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This page is updated the 1st & 15th
of the month
05/01/08
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Spring Biscotti
1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts
In a large bowl, cream together butter, sugar, orange zest,
and vanilla with an electric mixer
until light and fluffy. Mix in eggs
and egg white one at a time, beating well after each addition.
Sift
together the flour, baking powder, and salt; gradually blend into the
creamed mixture using a
wooden spoon. Stir in the white chocolate,
dried cranberries, and pistachios. Cover, and chill
for 30 minutes, or
until dough is no longer sticky.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Turn dough out on a lightly floured surface, and divide into halves.
Form each half into a flattish
log about 12 inches long by 3 inches
wide. Arrange logs at least 3 inches apart on baking sheet.
Bake for 30 minutes in preheated oven, or until pale gold. Allow logs
to cool on the baking sheet
until cool enough to handle. On a cutting
board, cut logs crosswise on a diagonal into 1 inch thick slices.
Arrange on baking sheet.
Bake for an additional 15 minutes, or until golden. Transfer biscotti
to wire racks, and cool
completely. Store in an airtight container at
room temperature.
Great Garlic Knots
1 (11 ounce) container refrigerated breadstick dough
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary
Preheat oven to 375 degrees F (190 degrees C).
Tie the dough into 12 knots and place them onto a cookie sheet. Brush
the knots with the egg,
and sprinkle the rosemary and garlic onto the
knots. Bake the knots according to the
package directions.
Asparagus Cashew Rice Pilaf
1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves
Melt butter in a medium saucepan over medium-low heat.
Increase heat to medium, and stir in
spaghetti, cooking until coated
with the melted butter and lightly browned.
Stir onion and garlic into the saucepan, and cook about 2 minutes,
until tender. Stir in jasmine rice,
and cook about 5 minutes. Pour in
vegetable broth. Season mixture with salt and pepper. Bring
the mixture
to a boil, cover, and cook 20 minutes, until rice is tender and liquid
has been absorbed.
Place asparagus in a separate medium saucepan with enough water to
cover. Bring to a boil, and cook
until tender but firm.
Mix asparagus and cashew halves into the rice mixture, and serve warm.
Blackened Green Beans
2 pounds bacon, chopped
1/2 onion, chopped
salt and pepper to taste
1 teaspoon minced garlic
3 pounds fresh green beans, trimmed
Heat a large pot over medium-high heat. Add bacon, onion and
garlic, and cook until browned.
Gradually stir in the green beans,
stirring to coat with bacon grease. Reduce heat to low, cover,
and cook
for 5 to 6 hours, stirring occasionally to prevent sticking.
Blue Cheese, Bacon and Chive Stuffed Pork Chops
2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish
Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
In a small bowl, mix together the blue cheese, bacon and chives. Divide
into halves, and pack
each half into a loose ball. Place each one into
a pocket of a butterflied pork chop, close,
and secure with toothpicks.
Season each chop with garlic salt and pepper. Keep in mind that
the
blue cheese will be salty. Place in the prepared baking dish.
Bake for 20 minutes in the preheated oven, or it may take longer if
your chops are thicker.
Cook until the stuffing is hot, and chops are
to your desired degree of doneness.
Garnish with fresh parsley and
serve.
Greek Lemon Chicken Soup
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks
In a large pot, combine the chicken broth, lemon juice,
carrots, onions, celery, soup base, and
white pepper. Bring to a boil
on high, then simmer for 20 minutes.
Blend the butter and the flour together. Then gradually add it to the
soup mixture. Simmer for
10 minutes more, stirring frequently.
Meanwhile, beat the egg yolks until light in color. Gradually add some
of the hot soup
to the egg yolks, stirring constantly. Return the egg
mixture to the soup pot and heat through.
Add the rice and chicken.
Ladle hot soup into bowls and garnish with lemon slices.
Lemon and Cilantro Shrimp
20 jumbo shrimp, peeled and deveined
6 lemons, zested
2 cups chopped fresh cilantro
1/4 cup extra virgin olive oil
salt to taste
1 lemon, juiced
ground black pepper to taste
In a bowl, toss shrimp with lemon zest and cilantro to coat.
Heat the oil in a skillet over medium heat. Sprinkle oil with salt,
then stir in the shrimp,
lemon zest, and cilantro. Cook, stirring, 5
minutes, or until shrimp are opaque. Transfer to a
serving bowl,
drizzle with remaining oil, lemon zest, and olive oil from the skillet.
Squeeze lemon
juice over shrimp, season with pepper, and serve
immediately.
Chocolate Banana Bread Pudding
4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until
smooth. Stir in bread, bananas,
and chocolate chips, and let rest 5
minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel
inside roasting pan,
and place roasting pan on oven rack. Fill roasting
pan with water to reach halfway up the sides
of the loaf pan. Bake in
preheated oven for 1 hour, or until a knife inserted in the center
comes out clean.
Secret Kiss Cupcakes
3 1/3 cups all-purpose flour
2 cups sugar
1 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1 cup butter, melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
30 milk chocolate candy kisses, unwrapped
1 (16 ounce) container fudge frosting
In a bowl, combine the flour, sugar, cocoa, baking soda and
salt; mix well. Combine the buttermilk,
butter, eggs and vanilla. Add
to the dry ingredients; mix well.
Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss
into the center of each cupcake
until batter completely covers candy.
Bake at 375 degrees F. for 20-25 minutes or until a toothpick inserted
into the cakes comes out
clean. Cool for 10 minutes before removing
from pans to wire racks to cool completely.
Frost cupcakes.
Double-Delight Peanut Butter Cookies
1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup Domino® or C&H® Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup Domino® or C&H® Confectioners Powdered Sugar
1 (16.5 ounce) package Pillsbury® Create 'n Bake® refrigerated peanut butter cookies, well chilled
Heat oven to 375 degrees F. In small bowl, mix chopped
peanuts, granulated sugar and
cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until
completely blended. Shape
mixture into 24 (1-inch) balls.
Cut roll of cookie dough into 12 slices. Cut each slice in half
crosswise to make 24 pieces;
flatten slightly. Shape 1 cookie dough
piece around 1 peanut butter ball, covering completely.
Repeat with
remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely
onto balls. On
ungreased large cookie sheets, place balls 2 inches
apart. Spray bottom of drinking glass
with CRISCO® Original No-Stick
Cooking Spray; press into remaining peanut mixture. Flatten
each ball
to 1/4-inch thickness with bottom of glass. Sprinkle any remaining
peanut mixture evenly
on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute;
remove from cookie
sheets to cooling rack. Store tightly covered.
Brownies in a Jar Recipe - Classic Cocoa Recipe
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