Bake 12-15 minutes or until lightly golden and toasted.
Subscribe to:
Posts (Atom)
