from Ina Garten, Foodnetwork
1/2 pound good black olives, such as kalamata, pitted and diced (I used mostly kalamata but also some green olives)
3 tablespoons capers, drained
8 anchovy fillets (I left these out)
1 garlic clove, minced
1/2 cup good olive oil (I used extra virgin olive oil)
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves (I used 1/4 tsp crushed dried thyme)
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted (I used crackers)
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Keep refrigerated.
Serve on toasts, french bread slices, etc.
Sunday, September 25, 2011
Roast Beef Bruschetta Appetizer
Kirsten R.
Recipe Found Here
1 loaf (1 lb.) baguette French bread, cut into 30 (1/4 in) slices
2 Tablespoons olive or vegetable oil
½ cup chive-and-onion cream cheese spread
* ½ lb. thinly sliced cooked roast beef (from deli)
¼ teaspoon coarsely ground pepper
4 plum (roma) tomatoes, thinly sliced
8 medium green onions, sliced
Heat oven to 375 degrees. Brush both sides of bread slices with oil. (I sprayed them with my Presto oil sprayer to make the coating lighter). Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.
Spread cream cheese over each bread slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.
Makes about 30 bruschetta.
* Can substitute roast beef with ham or turkey if preferred
Recipe Found Here
1 loaf (1 lb.) baguette French bread, cut into 30 (1/4 in) slices
2 Tablespoons olive or vegetable oil
½ cup chive-and-onion cream cheese spread
* ½ lb. thinly sliced cooked roast beef (from deli)
¼ teaspoon coarsely ground pepper
4 plum (roma) tomatoes, thinly sliced
8 medium green onions, sliced
Heat oven to 375 degrees. Brush both sides of bread slices with oil. (I sprayed them with my Presto oil sprayer to make the coating lighter). Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.
Spread cream cheese over each bread slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.
Makes about 30 bruschetta.
* Can substitute roast beef with ham or turkey if preferred
Saturday, September 24, 2011
***Towering Praline Carrot Cake***
Kirsten R.
I have baked this cake with the raw shredded carrots and the boiled version, they taste the same to me. The recipe calls for boiling the carrots first, but if you are low on time you can skip it and have a fantastic cake.
Cake:
l lb or about 6 medium carrots (3 cups sliced)
3 cups flour
2 3/4 cups sugar
2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/3 cups vegetable oil
6 eggs, slightly beaten
8 oz. can crushed pineapple, drained
1 Tablespoon vanilla
1 cup chopped pecans (optional, or add to outside of cake as decoration)
1/2 cup flaked coconut
Praline Sauce
6 Tablespoons butter
6 Tablespoons brown sugar
4 Tablespoons whipping cream
2 teaspoons vanilla
Candied Pecan Halves (optional topping)
1/4 cup packed brown sugar
1 Tablespoons orange juice (I replace this with butter and do it with brown sugar and butter - I don't like the orange flavor)
1/2 cup pecan halves
Cinnamon-Cream Cheese Frosting
8 oz pkg cream cheese, softened
1/2 cup butter, softened
l teaspoon cinnamon
l teaspoon vanilla
5 3/4 to 6 1/4 cups powdered sugar
For Cake
Preheat oven to 350.
Peel and chop carrots, place in food processor/blender using several pulses (should have about 1 1/2 cups after shredding them).
OR In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.
Grease and lightly flour three 8 or 9 inch round cake pans. I prefer 8 inch.
In a large mixing bowl stir together flour, sugar, cinnamon, baking powder, baking soda, and salt. Make a well in the center and add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed with wire whisk attachment for 1 minute to combine all ingredients. Fold in the l cup pecans, the coconut, and shredded carrots.
Spread batter evenly into prepared pans. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes and remove from pans, Cool completely on wire racks.
Praline Sauce
In a small saucepan over medium heat, melt the brown sugar and cream and butter. Cook and stir until mixture comes to a boil. Reduce heat and boil gently over entire surface for 3 minutes, stirring occasionally. Stir in vanilla. Cool.
Candied Pecan Halves
Preheat oven to 350. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased baking pan. Bake 12 mins or until nuts are browned & syrup is bubbly, stirring once. Pour out onto lightly greased baking sheet, separating into single nuts. Cool on wire rack.
Assembling Cake
Place 1 of the completely cooled cake layers, top down, on cake plate. Use about 1 cup frosting to pipe or spoon a rim about 1" & 1/2" high around outer edge of cake layer.
