Thursday, February 24, 2005

Oatmeal Refigerator Cookies

This is my family's recipe for oatmeal cookies,
which to date is still my favorite.
Refrigerator is is the name for you have to refrigerate the dough.
Kooky name for them I must admit, but it helps it stand out
amongst other oatmeal cookie recipes in my recipe box.

1 c. Shortening or butter (shortening makes a chewier cookie,
butter makes a crisper but more flavorful cookie)
1 c. White sugar
1 c. brown sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
3 c. rolled oats
1 tsp. vanilla
1 1/2 c. sifted flour

Mix all ingrdients together and shape into a long roll.
Wrap in plastic or wax paper and chill for a few hours.
Slice in to 1/8" slices and place slices on a greased
cookie sheet. Bake 8 - 10 minutes at 400 degrees.
Yields: 5 dozen

Sunday, February 13, 2005

Chicken with Peaches

1/2 c. flour
1/2 tsp. salt
1 tsp. paprika
4 boneless chicken breasts
2 Tb. vegetable oil
1/2 c. dry sherry
2 Tbs. brown sugar
1 Tb. soy sauce
1/2 tsp. ground ginger
16 oz. can peach halves

Combine flour, salt and paprika. Dredge chicken in mixture.
Brown chicken on both sides in hot oil; drain.
Place in 12 x 9 x 2" baking dish.
In a bowl combine sherry, brown sugar, soy sauce and ginger.
Pour over chicken; cover and bake for 15 minutes at 350 degrees.
Add peaches and bake for another 15 minutes.

Friday, February 11, 2005

Baked Crab Dip

1 lb. fresh lump crabmeat
1/4 tsp. dry mustard
1 c. Mayonnaise
1 1/2 c. grated cheddar cheese
1 1/2 tsp Old Bay Seasoning
1 tsp.Worchestershire sauce

Combine all the ingredients, except 3/4 c. Cheddar cheese and crabmeat.
Fold in lump crabmeat; place into a 1 qt. baking dish. Top with remaining cheddar cheese and sprinkle a dash of Old Bay seasoning on top.
Bake 15 minutes or until mixture begins to boil around the edged. Serve with crackers.

Wednesday, February 09, 2005

Baked Brie in Puff Pastry with Honey Walnut Sauce

1 sheet of puff pastry, freshly made or frozen, thawed (17 1/4 oz. package)
2 wedges of Brie, each about 6 1/2" long by 1/1/2" wide at rind end.
1 egg, beaten
1/4 c. butter
3 Tbs. honey

1 1/2 tsp. minced garlic
3 Tbs. chopped walnuts

Preheat oven to 400 degrees. Roll out puff pastry sheet
on a floured surface to form a 12' square.
Cut diagonally through the pastry to form two triangles.
Place one Brie edge in the center of each triangle,
with the tip of the cheese wedge facing toward
the 90 degree angle of the triangle. Sprinkle the top of the cheese
wedges with 1/2 Tbs. of the chopped walnuts.
Pull up and fold the puff pastry loosely to enclose the cheese.
Press gently to seal. Press fork on the seam to seal completely.

Transfer the pastry wrapped Brie to a baking sheet, seam side up.
Brush with an egg glaze. Bake Brie until the pastry is golden,
about 18 minutes.

Meanwhile combine butter, honey and garlic in a small saucepan
over low heat. Stir until the butter melts. Divide
the sauce between two plates. Sprinkle sauce with remaining walnuts.
Place Pastry wrapped Brie atop sauce on plates and serve.

Hot Crab Dip 1

1 can jumbo lump crab meat
1 8 oz. package cream cheese, softened
1 tb. minced onion
Dash worcestershire sauce

Drain crab, save juice. Beat all ingredients together with mixer.
Add crab juice as needed for desired consistency.
Heat 20 minutes at 350 degrees in a baking dish.

