Ingredients
2 cups white flour
1 cup confectioners' sugar
2 sticks butter, melted
4 large eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice (one whole lemon-juice container that you buy at grocery store)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts
Wednesday, January 4, 2012
Monday, December 5, 2011
Tum’tumo (Lentils in Savory Sauce)
Yield: 4 servings
This is a popular dish during the fasting periods as dictated by the Eritrean Orthodox Church. It can be eaten during those times because it does not use any meat or dairy products.
2 cups dried lentils
1 onion, finely chopped
¼ cup oil
1 teaspoon salt
¼ teaspoon berbere
1 tomato, chopped
1 tablespoon tomato paste
2 cloves garlic, minced
1. Put the lentils in a large pot with 6 cups of water. Bring the water to a boil, then reduce the heat. Cover the pot partially and allow it to simmer for about 15 minuts, until the lentils are soft. Set the lentils aside.
2. Sauté the onion in the oil in a large pot until the onion is soft and golden.
3. Add the salt, berbere, tomato, tomato paste, and ½ cup of water. Mix well and cook for 1 minute.
4. Add the garlic and lentils. Stir and bring to a boil.
5. Serve in bowls and eat with bread or injera.
This is a popular dish during the fasting periods as dictated by the Eritrean Orthodox Church. It can be eaten during those times because it does not use any meat or dairy products.
2 cups dried lentils
1 onion, finely chopped
¼ cup oil
1 teaspoon salt
¼ teaspoon berbere
1 tomato, chopped
1 tablespoon tomato paste
2 cloves garlic, minced
1. Put the lentils in a large pot with 6 cups of water. Bring the water to a boil, then reduce the heat. Cover the pot partially and allow it to simmer for about 15 minuts, until the lentils are soft. Set the lentils aside.
2. Sauté the onion in the oil in a large pot until the onion is soft and golden.
3. Add the salt, berbere, tomato, tomato paste, and ½ cup of water. Mix well and cook for 1 minute.
4. Add the garlic and lentils. Stir and bring to a boil.
5. Serve in bowls and eat with bread or injera.
H’mbasha (Festive Cardamom Bread)
Yield: 1 large loaf
This slightly sweet bread is my favorite. Normally it is made on special occasions and is served with tea or coffee. I use in as a change from injera.
1 packet active dry yeast
3 ½ cups warm water (110°F)
¼ cup oil
3 tablespoons sugar
2 teaspoons salt
7 ½ cups flour
¼ cup raisins
½ teaspoon cardamom seeds (from 16 pods)
1. Dissolve the yeast in the warm water in a large mixing bowl. Stir in the oil, sugar, and salt.
2. Add 2 cups of the flour and stir. Sprinkle the batter with the raisins and mix them in.
3. Sprinkle the batter with the cardamom seeds and mix them n.
4. Add the remaining 5 ½ cups of flour, 2 cup at a time, and mix it in. In the later stages you may find it easier to use your hands to incorporate the flour.
5. Turn the dough out onto a floured surface and knead it until it is springy and elastic. This will take about 10 minutes.
6. Put the dough in a covered bowl and place it in a warm place to rise for about 1 hour.
7. Give the dough a sharp smack and knead it briefly to remove any large air bubbles. Return it to the covered bowl and let it rise for 1 hour more.
8. Preheat the oven to 400°F. Grease a pizza pan.
9. Give the dough a sharp smack and form it into a large, flat circle on the pizza pan.
10. Decorate the dough in a traditional way by slashing it with a serrated-edged knife. Slash lines about ¼ inch deep, radiating from a central point to the outside edge of the dough. Let rise for 30 minutes.
11. Place the pan in the oven and bake for 30 minutes.
12. Remove the bread from the oven and cool it on a rack.
This slightly sweet bread is my favorite. Normally it is made on special occasions and is served with tea or coffee. I use in as a change from injera.
1 packet active dry yeast
3 ½ cups warm water (110°F)
¼ cup oil
3 tablespoons sugar
2 teaspoons salt
7 ½ cups flour
¼ cup raisins
½ teaspoon cardamom seeds (from 16 pods)
1. Dissolve the yeast in the warm water in a large mixing bowl. Stir in the oil, sugar, and salt.
2. Add 2 cups of the flour and stir. Sprinkle the batter with the raisins and mix them in.
3. Sprinkle the batter with the cardamom seeds and mix them n.
4. Add the remaining 5 ½ cups of flour, 2 cup at a time, and mix it in. In the later stages you may find it easier to use your hands to incorporate the flour.
5. Turn the dough out onto a floured surface and knead it until it is springy and elastic. This will take about 10 minutes.
