Friday, December 29, 2006
Easy Peach Crisp
2 cans (15.25 oz) sliced peaches, drained
2 pkg (1.6 oz) cinnamon & spice flavored instant oatmeal
1/3 cup flour
1/2 cup chopped walnuts
1/3 cup butter, melted
Preheat oven to 425F. Pour peaches into lightly buttered 2 qt baking dish. Combine instant oatmeal, flour and nuts in a bowl; stir in butter. Sprinkle over peaches.
Bake 15 minutes or until golden brown. Serve warm with ice cream, if desired.
2 pkg (1.6 oz) cinnamon & spice flavored instant oatmeal
1/3 cup flour
1/2 cup chopped walnuts
1/3 cup butter, melted
Preheat oven to 425F. Pour peaches into lightly buttered 2 qt baking dish. Combine instant oatmeal, flour and nuts in a bowl; stir in butter. Sprinkle over peaches.
Bake 15 minutes or until golden brown. Serve warm with ice cream, if desired.
Labels: desserts
Neiman-Marcus Cookies
Here's that infamous $1,200 recipe for FREE!
1 cup butter
2 cups flour
1 t baking soda
1 cup sugar
2 1/2 cups blended oatmeal
12 oz milk chocolate chips
1 cup brown sugar
1/2 t salt
1/2 8 oz Hershey bar (grated)
2 eggs
1 t baking powder
1 t vanilla
1 1/2 cups chopped nuts (your choice)
Measure oatmeal and blend in blender to a fine powder. Cream the butter and both sugars. Add eggs and mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, grated chocolate bar, and nuts. Roll into balls and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375F.
1 cup butter
2 cups flour
1 t baking soda
1 cup sugar
2 1/2 cups blended oatmeal
12 oz milk chocolate chips
1 cup brown sugar
1/2 t salt
1/2 8 oz Hershey bar (grated)
2 eggs
1 t baking powder
1 t vanilla
1 1/2 cups chopped nuts (your choice)
Measure oatmeal and blend in blender to a fine powder. Cream the butter and both sugars. Add eggs and mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, grated chocolate bar, and nuts. Roll into balls and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375F.
Labels: desserts
Thursday, December 28, 2006
Brandied Pears with Bleu Cheese
2-1/2 t. light honey
1/2 c. brandy
1 t. salt
1/2 t. fresh ground black pepper
1 t. finely chopped fresh sage
2 t. finely chopped fresh rosemary
1/2 t. finely chopped fresh thyme
6 firm, ripe pears
1 c. bleu cheese
In an 8 inch square baking dish combine the honey, brandy, seasoning and herbs and microwave to melt the honey, about 20 seconds. Stir and let cool.
Peel the pears and cut in half lengthwise. Using a melon-baller, scoop out the core of each pear. Add pears to honey-brandy mixture and turn once, cut side down, and allow to marinate in fridge for at least 15 minutes and up to 3 hours.
Bring the bleu cheese out to soften about 30 minutes before assembling pears. When ready, turn pears over and fill each center with about one teaspoon of bleu cheese, shaped into a ball. Allow stuffed pears to come to room temperature.
To serve, preheat oven to 450 degrees. Bake pears for about 5 minutes, until warmed through and cheese is just starting to color.
The original recipe for this dish called for (24) Seckel pears, which are very tiny, and was used as an appetizer. As Seckel pears are a magical and elusive thing, I adapted the recipe to suit larger pears such as Anjou or Bosc. Larger pears would still work as a first course but as a side dish for roast goose or other rich meat it would be spectacular. (I know. It was).
1/2 c. brandy
1 t. salt
1/2 t. fresh ground black pepper
1 t. finely chopped fresh sage
2 t. finely chopped fresh rosemary
1/2 t. finely chopped fresh thyme
6 firm, ripe pears
1 c. bleu cheese
In an 8 inch square baking dish combine the honey, brandy, seasoning and herbs and microwave to melt the honey, about 20 seconds. Stir and let cool.
Peel the pears and cut in half lengthwise. Using a melon-baller, scoop out the core of each pear. Add pears to honey-brandy mixture and turn once, cut side down, and allow to marinate in fridge for at least 15 minutes and up to 3 hours.
