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2007-02-08T08:38:00.000-08:00

Rum ball cookie recipe

2007-02-08T08:29:00.000-08:00

INGREDIENTS:

12 ounces vanilla wafers, finely crushed (3 cups)
1 cup finely chopped pecans
1 cup confectioners' sugar, divided
1 cup semisweet chocolate morsels
1/2 cup light corn syrup
1/3 cup rum

PREPARATION:
In a medium-size mixing bowl, combine crushed wafers, pecans, and 1/2 cup confectioners' sugar; set aside. In a double boiler over simmering water, melt chocolate morsels with corn syrup. Add Bourbon or rum; stir until smooth.

Pour chocolate mixture over wafer mixture. Stir to combine thoroughly. Shape mixture into 1-inch balls; place on waxed paper.

Place remaining confectioners' sugar in a shallow bowl. Roll balls in confectioners' sugar; place on waxed paper in a container, adding more waxed paper between layers, or place in small paper or foil candy cups. Store in airtight container for about 3 days before serving. Store for up to 2 weeks.
Makes 4 dozen.

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2007-01-01T00:57:00.000-08:00

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Creamy Potato and Green Chili Soup

2006-12-23T10:27:00.000-08:00

Ingredients:

4-medium Potatoes

½-pound Green chili’s, frozen & chopped

1-medium Onion

2-tablespoons Butter

1-can Cream of Mushroom soup

16-ounces Chicken broth

1½-cups Milk

½-cup Flour

½-teaspoon Salt

½-teaspoon Pepper

8-slices Bacon, crisp

½-cup Cheddar cheese, shredded

Instructions:

Cube potatoes into about a 1 inch square and place in 4 quart pot. Slice onion and pour in chicken broth and add enough water to just cover the potatoes. Bring to a boil and cook for about 30 minutes. Add the remaining ingredients except for 1 cup of milk and ½ cup of flour. Mix the remaining milk and flour; pour into soup mixture and simmer for another thirty minutes. Top with shredded cheddar cheese, crumbled bacon and serve with crackers, bread or cornbread.

Makes 6 servings

Note: Fresh roasted green chili's are the best if available. Sometimes I saute sliced fresh mushrooms in butter and add to the soup. Also, I like to serve with hot toasted Parmesan bread....mmm good.

You can find this recipe plus much more at Cristie's Cookin. Please submit you're favorite recipe for a chance to win a free "Gotcha covered" apron. While you are at it check out her delicious spices, Bling It, Ring It, and Zing It. You want a great novel? Check out Cristie's recently released novel "11.11.11".

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Article Source: http://EzineArticles.com/?expert=Cristie_Will

Three Cheese Potato Au Gratin

2006-12-23T10:26:00.001-08:00

Ingredients:

½-cup Butter
½-cup All purpose flour
3-cups Milk
1-teaspoon Salt
1-small Onion, diced
10-cups (3 lbs.) Potatoes thinly sliced
1-cup (4 ounces) Shredded Monterey Jack cheese
1-cup (4 ounces) Shredded Cheddar cheese
1-cup (4 ounces) Shredded Parmesan cheese

Instructions:

Preheat oven to 350 degrees. Grease a 9x13-inch dish.

Melt butter over medium heat in a medium saucepan. Stir in flour with wire whisk until smooth. Gradually stir in milk. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring often, until sauce is slightly thickened. Stir in salt.

Place half of the potatoes and half of onions in baking dish; top with half of the sauce and half of the cheeses. Repeat layers.

Bake 55 minutes or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.

12 – ½ cup servings

Note: To spice this dish up another notch just substitute part of the cheese with Hot Pepper Jack cheese.

You can find this recipe and much more at Cristie's Cookin. Be sure and submit your favorite recipe for a chance to win a free"Gotcha Covered" apron. While you are at it check out Cristie's unique spices, Bling It, Ring It and Zing It. Last but not least real her thriller "11.11.11".

