Google Alert - recipe |
- Magazine: The perfect answer to “what to do with leftover turkey?”
- Honey Snickerdoodle Popcorn <b>Recipe</b> | Pretty Prudent - Prudent Baby
- <b>Recipe</b>: Sweet Eve Strawberry and Blackberry crumble
- FAMILY <b>RECIPE</b>
- 12 Days of Cookies: Irish Cream Cheese Cookies a winning <b>recipe</b>
- A holiday roast to love on its merits, not looks
| Magazine: The perfect answer to “what to do with leftover turkey?” Posted: 16 Dec 2013 01:56 AM PST   |
| Honey Snickerdoodle Popcorn <b>Recipe</b> | Pretty Prudent - Prudent Baby Posted: 16 Dec 2013 01:11 AM PST
Check out the tasty recipe for Honey Snickerdoodle Popcorn after the jump…
Honey Snickerdoodle Popcorn 2 Tbsp Coconut Oil (or canola oil) Put about three or four kernels in a saucepan with coconut oil at medium heat. Cover. When the kernels pops, pour the rest of the kernels in and cover. Shake consistently to pop all the kernels. When the popping starts to slow down to only a pop every few seconds your popcorn is done. You don't want to leave it on for too long or it will start to burn. Once your popcorn is popped, put it in a bowl and pour on the melted butter. Sprinkle on cinnamon and sugar combination. Drizzle it with as little or as much honey as you'd like. If you like the mix of salty and sweet, shake a little salt over it. Enjoy!   |
| <b>Recipe</b>: Sweet Eve Strawberry and Blackberry crumble Posted: 16 Dec 2013 01:00 AM PST Recipe: Sweet Eve Strawberry and Blackberry crumble9:00am Monday 16th December 2013 in Food
Serves 6 Preparation time: 10 minutes You'll need 50g muscovado sugar What to do Pre-heat the oven to 160°C. To make the crumble, pour the muscovado sugar, ground almonds and flour into a roomy bowl and mix well. Rub in the butter until a lumpy, crumbly dough starts forming. Place the crumble mixture on a baking tray that has been lined with baking parchment. Bake for 20 minutes, then set the crumble aside to cool. Slice the Sweet Eve strawberries into small pieces and then place in a saucepan with the blackberries, caster sugar, and lemon juice. Place on a medium heat and keep mixing, so as to form a soft compote syrup, mashing the berries with a wooden spoon. This should take around 8 minutes. Take off the heat to cool slightly and mix in the rosewater and elderflower cordial. To serve, place the Sweet Eve strawberry compote syrup at the bottom of a serving cup or plate and sprinkle the crumble on top. Serve with fresh cream. Submitted by www.sweetevestrawberry.co.uk |
| Posted: 16 Dec 2013 12:15 AM PST Lockport Union-Sun & Journal — HARTLAND — For the past few years, the idea of owning and operating a bakery has been a shared dream of Margaret Darroch and her daughter Jeanna Bower. Saturday that dream became a reality. "We've been putting aside money for equipment for three and a half years," said Bower. "This is really exciting because it's been a long process and we feel like it's really paid off." The duo hosted the grand opening of Carriage House Bakery over the weekend, offering customers bakery staples like breads, cookies, cakes, pies, etc. Bower, who went back to school to become a pastry chef, developed three bread recipes for the inaugural day and said they will likely become specialties of the house. "There's a honey oatmeal wheat bread, an artisan crusty boule and a white sandwich bread," Bower said. She explained that each recipe featured some "tweaks" so they could be considered her own. The wheat bread, for instance, was adapted from a recipe she learned while studying at the Culinary Institute at Niagara County Community College. The white bread is on the sweet side and is a recipe she discovered after experimenting with a number of different ingredients. Darroch said of her daughter, "She's always loved to cook." Carriage House Bakery opened with a flourish in the morning, Darroch said, and the customers who made it out despite the inclement weather gave the shop and its goods positive reviews, she added. "We had some holiday cookie orders placed, too," Darroch noted. The bakery is actually part of the family's home, which is the house at Stone Hollow Farm. Both ladies said working from home is great feeling, and getting people to visit the farm is a benefit. "People seem to love visiting the farm," Darroch said. "I'd like to develop it into a place where people can come and learn about farming, about livestock." The learning can also be of the culinary variety, as Bower and Darroch said there are classes and cooking demonstrations planned in Carriage House Bakery's future. The bakery itself will also feature gluten-free options and its shelves will display items made by local artisans. Along with standard fare, Bower added that decorated party cakes are also available so long as there is a few days worth of lead time. Darroch, meanwhile, said the grand opening of the place seemed to embrace a simple back-to-the-roots concept. "It's the whole concept of slowing down and simply getting to know your neighbor," she said. "We want people who come here to think they're home and enjoy a cup of coffee and a dessert," she added. "We want to get to know our customers by their first names." if you go Carriage House Bakery is open 11 a.m. to 6 p.m. Thursday through Saturday. It is located at 3807 Stone Road. For more information call 735-5094, visit it online at stonehollowfarmny.com, or find Stone Hollow Farm on Facebook. |
