For anyone interested or who needs to convert measurements
from recipes, I found this site:
http://wwww.onlineconversions.com
Sunday, January 30, 2005
Raspberry Chicken Salad
1 1/2 lbs. boneless chicken breasts
Safflower oil
2 cloves of crushed garlic
1 head red leaf lettuce coarsley chooped
1/2 c. virgin olive oil
1/3 c. red wine vinegar
2 tsp. ground ginger
2 tsp. honey
Salt and pepper to taste
1 cu. freah raspberries
1/2 c. slivered almonds
2 Tb. poppy seeds
Preheat grill to to medium heat.
Brush chicken with oil and rub in garlic.
Grill chicken on both sides, 10 minutes per inch.
Arrange lettuce on a serving platter.
Cut chicken into 2" wide strips; place on lettuce.
Combine olive oil, vinegar, ginger, honey, salt and pepper.
Crush half the raspberries into the mixture, mix thoroughly.
Pour over chicken.
Top with remaining raspberries, almonds and poppy seeds.
Serves 4.
Safflower oil
2 cloves of crushed garlic
1 head red leaf lettuce coarsley chooped
1/2 c. virgin olive oil
1/3 c. red wine vinegar
2 tsp. ground ginger
2 tsp. honey
Salt and pepper to taste
1 cu. freah raspberries
1/2 c. slivered almonds
2 Tb. poppy seeds
Preheat grill to to medium heat.
Brush chicken with oil and rub in garlic.
Grill chicken on both sides, 10 minutes per inch.
Arrange lettuce on a serving platter.
Cut chicken into 2" wide strips; place on lettuce.
Combine olive oil, vinegar, ginger, honey, salt and pepper.
Crush half the raspberries into the mixture, mix thoroughly.
Pour over chicken.
Top with remaining raspberries, almonds and poppy seeds.
Serves 4.
Apple and Pear Crisp
2 red apples, peeled, cored and sliced thin
2 Barlett pears peeled, cored and sliced thin
1 1/4 tsp. cinnamon, divided
3 tsp.. sugar, divided
2/3 c. each flour and light brown sugar
4 Tb. butter, melted
1 c. whipping cream
Toss fruit with 1/4 tsp. and 1 tsp. sugar.
Stir brown sugar, 1/2 tsp. cinnamon and flour with a fork.
Add butter and stir.
Butter a 8 - 9" baking dish and layer
half of the apples and pears on the bottom.
Sprinkle 1/3 of the flour topping over the fruit.
Repeat with remaining fruit and topping.
Bake at 350 degrees. for 35-40 minutes..
Whip cream. When it begins to stiffen, add remaining
cinnamon and sugar.
Spoon the crisp into dessert dishes and top with the
whipped cream.
2 Barlett pears peeled, cored and sliced thin
1 1/4 tsp. cinnamon, divided
3 tsp.. sugar, divided
2/3 c. each flour and light brown sugar
4 Tb. butter, melted
1 c. whipping cream
Toss fruit with 1/4 tsp. and 1 tsp. sugar.
Stir brown sugar, 1/2 tsp. cinnamon and flour with a fork.
Add butter and stir.
Butter a 8 - 9" baking dish and layer
half of the apples and pears on the bottom.
Sprinkle 1/3 of the flour topping over the fruit.
Repeat with remaining fruit and topping.
Bake at 350 degrees. for 35-40 minutes..
Whip cream. When it begins to stiffen, add remaining
cinnamon and sugar.
Spoon the crisp into dessert dishes and top with the
whipped cream.
Roasted Butternut Squash Soup
1 small butternut squash (1 1/4 lb.), peeled, seeded
and cut into 1" pieces.
1 Tb. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 yellow squash (1/1/4 lb.) cut into 1" pieces
1/4 c. onion, finely chopped
1 1/2 tsp. pumpkin pie spice*
1 tb. tomato paste
2 cans (14 1/2 oz. each) vegetable or chicken broth
1/2 c. heavy dream
Pumpkin seeds (optional)
Heat oven to 450 degrees. Toss butternut squash with 1 Tb. oil,
1/4 tsp. salt and 1/8 tsp. pepper.
Place on a single layer on a large baking sheet.
Roast, turning once, for 15 minutes.
Toss yellow squash with remaining oil, salt and pepper.
Add to baking sheet with butternut squash.
Continue roasting for 20 minutes.
In a large saucepan over medium heat,
cook pumpkin pie spice for about 1 minute, stirring constantly.
Stir in tomato paste and cook 1 minute more.
Add roasted squash and broth.
Bring to a boil then reduce heat to low and simmer for 20 minutes.
Stir in cream. Remove from heat.
Puree soup with an immersion blender.
Heat gently to warm through.
Season with additional salt and pepper to taste.
Garnish with toasted pumpkin seeds and sour cream, if desired.
To make your own pumpkin pie spice, combine 1 teaspoon cinnamon,
1/4 tsp. ginger, 1/8 tsp. each of allspice and nutmeg. Add a pinch
of ground cloves.
and cut into 1" pieces.
1 Tb. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 yellow squash (1/1/4 lb.) cut into 1" pieces
1/4 c. onion, finely chopped
1 1/2 tsp. pumpkin pie spice*
1 tb. tomato paste
2 cans (14 1/2 oz. each) vegetable or chicken broth
1/2 c. heavy dream
Pumpkin seeds (optional)
Heat oven to 450 degrees. Toss butternut squash with 1 Tb. oil,
1/4 tsp. salt and 1/8 tsp. pepper.
Place on a single layer on a large baking sheet.
Roast, turning once, for 15 minutes.
Toss yellow squash with remaining oil, salt and pepper.
Add to baking sheet with butternut squash.
Continue roasting for 20 minutes.
In a large saucepan over medium heat,
cook pumpkin pie spice for about 1 minute, stirring constantly.
Stir in tomato paste and cook 1 minute more.
Add roasted squash and broth.
Bring to a boil then reduce heat to low and simmer for 20 minutes.
Stir in cream. Remove from heat.
Puree soup with an immersion blender.
Heat gently to warm through.
Season with additional salt and pepper to taste.
Garnish with toasted pumpkin seeds and sour cream, if desired.
To make your own pumpkin pie spice, combine 1 teaspoon cinnamon,
1/4 tsp. ginger, 1/8 tsp. each of allspice and nutmeg. Add a pinch
of ground cloves.
Saturday, January 29, 2005
Philadelphia "Hoagie/Grinder" Sandwich
Here is the OTHER famous Philadelphia sandwich:
BASICS:
"Hoagie" rolls (submarine sandwich rolls)
Vegetable oil
Shredded lettuce
Sliced tomatoes (thin)
Sliced white onions
Oregano
Salt and pepper
(See optional additions below)
Slice roll lengthwise but do not cut all the way through.
Drizzle both sides of the open roll with oil.*
Place about 4 oz. of meat or meat filling of your choice (turkey, roast beef, ham, tuna or chicken salad, cheesesteak, plain steak, pizza steak, just cheese, etc.)on the roll.
Next, if desired, place about three slices of cheese of you choice on top of the meat.
Next, place three to four thin slices of tomatoes on top of the meat/cheese.
On top of the tomatoes, place sliced onions. Sprinkle oregano, salt and pepper on top of the onions. You may drizzle some oil on top to moisten the sandwich more.
This is the basic hoagie. A "Grinder" is the same, with another layer of cheese on top and baked at 350 degrees or broiled in an oven until the cheese on top melts and/or is a little browned, and eaten warm.
* For turkey, roast beef or ham and cheese, mayonnaise maybe subsituted for the oil on the bread. It's a matter of choice, but oil is the standard.
An "Italian Hoagie" is made with salami, genoa salami and cappiola ham.
