September 26th, 2006 by alice
Tags: Almond, Buttermilk, Scones
INGREDIENTS
- 2 1/2cupsunbleached all-purpose flour(or bleached)
- 1/4cupsugar
- 1teaspoonsalt
- 2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 5tablespoons unsalted coldbutter(grated using a hand cheese grater or cut into small cubes)
- 3/4cupbuttermilk
- 3tablespoonsheavy cream, reserve one tablespoon for coating tops of scones
- 1/4cupalmonds, ground in a coffee grinder or food processor,reserve one-and-a-half tablespoons to cover tops of sco(do not grind into paste!)
DIRECTIONS
- Mix dry ingredients together with a whisk in a bowl, or in food processor (by pulsing); reserve one-and-a-half tablespoons of ground almonds to coat tops of scones.
- Add butter and massage into dry mixture with your fingers (or in food processor by pulsing). If using a food processor, put mixture in a bowl. Pour in buttermilk, heavy cream (reserve one tablespoon to coat top of scones), and almond extract into bowl and mix with a large spoon until contents are incorporated. Pour onto lightly floured working surface and kneed for 1 min. to completely incorporate mixture. Dough will be “tacky” but NOT “sticky” or “shaggy”. Place on parchment or waxed paper and hand form into a circle (approx. 8 inches in diameter) and about 1 inch high (or thick).
- Cover with plastic wrap and freeze for 20 mins. Remove from freezer, place on a sheet pan or cookie sheet, divide into six triangles using a knife or pizza cutter.
- Pull each scone outward from the other so they are not touching; this allows them to raise and bake.
- Coat the tops of each scone with the remaining cream using a brush or your fingers, then lightly coat (sprinkle) the tops with the remaining ground almonds. Bake for 17 to 22 mins at 375′F in a pre-heated oven.
- Edges of scones will have a light brown color when done.
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September 26th, 2006 by alice
Tags: Jumbles, Molasses
INGREDIENTS
- 1/2cupbutter
- 1/2cupbrown sugar
- 1cupmolasses(you can use any kind of molasses you prefer. Light molasses makes a brown, delicate flavored cookie;)
- 1egg
- 2teaspoonspowdered ginger (optional)
- 1tablespoonbaking soda
- 1/2cupsour milk
DIRECTIONS
- Preheat oven to 375 degrees F.
- Bring the butter to room temperature so that it is soft.
- Cream the butter with the brown sugar.
- Stir in the molasses.
- Add the egg.
- Measure out the flour and add to the butter/molasses mixture.
- Stir until partially blended.
- Add the milk and blend well.
- Drop by teaspoonfuls onto a lightly greased baking sheet.
- Bake 10 min.
- or until set in the center (no imprint remains when lighty touched with a finger).
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September 26th, 2006 by alice
Tags: Beef, Soup, Vegetable
INGREDIENTS
- 1lbground beef
- 3 (14 ounce)canschicken broth
- 1 (15 ounce)cantomato sauce
- 16ouncesfrozen corn
- 8ouncesfrozen green beans
- 8ounces frozenpurple peas
- 8ouncesfrozen baby lima beans
- 8ouncesfrozen carrots, diced
- 1smallonion, diced
- 4smallpotatoes, diced
- salt
- pepper
- 4bay leaves
DIRECTIONS
- Fry ground meat until well done; drain grease.
- In a 6 quart dutch oven, add all ingredients; bring to a light boil and then simmer for several hours or until tender to your liking.
- I simmer mine 2 to 3 hours, but it is not necessary.
- Add bay leaf’s.
- Salt and pepper to taste.
- If you like it spicy, use Cajun Seasoning.
- You can use roast beef for meat and other veggies if they are what you like; as much as needed.
- Adjust broth and tomato sauce as needed for consistency of soup.
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September 26th, 2006 by alice
Tags: Beef, Kung, Pao
INGREDIENTS
- 1 1/2lbsflank steaks, partially frozen
- 1/2teaspoonsalt
- 1egg white
- 1tablespooncornstarch
- 4tablespoonspeanut oil, divided
- 1/2cupdry roasted peanuts
- 10wholedried red chili peppers
- 1red bell pepper, cut into pieces
- 2green onions, cut in 1/2 inch pieces
- 4clovesgarlic, minced
- 1/2tablespoon gratedginger
- 1/2cupwater chestnuts, diced(may use jicama)
- steamed rice
-
For the Sauce
- 1teaspoonchili paste with garlic
- 2tablespoonssoy sauce
- 1tablespoonrice wineor dry sherry
- 1teaspoonrice vinegar
- 1teaspoonsugar
- 1/4cupchicken broth
- 1teaspooncornstarch
- 2teaspoonsdark sesame oil
DIRECTIONS
- Slice beef diagonally, across the grain, into thin slices.
- Combine beef, salt, egg white, and cornstarch.
- Toss together until well mixed and set aside.
- Stir together all ingredients for the sauce in a small bowl and set aside.
- Add two tbsp oil to the wok and stir-fry beef until just browned.
- Remove from wok.
- Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark.
- Remove all from wok and place with the beef.
- Add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok.
- Add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn.
- Add beef and peanut/pepper mixture back into wok and stir to blend.
- Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through.
- Serve with steamed rice.
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September 26th, 2006 by alice
Tags: Cranberry, Ginger, Salmon
INGREDIENTS
- 1 1/2tablespoons mincedgingerroot
- 2clovesgarlic, minced
- 1/4cuphoney
- 1/4cuplow sodium soy sauce
- 1/4teaspoonfresh ground black pepper
- 1cupwhole berry cranberry sauce(canned or freshly made)
- 4salmon fillets(6-8 oz. each)
DIRECTIONS
- Preheat oven to 350 degrees F.
- Combine all ingredients except salmon in a small bowl.
- Spray or oil a baking pan and place fillets on the pan in a single layer.
- Pour sauce mixture evenly over the fillets.
- Bake for 15 minutes or until cooked through.
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