- 40 cookies
- Crisper and thinner than the ones we made last year.
- Possibly a little less anise flavor, but it was still prominent.
- Nice size and shape, and great packaging to keep them intact and fresh. (Wrapped in 4 separate packages.)
- Only $2.79 (I'm pretty sure that's less than I paid for the bottle of anise extract last year.)
- Definite two thumbs-up!
Tuesday, December 6, 2011
Wednesday, November 30, 2011
- Heat 1 teaspoon of the oil in a skillet over medium-high heat. Add the kielbasa and cook, turning occasionally, until browned, 2 to 3 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons of oil to the skillet and reduce heat to medium. Add the onion and cook, tossing occasionally, until tender, 8 to 10 minutes.
- Add the coleslaw mix, caraway seeds, ¾ teaspoon salt, and ½ teaspoon pepper and cook, tossing frequently, 2 minutes more.
- Stir in the wine and vinegar. Nestle the kielbasa in the vegetables. Simmer, stirring occasionally, until vegetables are tender and wine has nearly evaporated, 5 to 6 minutes.
- Stir in the parsley. Serve with the bread and mustard, if desired.
- Everyone really liked this. I'll definitely make it again!
- I only used 1/2 cup of wine (but more would've been fine)
- I needed to buy caraway seeds and found a couple options at Cub: the little plastic jar, 0.9 ounces for $5.33 OR 2 ounces for $1.53 in the bulk spice packaging. Crazy!
Monday, November 28, 2011
- 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
- 6 ounces sharp Cheddar, grated
- 1 clove garlic, finely chopped
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, melted
- Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
- Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.
- Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.
- I used powdered garlic (thought it would blend better).
- I won't add salt next time. There's enough in the cheddar and crackers.
- It was yummy and looked pretty much like the photo.
Wednesday, November 23, 2011
Wednesday, November 16, 2011
- Prepare the kale and set it aside.
- In a medium pot. boil sliced potatoes in salted water until tender. Drain and set aside.
- In a large pot, crumble and brown the Italian sausage with the bacon and onion. Drain as much as the fat as you can. Stir in the red pepper flakes, garlic, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.
- Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
Wednesday, October 19, 2011
- 12 ounces fusilli pasta
- 1 tablespoon olive oil
- 1 10-ounce box box frozen chopped spinach, thawed, drained, and squeezed of excess moisture
- 2 scallions, thinly sliced (1/3 cup)
- 1 cup golden raisins
- 1/4 cup fresh basil leaves, thinly sliced
- kosher salt and black pepper
- 1 cup whole or part-skim ricotta
- 1 tablespoon balsamic vinegar
- 1/4 cup freshly grated Parmesan
- 1/4 cup toasted pine nuts
Add the olive oil, spinach, scallions, raisins, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to combine.
Fold in the ricotta, balsamic vinegar, Parmesan, and pine nuts.
Monday, October 17, 2011
1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
optional: 2 teaspoons Grand Marnier, rum or brandy
3/4 cup pumpkin puree
Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.
Sunday, October 9, 2011
2-1/4 cups sugar
1-1/2 cup water
3 tbsp lemon juice
1-1/2 tsp cinnamon
Stem and quarter the figs. Combine the water and sugar in a small kettle and heat until the sugar dissolves. Add the lemon juice, cinnamon and figs; simmer for 45 minutes stirring occasionally and breaking up the figs. Fill sterilized jars leaving 1/4 inch head space. Process in boiling water for 10 minutes.
Makes ~3 pints.
Thursday, October 6, 2011
1 cup milk
1 cup flour
1/2 tsp salt
2 Tbsp melted butter
Blend eggs, milk, flour, and salt until smooth. Pour the melted butter into a 9x13 pan and add the batter. Bake at 400 for 20 minutes. Serve with Buttermilk Syrup.
Source: Donna Shogren
3/4 cup buttermilk
1/2 cup butter
2 tbsp corn syrup
1 tsp baking soda
2 tsp. vanilla
In a saucepan combine the first five ingredients and boil for 7 minutes. Remove from heat and stir in the vanilla.
Keeps well in a jar in the fridge.
