Making your own dressing might be easier than you think. I add a variety of things including fresh ginger, jalapenos, cilantro or fresh herbs to change it up a bit.
1 or 2 cloves garlic, finely chopped
1-2 Tablespoons Dijon mustard
1/2 teaspoon salt
freshly ground pepper to taste (I like a lot of pepper)
1/4 cup vinegar
1 cup olive oil (I like a mixture of about half-and-half extra virgin and pure olive oil)
Put all ingredients except the olive oil in a blender or food processor. Turn on and pour in the olive oil.
Tuesday, August 25, 2009
Cream Cheese Sugar Cookies from Phyllis Kohl.
These are a wonderful twist on a traditional sugar cookie! Great for any occasion, especially a Holiday Party!
1 C Sugar1/2 t salt1 C Butter3 oz. cream cheese1/2 t almond extract1/2 t vanilla1 egg yolk2 1/4 C flour in large bowl, blend well all ingredients except flour. Add flour and work in. Chill dough 30 min. Roll out 1/3 at a time to 1/8 " thick. Bake at 375 for 7-9 minutes. Cool, frost and decorate. YUM!
1 C Sugar1/2 t salt1 C Butter3 oz. cream cheese1/2 t almond extract1/2 t vanilla1 egg yolk2 1/4 C flour in large bowl, blend well all ingredients except flour. Add flour and work in. Chill dough 30 min. Roll out 1/3 at a time to 1/8 " thick. Bake at 375 for 7-9 minutes. Cool, frost and decorate. YUM!
Coconut Topped Pineapple Pie by Marian and Mia Armstrong
This is an absolutely delicious pie! We both entered a pie contest, I won but thought her pie was incredible!
2 EGGS
¾ TO 1 CUP SUGAR
3 TBSPS. ALL PURPOSE FLOUR
1 ½ TBSP. LEMON JUICE
4 C. DICED FRESH PINEAPPLE
9 INCH PIE CRUST, UNBAKED
COCONUT TOPPING (RECIPE FOLLOWS)
Beat 2 eggs slightly; mix in ¾ to 1 c. sugar, depending on sweetness of pineapple. Add flour and lemon juice. Fold in pineapple.
Fill a 9 inch, unbaked pie crust with pineapple mixture. Bake at 375 for 35 minutes. Remove and cover evenly with coconut topping. Return to oven and bake about 20 to 25 minutes more, until topping is brown. Serve warm or room temp. Note: crust may need to be covered with foil if browning too rapidly.
COCONUT TOPPING:
Beat 1 egg with 1/3 cup sugar until sugar dissolves. Mix in ½ teaspoon vanilla, 2 tablespoons milk. Fold in 2 ¼ cups flaked coconut.
2 EGGS
¾ TO 1 CUP SUGAR
3 TBSPS. ALL PURPOSE FLOUR
1 ½ TBSP. LEMON JUICE
4 C. DICED FRESH PINEAPPLE
9 INCH PIE CRUST, UNBAKED
COCONUT TOPPING (RECIPE FOLLOWS)
Beat 2 eggs slightly; mix in ¾ to 1 c. sugar, depending on sweetness of pineapple. Add flour and lemon juice. Fold in pineapple.
Fill a 9 inch, unbaked pie crust with pineapple mixture. Bake at 375 for 35 minutes. Remove and cover evenly with coconut topping. Return to oven and bake about 20 to 25 minutes more, until topping is brown. Serve warm or room temp. Note: crust may need to be covered with foil if browning too rapidly.
COCONUT TOPPING:
Beat 1 egg with 1/3 cup sugar until sugar dissolves. Mix in ½ teaspoon vanilla, 2 tablespoons milk. Fold in 2 ¼ cups flaked coconut.
Monday, July 27, 2009
Basic French Bread Recipe
6 C Flour
2 C Warm Water
2 T Oil
2 T Sugar
1 T Salt
2 1/2 t yeast
Directions: Put in bread machine in order on dough cycle. When cycle is complete, divide into two equal portions. Roll each out in an oval on floured board. Fold short ends in and roll long end up the middle to make loaves. Brush olive oil on baking sheet and on top of bread. Let rise one to two hours and bake at 350 until golden brown.
Variations: Use one portion to make skillet bread. Brush cast iron skillet with EVOO and put desired seasonings in bottom of pan (salt, pepper, lawry's, italian seasonings, poppy seeds, garlic, onion powder etc.). Press into bottom of pan, poke holes in top of dough and repeat EVOO and seasonings. Let rise and bake the same as basic French recipe.
Stuffed Breads: Roll a loaf into oval shape. Put any cheese and meat and fold up both sides. Ideas: Munster, salami, green chili; mozzarella and pepperoni, spinach and artichoke dip (have to fold sides in to keep mixture from running out), Swiss and meatballs.
6 C Flour
2 C Warm Water
2 T Oil
2 T Sugar
1 T Salt
2 1/2 t yeast
Directions: Put in bread machine in order on dough cycle. When cycle is complete, divide into two equal portions. Roll each out in an oval on floured board. Fold short ends in and roll long end up the middle to make loaves. Brush olive oil on baking sheet and on top of bread. Let rise one to two hours and bake at 350 until golden brown.
Variations: Use one portion to make skillet bread. Brush cast iron skillet with EVOO and put desired seasonings in bottom of pan (salt, pepper, lawry's, italian seasonings, poppy seeds, garlic, onion powder etc.). Press into bottom of pan, poke holes in top of dough and repeat EVOO and seasonings. Let rise and bake the same as basic French recipe.
Stuffed Breads: Roll a loaf into oval shape. Put any cheese and meat and fold up both sides. Ideas: Munster, salami, green chili; mozzarella and pepperoni, spinach and artichoke dip (have to fold sides in to keep mixture from running out), Swiss and meatballs.
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