Another tribute to our forums friends--Michael'sRECSpice cake w/White Chocolat Cream Cheese Frosting
- Thread starter charlie
- Start date
And Lisa in LA's Greek Stuffed Chicken Breasts. Has become a favorite for us.
http://eat.at/swap/forum16/65_Greek_Stuffed_Chicken_Breasts
http://eat.at/swap/forum16/65_Greek_Stuffed_Chicken_Breasts
and Curious's REC: Nutty Couscous Salad...
Nutty Couscous Salad
Serving Size : 8
1 10-ounce package couscous
1/2 cup pitted dates -- diced
1 bunch parsley
1 large orange
2 tablespoons olive oil -- or salad oil
2 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1 cup dried currants -- or dark seedless raisins
2 tablespoons crystallized ginger -- coarsely chopped
1 6-ounce can cashews -- salted
Prepare couscous as label directs. Chop parsley to measure 3 Tbl. (reserve rest for garnish). Grate peel & squeeze juice from orange. In large bowl, with fork, mix orange peel, orange juice, oil, vinegar, sugar & salt. Add couscous, dates, chopped parsley, currants, ginger & cashews; toss to mix well. Garnish with parsley sprigs. Cover & chill if not using right away.
Makes 4 main-dish or 8 side-dish servings.
Nutty Couscous Salad
Serving Size : 8
1 10-ounce package couscous
1/2 cup pitted dates -- diced
1 bunch parsley
1 large orange
2 tablespoons olive oil -- or salad oil
2 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1 cup dried currants -- or dark seedless raisins
2 tablespoons crystallized ginger -- coarsely chopped
1 6-ounce can cashews -- salted
Prepare couscous as label directs. Chop parsley to measure 3 Tbl. (reserve rest for garnish). Grate peel & squeeze juice from orange. In large bowl, with fork, mix orange peel, orange juice, oil, vinegar, sugar & salt. Add couscous, dates, chopped parsley, currants, ginger & cashews; toss to mix well. Garnish with parsley sprigs. Cover & chill if not using right away.
Makes 4 main-dish or 8 side-dish servings.
Thank you Joe for Richard Sax's REC: Cornmeal Almond Biscotti...
CORNMEAL ALMOND BISCOTTI
Recipe By : Richard Sax
3 1/4 cups whole almonds -- unblanched
1/2 cup cold butter -- lightlly salted (or use unsalted butter with a pinch of salt)
1 cup sugar
2 large eggs
1 tablespoon anisette
1 1/2 tablespoons anise seeds
1 1/2 cups all-purpose flour -- or as needed
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/2 tsp. salt
Preheat the oven to 325°F. Line 2 or 3 large baking sheets with parchment paper, or generously butter the baking sheets.
Scatter the almonds over another baking sheet and toast until dark-medium brown, 12 to 15 minutes. Cool slightly on a wire rack; leave the oven on. Chop enough of the almonds to measure ¼ cup. Set both the chopped and whole almonds aside.
Cream the butter with the sugar using an electric mixer just until combined, no longer. Add the eggs and mix until blended. Add the anisette liqueur, anise seeds, 1¼ cup of the flour, the cornmeal, baking powder, salt and all of the almonds; mix until combined and the nuts are distributed. Stir in enough of the remaining ¼ cup flour so the dough comes together and is not sticky (the dough should pull away from the sides of the bowl).
Working on the prepared baking sheets, shape the dough into 4 or 5 long logs, each about 1 inch wide and ¾ inch high.
Bake until the dough is set and beginning to turn pale gold at the edges, about 13 minutes. Remove the baking sheets to a wire rack and cool for 5 to 10 minutes; leave the oven on.
Cut the biscotti into even slices about ½ inch wide. Arrange the slices, cut sides up, on the baking sheets. Return to the oven and bake the biscotti again until very lightly browned, about 10 minutes.
Transfer the biscotti to a wire and let cool completely. Store in an airtight container.
Source:
"Classic Home Desserts"
S(Forum Member):
"Joe"
Yield:
"4 dozen biscotti"
NOTES : These biscotti keep well.
CORNMEAL ALMOND BISCOTTI
Recipe By : Richard Sax
3 1/4 cups whole almonds -- unblanched
1/2 cup cold butter -- lightlly salted (or use unsalted butter with a pinch of salt)
1 cup sugar
2 large eggs
1 tablespoon anisette
1 1/2 tablespoons anise seeds
1 1/2 cups all-purpose flour -- or as needed
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/2 tsp. salt
Preheat the oven to 325°F. Line 2 or 3 large baking sheets with parchment paper, or generously butter the baking sheets.