Article Source: http://EzineArticles.com/?expert=Cristie_Will

Pineapple N Apple Upside-Down Coffee Cake

2006-12-23T10:26:00.000-08:00

Ingredients:

¾-cup Chopped and peeled Granny Smith Apples

¾-cup Chopped and peeled fresh pineapple or canned drained

12.4 ounces Refrigerated cinnamon rolls with icing

½-cup Pecan or walnut halves

2-tablespoons Melted butter

⅓-cup Brown sugar, packed

2-tablespoons Corn syrup

Instructions:

Preheat oven to 350°. Combine chopped apples and pineapple in a medium bowl and set aside. Spray 9-inch glass pie plate with cooking spray with flour. Spread 1 cup of chopped apple and pineapple mixture in sprayed pie plate. Separate roll dough into 8 rolls and cut each roll into about quarter size and place in a large bowl. Add remaining apple and pineapple mixture along with ½ cup of pecans or walnuts.

In a small bowl, stir together butter, brown sugar and corn syrup. Add brown sugar mixture to dough mixture; toss and spoon mixture over apples in pie plate.

Bake 30 to 35 minutes or until deep golden brown. Let cool for 5 minutes. Turn upside down onto serving plate. Remove lid from icing and microwave icing on high for 10 to 15 seconds or until thin enough to drizzle. Drizzle over warm coffee cake and serve warm.

Serves 8

You can find this recipe and much more at Cristie's Cookin. Looking for a unique one of a kind cookbook? Go to Cristie's Cookin for the unique and one of a kind cookbook and spices. While you are there please submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. If you like to read suspenseful novels then Cristie has you covered with her new novel "11.11.11" by TJ Stokes.

Article Source: http://EzineArticles.com/?expert=Cristie_Will

Dip It Up

2006-12-23T10:25:00.000-08:00

Ingredients:

32-ounces Velveeta® Cheese
1-cup Sour Cream
20-ounces Rotel® Diced Tomatoes & Green Chilies
½-cup Onion, finely chopped
⅓-cup Black olives, chopped
⅓-cup Green olives, chopped
⅓-cup Almonds, slivered
½-pound Hamburger

Instructions:

Stove Top:

Fry hamburger in a small in a medium skillet over medium heat. Fry until no pink about 10 minutes; drain and set aside. Chop the onions, black olives and green olives; set aside. Blend all ingredients in a large saucepan and cook over medium heat continuously stirring until cheese is melted. Stir and serve with chips or crackers.

Microwave:

Fry hamburger in a small in a medium skillet over medium heat. Fry until no pink about 10 minutes; drain and set aside. Chop the onions, black olives and green olives; set aside. Blend all ingredients in a 3 quart microwave safe dish. Cover dish and microwave on high for 5 minutes, or until cheese is melted, stirring about halfway through cooking. Stir and serve with chips or crackers.

Crock-pot:

Fry hamburger in a small to a medium skillet over medium heat. Fry until no pink about 10 minutes; drain and set aside. Chop the onions, black olives and green olives; set aside. Blend all ingredients in a medium to large crock pot, set on low and cover for about 2 hours or until cheese is melted. Stir before serving; serve with chips or crackers.

Makes about 3½ cups

You can find this plus much more at Cristies Cookin. We love hearing from others, so be sure to submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. While your there check out Cristie's specialty spices, Ring It, Bling It, and Zing It. Looking for a great Novel Cristie has you covered there as well with her newly released novel "11.11.11" by TJ Stokes. Last but not least check her weight loss and wealth building recommendations.

Article Source: http://EzineArticles.com/?expert=Cristie_Will

Melt In Your Mouth Ham

2006-12-23T10:24:00.000-08:00

Ingredients:

1-10 pound Uncooked Ham (Be sure it’s not precooked)
1-small jar Cloves
12-ounces Coke Cola
1-large Cooking Bag

Instructions:

Preheat oven to 250°. Unwrap ham and place cloves all over top and sides of ham. Place ham in cooking bag and pour can of coke over ham. Tie the cooking bag and place in pan cut a couple of small slits in top of cooking bag so the steam can escape and if you don’t the bag will burst. Place pan in oven and cook for 8 hours.

This is the tenderest ham you will ever eat and the leftovers, if you have any, make great ham sandwiches the next day.

