• pb cookie
    1 1/2 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    1/2 teaspoon baking soda
    1/2 cup butter, softened
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    1/4 cup peanut butter
    1 egg
    1 tablespoon milk
    1 teaspoon vanilla
    Filling:
    3/4 cup powdered sugar
    1/2 cup peanut butter
    2 tablespoons granulated sugar

    Directions:

    Preheat oven to 350ºF.

    In a medium bowl, sift together the flour, cocoa and baking soda.  Set aside.

    In a large bowl, beat the butter, 1/2 cup sugar, brown sugar, and 1/4 cup peanut butter together.  Add the egg, milk and vanilla and beat well.  Add the flour mixture and mix it in with a wooden spoon until well blended.  Form the chocolate dough into 32 1 1/4-inch balls and set aside.

    For the filling, combine the powdered sugar and 1/2 cup peanut butter until smooth.  Shape this mixture into 32 balls.

    On a work surface, slightly flatten each chocolate ball.  Top with a peanut butter ball and then shape the chocolate dough around the peanut butter ball.  Make sure the filling is completely covered.  Roll into a ball.

    Place 2 inches apart on an ungreased cookie sheet.  Lightly flatten with the bottom of a glass that has been dipped in granulated sugar.

    Bake cookies for 8-10 minutes, or just until set and surface slightly cracks.  Let stand on the baking sheet for 1 minute before moving to a wire rack.  Cool completely.  Makes 32 cookies.

  • 2 egg whites
    dash salt
    1/2 teaspoon vanilla
    2/3 cup sugar
    1 1/3 cups sweetened, flaked coconut

    Directions:

    Preheat oven to 325ºF.  Spray two baking sheets with cooking spray, or line with parchment.

    In a mixing bowl, beat the egg whites, salt, and vanilla with a mixer until soft peaks form.  Gradually, add the sugar, beating until fairly stiff.  The mixture should resemble thick marshmallow creme.  Fold in the coconut.

    Drop by teaspoonfuls onto greased baking sheets.  Bake at 325ºF for 20 minutes.  Remove to a cooling rack to cool completely.

    Makes about 48 cookies.

    *If desired add a few drops of food coloring with the sugar until desired color is acheived.

  • adapted from a Tyler Florence recipe

    1 package of radishes, large ones cut into quarters, small ones cut in half
    Pickling mix:
    1 cup white wine vinegar
    1/4 cup white sugar
    1 Tablespoon  pickling spices
    1 small clove smashed garlic
    2 stems fresh fennel (optional if you don’t have it, or use 1 tablespoons dried fennel seed)

    Directions:

    Take a large deep dish and lay the radishes out in it. In a large pot combine the pickling mix ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes in each dish. Cover tightly with plastic wrap immediately and set aside.  Once cooled, serve immediately, or refirgerate until ready to serve.

  • 1 1/2           cups  cornmeal
    1/2           cup  whole wheat flour
    1/4           cup  all-purpose flour
    1         tablespoon  baking powder
    1/4           cup  sugar
    1           teaspoon  cinnamon
    1/8      teaspoon  ground nutmeg
    1           teaspoon  salt
    1                     egg
    3        tablespoons  vegetable oil
    3/4           cup  canned pumpkin
    1 1/2           cups  milk

    Preheat oven to 350ºF.  Spray a 12-cup standard muffin tin with cooking spray.

    In a small mixing bowl, combine the cornmeal, flours, baking powder, sugar, cinnamon, nutmeg and salt.  Mix well to remove any lumps, sifting if necessary.

    Beat the egg lightly in a mixing bowl.  Add the oil, pumpkin and milk to the egg and beat together until well-combined.

    Gently mix the dry ingredients into the wet ingredients, stirring just until combined. Some lumps may remain, this is okay.

    Divide the mixture evenly among the 12 muffin cups.

    Bake at 350ºF for 20-25 minutes, checking at 20 minutes to see if they are done.  They will be done when a toothpick inserted in the center of a muffin comes out clean.

    Allow to cool in the pan for 10 minutes before removing.  Serve warm or at room temperature.

    Makes 12 muffins.

    - – - – - – - – - – - – - – - – - – -

    Per Serving (excluding unknown items): 166 Calories; 5g Fat (28.0% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 321mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

    NOTES : Make sure to use pure canned pumpkin and not pumpkin pie filling for this recipe.  Cooked winter squash could also be used in place of the pumpkin.

  • from “Small Batch Preserving”

    3 Tablespoons finely chopped fresh oregano or 1 tablespoon dried
    2 Tablespoons chopped sweet red pepper
    2 Tablespoons chopped green pepper
    1/4 teaspoon hot pepper flakes
    2 small cloves garlic
    1 pound peeled baby carrots
    1 1/2 cups white vinegar
    1/2 cup granulated sugar
    1/3 cup water
    1 teaspoon pickling salt

    1.  Combine oregano, peppers, and hot pepper flakes.  remove hot jars from canner and divide pepper mixture between them.  Add 1 clove garlic to each jar and fill each with half the carrots, leaving 1/2-inch head space. (There may be a few carrots left over.)

    2. Meanwhile, combine vinegar, sugar, water and salt in a small saucepan and bring to a boil.

    3. Pour hot liquid over carrots to within 1/2 inch of rim.  Process 15 minutes for pint jars.

    Makes 2 pints.

  • from King Arthur Flour’s All-Purpose Baking Book

    *Note: Non-dairy buttery sticks and almond milk work fantastic in this recipe to make a non-dairy variation.

    Syrup:
    4 tablespoons butter
    1 cup water
    1 cup brown sugar
    1/8 teaspoon allspice
    1/8 teaspoon nutmeg
    1 tablespoon lemon juice
    Dumpling:
    2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    6 tablespoons butter
    3/4 cup milk
    Filling:
    1 quart blueberries

    Preheat the oven to 350ºF.

