February 1st, 2009 by alice
Tags: Burgers, Eggplantubergine, Portobello, Vegeta
INGREDIENTS
- 4(3-4 inch)portabella mushrooms, cleaned and gills scraped off
- vegetarian worcestershire sauce
- 4English muffins, split
- 4ounces thinly slicedfontina
- 4sliceseggplants, very thin
- 1tablespoonmayonnaise
- 1largetomato
DIRECTIONS
- Preheat oven to 450 degrees.
- Spray a nonstick skillet with cooking spray and place over medium heat until hot. Spray the mushroom tops with cooking spray and brush on Worchestershire sauce. Heat them in the skillet, tops down, for 3-4 minutes and turn them over for 3-4 minutes.Remove them when tender and set aside.
- Put the muffin bottoms on a baking sheet and top with cheese. Bake them until the cheese melts and remove them from the oven and the baking sheet.
- Spray both sides of the eggplant with the sprayand brush with Worchestershire sauce and place them on the baking sheet.Bake them 5 minutes and turn.Place the muffin tops also on the baking sheet at this time and bake for 5 minutes.Bake until the eggplant is tender and the muffin tops golden.
- To make your sandwich, place a small amount of mayo on the muffin bottom.Layer tomato, eggplant and mushroom on thebottom and top with the top half of muffin.
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February 1st, 2009 by alice
Tags: Moms, Pie, Strawberry
INGREDIENTS
-
CRUST
- 8inchespie shells, baked
-
CREAM FILLING
- 1cupwhipping cream
- 3ouncescream cheese
- 1/2cuppowdered sugar
- 1/2teaspoonvanilla
- 1pinchsalt
-
STRAWBERRY TOPPING
- 1pintstrawberries, divided
- 1/2cupsugar
- 2 1/2tablespoonscornstarch
- 1pinchsalt
- 1/3cupwater
- 1teaspoonlemon juice
- 1/4teaspoonred food coloring
DIRECTIONS
- STRAWBERRY TOPPING.
- Wash and halve strawberries.
- Whisk together the sugar, cornstarch and salt in a medium saucepan.
- Add the water, lemon juice and red food coloring.Cook over medium high heat until the mixture starts to thicken, stirring frequently.
- Add half of the strawberries and cook until mixture is thickened.
- Add remaining strawberries and remove from heat.
- Cool completely before putting on top of cream filling in pie shell.
- CREAM FILLING.
- While strawberry filling cools, whip the whipping cream.
- In separate bowl, beat together the cream cheese, powdered sugar, vanilla and salt.
- Fold in the whipped cream and spread in the bottom of the cooled pie shell.
- Once the strawberry filling has cooled, gently put it on top of the cream filling.
- TRAVELING TIP:.
- This beautiful pie is a very messy traveler.I have learned to bring the filling and topping in separate containers and assemble the pie when I get there!
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February 1st, 2009 by alice
Tags: Biscotti, Cookies, Regina, Sesame
INGREDIENTS
- 1/2cupmilk
- 2cupssesame seeds
- 4cupsall-purpose flour
- 1cupsugar
- 3 1/2teaspoonsbaking powder
- 1/2teaspoonsalt
- 1/2lbunsalted butter, cut into pieces and softened
- 2largeeggs, room temperature
- 1teaspoonvanilla extract
- 1teaspoon gratedorange zest
DIRECTIONS
- Preheat oven 375 F degrees. Butter and flour two large baking sheets.
- Pour milk into a shallow bowl. Spread sesame seeds on a piece of wax paper. Set aside.
- In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On Low speed, beat in the butter a little at a time.
- In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.
- Pinch off a piece of dough the size of a golf ball and shape into a log 2 1/2 inches long and 3/4 inch thick.
- Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue with the remaining dough, placing cookies about 1 inch apart.
- Bake for 25 to 30 minutes, or until well browned. Let cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely. Store in airtight container.
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February 1st, 2009 by alice
Tags: Chocolate, Chunks, Double
INGREDIENTS
- 1/2cupunsalted butter
- 1 1/3cupsbrown sugar
- 3/4teaspoonbaking powder
- 1 1/2teaspoonsespresso powder
- 1/2teaspoonsalt
- 2largeeggs
- 2/3cupDutch-processed cocoa powder
- 1 1/2cups king arthur 100% organicwhite whole wheat flouror king arthurunbleached all-purpose flour
- 1cupsemi-sweet chocolate chips
- 1cupor bittersweetsemisweet chocolate chunks
DIRECTIONS
- Preheat the oven to 350°F Lightly grease or line with parchment two cookie sheets.
- In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt. Add the eggs, beating until smooth. Stir in the cocoa powder, then the flour; the dough will be stiff. Mix in the chocolate chips and chunks.
- Drop the cookies by tablespoonfuls onto the prepared baking sheets*, leaving about 1 1/2″ between them. Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan. Yield: 3 dozen cookies.
- *Variation: Drop the dough balls into confectioners’ sugar or coarse sugar, rolling to coat, before baking. Or sift confectioners’ sugar over the cookies before baking, or drizzle with melted chocolate afterwards—or go wild, and do it all!
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February 1st, 2009 by alice
Tags: Snickerdoodles
INGREDIENTS
- 1cupshortening
- 1 1/2cupssugar
- 2largeeggs
- 1teaspoonvanilla
- 2teaspoonscream of tartar
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 2 3/4cups king arthurunbleached all-purpose flour
- cinnamon sugar
DIRECTIONS
- Dough: In a medium-sized mixing bowl, beat together the shortening and sugar till smooth, then beat in the eggs, again beating till smooth. The mixture will become lighter, and lighter-colored, as you beat; this is the result of air being absorbed. And this is why cake recipes tell you to beat sugar, butter and eggs till they’re very light, in both texture and color; the light color assures you air has been incorporated into the mixture, and your cake will be nice and light.
- Beat in the vanilla, cream of tartar and baking soda (or baking powder, in place of the cream of tartar and soda), then add the flour, mixing slowly till combined. (If you beat the dickens out of the dough at this point, your cookies run the risk of being tough.) Place about 1/2 cup cinnamon-sugar in a shallow bowl (or in a large plastic bag).
- Shaping: Using a cookie scoop, a spoon, or your fingers, dip out 1 level tablespoon of dough, and roll it into a ball. Place the ball in the bowl or bag of cinnamon sugar. When you’ve got five or six dough balls in the sugar, gently shake them till they’re completely coated. Place them on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2 inches between them. Using the bottom of a glass, flatten each cookie till it’s about 1/2-inch thick. Repeat till you’ve used up all the dough.
- Baking: Bake the snickerdoodles in a preheated 400°F oven for 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through. Remove the cookies from the oven, and cool them on a wire rack. Yield: about 45 3-inch cookies.
- *Or substitute 2 teaspoons baking powder for the cream of tartar and baking soda (2 teaspoons total, not 3!)
- *Mix cinnamon and sugar till you’ve got just the flavor and color you want; if you have no idea where to begin, try 1 teaspoon cinnamon mixed with 1/2 cup sugar, which makes a “middle-of-the-road” version of cinnamon-sugar.
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