1 1/2 cups walnut pieces
3 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/3 tsp ground cardamom
6 ounces white chocolate, chopped into 1/4 inch pieces
6 ounces unsalted butter, cut into 1-ounce pieces
1 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
1/4 cup confectioner' s sugar
Preheat the oven to 325°F. Toast the walnuts on a baking
sheet in the preheated oven for 8 to 10 minutes. Remove
the walnuts from the oven and cool to room temperature
before chopping into 1/3-inch pieces with a cook's knife.
In a sifter combine the flour, baking powder, salt and
cardamom. Sift onto a large piece of wax paper and set
aside until needed.
Heat 1 inch of water in the bottom half of a double
boiler over medium heat. With the heat on, place the white
chocolate in the top half of the double boiler. Use a
rubber spatula to stir the chocolate until completely
melted and smooth - "real" white chocolate should glisten
when melted - about 2 - 3 minutes. Transfer the melted
chocolate to a 1-quart bowl and set aside until needed.
Place the butter and granulated sugar in the bowl of an
electric mixer fitted with a paddle. Beat on medium for 3
minutes until very smooth. Use a rubber spatula to scrape
down the sides of the bowl, then beat on high for 3
minutes until very smooth. Again, scrape down the bowl.
Add the eggs, one at time, beating on medium for 1 minute
and scraping down the sides of the bowl after each
addition. Add the vanilla extract and beat on high for 30
seconds more. Stop the mixer and add the melted white
chocolate, then beat on medium for 30 seconds more.
Operate the mixer on low while gradually adding the sifted
dry ingredients. Once all the dry ingredients have been
incorporated, about 1 minute, add the chopped walnuts and
mix on low for an additional 30 seconds. Remove the bowl
from the mixer and use a rubber spatula to finish mixing
the dough until thoroughly combined.
Using a heaping tablespoon (approximately 1-1/2 ounces)
of dough for each cookie, portion 10 cookies, evenly
space, onto each of the 3 nonstick baking sheets. Place
the baking sheets on the top and center racks of the
preheated oven and bake for 16 to 18 minutes until very
lightly browned around the edges, rotating the sheets from
top to center halfway through the baking time (at that
time also turn each sheet 180 degrees). Remove the cookies
from the oven and cool to room temperature on the baking
sheets, about 30 minutes. Transfer the cookies onto a
large piece of wax paper. Now for that magical touch that
gives the cookie its name: use a sifter to uniformly dust
the tops of the cookies with the confectioner' s sugar (I
prefer a heavy snow to a light flurry).
Store the cookies in a tightly sealed plastic container.
1 cup dried apricots
1 cup dried figs
1 cup dates
1/2 cup raisins
1 cup unsweetened coconut
1/2 cup almond butter
1/2 cup honey
Grind apricots, figs, dates and raisins in food processor,
each ingredient separate. Add unsweetened coconut. Mix
almond butter and honey. Combine the fruit mixture and
almond butter mixture. Make into balls and chill in
Courtesy of Georg Keller
1 1/2 cups flaked oats - 100g
1 cup + 1 Tbsp flour - 125g
1 1/3 cup sugar (we use sucanat) - 250g
1 1/4 cups coconut-flakes - 75g
3/4 cup butter - 150g
2-3 tbs (maple-)sirup
2-3 tbs boiling water
1 tsp baking-soda
Preheat oven to 300 F.
Mix Oats, flour, sugar and coconut. Melt butter and sirup
in a pan.
Mix boiling water and baking-soda, add to the butter-
sirup-mix and pour over the flour-mix; knead well. Make
small balls with two teaspoons and place on a baking-sheet
(about 2 inches apart).
Bake 15 to 20 minutes until golden brown. Let the warm
cookies cool on a grid and store in a tight container.
Keep in safe distance from me or your greedy partner.
I added the original weight in grams.
Whole Wheat Ginger Snaps
Courtesy of Karen
1 1/3 cup whole wheat pastry flour
1/4 cup sugar
3/4 tsp baking soda
1/2 tsp ginger
1/4 cup molasses
3 tbs frozen concentrate orange juice, thawed
Combine flour, sugar, soda and ginger. Stir to mix well.
Stir in molasses and OJ.
Coat baking sheet with nonstick cooking spray.
