Beltane 2015 Recipes

 Beltane 2015 recipes, Food  Comments Off on Beltane 2015 Recipes
Apr 292015
 
Beltane 2015 recipes

Dairy, Oatmeal cakes, Cherries, Strawberries, Wine punches, Green Salads, Sweets of all kinds, honey, oats are the foods of Beltane. Ravenhawk’s Magazine Beltane 2015 recipes focus is on dairy, strawberries and cherries in their dessert form.

Beltane 2015 recipes with Cherries

Cherry Surprise Crinkles
Ingredients

1/2cup butter, softened
1 cup granulated sugar
1/2teaspoon baking powder
1/4teaspoon baking soda
1/4teaspoon salt
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1/2cup chopped maraschino cherries, well drained and patted dry with paper toweling
36 Kisses cherry cordials or Kisses dark chocolates
Powdered sugar
Directions

Preheat oven to 350 degrees F. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cherries.
Divide dough into 36 equal portions.* Shape each portion into a ball around a Kiss. Place balls 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes or until bottoms are light golden brown. Transfer cookies to a wire rack and let cool. Lightly dust cooled cookies with powdered sugar.

Almond-Chocolate-Cherry Cookies Beltane 2015 recipes
Ingredients

6 tablespoons butter, softened
3/4cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1 ounce sweet baking, bittersweet, or semisweet chocolate, melted and cooled slightly
1 1/3cups all-purpose flour
1/2cup dried cherries
1/3cup sliced almonds
1 recipe Chocolate-Almond Glaze
Directions

In a medium bowl beat butter with an electric mixer on medium-high speed about 2 minutes or until smooth. Add sugar, beating until creamy. Beat in egg, egg yolk, and vanilla until combined. Stir in melted chocolate. Stir in flour. Fold in dried cherries and almonds. Cover and chill for 1 hour.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Shape dough into 1-inch balls. Place balls about 1 inch apart on prepared cookie sheets. Bake for 10 to 12 minutes or until centers are set. Transfer to a wire rack; cool.

Chocolate-Almond Glaze
Ingredients
1 ounce of sweet baking, bittersweet, or semisweet chocolate
1 tablespoon of butter
1 cup of powdered sugar
2 tablespoons of fat-free milk
Dash almond extract
Directions
In a small saucepan combine chocolate and butter. Heat and stir over low heat until melted and smooth. Remove from heat. Stir in powdered sugar, milk, and almond extract until smooth.
Drizzle Chocolate-Almond Glaze over cooled cookies. Let stand until glaze is set.

Cherry Trifle Cake Beltane 2015 recipes
Ingredients

1 9 1/2 inch tart-shaped sponge cake or 8 individual sponge cakes or shortcakes
1/2cup cherry or orange juice
1/48 ounce container frozen whipped dessert topping, thawed
1 6 ounce carton (2/3 cup) cherry-vanilla or desired flavor yogurt
2 cups fresh light or dark sweet cherries, such as Rainer or Bing
Directions

Place cake(s) on a serving platter; sprinkle with juice. Set aside.
In a small mixing bowl stir together whipped topping and yogurt; spread onto cake(s). Cover and chill for up to 2 hours.
Before serving, remove stems from cherries; halve and remove pits. Arrange cherries, cut side down, on top of the yogurt mixture. Makes 8 servings.

Beltane 2015 Recipes with Strawberries

Fresh Strawberry Bars Beltane 2015 recipes
Ingredients

3/4cup butter, softened
3/4cup peanut butter
1 cup packed brown sugar
1/2cup granulated sugar
2 teaspoons baking powder
1/4teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/4cups all-purpose flour
1/2cup strawberry jam
4 cups small whole strawberries, halved or quartered
Directions

Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.
In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars.

Strawberry and Rhubarb with Cheesecake Cream Beltane 2015 recipes

Ingredients
12 ounces fresh rhubarb, chopped (3 cups)
8 ounces fresh strawberries, chopped (2 cups)
1/2 cup strawberry jam
1 8 ounce package cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 1/2 cups whipping cream
Shortbread cookies (optional)
Directions

In a medium bowl stir together rhubarb, strawberries, and strawberry jam. Let mixture stand at room temperature while preparing cream cheese mixture.
Meanwhile, for Cheesecake Cream, in a large mixing bowl beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until sugar is dissolved. While beating on medium speed, gradually add whipping cream. Beat until mixture is light and fluffy.
Layer about 1/2 cup each fruit mixture and Cheesecake Cream into eight 8-oz. canning jars.
Serve right away or cover and chill up to 24 hours. Serve with shortbread cookies, if desired.

Beltane 2015 Recipes Just Dairy

Buttermilk Pie Beltane 2015 recipes
Ingredients
1 recipe Pastry Single-Crust Pie, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/2 cup butter
1 cup sugar
3 tablespoons all-purpose flour
3 eggs
1 cup buttermilk
1 teaspoon vanilla
Directions

Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.
In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.

Bealtaine Cream Pie Beltane 2015 recipes

1 cup whole milk
1 cup heavy cream
1⁄2 cup butter (not margarine)
3 tablespoons cornstarch
1 1⁄2 cups sugar
1 1⁄4 teaspoons vanilla
ground nutmeg
1 9 in.baked pastry shell

Directions

Melt the butter in a wide pan over medium heat.
In a separate bowl slowly add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk.
When the cornstarch is fully blended, add this and all other ingredients, except the vanilla, to the cooking pan.
Stir constantly over medium heat until the mixture becomes thick.
Remove the heat and stir in the vanilla.
Pour the mixture into the waiting pie shell and sprinkle with nutmeg.
The pie may be eaten while it is still warm, as long as it has cooled enough to set. Or the pie may be chilled and eaten later.

Source: BHG, Midwest Living, Sabbats by Edain McCoy

Recipes Ostara 2015

 Food, Recipes Ostara 2015  Comments Off on Recipes Ostara 2015
Mar 182015
 

Recipes Ostara 2015 features Deviled eggs, sweet breads and lamb

Sweet Bread Recipes Ostara 2015

Lemon Thyme Tea Breadlemonthymebread

ingredients

1 3 – ounce package cream cheese, softened
3 tablespoons butter, softened
2/3 cup sugar
1 egg
1 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon snipped fresh lemon thyme or thyme
1 teaspoon finely shredded lemon peel
1 recipe Lemon Glaze (see recipe below)
directions

Grease and lightly flour an 8x4x2-inch loaf pan; set aside.
In a medium bowl, beat the cream cheese and butter with electric mixer on high speed until light and fluffy. On medium-low speed, gradually add the sugar, beating well. Add the egg and beat mixture until combined.
In a small bowl, stir together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture and beating well after each addition. Stir in lemon thyme and lemon peel. Spread batter into prepared pan.
Bake in a 350 degree F oven for 45 to 50 minutes or until a wooden toothpick inserted near the center of the loaf comes out clean. Cool in pan on wire rack for 10 minutes. Remove the loaf from pan; place on the rack.
Drizzle Lemon Glaze over the warm loaf. Cool completely. Makes 1 loaf (16 servings).
Lemon Glaze

ingredients

1/2 cup sifted powdered sugar
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice or milk
directions

In a small bowl, stir together powdered sugar and lemon peel. Stir in enough lemon juice or milk (about 1 teaspoon) to make a drizzling consistency.

