1/2+ c. shortening
3/4 c. sugar
1 egg
1/4 c. (scant) molasses
1 1/2 c. flour
1 1/2 teaspoon baking soda
1/2 teaspoon (scant) salt
3/4 teaspoon cloves
Cream shortening and sugar. Add egg and molasses, mix well. Stir in remaining ingredients. Form into balls the size of small walnuts, then flatten. Bake at 350 degrees for 12 minutes. Cool 1 minute, then roll in powdered sugar.
Makes 7 dozen. 30 calories each.
NOTES: I think we cut the original recipe down because it made way too many cookies -- that's why the measurements are so odd. I put several cookies in a paper bag with powdered sugar and shake them rather than rolling in powdered sugar. For flattening, I dip the bottom of a small glass in granulated sugar (to keep the dough from sticking) and then press down the cookies. The cookies do spread during baking; I think they almost double in size (but you might want to check with Dana -- it's been a long time since I've made them).
Monday, December 10, 2007
Peanut Butter Cookies
1 c. shortening
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 1/2 c. flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Cream shortening, peanut butter, sugars and eggs. Blend all dry ingredients and stir into creamed mixture. Roll dough into 1 1/4 inch balls, place on lightly greased cookie sheet and flatten with a fork, criss-cross style. Bake at 375 degrees for 10-12 minutes.
Makes 6 dozen.
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 1/2 c. flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Cream shortening, peanut butter, sugars and eggs. Blend all dry ingredients and stir into creamed mixture. Roll dough into 1 1/4 inch balls, place on lightly greased cookie sheet and flatten with a fork, criss-cross style. Bake at 375 degrees for 10-12 minutes.
Makes 6 dozen.
Bachelor's-Prize Chicken
4 Bone-in chicken breast halves (approx. 10 oz each)
1 c. nonfat plain yogurt
4 tablespoons creamy peanut butter
1/4 teaspoon ground red pepper
Preheat oven to 375 degrees. Line baking pan with heavy foil.
Remove skin from chicken.
In a small bowl, blend yogurt, peanut butter and pepper until smooth. Dip the chicken in the mixture to coat eavenly and arrange pieces, rib side down, in a single layer on prepared pan.
Bake on top shelf of the oven for 35-45 minutes, or until the chicken is richly browned and the juices are clear when the breast is pierced with a fork. Serves 4. Serve hot or cold.
Per serving: 350 calories; 12.8 grams total fat; 2.9 grams saturated fat; 116 mg. cholesterol; 220 mg. sodium; 49.4 grams protein; 8.4 grams carbohydrates; 1 gram dietary fiber.
NOTE: I just use boneless skinless chicken breasts, about 5 ounces each. Works fine. Yum!
Cucumber Sandwiches
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 (.7 ounce) package dry Italian salad dressing mix
2 loaves French bread, cut into 1 inch slices
2 medium cucumbers, sliced
1 pinch dried dill weed
In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. The cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!
35 servings
1/2 cup mayonnaise
1 (.7 ounce) package dry Italian salad dressing mix
2 loaves French bread, cut into 1 inch slices
2 medium cucumbers, sliced
1 pinch dried dill weed
In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. The cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!
35 servings
Herbed Cream Cheese Cucumber Rounds
4 oz cream cheese, softened
2 teaspoons finely chopped fresh chives
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon fresh lemon juice
1/8 teaspoon table salt
Pinch of cayenne, or to taste
1/2 medium seedless cucumber (usually plastic-wrapped)
3 medium radishes
Coarse sea salt for sprinkling
Special equipment: a Japanese Benriner* or other adjustable-blade slicer
Garnish: finely grated fresh lemon zest
Stir together cream cheese, herbs, zest, lemon juice, table salt, and cayenne.
Slice 32 (1/8-inch-thick) rounds from cucumber with slicer. Trim bottoms from radishes, then slice into 32 (1/16-inch-thick) rounds with slicer. Top each cucumber slice with a radish slice and 1/2 teaspoon herbed cream cheese. Sprinkle with coarse sea salt and serve immediately.
