Monday, October 17, 2011
Monday, June 20, 2011
3 cups of all-purpose flour
1 cup of granulated sugar
2/3 cup of powdered sugar
1 teaspoon of vanilla
1 1/4 cup of margarine or butter, softened
1/4 teaspoon of salt
1/4 cup of cocoa
Mix flour, sugars, vanilla, margarine, salt and egg until dough forms. Divide dough into halves. Mix cocoa into 1 half. Pat or roll each half into 9-inch square. Cut each square into three 3-inch strips. Cut strips crosswise into halves. Lift 1 brown strip half with large metal spatula onto plastic wrap. Top with 1 white strip half; press firmly. Top with remaining 10 brown and white strip halves, alternating colors and pressing firmly to form into a bar, about 4 1/2 inches long, 3 inches wide and about 3 inches high. Wrap into plastic wrap and refrigerate until chilled, 1 to 2 hours. Heat the oven to 375°. Cut bar crosswise into about eighteen 1/4-inch slices; cut each slice crosswise into halves. Bake cookies until edges begin to brown, 8 to 10 minutes. Makes 36 cookies.
Friday, June 17, 2011
1 8 oz. pkg. cream cheese
½ c. crushed pineapple
1 tsp. minced onion
2 tsp. seasoning salt
1 Tbsp. finely chopped green pepper (optional)
Mix everything together. Shape into a ball. (I use saran wrap). At serving time, roll in sunflower seeds or slivered almonds if desired.
Friday, March 4, 2011
1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm.
My favorite things to dip in cheese fondue:
Blanched broccoli, blanched cauliflower, crusty French bread, sliced pepperoni, sliced summer sausage, raw bell peppers.
To blanch a vegetable, boil in water for 2 minutes; just long enough to soften slightly.
Wednesday, February 23, 2011
Thursday, February 10, 2011
**Note: this can be made as white chocolate or chocolate. To do white chocolate, omit cocoa from crust and change chocolate chips to white chocolate chips.
4 8 oz. pkgs. cream cheese, softened
1 c. sugar
¾ tsp. almond extract
¼ tsp. raspberry extract
Mix, then add:
4 eggs, 1 at a time
Mix well. Add 2 c. chocolate chips, melted. Pour over graham cracker crust in spring-form pan. Add decorator’s lines of raspberry sauce. Bake 55-60 minutes at 350. Top with raspberry sauce when serving.
Graham Cracker Crust
1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. cocoa (optional)
1/3 c. melted butter
Bake 360 for 6 minutes
10 oz. frozen sweetened raspberries
2 Tbsp. sugar
Mix in blender, and then strain seeds out.
Tuesday, February 1, 2011
(There are eight variations to the master recipe. You can double the recipe, just bake it in two pans. 1 ½ recipe works on a sheet pan.)
Master Granola Recipe (makes about 1 quart)
Adjust oven rack to middle position, and heat oven to 275°. Coat a 9x13 metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt, and extra ingredients (except not dried fruit or anything that gets added after it's cool such as chocolate chips) in a bowl. Bring syrup, oil, water, and any flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight container for up to two weeks.)
2 cups old-fashioned oats (don't use quick oats!)
1/2 cup wheat germ (store this in the fridge or better yet the freezer so it won't go rancid)
2 T. dark brown sugar
1/4 tsp. salt
1 cup extra ingredients (see complete list below)
1/4 cup maple syrup (or honey or molasses or a combination)
3 T. flavorless oil, such as vegetable or canola oil
1 T. water
flavoring (see below)
1. Classic Granola
Extra Ingredients: 1/3 c. chopped walnuts, 1/3 c. sweetened flake coconut, 1/3 cup dark or golden raisins
Flavoring: 1/2 tsp. ground cinnamon
You can replace the 1/4 c. maple syrup with 2 T. each of maple syrup and molasses.
2. Crunchy Granola
Extra Ingredients: 1/4 c. slivered almonds, 1/4 c. sunflower seeds, 2 T. sesame seeds, 6 T. currants
3. Granola with Tropical Flavoring
Add the coconut along with the cashews and banana chips.
Extra Ingredients: 1/4 c. chopped roasted unsalted cashews, 1/4 c. chopped banana chips, 1/4 c. sweetened flake coconut, 1/4 c. chopped dried pineapple
Flavoring: 1/2 tsp. ground ginger
4. Granola with Cherries and Almonds
Extra Ingredients: 1/3 c. sliced almonds, 1/3 c. sweetened flake coconut, 1/3 c. dried cherries
Flavoring: 3/4 tsp. almond extract
5. Trail Mix Granola
Extra Ingredients: 1/4 c. chopped roasted unsalted peanuts, 1/4 c. sweetened flake coconut, 1/4 c. dark or golden raisins, 1/4 c. mini chocolate chips*
*Stir chips into the granola only after it has completely cooled.
Extra Ingredients: 1/2 c. chopped pecans, 1/4 c. dried cranberries, 1/4 c. dried blueberries
Flavoring: 1/2 tsp. finely grated orange zest
7. Pear Granola with Hazelnuts and Vanilla
Extra Ingredients: 1/2 c. chopped hazelnuts, 1/4 c. chopped dried cherries, 1/4 c. chopped dried pears
Flavoring: 1 tsp. vanilla extract
8. Orange-Flavored Granola with Pistachios, Mangoes and Dates
Extra Ingredients: 1/2 c. chopped roasted pistachios, 1/4 c. chopped dates, 1/4 c. chopped dried mangoes
Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice