December 6th, 2006 by alice
Tags: Date, Kisses, Nut
INGREDIENTS
- canola oil cooking spray
- 1/3cupsliced almonds
- 1largeegg white, at room temperature
- 1pinchsalt
- 1pinchcream of tartar
- 1/4teaspoonrum extract
- 2tablespoonsgranulated sugar
- 3tablespoons lightly-packeddark brown sugar
- 1/2cup choppeddates
- 1/2cupraisins
DIRECTIONS
- Set 2 oven racks at top and bottom thirds of oven.
- Preheat oven to 300 degrees.
- Spray 2 non-stick baking sheets generously with oil spray.
- In shallow pan over medium-high heat, toast almonds until lightly browned, about 15 minutes, stirring several times.
- Set aside.
- In clean, dry bowl, beat egg white with salt and cream of tartar until soft peaks form.
- Add rum extract.
- While beating, gradually sprinkle in granulated sugar.
- Beat in dark brown sugar 1 tablespoon at a time.
- Fold in dates, raisins and almonds.
- Drop mixture by teaspoon onto baking sheets 3 inches apart, to make 25 cookies.
- Stagger pans on separate racks so lower pan is not directly below top pan.
- Bake cookies 10 minutes.
- Switch pans to opposite racks.
- Bake 10 minutes more or until cookies are light brown, firm and feel dry to the touch.
- Turn off oven.
- Let cookies sit in oven 20 minutes.
- Remove from oven and cool completely on baking sheets.
- Using metal spatula, gently remove cookies from sheets.
- If not served immediately, store in airtight container, with wax paper between layers, up to 3 days.
- These are crisp on the outside and slightly chewy inside on the first day, they later become chewy throughout.
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December 6th, 2006 by alice
Tags: Famous, Mushrooms, Stuffed, Theresas
INGREDIENTS
- 1lbwhole mushrooms
- 6-8slicesbacon
- 1/2teaspoonthyme
- 1cup gratedcheese(more then one kind can be added)
- 1/2cup dicedgreen peppers
- 1/2cup dicedgreen onions
- 1packagecream cheese(low fat is also just as good)
- 3-5piecesbread(dried bread crumbs can also be used)
- 1tablespoonthyme
DIRECTIONS
- In large saute pan, fry bacon until extra crispy Remove mushroom stems from mushrooms and finely dice only using as much as needed Remove bacon strips and add to remaining grease the green pepper, green onion,mushroom stems,thyme and salt and pepper Take cream cheese (softened) in large bowl and mix the saute mixture, other cheese together until well blended Crush crispy bacon into the mixture and add bread (in very small pieces if whole bread or if bread crumbs only as needed to form a nice thick stuffing mixture) Fill mushroom caps with stuffing, top with more cheese if desired and warm in a 350′ degree oven about 20 minutes.
- You can also put under a broiler for 5-10 minutes if you prefer the top of the stuffing a little more crispier.
- Also, I have found that smearing a little bit of butter on the mushrooms themselves before putting them in the oven keeps them from drying out and adds a little more flavor.
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December 6th, 2006 by alice
Tags: Lemon, Meringue, Pie
INGREDIENTS
-
Pie Crust
- 1 1/4cupsall-purpose flour
- 1 1/2teaspoonssugar
- 1/4teaspoonsalt
- 4tablespoonsunsalted butter, chilled and cut in pieces
- 2tablespoonsvegetable shortening, chilled and cut in pieces
- 3tablespoonsice water
- 1teaspoonfresh lemon juice
- 2tablespoonsfine graham cracker crumbs
-
Filling
- 1/3cupcornstarch
- 1/3cup siftedcake flour
- 1/4teaspoonsalt
- 1 1/4cupssugar
- 2cupswater
- 5largeegg yolks, lightly beaten
- 1/2cuplemon juice
- 2tablespoons gratedfresh lemon rind
- 4tablespoonsunsalted butter, cut in pieces
-
Meringue
- 1/3cupwater
- 1tablespooncornstarch
- 5largeegg whites, room temperature
- 1/4teaspooncream of tartar
- 1/2teaspoonvanilla
- 1/3cupsugar(or to taste)
DIRECTIONS
- Pie Crust: Preheat oven to 425°; in a food processor pulse the flour, sugar and salt just to mix; add the butter and shortening and pulse just until coarse crumbs form; add the lemon juice and water and pulse just until moist crumbs form.