Roll dough into 1 inch balls and place on sheet. Flatten
cookies to 1/4 inch with the bottom of a glass dipped in
Bake at 300 degrees for 12 minutes or until lightly
browned. Cool for 1 minute. Transfer to wire racks to cool
HELPFUL HINT: Adding a bit of water and mixing with your
hands will create moister cookies.
Paulie's Spiced Vegan Cookies
Courtesy of Diane B
I clipped this recipe out of the paper years ago so don't
know the source of the recipe but they're very good.
1/4 cup oil
1/2 cup maple syrup
1/4 cup brown date sugar
3/4 cup organic kamut flour
1/2 cup organic unbleached white flour (I use whole wheat)
1 cup organic pecan halves, chopped
1/2 cup organic raisins
1 tsp anise seeds
3/4 tsp cinnamon
Preheat oven to 400. Mix the oil and sweeteners together.
In a separate bowl, mix the remaining ingredients. Slowly
add it to the liquid mixture. Drop the cookies with a
tablespoon on to an oiled cookie sheet about 2" apart.
Bake for 9-12 minutes or until lightly brown but still
soft. Cool them on a wire rack, the cookies will become
crispy as they cool. Makes 12-18 cookie.
No Bake Cookies
This isn't the healthiest cookie around, but it sure is
2 cups sugar
4 Tbs cocoa
1/2 cup evaporated milk
1 stick margarine [I'd use butter -- Chet]
Mix ingredients, stir while cooking, and boil for 1/2
minute (yep, only 30 seconds).
Take off the stove and add:
1/2 cup peanut butter
1 tsp vanilla
4 cups rolled oats
Add 1/2 cup nut meats or coconut (optional)
Drop on waxed paper and let set for 1/2 hour (if you can -
personally, I can't.)
Refrigerator Spice Cookies
1/4 cup honey
1/2 cup butter
1/2 cup light molasses
2 cup unbleached white flour
1/4 cup ground almonds
1/2 tsp grated orange peel
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/2 tsp baking soda
Vegetable cooking spray
In a small pot over medium heat, combine honey,
butter, molasses and bring to a boil. Remove from
heat and let cool for 3 minutes. While mixture is
cooling, combine remaining ingredients in a large bowl.
Stir in honey mixture until well combined. Divide dough
into 4 equal pieces and roll each piece into a log. Wrap
each log in plastic wrap and refrigerate 2 or 3 hours or
Preheat oven to 375 F. Lightly coat a non-stick baking
sheet (why if it's non-stick would one have to do this?)
with cooking spray and set aside. Lightly flour work
surface. Roll each log into a thin dough about 1/8"
thick. Cut into shapes with cookie cutters. Transfer to
baking sheet and bake for 5 minutes or until firm. Cool
on wire cooling racks.
Makes 4 dozen.
This is from the Pillsbury website...
Bewitching Sugar Cookies
It's a bad hair day for these nutty cookies thanks to a clever way to use chow mein noodles.
1 Hr 20 Min
1 Hr 20 Min
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup all-purpose flour
3 drops green food color
15 whole cashews
30 semisweet chocolate chips
3/4 cup chow mein noodles
1 cup semisweet chocolate chips
Candy sprinkles or colored sugar, if desired
Heat oven to 350°F. Line cookie sheet with waxed paper. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape dough into 7-inch roll; press sides of roll to form a triangle-shaped roll. Cut 15 (1/4-inch) triangle-shaped slices from roll of cookie dough (for witch hats), reserving remaining dough for witch faces. (If dough is too soft to cut into slices, refrigerate up to 30 minutes.) Place slices on cookie sheet; place in refrigerator.
In same bowl, break remaining cookie dough into pieces. With spoon or rubber spatula, stir in green food color until well blended. Shape dough into a roll about 4 inches long. Cover with plastic wrap; refrigerate 15 minutes.
Remove sliced dough and roll of dough from refrigerator. Cut roll into 15 slices; on 2 ungreased large cookie sheets, place slices about 3 inches apart (leaving room to add hats). Press a hat shape onto each round slice on cookie sheets.
For each cookie, use tip of spoon to make opening at bottom of round cookie through dough to cookie sheet to make mouth. Add 1 cashew for nose and 2 chocolate chips for eyes. Poke noodles into sides and under hat for hair.
Bake 9 to 12 minutes or until edges are light golden brown (cookies will continue to brown slightly as they cool). Cool 1 minute; remove from cookie sheets to cooling racks.
