What 3 things have you made recently that went into the keeper file?
- Thread starter pat-nocal
- Start date
cynupstateny
Well-known member
Dawn's enchiladas and the most delicious oatmeal cookies ever. Recipe inside.
Everyday Food. Best oatmeal cookies I've ever made. mo.
Jumbo Oatmeal Raisin Cookies
1 1/2 cups all purpose flour (spooned and leveled)
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temp
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
2 1/2 cups rolled oats
2 cups raisins
1 cup sweetened shredded coconut
1. Preheat oven to 350. In a medium bowl, whisk together flour, baking soda and salt; set aside.
2. With an electric mixer,cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins and coconut, beat just until combined.
3. Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I used parchment paper)
4. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.
This is one of the few recipes that produced the stated number.
I did 1 cup of raisins and 1 cup of dried cranberries.
Everyday Food. Best oatmeal cookies I've ever made. mo.
Jumbo Oatmeal Raisin Cookies
1 1/2 cups all purpose flour (spooned and leveled)
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temp
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
2 1/2 cups rolled oats
2 cups raisins
1 cup sweetened shredded coconut
1. Preheat oven to 350. In a medium bowl, whisk together flour, baking soda and salt; set aside.
2. With an electric mixer,cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins and coconut, beat just until combined.
3. Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I used parchment paper)
4. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.
This is one of the few recipes that produced the stated number.
I did 1 cup of raisins and 1 cup of dried cranberries.
Rec: Chocolate-Covered Coconut Macaroons
These were really nice at a tea party my culinary group hosted.
Chocolate-Covered Coconut Macaroons
The combination of chocolate and coconut makes for a luscious treat.
3 cups (lightly packed) sweetened shredded coconut
3/4 cup sugar
3/4 cup egg whites (about 6 large)
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons heavy whipping cream
Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes (P’s note: popped in freezer for 10 minutes).
Preheat oven to 300̊F. Line another baking sheet with parchment. Press 1/4 cup coconut mixture into pyramid shape (about 1-1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mixture. Bake cookies until golden, about 30 minutes. Transfer cookies to rack and cool.
Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth. Remove from heat. Mix in remaining 1/4 teaspoon vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Refrigerate until glaze sets, at least 2 hours. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)
Makes about 12.
Source: 9/02 Bon Appetit, Marigold Kitchen, Madison, WI
http://www.epicurious.com/recipes/recipe_views/views/107101
Pat’s notes: Absolutely delicious. Made them half the size by using a 1/8 cup measuring cup (level) and got 24. After reading the reviews I made a half batch of the chocolate-for-dipping and just drizzled it over the tops of the macaroons. They were a nice addition to Barb Job’s tea party.
Other reviewers said:
* - I made them in teaspoon size drops and then dipped half of the cookie in chocolate sauce--very good. Make them small and they will cook more easily.
*Excellent! Made them about 1/2 the size and still I think they could be made smaller. YUM!
*Delicious and easy to make though I thought it was a bit too much chocolate on top. Next time, I'll only use 4 ounces and just drizzle a little on top of each. I took another reviewer's advice and used a 2 teaspoon cookie scoop to make these which made an easy recipe exceptionally simple to prepare.
*Incredible cookies! Delicious, quick and easy to make. Next time I think I'll add toasted, chopped almonds to the recipe, as another reviewer recommended. Guess the best time to add them would be with the chocolate glaze??? Anyway, if you like coconut and chocolate, you will LOVE these. Note: The cook from NJ must have either had the heat to high, or cooked the egg white mixture too long, which caused it to be dry and not stick together. I followed the recipe exactly here and cooked it 12 minutes and it was perfect! I didn't form the pyramids though, but instead used a small ice-cream scoop, stuffing the mixture in and patting it down. Worked great! Also, I went light on the chocolate, drizzling it on with a pastry pipe. YUM!
http://www.epicurious.com/recipes/recipe_views/views/107101
These were really nice at a tea party my culinary group hosted.
Chocolate-Covered Coconut Macaroons
The combination of chocolate and coconut makes for a luscious treat.
3 cups (lightly packed) sweetened shredded coconut
3/4 cup sugar
3/4 cup egg whites (about 6 large)
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons heavy whipping cream
Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes (P’s note: popped in freezer for 10 minutes).
Preheat oven to 300̊F. Line another baking sheet with parchment. Press 1/4 cup coconut mixture into pyramid shape (about 1-1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mixture. Bake cookies until golden, about 30 minutes. Transfer cookies to rack and cool.
Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth. Remove from heat. Mix in remaining 1/4 teaspoon vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Refrigerate until glaze sets, at least 2 hours. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)
Makes about 12.