Bring the bleu cheese out to soften about 30 minutes before assembling pears. When ready, turn pears over and fill each center with about one teaspoon of bleu cheese, shaped into a ball. Allow stuffed pears to come to room temperature.
To serve, preheat oven to 450 degrees. Bake pears for about 5 minutes, until warmed through and cheese is just starting to color.
The original recipe for this dish called for (24) Seckel pears, which are very tiny, and was used as an appetizer. As Seckel pears are a magical and elusive thing, I adapted the recipe to suit larger pears such as Anjou or Bosc. Larger pears would still work as a first course but as a side dish for roast goose or other rich meat it would be spectacular. (I know. It was).
Labels: appetizers, side dishes
Wednesday, December 27, 2006
Dessert: Caramel Corn
4 bags microwave popcorn (or enough air popped corn to fill two aluminum roasting pans full)
3 C brown sugar
3 sticks butter
3/4 C light corn syrup
2 1/4 t. vanilla
3/4 t. baking soda
Divide the popcorn into two aluminum roasting pans. Remove any unpopped kernels from popcorn. Set aside. In large saucepan, over medium heat, combine brown sugar, butter and corn syrup. Stir continuously until it boils. Reduce heat to just boiling. Boil five minutes without stirring. Remove from heat and add vanilla and baking soda. Stir well. Drizzle over popcorn, a little at a time, stirring together. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Stir popcorn while cooling so that it doesn't stick together.
3 C brown sugar
3 sticks butter
3/4 C light corn syrup
2 1/4 t. vanilla
3/4 t. baking soda
Divide the popcorn into two aluminum roasting pans. Remove any unpopped kernels from popcorn. Set aside. In large saucepan, over medium heat, combine brown sugar, butter and corn syrup. Stir continuously until it boils. Reduce heat to just boiling. Boil five minutes without stirring. Remove from heat and add vanilla and baking soda. Stir well. Drizzle over popcorn, a little at a time, stirring together. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Stir popcorn while cooling so that it doesn't stick together.
Labels: desserts
Tuesday, December 19, 2006
Appetizers: Cranberry Salsa
This stuff is delicious with pork or just as a dip for tortilla chips.
1 cup water
1 cup granulated sugar
1 (12 oz) pkg fresh or frozen whole cranberries
2 T chopped canned jalapeno peppers
1 t dried cilantro
1/4 t ground cumin
1 green onion, white and green parts, sliced
1 t fresh lime juice
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.
Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.
1 cup water
1 cup granulated sugar
1 (12 oz) pkg fresh or frozen whole cranberries
2 T chopped canned jalapeno peppers
1 t dried cilantro
1/4 t ground cumin
1 green onion, white and green parts, sliced
1 t fresh lime juice
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.
Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.
Labels: appetizers
Desserts: Pumpkin Bread Pudding w/Caramel Sauce
If it's got pumpkin in it, I'm gonna eat it!!
Bread pudding:
2 cups half-and-half
1 can (15 oz) pure pumpkin
1 cup (packed) + 2 T dark brown sugar
2 large eggs
1 1/2 t pumpkin pie spice
1 1/2 t ground cinnamon
1 1/2 t vanilla extract
10 cups cubed bread (dipped in beaten egg)
1/2 cup golden raisins
Caramel sauce:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar
For bread pudding: Preheat oven to 350F. Whisk half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer mixture to 11x17-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Top with whipped sweet cream , if desired.
Bread pudding:
2 cups half-and-half
1 can (15 oz) pure pumpkin
1 cup (packed) + 2 T dark brown sugar
2 large eggs
1 1/2 t pumpkin pie spice
1 1/2 t ground cinnamon
1 1/2 t vanilla extract
10 cups cubed bread (dipped in beaten egg)
1/2 cup golden raisins
Caramel sauce:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar
For bread pudding: Preheat oven to 350F. Whisk half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer mixture to 11x17-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Top with whipped sweet cream , if desired.
Labels: desserts
Wednesday, December 13, 2006
Appetizers: Tsuni's Potato Latkes
2 large eggs
¼ c. grated onion
¾ t. salt
¼ t. white pepper
2 T. bread crumbs or matzo meal
1 t. lemon juice
¼ t. dried thyme
1 ½ large red bliss potatoes, peeled and grated
½ c. of oil, butter or (gasp) schmaltz
Beat the eggs.
