recipes for rachel
with love from friends & family
Baked Brie with Cranberry-Pecan Crumble TERRY
INGREDIENTS 1 Tbsp. candied pecans or walnuts, finely chopped 2 Tbsp. dried cranberries, finely chopped 6 dried apricots, finely chopped 1 Tbsp. fresh rosemary leaves, finely chopped 1 tsp. red wine vinegar Kosher salt and freshly ground pepper One 7-8 oz. round Brie Sliced baguette, crackers, apple and/pear slices, for serving
DIRECTIONS 1. Combine pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl. 2. Remove the Brie from it’s packaging. Cut off the top rind of the round Brie, leaving a ¼ inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan crumble and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30-35 minutes. 3. Serve with bread, crackers, apple and/or pear slices for dipping.
Appetizer
Easy Shu Mai Dumplings JOAN MENDEL
INSTRUCTIONS low sodium soy sauce - ¼ cup(s) low sodium soy sauce - 1 tsp rice vinegar - ¼ cup(s), seasoned-variety uncooked scallion(s) - 4 medium, chopped dark sesame oil - 3 tsp ginger root - 2 tsp, peeled and freshly grated crushed red pepper flakes - ¼ tsp uncooked extra lean ground turkey breast - ½ pound(s), skinless Chinese water chestnut(s) - ¼ cup(s), chopped garlic clove(s) - 1 medium clove(s), chopped egg white(s) - 1 large table salt - ½ tsp wonton wrapper(s) - 30 item(s), use 3-inch round wrappers
Total Time: 27 min Prep: 20 min Cook: 7 min Serves 10 Difficulty: Moderate
3
DIRECTIONS To prepare the dipping sauce, combine the 1⁄4 cup soy sauce, the vinegar, 1 of the scallions, 2 teaspoons of the sesame oil, 1 teaspoon of the ginger, and the crushed red pepper in a bowl.
2
2
Weight Watchers Smartpoints value per serving
To prepare the filling, purée the ground turkey, water chestnuts, the remaining 3 scallions, remaining 1 teaspoon ginger, the garlic, egg white, remaining 1 teaspoon soy sauce, remaining 1 teaspoon sesame oil, and the salt in a food processor. Transfer to a bowl. Place the wonton wrappers on a dry work surface. Drop 1 teaspoon of the filling into the center of each wonton wrapper. Brush the edges with water, and then fold into half-circles. Press the filling to release any trapped air; press the edges to seal. Repeat with the remaining filling and wontons. Arrange the dumplings, in batches, in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam the dumplings until cooked through, about 7 minutes. Serve hot with the dipping sauce. Yields 3 dumplings per serving.
NOTES Wonton wrappers are available in the refrigerator case of most supermarkets and Asian stores
Appetizer
Lentil, Artichoke, Caramelized Garlic Soup TERRY
INGREDIENTS 2 Tablespoons Extra Virgin Olive Oil 1 large yellow onion, peeled and chopped 2 Tablespoons brown sugar 2 teaspoons white wine vinegar 6 cups lentils 1 28 ounce can chopped tomatoes 1 10 ounce package fronzen, chopped spinach 1 24 ounce can artichoke hearts in water, drained and chopped 16 cups vegetable brothsalt and pepper
DIRECTIONS 1. Add a Heat a heavy duty soup pot and add olive oil. 2. Add onion and garlic and saute over low heat about 5 minutes or until all the sugar has melted and it looks like caramel. 3. Add lentils and stir to coat them with garlic mixture. 4. Add tomatoes, frozen spinach, artichokes and broth and bring to a boil. 5. Lower heat and simmer for one hour. Add more liquid if necessary. 6. With a hand blender puree soup leaving a little chunky. 7. Add salt and pepper to taste..
Appetizer
Grilled Chicken Breasts with Tomato, Olive, and Feta Relish
SANDY SEXTON from Bon Appetit June 2007
YIELD: Makes 4 Servings
TOTAL TIME: 30 Minutes
INGREDIENTS 1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
1/2 cup pitted Kalamata olives, chopped 3 tablespoons extra-virgin olive oil, divided 2 tablespoons chopped fresh mint 1 tablespoon red wine vinegar 3/4 cup crumbled feta cheese (about 3 1/2 ounces) 4 large skinless boneless chicken breast halves (about 6 to 7 ounces each
DIRECTIONS Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl.
