Ingredients
1 3/4 cups quick cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup applesauce
1 cup semi-sweet chocolate chips
1 cup raisins
1 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the quick oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Sunday, August 21, 2011
Recipe : Best Ever Chocolate Chip Cookies I
Ingredients
3 cups margarine, softened
2 1/2 cups white sugar
2 1/2 cups packed brown sugar
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
4 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice!
Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.
3 cups margarine, softened
2 1/2 cups white sugar
2 1/2 cups packed brown sugar
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
4 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice!
Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.
Recipe : Black Bean and Corn Quesadillas
Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
Directions
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
Directions
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Recipe : Beef Wellington
Ingredients
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine
Directions
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine
Directions
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
Recipe : Basil and Sun-Dried Tomato Dip
Ingredients
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon lemon juice
1/4 cup chopped sun-dried tomatoes
2 tablespoons minced fresh basil
salt and ground black pepper to taste
Directions
Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon lemon juice
1/4 cup chopped sun-dried tomatoes
2 tablespoons minced fresh basil
salt and ground black pepper to taste
Directions
Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.
Recipe : Asian Burger Soup
Ingredients
1 pound lean ground beef
1 tablespoon toasted sesame seeds
2 (10.5 ounce) cans beef consomme
2 cups water
2 cups fresh bean sprouts
1/4 cup diced red bell pepper (optional)
1/2 cup sliced fresh mushrooms (optional)
4 green onions, diced
Directions
In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.
1 pound lean ground beef
1 tablespoon toasted sesame seeds
2 (10.5 ounce) cans beef consomme
2 cups water
2 cups fresh bean sprouts
1/4 cup diced red bell pepper (optional)
1/2 cup sliced fresh mushrooms (optional)
4 green onions, diced
Directions
In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.
Recipe : Apple Sweet Potato Bake
Ingredients
3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine
Directions
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.
3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine
Directions
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.
Recipe : Beefy Rice Salad Sandwiches
Ingredients
1 1/2 cups rice, cooked
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1 tablespoon olive oil
3/4 pound lean ground beef
1/2 teaspoon dried thyme, crushed
1/2 avocado - peeled, pitted and diced
1/4 cup chopped fresh parsley
salt and pepper to taste
3 tablespoons olive oil
3 tablespoons seasoned rice vinegar
3 pita bread rounds, cut in half
lettuce leaves
tomato slices
Directions
Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated. Set aside to cool.
Cook onion and bell pepper in 1 tablespoon oil over medium high heat until tender. Add ground beef and thyme, and cook until well browned, stirring occasionally and reducing heat if necessary.
In a bowl, stir together cooked rice, meat mixture, avocado, and parsley. In a separate bowl, whisk together olive oil, rice vinegar, and desired amount of salt and pepper. Pour over rice mixture, and toss lightly. Line each pita half with lettuce and tomato, and fill each with rice mixture. Serve warm or cold. Enjoy!
1 1/2 cups rice, cooked
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1 tablespoon olive oil
3/4 pound lean ground beef
1/2 teaspoon dried thyme, crushed
1/2 avocado - peeled, pitted and diced
1/4 cup chopped fresh parsley
salt and pepper to taste
3 tablespoons olive oil
3 tablespoons seasoned rice vinegar
3 pita bread rounds, cut in half
lettuce leaves
tomato slices
Directions
Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated. Set aside to cool.
Cook onion and bell pepper in 1 tablespoon oil over medium high heat until tender. Add ground beef and thyme, and cook until well browned, stirring occasionally and reducing heat if necessary.
In a bowl, stir together cooked rice, meat mixture, avocado, and parsley. In a separate bowl, whisk together olive oil, rice vinegar, and desired amount of salt and pepper. Pour over rice mixture, and toss lightly. Line each pita half with lettuce and tomato, and fill each with rice mixture. Serve warm or cold. Enjoy!
