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January 04, 2012
Lemon Olive Oil Cake (Yahoo)
Olive Oil Cake
This French olive oil cake recipe
makes a tangy, simple cake from ingredients already in most kitchens. A
little lemon and a bit of olive oil create a lusciously light texture in
this recipe, which is derived from a classic pound cake. Serve it with
coffee or tea for a simple sweet, or as part of a breakfast buffet. It's
guaranteed to be a hit at the dessert table and it's preparation is
amazingly effortless.
Ingredients:
- 6 ounces extra light olive oil
- 2 eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla
- 1 1/3 cup plain yogurt
- 1 2/3 cup granulated sugar
- 3 cups self-rising flour
Preparation:
How to make olive oil cake:
Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.
Whisk the olive oil, eggs, lemon juice, lemon zest, yogurt, and sugar
together until the mixture is light and fluffy. Stir in the flour until
it is completely incorporated. Pour the batter into the prepared loaf
pan and bake the cake for 45 minutes, until the surface is light golden
brown and the cake tests done with a wooden pick in the center.
Allow the olive oil cake to cool in the pan for 10 minutes, and then
loosen the sides and remove the cake from the pan. Allow the cake to
continue cooling on a wire rack.
This lemon olive oil cake recipe makes 8 to 10 servings.
Posted by Route582 at January 04, 2012 6:24:40am
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December 29, 2011
Bacon Tart
Might be worth a try.
Bacon Tart
This bacon tart recipe is for the
classic Alsatian specialty, flammekuche, or tarte flamme. Rolling the
dough cracker-crisp thin and baking it in a super hot oven is the key to
attaining the crunchy texture and caramelized onion topping that makes
this tart famous.
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill: 2 hours
Total Time: 2 hours, 30 minutes
Yield: 4 to 6 servings
Ingredients:
- 1 3/4 cups all-purpose flour
- 8 tablespoons cold butter, cut into pieces
- 1 teaspoon salt
- 2 tablespoons cold water
- 1/2 cup ricotta cheese
- 1/3 cup creme fraiche
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 large onion, thinly sliced
- 6 slices bacon, cooked and crumbled
Preparation:
Using
a food processor, pulse the flour, butter, and salt until it has a
coarse, sandy texture with a few pea-size bits of butter remaining. Stir
the cold water into the flour mixture just until the dough pulls
together into a shaggy ball. Wrap the dough in plastic wrap and
refrigerate it for 2 hours, or until it is cold.
Preheat the oven to 425F. Roll the dough into an 8-inch by 12-inch
rectangle on a lightly greased baking sheet. Stir the ricotta cheese, creme fraiche, flour, and salt until it is smooth. In a separate bowl, toss the sliced onions in the oil and sugar.
Spread the cheese mixture over the surface of the dough, and then
arrange the onions and bacon over the cheese. Bake the bacon tart for 15
to 20 minutes, until the dough is golden brown and the onions
caramelize. This bacon tart recipe makes 4 t Posted by Route582 at December 29, 2011 6:39:55am
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December 28, 2011
Sweet Meatballs AND Ideas for Grand Kids visit
- Party Fun, and instead of tomato sauce, chili sauce works as does grape jelly in
- place of the cranberries.
2 pounds lean ground meat
- 1/2 cup cracler crumbs or matzo meal
- 2 eggs
- 2 teaspoon onion powder
- 1 26 ounce can (740 grams) tomato sauce
- 1 16 ounce can (450 grams) cranberry sauce
Preparation:
1. In a bowl, combine meat with eggs, bread crumbs and spices.
2. In a pot, combine the sauces. Place over medium heat. Cook for 5 minutes, stirring occasionally.
3. Form the meat mixture into balls the size walnuts.
4. Carefully add the meatballs to the pot.
5. Cover the pot and cook on low for 40 minutes.
TAKE RAW INGREDIENTS!!!
MAKE AND TAKE TO LILIT AND TIERNA AS WELL AS SHRIMP, CHEESE, CRACKERS, COOKIE MIX
ALREADY MADE AND FROZEN. HOPEFULLY MOLASSES AND SUGAR.
Posted by Route582 at December 28, 2011 5:31:30pm
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December 28, 2011
Cheese Borekas
Cheese Borekas
A typical dinner in an Israeli home as a child included tuna salad or eggs, Israeli salad and cheese borekas. Borekas are readily available in any Israeli grocery store, but homemade borekas can't be beat. And kids enjoy preparing them. This easy cheese borekas recipe uses frozen puff pastry and mozzarella cheese.
