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February 24, 2010
Apple Spice Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 3 medium apples, peeled, cored, thinly sliced
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground allspice
- 2 cups cake flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 3/4 cup apple schnapps, apple juice, milk, water or a combination
Preparation:
Toss
apple slices with spices and set aside. Preheat oven to 350 degrees F.
Grease 9x13 pan. In a medium bowl, combine flour, baking powder and
salt with a wire whisk. In a large bowl, cream together butter and
sugar. Add eggs one at a time. Add flour mixture alternately with apple
schnapps. Stir in apple slices. Bake Apple Spice Cake for 30 to 38
minutes.
Amount of servings will depend on how many slices cut.
Optional: Serve Apple Spice Cake with a dollop of whipped cream and spinkled with cinnamon.
Posted by Route582 at February 24, 2010 12:59:32am
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February 12, 2010
Mashed Cauliflower
Ingredients:
- 1 small head cauliflower, trimmed, core removed, cut into small florets (should yield about 2-3 cups of cauliflower
- 1 small red potato, unpeeled and chopped
- 1 cup turnips, trimmed and cubed
- 2 tbsp fat free half & half
- 1 tbsp fat free sour cream
- 1 tbsp light butter (I used Brummel & Brown)
- Salt and pepper to taste
Top with chives or green onions if you’d like!
*OPTIONAL: add in freshly chopped thyme, sage and rosemary for a fabulous Fall- like flavor
Directions:
Bring a large pot of water to a boil, and add about 1 tbsp salt; add
the cauliflower, potato, and turnips as they’re prepped. Reduce heat to
maintain a fast simmer, cover and cook for about 20 minutes or until
vegetables are cooked through. Drain well and transfer to a food
processor. Process until smooth. Return pureed cauliflower to the hot
pan on medium high heat. Stirring often, cook off the excess liquid,
about 5 – 10 minutes. Stir in remaining ingredients. Transfer to
serving bowl. Serve and enjoy!
Serving size is 3/4cup
Each serving = 1 Point Tot
Posted by Route582 at February 12, 2010 11:29:37am
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February 09, 2010
Sausage-Cheese Balls
These little appetizers make a big hit with any crowd. They continue to be one of our most-requested recipes!
Prep Time: 20 min
Total Time: 45 min
Makes: About 8 1/2 dozen cheese balls
| 3 | cups Original Bisquick® mix | | 1 | pound bulk pork sausage | | 4 | cups shredded Cheddar cheese (16 ounces) | | 1/2 | cup grated Parmesan cheese | | 1/2 | cup milk | | 1/2 | teaspoon dried rosemary leaves, crushed | | 1 1/2 | teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes |
| Barbecue sauce or chili sauce, if desired |
| 1. | Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch. | | 2. | Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. | | 3. | Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping. | | Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes. |
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Want to make these savory cheese balls ahead? Your options are many! You can:
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
Bake as directed; cover and freeze up to 1 month. Heat oven to
350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12
minutes or until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6
frozen balls on microwavable plate. Loosely cover with waxed paper.
Microwave on High 45 seconds to 1 minute or until heated through. | |
| It's true. You don't need to cook the sausage before using it when making this recipe. |
Nutrition Information: 40 ( 25); 2 1/2g ( 1 1/2g, 0g); 5mg; 95mg; 2g ( 0g, 0g); 2g 0%; 0%; 4%; 0% 0 ; 0 ; 1/2 0
Posted by Route582 at February 09, 2010 8:32:00am
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February 05, 2010
Thanksgiving Stuffing
Stuffing for Thanksgiving
Posted by Route582 at February 05, 2010 6:21:12pm
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February 05, 2010
Make Graham Crackers
- 3 1/2 cups graham flour (do not sift)
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup butter
- 1/4 cup honey or light karo syrup
- 1/4 cup brown sugar
- 1 tsp. vanilla extract
- 3/4 cup water
- Mix graham flour, baking powder, cinnamon and salt.
- Cream butter and sugar together until fluffy.
- Add honey and vanilla to creamed butter and sugar.
- Alternating water and flour, add to creamed mixture, beating well after each.
- Cover dough and let sit at room temperature for 30 minutes.
- Divide dough in half and place on a lightly greased cookie sheet.
- Pat into a 1/2 inch thick rectangle and roll dough (with a floured rolling pin) within 1/2 inch of the edge of the cookie sheet.
- Cut lines in the dough to form squares or rectangles.
- Bake in a 325 degree F oven for 30 minutes or until squares are browned.
- You can use a pastry cutter to make the dashed lines like store-bought crackers.
- Try adding sugar or cinnamon sugar to the top of the crackers during the last few minutes of baking, if desired.
