Over the last few months I've been given a couple of recipes for avocado egg rolls similar to those at the Cheesecake Factory. I LOVE the egg rolls there. So I finally got the courage to try. I looked over the recipes. combined and adjusted, and here's what I've come up with. I brushed mine with with olive oil and baked mine the other day. I have to say I love them fried, but baked was not half bad. Make sure you roll them tightly. I folded the top and bottom corners in and pressed them down on the side, this made them easier to roll. Then I brushed the open corners with beaten egg and rolled from the side, wrapping tightly.
We made three times the recipe for a dozen egg rolls
Avocado egg rolls
1 Lg avocado or 2 small avocados peeled, pitted and diced.
TIP: Cut the avocado in half lengthwise- skin and all- going around the pit, not through it, and pop open. The pit will often come out, if not strike it firmly with a knife, to pull it out. Use a knife to slice lengthwise and crosswise through the avocado to the skin. Turn skin inside out and the meat will come loose and be nicely diced without the mess!
2 Tbsp sun dried tomatoes packed in oil, chopped
2 Tbsp finely chopped red onion
1/2 tsp cilantro, chopped
dash of salt
4 egg roll wrappers
1 beaten egg( don't multiply if you are multiplying the recipe)
oil for frying or for brushing on egg rolls before baking.
Stir together avocado, tomatoes, onion, cilantro and salt (Be careful not to mash the avocado, they should be chunky- not guacamole). Distribute filling evenly over egg roll wrappers- I like slightly to the side of center, it made it easier to roll up and tuck in edges. Fold top and bottom corners in and press the fold lines down on the sides-makes it easier to roll. brush egg wash on the remaining two edges then roll tightly from the side. Place seam side down on a plate.
To fry: fry in 375* oil for 3-4 minutes until golden brown. Drain on paper towels
To bake: Bake at 400* 16-20 minutes until golden brown. Serve immediately.
Tamarind Cashew Sauce: I Cheated!!!! I bought the sauce at Cheesecake Factory. However if you do not have a restaurant nearby, here is the recipe included with the ones I received. MUST HAVE SAUCE. It is what takes these egg rolls from good to fantastic!
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp
pinch saffron
scant 1/2 c honey
1 pinch turmeric
1/2 c chopped cashews
2/3 c fresh cilantro
2 garlic cloves
2 green onions
1 Tbsp sugar
1 tsp ground pepper
1 tsp ground cumin
1/4 cup olive oil
Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl and stir until combine completely. Microwave for 1 minute on full power.. In a blender combine tamarind mixture, turmeric, cashews, cilantro, garlic, onions, sugar, pepper and cumin. Puree. pour mixture into a bowl and stir in oil. Cove and refrigerate until ready to use.
Enjoy!!!
Tuesday, January 12, 2010
Monday, October 5, 2009
Sweet Zucchini Spice Cake
In case you have an abundance of zucchini to use
Jenn
*From Sharon Norlander of Albuquerque, New Mexico, a finalist in the Cakes Category at the New Mexico State Fair*
Then From My friend Cyndi, who found it published somewhere…
This makes a 2 layer cake, or several small loaves, or great muffins (unfrosted) or cupcakes (frosted)
3 cups grated, peeled zucchini
1 C ground walnuts (Crazy- I’m allergic, but had no reaction to this cake. Didn’t get the recipe until after I’d had it 3 or 4 times)
1 C flaked coconut
4 eggs
1 C vegetable oil
2 T vanilla
2 ½ C granulated sugar
3 C all purpose flour
2 tsp ground cinnamon
1 ½ tsp baking soda
1 tsp baking powder
1 tsp salt
Pineapple Cream cheese Frosting –recipe follows
Preheat oven to 350* Grease and flour 2 10” round cake pans or whatever you are putting them in. Combine Zucchini, walnuts, and coconut; set aside. Beat together eggs, oil, and vanilla in large bowl until well blended. Beat in granulated sugar. Gradually add combined dry ingredients. Beating well after each addition. Stir in Zucchini mixture. Pour evenly into prepared pans. Bake 35-40 minutes ( or adjust for the pans you are using) or until a wooden toothpick comes out clean – you all know the drill! Cool layers in pans for 10 minutes. Loosen edges and remove to cool completely (once again this depends on if you are doing a layer cake, cupcakes etc- use your best judgement) If layering, fill between layers with pineapple cream cheese frosting. Frost cake with pineapple cream cheese frosting.
