1/2 cup unsalted butter, room temperature, plus more for baking dish
1 1/2 cups all purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. baking powder
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup sliced almonds
1/2 cup fruit jam
Preheat oven to 350*. Butter an 8 inch square baking dish. In a bowl, whisk together flour, cinnamon, salt and baking powder.
In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. reduce speed to low; gradually mix in flour mixture. Stir in almonds.
In a small bowl, whisk jam to loosen. Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4 inch border. Sprinkle remaining dough over the top all the way to the edges; press gently to form top layer.
Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.
**These are really good. I always use salted butter, and I used seedless blackberry jam. TRY to resist eating them when they come out of the oven, the jam has to cool to hold the bars together-Enjoy!!!
Sunday, November 18, 2007
Williams Sonoma french Onion Soup
Nothing tastes better on a cold winter day than a bowl of hot onion soup with its cap of melted cheese concealing a floating baguette slice. All you need for a complete meal is a green salad, a glass of red wine, and more bread to sop up the stock.
Make sure that the bowls you use for serving the soup are flameproof. In France, onion soup is served in individual glazed earthenware crocks.
1½-2 lb (750 g-1 kg) yellow onions
¼ cup (2 oz/60 g) unsalted butter
1 tablespoon all-purpose (plain) flour
5 cups (40 fl oz/1.25 l) chicken stock, heated
1 tablespoon molasses
2 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf
Salt and freshly ground black pepper
Pinch of cayenne pepper
2-3 tablespoons dry sherry
8-12 slices French baguette
1 cup (4 oz/125 g) shredded Gruyere cheese
Peel and cut the onions in half length-wise. Lay each half on a cutting surface, cut side down, and cut crosswise into slices ¼ inch (6 mm) thick.
In a large, wide saucepan over medium heat, melt the butter. Add the onions and sauté, stirring occasionally, until they are evenly golden, 20-30 minutes
Sprinkle the flour over the onions; stir and cook until evenly distributed, 1-2 minutes. Raise the heat to medium-high and gradually add the chicken stock, stirring occasionally. Continue to stir until the mixture comes to a boil and is smooth and thickened, 3-4 minutes. Add the molasses and stir until blended.
Gather the parsley and thyme sprigs and bay leaf together into a bunch, fold over the stems and tie securely with kitchen string to form a bouquet garni. Add to the pan. Reduce the heat to low, cover partially and simmer gently until the onions are very tender, 30-40 minutes. Season to taste with salt and black pepper and with the cayenne.
At serving time, preheat a broiler (griller). Warm 4 deep flameproof soup bowls.
Remove the bouquet garni from the soup and discard. Stir in sherry to taste. Place the soup bowls on a heavy-duty baking sheet or a broiler pan and ladle the soup into bowls. Float 2 or 3 baguette slices on top of each bowl. Generously sprinkle the cheese on the bread slices. Place under the broiler, with the cheese topping about 4 inches (10 cm) from the heat source, and broil (grill) until the cheese melts and starts to turn golden, 4-5 minutes. Serve at once.
We hope you enjoy this as much as we did!!!!
**I always use salted butter, I like College Inn chicken broth for some reason, and I use 3 Tbsp. of Sherry!
Make sure that the bowls you use for serving the soup are flameproof. In France, onion soup is served in individual glazed earthenware crocks.
1½-2 lb (750 g-1 kg) yellow onions
¼ cup (2 oz/60 g) unsalted butter
1 tablespoon all-purpose (plain) flour
5 cups (40 fl oz/1.25 l) chicken stock, heated
1 tablespoon molasses
2 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf
Salt and freshly ground black pepper
Pinch of cayenne pepper
2-3 tablespoons dry sherry
8-12 slices French baguette
1 cup (4 oz/125 g) shredded Gruyere cheese
Peel and cut the onions in half length-wise. Lay each half on a cutting surface, cut side down, and cut crosswise into slices ¼ inch (6 mm) thick.
In a large, wide saucepan over medium heat, melt the butter. Add the onions and sauté, stirring occasionally, until they are evenly golden, 20-30 minutes
Sprinkle the flour over the onions; stir and cook until evenly distributed, 1-2 minutes. Raise the heat to medium-high and gradually add the chicken stock, stirring occasionally. Continue to stir until the mixture comes to a boil and is smooth and thickened, 3-4 minutes. Add the molasses and stir until blended.