Scatter the almonds over another baking sheet and toast until dark-medium brown, 12 to 15 minutes. Cool slightly on a wire rack; leave the oven on. Chop enough of the almonds to measure ¼ cup. Set both the chopped and whole almonds aside.
Cream the butter with the sugar using an electric mixer just until combined, no longer. Add the eggs and mix until blended. Add the anisette liqueur, anise seeds, 1¼ cup of the flour, the cornmeal, baking powder, salt and all of the almonds; mix until combined and the nuts are distributed. Stir in enough of the remaining ¼ cup flour so the dough comes together and is not sticky (the dough should pull away from the sides of the bowl).
Working on the prepared baking sheets, shape the dough into 4 or 5 long logs, each about 1 inch wide and ¾ inch high.
Bake until the dough is set and beginning to turn pale gold at the edges, about 13 minutes. Remove the baking sheets to a wire rack and cool for 5 to 10 minutes; leave the oven on.
Cut the biscotti into even slices about ½ inch wide. Arrange the slices, cut sides up, on the baking sheets. Return to the oven and bake the biscotti again until very lightly browned, about 10 minutes.
Transfer the biscotti to a wire and let cool completely. Store in an airtight container.
Source:
"Classic Home Desserts"
S(Forum Member):
"Joe"
Yield:
"4 dozen biscotti"
NOTES : These biscotti keep well.
and KC's REC: Moroccan-Style Cornish Game Hens...
Moroccan-Style Cornish Game Hens
Serving Size : 4
1 large orange -- thinly sliced
2 Cornish game hens -- cut in half lengthwise
6 tablespoons Chopped Cilantro -- divided
8 cloves garlic -- finely chopped
1 1/2 teaspoons cumin -- divided
1/2 cup tawny port
1/4 cup olive oil
1/4 cup Balsamic Vinegar -- or red wine vinegar
2 tablespoons honey
20 whole pitted dates
10 large Green Olives -- pitted
Arrange orange slices in bottom of 9X13" glass baking dish. Top with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Whisk tawny Port, oil, vinegar and honey in small bowl. Pour over hens. Tuck dates and olives between hens. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once.
Preheat oven to 375 degrees. Turn hens skin side up. Bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes.
Transfer hens, dates and olives to platter; discard orange slices.Pour pan juices into heavy small saucepan. Add remaining 1/4 teaspoon cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoon chopped cilantro. Serve, passing remaining sauce separately.
NOTES : I always add lots of extra olives and dates. Must marinate 12 hours or overnight.
Moroccan-Style Cornish Game Hens
Serving Size : 4
1 large orange -- thinly sliced
2 Cornish game hens -- cut in half lengthwise
6 tablespoons Chopped Cilantro -- divided
8 cloves garlic -- finely chopped
1 1/2 teaspoons cumin -- divided
1/2 cup tawny port
1/4 cup olive oil
1/4 cup Balsamic Vinegar -- or red wine vinegar
2 tablespoons honey
20 whole pitted dates
10 large Green Olives -- pitted
Arrange orange slices in bottom of 9X13" glass baking dish. Top with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Whisk tawny Port, oil, vinegar and honey in small bowl. Pour over hens. Tuck dates and olives between hens. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once.
Preheat oven to 375 degrees. Turn hens skin side up. Bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes.
Transfer hens, dates and olives to platter; discard orange slices.Pour pan juices into heavy small saucepan. Add remaining 1/4 teaspoon cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoon chopped cilantro. Serve, passing remaining sauce separately.
NOTES : I always add lots of extra olives and dates. Must marinate 12 hours or overnight.
Special Thanks for Sandi's REC: Blueberry Pecan Sour Cream Coffee Cake...
Blueberry Pecan Sour Cream Coffee Cake
Recipe By :Cafe Barbette
Serving Size : 8
For topping:
1/2 Cup brown sugar
1 Cup pecans
1 Teaspoon cinnamon
1/2 Cup cake flour
4 Tablespoons unsalted butter -- ( 1/2 stick) cold
For cake:
2 1/2 Cups all-purpose flour -- plus extra for preparing pan
2 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1 Cup Unsalted Butter -- (2 sticks) at room temperature, plus extra for preparing pan
1 1/2 Cups granulated sugar
3 large eggs
1 egg yolk
1 1/2 Teaspoons vanilla extract
1 Cup sour cream
Zest of 1 orange
1 1/2 Cups blueberries -- divided
1 Teaspoon powdered sugar
To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve.