Add the onions, salt, pepper, crumbs lemon juice and thyme. Grate the potatoes on a medium fine grater. Squeeze into a towel to remove as much water as possible. Add to the egg mixture. Heat half the oil in fraying pan and drop the potato mixture into it by the tablespoonful, adding oil as require. Fry over medium heat until browned on both sides. Drain on paper towels and keep warm in oven until all are fried.
Serve with sour cream and applesauce. For a particularly elegant dish, top each latke with some sour cream and a dollop of good caviar. Heaven.
¼ c. grated onion
¾ t. salt
¼ t. white pepper
2 T. bread crumbs or matzo meal
1 t. lemon juice
¼ t. dried thyme
1 ½ large red bliss potatoes, peeled and grated
½ c. of oil, butter or (gasp) schmaltz
Beat the eggs.
Add the onions, salt, pepper, crumbs lemon juice and thyme. Grate the potatoes on a medium fine grater. Squeeze into a towel to remove as much water as possible. Add to the egg mixture. Heat half the oil in fraying pan and drop the potato mixture into it by the tablespoonful, adding oil as require. Fry over medium heat until browned on both sides. Drain on paper towels and keep warm in oven until all are fried.
Serve with sour cream and applesauce. For a particularly elegant dish, top each latke with some sour cream and a dollop of good caviar. Heaven.
Labels: appetizers
Tuesday, December 12, 2006
Appetizers: North Poles
These are great when dropped into a cup of steaming hot cocoa!
12 peppermint sticks (or canes)
1 pkg semi sweet chocolate morsels
Melt morsels in double boiler or carefully in the microwave (stirring frequently) until chocolate is smooth and dippable.
Dip sticks into chocolate about two-thirds and lay out on waxed paper to cool.
12 peppermint sticks (or canes)
1 pkg semi sweet chocolate morsels
Melt morsels in double boiler or carefully in the microwave (stirring frequently) until chocolate is smooth and dippable.
Dip sticks into chocolate about two-thirds and lay out on waxed paper to cool.
Labels: appetizers
Wednesday, December 06, 2006
Desserts: St. Nicholas Cookies
December 6 is the feast of St. Nicholas, patron saint of children (and the real life model for Santa Claus)
“Speculatus” is the traditional cookie baked for St. Nicholas day, full of spices and of lard, but in these no-trans fat days I use a “lighter” dough. Cookie cutters in the shape of a bishop are hard to come by so I made a cardboard template that is about 6 inches tall, from the tip of his bishop's mitre to the bottom of his full robes. Decorate with red and white icing, as well as candies and sprinkles for decorating the good saint's robes. This dough yields about 9 large cookies.
Whisk together thoroughly:
3 c. all-purpose flour
1 ½ t. baking powder
¾ t. baking soda
¼ t. salt
1 T. ground ginger
2 t. ground cinnamon
½ t. ground cloves
Beat on medium speed until well blended:
6 T (3/4 stick) unsalted butter, softened
¾ c. packed dark brown sugar
1 large egg
Add and beat until well combined:
½ c. molasses
2 t. vanilla
1 t. finely grated orange zest
Gradually stir the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours, to develop the flavors. (The dough can also be stored for up to 4 days, refrigerated. Return to room temperature before baking).
To bake, position a rack in the upper third of your oven. Preheat oven to 375. Line cookies sheets with parchment (or lightly grease pans). Place half of the dough on a lightly floured work surface. Very lightly sprinkle flour over dough and dust the rolling pin. Roll out to a scant ¼ inch thick. Lift the dough frequently and ad a bit of flour to work surface and rolling pin as necessary. Cut out cookies and transfer with a spatula to cookie sheet, spacing cookies about 1-½ inches apart. Roll dough scraps and continue cutting out cookies until all the dough is used.
Bake, 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes. Rotate baking sheet halfway through cooking time to ensure even browning. Remove sheet from oven when done and let cookies stand on rack until they firm up slightly. Then remove them to a rack to cool.
“Speculatus” is the traditional cookie baked for St. Nicholas day, full of spices and of lard, but in these no-trans fat days I use a “lighter” dough. Cookie cutters in the shape of a bishop are hard to come by so I made a cardboard template that is about 6 inches tall, from the tip of his bishop's mitre to the bottom of his full robes. Decorate with red and white icing, as well as candies and sprinkles for decorating the good saint's robes. This dough yields about 9 large cookies.