Gather the parsley and thyme sprigs and bay leaf together into a bunch, fold over the stems and tie securely with kitchen string to form a bouquet garni. Add to the pan. Reduce the heat to low, cover partially and simmer gently until the onions are very tender, 30-40 minutes. Season to taste with salt and black pepper and with the cayenne.
At serving time, preheat a broiler (griller). Warm 4 deep flameproof soup bowls.
Remove the bouquet garni from the soup and discard. Stir in sherry to taste. Place the soup bowls on a heavy-duty baking sheet or a broiler pan and ladle the soup into bowls. Float 2 or 3 baguette slices on top of each bowl. Generously sprinkle the cheese on the bread slices. Place under the broiler, with the cheese topping about 4 inches (10 cm) from the heat source, and broil (grill) until the cheese melts and starts to turn golden, 4-5 minutes. Serve at once.
We hope you enjoy this as much as we did!!!!
**I always use salted butter, I like College Inn chicken broth for some reason, and I use 3 Tbsp. of Sherry!
Sunday, November 11, 2007
Cod Croquettes
1 1/2 lbs. cod fish (approx.) - delicious with orange roughy, tilapia, etc. as well!
2 celery ribs and their greens, finely chopped
1 small yellow or white onion
7 or 8 sprigs fresh thyme, chopped
1 small bundle fresh flat-leaf parsley, chopped
1 egg
1 lemon
2 cups Italian or plain bread crumbs
1/4-1/2 cup vegetable or canola oil
salt and pepper
Old Bay Seasoning (optional)
1. In a large non-stick skillet, bring 1/2 inch of water to a simmer.
2. Season fish with lemon, salt and pepper. Add to boiling water. Cover and cook for 8-10 minutes.
3. Place fish in a bowl and flake with a fork. Dump the water from the pan and wipe pan with paper towel.
4. Return pan to heat with vegetable/canola oil.
5. Add celery, onion, thyme, parsley, more lemon, more salt and pepper to bowl with fish. Add the egg and 1 cup of the bread crumbs. Combine everything.
6. Form 6 to 8 patties and coat with remaining bread crumbs.
7. Fry patties on both sides for 4-5 minutes until golden.
*And if you're really creative, try making a sauce to go on top. I would try a basic white sauce with TONS of parsley!
2 celery ribs and their greens, finely chopped
1 small yellow or white onion
7 or 8 sprigs fresh thyme, chopped
1 small bundle fresh flat-leaf parsley, chopped
1 egg
1 lemon
2 cups Italian or plain bread crumbs
1/4-1/2 cup vegetable or canola oil
salt and pepper
Old Bay Seasoning (optional)
1. In a large non-stick skillet, bring 1/2 inch of water to a simmer.
2. Season fish with lemon, salt and pepper. Add to boiling water. Cover and cook for 8-10 minutes.
3. Place fish in a bowl and flake with a fork. Dump the water from the pan and wipe pan with paper towel.
4. Return pan to heat with vegetable/canola oil.
5. Add celery, onion, thyme, parsley, more lemon, more salt and pepper to bowl with fish. Add the egg and 1 cup of the bread crumbs. Combine everything.
6. Form 6 to 8 patties and coat with remaining bread crumbs.
7. Fry patties on both sides for 4-5 minutes until golden.
*And if you're really creative, try making a sauce to go on top. I would try a basic white sauce with TONS of parsley!
Saturday, November 10, 2007
Pumpkin Bread
1 c. vegetable or canola oil
4 eggs, beaten
1 16-oz. can of pumpkin
3 c. sugar
3 1/2 c. flour (I use whole wheat flour)
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. walnuts (chop if you like)
Preheat oven to 300 degrees.
Grease and flour two bread pans.
In bowl, mix sugar, flour, baking soda, cinnamon and nutmeg. Set aside.
In a larger bowl, blend eggs, oil and pumpkin. (A hand mixer on low speed works well, but I've just used a fork before.)
Add in the dry mixture slowly. Finally, mix in walnuts.
Bake for approx. 50 minutes or until toothpick comes out clean.
4 eggs, beaten
1 16-oz. can of pumpkin
3 c. sugar
3 1/2 c. flour (I use whole wheat flour)
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. walnuts (chop if you like)
Preheat oven to 300 degrees.
Grease and flour two bread pans.
In bowl, mix sugar, flour, baking soda, cinnamon and nutmeg. Set aside.
In a larger bowl, blend eggs, oil and pumpkin. (A hand mixer on low speed works well, but I've just used a fork before.)
Add in the dry mixture slowly. Finally, mix in walnuts.
Bake for approx. 50 minutes or until toothpick comes out clean.
