Salad:
2-4 cups cabbage, shredded
1 cup green onion, chopped
Mix together in a large bowl.
Topping:
1 package ramen noodles
2 T sesame seeds
1/2 cup slivered almonds
1 T butter
Heat butter in a skillet, and toast ramen noodles, sesame seeds, and almonds until just brown. (Sesame seeds burn easily, so stir constantly.)
Dressing:
1/2 cup oil (I used olive oil)
1/2 cup red wine vinegar
1/2 cup sugar or Splenda
1 T soy sauce
Combine all in a jar or cruet. If using sugar, the dressing will thicken a bit after refrigerating for a little while. If using Splenda, it should thicken right away. Cake:
1 package lemon cake mix
4 eggs
1 can (15-3/4 oz) lemon pie filling
In a large mixing bowl, beat the cake mix and eggs until very well blended. Fold in pie filling. Spread into a greased 15x10x1 inch baking pan. Bake at 350° for 18-20 minutes until a toothpick inserted near center comes out clean. Cool on a wire rack.
Frosting:
1 package (3 oz) cream cheese, softened
1/2 C butter, softened
2 C confectioner's sugar
1½ tsp vanilla or lemon extract
In a small mixing bowl, beat cream cheese, butter and confectioner's sugar until smooth. Stir in extract. Spread over cooled cake. Garnish with thin lemon slices.
Yield: 30-35 sevings.
This isn't my usual kind of recipe, I'm a from scratch girl...but this cake is totally awesome and so moist you won't believe it. It's excellent for those times you have to bring something to a party or get-together. Filling
3/4 cup sugar
3 tbsp cornstarch
3 tbsp flour
1/2 tsp salt
2 1/2 cups milk
2 squares baking chocolate
2 egg yolks, beaten
1 tsp vanilla
Meringue
3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla
9-inch Pie Shell
See 9-inch Single Crust recipe.
Grate or cut chocolate into 2 cups milk, place in top of a double boiler to melt. Combine sugar, cornstarch, flour, and salt and blend with 1/2 cup milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.
Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla. Pour filling into a 9-inch baked pie shell.
Beat eggs until frothy. Add sugar gradually and continue beating until stiff peaks form. Add vanilla. Spread on pie.
Bake in oven at 300 degrees for 10-15 minutes, until meringue starts to brown. 2 cups sugar
2 tbsp cornmeal
1 tbsp flour
1/4 tsp salt
1/2 cup margarine
1/4 cup milk
1 tbsp vinegar
1 tsp vanilla
4 large eggs
Mix ingredients well in a large bowl with an electric mixer on medium speed. Pour into an unbaked pie
shell. Bake at 350 degrees for 50-55 minutes.
Remove from oven and let pie stand for 1 hour before cutting.
Note: For coconut chess pie, add 1 cup flaked coconut. For chocolate chess pie, add 3 1/2 tbsp cocoa. 1 cup butter
4 oz. unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
2 eggs
1 T vanilla
3 cups all-purpose flour
1/8 tsp. salt
1 1/2 cups coarsely chopped chocolate-covered toffee bars
Preheat oven to 350. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat and cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Add flour and salt just until mixed and fold in toffee pieces.
Drop by heaping spoonfuls 1 1/2 inches apart on an ungreased cookie sheet.
Bake 12 minutes or until just set. Let cookies stand on cookie sheet five minutes, then transfer to wire racks to cool completely.
Store in airtight containers. 1 1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup butter
1/2 cup sugar
1 egg
Preheat oven to temperature recommended by shortbread mold manufacturer. Combine flour and salt in a medium bowl.
Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended.
Spray 10-inch ceramic shortbread mold with nonstick cooking spray. Press dough firmly into mold. Bake, cool and remove from mold according to manufacturer's directions.
If mold is not available, preheat oven to 350F. Shape tablespoonfuls of dough into 1-inch balls. Place two inches apart on ungreased cookie sheet; press with a fork to flatten. Bake 18-20 minutes or until edges are lightly browned. Let cookies stand on cookie sheets two minutes; transfer to wire racks to cool completely.
Store tightly covered at room temperature or freeze for up to three months. 1/4 cup butter or margarine
1/4 cup sugar
1 1/2 cups all purpose flour
1 1/2 tsps. baking powder
1 level tsp cinnamon
3 eggs
2 tbsps.milk
2-3 apples
Preheat oven to 350 degrees
Grease either a lasagna dish or roasting pan aprox 11 X 8 1/2 inches.
Add the cinnamon and baking powder to the flour and sift into a bowl.
Cream butter and sugar until light and soft.
Beat in one egg then add a tbsp of the flour and beat in another egg. Repeat this once more then fold in two thirds of the remaining flour.
Stir in the milk then fold in the last of the flour. This can be done in an electric mixer.
Quarter peel and core the apples slice them very thinly.
Spread half of the batter mixture in the bottom of the prepared pan.Distribute the apple slices over it and cover with the rest of the batter.
Bake for 15 minutes at 350 degrees then at 325 degrees for thirty minutes until golden brown and firm to the touch.
Serve warm with whipped cream or ice cream. 1 cup strawberries
2 1/2 cups all-purpose flour(unsifted)
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk
Preheat oven to 425 degrees
Cut strawberries into 1/2 inch pieces-set asside.
In large bowl mix together flour,sugar,baking powder and salt.Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.
Stir in reserved strawberries toss well to coat.
Add milk all at once.
With fork lightly toss together until mixture holds together.
With floured hands gently form into ball.
On floured board with floured rolling pin, roll out dough 1/2/ inch thick.
Cut dough into 2 1/2 inch circles with floured biscuit cutter.
Place on greased cookie sheet.
Bake until golden about 12 minutes, serve warm with whipped cream.Yield 12 scones. This dish isn't exactly a recipe. It's an old Irish favourite and it gets it's name from The Lake Colcannon in Ireland. We'll see how that fits in at the end.
Make a boiled dinner consisting of potatoes, cabbage, carrots and ham and eat it the day you make it. Save all leftovers making sure to save some whole potatoes and carrots and at least 2 large cabbage wedges.
The next day take your leftovers and cut them into chunks. Cut the cabbage into big chunks. Cut the ham into bite sized pieces.
In a dutch oven melt 1½ sticks of butter. Margarine just isn't the same. This isn't supposed to be a diet meal. Add ham and saute for a few minutes. Remove from pan and set aside.
In a small saucepan warm 1/2 C milk, a pat of butter, 1 tbsp salt and a few grinds of pepper.
Add potatoes and carrots to dutch oven, saute for a few minutes so they get coated with the butter then mash lightly right in the pan over medium low heat. (You don't want to mash too much, use a fork or a spoon.) Add warm milk mixture slowly until desired consistancy. Thicker is a bit better. Lumps are your friends in this dish!
Add cabbage and ham, stir gently to combine. Adding more butter (melted) if necessary. Cover and warm slowly over medium low heat, stirring gently from time to time.
Once the mixture is hot, place a big heaping mound in a bowl or on a plate. With the back of a spoon, make a large hole/dent in the middle of the mound and place a large pat (1 tbsp) of butter in the hole.
To eat, start by taking a forkful from the outside of the mound and dip it into the buttery *Lake Colcannon*
When my sister and I were small, we'd make a game of not being the first one to "break the dam." I still love this stuff...it's a huge comfort food for us Irish girls.
NOTE: The kind of potatoes you use make all the difference in this dish. While hard to find, blue potatoes are absolutely the best. Next try yukon gold or red potatoes. Peel from 1/2 an orange, cut into pieces
6 inches stick cinnamon, broken
1 - 1 inch piece fresh ginger, peeled and thinly sliced
1 tsp whole allspice
8 cups apple cider or apple juice*
1 cup apple brandy (optional)
1/4 cup honey or packed brown sugar
Place orange peel, cinnamon, ginger and allspice into a spice bag and tie closed with kitchen string.
In a 3-5 quart slow cooker, combine apple cider/juice, brandy, and honey or brown sugar. Add spice bag to cider mixture.
Cover; cook on low for 4-6 hours or on high for 2-3 hours. Remove and discard spice bag. Ladle cider into cups and serve warm.
*Note: Use processed cider from the grocery shelf; unprocessed cider from the refrigerated section will separate and appear curdled when heated. 4 inches stick cinnamon, broken*
1 tsp whole allspice
1 tsp whole cloves
7 cups apple juice
1 1/2 to 2 cups rum
1/3 to 1/2 cup backed brown sugar
butter
To make a spice bag, cut a 6-inch square from a double thickness of cotton cheesecloth. Place cinnamon, allspice and cloves in center of square. Bring up corners of the cheesecloth and tie closed with kitchen string.
