January 25th, 2007 by alice
Tags: Banana, Best, Everlmost, Fat, Free, Muffins
INGREDIENTS
- 2cupsself raising flour
- 2teaspoonsground cinnamon
- 1/2teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1/2cupcaster sugar
- 1cup mashed ripebananas
- 1largeegg
- 3/4cupskim milk(you can also use Butter milk)
- 140g cannedapples
DIRECTIONS
- Preheat oven to 200 degrees (celcius).
- Grease a 12 capacity muffin pan (and line with muffin cases if you wish).
- Sift Flour, cinnamon, baking powder and soda into a large bowl.
- Add sugar and mix dried ingredients well to combine.
- In another bowl combine mashed banana, egg and skim milk.
- Whisk banana mixture with a fork until well combined.
- Gently fold banana mixture and apples into dry ingredients to combine.
- Pour mixture into prepared muffin pan, bake for 12-15 minutes or until golden and cooked through.
- *Optional–I make these muffins all the time so for something different, occasionally will add a tablespoon of chopped walnuts– fantastic!
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January 25th, 2007 by alice
Tags: Garlic, Soup, Spinach
INGREDIENTS
- 1 (10 ounce)bagfresh spinach, trimmed and coarsely chopped
- 4cupschicken broth
- 1/2cup shreddedcarrots
- 1/2cup choppedonions
- 8garlic cloves, minced
- 1/3cupbutter
- 1/4cupall-purpose flour
- 3/4cupheavy cream
- 1/4cupmilk
- 1/2teaspoonpepper
DIRECTIONS
- In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
- Reduce heat; simmer 5 minutes, stirring occasionally.
- Remove from the heat; cool to luke-warm.
- Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
- Add flour; cook and stir over low heat for 3-5 minutes.
- Add to spinach mixture.
- Puree in small batches in a blender or food processor until finely chopped.
- Place in a large saucepan.
- Add cream, milk, and pepper, heat through but do not boil.
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January 25th, 2007 by alice
Tags: Chicken, Pie, Pot
INGREDIENTS
-
Rich Stock
- 3chicken legs(legs and thighs, about 1 1/2 pounds)
- 4cupschicken stock
- 1onion, cut in half
- 2bay leaves
- 1/2teaspoonwhole black peppercorns
- 1/2teaspoonwhole cloves
- 3sprigsfresh thyme
- 3sprigsfresh parsley
- 1stalkcelery
-
Savory Dough
- 1cupflour
- 1/4teaspoonsalt
- 1tablespoonfresh thyme leaves
- 10tablespoons chilledunsalted butter
- 3tablespoonsice water
- 1egg yolk
-
Filling
- 2slicesbacon, cut in 1 inch pieces
- 1/2cup smallwhite pearl onions, peeled
- 4smallred potatoes, scrubbed and cut into 1/2 inch pieces
- 1mediumleek, washed and sliced into 1/4 inch thick rounds
- 1/2cup coarsely chopped choppedcarrots
- 3ouncesbutton mushrooms, quartered if large
- 2tablespoonsbutter
- 5tablespoonsflour
- 1/2cupwhite wine
- 2cups richstock
- 1/2cupmilk
- hot pepper sauce
- 1/2teaspoonWorcestershire sauce
- 1tablespoonfresh thyme leaves
- 1tablespoonfresh flat-leaf parsley, chopped
- 1teaspoonsalt
- 1/4teaspoonfresh ground black pepper
- 1lemon, zest of
- 2hardboiled egg, peeled and cut into sixths
- 1egg yolk
- 1tablespoonheavy cream
DIRECTIONS
- Rich Stock: Combine all ingredients in a pot; add water to cover if needed, and bring to a boil; reduce heat and simmer, uncovered, for 1 hour.
- Savory Dough: In a food processor, combine flour, salt and thyme; add butter and pulse until mixture resembles corn meal; with machine running, add ice water and egg yolk; process just until dough holds together.
- Place dough on plastic wrap; flatten into a disk and wrap well; refrigerate at least 1 hour.
- Filling: Remove chicken from stock; cool, discard skin and bones, and shred or cut chicken into bite-sized pieces; strain stock, discarding solids and set aside 2 cups; refrigerate or freeze remaining stock for another use.
- Preheat oven to 375°; fry bacon in a large skillet until crisp; remove and drain on paper towels, leaving 2 T drippings in skillet; set bacon aside.
- In the same skillet, over medium-high heat, saute onions and potatoes until potatoes begin to turn golden, 4-5 minutes; add leeks, carrots, and mushrooms and saute another 4-5 minutes.
- Knead butter and flour together; add to skillet and cook, stirring, until melted and smooth; stir in wine, stock and milk and simmer, stirring constantly, until thick and bubbly, 2-3 minutes.
- Add hot pepper sauce, Worcestershire, thyme, parsley, salt, pepper and lemon zest; taste and adjust seasoning; stir in chicken, bacon and hard-boiled eggs; pour into a 9″ x 9″ baking dish or other casserole; set aside.
- Roll out dough to 1/4″ thickness and transfer to a baking sheet; chill 15 minutes; whisk egg yolk and cream together; working quickly, place dough over top of filling and cut 1″ larger than rim of dish; tuck extra 1″ of dough inside around the edges.
- Vent, brush with egg wash and bake on baking sheet 35-40 minutes, or until crust is golden.
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January 25th, 2007 by alice
Tags: Chocolatelmond, Crisps
INGREDIENTS
- 2cups groundblanched almonds
- 1 1/2cupsicing sugar
- 4tablespoonscocoa powder
- 2 1/2teaspoonsground cinnamon
- 1/8teaspoonground cloves
- 3ouncesunsweetened chocolate
- 1/2teaspoonalmond extract
- 2largeegg whites
DIRECTIONS
- Preheat the oven to 325°F.
- Line a couple of cookie trays with parchment paper.
- In a food processor, process the almonds with the sugar until finely ground.
- Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
- Process in the egg whites and the extract until it blends and forms a mass.
- Remove the dough, let sit for about 5 minutes.
- Roll out on a board sprinkled with icing sugar.
- Cut with cookie cutters and place on the trays.
- Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
- Let cool then peel from the paper.
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January 25th, 2007 by alice
Tags: Eggnog, Shorties
INGREDIENTS
- 2 1/2cupsflour
- 1teaspoonground nutmeg
- 1/4teaspoonsalt
- 1cup softunsalted butter
- 3/4cupsugar
- 2largeegg yolks
- 1teaspoonvanilla extract
- 1teaspoonlemon extract
- 4tablespoonsbutter
- 2 1/2cupsicing sugar
- 5tablespoonsdark rum
- ground nutmeg
DIRECTIONS
- Sift together the flour, nutmeg and salt in a medium sized bowl.
- In a large bowl, beat the butter and sugar with an electric mixer, until light and fluffy.
- Beat in the egg yolks and the extracts.
- Stir in the flour.
- Use a melon baller to scoop out cookies to an ungreased cookie sheet.
- Press them into a cross-hatch pattern with a wet fork.
- Bake at 350°F for 12 to 15 minutes.
- Let cool completely before icing- cream the butter, and mix in the icing sugar and rum.
- Spread onto the cookies with a knife.
- Sprinkle the iced cookies with a little nutmeg.
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