2 c. flour
1 c. sugar
1.5 t. baking powder
1 t. salt
1/2 t baking soda
3/4 c. orange juice
1 egg.
2 T softened butter
1.5 c fresh cranberries
1/2 c. walnuts
Mix dry ingredients. Add juice, egg, and butter. Mix until you have a good batter. Stir in cranberries and walnuts. Spread evenly into a loaf pan and bake for 55 minutes at 350 degrees. Cool in pan for 10 minutes and then transfer to a rack to cool.
Friday, November 17, 2006
Sunday, June 11, 2006
Pumpkin Cheesecake
Crust
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon
Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
Preheat the oven to 325 degrees F or 300 degrees F for convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10-inch springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for 60 to 70 minutes.
Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.
Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon
Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
Preheat the oven to 325 degrees F or 300 degrees F for convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10-inch springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for 60 to 70 minutes.
Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.
Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
Friday, March 10, 2006
Sundried Tomato Pesto
Ingredients
1 cup of sundried tomatoes (*not* oil packed)
2/3 cup grated paremesan cheese
2 cloves of garlic, crushed
1/4 t. salt
1/4 t. pepper
1/4 c. olive oil
Instructions
Dump it all in a food processor and mix. It's great over hot pasta (I like it with whole wheat rotini), but it also can be mixed with butter and used as a spread.
1 cup of sundried tomatoes (*not* oil packed)
2/3 cup grated paremesan cheese
2 cloves of garlic, crushed
1/4 t. salt
1/4 t. pepper
1/4 c. olive oil
Instructions
Dump it all in a food processor and mix. It's great over hot pasta (I like it with whole wheat rotini), but it also can be mixed with butter and used as a spread.
Tuesday, January 31, 2006
Key Lime Pie
So many key lime pie recipes out there are complicated, and include gelatin and lots of other totally unnecessary ingredients.
This original recipe for key lime pie is simple and irresitable.
Ingredients
1 9" graham cracker crust
1/2 cup key lime juice (it's better with key lime juice, but this recipe works fine with just plain old lime juice. Similarly, fresh squeezed is better, but the bottled kind will work fine)
14. oz of condensed sweetened milk (interesting note: In the Florida keys, there were no cows, so the only milk available to them was canned milk that came in shipments.)
4 egg yolks
1/2 c heavy cream
Directions
Add juice, milk, and eggs to a blender. Mix well. Pour into crust and bake 15 minutes at 325 to set the pie. Let cool and then refridgerate.
The pie is good alone, but much better with fresh whipped cream. When you're ready to serve it, add the cream to a bowl and beat it on high speed until it forms peaks. Spread this on top of the pie and serve.
This original recipe for key lime pie is simple and irresitable.
Ingredients
1 9" graham cracker crust
1/2 cup key lime juice (it's better with key lime juice, but this recipe works fine with just plain old lime juice. Similarly, fresh squeezed is better, but the bottled kind will work fine)
14. oz of condensed sweetened milk (interesting note: In the Florida keys, there were no cows, so the only milk available to them was canned milk that came in shipments.)
4 egg yolks
1/2 c heavy cream
Directions
Add juice, milk, and eggs to a blender. Mix well. Pour into crust and bake 15 minutes at 325 to set the pie. Let cool and then refridgerate.
The pie is good alone, but much better with fresh whipped cream. When you're ready to serve it, add the cream to a bowl and beat it on high speed until it forms peaks. Spread this on top of the pie and serve.
Thursday, January 19, 2006
Three-Bean Enchiladas
Ingredients
1 can of refried beans
1 can black beans
1 can garbonzo beans
1 can enchilada sauce
tortillas (I prefer using 9 or 10 6" corn tortillas)
1/2 cup salsa
1 cup cheddar cheese
Steps
Mix beans and salsa. Warm the tortillas, or (if you are feeling ambitious), add a layer of enchilada sauce to a frying pan and warm each tortilla in the sauce on each side. Fill the tortilllas, roll them, and add to a casserole dish. Cover with enchilada sauce and top with cheese. Bake covered at 350 for 30 minutes, and then uncover to brown the cheese.
1 can of refried beans
1 can black beans
1 can garbonzo beans
1 can enchilada sauce
tortillas (I prefer using 9 or 10 6" corn tortillas)
1/2 cup salsa
1 cup cheddar cheese
Steps
Mix beans and salsa. Warm the tortillas, or (if you are feeling ambitious), add a layer of enchilada sauce to a frying pan and warm each tortilla in the sauce on each side. Fill the tortilllas, roll them, and add to a casserole dish. Cover with enchilada sauce and top with cheese. Bake covered at 350 for 30 minutes, and then uncover to brown the cheese.
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