Tuesday, December 16, 2014

Cinnamon Stuffed Scone



for the dough
1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
2/3 cup plain greek yogurt
1 egg white
3 tablespoons butter, melted
3 tablespoons milk (reserved for brushing)
coarse sugar (reserved for topping)
for the filling
1/3 cup granulated sugar
1/2 tablespoon cinnamon
1/2 tablespoon all-purpose flour
1 1/2 tablespoons butter, melted
for the glaze
1/3 cup powdered sugar
2 tablespoons milk
Directions
Preheat oven to 400 degrees. In a small mixing bowl, combine the filling ingredients to form a paste and set aside. In a large mixing bowl, prepare the dough by whisking together the flours, sugars, baking powder, baking soda, salt, cinnamon and cardamom. In a small bowl, stir the yogurt and melted butter together, then whisk the egg white in to completely combine. Add the yogurt mixture to the dry mixture and stir until dry and clumpy. Using your hands, knead dough for 1-2 minutes, or until it is consistent in texture. Divide dough in half. Prepare a baking sheet with parchment paper or a silicon baking mat. Form each half of the dough into a flat, circular disc, about 1-inch thick. Place one on the prepared baking sheet. Spread cinnamon filling evenly over the top of the first disc, then top it with the other. Mold the outer edges together with your fingers to prevent filling to spilling out. Using a sharp knife, cut the dough into eight even wedges, but do not remove them from the circle. (This will make cutting and serving easier after it has baked.) Brush the outside with milk, then generously sprinkle with coarse sugar. Bake for 14-18 minutes, or until golden brown. Remove from oven to cool. Prepare the glaze by mixing powdered sugar and milk together to create a thick, but pourable drizzle. While still warm, drizzle glaze over the top of the scones. Cut into pre-scored wedges and serve.

Sunday, December 14, 2014

Pistachio Dessert




PREP
 4 hrs
COOK
 15 mins

INGREDIENTS:




DIRECTIONS: 


  1. Mix butter flour and pecans together.
  2. Press in 9 x 13 pan.
  3. Bake ar 350 for 15 minutes.
  4. Cream together cream cheese, powdered sugar and cool whip.
  5. Spread on cooled crust.
  6. Make pistachio pudding with 2 cups milk.
  7. Spread over cheese layer.
  8. Top with a thin layer of cool whip and sprinkle with nuts.
  9. Refrigerate for 4 hours before serving. Store in refrigerater.

Chocolate Trifle




Total time : 2 Hr 25 min 

Prep time : 25 min 


Ingredients

1
box Betty Cooker™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1
cup coffee-flavored liqueur
4
boxes (3 to 4 oz each) instant chocolate mousse mix
Milk called for on chocolate mousse mix boxes
4
cups whipped cream
6
full-size Snickers™ candy bars, crushed

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
  • 2Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
  • 3Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
  • 4To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
  • 5Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.

Saturday, December 13, 2014

Chicken Salad


Total time : 1 Hr 

Prep time : 1 Hr 

Ingredients:


Directions:

  1. 1
    Combine everything. Chill for a hour.
  2. 2
    Wonderful on toast, or on crackers or use to stuff a tomato.

Bacardi Rum Cake




Total time : 1 Hr 24 min  
Prep time : 20 min 
cook time : 1 Hr 4 min 


Ingredients:


Glaze



Directions:

  1. 1
    Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  2. 2
    Stir together cake mix, pudding mix, eggs, water, oil and rum.
  3. 3
    Pour batter over nuts.
  4. 4
    Bake at 325 in oven for 1 hour.
  5. 5
    Cool 10 minutes in pan.
  6. 6
    Invert onto serving plate and prick top.
  7. 7
    Glaze-----------------.
  8. 8
    Melt butter in saucepan.
  9. 9
    Stir in water and sugar.
  10. 10
    Boil 5 minutes, stirring constantly.
  11. 11
    Remove from heat.
  12. 12
    Stir in rum.
  13. 13
    Brush glaze evenly over top and sides of cake.
  14. 14
    Allow cake to absorb glaze.
  15. 15
    Repeat until glaze is used up.

Friday, December 12, 2014

Edamame Salad


Prep Time: 20      Total Time : 20 


Ingredients


Dressing

Directions:

  1. 1
    Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
  2. 2
    Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
  3. 3
    In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Thursday, December 11, 2014

Dipped Gingersnaps


Total time : 30 min 
Prep time : 20 min 
cook time : 10 min 


Ingredients:


Directions:

  1. 1
    Cream sugar and margarine together.
  2. 2
    Add egg and molasses and mix well.
  3. 3
    Add all dry ingredients and mix.
  4. 4
    Roll into 1 inch balls, and then roll into sugar to coat.
  5. 5
    Bake 8-10 minutes at 350°F.
  6. 6
    Remove to wire racks to cool.
  7. 7
    Melt chips with margarine in small saucepan over low heat.
  8. 8
    Dip cookies halfway; shake off excess.
  9. 9
    Place on waxed paper lined baking sheets to harden.