Easy Hot Cross Buns640px-Homemade_Hot_Cross_Buns
ingredients
1/4 cup apple juice or rum
1/2 cup mixed dried fruit
1/2 cup raisins or dried currants
1 1/4 cups milk, room temperature
3 large eggs, 1 separated
6 tablespoons butter, room temperature
2 teaspoons instant yeast
1/4 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or allspice
1/4 teaspoon ground nutmeg
1 3/4 teaspoons salt
1 tablespoon baking powder
4 1/2 cups Unbleached All-Purpose Flour

Directions

Lightly grease a 10″ square pan or 9″ x 13″ pan.

Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to “shrink wrap” itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid.

When the fruit is cool, mix together all of the dough ingredients except the fruit, and knead, using an electric mixer or bread machine, till the dough is soft and elastic. Mix in the fruit and any liquid not absorbed.

Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.

Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You’ll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.

Cover the pan, and let the buns rise for 1 hour, or until they’ve puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F.

Whisk together the reserved egg white and milk, and brush it over the buns.

Bake the buns for 20 minutes, until they’re golden brown. Remove from the oven, and transfer to a rack to cool.

topping
1 large egg white, reserved from above
1 tablespoon milk
icing
1 cup + 2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
pinch of salt
4 teaspoons milk, or enough to make a thick, pipeable icing

Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.

Lamb Recipes Ostara 2015

Herb-Crusted Rack of Lamb with Roasted Radishes and Orange VinaigretteRecipes Ostara 2015
Ingredients

2 1 pounds lamb rib roasts (6 to 8 ribs each)
1/2teaspoon salt
3 tablespoons Dijon-style mustard
2 tablespoons snipped fresh Italian (flat-leaf) parsley
1 tablespoon snipped fresh oregano
2 teaspoons snipped fresh thyme
2 cloves garlic, minced
1/2teaspoon cracked black pepper
1 1/2pounds radishes, washed, trimmed, and halved
3 tablespoons olive oil
1 tablespoon sherry vinegar or white wine vinegar
1/2teaspoon finely shredded orange peel
1 tablespoon orange juice
1 teaspoon honey
Directions

Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt. Brush meat with mustard. In a small bowl combine parsley, oregano, thyme, garlic, and pepper. Sprinkle onto meat and press onto meat to adhere.
Place meat on a rack in a shallow roasting pan, arranging roasts to stand upright. Insert an oven-going meat thermometer into one of the roasts; the thermometer should not touch bone. Drizzle radishes with 1 tablespoon of the olive oil and place around roasts in roasting pan. Roast, uncovered, for 45 to 60 minutes or until meat thermometer registers 135 degrees F for medium-rare. Cover with foil; let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F. (For medium, roast for 1 to 1-1/2 hours or until thermometer registers 150 degrees F. Cover; let stand for 15 minutes. Temperature of meat after standing should be 160 degrees F.) To carve, slice between ribs.
In a small screw-top jar combine the remaining 2 tablespoons olive oil, the sherry vinegar, orange peel, orange juice, and honey. Cover and shake well to combine. Season with salt and pepper. Drizzle vinaigrette over roasted radishes and serve with lamb.

Deviled Eggs Recipes Ostara 2015

Ranch Deviled EggsRecipes Ostara 2015
Ingredients

4 jalapeno peppers*
4 roma tomatoes, halved
8 hard-cooked eggs, peeled and halved
1/2cup plain Greek yogurt
2 tablespoons snipped fresh cilantro
1/4cup thinly sliced green onions
1 1 ounce package ranch dry salad dressing mix
3 tablespoons olive oil
4 garlic-stuffed green olives, sliced (optional)
Directions

Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool.
Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside.
Remove yolks from eggs and place in a medium bowl. Add 4 of the egg white halves to bowl; mash with a fork. Stir in yogurt, cilantro, green onions, dressing mix, and oil. Spoon mixture into halved jalapenos, tomatoes, and egg whites.
Cover and chill up to 8 hours. Top with olive slices, if you like. Makes 14 (2-appetizer) servings.

Bacon and Basil Deviled Eggsbaconandbasil
Ingredients

6 hard-cooked eggs
1/4cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1 teaspoon vinegar
2 slices bacon, crisp-cooked and crumbled
2 tablespoons chopped tomato
1 tablespoon snipped fresh basil
salt (optional)
ground black pepper (optional)
Directions

Peel hard-cooked eggs and halve lengthwise; carefully use the tip of a spoon to remove yolk from each egg half. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. Add bacon, tomato, and basil; mix well. If desired, season to taste with salt and pepper.
Stuff egg white halves with yolk mixture, using a rounded teaspoon of yolk mixture for each half and using the back of a second teaspoon to carefully push the yolk mixture off the first spoon into the cavity of the egg white. (Or place the yolk mixture in a large resealable plastic bag, snip off one corner of the bag, and squeeze bag to pipe some of the yolk mixture into the cavity of each egg white half.) Cover and chill until serving time (up to 24 hours). If desired, top with additional bacon.

Dessert Recipes Ostara 2015

Maple Syrup CakeRecipes Ostara 2015
ingredients

2 1/2 cups cake flour or 2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup butter, softened
1/2 cup sugar
1 egg, lightly beaten
1 egg yolk, lightly beaten
1 cup pure maple syrup
1/2 cup hot water
Maple Icing (recipe follows)
1/2 cup coarsely chopped walnuts, toasted
directions

Grease and flour a 10-inch fluted tube pan; set pan aside. In a medium bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add egg, egg yolk and maple syrup; beat for 1 minute more. Alternately add flour mixture and hot water to butter mixture, beating on low speed after each addition until combined. Spoon batter into the prepared pan; spread evenly.
Bake in a 375 degree F oven for 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely. Spoon Maple Icing over cake and sprinkle top with walnuts. Makes 12 servings.
Maple Icing

ingredients

1 1/2 cups powdered sugar
2 tablespoons softened butter
1/4 cup pure maple syrup
2 – 3 teaspoons milk
directions

In a medium bowl beat 1/2 cup powdered sugar and softened butter with an electric mixer on medium speed until combined. Beat in pure maple syrup. Beat in 1 cup additional powdered sugar. Add milk, 1 teaspoon at a time, to make drizzling consistency. Makes about 1 cup.
Chocolate-Irish Cream CheesecakeRecipes Ostara 2015
ingredients