Gently stir in feta cheese.
Season to taste with salt & pepper Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil. Sprinkle with salt & pepper Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish & serve.
Entree
Cottage Cheese Pancakes with Orange Butter Honey LILLIAN ROSENBERG
INGREDIENTS Add 1 cup cottage cheese 3 eggs 1/3 cup flour pinch of salt 2 tablespoons sugar 2 tablespoons melted butter 1 teaspoon baking powder ½ teaspoon vanillatext
DIRECTIONS 1. Place all the ingredients in a mixing bowl and beat with a fork until they are combined. Do not overmix. 2. Pour batter on a lightly greased, preheated Teflon griddle. When bottom of pancake is golden brown and top is bubbly, turn and brown other side. 3. Serve warm with a dollup of sour cream and defrosted strawberries in syrup. It is also very good with applesauce sprinkled with cinnamon. If you like syrup with your pancakes, you will enjoy the unusual Orange Butter Honey. Makes 12 pancakes.
Orange Butter Honey INGREDIENTS Add ½ cup butter (1 stick) ½ cup honey 1 table spoon undiluted orange juice (frozen concentrate) 1 tablespoon lemon juice 1/8 teaspoon cinnamonbody text
DIRECTIONS Combine all the ingredients in a saucepan and simmer mixture for 2 minutes. Yields about 1 cup. NOTE: If you have a fussy, picky eater, you might want to try these protein pancakes. They are light and fluffy and I do believe the kind of pancakes that kids remember with nostalgia when they are fully grown.
Entree
ASPARAGUS QUICHE JANICE ODESNIK
INGREDIENTS 1 f r ozen flaky c r u s t p i e s h e l l 2 c a ns cut asp a r a g u s t i p s ( d r a i n e d ) 2 / 3 Cup Lite (or f a t f r e e m ay o n n a i s e - m a y n e e d a c o u p le e x t r a tablespo o n s , d e p e n d i n g o n c o n s i s t e n c y 2 e g gs 8 o z s grated c h e d d a r c h e e s e ( o r a l s o g o o d m i x e d w i t h M o z zarella, Mo n t e r e y J a c k o r a n d o t h e r t a s t y c h e e s e )
DIRECTIONS 1 . Preheat o v e n t o 4 0 0 ° F d e g r e e s . 2 . Prick pie c r u s t w i t h f or k , a n d b a k e f o r 5 - 7 3 . Remove fr o m o v e n a n d a l l o w t o c o o l . 4 . Reduce ov e n t e m p t o 35 0 d e g r e e s 5 . Beat eggs w i t h m a y o un t i l b l e n d e d . A d d A s p a r a g u s a n d 6 o z of the che e s e . M i x a l l t o g e t h e r . I f i t l o o k s a b i t d r y, add 1 - 2 TBS mayo.. . c o n s i s t e n c y s h o u l d b e m o i s t b u t n o t r u nny. 6 . Pour into p i e d i s h , s p ri n k l e 2 o z c h e e s e o n t o p . 7 . (Can also a d d a f e w b re a d c r u m b s f o r c r i s p e r t o p o p t i onal 8 . Bake at 3 5 0 d e g r e e s f or 4 5 m i n u t e s , o r u n t i l g o l d en b r o wn top 9 . Let it rest f o r a b o u t 1 5 m i n s b e f o r e e a t i n g . 1 0 . Also good a t r o o m t e mp . 1 1 . Freezes we l l U N B A K E D! ! ! ! ( b u t a l w a y s p a r - b a k e t h e crust fo r 5-7 mins b e f o r e a d d i n g t h e f i l l i n g )
Entree
CHICKEN AND GRAPES DEBBIE KIMMEL - A Melissa Clark Recipe
INGREDIENTS 1 T a blespoon k o s h e r s a l t , p l u s m o r e a s n e e d e d 1 ½ teaspoons f e n n e l s e e d s , l i g h t l y c r u s h e d i n m o r t a r and pestle 1 t e aspoon fre s h p e p p e r , m o r e a s n e e d e d G r a ted zest of 1 l e m o n 1 T a blespoon p l u s 2 t e a s p o o n s o l i v e o i l 1 s p atchocked ( b u t t e r f l y ) c h i c k e n ( 4 1 / 2 - 5 p o u n d s ) p a t ted dry. The butcher a t t he market c a n d o t h i s f o r y o u 1 2 o unces seed l e s s g r a p e s , s t e m m e d ( 1 ½ c u p s ) 1 t e aspoon sug a r 1 ½ teaspoon s h e r r y v i n e g a r 1 ½ teaspoon u n s a l t e d b u t t e r
