1 1/2 sticks unsalted butter
2 cups all-purpose flour
1/2 cup light brown sugar packed
1/2 tsp salt
4 large eggs
1 1/2 cups sugar
3/4 cup lemon juice
1/3 cup all-purpose flour
3 tbs confectioner's sugar
Preheat oven to 350 degrees.
Cut butter into 1/2 inch pieces. In a foot processor, process all ingredients until mixture begins to form small lumps.
Sprinkle mixture into a 9X13X2 baking pan and with a metal spatula press evently onto the bottom of the pan.
Bake the shortbread in middle of oven until golden about 20 minutes.
While shortbread is baking, prepare topping by whisking together eggs and sugar. Combine well. Stir in lemon
juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees.
Bake in middle of oven until set, about 30 minutes.
Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled,
Monday, April 6, 2009
Dog Cookies....
we cant overlook our 4 legged friends -
INGREDIENTS:
• 1/4 cup warm milk
• 1 package active dry yeast
• 1 ½ cups chicken or beef stock
• 5 tablespoons bacon grease
• 2 cups cooked and mashed sweet potatoes ( is using canned drain well)
• ¼ cup bacon – crumbled very fine ( pulse in food processor)
• ¼ cup peanut butter
• 1 egg, slightly beaten
• 2 cups whole instant oats
• 2 cups whole wheat flour
• 2 – 4 cups white flour
• ½ cup corn meal
• melted butter
PREPARATION:
In a measuring cup, combine warm milk and yeast; stir to dissolve. Set aside.
Combine peanut butter, bacon grease, crumbled bacon, and stock in a bowl, pour mixture
over the mashed potatoes in a large mixing bowl, fitted with a paddle attachment.
Beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in
2 cups of the, oats, 2 cups of wheat flour, corn meal, and then enough white flour to make
a stiff dough.
Turn onto a floured surface and knead until smooth and elastic. Place dough in a buttered
bowl, turn dough to butter top; cover and let rise until double in bulk. Punch down and
knead once more, then roll dough about ¼ to ½ inch thick. Cut into desired shape with
cookie cutter, and place on a parchment lined baking pan. Bake in a 325 degree oven for
20 – 25 mins - turn oven off – and leave in the oven at least 2 hours… preferably
overnight. Should be dry and cracker like by morning. Will keep 2 – 4 months if your
lucky!!
INGREDIENTS:
• 1/4 cup warm milk
• 1 package active dry yeast
• 1 ½ cups chicken or beef stock
• 5 tablespoons bacon grease
• 2 cups cooked and mashed sweet potatoes ( is using canned drain well)
• ¼ cup bacon – crumbled very fine ( pulse in food processor)
• ¼ cup peanut butter
• 1 egg, slightly beaten
• 2 cups whole instant oats
• 2 cups whole wheat flour
• 2 – 4 cups white flour
• ½ cup corn meal
• melted butter
PREPARATION:
In a measuring cup, combine warm milk and yeast; stir to dissolve. Set aside.
Combine peanut butter, bacon grease, crumbled bacon, and stock in a bowl, pour mixture
over the mashed potatoes in a large mixing bowl, fitted with a paddle attachment.
Beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in
2 cups of the, oats, 2 cups of wheat flour, corn meal, and then enough white flour to make
a stiff dough.
Turn onto a floured surface and knead until smooth and elastic. Place dough in a buttered
bowl, turn dough to butter top; cover and let rise until double in bulk. Punch down and
knead once more, then roll dough about ¼ to ½ inch thick. Cut into desired shape with
cookie cutter, and place on a parchment lined baking pan. Bake in a 325 degree oven for
20 – 25 mins - turn oven off – and leave in the oven at least 2 hours… preferably
overnight. Should be dry and cracker like by morning. Will keep 2 – 4 months if your
lucky!!
Maple Bread Pudding....
The sap is running back east - and it makes me long for maple candy - maple sugar - maple syrup and fresh pancakes!
Here is a way to celebrate the running of the sap = and maple syrup!
Its best made the night before - and then baked right before you want to serve - maybe try it for your easter brunch!!!
10 cups cubed stale white bread
1 1/2 cups milk
2/3 cup half and half
8 eggs
1/2 cup maple syrup
1/2 tea vanilla
8 oz cream cheese softened
spray a 9 X 13 baking dish with pan spray. place all the bread into the pan.
Mix cream cheese and eggs until smooth, add milk and half and half with the vanilla, add in the maple syrup
and mix well to combine.
POUR over bread and refrigerate overnight.
remove 30 Min prior to baking
cook at 375 for 45 min
serve.
Here is a way to celebrate the running of the sap = and maple syrup!
Its best made the night before - and then baked right before you want to serve - maybe try it for your easter brunch!!!
10 cups cubed stale white bread
1 1/2 cups milk
2/3 cup half and half
8 eggs
1/2 cup maple syrup
1/2 tea vanilla
8 oz cream cheese softened
spray a 9 X 13 baking dish with pan spray. place all the bread into the pan.
Mix cream cheese and eggs until smooth, add milk and half and half with the vanilla, add in the maple syrup
and mix well to combine.
POUR over bread and refrigerate overnight.
remove 30 Min prior to baking
cook at 375 for 45 min
serve.
