julie-r-wa
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Some of the recipes I'll be using for holiday cooking...
- Thread starter julie-r-wa
- Start date
julie-r-wa
Well-known member
Cookies - rec: Herbfarm Rosemary Shortbread
** Herbfarm Rosemary Shortbread **
This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. smileys/smile.gif I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest.
3 dozen cookies
time to make 25 min 10 min prep
1 1/2 cups unsalted butter, at room temperature
2/3 cup sugar
2 tablespoons finely minced fresh rosemary (fresh preferred) or 2 teaspoons crushed dried rosemary (fresh preferred)
2 1/4 cups flour
1/2 cup rice flour or brown rice flour (rice flour available at natural foods stores, I substitute oat flour)
1/4 teaspoon salt
2 teaspoons sugar, for topping (optional)
1. Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
2. With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
3. With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
4. Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
5. Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
6. Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
7. Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
8. Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion).
9. Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
10. Remove from oven and transfer cookies to wire racks to cool.
11. Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
12. Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. smileys/smile.gif.
http://www.recipezaar.com/121006
http://www.recipezaar.com/recipe/photo.php?rid=121006&num=1
** Herbfarm Rosemary Shortbread **
This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. smileys/smile.gif I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest.
3 dozen cookies
time to make 25 min 10 min prep
1 1/2 cups unsalted butter, at room temperature
2/3 cup sugar
2 tablespoons finely minced fresh rosemary (fresh preferred) or 2 teaspoons crushed dried rosemary (fresh preferred)
2 1/4 cups flour
1/2 cup rice flour or brown rice flour (rice flour available at natural foods stores, I substitute oat flour)
1/4 teaspoon salt
2 teaspoons sugar, for topping (optional)
1. Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
2. With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
3. With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
4. Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
5. Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
6. Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
7. Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
8. Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion).
9. Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
10. Remove from oven and transfer cookies to wire racks to cool.
11. Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
12. Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. smileys/smile.gif.
http://www.recipezaar.com/121006
http://www.recipezaar.com/recipe/photo.php?rid=121006&num=1
julie-r-wa
Well-known member
Cookies - rec: Florentines - Fiorentine (Florentine Cookies)
** Florentines - Fiorentine (Florentine Cookies) **
My husband Mike makes these fabulous flat (no-flour) Italian cookies every year for the holidays, and they're absolutely heavenly! These cookies are an excellent addition to food gifts, as they will keep for a long time. Silpat baking sheets are very helpful when making these little gems.
20 cookies
time to make 20 min 10 min prep
1/4 cup walnuts
1/4 cup almonds
1 tablespoon raisins
1 tablespoon candied citrus peels (orange and lemon)
2 ounces butter
1/4 cup sugar
1/2 ounce candied cherries (about 5)
1/2 ounce crystallized ginger
1 tablespoon cream
4 ounces semisweet baking chocolate
1. Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
2. Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
3. Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
4. Remove from heat and mix well with cream and fruit-nut mixture.
5. Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
6. Bake at 300 degrees F for 10 minutes or until golden brown.
7. Let cool on cookie sheet for 1 minute before carefully removing with spatula.
8. Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.
http://www.recipezaar.com/46593
** Florentines - Fiorentine (Florentine Cookies) **
My husband Mike makes these fabulous flat (no-flour) Italian cookies every year for the holidays, and they're absolutely heavenly! These cookies are an excellent addition to food gifts, as they will keep for a long time. Silpat baking sheets are very helpful when making these little gems.
20 cookies
time to make 20 min 10 min prep
1/4 cup walnuts
1/4 cup almonds
1 tablespoon raisins
1 tablespoon candied citrus peels (orange and lemon)
2 ounces butter
1/4 cup sugar
1/2 ounce candied cherries (about 5)
1/2 ounce crystallized ginger
1 tablespoon cream
4 ounces semisweet baking chocolate
1. Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
2. Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
3. Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
4. Remove from heat and mix well with cream and fruit-nut mixture.
5. Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
6. Bake at 300 degrees F for 10 minutes or until golden brown.
7. Let cool on cookie sheet for 1 minute before carefully removing with spatula.
8. Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.
http://www.recipezaar.com/46593
julie-r-wa
Well-known member
Sides - rec: Classic Bread Turkey Stuffing
** Classic Bread Turkey Stuffing **
This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.