DIRECTIONS In a small bow l , c o m b i n e 1 t a b l e s p o o n s a l t , f e n n e l s e e d s , 1 teaspoon pepper, le m on zest, 1 ta b l e s p o o n o f th e o l i v e o i l . R u b t h i s m i x t u r e over the chicken. Place s k i n side up on a r i m m e d b a ki n g s h e e t a n d l e t s t a n d a t l east 1 hour. A b o ut 15 minut e s b e f o r e y o u a r e r e a d y t o c o o k t h e c h i c k en, heat the oven to 475. T r a n sfer the chi c k e n t o t h e ov e n a n d r o a s t f o r 2 0 m i n u t e s. In a small bow l , t o s s t h e g r a p e s w i t h t h e r e m a i n i n g 2 t e a spoons olive oil, the s u g a r, and the s a l t a n d p e p p e r t o t a s t e . S c a t t e r t h e g r a p es around the chicken a n d roast until t h e c h i c k e n i s j u s t c o o k e d t h r o u g h a n d t h e grapes are lightly c a r a melized, 2 0 - 2 5 m i n . T r a n sfer the chi c k e n t o a c u tt i n g b o a r d t o r e s t . S p o o n t h e grapes into a bowl. P l a c e the baking s h e e t o v e r tw o b u r n e r s o n m e d i u m h e a t . Add the vinegar to pan ju i c es and scrap e u p b i t s f r o m t h e b o t t o m o f t h e p a n . P o ur mixture into a small s a u c epan and w a r m i t o v e r m e d i u m h e a t . W i s k i n b u t t e r . Y o u can skip m a k i n g t h e s a u c e a n d j u s t d r i z z l e t h e s h e r r y on the chicken and g r a p es. C a r v e the chicke n a n d t o p i t w i t h t h e g r a p e s a n d s p o o n f u ls of the sauce.
Entree
THE BEST HEALTHY CHILI INGREDIENTS
LINDA WEISS
Prep Time: 10 Min Cook Time: 45 Min Total Time: 55 Min
2 teaspoons olive oil 1 yellow onion, chopped 3 garlic cloves, minced 1 medium red bell pepper, chopped 1 pound extra lean ground turkey or chicken (99%) 4 tablespoons chili powder* (I used McCormick chili powder) 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1/2 teaspoon salt, plus more to taste 1 (28-ounce) can diced tomatoes or crushed tomatoes 1 1/4 cups chicken broth 2 (15 oz) cans dark red kidney beans, rinsed and drained 1 (15 oz) can sweet corn, rinsed and drained For topping: cheese, avocado, tortilla chips, cilantro, sour cream
DIRECTIONS 1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 2. Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds. 3. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 4. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
RECIPE NOTES I've gotten a few comments about the chili being too spicy -- I used McCormick's Chili Powder in this recipe, which is very mild. You should not use a spicy chili powder. If you're using something else, I would start with 2-3 tablespoons instead of 4. *To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe! NUTRITION Servings: 6 Serving size: 1 Calories: 336 cal Fat: 3.7g Carbohydrates: 46.7g Fiber: 17.4g Sugar: 9.5g Protein: 31.8g
Entree
LYNN’S MOMS' BLINTZ CASSEROLE With Love from Mom
INGREDIENTS
DIRECTIONS
First make batter. Cream butter and sugar then add rest. Beat all filling ingredients. Place half batter in a large greased casserole. It will be thin layer. Spread filling over batter. Cover with rest of batter. Bake at 300 for 1Â 1/2 hours
2 lb Farmer;s cheese 2 eggs juice of 1 lemon 1/4 c sugar pinch salt Batter: 1/2 lb melted butter 1/2 c sugar 2 eggs pinch salt 1 cup flour 3 tsp baking powder 1/4 c milk 1 teaspoon vanilla
Entree
Chicken Cacciatore Recipe from Terry INGREDIENTS
4 chicken thighs 2 chicken breasts 2 teaspoons salt 1 teaspoon pepper 3 tablespoons olive oil 1 large red pepper, chopped 1 onion, chopped 3 garlic cloves, finely chopped ¾ cup white wine 1 (28-ounce) can diced tomatoes with juice ¾ cup chicken broth 2 tablespooons drained capers 1 ½ teaspoons dried oregano DIRECTIONS
Sprinkle chicken pieces with salt and pepper. In large heavy sauté pan, heat the oil over a medium high flame. Add the chicken pieces to the pan and sauté just until brown. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Add the red pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano.