Source: Donna Shogren
Sunday, October 2, 2011
This is becoming my go-to way of dressing up plain brownies. Adapted from this recipe, I just add the peanut butter filling to a 9 x 13 batch of brownies. A couple notes: 1) Making the PB filling as written gives you brownies that are at least half PB. If you don't want that much, use scant measurements or half it. 2) These seem to keep better than regular brownies, no doubt due to all the extra fat. They'd probably mail well.
- ½ cup (8 tablespoons) unsalted butter, melted
- 1 cup powdered sugar
- 1½ cups creamy peanut butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Mix brownies as directed, pour into prepared pan.
- Mix all peanut butter filling ingredients, then spoon it out on top of brownie batter.
- Using a knife or spoon (or finger if you want, I guess), swirl them together.
- Bake as directed on brownie mix.
Wednesday, September 28, 2011
1/2 lb. sliced bacon
4 c. penne pasta (or something else of similar size)
2-4 cloves garlic
7-8 oz. fresh spinach, chopped
1 1/2 Tbsp. Dijon mustard
5 Tbsp. Balsamic vinegar
1 c. grated Monterey Jack cheese
1/2 c. fresh chopped basil
1. Toast almonds over medium heat for about 4 minutes. Set aside.
2. Cook bacon and chicken until done, and remove from pan and crumble bacon. Save bacon fat.
3. Cook pasta al dente (until it's done) in salted water.
4. Discard all but 6 Tbsp. bacon fat. Heat remaining bacon fat, and add garlic and chopped spinach. Stir over medium heat until tender (about a minute).
5. Whisk mustard, vinegar, and wine together in large bowl, and then mix in drained pasta, cheese, cooked spinach mixture, bacon, and basil. Serve warm, topped with toasted almonds.
Monday, September 26, 2011
Now I tweaked this rather significantly from Annie's Eats, most notably by replacing the caramel recipe entirely with a half batch of the caramel that I make at Christmas, after discovering that the original didn't work too well.
2 cups flour
2 tsp. baking powder
1/2 cup brown sugar
1 cup butter
1/2 lb. butter
1 lb. brown sugar
8 oz corn syrup
1 cans sweetened condensed milk
2 tbsp rum(optional)
1/2 tbsp vanilla paste
1/2 tsp salt
8 oz. bittersweet or semisweet chocolate, chopped
1 stick butter
To make the shortbread layer, preheat the oven to 325° F. Line a 9 x 13-inch baking pan with parchment paper. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. Transfer the pan to a wire rack and let cool completely.
In a large kettle melt butter, stir in brown sugar, rum and salt. Gradually add corn syrup and milk, stirring constantly. Cook over medium heat until it reaches firm ball stage(245 to 250). Remove from heat and stir in the vanilla. Pour over the crust and allow to cool until firm.
Melt the chocolate and butter together, stir until smooth. Spread over the caramel and sprinkle lightly with sea salt.
Use the parchment to lift the bar out of the pan; cut into 1-inch squares. Store in the refrigerator.
Thursday, September 22, 2011
- 4 boneless pork loin chops
- 2 tablespoons butter, divided
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 medium tart apples, thinly sliced
- 2 tablespoons chopped pecans
- In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 160° (I couldn't find my meat thermometer, so I just cooked them until they were done in the middle). Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.
- Remove chops and keep warm. Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender. Serve with chops.
- Yield: 4 servings.
Wednesday, September 21, 2011
- Mix butter, shortening, sugar, and eggs.
- Blend in flour, cr. of tartar, soda, and salt. Shape into balls.
- Mix 2 tbls sugar and 2 tsp cinnamon together and roll the balls in this.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake at 400 degrees for 8-10 minutes.
Thursday, September 1, 2011
Friday, August 19, 2011
Based on this, but with ingredients I had in my fridge. I used prepared honey mustard instead of the Dijon/brown sugar combo recommended. It was really good.
Tuesday, August 2, 2011
Monday, August 1, 2011
1 1/2 cucumbers
Friday, July 22, 2011
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine black beans, garlic and about half the chopped onions.
- Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about one third of the shredded cheese to the mixture. Combine well.
- Spoon the filling into the corn tortillas (one at a time) and roll them by hand. Try to get them as tight as you can and then place them in a baking dish, seam side down.