An "American Hoagie" is made with bologna, salami and cappiola ham.
Additions of choice are sweet and hot peppers and pickles.
BASICS:
"Hoagie" rolls (submarine sandwich rolls)
Vegetable oil
Shredded lettuce
Sliced tomatoes (thin)
Sliced white onions
Oregano
Salt and pepper
(See optional additions below)
Slice roll lengthwise but do not cut all the way through.
Drizzle both sides of the open roll with oil.*
Place about 4 oz. of meat or meat filling of your choice (turkey, roast beef, ham, tuna or chicken salad, cheesesteak, plain steak, pizza steak, just cheese, etc.)on the roll.
Next, if desired, place about three slices of cheese of you choice on top of the meat.
Next, place three to four thin slices of tomatoes on top of the meat/cheese.
On top of the tomatoes, place sliced onions. Sprinkle oregano, salt and pepper on top of the onions. You may drizzle some oil on top to moisten the sandwich more.
This is the basic hoagie. A "Grinder" is the same, with another layer of cheese on top and baked at 350 degrees or broiled in an oven until the cheese on top melts and/or is a little browned, and eaten warm.
* For turkey, roast beef or ham and cheese, mayonnaise maybe subsituted for the oil on the bread. It's a matter of choice, but oil is the standard.
An "Italian Hoagie" is made with salami, genoa salami and cappiola ham.
An "American Hoagie" is made with bologna, salami and cappiola ham.
Additions of choice are sweet and hot peppers and pickles.
Philadelphia Cheese Steak
If you have ever been to the City of Brotherly Love,
(not applicable to sports fans, we are so passionate
about sports and winning that we boo our own teams when needed.
We are famous for belting opposing footballs teams with snowballs!)
"Philly" is famous for its Cheesesteak sandwiches.
As we should be.
There IS no greater sandwich.
It is hard to find one in another city, even if a place
advertises that it can make them. They are never the same.
But you can! Here is how to do it!
First you need what we call "Hoagie" rolls.
(Hoagies are the OTHER Philly sandwich. Recipe to follow).
In your part of the country, this is a submarine sandwich roll.
Slice the roll lengthwise but do NOT cut it all the way through.
Next, saute some sliced onions in oil until translucent. Set aside.
In the same pan or grill pan, start frying "Steak 'Ums" sliced
beef steaks or sirloin steak, sliced super thin (1/16" thick or less,
I mean paper thin). Cut the steak up with two knives into bite size
pieces as it is frying.
Also, as it is frying, add the fried onions.
When the meat is cooked, a minute or two, shape the meat to fit
the roll, place American cheese slices (or the the cheese of your choice
but American is standard)on top to melt. You can turn the heat off
at this point.
When the cheese melts, place the opened roll face down on top
the cheesesteak. With a spatula underneath the length of the
sandwich, flip it over and off the grill.
Usually served with ketchup, but experiment with other toppings of your choice.
Can also be made into a hoagie.
A pizzasteak is a steak sandwich (simply no cheese)
with marinara sauce and mozzarella cheese. Add a little sauce to the meat
when it is done, then add the cheese.
(not applicable to sports fans, we are so passionate
about sports and winning that we boo our own teams when needed.
We are famous for belting opposing footballs teams with snowballs!)
"Philly" is famous for its Cheesesteak sandwiches.
As we should be.
There IS no greater sandwich.
It is hard to find one in another city, even if a place
advertises that it can make them. They are never the same.
But you can! Here is how to do it!
First you need what we call "Hoagie" rolls.
(Hoagies are the OTHER Philly sandwich. Recipe to follow).
In your part of the country, this is a submarine sandwich roll.
Slice the roll lengthwise but do NOT cut it all the way through.
Next, saute some sliced onions in oil until translucent. Set aside.
In the same pan or grill pan, start frying "Steak 'Ums" sliced
beef steaks or sirloin steak, sliced super thin (1/16" thick or less,
I mean paper thin). Cut the steak up with two knives into bite size
pieces as it is frying.
Also, as it is frying, add the fried onions.
When the meat is cooked, a minute or two, shape the meat to fit
the roll, place American cheese slices (or the the cheese of your choice
but American is standard)on top to melt. You can turn the heat off
at this point.
When the cheese melts, place the opened roll face down on top
the cheesesteak. With a spatula underneath the length of the
sandwich, flip it over and off the grill.
Usually served with ketchup, but experiment with other toppings of your choice.
Can also be made into a hoagie.
A pizzasteak is a steak sandwich (simply no cheese)
with marinara sauce and mozzarella cheese. Add a little sauce to the meat
when it is done, then add the cheese.
Wednesday, January 26, 2005
Cranberry Walnut Tart
Tart Shell:
1 c. unsifted all flour
1/3. c. sugar
Pinch of salt
5 Tbs. unsalted butter
1 large egg, lightly beaten
1/2 Tb. water
Tart Filling:
1/2 c. sugar
1/2 c. light corn syrup
2 large eggs, lightly beaten
2 Tbs. butter, melted
1/2 tsp. grated orange rind
1 c. walnut halves
1 c. fresh or frozen cranberries
Prepare Tart Shell:
In a large bowl combine flour, sugar and salt.
With a pastry blender or two knives, cut in the butter
until the mixture resembles coarse crumbs.
Add egg and water and stir lightly with a fork
until the mixture forms a ball.
Wrap and refrigerate for 1 hour.
Heat oven to 375 degrees. With floured fingers,
pat chilled pastry into a 9 inch fluted tart pan
with a removable bottom.
(I use a regular pie plate, for I found that it
is too hard to get this out of a fluted pan)
Line the pastry shell with aluminum foil
and fill with pie weights. Bake for 10 minutes.
Remove foil and weights. Bake for 5 minutes longer.
Prepare Tart Filling:
In a large bowl, combine sugar, corn syrup, eggs,
butter and orange rind. Place cranberries and walnuts
in the bottom of the baked shell. Pour sugar mixture over
the cranberries and walnuts.
Bake the tart for 25-30 minutes or until the crust is golden,
the filling is firm and the center is slightly soft.
Cool the tart on a wire rack and refrigerate until serving.
1 c. unsifted all flour
1/3. c. sugar
Pinch of salt
5 Tbs. unsalted butter
1 large egg, lightly beaten
1/2 Tb. water
Tart Filling:
1/2 c. sugar
1/2 c. light corn syrup
2 large eggs, lightly beaten
2 Tbs. butter, melted
1/2 tsp. grated orange rind
1 c. walnut halves
1 c. fresh or frozen cranberries
Prepare Tart Shell:
In a large bowl combine flour, sugar and salt.
With a pastry blender or two knives, cut in the butter
until the mixture resembles coarse crumbs.
Add egg and water and stir lightly with a fork
until the mixture forms a ball.
Wrap and refrigerate for 1 hour.
Heat oven to 375 degrees. With floured fingers,
pat chilled pastry into a 9 inch fluted tart pan
with a removable bottom.
(I use a regular pie plate, for I found that it
is too hard to get this out of a fluted pan)
Line the pastry shell with aluminum foil
and fill with pie weights. Bake for 10 minutes.
Remove foil and weights. Bake for 5 minutes longer.
Prepare Tart Filling:
In a large bowl, combine sugar, corn syrup, eggs,
butter and orange rind. Place cranberries and walnuts
in the bottom of the baked shell. Pour sugar mixture over
the cranberries and walnuts.
Bake the tart for 25-30 minutes or until the crust is golden,
the filling is firm and the center is slightly soft.
Cool the tart on a wire rack and refrigerate until serving.
