Wednesday, December 16, 2015
- One 14-ounce bag sweetened shredded coconut (such as Baker's Angel Flake)
- 7/8 cup sweetened condensed milk (just short of a full can)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
- 8 ounces chocolate (2 parts Hershey's Special Dark to 1 part Hershey's milk chocolate)
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.
- If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
Labels: Christmas treats
Sunday, December 13, 2015
Orange Cranberry Muffins
Follow recipe for Blueberry Muffins, substituting the lemon zest and blueberries with the zest of 2 navel oranges and a 5-oz. bag of craisins (that have been reconstituted in hot water for 20 minutes). Also, skip the coconut oil. Use unflavored oil.
- 28 ounce can crushed tomatoes
- 3 TBSP butter
- 2 TBSP oil
- 1/2 medium onion
- 3 cloves garlic, crushed, tied in cheesecloth
- Celery and carrot sticks (optional)
- Pinch red pepper flakes
Add all ingredients to a sauce pan. Bring to gentle simmer. Simmer for 45 minutes, uncovered. Towards the end, salt to taste. Remove vegetables. Set aside.
- Ricotta cheese
- Parmesan, grated in food processor
- One beaten egg
Combine and set aside.
- 9 oven-ready lasagne noodles
- 1 lb. cheese (I like provolone slices and shredded Italian blend)
- Additional grated Parmesan.
- Spray casserole pan with cooking spray
- Spread a small amount of sauce over the bottom of the dish.
- Place three noodles side-by-side.
- Spread 1/2 of the filling over the noodles
- Spread 1/3 remaining sauce over the filling
- Place 1/3 of the cheese over the sauce
- Repeat steps 3 - 6
- Place the last three noodles, remaining sauce and cheese.
- Cover with foil that has been sprayed with Pam.
- Bake at 375 for thirty minutes.
- Remove foil, sprinkle with additional Parmesan and bake for another 5 -10 minutes.
- Remove from oven and let lasagna rest at least 10 minutes before serving.
Wednesday, September 09, 2015
Saturday, March 29, 2014
Baked Mac & Cheese
- 1 lb dry macaroni
- 4 TBSP butter
- 1/4 cup flour
- 2 cups half and half
- 1/2 tsp salt
- 2 cups cheese, shredded (sharp cheddar and/or gruyere)
- 1 lb cheddar (sharp and/or extra sharp), cubed
- Preheat oven to 375.
- Heat salted pot of water for the macaroni.
- In a large saucepan, melt butter over medium heat.
- Slowly whisk in flour (and salt); whisk until well blended.
- Slowly add the half and half, stirring constantly.
- Stir the sauce continuously until it starts thickening.
- Gradually whisk in the shredded cheese; reduce heat to medium-low. Stir frequently.
- Cook and drain macaroni.
- Stir the cheese sauce into the macaroni; stir in cubed cheese.
- Pour the contents into a greased baking dish.
- Bake for 30 minutes.
Saturday, March 15, 2014
- 28 oz can peeled crushed tomatoes
- 1 TBSP butter
- 1-2 TBSP oil
- finely diced onion
- finely grated carrot
- 5 cloves garlic, crushed
- 1 TBSP tomato paste
- small palm full of celery flake
- basil, tiny pinch
- garlic powder
- Heat butter and oil over medium heat.
- Add onions and red pepper and celery flakes; cook until onions are softened.
- Add grated carrots, tomato paste, garlic cloves, salt and pepper; cook until tomato paste is distributed evenly throughout the mixture.
- Add tomatoes. Next, add enough water to the can to remove any tomato left in the can; pour this in also.
- Add basil and garlic powder.
- Simmer on medium low for about 20 minutes.
Thursday, February 27, 2014
Chewy Granola Bars
Chewy Granola Bars
· 2 ½ cups old fashioned rolled oats
· ½ cup coarsely chopped almonds and/or seeds (sunflower or pumpkin)
· 1/3 cup honey or agave syrup
· ¼ cup fat (diced butter, ghee, oil)
· ¼ cup packed light brown sugar
· ½ tsp. vanilla
· ¼ tsp. kosher salt
· ½ cup dried fruit
· 2 TBSP nut butter (cashew, peanut, almond)
· ¼ cup semisweet mini chocolate chips
1. Heat oven to 350. Place oats on a sheet pan and toast for 4 minutes. Remove from oven and add nuts/seeds, stir and toast an additional 3 minutes. Pour toasted oats into a mixing bowl and add the dried fruit.
2. Meanwhile, combine the fat, sugars, vanilla, and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved.
3. Pour the sugar mixture over the oats/fruit and stir to combine. Let the mixture cool for 3 minutes.
4. After three minutes, dot the mixture with nut butter and stir to combine. Next, add the chocolate chips and stir into mixture.
5. Dump the mixture into a greased 8x8 pan. Using as much pressure as possible, press the granola mixture evenly in the pan.
6. Cover and refrigerate for 2 hours.
Sunday, January 26, 2014
1/2 c up milk
1/2 c up sugar
2 tsp kosher salt
1/4 cup butter, melted
1/2 cup warm water (105-115 degrees)
2 pkg yeast
2 large eggs, beaten
4 1/2 cups all purpose flour, may need a bit more or less
additional butter for coating bowls used and brushing on tops of baked rolls
1. Scald milk (bring just to a boil and remove from heat immediately). Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth.
Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.
2. Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.
3. At this point you can shape and fill as desired.
TO MAKE DINNER ROLLS:
Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.)
4 Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking.
When ready to bake place rolls in oven and bake for 20-25 minutes. Brush tops of rolls with melted butter immediately when removed from oven. Allow rolls to set for at least 10-15 minutes before eating.