Marble Bark - Charlotte H.
INGREDIENTS
1. 6 (1 ounce) squares Semi-Sweet Baking Chocolate
2. 6 (1 ounce) squares Premium White Baking Chocolate
3. 1 cup Chopped Pecans, toasted
COOKING DIRECTIONS
1. Microwave semi-sweet and white chocolates in separate microwaveable bowls on HIGH 2 min. or until chocolates are almost melted, stirring after 1 min. Stir until chocolates are completely melted.
2. Stir 1/2 cup of the pecans into each bowl. Alternately spoon melted chocolates onto wax paper-covered baking sheet or tray. Swirl chocolates together with knife for marble effect.
3. Refrigerate 1-1/2 hours or until firm. Break into pieces. Store in tightly covered container at room temperature.
Thursday, November 12, 2009
White Chocolate Ghosts
White Chocolate Ghosts - Charlotte H.
INGREDIENTS
1. 12 ounces white chocolate chips
2. 1 1/2 tablespoons vegetable oil
3. Lollipop sticks
4. Mini chocolate chips
1. Line a baking sheet with waxed paper; set aside.
2. Melt white chocolate in a heat-proof bowl over simmering water; stir occasionally. Remove bowl; mix in oil. Drop 1 tablespoon of mixture onto prepared baking sheet. Use the back of a teaspoon to quickly spread into a ghost. Place a lollipop stick at the base, spinning to coat. Add chocolate chip eyes. Refrigerate ghosts 5 minutes, then peel off.
INGREDIENTS
1. 12 ounces white chocolate chips
2. 1 1/2 tablespoons vegetable oil
3. Lollipop sticks
4. Mini chocolate chips
1. Line a baking sheet with waxed paper; set aside.
2. Melt white chocolate in a heat-proof bowl over simmering water; stir occasionally. Remove bowl; mix in oil. Drop 1 tablespoon of mixture onto prepared baking sheet. Use the back of a teaspoon to quickly spread into a ghost. Place a lollipop stick at the base, spinning to coat. Add chocolate chip eyes. Refrigerate ghosts 5 minutes, then peel off.
Game Day Dip
Game Day Dip - Jaime B.
1 package Jimmy Dean Sausage
1 large can of diced tomatoes
1 package of cream cheese
Cook sausage completely in a pan. Breaking it up as you cook it. When it is done cooking, add tomatoes and cream cheese. Simmer together until the dip reaches the thickness you want.
1 package Jimmy Dean Sausage
1 large can of diced tomatoes
1 package of cream cheese
Cook sausage completely in a pan. Breaking it up as you cook it. When it is done cooking, add tomatoes and cream cheese. Simmer together until the dip reaches the thickness you want.
Saturday, October 31, 2009
Thursday, October 29, 2009
Microwave Caramels
Microwave Caramels - Cynthia R.
1/2 C butter
1/2 C packed brown sugar
1/2 C white sugar
1/2 C Karo syrup
1/2 C sweetened condensed milk
Melt butter in microwave in a 4-cup Pyrex measuring cup. Add sugars, syrup and milk. Microwave for 6 min. at 80% power. Stir. Microwave 3 more minutes at 80% power. Pour into a greased 8x8 inch pan. Let set, then cut into squares. Wrap in wax paper.
1/2 C butter
1/2 C packed brown sugar
1/2 C white sugar
1/2 C Karo syrup
1/2 C sweetened condensed milk
Melt butter in microwave in a 4-cup Pyrex measuring cup. Add sugars, syrup and milk. Microwave for 6 min. at 80% power. Stir. Microwave 3 more minutes at 80% power. Pour into a greased 8x8 inch pan. Let set, then cut into squares. Wrap in wax paper.
Spider Web Cookies
Spider Web Cookies - Lori S.
Recipe and pictures from: Spider Web Cookies
(Lori's disclaimer - these were harder than I thought they would be. Decorating the cookies with the glaze was tricky!)
Sugar Cookies
1 1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla
5 cups flour
2 tsp. baking powder
1 tsp. salt
Cream butter and sugar together. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Chill for 1 hour.
Roll dough into balls about the size of a ping pong ball and place them on a cookie sheet. Flatten the dough balls with your hands.
Then mix up the frosting glaze before you bake your cookies. The cookies will not work if you don't frost them right out of the oven.
For the glaze: (**I had to double this recipe**)
2 3/4 cup powdered sugar
2 tsp. shortening
3 Tbsp. water
1 Tbsp. corn syrup
1/4 tsp. vanilla
Beat all ingredients well. Separate about 3/4 cup of the glaze into another bowl and add desired food coloring(black). Put the colored glaze into a pastry bag with a small writing tip. (Be sure the glaze is not too runny. Add more powdered sugar if it is.)
Bake cookies in a 400 degree oven for approximately 6 to 8 minutes.
Now, when your cookies are RIGHT out of the oven - and I mean piping hot - take a few off the tray and begin frosting them with the non-colored glaze (I leave the rest on the tray to keep them warm until I frost them). Pipe the colored glaze in a bulls eye like this:
Then take a toothpick (or BBQ skewer in my case) and start in the center of the bulls eye and lightly draw lines going to the edge of the cookie. Repeat all around for spiderweb effect. [Hint: I never put the next batch of cookies in the oven until I have decorated the first. You HAVE to do this when the cookies are warm, otherwise the glaze doesn't melt on the cookies and they will look dumb. Trust me. I learned that the hard way.]
Add a plastic spider to each spider web cookie.
Recipe and pictures from: Spider Web Cookies
(Lori's disclaimer - these were harder than I thought they would be. Decorating the cookies with the glaze was tricky!)
Sugar Cookies
1 1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla
5 cups flour
2 tsp. baking powder
1 tsp. salt
Cream butter and sugar together. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Chill for 1 hour.
Roll dough into balls about the size of a ping pong ball and place them on a cookie sheet. Flatten the dough balls with your hands.
Then mix up the frosting glaze before you bake your cookies. The cookies will not work if you don't frost them right out of the oven.
For the glaze: (**I had to double this recipe**)
2 3/4 cup powdered sugar
2 tsp. shortening
3 Tbsp. water
1 Tbsp. corn syrup
1/4 tsp. vanilla
Beat all ingredients well. Separate about 3/4 cup of the glaze into another bowl and add desired food coloring(black). Put the colored glaze into a pastry bag with a small writing tip. (Be sure the glaze is not too runny. Add more powdered sugar if it is.)
Bake cookies in a 400 degree oven for approximately 6 to 8 minutes.
Now, when your cookies are RIGHT out of the oven - and I mean piping hot - take a few off the tray and begin frosting them with the non-colored glaze (I leave the rest on the tray to keep them warm until I frost them). Pipe the colored glaze in a bulls eye like this:
Then take a toothpick (or BBQ skewer in my case) and start in the center of the bulls eye and lightly draw lines going to the edge of the cookie. Repeat all around for spiderweb effect. [Hint: I never put the next batch of cookies in the oven until I have decorated the first. You HAVE to do this when the cookies are warm, otherwise the glaze doesn't melt on the cookies and they will look dumb. Trust me. I learned that the hard way.]
Add a plastic spider to each spider web cookie.
Reese's Peanut Butter Cheesecake
Reese's Peanut Butter Cheesecake - Summer H.
