January 5th, 2006 by alice
Tags: Cranberry, Noels
INGREDIENTS
- 1cupunsalted butter, room temp.
- 1/2cupsugar
- 2tablespoonswhole milkor half-and-half
- 1teaspoonvanilla
- 1/2teaspoonsalt
- 2 1/2cups siftedall-purpose flour
- 1/2cup finely choppedpecans
- 3/4cupdried cranberries
- desiccated coconut (optional)
DIRECTIONS
- Cream butter and sugar 3 minutes.
- Add milk, vanilla and salt.
- Beat to combine.
- Gradually add flour, cranberries and pecans - beat just to combine.
- Form 2 logs 8 inches long and 1 1/2 inches in diameter.
- Wrap and chill 2 hours.
- Preheat oven to 375.Unwrap and roll in coconut, if desired.
- Using a serrated knife slice cookies 1/4′ thick.
- Bake 12- 14 minutes on a parchment lined sheet pan or until edges are brown.
Posted in Recipes | No Comments »
January 5th, 2006 by alice
Tags: Glazed, Praline, Salmon
INGREDIENTS
- 12ounces boned skinnedsalmon fillets, cut into 2 pieces
- 1/4teaspoonsalt, about
- fresh ground black pepper
- 1/4cup choppedpecans
- 3tablespoons packedbrown sugar
- 2tablespoonsbutter, melted
- 1teaspoonlemon juice
DIRECTIONS
- Rinse salmon and pat dry, then sprinkle all over with salt and pepper.
- In a small bowl, mix pecans, brown sugar, butter, lemon juice and 1/4 tsp.
- salt.
- Place salmon on a large baking sheet; broil 6 inches from heat for 6 minutes; with a wide spatula, turn the fillets over and then spoon pecan mixture evenly over fillets and broil again, checking frequently to be sure nuts do not scorch.
- Broil until fish is opaque but still moist-looking in the center of the thickest part, 1-2 minutes longer.
- Transfer fillets to a serving plate with a wide spatula.
Posted in Recipes | No Comments »
January 5th, 2006 by alice
Tags: Danish, Klejner, Smalls
INGREDIENTS
- 2cupsall-purpose flour
- 1/4cupsugar
- 1/2teaspoonbaking powder
- 1/2cupbutter
- 5-6tablespoonsheavy whipping cream
- 1egg
- 1teaspoon freshly crushedcardamom seeds
- hotoil(for frying)
- powdered sugar
DIRECTIONS
- In the work bowl of the food processor with the steel blade in place, or in a mixing bowl, combine the flour, sugar, and baking powder.
- Slice the butter and add to the dry ingredients.
- Process or blend until the mixture resembles coarse crumbs.
- Add 5 tablespoons of cream, egg, and cardamom (leave out cardamom if you wish) and mix until a dough forms.
- Add more cream if necessary to moisten the dough.
- Chill 30 minutes.
- On a lightly floured board, roll dough out to 1/8-inch thickness and cut into strips about 1 1/4 inches wide.
- Cut the strips diagonally into diamonds about 3 1/2 inches long.
- Make a lengthwise slash through the center of each with the point of a knife.
- Pull one end of the piece through the slash to form a half-knot.
- Heat fat (vegetable oil, lard, or shortening) to 375 F.
- Drop knots into the fat and cook until golden on both sides, turning once or twice.
- Remove from fat and drain on paper toweling.
- Dust with powdered sugar.
- Store in an airtight tin in a cool place Makes about 60 cookies.
- The Great Scandinavian Baking Book.
Posted in Recipes | No Comments »
January 5th, 2006 by alice
Tags: Dried, Linguine, Shrimp, Sun, Tomatoes
INGREDIENTS
- 1 1/2ouncessun-dried tomatoes, packed without oil(about 20)
- 1/2cupboiling water
- 1lbmedium shrimp or large shrimp, peeled and deveined
- 1/2cup choppedgreen onions
- 1/2cupdry white wine
- 3tablespoonsfresh lemon juice
- 1tablespooncapers
- 1tablespoonolive oil
- 3/4teaspoondried Italian seasoning
- 1/4teaspoonground black pepper
- 16smallpitted black olives
- 1clovegarlic, minced
- 5ounces cookedlinguine
- 1/2cup finely shreddedparmesan cheese
DIRECTIONS
- Thinly slice sun-dried tomatoes and place in small bowl.
- Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
- Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
- Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
- Add the remaining ingredients from wine to garlic.
- Cook 1 minute or until throughly heated.
- Remove from heat and toss in cooked linguine.
- Mix well.
- Sprinkle each serving with Parmesan cheese.
Posted in Recipes | No Comments »
January 5th, 2006 by alice
Tags: Crisp, Fruit, Winter
INGREDIENTS
- 6largeapples(preferably Golden Delicious)
- 3pears(preferably Bosc)
- 1/2cup halveddried apricots
- 1/2cup halvedprunesor dates
- 1/2cupraisinsor currants
- 3tablespoonslemon juice
- 2tablespoons packedbrown sugar
- 2tablespoonsbutter, cut into bits
-
TOPPING
- 3/4cupall-purpose flour
- 1/2cup packedbrown sugar
- 1tablespooncinnamon
- 1/2cupbutter
- 1/2cuprolled oats
- 1/2cup choppedwalnuts
DIRECTIONS
- Peel, core and slice apples and pears.
- In large bowl, toss together apples, pears, apricots, prunes and raisins.
- Sprinkle with lemon juice, sugar and butter; toss again.
- Transfer to greased 13 x 9- inch baking dish, leveling top.
- TOPPING: In bowl, combine flour, sugar and cinnamon; with pastry blender or two knives, cut in butter until crumbly.
- Stir in oats and walnuts; sprinkle over fruit.
- Bake in 375 F.
- oven for 1 hour or until apples are tender.
- Makes 12 servings.
- Canadian Living’s Best Easy Cooking.
Posted in Recipes | No Comments »