Makes 32 hors d'oeuvres
2 teaspoons finely chopped fresh chives
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon fresh lemon juice
1/8 teaspoon table salt
Pinch of cayenne, or to taste
1/2 medium seedless cucumber (usually plastic-wrapped)
3 medium radishes
Coarse sea salt for sprinkling
Special equipment: a Japanese Benriner* or other adjustable-blade slicer
Garnish: finely grated fresh lemon zest
Stir together cream cheese, herbs, zest, lemon juice, table salt, and cayenne.
Slice 32 (1/8-inch-thick) rounds from cucumber with slicer. Trim bottoms from radishes, then slice into 32 (1/16-inch-thick) rounds with slicer. Top each cucumber slice with a radish slice and 1/2 teaspoon herbed cream cheese. Sprinkle with coarse sea salt and serve immediately.
Makes 32 hors d'oeuvres
Pesto Goat Cheese Spread
4 oz soft mild goat cheese at room temperature
2 oz cream cheese at room temperature
1/4 cup pesto
Stir together all ingredients with salt and pepper to taste until smooth. Serve with crackers or toasts. Keeps covered and chilled for up to one week.
2 oz cream cheese at room temperature
1/4 cup pesto
Stir together all ingredients with salt and pepper to taste until smooth. Serve with crackers or toasts. Keeps covered and chilled for up to one week.
Olive Spread With Walnuts
1 3/4 cups pitted Kalamata olives or other brine-cured black olives (about 1/2 pound pitted)
3 tablespoons plus 1/4 cup walnuts, toasted, chopped
1/4 cup olive oil
2 teaspoons coarse-grained Dijon mustard
1 garlic clove
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
Pinch of cayenne pepper
Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add olive oil, dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts. (Spread can be prepared up to 3 days ahead. Cover with plastic and refrigerate.) Serve with toasted baguette slices.
Makes about 1 1/3 cups.
3 tablespoons plus 1/4 cup walnuts, toasted, chopped
1/4 cup olive oil
2 teaspoons coarse-grained Dijon mustard
1 garlic clove
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
Pinch of cayenne pepper
Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add olive oil, dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts. (Spread can be prepared up to 3 days ahead. Cover with plastic and refrigerate.) Serve with toasted baguette slices.
Makes about 1 1/3 cups.
Friday, December 07, 2007
Coconut Curry Chicken
2 Chicken breasts
Salt and Pepper to taste
1/4 C unsweetened, shredded coconut
1 T Canola (or other flavorless) oil
3/4 C light coconut milk
1 T curry powder (or to taste)
1/4 t garam marsala
2 t lime juice
1/2 t fish sauce (optional)
salt and pepper to taste
2 green onions, sliced
Pre-heat oven to 350. Season chicken with salt and pepper. Dredge in coconut. Heat oil in a skillet over medium heat and add the chicken, cooking until golden browwn, about 4 min per side. Transfer chicken to a baking sheet or a piece of foil and bake in oven for 15-20 min, or until cooked through.
Combine remaining ingredients in the pan you cooked the chicken in. Simmer over medium heat until it is reduced by nearly half and slightly thickened- about 10 min. Plate chicken and pour sauce over the top. Serves 2.
Amount Per Serving
Calories 322
Calories from Fat 179
Total Fat 19.9g (31%)
Saturated Fat 8.9g (44%)
Cholesterol 72mg (24%)
Sodium 203mg (8%)
Total Carbohydrates 6.5g (2%)
Dietary Fiber 2.4g (9%)
Sugars 2.6g
Protein 27.5g
Vitamin A 4% • Vitamin C 8%
Calcium 7% • Iron 16%
Nutrition Grade C+
Notes: You could cut out a lot of the sat. fat by skipping the coconut "breading" and just sautee the chicken in the oil, naked. It'd still be yummy and it'd be healthier, but the coconut gived it a little crunch and makes it prettier. Leaving out the coconut brings it down to 287 calories, 16.5g of fat and 6 grams of saturated fat.
Salt and Pepper to taste
1/4 C unsweetened, shredded coconut
1 T Canola (or other flavorless) oil
3/4 C light coconut milk
1 T curry powder (or to taste)
1/4 t garam marsala
2 t lime juice
1/2 t fish sauce (optional)
salt and pepper to taste
2 green onions, sliced
Pre-heat oven to 350. Season chicken with salt and pepper. Dredge in coconut. Heat oil in a skillet over medium heat and add the chicken, cooking until golden browwn, about 4 min per side. Transfer chicken to a baking sheet or a piece of foil and bake in oven for 15-20 min, or until cooked through.