1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8 – ounce packages cream cheese, softened
1 8 – ounce carton dairy sour cream
1 cup sugar
1 8 – ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
directions

Preheat oven to 325 degrees F. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings

 

Recipes source BHG, MidWest Living

Celebrating Ireland with recipes

 Celebrating Ireland with recipes, Food  Comments Off on Celebrating Ireland with recipes
Mar 172015
 

Celebrating Ireland with traditional recipes and some colorful additons to traditional recipes

Shamrock Smoothie[Green smoothie for the Emerald Islands]Celebrating Ireland
ingredients

6 kiwi fruit, peeled and quartered
1 cup seedless green grapes
1 banana, peeled and cut into 1-inch pieces
1 6 – ounce carton key lime- or vanilla-flavored yogurt
1 cup orange juice or white grape juice, well-chilled
3 tablespoons honey
2 -4 tablespoons rum*
1 -2 drops green food coloring (optional)
Fresh kiwifruit slices
directions

Place kiwi fruit and banana in a 15x10x1-inch baking pan. Place in freezer and freeze, uncovered, for 2 hours or until frozen**.
In a blender, combine grapes, yogurt, orange juice, honey, rum and about 1/3 of the frozen fruit. Cover and blend until almost smooth. Gradually add remaining fruit, blending after each addition until almost smooth. Add food coloring, if you like.
Pour into glasses and garnish with kiwifruit slices.

Salmon – Potato Cakes [Irish potato cakes are typically made from mashed potato and flour or baking soda, and are usually fried]Celebrating Ireland
ingredients

14 ounces fresh skinless salmon fillets
2 cups refrigerated sour cream and chive flavored mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 tablespoons snipped fresh dill
Nonstick cooking spray
1 5 – ounce package mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing
directions

Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings.

Boxty Traditional Irish potato pancake, The dish is mostly associated with the north midlands, northConnacht and southern Ulster, in Celebrating Irelandparticular the counties of Mayo, Sligo, Donegal
ingredients

4 medium potatoes (1 1/2 pounds), peeled and quartered
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup buttermilk or sour milk
Butter
Brown sugar, applesauce, or dairy sour cream and green onion (optional)
directions

Finely shred the potatoes into a bowl of cold water, and set aside.
In a mixing bowl, stir together the flour, salt, and baking powder.
Drain potatoes and pat them dry with paper towels. Add the potatoes and buttermilk to flour mixture. Mix well.
In a large skillet, heat 1 tablespoon butter until sprinkled water sizzles on the skillet. Spread 2 to 3 tablespoons potato mixture into a small pancake (2-1/2 to 3 inches in diameter) in skillet, making 4 at a time. Cook over medium heat about 5 minutes on each side or until golden brown and crisp on the edges. Remove pancakes from skillet. Cover and keep warm.
Repeat with remaining batter, adding more butter as needed.
To serve, sprinkle with brown sugar. Or serve with applesauce or sour cream and some green onion, if you like. Makes 12 to 16 pancakes.

Recipes Source Midwest Living

More about Ireland:http://crystal-dawn.net/wp/2015/02/12/dublin-ireland/

Feb 122015
 
Valentine Recipes 2015

Valentine Recipes 2015 feature dinner and dessert for two.

Mocha Creme de Pots

Ingredients:

3/4 cup(s) heavy cream
3 tablespoons sugar
1 1/2 ounces unsweetened chocolate, finely chopped
1/2 teaspoon instant espresso powder
2 large egg yolks
1 teaspoon vanilla extract
Whipped cream, for garnish
Chocolate shavings (optional), for garnish

Directions

Heat oven to 300 degrees. Put on a kettle of water to boil. In a medium saucepan, bring cream and sugar to a simmer, stirring occasionally. Remove from heat; add chocolate and espresso powder. Let stand 1 minute; stir until chocolate melts and coffee dissolves. Whisk in yolks and vanilla until mixture is blended and smooth.
Pour chocolate mixture into 2 (6-ounce) heart-shaped or round ramekins or custard cups. Place ramekins in an 8-inch-square baking pan. Pour hot water into pan so that it comes halfway up sides of ramekins.
Bake 25 minutes or until almost set in centers. Remove ramekins to a wire rack; cool slightly. Serve warm and soft, or refrigerate up to 1 day. Garnish with dollops of whipped cream and chocolate shavings, if desired.

Marinated Shrimp Scampi for twoValentine Recipes 2015
Ingredients:

2 tablespoons olive oil
2 tablespoons dry white wine
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
1 pound fresh or frozen extra-jumbo shrimp in shells (32 to 40)
1 tablespoon fresh parsley
Lemon wedges

Directions

For marinade, in a small bowl combine olive oil, wine, garlic, lemon peel, salt, and crushed red pepper.
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a bowl. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour.
Preheat broiler. Remove shrimp from marinade and save the marinade. Arrange shrimp on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 minutes. Turn shrimp over and brush with marinade; discard any remaining marinade. Broil for 2 to 4 minutes more.
Place shrimp on a serving platter; sprinkle with parsley. Serve with lemon wedges.

Gluten Free Breakfast CasseroleValentine Recipes 2015

Ingredients:
4 Strips bacon or turkey bacon
1 Cup cottage cheese(rinsed and drained)
1 Cup crumbled feta cheese
1/3 Cup of sliced green onions
8 eggs well beaten
All purpose seasoning and ground pepper to taste

Directions:
Cook bacon until it is crisp and then crumble it
Combine all ingredients and pour in a small 8×8 glass casserole dish that has been greased with nonstick spray
Preheat oven to 375 and bake for 30-35 minutes

Imbolc 2015 recipes

 Food, Imbolc 2015 recipes  Comments Off on Imbolc 2015 recipes
Jan 312015
 

In keeping with the foods of Imbolc which include All dairy products, curries, onions, chives, seeds, mutton or lamb, Poppy seed Cakes, muffins, scones, and breads, onions, garlic, raisins, spiced wines, herbal teas, poultry, pork. Our Imbolc 2015 recipes include Lemon poppy seed bread, curried chicken dishes, simple chicken and rice, scones and spiced tea.

