Oooh those sound good Fugi. But Mommydearest said they were drop cookies. UNGH.
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Oooh those sound good Fugi. But Mommydearest said they were drop cookies. UNGH.
Quote:
Originally posted by jaybird
Oooh those sound good Fugi. But Mommydearest said they were drop cookies. UNGH.
Oh Drop Ok
:p
Maple Date Cookies
3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped pecans
1 cup chopped dates
1 cup butter, softened
1 1/2 cups maple syrup
3 eggs
Preheat the oven to 350 F. Stir together the flour, baking powder and baking soda. Add nuts and dates and mix well. Cream the butter and gradually add maple syrup and eggs. Gradually add the flour mixture until well incorporated. Drop by teaspoons on a cookie sheet and bake 10 minutes
:D
Date Cookies
1/4 cup butter
1 cup brown sugar
1 egg -- beaten
1/4 cup warm water
1 tsp vanilla
2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 filling:
1 pk dates (small pkg) chopped
1/4 cup sugar
3/4 cup warm water
1/2 tsp vanilla
1 tbsp cornstarch
Cream butter and sugar; beat in eggs, water and vanilla. Stir dry
ingredients in. Boil the filling ingredients slowly until dates are
cooked then thicken with cornstarch. Drop cookie dough on cookie
sheet. Put some date filling on top, then put a dab of cookie dough
on top of the filling. Bake in 400 degree oven for 10-15 minutes
:D
Those are all I have JayBird :D
Is this it??
HERMIT COOKIES
1 c. shortening
2 c. brown sugar
2 eggs
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
2 tsp. instant coffee
4 c. water
1 1/2 c. raisins
1 c. chopped nuts
1 c. chopped dates
Cream shortening and sugar. Beat well. Add eggs, beat
well. Sift dry ingredients together. Add alternately
with water to creamed mixture. Stir in fruits and nuts.
Drop by teaspoons on lightly greased cookie sheet. Bake
at 375 degrees F. for 10-12 minutes.
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One piece of info about that CD, it has a lot of good stuff on it, plus a lot of goofs here & there. :rolleyes:
:D
PROSCIUTTO-WRAPPED ASPARAGUS
24 thick asparagus spears, trimmed and peeled
12 thin slices prosciutto
½ cup freshly grated parmesan cheese
¼ teaspoon coarsely ground black pepper
To blanch asparagus: In 5-quart Dutch oven, bring 3 quarts water to a boil over high heat. Add asparagus. Cook for 3 minutes. Drain. Rinse with cold running water. Pat dry with paper towels.
To make appetizers: Preheat oven to 450 degrees. Working in batches, spread prosciutto on cutting board. Cut each slice lengthwise in half. Separate slightly. Evenly sprinkle 1 teaspoon parmesan on each prosciutto strip. Place 1 asparagus spear at end of 1 strip; wrap prosciutto in spiral along length of asparagus (don't cover asparagus tip). Transfer to jelly-roll pan. Repeat with remaining prosciutto, parmesan and asparagus
:D
APPLE ZUCCHINI MUFFINS
1½ cups unbleached white flour
½ cup oat bran
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 eggs
¾ cup plain nonfat yogurt
¾ cup brown sugar, packed
½ teaspoon vanilla extract
1 cup grated zucchini
1 cup peeled, cored, chopped apples
To prepare oven, pan: Preheat oven to 350 degrees. Oil muffin pan or use paper liners.
To make muffins: In bowl, sift together flour, oat bran, baking powder, baking soda, cinnamon, and salt. Stir to mix evenly. In separate bowl, beat eggs until pale yellow. Add yogurt, brown sugar and vanilla. Beat until thoroughly mixed. Using rubber spatula, fold in zucchini and apples. Stir wet ingredients into dry ingredients until just blended.
To bake muffins: Spoon 1/3 cup batter into each muffin cup. Bake for 15 minutes. Rotate tins to ensure even browning. Bake for 10 to 15 minutes, or until a toothpick inserted into muffin comes out clean. Remove muffins from tin. Place on wire rack. Serve hot, warm or at room temperature.
:D
CHEDDAR ROLL-UPS
1 cup lukewarm water, divided
1 package (or 2¼ teaspoons) active dry yeast
1 cup milk, warmed
5 tablespoons butter, at room temperature, divided
1 tablespoon sugar
1 large egg, at room temperature, lightly beaten
5 cups all-purpose flour
2½ teaspoons salt
1½ to 2 cups grated sharp cheddar cheese
To dissolve yeast: Pour ¼ cup water into small bowl. Sprinkle on yeast. Gently stir mixture. Set aside for 5 minutes, or until yeast is dissolved.
To make dough: Combine ¾ cup water and milk in large bowl. Cut 2 tablespoons butter into small pieces. Stir into liquid along with sugar, egg and dissolved yeast. Using wooden spoon, stir 3 cups flour into liquid. Beat vigorously by hand until mixture is combined. Cover bowl with plastic wrap. Set in warm spot for 15 minutes.
To add cheese: Sprinkle salt and ½ cup cheese over dough. Stir in. Add 1 cup cheese. Stir again. Add 2 cups flour, ½ cup at a time, as well as ½ cup cheese, if desired. Stir until dough is firm.
To knead: Turn dough out onto floured surface. Knead for 10 minutes. (Note: Use more flour if necessary to keep dough from sticking to surface.)