Tuesday, January 25, 2005
Pecan Pound Cake
1 c. butter, melted
3 c. sugar
6 eggs
3 c. all purpose flour
1/4 tsp baking soda
1 c. sour cream
2-4 c. chopped pecans
Cream butter and sugar together until light.
Add eggs, one at a time, and flour alternately
with sour cream, beating well after each addition.
Dredge pecans in flour. Add to batter.
Spoon into greased and floured 10 inch tube pan or bundt pan.
Bake1- 1 1/2 hours at 300 degrees or until done,
Insert toothpick in center, If it comes out clean it is done.
Cool 15 minutes before remving from the pan.
3 c. sugar
6 eggs
3 c. all purpose flour
1/4 tsp baking soda
1 c. sour cream
2-4 c. chopped pecans
Cream butter and sugar together until light.
Add eggs, one at a time, and flour alternately
with sour cream, beating well after each addition.
Dredge pecans in flour. Add to batter.
Spoon into greased and floured 10 inch tube pan or bundt pan.
Bake1- 1 1/2 hours at 300 degrees or until done,
Insert toothpick in center, If it comes out clean it is done.
Cool 15 minutes before remving from the pan.
Sunday, January 23, 2005
Scottish Tablet
Found this site and recipe while surfing the net.
Sounds like it's very popular scottish sweet.
http://www.undiscoveredscotland.co.uk/usrecipes/scottishtablet/h aweet.
Sounds like it's very popular scottish sweet.
http://www.undiscoveredscotland.co.uk/usrecipes/scottishtablet/h aweet.
Thai Squash
1 (about 2 lbs.) spaghetti squash
2 Tb. corn oil
1/2 c. each julienned green and red pepper
1 c. julienned carrots
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. black pepper
1 Tb. rice vinegar
1/4 c. roaste dpeanuts, chopped
Preheat oven to 350 degrees.
Prick squash with a fork and place in a baking pan.
Bake until tender about 1 1/2 hours.
When it has cooled, cut it open.
Discard seeds and fork off the flesh.
In a large skillet, heat the corn oil.
Add the peppers and carrots.
Stir fry over medium high heat for 2 minutes.
Add salt, sugar, pepper and squash.
Stir fry until hot.
Sprinkle on the rice vinegar and blend.
Put in a serving dish.
Place in a serving dish.
Sprinkle peanuts on top.
Yields 6-12 servings depending on the size of the spaghetti squash.
2 Tb. corn oil
1/2 c. each julienned green and red pepper
1 c. julienned carrots
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. black pepper
1 Tb. rice vinegar
1/4 c. roaste dpeanuts, chopped
Preheat oven to 350 degrees.
Prick squash with a fork and place in a baking pan.
Bake until tender about 1 1/2 hours.
When it has cooled, cut it open.
Discard seeds and fork off the flesh.
In a large skillet, heat the corn oil.
Add the peppers and carrots.
Stir fry over medium high heat for 2 minutes.
Add salt, sugar, pepper and squash.
Stir fry until hot.
Sprinkle on the rice vinegar and blend.
Put in a serving dish.
Place in a serving dish.
Sprinkle peanuts on top.
Yields 6-12 servings depending on the size of the spaghetti squash.
Cream of Crab Soup
1/4 c. butter
1 can (13 3/4 oz) chicken broth
4 c. milk
1 (12 oz.) can evaporated milk
1/3 c. flour
1/4 tsp. pepper
Salt to taste
Old Bay seasoning to taste
1 lb. backfin or lump crabmeat
In a large saucepan melt butter.
Add chicken broth and flour, bring to a boil, stirring constatly until thickened.
Add milk and evaporated milk.
Bring to second boil, stirring constantly.
Do not allow mixture to continue boiling.
Add crabmeat, blend in.
Season with salt, pepper and Old Bay seasoning.
Yields 6 servings.
1 can (13 3/4 oz) chicken broth
4 c. milk
1 (12 oz.) can evaporated milk
1/3 c. flour
1/4 tsp. pepper
Salt to taste
Old Bay seasoning to taste
1 lb. backfin or lump crabmeat
In a large saucepan melt butter.
Add chicken broth and flour, bring to a boil, stirring constatly until thickened.
Add milk and evaporated milk.
Bring to second boil, stirring constantly.
Do not allow mixture to continue boiling.
Add crabmeat, blend in.
Season with salt, pepper and Old Bay seasoning.
Yields 6 servings.
Saturday, January 22, 2005
Apple Chutney
10 c. peeled, chopped green cooking apples
8 oz. chopped onion
2 each 16 oz. packages brown sugar
1 15 oz package dark seedless raisins
1/4 c. molasses
1 Tb. each salt and cinnamon
2 tsp. each ground cloves and ginger
In large pan mix all ingredients. Heat on high to a boil.
Reduce heat to medium and simmer, uncoverd, stirring often,
about 2 hours or until thick and dark.
Meanwhile prepare jars for processing.
Ladle hot mixture into jars, leaving 1/2 inch head space.
Close jars. Process in boiling water for 5 minutes.
Use tongs to remove jars from hot water. Cool.
Makes 2 pints.
8 oz. chopped onion
2 each 16 oz. packages brown sugar
1 15 oz package dark seedless raisins
1/4 c. molasses
1 Tb. each salt and cinnamon
2 tsp. each ground cloves and ginger
In large pan mix all ingredients. Heat on high to a boil.
Reduce heat to medium and simmer, uncoverd, stirring often,
about 2 hours or until thick and dark.
Meanwhile prepare jars for processing.
Ladle hot mixture into jars, leaving 1/2 inch head space.
Close jars. Process in boiling water for 5 minutes.
Use tongs to remove jars from hot water. Cool.
Makes 2 pints.
Curried Pate
2-3 oz. cream cheese
1 c. shredded sharp cheese
2 tsp. sherry
1/4 tsp. salt
1/4 tsp. curry powder
Mix together and form into a ball.
Chill to serve.
Place in a dish with an edge.
On top, pour 4 oz. chutney, 1/3 c. chopped red onions
or scallions. Serve with crackers.
1 c. shredded sharp cheese
2 tsp. sherry
1/4 tsp. salt
1/4 tsp. curry powder
Mix together and form into a ball.
Chill to serve.
Place in a dish with an edge.
On top, pour 4 oz. chutney, 1/3 c. chopped red onions
or scallions. Serve with crackers.
Oven Fried Chicken
A good friend gave me this recipe twenty-five years ago.
After making it for years I lost the recipe and lost touch
with the friend, so I am posting this to the best of my memory.
Measurements are approximate.
It was one of my favorites recipes for chicken.
Combine together in a small bowl:
1/4 to 1/2 c. flour
1/2 to 1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4. tsp. salt
1/8 tsp. pepper
1/8 tsp. savory
In another bowl combine:
1 beaten egg and 1/4 - 1/2 c. milk
In another bowl combine:
Crushed saltine crackers
Chopped fresh or dried parsley, about 1/4 cup.
Dredge chicken in flour mixture, then dip in egg mixture,
then roll in the cracker mixture to coat.
Bake in a shallow baking pan. Place a dab of butter on top of each piece.
Bake at 350 degrees for 40 to 45 minutes.
After making it for years I lost the recipe and lost touch
with the friend, so I am posting this to the best of my memory.
Measurements are approximate.
It was one of my favorites recipes for chicken.
Combine together in a small bowl:
1/4 to 1/2 c. flour
1/2 to 1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4. tsp. salt
1/8 tsp. pepper
1/8 tsp. savory
In another bowl combine:
1 beaten egg and 1/4 - 1/2 c. milk
In another bowl combine:
Crushed saltine crackers
Chopped fresh or dried parsley, about 1/4 cup.
Dredge chicken in flour mixture, then dip in egg mixture,
then roll in the cracker mixture to coat.
