FOOLPROOF PIE CRUST Printed from COOKS.COM
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold
1/4 to 1/2 cup water, cold Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.
Source: Cooks.com
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EMILY'S EASY APPLE CRISP Printed from COOKS.COM
1 cup of sugar
2 tsp. lemon juice
A little lemon zest
1/4 cup of water
1/4 tsp. of vanilla
1/2 tsp. of cinnamon (optional)
5 or 6 peeled and sliced large apples (Cortland works well)
3/4 cups of flour
1/4 tsp. of salt
6 tbsp. butter Preheat oven to 375°F. Combine 1/2 sugar, lemon juice, a little lemon zest, water, vanilla, and cinnamon. Peel and slice apples. Marinate apples in combination and pour into a small baking pan (square). Combine 1/2 sugar, flour, salt, butter (make sure butter is softened), and a little cinnamon. Crumble and sprinkle 2nd combination over apples evenly. Bake at 375°F for 40-50 minutes until apples are tender and crust is browned. Serve, best with warmed vanilla ice cream.
Source: Cooks.com
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MINI PECAN TARTS Printed from COOKS.COM
1/2 c. butter
3 oz. cream cheese
1 c. flour Soften butter and cream cheese. Mix in flour. Roll in ball; chill. Press into small tart pans with thumb. FILLING: 1 egg
1 tsp. melted butter
2/3 c. pecans, chopped
3/4 c. lite brown sugar
1 tsp. vanilla
1/4 tsp. salt Mix together. Fill shells 1/2 full. Bake at 325°F for 25-30 minutes until shell is light brown.
Source: Cooks.com
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MOM'S BISQUICK COBBLER Printed from COOKS.COM
2 tbsp. butter
1 cup Bisquick
1/2 cup sugar
1/2 cup milk
3 cups cut-up peaches or other fruit of your choice (can be fresh, frozen (thawed) or canned) Preheat oven to 375°F. Melt 2 tablespoons butter in 8x8-inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also. Bake at 375°F for 30 minutes. Note: May double the recipe and bake in 9x13-inch pan.
Source: Cooks.com
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ITALIAN EASTER PIE (PIZZAGAINA)
ITALIAN EASTER PIE (PIZZAGAINA) Printed from COOKS.COM
This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas. Known in our family as "Pizzagaina", (Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests. This recipe has been a treasured favorite in our family for many generations, and now, it can be a tradition in your family, too. Dough: 4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey or sugar
2 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco (or butter)
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon fresh lemon juice (optional)
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze The optional lemon juice is used to help make the dough easier to handle. Shortening: All butter may be used, or a combination of butter, vegetable shortening and lard for the flakiest crust. In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust. In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105°F (or warm to the touch). Add yeast and stir well. Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes. Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread often. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise; it will just take longer. In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85°F) milk into the yeast mixture. Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85°F. Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute). Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water. Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed. Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk. When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze. Filling: 1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 egg yolk (optional - see note below)
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons Romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked At your deli, have the cold cuts sliced thinly, with the prosciutto being shaved thinly enough to see through it. Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips. For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the prosciutto. Measure out a half cup of the ricotta. Add Parmesan and Romano cheese to this, then stir in the cracked whole peppercorns. To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs. NOTE: In my family, we don't use eggs to bind the filling in Pizzagaina. The reason it's not needed in this pie is that there is a small amount of ricotta in ratio to the meat and other cheeses. If you prefer, an egg yolk or two may be added to the ricotta, but this is not our tradition (we do use eggs in Pizza Rustica and Calzones if there is a higher ratio of ricotta filling to meat). Assembly: Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out). Next, add a layer of ricotta, Parmesan, Romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese. Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola. Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of Prosciutto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.) In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking. Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust. Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin. Press together and crimp edges well, then flute in a decorative fashion. Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350°F oven for 45 minutes. Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!) Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving. Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375°F for 20 minutes, or until golden.
Source: Cooks.com
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Nonni's Escarole & Bean Soup
Nonni's Escarole & Bean SoupEnjoy this recipe from?150 Best-Ever Cast-Iron Skillet Recipes.
Submitted by: from
2 T. olive oil
3 cloves garlic, minced
2 bunches escarole, cut into bite-size pieces
2 15-oz. cans cannellini beans
32-oz. container chicken broth
1/2 c. spaghetti sauce
1/2 t. dried oregano
1/4 t. pepper
Heat oil in a deep cast-iron skillet over medium-low heat. Add garlic and cook until softened, but not browned. Add as much of the escarole as possible, stirring to wilt. Add remaining escarole in batches. Stir in undrained beans and remaining ingredients; increase heat to high and bring to a boil. Reduce heat to low; simmer for 5 more minutes. Makes 6 to 8 servings.