18 peanut butter filled oreos
3 Tblsp. butter
3 (8 oz.) pkgs. cream cheese
1 cup peanut butter
1 cup white sugar
2 Tblsp. flour
1 tsp. vanilla extract
2 eggs
1 egg yolk
1/4 cup half and half
approx. 12 peanut butter cups, cut into quarters
(plus 4 more for decorating)
Grind up oreos and mix with melted butter to create crust onto the bottom of a springform pan.
Mix together cream cheese, peanut butter, sugar, flour, and vanilla with a mixer until smooth. Add eggs and egg yolk until well blended. Fold in half and half and peanut butter cup chunks. Pour batter into springform pan. Line the outside of the springform pan with tinfoil and place in a large baking pan. Pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan. Bake in a preheated 375 degree oven for 45 minutes. Turn off oven and leave oven door open until cheesecake is cool. Then refrigerate until cold before removing sides of springform pan.
Decorating the cake
- melt 1 cup milk chocolate chips with 1 tsp. of crisco and drizzle over top of cake. Put swirls of peanut butter frosting around top edge of cheesecake. Cut 4 peanut butter cups into quarters and decorate.
Peanut Butter Frosting
1/2 cup butter
1 cup peanut butter
2 cups powdered sugar
3 Tblsp. half and half
Mix well with mixer.
18 peanut butter filled oreos
3 Tblsp. butter
3 (8 oz.) pkgs. cream cheese
1 cup peanut butter
1 cup white sugar
2 Tblsp. flour
1 tsp. vanilla extract
2 eggs
1 egg yolk
1/4 cup half and half
approx. 12 peanut butter cups, cut into quarters
(plus 4 more for decorating)
Grind up oreos and mix with melted butter to create crust onto the bottom of a springform pan.
Mix together cream cheese, peanut butter, sugar, flour, and vanilla with a mixer until smooth. Add eggs and egg yolk until well blended. Fold in half and half and peanut butter cup chunks. Pour batter into springform pan. Line the outside of the springform pan with tinfoil and place in a large baking pan. Pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan. Bake in a preheated 375 degree oven for 45 minutes. Turn off oven and leave oven door open until cheesecake is cool. Then refrigerate until cold before removing sides of springform pan.
Decorating the cake
- melt 1 cup milk chocolate chips with 1 tsp. of crisco and drizzle over top of cake. Put swirls of peanut butter frosting around top edge of cheesecake. Cut 4 peanut butter cups into quarters and decorate.
Peanut Butter Frosting
1/2 cup butter
1 cup peanut butter
2 cups powdered sugar
3 Tblsp. half and half
Mix well with mixer.
Caramels
Caramels - Mindy H.
1 lb. butter
1 bag (2 lb.) brown sugar
1 bottle (16 oz.) corn syrup (lite)
1 can sweetened condensed milk
Melt all ingredients together then bring to a boil stirring until sugar is blended well. Then boil medium high until 244 degrees on a candy thermometer. Remove from heat.
- To make caramels, pour into a large greased cookie sheet. Let cool completely, then cut into caramels.
- To make caramel apples, let caramel cool to 200 degrees, then dip apples - (make in a narrower deep pan if possible.) Makes about 16 large apples.
- Can also use for caramel popcorn, but it makes a ton
1 lb. butter
1 bag (2 lb.) brown sugar
1 bottle (16 oz.) corn syrup (lite)
1 can sweetened condensed milk
Melt all ingredients together then bring to a boil stirring until sugar is blended well. Then boil medium high until 244 degrees on a candy thermometer. Remove from heat.
- To make caramels, pour into a large greased cookie sheet. Let cool completely, then cut into caramels.
- To make caramel apples, let caramel cool to 200 degrees, then dip apples - (make in a narrower deep pan if possible.) Makes about 16 large apples.
- Can also use for caramel popcorn, but it makes a ton
Pumpkin and Goat Cheese Lasagna
Pumpkin and Goat Cheese Lasagna - Heidi M.
From the kitchen of One Perfect Bite...I don't make this lasagna often, but the profusion of pumpkins at this time of year always brings it to mind. If you are looking for something different to serve as an appetizer, or need a light entree for a fall supper, you might want to give this a try. I'm recommending it to you with reservation. My experience is that folks either love or hate this lasagna. If you like squash you'll probably enjoy it. If you like squash and goat cheese, you'll love it. I would, however, suggest you introduce this as an appetizer and see what type of reaction you receive from your family and friends. While the play of ingredients in the recipe is fairly sophisticated, the lasagna is actually easy to make if you prepare it in logical steps. This is a Wolfgang Puck recipe that I found in the Chicago Tribune several years ago. I originally saved it to have on hand when I wanted something special to serve non-meat eating friends. I was also intrigued by the combination of ingredients. Unlike Italian lasagna, this does not freeze well. It will, however, keep for several days in the refrigerator. Here's the recipe. If nothing else, I think you'll find it interesting.
Pumpkin and Goat Cheese Lasagna...from the kitchen of One Perfect Bite
Ingredients:
1 pound dried lasagna noodles
Bechamel Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup flour
3 cups whole milk
2 tablespoons fresh creamy goat cheese or mascarpone (or cream cheese)
1/2 teaspoon salt
Freshly grated nutmeg
Filling:
1 can (29 ounces) pumpkin puree
1 tablespoon fresh thyme leaves
1 tablespoon fresh minced sage leaves
1/8 teaspoon freshly grated nutmeg
1/2 cup unseasoned bread crumbs
1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup brown sugar
2 tablespoons creamy goat cheese
1 tablespoon salt
Freshly ground pepper
For assembly:
1/2 cup unseasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
Instructions:
1) Heat a large stockpot of lightly salted water to a boil; fill a large mixing bowl with ice and water. Boil noodles until al dente, about 8 minutes; drain. Transfer to ice water to stop cooking. Drain noodles; arrange in a single layer on a lightly oiled baking sheet. Set aside.
2) Meanwhile, to prepare sauce, melt butter in a large saucepan over low heat; sprinkle in flour, stirring continuously with a wire whisk. Cook, stirring constantly, for about 5 minutes. Whisk in milk, then goat cheese, salt and pinch of nutmeg. Heat to a simmer; cook, whisking often, until thick and creamy, about 10 minutes. Remove from heat; set aside.
3) To prepare filling, combine pumpkin puree, thyme, sage, nutmeg, bread crumbs, mascarpone, Parmesan, brown sugar, goat cheese, salt and pepper to taste in a large mixing bowl.
4) Heat oven to 400 degrees. To assemble lasagna, spread a third of pumpkin mixture on bottom of a lightly greased 13-by-9-inch baking pan. Cover with a layer of lasagna noodles, placed length-wise side by side, overlapping edges. Spread another third of filling over noodles; top with 3/4 cup of bechamel sauce. Top with another layer of noodles, remaining filling, and another 3/4 cup of bechamel sauce. Cover with a final layer of noodles and remaining bechamel sauce. Sprinkle with bread crumbs and Parmesan. Spray a sheet of aluminum foil with nonstick spray; place it sprayed-side down over lasagna in pan, folding edges over.
5) Bake until heated through and bubbling, about 50 minutes. Remove foil; bake until topping is golden brown, about 15 minutes. Remove pan from oven; cool 10 minutes. Cut into rectangles or squares. Yield: 8 servings
Recipe courtesy of Wolfgang Puck and The Chicago Tribune.
http://oneperfectbite.blogspot.com/
Harvest Moon Punch
Harvest Moon Punch - Summer H.