Bake in a shallow baking pan. Place a dab of butter on top of each piece.
Bake at 350 degrees for 40 to 45 minutes.
Friday, January 21, 2005
Veal or Chicken Saltimbucca
1 lb. veal or chicken cutlets, pound to very thin, about 1/4 inch
1 lb. fresh spinach
Minced garlic
Prosciutto, thinly sliced
Mozzarella cheese, shredded
1/4 stick butter
1/2 c. white wine
Saute garlic in a little bit of olive oil.
Cook down spinach. Add spinach to garlic.
Set aside and keep warm.
In another pan, coat the pan with olive oil, butter and white wine.
Saute veal or chicken with pepper, about 4 minutes on each side.
Place the ham on top.
Layer with cheese and melt the cheese.
Serve with spinach and remaining sauce on top.
This recipe was originally for veal, but I like it
with chicken also, much better that the recipe for
chicken saltimbucca below, for I am not a
parmesan cheese fan. So I have posted both.
1 lb. fresh spinach
Minced garlic
Prosciutto, thinly sliced
Mozzarella cheese, shredded
1/4 stick butter
1/2 c. white wine
Saute garlic in a little bit of olive oil.
Cook down spinach. Add spinach to garlic.
Set aside and keep warm.
In another pan, coat the pan with olive oil, butter and white wine.
Saute veal or chicken with pepper, about 4 minutes on each side.
Place the ham on top.
Layer with cheese and melt the cheese.
Serve with spinach and remaining sauce on top.
This recipe was originally for veal, but I like it
with chicken also, much better that the recipe for
chicken saltimbucca below, for I am not a
parmesan cheese fan. So I have posted both.
Wednesday, January 19, 2005
Stuffed Chicken Breast with Crabmeat
Preheat oven to 325 degrees
6 boneless chicken breasts
1 lb. crabmeat
1 egg
6 slices smoked ham
1 1/4 c. mayonnaise
2 Tb. mustard
2 T. lemon juice
Line chicken breasts on a foil lined cookie sheet.
Mix crabmeat with egg, tossing lightly.
Divide crabmeat into six portions.
Mound one portion of crab on top of each breast.
Cover each portion with a slice of ham.
Bake for 40 minutes.
Sauce:
Blend mayonnaise, mustard and lemon juice.
Cook over low heat, do not aloow to boil.
Spoon over baked breast at serving time.
6 boneless chicken breasts
1 lb. crabmeat
1 egg
6 slices smoked ham
1 1/4 c. mayonnaise
2 Tb. mustard
2 T. lemon juice
Line chicken breasts on a foil lined cookie sheet.
Mix crabmeat with egg, tossing lightly.
Divide crabmeat into six portions.
Mound one portion of crab on top of each breast.
Cover each portion with a slice of ham.
Bake for 40 minutes.
Sauce:
Blend mayonnaise, mustard and lemon juice.
Cook over low heat, do not aloow to boil.
Spoon over baked breast at serving time.
Tuesday, January 18, 2005
Fruit Stuffed Pork Chops
1/4 c. butter
1/3 c. chopped onion, 2 medium granny smith apples,
peeled and chopped.
1/3 c. raisins
2 slices of firm white bread torn into small pieces
(but try others)
1 egg, beaten
1/2 tsp. poultry seasoning
1/8 tsp. celery salt
Salt and pepper
4 ea. 1" thick blade end pork loin chops
Melt buttr in heavy medium saucepan over low heat.
Add onions and cook until translucent, stirring occasionally,
about 8 minutes. Remove from heat.
Mix in next 6 ingredients. Season with salt and pepper.
Preheat oven to 350 degrees.
Make a slit in each chop opposite the rib bone.
Cutan arc creating a wide pocket with a small opening.
Stuff and press to close. Place in a glass baking dish.
Bake until no longer pink, around 35 minutes.
1/3 c. chopped onion, 2 medium granny smith apples,
peeled and chopped.
1/3 c. raisins
2 slices of firm white bread torn into small pieces
(but try others)
1 egg, beaten
1/2 tsp. poultry seasoning
1/8 tsp. celery salt
Salt and pepper
4 ea. 1" thick blade end pork loin chops
Melt buttr in heavy medium saucepan over low heat.
Add onions and cook until translucent, stirring occasionally,
about 8 minutes. Remove from heat.
Mix in next 6 ingredients. Season with salt and pepper.
Preheat oven to 350 degrees.
Make a slit in each chop opposite the rib bone.
Cutan arc creating a wide pocket with a small opening.
Stuff and press to close. Place in a glass baking dish.
Bake until no longer pink, around 35 minutes.
Shrimp Butter
4 oz. can of baby shrimp
3 oz. of cream cheese
1/4 lb. butter, softened
2 Tb. mayonnaise
1/8 tsp. minced onion
Juice of 1/2 lemon
Mix all ingredients together and serve with crackers.
3 oz. of cream cheese
1/4 lb. butter, softened
2 Tb. mayonnaise
1/8 tsp. minced onion
Juice of 1/2 lemon
Mix all ingredients together and serve with crackers.
Shrimp with Cream Cheese
This is a family favorite. It's very easy to make
and it's guaranteed to be devoured quickly!
1/2 c. chili sauce
1/2 c. tomato sauce
3 Tb. dill pickle juice
3 Tb. chopped dill pickles
1 can (4-6) oz. of small (baby) shrimp, drained
1 Tb. horseradish
1 large (8 oz.) block of cream cheese
(or the soft kind. I have not tried the soft kind
yet, but I imagine it would be easier to dip crackers in)
Mix all ingredients except for the cream cheese.
Place cream cheese in a bowl that fits the cheese,
leaving some room for the sauce mixture.
Pour sauce over the cream cheese and
serve with crackers.
and it's guaranteed to be devoured quickly!
1/2 c. chili sauce
1/2 c. tomato sauce
3 Tb. dill pickle juice
3 Tb. chopped dill pickles
1 can (4-6) oz. of small (baby) shrimp, drained
1 Tb. horseradish
1 large (8 oz.) block of cream cheese
(or the soft kind. I have not tried the soft kind
yet, but I imagine it would be easier to dip crackers in)
Mix all ingredients except for the cream cheese.
Place cream cheese in a bowl that fits the cheese,
leaving some room for the sauce mixture.
Pour sauce over the cream cheese and
serve with crackers.
Monday, January 17, 2005
Pineapple-Peach Dipping Sauce
1 can(8 oz.) crushed pineapple in juice, undrained
1/2 c. glaze for peaches
1/2 tsp. grated fresh ginger or 1/4 tsp ground ginger
In small bowl, combine undrained pineapple, glaze and ginger. Cover; refrigerate until serving time. Use sauce as a dip for hot egg rolls or chicken nuggets or use to baste chicken or ribs during broiling or grilling. Makes about 1 1/2 cups sauce.
1/2 c. glaze for peaches
1/2 tsp. grated fresh ginger or 1/4 tsp ground ginger
In small bowl, combine undrained pineapple, glaze and ginger. Cover; refrigerate until serving time. Use sauce as a dip for hot egg rolls or chicken nuggets or use to baste chicken or ribs during broiling or grilling. Makes about 1 1/2 cups sauce.
Black Raspberry Ice Cream
1 1/2 qt. black raspberries or enough to make 2 1/2 cups of pureed fruit
1 pt. heavy cream, or half and half
3/4 c. sugar
Juice of 1/2 lemon
Puree raspberries. Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.
Yields approximately 1/3 gallon.
Store tightly covered in the freezer.
1 pt. heavy cream, or half and half
3/4 c. sugar
Juice of 1/2 lemon
Puree raspberries. Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.
Yields approximately 1/3 gallon.
Store tightly covered in the freezer.
