2 eggs, whipped
1 Cup Sugar
1 Cup Flour
1/2 Cup Butter
1 1/2 tsp almond extract
Sliced Almonds
Combine flour and sugar in separate bowl. Blend together butter, then add eggs. Add dry ingredients and almond extract. Spread in a large pie plate and sprinkle on almonds. Cook at 350 for 25 minutes. Cut in wedges. Serve with fruit and half and half.
Fresh peaches and half and half was yummy!
Friday, September 26, 2014
Friday, June 27, 2014
Texas Roadhouse Rolls
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.
Friday, February 28, 2014
Orange and Rosemary Pork Tenderloin
1 lb. 12 oz. Pork Tenderloin
Marinade: (This is so yummy that I doubled the volume of marinade to cook in the pan)
Juice of 2 oranges
2 TBS. Olive Oil
1 TBS. White Wine Vinegar
1 rounded tsp. honey
2 cloves of garlic, minced
1 tsp. rosemary
1/4 tsp. sea salt
freshly ground pepper
Finishing:
1 TBS. heavy cream
handful of flat leaf parsley
Cut the tenderloin in 3 or 4 equal portions. Place them in a glass or ceramic baking dish. (I usually marinade in a ziploc bag) Wisk together the marinade ingredients and pour over the meat. Cover and refrigerate for at least an hour, or up to 4 hours, flipping the meat regularly so they will marinate evenly.
Pour most of the marinade into a pan. Leave about 1 TBS. in the baking dish with the meat. Put the pan in the oven at 360 degrees and roast for about 25 minutes or to 160 F. internal temperature. Flip the meat during roasting and baste with juices. You can grill it for the last 5 minutes to give it a golden and crusty top. (You don't have to do that if you don't want to)
While the meat is roasting, take the marinade that is in the saucepan and cook for medium high heat and bring to a boil. Keep boiling uncovered stirring regularly, until the marinade has reduced to a thick syrup and is a quarter of its volume. Remove from heat and add the cream.(To reduce this volume it took at least 30 minutes)For those of you watching calories I didn't add the cream and didn't miss it!
When the meat is ready, cut the meat into thick slices and serve with the thickened marinade and sprinkle with parsley.
Can be served with boiled or mashed potatoes and sauteed carrots.
I served it with roasted sweet potatoes and the apple brussels sprouts found in this blog.
Marinade: (This is so yummy that I doubled the volume of marinade to cook in the pan)
Juice of 2 oranges
2 TBS. Olive Oil
1 TBS. White Wine Vinegar
1 rounded tsp. honey
2 cloves of garlic, minced
1 tsp. rosemary
1/4 tsp. sea salt
freshly ground pepper
Finishing:
1 TBS. heavy cream
handful of flat leaf parsley
Cut the tenderloin in 3 or 4 equal portions. Place them in a glass or ceramic baking dish. (I usually marinade in a ziploc bag) Wisk together the marinade ingredients and pour over the meat. Cover and refrigerate for at least an hour, or up to 4 hours, flipping the meat regularly so they will marinate evenly.
Pour most of the marinade into a pan. Leave about 1 TBS. in the baking dish with the meat. Put the pan in the oven at 360 degrees and roast for about 25 minutes or to 160 F. internal temperature. Flip the meat during roasting and baste with juices. You can grill it for the last 5 minutes to give it a golden and crusty top. (You don't have to do that if you don't want to)
While the meat is roasting, take the marinade that is in the saucepan and cook for medium high heat and bring to a boil. Keep boiling uncovered stirring regularly, until the marinade has reduced to a thick syrup and is a quarter of its volume. Remove from heat and add the cream.(To reduce this volume it took at least 30 minutes)For those of you watching calories I didn't add the cream and didn't miss it!
When the meat is ready, cut the meat into thick slices and serve with the thickened marinade and sprinkle with parsley.
Can be served with boiled or mashed potatoes and sauteed carrots.
I served it with roasted sweet potatoes and the apple brussels sprouts found in this blog.
Saturday, February 8, 2014
Banana Bread Gluten Free
This recipe comes from Taste of Home. It is very moist and delicious!
2 C. gluten-free all purpose baking flour
1 tsp. baking soda
1/4 tsp. salt
4 eggs
2 C. mashed ripe banana's (4-5 med)
1 C. sugar
1/2 C. unsweetened applesauce
1/3 C. canola oil ( I used Coconut oil)
1 tsp. vanilla extract
1/2 C. chopped walnuts ( I used sunflower seeds)
(optional 1 TBS. Chia Seeds)
In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened.
