Chocolate Peppermint Cookies
Ingredients & Directions 1 c Margarine;(2 sticks) 3 c All-purpose flour; 1 1/3 c Sugar; 1/2 c Cocoa; 1 ts Peppermint; flavoring 2 ts Baking powder; 1/2 c Egg; whites at room 1/4 ts Salt; -temperature Cream margarine and sugar together at medium speed untill light and fluffy. Add flavorings and egg whites, and mix at medium speed for 1 minute, scraping down bowl before and after adding flavorings and egg whites. Stir flour, cocoa, baking powder and salt together to blend well; add to creamy mixture. Mix at medium speed to blend well. Cover and refrigerate from 3 hours to overnight. Return dought to room temperture. Roll our on a lightly floured board to 1/4 thick. Cut with a 2 1/2 round cutter or an equivalent cutter. Place on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes, or until cookies are almost firm. Remove cookies to a wire rack and cool to room temperature. NOTE: Cookies will be soft if kept in an airtight container. If you want them crisp, freeze them or keep them in a container that isn’t airtight. Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 115, FAT: 5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0 Yields 36 servings
Whole-egg Yellow Cake (microwave)
Ingredients & Directions 1 c Flour 2/3 c Sugar 1 1/4 ts Baking powder 1/2 ts Salt 2 ea Eggs 1/3 c Milk 2 ts Orange peel; grated (opt) Place all ingredients in mixing bowl. Blend at low speed, then beat at medium speed 2 minutes. Spread batter in 9-inch glass baking dish. Microwave at 50 percent power 6 minutes, rotating 1/4 turn every 3 minutes. Increase power to High. Microwave 1 to 5 minutes, or until done. Let cake stand directly on counter top 5 to 10 minutes. Variation: Poppy Seed Cake; add 2 tbsp. poppy seed t milk and mix as directed. Yields 1 Servings
Creamy Monkfish, Tomato, And Shellfish Potpie With Puff P
Ingredients & Directions 1 Onion; minced 1 Rib celery; sliced thin 2 ts Minced garlic 2 tb Olive oil 1/2 ts Fennel seed 1 c Bottled clam juice A 14-ounce can tomatoes -including the ; juice A dash of Tabasco 1/4 lb Mushrooms; cut into eighths 1 lb Boiling potatoes 1/2 ts Dried thyme; crumbled 1/2 ts Crumbled dried basil 1/2 c Heavy cream 3 tb Cornstarch 1 1/2 lb Monkfish fillets; cut into -1-inch ; pieces 1/2 lb Sea scallops; halved -crosswise 1/2 lb Shrimp; shelled 2 tb Finely chopped fresh parsley -leaves 1 Sheet frozen puff pastry; -thawed In a kettle cook the onion, the celery, and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the fennel seeds, the clam juice, the Tabasco, the mushrooms, the potatoes, peeled and cut into 3/4-inch pieces, the thyme, and the basil, and simmer the mixture for 15 minutes, or until the potatoes are barely tender. In a small bowl whisk together the cream and the cornstarch, whisk the mixture into the potato mixture, and boil the mixture, whisking, for 1 minute. Stir the monkfish, the scallops, the shrimp, the parsley, and salt and pepper to taste and transfer the mixture to a 3-quart oval baking dish. On a floured surface roll out the puff pastry into an oval to fit the dish and brush the edge of the dish with water. Arrange the pastry over the edge of the dish and roll the rolling pin over the edge of the dish to cut the pastry. Bake the potpie in the middle of a preheated 425°F. oven for 17 to 20 minutes, or until the crust is puffed and golden brown. To serve, cut the crust into 8 pieces, arrange 1 piece on each of 8 heated dinner plates, and divide the filling among the plates. Serves 8. Yields 1 servings
Easy Banana Nut Bread
Ingredients & Directions 1/2 c Butter 3/4 ts Baking soda 1 c Sugar 1/2 ts Salt 2 Eggs 1 1/2 c Flour 4 sm Bananas, mashed 3/4 c Chopped walnuts 1. Cream butter and sugar until fluffy; add eggs one at a time beating well after each addition. Stir in bananas. 2. Add dry ingredients and mix well. Pour into bread pan, bake at 350F for 30-35 minutes. Yields 1 loaf
Annie Hall's Butter Cookies
Ingredients & Directions 2 c Butter, softened 1 1/2 c Sugar 4 Egg yolks 2 ts Vanilla 4 1/2 c Unbleached flour 1/2 ts Salt Preheat oven to 350 degrees. With an electric mixer (even the hand-held kind), cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed. When ready to bake use an ungreased cookie sheet and place cookies 1 inch apart. Bake for about 10 minutes, but do not brown them. Remove cookies from cookie sheet while still warm and cool on sheets of waxed paper. Decorate, if you like. Makes 6 to 8 dozen. Taste fabulous! Shapes: Candy Canes: Divide 3 cups of dough in half. Add 1 1/2 teaspoons red food coloring to one half. Using about a tablespoon of dough, roll a 4 inch strip of each color (no fatter than a pencil). Place the two colored rolls side-by-side and press lightly together. Gently twist like a rope and place on ungreased cookie sheet 1 inch apart. Curve the top like a candy cane and bake about 10 minutes; do not brown. You can sprinkle with crushed peppermint candy. Rolled Cookies: Shape dough into rolls with width of a cookie. Wrap in waxed paper and chill. Before baking, roll in chocolate shots. Slice 1/2 inch thick and bake on ungreased cookie sheet at 350 degrees for 10 minutes; do no brown. Stars, Hearts, Circles and Jelly-Filled: Fill a pastry bag with unchilled dough and put through a ‘star tip’ (sizes 2 and 7 – 9). Squeeze onto cookie sheet into the shapes you like. For instance, make star, then fill baked cookie center with red jelly. Decorate these cookies with cinnamon hearts, mini chocolate morsels, color sugar, little silver balls, or frosting from a tube. Bake them, same as others. Do not brown. Cookie Cutter Cookies: Chill dough. Roll out onto lightly floured board to thickness of 1/2 inch. Cut with cookie cutters and bake as mentioned above. Decorate your own way. Plain Old Drop Cookies: Just drop unchilled dough by teaspoonful onto ungreased cookie sheet. Bake 350 degrees for 10 minutes. Don’t brown. Remove from pans immediately. MC Yields 96 Servings
Sweet Ho Yin Bread
Ingredients & Directions 1 1/4 c Water; lukewarm 3 c White bread flour 1/4 c Brown sugar 1 1/2 ts Salt 1 tb Butter 1 1/2 ts Chinese five spice 1/3 c Chopped cashews 1 1/2 ts Orange extract 2 ts Active dry yeast Add ingredients according to bread machine manufacturer’s instructions. Makes a 1.5 pound loaf. Yields 1 Servings
Salmon Tartare In A Martini Glass
Ingredients & Directions 3/4 lb Salmon, cut into 1/4-inch Dice 2 tb Dijon mustard 2 tb Pureed canned chipotles 1/4 c Capers, drained 1/4 c Scallions 3 tb Olive oil 3 tb Finely chopped cilantro 1/4 c Tequila 8 Fried tarro chips (store Bought in bag) Cilantro leaves Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves. HOT OFF THE GRILL SHOW #HG1A06 Yields 4 servings