Recipe : Beer Cheese Soup VII
Ingredients
3/8 cup butter
1 1/2 cups chopped onion
3 (12 fluid ounce) cans or bottles beer
1 1/2 cups diced carrots
3 stalks celery, diced
1 tablespoon ground cumin
2 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
3 cups sour cream
12 ounces processed cheese, cubed
Directions
In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
Remove from heat and stir in sour cream and cheese. Serve at once.
3/8 cup butter
1 1/2 cups chopped onion
3 (12 fluid ounce) cans or bottles beer
1 1/2 cups diced carrots
3 stalks celery, diced
1 tablespoon ground cumin
2 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
3 cups sour cream
12 ounces processed cheese, cubed
Directions
In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
Remove from heat and stir in sour cream and cheese. Serve at once.
Recipe : Broken Glass Torte
Ingredients
1 (3 ounce) package orange gelatin
4 1/2 cups boiling water, divided
1 (3 ounce) package lime gelatin
1 (3 ounce) package raspberry gelatin
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
2 cups heavy whipping cream
Directions
In a small bowl, dissolve orange gelatin in 1-1/2 cups boiling water. Pour into an 8-in. square dish coated with nonstick cooking spray. Refrigerate until set. Repeat with lime gelatin and raspberry gelatin, placing each in a separate 8-in. square dish.
In a saucepan, combine unflavored gelatin and cold water; let stand for 1 minute. Add lemon juice. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat; cool.
In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Reserve 1/2 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray; set aside.
Cut the orange, lime and raspberry gelatins into 1-in. cubes. In a large mixing bowl, beat cream until stiff. Fold in unflavored gelatin mixture, then fold in flavored gelatin cubes. Transfer to prepared dish. Sprinkle with reserved crumb mixture. Cover and refrigerate for 2 hours or until set.
1 (3 ounce) package orange gelatin
4 1/2 cups boiling water, divided
1 (3 ounce) package lime gelatin
1 (3 ounce) package raspberry gelatin
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
2 cups heavy whipping cream
Directions
In a small bowl, dissolve orange gelatin in 1-1/2 cups boiling water. Pour into an 8-in. square dish coated with nonstick cooking spray. Refrigerate until set. Repeat with lime gelatin and raspberry gelatin, placing each in a separate 8-in. square dish.
In a saucepan, combine unflavored gelatin and cold water; let stand for 1 minute. Add lemon juice. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat; cool.
In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Reserve 1/2 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray; set aside.
Cut the orange, lime and raspberry gelatins into 1-in. cubes. In a large mixing bowl, beat cream until stiff. Fold in unflavored gelatin mixture, then fold in flavored gelatin cubes. Transfer to prepared dish. Sprinkle with reserved crumb mixture. Cover and refrigerate for 2 hours or until set.
Recipe : Avocado Cheese Cake
Ingredients
2 avocados - peeled, pitted and pureed
2 eggs, beaten
1 (8 ounce) container lemon flavored yogurt
1 (8 ounce) package shredded Mexican-style cheese
1 cup self-rising corn meal mix
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the avocado, egg and lemon flavored yogurt until smooth and well blended. Stir in the shredded cheese and cornmeal mix. Combine the sugar and cinnamon, and stir into the avocado mixture. Spread evenly into a 9x13 inch baking dish.
Bake for 15 to 17 minutes in the preheated oven, or until the top starts to turn golden brown, and a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 30 minutes before serving.
2 avocados - peeled, pitted and pureed
2 eggs, beaten
1 (8 ounce) container lemon flavored yogurt
1 (8 ounce) package shredded Mexican-style cheese
1 cup self-rising corn meal mix
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the avocado, egg and lemon flavored yogurt until smooth and well blended. Stir in the shredded cheese and cornmeal mix. Combine the sugar and cinnamon, and stir into the avocado mixture. Spread evenly into a 9x13 inch baking dish.
Bake for 15 to 17 minutes in the preheated oven, or until the top starts to turn golden brown, and a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 30 minutes before serving.
Recipe : Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
Ingredients
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Recipe : Beer Lime Grilled Chicken
Ingredients
1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves
Directions
In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves
Directions
In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
Recipe : Basil Turkey Burgers
Ingredients
1/4 cup fat-free mayonnaise
2 tablespoons minced fresh basil, divided
1/4 cup fat-free milk
2 tablespoons finely chopped onion
1 tablespoon dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 pound lean ground turkey
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
Directions
In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving. Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.
Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink and a thermometer reads 165 degrees F. Serve on buns with lettuce, tomato and basil mayonnaise.
1/4 cup fat-free mayonnaise
2 tablespoons minced fresh basil, divided
1/4 cup fat-free milk
2 tablespoons finely chopped onion
1 tablespoon dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 pound lean ground turkey
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
Directions
In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving. Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.
Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink and a thermometer reads 165 degrees F. Serve on buns with lettuce, tomato and basil mayonnaise.
Recipe : Blueberry-Lemon Pound Cake
Ingredients
2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Recipe : Brussels Sprouts and Barley Soup
Ingredients
12 cups chicken broth
1 cup chopped fresh green beans
1 1/4 cups cubed turnips
1/2 cup chopped leeks
1/2 cup chopped carrots
1/3 cup barley
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1/2 cup chopped green bell pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup butter
1/2 cup all-purpose flour
Directions
Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.
12 cups chicken broth
1 cup chopped fresh green beans
1 1/4 cups cubed turnips
1/2 cup chopped leeks
1/2 cup chopped carrots
1/3 cup barley
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1/2 cup chopped green bell pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup butter
1/2 cup all-purpose flour
Directions
Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.
Recipe : Amazing Spicy Grilled Shrimp
Ingredients
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water
Directions
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water
Directions
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Recipe : Bacon Wrapped Water Chestnuts II
Ingredients
1 pound bacon
2 (8 ounce) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
1 pound bacon
2 (8 ounce) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
Recipe : Brooklyn Girl's Penne Arrabiata
Ingredients
1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets
Directions
Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.
1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets
Directions
Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.
Recipe : Asiago Sun-Dried Tomato Pasta
Ingredients
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Recipe : Bologna Potato Soup
Ingredients
1 onion, peeled
2 (15 ounce) cans cut green beans, with liquid
1 1/2 pounds bologna, cut into pieces
8 potatoes, peeled and cubed
4 quarts water
salt to taste
ground black pepper to taste
1/2 cup cornstarch
1/2 cup cold water
Directions
Place water in a 6-quart (or larger) pot. Bring to a boil. Place whole onion and bologna into the water and boil for 30 minutes, adding more water as needed.
Add potatoes and cook until tender.
Remove onion and add the beans. Whisk the cornstarch and cold water together and also add. Cook until thickened.
1 onion, peeled
2 (15 ounce) cans cut green beans, with liquid
1 1/2 pounds bologna, cut into pieces
8 potatoes, peeled and cubed
4 quarts water
salt to taste
ground black pepper to taste
1/2 cup cornstarch
1/2 cup cold water
Directions
Place water in a 6-quart (or larger) pot. Bring to a boil. Place whole onion and bologna into the water and boil for 30 minutes, adding more water as needed.
Add potatoes and cook until tender.
Remove onion and add the beans. Whisk the cornstarch and cold water together and also add. Cook until thickened.
Recipe : Apricot-Glazed Green Beans
Ingredients
1 pound fresh green beans, cut into 3 inch pieces
1/3 cup apricot preserves
1 tablespoon butter or margarine
1/4 teaspoon salt
Directions
Place beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender.
In a microwave-safe bowl, combine the preserves, butter and salt. Heat, uncovered, on high for 30 seconds or until butter is melted. Transfer beans to a serving bowl; add apricot mixture and toss to coat.
1 pound fresh green beans, cut into 3 inch pieces
1/3 cup apricot preserves
1 tablespoon butter or margarine
1/4 teaspoon salt
Directions
Place beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender.
In a microwave-safe bowl, combine the preserves, butter and salt. Heat, uncovered, on high for 30 seconds or until butter is melted. Transfer beans to a serving bowl; add apricot mixture and toss to coat.