3 quarts
time to make 15 min 10 min prep
12 cups bread, cubes (Mom makes her own sometimes)
1 cup unsalted butter
3/4 cup minced onions
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushrooms (optional)
2 tablespoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)
1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl.
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.
6. (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
7. We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
8. Adapted from Betty Crocker's Picture Cook Book, circa 1950.
9. Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly.
http://www.recipezaar.com/44938
** Classic Bread Turkey Stuffing **
This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.
3 quarts
time to make 15 min 10 min prep
12 cups bread, cubes (Mom makes her own sometimes)
1 cup unsalted butter
3/4 cup minced onions
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushrooms (optional)
2 tablespoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)
1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl.
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.
6. (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
7. We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
8. Adapted from Betty Crocker's Picture Cook Book, circa 1950.
9. Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly.
http://www.recipezaar.com/44938
julie-r-wa
Well-known member
Sides - rec: Home Style Scalloped Potatoes
** Home Style Scalloped Potatoes **
Nothing fancy here - just good, old fashioned and delicious scalloped potatoes.
8 servings
time to make 1¼ hours 15 min prep
1/3 cup chopped onions
5 tablespoons butter
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes
1. In a large saucepan, sauté onion in butter until tender.
2. Stir in flour, salt, and pepper until blended.
3. Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
4. Place half of potatoes in a greased 3 quart baking dish.
5. Pour half of sauce over potatoes; repeat layers.
6. Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
7. Serve immediately; makes 8 servings.
8. Source: high school home economics book.
http://www.recipezaar.com/80989
** Home Style Scalloped Potatoes **
Nothing fancy here - just good, old fashioned and delicious scalloped potatoes.
8 servings
time to make 1¼ hours 15 min prep
1/3 cup chopped onions
5 tablespoons butter
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes
1. In a large saucepan, sauté onion in butter until tender.
2. Stir in flour, salt, and pepper until blended.
3. Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
4. Place half of potatoes in a greased 3 quart baking dish.
5. Pour half of sauce over potatoes; repeat layers.
6. Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
7. Serve immediately; makes 8 servings.
8. Source: high school home economics book.
http://www.recipezaar.com/80989
julie-r-wa
Well-known member
Sides - rec: Southern Comfort Holiday Yams
I don't know that I'll be making these this year - my mom is doing the yams, instead, I think. But the kids are always disappointed if these aren't on the table...
** Southern Comfort Holiday Yams **
The Southern Comfort in this recipe lends a wonderful flavor to the yams! I made this last year for my family (who usually prefer plain glazed chunky yams), and they loved it. smileys/smile.gif
8-10 servings
time to make 45 min 5 min prep
2 (29 ounce) cans yams or sweet potatoes
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup orange juice
3 eggs, beaten
1/2 cup Southern Comfort
1 bag large marshmallows
1. Preheat oven to 350 degrees F (175 degrees C).
2. Drain and rinse the yams.
3. In a food processor, combine together the yams (sweet potatoes), butter, spices, salt, brown sugar, orange juice, eggs, and Southern Comfort.
4. Pour into rectangular casserole dish or lasagna pan.
5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, checking to see that the center of the potato mixture is cooked.
6. After it' s cooked, take it out and place large marshmallows end-to-end all over the top; they will melt slightly from the heat of the potatoes, but that's okay.
7. About 10-15 minutes before you're going to serve the yams, place them under the broiler in the oven for about 5 to 10 minutes until they're golden brown - be careful they don't burn.
8. Serve and enjoy!
http://www.recipezaar.com/27448
I don't know that I'll be making these this year - my mom is doing the yams, instead, I think. But the kids are always disappointed if these aren't on the table...