Pineapple cream cheese frosting
Beat together 1- 8oz package softened cream cheese and ½ cup (1 stick) softened butter or margarine in large bowl until creamy. Add 1- 8oz xcan dreained crushed pineapple. Gradually add 1 lb- approx 4 ½ cups powdered sugar beating until smooth and of spreading consistency.
Jenn
*From Sharon Norlander of Albuquerque, New Mexico, a finalist in the Cakes Category at the New Mexico State Fair*
Then From My friend Cyndi, who found it published somewhere…
This makes a 2 layer cake, or several small loaves, or great muffins (unfrosted) or cupcakes (frosted)
3 cups grated, peeled zucchini
1 C ground walnuts (Crazy- I’m allergic, but had no reaction to this cake. Didn’t get the recipe until after I’d had it 3 or 4 times)
1 C flaked coconut
4 eggs
1 C vegetable oil
2 T vanilla
2 ½ C granulated sugar
3 C all purpose flour
2 tsp ground cinnamon
1 ½ tsp baking soda
1 tsp baking powder
1 tsp salt
Pineapple Cream cheese Frosting –recipe follows
Preheat oven to 350* Grease and flour 2 10” round cake pans or whatever you are putting them in. Combine Zucchini, walnuts, and coconut; set aside. Beat together eggs, oil, and vanilla in large bowl until well blended. Beat in granulated sugar. Gradually add combined dry ingredients. Beating well after each addition. Stir in Zucchini mixture. Pour evenly into prepared pans. Bake 35-40 minutes ( or adjust for the pans you are using) or until a wooden toothpick comes out clean – you all know the drill! Cool layers in pans for 10 minutes. Loosen edges and remove to cool completely (once again this depends on if you are doing a layer cake, cupcakes etc- use your best judgement) If layering, fill between layers with pineapple cream cheese frosting. Frost cake with pineapple cream cheese frosting.
Pineapple cream cheese frosting
Beat together 1- 8oz package softened cream cheese and ½ cup (1 stick) softened butter or margarine in large bowl until creamy. Add 1- 8oz xcan dreained crushed pineapple. Gradually add 1 lb- approx 4 ½ cups powdered sugar beating until smooth and of spreading consistency.
Monday, May 4, 2009
Sweet Corn Tomalito
I LOVE Chevy's restaurant. Their roasted salsa and hot chips. Corn Tomalito. Jalapeno jelly. Flautas. Hot fresh tortillas...but alas they closed in my neck of the woods.
However... A few years ago they had a cookbook, and we were there the night before Mother's Day, and I suspect that my DH was still trying to figure out what to do, so I got a Chevy's cookbook. Here is one of my all time favorites, right in time for Cinco de Mayo. Put this with the Cafe Rio Pork and you'll have a Fabulous Fiesta! For those of you unfamiliar it is kind of like a cross between sweet corn pudding and cornbread.
