Friday, December 31, 2004

Coconut Cookies

2 2/3 c. coconut
2/3 c. sugar
1/4 c. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 c. slivered almonds

Mix coconut, sugar, flour and salt.
Sir in egg whites, almond extract and slivered almonds.
Drop by teaspoonfuls onto lightly greased cookie sheet.
bake at 325 degrees for 15-20 minutes or until edges are brown.
Remove from cookie sheet immediately.

Monday, December 27, 2004

Chicken Saltimbocca

6 (3 oz) chicken cutlets, pound to evenly flatten
Salt and freshly ground black pepper
6 paper thin slices prosciutto
1 (10 oz. box) frozen spinach, thawed
3 Tb. olive oil
1/4 c. grated parmesan cheese
1 (14 oz) can of low salt chicken broth
2 Tb. fresh lemon juice

Place the chicken breasts flat on a work surface.
Sprinkle the chicken with salt and pepper.
Lay 1 slice of prosciutto.
Squeeze the frozen spinach to remove the excess water.
Season the spinach with salt and pepper.
In a small bowl, toss the spinach with 1 tablespoon of the olive oil to coat.
Arrange a thin layer of spinach atop the prosciutto slices.
Sprinkle parmesan evenly over each
Beginning at the short tapered end,
roll up each chicken cutlet as for a jellyroll.
Secure with toothpick.
Heat the remaining 2 tablespoons of oil in a large skillet over high heat.
Add the chicken and cook until golden brown, about 2 minutes per side.
Add the chicken broth and the lemon juice, and scrape the brown bits off the
bottom of the pan with a wooden spoon.
Bring the liquid to a boil. Reduce the heat to medium.
Cover and simmer until the chicken is just cooked through, about 8-10 minutes.
Transfer the chicken to a platter. Simmer the cooking liquid over high heat
until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove the toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

From the Food Network

Sunday, December 26, 2004

New England Cranberry Spread

16 oz. cream cheese, softened
1 c. Craisins sweetened dried cranberries
2/3 c. maple syrup
1/2 c. chopped pecans

Combine ingredients in medium mixing bowl,
and using an electric mixer, beat until smooth.

Refrigerate overnight. Serve with crackers.

Pecan Cranberry Spread

1/2 c. cream cheese, softened
1/4 c. chopped pecans
1/4 c. dried cranberries
1/8 c. orange juice concentrate

Using an electric mixer,
beat the cream cheese at medium speed until soft and fluffy.
Transfer to a small bowl, add remaining ingredients and stir to combine.
Cover with plastic wrap and refrigerate until flavors blend,
at least 30 minutes.
Serve cold with crackers.
Yield: 1 cup

Friday, December 17, 2004

Raspberry Cobbler

1 qt. raspberries
1/3 c. sugar
1/4 c. butter, softened
1/3 c. flour
1/3 c. brown sugar
3/4 c. rolled oats

Preheat oven to 350 degrees.

Place fruit in the bottom of a 9-inch square baking pan and
sprinkle sugar over fruit.

In a medium bowl blend together the margarine, flour, brown
sugar and oats, until it resembles a coarse meal. Sprinkle
over the fruit.

Bake for 30 minutes or until lightly browned. Serve hot.

Tuesday, December 14, 2004

Black Raspberry Cream Pie

1 (3 oz.) package cream cheese, softened
1/4 c. sour cream
1 c. sugar
2 c. black raspberries
2 large eggs, beaten. Reserve a few teaspoons for brushing pie crust.
1/2 tsp. grated lemon peel
1/3 c. flour
2- 9" pie crust shells

Beat cream cheese until smooth, then add the rest of
the ingredients, except the berries.
Pour into crust. Sprinkle berries on top of filling.
Place lattice or crust design of choice.
Brush with reserved egg.
Bake at 400 degrees for 40-50 minutes.

Wednesday, December 08, 2004

Asparagus with Orange Walnut Vinaigrette

1 bunch asparagus, ends trimmed
5 tsp. apple cider vinegar
2 Tb. walnut oil or olive oil
2 tsp. grated orange peel
1/8 tsp, black pepper
2 Tb. coarsely chopped walnuts
Pour water 1/2 inch deep in large skillet
Add 1/2 tsp. of the salt and bring to a boil.

Add asparagus and cook until tender firm, 4-7 minutes.
Drain in colander and cool under cold water,
Drain and lay on paper toweled plate to dry.
In a small bowl, whisk vinegar, oil, orange peel and remaining salt.
Remove asparagus to a platter and spoon vinaigrette on top.
Garnish with walnuts.