Ingredients
1 3/4 cups cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups JET-PUFFED Miniature Marshmallows
1 cup thawed COOL WHIP Whipped Topping
2 medium bananas, sliced
1 (6 ounce) HONEY MAID Graham Pie Crust
Directions
Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended.
Place banana slices in crust; cover with pudding mixture.
Refrigerate at least 1 hour. Cut into 8 slices to serve. Store leftover pie in refrigerator.
5.30.2011
Brown Rice Pudding recipe.
Ingredients
1 1/2 cups heavy cream
1 1/4 cups water
1/2 cup short-grain brown rice
1/4 teaspoon salt
1/2 cup raisins (optional)
3 egg yolks
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, softened
2 teaspoons vanilla extract
Directions
Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
1 1/2 cups heavy cream
1 1/4 cups water
1/2 cup short-grain brown rice
1/4 teaspoon salt
1/2 cup raisins (optional)
3 egg yolks
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, softened
2 teaspoons vanilla extract
Directions
Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
Bob's Habanero Hot Sauce - Liquid Fire recipe.
Ingredients
12 habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Directions
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
12 habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Directions
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
Baked Squash and Maple Syrup recipe.
Ingredients
3 1/2 pounds butternut squash
1/4 cup butter
1/2 cup diced onion
1/4 teaspoon ground nutmeg
1/2 cup chicken stock
1/3 cup real maple syrup
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.
3 1/2 pounds butternut squash
1/4 cup butter
1/2 cup diced onion
1/4 teaspoon ground nutmeg
1/2 cup chicken stock
1/3 cup real maple syrup
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.
Barbequed Hamburgers recipe.
Ingredients
1 pound ground beef
1/2 cup uncooked rolled oats
2/3 cup evaporated milk
2 tablespoons minced onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 teaspoons Worcestershire sauce
2 tablespoons vinegar
4 teaspoons granulated sugar
2/3 cup ketchup
1/4 cup chopped onion
3 tablespoons vegetable oil
Directions
In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper. Let stand for a few minutes until milk is absorbed, and shape into 8 patties.
In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.
Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides. Pour the sauce in with the patties, and reduce heat. Continue cooking about 15 minutes.
1 pound ground beef
1/2 cup uncooked rolled oats
2/3 cup evaporated milk
2 tablespoons minced onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 teaspoons Worcestershire sauce
2 tablespoons vinegar
4 teaspoons granulated sugar
2/3 cup ketchup
1/4 cup chopped onion
3 tablespoons vegetable oil
Directions
In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper. Let stand for a few minutes until milk is absorbed, and shape into 8 patties.
In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.
Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides. Pour the sauce in with the patties, and reduce heat. Continue cooking about 15 minutes.
Apple Banana Smoothie recipe.
Ingredients
1 frozen bananas, peeled and chopped
1/2 cup orange juice
1 Gala apple, peeled, cored and chopped
1/4 cup milk
Directions
In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.
1 frozen bananas, peeled and chopped
1/2 cup orange juice
1 Gala apple, peeled, cored and chopped
1/4 cup milk
Directions
In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.
Bellini Meanie Martini recipe.
Ingredients
1/4 cup good quality vodka
2 fluid ounces peach schnapps
1 cup ice cubes
2 fluid ounces champagne
3 fresh raspberries for garnish
Directions
Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.
1/4 cup good quality vodka
2 fluid ounces peach schnapps
1 cup ice cubes
2 fluid ounces champagne
3 fresh raspberries for garnish
Directions
Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.
Absolutely the Best Chocolate Chip Cookies recipe.
Ingredients
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Baked Pumpkin Pudding recipe.
Ingredients
1/2 cup egg substitute
2 cups canned cooked pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups fat-free evaporated milk
5 tablespoons reduced-fat whipped topping
Directions
In a bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with nonstick cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
1/2 cup egg substitute
2 cups canned cooked pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups fat-free evaporated milk
5 tablespoons reduced-fat whipped topping
Directions
In a bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with nonstick cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
Apple Fritters recipe.
Ingredients
1 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
3/4 cup chopped, peeled tart apple
4 teaspoons butter or margarine, melted
1 tablespoon sugar
1 tablespoon orange juice
2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
oil for frying
confectioners' sugar
Directions
In a bowl, combine the flour, baking powder and salt. In another bowl, beat egg and milk. Add the apple, butter, sugar, orange juice, peel and vanilla; mix well. Stir into dry ingredients just until moistened. In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375 degrees F. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve warm.
1 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
3/4 cup chopped, peeled tart apple
4 teaspoons butter or margarine, melted
1 tablespoon sugar
1 tablespoon orange juice
2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
oil for frying
confectioners' sugar
Directions
In a bowl, combine the flour, baking powder and salt. In another bowl, beat egg and milk. Add the apple, butter, sugar, orange juice, peel and vanilla; mix well. Stir into dry ingredients just until moistened. In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375 degrees F. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve warm.