Source: Gooseberry Patch
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Dad’s Famous MinestroneEnjoy this recipe from?101 Super-Easy Slow Cooker Recipes?.
Submitted by: Glenn Stracqualursi from Lakeland, FL
4 carrots, peeled and sliced
1 c. celery, chopped
1 c. onion, chopped
5 to 6 red potatoes, diced
3 zucchini, sliced
14-1/2 oz. can diced tomatoes
15 oz. can cut green beans
8 cloves garlic, chopped
3 T. olive oil
1-1/2 t. dried basil
1 t. dried rosemary
2 T. dried parsley
1/2 t. sea salt
1/2 t. pepper
3-14 oz. cans chicken broth
12 oz. bottle cocktail vegetable juice
1 bunch escarole, chopped
15 oz. can garbanzo beans
15 oz. can cannellini beans
8 oz. pkg. ditalini pasta, uncooked
Garnish: grated Parmesan cheese
To a slow cooker, add all ingredients in order listed except beans, pasta and garnish. Cover and cook on low setting for 8 hours. After 8 hours, stir in beans and pasta, cook for one more hour. Top servings with cheese. Serves 8 to 10.
Source: Gooseberry Patch
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Chilled Melon SoupEnjoy this recipe from?101 Soups, Salads & Sandwiches Cookbook.
Submitted by: Janice Woods from Northern Cambria, PA
3 c. cantaloupe melon, peeled, seeded and chopped
2 T. sugar, divided
1/4 c. orange juice, divided
1/8 t. salt, divided
3 c. honeydew melon, peeled, seeded and chopped
Garnish: fresh mint sprigs or orange slices
In a blender, process cantaloupe, half the sugar, half the juice and half the salt until smooth. Cover and refrigerate. Repeat with honeydew and remaining ingredients except garnish. Refrigerate, covered, in separate containers. To serve, pour equal amounts of each mixture at the same time on opposite sides of individual soup bowls. Garnish as desired. Makes 4 to 6 servings.
Source: Gooseberry Patch
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French Onion SoupEnjoy this recipe from?101 Slow-Cooker Recipes.
Submitted by: Robin Hill from Rochester, NY
1/4 c. butter
3 c. onion, sliced
1 T. sugar
1 t. salt
2 T. all-purpose flour
4 c. beef broth
1/4 c. dry white wine or beef broth
6 slices French bread
1/2 c. grated Parmesan cheese
1/2 c. shredded mozzarella cheese
Melt butter in a skillet over medium heat. Add onion; cook for 15 to 20 minutes, until soft. Stir in sugar and salt; continue to cook and stir until golden. Add flour; mix well. Combine onion mixture, broth and wine or broth in a slow cooker. Cover and cook on high setting for 3 to 4 hours. Ladle soup into oven-proof bowls. Top with bread slices; sprinkle with cheeses. Broil until cheese is bubbly and melted. Serves 6.
Source: Gooseberry Patch
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Christmas Eve SoupEnjoy this recipe from?101 Christmas Recipes.
Submitted by: Jessica Heimbaugh from Gilbert, IA
2 c. potatoes, peeled and diced
1/2 c. carrot, peeled and diced
1/2 c. celery, chopped
1/4 c. onion, chopped
2 c. water
1-1/2 t. salt
1/4 t. pepper
1 c. cooked ham, cubed
1/4 c. margarine
1/4 c. all-purpose flour
2 c. milk
8-oz. pkg. shredded Cheddar cheese
Combine vegetables, water, salt and pepper in a large soup pot. Bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. Stir in ham; set aside. In a separate saucepan, melt margarine; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened. Stir in cheese until melted; add to vegetable mixture and heat through. Serves 8.
Source: Gooseberry Patch
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Cherry Turnovers (marketgrow.com)
Cherry Turnovers?are a delightful pastry treat that combines a flaky, golden crust with a sweet, tangy cherry filling. These handheld pastries are perfect for breakfast, dessert, or a snack. The buttery, puff pastry envelopes the luscious cherry filling, creating a satisfying contrast between the crisp exterior and the juicy interior. Whether enjoyed warm out of the oven or at room temperature, these turnovers are sure to be a hit with family and friends alike.
Ingredients:
- 1 package (about 2 sheets) puff pastry, thawed
- 2 cups fresh or frozen cherries, pitted and chopped
- ? cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting, or a simple glaze made from powdered sugar and milk
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the cherry filling: In a medium saucepan, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and let it cool slightly.
