The Carpenter Kitchen and More: Marinated Tomatoes
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The Carpenter Kitchen and More
Recipes from Joanne, her family and friends, including those from her parents Joe and Gertie Carpenter. ENJOY! ••• ••• ••• ••• ••• Also recipes she wants to try.

August 09, 2010

Bacon and Cheese Buttermilk Biscuits Recipe

Bacon and Cheese Buttermilk Biscuits Recipe – 3 Point Total

A yummy Southern Buttermilk Biscuit Recipe that will keep you in line with your daily Weight Watchers Points.   3 points per biscuit.

- 2 cups all-purpose flour, un-bleached
- 4 slices cooked turkey bacon, finely chopped
- 1/8 tsp baking soda
- 1 cup reduced fat sharp cheddar cheese, shredded
- 1/4 cup fat free milk
- 2 tbsp unsalted, light butter, cold and cut into small pieces (like Brummel & Brown)
- 2 1/2 tsp baking powder
- 1 tsp table salt
- 1 cup reduced fat buttermilk
- 1 tbsp light butter, set aside in a microwave safe bowl
- ½ tsp garlic powder
- 1 tbsp Kosher salt
- ½ tsp dried parsley flakes

Directions:
Preheat the oven to 425°F. Spray a baking sheet with nonfat, butter flavored cooking spray. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. With a pastry blender or a large fork, cut in the butter until you get a crumb-like mixture. Add in the bacon and cheddar cheese. Mix in the buttermilk and milk to form a dough.
Drop the dough by 1/4-cup measures (about the size of a 2” ice cream scoop) onto the baking sheet, making 16 mounds; push the mounds together. Spray mounds lightly with with the butter flavored, nonfat cooking spray. Bake until golden, about 20 minutes. When you take the biscuits out of the oven, melt 1 tablespoon light butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Then, sprinkle a pinch of Kosher salt onto the top of each biscuit. Serve at once.

TIP: For best results, bake the turkey bacon in a 425°F oven until brown and very crispy, 12–15 minutes.

Entire recipe makes 16 servings
Serving size is 1 biscuit
Each serving = 3 Point Total

 

Posted by Route582 at August 09, 2010 11:10:54am
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July 22, 2010

SIMPLE BUTTERSCOTCH COOKIES

1.33333333333333 cups flour 
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cup unsalted butter at room temp.
0.5 cup granulated sugar
0.5 cup light brown sugar firmly packed.
1 large egg
0.5 teaspoon vanilla extract
1.75 cups coconut
1.5 cups butterscotch chips

Preheat the oven to 325*. Line two baking sheets with parchment paper.

Sift the first 4 ingredients together in a medium bowl, set aside.

In a large bowl, cream the butter until fluffy and pale yellow. Add the sugars and continue to beat for 2 minutes. Add the egg and vanilla. Beat on low speed until well blended, scraping the sides of the bowl as needed.

Add the flour mixture to the butter mixture and mix on low speen just until blended. Add the coconut and butterscotch chips, mixing or stirring just until blended.

Drop by rounded tablespoons onto prepared sheets, about 2 inches apart.

Bake the cookies until golden brown around the edges, about 12 minutes. Cool and enjoy!

 

Posted by Route582 at July 22, 2010 3:42:00pm
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July 22, 2010

Coconut Butterscotch Cookie


ingredients for coconut butterscotch cookies

All purpose flour1 1/3 cups
Baking powder½ tsp
Baking soda½ tsp
Salt½ tsp
Unsalted butter, room T.½ cup or 1 stick
Granulated sugar1/3 cup
Firm packed light brown sugar1/3 cup
Eggs1 large
Vanilla extract½ tsp
Sweetened shredded dried coconut1¾ cups
Butterscotch chips
  • Preheat oven to 325 degrees Fahrenheit, and line two cookie sheets with parchment paper.
  • Sift flour, baking powder, baking soda, and salt together. Set aside.

    Preparing dough for butterscotch cookies

  • Cream butter until pale yellow and fluffy using an electric mixer. Then add sugars (both granulated and light brown) and continue creaming until the mixture is barely gritty when rubbed between your finger and thumb.
  • Blend in egg and vanilla extract.

    Dough is ready for shaping

  • Fold in the sifted flour mixture, using a spatula or wooden spoon, until the mixture is just combined.

     

  • Mix in the shredded coconut and butterscotch chips just until blended.

    Portioning dough onto cookie sheets, ready for baking


  • Drop dough by rounded tablespoons onto prepared cookie sheets, spacing about 1½ - 2 inches apart.

