June 3rd, 2006 by alice
Tags: Bars, Date
INGREDIENTS
- 1/2cupflour
- 1teaspooncinnamon
- 3/4teaspoonbaking powder
- 1pinchsalt
- 2 1/2cups choppeddates(3/4 lb)
- 1/2cupslivered almonds or choppedalmonds, toasted
- 1/3cupsesame seeds, toasted
- 1/2cupbutter, melted and cooled
- 1/2cuplight brown sugar
- 2eggs
- 1teaspoonvanilla
DIRECTIONS
- put oven rack in middle of oven and preheat to 375 line a 9″ square baking pan with foil, butter and flour foil.
- whisk together flour, cinnamon, baking powder and salt.add in dates, almonds, sesame seeds, toss to mix.
- whisk together butter, eggs, vanilla, sugar and add to flour mixture, mix well.pour into baking pan, bake 25-30 minutes.
- cool in pan before cutting into bars.
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June 3rd, 2006 by alice
Tags: Pancakes, Pumpkin
INGREDIENTS
- 2eggs
- 1 1/4cupsbuttermilk
- 4tablespoonsbutter, melted
- 3tablespoonscanned pumpkin
- 1/4cupgranulated sugar
- 1/4teaspoonsalt
- 1 1/4cupsall-purpose flour
- 1/2teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1/4teaspooncinnamon
- 1/4teaspoonallspice
DIRECTIONS
- preheat a skillet over medium heat.
- Coat with oil or cooking spray Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
- Blend ingredients together.
- Combine remaining ingredients in a small bowl.
- Mix in the dry ingredients with the wet ingredients and blend until smooth.
- Pour the batter into the skillet to form 5-inch circles (1/4 cup portions).
- When the batter stops bubbling and edges begin to harden, flip the pancakes.
- They should be dark brown.
- This will take about 1 to 2 minutes.
- Flip the pancakes and cook the other side for the same amount of time, until dark brown.
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June 3rd, 2006 by alice
Tags: Cranberryange, Trifle
INGREDIENTS
- 1 (85 g)packagecranberry Jell-O gelatin
- 1cupboiling water
- 1 (10 ounce)canmandarin oranges
- 300gangel food cake, cut into 1 inch cubes
- 1 1/2cups coldmilk
- 1 (30 g)package jell-o lightvanilla instant pudding mix
- 1 (1 liter)containerCool Whip Topping, thawed
- 1orange zest, from
- fresh cranberries(to garnish)
DIRECTIONS
- Dissolve jelly powder in boiling water.
- Drain oranges, reserving liquid; add cold water to measure 1 cup; stir into jelly.
- Place cake cubes into glass trifle bowl; pour jelly over and toss gentle until absorbed.
- Pour milk into mixing bowl; add pudding mix and beat for 1 minute.
- Fold in 2 cups of cool whip, orange sections and rind; spread over jelly.
- Garnish with remaining topping and cranberries; chill.
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June 3rd, 2006 by alice
Tags: Chicken, Figs, Lemon, Roast
INGREDIENTS
- 3lemons
- 1cupdried mission figs
- 5chicken breasts or1 wholeskinless chicken, cut into 8 pieces
- 1/2teaspoonsalt
- 1/4teaspoonground pepper
- 1/4cup packedbrown sugar
- 2tablespoonsbalsamic vinegar
- 1/3cupwater
DIRECTIONS
- Preheat the oven to 400.
- Spray a 9 X 13-inch baking dish with nonstick spray.
- Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
- Place the lemon slices and the figs in the baking dish.
- You may want extra lemon slices.
- They are really good to eat after they have been cooking under the chicken.
- Arrange the chicken breast or pieces.
- Sprinkle with salt and pepper.
- Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
- Stir in the brown sugar, vinegar and water.
- Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
- Roast the chicken 35 minutes.
- Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
- With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
- Discard the fat from the pan drippings; spoon over the chicken.
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June 3rd, 2006 by alice
Tags: Pork, Stroganoff
INGREDIENTS
- 200gpork tenderloinsor pork fillets
- 1tablespooncorn oil
- 1mediumonion, finely chopped
- 1tablespoonbrandy (optional)
- 125gsmall mushrooms
- 50mlchicken stock
- 100mllow-fat creme fraiche
- 1teaspoonHungarian paprika, plus extra to serve
- salt & freshly ground black pepper
DIRECTIONS
- Cut the pork into 1cm (half inch) slices.
- Heat oil in non stick pan till very hot.
- Add the meat and leave for 1-2 minutes till the underside is brown.
- Do not stir during this time as the meat may stick if you do.
- Turn the meat and brown the other side.
- Remove meat from pan and put on a warmed plate.
- Lower the heat slightly and stirfry the onion till soft and just turning golden- about 8 minutes.
- Return the meat to the pan and keep stiring for another minute.
- Add the brandy (if using) and when it bubbles add the mushrooms and chicken stock.
- Lower the heat and simmer for two minutes.
- Add the creme fraiche, paprika, salt& pepper.
- Stir and let it all barely simmer for another two minutes.
- Serve dusted with paprika.
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