- Prepare the puff pastry: On a lightly floured surface, roll out each sheet of puff pastry to smooth out any creases. Cut each sheet into 4 equal squares (you should have 8 squares total).
- Assemble the turnovers: Place about 2 tablespoons of the cherry filling in the center of each puff pastry square. Brush the edges of the pastry with the beaten egg, then fold each square diagonally to form a triangle. Press the edges with a fork to seal, and make a small slit or cut in the top of each turnover to allow steam to escape.
- Bake the turnovers: Place the assembled turnovers on the prepared baking sheet. Brush the tops with the remaining beaten egg. Bake in the preheated oven for 15-18 minutes, or until the turnovers are puffed and golden brown.
- Cool and finish: Remove the turnovers from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. If desired, dust with powdered sugar or drizzle with a simple glaze.
These Cherry Turnovers are a perfect combination of tart and sweet, with a crispy exterior that gives way to a deliciously fruity filling. Enjoy them with a cup of coffee or tea for a truly indulgent treat.
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Rocky Road Squares (marketgrow.com)
Rocky Road Squares are a delightful and indulgent treat that combines rich?, fluffy?, and crunchy nuts in every bite. This no-bake dessert is perfect for when you want something sweet and satisfying without spending too much time in the kitchen. The combination of smooth melted chocolate with the contrasting textures of marshmallows and nuts makes these squares irresistibly delicious. Whether you’re preparing them for a party, a bake sale, or simply for a sweet snack at home, Rocky Road Squares are always a crowd-pleaser. Best of all, they come together quickly with just a handful of ingredients!
Rocky Road Squares Recipe
Ingredients:
- 2 cups semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1/4 cup golden syrup (or light corn syrup)
- 2 cups mini marshmallows
- 1 cup chopped nuts (almonds, walnuts, or pecans)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
Instructions:
- Prepare the pan:?Line an 8×8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- Melt the chocolate mixture:?In a heatproof bowl, combine the chocolate chips, butter, and golden syrup. Melt them together using a microwave or double boiler, stirring frequently until smooth. If using a microwave, heat in 20-second intervals, stirring in between.
- Add vanilla and salt:?Once the chocolate mixture is fully melted, stir in the vanilla extract and salt (if using) for extra flavor.
- Mix in marshmallows and nuts:?Gently fold in the mini marshmallows and chopped nuts, ensuring that they are evenly coated with the chocolate mixture.
- Press into the pan:?Pour the mixture into the prepared baking dish and press it down evenly using a spatula.
- Chill:?Place the dish in the refrigerator and let it chill for at least 1-2 hours, or until the chocolate is fully set.
- Cut into squares:?Once set, lift the Rocky Road from the pan using the parchment paper overhang and cut it into squares.
These Rocky Road Squares are the perfect combination of creamy, crunchy, and chewy textures, making them an irresistible dessert for any occasion. Enjoy them chilled for a refreshing treat!
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Cranberry & Blue Cheese Ball
Cranberry & Blue Cheese BallEnjoy this recipe from?101 Christmas Recipes.
Submitted by: Kristie Rigo from Friedens, PA
8-oz. pkg. cream cheese, softened
1 c. sharp white Cheddar cheese, shredded
4-oz. container crumbled blue cheese
6-oz. pkg. sweetened dried cranberries
assorted crackers
Place all ingredients except crackers into a food processor; process until well combined. Shape cheese mixture into a ball on a length of plastic wrap; wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with assorted crackers. Makes about 3 cups. |
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Source: Gooseberry Patch
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BROILED NECTARINES WITH BROWN SUGAR AND SHERRY
BROILED NECTARINES WITH BROWN SUGAR AND SHERRY
Recipe By : Los Angeles Times 3-26-97
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits
La_Times
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 soft, ripe nectarines
1 tablespoon butter
8 teaspoons brown sugar
8 teaspoons sweet Sherry
Cut nectarines in half, remove stones and place, cut side
up, on baking sheet. Divide butter among halves, placing
little in each cavity. Add 1 teaspoon each Sherry and brown
sugar to cavity of each nectarine half.
Broil 4 to 6 inches from heat source until topping is
bubbly and fruit softened, about 5 minutes. Formatted by
Lynn Thomas. Source: Los Angeles Times 3-26-97.4 servings.
Each serving: 155 calories; 133 mg sodium; 9 mg
cholesterol; 9 grams fat; 9 grams carbohydrates; 5 grams
protein; 0 gram fiber.