  • Cooling coconut butterscotch cookies Bake coconut butterscotch cookies for about 15 minutes or until they are golden brown around the edges. Allow cookies to cool on baking pans for a couple of minutes before carefully transferring them to wire racks to cool completely.
  •  

    Posted by Route582 at July 22, 2010 3:15:26pm
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    July 22, 2010

    Pecan Pie Cookies Recipe


    pecan pie, cookies, recipes, dessert, receipts

    Pecan Pie Cookies Recipe

    These scrumptious little cookies are like bite-sized pecans pies. The method is simple and easy. It would make a great project for children. Do plan ahead for chilling time. You may wish to experiment with other types of nuts, including walnuts, macadamia nuts, or peanuts.

     

    • 1 cup butter, softened
    • 1/2 cup sugar
    • 1/2 cup dark corn syrup
    • 2 large eggs, separated
    • 2-1/2 cups all-purpose flour
    • 1/4 cup butter
    • 1/2 cup powdered sugar
    • 3 Tablespoons dark corn syrup
    • 3/4 cup finely chopped pecans
    • Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour; cover and chill 1 hour.

    Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat. Stir in pecans; chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside.

    Preheat oven to 375 F. Shape cookie dough into 1-inch balls; place 2 inches apart on lightly greased baking sheets. Beat egg whites until foamy; brush on dough balls.

    Bake at 375 F for 6 minutes. Remove from oven, and place pecan balls in center of each cookie. Bake 8 to 10 more minutes or until lightly browned. Let cool 5 minutes on baking sheets. Remove cookies to wire racks, and cool completely. Freeze up to 1 month, if desired. 

    Posted by Route582 at July 22, 2010 3:11:51pm
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    July 20, 2010

    Baby Field Greens with Fresh Peaches and Blue Cheese

    Enjoy the taste of warm weather with crispy baby field greens enhanced by fresh peaches and blue cheese. This blackberry peach salad recipe’s crowning glory is homemade blackberry vinaigrette that’s both tangy and savory at once. Top the salad with crunchy candied almonds that provide enough protein for a light lunch.

    • Blackberry vinaigrette:
    • 1 3/4 cup frozen blackberries
    • 1/2 cup olive oil
    • 1/4 cup balsamic vinegar
    • 2 cloves garlic, crushed and chopped
    • 1/2 teaspoon salt
    • 1/8 teaspoon (pinch) ground black pepper
    • Candied almonds:
    • 1/4 cup water
    • 1/2 cup granulated sugar
    • 1/4 teaspoon salt
    • 1 cup almonds
    • Salad:
    • 4 cups petite field greens
    • 2 peaches, cut into thin slices
    • 1/2 cup crumbled blue cheese
    • 4 chilled salad plates

    Preparation:

    To make the blackberry vinaigrette:

    Place the blackberries in a small saucepan over medium heat and bring them to a simmer, stirring occasionally. Once the berries come to a simmer, remove the saucepan from the heat immediately. Puree the berries in a food processor or blender and then press the mixture through a fine to medium-mesh sieve to remove the seeds. Whisk the remaining ingredients into the seedless blackberry puree.

    To make candied almonds:

    Bring 1/4 cup water, 1/2 cup sugar, and 1/4 teaspoon to a boil for 2 minutes. Add the almonds and continue cooking the mixture over medium-high heat until the nut are coated in a thick sugar syrup. Spread the candied almonds on a lightly greased baking sheet to cool.

    To assemble the peach blackberry salad:

    Arrange 1 cup field greens on each chilled salad plate. Divide the sliced peaches, blue cheese, and candied almonds among each salad. Drizzle the salads with the blackberry vinaigrette and serve immediately.

    This field greens with peaches and blackberry dressing recipe makes 4 servings.

     

    Posted by Route582 at July 20, 2010 4:57:17am
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    July 17, 2010

    Baked Peach and Blackberry Custard


    Peach and Blackberry Clafouti Recipe - Baked Peach and Blackberry Custard Recipe

    Ingredients:

    • 1 tsp butter
    • 1 cup blackberries, rinsed
    • 2 cups sliced fresh peaches
    • 1/2 cup all-purpose flour
    • 2/3 cup sugar
    • 1 1/4 cup milk
    • 3 eggs
    • 1/2 tsp vanilla
    • pinch of salt
    Pour the peach and blackberries into a buttered 2-quart baking dish. Whisk the remaining ingredients in a bowl to form a light, thin batter. Pour over the peach and blackberries and place in a preheated 350 degree F. oven for 45 minutes, or until browned and puffed around the edges, and the center is set. Allow to cool to warm or room temperature before serving.   Serve plain or with a scoop of vanilla ice cream or whipped cream.
     