Source: 9/02 Bon Appetit, Marigold Kitchen, Madison, WI
http://www.epicurious.com/recipes/recipe_views/views/107101
Pat’s notes: Absolutely delicious. Made them half the size by using a 1/8 cup measuring cup (level) and got 24. After reading the reviews I made a half batch of the chocolate-for-dipping and just drizzled it over the tops of the macaroons. They were a nice addition to Barb Job’s tea party.
Other reviewers said:
* - I made them in teaspoon size drops and then dipped half of the cookie in chocolate sauce--very good. Make them small and they will cook more easily.
*Excellent! Made them about 1/2 the size and still I think they could be made smaller. YUM!
*Delicious and easy to make though I thought it was a bit too much chocolate on top. Next time, I'll only use 4 ounces and just drizzle a little on top of each. I took another reviewer's advice and used a 2 teaspoon cookie scoop to make these which made an easy recipe exceptionally simple to prepare.
*Incredible cookies! Delicious, quick and easy to make. Next time I think I'll add toasted, chopped almonds to the recipe, as another reviewer recommended. Guess the best time to add them would be with the chocolate glaze??? Anyway, if you like coconut and chocolate, you will LOVE these. Note: The cook from NJ must have either had the heat to high, or cooked the egg white mixture too long, which caused it to be dry and not stick together. I followed the recipe exactly here and cooked it 12 minutes and it was perfect! I didn't form the pyramids though, but instead used a small ice-cream scoop, stuffing the mixture in and patting it down. Worked great! Also, I went light on the chocolate, drizzling it on with a pastry pipe. YUM!
http://www.epicurious.com/recipes/recipe_views/views/107101
richard-in-cincy
Well-known member
Debbie in GA's Chinese Coleslaw, Roasted Salmon with Smoked Paprika Glaze, and
Maine Crab Tart, Cucumber, Cilantro and “Broken” Cumin Vinaigrette. All of these recipes were posted here.
Maine Crab Tart, Cucumber, Cilantro and “Broken” Cumin Vinaigrette. All of these recipes were posted here.
cynupstateny
Well-known member
I made and individually wrapped these for a bake sale. Sold out immediately.
)Rec: Crostini of Black Olive and Orange Tapenade
Crostini of Black Olive and Orange Tapenade
Makes 24
1 baguette, sliced diagonally into slices 1/4-inch thick
1/3 cup olive oil
1/4 cup finely chopped walnuts
1/2 cup black olives, such as Kalamata, pitted
1/4 cup green olives, such as Picholine, pitted
1 clove garlic, peeled
1 teaspoon orange zest (can substitute lemon)
2 tablespoons parsley
3 tablespoons fresh thyme leaves
1-2 tablespoons extra-virgin olive oil
1/4 cup currants
1/4 teaspoon kosher salt
1/4 teaspoon pepper to taste
6 ounces fresh (soft) goat cheese
Parsley leaves for garnish
Preheat oven to 375°F.
Make Crostini: Brush the bread slices on both sides with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool.
Make Tapenade: Put the walnuts in the bowl of a food processor. Pulse until finely chopped, but not dusty. Transfer walnuts to a bowl and set aside. Put the olives, garlic, zest, herbs and 1 Tablespoon of olive oil into the food processor. Process until smooth. If dry, add an additional Tablespoon of olive oil. Transfer to a bowl and mix in the chopped walnuts. Add the currants and salt and pepper.
Assemble Crostini: Spread 1 Tablespoons of goat cheese onto each crostini. Place 1 Tablespoon of the olive mixture on top, and garnish with a parsley leaf or sprig.
Recipe adapted by Gourmet Gatherings™ from Martha Stewart Living, Fall 99.
http://www.kron.com/Global/story.asp?S=1758218&nav=menu130_7_2_12
Crostini of Black Olive and Orange Tapenade
Makes 24
1 baguette, sliced diagonally into slices 1/4-inch thick
1/3 cup olive oil
1/4 cup finely chopped walnuts
1/2 cup black olives, such as Kalamata, pitted
1/4 cup green olives, such as Picholine, pitted
1 clove garlic, peeled
1 teaspoon orange zest (can substitute lemon)
2 tablespoons parsley
3 tablespoons fresh thyme leaves
1-2 tablespoons extra-virgin olive oil
1/4 cup currants
1/4 teaspoon kosher salt
1/4 teaspoon pepper to taste
6 ounces fresh (soft) goat cheese
Parsley leaves for garnish
Preheat oven to 375°F.
Make Crostini: Brush the bread slices on both sides with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool.
Make Tapenade: Put the walnuts in the bowl of a food processor. Pulse until finely chopped, but not dusty. Transfer walnuts to a bowl and set aside. Put the olives, garlic, zest, herbs and 1 Tablespoon of olive oil into the food processor. Process until smooth. If dry, add an additional Tablespoon of olive oil. Transfer to a bowl and mix in the chopped walnuts. Add the currants and salt and pepper.
