1 1/2 c sugar
1/2 c butter or marg
2 eggs
1 tsp cinnamon
1 tsp cloves
1 tsp soda
1 tsp nutmeg
1 to 5 Tbps sour milk (2 1/2)
1/2 c nuts, chopped
1/2 c coconut, ground
1 c raisins, ground up fine
2 1/2 c flour
325-250F til light brown.
(cream marg. Add sugar. mix eggs with fork- add and mix well. Mix together dry ingredients. Alternate sour milk & flour- 1st).
Saturday, 16 July 2011
Grandma's Choc Chip Date Squares
Chop 1 1/4 c dates. Pour 1 c boiling water over dates & let cool. Cream together: 1 c marg, 1 1/4 c sugar, 2 eggs. Stir in gradually 1 3/4 c flour, 1 1/2 tsp soda. Mix well. Stir in date mixture, 1 tsp vanilla, 1/2 c choc chips. Pour in greased & floured 9x13 pan.
Topping:
1/2 c choc chips
1/2 c chopped walnuts
1/2 c brown sugar
Sprinkle over cake. Bake 350F for approx 30 min.
Topping:
1/2 c choc chips
1/2 c chopped walnuts
1/2 c brown sugar
Sprinkle over cake. Bake 350F for approx 30 min.
Grandma's Roll Kuchen
Mix together:
3 c flour
1 tsp salt
3/4 tsp baking powder
Beat 4 eggs, add 1 c coffee rich or cream or carnation milk. Add to flour mixture. Mix well. Dust table with flour. Roll & cut into squares. Fry in deep fat (350F on elec fry pan). Makes approx 30. Don't roll too thin.
3 c flour
1 tsp salt
3/4 tsp baking powder
Beat 4 eggs, add 1 c coffee rich or cream or carnation milk. Add to flour mixture. Mix well. Dust table with flour. Roll & cut into squares. Fry in deep fat (350F on elec fry pan). Makes approx 30. Don't roll too thin.
Grandma's Buns (Zwiebach)
Dissolve 2 tsp sugar in3/4 c lukewarmwater. Add 2 Tbsp yeast. Do not Stir. Let rise 10 min. Put 7 c flour in a large bowl to one side. Mix together 1 c oil & 3 1/2 c warm water & 1 Tbsp + 1 tsp salt. Stir well. Add liquid to flour. Stir until most of flour is mixed in. Stir yeast and add to dough. Mix well. Sprinkle with 2 c flour. Work lightly with hands adding as much flour as needed so dough is not sticky. Turn out on floured surface and knead until smooth and elastic. Grease bowl & lid. Let dough rise until doubled in bulk. Knead down lightly,place on pans, cover with tea towel. Let rise 20 min. Bake 375-400F for 18-20 min or until golden brown. Makes 5 doz
Grandma's Meat Perishky
(2 1/2 times this recipe makes 44 doz)
Mix:
1 c warm water
2 tsp sugar
4 pkg yeast
Then add:
5 c warm milk
1/2 c sugar
2 tsp salt
1 c melted shortening
4 eggs, beaten
12 c flour
Mix dough. Let rise. Roll out fairly thin, cut circles. Fill with meat and let rise about 15 min. Bake 15-20 min at 325-350F. (circles should be approx 21/2-3"). Makes approx 150-180 buns. Freeze well.
Meat Fillling:
6-7 lbs hamburg meat, cooked & well drained
salt & pepper
2 tins mushroom soup
1 onion, lightly fried
Put 1 small spoonful of mixture in middle of circle. Press dough together to seam. Place seam to bottom. Let rise on pans.
Mix:
1 c warm water
2 tsp sugar
4 pkg yeast
Then add:
5 c warm milk
1/2 c sugar
2 tsp salt
1 c melted shortening
4 eggs, beaten
12 c flour
Mix dough. Let rise. Roll out fairly thin, cut circles. Fill with meat and let rise about 15 min. Bake 15-20 min at 325-350F. (circles should be approx 21/2-3"). Makes approx 150-180 buns. Freeze well.
