Wednesday, March 30, 2016

Ceviche






INGREDIENTS
·        1/2 cup fresh lime juice (from 5 limes)
·         1 avocado, cut into 1/2-inch pieces
·         2 cups grape tomatoes, halved
·         1/4 cup thinly sliced red onion, optional
·         1 cucumber, chopped
·         1-2 stalks celery
·         2 tablespoons roughly chopped fresh cilantro leaves
·         1 can hearts of palm
·         2 tablespoons extra-virgin olive oil
·         Coarse salt and ground pepper
·         Lime wedges, for serving

DIRECTIONS
Combine tomatoes, cucumber, celery, cilantro, hearts of palm, olive oil, salt and pepper and onion if using.  I’m allergic to onion so I skip this.  Toss with lime juice and serve with lime wedges and avocado on top.

*Shrimp is sometimes added, or sea bass, or Garbanzo beans for additional flavor.

Tuesday, December 15, 2015

Amy's Ginger Cookies






Amy’s Ginger Cookies



1.5 cups of shortening     
2 cups white sugar
½ cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon salt


Directions:

1.      Melt the shortening in a large pan on the stove; cool.
2.     Add sugar, eggs, and molasses and beat well.
3.     In a separate bowl mix all the dry ingredients.  Add to pan.  Mix well and chill for 3-4 hours or overnight.
4.     Form dough into walnut-size balls.  Roll in granulated sugar and place on cookie sheet 2-inches apart.
5.     Bake at 375 degrees, F.  (190 degrees, C.) for 8 to 10 minutes.
6.     Store in an airtight container to keep them from getting overly crisp.  If they do lose their softness, a good way to revive them is to place a piece of fresh bread in the container with the cookies for a couple of hours and they will be soft again!


Tuesday, July 28, 2015

My Favorite Chocolate Chip Cookie





My Favorite Chocolate Chip Cookie

2 cups bread flour
½ teaspoon baking soda
¾ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
¼ cup milk
1.5 cups semisweet chocolate chips
1 cup mini M&M’s (optional)

Directions:

Preheat the oven to 325 degrees (165 degrees C).  Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in the vanilla, egg, egg yolk, and milk until light and creamy.  Mix in the sifted ingredients until just blended.

Stir in the chocolate chips and M&M’s by hand using a wooden spoon.  Drop cookie dough ¼ cup at a time onto the prepared cookie sheets.  Cookies should be about 3 inches apart.


Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.  Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Thursday, June 25, 2015

Apricot Pastry Dessert






Pastry
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 egg yolks
  • milk to make 2/3 cup
Filling
  • 6  cups sliced apricots
  • 1 1/2 cup sugar
  • 1/3 cup minute tapioca
  • 2 tablespoons butter
Topping

  • 2 egg whites
  • (Opt:  1 cup icing sugar, few tablespoons water to make a thin glaze)


In a large bowl, combine the flour and salt. Cut in the butter and shortening until the mixture is crumbly.  Set aside.

Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.  Slowly add to the flour mixture with a food processor or fork until mixture all comes together.  Knead it into a ball.  Wrap in a plastic wrap.  Refrigerate.

Slice apricots. . .and mix in sugar and tapioca.

Divide the pastry dough into two parts; one part will require 2/3 of the total mixture for the larger pan.  The leftover dough will be used for the smaller pan.

Divide each part in half and roll out very thinly using flour to keep from sticking on the counter. Use a bench scraper to slide under the pastry dough to keep from tearing.  Very messy dough. 

Carefully transfer dough into the pans.


Place filling on top of the pastry and dot with butter.  Cover with remaining pastry.  Crimp edges shut.

Beat egg whites until soft peaks form.  Spread it over the crust.  Bake in 400 deg. Oven for about 40 minutes or until golden brown.  The smaller one will be done sooner.

Optional:  add thin glaze over top when cool.

Saturday, May 23, 2015

Puddin' n' Cheese Chill




This recipe is an oldy.  I made it today for a Memorial Day cookout.  I use to make it when the kids were little because they liked chocolate pudding.  Any flavor can be substituted!

Puddin' n' Cheese Chill 

Crust:
1 stick of margarine
1 cup flour
1/2 cup nuts, chopped

Filling:
8 oz. cream cheese
1 cup powder sugar
1 cup Cool Whip
2 pkgs. Instant Chocolate Pudding 
3 cups milk
1 large container Cool Whip

Cream the stick of margarine and with 1 cup flour.  Add 1/2 cup nuts.  Knead this and pat it into a 9x12 pan.  Bake 12 minutes at 350.  Cool.
Set aside.

Beat cream cheese with 1 cup powdered sugar.  Fold in 1 cup Cool Whip and spread this on the cool crust.  Prepare the 2 packaged of instant pudding with 3 cups milk.  Spread on cream cheese layer.  Top with a bit of Cool Whip before serving.

Tuesday, October 21, 2014

Breakfast Egg Casserole






Ingredients:

12 Eggs
1 cup plain yogurt
1 teaspoon Lawry's seasoned salt
3/4 stick butter or margarine
2 cups shredded hash brown potatoes (thawed)
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese

Directions:

Preheat oven to 350.
Spray or grease a two-quart casserole dish with cooking oil.
Beat eggs, yogurt, and salt together.
Melt butter and lightly saute onion.  Add Thawed potatoes.  Stir to mix.
Pour in egg mixture and lightly stir to blend ingredients.
Pour into casserole dish.  Sprinkle grated cheese over casserole.
Bake at 350 for approximately 25 minutes or until knife comes out clean when inserted.
Cut into 8 squares.

Thursday, February 13, 2014

Butternut Cheese Bake




3 cups peeled and cubed Butternut Squash
1 cup chopped broccoli (I used fresh)
8 oz. pasta
1 Tbsp. butter
1 can mushrooms
1 tsp. dehydrated onions or 3 green onions
2 Tbsp. flour
1 cup milk
4 to 6 oz. grated cheddar cheese
2 slices bacon, crumbled 
Seasonings

Preheat oven to 350.  Grease 2-qt. baking dish; set aside.

In microwave bowl, combine squash and 2 tbsp. water.  Cover with plastic wrap and pierce to vent.  Cook on high for 4 minutes.  Stir.  Wrap and continue cooking another 4 minutes.  Mash if desired.  I left mine cubed.  Set aside.

Cook pasta.  We like penne but elbow pasta works well too.  Drain.

In medium saucepan, melt butter and then add the mushrooms and onions.  I can only eat dehydrated, but green or white onions would go well.  Sprinkle the flour over the mushroom mixture and cook for one minute.  Add milk and some salt and pepper.  I also added a shake of Lawry’s Seasoning to make it my own.   Stir over medium heat until bubbly and thickened.  At this point, I added a few scoops of the grated cheese.  Add broccoli, squash and pasta.  Fold with a big spoon.

Transfer mixture to casserole pan and sprinkle the rest of the grated cheese on top with crumbled bacon.  Bake, uncovered, for 25 minutes.

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I like the simple things in life--enjoying my home, especially my kitchen and garden. I like to read and write short stories mostly about faith and it thrills me to see lives turned around, people healed, and the broken restored—like I was. Friendships mean a lot to me. I hope you will always feel comfortable here.