Ingredients
1 (1 pound) loaf French bread, cut into 1 inch slices
2 bananas, peeled and sliced
3 eggs, beaten
1 teaspoon water
1 tablespoon milk
1 teaspoon vanilla extract
1 tablespoon orange liqueur
1 teaspoon grated orange zest
1/4 cup butter
confectioners' sugar for dusting
Directions
Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.
Wednesday, June 8, 2011
Recipe : Baked Miniature Pumpkins
Ingredients
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Recipe : Busy Day Syrup Cake
Ingredients
1/2 cup shortening
1 1/2 cups cane syrup
1 teaspoon vanilla extract
2/3 cup milk
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup unsweetened cocoa
3/8 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
1/2 cup shortening
1 1/2 cups cane syrup
1 teaspoon vanilla extract
2/3 cup milk
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup unsweetened cocoa
3/8 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
Recipe : Bread Machine Bagels
Ingredients
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds
Directions
Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds
Directions
Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
Recipe : Bran-Gingerum Muffins
Ingredients
2 tablespoons vegetable oil
2/3 cup applesauce
1 cup 1% low-fat milk
2/3 cup low-fat plain yogurt
1 extra large egg
2 1/2 tablespoons strawberry jam
1 tablespoon vanilla extract
2 3/4 cups bran flakes cereal
1 cup whole wheat flour
1 1/4 cups wheat bran
1 1/4 cups buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoons brown sugar
2 teaspoons ground ginger
1/4 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.
2 tablespoons vegetable oil
2/3 cup applesauce
1 cup 1% low-fat milk
2/3 cup low-fat plain yogurt
1 extra large egg
2 1/2 tablespoons strawberry jam
1 tablespoon vanilla extract
2 3/4 cups bran flakes cereal
1 cup whole wheat flour
1 1/4 cups wheat bran
1 1/4 cups buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoons brown sugar
2 teaspoons ground ginger
1/4 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.
Recipe : Amy's Triple Decker Turkey Bacon Sandwich
Ingredients
2 slices white bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices Cheddar cheese
Directions
Toast the bread slices.
Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.
2 slices white bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices Cheddar cheese
Directions
Toast the bread slices.
Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.
Recipe : Brandied Apple Bars
Ingredients
1/2 cup shortening
1/4 cup white sugar
1 cup all-purpose flour
1 cup packed brown sugar
1/3 cup brandy
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
3 large apple - peeled, cored and diced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a large mixing bowl, cream together the shortening, and sugar until smooth. Mix in 1 cup of flour. Spread into the bottom of the prepared pan. This is the crust.
Bake for 15 minutes in the preheated oven, until firm.
In a separate bowl, beat the eggs and brown sugar together until thick and pale. Add the brandy and mix well. Combine the remaining flour, baking powder and salt; stir into the egg mixture. Mix in apples and walnuts. Spread the filling over the hot crust.
Bake for 30 minutes in the preheated oven, or until filling is set. Cool completely before cutting into squares.
1/2 cup shortening
1/4 cup white sugar
1 cup all-purpose flour
1 cup packed brown sugar
1/3 cup brandy
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
3 large apple - peeled, cored and diced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a large mixing bowl, cream together the shortening, and sugar until smooth. Mix in 1 cup of flour. Spread into the bottom of the prepared pan. This is the crust.
Bake for 15 minutes in the preheated oven, until firm.
In a separate bowl, beat the eggs and brown sugar together until thick and pale. Add the brandy and mix well. Combine the remaining flour, baking powder and salt; stir into the egg mixture. Mix in apples and walnuts. Spread the filling over the hot crust.
Bake for 30 minutes in the preheated oven, or until filling is set. Cool completely before cutting into squares.