Lemon-Poppy Seed Quick BreadImbolc 2015 recipes
Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2teaspoon salt
1 egg
1 cup milk
1/4cup vegetable oil
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon poppy seeds
Directions

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in center of the flour mixture; set aside.
In a medium bowl beat egg with a fork. Stir in milk, oil, lemon peel, lemon juice, and poppy seeds. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared pan; spread evenly. Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted near center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight.
Alternatives:
Tangerine Poppy Seed Quick Bread:
Prepare as directed, except substitute finely shredded tangerine or orange peel for the lemon peel and tangerine juice for the lemon juice. After removing loaf from pan, poke holes in the top of the warm loaf with a fork; slowly brush with tangerine glaze. For tangerine glaze, in a small saucepan combine 2 tablespoons sugar, 2 tablespoons tangerine juice, and 1 tablespoon butter. Heat and stir over medium-low heat until butter is melted and sugar is dissolved.
Lemon-Cardamom Quick Bread:
Prepare as directed, except substitute 1/2 teaspoon ground cardamom for the poppy seeds. Spread cooled loaf with lemon glaze. For lemon glaze, in a medium bowl whisk together 1 1/4 cups powdered sugar, 1 teaspoon finely shredded lemon peel, 4 teaspoons lemon juice, 2 teaspoons light-color corn syrup, and 1/4 teaspoon vanilla
Green Tea Lemon Poppy Seed Bread:
Prepare as directed, except stir in 1 tablespoon ground loose green tea leaves with the poppy seeds.
Chicken and Brown Rice CasseroleImbolc 2015 recipes
Ingredients

Nonstick cooking spray
1/216 ounce package peeled baby carrots, chopped (1 1/2 cups)
3 medium leeks, halved lengthwise, rinsed, drained, and white parts thinly sliced (1 cup)
3 cloves garlic, minced
3/4cup fat-free milk
2 tablespoons all-purpose flour
1 14 1/2 ounce can reduced-sodium chicken broth
1/28 ounce package reduced-fat cream cheese, cut up and softened
1 tablespoon lemon juice
2 teaspoons finely shredded lemon peel
2 8.8 ounces microwavable pouch cooked brown rice
1 tablespoon butter
1 2 pound purchased roasted chicken, skin removed
1/2cup panko bread crumbs
parsley
lemon peel
Directions

Preheat oven to 375 degrees F. Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add carrots, leeks, and garlic; cook 6 minutes or until tender. Place milk and flour in a screw-top jar; shake until combined. Add milk and chicken broth to skillet; cook and stir until slightly thickened and bubbly. Remove from heat. Whisk in cream cheese until melted. Stir in lemon juice and lemon peel. Season to taste with salt and pepper.
Spoon rice into a 2-quart baking dish; break up any clumps. Pour cream cheese mixture over rice. Pull meat into large chunks. Arrange over rice mixture, gently pressing pieces in. In a small microwave-safe bowl melt butter in the microwave, about 30 seconds. Add panko; stir to coat. Sprinkle over casserole. Bake 15 to 18 minutes or until golden brown. Sprinkle with fresh parsley and lemon peel.
Indian Curry Chickenindiancurrychicken
Ingredients
5 medium white potatoes (about 1-1/2 pounds), peeled
1 medium green sweet pepper, cut into 1-inch pieces
1 medium onion, sliced
1 pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
1 1/2cups chopped tomatoes (3 medium)
1 tablespoon ground coriander
1 1/2teaspoons paprika
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
3/4teaspoon salt
1/2teaspoon ground turmeric
1/4teaspoon crushed red pepper
1/4teaspoon ground cinnamon
1/8teaspoon ground cloves
1 cup chicken broth
2 tablespoons cold water
4 teaspoons cornstarch
Directions
In a 3-1/2- to 6-quart slow cooker combine potatoes, sweet pepper, and onion. Add chicken.
In a medium bowl combine tomatoes, coriander, paprika, ginger, salt, turmeric, crushed red pepper, cinnamon, and cloves; stir in broth. Pour over mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl combine the water and cornstarch; stir into mixture in cooker. Cover and cook for 15 to 20 minutes more or until slightly thickened and bubbly.
In-a-Hurry Chicken CurryInaHurryChickenCurry
Ingredients
1 16 ounce package frozen stew vegetables
4 large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
Salt and ground black pepper
1 10 3/4 ounce can condensed cream of potato soup
2 teaspoons curry powder
1 tablespoon snipped fresh cilantro
Directions
Place frozen stew vegetables in a 3 1/2- to 4-quart slow cooker. Top with chicken. Sprinkle with salt and pepper. In a small bowl, stir together soup and curry powder. Pour soup mixture over all.
Cover; cook on low-heat settting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Remove chicken from bones and, if desired, break into large pieces. Sprinkle with cilantro.

Simple Sconesscones2

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
Directions
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature

Hot Fruited Thotfruitedteaea
1 whole orange
10 cups water
4 regular – size tea bags
2 cinnamon sticks
1 teaspoon whole cloves
2 cans 12 ounces each frozen cranberry-raspberry-strawberry-juice beverage concentrate
1 cup firmly packed brown sugar
Orange slices to serve
Peel whole orange in one continuous strip; set peel aside and reserve orange meat for another use. Place water, tea bags, cinnamon sticks, cloves, and orange peel in a heavy large saucepan. Bring to a simmer over medium-high heat. Cover and continue to simmer 15 minutes. Strain tea into a Dutch oven; discard tea bags, orange peel, and spices. Add concentrate and brown sugar, stir over meduim-low heat until sugar dissolve and tea is hot. Serve hot with orange slices. Make seventeen 6 ounces serving.

Recipes: BHG allrecipes 

Gluten Free Gingerbread

 Food, Gluten Free Gingerbread  Comments Off on Gluten Free Gingerbread
Dec 182014
 
gluten free gingerbread

Gingerbread is a favorite during the winter holiday season, here then are two recipes for gluten free gingerbread cake and cookies.

Gluten Free Gingerbread Cake

Ingredients:

2 1/4 cups gluten-free flour

2 teaspoons ginger

2 teaspoons cinnamon

2/3 teaspoon ground cloves

1 teaspoon baking powder

2/3 cup sugar

1/2 teaspoon salt

1 teaspoon xantham gum

3 eggs

2/3 cup molasses

2/3 cup sour cream

1/2 cup oil vegetable or canola 

Directions:
Preheat oven to 350°F.
Mix together flour, ginger, cinnamon, ground cloves, baking powder, sugar, salt and xanthan gum
In another bowl beat the eggs
Add the molasses, sour cream and oil.
Pour the liquid ingredients into the dry ingredients
Beat at medium speed until blended about 2 minutes
Pour the batter into a greased and rice flour dusted 8″ x 8″ cake pan.Bake for 40 – 45 minute or until top cracks.
Gluten Free Gingerbread Cookiesgluten free gingerbread

Ingredients:

cups gluten-free flour

teaspoon baking powder

1/2 teaspoon baking soda

teaspoon cinnamon

teaspoons ground ginger

1 teaspoon ground cloves

pinch salt

1 egg

8 tablespoons butter

1/4 cup molasses

1/4 cup maple syrup

1/2 cup brown sugar

Directions:

in a bowl cream the butter and brown sugar
Add syrup, molasses and egg and mixed until combined
In a separate bowl sift together all the dry ingredients, then add to the wet ingredients.
Mix together and then refrigerate for an hour
Remove dough from refrigerator and place onto a floured surface and knead lightly.
Roll out and then cut into shapes using cookie cutters.
Bake in 350 degrees oven for approx 15 minutes or till well browned.
 

