January 17, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Makes about 36 cookies.
INGREDIENTS
1/2 cup vegetable shortening
1 cup chunky peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
In a bowl cream together the shortening, the peanut butter, and the brown sugar, beating until the mixture is light and fluffy, beat in the egg, and stir in the flour, the baking soda, and the salt. Form tablespoonfuls of the dough into balls, transfer the balls as they are formed to baking sheets, and with the tines of a fork flatten them, making a crosshatch pattern. Bake the cookies in batches in the middle of a preheated 400°F. oven for 8 to 10 minutes, or until they are golden, transfer them to racks, and let them cool completely.
Tags: Butter, Cookies, Peanut
January 17, 2008 in Recipes by danky
INGREDIENTS
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 cup chunky peanut butter
1/2 cup firmly packed light brown sugar
3 large eggs
8 ounces cream cheese, softened
4 ounces unsweetened chocolate, chopped
2 cups granulated sugar
1 teaspoon vanilla
7/8 cup all-purpose flour
DIRECTIONS
In a bowl cream together 1/2 stick of the butter, the peanut butter, and the brown sugar and beat in 1 of the eggs and the cream cheese, a little at a time, beating until the mixture is smooth. In a small saucepan melt 1 stick of the remaining butter with the chocolate over low heat, stirring until the mixture is smooth, and let the chocolate mixture cool. In another bowl cream together remaining 1 stick butter and the granulated sugar, beating until the mixture is light and fluffy, and beat in the remaining 2 eggs, 1 at a time, beating well after each addition. Stir in the chocolate mixture, the vanilla, and the flour, sifted, and pour the batter into a buttered 13- by 9-inch baking pan. Drop dollops of the peanut butter mixture into the batter, swirling the peanut butter mixture to marble the batter, bake the brownies in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until they pull away slightly from the sides of the pan and a tester comes out with crumbs adhering to it, and let them cool before cutting them into squares.
Tags: Brownies, Butter, Peanut, Swirl
January 17, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
1/4 cup sugar
1 tablespoon dark rum
1 large pear
6 whole dried apricots, chopped
1/2 ounce fine-quality bittersweet chocolate, chopped
1/4 teaspoon vanilla
DIRECTIONS
In a heavy saucepan combine the sugar, the rum, and 1/2 cup water and simmer the mixture for 2 minutes. Add the pear, peeled, halved, and cored, and the apricots and poach the fruit, covered, spooning the syrup over the pear occasionally, for 8 to 10 minutes, or until the pear is tender. In a small heavy saucepan combine the chocolate, 2 tablespoons water, and the vanilla and heat the mixture over low heat, stirring constantly, until it is smooth. Transfer the pear halves to a work surface, cut them diagonally, into 1/4-inch-thick slices, and fan them onto 2 plates. Sprinkle the apricots over the pear slices and spoon the chocolate sauce around the fruit.
Tags: Chocolate, Driedpricots, Pear, Poached, Sauce
January 17, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 onion, chopped
1 small green bell pepper, chopped
an 8-ounce bottle of clam juice
2 fresh or canned plum tomatoes, seeded and chopped
1/2 pound lump crab meat, picked over
1/3 cup thinly sliced scallion green
cooked rice as an accompaniment
DIRECTIONS
In a large heavy saucepan combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 8 to 10 minutes, or until it is a deep caramel color. Add the onion and the bell pepper and cook the mixture over moderate heat, stirring occasionally, until the vegetables are softened. Add the clam juice, the tomatoes, and 1 cup water, bring the liquid to a boil, and simmer the mixture gently for 15 to 20 minutes, or until it is reduced and thickened. Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes, and stir in the scallion green. Serve the stew over the rice.
Tags: Crab, Stew
January 17, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
for the biscuits
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/2 cup milk
3/4 pound 1/4-inch-thick slices of calf’s liver, cut into 1/4-inch-wide strips
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups thinly sliced onion
3/4 cup apple cider
DIRECTIONS
Make the biscuits:
In a bowl whisk together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the milk and stir the mixture until it is just combined. Knead the dough gently on a floured surface for 30 seconds, pat or roll it out 1/4 inch thick, and with a floured 3-inch cutter cut out 4 rounds. Bake the biscuits on a buttered baking sheet in the middle of a preheated 450°F. oven for 12 to 15 minutes, or until they are golden.
While the biscuits are baking, in a bowl toss the liver with the flour and salt and pepper to taste. In a large heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it brown the liver, and transfer the liver to another bowl. Add to the skillet the remaining 1 tablespoon oil and the onion and cook the onion over moderate heat, stirring occasionally and scraping up the brown bits, until it is golden. Add the cider, 1/4 cup water, and the liver with any juices that have accumulated in the bowl, simmer the mixture, stirring occasionally, for 8 to 10 minutes, or until the liver is cooked through, and season it with salt and pepper.
Split the biscuits and spoon the liver and onion mixture over them.
Tags: Biscuits, Cider, Gravy, Liverions