Recipe : Berries and Cream
Ingredients
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
Recipe : Brandon's Squash Surprise
Ingredients
2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon allspice
Directions
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon allspice
Directions
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
Recipe : Buffalo Burgers
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm� Classic Hamburger Buns, split
Lettuce leaves
Red onion slices
Tomato slices
Directions
Shape the beef into 4 (1/2-inch thick) burgers.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Keep warm.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning over halfway through cooking. Serve the burgers on rolls with lettuce, onion and tomato if desired. Top with the soup mixture. Sprinkle with the cheese.
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm� Classic Hamburger Buns, split
Lettuce leaves
Red onion slices
Tomato slices
Directions
Shape the beef into 4 (1/2-inch thick) burgers.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Keep warm.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning over halfway through cooking. Serve the burgers on rolls with lettuce, onion and tomato if desired. Top with the soup mixture. Sprinkle with the cheese.
Recipe : Baked Shrimp and Asparagus
Ingredients
1 (12 ounce) package frozen cut asparagus
1 pound medium shrimp - peeled and deveined
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 tablespoon butter or margarine, melted
1 teaspoon soy sauce
1/2 cup salad croutons (optional)
Directions
Combine the first five ingredients. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 425 degrees for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve over rice.
1 (12 ounce) package frozen cut asparagus
1 pound medium shrimp - peeled and deveined
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 tablespoon butter or margarine, melted
1 teaspoon soy sauce
1/2 cup salad croutons (optional)
Directions
Combine the first five ingredients. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 425 degrees for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve over rice.
Recipe : Beef Bacon Rolls
Ingredients
1 1/2 pounds top sirloin, lean
1 pound bacon
1 cup chopped onion
1 1/3 cups butter
Directions
Cut the beef into strips that are approximately 1 inch wide and the same length or close to the length of the bacon strip, about 1/8 inch thick. Serve hot.
Make the beef bacon rolls by laying a strip of bacon on a strip of beef and rolling the two meats together so that the beef is on the outside when you finish rolling. Insert a toothpick so that it goes in on the bottom left side and comes out the top right side when looked at vertically.
In large skillet, saute onions and butter until onions are tender. Lay a single layer of beef bacon rolls in the skillet. Brown them on medium heat, turning once or twice. Cover the skillet and simmer about 2 hours.
1 1/2 pounds top sirloin, lean
1 pound bacon
1 cup chopped onion
1 1/3 cups butter
Directions
Cut the beef into strips that are approximately 1 inch wide and the same length or close to the length of the bacon strip, about 1/8 inch thick. Serve hot.
Make the beef bacon rolls by laying a strip of bacon on a strip of beef and rolling the two meats together so that the beef is on the outside when you finish rolling. Insert a toothpick so that it goes in on the bottom left side and comes out the top right side when looked at vertically.
In large skillet, saute onions and butter until onions are tender. Lay a single layer of beef bacon rolls in the skillet. Brown them on medium heat, turning once or twice. Cover the skillet and simmer about 2 hours.
Recipe : Asian Lettuce Wraps
Ingredients
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
Directions
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
Directions
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Recipe : Boeuf en Croute
Ingredients
1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
1/3 cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 1/2 cups red wine
salt and pepper to taste
1 egg (optional)
2 tablespoons milk (optional)
Directions
Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
1/3 cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 1/2 cups red wine
salt and pepper to taste
1 egg (optional)
2 tablespoons milk (optional)
Directions
Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
Recipe : Bramblett's Vegetable Stock
Ingredients
1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water
Directions
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water
Directions
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Recipe : Apple Cranberry Cider
Ingredients
1 quart apple cider or apple juice
2 cups cranberry juice
1/3 cup packed brown sugar
4 whole cloves
2 cinnamon sticks (3 inches)
Directions
In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.
1 quart apple cider or apple juice
2 cups cranberry juice
1/3 cup packed brown sugar
4 whole cloves
2 cinnamon sticks (3 inches)
Directions
In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.