To let raise: Place dough in lightly oiled bowl. Turn to coat entire surface. Cover bowl with plastic wrap or damp kitchen towel. Set in warm, draft-free place. Let rise for 60 to 75 minutes, or until dough doubles in bulk.
To shape crescent rolls: Lightly oil 2 large baking sheets. Dust with cornmeal. Punch down dough. Turn dough out onto floured surface. Cut into quarters. Press each piece into disk. Cover with plastic wrap or dry kitchen towel. Let rest for 10 minutes. Melt 3 tablespoons butter. One at a time, roll each disk into 10-inch circle. Brush surface with butter. Cut dough into 8 wedges, as you would a pie. Starting at wide end, snuggly roll up each wedge. Place rolls, seam side down, on prepared sheets. Curl ends to shape crescents. Leave space between rolls on pan to accommodate dough rising. Cover with lightly oiled plastic wrap. Let rise in warm, draft-free place for 30 minutes, or until quite swollen. Meanwhile, preheat oven to 375 degrees.
To bake rolls: Bake for 18 minutes, or until golden brown, rotating sheets in oven about halfway through baking time so rolls brown evenly. (Note: When done, bottoms of rolls should sound hollow when tapped with finger.) Remove to wire rack to cool slightly. Serve rolls warm.
:D
Fuuuuuuuuuugggggggggggggggggiiiiiiiiiiiiiiiiiii.
Hiya.
:D:D:D
Black-Eyed Pea Dip
1 15-oz. can black-eyed peas, drained and rinsed
2 cloves garlic, minced
1/4 cup green onions, chopped
1/8 cup butter, melted
1 jalapeno pepper, seeded and sliced
2 Tbsp. fresh parsley
1 Tbsp. fresh lime juice
Salt and pepper to taste
1/4 cup cheddar cheese, grated
1/4 cup Monterey Jack cheese, grated
Combine black-eyed peas and the next 7 ingredients together in a blender or food processor and blend until smooth. Place mixture in saucepan and add cheeses. Stir over medium heat until cheese melts. Serve with tortilla chips, crackers or crusty bread slices.
Radicchio, Fennel and Orange Salad
2 heads Radicchio
2 large fennel bulbs, peeled, cored and sliced
3 naval oranges, peeled and sectioned
1/4 cup shallots, finely chopped
1/4 cup extra virgin olive oil
2 Tbsp. Balsamic vinegar
1 tsp. fresh basil, chopped
Salt and pepper to taste
Combine the radicchio, sliced fennel, naval oranges and shallots together in a large bowl. Combine olive oil, Balsamic vinegar, basil and salt and pepper in a cruet and shake well. Pour dressing over salad and toss just before serving.
Rosemary-Crusted Roasted Lamb
2 medium garlic cloves
1 (3- to 3-1/2 pound) bone-in lamb shoulder roast
1/2 teaspoon rosemary
Salt and pepper to taste
Peel the garlic and cut into slivers. Make several slits in the roast. Insert the garlic in the slits. Sprinkle with rosemary. Season the outside of the roast liberally with salt and pepper. Place in baking pan. Bake at 450 degrees for 10 minutes. Reduce the oven temperature to 350 degrees. Bake for 1 hour and 20 minutes longer or 26 minutes per pound for medium-rare. Remove from oven. Let rest for 20 minutes to allow the juices to settle. To serve, carve the roast across the grain into 1/4-inch slices.
Linguini with Clam Sauce
4 6-oz. cans minced clams
4 cloves garlic, minced
1/4 cup butter
2 Tbsp. lemon juice
1/4 cup fresh parsley, chopped
1/4 cup dry white wine
1 cup light cream
1 Tbsp. cornstarch
Salt and pepper to taste
Parmesan cheese, freshly grated
1 pound linguini
Place clams and the next 5 ingredients in a large saucepan; simmer over low heat for 15 - 20 minutes. Combine cornstarch and cream and add to clam mixture. Add salt and pepper to taste and stir until mixture thickens. Cook the linguini until "al dente" and pour clam sauce over the pasta. Sprinkle with Parmesan cheese before serving.
Blueberry Pineapple Dessert
1 9-inch graham cracker pie crust
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 8-oz. can crushed pineapple, drained, reserve liquid
1 Tbsp. butter, melted
2 Tbsp. cornstarch
Pinch of salt
1 15-oz. can blueberries, drained, reserve liquid
1 Tbsp. lemon juice
Combine cream cheese, 1/4 cup sugar, vanilla, cinnamon, pineapple and butter together. Spread this mixture at the bottom of the pie shell and chill. Combine 1/4 cup sugar, cornstarch, salt and the reserved liquids from the blueberries and the crushed pineapple and mix well. Place in a saucepan and cook until mixture starts to thicken. Add blueberries and lemon juice. Remove from heat and allow to cool. Spread this mixture over the cream cheese mixture and chill for several hours before serving. Serve with vanilla ice cream or whipped topping.
Quote:
Originally posted by jaybird
Fuuuuuuuuuugggggggggggggggggiiiiiiiiiiiiiiiiiii.
Hiya.
:D:D:D
:D POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
:D
HiYa JayBird ;)
:D
Jolie
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
:D ;)
TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! ;)
Hey Jaybird, was that Hermits recipe the one you were looking for?