Becca's Bruschetta recipe.
Ingredients
1 loaf French bread, sliced
1/2 sweet onion, finely chopped
2 cloves garlic, chopped
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 large fresh tomatoes, diced
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.
1 loaf French bread, sliced
1/2 sweet onion, finely chopped
2 cloves garlic, chopped
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 large fresh tomatoes, diced
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.
Banana Oat and Bran Cookies recipe.
Ingredients
2 ripe bananas, mashed
1/2 cup whole wheat flour
1/4 cup wheat bran
1/4 cup rolled oats
1/2 cup packed brown sugar
1/2 cup low-fat plain yogurt
1/8 cup real maple syrup
2 egg whites
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat mashed bannanas, egg whites, brown sugar, maple syrup, yogurt, and cinnamon.
Combine the remaining dry ingredients: flour, oats, wheat bran, salt and baking powder in a separate bowl. Use an electric mixer to combine dry ingredients with wet mixture.
Add in raisins, chopped prunes, and/ or nuts.
Roll cookies into balls, place on a cookie sheet coated with cooking spray. Bake for 8-12 minutes until cookies are firm and dry.
2 ripe bananas, mashed
1/2 cup whole wheat flour
1/4 cup wheat bran
1/4 cup rolled oats
1/2 cup packed brown sugar
1/2 cup low-fat plain yogurt
1/8 cup real maple syrup
2 egg whites
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat mashed bannanas, egg whites, brown sugar, maple syrup, yogurt, and cinnamon.
Combine the remaining dry ingredients: flour, oats, wheat bran, salt and baking powder in a separate bowl. Use an electric mixer to combine dry ingredients with wet mixture.
Add in raisins, chopped prunes, and/ or nuts.
Roll cookies into balls, place on a cookie sheet coated with cooking spray. Bake for 8-12 minutes until cookies are firm and dry.
Bow Tie Pasta with Broccoli, Garlic, and Lemon recipe.
Ingredients
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
1/4 cup grated Parmesan cheese
Directions
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
1/4 cup grated Parmesan cheese
Directions
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
Apple Cabbage Slaw recipe.
Ingredients
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
Bird's Nests III recipe.
Ingredients
4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans
Directions
Line a cookie sheet with foil and grease with spray-on cooking oil.
Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans
Directions
Line a cookie sheet with foil and grease with spray-on cooking oil.
Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
Blueberry Streusel Coffee Cake recipe.
Ingredients
1/2 cup butter or margarine, softened
1 3/4 cups sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fresh or frozen blueberries*
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter or margarine
Directions
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
1/2 cup butter or margarine, softened
1 3/4 cups sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fresh or frozen blueberries*
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter or margarine
Directions
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
Apricot Brandy, Peach Schnapps Pound Cake recipe.
Ingredients
3 cups white sugar
1 cup butter
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1 cup water
1/2 cup peach schnapps
1 teaspoon lemon zest
1 cup apricot preserves
1 teaspoon lemon zest
1/2 cup apricot brandy
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.
3 cups white sugar
1 cup butter
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1 cup water
1/2 cup peach schnapps
1 teaspoon lemon zest
1 cup apricot preserves
1 teaspoon lemon zest
1/2 cup apricot brandy
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.
Butter Flaky Pie Crust recipe.
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Apricot Chicken II recipe.
Ingredients
6 skinless, boneless chicken breasts
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.
6 skinless, boneless chicken breasts
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.
Black Beans with Pico de Gallo recipe.
Ingredients
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
Burgundy Stroganoff recipe.
Ingredients
2 tablespoons margarine
2 pounds beef round steak, cut into thin strips
1/4 cup all-purpose flour for dusting
1 medium onion, sliced
1 cup beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1/2 teaspoon ground thyme
1 (12 ounce) package wide egg noodles
3/4 cup sour cream
Directions
Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.
2 tablespoons margarine
2 pounds beef round steak, cut into thin strips
1/4 cup all-purpose flour for dusting
1 medium onion, sliced
1 cup beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1/2 teaspoon ground thyme
1 (12 ounce) package wide egg noodles
3/4 cup sour cream
Directions
Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.
Broccoli Soup recipe.
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste
Directions
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste
Directions
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.
Andalusian Gazpacho recipe.
Ingredients
1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 1/2 cups navy beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 tablespoon minced fresh oregano
1/4 teaspoon salt
Directions
In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.
1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 1/2 cups navy beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 tablespoon minced fresh oregano
1/4 teaspoon salt
Directions
In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.
Braised Celery recipe.
Ingredients
1 bunch celery, cleaned and cut into 4 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 cube chicken bouillon
1 cup boiling water
1 tablespoon minced fresh parsley
Directions
Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.
1 bunch celery, cleaned and cut into 4 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 cube chicken bouillon
1 cup boiling water
1 tablespoon minced fresh parsley
Directions
Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.