TWO OPTIONS 1. Place chicken and sauce in crock-pot and cook on low for 8 hours. 2. Return the chicken pieces to the pan and turn to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium low heat until the chicken is just cooked through, about 30 minutes. I use option 1 because I have a crock-pot, and I am able to prep the night before and cook the next day.
Entree
Beef Tenderloin with Port-Balsamic Sauce CYNDIE MERZER
INGREDIENTS
This recipe is very similar to the one served at Acqua al 2 in Washington, D.C. and Florence, Italy Yield: 2
1 cup ruby Port 1 cup pino gris or grigio 2 (8) ounce beef tenderloin steaks All purpose flour 3 tablespoons unsalted butter 1 tablespoon olive oil 2 tablespoons balsamic vinegar
DIRECTIONS 1. Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside. 2. Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about four minutes per side for medium-rare (use meat thermometer; poke into the thickest part of the meat to check if cooked through). Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm. 3. Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
NOTES May take longer than 8 minutes for the sauce to reduce. When you think it is nearing 2/3 cup, pour off sauce into a 2 cup measuring cup. When it gets to about 1 cup, start watching more carefully. Also, during the last step, when you reduce the wine and balsamic mixture in the pan in which the fillets were cooked, let it reduce to a syrupy consistency or it will be too runny.
Goes well with roasted fingerling potatoes
Entree
rigatoni DEBBIE KIMMEL
ingredients:
4 minced garlic cloves 1 each: green, yellow red pepper ½-1 cup fresh basil leaves torn into small pieces 1 lb mozzarella cheese, cubed Ÿ-1/3 cup olive oil 1 lb rigatoni noodles, cooked al dente 8 plum tomatoes
directions:
SautĂŠ the garlic in 1-2 T olive oil over very low heat for few minutes, until limp. Cut the peppers into matchstick size pieces. Quarter the tomatoes and then into small pieces. Mix the garlic, tomatoes, peppers, basil and remaining olive oil in a large bowl, add salt and pepper. Cover and let sit all day or at least 3 hours. Boil pasta until al dente. While pasta is cooking, add mozzarella to tomato mixture. If the mixture is dry, add a bit more olive oil. Drain pasta and add to bowl. Mix ingredients. Entree
SQUASH SOUFFLE MICHELLE ELSTER
INGREDIENTS 1 package defrosted squash (the orange kind that comes in a box/frozen), 4 eggs 1 pint Coffee Rich (defrosted) 1/4 C sugar 1/2 C flourpinch salt and cinnamon
DIRECTIONS Put into blender. Mix well. Pour into sprayed casserole. Bake 1 hour at 350 degrees until set and top is slightly brown. (It shouldn't wiggle when you shake the pan.)
Side Dish
NOODLE RICE CASSEROLE MICHELLE ELSTER
INGREDIENTS
2 sticks margarine 1/2 pound fine noodles (cut up) 2 C instant white rice 2 cans onion and 2 cans chicken broth (I think they are 10 oz. cans) 1 t soy sauce8 oz. can sliced/drained water chestnuts DIRECTIONS
Melt margarine in large skillet/pot. Add uncooked noodles. Stir until light brown. Stir often. Add uncooked rice and other ingredients. Put in 9X13 casserole (spray casserole). Bake uncovered at 350 degrees for 45 mins. Can freeze. Reheat uncovered. Serves 12-14.