** Southern Comfort Holiday Yams **
The Southern Comfort in this recipe lends a wonderful flavor to the yams! I made this last year for my family (who usually prefer plain glazed chunky yams), and they loved it. smileys/smile.gif
8-10 servings
time to make 45 min 5 min prep
2 (29 ounce) cans yams or sweet potatoes
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup orange juice
3 eggs, beaten
1/2 cup Southern Comfort
1 bag large marshmallows
1. Preheat oven to 350 degrees F (175 degrees C).
2. Drain and rinse the yams.
3. In a food processor, combine together the yams (sweet potatoes), butter, spices, salt, brown sugar, orange juice, eggs, and Southern Comfort.
4. Pour into rectangular casserole dish or lasagna pan.
5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, checking to see that the center of the potato mixture is cooked.
6. After it' s cooked, take it out and place large marshmallows end-to-end all over the top; they will melt slightly from the heat of the potatoes, but that's okay.
7. About 10-15 minutes before you're going to serve the yams, place them under the broiler in the oven for about 5 to 10 minutes until they're golden brown - be careful they don't burn.
8. Serve and enjoy!
http://www.recipezaar.com/27448
julie-r-wa
Well-known member
Sides - rec: Perfection Salad
Mom *has* to make this for her and I, even if the rest of the family doesn't like it much. smileys/smile.gif
** Perfection Salad **
A family recipe dating back to the early part of the 20th century, by my great-grandmother. I have a tendency to think of this as Grandpa's salad, because he always prepared it for us. My mom and sister still make it for our holiday family gatherings, although now we usually use sugarfree Jello. (I've recently discovered that Perfection Salad is not something unique to our family - there are a lot of old recipes on net for it. They're generally similar to the one below.)
6-8 servings
time to make 20 min 20 min prep
1 cup boiling water
1 (3 ounce) package lemon Jell-O gelatin
2 tablespoons vinegar or lemon juice
1 teaspoon salt
1 cup cold water
1 cup finely diced celery
1 cup finely shredded cabbage
1 tablespoon dried onion flakes
2 tablespoons chopped pimiento
mayonnaise (Best Foods, Helmann's, or Vegenaise)
1. Pour boiling water over jello in bowl.
2. Stir until jello is disolved.
3. Stir in vinegar, veggies, salt, and cold water.
4. Pour into mold, chill until firm.
5. Serve unmolded on chilled plate, topped with a generous dollop of mayonnaise (family tradition of the last 30 years or so demands that you use Best Foods mayo brand - *never* Miracle Whip).
6. If preferred, use 1/2 cup celery and 1 cup grated carrot.
7. You can use sugar-free jello for a diabetic/lowcarb version of Perfection Salad. Sometimes lemon jello is difficult to find - we've sometimes used lime instead.
http://www.recipezaar.com/27320
Mom *has* to make this for her and I, even if the rest of the family doesn't like it much. smileys/smile.gif
** Perfection Salad **
A family recipe dating back to the early part of the 20th century, by my great-grandmother. I have a tendency to think of this as Grandpa's salad, because he always prepared it for us. My mom and sister still make it for our holiday family gatherings, although now we usually use sugarfree Jello. (I've recently discovered that Perfection Salad is not something unique to our family - there are a lot of old recipes on net for it. They're generally similar to the one below.)
6-8 servings
time to make 20 min 20 min prep
1 cup boiling water
1 (3 ounce) package lemon Jell-O gelatin
2 tablespoons vinegar or lemon juice
1 teaspoon salt
1 cup cold water
1 cup finely diced celery
1 cup finely shredded cabbage
1 tablespoon dried onion flakes
2 tablespoons chopped pimiento
mayonnaise (Best Foods, Helmann's, or Vegenaise)
1. Pour boiling water over jello in bowl.
2. Stir until jello is disolved.
3. Stir in vinegar, veggies, salt, and cold water.
4. Pour into mold, chill until firm.
5. Serve unmolded on chilled plate, topped with a generous dollop of mayonnaise (family tradition of the last 30 years or so demands that you use Best Foods mayo brand - *never* Miracle Whip).