Another good way to cook a ham is with a large crock-pot. The ham naturally will need to be about a five pound ham. Unwrap ham and place cloves on sides and top of ham. Place the ham in the crock pot and pour the can of coke on top; cover and let cook on low for 6 hours.

If you don’t want this as a main course then cut ham up in about 1 inch chunks and serve as an appetizer with toothpicks and crackers and dip in a pineapple sauce.

You will not go wrong cooking a ham this way.

You can find this plus much more at Cristie's Cookin. After cooking this wonderful please drop me a line and let me know how it turned out. Check out Cristie's Cookin for her specialty spices and submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Looking for a highly suspenseful novel? Cristie has you covered with her newly release novel "11.11.11" by TJ Stokes. Also check out her recommendations on losing weight and gaining wealth.

Article Source: http://EzineArticles.com/?expert=Cristie_Will

Christmas Stuffed French Toast With Cranberry Sauce

2006-12-23T10:22:00.000-08:00

Ingredients:

8-ounces Cream cheese, softened
¼-cup Cranberries, dried
¼-cup Pecans, chopped
8-teaspoons Strawberry Jam
2-loaves French bread, cut into 8 one inch slices
4-large Eggs
1-cup Milk
1-teaspoon Strawberry extract
3-tablespoons Butter
2-tablespoons Powdered sugar

Instructions:

Combine cream cheese, cranberries, pecans and strawberry jam. Cut a horizontal pocket into the top of each slice of bread. Spoon 2 teaspoons of cream cheese mixture into each pocket. Whisk eggs, milk, and strawberry extract. Dip stuffed bread slices into egg mixture, coating all sides well. Melt butter in a large skillet over medium high heat. Cook stuffed bread slices 2 minutes on each side or until golden brown. Sprinkle with powdered sugar. Serve with warm cranberry sauce (see recipe below).

Serves 8

Ingredients:

1-cup Sugar
3-1/2-cups Fresh whole Cranberries
1-tablespoon Orange peel
1-cup Water
1-cup Fresh Orange juice

Instructions:

Combine sugar, fresh whole cranberries, orange peel, water and fresh orange juice in a medium sauce pan. Cook on medium heat stirring often for about 30 minutes or until sauce has thickened into a sauce. Let cool before serving, but serve warm.

Makes about 3 cups

You can find this recipe and much more at Cristie's Cookin. Please submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. While you are there check out Cristie's recommendations for losing weight and gaining wealth. If you like to read and looking for something full of suspense then pick up a copy of Cristie's newly released novel "11.11.11" by TJ Stokes.

Article Source: http://EzineArticles.com/?expert=Cristie_Will

Chex ‘N’ Friends Snack Mix

2006-12-23T10:20:00.001-08:00

Ingredients:

6-cups Honey Nut Chex® Cereal
3-cups Honey Nut Cheerios® Cereal
½-cup Milk Chocolate Chips
½-cup Butterscotch chips
⅓-cup Crushed pecans
¼-cup Butter
1-teaspoon Vanilla
1½-cups Powdered sugar

Instructions:

Measure and place cereal in a large bowl; mix and set aside.

Stir together milk chocolate chips, butterscotch chips, peanut butter and butter in a one to two quart microwavable bowl. Microwave with out covering on high for one minute; stir. Microwave another 30 seconds or until mixture can be stirred smooth then add crushed pecans and stir. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into two gallon re-seal able food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Stove-Top Directions:

Measure and place cereal in a large bowl; mix and set aside.

In a one to two quart saucepan, heat chocolate chips, butterscotch chips, peanut butter and butter over low heat, stirring often, until melted. Remove from heat; stir in crushed pecans and vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into two gallon re-seal able food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 – ½ cup servings

You can find great recipes like this at Cristie's Cookin. Don't forget to visit often to see new recipes, cookbooks, spices etc. Put Cristie's Cookin in your favorites to make it easy to visit often. If you like to read you will love her newly released novel "11.11.11" by TJ Stokes.

