Sunday, March 17, 2013
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
½ cup butter or margarine
1/2 cup sugar
1/2 - 3/4 cup raisins
1 Tablespoon caraway seeds
1/2 cup milk
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar together until light and fluffy.
3. Add the egg and mix well.
4. Sift the flour, baking powder and salt together and add alternating with the milk making
sure to stir until smooth after each addition.
5. Add the raisins and caraway seeds and stir to combine.
6. The batter will be stiff.
7. Bake in a greased 8 inch round pan at 350 degrees for 30-35 minutes.
Tuesday, December 4, 2012
3 large egg whites, room temperature
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
red food coloring
Wednesday, November 28, 2012
3 oz. unsweetened chocolate
¾ cup margarine of butter
1 ½ cups sugar
¾ cup unsifted flour
¾ cup sliced unbleached almonds
1. Melt chocolate and butter together in a double boiler. Remove from heat and allow to
2. In a bowl, beat the eggs and sugar until ivory in color.
3. Add the flour, nuts and chocolate mixture.
4. Stir until combined.
5. Pour batter into a greased and floured 9x13 inch pan.
6. Bake at 350 degrees for 25 minutes – let cool in pan.
Mint Cream Ingredients:
2 ¼ cups powdered sugar
4 ½ Tablespoons butter, softened
3 Tablespoons half and half
1 Teaspoon peppermint extract
1. Beat ingredients together until smooth.
2. Spread mint cream evenly over the chocolate layer.
3. Cover tightly and chill until firm – about 1 hour.
Chocolate Glaze Ingredients:
3 oz. semi sweet chocolate
3 Tablespoons butter
1. Melt chocolate and butter in a double boiler.
2. Spread chocolate glaze over the mint cream.
3. Cover tightly and chill until firm.
4. Cut into bite sized pieces.
Optional - top with crushed candy canes
Thursday, November 1, 2012
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola oil
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
2 ounces (1/4 cup) chopped peanuts
2 to 3 tablespoons chopped cilantro leaves
2 to 3 tablespoons chopped fresh basil leaves
1. Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce
heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
2. For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion,
stir-fry 3 minutes.
3. Add remaining veggies and stir-fry 5 minutes more.
4. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce
until all ingredients are combined.
5. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables.
6. Sprinkle the platter with chopped nuts, cilantro, and basil.
7. Serve with jasmine rice in a separate dish .
Serves 4 to 5
Thursday, September 29, 2011
Oven Fried Chicken Parmesan
2 garlic cloves - crushed
1 stick unsalted butter, melted
1 cup Italian bread crumbs
1/2 cup finely grated Parmesan cheese
½ teaspoon basil
½ teaspoon oregano
dash garlic powder
dash onion powder
1/8 teaspoon pepper
salt to taste
4 to 6 chicken breasts – pounded thin
- Preheat oven to 350 degrees.
- In a small saucepan, melt the butter with the 2 crushed garlic cloves.
- Remove butter from heat and allow it to cool in a shallow dish.
- In another dish combine the bread crumbs, Parmesan cheese, basil, oregano, garlic powder, onion powder, salt and pepper.
- First dip the chicken into the butter and then coat it in the bread crumb mixture.
- Arrange the chicken 1 layer deep in a greased large, shallow baking pan.
- Drizzle evenly with remaining melted butter.
- Bake uncovered, 25-35 minutes until 165 degrees, or fork tender and golden brown.
- Serve with pasta and tomato sauce and top with freshly chopped tomatoes and freshly grated Parmesan cheese.
Sunday, September 4, 2011
1 ½ cups warm water
1 package dry active yeast
1 tablespoon sugar
4 cups flour (2 white and 2 wheat if you prefer a healthier option!)
1 teaspoon salt
1 egg, beaten mixed with 1 Tablespoon water
- Preheat oven to 425 degrees.
- Add yeast to water and sprinkle with the sugar.
- Wait until the yeast proofs and then add the flour and salt.
- Knead for 3 minutes. Dough will be smooth and elastic.
- Shape into pretzels of the same size.
- Put on a cookie sheet, brush with beaten egg and water mixture and sprinkle with coarse salt.
- Bake at 425 degrees for about 15 minutes.
Wednesday, August 24, 2011
Chinese Chicken Salad
2 split chicken breasts – grilled, cooled and chopped
1 bunch asparagus – trimmed and cut into 1 ½ inch pieces
2 carrots - cut in matchsticks
1 red bell pepper – seeded and cut into strips
1 cup snow peas
4 ounces dry pasta
2 scallions – white and green parts, sliced diagonally
1 Tablespoon white sesame seeds, toasted
¼ cup vegetable oil
1 Tablespoon apple cider vinegar
1 ½ Tablespoons soy sauce
1 Tablespoon sesame oil
1 teaspoon honey
1 garlic clove – minced
½ teaspoon fresh ginger – grated
1 teaspoon white sesame seeds, toasted
2 Tablespoons smooth peanut butter
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
- Grill, cool and chop the chicken breasts.
- Cook spaghetti according to package directions, in the last minute through in the carrots and asparagus. Drain and rinse with cold water until cool.
- Combine the chopped chicken, snow peas, peppers, cooled pasta, asparagus and carrots.
- Whisk together the dressing ingredients and pour over the salad.
- Add the scallions and sesame seeds and season to taste.
- Serve cold or at room temperature.