6. If preferred, use 1/2 cup celery and 1 cup grated carrot.
7. You can use sugar-free jello for a diabetic/lowcarb version of Perfection Salad. Sometimes lemon jello is difficult to find - we've sometimes used lime instead.
http://www.recipezaar.com/27320
julie-r-wa
Well-known member
Bread - rec: Overnight Fluffy Rolls
** Overnight Fluffy Rolls **
My Aunt Lee's recipe, and these are my favorite dinner rolls. They take a bit of time to prepare, but they're well-worth it. I know it's a lot easier to buy rolls from the Pillsbury Doughboy, but they're not nearly as good. smileys/smile.gif This is what's on the table at our family gatherings.
12 rolls
1/2 cup sugar
2 eggs, well beaten
1 cup milk, scalded and cooled
1 package dry yeast, dissolved in
1/2 cup hot water
1/2 cup oil
4 cups flour, unsifted
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Stir all ingredients together until well blended, let rise overnight.
2. Pour onto floured board, divide in half.
3. Cut into 12 pieces as for a pie and roll up into crescent shape or shape rolls however you wish.
4. Place in a warm place to rise, about 2 to 3 hours, bake 10 to 12 minutes at 350-375 degrees.
5. My Aunt Lee's recipe, and these are my favorite dinner rolls.
6. They take a bit of time to prepare, but they're well-worth it.
7. I know it's a lot easier to buy rolls from the Pillsbury Doughboy, but they're not nearly as good.
8. This is what's on the table at our family gatherings.
http://www.recipezaar.com/27122
** Overnight Fluffy Rolls **
My Aunt Lee's recipe, and these are my favorite dinner rolls. They take a bit of time to prepare, but they're well-worth it. I know it's a lot easier to buy rolls from the Pillsbury Doughboy, but they're not nearly as good. smileys/smile.gif This is what's on the table at our family gatherings.
12 rolls
1/2 cup sugar
2 eggs, well beaten
1 cup milk, scalded and cooled
1 package dry yeast, dissolved in
1/2 cup hot water
1/2 cup oil
4 cups flour, unsifted
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Stir all ingredients together until well blended, let rise overnight.
2. Pour onto floured board, divide in half.
3. Cut into 12 pieces as for a pie and roll up into crescent shape or shape rolls however you wish.
4. Place in a warm place to rise, about 2 to 3 hours, bake 10 to 12 minutes at 350-375 degrees.
5. My Aunt Lee's recipe, and these are my favorite dinner rolls.
6. They take a bit of time to prepare, but they're well-worth it.
7. I know it's a lot easier to buy rolls from the Pillsbury Doughboy, but they're not nearly as good.
8. This is what's on the table at our family gatherings.
http://www.recipezaar.com/27122
Ah...memories. This was the first recipe I attempted on my own when I was about 10 or 11. I found
the recipe in a magazine, my mom was working in the garden and gave me permission to make it. I just remember the recipe called for unflavored gelatine. The directions said to marinate sliced vegetables in a salad dressing for so many minutes. I had no idea what marinated meant but obviously thought I did, because I put the mixture in a sauce pan and started boiling it. I just remember it smelled pretty bad and I was old enough to know all that limpness seemed like a bad thing. I went out and told my mom the marinating wasn't working to well. I think she got a good laugh out of it and I had a horrid mess of vegetables. Thanks for the memory, think of me when you make it.
the recipe in a magazine, my mom was working in the garden and gave me permission to make it. I just remember the recipe called for unflavored gelatine. The directions said to marinate sliced vegetables in a salad dressing for so many minutes. I had no idea what marinated meant but obviously thought I did, because I put the mixture in a sauce pan and started boiling it. I just remember it smelled pretty bad and I was old enough to know all that limpness seemed like a bad thing. I went out and told my mom the marinating wasn't working to well. I think she got a good laugh out of it and I had a horrid mess of vegetables. Thanks for the memory, think of me when you make it.
julie-r-wa
Well-known member
My first thing I made on my own was potato soup. smileys/smile.gif I can't imagine trying Perfection Salad first!!
julie-r-wa
Well-known member
Cookies, T&T faves - rec: White Chocolate Chip Cranberry Oatmeal Cookies
These are favorites!!