Article Source: http://EzineArticles.com/?expert=Cristie_Will

Christmas Snowball Cupcakes

2006-12-23T10:20:00.000-08:00

Ingredients for cupcakes:

1-box Chocolate cake mix
3-ounces Cream cheese, cut into 24 cubes
½-cup Water
2-large Eggs
⅓-cup Vegetable oil
½-cup Sour cream
¼-cup Finely chopped pecans

Ingredients for frosting:

2-large Egg whites
7-ounces Marshmallow cream
½-cup Sugar
1-teaspoon Raspberry extract
2-cups Coconut, shredded
2-tablespoons Water
1-cup Colored sprinkles or red sugar

Instructions:

Preheat oven to 350°. Place 24 regular size muffin cups with paper cupcake cups. Beat cake mix, water, oil, sour cream and eggs with electric hand mixer in a large bowl on low speed for 30 to 45 seconds, scraping bowl. Beat on medium speed for another minute.

Spoon cake batter into paper cups. Place one cream cheese cube in the middle of each cupcake and press down into batter, the top of the cream cheese will be visible.

Bake 18 to 22 minutes or until done. Check by inserting a toothpick into the cake part in between the cream cheese and paper cup, the toothpick should come out clean. Take cupcakes out of pan to cool for about 30 minutes before frosting.

Mix sugar, water and egg whites in a 2-quart saucepan. Cook over low heat, continuously beating with electric mixer at high speed until soft peaks are formed, approximately 4 to 5 minutes. Add marshmallow cream; beat until stiff peaks are formed. Remove saucepan and beat in Raspberry extract.

Spread frosting evenly over cupcakes; sprinkle each with a tablespoon of coconut and top with ½ teaspoon of sprinkles or red sugar over each cupcake. Serve right away or store in refrigerator.

Serves 24

You can find this recipe and much more at Cristie's Cookin. Be sure to submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Need a great gift? Check out Cristie's newly released novel "11.11.11" by TJ Stokes.

Article Source: http://EzineArticles.com/?expert=Cristie_Will

Lemon Meringue Pie

2006-12-22T11:48:00.000-08:00

Ingredients:

1 1/2 cups cold water
1 cup white granulated sugar
2 tablespoons all purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup lemon juice (about 2 lemons or bottled lemon juice)
1 tablespoon lemon zest (about 2 lemons)
2 tablespoons butter
4 egg yolks, beaten

Meringue
4 egg whites
6 tablespoons white granulated sugar

Pie Crust

8 oz plain Flour
6 oz Margarine
pinch of Salt
2 tablespoons cold and 3 tablespoons hot Water

1 pkg Store-bought pie crust

In a saucepan whisk together water, sugar, flour, cornstarch, salt, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they disolve.

Cook over medium heat until mixture starts to simmer. Stir constantly. Add butter, stir until melted.

Beat egg yolks in a small bowl. Add about 1/2 cup of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won't scramble when added to the simmering lemon mixture.

Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed. Continue simmering lemon filling about 2-minutes until mixture thickens, stirring constantly.

Pour into cooked pie shell and allow to cool.

cook for 10 minutes

Place 4 egg whites in mixer and beat at high speed until they start to foam.

While continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30-seconds between spoonfuls of sugar. Continue to beat egg whites until they can form stiff peaks.

Spread meringue over pie, starting on lemon pie filling, using rubber spatula. Spread over edges of crust, completely sealing in the lemon pie filling.

To form peaks in meringue, using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.

Place pie in 350°F oven for 15-minutes until high points of meringue are lightly browned.

Serve at room temperature or chilled.

Recipe contributed by Tasha Slone. For more recipes that you can use at home or publish on your own website, ezine, newsletter or blog visit http://www.goodcookrecipes.com. If you are looking for a new recipe to try out browse through the recipes or select the category that's right for you. Good cooks love trying out new recipes and sharing their recipes with others. If you would like to share some of your own recipes then why not sign up for a free account and submit your recipes? For more cooking resources visit Advantage Content Cooking and Recipes.

Article Source: http://EzineArticles.com/?expert=David_Slone

Wahoo

2006-11-13T09:36:00.000-08:00

Wahoo! I have to admit, I love the name of this fish. I also love how it tastes.