2014 Yule Recipes

 2014 Yule Recipes, Food  Comments Off on 2014 Yule Recipes
Dec 172014
 
2014 yule recipes

2014 Yule Recipes for Dinner, Bread, Dessert and Breakfast

Lemon-Thyme Split-Roasted Turkey
Ingredients
2 medium onions, cut into wedges
2 lemons, cut into quarters
1 stalk celery, cut into 2-inch pieces
4 fresh thyme sprigs
8 cloves garlic
1/2 cup butter, softened
1/4 cup snipped fresh thyme
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons finely chopped shallot (1 medium)
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 8 pound fresh or frozen turkey, thawed if frozen
Directions
Position the oven rack in the bottom third of the oven. Preheat oven to 375 degrees F. In a large roasting pan combine onions, lemons, celery, thyme sprigs, and garlic; set aside.
In a medium bowl combine butter, snipped thyme, lemon peel, lemon juice, shallot, oil, salt, and pepper; set aside.
Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Place turkey, breast side down, on a cutting board. Using kitchen shears, make a lengthwise cut down one side of the backbone, starting from the neck end. Repeat on the other side of the backbone. Remove and discard backbone. Turn turkey, cut side down. Flatten turkey as much as possible with your hands. Cut off and discard tips of wings. Using kitchen shears or a large sharp knife, carefully cut through the entire breastbone, creating two equal halves.
Rub herb-butter mixture over turkey on all sides, massaging some of the mixture underneath the skin. Place turkey halves, skin sides up, on top of vegetables in roasting pan. Insert an oven-going meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone.
Roast, uncovered, for 1-1/2 to 2 hours or until the thermometer registers 175 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven. Cover turkey halves with foil; let stand for 15 minutes before carving. Discard vegetables in roasting pan.
From the Test Kitchen
Tip:
For more citrus flavor, use a combination of lemons, limes, and oranges in the roasting pan. Low on fresh thyme? Use half the amount of fresh rosemary, sage, or tarragon instead.

HONEY – GLAZED NEW POTATOES2014 yule recipes
2 1/2 lbs. new potatoes, quartered
1/2 c. butter
1/4 c. water
2 tbsp. honey
1 tsp. salt
1/4 tsp. pepper
In pan cover potatoes with salted water. Cook until tender, drain. In large skillet, melt butter over medium heat. Stir in water, honey, salt and pepper. Stirring occasionally, cook 1 layer of potatoes 10 to 12 minutes or until brown. Transfer to serving dish and cover to keep warm. Repeat with remaining potatoes.

Ginger-Carrot Soupcarrotandgingersoup
Ingredients

2 tablespoons cooking oil
3 cups thinly sliced onion
2 tablespoons sugar
1/8 teaspoon freshly ground black pepper
2 tablespoons grated fresh ginger
8 carrots (about 1-1/4 lb.)
1 sweet potato
6 cups chicken broth
1 cup half-and-half or light cream
Directions
For caramelized onions, in a large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.
Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions. Makes 12 (3/4-cup) side-dish servings.

2014 Yule Recipes for Breakfast

Roasted Breakfast Pearsroastedpears
Ingredients
4 large ripe, yet firm, Bosc or red Anjou pears
1 tablespoon lemon juice
1 tablespoon butter, softened
2 tablespoons packed brown sugar
1/4 teaspoon salt
2 teaspoons finely shredded orange peel (set aside) or Triple Sec
1/4 cup orange juice
1 teaspoon vanilla
1 cup plain Greek yogurt
2 tablespoons pure maple syrup
Finely shredded orange peel (optional)
1/4 cup granola
2 tablespoons sliced almonds, toasted
Directions
Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.
Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.
Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).
Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.
To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.
Good Morning Mulled Punch
Ingredientsgoodmorningpunch
4 cups apple cider or juice
1 cup orange juice
1 cup unsweetened pineapple juice
1/3 cup lemon juice
1/2 teaspoon whole allspice
Apple rings and/or fresh mint sprigs (optional)
Directions
In a large nonreactive saucepan combine cider, orange juice, pineapple juice, lemon juice, and allspice. Heat over medium-high heat for 5 minutes, stirring occasionally.
Place a fine-mesh sieve over a large bowl. Carefully strain the cider mixture through the sieve. Discard allspice.
Carefully pour the warm cider mixture into eight heatproof mugs. If desired, garnish with apple rings and/or mint sprigs. Serve warm.

2014 Yule Recipes for Bread

Sweet Potato and Carrot Spoon Breadsweetpotatocarrotpoonbread
Ingredients
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound carrots (about 6 medium), peeled and cut into 1-inch pieces
2 cups milk
1/4 cup yellow cornmeal
2 tablespoons butter, cut up
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup pure maple syrup
1/2 cup whipping cream
4 egg yolks, lightly beaten
4 egg whites
Honey (optional)
Directions
Preheat oven to 400 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large pot cook sweet potatoes and carrots in lightly salted boiling water for 20 to 25 minutes or until tender; drain and return to pot. Use a potato masher to mash the mixture until nearly smooth. Set aside.
In a medium saucepan combine milk, cornmeal, butter, cinnamon, and 1/2 teaspoon salt. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened. Cool slightly.
In a very large bowl combine mashed sweet potato mixture, cornmeal mixture, flour, maple syrup, whipping cream, and egg yolks.
In a medium mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold some of the beaten egg whites into squash mixture to lighten. Fold in remaining egg whites. Pour batter into the prepared baking dish. Bake about 40 minutes or until top is golden and center feels firm when lightly touched. Cool slightly. If desired, drizzle with honey.
From the Test Kitchen
Don’t like cinnamon? Use a pinch of freshly grated nutmeg instead. Want added texture? Toss in 2 cups cooked corn kernels. Not a fan of carrots? Replace them with turnips.
Streusel Apple Breadstreuselapplebread
ingredients
2 cups all-purpose flour
1 cup chopped cored apple
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour milk* or orange juice
1/3 cup chopped cranberries
2/3 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
1 tablespoon butter, melted
directions
Grease bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside. In a small bowl toss 2 tablespoons of the 2 cups flour with the apple; set aside. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds; gradually beat in granulated sugar until combined. Beat in eggs and vanilla. Combine remaining flour with baking soda and salt; add to beaten mixture alternately with milk or orange juice. Stir in apple mixture, cranberries and 1/3 cup of the walnuts. Spoon into prepared pan, spreading evenly.
In a medium bowl combine brown sugar, 2 tablespoons flour, lemon peel, 1 tablespoon melted butter and remaining nuts; sprinkle evenly over batter in pan. Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight at room temperature before slicing. Makes 12 servings.
note*For sour milk: Place 1 teaspoon lemon juice or vinegar in a 1 cup glass measure; add milk to equal 1/3 cup. Let stand 5 minutes.
Maple Swirl Biscuitsmapleswirlbiscuits
Ingredients
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cold butter
1 1/4 cups milk
1/4 cup pure maple syrup
1/2 cup maple sugar or granulated sugar
1 tablespoon apple pie spice
1/2 cup butter, softened
2/3 cup raisins (optional)
2 tablespoons butter, melted
1 recipe Maple Glaze
Directions
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper, extending edges over ends; set aside. In a large bowl combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk and maple syrup all at once. Using a fork, stir just until dough forms a ball.
On a lightly floured surface, knead dough gently for 10 to 12 strokes. If desired, place dough between two pieces of parchment paper. Roll or pat dough into a 14×10-inch rectangle. In a small bowl combine maple sugar and apple pie spice. Spread dough with 1/2 cup softened butter; sprinkle with the sugar-spice mixture. If desired, sprinkle with raisins. Starting from a long side, roll up in a spiral. Pinch seam to seal. Using a sharp knife, cut into 12 slices. Arrange slices, cut sides down, in prepared pan. Drizzle with the 2 tablespoons melted butter.
Bake in the preheated oven for 18 to 20 minutes or until golden. Using edges of parchment paper, lift from pan to a wire rack. Cool slightly. Drizzle with Maple Glaze.
Maple Glaze
Ingredients
1 1/4 cups of powdered sugar
2 tablespoons of pure maple syrup
1 teaspoons of milk
Directions
In a small bowl combine powdered sugar and maple syrup. Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.aple Swirl Biscuits