Recipe : Baked Beans from Scratch
Ingredients
1 cup dried navy beans
4 cups water
1/4 cup ketchup
1/4 cup maple syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon chili powder
1 small onion, chopped
Directions
Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
1 cup dried navy beans
4 cups water
1/4 cup ketchup
1/4 cup maple syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon chili powder
1 small onion, chopped
Directions
Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
Recipe : Apple Fritters I
Ingredients
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 quarts oil for deep frying
4 large apples, peeled and cored
1/2 cup confectioners' sugar for dusting
Directions
In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 quarts oil for deep frying
4 large apples, peeled and cored
1/2 cup confectioners' sugar for dusting
Directions
In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.
Recipe : Anise Overnight Cookies
Ingredients
1 1/8 cups white sugar
1/4 teaspoon anise oil
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.
1 1/8 cups white sugar
1/4 teaspoon anise oil
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.
Recipe : Almond Sticks or Rings
Ingredients
2 1/2 cups confectioners' sugar
2 egg yolks
2 1/2 cups almonds, finely ground
1 small lemon, zested and juiced
1/2 cup confectioners' sugar, for dusting
Directions
Preheat an oven to 325 degrees F (165 degrees C), and line baking sheets with parchment paper.
Place the confectioners' sugar, egg yolks, and eggs in the bowl of an electric mixer, and mix on Medium-Low until well combined. Stir in the the ground almonds, lemon zest, and enough lemon juice to make a thick, smooth batter.
Place the batter into a cookie press with a 1/4 inch star-shaped tip, and press out a 6 inch lines of batter. Cut the batter into 2-inch sticks,or form into rings or letters, and place them on the prepared baking sheets.
Bake in the preheated oven until the cookies are crisp and light brown, 6 to 8 minutes. Allow the cookies to cool.
Place 1/2 cup confectioners' sugar in a fine mesh sieve, and lightly dust the cookies before serving.
2 1/2 cups confectioners' sugar
2 egg yolks
2 1/2 cups almonds, finely ground
1 small lemon, zested and juiced
1/2 cup confectioners' sugar, for dusting
Directions
Preheat an oven to 325 degrees F (165 degrees C), and line baking sheets with parchment paper.
Place the confectioners' sugar, egg yolks, and eggs in the bowl of an electric mixer, and mix on Medium-Low until well combined. Stir in the the ground almonds, lemon zest, and enough lemon juice to make a thick, smooth batter.
Place the batter into a cookie press with a 1/4 inch star-shaped tip, and press out a 6 inch lines of batter. Cut the batter into 2-inch sticks,or form into rings or letters, and place them on the prepared baking sheets.
Bake in the preheated oven until the cookies are crisp and light brown, 6 to 8 minutes. Allow the cookies to cool.
Place 1/2 cup confectioners' sugar in a fine mesh sieve, and lightly dust the cookies before serving.
Recipe : Best Hot Crab Dip
Ingredients
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Recipe : Bacon Wrapped Pineapple
Ingredients
1/2 pound sliced bacon, cut into thirds
1 (20 ounce) can pineapple chunks in juice, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.
1/2 pound sliced bacon, cut into thirds
1 (20 ounce) can pineapple chunks in juice, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.
Recipe : Black-Eyed Pea Salsa
Ingredients
1 cup white rice
2 cups water
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
1 (10 ounce) can diced tomatoes with green chile peppers
Directions
Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through.
1 cup white rice
2 cups water
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
1 (10 ounce) can diced tomatoes with green chile peppers
Directions
Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through.
Recipe : Brown Sugar Pie II
Ingredients
1 cup brown sugar
1/2 cup white sugar
1 teaspoon all-purpose flour
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup melted butter
Directions
Preheat oven to 325 degrees F (165 degrees C.)
In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
1 cup brown sugar
1/2 cup white sugar
1 teaspoon all-purpose flour
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup melted butter
Directions
Preheat oven to 325 degrees F (165 degrees C.)
In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
Recipe : Blender Salad Dressing
Ingredients
1 cup vegetable oil
3/4 cup cider vinegar
1 medium onion, cut into wedges
1/2 cup ketchup
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
In a blender, combine all ingredients; cover and process until smooth. Store in the refrigerator.