Wahoo is not exactly the cheapest fish in the seafood market, nor is it one that’s always readily available. There are two reasons for this that I’m aware of:

1) Wahoo is in high demand from seafood connoisseurs who prize it for its delicate, white, high-quality flesh.

2) Wahoo is a real loner among fish. It rarely schools with others of its kind, so fisherman are lucky to ever find more than one or two in any given haul. Solitary individuals are generally taken as a “bycatch” with tuna and other large species.

As a side note, wahoo is a very fast running fish—some say the fastest fish in the world. A few people have claimed that its name comes from the shout of “Wahoo!” by those fishermen who manage to hook one. (Others say, though, that it comes from the name of Oahu, one of the Hawaiian islands.)

Wahoo can reach up to 6 feet in length, and weigh up to 100 pounds, so a single fish--if and when someone is lucky to find and catch one--can provide a good deal of meat.

You can bake or grill wahoo and it will make a fine meal either way.

Baked Wahoo

Ingredients

3 lbs. of wahoo

1 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon lime juice

1/2 cup pickle relish

2 tablespoons chopped chives

Directions

Mix mayonnaise, lemon and lime juice, pickle relish, and chives. Coat the fish all over with this mixture. Wrap fish in aluminum foil. Bake for 1/2 hour in oven preheated to 350 degrees F. If fish does not appear to be thoroughly cooked after 1/2 hour, bake for another 10 minutes.

Simple Grilled Wahoo

Ingredients

4 wahoo steaks

1 tablespoon olive oil

1/2 tablespoon lime juice

1 tablespoon lemon juice

1 tablespoon paprika

1 teaspoon crushed red pepper

Directions

Whisk together olive oil, lime and lemon juice, paprika, and red pepper in a small bowl. Place wahoo in a dish. Pour the marinade mix over the fish, place in refrigerator, and let stand for half an hour. Remove wahoo steaks from fridge, remove from pan, and grill directly over charcoal for 15 minutes, turning once during that time. You can use the leftover marinade mix to baste the fish while it is grilling.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Article Source: http://EzineArticles.com/?expert=Sarah_Sandori

Recipe: Banana milksheak

2006-11-08T10:47:00.000-08:00

Ingredients

4 bananas

1/2 liter of milk

Directions

Cut bananas into pieces
Put pieces into blender
Add half liter of milk
Blend

Recipe: Grilled Tuna

2006-11-04T11:38:00.000-08:00

Ingredients
- 4 tuna steaks
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon fancy mustard
- 2 tablespoons cooking oil

Directions

1. Lay tuna steaks in a shallow dish.

2. In a bowl, stir together the soy sauce, brown sugar, mustard and cooking oil to create a marinade.

3. Pour the marinade over the tuna steaks. Carefully (so as not to break them up), turn fish until coated on each side with marinade.

4. Cover dish with plastic wrap. Place in refrigerator for 1 to 2 hours.

5. Get your grill hot. Remove tuna from refrigerator, pouring off the marinade into a bowl to use for basting. Grill the tuna steaks for approximately 12 to 16 minutes, basting frequently and turning midway through the process.

----------------------------------------------------

Article Source: http://EzineArticles.com/?expert=Sarah_Sandori

Cuban Dessert Recipe: Rice Pudding (Arroz Con Leche)

2006-10-20T10:14:00.000-07:00

1/2 cup rice
1/4 tsp salt
1 tsp vanilla extract
1-1/2 cups water
1 small piece of lemon peel
1 small cinnamon stick
4 cups milk
1 cup sugar
Cinnamon powder

The recipe calls for washing the rice (in the old days, you had to pick through the rice and take little bits of trash and pebbles out, then wash it, as it was not clean) but I did not wash it.

Cook the rice in the water, lemon peel and cinnamon stick until rice is soft, about 10 minutes or so. Add the milk, salt, vanilla and sugar. Bring to just under a boil and turn down heat. Cook at medium-low heat, uncovered, until it gets thick and rice has absorbed most of the milk. Stir once in a while so it will not stick.