Black Raspberry Flan
1 c. milk
1/3 c. sugar
3 eggs
2 tsp. vanilla
pinch of salt
1/2 c. flour
3 c. black raspberries
Combine milk, 1/4 c. sugar, eggs, vanilla, salt, and flour in a blender
and blend at high speed for one minute.
Pour a thin layer into a lightly buttered pie plate or flan dish.
Cook over medium heat until it sets.
Remove pan from heat and spread with raspberries.
Sprinkle with remaining sugar. Pour remaining batter over berries.
Bake in a 350 degree oven for 50-60 minutes or until browned.
Serve immediately.
1/3 c. sugar
3 eggs
2 tsp. vanilla
pinch of salt
1/2 c. flour
3 c. black raspberries
Combine milk, 1/4 c. sugar, eggs, vanilla, salt, and flour in a blender
and blend at high speed for one minute.
Pour a thin layer into a lightly buttered pie plate or flan dish.
Cook over medium heat until it sets.
Remove pan from heat and spread with raspberries.
Sprinkle with remaining sugar. Pour remaining batter over berries.
Bake in a 350 degree oven for 50-60 minutes or until browned.
Serve immediately.
Broccoli Salad
4 cups chopped broccoli (crowns only)
1 c. shredded cheddar cheese
1 small chopped red onion
6 pieces of bacon, crumbled
1 c. mayonnaise
1/2 c. raisins
1/4 c. sugar
2 Tb. vinegar
Mix the broccoli crowns, cheese, bacon and onion in a bowl.
In another bowl, mix the mayonnaise, sugar and vinegar together.
Pour over the broccoli mixture and toss gently to coat.
1 c. shredded cheddar cheese
1 small chopped red onion
6 pieces of bacon, crumbled
1 c. mayonnaise
1/2 c. raisins
1/4 c. sugar
2 Tb. vinegar
Mix the broccoli crowns, cheese, bacon and onion in a bowl.
In another bowl, mix the mayonnaise, sugar and vinegar together.
Pour over the broccoli mixture and toss gently to coat.
Peaches and Cream French Toast
1/2 c. butter
1 c. brown sugar
2 Tb. corn syrup
1 1/2 c. (29 oz. can) cans of sliced peaches, drained
or 6 peaches, peeled and sliced
1 loaf of french bread, cubed
8 oz. cream cheese, cut into small chunks
12 eggs
1 1/2 c. half and half
1 tsp. vanilla
Heat butter, sugar and syrup in saucepan until bubbly.
Pour into a greased 9 x 13 baking dish.
Cover caramel sauce with peaches.
Spread cubed French bread over peaches.
Scatter cream cheese through the bread.
In a blender, combine remaining ingredients well.
Pour over bread and cream cheese.
Cover and refrigerate for at least one hour or overnight.
Bake at 350 degrees, uncovered, for 50-60 minutes.
Yields 1-12 servings.
From the Inn at Poplar Corner Cookbook
1 c. brown sugar
2 Tb. corn syrup
1 1/2 c. (29 oz. can) cans of sliced peaches, drained
or 6 peaches, peeled and sliced
1 loaf of french bread, cubed
8 oz. cream cheese, cut into small chunks
12 eggs
1 1/2 c. half and half
1 tsp. vanilla
Heat butter, sugar and syrup in saucepan until bubbly.
Pour into a greased 9 x 13 baking dish.
Cover caramel sauce with peaches.
Spread cubed French bread over peaches.
Scatter cream cheese through the bread.
In a blender, combine remaining ingredients well.
Pour over bread and cream cheese.
Cover and refrigerate for at least one hour or overnight.
Bake at 350 degrees, uncovered, for 50-60 minutes.
Yields 1-12 servings.
From the Inn at Poplar Corner Cookbook
Monday, January 10, 2005
Raspberry Mousse
6 oz fresh raspberries
1/2 Tb. Gelatin
1 ea. egg white
2 oz. sugar
3/4 c.whipping cream
1 c. fresh raspberries (garnish)
Puree the raspberries in a blender and pass through a sieve
to remove the seeds.
In a small saucepan, soak the gelatin in a little of the puree
until it's softened. Over low heat, melt the gelatin and add
to the remaining raspberry puree.
Whip the egg white with 1 ounce of sugar and fold it into the
raspberry mixture.
Whip the cream with the remaining sugar and fold into the
raspberry mixture.
1/2 Tb. Gelatin
1 ea. egg white
2 oz. sugar
3/4 c.whipping cream
1 c. fresh raspberries (garnish)
Puree the raspberries in a blender and pass through a sieve
to remove the seeds.
In a small saucepan, soak the gelatin in a little of the puree
until it's softened. Over low heat, melt the gelatin and add
to the remaining raspberry puree.
Whip the egg white with 1 ounce of sugar and fold it into the
raspberry mixture.
Whip the cream with the remaining sugar and fold into the
raspberry mixture.
Sunday, January 09, 2005
Raspberry Cheese Pie
1 package (8 oz) cream cheese, softened,
1/2 c. sour cream
1/3 c.sugar
2 large eggs
1 unbaked 9-inch pie shell
20 oz. frozen raspberries,thawed
1 x water
3 Tb. cornstarch
1/2 c. whipped cream
Combine the cream cheese and sour cream in a bowl, using an electric
mixer set at medium speed, until smooth and fluffy. Add the sugar
and eggs blending well. Pour into the unbaked pie shell.
Bake at 375 degrees F. for 35 minutes or until a knife inserted in
the center comes out clean. Chill for at least 1 hour in the
refrigerator.
Meanwhile, drain the raspberries, reserving the juice. Add enough
water to the juice to make 3/4 cup of juice. Blend the cornstarch
and juice together in a 2-quart saucepan.
Cook, over medium heat, stirring constantly, until the mixture comes
to a boil. Cook for 1 minute more. (Mixture will be very thick.)
Remove from the heat and stir in the raspberries, then cool to room
temperature.
Fold the whipped cream into the cooled raspberries and spread the
mixture over the chilled cream cheese layer.
Chill for an additional 2 to 3 hours before serving.
1/2 c. sour cream
1/3 c.sugar
2 large eggs
1 unbaked 9-inch pie shell
20 oz. frozen raspberries,thawed
1 x water
3 Tb. cornstarch
1/2 c. whipped cream
Combine the cream cheese and sour cream in a bowl, using an electric
mixer set at medium speed, until smooth and fluffy. Add the sugar
and eggs blending well. Pour into the unbaked pie shell.
Bake at 375 degrees F. for 35 minutes or until a knife inserted in
the center comes out clean. Chill for at least 1 hour in the
refrigerator.
Meanwhile, drain the raspberries, reserving the juice. Add enough
water to the juice to make 3/4 cup of juice. Blend the cornstarch
and juice together in a 2-quart saucepan.
Cook, over medium heat, stirring constantly, until the mixture comes
to a boil. Cook for 1 minute more. (Mixture will be very thick.)
Remove from the heat and stir in the raspberries, then cool to room
temperature.
Fold the whipped cream into the cooled raspberries and spread the
mixture over the chilled cream cheese layer.
Chill for an additional 2 to 3 hours before serving.
Walnut-Pear Sour Cream Cake
1 c. chopped walnuts
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 c. butter
1/2 c. flour
2 medium pears, peeled, cored and sliced
2 tsp. lemon juice
1 1/4 c. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 (8 oz) carton sour cream
1/2 c. chopped walnuts
Preheat oven to 350 degrees. Grease a 9 inch springform pan or
9x9x2 inch baking pan. Combine the cup nuts, brown sugar and cinnamon.
Topping: Cut the 1/2 cup butter into 1/3 cup flour to make coarse crumbs.