Meat Fillling:
6-7 lbs hamburg meat, cooked & well drained
salt & pepper
2 tins mushroom soup
1 onion, lightly fried
Put 1 small spoonful of mixture in middle of circle. Press dough together to seam. Place seam to bottom. Let rise on pans.
Grandma's New Year's Cookies
Mix together & let rise:
2 pkg yeast
5 tsp sugar
2 c warm water
Mix together:
4 eggs, slightly beaten
1/4-1/3 c shortening, melted
Mix together 2 c flour, 1/4 c sugar, 2 tsp baking powder, 2 tsp salt. Add to egg & shortening mixture. Add yeast. Add enough flour to make stiff batter. Add raisins. Fry in hot fat.
2 pkg yeast
5 tsp sugar
2 c warm water
Mix together:
4 eggs, slightly beaten
1/4-1/3 c shortening, melted
Mix together 2 c flour, 1/4 c sugar, 2 tsp baking powder, 2 tsp salt. Add to egg & shortening mixture. Add yeast. Add enough flour to make stiff batter. Add raisins. Fry in hot fat.
Grandma's Plain Fritter Batter
1 c flour
1 1/2 tsp B powder
1/4 tsp salt
1 egg
2/3 c milk
Sift dry ingredients together. Add beaten egg & milk. Beat until smooth. Add fruit and deepfry in hot fat.
1 1/2 tsp B powder
1/4 tsp salt
1 egg
2/3 c milk
Sift dry ingredients together. Add beaten egg & milk. Beat until smooth. Add fruit and deepfry in hot fat.
Grandma's Yeast Donuts
1/2 c milk
1/2 c sugar
1 1/2 tsp salt
1/3 c shortening
Scald and let cool until lukewarm. Make yeast: 1/2 c water, 1 pkg yeast, 1 tsp sugar.
Add to cooled milk mixture and stir in 2 well beaten eggs. Add one tsp vanilla. Stir in 2 c flour. Stir until smooth. Work in about 1 1/2 c flour and knead until smooth & elastic. Place in greased bowl and grease on top of bowl. Cover. Let rise till double. Punch down and roll into rectangle 1/2" thick. Arrange on floured cookie sheet and let rise till double (let rise very quickly). Deep fry. Drain on paper towels. For long donuts cut 7" strips.
Glaze:
1 c sugar, 1/4 c marg, 1/4 c water. Simmer 5 min. Stir in 1 tsp vanilla.
Keep over boiling water to prevent hardening. If it becomes too sugary, add a little boiling water and heat to boiling. Makes approx 2 doz. Fry in electic frying pan at 375F 2 min per side.
1/2 c sugar
1 1/2 tsp salt
1/3 c shortening
Scald and let cool until lukewarm. Make yeast: 1/2 c water, 1 pkg yeast, 1 tsp sugar.
Add to cooled milk mixture and stir in 2 well beaten eggs. Add one tsp vanilla. Stir in 2 c flour. Stir until smooth. Work in about 1 1/2 c flour and knead until smooth & elastic. Place in greased bowl and grease on top of bowl. Cover. Let rise till double. Punch down and roll into rectangle 1/2" thick. Arrange on floured cookie sheet and let rise till double (let rise very quickly). Deep fry. Drain on paper towels. For long donuts cut 7" strips.
Glaze:
1 c sugar, 1/4 c marg, 1/4 c water. Simmer 5 min. Stir in 1 tsp vanilla.
Keep over boiling water to prevent hardening. If it becomes too sugary, add a little boiling water and heat to boiling. Makes approx 2 doz. Fry in electic frying pan at 375F 2 min per side.
Grandma's Peach Coffee Cake
Bake a white or yellow cake mix as directed in a 9x13 pan.
Mix 1 c coconut, 2/3 c brown sugar, 1/3 c butter, 1 tsp cinnamon until crumbly.Sprinkle over hot cake. Arrange 1 can (28oz) peachslices over topping and broil 3-5 min until bubbly. Seve warm with ice cream.