Whisk together thoroughly:
3 c. all-purpose flour
1 ½ t. baking powder
¾ t. baking soda
¼ t. salt
1 T. ground ginger
2 t. ground cinnamon
½ t. ground cloves
Beat on medium speed until well blended:
6 T (3/4 stick) unsalted butter, softened
¾ c. packed dark brown sugar
1 large egg
Add and beat until well combined:
½ c. molasses
2 t. vanilla
1 t. finely grated orange zest
Gradually stir the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours, to develop the flavors. (The dough can also be stored for up to 4 days, refrigerated. Return to room temperature before baking).
To bake, position a rack in the upper third of your oven. Preheat oven to 375. Line cookies sheets with parchment (or lightly grease pans). Place half of the dough on a lightly floured work surface. Very lightly sprinkle flour over dough and dust the rolling pin. Roll out to a scant ¼ inch thick. Lift the dough frequently and ad a bit of flour to work surface and rolling pin as necessary. Cut out cookies and transfer with a spatula to cookie sheet, spacing cookies about 1-½ inches apart. Roll dough scraps and continue cutting out cookies until all the dough is used.
Bake, 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes. Rotate baking sheet halfway through cooking time to ensure even browning. Remove sheet from oven when done and let cookies stand on rack until they firm up slightly. Then remove them to a rack to cool.
Labels: desserts
Appetizers: Cream Cheese Bacon Crescents
I'm getting ready for the holiday entertaining and parties where contributed hors d'oeuvres will be needed. Ergo all the appetizer recipes.
1 tub (8 oz) chive & onion cream cheese spread
3 slices of bacon, cooked and crumbled
2 cans (8 oz each) crescent dinner roll dough
Preheat oven to 375F. Mix cream cheese spread and bacon in small bowl until well blended.
Separate each can of dough into 8 triangles each. Cut triangles in half lengthwise. Spread each triangle with 1 generous teaspoon cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.
Bake 12 to 15 minutes or until golden brown.
Serve warm.
1 tub (8 oz) chive & onion cream cheese spread
3 slices of bacon, cooked and crumbled
2 cans (8 oz each) crescent dinner roll dough
Preheat oven to 375F. Mix cream cheese spread and bacon in small bowl until well blended.
Separate each can of dough into 8 triangles each. Cut triangles in half lengthwise. Spread each triangle with 1 generous teaspoon cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.
Bake 12 to 15 minutes or until golden brown.
Serve warm.
Labels: appetizers
Appetizers: Baked Crab Rangoon
1 can (6 oz) white crabmeat, drained and flaked
4 oz (half of 8 oz pkg) Neufchatel cheese, softened
1/4 cup thinly sliced green onions
1/4 cup mayonnaise
12 won ton wrappers
Preheat oven to 350F. Mix crabmeat, Neufchatel cheese, onions and mayo.
Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above sides of cups. Fill evenly with crabmeat mixture.
Bake 18 to 20 minutes or until edges are golden brown and filling is heated through. Garnish with chopped green onions, if desired.
Serve warm.
4 oz (half of 8 oz pkg) Neufchatel cheese, softened
1/4 cup thinly sliced green onions
1/4 cup mayonnaise
12 won ton wrappers
Preheat oven to 350F. Mix crabmeat, Neufchatel cheese, onions and mayo.
Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above sides of cups. Fill evenly with crabmeat mixture.
Bake 18 to 20 minutes or until edges are golden brown and filling is heated through. Garnish with chopped green onions, if desired.
Serve warm.
Labels: appetizers
Desserts: White Chocolate Fudge
White chocolate is sooooo rich. Maybe that's why it's sooooo irresistable!
2 pkg (6 sq each) white baking chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/2 cup dried cranberries
1 T grated orange peel
Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.
Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
Lift fudge from pan, using foil handles. Cut into squares.
(Can be stored in sealed container for up to 3 weeks. Do not freeze.)
2 pkg (6 sq each) white baking chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/2 cup dried cranberries
1 T grated orange peel
Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.
Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
Lift fudge from pan, using foil handles. Cut into squares.
(Can be stored in sealed container for up to 3 weeks. Do not freeze.)
Labels: desserts