6. Put the dough in a covered bowl and place it in a warm place to rise for about 1 hour.
7. Give the dough a sharp smack and knead it briefly to remove any large air bubbles. Return it to the covered bowl and let it rise for 1 hour more.
8. Preheat the oven to 400°F. Grease a pizza pan.
9. Give the dough a sharp smack and form it into a large, flat circle on the pizza pan.
10. Decorate the dough in a traditional way by slashing it with a serrated-edged knife. Slash lines about ¼ inch deep, radiating from a central point to the outside edge of the dough. Let rise for 30 minutes.
11. Place the pan in the oven and bake for 30 minutes.
12. Remove the bread from the oven and cool it on a rack.
Roasted Cherry Tomato
3 pints cherry tomatoes
heavy olive oil
kosher salt
ground pepper
fresh basil chopped
Coat tomatoes and basil with olive oil salt and pepper
Roast at 350 for 20 min.
heavy olive oil
kosher salt
ground pepper
fresh basil chopped
Coat tomatoes and basil with olive oil salt and pepper
Roast at 350 for 20 min.
Smoked Salmon Bites
Mix together:
2 6oz. packs of smoked salmon chopped into small pieces
2 tbsp minced shallots or red onions
2-3 tbsp lemon juice
2 tsp fresh chopped dill
2 tbsp capers
2 tbsp sour cream
salt and pepper to taste
Make bread cups with Pepperidge Farm very thin bread cut into circles. Brush with olive oil put into small muffin tins, bake for 10 min. at 400 degrees. You can also use pre-made cups.
2 6oz. packs of smoked salmon chopped into small pieces
2 tbsp minced shallots or red onions
2-3 tbsp lemon juice
2 tsp fresh chopped dill
2 tbsp capers
2 tbsp sour cream
salt and pepper to taste
Make bread cups with Pepperidge Farm very thin bread cut into circles. Brush with olive oil put into small muffin tins, bake for 10 min. at 400 degrees. You can also use pre-made cups.
Scallops and Bacon in Maple Cream Sauce
2 1/2 Cups heavy cream
1/3 Cup maple syrup
1 1/2 tbsp dijon mustard
1/2 tsp nutmeg
Combine cream and syrup bring to a boil. Simmer for 20 minutes until it is reduced by half. Stir in remaining ingredients.
Half pre-cook the bacon. If scallops are too big cut them into smaller pieces. Wrap bacon around scallop and use toothpick to hold together. Bake or broil until done. Drizzle sauce over scallops.
1/3 Cup maple syrup
1 1/2 tbsp dijon mustard
1/2 tsp nutmeg
Combine cream and syrup bring to a boil. Simmer for 20 minutes until it is reduced by half. Stir in remaining ingredients.
Half pre-cook the bacon. If scallops are too big cut them into smaller pieces. Wrap bacon around scallop and use toothpick to hold together. Bake or broil until done. Drizzle sauce over scallops.
Chicken Pistachio Curry Dip
1/2 Cup shelled pistachio nuts
1 Cup cooked cut up chicken
1 tbsp of curry or more if you like it stronger.
3/4 cup mayo
juice of half a lemon
Grind nuts in food processor set aside, grind chicken, curry, lemon and mayo. Mix nuts in.
Add more mayo if it seems dry. Serve on raisin toast or thin raisin bagel slices
1 Cup cooked cut up chicken
1 tbsp of curry or more if you like it stronger.
3/4 cup mayo
juice of half a lemon
Grind nuts in food processor set aside, grind chicken, curry, lemon and mayo. Mix nuts in.
Add more mayo if it seems dry. Serve on raisin toast or thin raisin bagel slices
Mushroom Tartlets
24 slices of Pepperidge Farm thin white bread
2TBSP butter.
Pre-heat oven to 400 degrees
Cut a 3 inch round from each bread. I use the top of the Lawyer's Seasoning salt, press down and remove the outside.
Brush inside of two miniature muffin tins with butter. Gently fit bread into each mold. Bake 10 minutes until golden brown.
Filling:
3TBSP minced shallots, 1/4 cup butter, 1/2 lb. fresh mushrooms finely chopped, 2 TBSP flour, 1 C heavy cream, 1 1/2 TBSP minced chives, 1 TBSP minced parsley,
1/2 TSP lemon juice, 1/2 TSP salt, 1/8 tsp cayenne pepper.
Saute shallots in butter for 1 min. Stir in mushrooms and simmer uncovered until all liquid is evaporated. 10 min. or so. Remove from heat and stir in flour. Pour cream over and return to heat. Stirring constantly bring to boil and cook another minute until it becomes thick. Remove from heat and stir in remaining ingredients.