Sweet Corn Tomalito
6 cups fresh corn or frozen, thawed corn ( I like Costco’s frozen sweet white corn)
¾ c milk
¼ c butter
½ c prepared masa or very scant ½ c masa flour + ½ water to form dough
2/3 c sugar
¾ c cornmeal
¾ tsp baking powder
¾ tsp salt
¼ c milk
Preheat oven to 250*. Blend 3 cups of corn kernels and the milk in a food processor or blender until smooth. Whip the butter, masa, and sugar together in the food processor until light and fluffy, about 2 minutes. Add all ingredients, including the pureed corn and the remaining 3 cups whole corn kernels, and mix well. Pour the mixture into a 9x13 pan. Cover tightly with aluminum foil. Set the pan in a large roasting pan (I use my broiler pan). Pour enough cool water into the roasting pan to reach ¾ inch up the outside of the 9x13 pan. Bake for 1 ½- 2 hours or until the corn mixture is set. Internal temperature should be 175* ( though I have never checked that). Serve hot
However... A few years ago they had a cookbook, and we were there the night before Mother's Day, and I suspect that my DH was still trying to figure out what to do, so I got a Chevy's cookbook. Here is one of my all time favorites, right in time for Cinco de Mayo. Put this with the Cafe Rio Pork and you'll have a Fabulous Fiesta! For those of you unfamiliar it is kind of like a cross between sweet corn pudding and cornbread.
Sweet Corn Tomalito
6 cups fresh corn or frozen, thawed corn ( I like Costco’s frozen sweet white corn)
¾ c milk
¼ c butter
½ c prepared masa or very scant ½ c masa flour + ½ water to form dough
2/3 c sugar
¾ c cornmeal
¾ tsp baking powder
¾ tsp salt
¼ c milk
Preheat oven to 250*. Blend 3 cups of corn kernels and the milk in a food processor or blender until smooth. Whip the butter, masa, and sugar together in the food processor until light and fluffy, about 2 minutes. Add all ingredients, including the pureed corn and the remaining 3 cups whole corn kernels, and mix well. Pour the mixture into a 9x13 pan. Cover tightly with aluminum foil. Set the pan in a large roasting pan (I use my broiler pan). Pour enough cool water into the roasting pan to reach ¾ inch up the outside of the 9x13 pan. Bake for 1 ½- 2 hours or until the corn mixture is set. Internal temperature should be 175* ( though I have never checked that). Serve hot
Thursday, April 30, 2009
Chicken and Sun-dried Tomato Pasta
I got this recipe a few months a go from a delightful woman in my neighborhood, Vickie W. It quickly became a favorite, and though a little bit labor intensive, worth every bite!
8oz jar sun dried tomatoes packed in oil (sometimes oil and herbs)
1 c diced onion (I usually just add a finely diced onion)
8 cloves garlic minced or pressed
4 chicken breast halves tenderized and cubed
6 oz mushrooms sliced or coarsely chopped
10 oz can black olives sliced
salt and pepper to taste
1 tsp chicken base
3 c heavy cream
3 Tbsp fresh basil finely chopped (I use kitchen shears)
12 oz penne pasta or other favorite
Good quality Parmesan cheese (Kraft in the green shaker DOES NOT qualify!) this is worth the money
drain the tomatoes, reserving oil. Coarsely chop tomatoes and set aside. Season the chicken with a little salt and pepper. Saute using the oil from the tomatoes. Add onion and garlic to the chicken and saute until translucent. Add mushrooms and olives and saute for a few minutes more. Add the cream, tomato base, and tomatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes until sauce thickens. Add basil just before serving.
While the sauce is reducing cook pasta according to package directions.
Serve the sauce over the past and top with the Parmesan cheese.
YUM! Seves 8-12
8oz jar sun dried tomatoes packed in oil (sometimes oil and herbs)
1 c diced onion (I usually just add a finely diced onion)
8 cloves garlic minced or pressed
4 chicken breast halves tenderized and cubed
6 oz mushrooms sliced or coarsely chopped
10 oz can black olives sliced
salt and pepper to taste
1 tsp chicken base
3 c heavy cream
3 Tbsp fresh basil finely chopped (I use kitchen shears)
12 oz penne pasta or other favorite
Good quality Parmesan cheese (Kraft in the green shaker DOES NOT qualify!) this is worth the money
drain the tomatoes, reserving oil. Coarsely chop tomatoes and set aside. Season the chicken with a little salt and pepper. Saute using the oil from the tomatoes. Add onion and garlic to the chicken and saute until translucent. Add mushrooms and olives and saute for a few minutes more. Add the cream, tomato base, and tomatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes until sauce thickens. Add basil just before serving.