- Pour the green enchilada sauce on top so that it coats each tortilla.
- Top with the remaining cheese, onions, and here is where you’ll add the super spice! I topped mine with a handful of the pickled jalapeno slices but if you’d prefer milder spice, use the mild green chilies listed in the ingredients list instead. Add as much as you want to suite your taste. This is your meal so make it however you like.
- Bake in a 9 by 13 inch baking dish (or anything you have that’s long and rectangular) for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown.
- The flavors in the filling were great! I loved the lime and cinnamon together.
- I didn't use a couple ingredients from the original recipe (cilantro and jalapenos). See the original recipe if you want to know where to put them.
- Corn tortillas are annoying. Even though we warmed them a little in the microwave, they tended to crack when rolling. Great flavor, but if I wanted this dish to look better, I'd go for flour tortillas.
- Be sure to drain the beans well. The sour cream tends to make it a little runny as it is.
Thursday, July 21, 2011
- Syrup (I needed 2 batches): heat 1 cup sugar with 4 1/2 cups water.
- Pack cherries into jars.
- Pour hot syrup over.
- Seal jars.
- Process in boiling water bath for 25 minutes.
- 4 1/2 tbsp unsalted butter, melted
- 15 white asparagus spears
- small bunch of lemon thyme, leaves only
- generous 3/4 cup crème fraîche
- 1 tbsp Dijon mustard
- sea salt and freshly ground black pepper
- 1 cup fresh white bread crumbs
- 3 1/2 ounces Parmesan, freshly grated
- 2 tbsp minced curly parsley
Trim the asparagus, slice the spears in half lengthwise, and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.
Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.
Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.
Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.
- one thawed and skinned whole chicken
- one head of garlic
- 2 lemons
- salt and pepper
- fresh rosemary
Monday, July 11, 2011
- Cut a plump chicken breast in half lengthwise (see photo)
- Dredge each piece in flour
- Sprinkle with salt and pepper (I used Montreal Chicken seasoning)
- Add a little olive oil to a skillet and cook pieces 2-3 minutes on each side.
Thursday, July 7, 2011
- In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
- Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
- Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.
- Makes about 3 cups.
Sunday, July 3, 2011
Monday, June 27, 2011
Sunday, June 26, 2011
4 Large Ripe Peaches (about 2 pounds)
1/4 c. Honey
1 c. Whole Milk
1 c. Heavy Cream
3 large egg yolks
1/2 c. Sugar
2 tsp. Vanilla Extract
To peel and pit the peaches: Fill a large pot with enough water to cover your peaches. Bring the water to a boil. Using a paring knife, lightly score the bottom of each peach with an X. Then add the peaches to the boiling water for 45 seconds. Using a slotted spoon, transfer the peaches to a bowl of ice water for 30 seconds. Remove the skin with your fingers or a paring knife. Cut along the seam of each peach to the pit, running your knife all the way around the fruit. Twist each half in opposite directions to free one half from the pit. Remove the pit with your fingers or the knife.
Meanwhile, in a medium bowl, whisk the yolks and sugar together. Still whisking, drizzle in about one third of the hot liquid – this will temper the eggs so they don’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat, and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and peach puree.
Refrigerate the custard until chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker, and churn according to manufacturer’s directions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.
Friday, June 24, 2011
- Boil potatoes in water for 10 minutes. Drain and set aside.
- In a large, heavy pot, saute bacon, onions, and celery over medium heat until celery is tender. Drain bacon grease and return stuff to the pot.
- Add milk, 1 qt. water, chicken base, salt and pepper. Heat over med. heat until very hot, but do not boil.
- In a heavy saucepan, melt butter and add flour, making a roux. Mix well and allow to bubble, stirring for 1 minute. While constantly stiffing the soup, add the roux slowly. Continue to stir until thick and creamy.
- Stir in potatoes, parsley and cream.
- Serve hot. Garnish with shredded Colby, fried bacon bits, chopped green onions, or all three.
Thursday, June 23, 2011
1/2 lb chicken sausage links in your favorite savory flavor
1/4 cup grated romano cheese
1/4 cup caesar vinaigrette dressing(or greek dressing)
Boil and lightly salt a large pot of water; add the orzo and sausage and boil until both are cooked through; drain. Slice sausage links diagonally into bite-sized pieces; stir sausage, orzo, cheese and dressing together.