Side Dish
Caramelized Onion / Butternut Squash Galette ELENA WEISSMANN
1. Roast about 1lb of cubed butternut squash (you can buy it pre-cut at Trader Joe's) at 375 for 30 mins with salt/olive oil 2. Meanwhile, sautee a halved and thinly sliced onion at low temp in butter plus a bit of salt and brown sugar until caramelized, about 20 mins. 3. Stir in a dash of cayenne pepper. 4. Mix together squash, onions, 2 tsp of chopped sage, and 3/4 cup of cheese (fontina or ricotta both work) 5. Pour mixture onto a defrosted pie crust and raise oven temp to 400 6. Fold the edges of the pie crust slightly over the top of the galette. It should remain mostly open-faced. 7. Bake until golden brown, 30 to 40 minutes 8. Cut into wedges and serve!
Side Dish
TAFFY APPLE SALAD MICHELLE ELSTER
INGREDIENTS 4 C peeled, chopped apples (I use a firm, sweet apple) 1/2 C sugar1 8 oz. can crushed/drained pineapple (save juice) 8 oz. container Cool Whip 1 T flour 1 egg 2 T lemon juice 1/2 C + 2 T chopped dry roasted peanuts
DIRECTIONS Beat egg with flour, lemon juice, and pineapple juice. Cook til smooth and thick. Cool. Fold in Cool Whip. Toss in rest (apples, sugar, pineapple, nuts). Garnish with rest of peanuts.
Side Dish
Elena’s Barbecue Potatoes Elena Weissmann Yield: 6-8 serving
INGREDIENTS 8-10 large red skin potatoes unpeeled and quartered 1/4 cup vegetable oil 1 tsp cayenne or red pepper 1 tsp chili pepper 1 tsp paprika 2 tsp garlic salt 1 tsp garlic powder 1 tsp onion powder DIRECTIONS 2 tsp sugarl Add a Preheat oven to 400. Place the potatoes in a baking pan. In a small bowl, add the oil, cayenne, chili powder, sweet paprika, garlic salt, garlic powder, onion powder and sugar. Mix well. Pour the spice mixture over the potatoes. Toss to coat. Bake the potatoes uncovered for 55 to 60 minutes or until brown and tender. Shake the pan occasionally
Side Dish
Party Perfect Pasta Salad LIZZIE KIMMEL
INGREDIENTS 1 box Mini bowtie pasta 2 8oz cans of artichoke hearts with juice, diced 2 bell peppers, orange and yellow, diced 1 cup golden raisins
1 box heirloom tomatoes, cut in half ½ pound Greek or black olives, pitted and sliced 1 package crumbled feta cheese Ÿ cup olive oil 10-12 basil leaves, torn into pieces salt and pepper, to taste
DIRECTIONS 1.Cook the bowtie pasta as instructed on the box. Cool completely and pour into a bowl. 2. Add the bell peppers, artichokes hearts, golden raisins, tomatoes, olives, feta, and basil into the bowl. Mix until combined. 3. Add the juice from the artichokes and olive oil. Mix well, coating all ingredients. Add salt and pepper as needed.
Happy Cooking! Love, Lizzie Side Dish
Drew’s & Brett’s Cowboy Cookies PAM LEVIN
INGREDIENTS 1 Cup shortening or butter 1 Cup sugar 1 Cup brown sugar 2 Eggs 2 Cups flour 2 Cups oats 1 tsp. Baking soda 1 tsp. Vanilla 1/2 tsp. Salt 1/2 tsp. Baking powder 1 12 oz. package of chocolate chips (chunk size or white or milk chocolate) 1/2 Cup walnuts or pecans (omitted this, Drew and Brett do not like the nuts) 3/4 Cup raisins or dried cherries
DIRECTIONS 1. Preheat oven to 350 degrees 2. Blend sugars and salt (I used a KitchenAid mixer) 3. Add eggs and beat 4. Add dry ingredients and mix well 5. Add oats, vanilla, chocolate and nuts, raisins or cherries 6. Make balls of dough a bit larger than a walnut, 7 to a cookie sheet - as they will spread 7. Bake for 13 minutes, or until they look like they aren’t exactly finished cooking in the middle, so they are very soft when cooled
Dessert
Flourless Chocolate Cake
Appetizer
PAULA JECKELL
INGREDIENTS
6 TABLESPOONS UNSALTED BUTTER, PLUS MORE FOR PAN 8 OUNCES BITTERSWEET OR SEMISWEET CHOCOLATE, FINELY CHOPPED 6 LARGE EGGS, SEPARATED 1/2 CUP GRANULATED SUGAR CONFECTIONERS' SUGAR, FOR DUSTING SWEETENED WHIPPED CREAM, FOR SERVING DIRECTIONS Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch spring form pan. Set aside. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, Â and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar.