In a 3-6 qt slow cooker, combine spice bag, apple juice, rum, and brown sugar. Cover; cook on low for 7-8 hours or on high for 3-4 hours.
Remove and discard spice bag. Ladle hot punch into cups; float about 1/2 tsp butter on each serving.
*Note: To break sinnamon sticks, place in a heavy plastic bag and pound sticks with a meat mallet. Shrimp Dressing:
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
Salad:
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs
In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
* To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.
CARAMELIZED ONIONS:
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
Cool the onion and transfer to a covered container. Refrigerate and use as needed.
Yield: about 3/4 cup
GREEK SALAD DRESSING:
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
Refrigerate in a covered container. When ready to use, whisk again.
**Editors Note: In 2000, I had the pleasure of attending a Wulfgang Puck cooking class at a local community college. This salad was one of the things we prepared that night. It has many steps but is well worth the extra effort. This dish is truly delicious. It looks amazing on the plate and is certainly a *best company* dish. I make it around holidays.
Thank you, Mr. Wulfgang Puck! 6 ounces (scant 1 1/2-cups) blanched or unblanched almonds
6 ounces unsalted butter, plus extra for pan
Fine dry bread crumbs
6 ounces semisweet chocolate, cut into small pieces
3/4 cup granulated sugar
6 eggs, separated
1/8 teaspoon salt
1 teaspoon lemon juice
Icing, recipe follows
Preheat the oven to 350 degrees F.
Toast the almonds in a single layer in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
Raise the oven temperature to 375 degrees F. Adjust a rack 1/3 up in the oven. Butter the bottom and sides of a 9 by 3-inch springform pan. Line the bottom with a round of parchment paper that has been cut to fit. Butter the paper. Dust the pan all over with fine, dry bread crumbs, invert over paper, and tap lightly to shake out the excess. Set the prepared pan aside.
Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth. Remove the top of the double boiler and set it aside until the chocolate is tepid, or room temperature.
Place the almonds and 1/4 cup of the sugar in a food processor fitted with a metal chopping blade. Process very well until the nuts are fine and powdery. Stop the machine once or twice, scrape down the sides, and continue to process. Process for at least 1 full minute. The finer the nuts are, the better the cake will be. Set aside the ground nuts.
In the large bowl of an electric mixer, beat the butter until soft. Add 1/4 cup of the sugar and beat to mix. Add the egg yolks, 1 at a time, beating and scraping the side of the bowl as necessary, until smooth. On low speed, add the chocolate and beat until mixed. Then, add the processed almonds and beat, scraping the bowl, until incorporated.
In the large bowl of the mixer, with clean beaters, beat the egg whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add the remaining 1/4 cup sugar. Then, on high speed, continue to beat until the whites hold a straight point when the beaters are slowly raised. Do not overbeat.
Stir a large spoonful of the egg whites into the chocolate mixture, to soften it a bit. Then, in 3 additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle any more than necessary. Turn the mixture into the prepared pan. Rotate the pan a bit briskly from left to right in order to level the batter.
Bake for 20 minutes, and then reduce the temperature to 350 degrees F, and continue to bake for an additional 50 minutes. Do not overbake, the cake should remain soft and moist in the center. (The top might crack a bit - it's O.K.)
Wet and slightly wring out a folded towel and place the pan on the wet towel. Let stand until tepid, 50 to 60 minutes.
Release and remove the sides of the pan (do not cut around the sides with a knife, it will make the rim of the cake messy). Let the cake stand until it is completely cool. The cake will sink a little in the middle, and the sides will be a little higher. Use a long, thin, sharp knife and cut the top to make level, Brush away the loose crumbs.
Place a rack or a small board over the cake and carefully invert. Remove the bottom of the pan and then paper lining. The cake is now upside down; this is the way it will be iced. Place 4 strips of baking paper (each about 3 by 12-inches) around the edges of a cake plate, With a large, wide spatula carefully transfer the cake to the plate; Check to be sure that the cake is touching the papers all around (in order to keep the icing off the plate when you ice the cake).
If you have a cake-decorating turntable or a lazy susan, place the cake on it. Make the icing.
