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Recipes
Cinnamon Logs
By keteal
Roll in logs and cut in small pieces
- 1 cup butter
- 1 tsp almond extract
- 1 Tbsp cinnamon
- 3 Tbsp sugar
- 2 cups flour
Apple Cogan (Mrs. Gerki)
By keteal
Cream butter, sugar, flour, baking powder, salt
- 1/4 cup butter or oleo
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1 egg
- ** Top of Cake **
- Cinnamon over apples
- 2 Tbsp butter
- 1/2 cup sugar or more
- 3 Tbsp flour
Potato & Comte Casserole
By keteal
1. Heat oven to 350F. Generously butter 11x7-inch (2 quart) glass or ceramic baking dish
- 1 cup coarsely shredded Comte cheese
- 3 Tbsp all-purpose flour
- 2 lb russet potatoes, peeled,
- sliced 1/8 inch, patted dry
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 1 1/2 cups heavy whipping cream
Pfeffernuissse
By keteal
Mix & sift first 7 ingredients
- 4 c. flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmag
- 1/4 tsp black pepper
- 1 Tbsp crushed cardomon seeds
- 1 tsp anise seeds
- 1/4 lb candied orange peel
- 1/2 lb citron
- 2 tsp butter
- 2 1/2 c. powdered sugar
- 1 1/2 tsp grated lemon rind
- 3 Tbsp milk
- 1 1/2 c. sugar
No-Bake Cheese Cake
By keteal
1. Mix together 2 envelopes Knox Unflavored Gelatine, 1 cup sugar, and 1/4 tsp salt in top of a double boiler
- See directions.
Snicker Doodles
By keteal
Mix together thoroughly: 1 cup soft shortening 1 1/2 cups sugar 2 eggs Stir together and stir in [with abov...
- See directions.
French Lentil Rice Soup
By keteal
Stir together first 10 ingredients in slow cooker
- 6 cups chicken or vegetable broth
- 1 cup lentils, picked over & rinsed
- 2 medium carrots, peeled, finely diced
- 1 small onion, finely chopped
- 2 celery stalks, finely diced
- 3 Tbsp uncooked white rice
- 2 Tbsp minced garlic
- 1 tsp herbes de Provence or dried thyme
- 1/2 tsp salt
- 1/8 tsp ground white or black pepper
- 1/4 cup heavy or sour cream, divided
- 1/4 cup chopped parsley, divided
Coconut-Vegetable Curry
By keteal
VEGETABLES Heat 1 tablespoon butter in large nonstick skillet over medium-high heat
- Vegetables
- 5 tablespoons Clarified Butter (see recipe), divided
- 12 pearl onions, blanched 1 minute, peeled
- 10 fresh okra pods
- 6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
- 2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals
- 1 1/2 pounds tomatoes, cored, cubed
- Sauce
- 5 tablespoons Clarified Butter (see recipe)
- 1 pound white onions, chopped
- 1 tablespoon minced peeled fresh ginger
- 1 large garlic clove, chopped
- 2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves) 1 1/2 teaspoons black mustard seeds**
- 1 teaspoon turmeric
- 1/2 teaspoon fenugreek seeds***
- 112 teaspoon cayenne pepper
- 1 1/2 to 2 teaspoons coarse kosher salt
- 3 1/2 cups canned unsweetened coconut milk (preferably organic)**** 1/4 cup fresh lime juice
- Basmati rice or Savory Semolina (see recipe)
- *Also known as kari patta; available at Indian markets.
- **Smaller and stronger than yellow or brown seeds; sold at specialty foods stores, Indian and Asian markets, and adrianascaravan. com. If unavailable, substitute brown mustard
- seeds.
- ***Available at Indian and Middle Eastern markets.
- ****Available at many supermarkets and at Indian, Southeast Asian, and Latin markets. If unavailable, substitute 1 cup half and half and 1/2 teaspoon imitation coconut extract
Chocolate Delight Bars
By keteal
1. Beat 1/2 c. butter (Cream butter first, add liquid gradually), 1 egg yolk, 2 Tbsp water
- See Directions.