While the sauce is reducing cook pasta according to package directions.
Serve the sauce over the past and top with the Parmesan cheese.
YUM! Seves 8-12
Thursday, April 23, 2009
Prello Salad
I know, this is really called Pretzel Jell-O Salad. But we are always mixing it up to prello jetzel salad- I have no idea why. So now we just call it Prello salad:)
This is one of my favorites. It is so refreshing and pretty too.
Once while typing this recipe up for a friend, I accidentally told her to add CRAM cheese. She called rather confused, wondering what that was. We laughed for a while over that one!
2 c crushed pretzels
¾ c melted butter
3 Tbsp sugar
Mix and press into the bottom of a 9x13 pan bake at 350* (325* for glass pan) for 8 minutes. Let cool completely.
8 oz cream cheese
1 cup sugar
8 oz cool whip
Beat sugar and cream cheese. Fold in Cool Whip. Spread over pretzels, sealing edges against the edge of the pan.
6 oz raspberry Jell-O
2 cups boiling water
1-10 oz package frozen raspberries
1-10 oz package mixed berries
(or whatever combination Jell-O and fruit you like)
Dissolve Jell-O in boiling water. Add berries and stir. Allow to sit for 10 minutes (Jell-O should be soft set by then). Pour over cream cheese mixture. Chill until ready to serve.
This is one of my favorites. It is so refreshing and pretty too.
Once while typing this recipe up for a friend, I accidentally told her to add CRAM cheese. She called rather confused, wondering what that was. We laughed for a while over that one!
2 c crushed pretzels
¾ c melted butter
3 Tbsp sugar
Mix and press into the bottom of a 9x13 pan bake at 350* (325* for glass pan) for 8 minutes. Let cool completely.
8 oz cream cheese
1 cup sugar
8 oz cool whip
Beat sugar and cream cheese. Fold in Cool Whip. Spread over pretzels, sealing edges against the edge of the pan.
6 oz raspberry Jell-O
2 cups boiling water
1-10 oz package frozen raspberries
1-10 oz package mixed berries
(or whatever combination Jell-O and fruit you like)
Dissolve Jell-O in boiling water. Add berries and stir. Allow to sit for 10 minutes (Jell-O should be soft set by then). Pour over cream cheese mixture. Chill until ready to serve.
Friday, April 17, 2009
My variation of Neiman Marcus Cookies
OK you have probably at one time or another heard the urban legend of the lady that has lunch at Neiman Marcus (or one of its ilk) and LOVES the cookies. She asks for the recipe, the waiter asks the chef hes says "sure, for three-fifty". The Lady says great, gets the recipe, then get the bill for three hundred fifty dollars (too bad she didn't have Mr. Alba for math, she would have clued in). She tries to return the recipe, but is told no she had already seen the secret recipe, so she decides to get even and share it with the world. Regardless of the story, these are great cookies, and I've tweaked them so I like them even better!
for more visit http://www.snopes.com/business/consumer/cookie.asp
Neiman Marcus actually developed a cookie in response to the legend and posts its recipe free on its website. Follow the link at snopes if you want it.
First some of my cookie rules:
Unless a cookie is supposed to be crisp, like a ginger snap NEVER bake it above 350*. I prefer 325*
Never over bake a cookie. If anything under bake and let it sit on the cookie sheet for a couple of minutes
Papa John is right. Better Ingredients, Better Pizza. The same applies to cookies. You can't put cheap in and expect to get fabulous
2 cups butter (real butter, please!)
