September 18th, 2006 by alice
Tags: Chilis, Garlic, Lime, Shrimp, Spicy
INGREDIENTS
- 2tablespoonsbutter
- 1clovegarlic, pressed
- 24 freshlarge shrimp, peeled(about 1 pound)
- 1lime
-
Seasoning
- 3/4teaspoonsalt
- 1/4teaspoonground black pepper
- 1/4teaspooncayenne pepper
- 1/4teaspoondried parsley flakes
- 1/4teaspoongarlic powder
- 1/4teaspoonpaprika
- 1/8teaspoondried thyme
- 1/8teaspoononion powder
DIRECTIONS
- Make the seasoning blend by combining all the spices in a small bowl.
- Preheat a large skillet over medium heat.
- Add butter to the pan.
- When the butter is melted, stir in the pressed garlic.
- Immediately, add the shrimp to the pan.
- Cut the lime in half and squeeze each half into the pan over the shrimp.
- Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
- Saute the shrimp for 5 to 8 minutes or until they begin to brown.
- Be sure to cook both sides of all the shrimp.
Posted in Recipes | No Comments »
September 18th, 2006 by alice
Tags: French, Market, Sandwiches
INGREDIENTS
- 12plain croissants
- 1cupbutter, room temp
- 1/4cupprepared mustard
- 1/2teaspoonpoppy seeds
- 2tablespoons finely mincedonionsor shallots
- 2lbs shavedham
- 12slicesswiss cheese, cut to shape
DIRECTIONS
- Slice croissants in half horizontally.
- Mix butter, mustard, poppy seeds and onion together.
- Spread on half of each croissant.
- Top with 2 1/2 oz ham and a slice of cheese.
- Put halves together.
- Wrap each sandwich in foil and warm in 325*F oven for 15 minutes.
- These sandwiches may also be frozen in foil and warmed, unwrapped, at 325*F for 25 to 30 minutes.
Posted in Recipes | No Comments »
September 18th, 2006 by alice
Tags: Cake, Chocolate, Coffee, Icing
INGREDIENTS
- 1/2cup packeddark brown sugar
- 1/2cupraisins
- 1/2cup choppedwalnuts
- 2tablespoonscocoa
- 1tablespooncinnamon
- 2teaspoonsinstant coffee powder
- 3/4cupunsalted butter, room temperature
- 1 1/2cupssugar
- 2teaspoonsvanilla
- 3eggs
- 3cupsall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1 1/2teaspoonsbaking soda
- 1/2teaspoonsalt
- 2cupsplain yogurt
- choppedwalnuts(to garnish)
- raisins(to garnish)
-
Coffee Icing
- 1teaspooninstant coffee powder
- 1tablespoonhot water
- 6tablespoonsunsalted butter, room temperature
- 4ouncescream cheese, room temperature
- 1/2cup siftedicing sugar, plus
- 2tablespoons siftedicing sugar
- 1/2teaspoonvanilla
- 1/2teaspoonorange juice
- 1pinchsalt
DIRECTIONS
- Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.
- Set aside.
- Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.
- Stir in vanilla.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, soda and salt together twice.
- Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.
- Beat until just well mixed.
- Do not overmix.
- (batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.
- Spoon in one fourth of the batter.
- Sprinkle with one third of the raisin-walnut mixture.
- Repeat layering twice, ending with batter.
- Bake 1 hour at 350*F.
- Cool on rack.
- Unmold coffee cake and set on serving plate.
- Frost sides and top with Coffee Icing.
- Sprinkle with raisins and walnuts and chill until ready to serve.
- For Icing, mix coffee with water until completely dissolved.
- Cool.
- Cream butter and cream cheese until light.
- Gradually beat in sugar.
- Beat in vanilla, orange juice,salt and coffee mixture.
- Whip until double in volume, about 4 minutes.
Posted in Recipes | No Comments »
September 18th, 2006 by alice
Tags: Bread, Grand, Marnier, Orange
INGREDIENTS
- 2/3cupmilk
- 1tablespoonvinegar
- 1/2cupbutter, roomtemp
- 1cupsugar
- 2eggs, beaten
- 2cupsall-purpose flour
- 1teaspoonsalt
- 1teaspoonbaking soda
- 3tablespoons gratedorange zest
- 1teaspoonvanilla
- 1/4teaspoonalmond extract
- 1cup choppedraisins (optional)
-
Glaze
- 1/2cupfresh orange juice
- 1/4cupGrand Marnier
DIRECTIONS
- Combine milk and vinegar and set aside for 5 minutes.
- Cream butter,sugar and eggs until light and fluffy, about 5 minutes.
- Sift flour, salt and soda together.
- Add flour mixture,alternately with milk, to creamed mixture.
- Beat in zest, vanilla and almond extract, and raisins, if using.
- Pour into a greased 5 X 9 inch pan or three 5 X 3 inch pans.
- Bake at 350*F or 1 hour for large pan and about 25 minutes for smaller pans.
- Do not overbake.
- Mix glaze ingredients together.
- Pierce hot bread all over with fork or toothpick and spoon glaze over bread.
- Let cool in pan.
Posted in Recipes | No Comments »
September 18th, 2006 by alice
Tags: Blueberry, Cake, Filling, Lemon
INGREDIENTS
- 3eggs
- 1 1/2cupssugar
- 1 1/2cups siftedcake flour
- 2teaspoonsbaking powder
- 1 1/2cupsheavy cream
- 2teaspoonsvanilla
- 1/4teaspoonsalt
- 1cupground walnuts
- 1cupblueberries, fresh or frozen
-
LEMON FILLING
- 1/2cupbutter, room temperature
- 2cupsconfectioners’ sugar
- 1tablespoonlemon juice
- 1/2teaspoonvanilla
- 2egg yolks
DIRECTIONS
- Butter three 8 inch layer pans, line with waxed aper and butter again.
- In a big bowl, bea egs until thickened.
- Beat in sugar, 2 TBS at a time, until mixture is light and fluffy.
- Sift together flour an baking powder.
- Reserve.
- Beat cream, vanilla and salt in a chilled bowl to stiff peaks.
- Fold whipped cream mixture into egg mixure, alterhating with flour mixture and nuts.
- Divide batter equally among pans.
- Sprinkle each layer with 1/3 cup blueberries.
- Bake at 350*F for 30 to 35 minutes Cool in pans on rack for 5 minutes, then remove from pans and continue cooling on racks.
- Prepare Lemon Filling by beating butter, sugar, lemon juice and vanilla until light and fluffy.
- Beat in yolks, one at a time, until wellcombined.
- Invert 1 cake layer on a serving plate.
- Spread with half the lemon filling; add a second layer and spread with remaining filling.
- Top with last layer and sprinkle top of cake with confectioners sugar.
- Garnish with fresh blueberries and lemon leaves if desired.
- NOTE: filling contains raw egg yolks so do not serve to children or the elderly.
- If this makes you nervous, you may substitute cooked lemon curd, but it is not as nice.
Posted in Recipes | No Comments »