Dessert
Nancy’s Favorite Squash Pie Recipe NANCY WEISSMANN Some call it a dessert. To others, it is a vegetable. Your choice! Love you!
INGREDIENTS Graham cracker crust: I admit it, I use a store bought one! (get the big one so it does not overflow!)
Squash Pie: 1 12-ounce box pureed butternut squash, defrosted 4 large eggs ¾ cup soy milk (plain or vanilla) ½ cup firmly packed dark brown sugar ½ cup all-purpose flour 1 tsp ground cinnamon ½ tsp salt Topping: ½ cup all-purpose flour ½ cup dark brown sugar 1 tsp cinnamon 4 tablespoons chilled margarine, cut into small chunks
DIRECTIONS Preheat oven to 350 degrees Combine squash, eggs, soy milk, brown sugar, flour, cinnamon and salt. Beat at medium speed until all combined. Pour into prepared crust. Bake for 35 minutes. While the pie is baking, prepare the topping: In a small bowl, mix the flour, brown sugar and cinnamon with a fork. Sprinkle in the chunks of margarine and use your fingers to knead the mixture together to make coarse crumbs.
Dessert
Banana Bread JOSH WEISSMANN
INGREDIENTS
DIRECTIONS
1 cup sugar 1/2 cup butter 3 ripe bananas, mashed 2 eggs, beaten 2 cups flour 1 tsp soda, dissolved in 4 T buttermilk or half-and-half 1/4 tsp salt
Cream and sugar Add mashed bananas, eggs, buttermilk and sifted dry ingredients. Add nuts or chocolate chips (optional). Bake in greased loaf pan at 350 for one hour or until loaf tests done.Â
Dessert
chocolate chip cake A RECIPE BY DEBBIE GREENBLATT
INGREDIENTS
DIRECTIONS
CHOCOLATE CHIP CAKE INGREDIENTS: ½ LB BUTTER 1 C SUGAR 2 EGGS 2 C FLOUR 2 TSP BAKING POWDER 1 TSP BAKING SODA 1 C SOUR CREAM 1 TSP VANILLA TOPPING: ¾ C BROWN SUGAR 1 TSP CINNAMON 1-6OZ PKG NESTLE CHOC CHIPS
Cream butter with sugar; add eggs and best well Sift flour with baking powder & baking soda; add alternately with sour cream & vanilla to creamed butter mixture Make Topping Grease 8 x 8 pan Sprinkle 1/3 topping in pan Pour 1/2 batter over topping and spread evenly Sprinkle 1/3 topping Add remaining batter and then remaining topping Zig-Zag knife through cake Bake 50 Min @ 350 degrees (possible 10 minutes additional bake time)
Dessert Dessert
Orgasmic Oreo Cheesecakes LIZZIE KIMMEL
INGREDIENTS 22 Oreos (16 whole, 6 coarsely chopped) 2 8oz packages of cream cheese, room temperature 1/2 cup sugar
tsp. vanilla 2 large eggs, room temperature, lightly beaten ½ cup sour cup sour cream pinch of salt
DIRECTIONS 1. Preheat oven to 275 degrees. Line 16 standard muffin tins with paper liners. Place 1 whole Oreo at the bottom of each lined cup. 2. Beat the cream cheese in the bowl of a standard mixer on medium. Gradually beat in the sugar and vanilla. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition. Beat in the sour cream and salt. Stir in chopped Oreos by hand. 3. Pour the batter into prepared tins, filling each almost to the top. 4. Bake, rotating the pan halfway through, until filling is set, about 22-25 minutes. Cool in the pans for about 15 minutes on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.
Happy Cooking! Love, Lizzie Dessert
Dessert
Wine Paring
Cheese