28 Monday Sep 2009
Posted in Bar Cookies
2 cups oatmeal
1 ½ cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¾ cup butter, softened
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla
1 cup pecans, chopped
1 cup dried cranberries
Preheat oven to 350 degrees. Stir together oats, flour, baking powder, salt, cinnamon, allspice and nutmeg in a large bowl and set aside.
28 Monday Sep 2009
Posted in Main Dishes
For the crust:
1 cup flour
4 tablespoons grated parmesan cheese
Pinch of salt
7 tablespoons unsalted butter, chilled, cut into small pieces
3-4 tablespoons milk
For the filling
2 tablespoons unsalted butter
1 chopped onion
1 large carrot
1 potato
2 tablespoons flour
2 cups chicken broth
2 cups cubed cooked chicken
1 cup frozen peas (thawed)
1 cup light cream (I have also used milk)
½ teaspoon dried tarragon
Salt and pepper to taste
Preheat oven to 400 degrees. To make the crust, in a bowl, stir together the flour Parmesan, and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Pour in 3 tablespoons of the milk and mix quickly with a fork until moistened; if the dough seems dry add the remaining 1 tablespoon milk. Turn out on a lightly floured work surface and gather together. Knead briefly until the dough just holds together. Wrap in plastic wrap and chill.
To make the filling, in saucepan melt butter, add the onion carrot and potato and cook stirring until the onion softens, about 5 minutes.
Add the flour and stir for 1 minute. Stir in the broth. Bring to a boil, and then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Stir in the chicken, peas, cream, and tarragon. Simmer until slightly thickened, about 5 minutes longer. Season to taste with salt and pepper. Spoon the filling into one baking dish or small individual serving baking dishes.
On a lightly floured surface roll out the crust to fit the dimensions of the dish you are using. Place the dough on top of the filling. Bake until the crust is golden brown 35-45 minutes
* The tarragon is what gives this pie a unique flavor
28 Monday Sep 2009
Posted in Pasta
¼ cup Butter
¼ cup Olive Oil
1 lb. boneless chicken, cut into ¾ inch cubes
½ cup chopped green onions with tops
2 cloves garlic minced
1 Jar Alfredo Sauce
1 (15oz) can Tomatoes, drained
½ tsp. Salt
½ tsp. Pepper
¼ cup chopped Parsley
2 T. dried Basil Leaves
1 lb. hot, cooked Penne pasta
½ cup freshly grated Parmesan cheese
Additional Parmesan
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onions, and garlic; sauté until chicken is lightly browned. Stir in Alfredo sauce, tomatoes, salt and pepper. Bring to a slight boil. Stir in parsley and basil. Remove from heat. Toss pasta with sauce; sprinkle with ½ cup Parmesan. Pass with additional cheese if desired. Yield: 6-8 servings. (You could add sliced mushrooms with the tomatoes if desired).
*This is similar to the Parma Rosa that i used to make from a packet.
28 Monday Sep 2009
Posted in Pies
Ingredients:
One double deep dish pie crust (make sure the sides are high so the topping won’t run over the edge)
Filling
5 or 6 apples, peeled cored and sliced
3/4 cup sugar
1 teaspoon cinnamon
1/2 water
2 tablespoons cornstarch
Cook the filling ingredients in a saucepan on medium heat for about 10 minutes until it starts to thicken. Put in pie crust and sprinkle with a bit more cinnamon.
Bake at 375 degrees for 40 minutes
Topping
7 ounces sweetened condensed milk
1/4 cup sugar
1 tablespoon brown sugar
1/4 cup corn syrup
2 teaspoons butter
1/4 teaspoon vanilla
1 cup nuts (pecans are highly recommended)
Combine all ingredients except the nuts in a saucepan. Cook on medium heat until it thickens. Stir in nuts. Cool pie for about 10 minutes and then pour topping over pie.
28 Monday Sep 2009
Butter Cream Frosting
1/3 cup butter or margarine
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Pinch of salt
Additional milk and food coloring
Beat butter until fluffy and then add 2 cups of powdered sugar. Add milk and the vanilla slowly. Beat well. Slowly add the remaining powdered sugar and extra milk if needed.
Chocolate Butter Cream
Make as above reducing the powdered sugar to 4 cups and add 1/2 cup of cocoa
Peanut Butter Frosting 1
1/2 cup butter
1 cup peanut butter
4 cups powdered sugar
1/3 cup cream
Combine peanut butter and butter and 2 cups of powdered sugar and mix well. Slowly add the cream and remaining powdered sugar. This is especially good on chocolate cupcakes.
Peanut Butter Frosting 2
1 cup butter
8 oz cream cheese
4 cups powdered sugar
1 teaspoon vanilla
¼ cup smooth peanut butter
cream
Cream butter until light and fluffly. Add cream cheese and vanilla and mix well. Slowly add powdered sugar until it starts to get too stiff. Add a little cream a teaspoon at a time. When all the powdered sugar is added turn on high and mix then add in the peanut butter and combine well.
Nutella Frosting
4 tablespoons butter
4 tablespoons Nutella
3 cups powdered sugar
2-4 tablespoons milk
1 teaspoon vanilla
Combine butter and Nutella and slowly add milk and powdered sugar until well combined.
Cream Cheese Frosting
8 oz cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla
4- 4 3/4 cups powdered sugar
Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 1/2- 2 3/4 cups additional powdered sugar to reach spreading consistency. Store cakes in refrigerator.
Lemon Cream Cheese Frosting
Make as above substituting 2 teaspoons of lemon juice and zest of one lemon for the vanilla.
Chocolate Ganache Frosting
8 ounces semisweet chocolate
1 cup heavy cream
Melt chocolate with cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy.
Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30-45 minutes
Using a handheld mixer, beat on high speed until thick and creamy. Use immediately
28 Monday Sep 2009
Posted in Salads
2- 14 ½ ounce cans chicken broth
½ cup water
1- 1 pound package long grain rice
2 bay leaves
2- 15 ounce cans black beans, drained and rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
¼ cup olive oil (may try using less)
3 tablespoons orange juice (try with lime juice)
2 tablespoons red wine vinegar
2 teaspoons ground cumin (start with less)
1 teaspoon chili powder
Bring chicken broth and water to a boil in a heavy saucepan. Add rice and bay leaves. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
Transfer rice to a large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, juice, vinegar, cumin and chili powder. Season to taste with salt and pepper (I didn’t add any).
Serves 12
27 Sunday Sep 2009
Yield: 12 Muffins
Lightly grease the top of a 12 mold muffin pan and line it with paper liners. Preheat the oven to 350 degrees F. Have all the ingredients at room temperature.
In a medium bowl mix well:
1 cup sugar
4 ounces unsalted butter (1 stick)
2 eggs
On a piece of waxed paper, sift together:
2 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
Add the dry ingredients to the wet ingredients and mix to combine.
Add and mix just to combine:
1 cup mashed bananas
½ cup chopped walnuts
2 tablespoons hot water
Scoop the batter into the prepared muffin pan filling each to the top of the paper liner. (Optional: Before baking sprinkle ½ cup chopped walnuts over the muffins.) Bake for 20-25 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 to 10 minutes before removing the muffins from the pan.