In shallow microwavable dish, microwave 1 cup chocolate chips uncovered on High 25 to 30 seconds; stir until smooth. (If necessary, microwave 15 seconds longer.) Spread melted chocolate on hats. Make ribbon on hat brim with candy sprinkles.
Rhonda G in Missouri
Autumn is a second spring when every leaf is a flower. ~Albert Camus
This is from the MyRecipes.com website...
* 1 stick (1/4 lb.) unsalted butter, at room temperature
* 1/2 cup sugar
* 1 egg yolk
* 1 teaspoon vanilla extract
* 1 1/4 cups flour
* 1/2 teaspoon salt
* Green sugar
* 5 long strands black licorice, cut into 1-inch lengths
* 36 white-chocolate chips
* 36 brown mini M&Ms
Preheat oven to 350°F. Cream butter and sugar in a mixer. Mix in yolk and vanilla, then flour and salt, well. Roll into balls (size of a large marble). Coat in green sugar. Bake on 2 baking sheets for 12 minutes; rotate pans halfway through.
Remove from oven. Lightly indent centers. Push licorice "eyelashes" into cookies; bake for 2 minutes. Push tip of whitechocolate chips into centers. Bake for 3 minutes. Immediately press a mini M&M in center of each chip. Cool.
4g (sat 2g)
1 cup butter
1 cup honey
2 eggs, beaten
1 tsp vanilla
2 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp cinnamon
2 lb dates
4 slices honey-dipped pineapple
1 cup almonds
1 cup Brazil nuts
2 cups pecans
Cream butter, add honey, eggs and vanilla and beat till
thorooughly mixed. Mix flour, baking soda and cinnamon
together. Cut dates and pineapple into bite size pieces.
Break nuts into small pieces. Mix creamed mixture and
flour mixture together. Fold in dates, pineapple, almonds,
Brazil nuts and pecans. Bake at 350 F for 10 minutes.
Banana Bread Pudding
Yield: 12 servings
2 cups Milk
2 cups Heavy Cream
1 cup 3 T. Sugar
7 each Whole Eggs, beaten
1 teaspoon Cinnamon
4 tablespoons Butter
3 each Bananas, sliced
5 cups Croissants, brioche, or challah bread, cubed or one whole loaf of
Texas toast, cubed
1. Cut day-old croissant, brioche, challah, or Texas toast into cubes. Set
2. In a large bowl and using an electric mixer, combine milk, cream, sugar,
cinnamon, and beaten eggs.
3. In a 9x9 square or round pan, place one layer of bread on bottom. Place
bananas on top, followed by a layer of bread.
4. Pour custard mixture over the entire dish, filling it 2/3 to ¾ full.
Press top bread layer into custard to prevent the bread from drying out. Add
more custard if necessary.
5. Place butter chunks on top of bread pudding.
6. Bake at 300 degrees for one hour or until an inserted knife comes out
7. Serve with vanilla sauce (recipe below).
3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks
1. Heat up milk, vanilla, heavy cream, and sugar.
2. Combine cornstarch with egg yolks.
3. Once liquid boils, temper some of the liquid into the yolks and stir
vigorously. Then return tempered yolks into the pot.
4. Turn off the heat and stir continuously until well combined and
5. Transfer the sauce into a bowl and set over an ice bath to cool.
Kona Café Sweet Bread
Disney's Polynesian Resort
Yield: 4 10oz loaves
4 ¾ c.……………. AP Flour
2 Tsp……………..Active Dry Yeast
3 Ea………………Eggs – Room Temp
¼ c….……………Pineapple Juice Concentrate
4 Tbsp……………Margarine - Softened
¾ c………….……Warm Water
1)Combine warm water, pineapple juice concentrate, margarine and eggs. Mix with the paddle attachment.
2)Combine dry ingredients, flour, sugar, salt, and yeast. Add to liquid ingredients and mix with dough hook.