Mix 1 c coconut, 2/3 c brown sugar, 1/3 c butter, 1 tsp cinnamon until crumbly.Sprinkle over hot cake. Arrange 1 can (28oz) peachslices over topping and broil 3-5 min until bubbly. Seve warm with ice cream.
Grandma's Orange Fluff Topping for Chiffon Cake
4 egg yolks or 2 eggs
1/2 c sugar
1/3 c orange juice
1 Tbsp grated orange peel
1 c whipping cream, stiffly beaten
1/2 c chopped toasted almonds or coconut
Mix egg yolks, sugar & orange juice intop of double boiler. Cook over hot water, stirring constantly, until mixture thickens (about 15 min). Stir in orange peel. Cool. Fold in whipped cream & almonds. Serve on slices of chiffon cake.
1/2 c sugar
1/3 c orange juice
1 Tbsp grated orange peel
1 c whipping cream, stiffly beaten
1/2 c chopped toasted almonds or coconut
Mix egg yolks, sugar & orange juice intop of double boiler. Cook over hot water, stirring constantly, until mixture thickens (about 15 min). Stir in orange peel. Cool. Fold in whipped cream & almonds. Serve on slices of chiffon cake.
Grandma's Napolean Torte
Pastry:
1/2 lb marg
2 c flour
1 egg
1 Tbsp milk
Work butter into flour until crumbly. Add milk & egg & mix well. Divide into 8 pieces and roll inti circles. Bake layers in cake pans at 400-425F until golden (approx 4 min). Cool & fill.
Filling:
2 1/2 c milk
2 eggs
3/4 c sugar
2 1/2 Tbsp flour
Heat milk until boiling in double boiler. Mix together eggs, sugar & flour. Beat well. While milk boils, add egg & sugar mixture. Cook until thickened. Cool & fill between 7 pastry layers. Crumb 8th layer and spread on top and sides of torte.
Rounds are approx 71/2" diameter. Use about 3 cereal spoons of filling per layer. I use all 8 layers and crumb the trimmings for top & sides.
1/2 lb marg
2 c flour
1 egg
1 Tbsp milk
Work butter into flour until crumbly. Add milk & egg & mix well. Divide into 8 pieces and roll inti circles. Bake layers in cake pans at 400-425F until golden (approx 4 min). Cool & fill.
Filling:
2 1/2 c milk
2 eggs
3/4 c sugar
2 1/2 Tbsp flour
Heat milk until boiling in double boiler. Mix together eggs, sugar & flour. Beat well. While milk boils, add egg & sugar mixture. Cook until thickened. Cool & fill between 7 pastry layers. Crumb 8th layer and spread on top and sides of torte.
Rounds are approx 71/2" diameter. Use about 3 cereal spoons of filling per layer. I use all 8 layers and crumb the trimmings for top & sides.
Lemon-Lime Refrigerator Sheet Cake (Erma's)
1 pkg lemon supreme cake mix
1 pkg lime jello (4 serving size)
1 envelope whipped topping mix (2-21/2 c yield)
1 pkg lemin instant pudding (4 serving size)
1 1/2 c cold milk
Dissolve jello in 3/4 c boiling water. Add 1/2 c cold water; set aside. Mix and bake cake as directed in a 9x13 pan. Cool 20-25 min. Poke deep holes about 1" apart in cake (still in pan) with a meat fork. Pour jello mixture into holes. Chill cake while preparing topping. In chilled bowl, blend and whip topping mix, pudding and cold milk until stiff 3-8 min. Immediately frost cake and store in fridge. Serve chilled.
1 pkg lime jello (4 serving size)
1 envelope whipped topping mix (2-21/2 c yield)
1 pkg lemin instant pudding (4 serving size)
1 1/2 c cold milk
Dissolve jello in 3/4 c boiling water. Add 1/2 c cold water; set aside. Mix and bake cake as directed in a 9x13 pan. Cool 20-25 min. Poke deep holes about 1" apart in cake (still in pan) with a meat fork. Pour jello mixture into holes. Chill cake while preparing topping. In chilled bowl, blend and whip topping mix, pudding and cold milk until stiff 3-8 min. Immediately frost cake and store in fridge. Serve chilled.
