June 7th, 2007 by alice
Tags: Blueberry, Fresh, Pie
INGREDIENTS
- 29-inch pie shells
- 4cupsfresh blueberries
- 1/2teaspoonalmond extract
- 1teaspoonfresh lemon juice
- 3/4cupsugar
- 3tablespoonsflour
- 1dashsalt
- 1tablespoonbutter
- sugar, for dusting baked top crust
DIRECTIONS
- Line bottom of 9″ pie plate with crust.
- Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.
- Add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter.
- Place top crust, seal and vent; cover edges with narrow piece of foil.
- Bake at 425° for 20 minutes, reduce heat to 350° and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed.
- Remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.
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June 7th, 2007 by alice
Tags: Cheese, Cream, Kugel, Noodle, Sweet
INGREDIENTS
- 8ouncesbroad egg noodles
- 2cupssour cream
- 8ounceswhipped cream cheese
- 8ouncescottage cheese
- 1/2cupsugar, plus
- 4teaspoonssugar
- 1/2teaspoonsalt
- 4largeeggs or5 smalleggs
- 8tablespoons meltedbutter
- 3/4-1cupgolden raisins
- 2teaspoonscinnamon
DIRECTIONS
- set oven to 350 degrees (middle rack).
- butter a 13×9 baking dish.
- cook egg noodles in a pot until tender-firm, about 6-7 mins; drain and set aside place sour cream, cream cheese, 1/2 cup sugar, and salt in a food processor and process until blended, about 20 seconds.
- add the eggs and butter and process until incorporated, about 5 seconds more.
- pour the cream cheese mixture over the noodles in a large bowl.
- add the raisins, and toss the pudding together.
- spread kugel evenly into the prepared pan, mix the remaining 4 tsp.
- sugar and cinnamon, and sprinkle on top.
- bake the kugel on the center rack until the top is crisp, the center is firm and risen, and a tester comes out dry when inserted in the middle, about 45-50 mins.
- cool at least 30 minutes before serving.
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June 7th, 2007 by alice
Tags: Leek, Scallopine, Veal
INGREDIENTS
- 1leek, halved lengthwise and crosswise
- 4 (150 g)veal schnitzels
- 4slicesprosciutto
- 25g shavedprovolone cheese
- plain flour, seasoned to taste(all purpose)
- 2tablespoonsolive oil
- 60mldry white wine
- 1/4cupchicken stock
- 40gbutter, chopped
DIRECTIONS
- Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.
- Place veal schnitzels on a work surface and flatten with a meat mallet until thin.
- Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick.
- Toss veal parcels in seasoned flour and shake away excess.
- Heal olive oil in pan and cook veal pacels in batches, over medium heat for 2-3 mintues each side or until browned and cooked through.
- Remove veal parcels from pan and rest in a warm place.
- Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 mintues, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce.
- Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).
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June 7th, 2007 by alice
Tags: Cake, Coffee, Know, Raspberry, They, Wont
INGREDIENTS
- 1cupall-purpose flour
- 1/3cupsugar
- 1/2teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1/4teaspoonsalt
- 1egg
- 1/2cuplow-fat plain yogurt
- 2tablespoonsbutter or margarine, melted
- 1teaspoonvanilla extract
- 3tablespoonsbrown sugar
- 1cupunsweetened raspberries, fresh or frozen(if using frozen do not thaw)
- 1tablespoonsliced almonds
-
GLAZE
- 1/4cupconfectioners’ sugar
- 1teaspoonnonfat milk
- 1/4teaspoonvanilla extract
DIRECTIONS
- In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
- Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistend.
- Spoon two-thirds of the batter into an 8-in round baking pan, (A pie or cake pan work great for this) coated with non-stick cooking spray.
- Combine the brown sugar and raspberries; sprinkle over batter.
- Spoon the remaining batter over the top.
- Sprinkle with almonds.
- Bake at 350 F.
- for 35-40 minutes or unitl cake springs back when lightly touched and is golden brown.
- Cool for 10 minutes before removing from pan to a wire rack.
- In a small bowl, combine the glaze ingredients.
- Drizzle over coffee cake.
- Serve warm or at room temperature.
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June 7th, 2007 by alice
Tags: Fresh, Pie, Rhubarb, Strawberry
INGREDIENTS
- 29-inch pie shells
- 3cupsfresh rhubarb, cut into 3/4 inch chunks
- 2cupsfresh strawberries, sliced
- 2tablespoonsorange juice
- 1 1/3cupssugar
- 1/3cupflour
- 1dashsalt
- 2tablespoonsbutter
- sugar, for dusting baked top crust
DIRECTIONS
- Line 9″ pie plate with crust.
- Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
- Add sugar, flour and salt and mix.
- Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
- Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.
- Remove foil last 10 minutes to brown edges if needed.
- Remove from oven and immediately sprinkle liberally with sugar.
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