Combine remaining ingredients in the pan you cooked the chicken in. Simmer over medium heat until it is reduced by nearly half and slightly thickened- about 10 min. Plate chicken and pour sauce over the top. Serves 2.
Amount Per Serving
Calories 322
Calories from Fat 179
Total Fat 19.9g (31%)
Saturated Fat 8.9g (44%)
Cholesterol 72mg (24%)
Sodium 203mg (8%)
Total Carbohydrates 6.5g (2%)
Dietary Fiber 2.4g (9%)
Sugars 2.6g
Protein 27.5g
Vitamin A 4% • Vitamin C 8%
Calcium 7% • Iron 16%
Nutrition Grade C+
Notes: You could cut out a lot of the sat. fat by skipping the coconut "breading" and just sautee the chicken in the oil, naked. It'd still be yummy and it'd be healthier, but the coconut gived it a little crunch and makes it prettier. Leaving out the coconut brings it down to 287 calories, 16.5g of fat and 6 grams of saturated fat.
Baked Pesto Chicken
4 (6oz) boneless, skinless chicken breasts
1/2 cup prepared pesto
1/2 cup shredded mozaralla cheese
salt and pepper to taste
Heat oven to 375
Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9x13" baking dish. Lay chicken over pesto in an even layer. Spread with remaining pesto.
Cover and bake 20-25 min, until chicken is cooked through. Uncover and top with cheese. Bake until cheese is melted, about 5 min. Serve hot.
4 servings:
Cal: 390
Fat: 20g
sat: 5g
Protein: 46g
Carb: 2g
fiber: 0g
Sodium: 450mg
1/2 cup prepared pesto
1/2 cup shredded mozaralla cheese
salt and pepper to taste
Heat oven to 375
Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9x13" baking dish. Lay chicken over pesto in an even layer. Spread with remaining pesto.
Cover and bake 20-25 min, until chicken is cooked through. Uncover and top with cheese. Bake until cheese is melted, about 5 min. Serve hot.
4 servings:
Cal: 390
Fat: 20g
sat: 5g
Protein: 46g
Carb: 2g
fiber: 0g
Sodium: 450mg
Turkey (or chicken) Parmesan
2 cups marinara sauce
1/2 cup pine nuts, coarsely chopped
1 oz grated Parmesan cheese (1/4 c)
1/2 t dry Italian seasoning
1 pound turkey or chicken cutlets, about 1/3" thick in 4 pieces
2 t olive oil
2 oz shredded mozzarella
Heat oven to broil. Heat sauce on stove and keep warm. Combine pine nuts, parmesan and Italian seasining in a wide, shallow dish. Season meat on both sides with salt and pepper, then dredge in the mixture, pressing to adhere.
Heat oil in a large skillet. Add meat and cook until coating is golden brown and juices run clear, about 4 min per side. If nuts are browning too quickly, reduce heat.
Place meat in a baking pan and top evenly with cheese and broil until cheese is melty, less than 1 min. Spoon 1/2 cup of sauce on each plate and top each with a piece of meat.
Serves 4:
Cal: 380
Fat: 21
sat: 4
Protein: 39g
Carb: 10g
fiber: 3g
Sodium: 650mg
1/2 cup pine nuts, coarsely chopped
1 oz grated Parmesan cheese (1/4 c)
1/2 t dry Italian seasoning
1 pound turkey or chicken cutlets, about 1/3" thick in 4 pieces
2 t olive oil
2 oz shredded mozzarella
Heat oven to broil. Heat sauce on stove and keep warm. Combine pine nuts, parmesan and Italian seasining in a wide, shallow dish. Season meat on both sides with salt and pepper, then dredge in the mixture, pressing to adhere.
Heat oil in a large skillet. Add meat and cook until coating is golden brown and juices run clear, about 4 min per side. If nuts are browning too quickly, reduce heat.
Place meat in a baking pan and top evenly with cheese and broil until cheese is melty, less than 1 min. Spoon 1/2 cup of sauce on each plate and top each with a piece of meat.
Serves 4:
Cal: 380
Fat: 21
sat: 4
Protein: 39g
Carb: 10g
fiber: 3g
Sodium: 650mg
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