Assemble Crostini: Spread 1 Tablespoons of goat cheese onto each crostini. Place 1 Tablespoon of the olive mixture on top, and garnish with a parsley leaf or sprig.
Recipe adapted by Gourmet Gatherings™ from Martha Stewart Living, Fall 99.
http://www.kron.com/Global/story.asp?S=1758218&nav=menu130_7_2_12
Rec: Roast Chicken with Mustard Vinaigrette
I used 2 smaller-sized chickens, under 4 lbs. each, and adjusted the roasting time.
Roast Chicken with Mustard Vinaigrette
For chicken:
1 6- to 7-pound roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Fresh rosemary and sage sprigs
Mustard Vinaigrette (see recipe below)
To make chicken:
Preheat oven to 450̊F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
Roast chicken 20 minutes. Reduce oven temperature to 375̊F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.
Serves 4.
Bon Appétit, May 1994
Pat’s notes: Very good chicken, definitely a keeper. Served with the Potato Salad with Haricots Verts, Roquefort and Walnuts....rich and delicious. And sliced fresh tomatoes.
http://www.epicurious.com/recipes/recipe_views/views/1800
I used 2 smaller-sized chickens, under 4 lbs. each, and adjusted the roasting time.
Roast Chicken with Mustard Vinaigrette
For chicken:
1 6- to 7-pound roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Fresh rosemary and sage sprigs
Mustard Vinaigrette (see recipe below)
To make chicken:
Preheat oven to 450̊F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
Roast chicken 20 minutes. Reduce oven temperature to 375̊F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.
Serves 4.
Bon Appétit, May 1994
Pat’s notes: Very good chicken, definitely a keeper. Served with the Potato Salad with Haricots Verts, Roquefort and Walnuts....rich and delicious. And sliced fresh tomatoes.
http://www.epicurious.com/recipes/recipe_views/views/1800
Absolutely. I love seeing what others have tried
and liked and added as keepers to their files. Those cranberry shortbreads are really cute. I'll definitely try them around the holidays with seasonal cookie cutters. Do you have a preference for using either the cornstarch or rice flour?
and liked and added as keepers to their files. Those cranberry shortbreads are really cute. I'll definitely try them around the holidays with seasonal cookie cutters. Do you have a preference for using either the cornstarch or rice flour?
two, seared mustard-coated salmon...
i pared this recipe down to serve two quite easily. it's really really good, with a hint of sweet along with the mustard flavor - perfect on the salmon. don't dredge 'until the absolute moment you want to cook it, otherwise the coating will make it claggy rather than crusty'
6 x 200g skinless salmon fillets
1-2 tbsp olive oil
2 scant tbsp caster sugar
2 heaped tbsp english mustard powder
put a frying pan on the heat with a tbsp of oil. mix half the sugar and half the mustard powder on a plate and dunk in half of the fillets, first one side and then the other. cook them on medium to high heat - you wnt to hear the pan sizzle - for about 3 minutes a side. remove to a warmed plate and do an action replay with the remaining oil, fish, sugar and mustard powder. the salmon should be a burnished brown without, juicily coral within. remember, too, that the fish will continue to cook as it waits for a few minutes on the plate before anyone starts to eat it. serves 6. -nigella lawson (yes, another one)
i pared this recipe down to serve two quite easily. it's really really good, with a hint of sweet along with the mustard flavor - perfect on the salmon. don't dredge 'until the absolute moment you want to cook it, otherwise the coating will make it claggy rather than crusty'
6 x 200g skinless salmon fillets
1-2 tbsp olive oil
2 scant tbsp caster sugar
2 heaped tbsp english mustard powder
put a frying pan on the heat with a tbsp of oil. mix half the sugar and half the mustard powder on a plate and dunk in half of the fillets, first one side and then the other. cook them on medium to high heat - you wnt to hear the pan sizzle - for about 3 minutes a side. remove to a warmed plate and do an action replay with the remaining oil, fish, sugar and mustard powder. the salmon should be a burnished brown without, juicily coral within. remember, too, that the fish will continue to cook as it waits for a few minutes on the plate before anyone starts to eat it. serves 6. -nigella lawson (yes, another one)
three, pork tenderloin with balsamic cranberry sauce...
from epicurious site. great because i never think ahead to marinate overnight. everyone loved this - it's quick, easy, and very flavorfull despite the fact that there's no marinating involved.
http://www.epicurious.com/recipes/recipe_views/views/100314
from epicurious site. great because i never think ahead to marinate overnight. everyone loved this - it's quick, easy, and very flavorfull despite the fact that there's no marinating involved.
http://www.epicurious.com/recipes/recipe_views/views/100314