Memories and healthy recipes for your dinner table.
1/2 head iceberg lettuce 2 ripe tomatoes, cut in eighths 1/2 cup Swiss cheese, cut in julienne strips 1/2 cup ham, cut in julienne strips (or turkey or shrimp) 1/4 cup green Spanish olives, pitted 2 teaspoons grated Romano cheese Salad Dressing Ingredients: 1/8 cup …
My kids love it when I put out the muffin pan filled with fun snacks. They think we are having a party. Set out a large bowl of popcorn. Fill smaller bowls, muffin pans or mini loaf pans with various snacks such as the ones …
Found on Pittsburgh Needs Eated, adapted from America’s Best Lost Recipes. Similar to a bear claw.
Makes 2 crescents, each serving 6
Dough:
2 1/4 cups all purpose flour
1 package rapid-rise or instant yeast
1 tsp salt
8 tbsp (1 stick) unsalted butter, cut into 1/2 inch pieces and chilled
1/4 cup warm evaporated milk (110 degrees)
1/4 cup warm water (110 degrees)
2 tbsp granulated sugar
1 large egg
Filling:
1/2 cup packed light brown sugar
1/2 cup sliced almonds, toasted
3 tablespoons unsalted butter, melted
Burnt Butter Icing:
2 tablespoons unsalted butter
1 cup confectioners’ sugar
2 tbsp milk
1. For the dough: Pulse the flour, yeast, and salt in a food processor until blended. Add the butter and pulse until the flour is pale yellow and resembles coarse cornmeal. Turn the mixture into a large bowl.
2. Beat the milk, water, sugar, and egg in a medium bowl. Using a rubber spatula, fold the milk mixture into the flour mixture, then press against the side of the bowl. (The dough will be sticky.) Divide the dough into two pieces, wrap tightly in plastic wrap, and refrigerate until well chilled, at least 2 hours and up to 24 hours.
3. For the filling: Line two baking sheets with parchment paper. Stir the brown sugar and almonds together in a small bowl.
4. Working with one piece of dough at a time on a lightly floured surface, roll the dough out to a 14×9 inch rectangle. Brush the dough with half the melted butter, then sprinkle with half the almond mixture, leaving a 1/4 inch border around the edges. Starting at the long end, roll the dough into an even cylinder and pinch the dough to seal. Form the cylinder into a crescent shape on a prepared baking sheet and, with a paring knife, make cuts around the outside of the ring, spacing them about 1 inch apart. Rotate each piece cut side up. Repeat with the remaining dough and filling. Cover with plastic wrap coated with cooking spray and let rise until the dough is almost doubled in size, about 1 hour.
5. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Bake until the crescents are golden brown, about 20 minutes, rotating and switching the sheets halfway through baking. Cool on a rack until just warm, at least 40 minutes.
6. For the icing: While the crescents are cooling, heat the butter in a small saucepan over medium heat, swiring the pan constantly, until the butter is golden brown, 3 to 5 minutes. Transfer the butter to a bowl and whisk in the confectioners’ sugar and milk. Drizzle the icing over the crescents. Serve.
This recipe comes from my Grandmother Lois Jepson. 1/2 c minced onion 1 clove garlic, minced 1/4 c butter 1 lb ground beef 2 tbsp flour 2 tsp salt 1/2Â tsp pepper 1 lb fresh mushrooms, sliced or 1 (8 oz) can sliced 1 can …
10-inch loaf of Cuban bread 4 thin slices smoked ham 2 thin slices fresh pork ham 2 slices Genoa salami, cut in half 2 slices Swiss cheese 3 sour pickle slices (may also use dill) Yellow mustard Slice bread down middle lengthwise. Layer ingredients to …
Growing up, the Columbia Restaurant in Ybor City was one of our favorite places to eat when visiting Tampa. The Cuban sandwiches were to die for and the black bean soup was just as amazing. I have since concocted my own version adapted from the back of a bag of black beans. It is tasty and most importantly Stephen and the kids love it. Still, it is not the Columbia. My mom is town for Christmas and black beans and rice were on the menu. On a whim we started searching the internet for a Columbia black bean soup imitation. I never thought the restaurant would post their most prize recipe on their site along with a few other favorites on their website. Lucy us.
This is a soup that is served over rice. With my own version I puree the soup slightly to get a thick consistency. That is not necessary with the Columbia’s version as the rice soaks up much of the liquid. I simmered the beans for about an hour before I added the other ingredients. Estimated time is probably 1 1/2 to 2 hours complete cooking time.
1 pound black beans
3 quarts water
1 ounce (2 tbsp) olive oil
1/2 ounce (1 tbsp) garlic
1 1/2 ounce (3 tbsp) chopped onion
1 ounce (2 tbsp) green pepper,
1/2 ounce (1 tbsp) salt
1/8 teaspoon cumin
1/4 teaspoon oregano
1/4 ounce (1 tbsp + 1/2 tsp) sugar
1/4 teaspoon pepper
Soak beans in water overnight in a 4-quart pot.
Bring beans to a boil in the pot, using the same liquid that beans were soaked with and then simmer.
Heat oil and then brown garlic in a pan
Puree onion and peppers, then add puree mixture to oil and garlic in pan, sauté for 4 minutes. Then add mixture to the beans simmering in the pot.
Add salt, cumin, oregano, sugar and pepper to the mixture in pot.
