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January 2010



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Jan. 16th, 2010



Banana Bread Butter Cookies

So I made these yummy cookies today and I've made them a few times before. They're very good, and like biting into small tiny pieces of banana bread, that are actually cookies!

When I go for a cookie I'm strange, I like them relatively plain, so I took a simple butter cookie recipe and modified it to give it a bit of flavor, but not really change it too much, so here it is! A cookie both I, and a cookie connoisseur can enjoy. The almond extract is what really sets it apart; I made it with just vanilla once and it wasn't the same!

Recipe yields about 60 small cookies :O
Picture: http://twitpic.com/y7o7f/full

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Jun. 12th, 2009

Panther, books


Honey Bread


* 1 (.25 ounce) package rapid rise yeast
* 1 teaspoon white sugar
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 (12 fluid ounce) can evaporated milk
* 1/4 cup water
* 1/4 cup melted shortening
* 1/4 cup honey
* 2 teaspoons salt
* 2 cups whole wheat flour
* 3 cups bread flour
* 2 tablespoons butter


1. Dissolve yeast and sugar in 1/2 cup warm water.
2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Jan. 4th, 2009




vegetable beef barley soup

chicken noodle soup

spinach tofu soup

lentil chili

Aug. 14th, 2008



Apple Crisp

My Grandmother was from London England and always made the best apple crisp, I tried some at a restaurant once and it was so bland in comparison to hers. So I asked her why and her reply was "Americans make simple apple crisp I make it special." She gave me a recipe similar to this one.


1/2 cup (65 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh or ground nutmeg

1/8 teaspoon salt

6 tablespoons (84 grams) unsalted butter, cut into pieces

1/3 cup (30 grams) old-fashioned rolled oats

1/3 cup (40 grams) chopped walnuts or pecans


2 1/2 pounds (1.2 kg) or 6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch (2.54 cm) chunks)

1 cup fresh blackberries or raspberries (optional)

Juice of 1/2 lemon

1 teaspoon lemon zest

3 tablespoons (40 grams) white granulated sugar

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.) Set aside.

For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.

For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.

Bake for approximately 30-40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.

Apr. 7th, 2008



Sesame Chicken

I just made this recipe for dinner tonight and loved it!

Sesame Chicken

2 whole chicken breasts
1 egg
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup granulated sugar
1 cup chicken broth
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili paste
1 teaspoon vegetable oil
1 clove garlic, finely chopped
Vegetable oil for the wok
2 tablespoons toasted sesame seeds

Remove bone and skin from chicken, cut into 2 x 1/2-inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate for 20 minutes.

Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm.

Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F.

Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done.

Heat oil to 375 degrees F.

Fry about 1/2 the chicken for 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds. Yields 6 servings.

You can serve this with steamed veggies of your choice and either steamed rice or Fun-see noodles.

Mar. 21st, 2008



Almond cookies

1 1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 packages (2.45 ounce) whole un-blanched almonds


In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon and baking soda; gradually add to the creamed mixture. Fold in chopped almonds.

Shape into 15-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or overnight.

Unwrap and cut into 1/4-in. slices. Place 2 in. apart on un-greased baking sheets; top each with a whole almond.

Bake at 375 degrees F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

Mar. 12th, 2008



Easter Twists

Easter twists

1/3 cup honey
4 tablespoons anise-flavor
2 tablespoons fresh lemon juice
4 1/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 tablespoons aniseed
2 teaspoons finely grated lemon peel
Sesame seeds/pine nuts
Mix honey, 2 tablespoons anise and juice in small bowl. Set glaze aside.
Preheat oven to 350°F. Lightly butter baking sheets. Combine flour, salt and baking powder in medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in remaining 2 tablespoons anise flavor, aniseed and lemon peel. Gradually mix in dry ingredients.
Working with 1 tablespoon dough at a time, roll dough between palms and work surface into 7-inch ropes. Form into bow ties or twists. Place on prepared baking sheets, spacing evenly. Brush glaze over cookies. Sprinkle with sesame seeds/pine nuts. Bake cookies until pale golden, about 15 minutes. Transfer cookies to racks. Lightly brush cookies again with glaze. Cool. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

Mar. 11th, 2008


(no subject)

Also for Susan

Meat Loaf - serves 8 to 10 (not for us, we like it better than that!)

2 lb. hamburg (I use ground beef, but it could be done with a mix of other ground meats)
1 cup soft stale bread crumbs
1/2 cup milk
1/2 cup broth, tomato juice, catsup or more milk
2 eggs beaten
2 Tsp finely chopped onion (again I like more of this)
1 1/2 tsp salt (I'd use celery salt)
1/8 tsp pepper
2 tsp Worcestershire
1/4 cup parsley
1/4 cup chopped celery
1/2 tsp savory or 1/4 tsp majoram (or whatever you prefer, probably should be changed if you're not using beef)

Beat eggs and milk together, add crumbs, then mix in meat.  Add remaining ingredients and mix thoroughly.  Fill a loaf pan (approximately 9 in by 5 in by 3 in) to about 1/2 inch from the top.  Bake at 350 degrees F (moderate) for 1 1/2 to 1 3/4 hours.

If the ground meat is not very lean you may need to drain this a time or two during cooking.  And since I prefer to prevent messes rather than clean my oven, I put the pan on a piece of tin foil, with the edges turned up to catch and contain any overflow, and set the whole thing on a small cookie sheet.


(no subject)

For Susan

Salmon Pie - serves six, or makes eight sandwiches by slicing a piece horizontally into two thinner wedges

1 151/2 oz (large) can of salmon, pink is fine, the 'good stuff' is almost wasted by using this way.  ;-)
1 cup salmon liquid + milk to make up the rest of the cup
1/2 cup bread crumbs
1 tsp onion (I like a little more than this)
1/4 tsp salt (not really needed IMO, especially if the salmon has salt added)
1 Tsp parsley (I like lots of parsley if I have fresh!)
1 tsp lemon juice
1/2 tsp garlic salt (I use garlic powder, and I certainly wouldn't add two salts, even if there's none added to the salmon)
2 eggs slightly beaten

Flake salmon and add liquid.  Stir in the other ingredients and mix well.  Pour into a greased 8 inch pie pan and bake at 350 degrees F (moderate) for 45 minutes.

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