** White Chocolate Chip Cranberry Oatmeal Cookies **
I originally made these at the request of my old chorus director, who also worked at Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.
36 cookies
time to make 30 min 10 min prep
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips
1. Preheat oven to 375°F.
2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3. Add in egg and vanilla extract and mix until combined.
4. Add the cinnamon, baking soda, salt and flour and mix well.
5. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
http://www.recipezaar.com/112683
http://www.recipezaar.com/recipe/photo.php?rid=112683&num=4
These are favorites!!
** White Chocolate Chip Cranberry Oatmeal Cookies **
I originally made these at the request of my old chorus director, who also worked at Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.
36 cookies
time to make 30 min 10 min prep
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips
1. Preheat oven to 375°F.
2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3. Add in egg and vanilla extract and mix until combined.
4. Add the cinnamon, baking soda, salt and flour and mix well.
5. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
http://www.recipezaar.com/112683
http://www.recipezaar.com/recipe/photo.php?rid=112683&num=4
julie-r-wa
Well-known member
Sides - rec: Chopped Blue Cheese Salad
** Chopped Blue Cheese Salad **
There was a request for the Outback's Blue Cheese Chopped Salad on the RecipeZaar forum... it had been a couple of years since I'd had the salad myself, but I recall really enjoying it! The request set my tastebuds a'craving, so I put together this salad. We took it to a potluck that day - I had two servings of it for lunch, and the husband and potluck attendees pronounced it great! smileys/smile.gif
6-8 servings
9 cups salad
time to make 20 min 15 min prep
-Candied cinnamon pecans-
1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
-Salad-
3 cups chopped bibb lettuce or butter lettuce
3 cups chopped redleaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
-Blue cheese vinaigrette-
1/4 cup olive oil
1/4 cup white vinegar or champagne vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
1. Preheat oven to 375 degrees F.
2. Slice each pecan half into three lengthwise pieces.
3. Mix together the cinnamon and brown sugar.
4. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
5. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
6. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
7. Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
8. Slice the green onion.
9. Whisk together the vinaigrette ingredients.
10. Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
11. Add the vinaigrette and toss thoroughly to coat.
12. Sprinkle with the chopped onion.
13. Break the cooled pecan slices apart and sprinkle them over the salad.
14. Serve and enjoy!
15. Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.
http://www.recipezaar.com/114912
http://www.recipezaar.com/recipe/photo.php?rid=114912&num=1
** Chopped Blue Cheese Salad **
There was a request for the Outback's Blue Cheese Chopped Salad on the RecipeZaar forum... it had been a couple of years since I'd had the salad myself, but I recall really enjoying it! The request set my tastebuds a'craving, so I put together this salad. We took it to a potluck that day - I had two servings of it for lunch, and the husband and potluck attendees pronounced it great! smileys/smile.gif
6-8 servings
9 cups salad
time to make 20 min 15 min prep
-Candied cinnamon pecans-
1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
-Salad-
3 cups chopped bibb lettuce or butter lettuce
3 cups chopped redleaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
-Blue cheese vinaigrette-
1/4 cup olive oil
1/4 cup white vinegar or champagne vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
1. Preheat oven to 375 degrees F.
2. Slice each pecan half into three lengthwise pieces.
3. Mix together the cinnamon and brown sugar.
4. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
5. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
6. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
7. Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
8. Slice the green onion.
9. Whisk together the vinaigrette ingredients.
10. Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
11. Add the vinaigrette and toss thoroughly to coat.
12. Sprinkle with the chopped onion.
13. Break the cooled pecan slices apart and sprinkle them over the salad.
14. Serve and enjoy!
15. Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.