Stir, simmer until beans are tender. cuisine
Source: GOOP 3 small cloves garlic, pushed through a press 2 1/2 teaspoons Dijon mustard 2 tablespoons real Vermont maple syrup 1/3 red wine vinegar 1 cup extra virgin olive oil coarse sea salt freshly ground black pepper 2 1/2 large heads of endive, washed, …
I could never stand the wiggly looking stuff in the bowl. Cranberry chutney takes on a whole new meaning for cranberry sauce. Just make sure to use ripe cranberries. Source: GOOP 3/4 cup sugar 1 1/3 cup water 4 cups fresh cranberries 1/8 teaspoon ground …
Several years ago Stephen’s sister, Jennifer, gave us an Ebelskiver for Christmas. Since then, it has become a tradition to make a different Ebelskiver recipe each year for Christmas breakfast. Williams Sonoma has been so helpful in that regard, as every year they print a new recipe in their Fall catalog. Ebelskivers are a traditional Danish pancake. They are small like a pop-over but have the texture of a pancake. They can be filled with a variety of fillings or left plain.
My brother’s wife, Emily, sent me her family’s traditional Danish Ebleskiver recipe along with a wonderful story of how they came across the recipe.
“I would like to say that Danish Ebleskivers started with a distant aunt from Denmark, but in our family the preparation of Danish Ebleskivers dates to 1962. In that year Joe, Evelyn, and I traveled to Seattle, Washington to attend the World’s Fair.
On April 21, 1962, President John F. Kennedy, Jr. pressed the key of a gold-nugget-encrusted telegraph key sending the message to Seattle and the world, “Let the Fair begin!”
More than 10 million visitors came to the fair April 21 through October 21. To my recollection, we came in the summer when school was out, probably in June. We had relatives that lived near Bremerton, Washington, across Puget Sound from Seattle and we stayed with them.
One of the great delights of the fair was an International Food Market which still exists at Seattle Center. Joe was always interested in different foods. One item he noted at the fair that struck his fancy was Danish Ebleskivers. These were round doughballs, cooked in a unique Ebelskiver pan. In the center of the ball might be jam, pineapple, berries, etc.
When we returned from the fair, Joe mentioned the Ebleskivers to a friend of his, Ken Rummel. Ken
owned a metal foundry and based on Joe’s description, he made several Ebleskiver pans out of cast iron, giving one to Joe.
We have since made Ebleskivers using the following recipe as well as just using pancake mix.”
Basic Ebelskiver Batter:
2 eggs, separated
2 cups buttermilk
2 cups flour
2 tsp baking powder
1/2 tsp. salt
1/2 tsp. soda
2 tbs. sugar
4 tbs. Melted butter
Separate eggs; beat egg whites until stiff. Mix all the other ingredients together at one time and beat until smooth. Fold in egg whites.
Heat pan on low to medium heat. Put 1/2 tsp. butter, oil or shortening in each cup. Pour in batter near top but not filling cup. If desired, put 1/2 tsp. of jam, a piece of pineapple, blueberries, raisins, etc., in batter. (If fruit is added, reduce the amount of batter initially placed in cup. Add fruit and cover with a small amount of batter.) When bubbly, turn ball with a fork or skewer. Continue cooking until toothpick comes out clean. Serve warm with powdered sugar or syrup.
Fillings:
Source: Williams Sonoma
Spiced Apple With Maple Whipped Cream:
1 tbsp unsalted butter
3 tbsp firmly packed light brown sugar
3 granny smith apples, peeled, grated
1/8 tsp ground cloves
1/8 ground ginger
1/8 freshly grated nutmeg
1/2 ground cinnamon
juice of half a lemon
1 cup heavy cream
1/4 cup maple syrup
1/4 tsp salt
In a saucepan over medium heat, cook 1 tbsp butter, brown sugar, apples, ginger, clover, nutmeg, 1/4 tsp cinnamon and lemon juice for 30 minutes. Drain liquid. Beat cream, maple syrup and salt to soft peaks. Cover and refrigerate until ready to use. In a small bowl combine the confectioner’s sugar and 1/4 tsp cinnamon.
To cook: brush wells of pan with butter. Pour 1 tbsp of batter into each well. Cook about 2 minutes. Spoon 1/2 tsp apple filling into centers; top with 1 tbsp of batter. Cook 2 minutes. Flip and cook for about 3 minutes longer. Remove. To serve, sprinkle with cinnamon sugar and serve with maple whipped cream.
Banana – Graham Cracker:
4 oz graham cracker, broken into pieces
3/4 cup flour
3/4 tsp baking soda
1 tsp baking powder
5 tbsp sugar
1/2 tsp salt
3 eggs, separated
1 3/4 cups buttermilk
6 tbsp unsalted butter, melted
2 bananas, peeled and cut into 1/2 inch dice
1 cup heavy cream
maple syrup for serving
Place graham crackers in a blender, blend on high until powdery. Add flour, soda, powder, 3 tbsp sugar and salt. Pulse to combine. In a large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy. Beat egg whites on high speed until stiff but not dry peaks form, 1-2 minutes. Gently fold egg whites into batter in two additions.
In a cup, combine cream and 2 tbsp sugar. Whip until thick and combined.
To cook: pour 2 tsp batter, place three banana pieces in the centers of each pancake; top with 1 tsp batter. Serve with maple syrup and whipped cream.
My Favorite – Maple Banana Walnut
Bananas, sliced
Walnuts, broken
Maple Syrup
Heat bananas in a little butter. Add the walnuts and syrup. Heat through.
I got this recipe last year from a friend who got it from a friend. They remind me of Thin Mints. 3/4 cup butter 1 1/2 cup brown sugar 2 eggs 2 TBSP water 2 1/2 cup flour 1/2 tsp salt 1 tsp baking soda …