January 14th, 2007 by alice
Tags: Chocolates, Ferrero, Homemade, Rocher
INGREDIENTS
- 1packet nestledark chocolate melts
- 25gCopha
- nutella
- 20 unsaltedhazelnutsor almonds
- crushednuts
DIRECTIONS
- Melt copha and chocolate together.
- Pour a little into ice cube trays.
- Refrigerate/freeze to set.
- Spoon a bit of nutella into the centre of each chocolate.
- Place nut in the centre of each chocolate.
- Top with remaining chocolate.
- Sprinkle with chopped nuts.
- Place in freezer for 15-20 mins.
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January 14th, 2007 by alice
Tags: Lemon, Sorbet
INGREDIENTS
- 1cupsugar
- 1/2cupcorn syrup
- 2 1/2cupswater
- 1cup freshly squeezedlemon juice(6 lemons)
DIRECTIONS
- Bring sugar, syrup and water to a boil over medium-high heat; cook about 2 minutes until the sugar is dissolved.
- Remove from heat and add lemon juice; pour mixture into a separate container and cool in an ice bath or refrigerate overnight.
- Freeze in an ice cream maker; can be kept frozen up to one month.
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January 14th, 2007 by alice
Tags: Cake, Cherry, Loaf, Pound
INGREDIENTS
- 2cupsflour or2 1/4 cupscake-and-pastry flour
- 1/2teaspoonsalt
- 1cupglace cherries, quartered
- 1cupbutter(you could use margarine, but tastes best with butter)
- 1cupsugar
- 4eggs
- 2teaspoonsalmond extract
DIRECTIONS
- Combine flour and salt.
- Stir well to blend.
- Mix 1/2 cup flour mixture with cherries.
- Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Add remaining flour gradually.
- Stir in extract and floured cherries, mixing until well blended.
- Spread in greased loaf pan.
- (I use a veg. spray).
- Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
- Don’t be concerned if cake cracks on top, it is supposed to.
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January 14th, 2007 by alice
Tags: Artichoke, Filling, Ravioli, Tortellini
INGREDIENTS
- 1smallleek, washed well and thinly sliced
- 8smallartichoke hearts
- 1 1/2tablespoonsbutter, melted
- salt & freshly ground black pepper
- 2tablespoonsolive oil
- 2eggs, plus
- 1egg yolk, beaten together
- 3/4cup freshly gratedparmesan cheese
DIRECTIONS
- Cut the artichoke hearts into four wedges; place them, the leek, butter, salt and pepper in a skillet and saute over moderately low heat for 15 minutes.
- Puree in a blender or food processor until smooth; stir in olive oil, eggs and cheese.
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January 14th, 2007 by alice
Tags: Buttermilk, Dressing, Hidden, Mix, Ranch, Valley
INGREDIENTS
- 15saltine crackers
- 2cupsdried parsley
- 1/2cupinstant minced onion
- 2tablespoonsdry dill weed
- 1/4cuponion salt
- 1/4cupgarlic salt
- 1/4cuponion powder
- 1/4cupgarlic powder
- 1tablespoonground black pepper
DIRECTIONS
- In a blender puree crackers to a fine powder.
- Add the parsley, onion and dill.
- Pulse to almost dust.
- Pour into a bowl and add the remaining ingredients.
- Mix well and store for up to 1 year in an airtight container.
- to use~ Add 1 and 1/2 heaping T’s to 1 cup mayo and 1 cup buttermilk.
- Mix well and serve.
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