July 1st, 2008 by alice
Tags: Hearts, Shortbread, Vanilla
INGREDIENTS
- 2cupsall-purpose flour
- 1/4teaspoonsalt
- 1cupunsalted butter, softened
- 3/4cupconfectioners’ sugar
- 2teaspoonsvanilla extract
- confectioners’ sugar, for decoration
- 1/2cupseedless raspberry jam
DIRECTIONS
- In small bowl, combine flour and salt.
- In large bowl, with electric mixer, beat butter and confectioners’ sugar until light and fluffy, about 3 minutes.
- Beat in vanilla.
- Beat in flour mixture just until blended.
- Shape dough into 2 disks; wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Preheat oven to 300 degrees.
- Line 2 large cookie sheets with parchment paper.
- Between 2 sheets of floured wax paper, roll 1 disk 1/8-inch thick.
- With floured 3-inch heart-shape cookie cutter, cut out cookies.
- Cut out centers of half cookies with floured 1 1/2 inch heart-shape cookie cutter.
- Slide cookies on wax paper to another large cookie sheet and refrigerate about 15 minutes, or until firm.
- Remove heart-shape centers from cookies; place cookies on prepared sheets, 1 inch apart.
- Bake 13-15 minutes, or until edges are lightly golden.
- Cool on parchment paper on wire racks.
- Repeat with remaining dough, rerolling scraps.
- Sift confectioners’ sugar over cookies with cut-out centers.
- Spread 1 t jam on each plain cookie; top withremaining cookies to form sandwiches.
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July 1st, 2008 by alice
Tags: , , Bread, Quick, Wheat, Whole
INGREDIENTS
- 2 1/2cupswhole wheat flour
- 1/2teaspooncinnamon
- 1/4teaspoonsalt
- 1teaspoonbaking soda
- 1/4cupegg substitute
- 1/3cupmolasses
- 1/4cupbrown sugar
- 1/4cupcanola oil
- 1teaspoonlemon rind, grated
- 1cupplain fat-free yogurt
DIRECTIONS
- Preheat oven to 375 degrees.
- Mix the first four dry ingredients in a bowl.
- In a separate bowl, mix the egg, molasses, sugar, oil and grated lemon rind.
- Add the egg mix to the dry ingredients alternately.
- Mix in the yogurt.
- Pour in butter 9 by 5 inch loaf pan.
- Bake for 50 minutes.
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July 1st, 2008 by alice
Tags: Casserole, Tater, Tot
INGREDIENTS
- 1lbground beef
- salt and pepper
- 1 (16 ounce)packagetater tots(frozen)
- 1 (14 ounce)canmushroom soup
- 3/4cupwater
- 1cup shreddedcheese
DIRECTIONS
- Brown meat in a skillet; season with salt & pepper.
- Place in casserole dish; top with Tater Tots.
- Combine soup & liquid; pour over top.
- Sprinkle with cheese.
- Bake at 350 degrees for 40 minutes.
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July 1st, 2008 by alice
Tags: Casserole, Chop, Pork
INGREDIENTS
- 1 (14 ounce)canapple pie filling(with cinnamon)
- 4-5boneless pork chops, browned
- 1 (250 g)boxseasoned stuffing mix, prepared according to directions
DIRECTIONS
- Pour pie filling in a grease 9 x 13 casserole dish.
- Top with the browned Pork chops.
- Place prepared stuffing mix over the chops.
- Cover, and bake 350F 25 minutes.
- Uncover and bake 10 mins more.
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July 1st, 2008 by alice
Tags: Chocolate, Creme, Mexican, Pots
INGREDIENTS
- 1cupheavy whipping cream
- 1cupwhole milk
- 1teaspoonespresso powder
- 1teaspoonground cinnamon
- 1/4teaspooncayenne pepper
- 2tablespoonscoffee liqueur(such as Kahlua)
- 6ounces finely chopped high-qualitybittersweet chocolate
- 6largeegg yolks
- 2tablespoonssuperfine sugar
DIRECTIONS
- Preheat oven to 300°F In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liquer.
- Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
- In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine mesh sieve into a bowl and let cool at room temperature 15 minutes.
- Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9-by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de creme until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.
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