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- 1 egg, lightly beaten
- 8 ounces (1 3/4 cups or 225 grams) cups shredded mozzarella cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 17.5 ounce (450 grams) package frozen puff pastry
- 1 egg, lightly beaten
- sesame seeds
Preparation:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the egg, cheese and spices.
3. Divide puff pastry into 5 inch squares. Place a heaping tablespoon of cheese filling in each square. Dampen the edges of the squares with water, and fold in half diagonally to form triangular pastries. Pinch the edges together to seal the filling inside.
4. Brush tops of borekas with beaten egg and sprinkle with sesame seeds.
5. Bake at 350°F (180°C) for 30 minutes or until golden.
Posted by Route582 at December 28, 2011 5:22:05pm
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December 14, 2011
RIB ROAST
Herb Crusted Rib Roast Recipe
This herb crusted rib roast recipe is a classic in French kitchens. Dredged in a medley of herbs and a touch of garlic, this roast beef is roasted in high heat and then finished off in a medium-hot oven until it is cooked to tender, flavorful perfection. Layering thin slices of onion over the meat halfway through the cooking process is the secret method that imparts flavor and keeps the beef moist.
Ingredients:
- 1 bone-in trimmed and tied beef rib roast (4 to 6 pounds)
- 1 tablespoon olive oil
- 1 clove garlic, cut in half
- 1 teaspoon fennel seed
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 medium onions, thinly sliced
Preparation:
Preheat the oven to 450F. Using a mortar and pestle or a food processor, grind the oil, garlic, and herbs into a fine paste. Rub the paste over the surface of the beef and place the beef, fat side up, on a rack in a large roasting pan.
Roast the meat for 20 minutes. Reduce the heat to 350F and roast the meat for 30 minutes. Arrange the sliced onions over the surface of the beef and continue cooking the roast for an additional 30 to 45 minutes, until a meat thermometer registers 145F for medium-rare.
Transfer the meat to a serving platter and remove the onions. Allow the roast to rest for 10 to 15 minutes, and then carve it into thin slices.
This herb crusted rib roast recipe makes 6 to 8 servings.
Posted by Route582 at December 14, 2011 1:35:23pm
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December 14, 2011
Snowball Cookies - Christmas 2011
Snowball Cookies (Mexican Wedding Cakes)
- 1 cup unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar, plus more for coating baked cookies
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, plus more for dusting hands
- 1 cup pecans, chopped into very small pieces
Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed
until it is smooth.
Beat in the vanilla.
Gradually add the
flour.
Mix in the pecans with a spatula.
Use about 1 Tablespoon of dough and shape into a ball with flowered hands
Continue to dust
hands with flour as you make more cookies.
Place onto prepared cookie
sheets.
Bake for 40 minutes.
When cool enough to handle but still warm,
roll in additional confectioners' sugar.
Cool on wire racks.
Posted by Route582 at December 14, 2011 1:24:36pm
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December 14, 2011
Onion Soup Just Like the French Marketplace at 3AM
Gratineed onion soup is an ultimate comfort food. Butter-soft, caramelized onions are cooked down into a rich, seasoned beef stock. Top it off with fresh garlic croutons and melted, bubbly Gruyere cheese and you have a rich soup, indeed. Add a small salad and a glass of wine to make it a meal.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 min
Ingredients:
- 5 tablespoons butter
- 2 tablespoons olive oil
- 2 pound yellow onions, peeled, halved, and cut into 1/4-inch slices
- 3/4 teaspoon granulated sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 10 cups good-quality beef stock
- 2/3 cup dry white wine
- Croutons and Cheese Topping:
- 12 (1/2-inch thick) slices baguette,
- 1 large clove garlic, halved
- 2 tablespoons olive oil
- 2 cups grated Gruyere cheese
- 6 ovenproof soup crocks
Preparation:
In a large saucepan over medium heat, melt the butter and oil together. Add the onion slices, sugar, thyme, salt, and black pepper. Cook the onions, stirring occasionally, for 30-35 minutes. The onions will turn medium golden brown. Add the flour to the onions and stir it through, allowing it to cook for about 90 seconds.
Turn the heat to medium-high and add the beef broth and wine. Bring the soup to a quick simmer, and then reduce the heat to low and continue simmering it, covered, for 30 minutes.
To make the croutons, broil the bread slices on low for about 3 minutes on each side. Don’t allow the bread to brown yet, just dry it out enough to give the surface a rough texture. Rub the dried bread on both sides with the cut side of the raw garlic clove, and then brush evenly with the oil. Return the bread to the broiler and toast it for 2 minutes on each side, until it turns golden brown.
Preheat the oven to 450F. Place the ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle the onion soup into the crocks and place 2 croutons onto the surface of the soup in each bowl. Divide the cheese between the bowls, evenly sprinkling it on top of the croutons. Bake the soup, on the baking sheet, for 12-15 minutes, until the cheese becomes hot, slightly browned, and bubbly. Serve hot.