12 oz. can frozen lemonade concentrate
2 qts. apple juice
2 qts. ginger ale
2 cups orange juice
Combine all and chill.
12 oz. can frozen lemonade concentrate
2 qts. apple juice
2 qts. ginger ale
2 cups orange juice
Combine all and chill.
Mijita's Albondigas Soup
Mijita's Albondigas Soup - Holley T.
1 c. boiling water
1/2 c. short-grain rice
Cooking Spray
2 c. chopped onion, divided
1 1/2 c. bread crumbs
1/2 c. minced cilantro, divided
1 tsp. ground cumin
3/4 tsp. salt, divided
1 1/2 tsp. drid oregano
1 lb. lean ground beef
2 large egg whites
1 c. chopped carrot
1 garlic clove, minced
1 c. chopped seeded peeled tomato
4 c. fat-free, less-sodium chicken broth
2 TBS. chopped fresh mint
2 c. chopped zucchini
1/4 tsp. freshly ground black pepper
Pour water over rice, and let stand 20 minutes. Drain.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 c. onion to pan; cook 5 minutes or until tender, stirring occasionally.
Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin 1/4 tsp salt, oregano, ground beef, and egg whites, stirring well.
Shape mixture into 1" meatballs.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan draining on paper towels.
Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs.
Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot and garlic to pan; saute 5 minutes or until vegetables are tender.
Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes.
Add zucchini, remaining 1/2 tsp. salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 c. cilantro.
1 c. boiling water
1/2 c. short-grain rice
Cooking Spray
2 c. chopped onion, divided
1 1/2 c. bread crumbs
1/2 c. minced cilantro, divided
1 tsp. ground cumin
3/4 tsp. salt, divided
1 1/2 tsp. drid oregano
1 lb. lean ground beef
2 large egg whites
1 c. chopped carrot
1 garlic clove, minced
1 c. chopped seeded peeled tomato
4 c. fat-free, less-sodium chicken broth
2 TBS. chopped fresh mint
2 c. chopped zucchini
1/4 tsp. freshly ground black pepper
Pour water over rice, and let stand 20 minutes. Drain.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 c. onion to pan; cook 5 minutes or until tender, stirring occasionally.
Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin 1/4 tsp salt, oregano, ground beef, and egg whites, stirring well.
Shape mixture into 1" meatballs.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan draining on paper towels.
Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs.
Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot and garlic to pan; saute 5 minutes or until vegetables are tender.
Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes.
Add zucchini, remaining 1/2 tsp. salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 c. cilantro.
Fall Recipe Club
Summer hosted a wonderful recipe night last week. We had all sorts of Fall goodies. I will start posting the recipes that I have. Please send me your recipe is you haven't already. I also took some pictures, but will have to add those later.
Friday, September 4, 2009
Mint Brownies
(picture from Family Fun)Mint Brownies (BYU recipe) - Lori S.
MAKES ONE 9-BY-13 PAN OF BROWNIES
1 c. margarine or butter
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional)
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)**I used the recipe below for a chocolate glaze.
MINT ICING
5 Tbsp. margarine or butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
***Lori's notes***
- My brownies took longer than 25 minutes to bake.
- You could use a different recipe for the brownie part, if you have a personal favorite.
- Be sure the brownies are cool, before adding the mint topping.
- I used the Chocolate Topping below; it's more of a glaze than a frosting.
- Let the mint layer harden before adding the chocolate topping.
- Let the chocolate layer harden first, then let it sit out of the fridge for a little while before cutting.
- I lined my pan with parchment paper, and when I was ready to cut the brownies, I lifted the brownies out of the pan to cut them. Much easier!!
Chocolate Topping
3/4 cup semisweet chocolate chips
3 tablespoons butter
To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.
Sunday, August 16, 2009
Tiramisu
Tiramisu Dessert - Jamie B.
3 large eggs (*or pasteurized egg substitute)
1 cup Hot chocolate
1/2 cup sugar
8 oz. Mascarpone
1/8 cup cocoa
20 ladyfingers, toasted
Step 1: Combine 3 egg yolks, 1 Tbsp. hot chocolate, sugar and in large mixing bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.
Step 2: In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until fluffy.)
Step 3: Dip one side of each Ladyfinger into remaining hot chocolate and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer and cocoa. Refrigerate at least 1 hour before serving. Serves 6.
3 large eggs (*or pasteurized egg substitute)
1 cup Hot chocolate
1/2 cup sugar
8 oz. Mascarpone
1/8 cup cocoa
20 ladyfingers, toasted
Step 1: Combine 3 egg yolks, 1 Tbsp. hot chocolate, sugar and in large mixing bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.
Step 2: In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until fluffy.)
Step 3: Dip one side of each Ladyfinger into remaining hot chocolate and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer and cocoa. Refrigerate at least 1 hour before serving. Serves 6.
Saturday, August 1, 2009
Asparagus Soup
Asparagus Soup - Lynne H.
Makes: 8 appetizer servings
Prep: 10 minutes
Cook: 20 minutes
1 bunch asparagus, ends trimmed (16-18)
2 Tblsp. unsalted butter
3 cups chicken broth
1 medium-size potato, peeled and diced
1 tsp. salt
1/4 tsp. dried dill
1/8 tsp. white or black pepper
1. Cut tips from asparagus. Set aside. Chop remaining stalks into 1/2-inch pieces. Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add broth, potatoes, salt, dill and pepper. Bring to a boil.
2. Reduce heat to medium-high and cook 10 to 12 minutes, uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in a small glass bowl with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 1 minute.
3. Remove soup from heat and puree until smooth. Serve warm or chilled, garnished with asparagus tips.
Makes: 8 appetizer servings
Prep: 10 minutes
Cook: 20 minutes
1 bunch asparagus, ends trimmed (16-18)
2 Tblsp. unsalted butter
3 cups chicken broth
1 medium-size potato, peeled and diced
1 tsp. salt
1/4 tsp. dried dill
1/8 tsp. white or black pepper
1. Cut tips from asparagus. Set aside. Chop remaining stalks into 1/2-inch pieces. Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add broth, potatoes, salt, dill and pepper. Bring to a boil.
2. Reduce heat to medium-high and cook 10 to 12 minutes, uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in a small glass bowl with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 1 minute.
3. Remove soup from heat and puree until smooth. Serve warm or chilled, garnished with asparagus tips.
Black Bean and Couscous Salad
Black Bean and Couscous Salad - Lori S.
1 (10 oz) pkg quick cooking couscous
3 T extra virgin olive oil
3 T fresh lime juice
2 t red wine vinegar
½ t ground cumin
5-8 green onions, chopped
1 red bell pepper, chopped
1 c. frozen corn (I would probably do 1 1/2 cups)
1 or 2 cans (15 oz) black beans, rinsed and drained well (I used 2)
1/4 to 1/2 c. cilantro , chopped
Salt and pepper to taste
Bring 2 1/4 cups water (or broth) to a boil and stir in couscous- cover, remove from heat and let stand 5 minutes.
In a small bowl whisk together olive oil, lime juice, vinegar and cumin.
In large bowl add onions, peppers, corn (rinse under cold running water to defrost slightly), black beans (well drained!) and cilantro.
Mix well and add dressing- toss to coat.