To make cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. In a large bowl sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.
Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes, until a toothpick inserted into center of cake comes out clean. Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm.
Serving Ideas : Serve Warm
Blueberry Pecan Sour Cream Coffee Cake
Recipe By :Cafe Barbette
Serving Size : 8
For topping:
1/2 Cup brown sugar
1 Cup pecans
1 Teaspoon cinnamon
1/2 Cup cake flour
4 Tablespoons unsalted butter -- ( 1/2 stick) cold
For cake:
2 1/2 Cups all-purpose flour -- plus extra for preparing pan
2 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1 Cup Unsalted Butter -- (2 sticks) at room temperature, plus extra for preparing pan
1 1/2 Cups granulated sugar
3 large eggs
1 egg yolk
1 1/2 Teaspoons vanilla extract
1 Cup sour cream
Zest of 1 orange
1 1/2 Cups blueberries -- divided
1 Teaspoon powdered sugar
To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve.
To make cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. In a large bowl sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.
Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes, until a toothpick inserted into center of cake comes out clean. Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm.
Serving Ideas : Serve Warm
Can't forget Barbara in VA's REC: Chocolate Malt Brownies...
Chocolate Malt Brownies
Recipe By :The 55 Best Brownies in the World/Honey & Larry Zisman
1 Ounce unsweetened chocolate
1/2 Cup butter
3/4 Cup sugar
1/2 Teaspoon vanilla
2 eggs
1 Cup flour
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup malted milk powder
1/2 Cup Pecans -- (optional)
Malted Milk Glaze:
2 Tablespoons butter -- softened
1/4 Cup malted milk powder
1 dash salt
1 Cup Confectioner's Sugar
1 Tablespoon milk -- (1 to 2)
Preheat oven to 350* F.
Melt chocolate in a saucepan or double boiler over simmering water. Remove from heat and set aside.
Cream butter. Add sugar and vanilla. Beat in eggs, then blend in melted chocolate. Set aside.
Sift flour, baking powder, salt and malted milk powder. Add to chocolate mixture, stirring well. Fold in nuts.
Pour batter into a greased and floured 8" square pan. Bake 25 to 30 minutes. Remove from oven while brownies are still moist.
Spread Malted Milk Glaze over brownies. Cut into 16 2" squares.
To Make Malted Milk Glaze:
Cream together butter, malted milk powder, salt, sugar and 1T milk. Stir in remaining 1T milk as necessary to give a good spreading consistency.
NOTES : Variation: Bake without nuts and add crushed malted milk balls to top of glaze
Chocolate Malt Brownies
Recipe By :The 55 Best Brownies in the World/Honey & Larry Zisman
1 Ounce unsweetened chocolate
1/2 Cup butter
3/4 Cup sugar
1/2 Teaspoon vanilla
2 eggs
1 Cup flour
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup malted milk powder
1/2 Cup Pecans -- (optional)
Malted Milk Glaze:
2 Tablespoons butter -- softened
1/4 Cup malted milk powder
1 dash salt
1 Cup Confectioner's Sugar
1 Tablespoon milk -- (1 to 2)
Preheat oven to 350* F.
Melt chocolate in a saucepan or double boiler over simmering water. Remove from heat and set aside.
Cream butter. Add sugar and vanilla. Beat in eggs, then blend in melted chocolate. Set aside.
Sift flour, baking powder, salt and malted milk powder. Add to chocolate mixture, stirring well. Fold in nuts.
Pour batter into a greased and floured 8" square pan. Bake 25 to 30 minutes. Remove from oven while brownies are still moist.
Spread Malted Milk Glaze over brownies. Cut into 16 2" squares.
To Make Malted Milk Glaze:
Cream together butter, malted milk powder, salt, sugar and 1T milk. Stir in remaining 1T milk as necessary to give a good spreading consistency.
NOTES : Variation: Bake without nuts and add crushed malted milk balls to top of glaze
michael-in-phoenix
Well-known member
Glad you liked the cake, Charlie. I haven't made it in awhile. I'll have to try to get it done...
...over the holidays.
Michael
...over the holidays.
Michael
luisa_calif
Well-known member
Actually this is from Gourmet Mag via our ORCHID!