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Recipes
GANACHE CUPS WITH RASPBERRY SAUCE
By SAEGERMA
SCALD CREAM IN MICROWAVE ADD CHOCOLATE AND LET SIT FOR 3 MIN WHISK MIXTURE UNTIL SMOOTH ADD ESPRESSO AND VANILLA S
- 3 TBL HEAVY CREAM
- 1/4 CUP SMISWEET MORSELS
- 1/2 TEAS INSTANT ESPRESSO
- 1/2 TEAS VANILLA
- 6 PREBAKED PHYLLO CUPS
- 1 TBL SEEDLESS RASPBERRY JAM
- 1 TBL WATER
- 1/4 CUP RASPBERRIES
BACON BRAISED GREEN BEANS
By SAEGERMA
HEAT a Dutch oven over medium high heat and add olive oil and add bacon and cook until well browned and garlic and
- 1 tablespoon olive oil
- six slices bacon diced
- 1 cup thinly sliced onion
- 2 tablespoons sliced garlic
- 2 pounds of green beans
- 1 cup chicken stock
- 1 teaspoon salt 1/2 teaspoon pepper
POTATO CRUSTED COD WITH MUSTARD MALT VINEGAR SAUCE
By SAEGERMA
COMBINE POTATO FLAKES, 3 TBL CHIVES SALT & PEPPER IN SHALLOW DISH PLACE MILK IN ANOTHER SHALLOW DISH HEAT 1 TBL BU
- 1 CUP INSTANTPOTATO FLAKES
- 4 TBL CHOPPED CHIVES
- 3/4 TEAS SALT
- 1/4 TEAS PEPPER
- 1/3 CUP MILK
- 4 TBL CHILLED BUTTER CUT INTO CUBES
- 1 TBL CANOLA OIL
- 3 TBL MALT VINEGAR
- 4 COD FILLETS
- 5 TBL WATER
- 4 TEAS WHOLE GRAIN MUSTARD
CHIANTI BRAISED SHORT RIBS
By SAEGERMA
SEASON RIBS WITH SALT & PEPPER HEAT OIL IN LOARGE SKILLET OVER MED HIGH HEAT WORKING IN BATCHES ADD THE RIBS & COOK
- 8 BEEF SHORT RIBS
- SALT & PEPPER
- 1 TBL VEGETABLE OIL
- 1 ONION CHOPPED
- 2 CLOVES GARLIC FINELY CHOPPED
- 2 CUPS CHIANTI
- 2 TOMATOES SEEDED & CHOPPED
- 1 TEAS TOMATO PASTE
B ITTERSWEET CHOCOLATE PUDDING
By SAEGERMA
WHISK TOGETHER SUGAR COCOA CORNSTARCH AND NUTMEG GRADUALLY ADD MILK WHISKING CONSTANTLY TO KEEP MIXTURE FROM GETTI
- 3/4 CUP SUGAR
- 1/4 CUP CORNSTARCH
- 2 TBL UNSWEETENED COCOA
- DASH NUTMEG
- 31/2 CUPS MILK
- 4 OZ BITTERSWEET CHOCOLATE CHOPPED
- 1 TEAS VANILLA
- WHIPPED CREAM
PEANUT BUTTER BLONDIES
By SAEGERMA
HEAT OVEN TO 350 COAT 2 13X9 PANS WITH COOKING SPRAY WHISK TOGETHER FLOUR BAKING POWDER AND SALT BEAT SHORTENING PE
- 2 CUPS FLOUR
- 1 1/2 TSP BAKING POWDER
- 1 TSP SALT
- 1 CUP SHORTENING
- 1 CUP PEANUT BUTTER
- 1 LB PACKED BROWN SUGAR
- 3 EGGS
- 1 TBL VANILLA
- 1/4 CUP CHOPPED PEANUTS
- FROSTING
- 1 LB POWDERED SUGAR
- 1/2 CUP PEANUT BUTTER
- 1/2 CUP CHORTENING
- 1 TSP SALT
- 1/2 TSP VANILLA
- 1/2 CUP HOT WATER
iced browned butter sugar cookies
By SAEGERMA
Preheat oven to 350 melt butter in large skillet over medium low heat until dark brown about six minutes let cool f
- 9 tablespoons butter
- 1 cup sugar
- 1/2 teaspoon vanilla
- three large egg yolks
- 1 3/4 cup lower
- 1/2 teaspoons salt and 1/4 teaspoon baking powder and 1 cup powdered sugar 1 1/2 tablespoons half and half 1/4 teaspoon vanilla 1/3 cup pearlized sugar
YIAYIA'S POTATOE SALAD
By SAEGERMA
BOIL POTATOES UNTIL SOFT, COOL IN REFRIGERATOR, PEEL POTATOES CHOP OTHER INGREDIENTS AND MIX WELL WITH CHOPPED POTA
- 10 RED POTATOES
- 3 HARD BOILED EGGS
- 1 ONION
- 2 STALKS CELERY
- 1/2 GREEN PEPPER
- SALT TO TASTE
- 5 RADISHES
- MIRACLE WHIP TO TASTE
- 2 TEASPOONS VEGETABLE OIL
- SPLASH VINEGAR
- 2 TEASPOONS PICKLE RELISH
- CHOPPED PARSLEY
- 1 teaspoon mustard
MERYL STREEPS HEART COOKIES
By SAEGERMA
CREAM BUTTER HONEY AND VANILLA ADD ALMONDS AND FLOURS AND MIX UNTIL WELL BLENDED DIVIDE DOUGH INTO 4 PIECES AND WRA
- 3 STICKS BUTTER SOFTENED
- 3/4 CUP HONEY
- 1 TSP VANILLA
- 2/3 CUP FINELY GROUND ALMONDS
- 1 3/4 CUP WHOLE WHEAT FLOUR
- 1 3/4 CUPS FLOUR
- JAM OR PRESERVES FOR FILLING
espresso dusted beignets
By SAEGERMA
In a medium bowl whisk together flour sugar yeast and salt in a large bowl whisk together the evaporated milk and 2
- 3 1/2 cups flour 1/4 cup sugar one package rapid rise active dry east 1/2 teaspoon salt 2/3 cup evaporated milk 182 tablespoons vegetable oil 1 tablespoon instant coffee powder 3/4 cup sifted powdered