1 cup vegetable oil
3/4 cup cider vinegar
1 medium onion, cut into wedges
1/2 cup ketchup
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
In a blender, combine all ingredients; cover and process until smooth. Store in the refrigerator.
Recipe : Applesauce Custard Pie
Ingredients
1 (9 inch) pie shell
1/4 cup butter, softened
1 cup white sugar
2 cups applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.
Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.
Bake in preheated oven for 30 to 40 minutes or until set in center.
1 (9 inch) pie shell
1/4 cup butter, softened
1 cup white sugar
2 cups applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.
Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.
Bake in preheated oven for 30 to 40 minutes or until set in center.
Recipe : Apple Crunch a la Mode
Ingredients
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
Recipe : Brown Sugar Instant Oatmeal Muffins
Ingredients
Streusel Topping:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 packets instant maple and brown sugar oatmeal
1 egg, beaten
1/4 cup vegetable oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Streusel Topping:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 packets instant maple and brown sugar oatmeal
1 egg, beaten
1/4 cup vegetable oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Recipe : Broccoli and Onion Casserole
Ingredients
3 heads broccoli, cut into florets
4 onions, quartered
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
8 ounces shredded Cheddar cheese
1/4 cup Italian seasoned bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.
3 heads broccoli, cut into florets
4 onions, quartered
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
8 ounces shredded Cheddar cheese
1/4 cup Italian seasoned bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.
Recipe : Abernathy Biscuits
Ingredients
5 1/2 cups all-purpose flour
1 1/2 teaspoons lemon zest
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 cups shortening
3 tablespoons milk
3 tablespoons caraway seed
Directions
In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs.
In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.
On a floured surface, roll dough out 1/4 inch thick and cut using a 2 inch round cutter. Place cookies 2 inches apart on greased cookie sheet.
Bake in preheated 375 degree F (190 degrees C) oven for 7 to 10 minutes until edges are lightly browned. Cool on wire rack.
5 1/2 cups all-purpose flour
1 1/2 teaspoons lemon zest
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 cups shortening
3 tablespoons milk
3 tablespoons caraway seed
Directions
In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs.
In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.
On a floured surface, roll dough out 1/4 inch thick and cut using a 2 inch round cutter. Place cookies 2 inches apart on greased cookie sheet.
Bake in preheated 375 degree F (190 degrees C) oven for 7 to 10 minutes until edges are lightly browned. Cool on wire rack.
Recipe : Bittersweet Banana Pudding
Ingredients
1 (16 ounce) package silken tofu
2 cups semi-sweet chocolate chips
2 ripe bananas
2 tablespoons raspberry vinegar
Directions
Blend tofu and bananas in a blender.
Melt chocolate in a double boiler.
Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
1 (16 ounce) package silken tofu
2 cups semi-sweet chocolate chips
2 ripe bananas
2 tablespoons raspberry vinegar
Directions
Blend tofu and bananas in a blender.
Melt chocolate in a double boiler.
Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
Recipe : Blackberry Bubble Ring
Ingredients
18 frozen dinner rolls, thawed
1/2 cup blackberry jam
1/3 cup corn syrup
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
Flatten each dinner roll into a circle, then place about 1/2 teaspoonful blackberry jam onto the center of the dough. Roll the filled dough into a ball, then transfer the dough into the prepared pan.
Bake in the preheated oven until golden brown, about 30 minutes.
Combine the corn syrup, butter, and vanilla extract in a small bowl. Pour over the baked rolls, and allow syrup to be absorbed before removing from the pan. To remove from the pan, run a paring knife between the bread and the edge of the pan. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a plate or cooling rack, and invert it to tip the bread out of the pan and onto the plate.
18 frozen dinner rolls, thawed
1/2 cup blackberry jam
1/3 cup corn syrup
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
Flatten each dinner roll into a circle, then place about 1/2 teaspoonful blackberry jam onto the center of the dough. Roll the filled dough into a ball, then transfer the dough into the prepared pan.