Grandma's Bird Nest Cookies
1 c marg
1 1/2 c brown sugar
2 eggs (separated)
2 c flour
2 c coconut
Cream marg & sugar till light & fluffy. Mix in slightly beaten egg yolks. Add flour. Mix well. Roll into tiny balls & dip into slightly beaten egg white. Roll in coconut & place on greased cookie sheet. Dent hole in centre. Bake at 325F till light golden brown. When half thru baking, re-press centres & finish baking. Fill with jam. (bake approx 12 min, makes 3 1/2 doz).
1 1/2 c brown sugar
2 eggs (separated)
2 c flour
2 c coconut
Cream marg & sugar till light & fluffy. Mix in slightly beaten egg yolks. Add flour. Mix well. Roll into tiny balls & dip into slightly beaten egg white. Roll in coconut & place on greased cookie sheet. Dent hole in centre. Bake at 325F till light golden brown. When half thru baking, re-press centres & finish baking. Fill with jam. (bake approx 12 min, makes 3 1/2 doz).
Grandma's Glazed Fresh Apple Cookies
1/2 c marg
1 1/3 c brown sugar
1 egg unbeaten
1/4 c milk
1 c chopped raisens
1 c chopped apples (unpeeled)
2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp gr. cloves
1/2 tsp nutmeg
Mix marg & sugar. Add egg. Stir in half flour mixture. Add apples & raisins. Blend in milk. Add remaining flour mixture. Drop onto greased cookie sheet. Bake 400F for 10-14 min. Makes 4 doz. While cookies are still hot, spread with vanilla glaze:
3/4 c icing sugar
1 Tbsp soft marg
1/4 tsp vanilla
1/8 tsp salt
1/4 Tbsp light cream (carnation milk or coffee rich)
1 1/3 c brown sugar
1 egg unbeaten
1/4 c milk
1 c chopped raisens
1 c chopped apples (unpeeled)
2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp gr. cloves
1/2 tsp nutmeg
Mix marg & sugar. Add egg. Stir in half flour mixture. Add apples & raisins. Blend in milk. Add remaining flour mixture. Drop onto greased cookie sheet. Bake 400F for 10-14 min. Makes 4 doz. While cookies are still hot, spread with vanilla glaze:
3/4 c icing sugar
1 Tbsp soft marg
1/4 tsp vanilla
1/8 tsp salt
1/4 Tbsp light cream (carnation milk or coffee rich)
Grandma's Peppermint Cookies
1 c shortening (or marg)
2 1/2 c sugar
3 eggs
1 tsp pure peppermint extract
1 c whipping cream
1/2 c milk
4 tsp B powder
4 c flour
Cream shortening & sugar. Add eggs & whipping cream. Mix flour & baking powder; then add dry ingredients alternating with milk. Roll out cookies on floured surface & then cut out. Bake 350-375F for 5 min. (use smallest cookie cutter with red handle). Makes 11 1/2 doz.
2 1/2 c sugar
3 eggs
1 tsp pure peppermint extract
1 c whipping cream
1/2 c milk
4 tsp B powder
4 c flour
Cream shortening & sugar. Add eggs & whipping cream. Mix flour & baking powder; then add dry ingredients alternating with milk. Roll out cookies on floured surface & then cut out. Bake 350-375F for 5 min. (use smallest cookie cutter with red handle). Makes 11 1/2 doz.