http://www.recipezaar.com/114912
http://www.recipezaar.com/recipe/photo.php?rid=114912&num=1
julie-r-wa
Well-known member
Appetizer - rec: Baked Brie Pastries With Artichoke and Prosciutto
** Baked Brie Pastries With Artichoke and Prosciutto **
I needed an appetizer for a dinner last night, and had all these ingredients at home. These came out wonderfully well! Very tasty. smileys/smile.gif
6 servings
time to make 25 min 10 min prep
1 sheet puff pastry, cut into 9 squares (8 ounces, 1/2 package approx)
6 ounces brie cheese (without rind)
1 cup finely chopped marinated artichoke hearts
2 tablespoons chopped basil
1/4 teaspoon balsamic vinegar
1/4 teaspoon salt
3 dashes fresh ground pepper, to taste
1/2 cup chopped prosciutto ends (1/2 cup chopped thick-cut proscuitto)
1/4 cup grated parmesan cheese
1. Preheat oven to 350 degrees F.
2. If you have frozen puff pastry, allow it to thaw.
3. Cut the sheet into 9 squares.
4. Push the squares into 9 of the spaces a lightly sprayed muffin tin.
5. In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
6. In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
7. Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
8. Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
9. Top each with the chopped prosciutto and sprinkle with Parmesan.
10. Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
11. Let sit for about 5 minutes before serving (the brie will be *very* hot).
12. Makes 9 appetizers, about 6 servings since some people will have two.
http://www.recipezaar.com/114911
http://www.recipezaar.com/recipe/photo.php?rid=114911&num=1
** Baked Brie Pastries With Artichoke and Prosciutto **
I needed an appetizer for a dinner last night, and had all these ingredients at home. These came out wonderfully well! Very tasty. smileys/smile.gif
6 servings
time to make 25 min 10 min prep
1 sheet puff pastry, cut into 9 squares (8 ounces, 1/2 package approx)
6 ounces brie cheese (without rind)
1 cup finely chopped marinated artichoke hearts
2 tablespoons chopped basil
1/4 teaspoon balsamic vinegar
1/4 teaspoon salt
3 dashes fresh ground pepper, to taste
1/2 cup chopped prosciutto ends (1/2 cup chopped thick-cut proscuitto)
1/4 cup grated parmesan cheese
1. Preheat oven to 350 degrees F.
2. If you have frozen puff pastry, allow it to thaw.
3. Cut the sheet into 9 squares.
4. Push the squares into 9 of the spaces a lightly sprayed muffin tin.
5. In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
6. In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
7. Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
8. Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
9. Top each with the chopped prosciutto and sprinkle with Parmesan.
10. Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
11. Let sit for about 5 minutes before serving (the brie will be *very* hot).
12. Makes 9 appetizers, about 6 servings since some people will have two.
http://www.recipezaar.com/114911
http://www.recipezaar.com/recipe/photo.php?rid=114911&num=1
julie-r-wa
Well-known member
Sides - rec: Christiana Campbell's Tavern Spoon Bread
** Christiana Campbell's Tavern Spoon Bread **
I enjoyed my recent visit to Colonial Williamsburg in Virginia, and had a wonderful dinner at Christiana Campbell's Tavern. Our meals were accompanied by this spoon bread, scooped right out of the griddle and onto our plates. Absolutely delicious!
6-8 servings
time to make 1 hour 15 min prep
1 1/2 cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups boiling water
1 1/2 cups milk
2 tablespoons butter, melted
4 eggs, beaten well
1 tablespoon baking powder
1. Preheat oven to 375 degrees F.
2. In the bowl of an electric mixer, combine the cornmeal, salt, and sugar.
3. With the mixer on medium low speed, add the boiling water and butter into the bowl and mix for about 5 minutes.
4. Add milk and beaten eggs and allow to mix for another 5 minutes; stop mixer and allow mixture to cool for about 5 minutes.