Pour the couscous into a colander, throw in 2 handfuls of ice cubes, and rinse under cold water, tossing the ice cubes until the couscous reaches cool room temperature, about 2 minutes. Drain well, removing any unmelted ice cubes and fluffing the couscous well and add to the bowl of veggies. Salt and pepper to taste. You can add a little more lime juice/vinegar if it seems to dry.
This can be served from a large bowl, or in individual lettuce cups.
Refrigerate until ready to serve, it keeps very well in the fridge. Serves 6-8
Susan's Sassy Sauce
Susan's Sassy Sauce (Good on Pork and Salmon) - Tracy W.
Ingredients:
Champagne vinegar (White wine vinegar is cheaper and works also), Soy Sauce, Red Chili Flakes, Garlic, Minced Onion, Brown Sugar, Tomato Paste, Salt, Butter (one stick)
Combine in saucepan:
1/2 Cup Champagne vinegar (White wine vinegar is cheaper and works also)
1/2 Cup Soy Sauce
1 tsp. red chili flakes
1 TBS garlic
2 TBS minced onion
Simmer and reduce 50 percent. Watch that it doesn't boil over. It will.
Add to reduced sauce:
1/2 Cup Soy Sauce
2 Cups brown sugar
2 TBS tomato paste
1/2 tsp salt
Simmer 3 to 5 minutes. Take off heat. Whisk in 1 stick of butter cut in pieces.
Ingredients:
Champagne vinegar (White wine vinegar is cheaper and works also), Soy Sauce, Red Chili Flakes, Garlic, Minced Onion, Brown Sugar, Tomato Paste, Salt, Butter (one stick)
Combine in saucepan:
1/2 Cup Champagne vinegar (White wine vinegar is cheaper and works also)
1/2 Cup Soy Sauce
1 tsp. red chili flakes
1 TBS garlic
2 TBS minced onion
Simmer and reduce 50 percent. Watch that it doesn't boil over. It will.
Add to reduced sauce:
1/2 Cup Soy Sauce
2 Cups brown sugar
2 TBS tomato paste
1/2 tsp salt
Simmer 3 to 5 minutes. Take off heat. Whisk in 1 stick of butter cut in pieces.
Applesauce
Applesauce - Tracy W.
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
Creamy Lemon Chicken
Creamy Lemon Chicken - Penny B.
4 chicken breasts
2 cans cream of chicken soup
2 cups milk
3 Tblsp. lemon juice
1 Tblsp. black pepper
1 lemon
In a fry pan, brown the four chicken breasts for about 6 minutes each side. In a bowl, mix 2 cans of cream of chicken soup, 2 cups of milk, 3 Tblsp. lemon juice, 1 Tblsp. black pepper. Pour all ingredients in fry pan and cook for 25 minutes, turning the breasts over so they do not burn. Serve over rice.
4 chicken breasts
2 cans cream of chicken soup
2 cups milk
3 Tblsp. lemon juice
1 Tblsp. black pepper
1 lemon
In a fry pan, brown the four chicken breasts for about 6 minutes each side. In a bowl, mix 2 cans of cream of chicken soup, 2 cups of milk, 3 Tblsp. lemon juice, 1 Tblsp. black pepper. Pour all ingredients in fry pan and cook for 25 minutes, turning the breasts over so they do not burn. Serve over rice.
Friday, May 22, 2009
More Recipes Coming Soon
So, it's been a little while since we've updated with new recipes. We are hoping to have another cooking club in June. I added a few new links to cooking sites. Taste Spotting, Rookie Cookie, and Hobble Creek Kitchen. If you have a favorite cooking site/ blog, leave a comment.
Thursday, April 2, 2009
Dinner Rolls
Dinner Rolls - Lori S.
(Picture via Gather Round Our Table, link below)
In a stand mixer or Bosch, place the following ingredients:
2 T. active dry yeast
1/2 c. sugar
6 T. shortening (I use butter)
2 tsp. salt
In a small saucepan, heat:
2 cups milk (remove from heat just before it begins to boil - when it is hot and steamy. Let it cool down to around 120 degrees or less)
Pour milk over the yeast mixture, add:
2 eggs, beaten (mix well)
Gradually add in:
6 1/2 - 7 cups flour
Beat until the dough forms a ball that centers on the dough hook and doesn't stick to the sides of the bowl. Knead for 5-6 minutes longer. Place dough in a greased bowl and let rise for 1 hour.
Roll dough into small golf-ball sized balls and place on greased cookie sheet. Let rise about 1 - 1 1/2 hours more. Bake at 350 degrees for about 15 minutes or until tops are golden brown. Makes one large cookie sheet full of rolls.
I found this recipe from a food blog. If you go to this link, you can see step by step pictures of this recipe.
http://gatherroundourtable.blogspot.com/2008/09/sunday-rolls.html
(Picture via Gather Round Our Table, link below)
In a stand mixer or Bosch, place the following ingredients:
2 T. active dry yeast
1/2 c. sugar
6 T. shortening (I use butter)
2 tsp. salt
In a small saucepan, heat:
2 cups milk (remove from heat just before it begins to boil - when it is hot and steamy. Let it cool down to around 120 degrees or less)
Pour milk over the yeast mixture, add:
2 eggs, beaten (mix well)
Gradually add in:
6 1/2 - 7 cups flour
Beat until the dough forms a ball that centers on the dough hook and doesn't stick to the sides of the bowl. Knead for 5-6 minutes longer. Place dough in a greased bowl and let rise for 1 hour.
Roll dough into small golf-ball sized balls and place on greased cookie sheet. Let rise about 1 - 1 1/2 hours more. Bake at 350 degrees for about 15 minutes or until tops are golden brown. Makes one large cookie sheet full of rolls.
I found this recipe from a food blog. If you go to this link, you can see step by step pictures of this recipe.
http://gatherroundourtable.blogspot.com/2008/09/sunday-rolls.html
Parmesan Potatoes
Parmesan Potatoes - Lynne H.
6 tablespoons butter, softened
1-30 oz pkg frozen country-style hash brown potatoes, thawed
1 large yellow onion, chopped
1 cup heavy whipping cream
2 teaspoons kosher salt
¼ teaspoon black pepper
½ cup shredded Parmesan cheese
2 tablespoons chopped fresh herbs (thyme, parsley, chives)
Pre-heat oven to 350 degrees.
Spray a 9x13 baking pan with Pam or grease with a little of the butter. In a large bowl mix thawed hash brown potatoes and chopped onion together. In a small bowl, whisk the cream, salt and pepper together, and quickly pour over the potato mixture. Gently but thoroughly mix until well incorporated. Spoon about a third of the mixture evenly into the pan, smoothing as necessary. Dot the surface with about 2 tablespoons of butter. Repeat with 2 more layers of potato mixture and butter. (be sure to scrape every bit of the cream from the sides of the bowl into the last layer!) Smooth mixture before topping last layer with butter. Sprinkle the Parmesan cheese evenly over the top.
Bake uncovered for 55-60 minutes, until the Parmesan cheese is golden. Sprinkle herbs on top just before serving.
*This recipe is a modified scalloped potato recipe. For scalloped potatoes, use 8 medium potatoes, peeled and sliced 1/8 inch thick, and follow recipe as above.
6 tablespoons butter, softened
1-30 oz pkg frozen country-style hash brown potatoes, thawed
1 large yellow onion, chopped
1 cup heavy whipping cream
2 teaspoons kosher salt
¼ teaspoon black pepper
½ cup shredded Parmesan cheese
2 tablespoons chopped fresh herbs (thyme, parsley, chives)
Pre-heat oven to 350 degrees.