Stir the icing to mix it, and pour it slowly over the top of the cake, pouring it into the middle. Use a long, narrow metal spatula to smooth the top and spread the icing so that a little of it runs down the sides (not too much, the icing on the sides should be a much thinner layer than the top). With a small, narrow metal spatula, smooth the sides.
Remove the strips of paper by pulling each 1 out toward a narrow end.
Icing:
1/2 cup whipping cream
2 teaspoons powdered instant espresso
8 ounces semisweet chocolate, cut into small pieces
Scald the cream in a 5 to 6-cup saucepan over moderate heat until it begins to form small bubbles around the edges or a thin skin on top. Add the dry espresso and whisk to dissolve. Add the chocolate and stir occasionally over heat for 1 minute. Remove the pan from the heat and whisk until the chocolate is all melted and the mixture is smooth. Let the icing stand at room temperature, stirring occasionally, for about 15 minutes or a little longer, until the icing barely begins to thicken. 1 1/2 pounds jumbo shrimp, about 20 shrimp, deveined, peel intact
1 teaspoon coarse salt
3 tablespoons butter, melted
1 lemon, zested and juiced
1/2 cup plain bread crumbs, 3 handfuls
1/2 cup prepared horseradish
1/2 cup half-and-half or light cream
1/2 teaspoon salt
1 teaspoon cayenne pepper sauce or 1/4 teaspoon cayenne pepper
1 cup sour cream
2 tablespoons chopped parsley, for garnish
4 leaves Romaine hearts
Preheat a grill pan over medium high heat.
Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center of 1 large platter.
Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce. Italian Name: Insalata Di Spinaci
6-8 cups spinach leaves
1/4 cup toasted pine nuts (pignoli)
2 tbsp tarragon wine vinegar
1/4 tsp grated lemon peel
1/4 tsp salt
1/3 cup olive oil
ground nutmeg
Wash greens well; drain and chill.
In a small frying pan over medium heat, stir nuts until lightly browned (6-8 minutes); set aside. Place spinach in a salad bowl.
In a small bowl mix vinegar, lemon peel, salt, dash of nutmeg, and oil. Mix in pine nuts. Pour dressing over spinach and mix lightly. Sprinkle lightly with additional nutmeg.
Makes 6 servings.
2-4 cups cabbage, shredded
1 cup green onion, chopped
Mix together in a large bowl.
Topping:
1 package ramen noodles
2 T sesame seeds
1/2 cup slivered almonds
1 T butter
Heat butter in a skillet, and toast ramen noodles, sesame seeds, and almonds until just brown. (Sesame seeds burn easily, so stir constantly.)
Dressing:
1/2 cup oil (I used olive oil)
1/2 cup red wine vinegar
1/2 cup sugar or Splenda
1 T soy sauce
Combine all in a jar or cruet. If using sugar, the dressing will thicken a bit after refrigerating for a little while. If using Splenda, it should thicken right away. Cake:
1 package lemon cake mix
4 eggs
1 can (15-3/4 oz) lemon pie filling
In a large mixing bowl, beat the cake mix and eggs until very well blended. Fold in pie filling. Spread into a greased 15x10x1 inch baking pan. Bake at 350° for 18-20 minutes until a toothpick inserted near center comes out clean. Cool on a wire rack.
Frosting:
1 package (3 oz) cream cheese, softened
1/2 C butter, softened
2 C confectioner's sugar
1½ tsp vanilla or lemon extract
In a small mixing bowl, beat cream cheese, butter and confectioner's sugar until smooth. Stir in extract. Spread over cooled cake. Garnish with thin lemon slices.
Yield: 30-35 sevings.
This isn't my usual kind of recipe, I'm a from scratch girl...but this cake is totally awesome and so moist you won't believe it. It's excellent for those times you have to bring something to a party or get-together. Filling
3/4 cup sugar
3 tbsp cornstarch
3 tbsp flour
1/2 tsp salt
2 1/2 cups milk
2 squares baking chocolate
2 egg yolks, beaten
1 tsp vanilla
Meringue
3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla
9-inch Pie Shell
See 9-inch Single Crust recipe.
Grate or cut chocolate into 2 cups milk, place in top of a double boiler to melt. Combine sugar, cornstarch, flour, and salt and blend with 1/2 cup milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.
Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla. Pour filling into a 9-inch baked pie shell.
Beat eggs until frothy. Add sugar gradually and continue beating until stiff peaks form. Add vanilla. Spread on pie.
