Bonnie T's profile page
Recipes
Breakfast Bread Pudding...do ahead
By Bonnie T
Remove crusts and cut bread into cubes
- 12 slices of white bread
- 8 oz cream cheese, cubed
- 12 eggs
- 2 C milk
- 1/3 maple syrup
- 1/4 tsp salt
Amaretti Cookies
By Bonnie T
1 Preheat oven to 300 F and line baking sheets with parchment paper
- 2 1/2 C of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
- 1 1/4 C of baker's sugar (superfine sugar)
- 3 egg whites
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- Extra sugar for dusting
- 1 Preheat oven to 300 F and line baking sheets with parchment paper.
- 2 In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is
- 3 Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they
Lemon Lime Drink
By Bonnie T
Mix together in a large pitcher
- 1 (12-ounce) can frozen limeade concentrate, thawed
- 2/3 cup frozen lemonade concentrate, thawed
- 1 teaspoon orange extract
- 1 1/2 cup water
- 6 cups chilled lemon-lime soda
- 1 medium lemon, sliced
- 1 medium lime, sliced
Garlic Chicken with White Wine
By Bonnie T
1 Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves
- 1 4-pound whole chicken, cut into eight parts
- Salt and freshly ground black pepper
- 2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled
- Olive oil
- 1 1/4 C dry white wine, such as a Sauvignon Blanc
- 3 large sprigs of fresh tarragon
- 3 large sprigs of fresh thyme
Nectarine Lemonade
By Bonnie T
In a 1-2 quart pan on high heat, stir sugar with one cup water until boiling
- 1/4 cup sugar
- 1 cup water
- 2 12-ounce cans frozen lemonade concentrate
- 3 cups nectarines puree
- 6 cups cold water
- Mint sprigs
Peach Nectar Spritzers
By Bonnie T
Fill 6 tall glasses half full with ice cubes
- Ice cubes as needed
- 2 cans 12 fl. ounces each peach nectar
- 1 bottle 24 fl. ounces sparkling mineral water
- 1 peach, halved, pitted and thinly sliced
Mango Avocado Salad
By Bonnie T
After you have the mangoes and avocado chopped, simply mix all the ingredients together in a bowl and serve
- 2 ripe mangoes, peeled and chopped
- 1 large avocado, peeled, pitted, and chopped
- 1 tbsp lime juice
- 2 tsp olive oil
- 1 tbsp cilantro leaves
- 1 tbsp black sesame seeds
Raspberry Lemonade
By Bonnie T
Puree raspberries with syrup in processor until smooth
- 2 10-ounce package frozen sweetened raspberries in syrup, thawed
- 2 12-ounce cans frozen lemonade concentrate, thawed
- 9 cups water
- Ice cubes
- Fresh raspberries
- Lemon wedges
Chocolate Almond Clusters
By Bonnie T
If you did not buy toasted salted almonds, toast the raw ones at 250 degrees on a cookie sheet and sprinkle with s...
- 1 lb dark melting chocolate disks
- 3 c toasted salted almonds (8 1/4 oz)
- Sea salt
- Mini muffin cups
Pot Roast.....Bonnie's recipe
By Bonnie T
Directions Heat a heavy Dutch oven on top of the stove over medium high heat
- Ingredients
- 3 * 3 teaspoons olive oil
- 4 * 4 pounds boneless chuck roast
- 1 * 1 onion, chopped in wedges
- 10 * 10 cloves garlic, smashed
- 10 * 10 cloves, for sticking in the roast
- 2 * 2 bay leaves
- 2 * 2 teaspoon Kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 10 * 10 peppercorns
- 2 * 2 T Worcestershire sauce
- 1 * 1 C. chicken or beef broth
- 1 * 1 box of sliced mushrooms
- 5 * 5 stalks celery and leaves
- 20 * 20 very small red potatoes