Let cool, cover and refrigerate. At this point you may spoon mixture into shells an freeze in their tins. Once frozen, store in plastic bags. Cook until they are heated through.
2TBSP butter.
Pre-heat oven to 400 degrees
Cut a 3 inch round from each bread. I use the top of the Lawyer's Seasoning salt, press down and remove the outside.
Brush inside of two miniature muffin tins with butter. Gently fit bread into each mold. Bake 10 minutes until golden brown.
Filling:
3TBSP minced shallots, 1/4 cup butter, 1/2 lb. fresh mushrooms finely chopped, 2 TBSP flour, 1 C heavy cream, 1 1/2 TBSP minced chives, 1 TBSP minced parsley,
1/2 TSP lemon juice, 1/2 TSP salt, 1/8 tsp cayenne pepper.
Saute shallots in butter for 1 min. Stir in mushrooms and simmer uncovered until all liquid is evaporated. 10 min. or so. Remove from heat and stir in flour. Pour cream over and return to heat. Stirring constantly bring to boil and cook another minute until it becomes thick. Remove from heat and stir in remaining ingredients.
Let cool, cover and refrigerate. At this point you may spoon mixture into shells an freeze in their tins. Once frozen, store in plastic bags. Cook until they are heated through.
Cheese Fondue
Mix in a saucepan, heat and stir:
1 ½ lbs grated Swiss cheese.
2 cups of dry white wine
1/3 cup Kirsch
1 ½ tsp. cornstarc
Transfer to fondue pot.
Dip squares of crisp French bread.
1 ½ lbs grated Swiss cheese.
2 cups of dry white wine
1/3 cup Kirsch
1 ½ tsp. cornstarc
Transfer to fondue pot.
Dip squares of crisp French bread.
Artichoke Chip Dip
1 can of artichoke hearts
1 cup of mayonnaise
1 cup of parmesan cheese
1 clove garlic crushed
Directions:
Chop artichokes. Stir into other ingredients. Bake at 350˚F for 30 minutes. Serve with chips or Triscuit crackers.
1 cup of mayonnaise
1 cup of parmesan cheese
1 clove garlic crushed
Directions:
Chop artichokes. Stir into other ingredients. Bake at 350˚F for 30 minutes. Serve with chips or Triscuit crackers.
Julia Child’s Stuffed Mushrooms
12 lg. Mushrooms
2 tbsp butter (melted)
Salt and pepper
2 tbsp scallions (minced)
2 tbsp butter
½ tbsp flour
½ cup heavy cream
3 tbsp fresh parsley (minced)
¼ cup of Swiss cheese (grated)
2 tbsp butter (melted
Directions:
Remove stems (save) of mushrooms. Wash and dry. Brush with melted butter. Place hollow side up in baking dish. Salt and pepper, and then mince the stems. Sauté with scallions for 5 minutes. Simmer and add flour for 1 minute. Stir cream in for 2 minutes, and then stir in seasons. Fill capps and add 1 tsp. of cheese to each and butter. Bake at 375˚F until lightly browned.
2 tbsp butter (melted)
Salt and pepper
2 tbsp scallions (minced)
2 tbsp butter
½ tbsp flour
½ cup heavy cream
3 tbsp fresh parsley (minced)
¼ cup of Swiss cheese (grated)
2 tbsp butter (melted
Directions:
Remove stems (save) of mushrooms. Wash and dry. Brush with melted butter. Place hollow side up in baking dish. Salt and pepper, and then mince the stems. Sauté with scallions for 5 minutes. Simmer and add flour for 1 minute. Stir cream in for 2 minutes, and then stir in seasons. Fill capps and add 1 tsp. of cheese to each and butter. Bake at 375˚F until lightly browned.
Jenny’s Grilled Tomatoes
Tomatoes (as many as necessary)
Salt & Pepper
Butter
Garlic Salt
Brown sugar
Directions:
Halve tomatoes. Place in baking dish. Add salt and pepper, butter, garlic salt, and brown sugar. Broil until sugar melts.
Salt & Pepper
Butter
Garlic Salt
Brown sugar
Directions:
Halve tomatoes. Place in baking dish. Add salt and pepper, butter, garlic salt, and brown sugar. Broil until sugar melts.
Indian Wafers
*Wonderful with drinks, soups, or salads
Set oven at 425˚F. Butter 2 cookie sheets or use heavy unbuttered tinfoil.