Spray a 9x13 baking pan with Pam or grease with a little of the butter. In a large bowl mix thawed hash brown potatoes and chopped onion together. In a small bowl, whisk the cream, salt and pepper together, and quickly pour over the potato mixture. Gently but thoroughly mix until well incorporated. Spoon about a third of the mixture evenly into the pan, smoothing as necessary. Dot the surface with about 2 tablespoons of butter. Repeat with 2 more layers of potato mixture and butter. (be sure to scrape every bit of the cream from the sides of the bowl into the last layer!) Smooth mixture before topping last layer with butter. Sprinkle the Parmesan cheese evenly over the top.
Bake uncovered for 55-60 minutes, until the Parmesan cheese is golden. Sprinkle herbs on top just before serving.
*This recipe is a modified scalloped potato recipe. For scalloped potatoes, use 8 medium potatoes, peeled and sliced 1/8 inch thick, and follow recipe as above.
Cherry-Almond Glazed Pork
CHERRY-ALMOND GLAZED PORK - Lynne H.
3-4 # boneless pork loin roast
12 oz. jar cherry preserves
2 Tbsp. light corn syrup
2-3 Tbsp. white vinegar
¼ teaspoon each salt, cinnamon, nutmeg, and cloves
3 Tbsp. slivered almonds, toasted. (At the progressive dinner we left them out of the sauce)
Roast meat, seasoned with salt and pepper, in a shallow pan at 350 degrees for about 20 minutes per pound, approximately 1 hour to 1 hour and 20 minutes. (meat should be
160-170 degrees internally.)
In a saucepan, combine all other ingredients except almonds (if you plan to use them) and heat to boiling, stirring frequently. Simmer 2 minutes. Brush some of the sauce over the roast the last 20-30 minutes. When serving pass the remaining warm sauce, stirring in almonds if you plan to use them.
NOTE: If you want to have a generous amount of sauce, you might want to 1 ½ times the recipe.
3-4 # boneless pork loin roast
12 oz. jar cherry preserves
2 Tbsp. light corn syrup
2-3 Tbsp. white vinegar
¼ teaspoon each salt, cinnamon, nutmeg, and cloves
3 Tbsp. slivered almonds, toasted. (At the progressive dinner we left them out of the sauce)
Roast meat, seasoned with salt and pepper, in a shallow pan at 350 degrees for about 20 minutes per pound, approximately 1 hour to 1 hour and 20 minutes. (meat should be
160-170 degrees internally.)
In a saucepan, combine all other ingredients except almonds (if you plan to use them) and heat to boiling, stirring frequently. Simmer 2 minutes. Brush some of the sauce over the roast the last 20-30 minutes. When serving pass the remaining warm sauce, stirring in almonds if you plan to use them.
NOTE: If you want to have a generous amount of sauce, you might want to 1 ½ times the recipe.
Spinach Strawberry Salad
Spinach Strawberry Salad - Lynne H.
2 (6-oz.) pkgs. European ready-pac baby spinach
2 (12-oz) baskets medium size strawberries
Dressing:
¾ Wesson vegetable oil
6 T. apple cider vinegar
3 tsp. Finely chopped onion
6 T. sugar
1 ½ T. sesame seeds
1 ½ T. poppy seed
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. Paprika
Salad:
Break stems off of spinach leaves and discard. Store spinach leaves in plastic bag in the refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently. If you like you can serve spinach on salad plates, then add a pretty arrangement of strawberries on top instead of tossing them with spinach.
Dressing:
Mix together all ingredients. Make several days ahead in a jar and keep refrigerated. Shake frequently.
2 (6-oz.) pkgs. European ready-pac baby spinach
2 (12-oz) baskets medium size strawberries
Dressing:
¾ Wesson vegetable oil
6 T. apple cider vinegar
3 tsp. Finely chopped onion
6 T. sugar
1 ½ T. sesame seeds
1 ½ T. poppy seed
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. Paprika
Salad:
Break stems off of spinach leaves and discard. Store spinach leaves in plastic bag in the refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently. If you like you can serve spinach on salad plates, then add a pretty arrangement of strawberries on top instead of tossing them with spinach.
Dressing:
Mix together all ingredients. Make several days ahead in a jar and keep refrigerated. Shake frequently.
Progressive Dinner Recipes
Jen W. requested that we post the recipes from the Relief Society Progressive Dinner here. I'll post the recipes I have.
Monday, March 30, 2009
Lemon Cake
Lemon Cake - Julie C.
For Cake:
1/2 lb unsalted butter, room temperature
2 1/2 cups granulated sugar, divided
4 large eggs, room temperature
1/3 cup lemon, zest of, grated
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup fresh lemon juice, divided
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
Glaze
2 cups confectioners' sugar, sifted
3 1/2 tablespoons fresh lemon juice
Directions
1. Preheat oven to 350°F.
2. Grease and flour 9x13"pan.
3. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
4. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
5. Sift together flour, baking powder, baking soda and salt into a bowl.
6. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
7. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
8. Bake 45 minutes- 1 hour, until tester comes out clean.
9. Meanwhile, mix up the glaze in a bowl with a wire whisk until smooth.
10.When cake comes out of the oven poke holes throughout the cake, and drizzle the glaze all over it allowing the glaze to pour down the holes and around the sides. Do not wait for the cake to cool.
For Cake:
1/2 lb unsalted butter, room temperature
2 1/2 cups granulated sugar, divided
4 large eggs, room temperature
1/3 cup lemon, zest of, grated
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup fresh lemon juice, divided
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
Glaze
2 cups confectioners' sugar, sifted
3 1/2 tablespoons fresh lemon juice
Directions
1. Preheat oven to 350°F.
2. Grease and flour 9x13"pan.
3. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
4. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
5. Sift together flour, baking powder, baking soda and salt into a bowl.
6. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
7. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
8. Bake 45 minutes- 1 hour, until tester comes out clean.
9. Meanwhile, mix up the glaze in a bowl with a wire whisk until smooth.
10.When cake comes out of the oven poke holes throughout the cake, and drizzle the glaze all over it allowing the glaze to pour down the holes and around the sides. Do not wait for the cake to cool.
Sunday, March 29, 2009
Deluxe Turkey Club Pizza
Deluxe Turkey Club Pizza - Jen W.
(From Pampered Chef)
Heat oven to 425 degrees.
Unroll 1 can Pillsbury refrigerated pizza crust. Flatten to desired size.
Sprinkle dough with 2 teaspoons sesame seed.
Bake for 10 to 12 minutes or until crust is light golden brown.
While crust is baking...
Prepare pizza toppings listed below.
Combine 1/4 cup mayonnaise and 1 teaspoon lemon zest in a small bowl.
Spread mixture over baked crust.
Top with (in this order):
4 ounces shredded Monterey jack cheese
1 tablespoon thinly sliced fresh basil
4 ounces deli turkey breast slices cut into 1 inch strips
6 slices cooked bacon cut into 1 inch pieces
2 small plum tomatoes thinly sliced (I use roma)
1/2 cup shredded Swiss cheese.
Bake for 7 to 9 minutes or until crust is golden brown and cheese is melted. Garnish with fresh basil leaves.
6 to 8 servings
*I don't really measure ingredients, I just add toppings till it is covered. Also, I use whatever cheese I have on hand and I haven't ever garnished it.
