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03 Jan

Banane Alla Maniera

INGREDIENTS:
4 ripe bananas

2 baking apples (large)

4 Tbsp. or so granulated sugar

a good splash of rum or any other liqueur

4 or more amaretti cookies crumbled

3-4 oz Earth Balance Butter
INSTRUCTIONS:
Preheat Oven to 400 Degrees

Cut off ends of the bananas then slice to divide them in half lengthwise.

Remove banana from skins and cut into medium slices.

Reserve the skins.

Peel the apples and cure them.

Dice the apples finely.

Cook apples in a saucepan with a few drops of water and the sugar until a little soft.

Puree the apples and add the liqueur, simmering until thick.

Add some Earth Balance butter and cop a little longer.

Fill the banana skins with the apple puree and surmount with the sliced banana.

Sprinkle on the cookie crumbs and dot with butter (liqueur is also good!)

Butter a shallow baking dish suitable for table service and arrange bananas.

Bake in oven for 10 minutes. Serve Hot
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03 Jan

Australian Sticky Toffee Pudding Cake

INGREDIENTS:
1 3/4 cups dates, pitted and chopped
1 teaspoon baking soda
approx. 1 1/2 cups boiling water
1/4 Cup + 1 Tablespoon cup butter
3/4 cup white sugar
2 eggs
1 1/8 cup self-rising flour

Caramel Sauce Topping:
1/3 cup butter

3/4 cup packed brown sugar

2/3 cup evaporated milk

1 teaspoon vanilla extract

 

If you are vegan, substitute 1/2 cup of plain soy yogurt for the eggs, and use margarine instead of butter.
INSTRUCTIONS:
-Preheat oven to 350 degrees F (175 degrees C)
-In a small bowl, combine the dates and baking soda. Pour boiling water over the dates just to cover them.
-Cream 1/4 cup plus 1 tablespoon of the butter with the white flour until light. Beat in the eggs and mix well.
-Add the flour, and the date mixture (including the water) to the egg mixture and fold to combine.
-Pour the batter into an 8 inch round baking pan.
-Bake at 350 degrees F 30-40 minutes.
-Let cool. Slice and serve with warm caramel sauce.

To make the caramel sauce: In a small saucepan combine the brown sugar, evaporated milk, and vanilla. Cook over medium heat and bring to a boil. Turn down heat and simmer 5 minutes, stirring occasionally.
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03 Jan

Apricot Bars

INGREDIENTS:
1 1/2 cup flour

1 cup brown sugar

1 teaspoon baking powder

3/4 cup butter

1 1/2 cup rolled oats

1 cup apricot jam
INSTRUCTIONS:
Mix everything except jam together until crumbly, put 2/3’s of mixture in 11×8 pan    spread with jam. Cover with remaining of crumbs. bake 375 degrees F for 30 minutes. Cook and cut into bars

 

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03 Jan

Applesauce Cookies

INGREDIENTS:
1/2 cup butter

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 cupp applesauce

2 cupp flour

1 teaspoon baking sodda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon gr. cloves

1 cup raisons

1/2 cup chopped nuts
INSTRUCTIONS:
preheat oven to 375 degrees F

cream butter and sugar stir in egg and applesauce. Mix dry ingredients in. Beat until smooth. Add raisons and nuts. Arrange by spoonfuls bake 5-7 minutes or until light brown
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03 Jan

Apple Crisp

INGREDIENTS:
8 medium apples, peeled & sliced
1 tablespoon lemon juice
2 tablespoons orange juice
Grated rind of 1 orange
Topping:
1 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
3/4 cup flour
1/4 teaspoon salt
6 tablespoons butter or margarine
INSTRUCTIONS:
-Slice apples into a greased 9-inch square pan or a 1-quart casserole.
-Stir the orange juice, lemon juice, and orange rind into the apples.
-Mix brown sugar, flour, cinnamon, and salt into a bowl. Cut in the butter and mix well.
-Spread topping mixture onto the apples.
-Bake at 350 degrees for 45 minutes, or until golden brown and bubbly.
-Let cool, serve with vanilla ice cream or frozen yogurt.
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03 Jan

Almond roca cookies

INGREDIENTS:
1 cup butter

1/2 cup ea. brown and white sugar-cream until light

add 1 beaten egg yolk+

1 teaspoon vanilla

2 cup cake flour
INSTRUCTIONS:
mix together the ingredients above, spread on bottom (thin) of cookie sheet. pat with fingers. bake 350 degrees F 15-20 min. melt a 10 oz. bar of chocolate over hot water and spread over dough. sprinkle with sliced almonds
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03 Jan

Springtime Salad

INGREDIENTS:
-Asparagus spears (4 per person), blanched and sliced on the diagonal into 2 inch pieces
-Roma tomatoes (1 per person), cut into bite sized pieces
-Mozzarella cheese cut into bite sized cubes (approx. 1 ounce per person)
-Boneless, skinless chicken breast, cooked (1/2 – 1 per person) and cubed
INSTRUCTIONS:
Mix all ingredients and drizzle with olive oil and balsamic vinegar.  Top with a sprig of fresh basil.

Variation:  When fresh asparagus is not available, substitute fresh zucchini.
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03 Jan

Fresh Corn and Zucchini Salad

INGREDIENTS:
6 ears corn, cooked, kernels removed from cob
2 small zucchini, thinly sliced
4 green onions, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 cup flat-leaf parsley, finely chopped
INSTRUCTIONS:
In a salad bowl, mix together all of the vegetables.  Top with your favorite vinaigrette, or make your own fresh dressing with 1/2 cup olive oil and 1/4 cup fresh lime juice.
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03 Jan

Adobo Chicken

INGREDIENTS:
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup soy sauce    1/2 cup vinegar
1 (3 pound) whole chicken,
cut into pieces
INSTRUCTIONS:
Place chicken in a slow cooker. In a small bowl mix the
onion, garlic, soy sauce, and vinegar, and pour over the
chicken. Cook on Low for 6 to 8 hours.

Serve hot with rice and vegetables.  Makes 4 servings
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03 Jan

Zucchini-Cornmeal Spoonbread

INGREDIENTS:
Zucchini-Cornmeal Spoonbread

-3 cups shredded zucchini (about 3 med zucc)

-3 eggs

-1 cup sour cream

-1 cup (4oz) grated cheddar cheese

-1/2 cup chopped onion

-½ cup melted butter or vegetable oil

-¼ teaspoon salt

-1 ½ cup cups cornmeal

-hot peppers! (Optional)
INSTRUCTIONS:
1) Heat oven to 400. Spray 1 ½ quart gratin or baking dish with nonstick cooking spray. Place zucchini in large strainer set over bowl; let stand 10 minutes. Press or squeeze zucchini to remove excess liquid.

2) In large bowl, whisk eggs until blended. Add sour cream, cheese, onion, butter, salt and hot peppers. Stir in zucchini and cornmeal until blended. Pour into gratin dish.

3) Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.
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