BEEF & GUINNESS STEW
BEEF & GUINNESS STEW
This recipe makes a wonderful stew which tastes even better a day or two after it its made
Yield: 6-8 servings
2 lb lean stewing beef
3 tablespoons oil
2 tablespoons flour
salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups carrots, cut into chunks
sprig of thyme
Method:
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon
oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the
mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the
onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the
contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to
dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the
carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and
simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a
low oven at 300 degrees F. Taste and correct the seasoning. Scatter the top with lots of chopped parsley.
This recipe makes a wonderful stew which tastes even better a day or two after it its made
Yield: 6-8 servings
2 lb lean stewing beef
3 tablespoons oil
2 tablespoons flour
salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups carrots, cut into chunks
sprig of thyme
Method:
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon
oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the
mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the
onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the
contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to
dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the
carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and
simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a
low oven at 300 degrees F. Taste and correct the seasoning. Scatter the top with lots of chopped parsley.
Lemon Tart
Ingredients
5 whole eggs
2 cups sugar
Grated peel of 2 lemons
Juice of 3-4 lemons
2-3 tablespoons melted butter
4 tablespoons heavy cream
1 9-inch unbaked flaky pie crust, recipe follows
Preheat oven to 350 degrees.
Whisk together the eggs, sugar, lemon peel and juice, butter and cream.
Pour into the pie shell (see recipe, below) and bake at 350 degrees for 1 hour or
until firm. Let cool and serve.
Flaky Pastry:
1 cup all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) cold butter, cut into pieces
3 tablespoons solid vegetable shortening, cold
2-4 tablespoons ice water
Blend flour, sugar and salt in a food processor. Add butter and shortening.
Process until mixture resembles coarse meal.
Sprinkle with ice water, 1-2 tablespoons at a time, and process until dough
comes together in a ball. Remove the dough from the food processor and
flatten it into a disk. Wrap the dough in plastic; chill until firm, at least 30
minutes.
Roll the dough out on a lightly floured surface. Gently press it into a 9-inch pie
plate. Crimp the edges and chill until firm.
5 whole eggs
2 cups sugar
Grated peel of 2 lemons
Juice of 3-4 lemons
2-3 tablespoons melted butter
4 tablespoons heavy cream
1 9-inch unbaked flaky pie crust, recipe follows
Preheat oven to 350 degrees.
Whisk together the eggs, sugar, lemon peel and juice, butter and cream.
Pour into the pie shell (see recipe, below) and bake at 350 degrees for 1 hour or
until firm. Let cool and serve.
Flaky Pastry:
1 cup all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) cold butter, cut into pieces
3 tablespoons solid vegetable shortening, cold
2-4 tablespoons ice water
Blend flour, sugar and salt in a food processor. Add butter and shortening.
Process until mixture resembles coarse meal.
Sprinkle with ice water, 1-2 tablespoons at a time, and process until dough
comes together in a ball. Remove the dough from the food processor and
flatten it into a disk. Wrap the dough in plastic; chill until firm, at least 30
minutes.
Roll the dough out on a lightly floured surface. Gently press it into a 9-inch pie
plate. Crimp the edges and chill until firm.
Steak Marinadewith BEEEEER!
1 cup Scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt ( I like Tony chacheres)
1/4 teaspoon ground black pepper
1/4 Garlic powder
1/4 teaspoon onion powder
Place all ingredients into a ziplock bag
add steak - marinate at least 1 hour
Grill to desired temperature
2 teaspoons brown sugar
1/2 teaspoon seasoned salt ( I like Tony chacheres)
1/4 teaspoon ground black pepper
1/4 Garlic powder
1/4 teaspoon onion powder
Place all ingredients into a ziplock bag
add steak - marinate at least 1 hour
Grill to desired temperature
Creps with Berries and Ricotta.... sounds good for easter brunch!
Ingredients:
1 cup milk
1 egg
1/2 cup plus 1 Tbs. all-purpose flour
1/2 tsp. salt
1/2 tsp. canola oil
1/2 tsp. orange zest or 1 tsp. lemon zest
1 pint strawberries, hulled and quartered
1 pint blueberries
1 pint raspberries
1 1/2 tsp. fresh lemon juice
3 Tbs. granulated sugar, or to taste
1 cup whole-milk ricotta cheese
4 to 6 tsp. unsalted butter
Confectioners' sugar for dusting
Directions:
In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours.
In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 Tbs. granulated sugar. Set aside.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.
Cover half of each crepe with the ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with the berries and dust with confectioners' sugar. Serve immediately. Serves 4 to 6.
1 cup milk
1 egg
1/2 cup plus 1 Tbs. all-purpose flour
1/2 tsp. salt
1/2 tsp. canola oil
1/2 tsp. orange zest or 1 tsp. lemon zest
1 pint strawberries, hulled and quartered
1 pint blueberries
1 pint raspberries
1 1/2 tsp. fresh lemon juice
3 Tbs. granulated sugar, or to taste
1 cup whole-milk ricotta cheese
4 to 6 tsp. unsalted butter
Confectioners' sugar for dusting
Directions:
In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours.
In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 Tbs. granulated sugar. Set aside.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.
Cover half of each crepe with the ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with the berries and dust with confectioners' sugar. Serve immediately. Serves 4 to 6.
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