Grandma's Orange Cookies
1 c margarine
2 c sugar
2 eggs
3 1/2-4 c flour
1/2 tsp salt
1 tsp soda
1 tsp b powder
1 c sour milk or buttermilk
juice & grated rind of one orange
Cream marg & sugar. Add eggs & beat well until fluffy. Add juice & orange rind. Sift flour. Add soda & baking powder. Sift again. Add dry ingredients with sour milk to creamed mixture alternately. Mix thoroughly. Drop by tsp onto greased cookie sheet 2" apart. Bake 375F for 10-12 min. Makes 6 1/2 doz. (Cookies spread, so make them small. Use a half of a tsp- this size makes 10doz)
2 c sugar
2 eggs
3 1/2-4 c flour
1/2 tsp salt
1 tsp soda
1 tsp b powder
1 c sour milk or buttermilk
juice & grated rind of one orange
Cream marg & sugar. Add eggs & beat well until fluffy. Add juice & orange rind. Sift flour. Add soda & baking powder. Sift again. Add dry ingredients with sour milk to creamed mixture alternately. Mix thoroughly. Drop by tsp onto greased cookie sheet 2" apart. Bake 375F for 10-12 min. Makes 6 1/2 doz. (Cookies spread, so make them small. Use a half of a tsp- this size makes 10doz)
Grandma's Unbaked Cookies
Boil together for 1 min:
2 c sugar
1/2 c margarine
1/2 c milk
4 Tbsp cocoa
salt
Add:
3 c oats
1 tsp vanilla
1 c coconut
Drop onto waxed paper.
2 c sugar
1/2 c margarine
1/2 c milk
4 Tbsp cocoa
salt
Add:
3 c oats
1 tsp vanilla
1 c coconut
Drop onto waxed paper.
Chocolate Topped Crunchies (Erma's)
1/3 c brown sugar
3 Tbsp corn syrup
2 Tbsp crunchy peanut butter
2 Tbsp melted margarine
1/2 tsp vanilla
2 c bran flakes
4 squares chocolate
1/3 c crunchy peanut butter
Combine sugar,syrup, 2 Tbsp peanut butter, butter & vanilla. Add cereal. Mix well. Press into greased 8" square pan & bake 375F for 5min. Melt choc + 1/3 c peanut butter and spread evenly over baked layer. Cool & store in fridge.
3 Tbsp corn syrup
2 Tbsp crunchy peanut butter
2 Tbsp melted margarine
1/2 tsp vanilla
2 c bran flakes
4 squares chocolate
1/3 c crunchy peanut butter
Combine sugar,syrup, 2 Tbsp peanut butter, butter & vanilla. Add cereal. Mix well. Press into greased 8" square pan & bake 375F for 5min. Melt choc + 1/3 c peanut butter and spread evenly over baked layer. Cool & store in fridge.
Grandma's Butter Tarts
1/4 c butter
1 c brown sugar
2 eggs
1/2 tsp vanilla
1/2-3/4 c raisins
Mix well. Bake at 375F for 20 min. Makes 12 large or 25-30 small.
1 c brown sugar
2 eggs
1/2 tsp vanilla
1/2-3/4 c raisins
Mix well. Bake at 375F for 20 min. Makes 12 large or 25-30 small.
Thursday, 23 June 2011
Erma's Mashed Potato Sauage Bake
8-10 med sized potatoes
1 lb diced smoked sausage
1 small onion, chopped
1 clove minced garlic
3/4 c sour cream
1/2 c chicken broth
1/4 c grated cheddar cheese
oregano, parsley, salt & pepper
Boil potatoes. Cook onions, garlic & sauage in frying pan. Mash potatoes with sour cream and chicken broth, using as much broth as necessary to make potatoes light and fluffy. Spoon 1/2 potato mixture in greased 2L casserole dish. Spoon sausage mixture over potatoes. Cover with remaining potatoes. Sprinkle with grated cheese & seasonings. Bake at 350F uncovered for 15 min.
1 lb diced smoked sausage
1 small onion, chopped
1 clove minced garlic
3/4 c sour cream
1/2 c chicken broth
1/4 c grated cheddar cheese
oregano, parsley, salt & pepper
Boil potatoes. Cook onions, garlic & sauage in frying pan. Mash potatoes with sour cream and chicken broth, using as much broth as necessary to make potatoes light and fluffy. Spoon 1/2 potato mixture in greased 2L casserole dish. Spoon sausage mixture over potatoes. Cover with remaining potatoes. Sprinkle with grated cheese & seasonings. Bake at 350F uncovered for 15 min.