Friday, November 9, 2007
Lauren's Bare Bones Chili
INGREDIENTS:
butter or olive oil
1 green pepper, chopped
1 white onion, chopped
1 lb. or so of ground sirloin
1 lb. 13 oz. can of Goya brand red kidney beans (or similar product)
14 oz. can of Del Monte diced tomatoes with zesty jalepenos
three 8 oz. cans of Goya brand tomato sauce
1 clove garlic
1 packet McCormick mild chili seasoning mix
salt and pepper
sour cream and cheese for topping (optional)
INSTRUCTIONS:
1. Saute green pepper and onion in frying pan with butter or olive oil. Add garlic.
2. Toss vegetables into large pot. Then brown the sirloin in the pan where the veggies were cooked.
3. Once meat is cooked, add to pot. Combine all ingredients in the large pot. Refridgerate overnight.
4. Heat and simmer. Serve with mucho gusto. What?
Of course, you don't have to let it sit overnight. It's really good either way.
And by the way, this recipe made me LOVE chili for some reason. It's simple but DELICIOUS!
butter or olive oil
1 green pepper, chopped
1 white onion, chopped
1 lb. or so of ground sirloin
1 lb. 13 oz. can of Goya brand red kidney beans (or similar product)
14 oz. can of Del Monte diced tomatoes with zesty jalepenos
three 8 oz. cans of Goya brand tomato sauce
1 clove garlic
1 packet McCormick mild chili seasoning mix
salt and pepper
sour cream and cheese for topping (optional)
INSTRUCTIONS:
1. Saute green pepper and onion in frying pan with butter or olive oil. Add garlic.
2. Toss vegetables into large pot. Then brown the sirloin in the pan where the veggies were cooked.
3. Once meat is cooked, add to pot. Combine all ingredients in the large pot. Refridgerate overnight.
4. Heat and simmer. Serve with mucho gusto. What?
Of course, you don't have to let it sit overnight. It's really good either way.
And by the way, this recipe made me LOVE chili for some reason. It's simple but DELICIOUS!
Mi Madre's Meatloaf
1/4 cup green pepper, chopped
1/4 cup white or yellow onion, chopped
2 slices of wheat bread, torn into small bits
2 additiona slices of bread, whole
1 egg
1 tbsp. milk
2 lbs. ground beef (approx.)
1 clove garlic, chopped
1/2 tsp. thyme
oatmeal (optional, to thicken)
ketchup
Preheat oven to 350 degrees.
Sautee green pepper and onion in olive oil until tender.
In a bowl, mix bread, egg and milk. Add beef, green pepper and onions, garlic and thyme. Form into loaf. If mixture is seems too wet, add a bit of oatmeal to thicken it up. Place two whole pieces of bread on the bottom of a bread pan and place meatloaf on top. The bread will soak up any extra grease. I usually use the butts of the bread.
Bake for 40 minutes.
Remove from oven and squirt ketchup on top of loaf.
Return to over for 20 minutes. Enjoy!
1/4 cup white or yellow onion, chopped
2 slices of wheat bread, torn into small bits
2 additiona slices of bread, whole
1 egg
1 tbsp. milk
2 lbs. ground beef (approx.)
1 clove garlic, chopped
1/2 tsp. thyme
oatmeal (optional, to thicken)
ketchup
Preheat oven to 350 degrees.
Sautee green pepper and onion in olive oil until tender.
In a bowl, mix bread, egg and milk. Add beef, green pepper and onions, garlic and thyme. Form into loaf. If mixture is seems too wet, add a bit of oatmeal to thicken it up. Place two whole pieces of bread on the bottom of a bread pan and place meatloaf on top. The bread will soak up any extra grease. I usually use the butts of the bread.
Bake for 40 minutes.
Remove from oven and squirt ketchup on top of loaf.
Return to over for 20 minutes. Enjoy!
Monday, October 29, 2007
Scalloped Potatoes with Ham
2 1/2 lbs red-skinned potatoes
2 tbsp butter
1/2 c diced onion
2 cloves garlic, minced
1 tbsp fresh parsley or 1 tsp dried
2 tbsp flour
1/4 tsp pepper
1 1/2 c milk
1-2 c shredded cheddar (depending on how cheesy you like yo food)
~1/2 lb thick sliced deli ham, chopped
1. Preheat oven to 350.
2. P eel potatoes and slice thinly.
3. Rinse and cover with water in medium saucepan. Bring to boil & boil for 2 minutes. Drain and rinse with cold water to stop cooking.
