June 1st, 2007 by alice
Tags: Brownie, Pancakes
INGREDIENTS
- 1 1/2cupsall-purpose flour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 8tablespoonsunsalted butter or margarine, at room temperature
- 3ouncesunsweetened chocolate, chopped
- 3largeeggs, slightly beaten
- 2/3cupsugar
- 1teaspoonvanilla extract
- 1cupmilk(whole or low-fat, but not fat-free)or soy milk
-
Mix-ins
- 1cup choppedpecans (optional)
- 1cup choppedwalnuts (optional)
- 1cupmint chocolate chips (optional)
- 1cup shreddedcoconut (optional)
- 1cupwhite chocolate chips (optional)
DIRECTIONS
- In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
- If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
- Place the butter and chocolate in the top of a double boiler set over simmering water.
- If you don’t have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
- Stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer the mixture to a large bowl and allow to cool for 10 minutes.
- Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
- In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
- Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
- With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
- Do not overmix!
- Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
- Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
- Cook an additional minute.
- Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
- Repeat with the remaining batter.
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June 1st, 2007 by alice
Tags: Meat, Pie, Potato, Savory
INGREDIENTS
- 1lbground beef
- 3/4lbground pork
- 3/4cup choppedonions
- 2celery ribs, chopped
- 1tablespoon choppedfresh garlic
- 6cups hotmashed potatoes(prepared without milk or butter)
- 1/4cupchicken broth
- 1/2teaspoondried rosemary
- 1/2teaspoonrubbed sage
- 1/2teaspoondried thyme
- 1/4teaspoondried marjoram
- salt and pepper
- 2double crust pie crusts(9-in, my butter pie crust recipe posted on Zaar works great #66929)
- 1tablespooncream, for brushing pie crusts
DIRECTIONS
- Set oven to 375 degrees.
- Line 2 9-in pie plates with pastry.
- In a skillet, cook first 5 ingredients over med heat until meat is no longer pink, and veggies are tender; drain, remove from heat.
- Stir in potatoes, broth and seasonings.
- Line two pie plates with pastry.
- Divide meat mixture between crusts.
- Top with remaining pastry; trim, seal and flute edges.
- Cut slits on top.
- Brush crusts with cream if desired.
- Bake for 30-35 mins, or until crust is golden brown.
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June 1st, 2007 by alice
Tags: Broccoli, Deluxe
INGREDIENTS
- 2 (16 ounce)packagesfrozen chopped broccoli
- 2cupswhite pearl onions
- 2tablespoons meltedbutter
- 2tablespoonsflour
- 1/4teaspoonsalt
- 1dashpepper
- 1cupmilk
- 3ouncescream cheese, chopped
- 1/2cup shreddedsharp cheddar cheese
- 2tablespoons meltedbutter
- 1cupsoft breadcrumbs
DIRECTIONS
- Cook broccoli and onions separately; drain.
- Blend 2 tablespoons butter and flour in saucepan.
- Add salt and pepper.
- Stir in milk and cook until thickened.
- Reduce heat& add cream cheese.
- Cook until blended.
- Place broccoli and onions in 1 1/2 quart casserole.
- Pour sauce over& and sprinkle with cheese and buttered bread crumbs.
- Bake at 350° for 45 minutes.
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June 1st, 2007 by alice
Tags: Bequettefrench, Madame, Rice, Riz, Salad, Salade
INGREDIENTS
- 4cupscooked white rice
- 4 ripetomatoes, sliced(farm fresh)
- 1cupcelery, diced
- 1cuppitted black olives(good quality)
- 2bananas, sliced
- 1/2green bell pepper, diced
- 1 (6 ounce)cancrabmeator tunaor canned chicken, drained and flaked
-
Dressing
- 3tablespoonssunflower oilor light olive oil
- 1-2tablespoonwhite wine vinegaror tarragon vinegaror champagne vinegar
- 1/2lemon, juice of, to taste
- salt, to taste
- pepper, to taste
- Dijon mustard, to taste
DIRECTIONS
- Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
- Mix the dressing ingredients with a whisk, seasoning well to taste.
- Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
- Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
- Serve immediately.
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June 1st, 2007 by alice
Tags: Cider, Hot, Syrup
INGREDIENTS
- 3/4cupapple cideror apple juice
- 1/2cup packedbrown sugar
- 1/2cupcorn syrup
- 2tablespoonsbutter
- 1/2teaspoonlemon juice
- 1/8teaspooncinnamon
- 1/8teaspoonnutmeg
DIRECTIONS
- In a saucepan, combine the syrup ingredients.
- Bring to a light boil over med heat, stirring occasionally; reduce heat; simmer uncovered for 20-25 mins, or until slightly thickened.
- Let stand 30 mins before serving.
- Serve slightly warm.
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