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Ahi Tuna Oscar
Disney's Polynesian Resort
Yield: 4 servings
For the "Asian blackening spice"
1/2 tablespoon cayenne pepper
1 ½ tablespoon Hungarian paprika
1 ½ tablespoon kosher salt
2 teaspoons black sesame seeds
¼ each full sheet of sushi nori
For the wasabi hollandaise sauce
2 tablespoons pasteurized egg yolks
1 tablespoon lemon juice, fresh squeezed
1 cup clarified butter
½ teaspoon honey
1 teaspoon wasabi powder
1 teaspoon rice vinegar
½ teaspoon kosher salt (to taste)
For the tempura batter
½ cup all purpose flour
½ cup cornstarch
1 cup ice water
3/4 teaspoon kosher salt
½ tablespoon baking soda
1 tablespoon white vinegar
For the finished plates
4 each 6-7 ounce fresh Ahi tuna steaks with skin and blood line removed (at least ¾ inches thick)
4 tablespoons "Asian blackening spice"
4 tablespoons clarified butter
12 each intact pieces of jumbo lump crabmeat (3 per plate)
1 cup tempura batter
20 spears pencil asparagus, trimmed of the woody bottom of the stem (5 per plate)
12 slices very ripe tomato, ¼ inch thick (3 per plate)
2 tablespoons olive oil
1 tablespoon Kosher Salt
½ tablespoon freshly ground black pepper
1 cup wasabi hollandaise sauce
Method of Preparation
1.For the Asian blackening spice, grind the sushi nori in a coffee grinder or mini food processor until it is the consistency of a powder. Mix all remaining ingredients for the Blackening spice mix. Reserve until just before cooking the tuna steaks
2.Make the wasabi hollandaise sauce as follows,
a.Place a drop of cold water into a medium sized stainless steel mixing bowl on top of a suitable saucepan with boiling water inside. This is creating a double boiler with the bowl as the top half.
b.Add egg yolks and lemon juice to the mixing bowl, whisk with a thin wire whisk until the eggs are the consistency of medium custard. If the eggs start to cook too much, remove from the heat.
c.When the eggs are a custard-like consistency, whisk in the clarified butter in a thin stream until incorporated.
d.Mix the honey, wasabi powder, and rice vinegar in a small bowl until well incorporated and then add to the hollandaise sauce. Mix until well blended and season to taste with kosher salt.
3.Make the tempura batter by mixing all ingredients and mixing just to incorporate with a wire whisk. Do not over mix the batter, it can be slightly lumpy. Let it rest for at least ½ hour before using.
4.Fry the crabmeat by placing the lump crab in a bowl, adding the tempura batter, carefully mixing to coat, then removing the crab with a fork and dropping into a 350 degree F deep fat fryer until crisp. Drop the crab in separate pieces so it will not stick together in the batter. Season with Kosher salt immediately upon removing from the fryer. Hold warm in a low oven until needed for up to about 10 minutes.
5.Coat the top and bottom of the tuna steak with the Asian blackening spice.
Preheat a cast iron or heavy bottomed skillet on high heat until very hot, then carefully add clarified butter and place the tuna into the pan. Sear until you have formed a crust, then turn and cook the other side until similarly crusted. This should take about 1 minute per side and the tuna will be rare at this point. To cook to a higher degree of doneness, reduce the heat to medium and continue to cook on each side until it is to individual liking. Steam the asparagus and griddle the tomatoes while the tuna is cooking.
6.Steam the asparagus in the microwave or in a steamer until it is bright green and al dente. It should retain some crispness. Season with Kosher salt and black pepper immediately.
7.Season tomato slices with kosher salt and black pepper, then a few drops of olive oil. In a preheated non-stick pan or pancake type griddle, cook the tomato slices until lightly browned on each side. Using a spatula, remove the tomato slices and place three slices in the center of each of four large dinner plates (Ask your guests to search for the "hidden Mickey")
Presentation or Assembly
1.Slice the tuna on an extreme angle from top corner to opposite bottom corner. Place on the tomatoes in the center of the plates.
2.Arrange the asparagus spears, tips upward on each plate, leaning on the tuna.
3.Carefully pour ¼ cup of wasabi hollandaise sauce over the tuna and asparagus (mostly down the center, so as not to hide the tuna).
4.Finally, place three tempura fried crab pieces atop the tuna, asparagus, and sauce.
3)Mix until dough pulls away from sides of bowl.
4)Place dough in a large bowl and let rise until doubled in size, about 2-3 hours.
5)Turn dough out onto a floured surface.
6)Divide the dough into 4 10oz portions and form into balls, cut an X about ½" deep into the top of each ball.
7)Cover and let rise for 45 minutes in the warmest part of the kitchen.