4. In saucepan, melt butter over medium-low heat.
5. Add diced onion & saute until tender.
6. Add minced garlic and parsley.
7. Stir in flour and pepper until smooth.
8. Gradually add milk, cooking and stirring until thickened.
9. Stir in cheese until melted and sauce is smooth.
10. Stir in ham.
11. Add half of potatoes in 2 1/2 qt casserole and sprinkle with salt and pepper. Pour ~1/2 of sauce evenly over potatoes. Add remainder of potatoes and cover with remaining sauce. Sprinkle top with cheddar cheese.
12. Cover dish and cook at 350 for 40-50 minutes until potatoes are tender.
2 tbsp butter
1/2 c diced onion
2 cloves garlic, minced
1 tbsp fresh parsley or 1 tsp dried
2 tbsp flour
1/4 tsp pepper
1 1/2 c milk
1-2 c shredded cheddar (depending on how cheesy you like yo food)
~1/2 lb thick sliced deli ham, chopped
1. Preheat oven to 350.
2. P eel potatoes and slice thinly.
3. Rinse and cover with water in medium saucepan. Bring to boil & boil for 2 minutes. Drain and rinse with cold water to stop cooking.
4. In saucepan, melt butter over medium-low heat.
5. Add diced onion & saute until tender.
6. Add minced garlic and parsley.
7. Stir in flour and pepper until smooth.
8. Gradually add milk, cooking and stirring until thickened.
9. Stir in cheese until melted and sauce is smooth.
10. Stir in ham.
11. Add half of potatoes in 2 1/2 qt casserole and sprinkle with salt and pepper. Pour ~1/2 of sauce evenly over potatoes. Add remainder of potatoes and cover with remaining sauce. Sprinkle top with cheddar cheese.
12. Cover dish and cook at 350 for 40-50 minutes until potatoes are tender.
Carie's Mediterranean Pasta Knock Off
1 box penne pasta
1 tbsp olive oil
1/2 c crumbled feta
3 tbsp pine nuts
1 bunch spinach, rinsed & torn into bite-sized pieces
1 pkg sun-dried tomatoes
1. Cook penne according to package directions.
2. Meanwhile, in dry skillet, toast pine nuts until golden brown over medium heat (careful not to burn them, which I typically do.)
3. Put spinach in colander and drain hot penne over it so that spinach is wilted.
4. Return penne to large pot and add spinach, pine nuts, feta, sun-dried tomatoes and olive oil. Stir and add salt and pepper to taste.
1 tbsp olive oil
1/2 c crumbled feta
3 tbsp pine nuts
1 bunch spinach, rinsed & torn into bite-sized pieces
1 pkg sun-dried tomatoes
1. Cook penne according to package directions.
2. Meanwhile, in dry skillet, toast pine nuts until golden brown over medium heat (careful not to burn them, which I typically do.)
3. Put spinach in colander and drain hot penne over it so that spinach is wilted.
4. Return penne to large pot and add spinach, pine nuts, feta, sun-dried tomatoes and olive oil. Stir and add salt and pepper to taste.
Penne Pasta with Spinach & Bacon
12 oz penne pasta
2 tbsp olive oil, divided
6 slices bacon, chopped
2 tbsp minced garlic
14.5 oz can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-sized pieces
1. Bring large pot of lightly salted water to boil. Add penne & cook until tender (8-10 min.)
2. Meanwhile, heat 1 tbsp olive oil in large skillet. Cook bacon until browned and crisp.
3. Add garlic & cook for about 1 minute.
4. Stir in tomatoes and cook until heated through.
5. Place spinach in colander and drain hot pasta over it so that it's wilted. Transfer to large serving bowl and toss with remaining olive oil and bacon/tomato mixture. Voila.
Mladen really likes this dish. I think it's okay, but I like my knock off of Bravo's Mediterranean pasta so I'll post that too.
2 tbsp olive oil, divided
6 slices bacon, chopped
2 tbsp minced garlic
14.5 oz can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-sized pieces
1. Bring large pot of lightly salted water to boil. Add penne & cook until tender (8-10 min.)
2. Meanwhile, heat 1 tbsp olive oil in large skillet. Cook bacon until browned and crisp.
3. Add garlic & cook for about 1 minute.
4. Stir in tomatoes and cook until heated through.
5. Place spinach in colander and drain hot pasta over it so that it's wilted. Transfer to large serving bowl and toss with remaining olive oil and bacon/tomato mixture. Voila.
