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Recipes
Mrs. Fields Peanut Butter Cookies
By draingal
Preheat oven to 300 degrees
- 2 teaspoon vanilla
- 1 cup peanut butter; creamy
- 3 eggs
- 1 cup butter; softened
- 1 1/4 cup sugar
- 1 1/4 cup dark brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cup flour
Red Wine Salt
By draingal
Bring wine to boil in a medium sauce pot and then lower to a simmer and reduce to about 1/4 cup
- 1 cup of red wine
- Handful of thyme
- 1 tbsp. of peppercorns
- sea salt
Holiday Spiced Tea Mix
By draingal
Mix all ingredients together
- 2 cups sugar
- 2 cups orange drink mix
- 3/4 cup instant tea mix
- 1 tbsp. cinnamon
- 1 tsp. ground cloves
Seafood Quiche
By draingal
Place half the cheese in pie crust
- 8 oz. pkg. shredded Swiss cheese, divided
- 9 " deep dish pie crust
- 6 oz. can crabmeat, drained and flaked
- 10 oz. pkg. frozen chopped spinach, thawed and drained
- 1 cup cooked small or medium shrimp
- 6 eggs, beaten
- 1 cup whipping cream
- 3/4 cup half and half
- 1 tbsp. fresh dill, chopped
- 1/8 tsp. cayenne pepper
Pear Salad with Avocado, Gorgonzola and Sugared Walnuts
By draingal
Prepare your sugared walnuts ahead of time
- 3 ounces baby wild greens
- 3 ounces romaine lettuce, cleaned and cut into 1-inch squares
- 1-2 fresh pears (your choice), peeled, cored and diced
- 1 avocado, peeled, pitted and diced
- 1/2 cup Gorgonzola cheese (crumbled)
- 2-3 ounces sugared walnuts
- Balsamic vinaigrette
Dill Salmon Pouches
By draingal
To Make the Salmon: Put a skillet over medium-high heat
- Topping:
- 4 salmon filets, deboned and skinned
- 1 tbsp. olive oil
- 1 carrot, grated
- 1 leek, chopped
- 1 tbsp. fresh dill
- 4 oz. low-fat cream cheese
- 1 tbsp. fresh dill
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
Apricot Oatmeal Bars
By draingal
To bake these apricot oatmeal bars, preheat your oven to 350° F
- 1 1⁄2 cup cups all-purpose flour
- 3 ⁄4 cup brown sugar
- 1 teaspoon baking powder
- 1 cup butter, softened
- 1 1⁄2 cup quick-cooking rolled oats
- 1 ⁄2 cup flaked coconut
- 1 ⁄2 cup coarsely chopped walnuts
- 1 can Solo Apricot Cake and Pastry Filling or 1 jar Baker Apricot Filling, Baker Raspberry Filling or Baker Strawberry Filling
Basic Pierogi
By draingal
Make the dough: Whisk together egg and sour cream
- 1 large egg, lightly whisked
- 2 tablespoons sour cream
- 1 cup whole milk
- 1 cup water, room temperature
- 5 cups all-purpose flour, plus more for surface and dusting
- Yellow cornmeal, for dusting
- 5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
- 2 teaspoons coarse salt
- 8 ounces room-temperature cream cheese
- 4 tablespoons melted unsalted butter
- Scant 1 teaspoon freshly ground pepper
- 2 sticks unsalted butter
- Coarse salt
General Tso’s Chicken
By draingal
Cut chicken into thin slices 2 inches long, cutting against the grain
- 3/4 lb boneless chicken breast
- 2 tsp dark soy sauce
- 2 tsp rice wine or dry sherry
- 1 tsp finely chopped ginger root
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1/3 c oil, preferably peanut
- 2 dried red chilies; cut in half lengthwise
- 1 tbsp chopped fresh orange peel (or 2 tsp dried citrus peel; soaked & coarsely chopped)
- 1/2 tsp roasted peppercorns (finely ground)
- 2 tsp soy sauce
- 1/4 tsp salt
- 1 tsp sugar
- 1/2 tsp sesame oil
Flódni (Apple, Walnut, and Poppy Seed Pastry)
By draingal
1. Make the dough: In the bowl of a stand mixer, combine the flour, sugar, and salt
- FOR THE DOUGH:
- 4 cups flour
- 1/2 tsp. kosher salt
- 2 tbsp. sugar
- 8 tbsp. unsalted butter, cut into 1/2" pieces and softened
- 5 egg yolks
- 3/4 cup white wine
- FOR THE FILLINGS:
- 4 oz. dried apricots, minced
- 1 1/2 cups poppy seeds
- 1 cup white wine
- 1 cup plus 2 tbsp. sugar
- 1/3 cup plus 1/4 cup apricot jam
- 2 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 4 large Granny Smith apples, peeled and grated
- 6 oz. walnuts, finely chopped
- 2 oz. bittersweet chocolate, finely chopped
- 4 oz. pitted prunes, minced
- Zest and juice of 1 lemon
- 4 tbsp. unsalted butter, melted
- 1 egg, beaten with 1 tbsp. water, for egg wash