Then spoon about 2 Tablespoons of frosting in center 1-1/2" of that layer, leaving an unfrosted area or ring. Spoon & spread half of the Praline Sauce into ring (sauce will not fill ring). Add 2nd cake layer, top down, & repeat frosting & sauce as above.
Add final cake layer, top up. Frost top & sides of layer with remaining frosting. Garnish top with Candied Pecan Halves. Store cake in refrigerator.
I have baked this cake with the raw shredded carrots and the boiled version, they taste the same to me. The recipe calls for boiling the carrots first, but if you are low on time you can skip it and have a fantastic cake.
Cake:
l lb or about 6 medium carrots (3 cups sliced)
3 cups flour
2 3/4 cups sugar
2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/3 cups vegetable oil
6 eggs, slightly beaten
8 oz. can crushed pineapple, drained
1 Tablespoon vanilla
1 cup chopped pecans (optional, or add to outside of cake as decoration)
1/2 cup flaked coconut
Praline Sauce
6 Tablespoons butter
6 Tablespoons brown sugar
4 Tablespoons whipping cream
2 teaspoons vanilla
Candied Pecan Halves (optional topping)
1/4 cup packed brown sugar
1 Tablespoons orange juice (I replace this with butter and do it with brown sugar and butter - I don't like the orange flavor)
1/2 cup pecan halves
Cinnamon-Cream Cheese Frosting
8 oz pkg cream cheese, softened
1/2 cup butter, softened
l teaspoon cinnamon
l teaspoon vanilla
5 3/4 to 6 1/4 cups powdered sugar
For Cake
Preheat oven to 350.
Peel and chop carrots, place in food processor/blender using several pulses (should have about 1 1/2 cups after shredding them).
OR In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.
Grease and lightly flour three 8 or 9 inch round cake pans. I prefer 8 inch.
In a large mixing bowl stir together flour, sugar, cinnamon, baking powder, baking soda, and salt. Make a well in the center and add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed with wire whisk attachment for 1 minute to combine all ingredients. Fold in the l cup pecans, the coconut, and shredded carrots.
Spread batter evenly into prepared pans. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes and remove from pans, Cool completely on wire racks.
Praline Sauce
In a small saucepan over medium heat, melt the brown sugar and cream and butter. Cook and stir until mixture comes to a boil. Reduce heat and boil gently over entire surface for 3 minutes, stirring occasionally. Stir in vanilla. Cool.
Candied Pecan Halves
Preheat oven to 350. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased baking pan. Bake 12 mins or until nuts are browned & syrup is bubbly, stirring once. Pour out onto lightly greased baking sheet, separating into single nuts. Cool on wire rack.
Assembling Cake
Place 1 of the completely cooled cake layers, top down, on cake plate. Use about 1 cup frosting to pipe or spoon a rim about 1" & 1/2" high around outer edge of cake layer.
Then spoon about 2 Tablespoons of frosting in center 1-1/2" of that layer, leaving an unfrosted area or ring. Spoon & spread half of the Praline Sauce into ring (sauce will not fill ring). Add 2nd cake layer, top down, & repeat frosting & sauce as above.
Add final cake layer, top up. Frost top & sides of layer with remaining frosting. Garnish top with Candied Pecan Halves. Store cake in refrigerator.
Sunday, September 11, 2011
***Pumpkin Bread***
Tastes just like the box of Pillsbury Quick Bread. You can add chocolat chips, but I actually like it better without them. Makes two loaves. Fabulous with some powdered sugar on top when cooled.
5 eggs
1 29oz. can pumpkin
3 1/2 cups sugar
3/4 cup vegetable oil (canola works fine)
4 1/2 cups flour (half white/wheat works well)
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
4 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons ground cloves
1 teaspoon ginger
1 1/2 cups chocolate chips (optional)
1 cup nuts (optional)
Beat eggs and other ingredients in order given, mixing well.
Pour into TWO greased 9x13 pans and bake at 350 for 25-30 min. If you use bread pans bake for 60-65 minutes or until toothpick comes out of center clean.
5 eggs
1 29oz. can pumpkin
3 1/2 cups sugar
3/4 cup vegetable oil (canola works fine)
4 1/2 cups flour (half white/wheat works well)
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
4 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons ground cloves
1 teaspoon ginger
1 1/2 cups chocolate chips (optional)
1 cup nuts (optional)
Beat eggs and other ingredients in order given, mixing well.
Pour into TWO greased 9x13 pans and bake at 350 for 25-30 min. If you use bread pans bake for 60-65 minutes or until toothpick comes out of center clean.