Mix: ½ cup corn meal (yellow or white)
1 tsp salt
Stir in:
¾ cup boiling water
1 tsp light butter
¼ tsp. butter flavoring
Spoon and arrange in balls on the cookie sheets. (Leave some room for spreading out.) Sprinkle with poppy seed or celery seed. Bake until brown about 8 minutes.
Set oven at 425˚F. Butter 2 cookie sheets or use heavy unbuttered tinfoil.
Mix: ½ cup corn meal (yellow or white)
1 tsp salt
Stir in:
¾ cup boiling water
1 tsp light butter
¼ tsp. butter flavoring
Spoon and arrange in balls on the cookie sheets. (Leave some room for spreading out.) Sprinkle with poppy seed or celery seed. Bake until brown about 8 minutes.
“Real Simple and Yummy!!” Artichoke Dip for Chips
1 14 oz. can artichoke hearts
¾ cup of Mayonnaise
¾ cup of Parmesan Cheese
8 oz. grated mozzarella cheese
1 garlic clove (crushed)
Directions:
Preheat oven to 350˚F. Finely chop or blend artichoke hearts. Mix chopped artichokes together with remaining ingredients. Bake in a 1 quart casserole covered until bubbly. Remove cover and lightly brown.
¾ cup of Mayonnaise
¾ cup of Parmesan Cheese
8 oz. grated mozzarella cheese
1 garlic clove (crushed)
Directions:
Preheat oven to 350˚F. Finely chop or blend artichoke hearts. Mix chopped artichokes together with remaining ingredients. Bake in a 1 quart casserole covered until bubbly. Remove cover and lightly brown.
Jenny’s Banana Bread
3 bananas mashed
½ cup melted butter
1 cup sugar
2 eggs beaten
8 Tablespoons of milk
2 cups flour
1 teaspoon salt
1 handfull of chopped walnuts (optional)
Add all ingredients to a big mixing bowl and mix with a hand blender until batter is fully moist.
Spray loaf pan with Pam (or grease with butter or oil). Use 1 large loaf pan or 3 small ones.
Pour batter into pan.
Bake at 350* for 60 – 70 minutes. (If you use 3 small loaf pans cook bread for 45 minutes).
To test if bread is done stick a knife into bread and if it comes out clean – it’s done. If knife is gooey cook for 5 - 10 minutes more.
Good luck! October 2010
½ cup melted butter
1 cup sugar
2 eggs beaten
8 Tablespoons of milk
2 cups flour
1 teaspoon salt
1 handfull of chopped walnuts (optional)
Add all ingredients to a big mixing bowl and mix with a hand blender until batter is fully moist.
Spray loaf pan with Pam (or grease with butter or oil). Use 1 large loaf pan or 3 small ones.
Pour batter into pan.
Bake at 350* for 60 – 70 minutes. (If you use 3 small loaf pans cook bread for 45 minutes).
To test if bread is done stick a knife into bread and if it comes out clean – it’s done. If knife is gooey cook for 5 - 10 minutes more.
Good luck! October 2010
Zucchini Nut Bread
3 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
¾ tsp baking powder
1 tsp grated lemon peel
2 cups grated unpeeled zucchini
1 cup copped walnut
1 cup raisins
2 cups sugar
1 cup salad oil
4 eggs
Directions:
1. Preheat oven to 350˚F. Grease and flour 2 9x5x3 loaf pans.
2. Sift flour, cinnamon, soda, salt, and baking powder in a bowl. Combine lemon pieces, zucchini, walnuts, and raisins.
3. In large mixing bowl combine sugar, salad oil, and eggs. Beat until smooth.
4. Add sifted dry ingredients, mixing till smooth.
5. Add zucchini mixture, stir well until combined.
6. Pour batter into prepared pans. Bake 55-60 minutes.
7. Cool in pan for 10 minutes. Remove from pan. Cool on wire racks.
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
¾ tsp baking powder
1 tsp grated lemon peel
2 cups grated unpeeled zucchini
1 cup copped walnut
1 cup raisins
2 cups sugar
1 cup salad oil
4 eggs
Directions:
1. Preheat oven to 350˚F. Grease and flour 2 9x5x3 loaf pans.
2. Sift flour, cinnamon, soda, salt, and baking powder in a bowl. Combine lemon pieces, zucchini, walnuts, and raisins.
3. In large mixing bowl combine sugar, salad oil, and eggs. Beat until smooth.
4. Add sifted dry ingredients, mixing till smooth.
5. Add zucchini mixture, stir well until combined.
6. Pour batter into prepared pans. Bake 55-60 minutes.
7. Cool in pan for 10 minutes. Remove from pan. Cool on wire racks.
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