- Scrape the dough onto a sheet of plastic wrap and form a disk; wrap tightly and refrigerate at least 1 hour or up to 1 day.
- On a lightly floured surface, roll chilled dough out to a 12″-13″ diameter circle; fold dough in half and gently lift it, transferring it to a 9″ pie plate; gently fit the dough into the plate and trim the edge with a 1/4″ overhang.
- Gently fold the overhang under and crimp the new edge all way’round; prick the dough, including the sides and corner, with a fork to prevent the crust from bubbling while baking; refrigerate 15 minutes or until crust is rechilled.
- Bake 10-13 minutes or until bottom of crust is lightly browned; cool on wire rack; when cool, sprinkle with graham cracker crumbs.
- Filling: Combine cornstarch, cake flour, salt and sugar in a saucepan; over medium heat, gradually add water, stirring; continue to cook and stir until mixture boils, about 4 minutes.
- Remove from heat and temper egg yolks by gradually adding small amounts of cooked mixture; when eggs are thoroughly warmed, add back to cooked mixture; cook, stirring, another 5 minutes over low heat.
- Remove from heat and stir in lemon juice, lemon rind and butter; stir until well combined and smooth; lay plastic wrap on surface and set aside while making meringue.
- Meringue: Preheat oven to 325°; in a small saucepan over medium heat, bring water and cornstarch to a boil, stirring constantly, until mixture thickens and turns clear; set aside and let cool.
- With an electric mixer, break up egg whites on low speed; when bubbly increase speed and beat until they begin to turn white; beat in cream of tartar and vanilla; add sugar gradually and beat to soft peaks; add reserved cornstarch mixture a bit at a time; beat just to stiff peaks.
- Finish: Pour warm filling into cooled crust (sprinkled with graham cracker crumbs), and top with room temperature meringue; completely seal filling with meringue, making sure meringue touches the crust all the way’round; pile meringue to a high mound in center of pie; bake for 20 minutes, until meringue is evenly golden brown; cool completely on wire rack before cutting.
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December 6th, 2006 by alice
Tags: Baked, Chops, Garlic, Parmesan, Pork, Sauce
INGREDIENTS
- 6 1/2inchesboneless pork chops
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1/4cupmilk
- 2tablespoonsDijon mustard
- 1cupItalian seasoned breadcrumbs
-
Sauce
- 1/4cupbutter or margarine, divided
- 1 1/2teaspoons jarred mincedgarlic
- 3/4cupwhipping cream
- 1/3cupwhite wineor chicken broth
- 1/2cup gratedparmesan cheese
DIRECTIONS
- Preheat oven to 375 degrees.
- Season chops with salt and pepper.
- Mix milk and mustard; dip chops into mixture and coat with breadcrumbs.
- Place chops on rack in a broiler pan; bake for 30 minutes or until done.
- FOR THE SAUCE: Melt 1 Tbsp butter in small saucepan over med-high heat; add garlic and saute for 2-3 minutes.
- Stir in cream, wine/broth and cheese; reduce heat and simmer (no boil) for 3-4 minutes.
- Whisk in 3 Tbsp of butter until melted.
- Pour over chops and serve.
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December 6th, 2006 by alice
Tags: Brown, Mushrooms, Quick, Riceions
INGREDIENTS
- 1cupinstant brown rice
- 1/3cuponions(Diced)
- 1 (4 ounce)canmushrooms, and the liquid
- water
- 1tablespoonolive oil
- 1tablespoonbutter
- 1teaspoonblack pepper
- 1/4teaspoonsalt
DIRECTIONS
- Drain the liquid from the can of mushrooms into a measuring cup and add enough additional water to make one cup.
- Bring the liquid to a boil in a covered sauce pan, add the instant brown rice, cover, reduce the heat and simmer for 5 minutes.
- At the end of the 5 minute cooking period, remove from the heat, but DO NOT PEEK.
- Set aside for at least 5 more minutes to rest.
- While the rice is resting, saute the onions and mushrooms in the olive oil and butter.
- When the onions are transparent, remove from the heat, add the finished rice to the saute pan, add salt and pepper and stir.
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