| 12 Days of Cookies: Irish Cream Cheese Cookies a winning <b>recipe</b> Posted: 16 Dec 2013 12:13 AM PST Shari Bradley calls her winning cookie, which is glazed with Bailey's Irish Cream, her "best friend cookie." "I made them once for my best friend," Bradley said. "She loved them so much, she was the only one I made them for." Bradley found the original recipe in a Southern Living magazine about 25 year ago. But she added the special ingredient that gave the cookie its winning edge. "I just can't leave a recipe alone," she said. The original recipe didn't call for Irish Cream in the glaze. It was flavored with vanilla. "The second time I made them, I used French Vanilla Coffee Creamer, and they were good," Bradley said. "But the next time I made them I didn't have any French Vanilla Creamer, but I did have Bailey's Irish Cream creamer." But Bradley thought they would be even better with the real thing, so she bought a bottle and fell in love with the results. "This recipe just evolved," she said. Bradley said she never entered a cooking contest and was excited to learn that her recipe was a 12 Days of Cookie competition winner. IRISH CREAM CHEESE COOKIES Makes 3 1/2 dozen 3/4 cup butter (room temperature) 3 ounces cream cheese (room temperature) 3/4 cup sugar 3/4 cup brown sugar 2 large eggs (room temperature) 2 cups flour 2 teaspoons baking powder 1 teaspoons vanilla 1/2 teaspoon almond extract 1 1/2 cup pecans (toasted and chopped) 1/4 cup cream cheese (room temperature) 4 tablespoons powdered sugar 4 tablespoons Irish cream liqueur (can substitute Irish cream coffee creamer) 1. Preheat oven to 350 degrees. Beat butter with 3 ounces cream cheese on medium speed of mixer until creamy. Gradually add the sugars, beating until light and fluffy. Add eggs one at a time. Combine flour and baking powder. 2. Gradually add to the butter mixture, beating well. Stir in vanilla and nuts. Cover and chill 1 hour. Drop dough by rounded tablespoon 2 inches apart onto ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Cool 2 minutes, then remove to cooling rack. Cool completely. 3. Beat or whisk softened cream cheese, powdered sugar and Irish Cream until smooth. Drizzle glaze over cookies. Nicole Marshall Middleton 918-581-8459 |
| A holiday roast to love on its merits, not looks Posted: 16 Dec 2013 12:03 AM PST Admittedly, pot roast is not a particularly beautiful dish. But when done well, it is a delicious dish — flavorful, succulent, rich and comforting. In short, it's everything you want for a holiday feast. Another perk of pot roast — especially if you're feeding a crowd — is that it is economical. You're going to want to select a well-marbled, tougher cut of meat, both of which translate into cheap. And that means you're going to get a lot of roast for your dollar. This recipe is easy and designed to give maximum flavor with minimum labor. You brown some vegetables, add you meat and liquid, then walk away for a few hours. Toward the end of roasting, you chop some vegetables and toss those in the oven, too. The resulting roast is spectacular with the gravy made from the drippings and liquid in the pan. ___ HOLIDAY POT ROAST WITH SPICED ROOT VEGETABLES Start to finish: 4 hours (30 minutes active) Servings: 12 For the roast: 2 medium red onions, quartered 2 medium carrots, cut into pieces 3 stalks celery, cut into pieces 2 leeks, trimmed and sliced 2 tablespoons olive oil 6- to 7-pound chuck roast Salt and ground black pepper 3 cups red wine 2 cups unsalted beef stock 1/4 cup tomato paste 2 tablespoons Dijon mustard 3 bay leaves 3 sprigs fresh rosemary For the root vegetables: 6 medium carrots, peeled and cut into 1-inch pieces 4 parsnips, peeled and cut into 1-inch pieces 2 medium red onions, cut into wedges 2 small celeriac roots, peeled and diced 2 pounds sweet potatoes, peeled and cut into 1-inch pieces 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon fennel seeds Heat the oven to 350 F. In a food processor, combine the red onions, carrots, celery and leeks. Pulse until finely chopped, but not so finely that a paste is formed. In a large Dutch oven or heavy bottomed large pot over medium, heat the olive oil. Add the onion-carrot mixture and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Spoon the mixture out into a bowl. Trim the chuck roast of any very large pieces of fat. Season the meat liberally with salt and black pepper. Increase the heat under the Dutch oven to high and add the meat. Sear on all sides until well browned, 3 to 4 minutes per side. Transfer the roast to a plate. Add a bit of the red wine to the pot and scrape up any browned bits on the bottom. Return the browned vegetable mixture to the pot along with the rest of the red wine, beef stock, tomato paste, mustard, bay leaves, and rosemary. Stir well. Carefully return the roast to the pot, cover and place in the oven for 3 to 4 hours, or until very tender. Meanwhile, prepare the roasted vegetables. In a large bowl, toss together the carrots, parsnips, onions, sunchokes and sweet potatoes. Drizzle with the olive oil and toss to coat. In a small bowl, mix together the salt, black pepper, cumin, coriander and fennel seed. Sprinkle over the vegetables and toss again. Spread onto a rimmed baking sheet. After the chuck has been roasting for 2 1/2 hours, add the vegetables to the oven. Roast, stirring occasionally, for 45 minutes to 1 hour, or until browned and tender. When the chuck is finished cooking, remove the pot from the oven and transfer the roast to a plate. Cover with foil. Remove the rosemary and bay leaves from the pot and discard. Transfer the remaining contents to a blender and blend until smooth, making sure to use caution when blending the hot liquid. Return to the pot and bring to a boil. Simmer until reduced to about 5 cups, or gravy thickness. Serve with the roast and root vegetables. Nutrition information per serving: 540 calories; 120 calories from fat (22 percent of total calories); 13 g fat (4 g saturated; 0 g trans fats); 95 mg cholesterol; 43 g carbohydrate; 8 g fiber; 13 g sugar; 51 g protein; 580 mg sodium. |
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