Stir in 3/4 cup of nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside.
In a medium bowl, combine 1 3/4 cup flour, baking soda, powder and salt;set aside.
In a large bowl, beat 1/2 cup butter with an electric mixer for 30 seconds.
Beat in sugar and vanilla. Add eggs, one at a time, beating well after each.
Add flour mixture and sour cream, alternately to batter.
Beat at low speed after each addition until combined.
Spread two-thirds batter into the prepared pan.
Sprinkle with reserved nut mixture. Layer pears on top.
Gently spread remaining batter over pears.
Sprinkle with reserved topping. Bake 10 minutes.
For a chunkytop, use 1/2 cup more nuts.
Bake 45-50 minutes more or until a wooden toothpick comes out clean.
Cool in pan on rack for 10 minutes. Remove side of springform pan, if using.
Cool at least 1 hour.
Serve warm with whipped cream, if desired. Serves 12.
From the Inn at Poplar Corner cookbook
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 c. butter
1/2 c. flour
2 medium pears, peeled, cored and sliced
2 tsp. lemon juice
1 1/4 c. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 (8 oz) carton sour cream
1/2 c. chopped walnuts
Preheat oven to 350 degrees. Grease a 9 inch springform pan or
9x9x2 inch baking pan. Combine the cup nuts, brown sugar and cinnamon.
Topping: Cut the 1/2 cup butter into 1/3 cup flour to make coarse crumbs.
Stir in 3/4 cup of nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside.
In a medium bowl, combine 1 3/4 cup flour, baking soda, powder and salt;set aside.
In a large bowl, beat 1/2 cup butter with an electric mixer for 30 seconds.
Beat in sugar and vanilla. Add eggs, one at a time, beating well after each.
Add flour mixture and sour cream, alternately to batter.
Beat at low speed after each addition until combined.
Spread two-thirds batter into the prepared pan.
Sprinkle with reserved nut mixture. Layer pears on top.
Gently spread remaining batter over pears.
Sprinkle with reserved topping. Bake 10 minutes.
For a chunkytop, use 1/2 cup more nuts.
Bake 45-50 minutes more or until a wooden toothpick comes out clean.
Cool in pan on rack for 10 minutes. Remove side of springform pan, if using.
Cool at least 1 hour.
Serve warm with whipped cream, if desired. Serves 12.
From the Inn at Poplar Corner cookbook
Crab Souffle
1 lb. crab meat or imitation crab, chopped in small pieces
1. c. chopped celery
1 small onion, grated
2 tsp. prepared mustard
1/2 c. mayonnaise
Dash tabasco
Dash lemon juice
12 slices bread, cubed
2 c. grated sharp cheddar cheese
8 eggs, beaten
2 c. milk
1 Tb. sherry
In a large bowl, combine the first 7 ingredients.
In a blender, combine eggs, milk and sherry; add to crab mixture.
Mix in bread and cheese.
Pour into a well greased 9 x 13 baking dish; cover and refrigerate
for at least one hour or overnight.
Set dish in pan of hot water.
Bake at 350 degrees for 1 hour.
Makes 12 servings.
From the Inn at Poplar Corner Cookbook
1. c. chopped celery
1 small onion, grated
2 tsp. prepared mustard
1/2 c. mayonnaise
Dash tabasco
Dash lemon juice
12 slices bread, cubed
2 c. grated sharp cheddar cheese
8 eggs, beaten
2 c. milk
1 Tb. sherry
In a large bowl, combine the first 7 ingredients.
In a blender, combine eggs, milk and sherry; add to crab mixture.
Mix in bread and cheese.
Pour into a well greased 9 x 13 baking dish; cover and refrigerate
for at least one hour or overnight.
Set dish in pan of hot water.
Bake at 350 degrees for 1 hour.
Makes 12 servings.
From the Inn at Poplar Corner Cookbook
Saturday, January 08, 2005
Pork Chops with Pear and Ginger Sauce
Four 4 oz. boneless pork chops, 1/2 inch thick, trimmed
Salt and freshly ground pepper to taste
2 tsp. canola oil
3 Tb. cider vingar
2 Tb. sugar
2/3 c. dry white wine
1 c. reduced sodium chicken broth
1 firm, ripe pear (Bocs or Anjou) peeled, cored and cut
lengthwise into eighths
One 1 1/2 inch long piece of fresh ginger, peeled and cut
into julienne strips
6 scallions, trimmed and sliced into 1/2 inch lengths
2 tsp. cornstarch mixed with 2 tsp. water
Season pork with salt and pepper. Heat oil in a large nonstick skillet
over medium high heat.
Add pork and cook until browned and just cooked through, 2-3 minutes per side.
Transfer to a plate and keep warm.
Add vinegar and sugar to the pan; stir to dissolve the sugar.
Cook over medium-high heat until the syrup turns dark amber, 10-20 seconds.
Pour in wine. Stand back as the caramel may sputter.
Bring to a simmer, stirring.
Add broth, pears and ginger; bring to a simmer.
Cook, uncovered, turning the pears occasionally, for 5 minutes.
Add scallions and cook until pears are tender, about 2 minutes longer.
Add the cornstarch mixture and cook, stirring, until slightly thickened.
Reduce heat to low and return the pork and accumulated juices to the pan;
turn to coat with the sauce. Serve immediately.
Makes 4 servings.
Salt and freshly ground pepper to taste
2 tsp. canola oil
3 Tb. cider vingar
2 Tb. sugar
2/3 c. dry white wine
1 c. reduced sodium chicken broth
1 firm, ripe pear (Bocs or Anjou) peeled, cored and cut
lengthwise into eighths
One 1 1/2 inch long piece of fresh ginger, peeled and cut
into julienne strips
6 scallions, trimmed and sliced into 1/2 inch lengths
2 tsp. cornstarch mixed with 2 tsp. water
Season pork with salt and pepper. Heat oil in a large nonstick skillet
over medium high heat.
Add pork and cook until browned and just cooked through, 2-3 minutes per side.
Transfer to a plate and keep warm.
Add vinegar and sugar to the pan; stir to dissolve the sugar.
Cook over medium-high heat until the syrup turns dark amber, 10-20 seconds.
Pour in wine. Stand back as the caramel may sputter.
Bring to a simmer, stirring.
Add broth, pears and ginger; bring to a simmer.
Cook, uncovered, turning the pears occasionally, for 5 minutes.
Add scallions and cook until pears are tender, about 2 minutes longer.
Add the cornstarch mixture and cook, stirring, until slightly thickened.
Reduce heat to low and return the pork and accumulated juices to the pan;
turn to coat with the sauce. Serve immediately.
Makes 4 servings.
Laci's Lavender Cookies
In Memory of Laci and Connor. May you rest in peace.
5/8 c. butter
1/2 c. white sugar
1 egg
1 Tb. lavender flowers
1 1/2 c. all purpose flour
Optional for decorating:
1/2 c. colored sugar
1 Tb. lavender flowers
Preheat oven to 325 degrees. Cream together butter and sugar.
Beat egg and blend into the butter and sugar.
Mix in lavender flowers and flour.
Drop by teaspoonfuls on a cookie sheet.
Bake 15-20 minutes or until golden brown.
Remove cookies to cooling rack.
Sprinkle with colored sugar and lavender flowers, if desired.
5/8 c. butter
1/2 c. white sugar
1 egg
1 Tb. lavender flowers
1 1/2 c. all purpose flour
Optional for decorating:
1/2 c. colored sugar
1 Tb. lavender flowers
Preheat oven to 325 degrees. Cream together butter and sugar.
Beat egg and blend into the butter and sugar.
Mix in lavender flowers and flour.
Drop by teaspoonfuls on a cookie sheet.
Bake 15-20 minutes or until golden brown.