Transfer into 2 8" x 4" loaf pans coated with cooking spray.
Bake at 350 for 45-55 minutes or until toothpick inserted near the center comes out clean. I used small loaf pans and cooked them for 20 minutes. Cool for 10 minutes before removing from pan.
24 servings
Each serving is 140 calories (without the chia seeds or sunflower seeds)
2 C. gluten-free all purpose baking flour
1 tsp. baking soda
1/4 tsp. salt
4 eggs
2 C. mashed ripe banana's (4-5 med)
1 C. sugar
1/2 C. unsweetened applesauce
1/3 C. canola oil ( I used Coconut oil)
1 tsp. vanilla extract
1/2 C. chopped walnuts ( I used sunflower seeds)
(optional 1 TBS. Chia Seeds)
In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened.
Transfer into 2 8" x 4" loaf pans coated with cooking spray.
Bake at 350 for 45-55 minutes or until toothpick inserted near the center comes out clean. I used small loaf pans and cooked them for 20 minutes. Cool for 10 minutes before removing from pan.
24 servings
Each serving is 140 calories (without the chia seeds or sunflower seeds)
Wednesday, January 15, 2014
Curried Cauliflower Soup
Recipe from anti-inflamatory diet. Recipe from Dr. Andrew Weil's book True Food
1/3 C. raw cashews
3/4 C. water
2 tsp. EVOO (extra virgin olive oil)
1 medium onion diced
1 large head cauliflower, cut into 1- inch pieces
1 14 oz. can light coconut milk
2 TBS. curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. cane sugar
1/4 tsp. ground cinnamon
1/4 C. chopped fresh cilantro
Salt
Put the cashews into a blender and blend until finely ground. Add 3/4 C water and blend for 2 minutes. Pour the cashew mixture through a fine mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
In a large pot, heat the olive oil over low heat. Add the onion and saute until golden. Add the rest of the ingredients and stir. Add enough water to cover the ingredients.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. Can also be put into a blender to puree. Make sure and cool soup first.
Put into bowls and garnish with caramelized onions and cilantro before serving.
*We served it as a soup, but we enjoyed it more as a curry dish. We added chicken, and served it over rice. We added a few nuts for some crunch on top. You could also add additional vegetables.
1/3 C. raw cashews
3/4 C. water
2 tsp. EVOO (extra virgin olive oil)
1 medium onion diced
1 large head cauliflower, cut into 1- inch pieces
1 14 oz. can light coconut milk
2 TBS. curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. cane sugar
1/4 tsp. ground cinnamon
1/4 C. chopped fresh cilantro
Salt
Put the cashews into a blender and blend until finely ground. Add 3/4 C water and blend for 2 minutes. Pour the cashew mixture through a fine mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
In a large pot, heat the olive oil over low heat. Add the onion and saute until golden. Add the rest of the ingredients and stir. Add enough water to cover the ingredients.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. Can also be put into a blender to puree. Make sure and cool soup first.
Put into bowls and garnish with caramelized onions and cilantro before serving.
*We served it as a soup, but we enjoyed it more as a curry dish. We added chicken, and served it over rice. We added a few nuts for some crunch on top. You could also add additional vegetables.
Warm Brussels Sprouts and Apple Slaw
This is a great Weight Watchers recipe
4 tsp canola oil, divided
1 TBS cider vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 C. thinly sliced Brussels sprouts (1/2 lb)
3/4 C. chopped Granny Smith apple (1 small)
1/3 C. sweetened dried cranberries
1. Combine 1 TBS oil and the next 3 ingredients in a large bowl, stirring with a whisk.
2. Heat 1 tsp oil in a large skillet over medium high heat. Add Brussel sprouts and apple;saute 5 minutes or until crisp tender. Stir in cranberries. Add Brussels sprouts mixture to vinegar mixture, tossing to coat.
4 Servings Serving size 2/3 cup
Calories 105/serving
4 tsp canola oil, divided
1 TBS cider vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 C. thinly sliced Brussels sprouts (1/2 lb)
3/4 C. chopped Granny Smith apple (1 small)
1/3 C. sweetened dried cranberries
1. Combine 1 TBS oil and the next 3 ingredients in a large bowl, stirring with a whisk.
2. Heat 1 tsp oil in a large skillet over medium high heat. Add Brussel sprouts and apple;saute 5 minutes or until crisp tender. Stir in cranberries. Add Brussels sprouts mixture to vinegar mixture, tossing to coat.
