Day Recipe Food Community

June 30, 2009

Chocolate Chip Peanut Butter Cookies Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:45 am

Remember the commercial that re-created the invention of Reese’s Peanut
Butter cups? A woman is walking down the street eating a chocolate bar, and a
man is walking the other way eating a tub of peanut butter. They bump into
each other, causing the chocolate and peanut butter to mix. Overcome by the
new taste sensation, they immediately check into a motel (I may be
misremembering that last part). I’ve never cared for the chocolate-peanut
butter combo, so if that idiot had ruined my chocolate bar, I would have
pushed him into oncoming traffic. But my mom, who says she’s going to have
chocolate with peanut butter for her last meal, swears by these cookies. She
thinks they’re even better than Traditional Chocolate Chip Cookies.

Makes 40-50 cookies

INGREDIENTS

  • preparation time: 20 minutes
  • baking time: 30 minutes (10 minutes per batch)
  • rating: easy1/2 cup (1 stick) unsalted butter, softened to room temperature, plus more for
    greasing
  • 3/4 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12-ounce package) semisweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup dry-roasted peanuts

DIRECTIONS Place an oven rack in the middle position and preheat the oven to 350°F. Lightly rub two cookies sheets with butter, or use nonstick baking
sheets. Set aside.


Put the butter, peanut butter and the sugars in a large bowl. Beat with an
electric mixer or a wooden spoon until smooth and creamy. Add the eggs and
vanilla and beat again. Add the flour, baking powder, baking soda and salt,
and beat on low speed until well blended. Add the chocolate chips (see Mom
Tip), peanut butter chips and peanuts and mix thoroughly.


Using a teaspoon as a guide, scoop a portion of the dough and, with your
hands, roll each portion into a ball. Place the balls on each cookie sheet, 3
cookies per row in 5 rows. Flatten the balls with the heel of your hand or
the tines of a fork so that they spread to about 1 1/2 inches in diameter.
Bake each batch, one cookie sheet at a time, for about 10 minutes. The
cookies will be firm to the touch and just beginning to brown.


Remove from the oven and cool on the sheet for about 3 minutes. Then transfer them with a
spatula to a cooling rack. Let the cookie sheet cool for 1 or 2 minutes more
before reusing so the dough doesn’t melt. Store in an airtight container.

Mom Tip: If you want chocolate coating on the top of each cookie, reserve 1/2
cup chocolate chips when mixing the batter. After the cookies are formed and
placed on the cookie sheets, lightly press 5 chocolate chips into the top of
each cookie. When the cookies come out of the oven, gently spread those
partly melted chocolate chips over the top of each cookie with a knife to
make a thin chocoalte layer. Cool as directed.

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June 21, 2009

Panfried Red Snapper with Chipotle Butter Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 5:57 pm

Active time: 15 min Start to finish: 15 min

Makes 4 servings.

INGREDIENTS

  • 1/2stick (1/4 cup) unsalted butter, softened
  • 1/2to 1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoonsadobo sauce (from can)
  • 1/2teaspoon salt
  • 4red snapper fillets with skin (1 1/2 lb total)
  • 1/3cup all-purpose flour
  • 3tablespoons vegetable oilaccompaniment:lime wedges

DIRECTIONS Mash together butter, chipotles to taste, adobo sauce, and salt with afork until blended.

Pat fish dry and cut each fillet inhalf crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess.

Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through,4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.

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June 18, 2009

Tortellini with Fresh Sage Butter Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:05 pm

You also can use this sauce with small ravioli or crescent-shaped agnolotti filled with pumpkin, cheese, or meat.

Serves 4.

INGREDIENTS

  • 3 bunches fresh sage
  • 1 pound good-quality tortellini
  • 7 tablespoons unsalted butter

DIRECTIONS Wash sage and dry well. Remove 6 leaves and cut into very fine julienne. Coarsely chop enough sage to get 1/2 packed cup.

Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 8 minutes.

Melt 6 tablespoons butter in a large nonstick skillet. Add chopped sage, a pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.

Drain tortellini in a colander, saving 1/4 cup cooking water. Immediately put pasta in a large warm bowl, adding remaining butter. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce. Add salt and pepper to taste and sprinkle with julienned sage. Divide immediately among warm pasta bowls.

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June 14, 2009

Almond Butter Crisps Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:05 pm

This dough can also be formed into crescent shapes and coated with confectioners’ sugar while still warm, as is done in many eastern European countries.

Makes about 11 dozen cookies.

INGREDIENTS

  • 2 2/3 cups blanched almonds (about 3/4 pound)
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons almond extract
  • 1/2 prepared basic butter cookie dough at room temperature
  • 2 egg whites, beaten lightly

DIRECTIONS Halve 1 cup almonds and reserve.


In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.


Preheat oven to 350°F.


Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.


Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.


Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

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June 10, 2009

Corn and Haricots Verts in Lime Shallot Butter Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 2:43 am

Active time: 30 min Start to finish: 30 min

Makes 6 servings.

INGREDIENTS

  • 1/4cup finely chopped shallot
  • 2tablespoons unsalted butter
  • 3/4lb haricots verts or other thin green beans, trimmed and cut crosswise into 1/4-inch pieces
  • 3cups corn (from about 6 ears)
  • 1teaspoon salt
  • 1teaspoon finely grated fresh lime zest
  • 1/2teaspoon fresh lime juice,or to taste

DIRECTIONS Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

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June 9, 2009

Sweet Potato Ravioli with Brown Butter Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:45 am

Debbie Daly of Morris Township, New Jersey, writes: “When my husband and I visit my brother in Madison, Connecticut, we frequently dine at a spot called Perfect Parties. The last time I was there, I enjoyed sweet potato ravioli with brown butter sauce served over spinach. I would love to make it at home.”