2 cups brown sugar
2 cups granulated sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups of blended oatmeal
measure the oatmeal and then blend. I like it with a little bit of texture, not flour like
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz chocolate chips - I prefer milk chocolate Guittard
8 oz milk chocolate bar- A Hershey's bar works, but if you want something great go to IKEA and get the Marabou bars ( I like the one with Daim, it adds little bits of toffee that melt as you bake it)
Cream butter and both sugars well. Add eggs and vanilla. In a separate bowl mix together flour, oatmeal, salt, baking soda, and baking powder. Mix into the butter/sugar/egg mixture. Grate in the chocolate bar. Add chocolate chips. Roll into balls and place 2 inches apart on a cookie sheet. bake for 11 minutes at 325*. Makes 12 dozen cookies. Pull these out of the oven just before they are done and let them sit for a couple of minutes to finish "baking" on the pan out of the oven. This helps to keep them soft and chewy
OK so now you are wondering what to do if you don't have a bowl or mixer with that kind of capacity. Before I did, I used to mix the butter, sugar eggs in one large bowl, then I mixed the dry ingredients in another, then divided them to mix 2 smaller batches then added the grated chocolate. Then I divided them again with each other (half from one bowl went into the other bowl and vice versa) to make sure the blend was even. That way I still just used the two bowls that were already dirty, but got an even blend. Then I mixed the chocolate chips in, sometime turning it out onto the counter and "kneading" them in.
Enjoy!
for more visit http://www.snopes.com/business/consumer/cookie.asp
Neiman Marcus actually developed a cookie in response to the legend and posts its recipe free on its website. Follow the link at snopes if you want it.
First some of my cookie rules:
Unless a cookie is supposed to be crisp, like a ginger snap NEVER bake it above 350*. I prefer 325*
Never over bake a cookie. If anything under bake and let it sit on the cookie sheet for a couple of minutes
Papa John is right. Better Ingredients, Better Pizza. The same applies to cookies. You can't put cheap in and expect to get fabulous
2 cups butter (real butter, please!)
2 cups brown sugar
2 cups granulated sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups of blended oatmeal
measure the oatmeal and then blend. I like it with a little bit of texture, not flour like
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz chocolate chips - I prefer milk chocolate Guittard
8 oz milk chocolate bar- A Hershey's bar works, but if you want something great go to IKEA and get the Marabou bars ( I like the one with Daim, it adds little bits of toffee that melt as you bake it)
Cream butter and both sugars well. Add eggs and vanilla. In a separate bowl mix together flour, oatmeal, salt, baking soda, and baking powder. Mix into the butter/sugar/egg mixture. Grate in the chocolate bar. Add chocolate chips. Roll into balls and place 2 inches apart on a cookie sheet. bake for 11 minutes at 325*. Makes 12 dozen cookies. Pull these out of the oven just before they are done and let them sit for a couple of minutes to finish "baking" on the pan out of the oven. This helps to keep them soft and chewy
OK so now you are wondering what to do if you don't have a bowl or mixer with that kind of capacity. Before I did, I used to mix the butter, sugar eggs in one large bowl, then I mixed the dry ingredients in another, then divided them to mix 2 smaller batches then added the grated chocolate. Then I divided them again with each other (half from one bowl went into the other bowl and vice versa) to make sure the blend was even. That way I still just used the two bowls that were already dirty, but got an even blend. Then I mixed the chocolate chips in, sometime turning it out onto the counter and "kneading" them in.
Enjoy!