Bake in oven at 300 degrees for 10-15 minutes, until meringue starts to brown. 2 cups sugar
2 tbsp cornmeal
1 tbsp flour
1/4 tsp salt
1/2 cup margarine
1/4 cup milk
1 tbsp vinegar
1 tsp vanilla
4 large eggs
Mix ingredients well in a large bowl with an electric mixer on medium speed. Pour into an unbaked pie
shell. Bake at 350 degrees for 50-55 minutes.
Remove from oven and let pie stand for 1 hour before cutting.
Note: For coconut chess pie, add 1 cup flaked coconut. For chocolate chess pie, add 3 1/2 tbsp cocoa. 1 cup butter
4 oz. unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
2 eggs
1 T vanilla
3 cups all-purpose flour
1/8 tsp. salt
1 1/2 cups coarsely chopped chocolate-covered toffee bars
Preheat oven to 350. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat and cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Add flour and salt just until mixed and fold in toffee pieces.
Drop by heaping spoonfuls 1 1/2 inches apart on an ungreased cookie sheet.
Bake 12 minutes or until just set. Let cookies stand on cookie sheet five minutes, then transfer to wire racks to cool completely.
Store in airtight containers. 1 1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup butter
1/2 cup sugar
1 egg
Preheat oven to temperature recommended by shortbread mold manufacturer. Combine flour and salt in a medium bowl.
Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended.
Spray 10-inch ceramic shortbread mold with nonstick cooking spray. Press dough firmly into mold. Bake, cool and remove from mold according to manufacturer's directions.
If mold is not available, preheat oven to 350F. Shape tablespoonfuls of dough into 1-inch balls. Place two inches apart on ungreased cookie sheet; press with a fork to flatten. Bake 18-20 minutes or until edges are lightly browned. Let cookies stand on cookie sheets two minutes; transfer to wire racks to cool completely.
Store tightly covered at room temperature or freeze for up to three months. 1/4 cup butter or margarine
1/4 cup sugar
1 1/2 cups all purpose flour
1 1/2 tsps. baking powder
1 level tsp cinnamon
3 eggs
2 tbsps.milk
2-3 apples
Preheat oven to 350 degrees
Grease either a lasagna dish or roasting pan aprox 11 X 8 1/2 inches.
Add the cinnamon and baking powder to the flour and sift into a bowl.
Cream butter and sugar until light and soft.
Beat in one egg then add a tbsp of the flour and beat in another egg. Repeat this once more then fold in two thirds of the remaining flour.
Stir in the milk then fold in the last of the flour. This can be done in an electric mixer.
Quarter peel and core the apples slice them very thinly.
Spread half of the batter mixture in the bottom of the prepared pan.Distribute the apple slices over it and cover with the rest of the batter.
Bake for 15 minutes at 350 degrees then at 325 degrees for thirty minutes until golden brown and firm to the touch.
Serve warm with whipped cream or ice cream. 1 cup strawberries
2 1/2 cups all-purpose flour(unsifted)
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk
Preheat oven to 425 degrees
Cut strawberries into 1/2 inch pieces-set asside.
In large bowl mix together flour,sugar,baking powder and salt.Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.
Stir in reserved strawberries toss well to coat.
Add milk all at once.
With fork lightly toss together until mixture holds together.
With floured hands gently form into ball.
On floured board with floured rolling pin, roll out dough 1/2/ inch thick.
Cut dough into 2 1/2 inch circles with floured biscuit cutter.
Place on greased cookie sheet.
Bake until golden about 12 minutes, serve warm with whipped cream.Yield 12 scones. This dish isn't exactly a recipe. It's an old Irish favourite and it gets it's name from The Lake Colcannon in Ireland. We'll see how that fits in at the end.
Make a boiled dinner consisting of potatoes, cabbage, carrots and ham and eat it the day you make it. Save all leftovers making sure to save some whole potatoes and carrots and at least 2 large cabbage wedges.
The next day take your leftovers and cut them into chunks. Cut the cabbage into big chunks. Cut the ham into bite sized pieces.
In a dutch oven melt 1½ sticks of butter. Margarine just isn't the same. This isn't supposed to be a diet meal. Add ham and saute for a few minutes. Remove from pan and set aside.
In a small saucepan warm 1/2 C milk, a pat of butter, 1 tbsp salt and a few grinds of pepper.