Posted by Route582 at February 05, 2010 6:12:36pm
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February 03, 2010
Blueberry-Topped Noodle Kugel
Prep Time: 15 minutes Cook Time: 60 minutes
Ingredients:
- 16 oz. (500 gm.) wide egg noodles
- 4 eggs
- 1/2 cup sugar
- 4 tablespoons butter (room temperature)
- 16 oz. (500 gm.) fat free cottage cheese
- 1 large can blueberry pie filling
Preparation:
1. Boil noodles in a large pot according to the directions on the package.
2. Drain and rinse with cold water. Add butter and stir until it melts.
3. Add beaten eggs, sugar, and cottage cheese. Stir. Do a taste test to
see if you want to add more sugar. Do a visual test to see if more
cottage cheese or another egg or two is needed so that the mix is
moist/creamy, not dry.
4. Place in a large, greased casserole dish.
5. Bake, uncovered, for 45 minutes at 350 degrees Fahrenheit.
6. Cover top of kugel with blueberry pie filling and bake for another 15 minutes.
7. Cool for 10 minutes before serving (pie filling is too hot to serve immediately).
Posted by Route582 at February 03, 2010 6:53:03am
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January 31, 2010
Grilled Lamb Chops Scottadito Recipe - Agnello alla Scottadito
Lamb Chops Scottadito: Scottadito means
finger-blistering, and with these grilled lamb chops it's a serious
risk: They're so good you'll not want to wait for them to cool. from Verona. To serve 6 you'll need:
Prep Time: 12 hours
Cook Time: 40 minutes
Ingredients:
- 2 1/4 pounds (1 k) of baby lamb chops
- 1/2 cup extra virgin olive oil
- 1/2 cup dry white wine
- 1-2 bay leaves
- 3-4 juniper berries
- 3-4 peppercorns
- 2 cloves garlic
- 2 lemons, cut into wedges
- Salt and pepper to taste
Preparation:
Combine
the oil and wine in a bowl. Crush the berries and garlic, and tear the
bay leaf. Combine them with the lemon wedges and the oil-and-wine
mixture, and marinate the lamb for at least 12 hours, turning the
pieces occasionally.
You can either cook the lamb chops in a skillet, over a brisk flame, or
grill them over the coals. In either case, lay slices of lemon from the
marinade over them as they cook, turn them occasionally, and salt them
well when they're almost done. If you're doing them over the coals you
may also want to baste them with the marinade.
The wine? A Valpolicella Classico.
Yield: 4-6 servings Grilled Lamb Chops Scottadito.
Posted by Route582 at January 31, 2010 5:00:17pm
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December 30, 2009
Vegetarian Chopped Liver

Vegetarian chopped liver is
lighter and healthier than real chopped chicken livers, but the taste
is quite similar.
Ingredients:
- 2 medium eggplants
- 1/2 cup flour
- oil for frying
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 3 hard-boiled eggs
- 1 tsp. salt
- 1/4 teaspoon pepper
Preparation:
1.
Peel eggplant and cut it into 1/2" slices. Sprinkle with salt, and let
sit for 20 minutes. The salt will cause the eggplant to release
liquids. Pat the eggplant pieces dry with a paper towel. Then sprinkle
both sides of the eggplant slices with flour.
2. In a large frying pan, heat enough oil to generously cover the pan.
Place half of the eggplant slices in a single layer in the hot oil. Fry
until dark brown. Turn and fry on the other side until dark brown.
Remove to a paper towel, and pat with another paper towel to remove
excess oil. Fry the rest of the eggplant as described above. Set the
fried eggplant aside to cool.
3. Add the chopped onions and garlic to the frying pan, which will
still have oil in it from frying the eggplant. Saute until softened.
4. Place the fried eggplant, onions and garlic in a food processor. Add
the hard-boiled eggs. Season with salt and pepper. Process until the
spread is smooth.
5. Remove to a closed container, and refrigerate.
Serving Suggestions:
For a Shabbat appetizer, serve this spread chilled with fresh challah.
For a weekday treat, serve this spread with crackers as a snack or on
fresh bread for a sandwich.
Posted by Route582 at December 30, 2009 2:44:02pm
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December 29, 2009
Tried and True Yellow Split Pea Soup
YELLOW SPLIT-PEA SOUP | | |
7 c. water
1 lb. dried yellow split peas, about 2 1/2 c.
1-2 whole garlic cloves
2 cans chicken broth or substitute water plain or w/ bouillon.
1 lb. lean ham, rind removed (whatever you like, really)
2 med. onions, chopped
1/4 tsp. pepper
4 med. carrots, sliced
4 med. stalks celery, sliced
2 slices of red pepper, sliced
Any other spices you may enjoy.
Heat
water and peas to boiling; boil 2 minutes. Remove from
heat; cover and let stand 1 hour.