Sunday, April 12, 2009
Easter recipes; Raisin Sauce, Cloud 9, Portuguese Sweet Bread
Last night I was reminiscing about Easters past. For me reminiscing usually involves food- no big surprise. I love Easter, it holds so much promise...and the food is so delicious! Ham with brown sugar & raisin sauce. Tender asparagus. Orange Rolls and Sweet Bread. Strawberries in so may varieties of foods. Angel food cake. Cloud nine. Whipped cream. Mmmmm. Several of my Easter recipes come from Jim's family, as well as my own. Eight or nine years ago Jim's Uncle, whom I had never met, as He had lived in the Middle East for may years, was in the U.S. for a few months. Jim's dad was most anxious to go for a visit, and as he and Jim spoke, they decided we'd go for a visit over Easter break. We rented a motor home and drove to Lake Havasu, AZ. (Home to the London Bridge of the Nursery Rhyme). A day or so before we left, My father-in-law gently told me. "I told John you could make an Easter dinner just like mom's. He's really excited!" Well thanks for the notice, at least I had my recipes. I threw a few things into the limited space we had in the RV, and made a shopping list on the way. Interestingly John's wife was from the Middle East also (the only one of his several wives I've ever met), and I found out after the fact that she was not happy at all that a ham was about to be baked in her oven! Everything she'd ever heard about ham was that it was unclean and stinky, etc. She had a very happy surprise awaiting her. The night before dinner, I started the Portuguese Sweet Bread, at least one ingredient I knew I wouldn't have to get was the whiskey. Being a teetotaler myself, I knew John would be able to help me out, and so he did. I got an amazing education in choosing liquor, and I must say, it improved the bread to use something of quality.
The next morning we attended Easter services with John at the Episcopal church, followed by coffee hour and an Easter Egg hunt for the children. I'd put the Ham in before we left and as we cam in Nada asked what the amazing smell was. John said it was the ham, and with a look of pure embarrassment she ran from the room.. It was then that I learned that John and Nada had a big fight the night before about the nasty smelly ham being cooked in her house...OOPS! We added some salads, Mashed potatoes, and asparagus to the menu for a delightful dinner. One of Jim's grandma's specialties was Cloud Nine, which is essentially a meringue topped with berries and whipped cream. It is delicious, so of course we made that for dessert. I have to admit it was fun to see how much this traditional dinner brought back floods of memories for the two brothers. There's just something about food...
Raisin Sauce:
1 cup water
3/4 cup raisins
4-5 whole cloves
Bring to a boil then simmer on low for 10 minutes
Add
3/4 packed brown sugar
2 T cornstarch dissolved in 1 cup cold water
1/4 tsp salt
few grains of pepper
Continue boiling (may need to increase heat) until slightly thickened
Remove from heat and add
1 Tablespoon butter (NOT margarine or something else- BUTTER!)
1 Tablespoon Lemon Juice (ReaLemon concentrate is fine)
1/4 tsp worchestershire sauce
Serve warm over ham
Cloud 9
6 egg whites beaten very stiff
2 c granulated sugar (I like extra fine)
1 tsp vanilla (clear if possible)
1 tsp vinegar
Add sugar slowly to beaten egg whites. Add vanilla and vinegar. Mix well but carefully. Pour into cookie sheet lined with parchment paper and either spread flat, or for individual serving sizes, drop by large spoonfuls onto parchment paper, I like to make a "nest" shape to hold the berries and cream better. Bake @ 275* for 1 hour, don’t over brown. Turn off oven. Cool in oven with door ajar. Serve with whipped cream and sliced strawberries or other favorite fruit.
Portuguese Sweet Bread:
1/2 c butter
1/2 c crisco shortening (original)
1 yeast cake or 1- 1 1/2 Tbsp active dry yeast
2 cups scalded milk
2 Tbsp good whiskey
5 eggs
2 Tbsp salt
2 scant cups sugar
10 cups flour
Have butter and Crisco at room temperature. Scald milk (to do this, put milk in a sauce pan on med-high heat. Let it heat until small bubbles form around the edges and steam is rising off the top-just before boiling. It should not boil, but if if does, remove from heat immediately and add a couple of tablespoons of cold milk- this doesn't work for all recipes, but it does for this one). Set aside milk until lukewarm. Dissolve yeast in 1/2 cup warm water. I like to add a pinch or two of sugar for the yeast to feed on, this really helps the yeast stay active. Mix together butter, Crisco, milk, yeast, whiskey, and eggs. Add salt and sugar. Begin adding flour 2 cups at a time. this could take more or less flour depending on any number of things. This makes a dense, slightly sticky, but pliable dough. Cover. Let rise overnight. If 8 hours or less, let rise on counter. If more let rise on counter first couple of hours then transfer to fridge. In the morning, punch down. Separate into fourths. Knead on floured surface and shape into round loaves. Place two each on very lightly sprayed jelly roll pans. Let rise 2-4 hours or until double in size. I like to cover with a light cotton dishtowel. Bake 1 hour at 300*. Don't overbrown or it gets dry. This is great with jelly, toasted, or as french toast (MMMmmmm!)