Ginger-Pear Star Sconesgingerstarscones
Ingredients

2 1/2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 tablespoon finely chopped crystallized ginger
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup butter, cut up
1 cup finely chopped Bosc pear
2 eggs, lightly beaten
2/3 cup whipping cream
Whipping cream
Freshly grated nutmeg and/or finely chopped crystallized ginger (optional)
1 Recipe Spiced Butter
Directions

Preheat oven to 400 degrees F. In a large bowl stir together flour, brown sugar, baking powder, 1 tablespoon ginger, 1/2 teaspoon grated or 1/4 teaspoon ground nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pear. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs and 2/3 cup whipping cream. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Lightly roll or pat half of the dough at a time into a 7-inch circle. Using a 2- to 2-1/2-inch star-shape cutter, cut out scones. Re-roll scraps to cut additional scones.
Place scones 2 inches apart on an ungreased baking sheet. Brush with additional whipping cream. If desired, sprinkle with additional grated nutmeg and/or ginger. Bake for 8 to 12 minutes or until golden. Serve warm with Spiced Butter.
From the Test Kitchen
Prepare scones as directed. Place cooled scones in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. To serve, thaw at room temperature. If desired, preheat oven to 350 degrees F. Place scones on a baking sheet and bake for 5 to 6 minutes or until warm. Serve with Spiced Butter.
Spiced Butter
Ingredients
1 tablespoon of sugar
1/2 teaspoon of finely chopped crystallized ginger
1/4 teaspoon of freshly grated nutmeg or 1/8 teaspoon ground nutmeg
Dash ground cinnamon
1/2 cup of butter, softened
Directions
In a small bowl stir together sugar, ginger, nutmeg, and cinnamon. Stir in butter until combined. Cover and chill until ready to serve.

2014 Yule Recipes for Desserts

Rum-Vanilla Bean Bundt Cakerumvanillabeancake
Ingredients

3/4 cup butter
2 eggs
1 egg yolk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
1/4 cup light rum
2 vanilla beans, split lengthwise
3/4 cup granulated sugar
1/4 cup packed brown sugar
Powdered sugar
Directions

Allow butter, eggs, and egg yolk to stand at room temperature for 30 minutes. Meanwhile, generously grease and lightly flour a 10-inch fluted tube pan; set aside. In a small bowl stir together flour and baking powder. In a medium bowl combine milk and rum. Using the tip of a small sharp knife, scrape out seeds from vanilla beans. Stir vanilla seeds into milk mixture; set aside.
Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until light and fluffy. Add eggs and egg yolk; beat for 1 minute. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan, spreading evenly.
Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar.
From the Test Kitchen
Make-Ahead Tip:
Do not sprinkle cake with powdered sugar. Wrap cooled cake in plastic wrap; over wrap tightly with foil. Freeze for up to 1 month. Thaw overnight at room temperature. Before serving, sprinkle with powdered sugar.

Carrot-Coconut Cream Cake with Raisin-Rum Fillingcarrotcocnutrumcake
Ingredients

Carrot Cake Layer
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup finely shredded carrots
1/2 cup packed brown sugar
1/2 cup chopped walnuts, toasted
1/2 cup vegetable oil
1/4 cup buttermilk
Coconut Cake Layer
1/3 cup butter
1 egg
1 egg white
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup granulated sugar
2 teaspoons vanilla
1 cup unsweetened coconut milk
1 cup sweetened flaked coconut
Raisin-Rum Filling
1/4 cup dark rum
1/2 cup raisins
1/3 cup evaporated milk
1/4 cup packed brown sugar
3 tablespoons butter
1 egg yolk
3/4 cup sweetened flaked coconut
1/3 cup chopped walnuts, toasted
1/2 teaspoon vanilla
1 recipe Cream Cheese Frosting
Chopped walnuts, toasted
Shaved coconut, toasted (optional)
Directions

Allow eggs, butter, and egg white for cake layers to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Grease and flour two 8×1 1/2-inch round cake pans; set aside.
For Carrot Cake Layer, in a large bowl stir together flour, baking soda, cinnamon, and ginger; set aside. In a medium bowl combine egg, carrots, brown sugar, walnuts, oil, and buttermilk. Add egg mixture to flour mixture; stir until combined. Pour batter into one of the prepared pans, spreading evenly. Bake for 22 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.
For Coconut Cake Layer, in a small bowl stir together flour and baking powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg and egg white; beat just until combined. Alternately add flour mixture and coconut milk to butter mixture, beating on low speed after each addition just until combined. Stir in coconut. Pour batter into the remaining prepared pan, spreading evenly. Bake alongside carrot cake layer for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks.
Meanwhile, for Raisin-Rum Filling, in a small saucepan bring rum just to boiling over medium-high heat. Remove from heat. Stir in raisins. Let stand, covered, for 5 minutes. Drain, discarding rum. Set raisins aside. In the same saucepan combine evaporated milk, brown sugar, butter, and egg yolk. Cook and stir over medium heat until thickened and bubbly (165 degrees F). Stir in raisins, coconut, walnuts, and vanilla; cool. Cover and chill until needed.
To assemble, place carrot cake layer, bottom (flat) side up, on a serving platter. Spread with Raisin-Rum Filling. Top with coconut cake layer, top (rounded) side up. Spread top and sides with Cream Cheese Frosting. Sprinkle with toasted walnuts and, if desired, toasted coconut. Chill for 30 minutes before serving. Store any leftover cake, covered, in the refrigerator for up to 3 days.
Cream Cheese Frosting
Ingredients
2 ounce of cream cheese
1/2 cup of butter
1 teaspoon of vanilla
4 cups of powdered sugar
Directions
Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.

