Biscotti

Biscotti

325 grams all purpose flour

1.5 teaspoons baking powder

1/4 teaspoon salt

1 stick of butter

200 grams sugar

3 eggs, lightly beaten

1 teaspoon vanilla

1/8 teaspoon almond extract

2 cups coarsely chopped raw nuts

1/4-1/2 teaspoon anise seed (optional, do not use in white chocolate macadamia nut) 

Line cookie sheet with parchment paper.

Mix together flour, baking powder, baking soda and salt and set aside. In the bowl of a large mixer, cream the butter and sugar. Beat in eggs and extracts. Gradually beat in the flour mixture until smooth. Add nuts, and chips or dried fruit if using.

Divide the dough with your hands (it will be very sticky) and shape it into two logs, two per cookie sheet. Each log should be about 2 inches wide and 1 inch tall, and at least 10 inches long. Place cookie sheet in fridge while you preheat the oven to 350.

Put pan in the oven and reduce heat to 325. Bake for 35 minutes. Remove from oven and let cool for 30 minutes. Cut each log into 1-inch slices. Turn each slice on its side, you will need a second cookie sheet. Reduce heat to 250 and bake for 20 minutes, turn cookies and bake for another 20 minutes. Transfer cookies to wire rack to cool completely before storing.

Makes about 24 large cookies

 

Cranberry Pistachio Biscotti 

 

White Chocolate Macadamia Nut Biscotti

 

Almond Dark Chocolate

Red Enchilada Sauce

3 Tablespoons Olive Oil

3 Tablespoons Flour

1 Tablespoon Paprika (I never have "Chili powder" on hand)

1 teaspoon Cumin

1/2 teaspoon Garlic powder

1/4 teaspoon Oregano

2-15 oz. cans of diced hot tomatoes (blitzed with an immersion (stick) blender) 

 

Combine all dry ingredients together. Heat oil in sauce pot over medium heat. Add dry ingredients when the oil is ready and cook for at least 1 minute. Take off the heat and add tomatoes. Stir well, I find a silicon spatula works really well for this. Put back on lowest heat and top with a lid. Simmer for a few minutes. It's ready! 

Scones

2 cups flour

1.5 teaspoons Baking Powder

.5 teaspoons Baking Soda

.5 teaspoons of Salt

3 Tablespoons Sugar

1 stick of Butter

1 Egg

1/2 cup of Buttermilk

Preheat oven to 400. Put dry ingredients in food processor, pulse to mix. Cube cold butter and add to food processor, pulse till crumbly. Add Egg and Buttermilk and pulse till just together. Turn out onto a parchment lined baking sheet (glass pan if you don't like browned bottoms). Separate into 8 roughly even pieces. Bake for 15-20 minutes till lightly golden on top.

Alternate: for sweeter scones use 1/2 cup of Sugar. You could even add 1 teaspoon vanilla extract.

Three (3) Bean Salad

 1 lb of fresh Green Beans washed, trimmed, halved, and parboiled for 5 minutes

1 15-oz can of Garbanzo Beans, drained and rinsed

1 15-oz can of Dark Red Kidney Beans, drained and rinsed

1/2 medium Red Onion sliced finely

1/3 cup of White Wine Vinegar

1/3 cup of Apple Cider Vinegar

1/3 cup of Olive Oil

3 Tablespoons granulated White Sugar

1 teaspoon Salt

Combine all ingredients and serve, or let marinate. Keeps refrigerated for 3 days.

Hot Chocolate Mix

1 cup confectioners' sugar

1 cups chocolate chips (milk)

1/2 cup unsweetened cocoa powder (preferably Dutch process)

1 1/4 cups nonfat dry milk powder

1/2 teaspoon fine-grain salt

1 teaspoons cornstarch

1 pinch or more to taste ground cayenne pepper and/or cinnamon, optional

Hot milk or water to serve 

Put all ingredients in a food processor and pulse/blitz till mixed. Use 1 Tablespoon mix for every 1/2 Cup of Liquid.

Spicy White Cheddar Pimento Cheese

This next recipe I came up with in an effort to imitate (sincerest form of flattery, right?) a specific flavor from a local company but without the preservatives, or the cost.

1-8 oz. package of cream cheese softened

6 oz. of Aged White Cheddar, shredded
3 Tbs. Mayonnaise
3 Tbs. Sour cream or milk
1/2 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
dash of black pepper (optional)
1 4 oz. jar of pimentos, drained, or 8 oz. if you like it Pimento-y

1 teaspoon Jalapeno flakes + 1/2 teaspoon Habanero flakes

Carrot or Pumpkin Spice Cake with Cream Cheese Frosting

Carrot or Pumpkin Spice Cake

1/2 cup (1 stick) of Unsalted Butter
1/2 cup white sugar
1/4 cup packed brown sugar
2 eggs
3 cups shredded carrot (or 1-15 ounce can of Pumpkin puree)
1/3 cup Buttermilk or yogurt
1/2 teaspoon Pure Vanilla extract (optional) 
3/4 cup of flour White flour
3/4 cup of Whole Wheat flour (I really love Bob's Red Mill Pastry WW flour)
1 teaspoon baking powder
1/2 teaspoon baking soda 
1/4 teaspoon salt
1/4 teaspoon ground Cardamom
1/4 teaspoon Cloves

1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Ginger

You could add nuts and/or raisins if that's your thing

Preheat oven to 350.  Melt the butter in the microwave. Stir in Sugar, salt, and spices. Beat in Eggs, mix in Buttermilk and Carrots. I simply add the flour on top, mixing in the baking powder and soda into the flour prior to combining with the wet ingredients beneath. Pour into a greased glass baking dish.

Bake at 350 for 40 minutes, 25-30 if cupcakes. Remember, spice cake is always better the next day.

Cream Cheese Frosting:

1/4 cup butter
8 ounce package of cream cheese
1/2 teaspoon Pure Vanilla extract
1 cup powdered sugar

Soften butter in microwave, add cream cheese. Beat till combined, add vanilla and sugar, beat till smooth.  Keep leftovers refrigerated.