Elfin Shortbread
Source: www.ellesnewenglandkitchen.com
http://www.ellesnewenglandkitchen.com/blog/2008/9/29/holiday-baking-elfin-shortbread-cookies-first-in-a-series.html
Ingredients:
1 1/4 cups flour
3 TB sugar
1/2 cup butter
2 TB red and green sprinkles
Directions:
Mix the flour and sugar in a medium bowl.
Cut in the butter until you get fine crumbs.
Stir in the sprinkles and knead until smooth.
Pat the dough out into an 8x5 inch rectangle on a parchment lined baking sheet.
Cut the dough into 1/2 inch squares, and separate them on the baking sheet. (A bench scraper works really well for cutting them.)
Bake at 325 for 12-14 minutes, and then transfer the cookies on the parchment to a cooling rack.
Store in a tightly covered container at room temp for up to three days or in the freezer for up to three months.
APPLE PIE
Next up, I wanted to make a really good apple pie. This started out as Grandma Olpe's apple pie on allrecipes.com. So many people claimed it was their grandma's recipe, I just decided to make my changes and call it apple pie.
Ingredients:
Two pie crusts (I use the Pillsbury premade kind)
1 egg white
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 t vanilla
2 t cinammon
1/2 t nutmeg
8 Granny Smith apples - peeled, cored and sliced
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, cinnamon, nutmeg and brown sugar, and bring to a boil. Reduce temperature and let simmer. Add vanilla.
2. Place the bottom crust in your pan. Brush bottom crust with beaten egg white. Fill with apples, mounded slightly.
3. Pour about 2/3 of sugar mixutre over the apples.
4. Cover with a lattice work crust. Gently pour remainder of sugar mixture over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Sunday, December 19, 2010
Sunday, December 12, 2010
Rene's Chicken Kurma
Decided to repost the Chicken Kurma recipe. We fixed it again last night, just like this and it was pretty awesome.
2 lbs chicken, cut up in small pieces
3-4 medium onions
Butter
Garlic
1 T ginger/garlic paste
1 T coriander
2 T garam masala
1 ½ T turmeric
1 t Indian hot chili powder (or 2T cayenne pepper and 2T red chili powder)
6oz plain yogurt
½ cup cashews, ½ of them ground
2 c cream
½ can stewed tomatoes
SALT!
Cut onions up and sauté ¾ of them in butter with garlic. Remove from pan. Add more butter, chicken, ginger paste and remaining onions. Cook until done but not brown. Remove chicken from pan.
Add onions back to pan and add yogurt and combined spices. Stir well until warm. Add chicken,1 c cream, tomatoes and cashews. Stir frequently. Simmer about 30 minutes (long enough to cook rice).
Add another cup of cream and heat until warm.
This was spicy!! The flavor was awesome!!
We eat this with basmati rice.
2 lbs chicken, cut up in small pieces
3-4 medium onions
Butter
Garlic
1 T ginger/garlic paste
1 T coriander
2 T garam masala
1 ½ T turmeric
1 t Indian hot chili powder (or 2T cayenne pepper and 2T red chili powder)
6oz plain yogurt
½ cup cashews, ½ of them ground
2 c cream
½ can stewed tomatoes
SALT!
Cut onions up and sauté ¾ of them in butter with garlic. Remove from pan. Add more butter, chicken, ginger paste and remaining onions. Cook until done but not brown. Remove chicken from pan.
Add onions back to pan and add yogurt and combined spices. Stir well until warm. Add chicken,1 c cream, tomatoes and cashews. Stir frequently. Simmer about 30 minutes (long enough to cook rice).
Add another cup of cream and heat until warm.
This was spicy!! The flavor was awesome!!
We eat this with basmati rice.
Tuesday, December 7, 2010
Cream Tarragon Chicken
I used to make a dish like this a long time ago. It was the only fancy thing that I made way back then. I thought of it a couple weeks ago and went in search of a recipe. I found several (of course) but none exactly right. So I made my own.
4 T butter
3 lbs boneless chicken thighs
3/4 t salt
1/2 t ground pepper
1 c chopped onion
1 c sliced fresh mushrooms
3 T flour
1 c dry white wine
1 t dried tarragon (or 3 t chopped fresh tarragon)
1 c heavy cream
1 c half and half
Melt butter over moderate heat. Season the chicken with salt and pepper and add to the pan.
Cook the chicken until brown, about five minutes. Turn and cook until just done, about five minutes longer. Remove chicken from skillet and place in baking dish.
Reduce heat. Stir in onion and cook until starting to soften. Add mushrooms and cook until done.
Sprinkle flour over the onion/mushroom mixture and stir to combine.
Increase heat to medium. Whisk in the wine and the tarragon and cook until the sauce starts to thicken.
Stir in the cream, half and half and any accumulated chicken juices.
Pour sauce over chicken.
Keep warm in 250 degree oven until ready to serve. Cover baking dish with foil if it will be in the oven long.
4 T butter
3 lbs boneless chicken thighs
3/4 t salt
1/2 t ground pepper
1 c chopped onion
1 c sliced fresh mushrooms
3 T flour
1 c dry white wine
1 t dried tarragon (or 3 t chopped fresh tarragon)
1 c heavy cream
1 c half and half
Melt butter over moderate heat. Season the chicken with salt and pepper and add to the pan.
Cook the chicken until brown, about five minutes. Turn and cook until just done, about five minutes longer. Remove chicken from skillet and place in baking dish.
Reduce heat. Stir in onion and cook until starting to soften. Add mushrooms and cook until done.
Sprinkle flour over the onion/mushroom mixture and stir to combine.
Increase heat to medium. Whisk in the wine and the tarragon and cook until the sauce starts to thicken.
Stir in the cream, half and half and any accumulated chicken juices.
Pour sauce over chicken.
Keep warm in 250 degree oven until ready to serve. Cover baking dish with foil if it will be in the oven long.
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