Remove cookies to cooling rack.
Sprinkle with colored sugar and lavender flowers, if desired.
Friday, January 07, 2005
Praline Pecan Cheesecake
CRUST:
1 pkg. butter cake mix
1/2 c. butter
FILLING:
3 (8oz) pkg. cream cheese softened
1/3 c. sugar
3 Tb. flour
1 to 1 1/2 tsp. rum extract
3 eggs
4 (1.2 oz) toffee candy bars, coarsley crushed
TOPPING:
1/2 c. firmly packed brown sugar
1 c. chopped pecans
1.2 c. caramel ice cream topping.
Heat oven to 325 degrees. In a large bowl, combine cake mix
and butter at low speed, until crumbly.
Reserve 1 cup of the crumb mixture for topping.
Press remaing mixture in bottom and 1-1/2 up sides
of 9-10 inch springform pan.
(Use floured fingers to do this if necessary)
In the same large bowl, combine cream cheese, flour and sugar
and rum extract; beat until smooth.
Add eggs, mix well. Stir in crushed candy bars.
Pour into crushed lined pan.
In a small bowl, combine reserved crumb mixture,
brown sugar and pecans, blend well.
Sprinkle evenly over filling.
Bake at 325 until filling is set and the crumb mixture is golden brown.
Remove from oven. Drizzle caramel ice cream topping over top.
Bake an additional 8-10 minutes to set topping.
Cool 30 minutes then run knife arounf edge to loosen.
Cool completely. Remove sides of pan.
Refigerate 4-5 hours or overnight. Store in refrigerator.
16 servings.
1 pkg. butter cake mix
1/2 c. butter
FILLING:
3 (8oz) pkg. cream cheese softened
1/3 c. sugar
3 Tb. flour
1 to 1 1/2 tsp. rum extract
3 eggs
4 (1.2 oz) toffee candy bars, coarsley crushed
TOPPING:
1/2 c. firmly packed brown sugar
1 c. chopped pecans
1.2 c. caramel ice cream topping.
Heat oven to 325 degrees. In a large bowl, combine cake mix
and butter at low speed, until crumbly.
Reserve 1 cup of the crumb mixture for topping.
Press remaing mixture in bottom and 1-1/2 up sides
of 9-10 inch springform pan.
(Use floured fingers to do this if necessary)
In the same large bowl, combine cream cheese, flour and sugar
and rum extract; beat until smooth.
Add eggs, mix well. Stir in crushed candy bars.
Pour into crushed lined pan.
In a small bowl, combine reserved crumb mixture,
brown sugar and pecans, blend well.
Sprinkle evenly over filling.
Bake at 325 until filling is set and the crumb mixture is golden brown.
Remove from oven. Drizzle caramel ice cream topping over top.
Bake an additional 8-10 minutes to set topping.
Cool 30 minutes then run knife arounf edge to loosen.
Cool completely. Remove sides of pan.
Refigerate 4-5 hours or overnight. Store in refrigerator.
16 servings.
Honey Pecan Chicken
1/4 tsp. salt
1/4 tsp. pepper
4 (6 oz.) skinned chicken breast halves
8 (4 oz) skinned chicken drumsticks
1/4 c. honey
2 tb. Dijon mustard
3/4 tsp. paprika
1/8 tsp. garlic powder
1 1/4 c. finely crushed cornflakes (= 4 cups uncrushed)
1/2 c. finely chopped pecans
Sprinkle salt and pepper evenly over chicken.
Combine honey, mustard, paprika and garlic powder
in a small bowl and stir well.
In another bowl combine crushed cornflakes and chopped pecans.
Brush both sides of chicken with honey mixture,
then dredge in cornflake mixture.
Place chicken pieces on a large baking sheet coated
with cooking spray.
Lightly coat chicken with cooking spray.
Bake at 400 degrees for 40 minutes or until done.
This recipe is from Cooking Light Magazine and kids love it!
1/4 tsp. pepper
4 (6 oz.) skinned chicken breast halves
8 (4 oz) skinned chicken drumsticks
1/4 c. honey
2 tb. Dijon mustard
3/4 tsp. paprika
1/8 tsp. garlic powder
1 1/4 c. finely crushed cornflakes (= 4 cups uncrushed)
1/2 c. finely chopped pecans
Sprinkle salt and pepper evenly over chicken.
Combine honey, mustard, paprika and garlic powder
in a small bowl and stir well.
In another bowl combine crushed cornflakes and chopped pecans.
Brush both sides of chicken with honey mixture,
then dredge in cornflake mixture.
Place chicken pieces on a large baking sheet coated
with cooking spray.
Lightly coat chicken with cooking spray.
Bake at 400 degrees for 40 minutes or until done.
This recipe is from Cooking Light Magazine and kids love it!
Blueberry Orange Pecan Bread
4 eggs
1/2 c. milk
1 c. orange juice
2/3 c. vegetable oil
4 tsp. grated orange rind
4 c. flour
1 c. sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. nutmeg
1 c. chopped pecans
2 c. blueberries
Combine eggs, milk, juice and oil.
Add and quickly mix together with flour,
sugar, salt, baking powder, nutmeg and pecans
(may be a few lumps).
Fold in blueberries gently.
Bake in 3 greased loaf pans at 325 degrees for 55-60 minutes.
Yields 2 loaves.
From the Inn at Poplar Corner Cookbook
1/2 c. milk
1 c. orange juice
2/3 c. vegetable oil
4 tsp. grated orange rind
4 c. flour
1 c. sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. nutmeg
1 c. chopped pecans
2 c. blueberries
Combine eggs, milk, juice and oil.
Add and quickly mix together with flour,
sugar, salt, baking powder, nutmeg and pecans
(may be a few lumps).
Fold in blueberries gently.
Bake in 3 greased loaf pans at 325 degrees for 55-60 minutes.
Yields 2 loaves.
From the Inn at Poplar Corner Cookbook
Butter Pecan French Toast
3/4 c. butter
2 Tb. water
1 c. brown sugar
2 Tb. corn syrup
1 loaf French brad, cubed
12 eggs
1 qt. butter pecan ice cream, melted
1/4 c. maple syrup
Whole pecans
Heat butter, water, sugar and syrup in a saucepan
until bubbly. Pour into a greased 9 x 13 inch baking dish.
Cover caramel sauce with cubed bread.
In a blender, combine eggs, ice cream and syrup.
Pour over cubed bread. Scatter pecans on top.
Cover and refrigerate for at least 1 hour or overnight.
Bake at 350 degrees, uncovered, for 50 minutes.
Yields 10-12 servings.
From the Inn at Poplar Corner Cookbook
2 Tb. water
1 c. brown sugar
2 Tb. corn syrup
1 loaf French brad, cubed
12 eggs
1 qt. butter pecan ice cream, melted
1/4 c. maple syrup
Whole pecans
Heat butter, water, sugar and syrup in a saucepan
until bubbly. Pour into a greased 9 x 13 inch baking dish.
Cover caramel sauce with cubed bread.
In a blender, combine eggs, ice cream and syrup.
Pour over cubed bread. Scatter pecans on top.
Cover and refrigerate for at least 1 hour or overnight.
Bake at 350 degrees, uncovered, for 50 minutes.
Yields 10-12 servings.
From the Inn at Poplar Corner Cookbook
Baked Brie
1 round of Brie (or a wedge)
Peel the rind off and top with seedless raspberry jam
(or any other flavor) and chopped pieces of bacon.
Bake at 350 degrees for 15 minutes or until gooey.
Serve with stone crackers or gingersnaps.
Peel the rind off and top with seedless raspberry jam
(or any other flavor) and chopped pieces of bacon.
Bake at 350 degrees for 15 minutes or until gooey.