5. Turn the mixer on low and add the baking powder and mix until well incorporated.
6. Pour mixture into a buttered skillet or 2-quart casserole and bake for 30 to 45 minute an the center has set.
7. Serve immediately.
http://www.recipezaar.com/113636
** Christiana Campbell's Tavern Spoon Bread **
I enjoyed my recent visit to Colonial Williamsburg in Virginia, and had a wonderful dinner at Christiana Campbell's Tavern. Our meals were accompanied by this spoon bread, scooped right out of the griddle and onto our plates. Absolutely delicious!
6-8 servings
time to make 1 hour 15 min prep
1 1/2 cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups boiling water
1 1/2 cups milk
2 tablespoons butter, melted
4 eggs, beaten well
1 tablespoon baking powder
1. Preheat oven to 375 degrees F.
2. In the bowl of an electric mixer, combine the cornmeal, salt, and sugar.
3. With the mixer on medium low speed, add the boiling water and butter into the bowl and mix for about 5 minutes.
4. Add milk and beaten eggs and allow to mix for another 5 minutes; stop mixer and allow mixture to cool for about 5 minutes.
5. Turn the mixer on low and add the baking powder and mix until well incorporated.
6. Pour mixture into a buttered skillet or 2-quart casserole and bake for 30 to 45 minute an the center has set.
7. Serve immediately.
http://www.recipezaar.com/113636
julie-r-wa
Well-known member
Dessert - rec: Mom's Pumpkin Cake " Brownies "
** Mom's Pumpkin Cake " Brownies " **
Last year my mom brought to Thanksgiving dinner a pan of what the original recipe called "brownies" but looked more like a sheet cake. After taking a taste of it, I decided I had to type up and post the recipe - it is so wonderfully moist, almost gooey, and absolutely delicious! She clipped the recipe from a magazine, not sure which one. Mom says it was really easy to make. I say you'll love it and will be handing out the recipe to friends. smileys/smile.gif
12 servings
time to make 40 min 10 min prep
-Cake/Brownies-
2 cups cooked and pumpkin puree or 1 (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs
1 3/4 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
-Frosting-
4 ounces softened cream cheese
2 tablespoons softened butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
milk (optional)
1. Preheat oven to 350 degrees F; grease and flour a 7 1/2 by 11 (not a 9x13 or the pieces will be too thin) inch baking dish.
2. In a mixer, beat together the eggs, oil, pumpkin, and sugar.
3. Add remaining cake ingredients and mix until thoroughly incorporated.
4. Pour into the greased and floured dish, and bake for 30 minutes or until center springs back when touched; let cool.
5. With an electric mixer, cream together the cream cheese, butter, and vanilla until smooth.
6. Gradually add the confectioners' sugar and beat until smooth.
7. Add milk to desired texture if too thick, or additional sugar if too thin.
8. When cake is cool, spread the frosting over the top.
http://www.recipezaar.com/109414
** Mom's Pumpkin Cake " Brownies " **
Last year my mom brought to Thanksgiving dinner a pan of what the original recipe called "brownies" but looked more like a sheet cake. After taking a taste of it, I decided I had to type up and post the recipe - it is so wonderfully moist, almost gooey, and absolutely delicious! She clipped the recipe from a magazine, not sure which one. Mom says it was really easy to make. I say you'll love it and will be handing out the recipe to friends. smileys/smile.gif
12 servings
time to make 40 min 10 min prep
-Cake/Brownies-
2 cups cooked and pumpkin puree or 1 (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs
1 3/4 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
-Frosting-
4 ounces softened cream cheese
2 tablespoons softened butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
milk (optional)
1. Preheat oven to 350 degrees F; grease and flour a 7 1/2 by 11 (not a 9x13 or the pieces will be too thin) inch baking dish.
2. In a mixer, beat together the eggs, oil, pumpkin, and sugar.
3. Add remaining cake ingredients and mix until thoroughly incorporated.
4. Pour into the greased and floured dish, and bake for 30 minutes or until center springs back when touched; let cool.
5. With an electric mixer, cream together the cream cheese, butter, and vanilla until smooth.
6. Gradually add the confectioners' sugar and beat until smooth.
7. Add milk to desired texture if too thick, or additional sugar if too thin.
8. When cake is cool, spread the frosting over the top.
http://www.recipezaar.com/109414
julie-r-wa
Well-known member
Appetizer - rec: Baked Layered Italian Spread
** Baked Layered Italian Spread **
A rich, savory cheese spread featuring the tastes of Italy, warm and comforting!