Drain. (You will see the pockets of gas form on top of the water.) I rinsed but it did not say
to, I just recall my dad doing it.
Add chicken broth, amount of water of choice, 2 cloves of garlic, ham, salt and
pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat
if necessary. Leave lid off if it is too brothy.
Take out ham and shred or cut into the sizes you desire. Return it to the liquid.
Add the following at this point.
Saute carrots, celery onion and red pepper in a dab of butter and a couple drops of olive oil until warm and partially cooked.
Add to split peas. Heat to boiling; reduce heat.
Cover and simmer until vegetables are tender, about 45 minutes. Remove
salt pork; cut into 1/4 inch slices. Add pork to soup or serve
separately with mustard if desired. (I left the lid off and stirred it
around to muck up the peas but most of all I was just having fun.)
The recipe suggested a dab of mustard on the side of the soup bowl to touch with your spoon as you eat a bite.
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Posted by Route582 at December 29, 2009 8:05:39pm
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December 22, 2009
Plum Pudding - English Christmas Pudding
History of Plum Pudding
Why is Plum Pudding called Plum Pudding when there are no plums in it? In the 17th century, plums referred to raisins or other fruits. Plumb is another spelling of plum. Prune is actually derived from the same word as plum - the Latin word was pruna, which changed in the Germanic languages into pluma. But the terms were quite confused in the 16th and 17th centuries and people talked about growing prunes in their garden.
(1) Defination of "plum" in the Oxford English Dictionary
A dried grape or raisin as used for puddings, cakes, etc. This use probably arose from the substitution of raisins for dried plums or prunes as an ingredient in plum-broth, porridge, etc., with retention of the name 'plum' for the substituted article." The OED then goes on to list occurrences of this use in literature. Samuel Johnson defined a "plum" as "raisin; grape dried in the sun."
(2) Some information from A Gourmet´s Guide by John Ayto
"Dried plums, or prunes, were popular in pies in medieval times, but gradually in the sixteenth and seventeenth century they began to be replaced by raisins. The dishes made with them, however, retained the term plum, and to this day the plum pudding, plum cake, plum duff etc. remind us of their former ingredients." And yes, the raisins were sometimes called plums in the 19th century, but only when they were in a plum pudding or plum cake ...
Plum pudding is a steamed or boiled pudding frequently served at holiday times. Plum pudding has never contained plums. The name Christmas pudding is first recorded in 1858 in a novel by Anthony Trollope.
During the Puritan reign in England, plum pudding was outlawed as "sinfully rich."
Traditionally in England, small silver charms were baked in the plum pudding. A silver coin would bring wealth in the coming year; a tiny wishbone, good luck; a silver thimble, thrift; an anchor, safe harbor.
By Victorian times, only the silver coin remained. In England these tiny charms can still be bought by families who make their own puddings.
It is also traditional for every one who lives in the household to simultaneously hold onto the wooden spoon, help stir the batter for the pudding, and make a wish.
Quote from The Gourmets Guide
"Nowadays served only at Christmas, and so called exclusively Christmas pudding, this was formerly a common year-round pudding (albeit not always as rich as the festive version); indeed, in 1748 Pehr Kalm, a Swedish visitor to England, noted that "the art of cooking as practised by Englishmen does not extend much beyond roast beef and plum pudding". And in 1814, one of the traditional English delicacies introduced to the French by Antoine Beauvilliers in his L´art du cuisiner was plomb-poutingue."
Grandma Fisher's Plum Pudding Recipe
1 cup sugar
1 cup butter, room temperature
1 cup milk*
2 eggs, beaten
2/3 cup molasses
1/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
3 1/2 cups all-purpose flour
plus 2 tablespoons
1 1/2 cups raisins, finely chopped
1 cup dates, chopped
1/2 cup nuts, chopped
3 tablespoons candied orange or lemon citron, finely chopped
1 1/2 cups chopped apples
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Boiling Water
Nutmeg Sauce
* 1/2 cup fruit juice and 1/2 cup brandy may be substituted for the milk if desired.
Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes.
In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.
Fill each greased pan 1/2 full of batter.
Cover tops of pans with lids or 2 layers of aluminum foil.
In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil.
Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding.
Remove from heat and cool. Store in refrigerator, covered, until time to serve. NOTE: These also freeze well.
To serve, steam for 1 hour before serving to heat thoroughly. Unmold and serve hot with Nutmeg Sauce.
Yields two puddings.
Nutmeg Sauce
2/3 cup sugar*
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter
1/2 teaspoon nutmeg
In a large saucepan over medium-high heat, combine sugar, cornstarch and salt.
Add boiling water and cook, stirring constantly, 3 minutes until ingredients are well blended.
* Brown sugar may be substituted for the sugar if desired.
Posted by Route582 at December 22, 2009 12:24:31pm
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