March 14th, 2006 by alice
Tags: Cookies, Jasons, Sugar
INGREDIENTS
- 4cups siftedall-purpose flour
- 1teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 1/2teaspoonnutmeg
- 1cup softenedbutter
- 1 1/2cupssugar
- 1egg
- 1/2cupsour cream
- 1teaspoonvanilla extract
-
Topping
- 1/4cupsugar
- raisinsor blanched almonds (optional)
DIRECTIONS
- Sift flour with baking powder, soda, salt and nutmeg; set aside.
- In large bowl of electric mixer, at medium speed, beat butter and sugar until combined then beat in sour cream, egg and vanilla until smooth.
- Gradually add flour mixture, beating until well combined.
- With rubber scraper, form dough into a ball.
- Wrap in waxed paper, plastic wrap, or foil; refrigerate overnight or several hours.
- Divide dough into four parts.
- Refrigerate until ready to roll out.
- Meanwhile, preheat oven to 375 degrees.
- Lightly grease cookie sheets.
- On well-floured surface roll dough, one part at a time, 1/4 inch thick.
- With floured, 2 1/2 inch round or scalloped cookie cutter, cut out cookies.
- Using spatula, place 2 inches apart on cookie sheets.
- Sprinkle tops of cookies with sugar.
- Place a raisin or almond in the center of each, if desired.
- Reroll trimmings, and cut.
- Bake 10 to 12 minutes or until golden (be careful, they burn easily).
- Cool.
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March 14th, 2006 by alice
Tags: Cream, Stabilized, Whipped
INGREDIENTS
- 1teaspoonunflavored gelatin
- 4teaspoonscold water
- 1cupheavy whipping cream(35%)
- 1/4cupicing sugar(confectioners)
DIRECTIONS
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (do not let SET).
- Whip the cream with the icing sugar, until slightly thick.
- While slowly beating, add the gelatin to whipping cream.
- Whip at high speed until stiff.
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March 14th, 2006 by alice
Tags: Baked, Shrimp, Toasts
INGREDIENTS
- 4teaspoons mincedgarlic
- 1tablespoon minced peeledfresh ginger
- 1tablespoonvegetable oil
- 1tablespoonmirin
- 2teaspoonssoy sauce
- 1/2teaspoonsalt
- 3/4lbmedium shrimp, in shell peeled, deveined, and cut into 1/2 inch pieces(31 to 35 per lb)
- 3tablespoons choppedfresh cilantro
- 1loaf white pullmanbread, unsliced(9- by 4-inch)
DIRECTIONS
- Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute.
- Add mirin, soy sauce, and salt (omit salt if making ahead; see note, below) and simmer, stirring, 15 seconds.
- Transfer marinade to a bowl and cool to room temperature.
- Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
- Put oven rack in upper third of oven and preheat oven to 350°F.
- Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice.
- Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total.
- Remove bread from oven but leave on baking sheet.
- Immediately increase oven temperature to 475°F.
- Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely.
- Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes.
- Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
- Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total.
- Cut each strip into 4 pieces.
- Serve toasts warm or at room temperature.
- note: Shrimp can be marinated (without salt in marinade) up to 4 hours.
- Stir in salt before proceeding.
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March 14th, 2006 by alice
Tags: Cookies, Jmelyns, Sugar
INGREDIENTS
- 1cupmargarineor butter
- 2cupssugar
- 2eggs
- 1cupvegetable oil
- 2teaspoonsvanilla
- 5cupsflour
- 1/4teaspoonsalt
- 2teaspoonscream of tartar
- 2teaspoonsbaking soda
-
Frosting
- 3ouncescream cheese
- 2cupspowdered sugar
- 1/4cupmargarine
- 1teaspoonvanilla
DIRECTIONS
- Cream together margarine and sugar.
- Add eggs, oil and vanilla and mix well.
- Add flour, salt, cream of tartar and baking soda and mix all together well.
- Roll into balls.
- Cam be rolled in sugar or left plain and frosted.
- Will flatten by themselves.
- Bake for 11 minutes at 350 degrees.
- Frosting: Cream together cream cheese and margarine.
- Blend in powdered sugar and vanilla until the mixture gets”frosting-like”.
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March 14th, 2006 by alice
Tags: Cranberry, Jello, Port, Salad, Wine
INGREDIENTS
- 1 (6 ounce)boxraspberry Jell-O gelatin
- 2cupsboiling water
- 1 (20 ounce)cancrushed pineapple, drained
- 1canwhole berry cranberry sauce
- 1/2cup choppedwalnuts
- 1/3cupport wine
DIRECTIONS
- Dissolve Jello in boiling water- let cool.
- Transfer Jello into serving bowl- add all other ingredients.
- Refrigerate until mixture has set.
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