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Sand Kaker (Grandma A's)

Sand Kaker (Grandma A's)

By

Cream butter and sugar. Stir in unbeaten egg and flavoring (extract or cardamon)

  • 1 c. butter
  • 3/4 c. sugar
  • 1 whole egg
  • 2 c. flour
  • Flavoring: either 3/4 tsp. cardamon or 1/2 tsp. almond extract
5/5 (2 Votes)

Chocolate Angel Food Cake

Chocolate Angel Food Cake

By

Mom's Recipe

  • 3/4 Cup Sifted Cake Flour
  • 1/4 Cup Cocoa
  • 3/4 Cup Sugar (added to Flour Mix)
  • 3/4 Cup Sugar (added to Egg Whites to Stiffen)
  • 1 1/2 Teaspoon Cream of Tartar
  • 3/4 Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 1 1/2 c (approx 12) egg whites
4/5 (1 Votes)

Spinach in Artichokes in Puff Pastry

Spinach in Artichokes in Puff Pastry

By

1. DRAIN spinach well, pressing between paper towels

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (14-ounce) can artichoke hearts, drained & chopped
  • 1/2 cup mayonnaise
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 (17.3-ounce) package frozen puff pastry
0/5 (0 Votes)

Giada's Tilapia Fish Taco's with Arugula

Giada's Tilapia Fish Taco's with Arugula

By

copied from Ladies Home Journal, April 2012 page 92

  • 6 Tbsp Olive Oil
  • 6 Tilapia fillets ( 1#) cut into 3/4 inch pieces
  • t Tbsp + 3/4 t. Kosher Salt
  • 1 tsp. ground black pepper
  • 1 ripe avacado, cut into 1/2 inch cubes
  • 1 mango, cut into 1/2 inch cubes
  • 2 Tbsp chopped cilantro
  • 3 Scallions, finely chopped
  • 2 Cups Baby Arugula
  • 1 Tbsp. lime juice
  • 1 Cup Creme Fraiche or sour cream
  • 2 TBSP Wasabi power
  • 8 6 inche corn tortillas
4.7/5 (3 Votes)

Pork Roast with Pear-Apple Compote (Ted Allen's)

Pork Roast with Pear-Apple Compote (Ted Allen's)

By

BRINE: Combine the salt, honey and 1 cup water in a small sauce pan over high heat

  • BRINE FOR PORK:
  • 1 cup kosher salt
  • 1/2 cup honey
  • 10 juniper berries
  • 2 sprigs rosemary
  • 10 black peppercorns
  • 2 cloves of garlic, smashed
  • 1 bay leaf
  • Water
  • 1 2-pound pork loin roast with 4 rib bones, frenched (ribs scraped clean)
  • PORK ROASTING:
  • Kosher Salt and Fresh Ground Pepper
  • 1 Tablespoon Virgin Olive Oil
  • COMPOTE:
  • 1 shallot, chopped
  • 1 Granny Smith apple, pealed and diced
  • 1 Bosc pear; pealed and diced
  • 1/2 cup dried cranberries
  • 1/2 cup orange juice
  • 1/2 cup apple juice
  • 1 Tablespoon packed brown sugar
  • 1 Tablespoon dijon mustard
  • 2 Teaspoons chopped fresh rosemary
  • Kosher Salt and ground pepper to taste
  • Pinch of cayenne pepper
  • 1 1
0/5 (0 Votes)

Caramelized Brussel Sprouts with Bacon & Pistachios

Caramelized Brussel Sprouts with Bacon & Pistachios

By

Collected from recipe printed in local Style magazine- from Heather Zamarripa, exec

  • 1 lb. Brussels sprouts, trimmed and washed
  • 1/4 lb. Bacon, diced
  • 2 TBSP. Butter
  • 2 shallots, minced
  • 1 TBSP. garlic, minced
  • 1/4 cup roasted pistachios, shelled
  • 1/8 cup balsamic vinegar
  • Salt and pepper to taste
0/5 (0 Votes)

Fried Dry Saurekraut with Onions

Fried Dry Saurekraut with Onions

By

1. Drain and rinse saurekraut several times under cold water 2

  • 16 oz. can Saurekraut
  • Medium Yellow Onion - Sliced thin
  • 2-3 Tablespoons Bacon Grease
  • Salt and Peper to taste
4/5 (1 Votes)

Lemon Curd (Joy of Cooking)

Lemon Curd (Joy of Cooking)

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Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, a...

  • 3 3 3 large eggs
  • 3/4 3/4 3/4 cup granulated white sugar
  • 1/3 1/3 1/3 cup fresh lemon juice (2-3 lemons)
  • 1/2 1/2 1/2 cup unsalted butter, at room temperature
  • 1 1 1 tablespoon finely shredded lemon zest (outer yellow skin of lemon)
0/5 (0 Votes)

Watermelon, arugula and pistachio salad

Watermelon, arugula and pistachio salad

By

Light and refreshing salad from Prevention Magazine

  • 1 lb seeded watermelon
  • 1 Tbs. maple syrup
  • 2 Tablespoons Sherry or White Wine
  • 1-2 Tablespoons chopped fresh basil
  • 1/2 cup Salted Pistachio's
4/5 (1 Votes)

Spring Rolls

Spring Rolls

By

From Jeannine (Sacramento Bee 6

  • DIPPING SAUCE
  • 3/4 cup smooth natural peanut butter
  • 1/2 cup hoisin sauce
  • 2 to 3 TBLS lime or lemon juice
  • 2 scallions (both white and green parts) chopped
  • 1 TBLS soy-sauce
  • 2 tsp sesame oil
  • Hot sauce to taste
  • 2 TBLS water
  • SPRING ROLLS
  • 1 TBLS Rice Vinegar
  • 1/2 tsp sugar
  • Kosher Salt
  • 1 cup coarsely chopped shredded carrots
  • 1 cup shredded Napa cabbage
  • 1 cup (1/2 medium) jicama, cut into julienne strips
  • 16 8 inch rice paper wrappers
  • 1 cup thinly sliced red bell pepper strips
  • 1 cup blanched and thinly sliced snow peas
  • 32 large fresh mint leaves
5/5 (1 Votes)