Wednesday, February 15, 2017

Almond Cranberry Biscotti

2 cups sugar
1 cup (2 sticks) butter, softened
2 T grated orange peel (or lemon juice)
4 large eggs
7 cups all-purpose flour
2 t baking powder
1 t salt
1 cup sliced almonds, toasted
1 cup dried cranberries
Melting chocolate

Heat oven to 350 degrees. Beat sugar, butter, orange peel, & eggs together in a large bowl. Stir in remaining ingredients. Shape half of dough into a rectangle on a greased cookie sheet. Repeat with second half of dough.

Bake 20 minutes or until toothpick inserted comes out clean. Cut crosswise into 1/2 inch slices (approx. 4 inches long.) Bake 15 minutes or until crisp and light brown. Cool. Drizzle melted chocolate over biscotti pieces and let dry.

Sunday, January 29, 2017

Tex Mex Soup

PREPARE 4 chicken breasts, boiled with 1/2 t salt, 1/2 t pepper, 1 t garlic powder, 2 T parsley, and 5 cubes chicken bullion (or one rotisserie chicken) (Alternatively, you could marinate chicken breasts in similar seasonings and grill or fry in a skillet with some oil.) SHREDDED.

In soup pot, combine:
1 jar chunky salsa (24 oz)
1 can diced tomatoes
2 cans chili beans (in sauce)
3 T chili powder
8 oz. sour cream
corn
Low Sodium Chicken Broth
Add shredded chicken

Cook through and serve with tortilla chips, shredded cheese, and sour cream.

Monday, June 13, 2016

Tzatziki Sauce

Ingredients:
16 ounces plain yogurt
1 large cucumber, peeled and diced (or pureed)
2 T olive oil
1/4 cup lemon juice
1 T chopped fresh dill (or 1 T dried dill)
3 cloves garlic, peeled & diced
1 - 2 T sugar
salt and pepper to taste

Combine all ingredients. Refrigerate for at least one hour for best flavor.

Monday, March 28, 2016

Cheesy Broccoli Rice Casserole

12 servings

Ingredients:
2 (10 to 12 ounce) packages frozen chopped broccoli florets (I use microwave steamable)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups cooked rice (I use a wild rice blend)
¾ cup chopped onion
1 clove garlic, minced
¼ cup butter
8 ounces Velveeta, cubed
8 ounces shredded sharp cheddar cheese
salt and pepper to taste

Topping: ½ cup panko bread crumbs + 2 T softened butter

Directions:
        1.       Cook rice as directed on package, set aside.
        2.       In a large skillet over medium heat, sauté onions in butter until softened, add garlic and sauté another minute.
        3.       Cook broccoli as directed on package, drain.
        4.       Add broccoli, soups, rice, and cheeses to onion and garlic in skillet. Season with salt and pepper to taste. Stir to combine over low heat until heated through and cheese is melted.
        5.       Pour mixture into a 9 by 13-inch oven proof dish. To make ahead, cover and refrigerate overnight and bake the following day.
        6.       Before baking, soften 2 T butter and stir in panko crumbs with a fork. Sprinkle over top of casserole.
        7.       Bake at 350 degrees F for 30 to 40 minutes until topping is lightly browned and cheese is bubbly.

Saturday, February 27, 2016

Cranberry Bacon Pork Tenderloins



Pork Tenderloin
Bacon
1 can whole-berry or jellied cranberry sauce
¼ cup brown sugar
2 T spicy brown mustard
½ cup red wine
Chop pork tenderloins into thick rounds—about an inch and a half – 2 inches each. Wrap edges in a slice of bacon and secure with toothpick. Braise in hot oil in a pan briefly before placing in a casserole dish. In separate bowl, combine cranberry sauce, brown sugar, mustard, and red wine. Pour over tenderloins and bake at 350 degrees for about an hour.

