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Recipes
Cherry Biscotti
By MaryGladys
Combine 3/4 cup sugar and eggs in a large mixing bowl
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1 Tbs orange juice
- 2 tsp grated orange peel
- 1-1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped walnuts
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped dried tart cherries
- 1 egg white
- 1 Tbs water
- Granulated sugar
Chiles en Nogada
By MaryGladys
Walnut Cream Sauce In a blender combine first 4 ingredients until smooth
- 1 cup cream
- ½ cup queso fresco or mild feta cheese
- 1 to 5 Tbs sugar
- 1/3 cup chopped walnuts
- seeds of 1 small pomegranate (about ½ cup, more if you wish, for garnish)
- sprigs of cilantro (for garnish)
- ½ small onion, finely chopped
- cooking oil (enough to coat bottom of pan)
- 1 lb ground beef (or ground pork; or use cooked shredded pork)
- 1/2 cup slivered blanched almonds or other nuts
- 1 tsp cinnamon
- 1 tsp cumin
- 1/4 cup raisins (soaked in hot water if hard; discard water)
- 2 Tbs sliced pitted green olives
- 2 Tbs diced fruit such as apples, dried apricots, dried or candied pineapple, or Mexican cactus candy (dulce de biznaga,
- 8 poblano chiles
- 10 eggs, separated
- 1/2 cup flour
- vegetable oil for frying
Plum-Plus Muffins
By MaryGladys
Preheat oven to 425 F. Lightly coat about 12 muffin cups with nonstick spray
- nonstick cooking spray
- 1 14-ounce box oat bran muffin mix
- 3/4 cup apple juice
- 4 finely chopped (1 cup) fresh California plums
- 3/4 cup raisins
Cherry Blossoms
By MaryGladys
In a small mixing bowl, combine confectioners' sugar and milk; mix well
- 2/3 cup sifted confectioners' sugar
- 1/4 cup milk
- 1 cup dried tart cherries, divided
- 1/4 cup coarsely chopped pecans
- 1 loaf (14 to 16 ounces) frozen white bread dough, thawed
- 2 Tbs butter or margarine, melted
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
Blueberry-Bran Pancakes
By MaryGladys
Crush cereal if desired. Beat egg in medium bowl
- 1 cup Fiber One cereal
- 1 egg
- 1 1/4 cups buttermilk or milk
- 2 Tbs vegetable oil
- 1 cup Gold Medal all-purpose flour
- 1 Tbs sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup fresh or frozen (thawed) blueberries
Portabella Harvest Pitas
By MaryGladys
Over medium heat, heat a grill pan or 12-inch skillet
- 4 medium (about 3 ounces each) portabella mushroom caps, gills removed
- 1/2 cup (appr.) Bottled balsamic vinaigrette, as needed
- 3 cups fresh spinach leaves, trimmed and torn
- 1 large carrot, coarsely grated (about 1/2 cup)
- 4 large (7 inch) whole-wheat pita pockets, warmed
- 8 oz sharp Cheddar cheese, sliced
- 1 small tart apple, peeled, cored and thinly sliced
- 1/4 cup shelled, toasted and salted pumpkin seeds or walnuts, toasted
Cherry Cinnamon Rolls
By MaryGladys
Drain maraschino cherries; discard juice or save for another use
- 1 (10-ounce) jar red or green maraschino cherries
- 1/4 cup firmly packed brown sugar
- 1 tsp ground cinnamon
- 1 (8-ounce) package crescent rolls
- 2 Tbs butter, melted
Corn Tortilla with Flower Petals
By MaryGladys
Mix together flour and salt in medium mixing bowl
- 1 lb masa flour
- 4 tsp salt
- cold water
- edible flowers (petals only)
Blueberry-Orange Bread
By MaryGladys
Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 by 5 by 3 inches
- 1 cup Fiber One cereal
- 3/4 cup water
- 1 Tbs grated orange or lemon peel
- 1/4 cup orange juice
- 1/2 tsp vanilla
- 2 cups Gold Medal all-purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbs vegetable oil
- 1 egg
- 1 cup fresh or frozen (thawed) blueberries
Provencal Beef Stew
By MaryGladys
In medium skillet over med-high heat, cook beef and bacon until beef is browned; drain
- 1 1/4 lb beef stew meat
- 4 slices bacon, cut in 1" pieces
- 18 oz jar brown gravy
- 14 1/2 oz can diced peeled tomatoes with juice
- 1 teaspoon Dried thyme leaves
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 lb baby carrots
- 8 new red potatoes; quarter
- 2 small onions; cut in eighths
- 8 oz package fresh whole mushrooms