Serve with stone crackers or gingersnaps.
Thursday, January 06, 2005
Raspberry French Toast
1 loaf french bread, cubed
1 Tb. cinnamon
1 stick butter
12 eggs
2 c. half and half
1 c. sugar
2 1/2 tsp. vanilla
1 c. seedless raspberry jam
2 Tb. Chambord
2 c. whipping cream
4 tb. sugar
Grease 3 qt. casserole dish. Place bread in baking dish.
Combine in a blender the cinnamon, butter, eggs, half and half,
sugar and vanilla. Pour over the bread. Refrigerate overnight.
In the morning, heat together the Chambord and raspberry jam.
Bake casserole at 350 degrees for 1 hour or until golden brown.
Spread raspberry mixture over French toast and allow to cool
for 10 minutes. Beat whipping cream and sugar until peaks form.
Serve with French toast.
From the Inn at Polplar Corner cookbook
1 Tb. cinnamon
1 stick butter
12 eggs
2 c. half and half
1 c. sugar
2 1/2 tsp. vanilla
1 c. seedless raspberry jam
2 Tb. Chambord
2 c. whipping cream
4 tb. sugar
Grease 3 qt. casserole dish. Place bread in baking dish.
Combine in a blender the cinnamon, butter, eggs, half and half,
sugar and vanilla. Pour over the bread. Refrigerate overnight.
In the morning, heat together the Chambord and raspberry jam.
Bake casserole at 350 degrees for 1 hour or until golden brown.
Spread raspberry mixture over French toast and allow to cool
for 10 minutes. Beat whipping cream and sugar until peaks form.
Serve with French toast.
From the Inn at Polplar Corner cookbook
Baked Pears
3 (29 oz.) cans pear halves
1/2 c. old fashioned oats
1/2 c. light brown sugar
1/4 c. flour
1/4 c. coconut
1/4 c. butter, cut into small pieces
Arrange pears in a single layer of a 3 qt. baking dish
that has been sprayed with non-stick coating.
Combine oats, brown sugar, flour and coconut.
Spread across pears. Dot with butter.
Bake at 350 degrees for 40 minutes.
From the Inn at Poplar Corner cookbook
1/2 c. old fashioned oats
1/2 c. light brown sugar
1/4 c. flour
1/4 c. coconut
1/4 c. butter, cut into small pieces
Arrange pears in a single layer of a 3 qt. baking dish
that has been sprayed with non-stick coating.
Combine oats, brown sugar, flour and coconut.
Spread across pears. Dot with butter.
Bake at 350 degrees for 40 minutes.
From the Inn at Poplar Corner cookbook
Raspberry Cream Cheese Coffeecake
2 1/4 c. all purpose flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond extract
8 oz. cream cheese softened
1/2 c. sugar
1 egg
1/2. c. raspberry perserves (I prefer black raspberry over red)
1/ 2 c. slivered almonds
Preheat oven to 350 degrees. Grease and flour bottom and sides
of a 9 or 10 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.
Reserve 1/2 cup of this mixture. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract, blending well. Spread batter over bottom and 2 inches up the sides of the pan. Batter should be 1/4 inch thick on the sides.
In a small bowl, combine cream cheese, 1/2 cup sugar and 1 egg, blending well. Pour into the well of the batter in the pan. Spoon preserves evenly over cream cheese mixture. Sprinkle reserved crumb topping over top. Then sprinkle the almonds on top of the crumb mixture.
Bake at 350 for 45-55 minutes or until the cream cheese filling is set and the crust is a deep golden brown. Cool for 15 minutes. Remove the side of the pan.
This is very popular whenever I make it.
From Pillsbury and the Inn at Poplar Corner Cookbooks
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond extract
8 oz. cream cheese softened
1/2 c. sugar
1 egg
1/2. c. raspberry perserves (I prefer black raspberry over red)
1/ 2 c. slivered almonds
Preheat oven to 350 degrees. Grease and flour bottom and sides
of a 9 or 10 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.
Reserve 1/2 cup of this mixture. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract, blending well. Spread batter over bottom and 2 inches up the sides of the pan. Batter should be 1/4 inch thick on the sides.
In a small bowl, combine cream cheese, 1/2 cup sugar and 1 egg, blending well. Pour into the well of the batter in the pan. Spoon preserves evenly over cream cheese mixture. Sprinkle reserved crumb topping over top. Then sprinkle the almonds on top of the crumb mixture.
Bake at 350 for 45-55 minutes or until the cream cheese filling is set and the crust is a deep golden brown. Cool for 15 minutes. Remove the side of the pan.
This is very popular whenever I make it.
From Pillsbury and the Inn at Poplar Corner Cookbooks
Monday, January 03, 2005
Italian Wedding Cake
Cake:
1 box yellow or white cake mix
1 small can crushed pineapple
1 (32 oz.) carton ricotta cheese
3 eggs
3/4 cup sugar
1 tsp. vanilla
Icing:
2 boxes instant vanilla pudding
2 cups milk
1 (12 oz.) carton Cool Whip
Preheat oven to 350 degrees. Grease 9 x 12 inch cake pan.
Prepare cake mix according to directions.
Add crushed pineapple to cake mix and stir.
Pour into cake pan.
In a blender, blend ricotta cheese, eggs, sugar and vanilla.
Pour mixture over cake mixture and bake for 1 hour or until done.
Chill.
Icing:
Mix together pudding and milk until thick.
Blend in Cool Whip. Spread over cooled cake.
Cake must be kept refigerated.
Thanks to Carrie and Jen for this recipe! Carrie, the stringent perpetual
dieter, who sans sweets, runs to eat this cake! From the Inn at Poplar Corner Cookbook
1 box yellow or white cake mix
1 small can crushed pineapple
1 (32 oz.) carton ricotta cheese
3 eggs
3/4 cup sugar
1 tsp. vanilla
Icing:
2 boxes instant vanilla pudding
2 cups milk
1 (12 oz.) carton Cool Whip
Preheat oven to 350 degrees. Grease 9 x 12 inch cake pan.
Prepare cake mix according to directions.
Add crushed pineapple to cake mix and stir.
Pour into cake pan.
In a blender, blend ricotta cheese, eggs, sugar and vanilla.
Pour mixture over cake mixture and bake for 1 hour or until done.
Chill.
Icing:
Mix together pudding and milk until thick.
Blend in Cool Whip. Spread over cooled cake.
Cake must be kept refigerated.
Thanks to Carrie and Jen for this recipe! Carrie, the stringent perpetual
dieter, who sans sweets, runs to eat this cake! From the Inn at Poplar Corner Cookbook
Saturday, January 01, 2005
Chocolate Chip Treasure Cookies
1 1/2 cup graham cracker crumbs
1/2 cup all purpose flour
2 tsp. baking powder
1 (14 oz.) can Eagle Brand Sweentened Condensed Milk
(Not evaporated milk)
1/2 cup. Margarine or butter, softened
1 (3 1/2 oz) can flaked coconut (1 1/3 cup)
1 (12 oz) package semi sweet chocolate chips (2 cups)
1 cup chopped walnuts
Heat oven to 375 degrees F. In a small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature. Makes about 3 dozen.
1/2 cup all purpose flour
2 tsp. baking powder
1 (14 oz.) can Eagle Brand Sweentened Condensed Milk
(Not evaporated milk)
1/2 cup. Margarine or butter, softened
1 (3 1/2 oz) can flaked coconut (1 1/3 cup)
1 (12 oz) package semi sweet chocolate chips (2 cups)
1 cup chopped walnuts
Heat oven to 375 degrees F. In a small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature. Makes about 3 dozen.
Subscribe to:
Posts (Atom)