(From Pampered Chef)
Heat oven to 425 degrees.
Unroll 1 can Pillsbury refrigerated pizza crust. Flatten to desired size.
Sprinkle dough with 2 teaspoons sesame seed.
Bake for 10 to 12 minutes or until crust is light golden brown.
While crust is baking...
Prepare pizza toppings listed below.
Combine 1/4 cup mayonnaise and 1 teaspoon lemon zest in a small bowl.
Spread mixture over baked crust.
Top with (in this order):
4 ounces shredded Monterey jack cheese
1 tablespoon thinly sliced fresh basil
4 ounces deli turkey breast slices cut into 1 inch strips
6 slices cooked bacon cut into 1 inch pieces
2 small plum tomatoes thinly sliced (I use roma)
1/2 cup shredded Swiss cheese.
Bake for 7 to 9 minutes or until crust is golden brown and cheese is melted. Garnish with fresh basil leaves.
6 to 8 servings
*I don't really measure ingredients, I just add toppings till it is covered. Also, I use whatever cheese I have on hand and I haven't ever garnished it.
Thursday, March 26, 2009
Lemon Bars
Lemon Bars - Jaime B.
Base:
1 Cup butter
2 Cups flour
1/2 Cup sugar
Mix and press in a 9x13 pan and bake at 350 for 20 minutes
Top:
4 Eggs
2 1/4 Cups sugar
1/2 Cup Flour
1/2 Cup fresh squeezed lemon juice
Grated rind from one lemon
Combine sugar and eggs, mix in flour, lemon juice, and rind. Pour over base and bake for 30 minutes at 350.
Icing:
1 Cup powder sugar
1 juice from squeezed lemon
Pour over and spread icing on lemon bars after they have cooled completely.
Base:
1 Cup butter
2 Cups flour
1/2 Cup sugar
Mix and press in a 9x13 pan and bake at 350 for 20 minutes
Top:
4 Eggs
2 1/4 Cups sugar
1/2 Cup Flour
1/2 Cup fresh squeezed lemon juice
Grated rind from one lemon
Combine sugar and eggs, mix in flour, lemon juice, and rind. Pour over base and bake for 30 minutes at 350.
Icing:
1 Cup powder sugar
1 juice from squeezed lemon
Pour over and spread icing on lemon bars after they have cooled completely.
Friday, March 6, 2009
Lemon Recipes Are Posted.
We had a fabulous Recipe Night featuring lemons! There were so many delicious things to try. Thanks to everyone for participtating!! I missed getting a few pictures of items. I will start posting the recipes today. (I've posted all the recipes I have. Send me your recipe if you don't see it listed.)
Lemon Tea Cookies
Lemon Tea Cookies - Jana E.
3/4 C. Butter (softened)
1/2 cup sugar
1 egg yolk
1/2 tsp. vanilla extract
2 cups flour
1/4 cup finely chopped walnuts
Filling:
3 TB. butter (softened)
4 1/2 tsp. Lemon juice
3/4 tsp. grated orange peel
1 1/2 cups powdered sugar
2 drops yellow food coloring (optional)
Cream butter and sugar. Beat in egg yolk and vanilla.
Gradually add flour. Shape into two 14 inch rolls; reshape each roll into 1 1/8 inch x 1 1/8 in block. Wrap in plastic wrap and refrigerate overnight.
Unwrap and cut into 1/4" slices. Place 2 inches apart on an ungreased cookie sheet. Sprinkle 1/2 the cookies with nuts; gently pressing into dough. Bake at 400 for 8-10 min. or until golden brown around the edges. Remove to wire racks to cool.
Filling: Cream butter lemon juice and orange peel. Gradually add powdered sugar. Tint yellow if desired. Spread about a tsp on bottom of plain cookies, place nut-topped cookies over filling. YIELD: about 4 1/2 dozen cookies.
3/4 C. Butter (softened)
1/2 cup sugar
1 egg yolk
1/2 tsp. vanilla extract
2 cups flour
1/4 cup finely chopped walnuts
Filling:
3 TB. butter (softened)
4 1/2 tsp. Lemon juice
3/4 tsp. grated orange peel
1 1/2 cups powdered sugar
2 drops yellow food coloring (optional)
Cream butter and sugar. Beat in egg yolk and vanilla.
Gradually add flour. Shape into two 14 inch rolls; reshape each roll into 1 1/8 inch x 1 1/8 in block. Wrap in plastic wrap and refrigerate overnight.
Unwrap and cut into 1/4" slices. Place 2 inches apart on an ungreased cookie sheet. Sprinkle 1/2 the cookies with nuts; gently pressing into dough. Bake at 400 for 8-10 min. or until golden brown around the edges. Remove to wire racks to cool.
Filling: Cream butter lemon juice and orange peel. Gradually add powdered sugar. Tint yellow if desired. Spread about a tsp on bottom of plain cookies, place nut-topped cookies over filling. YIELD: about 4 1/2 dozen cookies.
Wedding Water
Wedding Water or Refreshing Water Punch - Jana E.
1 Tb. Lemon extract
1 Tb. citric acid
2 cups sugar
5 quarts water
Stir together well.
1 Tb. Lemon extract
1 Tb. citric acid
2 cups sugar
5 quarts water
Stir together well.
Lemon Cream Cheese Frosting
Lemon Cream Cheese Frosting - Mindy H.
1 softened package of cream cheese
1 softened stick of butter
2 lb package of powdered sugar
2 tsp vanilla
juice from 1 lemon plus some zest
Add Tblsps of milk until desired consistency. Some like it thick and some like it more glazy.
Beat all together in mixer. I would half this recipe for one cake or batch of cupcakes. It is a big recipe.
Lemon Madeleines
Lemon Madeleines - Julie S.
Ingredients
Makes 2 dozen.
* 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
* 1 1/2 cups cake flour, sifted (not self-rising)
* 1/2 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 3 large eggs
* 2 large egg yolks
* 3/4 cup granulated sugar
* 1 teaspoon pure vanilla extract
* 2 tablespoons finely grated lemon zest
* 2 tablespoons fresh lemon juice (2 to 3 lemons total)
* Confectioners' sugar, for dusting (optional)
Directions
1. Preheat oven to 350 degrees. Butter two madeleine pans; set aside.
Sift flour, baking powder, and salt into a bowl; set aside.
2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired. Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.
From Martha Stewart
Ingredients
Makes 2 dozen.
* 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
* 1 1/2 cups cake flour, sifted (not self-rising)
* 1/2 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 3 large eggs
* 2 large egg yolks
* 3/4 cup granulated sugar
* 1 teaspoon pure vanilla extract
* 2 tablespoons finely grated lemon zest
* 2 tablespoons fresh lemon juice (2 to 3 lemons total)
* Confectioners' sugar, for dusting (optional)
Directions
1. Preheat oven to 350 degrees. Butter two madeleine pans; set aside.
Sift flour, baking powder, and salt into a bowl; set aside.
2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired. Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.
From Martha Stewart
Miniature Lemon Tarts
Miniature Lemon Tarts - Lori S.
This recipe uses a mini muffin pan to create these bite-sized treats.
Makes 24.
Lemon Curd
1/2 cup fresh squeezed lemon juice
2 teaspoons lemon oil or 3 tsp. lemon zest
2 large eggs plus 2 yolks
1 cup superfine sugar
3/4 stick unsalted butter (6 tablespoons)
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil. (I had to keep the heat pretty low so it wouldn't boil.)