Add potatoes and carrots to dutch oven, saute for a few minutes so they get coated with the butter then mash lightly right in the pan over medium low heat. (You don't want to mash too much, use a fork or a spoon.) Add warm milk mixture slowly until desired consistancy. Thicker is a bit better. Lumps are your friends in this dish!
Add cabbage and ham, stir gently to combine. Adding more butter (melted) if necessary. Cover and warm slowly over medium low heat, stirring gently from time to time.
Once the mixture is hot, place a big heaping mound in a bowl or on a plate. With the back of a spoon, make a large hole/dent in the middle of the mound and place a large pat (1 tbsp) of butter in the hole.
To eat, start by taking a forkful from the outside of the mound and dip it into the buttery *Lake Colcannon*
When my sister and I were small, we'd make a game of not being the first one to "break the dam." I still love this stuff...it's a huge comfort food for us Irish girls.
NOTE: The kind of potatoes you use make all the difference in this dish. While hard to find, blue potatoes are absolutely the best. Next try yukon gold or red potatoes. Peel from 1/2 an orange, cut into pieces
6 inches stick cinnamon, broken
1 - 1 inch piece fresh ginger, peeled and thinly sliced
1 tsp whole allspice
8 cups apple cider or apple juice*
1 cup apple brandy (optional)
1/4 cup honey or packed brown sugar
Place orange peel, cinnamon, ginger and allspice into a spice bag and tie closed with kitchen string.
In a 3-5 quart slow cooker, combine apple cider/juice, brandy, and honey or brown sugar. Add spice bag to cider mixture.
Cover; cook on low for 4-6 hours or on high for 2-3 hours. Remove and discard spice bag. Ladle cider into cups and serve warm.
*Note: Use processed cider from the grocery shelf; unprocessed cider from the refrigerated section will separate and appear curdled when heated. 4 inches stick cinnamon, broken*
1 tsp whole allspice
1 tsp whole cloves
7 cups apple juice
1 1/2 to 2 cups rum
1/3 to 1/2 cup backed brown sugar
butter
To make a spice bag, cut a 6-inch square from a double thickness of cotton cheesecloth. Place cinnamon, allspice and cloves in center of square. Bring up corners of the cheesecloth and tie closed with kitchen string.
In a 3-6 qt slow cooker, combine spice bag, apple juice, rum, and brown sugar. Cover; cook on low for 7-8 hours or on high for 3-4 hours.
Remove and discard spice bag. Ladle hot punch into cups; float about 1/2 tsp butter on each serving.
*Note: To break sinnamon sticks, place in a heavy plastic bag and pound sticks with a meat mallet. Shrimp Dressing:
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
Salad:
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs
In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
* To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.
CARAMELIZED ONIONS:
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
Cool the onion and transfer to a covered container. Refrigerate and use as needed.
Yield: about 3/4 cup
GREEK SALAD DRESSING:
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
Refrigerate in a covered container. When ready to use, whisk again.
**Editors Note: In 2000, I had the pleasure of attending a Wulfgang Puck cooking class at a local community college. This salad was one of the things we prepared that night. It has many steps but is well worth the extra effort. This dish is truly delicious. It looks amazing on the plate and is certainly a *best company* dish. I make it around holidays.
Thank you, Mr. Wulfgang Puck! 6 ounces (scant 1 1/2-cups) blanched or unblanched almonds
6 ounces unsalted butter, plus extra for pan
Fine dry bread crumbs
6 ounces semisweet chocolate, cut into small pieces
3/4 cup granulated sugar
6 eggs, separated
1/8 teaspoon salt
1 teaspoon lemon juice
Icing, recipe follows
Preheat the oven to 350 degrees F.
Toast the almonds in a single layer in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
Raise the oven temperature to 375 degrees F. Adjust a rack 1/3 up in the oven. Butter the bottom and sides of a 9 by 3-inch springform pan. Line the bottom with a round of parchment paper that has been cut to fit. Butter the paper. Dust the pan all over with fine, dry bread crumbs, invert over paper, and tap lightly to shake out the excess. Set the prepared pan aside.
Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth. Remove the top of the double boiler and set it aside until the chocolate is tepid, or room temperature.