Bake in the preheated oven until golden brown, about 30 minutes.
Combine the corn syrup, butter, and vanilla extract in a small bowl. Pour over the baked rolls, and allow syrup to be absorbed before removing from the pan. To remove from the pan, run a paring knife between the bread and the edge of the pan. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a plate or cooling rack, and invert it to tip the bread out of the pan and onto the plate.
Recipe : Blue Cheese Bread Pudding
Ingredients
4 tablespoons butter, softened
1 onion, chopped
3 cloves garlic, minced
20 ounces cubed French bread
1 pound blue cheese, crumbled
5 eggs, lightly beaten
5 egg yolks
3 cups heavy cream
1 tablespoon salt
1 tablespoon ground black pepper
Directions
Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.
4 tablespoons butter, softened
1 onion, chopped
3 cloves garlic, minced
20 ounces cubed French bread
1 pound blue cheese, crumbled
5 eggs, lightly beaten
5 egg yolks
3 cups heavy cream
1 tablespoon salt
1 tablespoon ground black pepper
Directions
Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.
Recipe : Apple Pudding
Ingredients
6 tart apples - peeled, cored and sliced
1/4 cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk
Directions
Preheat oven to 325 degrees F (165 degrees C).
Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
Bake in preheated oven 45 minutes, until apples are tender.
6 tart apples - peeled, cored and sliced
1/4 cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk
Directions
Preheat oven to 325 degrees F (165 degrees C).
Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
Bake in preheated oven 45 minutes, until apples are tender.
Recipe : Baked Tilapia with Garlic and Herb Oil
Ingredients
4 tablespoons Mrs. Dash� Garlic & Herb Blend
4 (6 ounce) tilapia fillets
8 ounces frozen chopped spinach, drained, patted dry
1/2 cup Spanish onion, chopped into 1/4-inch dices
3 tablespoons olive oil
Directions
Rub tilapia fillets with 1 1/2 Tbsp. olive oil. Toss remaining olive oil with spinach and onion in separate bowl.
Sprinkle Mrs. Dash� Garlic & Herb Blend evenly on each fillet.
Lay spinach and onion mixture in 4 lines on a baking sheet. Top each with a tilapia fillet.
Bake 5-7 minutes depending on fillet thickness.
4 tablespoons Mrs. Dash� Garlic & Herb Blend
4 (6 ounce) tilapia fillets
8 ounces frozen chopped spinach, drained, patted dry
1/2 cup Spanish onion, chopped into 1/4-inch dices
3 tablespoons olive oil
Directions
Rub tilapia fillets with 1 1/2 Tbsp. olive oil. Toss remaining olive oil with spinach and onion in separate bowl.
Sprinkle Mrs. Dash� Garlic & Herb Blend evenly on each fillet.
Lay spinach and onion mixture in 4 lines on a baking sheet. Top each with a tilapia fillet.
Bake 5-7 minutes depending on fillet thickness.
Recipe : Almond Apricot Bars
Ingredients
2 cups vanilla or white chips, divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
Directions
In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325 degrees F for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
2 cups vanilla or white chips, divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
Directions
In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325 degrees F for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
Recipe : Apple Pie Waffles
Ingredients
1 3/4 cups whole wheat flour
1/2 cup wheat bran
1/2 teaspoon salt
1 teaspoon apple pie spice
3/4 cup water
1 teaspoon honey
2 teaspoons active dry yeast
2 medium apples, grated
3 tablespoons applesauce
1 cup skim milk
2 egg whites
Directions
In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.
When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.
Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.
1 3/4 cups whole wheat flour
1/2 cup wheat bran
1/2 teaspoon salt
1 teaspoon apple pie spice
3/4 cup water
1 teaspoon honey
2 teaspoons active dry yeast
2 medium apples, grated
3 tablespoons applesauce
1 cup skim milk
2 egg whites
Directions
In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.
When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.
Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.
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