Autumn Dinner Salad (Sandra)
salad:
2 Tbsp butter
1/2 c chopped walnuts
3 tbsp brown sugar
mixed greens
1 apple & 1 pear, cored & sliced
alfalfa sprouts
3 green onions, chopped
3oz crumbled blue cheese
dressing
1 tsp dry mustard
1/2 tsp seaoned salt
1/4 tsp pepper
3 Tbsp balsamic vinegar
1/2 tsp onion powder
1 clove minced garlic
3/4 c olive oil
Mix dressing ingredients and let stand at least one hour. Melt butter in skillet, add walnuts & brown sugar. Saute until nuts are caramelized. Toss salad ingredients together, reserving half the nuts & cheese for garnishing. Toss with dressing, garnish and serve.
2 Tbsp butter
1/2 c chopped walnuts
3 tbsp brown sugar
mixed greens
1 apple & 1 pear, cored & sliced
alfalfa sprouts
3 green onions, chopped
3oz crumbled blue cheese
dressing
1 tsp dry mustard
1/2 tsp seaoned salt
1/4 tsp pepper
3 Tbsp balsamic vinegar
1/2 tsp onion powder
1 clove minced garlic
3/4 c olive oil
Mix dressing ingredients and let stand at least one hour. Melt butter in skillet, add walnuts & brown sugar. Saute until nuts are caramelized. Toss salad ingredients together, reserving half the nuts & cheese for garnishing. Toss with dressing, garnish and serve.
Erma's Blue Cheese Appetizers
2 Tbsp butter
2 Tbsp crumbled blue cheese
1 pkg refrigerated biscuits
Preheat oven to 450F. Melt butter, add cheese, stirring until smooth. Cut uncooked biscuits into quarters. Place in a 9x9 pan, touching together. Pour cheese mixture over top. Bake 10 min. Serve warm.
2 Tbsp crumbled blue cheese
1 pkg refrigerated biscuits
Preheat oven to 450F. Melt butter, add cheese, stirring until smooth. Cut uncooked biscuits into quarters. Place in a 9x9 pan, touching together. Pour cheese mixture over top. Bake 10 min. Serve warm.
Grandma's Asparagus Roll-ups
16 fresh asparagus spears
16 slices sandwich bread, crusts removed
8oz pkg softened cream cheese
8 bacon strips, cooked & crumbled
2 Tbsp miced chives
1/4 c melted butter
3 Tbsp grated parmesan cheese
Place asparagus in a skillet with a samll amount of water, cook until tender-crisp (6-8 min). Flatten bread with a rolling pin. Combine cream cheese, bacon, chives and spread one Tbsp on each slice of bread. Top with asparagus spear. Roll up tightly and place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with parmesan cheese. Cut roll-ups in half. Bake at 400F for 10-12 min or until lightly browned. Makes 32.
16 slices sandwich bread, crusts removed
8oz pkg softened cream cheese
8 bacon strips, cooked & crumbled
2 Tbsp miced chives
1/4 c melted butter
3 Tbsp grated parmesan cheese
Place asparagus in a skillet with a samll amount of water, cook until tender-crisp (6-8 min). Flatten bread with a rolling pin. Combine cream cheese, bacon, chives and spread one Tbsp on each slice of bread. Top with asparagus spear. Roll up tightly and place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with parmesan cheese. Cut roll-ups in half. Bake at 400F for 10-12 min or until lightly browned. Makes 32.
Zucchini Pecan Loaf (Sandra)
3 eggs
2 1/2 c sugar
1 c oil
2 1/2 c grated zucchini (skins on)
3 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 c chopped pecans
Beat eggs, sugar and oil together. Stir in zucchini. Mix dry ingredients together and add to wet ingredients. Stir in nuts. Pour into 2 greased loaf pans and bake 325F for about an hour.