Source: Recipe Source
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Black Bean & Rice Salad
Categories: Salads, Main dish, Low-fat, Vegetarian, Ovo-lacto
Yield: 4 servings
2 c Cooked rice
- cooled to room temperature
1 c Cooked black beans
1 c Chopped fresh tomato
2 oz Cheddar cheese (optional)
-- shredded
1 tb Snipped fresh parsley
1/4 c Light Italian dressing
1 tb Fresh lime juice
Lettuce leaves
Combine rice, beans, tomato, cheese (if desired), and parsley in large
bowl. Pour dressing and lime juice over rice mixture; toss. Serve on
lettuce leaves.
Each serving provides:
* 209 calories
* 7.4 g. protein
* 0.7 g. fat
* 45.1 g. carbohydrate
* 3.2 g. dietary fiber
* 560 mg. sodium
* 0 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is
used for calculation.
Source: “Light, Lean & Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
Source: Recipe Source
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Spiced Pumpkin Pie (cookingcuriosity.com)
There’s nothing quite like the comforting aroma of a spiced pumpkin pie wafting through the house to mark the beginning of the holiday season. This classic
dessert combines a creamy, rich pumpkin filling with a medley of warm spices, nestled in a flaky, buttery crust. The subtle sweetness of brown sugar pairs
perfectly with cinnamon, nutmeg, ginger, and cloves, creating a flavor that’s both nostalgic and irresistibly indulgent. Whether served with a dollop of
whipped cream or enjoyed on its own, this spiced pumpkin pie is a quintessential treat that will bring warmth and joy to any gathering.
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INGREDIENTS
For the crust:
list of 5 items
? 1 ? cups all-purpose flour
? ? teaspoon salt
? 1 tablespoon granulated sugar
? ? cup unsalted butter, chilled and cubed
? 3-4 tablespoons ice water
list end
For the filling:
list of 10 items
? 1 ? cups pumpkin puree (canned or homemade)
? ? cup brown sugar
? 2 large eggs
? 1 cup heavy cream
? 1 teaspoon ground cinnamon
? ? teaspoon ground ginger
? ? teaspoon ground nutmeg
? ? teaspoon ground cloves
? ? teaspoon vanilla extract
? ? teaspoon salt
list end
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INSTRUCTIONS
list of 5 items
1. Prepare the crust:
list of 3 items nesting level 1
? In a large bowl, combine the flour, salt, and sugar. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse
crumbs.
? Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.
? Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
list end nesting level 1
2. Roll out the crust:
list of 2 items nesting level 1
? Preheat the oven to 375°F (190°C).
? On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan, trimming and crimping the edges as desired.
Place the crust in the refrigerator to chill while preparing the filling.
list end nesting level 1
3. Make the filling:
list of 2 items nesting level 1
? In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth.
? Gradually mix in the heavy cream, then add the spices, vanilla extract, and salt. Stir until fully combined.
list end nesting level 1
4. Assemble and bake:
list of 3 items nesting level 1
? Pour the filling into the prepared crust, spreading it evenly. Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning.
? Bake for 45-55 minutes, or until the filling is set and a knife inserted near the center comes out clean.
? Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
list end nesting level 1
5. Serve:
list of 1 items nesting level 1
? Slice and serve with whipped cream or a sprinkle of cinnamon, if desired. Store leftovers in the refrigerator for up to 3 days.
list end nesting level 1
list end
Enjoy the cozy flavors of this spiced pumpkin pie, a dessert that will surely become a family favorite!
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Ayalla’s Banana Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quick Bread Usenet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Bananas, very ripe
1 C Sugar
1/2 C Shortening (butter)
2 Eggs
3 T Yoghurt or sour cream
2 C Flour
1 t Baking soda
1 C Walnuts, chopped
Rum, vanilla, or amaretto
-(optional)
Preheat the oven to 350 degrees F. Cream the shortening and sugar. Mix in
the bananas. Mix in the remaining ingredients. Pour into a greased loaf
pan. Bake 1 hour 15-20 minutes at 350 degrees F.
NOTES:
* This recipe is from my friend Ayalla -- It makes a heavy, but moist,
loaf of banana bread.
* If you use more than 3 normal-size bananas, I suggest that you lower the
oven temperature and cook for a while longer. Otherwise, the crust comes
out almost overcooked while the middle remains moist and almost
undercooked.
: Difficulty: easy.
: Time: Preparation: 10 minutes; baking: at least 95 minutes. Allow
some time for cooling.
