March 25th, 2007 by alice
Tags: Cookies, Pecan, Praline
INGREDIENTS
-
COOKIES
- 1/2cupbutter, softened
- 1 1/2cups packedlight brown sugar
- 1largeegg
- 1teaspoonvanilla extract
- 1 2/3cupsflour
- 1 1/2teaspoonsbaking powder
- 1/2teaspoonsalt
-
ICING
- 1cup packedlight brown sugar
- 1/2cupheavy cream
- 1cuppowdered sugar
- 1cupwhole pecans
DIRECTIONS
- Preheat oven to 350*F.
- In a large bowl, cream together the butter and brown sugar until fluffy.
- Blend in the egg and vanilla.
- In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined.
- Shape Tbsp.
- of dough into balls; space 2″ apart on lightly greased or parchment paper-lined cookie sheets.
- Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely.
- Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil.
- Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth.
- Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.
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March 25th, 2007 by alice
Tags: Chicken, Chili, Glaze, Roasted, Sage
INGREDIENTS
- 2 (3 lb)chickens, cut in half lengthwise
- 8fresh sage leaves
- 3tablespoons choppedfresh sage
- salt and pepper
- 1 1/2cupsdry white wine
- 5tablespoonsapple jelly or apricot jam(or preserves)
- 5tablespoons choppedshallots
- 4tablespoonschili powder, mild or hot,to taste
DIRECTIONS
- Preheat oven to 400*F.
- Starting at the neck end of the chickens, slide your fingers between the skin and breasts to loosen the skin.
- Place 2 sage leaves under the skin of each breast; sprinkle chickens with salt and pepper.
- Transfer the chickens, skin side up, to a medium roasting pan; roast for 20-25 minutes.
- Meanwhile, simmer 3/4 cup of the white wine, the preserves, and shallots in a small, heavy saucepan until the glaze is slightly thickened, about 6 minutes.
- Stir in the chopped sage and chili powder.
- Brush 1/2 the glaze on the chickens and cook for 10 minutes more.
- Then brush with remaining glaze and roast until the chickens are cooked through and the glaze is bubbling, about 10 minutes more.
- Transfer chickens to a heated platter.
- Spoon off the fat from the juices in the roasting pan; place the pan directly atop 2 burners over medium heat.
- Add the remaining 3/4 cup wine and boil until the liquid is reduced by 1/3, about 5 minutes.
- Season the sauce to taste with salt and pepper.
- Cut the chickens into serving pieces, transfer to a serving platter, and spoon the sauce over the chickens.
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March 25th, 2007 by alice
Tags: Cake, Dye, Tye
INGREDIENTS
- 1packagewhite cake mix
- 3egg whites
- 2tablespoonsvegetable oil
- 20dropsred food coloring
- 20dropsblue food coloring
- 20dropsyellow food coloring
- 1/8teaspooncherry extractor strawberry extractor raspberry extract
- 1/8teaspoonalmond extractor lemon extract
- 2 (16 ounce)cansvanilla frostingor lemon frosting
- colored sugar sprinkleor candy sprinkles or smalldecorative candies, for garnish
DIRECTIONS
- Preheat oven to 350*F; grease 2 9″ round cake pans or line the bottoms with parchment paper.
- Using an electric mixer on low speed, beat the cake mix, 1 1/2 cups water, the egg whites, and oil for 30 seconds.
- Increase the mixer speed to high speed; beat for 2 minutes; divide the batter into 4 bowls.
- Stir the red food coloring and cherry extract into one bowl, the yellow food coloring and almond extract into another bowl, and the blue food coloring into the third bowl.
- Alternately spoon the tinted and white batters evenly into the prepared pans; lightly swirl the batters together with a spoon to create a gentle marbled effect.
- Do not over-swirl or the colors will become muddy.
- Bake for 30 minutes, or until a toothpick tests out clean.
- Cool in pans for 10 minutes; invert and cool completely on wire racks.
- Place 1 cake layer on a serving dish; spread with 1 cup of the frosting.
- Top with remaining cake layer; coat top and sides of cake with the remaining frosting.
- Decorate with colored sugar, sprinkles, or candy.
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March 25th, 2007 by alice
Tags: Coconut, Marshmallow, Squares
INGREDIENTS
- 1cupwalnuts or pecans, coarsley chopped
- 1 1/2cupsgraham wafer crumbs(or 18 single, crushed)
- 1/2cupbutter(no substitutions)
- 2cups shreddedcoconut
- 1 1/2cupsmini marshmallows
- 1 (14 ounce)cansweetened condensed milk
- 4ouncessemisweet chocolate, melted or3/4 cupchocolate chips, melted
DIRECTIONS
- Set oven to 350 degrees.
- In a 13×9 baking dish, melt butter in oven.
- Stir in crumbs to make a crust.
- Sprinkle with coconut, nuts and marshmallows.
- Drizzle condensed milk over top.
- Bake for 25-30 mins.
- Remove from oven, and drizzle with melted chocolate.
- Cool, cut into squares.
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March 25th, 2007 by alice
Tags: Chicago, Dogs, Hot, Style
INGREDIENTS
- 2medium ripetomatoes
- 16 sportbell peppersor pepperoncini peppers
- yellow mustard
- 1/2cup finely choppedyellow onions(I use my food processor to get the right chop)
- 1/2cupsweet pickle relish
- celery salt
- 8beef hotdogs(Vienna beef are best)
- 8hotdog buns, with poppy seeds
DIRECTIONS
- Prepare your grill for grilling.
- Cut each tomato crosswise into 1/4-inch slices, then cut each slice in half to make half moons.
- Grill the hot dogs until browned, 4-5 minutes, turning once halfway through grilling time.
- Just before serving, split the buns and grill them, cut side down until toasted, about 30 seconds.
- Place a hotdog in each bun; tuck tomato slices between each hotdog and bun, add two peppers, one on each side of each hotdog.
- Spread a generous amount of mustard on top of each dog and scatter about one T each of onion and pickle relish over each; finish with a generous dash of celery salt and serve!
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