Gooey Chocolate Pudding Cakesgooeychocolate pudding cake
Ingredients
1/2 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 tablespoon oil
1 teaspoon vanilla
1/4 cup chocolate-hazelnut spread (Nutella)
1/3 cup semisweet chocolate pieces
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3/4 cup boiling water
Coffee-flavored or vanilla ice cream (optional)
Sliced strawberries (optional)
Unsweetened cocoa powder (optional)
Directions
Preheat oven to 350 degrees F. In a medium bowl combine flour, the 1/4 cup sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.
Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place in a 15 x 10 x 1-inch baking pan. Set aside. In the same bowl for the batter, stir together 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.
Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries. Sprinkle with additional cocoa powder.
Caballeros Pobres (Bread Pudding with Cinnamon-Pecan Syrup)breadpuddingwcinnamonpecan
Ingredients
1 cup water
1 cup granulated sugar
6 ounces piloncillo or 1 cup brown sugar
1 teaspoon finely shredded lemon peel
4 sticks canella or other cinnamon
2 whole cloves
1/3 cup raisins
1/2 cup pecans or slivered almonds
Vegetable oil
4 egg whites
2 egg yolks
1 1/2 cups milk
2 tablespoons granulated sugar
2 tablespoons dark rum or cream sherry (optional)
1 teaspoon vanilla
1 8 ounce baguette, cut into 1/2-inch-thick slices
Directions

For the cinnamon-pecan syrup, in a medium saucepan combine the water, the 1 cup granulated sugar, the piloncillo, lemon peel, cinnamon, and cloves. Bring mixture to boiling over high heat; reduce heat to medium and simmer, uncovered, until sugars are dissolved and mixture is thickened and syrupy, stirring frequently. Cool for 15 minutes. Strain to remove cinnamon and cloves. Stir in raisins and nuts; set aside (mixture will continue to thicken).
Meanwhile, heat 1/2 inch of oil in a heavy large skillet to 350 degrees F. In a large bowl beat egg whites with an electric mixer on medium-high speed until stiff but not dry. In another bowl, whisk yolks until light and frothy, about 1 minute. Gently fold egg yolks into egg whites.
In a large bowl combine milk, the 2 tablespoons granulated sugar, the rum, and vanilla; stir to dissolve sugar. Dip one bread slice into milk mixture, turning to coat all sides and shaking gently over bowl to remove excess liquid. Dip the bread slice into the egg mixture to coat well, then transfer to the hot skillet; fry bread for 1 minute per side until lightly browned. Transfer fried bread to paper towels. Repeat with remaining bread and coatings, cooking about one-third of the slices at a time and reheatiing oil between batches.
Preheat oven to 350 degrees F. Line the bottom of a 2-quart rectangular baking dish with half of the bread slices. Spoon half of the syrup on top. Repeat with remaining bread slices and syrup. Bake 25 to 30 minutes or until syrup bubbles and begins to caramelize. Allow to cool for 15 minutes before serving.

Clove-Molasses Cakeclovemolassescake
Ingredients
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
3 tablespoons butter, softened
1/2 cup packed brown sugar
1 egg
1/2 cup mild-flavored molasses
1/2 cup milk
Chocolate-Molasses Glaze (see recipe below)
Directions
Preheat oven to 350 degrees F. Grease and lightly flour one 3×2-inch, one 5×2-inch, and one 7×2-inch round cake pan. (Or grease and lightly flour an 8x8x2-inch baking pan.) Set aside. In a small bowl, stir together flour, baking soda, and cloves; set aside.
In a medium bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in egg until fluffy. Beat in molasses on low speed. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Pour 1/3 cup of the batter into the 3-inch pan, 1 cup of the batter into the 5-inch pan, and the remaining batter into the 7-inch pan. (Or spread all of the batter into the 8x8x2-inch pan.)
Bake the round pans for 20 to 30 minutes (30 to 35 minutes for square pan) or until a toothpick inserted near the center comes out clean. (Baked cakes may dip slightly in center.) Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s); cool completely on rack.
To assemble the three-layer cake, place the 7-inch layer, top side down, on a serving plate. Spoon about one-third of the Chocolate-Molasses Glaze over this layer, allowing it to flow down the side. Top with the 5-inch layer, top side down, spooning another one-third of the glaze over the stacked layers. Top with the 3-inch layer, top side down, spooning the remaining glaze over all. Spoon all of the glaze over a square cake. Makes 8 to 10 servings.
Chocolate-Molasses Glaze:
In a small saucepan melt together 2 ounces bittersweet or semisweet chocolate and 1 tablespoon butter over low heat. Remove from heat; stir in 2/3 cup sifted powdered sugar, 1 tablespoon sorghum or molasses, and 1/2 teaspoon vanilla. Gradually add 1 to 2 tablespoons hot water, beating with a wire whisk until glaze is smooth and of thin spreading consistency.

 

Winter Holiday Season: Cookie Recipes

 Food, Winter Holiday Season: Cookie Recipes  Comments Off on Winter Holiday Season: Cookie Recipes
Dec 092014
 
cookie recipes

Cookie Recipes for gifting and enjoying this holiday season.

Lemon Pecan Cookie Recipe
1/2 cup butter, softened
1/4 cup vegetable shortening
1 cup sugar
1 egg
2 tablespoons honey
1 tablespoon grated lemon zest
1/2 teaspoon lemon extract
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup finely chopped toasted pecans
Preheat oven to 375 degrees. In a large bowl, cream butter, shortening, and sugar until fluffy. Add egg, honey, lemon zest, and lemon extract; beat until smooth. In a small bowl, combine flour, baking soda, cream of tartar and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in pecans. Drop tablespoons of dough 3 inches apart onto a lightly greased baking sheet. Bake 6 to 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container. Makes about 40 cookies.