2 1/2 c sugar
1 c oil
2 1/2 c grated zucchini (skins on)
3 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 c chopped pecans
Beat eggs, sugar and oil together. Stir in zucchini. Mix dry ingredients together and add to wet ingredients. Stir in nuts. Pour into 2 greased loaf pans and bake 325F for about an hour.
Chicken & Red Pepper Jelly Appetizer Wraps (Sandra)
1 c chopped cooked chicken
1/2 c cheddar cheese, grated
1/3 c chopped green onion
1/3 c chopped red pepper
125g cream cheese (1/2 a brick)
2 Tbsp sour cream
1 Tbsp red pepper jelly
4 tortillas (9 inch)
Combine all filling ingredients and spread over tortilla. Roll up and chill for 1-2 hours. Slice each wrap into 8 pieces and chill until serving time. (makes 32 pieces).
1/2 c cheddar cheese, grated
1/3 c chopped green onion
1/3 c chopped red pepper
125g cream cheese (1/2 a brick)
2 Tbsp sour cream
1 Tbsp red pepper jelly
4 tortillas (9 inch)
Combine all filling ingredients and spread over tortilla. Roll up and chill for 1-2 hours. Slice each wrap into 8 pieces and chill until serving time. (makes 32 pieces).
Tuesday, 21 June 2011
Curried Chicken Naan Taco (Sandra)
2 1/2 c cooked, chopped chicken
1 c chickpeas
1/2 c diced sweet red pepper
1 green onion, sliced
2 Tbsp dried cranberries
1/2 c coconut milk
2 Tbsp orange juice
1 tsp brown sugar
1 tsp curry powder
1/2 c coarsely chopped, salted cashews
4 naan bread
2 c baby spinach
1 c thinly sliced cucumber
1/2 c toasted coconut
1/4 c chopped cilantro
Toss first 5 ingredients until combined. Stir next 4 ingredients and pour over chicken mixture. Cover and chill for at least one hour or up to 1 day. When ready to serve, stir in cashews. Warm naan bread. Put chicken mixture on one side of naan bread, top with cucumber, spinach, coconut & cilantro. Fold bread over. (We did ours open faced and just ate it with a knife & fork, which was a bit easier).
1 c chickpeas
1/2 c diced sweet red pepper
1 green onion, sliced
2 Tbsp dried cranberries
1/2 c coconut milk
2 Tbsp orange juice
1 tsp brown sugar
1 tsp curry powder
1/2 c coarsely chopped, salted cashews
4 naan bread
2 c baby spinach
1 c thinly sliced cucumber
1/2 c toasted coconut
1/4 c chopped cilantro
Toss first 5 ingredients until combined. Stir next 4 ingredients and pour over chicken mixture. Cover and chill for at least one hour or up to 1 day. When ready to serve, stir in cashews. Warm naan bread. Put chicken mixture on one side of naan bread, top with cucumber, spinach, coconut & cilantro. Fold bread over. (We did ours open faced and just ate it with a knife & fork, which was a bit easier).
Blue Cheese Bacon Stuffed Mushrooms (Sandra)
3 strips bacon
6 large mushrooms
1 Tbsp butter
1/2 onion, diced
1 clove minced garlic
3 oz cream cheese
3 oz blue cheese
1/3 c bread crumbs
Cook bacon until crispy. Remove stems from mushrooms, chop & set aside. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion & garlic. Cook 15-20 min. Preheat oven to 350F. Place onion mixture, bacon, cream cheese, blue cheese, bread crumbs in a blender and mix until roughly chopped & evenly combined. Stuff mixture into mushroom caps and place on greased baking sheet. Bake until lightly browned, 10-15 min.
6 large mushrooms
1 Tbsp butter
1/2 onion, diced
1 clove minced garlic
3 oz cream cheese
3 oz blue cheese
1/3 c bread crumbs
Cook bacon until crispy. Remove stems from mushrooms, chop & set aside. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion & garlic. Cook 15-20 min. Preheat oven to 350F. Place onion mixture, bacon, cream cheese, blue cheese, bread crumbs in a blender and mix until roughly chopped & evenly combined. Stuff mixture into mushroom caps and place on greased baking sheet. Bake until lightly browned, 10-15 min.