Mladen really likes this dish. I think it's okay, but I like my knock off of Bravo's Mediterranean pasta so I'll post that too.
Saturday, October 27, 2007
French Toast & Apple Casserole
4 Tblsp. butter
3-4 large apples
3/4 cup of brown sugar
2 Tblsp. water
1 Tsp. cinnamon
8-10 slices of Italian bread/French bread
4 large eggs
1 1/4 cups milk
2 Tsp vanilla extract
Melt the butter in a large skillet and add apples.
Cook and stir for 5 minutes.
Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
Spoon mixture into 13x9 baking dish.
Cover apples with bread slices, making sure to cover the entire surface.
Trim the bread to fit if you must.
Beat eggs until foamy, then beat in milk and vanilla.
Dip each bread slice in the egg mixture.
Cover apples with bread slices, making sure to cover the entire surface.
Trim the bread to fit if you must.
Cover the dish with plastic wrap and refrigerate overnight.
In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
Bake uncovered for 35 minutes, or until bread is golden and firm.
Let sit 10 minutes before serving.
To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.
And you all know how I am, I never follow a recipe exactly. I didn't really measure things exactly. I think it would be delicious though to have the casserole double-layered. It seemed a little thin to me.
The apples end up being really delicious, so believe me, you'll want to eat a lot of this!
And also, I'm sure you don't have to refrigerate it overnight.
3-4 large apples
3/4 cup of brown sugar
2 Tblsp. water
1 Tsp. cinnamon
8-10 slices of Italian bread/French bread
4 large eggs
1 1/4 cups milk
2 Tsp vanilla extract
Melt the butter in a large skillet and add apples.
Cook and stir for 5 minutes.
Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
Spoon mixture into 13x9 baking dish.
Cover apples with bread slices, making sure to cover the entire surface.
Trim the bread to fit if you must.
Beat eggs until foamy, then beat in milk and vanilla.
Dip each bread slice in the egg mixture.
Cover apples with bread slices, making sure to cover the entire surface.
Trim the bread to fit if you must.
Cover the dish with plastic wrap and refrigerate overnight.
In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
Bake uncovered for 35 minutes, or until bread is golden and firm.
Let sit 10 minutes before serving.
To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.
And you all know how I am, I never follow a recipe exactly. I didn't really measure things exactly. I think it would be delicious though to have the casserole double-layered. It seemed a little thin to me.
The apples end up being really delicious, so believe me, you'll want to eat a lot of this!
And also, I'm sure you don't have to refrigerate it overnight.
Sunday, October 21, 2007
How Does This Blog Work?
I thought we should try using a blog to share all of our family recipes. That way, they will always be easily accessible to everyone in our family. Librarians are all about access, you know!
Since we are each set up as contributors to this blog, we all have the ability to create posts. Each new recipe should be entered as a new post. Use the title of the recipe for the title of the post. After a recipe is posted, if you find that you substitute an ingredient or change the recipe in some other way, post this information as a comment to the orignal recipe posting.
In case you are unfamiliar with blogs, think of them as online diaries. Only in this case, this "diary" has many authors. And instead of babbling on about our personal lives, we are writing down our recipes. Blog is short for "weblog," a log of entries on the web! Remember, blog entries are stored in reverse chronological order, with the oldest entries being at the very end of the blog. Blog entries never disappear, unless the author removes the post or the creator of the blog (me) deletes it altogether. To the left of this post, you can see a list of active contributors and a list of all of the posts by title. It's not necessary to sign your name at the bottom of the post because Blogger does that for you automatically.
I hope we all find this blog useful and fun. Happy Eating!
Since we are each set up as contributors to this blog, we all have the ability to create posts. Each new recipe should be entered as a new post. Use the title of the recipe for the title of the post. After a recipe is posted, if you find that you substitute an ingredient or change the recipe in some other way, post this information as a comment to the orignal recipe posting.
In case you are unfamiliar with blogs, think of them as online diaries. Only in this case, this "diary" has many authors. And instead of babbling on about our personal lives, we are writing down our recipes. Blog is short for "weblog," a log of entries on the web! Remember, blog entries are stored in reverse chronological order, with the oldest entries being at the very end of the blog. Blog entries never disappear, unless the author removes the post or the creator of the blog (me) deletes it altogether. To the left of this post, you can see a list of active contributors and a list of all of the posts by title. It's not necessary to sign your name at the bottom of the post because Blogger does that for you automatically.
I hope we all find this blog useful and fun. Happy Eating!
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