4 Servings Serving size 2/3 cup
Calories 105/serving
Sunday, January 5, 2014
Rachel Ray's Octoberfest Turkey Burger
Makes 4 burgers
1 TBS. vegetable oil or EVOO
8 slices bacon finely chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
2 tsp. superfine sugar or 1 TBS. light agave nectar
2 TBS. cider vinegar
1 1/2-2 lbs. ground turkey breast
salt and pepper
1/4 cup finely chopped fresh parsley
2 TBS. Worcestershire sauce
4 slices mustard seed-flavored Beemster (Gouda) or smoked Gouda
4 potato rolls split and toasted
Spicy brown mustard
1 lb. sauerkraut, rinsed and warmed
Bread and Butter pickles ( I use Famous Daves spicy pickle chips)
Salt and Vinegar potato chips
In a large skillet, heat the oil over medium to medium high heat. Crisp the bacon bits 2-3 minutes stirring constantly, then add the onion and garlic. Cook stirring constantly 3 more minutes. Add the sugar and vinegar; stir again and remove from heat. Let cool.
In a large bowl, season the turkey lightly with salt and aggressively with pepper. Add the parsley, Worcestershire and the cooled bacon mixture and drippings. Stir to combine, then form 4 patties
(thinner at the center for even cooking). Reheat the skillet over medium high. Add the burgers and cook flipping once. 12 Minutes.
*I found that broiling the burgers was better than frying them. You could grill them as well. Because of the sugar they tend to darken quickly. Be careful they don't burn.
Top each burger with 1 slice of cheese during the last 1-2 minutes. Slather each roll bottom with mustard and top with a burger, sauerkraut, pickles, and a roll top. Serve with potato chips.
1 TBS. vegetable oil or EVOO
8 slices bacon finely chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
2 tsp. superfine sugar or 1 TBS. light agave nectar
2 TBS. cider vinegar
1 1/2-2 lbs. ground turkey breast
salt and pepper
1/4 cup finely chopped fresh parsley
2 TBS. Worcestershire sauce
4 slices mustard seed-flavored Beemster (Gouda) or smoked Gouda
4 potato rolls split and toasted
Spicy brown mustard
1 lb. sauerkraut, rinsed and warmed
Bread and Butter pickles ( I use Famous Daves spicy pickle chips)
Salt and Vinegar potato chips
In a large skillet, heat the oil over medium to medium high heat. Crisp the bacon bits 2-3 minutes stirring constantly, then add the onion and garlic. Cook stirring constantly 3 more minutes. Add the sugar and vinegar; stir again and remove from heat. Let cool.
In a large bowl, season the turkey lightly with salt and aggressively with pepper. Add the parsley, Worcestershire and the cooled bacon mixture and drippings. Stir to combine, then form 4 patties
(thinner at the center for even cooking). Reheat the skillet over medium high. Add the burgers and cook flipping once. 12 Minutes.
*I found that broiling the burgers was better than frying them. You could grill them as well. Because of the sugar they tend to darken quickly. Be careful they don't burn.
Top each burger with 1 slice of cheese during the last 1-2 minutes. Slather each roll bottom with mustard and top with a burger, sauerkraut, pickles, and a roll top. Serve with potato chips.
Pumpkin Pancakes
This recipe comes from Ruth in Allrecipes. They are yummy!
In a bowl combine:
1 1/2 C. milk
1 C. pumpkin puree
1 egg
2 TBS. Vegetable oil
2 TBS. white vinegar
1 tsp. vanilla
In a separate bowl combine:
2 C. flour
3 TBS. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
Stir the dry ingredients into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle. Pour or scoop the batter onto the griddle. Brown on both sides.
We like to sprinkle mini chocolate chips on the top as the first side is cooking. When you flip the pancake they get cooked into the batter.
* To make this recipe to be gluten free & dairy free, substitute the flour with 1 1/4 Cups perfect flour blend and the milk with 1 C. rice dream vanilla milk. Add one additional egg.
In a bowl combine:
1 1/2 C. milk
1 C. pumpkin puree
1 egg
2 TBS. Vegetable oil
2 TBS. white vinegar
1 tsp. vanilla
In a separate bowl combine:
2 C. flour
3 TBS. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
Stir the dry ingredients into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle. Pour or scoop the batter onto the griddle. Brown on both sides.
We like to sprinkle mini chocolate chips on the top as the first side is cooking. When you flip the pancake they get cooked into the batter.
* To make this recipe to be gluten free & dairy free, substitute the flour with 1 1/4 Cups perfect flour blend and the milk with 1 C. rice dream vanilla milk. Add one additional egg.
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