The next morning we attended Easter services with John at the Episcopal church, followed by coffee hour and an Easter Egg hunt for the children. I'd put the Ham in before we left and as we cam in Nada asked what the amazing smell was. John said it was the ham, and with a look of pure embarrassment she ran from the room.. It was then that I learned that John and Nada had a big fight the night before about the nasty smelly ham being cooked in her house...OOPS! We added some salads, Mashed potatoes, and asparagus to the menu for a delightful dinner. One of Jim's grandma's specialties was Cloud Nine, which is essentially a meringue topped with berries and whipped cream. It is delicious, so of course we made that for dessert. I have to admit it was fun to see how much this traditional dinner brought back floods of memories for the two brothers. There's just something about food...
Raisin Sauce:
1 cup water
3/4 cup raisins
4-5 whole cloves
Bring to a boil then simmer on low for 10 minutes
Add
3/4 packed brown sugar
2 T cornstarch dissolved in 1 cup cold water
1/4 tsp salt
few grains of pepper
Continue boiling (may need to increase heat) until slightly thickened
Remove from heat and add
1 Tablespoon butter (NOT margarine or something else- BUTTER!)
1 Tablespoon Lemon Juice (ReaLemon concentrate is fine)
1/4 tsp worchestershire sauce
Serve warm over ham
Cloud 9
6 egg whites beaten very stiff
2 c granulated sugar (I like extra fine)
1 tsp vanilla (clear if possible)
1 tsp vinegar
Add sugar slowly to beaten egg whites. Add vanilla and vinegar. Mix well but carefully. Pour into cookie sheet lined with parchment paper and either spread flat, or for individual serving sizes, drop by large spoonfuls onto parchment paper, I like to make a "nest" shape to hold the berries and cream better. Bake @ 275* for 1 hour, don’t over brown. Turn off oven. Cool in oven with door ajar. Serve with whipped cream and sliced strawberries or other favorite fruit.
Portuguese Sweet Bread:
1/2 c butter
1/2 c crisco shortening (original)
1 yeast cake or 1- 1 1/2 Tbsp active dry yeast
2 cups scalded milk
2 Tbsp good whiskey
5 eggs
2 Tbsp salt
2 scant cups sugar
10 cups flour
Have butter and Crisco at room temperature. Scald milk (to do this, put milk in a sauce pan on med-high heat. Let it heat until small bubbles form around the edges and steam is rising off the top-just before boiling. It should not boil, but if if does, remove from heat immediately and add a couple of tablespoons of cold milk- this doesn't work for all recipes, but it does for this one). Set aside milk until lukewarm. Dissolve yeast in 1/2 cup warm water. I like to add a pinch or two of sugar for the yeast to feed on, this really helps the yeast stay active. Mix together butter, Crisco, milk, yeast, whiskey, and eggs. Add salt and sugar. Begin adding flour 2 cups at a time. this could take more or less flour depending on any number of things. This makes a dense, slightly sticky, but pliable dough. Cover. Let rise overnight. If 8 hours or less, let rise on counter. If more let rise on counter first couple of hours then transfer to fridge. In the morning, punch down. Separate into fourths. Knead on floured surface and shape into round loaves. Place two each on very lightly sprayed jelly roll pans. Let rise 2-4 hours or until double in size. I like to cover with a light cotton dishtowel. Bake 1 hour at 300*. Don't overbrown or it gets dry. This is great with jelly, toasted, or as french toast (MMMmmmm!)
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