Place the almonds and 1/4 cup of the sugar in a food processor fitted with a metal chopping blade. Process very well until the nuts are fine and powdery. Stop the machine once or twice, scrape down the sides, and continue to process. Process for at least 1 full minute. The finer the nuts are, the better the cake will be. Set aside the ground nuts.
In the large bowl of an electric mixer, beat the butter until soft. Add 1/4 cup of the sugar and beat to mix. Add the egg yolks, 1 at a time, beating and scraping the side of the bowl as necessary, until smooth. On low speed, add the chocolate and beat until mixed. Then, add the processed almonds and beat, scraping the bowl, until incorporated.
In the large bowl of the mixer, with clean beaters, beat the egg whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add the remaining 1/4 cup sugar. Then, on high speed, continue to beat until the whites hold a straight point when the beaters are slowly raised. Do not overbeat.
Stir a large spoonful of the egg whites into the chocolate mixture, to soften it a bit. Then, in 3 additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle any more than necessary. Turn the mixture into the prepared pan. Rotate the pan a bit briskly from left to right in order to level the batter.
Bake for 20 minutes, and then reduce the temperature to 350 degrees F, and continue to bake for an additional 50 minutes. Do not overbake, the cake should remain soft and moist in the center. (The top might crack a bit - it's O.K.)
Wet and slightly wring out a folded towel and place the pan on the wet towel. Let stand until tepid, 50 to 60 minutes.
Release and remove the sides of the pan (do not cut around the sides with a knife, it will make the rim of the cake messy). Let the cake stand until it is completely cool. The cake will sink a little in the middle, and the sides will be a little higher. Use a long, thin, sharp knife and cut the top to make level, Brush away the loose crumbs.
Place a rack or a small board over the cake and carefully invert. Remove the bottom of the pan and then paper lining. The cake is now upside down; this is the way it will be iced. Place 4 strips of baking paper (each about 3 by 12-inches) around the edges of a cake plate, With a large, wide spatula carefully transfer the cake to the plate; Check to be sure that the cake is touching the papers all around (in order to keep the icing off the plate when you ice the cake).
If you have a cake-decorating turntable or a lazy susan, place the cake on it. Make the icing.
Stir the icing to mix it, and pour it slowly over the top of the cake, pouring it into the middle. Use a long, narrow metal spatula to smooth the top and spread the icing so that a little of it runs down the sides (not too much, the icing on the sides should be a much thinner layer than the top). With a small, narrow metal spatula, smooth the sides.
Remove the strips of paper by pulling each 1 out toward a narrow end.
Icing:
1/2 cup whipping cream
2 teaspoons powdered instant espresso
8 ounces semisweet chocolate, cut into small pieces
Scald the cream in a 5 to 6-cup saucepan over moderate heat until it begins to form small bubbles around the edges or a thin skin on top. Add the dry espresso and whisk to dissolve. Add the chocolate and stir occasionally over heat for 1 minute. Remove the pan from the heat and whisk until the chocolate is all melted and the mixture is smooth. Let the icing stand at room temperature, stirring occasionally, for about 15 minutes or a little longer, until the icing barely begins to thicken. 1 1/2 pounds jumbo shrimp, about 20 shrimp, deveined, peel intact
1 teaspoon coarse salt
3 tablespoons butter, melted
1 lemon, zested and juiced
1/2 cup plain bread crumbs, 3 handfuls
1/2 cup prepared horseradish
1/2 cup half-and-half or light cream
1/2 teaspoon salt
1 teaspoon cayenne pepper sauce or 1/4 teaspoon cayenne pepper
1 cup sour cream
2 tablespoons chopped parsley, for garnish
4 leaves Romaine hearts
Preheat a grill pan over medium high heat.
Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center of 1 large platter.
Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce. Italian Name: Insalata Di Spinaci
6-8 cups spinach leaves
1/4 cup toasted pine nuts (pignoli)
2 tbsp tarragon wine vinegar
1/4 tsp grated lemon peel
1/4 tsp salt
1/3 cup olive oil
ground nutmeg
Wash greens well; drain and chill.
In a small frying pan over medium heat, stir nuts until lightly browned (6-8 minutes); set aside. Place spinach in a salad bowl.
In a small bowl mix vinegar, lemon peel, salt, dash of nutmeg, and oil. Mix in pine nuts. Pour dressing over spinach and mix lightly. Sprinkle lightly with additional nutmeg.
Makes 6 servings.
A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
~X. Marcel Boulestin
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