Friday, December 30, 2011
2 cups flour
1 tbls. Baking powder
1 teas. Salt
½ cup softened butter
1 cup sugar
¾ cup coconut milk
1 tsp. Almond extract
1 - 9 oz. jar of Sour Cherry spread
Mix flour, baking powder and salt and set aside.
Using a mixer mix sugar, butter, eggs and almond extract and beat until smooth and add the flour mixture slowly and the coconut milk and mix until smooth.
Preheat the oven to 375 degrees, grease and flour 2 - 9 in. round cake pans. Fill the pans and bake for 35 min. until done.
When cakes are cool, place one on a serving plate smooth side up and spread the Sour cherry spread all over the top of the one cake using all the contents of the jar. Remove the 2nd cake and place on top and sprinkle with powdered sugar to finish.
Thursday, December 15, 2011
1 romaine lettuce heart, chopped - 10 leaves
1/2 cup parsley, chopped
1/2 cup mint, chopped
1/2 cup radishes, chopped
1 cucumber, chopped
1 red pepper, chopped
3 Roma tomatoes, chopped
1 cup pita chips * see notes
2 teaspoons sumac
1/2 cup lemon juice
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1. Chop all of the vegetables and place in the bowl.
2. In a small bowl mix the dressing ingredients together: sumac, lemon juice, garlic, and olive oil.
3. Mix the vegetables, add the dressing and mix.
4. Top with pita chip`s
* Pita Chips - Take 2 flatbreads and cut into inch pieces place on a baking sheet and drizzle with olive oil and sprinkle with Za`tar, bale for 15 min. at 350 degrees remove from oven and let cool.
1 pound ground beef
1 onion diced
2 tablespoons bread crumbs
1 teaspoon salt
1/2 teaspoon baharat
3/4 cup raisins soaked in 1 cup of water for 30 minutes
1 large onion thinly sliced
Make the sauce : Sautee` the onions in olive oil on low to medium heat until golden brown. Add the raisins, reserving the water. Continue to sautee` while mixing for a few more seconds. Add 1/2 cup of the raisin’s liquid and bring to a simmer. Put aside.
Make the Meatballs: Combine all the ingredients for the meatballs and knead by hand until well mixed. Form the meatballs about a 1 ½ dia. ball.
Fry the meatballs until golden brown and add the onions, and the raisins with the liquid, simmer for 30 min. until sauce thickens and serve.
Tuesday, December 6, 2011
1- pd. wide egg noodles
fresh ground pepper
1 - 7oz. jar roasted red peppers drained and diced
3 ½ - cups milk 1/2 - cup flour
½ - cup shredded pecorino Romano cheese
2 - pouches white albacore tuna
1- 14oz. can artichokes in olive oil, drained and diced
5 - scallions, diced
½ - cup grated parmesan
1- tbls. Greek oregano
Preheat oven to 400 degrees. Lightly oil a 9 x 13 baking dish.
In a large pot cook noodles until 2 minutes short of al dente, drain, and return to pot.
Meanwhile, in a 5-quart heavy pot, heat oil over medium heat and add the diced peppers. Cook 4-6 min. and add the flour stirring 1 min. gradually add the milk stirring until smooth, continue cooking and stirring until mixture comes to a simmer. Remove from heat and stir in the pecorino Romano cheese.
Add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions and Greek oregano and pepper to taste and toss. Pour the mixture in the baking dish and sprinkle with Parmesan and bake for 20 min. or until bubbly and lightly golden on top.
Friday, December 2, 2011
Makes about 36 cookies
2 - Tbs. dry basil
3/4 - cup sugar
2 - sticks softened butter
1/3 - cup fresh lemon juice
1 - large egg
3 - cups all purpose flour
zest of 1 lemon
1/3 cup of powdered sugar
1 tsp. lemon juice
¼ cup milk
In a small bowl add dry basil, lemon juice and zest and let sit for 30 min.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add lemon juice, zest and basil and egg, beating until blended. Gradually add flour and beat until blended.
Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar.
Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks.
To make the glaze add the powdered sugar , lemon juice and milk and whisk, glaze should be thin, if it is too thick add a little more milk. Drizzle over cooled cookies and let sit for about 30 min. to set