Tuesday, January 5, 2016

French Chews (pulled taffy)

6 cups sugar
1 pint white corn syrup
2 tbsps butter
1 pint cream or milk
1/2 cake parawax
1 tbsp vanilla

Mix sugar, syrup, cream, parawax in heavy, deep saucepan.  Stirring constantly, bring to a boil and cook to hardball stage, 250 degrees.  Use a candy thermometer.

Remove from heat at the 250 temperature.  Add vanilla and butter.  Pour into a buttered pan.

When cool enough to work with by hand, pull strips until cool and lightens in color.  It should get almost white. {Keep your hands lightly buttered as you pull.}

Banana Horchata Pancakes

I stumbled upon this recipe on accident when I started making banana pancakes and then discovered we had run out of milk. But we had horchata! And they turned out truly delicious!

1 cup flour
1 egg
3 t baking powder
2-3 T sugar
1/4 t salt
1/4 cup canola or vegetable oil
approximately 1/2 cup horchata (enough to make a smooth, silky batter)
1 small-medium banana, chopped (a great use for a banana that is starting to turn brown)
Maple syrup (optional)

Mix all ingredients until you have a smooth, loose batter. Pour into rounds on a hot griddle. (About 250-300 degrees.) Flip when the centers bubble and the edges start to brown slightly. Wha-la! Delicious banana horchata pancakes! They go great with syrup, too!

Thursday, December 24, 2015

Peanut Butter Roll


  • 2 sticks unsalted butter – room temperature
  • 2 pound confectioner’s sugar  (have some extra handy)
  • 1 tsp vanilla or to taste
  • Heavy Cream as needed or desired
  • Peanut Butter (smooth or crunchy)

Using a heavy stand mixer with a dough hook – cream the butter, add the vanilla.  Work in the confectioner’s sugar.  If needed or desired add in the heavy cream a little at a time until the dough rides up onto the hook.

Using wax paper sift out some of the sugar and spoon the dough out half at a time and work it until you can handle it.  Roll it out until about ¼ “ thick or more.  Spread the peanut butter in a layer onto the rolled out sugar dough.  When spread, use the wax paper to roll up the dough with peanut butter inside.


Refrigerate at least until chilled (about 1 hour) or until ready to slice.  Slice the roll into ¼” or ½” slices.


Care should be taken the white sugar base to get the right consistency.  The heavy cream should be added slowly to make a soft, pliable dough.  Too little cream will make the dough dry and it will crack when rolling.  Too much will make the dough too soft, even runny.  It takes some practice, but it is worth it.

Tuesday, November 24, 2015

Dijon Marinated Salmon

Super easy recipe!

Salmon fillets

Marinade your fillets for 15 minutes in enough of the following:

1 Part Olive Oil
1 Part Dijon Mustard (or stone ground mustard)
1 Part Soy Sauce

Pour it all in a skillet and fry/simmer until fillets are cooked through.

Saturday, November 21, 2015

Nana's Make-Ahead Butterhorns

2 pkgs active dry yeast
1/2 cup warm water
9-10 cups all-purpose flour, divided (bread flour can be used)
2 cups warm milk (110 to 115 degrees - Do Not Overheat)
1 cup butter (2 sticks)
2/3 cup sugar
6 large eggs (room temperature)
2 tsp salt
3-4 tbsp butter, melted

In large mixing bowl, dissolve yeast and some of the sugar in warm water.
Let set until foamy.
Add four cups of flour, the milk, butter, eggs, and salt.
Beat for 2 minutes or until smooth.
Add enough of the remaining flour to form a soft dough.
Turn onto a floured board and knead lightly until well mixed and smooth.
Do not overwork.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 2-3 hours.
Punch dough down; divide into four equal parts.
Roll each into a 9 inch circle.
Brush with melted butter.
Using a pizza cutter, cut each circle into pie-shaped wedges- (8 to 12 depending on the size roll you want)
Roll up each wedge from the wide edge to tip and pinch to seal.
Place rolls, tip pointing down, on a baking sheet.