Hot Crab Dip 2

8 oz. cream cheese, softened
6 oz can crabmeat spread, drained and flaked
1/2 c. dairy sour cream
2 Tb. green onions, finely chopped
1 Tb. milk
1 tsp. lemon juice
1/4 tsp. garlic salt
1/2 tsp. pepper
1/2 c. toasted sliced almonds

Heat oven to 375 degrees. In a medium bowl,
combine all ingredients, except almonds; mix well.
Spread in an ungreased 9 inch pip plate or
shallow 1 qt. casserole dish. Sprinkle with almonds.
Bake for 15-20 minutes or until thoroughly heated.
Serve with crackers.

Celia's Grapefruit Pie Story

My friend Celia who started me on blogging, but did not want
to be member of this blog for she does not cook, finally baked something.
I have to link the story.

Saturday, February 05, 2005

Crab Imperial

4 Tbs. butter
1 Tb. chopped onion
2 Tbs. chopped sweet red peppers
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
Dash of mace
1 1/2 c. milk
2 tsp. lemon juice
1/4 tsp Worchestersire sauce
2 eggs, beaten
1 lb. back fin crabmeat

In a saucepan, melt butter. Add green peppers and onions.
Cook about 5 minutes.
Add flour, salt, pepper, and mace. Cook about one minute.
Add milk. Stir continuously until mixture thickens.
Remove from heat and add lemon juice, worchestershire sauce,
eggs and crabmeat. Spoon into baking dish or shells.
Sprinkle with paprika.
Bake in a 350 degree oven. For the shells, about 20 minutes.
For the baking dish, a little longer.

Friday, February 04, 2005

Ice cream fudge sauce

This is my Nana's recipe.
To date I have never tasted any better.
And you really don't need the ice cream.
Nor do you need to warm it up.
Many times I eat it cold right from the jar.

It makes a great homemade Christmas gift.

2 squares unsweetened baking chocolate
Approximately 1 Tb. butter
3/4 c. sugar
1/4 c. cocoa
1 (5 oz.) can evaporated milk
Pinch of salt
1/2 tsp. vanilla

Melt chocolate with a lump of butter.
Add sugar, cocoa, evaporated milk, salt and vanilla.
Stir over low heat until thick.

Yields: 1 jar

Wednesday, February 02, 2005

Chocolate Raspberry Almond Torte

1/2 c. blanched almonds
2 oz. unsweetened chocolate
2 Tb. unsalted butter
2 large eggs
1 c. sugar
1 Tb. framboise or raspberry brandy
3/4 c. all purpose flour
1 tsp. double acting baking powder
1/4 tsp. salt
1 c. raspberries, plus additional for garnish.


1/3 c. seedless raspberry jam
1 Tb. sugar


1/4 c. heavy cream
6 oz. fine quality bittersweet chocolate, chopped

Lemon leaves for garnish (from florist)

In a processor, blend the almonds for 5 minutes
scraping the bowl occasionally until they reach the
consistency of a nut butter. Reserve.

In a bowl set over bareyy simmering water,
melt the chocolate, stirring occasionally
and remove bowl from heat.

In a large bowl of an electric mixer,
beat eggs until pale. Add sugar gradually,
beating until mixture is very thick and pale.
Beat in chocolate mixture, framboise and almond butter
until well blended. Into the same bowl, sift flour,
baking powder and salt. Beat until combined well.
Gently fold in 1 cup of raspberries.
Turn mixture into a well buttered 8 1/2" spingform pan,
and spread smooth.

Bake in the center of a pre heated 350 degree oven
for 40-45 minutes or until skewer comes out clean.
Cool on rack and than remove side the of the pan.


In a small heavy saucepan, combine the jam and sugar
and bring to a boil. Boil and stir for 3 minutes.
Invert the torte onto the rack and remove the bottom
of the pan. Spread the glaze on the top and sides.
Let stand and cool for 2 hours at room temperature
or 30 minutes chilled until glaze sets. This can be
done one day in advance.


In a small heavy saucepan, bring cream to a boil.
Remove pan from heat and add chocolate. Stir ganache
until smooth and let cool for 3 minutes.
Pour ganache over torte, smoothing with a spatula and
let excess drip down the sides. Let the torte stand
for 1 hour until the ganache is set.
Transfer to a plate and garnish.