Serve the ravioli atop a bed of wilted spinach, if desired, to soak up every bit of the flavorful brown butter sauce.

Makes 6 servings.

INGREDIENTS

  • sweet potato ravioli
  • 1 1/2pounds red-skinned sweet potatoes (yams)
  • 2tablespoons (packed) golden brown sugar
  • 1/4teaspoon ground nutmeg48square wonton wrappers
  • 2large egg whites, beaten until foamybrown butter sauce
  • 3/4cup (1 1/2 sticks) butter
  • 1 1/2tablespoons balsamic vinegar
  • 1 1/2tablespoons chopped fresh thymechopped toasted pecans (optional)

DIRECTIONS For sweet potato ravioli:
Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.

Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)

For brown butter sauce:
Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.

Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.

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Asparagus with Gremolata Butter Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:43 am

The flavors of gremolata — the garnish of finely chopped lemon peel, parsley, and garlic that traditionally tops osso buco — are terrific with asparagus. The asparagus can be blanched and chilled one day ahead.

Makes 6 servings.

INGREDIENTS

  • 2pounds asparagus, trimmed2tablespoons (1/4 stick) butter
  • 2teaspoons grated lemon peel
  • 1large garlic clove, minced
  • 2tablespoons fresh lemon juice
  • 1tablespoon chopped fresh italian parsley

DIRECTIONS Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)

Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.

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June 3, 2009

Sun-Dried Tomato Butter Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 5:06 pm

Put a slice of this butter on any grilled or panfried meat or fish, or slather it on warm corn bread.

Active time: 15 min Start to finish: 45 min

Makes about 2/3 cup.

INGREDIENTS

  • 1stick (1/2 cup) unsalted butter, softened
  • 2tablespoons finely chopped drained oil-packed sun-dried tomatoes
  • 1/2teaspoon anchovy paste
  • 1/4teaspoon finely grated fresh orange zest
  • 1/4teaspoon finely chopped fresh rosemary
  • 1/8teaspoon salt
  • 1/8teaspoon black pepper

DIRECTIONSPulse together all ingredients in a food processor until tomato is finely chopped and butter is pale pink. Transfer to a sheet of wax paper or parchment paper and roll into a log about 1 1/2 inches thick. Twist ends of paper to enclose butter and chill until firm, about 30 minutes.

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May 30, 2009

Aunt Lisl’s Butter Cookies Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:40 am

When I was a little girl, my Aunt Lisl always made butter cookies at Hanukkah time. We decorated them. The cookies were stored in her garage in airtight containers. Sometimes we got to take some of them home. Other times, we just nibbled on them at her house.


One of the best things about cooking with relatives is that it’s a great time to ask for family stories. While we baked, Aunt Lisl told wonderful tales of my father’s boyhood in Germany.

Makes about 48 cookies.

INGREDIENTS

  • 1/2 pound (2 sticks) unsalted butter or margarine, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon brandy (optional)
  • dash of salt
  • 1/2 teaspoon vanilla
  • 3 1/2 cups flour
  • 1 egg yolk
  • chopped nuts and raisins
  • or
  • 1 egg white
  • coarse sugar colored with blue food coloring
    equipment
  • measuring cup
  • measuring spoons
  • mixing bowl
  • wooden spoon
  • cookie cutters or toothpicks
  • rolling pin
  • greased baking sheet
  • pastry brush
  • metal spatula
  • cooling rack

DIRECTIONS Child: In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator.


Adult with Child: Roll out the dough to 1/8-inch thick. Preheat oven to 350°F.


Child: You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Let your imagination run free; how about dreidels, Stars of David, candles with flames attached, the four Hebrew letters on the dreidel?


Once you have cut out the cookies, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar.


Adult: Bake for about 10 minutes, or until golden brown. Use a metal spatula to gently remove each cookie from the baking sheet to a cooling rack or flat plate.

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May 27, 2009

Polish Butter Cookies (ciasteczka) Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:53 am

“This delicious cookie was created by Anna Pieklo, a Polish immigrant who came to this country at the turn of the century,” writes Diana Treese of St. Cloud, Florida. “My family is also Polish, and I love making these at Christmastime.”

Active time: 1 1/2 hr Start to finish: 2 1/2 hr

Makes about 5 dozen.

INGREDIENTS

  • for cookies
  • 2cups sifted all-purpose flour (sift before measuring)
  • 1/2teaspoon salt
  • 2sticks (1 cup) unsalted butter, softened
  • 3/4cup sugar
  • 5hard-boiled large egg yolks, forced through a fine sieve
  • 1 teaspoon vanillafor glaze and decoration
  • 1/4cup sugar
  • 1/2teaspoon cinnamon
  • 1large egg
  • 1teaspoon milkspecial equipment: a pastry cloth and a rolling pin sleeve

DIRECTIONS Sift together flour and salt.

Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in yolks and vanilla until combined well. Mix in flour mixture at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 350°F.

Keeping remaining dough chilled, roll out one fourth of dough slightly less than 1/4 inch thick on floured pastry cloth with sleeve-covered rolling pin (dough is soft). Cut out desired shapes witha 21/2- to 3-inch floured cookie cutter. Chill scraps.Arrange cookies 1 inch apart on a greased baking sheet.


Glaze and decorate cookies: Stir together sugar and cinnamon ina small bowl. Lightly beat together egg and milk in another bowl. Lightly brush tops of cookies with egg mixture and sprinkle with cinnamon sugar.

Bake cookies in middle of oven until pale golden, about 12 minutes, then transfer to a rack to cool. Make more cookies in same manner, rerolling scraps no more than twice.

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