---The rolls can be frozen at this point. Freeze on the cookie sheet. When completely frozen, place in freezer bags, and use as needed.---

To bake, place on greased baking sheet.
IF frozen, allow to thaw and rise to double in size for about 5 hours.
IF using without freezing, allow to rise to double in size for about 1 hour.
Bake at 375 degrees for 12-15 minutes or until light brown.
Remove from baking sheets and serve immediately or cool on wire rack.
Yield, 32 to 48 rolls.

Family recipe of Edith Fields, aka, Nana, Gravy Nana, and Great Big Nana (did not apply to size, but position)





Tuesday, November 3, 2015

Pineapple Tomatillo Salsa

3 Cans Crushed Pineapple (or 1 fresh pineapple)
2 Small or 1 Large Sweet Onion, chopped into large pieces
3-4 Cups Tomatillos
2 Jalapenos
1/2 Cup Cilantro
3 t Minced Garlic
Juice of 1 Large Lime
Salt to Taste

Blend all ingredients together in a blender. Serve with fresh tortilla chips.

Makes approximately two blenders full. 

Tuesday, September 15, 2015

Double Chocolate Heath Cookies

1 dark chocolate fudge cake mix
2 eggs
1/3 c oil
2 T milk
1 bag semi-sweet chocolate pieces
1 (8oz) bag Heath English toffee pieces

Mix first four ingredients until it creates a smooth, paste-like batter. Mix in chocolate pieces and Heath pieces. Place in 2-T rounds on a greased cookie sheet. (Works best if you cover the cookie sheet with tin foil first.)

Bake at 350 degrees for 8-10 minutes.

Optional: Sprinkle with sugar as soon as they come out of the oven.

Monday, June 8, 2015

Gourmet Guacamole

Ingredients: (measurements are approximate)
4 avocados, diced
4 roma tomatoes, diced
4 T cilantro, chopped
1/3 cup red onion, chopped
2 T lime juice
salt to taste

Mix all ingredients together. Allow to sit for 15-20 minutes to allow flavors to meld.

Tip: Retain one of the avocado seeds and push it into the top of the finished guacamole. It will help keep the avocado from turning brown. (Do not eat the seed.)

Thursday, June 4, 2015

Sugar Cookie Pie Crust

Ingredients
 
1/2 c. butter, softened
1/3 c. sugar
1/4 tsp. vanilla
1 c. flour
 
Fill with your favorite filling. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees and bake for up to 25 minutes. 
 
You can also pre-bake this crust and fill with pre-made filling. Bake crust alone for 10-15 minutes.

Thursday, March 5, 2015

Gboflotos (African Donuts)




Gboflotos  (African Donuts)


In large mixing bowl:
2 cups warm Water (110 degrees F/45 degrees C)
1 tbsp Yeast *
1/2 tsp Salt (or to taste)
2 tbsps Oil
1/3 - 1/2 cup Sugar (to taste)
1/2 - 1 tbsp Baking Powder (optional) *
3 - 4 cups flour

Mix all ingredients except flour, with wire whisk, then add flour. 
The batter should be just beginning to leave sides of bowl, a little gloppy. 
Should be a little more wet and not dough-like.
Let rise at least half an hour (an hour is better).*
Heat Oil   (375 degrees F / 190 degrees C)
Use 2 teaspoons, one to dip batter and one to push into hot oil.
Turn when brown.  About 1 - 2 minutes
Serve with sugar. **

Variations:
Add to batter 2/3 cup finely chopped, canned Peaches.  When cooked, serve Cinnamon and Sugar.

* Can use either only yeast or both leavenings.  If using only yeast, allow to rise for at least 2 hours.
** Or, in place of sugar can be dipped in sweetened condensed milk, or maple syrup.

From Marilyn Hanscome, West Africa