November 11, 2007 in Recipes by danky
Store-bought crusts make these scrumptious a snap to prepare.
Makes 2 pies.
INGREDIENTS
2 15-ounce packages all ready pie crusts
2 12-ounce packages frozen unsweetened raspberries, partially thawed
1 1/3 pounds fresh rhubarb, trimmed, cut into 1-inch pieces or 1 20-ounce
package frozen rhubarb, partially thawed
4 cups diced peeled cored pears (about 3 medium)
2 1/3 cups sugar
3/4 cup plus 2 teaspoons all purpose flour
grated peel of 2 oranges
1 tablespoon ground cinnamon
1 egg beaten with 2 tablespoons milk (glaze)
sugar
vanilla ice cream or frozen yogurt
DIRECTIONS
Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.
Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.
Tags: Pear, Pies, Raspberry, Rhubarb
November 11, 2007 in Recipes by danky
Serves 6.
INGREDIENTS
3 oranges
1 cup firmly packed light brown sugar
10 tablespoons fresh orange juice
3 tablespoons unsalted butter
vanilla frozen yogurt or ice cream
1/2 cup hazelnuts, toasted, husked, coarsely chopped
DIRECTIONS
Remove orange peel with vegetable peeler. Cut enough peel into very fine strips to measure 2 tablespoons. Transfer strips to heavy medium saucepan. Add sugar, juice and butter. Stir over medium heat until sugar dissolves. Increase heat and boil gently until reduced to 1 cup, about 15 minutes. Cool sauce to lukewarm. (Can be prepared 2 days ahead. Cover sauce and oranges separately and chill. Reheat sauce to lukewarm before using.)
Cut white pith from oranges. Slice oranges into rounds; cut rounds into quarters. Scoop frozen yogurt into large wineglasses. Drizzle sauce over. Top with oranges and hazelnuts and serve.
Tags: Caramel, Nut, Orange, Sundaes
November 11, 2007 in Recipes by danky
Makes 16.
INGREDIENTS
1 1/2 cups sugar
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup vegetable oil
4 egg whites, beaten to blend
2 teaspoons vanilla
2/3 cup chopped walnuts
DIRECTIONS
Preheat oven to 350°F. Grease 8-inch square pan with 2-inch-high sides. Combine first 5 ingredients in large bowl. Add oil, egg whites and vanilla and blend. Stir in walnuts. Transfer to prepared pan. Bake until brownies are slightly puffed in center and edges are beginning to brown, about 30 minutes. Cover hot brownies in pan with foil and chill overnight. Cut brownies into 16 2-inch squares. (Can be prepared 3 days ahead. Store in airtight container.)
Tags: Brownies, Cholesterol
November 11, 2007 in Recipes by danky
Makes 2 cups.
INGREDIENTS
1 small tomato, seeded, chopped
3/4 cucumber, peeled, seeded, chopped
1/2 cup diced green bell pepper
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced red jalapeño
1 1/2 tablespoons minced green jalapeño
DIRECTIONS
Combine all ingredients in medium bowl. Season to taste with salt.
Tags: Fire, Green, Red, Salsa
November 11, 2007 in Recipes by danky
Here’s a new take on calabacitas, a traditional Mexican side dish with zucchini, onions and peppers.
Serves 4 to 6.
INGREDIENTS
5 tablespoons butter
1 large onion, chopped
2 teaspoons ground cumin
3 large zucchini (about 1 1/4 pounds), trimmed, grated
3 large garlic cloves, minced
3 tablespoons minced seeded jalapeños
3 11-inch flour tortillas
12 ounces monterey jack cheese, grated (about 4 cups)
DIRECTIONS
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapeños and cook 2 minutes. Transfer to bowl; cool.
Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top with last tortilla and press firmly to compact torta.
Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.
Tags: Calabacitas, Torta