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Crust
1 1/4 cups all purpose flour
1/3 cup confectioners' sugar
1/2 teaspoon baking powder
1 stick unsalted butter (1/2 cup)
1 3-ounce package cream cheese
1 egg yolk
1 teaspoon vanilla
Combine flour, confectioners' sugar and baking powder in a bowl and whisk to combine. Cut butter and cream cheese into pieces then sprinkle over flour mixture. Cut butter and cream cheese into flour mixture until it resembles coarse "sand". Set aside. In another bowl, whisk egg yolk and vanilla until well blended. Add to flour mixture, and mix until dough just starts to come together. Roll dough into a ball, flatten slightly, then wrap with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375º F.
Divide dough into 24 equal pieces and roll into balls. Place each ball of dough into a mini muffin cup and press down in the center to form a cup. Press dough all the way up the sides of the muffin cup until the dough extends to the rim. (You can use a tamper if you have one.) Prick the bottom of the dough with the tines of a fork. Place the muffin pan on the center rack of an oven and bake for 10 minutes.
Remove muffin pans from the oven and lower the temperature to 325º F. (I used the tamper to press the tarts once more, then returned the muffin pan to the oven. Allow the crusts to bake until the edges start to turn a golden brown. Transfer muffin pan to a wire rack allowing the crusts to cool completely in the pans.
To assemble the tarts, use a spoon to add the desired amount of curd into each crust. Carefully remove each tart from the muffin pan with a knife. Serve immediately.
I added a little bit of glaze to each tart by making a simple glaze of powdered sugar mixed with lemon juice. I put it in a ziploc bag, cut the tip off of one corner, and drizzled glaze over the top of each tart.
Tarts may be kept refrigerated in an airtight container for up to two days.
This recipe uses a mini muffin pan to create these bite-sized treats.
Makes 24.
Lemon Curd
1/2 cup fresh squeezed lemon juice
2 teaspoons lemon oil or 3 tsp. lemon zest
2 large eggs plus 2 yolks
1 cup superfine sugar
3/4 stick unsalted butter (6 tablespoons)
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil. (I had to keep the heat pretty low so it wouldn't boil.)
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Crust
1 1/4 cups all purpose flour
1/3 cup confectioners' sugar
1/2 teaspoon baking powder
1 stick unsalted butter (1/2 cup)
1 3-ounce package cream cheese
1 egg yolk
1 teaspoon vanilla
Combine flour, confectioners' sugar and baking powder in a bowl and whisk to combine. Cut butter and cream cheese into pieces then sprinkle over flour mixture. Cut butter and cream cheese into flour mixture until it resembles coarse "sand". Set aside. In another bowl, whisk egg yolk and vanilla until well blended. Add to flour mixture, and mix until dough just starts to come together. Roll dough into a ball, flatten slightly, then wrap with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375º F.
Divide dough into 24 equal pieces and roll into balls. Place each ball of dough into a mini muffin cup and press down in the center to form a cup. Press dough all the way up the sides of the muffin cup until the dough extends to the rim. (You can use a tamper if you have one.) Prick the bottom of the dough with the tines of a fork. Place the muffin pan on the center rack of an oven and bake for 10 minutes.
Remove muffin pans from the oven and lower the temperature to 325º F. (I used the tamper to press the tarts once more, then returned the muffin pan to the oven. Allow the crusts to bake until the edges start to turn a golden brown. Transfer muffin pan to a wire rack allowing the crusts to cool completely in the pans.
To assemble the tarts, use a spoon to add the desired amount of curd into each crust. Carefully remove each tart from the muffin pan with a knife. Serve immediately.
I added a little bit of glaze to each tart by making a simple glaze of powdered sugar mixed with lemon juice. I put it in a ziploc bag, cut the tip off of one corner, and drizzled glaze over the top of each tart.
Tarts may be kept refrigerated in an airtight container for up to two days.
Glazed Lemon Zucchini Bread
Glazed Lemon Zucchini Bread - Holley T.
For the Bread
Nonstick cooking spray
1 1/2 cups sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup margarine
1 cup sugar
Grated peel of 1 large lemon
2/3 cup shredded zucchini
2 eggs
1/2 cup milk
1/2 cup finely chopped pecans
For Lemon Glaze
1/3 cup sugar
Juice of 1 large lemon
Preheat the oven to 350 degrees. Coat a 3x9-inch loaf pan with cooking spray.
For the bread, sift the flour, baking powder and salt into a medium bowl. Beat the margarine, sugar and lemon peel in another medium bowl until well blended. Mix in the zucchini. Add the eggs, one at a time, beating well after each addition. Mix in the flour mixture, alternating with the milk and ending with the flour. Fold in the pecans.
Spoon into the loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the sides of the pan and the top springs back when lightly touched. Place the loaf pan on a wire rack. Pierce the top of the warm bread, using a wooden pick.
For the glaze, combine the sugar and lemon juice in a small bowl. Pour evenly over the warm loaf. Let cool to room temperature. Loosen around the edges with a spatula. Turn out.
For the Bread
Nonstick cooking spray
1 1/2 cups sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup margarine
1 cup sugar
Grated peel of 1 large lemon
2/3 cup shredded zucchini
2 eggs
1/2 cup milk
1/2 cup finely chopped pecans
For Lemon Glaze
1/3 cup sugar
Juice of 1 large lemon
Preheat the oven to 350 degrees. Coat a 3x9-inch loaf pan with cooking spray.
For the bread, sift the flour, baking powder and salt into a medium bowl. Beat the margarine, sugar and lemon peel in another medium bowl until well blended. Mix in the zucchini. Add the eggs, one at a time, beating well after each addition. Mix in the flour mixture, alternating with the milk and ending with the flour. Fold in the pecans.
Spoon into the loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the sides of the pan and the top springs back when lightly touched. Place the loaf pan on a wire rack. Pierce the top of the warm bread, using a wooden pick.
For the glaze, combine the sugar and lemon juice in a small bowl. Pour evenly over the warm loaf. Let cool to room temperature. Loosen around the edges with a spatula. Turn out.
Lemonade Cake
Lemonade Cake - Arlene H.
1. Make a Lemon Cake Mix, according to directions on box. Bake it in a Bundt pan. Let it cool. Remove from pan and place it on a good size plate.
2. Mix 1/2 cup sugar and 1/2 can (regular size) concentrated lemonade (not pink) in a small bowl until mixed up good.
3. Poke holes with a fork all over the cake about 1 inch apart.
4. Cut some strawberries in thin slices and put them on top of the cake and around the base of the cake.
5. Drizzle the lemonade mixture over the cake.
6. Put in refrigerator to cool.
7. Cover loosely with wax paper.
1. Make a Lemon Cake Mix, according to directions on box. Bake it in a Bundt pan. Let it cool. Remove from pan and place it on a good size plate.
2. Mix 1/2 cup sugar and 1/2 can (regular size) concentrated lemonade (not pink) in a small bowl until mixed up good.
3. Poke holes with a fork all over the cake about 1 inch apart.
4. Cut some strawberries in thin slices and put them on top of the cake and around the base of the cake.
5. Drizzle the lemonade mixture over the cake.
6. Put in refrigerator to cool.
7. Cover loosely with wax paper.
Tequila Rice
Tequila Rice - Tahne L.