Bird Seed Squares recipe.
Ingredients
3/4 cup peanut butter
3/4 cup brown sugar
3/4 cup honey
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 cups crisp rice cereal
1 1/2 cups rolled oats
1 cup coconut
3/4 cup sesame seeds
3/4 cup sunflower seeds
Directions
In a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. Set aside.
In a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. Cook and stir until melted and loose. Pour over the cereal mixture, and stir to coat evenly. Press lightly into a buttered 9x13 inch baking dish. Cool for about 1 hour to firm, then cut into squares.
3/4 cup peanut butter
3/4 cup brown sugar
3/4 cup honey
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 cups crisp rice cereal
1 1/2 cups rolled oats
1 cup coconut
3/4 cup sesame seeds
3/4 cup sunflower seeds
Directions
In a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. Set aside.
In a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. Cook and stir until melted and loose. Pour over the cereal mixture, and stir to coat evenly. Press lightly into a buttered 9x13 inch baking dish. Cool for about 1 hour to firm, then cut into squares.
Ambrosia Bites recipe.
Ingredients
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
1 cup raisins
1 cup chopped dates
1 cup flaked coconut
Directions
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in peels and vanilla. Combine flour, oats, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in remaining ingredients.
Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
1 cup raisins
1 cup chopped dates
1 cup flaked coconut
Directions
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in peels and vanilla. Combine flour, oats, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in remaining ingredients.
Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Aunt Betty's Banana Pudding recipe.
Ingredients
2 (3.4 ounce) packages instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.
2 (3.4 ounce) packages instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.
Bridal Shower Cake recipe.
Ingredients
3/4 cup butter
2 cups white sugar
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
5 egg whites
Directions
Grease two eight inch round cake pans. Preheat the oven to 375 degrees F (190 degrees C).
Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
Bake for about 25 minutes. Cool. Cover with white butter icing, and decorate as desired. Makes 15 to 20 servings.
3/4 cup butter
2 cups white sugar
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
5 egg whites
Directions
Grease two eight inch round cake pans. Preheat the oven to 375 degrees F (190 degrees C).
Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
Bake for about 25 minutes. Cool. Cover with white butter icing, and decorate as desired. Makes 15 to 20 servings.
Butterscotch Candy recipe.
Ingredients
1/2 cup brown sugar
1/4 cup butter
1/2 cup white sugar
1/2 cup water
2 teaspoons vinegar
1 pinch salt
1/2 teaspoon vanilla extract
Directions
Generously butter a 10x15 inch baking pan (with sides).
In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
1/2 cup brown sugar
1/4 cup butter
1/2 cup white sugar
1/2 cup water
2 teaspoons vinegar
1 pinch salt
1/2 teaspoon vanilla extract
Directions
Generously butter a 10x15 inch baking pan (with sides).
In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
Breakfast Bread Pudding recipe.
Ingredients
12 slices white bread
1 (8 ounce) package cream cheese, cubed
2 cups milk
1/3 cup maple syrup
1/4 teaspoon salt
Directions
Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. x 2-in. baking pan. In a large mixing bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
12 slices white bread
1 (8 ounce) package cream cheese, cubed
2 cups milk
1/3 cup maple syrup
1/4 teaspoon salt
Directions
Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. x 2-in. baking pan. In a large mixing bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Barbecued Alaskan Salmon recipe.
Ingredients
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon pepper
4 salmon steaks (1 inch thick)
Directions
In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved.
Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon pepper
4 salmon steaks (1 inch thick)
Directions
In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved.
Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.
Black Olive and Goat Cheese Croustade recipe.
Ingredients
1 teaspoon unsalted butter
1/4 cup leeks, diced
1/4 cup Lindsay� Black Ripe Pitted Olives, diced
1 (10 ounce) package prepared pizza dough
3 ounces goat cheese, crumbled
1 teaspoon thyme, chopped
1 teaspoon oregano, chopped
Directions
Heat butter in a small saute pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.
Cut pizza dough into 20 (1/2 ounce) pieces. Shape into 2-inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes.
Remove from oven and spread each disk with olive mixture. Top with goat cheese and bake for an additional 5-7 minutes at 400 degrees. Sprinkle with fresh herbs just before serving.
1 teaspoon unsalted butter
1/4 cup leeks, diced
1/4 cup Lindsay� Black Ripe Pitted Olives, diced
1 (10 ounce) package prepared pizza dough
3 ounces goat cheese, crumbled
1 teaspoon thyme, chopped
1 teaspoon oregano, chopped
Directions
Heat butter in a small saute pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.
Cut pizza dough into 20 (1/2 ounce) pieces. Shape into 2-inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes.
Remove from oven and spread each disk with olive mixture. Top with goat cheese and bake for an additional 5-7 minutes at 400 degrees. Sprinkle with fresh herbs just before serving.
Baked Eggplant Sandwiches recipe.
Ingredients
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses
Directions
Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses
Directions
Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.
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