This French onion soup recipe makes 6 servings.
Posted by Route582 at December 14, 2011 11:52:42am
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December 14, 2011
Brie Stuffed French Toast w/ Warm Fruit Sauce
Brie Stuffed Pain Perdu with Cranberry Cherry Sauce
Brie Stuffed French Toast
Classic pain perdu, widely known as
French toast, is an easy preparation of thickly sliced bread soaked in a
sweetened, vanilla-scented custard mixture and then fried in butter to
golden perfection. Many variations of stuffed lost bread, another of its
names, abound, but this Brie stuffed pain perdu with cranberry cherry
sauce recipe takes the breakfast specialty to a whole new level. Nutty,
savory melted Brie both fills and tops the delicately butter-crisped
bread, and is dressed up even further with sweet cherry berry sauce.
This dish is a must-have for special occasions!
Berry sauce:
- 8 ounces cherries, pitted
- 6 ounces fresh cranberries
- 1/2 cup water
- 1/3 to 1/2 cup sugar
- 1 small strip fresh orange zest
- Pain perdu:
- 4 eggs
- 4 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 1/3 cups milk
- 8 thick slices of day-old bread, cut on a bias
- 4 tablespoons butter
- 1/3 wheel Brie, cut into 12 thin slices
While softer breads may be used, this French toast recipe produces
great results with a drier, more substantial bread, like a country loaf
or baguettes.
Cherry cranberry sauce:
Place all the ingredients in a large saucepan set over medium heat,
and bring them to a boil. Reduce the heat and simmer the fruit, stirring
occasionally, for 15 minutes, or until the cranberries burst. Remove
the orange zest and set the cranberry cherry sauce aside until the pain
perdu is completed.
French toast:
Beat the eggs, sugar, and vanilla extract together until the mixture
is completely blended and smooth. Stir the milk into the egg mixture
until it is fully incorporated. Place the slices of bread into the egg
mixture, turn them over to coat all the surfaces, and allow the bread to
soak for 10 minutes.
Melt 1 tablespoon butter in a large skillet set over medium heat.
Cook 4 slices of soaked bread in the melted butter for 3 minutes. Flip 2
pieces of bread over in the pan, and layer the cooked, facing-up sides
with 2 slices of Brie each. Top the cheese with the remaining 2 pieces
of bread in the pan, uncooked side facing up. Allow the stuffed French
toast to cook for 1 to 2 minutes, and then turn them over and cook for
an additional 1 to 2 minutes, until they are golden brown and lightly
crispy on each side. Repeat the same process with the remaining butter,
soaked bread, and 4 slices of Brie.
Top each Brie stuffed pain perdu with 1 slice of Brie and a spoonful of berry sauce.
This Brie-stuffed pain perdu with holiday berry sauce recipe makes 4 servings.
Posted by Route582 at December 14, 2011 8:08:20am
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December 14, 2011
Order ONLINE - BLINTZES - I searched for an hour before I found this source.
Our Products >> Jumbo Gourmet Blintzes
 -
CLASSIC
CHEESE
BLINTZES
4 Jumbo Gourmet Blintzes (4 oz. each)
 -
BLUEBERRY
CHEESE
BLINTZES
4 Jumbo Gourmet Blintzes (4 oz. each)
 -
CHERRY
CHEESE
BLINTZES
4 Jumbo Gourmet Blintzes (4 oz. each)
Posted by Route582 at December 14, 2011 7:07:45am
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December 14, 2011
Breakfast Blintz Casserole (not tried)
Breakfast Blintzes Casserole
Ingredient List:
2 tablespoons unsalted butter
1 package (6) frozen blintzes
3 eggs
1/4 cup orange juice
1/2 cup sour cream
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon sugar mixed with 2 teaspoons cinnamon
2 cups fresh blueberries, strawberries, raspberries (one type or a mixture)
1/2 cup sour cream
Preparation Instructions:
Preheat oven to 350 degrees. Place butter in a small baking dish (one that will hold the blintzes snugly) and set it in the oven until melted. Roll
the frozen blintzes in the butter. Arrange the blintzes in a single layer in the baking dish. In a mixing bowl, beat the eggs well. Add the sour
cream, sugar, orange juice, vanilla and salt and whisk until smooth. Pour the mixture over the blintzes. Sprinkle with cinnamon-sugar mixture and
bake until set for about 40 minutes. To serve, cut into squares. Sprinkle each portion with berries and a spoon of sour cream. Serves 4.
Posted by Route582 at December 14, 2011 7:00:53am
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