The Recipe Trove

from How To Cook Everything Vegetarian by Mark Bittman

Directions:

Heat a heavy skillet or griddle to a temperature of about 375ºF.

Whisk the eggs and milk together in a medium bowl until well-combined.  Whisk in the rice and cheese.  Switch to a spoon, add the flour and baking powder, sprinkle with just a little salt and cayenne to taste.  Add enough extra milk to make a smooth, medium thick batter.

When a drop of water skips across the skillet or griddle before evaporating, it’s ready.  Put a little oil or butter in the pan and let it bubble.  Using a large spoon, scoop up a bit of batter and put it in the pan.  It should spread about 3 inches.  Cook as many griddlecakes at once as will fit comfortably, turning them after a couple of minutes, when they are brown.  Total cooking time will run between 5 and 8 minutes.  Serve immediately, ideally straight from the pan, sprinkled with parsley if you like.

adapted from  Better Homes And Gardens Christmas Cookies magazine

Directions:

Preheat oven to 375ºF.

Chop the white chocolate and place in a microwave safe bowl.  Cook for one minute and stir.  If not completely melted, cook for another 30 seconds at a time until completely melted.

In a large mixing bowl, cream the butter and sugar together with a mixer until light and fluffy. Add the baking powder and salt and beat in. Beat in the eggs and vanilla.  Add the white chocolate and beat until completely combined.  Switch to a spoon and fold in the flour until fully combined.  Fold in the peppermint chips and white chocolate chips.

Drop the dough by the teaspoonful onto a baking sheet.  Bake at 375ºF for 8 to 10 minutes or until the cookies are set and beginning to brown around the edges.

Allow to cool completely.  Drizzle with melted white chocolate if desired.

Makes about 42 cookies.

1 quart frozen sliced peaches

Directions:

Preheat oven to 350º.

Place the sliced peaches in a baking dish that has been sprayed with cooking spray.  Add the brown sugar, cinnamon, ginger and cornstarch, and toss well to coat the peach slices.  Spread the butter slices over the top of the peaches, place in the oven and bake for about 1 hour, or until thickened and bubbly and delicious.

Serving Size  : 8

Preheat the oven to 400ºF.  Spray a baking sheet with cooking spray.

Place the cubed butternut squash on the baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper to taste.  Mix it around a bit to evenly distribute the oil and seasonings

Bake in the oven for about 35 minutes, stirring the squash twice during baking, until the edges are golden brown and the squash is easily pierced with a fork.

Meanwhile, place the black beans in a microwave safe bowl and cook on high for three minutes, or until the beans are nice and hot. Prepare the vinaigrette by placing all the ingredients into a mason jar with a tight-sealing lid and shake vigorously for about 30 seconds.

Gently put the cooked squash in a large mixing bowl.   Add the black beans, bell pepper, onion, jalapeno, parsley and 1/2 cup of the vinaigrette.  Toss gently and season with a touch of salt and pepper if desired.

Transfer the salad to a serving bowl or platter.  Top with bacon crumbles. Serve with extra dressing on the side.

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Per Serving (excluding unknown items): 319 Calories; 13g Fat (33.5% calories from fat); 9g Protein; 48g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 75mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

3/4 pound unsalted butter — (3 sticks) at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water — for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Directions:

Preheat oven to 350ºF.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown.

Cool and serve.

2 egg whites

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.

Directions:

Line an 18×13-inch baking sheet with waxed paper.  Place corn flakes in a large mixing bowl.

Place butter, sugar and corn syrup in a medium sized microwave-safe bowl. Microwave on high for about 3 minute or until bubbly. Stir to dissolve sugar.  Cook for additional time if needed, in 1 minute increments, until sugar is dissolved.  Quickly stir in butterscotch chips and stir until chips are melted. Stir in peanut butter and vanilla and stir until smooth. Pour mixture into the cornflakes, and stir well to coat all.

Working quickly, pour the corn flake mixture into the prepared baking sheet, and with wet hands, press the mixture firmly into the pan.

Set aside until firm.  Flip the slab out onto a cutting board and remove the waxed paper.  Cut it into small squares.  Melt the dark dipping chocolate, dip the tops of the nuggets into chocolate and set on a waxed paper sheet until the chocolate is set.

Makes about 80 nuggets, depending on the size of your cut.

10 chicken drumsticks, skin removed

Directions:

Preheat oven to 350ºF.  Spray a 9×13 pan with cooking spray.  In a small bowl, combine the melted butter, garlic powder, paprika, salt, cayenne and black pepper.  In a shallow dish, combine the pretzels and pecans, crushing further if necessary.  You don’t want huge chunks of pretzels, but you also don’t want pretzel powder.

One at a time, using a pastry brush, brush the seasoned butter on the drumsticks, and then dredge them in the pretzel mixture.  Place the drumsticks in the prepared pan.

Once all the chicken has been dredged, spray them all lightly with cooking spray, and then place in the 350ºF oven.  Bake for 55-60 minutes, or until the chicken juices run clear when poked with a skewer. (About 165 on a thermometer.)  Serve immediately.

Serves 5, 2 drumsticks per person.

3/4 cup lukewarm water (no warmer than 110º)

In a mixing bowl, combine the warm water, yeast, and teaspoon of sugar.  Let sit for five minutes.

Add buttermilk, butter, honey, salt and 3 cups of the flour to the yeast mixture.

Stir until combined, and then, with a wooden spoon, beat the mixture for 1 minute.

Add flour half a cup at a time, mixing in thoroughly with a wooden spoon before adding more.  When the dough becomes too difficult to work with a spoon, tip out onto a generously floured counter and begin kneading by hand. (Alternately, use a stand mixer.)

Knead for 8 to 10 minutes, adding flour as needed to keep from sticking.  The dough should lose it’s stickiness and still be soft, yet firm to the touch when it’s ready.

Place dough in an oiled bowl, oil the top of the dough, cover the bowl with plastic and let rise for 90 minutes, or until doubled.

Tip the dough out onto your work surface, it will deflate as it tips.  Divide the dough in half and shape into two loaves.  Place dough into greased loaf pans, cover, and let rise for another 45 minutes.

Preheat oven to 375ºF.

Bake the bread for 40-45 minutes, or until well browned on top.  Remove the bread from the pans to cool completely on a wire rack.

This bread slices fantastically well for sandwiches, and also freezes very nicely.

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup cranberries — Fresh or frozen; washed and chopped or halved
1/2 cup chopped nuts
1 beaten egg
3 tablespoons oil
1 cup orange juice

Preheat oven to 350 degrees.

Spray a loaf pan with cooking spray.

Sift dry ingredients together. Add cranberries and nuts.

Mix eggs, orange juice and oil in a bowl; add to dry ingredients, cranberries and nuts. Mix just until combined.

Bake in greased loaf pan for one hour.