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Camembert and Walnut Phyllo Bundles Recipe

June 7th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncescamembert cheese, with rind, cut into cubes at room temperature
  2. 1teaspoondried rosemary, crumbled
  3. 1/4teaspooncayenne pepper
  4. 1egg, lightly beaten
  5. 3tablespoonswalnuts, coarsely chopped
  6. 15sheetsphyllo dough, thawed(14 X 18)
  7. 1cupunsalted butter, melted(2 sticks)
  8. rosemary sprigs(to garnish)

DIRECTIONS

  1. Using an electric mixer, beat the cheese in a small bowl until smooth.Beat in the rosemary, cayenne pepper, and egg.Stir in the nuts.
  2. Butter 2 large baking sheets.Place 1 phyllo sheet on a work surface.Keep the remainder of the phyllo covered with a slightly damp towel.
  3. Brush the phyllo sheet lightly with the melted butter.Top with a second phyllo sheet, brush lightly with butter, and top with a third phyllo sheet and brush lightly with butter.
  4. Cut the stacked phyllo lengthwise into 3 1/2 inch wide squares.
  5. Place a teaspoon of the filling in the center of each square.Gather the corners together over the center and crimp firmly to form “purses.”.
  6. Transfer the purses to the prepared baking sheets, spacing 1 inch apart.Brush the tops lightly with butter.
  7. Repeat with the remaining phyllo, butter and filling.Refrigerate the phyllo purses for at least 1 hour before baking.
  8. When ready to bake, preheat the oven to 350 degrees.Bake until crisp and golden brown, about 20-22 minutes.Cool for 5 minutes.
  9. Arrange on a serving platter garnished with rosemany sprigs.

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Apple, Apricot and Walnut Loaf Recipe

June 2nd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupswhole wheat flour
  2. 1teaspoonbaking powder
  3. 1pinchsalt
  4. 1/2cup meltedbutteror margarine
  5. 1cuplight brown sugar
  6. 2eggs, lightly beaten
  7. 1 gratedorange, juice and rind of
  8. 1/2cup choppedwalnuts
  9. 1/2cup choppeddried apricots
  10. 1largecooking apple

DIRECTIONS

  1. Preheat the oven to 350 degrees F.
  2. Grease a 2 pound loaf pan.
  3. Sift together the flour, baking powder, bran and salt into a large mixing bowl.
  4. Add the melted butter, sugar, eggs, orange rind and juice.
  5. Stir, then beat with an electric mixer until smooth.
  6. Stir in the walnuts and apricots.
  7. Peel, quarter and core the apple, chop it up roughly and add it to the mixture.
  8. Stir, then spoon into the prepared pan and level the top.
  9. Bake for 1 hour or until a cake tester inserted into the middle comes out clean.
  10. Cool in the pan for 5 minutes, then turn out onto a rack and cool completely.

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Strawberry Walnut Cream Cake 1956 Recipe

May 27th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. Cake

  2. 4whole largeeggs
  3. 1/2cupwhite sugar
  4. 1tablespooninstant coffee granules
  5. 3/4cupflour
  6. 1/2cup finely choppedwalnuts
  7. Filling

  8. 1 1/2pintsstrawberries, washed hulled sliced
  9. 1 1/2cupsheavy whipping cream

DIRECTIONS

  1. Make 8 inch spring form cake;.
  2. Grease with butter an 8 inch spring form pan.
  3. Sprinkle first with granulated sugar.
  4. Then dust with flour, removing by tapping excess out.
  5. Set oven to 350 degrees.
  6. Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
  7. Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
  8. Take from the heat and beat until cool.
  9. If you are using an electric beater, than the cooking process is not really necessary.
  10. Sift the measured flour and fold into the cooled egg mixture, alternatingwith the walnuts in three batches.
  11. Pour into the prepared sugared floured pan.
  12. Bake 350 degrees for 30 minutes or until tester comes away clean.
  13. Turn onto a wire rack and cool.
  14. Slice the berries reserving a few for decorations.
  15. Whip the heavy cream until it holds its shape.
  16. Can sweeten if desired with a tablespooncorn syrup.
  17. As you will notice the berries and cream is not sweetened.
  18. When the cake is cooled and about ready to serve, split cake into three layers.
  19. Remove 1/3 of the whipped cream for the top plain layer.
  20. Combine the remainingwhipped cream with the berries.
  21. Place first layer onto serving dish and place 1/2of filling .
  22. Top with second layer and another of filling.
  23. Top with final layer and and last of the whipped cream, garnish with a few whole berries.

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Maple Walnut Brioche Recipe

May 22nd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsflour
  2. 2teaspoonssalt
  3. 1tablespoonyeast
  4. 2tablespoonssugar
  5. 1/3cupmilk
  6. 7largeeggs
  7. 1 1/4cups softbutter
  8. 1 beatenegg white
  9. Topping

  10. 1cupmaple syrup
  11. 1cupsugar
  12. 1cupwhipped cream

DIRECTIONS

  1. Combine the sugar and salt in the cold milk, stirring for at least one minute to dissolve.
  2. Add flour and yeast.Add eggs 2 at at time, mixing well after each addition.
  3. Kead dough until it is supple and elastic.Work the butter into the dough in three parts.
  4. Place the dough in a bowl and cover with plastic wrap and cover with a dish towel.Refrigerate overnight.
  5. The next day, grease a round 9″ cake pan.
  6. Remove dough from fridge.Form dough into small balls and arrange them in a circle pattern to fill the pan.
  7. Place the cake pan in a warm place for the dough balls to rise for 10-15 minutes.
  8. Preheat oven to 375°F.
  9. Brush the the dough balls with beaten egg white.
  10. Bake for 40 minutes.
  11. Topping.
  12. When the cake is out of the oven, bring the maple syrup and sugar to a boil.Continue boiling at a simmer for 4-5 minutes, then pour evenly over baked brioche.Serve with whipped cream.

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Lemon-Walnut Pesto Stuffed Cherry Tomatoes Recipe

May 8th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

Lemon-Walnut Pesto Stuffed Cherry Tomatoes Recipe

INGREDIENTS

  1. 12cherry tomatoes
  2. paprika(optional) or fresh basil(optional) or toastedwalnut halves, for garnish (optional)
  3. Pesto

  4. 1/2cup coarsely chopped toastedwalnuts
  5. 1/2cup loosely packedfresh basil leaves
  6. 1/4cup freshly gratedparmesan cheese
  7. 1-2tablespoonextra virgin olive oil
  8. 1tablespoonlemon juice
  9. 1/4teaspoonground pepper, to taste
  10. salt, to taste

DIRECTIONS

  1. Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
  2. Taste and adjust seasonings, as necessary.
  3. Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
  4. Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
  5. Sprinkle with paprika just before serving.
  6. Serve chilled or room temperature.

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