Fish out the cinnamon stick and pour into a bowl or several individual bowls and sprinkle with powdered cinnamon. Serves 8.

Cream Cheese Cups Recipe

2006-05-24T06:46:00.000-07:00

The cream cheese cups recipe is perfect for parties or when friends drop by. They are easy to make although they look like a professional baker made them. When it comes to taste, these are unbelievably delicious!

Ingredients
Cookie dough:
2 sticks (1 cup) salted butter, softened
2 packages (3-ounces each) cream cheese, softened
2 cups all-purpose flour

Filling:
3 eggs
1 cup granulated sugar
1 package (8-ounces) almond paste, softened and cut into cubes
Sliced almonds

Hardware
Large bowl
Medium bowl
Miniature muffin tins
Mixer

Step 1: In a large bowl, with an electric mixer cream together the butter and cream cheese.
Step 2: Gradually add flour. Mix until just combined.
Step 3: Cover and refrigerate dough for 1 hour.
Step 4: After removing dough from refrigerator, preheat oven to 325 degrees F.
Step 5: Roll dough into 1-inch size balls. Press dough onto the bottom and up the sides of ungreased miniature muffin tins; set aside.
Step 6: For filling, beat eggs in a medium bowl until light and fluffy.
Step 7: Add granulated sugar; mix well.
Step 8: Beat in almond paste.
Step 9: Spoon a rounded teaspoonful into each cup.
Step 10: Top each cookies with three almond slices.
Step 11: Bake for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to cups and transferring them to a cooling surface.

Makes about 3 dozen cups.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great cutout and fancy cookie recipes visit http://kicked-up-cookie-recipes.com/cutout-and-fancy-cookie-recipes.html

For some great tasting oatmeal cookie recipes visit http://kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein

Biscochito Cookie Recipe

2006-05-24T06:44:00.000-07:00

The Biscochito cookie recipe is a traditional Mexican cookie made with anise seed. Usually they are rolled and cut into various shapes, but this recipe uses the simpler drop cookie method.

Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons anise seeds
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons brandy

Topping:
1/4 cup granulated sugar
2 tablespoons ground cinnamon

Hardware
Whisk
Large bowl
Medium bowl
Small bowl
Cookie sheets
Mixer

Step 1: Preheat oven to 3oo degrees F.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and anise seed; set aside.
Step 3: In a large bowl, blend sugars together with an electric mixer.
Step 4: Add butter and mix until grainy.
Step 5: Add eggs and brandy and beat at medium speed until light and fluffy.
Step 6: Gradually add the flour mixture and mix at low speed until just combined.
Step 7: In a small bowl mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.
Step 8: Roll rounded tablespoons of dough into 1-inch diameter balls and then flatten slightly with drinking glass or spatula.
Step 9: Press tops into sugar-cinnamon mixture, then place cookies bottom side down on ungreased cookies sheets 2 inches apart.
Step 10: Bake for 22-24 minutes or until cookies are slightly brown around edges. Transfer cookies immediately to a cooling surface.

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great wedding and ethnic cookie recipes visit http://kicked-up-cookie-recipes.com/wedding-and-ethnic-cookie-recipes.html

For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein

Want more recipes?

2006-05-23T07:54:00.000-07:00

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Recipe: Foccasia

2006-05-16T06:05:00.000-07:00

Makes one large loaf or 3 small loaves or a bunch of mini pizza like loaves

2 cups warm water (90-100°)

1 T active dry yeast

6 T extra virgin olive oil

2 tea salt

4 3/4 cups bread flour (depending on the humidity, you may need more)

Toppings of your choosing

Stir water and yeast in mixer mixing bowl. Let rest about 5 minutes. Mix in 5 T olive oil and salt. Add one cup flour. Turn mixer on low. Add remaining flour, one cup at a time. Dough should come together and be soft and maybe slightly sticky. Scrape dough into a large oiled bowl. Cover with plastic wrap and let rise until doubled, about one hour.