Recipe : Armenian Pizzas (Lahmahjoon)
Ingredients
1 pound lean ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1/2 green bell pepper, chopped
1 tablespoon freshly ground cumin seed
1 teaspoon ground turmeric
1 teaspoon paprika
1 pinch fenugreek seeds, finely crushed (optional)
1 lemon wedge
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 cup chopped flat-leaf parsley
6 (6 inch) pita bread rounds
1/3 cup crumbled feta cheese (optional)
1 lime, cut into wedges
1 tablespoon chopped fresh mint
Directions
Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!
1 pound lean ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1/2 green bell pepper, chopped
1 tablespoon freshly ground cumin seed
1 teaspoon ground turmeric
1 teaspoon paprika
1 pinch fenugreek seeds, finely crushed (optional)
1 lemon wedge
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 cup chopped flat-leaf parsley
6 (6 inch) pita bread rounds
1/3 cup crumbled feta cheese (optional)
1 lime, cut into wedges
1 tablespoon chopped fresh mint
Directions
Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!
Recipe : Black Pasta in a Pink Gorgonzola Sauce
Ingredients
1 (16 ounce) package black squid ink pasta
1/4 cup extra virgin olive oil
3 shallots, minced
5 cloves garlic, minced
1 cup white wine
1 cup chicken stock
8 ounces Gorgonzola cheese, crumbled
1 (6 ounce) can tomato paste
5 (1/2 ounce) slices prosciutto, diced
1/4 cup half-and-half cream
salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
6 leaves fresh basil, cut into thin strips
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.
1 (16 ounce) package black squid ink pasta
1/4 cup extra virgin olive oil
3 shallots, minced
5 cloves garlic, minced
1 cup white wine
1 cup chicken stock
8 ounces Gorgonzola cheese, crumbled
1 (6 ounce) can tomato paste
5 (1/2 ounce) slices prosciutto, diced
1/4 cup half-and-half cream
salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
6 leaves fresh basil, cut into thin strips
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.
Recipe : Addicting Chip Dip
Ingredients
2 (8 ounce) packages cream cheese, softened
1/4 cup milk
1 1/2 teaspoons anchovy paste
3 tablespoons grated onion
1 pinch garlic powder
Directions
In a medium-sized mixing bowl, combine cream cheese and milk until creamy. Add more milk for a thinner dip. Using a fork, whip the anchovy paste, onion, and garlic powder into the mixture. Cover and refrigerate this dip at least one hour before serving.
2 (8 ounce) packages cream cheese, softened
1/4 cup milk
1 1/2 teaspoons anchovy paste
3 tablespoons grated onion
1 pinch garlic powder
Directions
In a medium-sized mixing bowl, combine cream cheese and milk until creamy. Add more milk for a thinner dip. Using a fork, whip the anchovy paste, onion, and garlic powder into the mixture. Cover and refrigerate this dip at least one hour before serving.
Recipe : Almond Crunch
Ingredients
1 cup blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups milk chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
Line a jelly roll pan with foil.
In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.
1 cup blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups milk chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
Line a jelly roll pan with foil.
In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.
Recipe : Artichoke Melts
Ingredients
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
Recipe : Apple Pan Betty
Ingredients
1 medium apple, peeled and cubed
3 tablespoons butter or margarine
1 cup bread cubes
3 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a skillet over medium heat, saute apple in butter until tender, about 2-3 minutes. Add bread cubes. Sprinkle with sugar and cinnamon; mix well. Saute until bread is warmed. Serve immediately.
1 medium apple, peeled and cubed
3 tablespoons butter or margarine
1 cup bread cubes
3 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a skillet over medium heat, saute apple in butter until tender, about 2-3 minutes. Add bread cubes. Sprinkle with sugar and cinnamon; mix well. Saute until bread is warmed. Serve immediately.
Recipe : Brown Sugar Shortbread
Ingredients
1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
Directions
In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
Directions
In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
Recipe : Apricot Brandy Pound Cake I
Ingredients
1 (18.25 ounce) package yellow cake mix
1 cup sour cream
1/2 cup apricot brandy
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
1 (18.25 ounce) package yellow cake mix
1 cup sour cream
1/2 cup apricot brandy
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
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