    For the syrup: Place the 4 tablespoons of butter in a 9 x 13 baking dish and place in the oven to melt the butter.  In a small saucepan, warm the water, brown sugar, spices and lemon juice over low heat until the sugar dissolves.

    For the dumplings: Put the flour, baking powder, and salt in a medium sized mixing bowl and rub in the butter with your fingertips, a pastry blender, or two knives.  Pour in the milk and stir together until you have a shaggy dough.

    To assemble:  Pour the blueberries into the baking dish on top of the melted butter.  Place blobs of dumpling dough on top of the blueberries and then pour the syrup all over the top.  Do not stir together.  Bake the slump for 40-45 minutes, or until the biscuits are golden and the mixture is bubbly.  Serve the slump warm.

    Makes 12-15 servings.

  • 1 (32 oz) can chickpeas, drained and rinsed
    1/2 cup finely chopped celery
    1/2 cup thinly sliced baby carrots
    1/2 cup red or yellow bell pepper, cut into strips
    1/4 cup finely chopped onions
    1/4 cup finely chopped cucumber
    3 tablespoons red wine vinegar
    2 tablespoons olive oil
    1 teaspoon whole grain Dijon mustard
    1 clove garlic, minced
    1 tablespoon finely chopped fresh parsley
    2 small sprigs rosemary, finely chopped
    1/8 teaspoon crushed red pepper flake
    salt and pepper to taste

    Place the chickpeas, celery, carrots, bell peppers, onions and cucumbers in a mixing bowl.

    In a smaller mixing bowl, place the vinegar, olive oil, mustard, garlic, herbs, crushed red pepper and salt and pepper and whisk well to combine.  Taste for seasoning, adding additional salt and pepper as needed.  Pour the dressing over the vegetable mixture and toss to coat.

    Place in the refrigerator and allow to marinate for at least an hour.  This can be served straight up as a salad, or on top of a bed of greens.  In addition, this makes a fantastic salad for a wrap- wrap it up in a whole grain flat-bread for a delicious and nutritious lunch, adding some fresh romaine or spinach.

  • for use with vegetables,crackers, or bread.

    1 package Knorr Vegetable recipe mix
    1 cup canola mayonnaise
    16 ozs low-fat sour cream
    1 (4 oz) package crumbled feta cheese
    1 package frozen spinach, thawed, drained, and squeezed dry
    1 can small artichoke hearts, coarsely chopped

    Combine all the ingredients in a mixing bowl.  Mix together well until everything is intermingled and well-combined.  Cover with plastic wrap or transfer to a seal-able container.  Refrigerate for at least 2 hours, but preferably overnight to allow the veggies to soften and the flavors to develop.  Serve with vegetables for dipping, or crackers, bread cubes, etc.  This dip makes an excellent filling for a bread bowl, and is also a delicious sandwich or wrap spread- top with sliced tomatoes, sprouts, romaine, cucumber and olives.

  • from Gourmet magazine, July 2008

    For Beef:
    2 large garlic cloves
    1 1/4 teaspoon salt
    1 teaspoon smoked paprika
    1 teaspoon ground cumin
    1 teaspoon black pepper
    1 tablespoon olive oil
    1 (3 1/2 to 4 lb) trimmed beef tenderloin
    For the Mayonnaise:
    1 cup mayonnaise
    1 teaspoon smoked paprika
    1/2 teaspoon ground cumin
    1/2 teaspoon black pepper
    2 tablespoons meat juices from beef, or to taste (I omitted)

    Preheat oven to 500ºF with the rack in the middle.

    Mince and mash the garlic to a paste with the salt.  Transfer to a small bowl and stir in paprika, cumin, oil, and black pepper.

    Pat the tenderloin dry, then rub garlic mixture all over it.  Roast in a roasting pan until an instant read thermometer inserted diagonally 2 inches into center of meat registers 120ºF, 25 to 35 minutes for medium-rare.

    Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour.  (Internal temperature will rise to about 130ºF as it rests.)

    Make mayonnaise: Stir together mayonnaise, paprika, cumin, and pepper.  Stir in meat juices and salt to taste.

    To serve: Cut meat into thick slices.  Serve warm or at room temperature, with smoked paprika mayonnaise.  Mayonnaise will keep, chilled, for 2 weeks.

  • from Fresh Every Day by Sara Foster

    serves 4 to 6

    2 slabs baby back ribs (about 3 1/2 pounds)
    1 large onion, sliced
    1 12-ounce bottle of beer
    Sea salt and freshly ground pepper to taste
    2 cups barbecue sauce

    1. Preheat oven to 325ºF.

    2. To remove the membrane from the back of the ribs, rake a small dull knife, like an oyster or table knife, and pry the tip of the knife between the membrane and bone at the edge of the ribs in the center of the slab. Lift to separate the membrane from the bone, then grab the membrane with your fingers and pull it off and discard.

    3. Spread the onion slices evenly on a baking sheet with sides and place the ribs, bone side down, on top. Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake undisturbed for 2 hours.

    4. Prepare a fire in a charcoal grill and let the coals burn to a gray ash with a faint red glow, or until you can hold your hand 3 to 4 inches above the fire for no more than 6 seconds.

    5. Brush both sides of the ribs with the barbecue sauce and place them, meat side down, over the coals. Grill the ribs for 10 to 15 minutes, or until slightly charred, basting several times. Turn the ribs and baste the cooked side liberally. Close the lid of the grill and cook the ribs 10 to 15 minutes longer, basting often. Cut the slabs into individual ribs, pile them onto a large platter and serve warm.

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