Sugar Cookie Recipes
Mexican Sugar Cookie Recipecookie recipes
3/4 cup vegetables oil
2 eggs
1 1/2 teaspoons vanillia extract
1 1/4 cups sugar, divided
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. In a large bowl, beat oil, eggs, and vanilla until well blended. Add 1 cup sugar; beat until smooth. In a small bowl, combine flour, baking powder, and salt. Add flour mixture to oil mixture; stir until a soft dough forms. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Drop teaspoonfuls of dough into cinnamon sugar mixture; roll into balls. Place balls 2 inches apart on a greased baking sheet. Flatten cookies with bottom of a glass dipped in cinnamon-sugar mixture. Bake 4 to 6 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool. Store in a cookie tin. Yield about 4 1/2 dozen cookies.

Sparkling Sour Cream Sugar Cookies cookie recipes
Cookie
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
dash of salt
1/2 cup dairy sour cream
1 egg
1 teaspoon finely shredded orange peel
1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
Powdered Sugar Icing (see recipe below) or your favorite frosting
Directions
In mixing bowl, beat butter with electric mixer 30 seconds. Add sugar, baking powder, soda, and salt; beat well. Beat in sour cream, egg, peel, and lemon extract.
Beat in as much flour as you can with the mixer. Using wooden spoon, stir in remaining flour. Divide in half. Cover; chill 1 to 2 hours or until easy to handle.
On a well-floured surface, roll out half of the dough at a time to 1/4-inch thickness. Using a cooking cutter, cut dough into desired shapes. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake in a 375 degree F oven for 6 to 7 minutes or until edges are firm and bottoms are light brown. Transfer to wire rack; cool.
Prepare the Powdered Sugar Icing or frosting. Spread the mixture over cookies. Immediately top each cookie with candied citrus peel or let dry and paint designs on each with food coloring.
Powdered Sugar Icing
Ingredients
4 cups sifted powdered sugar
1/4 cup milk
food coloring (optional)
Directions
In a medium mixing bowl, beat together sifted powdered sugar and milk. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread. Tint with food coloring, if you like.

Winter Holiday Season: Yule Cookies

 Food, Winter Holiday Season: Yule Cookies  Comments Off on Winter Holiday Season: Yule Cookies
Dec 032014
 
yule cookies

Here is our second installment of the winter Holiday Season Yule Cookies for enjoying and sharing with family and friends

SPICY  YULE  COOKIES

 Yule Cookies:
1/3 cup butter softened
1/2 cup vegetable shortening
11/4 cup sugar
1 cup sour cream
1/2 cup molasses
2 eggs
1 teaspoon vanilla extract
51/4 cups all-purpose flour
1/4 cup cocoa
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
Icing
1 cup sifted confectioners sugar
1 tablesppon plus 1 teaspoon of milk
Directions
Cream butter, shortening, and sugar in large bowl until fluffy. Add sour cream, molasses, eggs and vanilla beat until smooth. In another large bowl combine flour, cocoa, cinnamon, baking powder, ginger, allspice, baking soda and salt. Add half of dry ingredient to creamed mixture, stir until a soft dough forms. Stir remaining dry ingredients 1 cup at a time into dough, use hands if necessary to mix well. Divide dough into fourths. Wrap in plastic wrap and chill 2 hours or until dough is firm.
Preheat oven to 350 degrees. On a lightly floured surface use a floured rolling pin to roll out one fourth of dough to slightly less than 1/4 inch thickness. Use large and medium sized christmas tree shaped cookie cutters to cut out cookies. Transfer to a greased baking sheet. Bake 7 to 9 minutes or until firm to the touch. Transfer cookies to a wire rack to cool. Repeat with remaining dough.
For Icing combine confectioners sugar and milk in a small bowl; stir until smooth. Spoon icing into a pastry bag filled with a small round tip. Pipe outline onto each cookie. Allow icing to harden. Store in an airtight container. Makes about 7 dozen cookies.

CHOCOLATE CAPPUCCINO COOKIESyule cookies

Cookies

2 cups butter, softened
4 cups packed light brown sugar
4 large eggs
5 1/2 cups all-purpose flour
1 cup cocoa
1/4 cup instant coffee granules
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 2/3 cups (10 ounces) cinnamon chocolate chips (see substitution)

Directions
Preheat the oven to 350 degrees. Beat butter at medium speed of an electric beater until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended.
Combine flour and next 5 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in cinnamon chips.  Drop dough by rounded tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake, in batches, for 8 to 10 minutes per batch. Cool on baking sheets 5 minutes. Remove to wire racks to cool completely.

Substitution:You can substitute 1-2/3 cups chocolate chips tossed with 1 teaspoon of ground cinnamon for the cinnamon chips

This Yule Cookie Recipe is from the The Best of Mr. Food Cookbook Series Oxmoor House, Inc.

Winter Holiday Season: Cookies

 Food, Winter Holiday Season: Cookies  Comments Off on Winter Holiday Season: Cookies
Dec 022014
 

Cookies are part of the winter holiday season for us here at Ravenhawks’ we will share a few of our Yule Cookie Recipes. If you can keep them from being eaten straight from the cookie sheet they make great gifts and work wonderful in cookie exchanges. Below is the first installment of recipes for Cookies. More to come soon.

CINNAMON-CHOCOLATE STARS
COOKIES:
1 c. butter, softened
3/4 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 pkg. (6 oz.) semi-sweet chocolate chips, melted
3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
ICING:
1 c. plus 2 tbsp. confectioners’ sugar, sifted
3 tbsp. milk
Gold petal dust (available at gourmet food stores)

DIRECTIONS
For cookies, preheat oven to 300 degrees. In a large bowl, cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth. Stir in chocolate. In a medium bowl, sift together flour, cinnamon and salt. Add dry ingredients to chocolate mixture; knead in bowl until a soft dough forms.
On a lightly floured surface, use a floured rolling pin to roll out dough to 1/4 inch thickness. Use star-shaped cookie cutters to cut out cookies. Transfer to a greased baking sheet. Bake 15 to 20 minutes or until firm.

For icing, stir sugar and milk together in a medium bowl until smooth. Spread icing on 1/2 of the cookies; allow icing to harden. Use a small paintbrush to apply petal dust to tops of all cookies. Store in an airtight container.

Makes about 7 dozen 1 1/2 to 2 1/2 inch cookies.

FRESH MINT COOKIESCookies
Dough should be prepared one day in advance to allow flavors to blend.

Ingredients
1 1/2 cups butter, softened
2/3 cup superfine granulated sugar
1 egg
2 tablespoons minced fresh mint leaves
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
Granulated sugar

Directions
In a large bowl, cream butter and superfine sugar until fluffy, Add egg, mint leaves, orange zest, and vanilla; beat until smooth. Add flour to creamed mixture; stir until a soft dough forms. Cover dough and chill overnight.
Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place balls 1 inch apart on an ungreased cookei sheat. Flatten with bottom of a glass dipped in granulated sugar. Bake 7 to 9 minutes or until edges are lightly browned. Transfer cookies to wire rack to cool. Store in an airtight container. Makes about six dozen cookies.`

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