Raspberry Mocktail (Sandra)
1/4 c frozen raspberries
5 torn mint leaves
1/2 oz lime juice
1/2 oz maple syrup
3 oz white cranberry juice
Shake and strain into a tall glass filled with ice. Garnish with mint. Serves one.
5 torn mint leaves
1/2 oz lime juice
1/2 oz maple syrup
3 oz white cranberry juice
Shake and strain into a tall glass filled with ice. Garnish with mint. Serves one.
Coconut Lime Mousse with Fresh Berries (Sandra)
3/4 c shredded, sweetened coconut
3 large limes
250g tub mascarpone cheese
3/4 c icing sugar
1 c whipping cream
2 c fresh berries (any combo)
1 tsp white sugar
Toast coconut ina dry frying pan until golden, then cool completely. Finely grate zest from 2 limes. Squeeze out 1/4 c juice from the limes and set aside.. In a large bowl, beat mascarpone with icing sugar until creamy. Beat in lime juice. Beat whipping cream until it forms stiff peaks. Stir 1/3 of whipped cream into mascarpone mixture. Fold in remaining cream. Fold in 1/2 c coconut and most of lime zest (save some for garnishing). Spoon into parfait or wine glasses. Mixture will keep refrigerated for one day. Place berries in a bowl, add a squeeze of lime juice and 1 tsp sugar, stir lightly. Let stand for approx 10 min then spoon over mousse. Sprinkle with remaining coconut and lime zest. (I added 2 chocolate "cigar-type" cookies to each wine glass as well). Makes 6 servings (or one honkin' big one- it's that good :)
3 large limes
250g tub mascarpone cheese
3/4 c icing sugar
1 c whipping cream
2 c fresh berries (any combo)
1 tsp white sugar
Toast coconut ina dry frying pan until golden, then cool completely. Finely grate zest from 2 limes. Squeeze out 1/4 c juice from the limes and set aside.. In a large bowl, beat mascarpone with icing sugar until creamy. Beat in lime juice. Beat whipping cream until it forms stiff peaks. Stir 1/3 of whipped cream into mascarpone mixture. Fold in remaining cream. Fold in 1/2 c coconut and most of lime zest (save some for garnishing). Spoon into parfait or wine glasses. Mixture will keep refrigerated for one day. Place berries in a bowl, add a squeeze of lime juice and 1 tsp sugar, stir lightly. Let stand for approx 10 min then spoon over mousse. Sprinkle with remaining coconut and lime zest. (I added 2 chocolate "cigar-type" cookies to each wine glass as well). Makes 6 servings (or one honkin' big one- it's that good :)
Potato Salad With Blue Cheese Dressing (Sandra)
salad:
1 1/2 lb potatoes
2 Tbsp lemon juice
3 strips bacon
1 diced red pepper
2 green onion, sliced
dressing:
1/3 c mayo
1/4 c sour cream
2 Tbsp lemon juice
a few dashes hot pepper sauce
3/4 c crumbled blue cheese
2 chopped green onion
salt & pepper to taste
Cut potatoes into bite sized chunks and boil until tender (peeled or unpeeled). While potatoes are still hot, toss with lemon juice. Meanwhile, cook bacon until crispy, then crumble. Stir dressing ingredients together and combine with cooled potatoes. Add bacon, red pepper and green onions.
1 1/2 lb potatoes
2 Tbsp lemon juice
3 strips bacon
1 diced red pepper
2 green onion, sliced
dressing:
1/3 c mayo
1/4 c sour cream
2 Tbsp lemon juice
a few dashes hot pepper sauce
3/4 c crumbled blue cheese
2 chopped green onion
salt & pepper to taste
Cut potatoes into bite sized chunks and boil until tender (peeled or unpeeled). While potatoes are still hot, toss with lemon juice. Meanwhile, cook bacon until crispy, then crumble. Stir dressing ingredients together and combine with cooled potatoes. Add bacon, red pepper and green onions.
Subscribe to:
Posts (Atom)