Archive for Author admin

Amy’s Black and White Cookies

Posted on by Leave a comment

1 (3) stick butter, room temperature

3/4 (2 1/4) cup granulated sugar

1 (3) tablespoon blackstrap molasses

1 (3) large egg

1 (1 T.) teaspoon vanilla extract

1 (3) cup flour

1/3 (1) cup cocoa powder

1/2 (1/2 T.) teaspoon baking soda

1/4 (3/4) teaspoon kosher salt OR 1/8 teaspoon regular salt

1/3 (1) cup white chocolate chips*

1/4 (3/4) cups semi-sweet chocolate chips

 

Preheat the oven to 350 degrees F.

Cream together the butter and sugar. Beat in the vanilla, egg and molasses until smooth. Sift together the flour, soda, salt and cocoa powder into the butter mixture and stir until it’s blended in. Add and stir in the two kinds of chips.

Bake 8-12 minutes or until the edges are wrinkly and the centers don’t shine.

Makes about 1 1/2 (4 1/2) dozen

 

* If you want extra pretty cookies, additional white chips may be placed on the tops after spooning onto the cookies sheets and before going in the oven.

 

Posted in Cookies

Palak Chicken

Posted on by Leave a comment

2 chicken breasts, cooked, chopped.
1 lb fresh or frozen spinach
1/2 medium onion
1 small can mild chilis
1/2 c yogurt
1/2 c cream
1/2 t salt
2 T oil
spices (e.g. 1 T Indian spice mix & 1/4 t cloves, or 1/2 t nutmet, 1 t cumin, 1 t coriander, cinammon, bay leaf, garlic, etc.)

Boil spinach in a little water. Dice and fry onion in oil until browned. Combine spinach, onion, chilis and blend. Add to saucepan with remaining ingredients and simmer for 15 min. Serve with basmati rice and fruit salad or mango lassi.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Meats tagged with , ,

Arroz con Menestra

Posted on by Leave a comment
2 T
1/4
1
1
1
3/4 t
1 t
4 c
1 c
1/2 t		 oil
onion
tomato
carrot
celery stalk
salt
cumin
water
lentils
veg/beef base (or 1/4 t more salt)
Soak lentils for an hour (in hot water) to overnight. Rinse and drain. Dice tomato and onion, then fry with celery and carrot in oil with cumin and salt until soft. Add lentils, water, and beef bullion. Bring to boil and simmer until lentils are tender (about 40 minutes or more). Serve over rice with fried eggs, fried ripe plantain, and fresh tomato slices.Makes 7 servings.
Posted in Ethnic, Ethnic_Latin American, Main Dishes, Soups tagged with

Quick Tapioca Pudding

Posted on by Leave a comment

3 cups whole milk
1/2 cup quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to lowest; cook and stir 5 minutes longer.

Beat eggs in a separate bowl. Mix in some of the milk/tapioca mixture very slowly to equalize the temperature of the two mixtures (to avoid curdling).

Then stir the egg mixture back into the milk/tapioca mixture until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes (if instant tapioca) or longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. Serve hot or cold.

Serves 6.

Posted in Desserts tagged with

Black-Eye Peas and Spam

Posted on by Leave a comment

1.5 c dry black-eye peas

6 c water

1/8 t thyme or pepper

1/4 onion, diced

1 stalk celery, diced

1/3 can Spam or ham, chopped (optional)

large bay leaf

dash of garlic powder

vegetable bullion

1 T butter

dash of salt

Sort through black-eye peas to remove small rocks. Add water and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.

Serve with bread and butter and a green salad, or with biscuits or corn bread.

Posted in Main Dishes, Soups

Split Pea Soup

Posted on by Leave a comment

1.5 c dry split peas

6 c water

1/8 t thyme or pepper

1/3 onion, chopped

1 stick celery, chopped

Chopped ham or spam

Sort through split peas to remove small rocks. Add water to peas and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.

Serve with bread and butter and a green salad.

Posted in Main Dishes, Soups

Corn Meal Mush

Posted on by Leave a comment

SMALL SERVING

Microwave 1/2 c water 1.5 minutes. Add 3 heaping T cornmeal. Stir. Microwave 30 seconds.

 

LARGE SERVING

Microwave 1 c water 2.5 minutes. Add 5 heaping T cornmeal. Stir. Microwave 30 seconds.

 

FAMILY SIZE

Bring 5 c water + 1/2 c cream + 1/4 t salt to a boil.

Add 2 c cornmeal premixed with 2 c cold water.

Stir until thick. Remove from heat and let sit 10 min.

Posted in Breakfast

Chocolate Chip Truffle Cake

Posted on by Leave a comment
2 c
6 T
2 t
1 t
2 t
3
1 pinch
2 T		 semi-sweet chocolate chips
butter
flour
hot water
vanilla
eggs, separated
salt
sugar
Preheat oven to 425 F. Melt chips with butter over 1″ simmering water in a double boiler. Mix in flour, then water and vanilla. Remove from heat and stir in egg yolks, one at a time. Cool. Beat egg whites with salt in a medium bowl on medium speed until foamy. Add sugar gradually and beat on high spead until stiff peaks form. Fold into chocolate mixture.Spread into buttered 8″ spring form pan. Bake 15 min. The cake will be soft in the center. Cool. Frost with whipped cream.Adapted from Ghirardelli chocolate chip bag.
Posted in Desserts tagged with ,

Easiest Orange Marmalade

Posted on by Leave a comment
12-15
6 c
6 c		 medium or small oranges
water
sugar
Cut oranges in quarters. Remove seeds. Blend with water in a blender. Combine with sugar in a pan. Simmer for 1 to 4 hrs until starts to thicken and darken. Larger chunks of peel (if any) can be removed by skimming the heated mixture with a cheese grater.Makes about 2 quarts.

Stan’s recipe.
Posted in Jams and Spreads tagged with

Muffins

Posted on by Leave a comment
2
1/4 C
1/2 C
1/4 C
1 C
1 1/2
1/2 C
1 tsp
1 tsp
1 tsp
1/2 tsp
dash
1/2 C
1/2 C		 Eggs (or 1 egg and 2 egg whites)
Canola Oil
Honey
Unsweetened Applesauce
Mashed, cooked pumpkin
Brown or White Rice Flour
Soya or Oat Flour
Baking powder
Baking soda
Cinnamon
Allspice
Salt
Raisins (optional)
Chopped nuts
Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts.

Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.
Posted in Breads, Breakfast tagged with

Cream Toast

Posted on by Leave a comment
1
1 T
1/2 c
1/2 T
1 dash
1 t
1 slice		 egg
sugar
milk
cornstarch
salt
butter
toast
Mix egg and sugar in pot. Mix milk and cornstarch together, then add to pot. Add salt. Stir constantly over low heat until fluffy. Stir in butter. Serve over toast.

Makes 1 serving.
Posted in Breakfast tagged with

Amy’s Fruit Pancakes

Posted on by Leave a comment
  Dry Ingredients1&1/4 cups whole wheat flour
1 tablespoon sugar
1&1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
 Wet Ingredients1 egg
2 tablespoons oil
1/2 to 3/4 cup fruit
3/4 cup milk

Fruit Suggestions: Sliced strawberries, drained canned wild blueberries, grated peeled fresh apple or pear, IQF raspberries, chopped peeled fresh peaches or apricots, any canned fruit chopped into bite sized pieces, anything you can imagine.

Posted in Breakfast tagged with
Recent Entries »