Makes 2-3 servings
Wednesday, June 22, 2011
Tuesday, June 21, 2011
Sunday, June 19, 2011
Iced Coffee Concentrate1 pound Ground Coffee (good, Rich Roast)8 quarts Cold WaterHalf-and-half (healthy Splash Per Serving)Sweetened Condensed Milk (2-3 Tablespoons Per Serving)Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.Place coffee liquid in the fridge and allow to cool. Use as needed.To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
Saturday, June 18, 2011
Tuesday, June 14, 2011
- The original recipe was for 4 chops and used 1 cup of rice, the can of soup and 1 cup of water.
- It also called for beef consomme, but I had the cream soup on hand.
- I covered it with foil to retain the moisture in the rice. Not sure if that was necessary.
Weird combination, yes. I had a batch of chili that I wasn't particularly fond of, and decided to make it into something else. The result was...awesome. Make-for-guests good.
1 c. warm (105 to 115 degrees) water
2 1/2 to 3 c. flour
1 tbsp. sugar
3/4 tsp. salt
Dissolve yeast in water. Let activate in warm place, about 5 minutes.
In large bowl, put 2 cups flour, sugar, salt and oil. Add yeast. Add additional flour until dough is stiff. Pour out onto floured bread board. Knead in additional flour until smooth and elastic, about 5 minutes. Place in lightly greased bowl, cover, let rise in a place free from draft, about 45 minutes.
Preheat oven to 400 degrees. Divide dough into balls (it makes 4 pretty big calzones; divide into smaller sections if desired), roll into circles. Divide the filling ingredients among calzones, fold in half, and seal edges with fork.
Bake on greased cookie sheet for 15 minutes.
Monday, June 13, 2011
Sunday, June 12, 2011
Thursday, June 9, 2011
Monday, June 6, 2011
Monday, May 16, 2011
- 1½ cup Cake Flour
- ¼ tsp Salt
- 1 T (heaping) Baking Powder
- 3 T Sugar
- 1½ cup Evaporated Milk
- juice from 1 lemon
- 1 Large Egg
- 1½ tsp Vanilla
- 2 T Butter, Melted
- Zest From 1 Lemon
- 1 cup Blueberries
Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Notes: These were so good, Brian complemented me on them the next day!
Saturday, May 14, 2011
Sunday, May 1, 2011
- I'm just amazed at how well raw egg dishes work for freezer meals!
- I divided this recipe in half and put each in one of my 11 cup Pyrex dishes.
- I happened to have some leftover hamburger buns that fit just right for the bread requirement. I sliced each in fourths so they were about the thickness of a slice of bread and just left the crusts on. It worked just fine.
- I didn't bother with the topping because I rarely have corn flakes, but if you wanted to do that, just freeze the egg part and then slip your zip loc of topping in the dish when it's all solid. Sprinkle it on before thawing and baking.
- We ate one dish and I froze the other for another day.
Wednesday, April 13, 2011
6 large egg yolks
2 tablespoons plus 1/2 cup sugar
1 1/2 cups whole milk
1/2 cup whipping cream
1 tablespoon Earl Grey tea leaves (from 3 tea bags)
1/3 cup whole milk
8 tablespoons sugar
2 1/2 ounces unsweetened chocolate, chopped
2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large egg yolks
5 large egg whites
Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well. Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil). Immediately strain sauce into small bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Preheat oven to 375°F. Generously butter 6-cup soufflé dish; coat dish with sugar. Combine milk and 5 tablespoons sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and milk comes to simmer. Remove from heat; add both chocolates and stir until melted and smooth. Whisk in egg yolks.
Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into warm chocolate mixture in 3 additions. Transfer mixture to prepared dish.
Bake soufflé until just set in center and top is puffed and cracked all over, about 32 minutes. Serve soufflé immediately with custard sauce.
Notes: I cut back on the sugar in the sauce, and it was still really sweet. It was also super thick straight out of the fridge (more like custard), so bringing it back to room temperature might be good. It would also probably be good with mint tea or orange zest.