Lightly oil a large baking sheet or spray with olive oil spray. Slide dough out onto baking sheet. With your palms, stretch the dough until it about covers the baking sheet. Press fingers over dough making little indentations. Brush with remaining 1 or 2 of olive oil. Top with toppings pressing in. Loosely cover with plastic wrap and let sit at room temperature about 30-45 minutes. Preheat oven to 425°. Bake until golden brown, about 25 minutes. Move to a rack to cool. Slice and serve.

We like it with sliced onions and olives (either or both), with roasted peppers and garlic or with mixed herbs (rosemary, marjoram and thyme) and coarse salt or with sage. Or you can make smaller loafs and top each with different toppings, like mini pizza. You can also add 1 T coarsely ground cracked pepper to the yeast at the onset for a dough with a kick to it.

You can also use it for sandwiches.

Peggy Bloodworth is left a high tech sales VP job to cook, create and entertain. She started an exclusive catering company: Swank Catering, where she, along with her business partner, Diane, plan and execute swank parties and weddings. She maintains a large garden and vineyard where she grows herbs, fruits and vegetable and puts them up for sharing and consuming year around. Check out her website for more recipes.

Article Source: http://EzineArticles.com/?expert=Peggy_Bloodworth

Recipe: Pizza Dough

2006-05-16T06:02:00.000-07:00

Making your own pizza dough “from scratch” is not as hard or as time consuming as you might think. With a little practice, you will find it to be an EASY part of making your own pizzeria-style pizza at home. “Working” with pizza dough is a skill that improves each time you that you do it. With a little experience, you will know when your pizza dough has the right “feel” that will give you a tasty pizza crust.

Some common mistakes to avoid when making your Pizza dough are:

1) Adding to much extra flour when kneading the dough

2) Not kneading the dough long enough (the dough should have a smooth and

and elastic feel)

3) Not letting the dough rise long enough (proofing)

Try these easy pizza dough recipes:
Basic Pizza Dough I
INGREDIENTS:
• 1 package active dry yeast
• 1 tablespoon white sugar
• 1 1/4 cup warm water (110 degrees F)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 3 1/2 cups bread flour

DIRECTIONS:
In a large mixing bowl, dissolve yeast and sugar in the warm water. Let stand about 10 minutes until it foams.
Stir the olive oil, salt, and 2 1/2 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, mixing well. When the dough has formed, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees for about 25 minutes or until the crust and cheese are golden brown.

Basic Pizza Dough II
INGREDIENTS:
• 1 package active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 cups bread flour
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 teaspoons white sugar

DIRECTIONS: In a small bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes until it foams.
In a large bowl, combine 2 cups bread flour, olive oil, salt and the yeast mixture; Mix well to combine. Work well until dough has formed. Cover and rise until doubled in volume. About 1 hour. Punch down dough. Turn dough out onto a well floured surface. Form dough into a ball and roll out into a pizza crust shape Let rest about 10 minutes. Cover with your favorite sauce and toppings and bake in preheated 425 degree oven until golden brown. About 25 minutes.

CLICK HERE TO VIEW THE 1PIZZASECRETS.COM SALES PAGE

About the author:
Franklin Graham is an expert on making pizza at home. In his own words: "Pizza is my Passion. I find myself constantly thinking about how to make a better-tasting pizza at home. I can help you make great-tasting, pizzeria-quality pizza from your own oven. You will be surprised how much money you can save without sacrificing the pizzeria taste you expect".

Article Source: http://EzineArticles.com/?expert=Franklin_Graham

Recipe: Biscochito Cookie Recipe

2006-05-16T05:58:00.000-07:00

The Biscochito cookie recipe is a traditional Mexican cookie made with anise seed. Usually they are rolled and cut into various shapes, but this recipe uses the simpler drop cookie method.

Topping:
1/4 cup granulated sugar
2 tablespoons ground cinnamon

Hardware
Whisk
Large bowl
Medium bowl
Small bowl
Cookie sheets
Mixer

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great wedding and ethnic cookie recipes visit http://kicked-up-cookie-recipes.com/wedding-and-ethnic-cookie-recipes.html

For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein

Recipe: Orange Marmalade Cake With Mixed Berries (A Sugar-Free Recipe)

2006-05-15T07:49:00.000-07:00

Citrus and summer fruit are an ideal combination. Mixed berries - strawberries, raspberries, blackberries, and blueberries - are delicious all on their own. When berries are paired with this Orange Marmalade cake you have a celebration of summer.

