Saturday, October 28, 2006
- Preheat oven to 350 degrees F (175 degree C).
- Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
- Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes.
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup solid pack pumpkin puree
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cranberries
- 1 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 1/2 cup chopped walnuts
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
1/2cup sour cream
6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise
1. Preheat oven to 400°. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
3. Reduce oven temperature to 350°. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.
Thursday, October 12, 2006
photo by foodarama contessa
1 ea Onion, chopped
2 tb Oil
1/2 ts Ginger, grated
1/2 ts Garlic, minced
2 ts Salt
6 ea Whole peppercorns, crushed
1 ts Turmeric
2 ts Coriander
2 ts Cumin
2 ea Chili peppers, crushed
1/2 ts Chili powder
4 ea Whole cloves
1 ea Stick cinnamon
2 ea Cardamom pods
1 c Green split peas, dried
2 ea Tomatoes, diced
5 c Stock
1 ts Garam masala
2 ea Shallots, chopped, optional
In a large soup pot, fry the onions in the oil until light brown.
Stir in the spices & toss in the peas & tomatoes. Stir again & cook
for 5 minutes over moderate heat. Add stock, bring to a boil, cover
& simmer until the peas are tender (at least an hour). Before
serving, stir in the garam masala & fish out the cinnamon stick &
cloves. Garnish with shallots.
Friday, October 06, 2006
Soup season is here! There's nothing better than sitting down to a steaming bowl of soup, with a slice of crusty hearth-made bread on a cool fall evening. As the old Spanish saying goes, "Between soup and love, the first is better." Almost every country in the world has discovered the healthful, cost-saving, convenient benefits of serving soups and stews. Soups can be used as the first course or they can stand alone as main entres. Whatever their use, soups are quick and easy to prepare; and they are satisfying, nutricious, healthy and very light especially in cold winter days. And todays star called ''celery creamy soup''. Celery is my winter saver, my hero. You can cook it with little onions, carrots and with the adding of little bit olive oil, it turns a great healthy and light meal. Or in the winter you can cook this delicious celery soup, for your self and loved ones. So if you don't like dairy products in your soup you can cook it without milk. So enjoy!!
1/2 small onion
1 Tbsp. oil of choice (olive, canola, butter)
1 cup milk product of your choice
(soy milk is a good choice)
1/4 tsp. cloves
1 bay leaf
1/4 tsp. thyme
7 stalks celery (include leaves)
1 medium steamed potato
3 cups vegetable bouillon
Salt and pepper
Chop onion fine. Heat oil of choice in a soup pot and add the onion. Sauté until the onion is soft. Add milk product of choice, bay leaf, cloves and thyme and keep warm on a low flame until the rest of the ingredients are ready. Stir from time to time. This allows the liquid to take on the flavor of the spices. Cut celery into 1" pieces. Place celery and leaves into a food processor or blender and chop until fine. Add the steamed potato and continue chopping.
Add the bouillon, a little a time, continuing to work the machine until a soup-like consistency achieved. Add soup to pot and warm. Do not allow the soup to come to a simmer. Stir frequently. Salt to taste.
Thursday, October 05, 2006
Boil the lentils for about 20 minutes. Meanwhile, put the vegetables, fresh herbs and bacon in a food prosessor or mince it manually with a shark knife untill everything is cut into small, but not too small pieces and fry it in a large caserole together with the cinnamon stick and the bay-leaf for a few minutes. If the bacon has a lot of fat, you don´t need to add any oil or butter. Strain off the water from the lentils and put them in the caserole together with the vegetables and bacon. Add the bouillon and fresh water and let the soup boil for a few minutes to make the flavours mix. Add the orange juice in the end, and some salt or more bouillon and extra spices if you like.