8)Bake at 325F for 15 minutes or until golden brown.
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Macadamia Honey Butter
YIELD: ½ lb.
Salted Butter 1 stick
Salted Margarine 1 stick
Honey 2 tablespoons
Macadamia Nuts 4 each
1.Preheat oven to 350°f.
2.Chop macadamia nuts in a food processor until they are chopped into small pieces.
3.Place the chopped nuts on a cookie sheet and bake for 6 minutes or until they are nicely toasted. Removed the nuts from the cookie sheet and allow them to cool.
4.Place butter & margarine in mixer and mix until whipped. Add chopped macadamia nuts and honey and mix until fully incorporated.
5.Place in a container and serve softened.
HAM & CHEESE QUICHE - Boulangerie Patisserie
5 oz. chopped ham
5 oz. shredded Swiss cheese
1 cup half & half
1 cup heavy cream
Combine filling ingredients, season with salt & pepper; you want about a
50-50 mix of cheese and vegetables.
Place in a pie shell and cover with quiche liquid. Place in a preheated
300? oven and bake for 45 minutes to one-hour until top is golden brown.
Remove from oven allow to rest for 15 minutes before slicing.
Caramel Apple Bars III
SUBMITTED BY: Pammy101
"These bars taste like caramel apples, but without all the fuss!"
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PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
Original recipe yield 36 bars
a.. 1 cup packed brown sugar
b.. 1/2 cup butter, softened
c.. 1/4 cup shortening
d.. 1 3/4 cups all-purpose flour
e.. 1 1/2 cups quick cooking oats
f.. 1 (14 ounce) package individually wrapped caramels, unwrapped
g.. 1 teaspoon salt
h.. 1/2 teaspoon baking soda
i.. 4 1/2 cups apple - peeled, cored and chopped
j.. 1 tablespoon lemon juice
k.. 3 tablespoons all-purpose flour
1.. Preheat the oven to 400 degrees F (200 degrees C).
2.. In a large bowl, cream together the brown sugar, butter and shortening until smooth. Combine 1 3/4 cups flour, oats, baking soda and salt; stir into the creamed mixture until well blended. Set aside 2 cups of this mixture. Press the remaining mixture into the bottom of an ungreased 9x13 inch baking pan.
3.. In a medium bowl, toss apples with lemon juice, then toss them with the 3 tablespoons of flour. Spread the apple mixture evenly over the prepared crust. In a small saucepan over medium heat, melt caramels, stirring frequently until smooth. Pour the melted caramels evenly over the apples. Sprinkle the reserved oat mixture over the top of the apple layer. Press down lightly.
4.. Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the apples are tender. Cut while slightly warm and refrigerate any leftover bars.
from http://allrecipes. com/Recipe/ Caramel-Apple- Bars-III/ Detail.aspx
Cranberry Twp., Pa
http://www.Pets- N-Places. com
http://vabutter. tripod.com/ rainbowbridge/
from http://www.marthast ewart.com
Start a new Halloween tradition this year: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Prep: 35 minutes
Total: 2 hours
Makes 40 to 50.
a.. 1 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough
b.. 3/4 cup unsweetened cocoa powder
c.. 1/2 teaspoon salt
d.. 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
e.. 1 cup sugar
f.. 1 large egg
g.. Small candies or sprinkles, for decorating (optional)
1.. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
2.. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
3.. On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
4.. Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
5.. Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days
Low / No Fat:
Chocolate Peanut Butter Cookies
From Light & Tasty
1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup packed brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips
In a large bowl, beat the peanut butter, oil
and sugars until blended. Beat in eggs and
vanilla. Combine the flour, cocoa, baking
soda and salt; gradually add to peanut butter
mixture just until blended (dough will be
sticky). Stir in chocolate chips.
Drop by rounded teaspoonfuls 2 in. apart
on ungreased baking sheets. Flatten slightly
with a glass.
Bake at 350° for 8-10 minutes or until set and
tops are cracked. Cool for 2 minutes before
removing to wire racks.
Yield: 4 dozen.
Nutrition Facts One serving: One cookie
Calories: 86 Fat: 5 g Saturated Fat:1 g Cholesterol: 9 mg
Sodium: 81 mg Carbohydrate: 10 g Fiber: 1 g Protein: 2 g
Diabetic Exch: 1 starch, 1/2 fat.
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