4 cups white rice
7 cups water
1 small yellow onion, chopped
2 garlic cloves
1/2 cups tequila or citrus juice (The alcohol cooks out. Tahne used lime juice)
2 tsp. cumin seeds, toasted
2 Tblsp. lard or olive oil
2 tsp. salt
Limes, for garnish
Saute onion and garlic in lard or olive oil. Add toasted cumin seeds, tequila or citrus juice, rice, water and salt. Pressure cook on high for 6 minutes, natural release. Or cook as you would normally cook rice. Serve with black beans and limes, as garnish
Recipe from Chef Brad
4 cups white rice
7 cups water
1 small yellow onion, chopped
2 garlic cloves
1/2 cups tequila or citrus juice (The alcohol cooks out. Tahne used lime juice)
2 tsp. cumin seeds, toasted
2 Tblsp. lard or olive oil
2 tsp. salt
Limes, for garnish
Saute onion and garlic in lard or olive oil. Add toasted cumin seeds, tequila or citrus juice, rice, water and salt. Pressure cook on high for 6 minutes, natural release. Or cook as you would normally cook rice. Serve with black beans and limes, as garnish
Recipe from Chef Brad
Lemon-Pepper Cappellini
Lemon-Pepper Cappellini - Charlotte H. and Christina T.
Ingredients
* 2 tablespoons extra-virgin olive oil
* 3 tablespoons butter
* 4 cloves garlic, finely chopped
* 1 teaspoon coarse black pepper
* 2 lemons, zested and juiced
* Salt
* 1/2 pound capellini
* 1/2 cup shredded or torn basil leaves
* Grated cheese, to pass at table
Directions
Place water on to boil for pasta.
In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
Note - Charlotte thought you could leave the lemon zest out, so it wasn't so overpowering.
(Serve with Lemon Chicken)
Recipe from Rachael Ray
Ingredients
* 2 tablespoons extra-virgin olive oil
* 3 tablespoons butter
* 4 cloves garlic, finely chopped
* 1 teaspoon coarse black pepper
* 2 lemons, zested and juiced
* Salt
* 1/2 pound capellini
* 1/2 cup shredded or torn basil leaves
* Grated cheese, to pass at table
Directions
Place water on to boil for pasta.
In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
Note - Charlotte thought you could leave the lemon zest out, so it wasn't so overpowering.
(Serve with Lemon Chicken)
Recipe from Rachael Ray
Lemon Chicken
Lemon Chicken - Charlotte H. and Christina T.
Ingredients
* 1 1/2 pounds chicken breast or chicken tenders, cut into chunks
* 1/4 cup all-purpose unbleached flour
* Coarse salt
* 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
* 1 tablespoon (a splash) white or rice wine vinegar
* 1/2 cup chicken broth or stock
* 8 ounces (1 cup) prepared lemon curd
* 1/4 cup hot water
* 1 lemon, zested
* 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Directions
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Charlotte served this with the Lemon-Pepper Cappellini.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
Recipe from Rachael Ray
Ingredients
* 1 1/2 pounds chicken breast or chicken tenders, cut into chunks
* 1/4 cup all-purpose unbleached flour
* Coarse salt
* 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
* 1 tablespoon (a splash) white or rice wine vinegar
* 1/2 cup chicken broth or stock
* 8 ounces (1 cup) prepared lemon curd
* 1/4 cup hot water
* 1 lemon, zested
* 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Directions
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Charlotte served this with the Lemon-Pepper Cappellini.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
Recipe from Rachael Ray
Lemon and Garlic Grilled Chicken
Lemon and Garlic Grilled Chicken - Cynthia R.
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a Ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
Recipe from www.mykitchencafe.blogspot.com
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a Ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
Recipe from www.mykitchencafe.blogspot.com
Lemon Cream Pasta with Chicken
Lemon Cream Pasta with Chicken - Cynthia R.
3 cups shredded or cubed Lemon Garlic Chicken (see separate recipe) or use regular grilled chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Recipe from www.mykitchencafe.blogspot.com
3 cups shredded or cubed Lemon Garlic Chicken (see separate recipe) or use regular grilled chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Recipe from www.mykitchencafe.blogspot.com
Lemon Tarts
Lemon Tarts - by Laura L.
Sour Cream Pastry Dough
2 cups flour
1/8 teaspoon salt
8 ounces (2 sticks) unsalted butter chilled and cut into ¼ inch slices
½ cup sour cream
Put the flour and salt in a 3 quart bowl and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough in 3 balls. Wrap in plastic and refrigerate until cold and firm, about 4 hours and up to 3 days. The dough can be frozen for up to 1 month.
Roll dough on a lightly floured wax paper. Use lightly floured rolling pin. Make the dough quite thin. Not as thin as a tortilla, but thin. Cut dough using a circle cookie cutter slightly bigger than the size of the tart pans (like a muffin pan only much smaller). Cook on 400 for about 12 minutes until lightly brown.
Lemon Curd
Grated rind of 2 lemons
½ cup lemon juice
2 cups sugar
1 cup butter or margarine
6 eggs well beaten (with electric beaters)
Combine lemon rind, lemon juice and sugar in top of double boiler. ( I just boiled water in one sauce pan and placed another saucepan on top of it.) Add butter. Heat over boiling water until butter is melted. Stir in eggs slowly. Continue cooking, stirring constantly until mixture is thick enough to pile slightly, about 15 minutes. Spoon filling into cooled tart shells.
Sour Cream Pastry Dough
2 cups flour
1/8 teaspoon salt
8 ounces (2 sticks) unsalted butter chilled and cut into ¼ inch slices
½ cup sour cream
Put the flour and salt in a 3 quart bowl and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough in 3 balls. Wrap in plastic and refrigerate until cold and firm, about 4 hours and up to 3 days. The dough can be frozen for up to 1 month.
Roll dough on a lightly floured wax paper. Use lightly floured rolling pin. Make the dough quite thin. Not as thin as a tortilla, but thin. Cut dough using a circle cookie cutter slightly bigger than the size of the tart pans (like a muffin pan only much smaller). Cook on 400 for about 12 minutes until lightly brown.
Lemon Curd
Grated rind of 2 lemons
½ cup lemon juice
2 cups sugar
1 cup butter or margarine
6 eggs well beaten (with electric beaters)
Combine lemon rind, lemon juice and sugar in top of double boiler. ( I just boiled water in one sauce pan and placed another saucepan on top of it.) Add butter. Heat over boiling water until butter is melted. Stir in eggs slowly. Continue cooking, stirring constantly until mixture is thick enough to pile slightly, about 15 minutes. Spoon filling into cooled tart shells.
Monday, February 16, 2009
Oreo Truffles
Oreo Truffles - Tracy W.
1 bag Oreos (mint are good)
1 8oz package cream cheese
1 pound white chocolate (dipping chocolate)
8 oz milk chocolate to drizzle
Mix Oreos and cream cheese in the food processor. Roll mixture into small balls. Dip in melted white chocolate. Cool. Drizzle with melted milk chocolate. Store in refrigerator for up to two weeks.
I had these at a Valentines party and they were awesome!
(photo from http://meemoskitchen.blogspot.com/)
Friday, February 6, 2009
Coming Soon! Recipes with Lemon!
We have a Recipe Club scheduled for the end of the month. Bring any recipe that uses lemon. Should be fun!
Subscribe to:
Posts (Atom)