8 servings
time to make 35 min 15 min prep
8 ounces cream cheese, softened
1/4 cup grated parmesan cheese
2 tablespoons grated asiago cheese
1/3 cup pesto sauce
1/2 teaspoon minced roasted garlic
1/2 cup finely shredded mozzarella cheese
1/4 cup minced roasted red peppers (from the jar is fine)
2 tablespoons chopped parma ham or prosciutto (omit if making vegetarian style)
1/4 cup cooked small white beans
1/3 cup chopped black olives or green olives (your choice)
1/3 cup chopped marinated artichoke hearts
1 tablespoon minced red onions
1 tablespoon freshly minced parsley
1. Preheat oven to 350 degrees F.
2. In a bowl, cream together the cream cheese, Parmesan, and Asagio; spread into the bottom of a 9-inch deep-dish pie dish.
3. Mix together the pesto and roasted garlic; spread in a layer over the cheeses on the dish.
4. Spread the shredded mozzarella over the pesto layer, then sprinkle with the roasted red pepper.
5. Mix together the Parma ham or prosciutto and the cooked white beans; set aside.
6. To arrange the last layer, mentally divide the contents of the dish into three equal"pie slice" shaped sections, then: (1) over one section, arrange the black or green olives, (2) over another section, arrange the artichoke hearts, (3) and over another layer the Parma and bean mixture.
7. Sprinkle the entire dish with the onion and parsley, and bake in a 350 degree F oven for 20 minutes and it's bubbly.
8. Remove from oven and serve hot with dippers such as endive leaves or thin slices of toasted Italian bread.
9. Notes: you can leave out the Parma ham if you want it to be vegetarian; also, this can be made up ahead of time and reheated, if necessary.
http://www.recipezaar.com/110280
** Baked Layered Italian Spread **
A rich, savory cheese spread featuring the tastes of Italy, warm and comforting!
8 servings
time to make 35 min 15 min prep
8 ounces cream cheese, softened
1/4 cup grated parmesan cheese
2 tablespoons grated asiago cheese
1/3 cup pesto sauce
1/2 teaspoon minced roasted garlic
1/2 cup finely shredded mozzarella cheese
1/4 cup minced roasted red peppers (from the jar is fine)
2 tablespoons chopped parma ham or prosciutto (omit if making vegetarian style)
1/4 cup cooked small white beans
1/3 cup chopped black olives or green olives (your choice)
1/3 cup chopped marinated artichoke hearts
1 tablespoon minced red onions
1 tablespoon freshly minced parsley
1. Preheat oven to 350 degrees F.
2. In a bowl, cream together the cream cheese, Parmesan, and Asagio; spread into the bottom of a 9-inch deep-dish pie dish.
3. Mix together the pesto and roasted garlic; spread in a layer over the cheeses on the dish.
4. Spread the shredded mozzarella over the pesto layer, then sprinkle with the roasted red pepper.
5. Mix together the Parma ham or prosciutto and the cooked white beans; set aside.
6. To arrange the last layer, mentally divide the contents of the dish into three equal"pie slice" shaped sections, then: (1) over one section, arrange the black or green olives, (2) over another section, arrange the artichoke hearts, (3) and over another layer the Parma and bean mixture.
7. Sprinkle the entire dish with the onion and parsley, and bake in a 350 degree F oven for 20 minutes and it's bubbly.
8. Remove from oven and serve hot with dippers such as endive leaves or thin slices of toasted Italian bread.
9. Notes: you can leave out the Parma ham if you want it to be vegetarian; also, this can be made up ahead of time and reheated, if necessary.
http://www.recipezaar.com/110280