: Precision: Approximate measurement OK.
: Aviva Garrett
: Santa Cruz, California, USA
: (Excelan, Inc., San Jose)
: ucbvax!mtxinu!excelan!aviva
: Copyright (C) 1986 USENET Community Trust
Source: Recipe Source
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Buttermilk Biscuits 1
Categories: Home Cookin,
Yield: 10
2 c flour
2 ts baking powder
1/2 ts baking soda
1/2 ts salt
1/4 c shortening
3/4 c buttermilk
In a bowl, combine the flour, baking powder, baking soda, and
salt; cut in shortening until the mixture resembles coarse
crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2″
thickness. Cut with a 2-1/2″ biscuit cutter and place on a
lightly greased baking sheet. Bake at 450 degrees for 10-15
minutes or until golden brown.
Source: Recipe Source
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Whole Wheat Bagels
Categories: Breads
Yield: 12 servings
2 pk Dry yeast
2 c Warm water (105-115 degrees)
2 tb Honey
2 c Whole wheat flour
1 1/2 ts Salt
3 c All-purpose flour
= to 3 1/2, divided
3 1/2 qt Water
1 ts Salt
Sesame seeds
Recipe by: Southern Living
Preparation Time: 0:45
Dissolve yeast in warm water in a large bowl; let stand 5
minutes. Add honey, stirring well. Stir in 2 cups whole
wheat flour and 1-1/2 teaspoons salt; mix well. Gradually
stir in enough all-purpose flour to make a soft dough. Turn
dough out onto a heavily floured surface (dough will be
sticky), and knead until smooth and elastic (8 to 10
minutes). Place dough in a well-greased bowl, turning to
grease top. Cover dough, and let rise in a warm place (85
degrees), free from drafts, 1-1/2 hours or until doubled in
bulk.
Punch dough down, and divide dough into 12 equal pieces.
Roll each into a smooth ball. Cut with 1-inch cutter or
punch a hole in the center of each ball with a floured
finger. Gently pull dough away from center to make a 1- to
1-1/2-inch hole. Place shaped bagels on lightly greased
baking sheets. Cover and let rise 15 minutes. Broil
bagels 5 inches from heat 2 minutes on each side or until
lightly browned. Bring water and 1 teaspoon salt to a boil
in a large Dutch oven. Reduce heat, and simmer bagels 3
minutes on each side. Place bagels on lightly greased
baking sheets. Sprinkle with sesame seeds; lightly press
seeds into bagels. Bake at 425 degrees for 20 to 25
minutes or until golden brown. Yield: 1 dozen.
Source: Recipe Source
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Have an Instant Pot or pressure cooker??You can brown the lamb and cook the onions on the sear function. Add the meat and cook at pressure for 50 minutes. Then release the pressure, add the potatoes and cook 10 minutes more. Ingredients2?pounds?boneless (or 3 pounds bone-in)?lamb stew meat, lamb shanks, and/or lamb shoulder steaks 2?onions, chopped (about 3 to 4 cups) 3 to 5?cloves?of?garlic, crushed 2 to 3?tablespoons?ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter 2 to 3?tablespoons?curry powder?(to taste) 2?teaspoons?salt 1?tablespoon?black pepper 1?tablespoon?ground coriander 1?tablespoon?cumin 1?teaspoon?fresh rosemary,?chopped 1?teaspoon?dried?thyme 2?slices?lemon, with rind (use 3 slices if using Meyer lemons) 2?peeled and chopped?apples, preferably tart green?Granny Smith apples?(about 2 cups) 1/4 cup (40g)?golden raisins 1 1/2 cups (350ml)? 1 1/2 pounds (680g)?small potatoes, quartered 2?cups?basmati rice ?and/or yogurt,?to serve
MethodBrown the lamb pieces on all sides: Heat the ghee or the butter-with-olive-oil in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high. Working in batches if necessary, brown the meat well on all sides and remove it from pan. Make the curry base: Lower the heat to medium low and add the curry powder to the ghee or oil. Cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt. Cook the curry: Bring to a simmer, reduce the heat to low, and cover the pot. (You can also put the pot in a 300°F oven). Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so. Add the potatoes: Cook until tender, another 45 minutes. Cook the rice: While the curry is cooking, cook the rice. Put 2 cups of basmati rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), a tablespoon of butter or ghee, and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions). Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork. Serve: To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne if you want things spicier. Serve over rice with chutney and/or yogurt for drizzling over top. Did you love the recipe? Let us know with a rating and review!
Source: Simply Recipes
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