    Posted by Route582 at July 17, 2010 8:47:59am
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    July 09, 2010

    Spicy Summer Corn Salad



    • 3 tablespoon olive oil
    • 3 cups fresh corn kernels, about 6 ears
    • 1 (15-oz) can black beans, well rinsed and drained
    • 1 red bell pepper, diced small
    • 1 orange bell pepper, diced small
    • 1 jalapeno pepper, seeded, minced
    • 4 thinly sliced green onions
    • 1 clove garlic, crushed, finely minced
    • 2 tablespoons chopped cilantro leaves
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon chipotle pepper, or to taste
    • 3 tablespoon fresh lime juice
    • 1 tablespoon rice vinegar
    • 1 teaspoon sugar
    • 1 teaspoon salt
    Heat the olive oil in a large nonstick pan over medium-high heat. Add the corn and sauté, stirring, for about 3-4 minutes. Turn off the pan and transfer corn into a large mixing bowl. Add the rest of the ingredients and toss to combine thoroughly. Refrigerate for at least 4 hours before serving. Toss well, and taste and adjust for salt and heat before serving.
     

    Posted by Route582 at July 09, 2010 8:27:42am
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    July 07, 2010

    Tuna Pasta Salad



    Tuna Pasta Salad

    SALAD

    • 8 ounces corkscrew pasta
    • 2 cups broccoli florets, fresh
    • 12 ounces canned tuna fish, drained
    • 1 cup cherry tomatoes, halved
    • 3/4 cup sliced black olives
    • 3 scallions, sliced

    • DRESSING
    • 1/2 cup low fat mayonnaise
    • 1/4 cup olive oil
    • 1 Tablespoon white wine vinegar
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    1. Cook pasta according to package directions. For last 2 minutes of cooking, add broccoli florets. Drain noodles and broccoli. Rinse immediately with ice cold water.
    2. In a large bowl, combine the pasta and broccoli with the tuna and other vegetables.
    3. In a small bowl, mix dressing ingredients. Beat with a whisk for a creamy-textured dressing.
    4. Just before serving, pour dressing over tuna-pasta salad and mix well.
     

    Posted by Route582 at July 07, 2010 4:43:50am
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    July 07, 2010

    Classic Israeli Salad



    Israel Salad

    Ingredients:

    • 3 tomatoes
    • 3 cucumbers
    • 1 red bell pepper
    • 3 scallions
    • olive oil
    • lemon juice
    • salt
    • pepper

    Preparation:

    1. Chop the vegetables into small pieces. The secret to a really good Israeli salad is finely chopped vegetables.
    2. Immediately before serving, season with olive oil, lemon juice, salt and pepper. (Israelis tend to sprinkle on quite a bit of salt)

    TIPS:

    1. To add color to the salad, use some red pepper, some green pepper and some yellow pepper rather than just a red pepper.
    2. Use fresh lemon juice to give full fresh flavor to the salad.

    SERVING SUGGESTIONS:

    Serve this salad fresh.
     

    Posted by Route582 at July 07, 2010 4:21:54am
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    July 06, 2010

    Marinated Tomatoes

    .

    Ingredients:

    • 6 large tomatoes, quartered
    • 3 tablespoons finely chopped onion
    • 4tablespoons extra virgin olive oil, divided
    • 4 cloves garlic, finely chopped
    • 1 tablespoon chopped, fresh sage
    • 1 tablespoon chopped, fresh rosemary
    • 1/2 teaspoon lemon zest
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Preheat the oven to 400F.

    Toss the tomatoes with the onions, 2 tablespoons olive oil, and garlic. Spread the seasoned tomatoes in a single layer in a shallow roasting pan and bake them for 25 to 35 minutes, stirring occasionally. The tomatoes are done when they have a shriveled appearance and are starting to lightly brown around the edges.

    Toss the roasted tomatoes with the remaining 2 tablespoons olive oil, sage, rosemary, lemon zest, salt, and pepper. Chill the marinated tomatoes for at least 8 hours, or overnight, before serving.

    This marinated tomatoes recipe makes 6 to 8 servings.

    Posted by Route582 at July 06, 2010 1:55:08pm
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    The Carpenter Kitchen and More: Marinated Tomatoes