The recipe is based on a Victorian jam cake recipe and tea rooms still serve it. I lightened the recipe by using butter-flavored Crisco, sugar-free marmalade, Splenda, and light cream cheese. You may serve the cake plain with a dusting of confectioner's sugar, but it tastes best when topped with whipped cream (or sugar-free topping) and berries.

If you really want to get fancy double the recipe and make a layer cake. Frost the center layer with whipped cream (or sugar-free topping) and add a layer of mixed berries or sliced strawberries. Put the top layer on the cake and repeat this process. Chill the cake a few hours before slicing. Orange Marmalade Cake takes only minutes to make and freezes well.

ORANGE MARMALADE CAKE WITH MIXED BERRIES

1/2 cup butter-flavored Crisco
2/3 cup Splenda
2 large eggs (room temperature)
2/3 cup sugar-free marmalade (or light marmalade)
2 tablespoons light cream cheese
1 1/4 teaspoons orange extract
1/2 cup regular flour (the presifted kind)
1/2 teaspoon baking soda
1/2 teaspoon salt (may be omitted)
1/2 cup flour-coated currants (may be omitted)

Put butter-flavored Crisco, Splenda, eggs, and cream cheese in small mixer bowl. Cream ingredients at medium speed until fluffy. Add orange extract. In a small bowl combine flour, baking soda, and salt. Turn the mixer to low and slowly add dry ingredients to creamed mixture. Fold currants into batter.

Coat a 9-inch round layer cake pan with baking spray. Pour batter into the pan and spread it out evenly. Bake at 350 degrees for about 35 minutes, or until the cake pulls away from the side of the pan. Makes 8 servings.
Harriet Hodgson - EzineArticles Expert Author

http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her home town of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from http://www.amazon.com. A five-star review of the book is also posted on Amazon. You'll find another reivew of the book on the American Hospice Foundation website, under the "School Corner" heading.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

Recipe: Vegetarian Lasagne

2006-05-15T07:46:00.000-07:00

A great vegetarian lasange is about having strong and distinct flavors so the whole thing does not turn into a flavorless mush. This recipe is great for beginers and for the more experienced.

Ingredients:

1 tbsp Oil
1 Onion, chopped
2 cloves Garlic, chopped
1 cup Carrots, grated
1 cup Zucchini, grated
1 cup Mushrooms, sliced
1 bunch Fresh Spinach (or 1pkt of frozen spinach)
1tbsp Black Olives, sliced
500gm Ricotta
500gm Tasty Cheese, grated
2tbsp Tomato paste
1/2 jar Italian style Tomato Sauce
1 cup Vegetable Stock
1 slurp Dry Sherry
1 pkt Pre-cooked Lasagne Sheets

Method: Cook fresh spinach or microwave frozen spinach and set aside to cool. Place oil in large saucepan. Saute onion in oil until soft, add garlic then carrot, zucchini, mushrooms and olives and stir for approximately 3 mins. Add stock. tomato paste, sauce and sherry, bring to boil, simmer for 3 mins then remove from heat.

To Assemble: Line base of lasagne dish with pasta sheets. Spoon or ladle one third of sauce over pasta sheet (just thinly). Spread thin layer of spinach over sauce (difficult to do so just dollop small blobs over the sauce). Spread ricotta over spinach. Sprinkle with tasty cheese. Repeat assembly steps until the dish is full (should end up with three layers). Bake at 180-200C for 35-40 mins. Serves 6-8.

Tony Milton is a corporate caterer based in Melbourne. His company Ajays is one of Melbourne's most sought after catering companies. Corporate Caterer Melbourne Catering Services Melbourne

Article Source: http://EzineArticles.com/?expert=Tony_Milton

Wellcome

2006-05-15T07:14:00.000-07:00

Wellcome on my blog about cooking. Here you will find a lot of great free recipes. I hope, you like my site.