July 26th, 2006 by alice
Tags: Biscuits, Butternut, Pecans, Pumpkin, Spicy, Squash
INGREDIENTS
- 2cups cooked mashedbutternut squashor pumpkin
- 3/4cupbutter, melted
- 1 1/4cupsbuttermilk
- 4cupsflour
- 1teaspoonsalt
- 1tablespoonbaking soda
- 3tablespoonsbrown sugar
- 1teaspooncinnamon
- 1/8teaspoon gratednutmeg
- 1/8teaspoonallspice
- 1/8teaspooncloves
- 1/4cup toastedpecans, crushed
DIRECTIONS
- Sift together flour, salt, baking soda, spices, and sugar, stir in pecans.
- Mix together the squash, butter and buttermilk.
- Mix together dry and wet ingredients.
- Using only enough wet or dry to make a soft dough.
- Shape the dough into a ball and knead lightly on a well-floured board.
- Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter.
- Bake in a greased baking pan in a 400F degrees oven for 15-20 minutes or until brown.
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July 26th, 2006 by alice
Tags: Cookies, Maple, Pecan
INGREDIENTS
- 1/2lbunsalted butter
- 1/2cupsugar
- 1egg yolk
- 2tablespoonsmaple syrup
- 1/2teaspoonvanilla
- 1 3/4cupsall-purpose flour, sifted, plus
- 2tablespoonsall-purpose flour, sifted
- 1 1/4cupspecans, pieces
DIRECTIONS
- Preheat oven to 325°F.
- Beat butter with paddle until it whitens and holds soft peaks, 3-5 minutes.
- Beat in sugar until well blended.
- Whisk together yolks and maple syrup.
- Beat into butter, scraping down as necessary.
- Add flour and mix until just combined.
- Stir in pecans.
- Divide dough into 4 pieces and roll into 4 logs, each about 1 1/2 inches in diameter.
- Dough should be frozen for 30 minutes so that it can be easily cut or you can freeze, wrapped well for later use.
- Slice into 3/8-inch rounds.
- Bake on a parchment lined sheetpan until firm and lightly and evenly browned, about 12-15 minutes.
- The cookies must be cooked through to be tender.
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July 26th, 2006 by alice
Tags: Wonton, Wrappers
INGREDIENTS
- 2cupsall-purpose flour
- 1/2teaspoonsalt
- 1egg
- 1/4cupwater
- 1/4cupwater(or as needed)
- extraflour or cornstarch, as needed
DIRECTIONS
- Mix the salt and the flour.
- In a small bowl, add 1/4 cup water to the egg and beat gently.
- Make a well in the middle of the flour, and add the egg-water mixture.
- Mix into the flour, adding remaining water as needed.
- Knead the dough into a ball.
- Keep kneading until smooth (several minutes).
- Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
- Cut the dough into quarters.
- Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
- Cut the dough into the desired shapes (usually squares or circles).
- If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
- Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
- Repeat with the other quarters.
- If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.
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July 26th, 2006 by alice
Tags: Cookies, Orange, Poppy, Seed
INGREDIENTS
- 1/2lbunsalted butter
- 3tablespoonsorange zest, grated
- 1/2cupsugar
- 1egg yolk
- 1/2teaspoonvanilla
- 1 3/4cupsall-purpose flour, sifted, plus
- 2tablespoonsall-purpose flour, sifted
- 1/4cuppoppy seeds
DIRECTIONS
- Preheat oven to 325°.
- Beat butter with orange zest until it whitens and holds soft peaks.
- Beat in sugar until well blended.
- Whisk together yolks and vanilla.
- Add to butter mixture and mix scraping down sides as necessary.
- Add flour and poppy seeds mixing only to combine Divide dough into 4 pieces and Roll into 4 logs, each about 1 1/2 inches in diameter.
- Dough should be frozen for 30 minutes so that it can be easily cut or you can freeze, wrapped well for later use.
- Slice 3/8 inch rounds.
- Bake on a parchment lined sheet pan until firm and lightly and evenly browned- about 12-15 minutes.
- The cookies must be cooked through to be tender.
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July 26th, 2006 by alice
Tags: Cheese, Cream, Lemon, Pie, Shearyahs
INGREDIENTS
- 1cupsugar
- 1/3cupcornstarch
- 1/2teaspoonsalt
- 1 1/2cups coldwater
- 4egg yolks(whites for meringue)
- 1tablespoonbutter
- 1/4cupbottled lemon juiceor fresh squeezedlemon juice
- 2lemons, zest of
- 1 (8 ounce)packagecream cheese
- 1 9 inchgraham cracker pie crustor graham cracker
-
Meringue
- 1/3cupsugar
- 2tablespoonsconfectioners’ sugar
- 1/2teaspooncream of tartar(preferred)(optional)
- 4largeegg whites, at room temperature(reserved from pie filling above)
- 1/2teaspoonvanilla extract
DIRECTIONS
- In a heavy sauce pan mix sugar,flour,cornstarch and salt together.
- Slowly add the water, stirring constantly.
- Cook over med-high heat until mixture begins to thicken then reduce heat to low.
- Add a little of the hot mixture to the beaten egg yolks then add the yolks to the filling.
- Continue to cook over low heat until thick about 1-2 minutes.
- Remove from heat.
- Add the cream cheese, lemon juice, zest and butter.
- Mix well.
- Pour into a graham cracker pie crust or over graham crackers layered in a 9 x 9 pan over the bottom and up the sides.
- Cover with meringue (instructions follows).
- Preheat oven to 400°.
- Mix sugar and confectioners sugar in a small bowl.
- Beat whites until frothy but not yet peaking.
- Add cream of tartar.
- On med-high speed beat until peaks start to form.
- Add sugar a little at a time.
- When sugar is incorporated add vanilla and continue to beat until whites are glossy.
- Gently top the pie making sure to seal edges and make swirls and peaks.
- Bake until lightly golden.
- Watch closely after first 5 minutes.
- Cool completely before serving.
- Makes one 9″ pie.
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