Whole Grain (Fake) Mexican Wedding Cookies

101 Cookbooks

1 cup pecans, toasted and cooled to room temperature
1 cup organic unsalted butter
1/2 cup fine grain evaporated cane sugar (I used Alter-Eco brand)
A splash of vanilla extract
A splash of bourbon (optional)
1 1/2 cups whole wheat pastry four
1 cup oat flour
1/2 teaspoon fine grain sea salt
organic powdered sugar for dusting

Preheat the oven to 325 degrees. Puree the pecans in a food processor until they become a fine meal. You don't want to go so far that they become a paste.
In a mixer beat the butter until it becomes creamy, add the sugar and mix until everything is creamy and lighter in color. The vanilla and bourbon go in next followed but the nut meal. Slowly add the flours and salt and mix until a stiff dough is formed (it was warm out today, so stiff might be a stretch). On a piece of plastic wrap pat the dough into a disk 3/4-inch thick. Cover with another piece of plastic wrap and chill in the freezer for 10-15 minutes. This makes for easy cookie stamping.Use a 1-inch cookie cutter to shape the cookies and place them on a lined baking sheet. Bake for 12 minutes or until the bottoms of the cookies begin to brown ever so slightly. Dust with powdered sugar.
Makes 1 1/2 dozen small cookies.

Toasting flour:
Put whole wheat flour into a 10-inch skillet over medium-low heat. Cook, stirring often with a whisk, until well toasted. This will take about 10 minutes. Flour should be watched carefully to prevent scorching. Set aside.

Aderezos de pimiento rojo // ajonjolí

Pimiento

Se pone a asar en la lumbre directa un pimiento rojo. Se deja en una bolsa de plástico para que sude por 20 minutos. Se despelleja, se desvena, se corta en pedazos y se pone en la licuadora con un diente de ajo, el jugo de tres limones, media cucharadita de sal, una rebanada de cebolla y un cuarto de taza de aceite de oliva. Se licua muy bien y se sirve sobre una ensalada de lechuga con pepino, berro, apio, tomate, cebolla y aguacate.

Ajonjolí

Se pone en la licuadora una taza de ajonjolí con un cuarto de taza de aceite de oliva, un cuarto de taza de agua, una cucharadita de sal, un diente de ajo y el diente de tres limones. Se licua perfectamente bien y se revuelve con cualquier ensalada.

Vidrio falso

Azúcar
Jarabe de maíz
Molde para pastel
Aceite de cocina
Taza medidora
Cucharas medidoras

Hervir media taza de agua. Se agrega 1tz de azúcar, 5 cudas de jarabe de maíz. Se mezcla muy bien hasta que se diluya. Tapar y hervir de nuevo.

Destapar y avivar el fuego (6-8 min.). Mientras se embadurna de aceite el molde. Se retira del fuego y se vierte en el molde y se mete al refri media hora.

Pollo con brócoli

1 cudita margarina
4 mitades de pechuga sin hueso ni pellejo
1 lata de crema de queso con brócoli
1/3 tz agua
1/8 cudita pimienta
2tz floretes de brócoli

Se calienta la margarina en una sartén. Se agrega el pollo y se cuece hasta qaue se dore. Se agrega la sopa, el agua y la pimienta, junto con el brócoli. Se calienta hasta hervir, y luego se cubre y se deja a fuego lento por 5 min. más o hasta que esté listo.

Berenjenas a la parmesana // Eggplant parmesan

Receta del abuelo Nacho
(Gracias a Nachotto por compartir)
/para cuatro personas

Ingredientes:

1 Berenjena grande, de buen color y consistencia (si está algo aguada, está muy madura y más amarga, no es conveniente)
1/4 Kg (o taza y media) de queso parmesano rallado (del de a deveras, no de bote verde...eso es papel con queso, si no hay, compra un cuarto de mozarella rallado y le espolvoreas encima ese pseudoparmesano)
2 huevos batidos a punto de nieve
750 ml. de puré de tomate (prefiero del pelado machacado, aunque cualquier sazonado está bien...es más barato que comprar salsa italiana)
ajo en polvo o un diente de ajo machacado
1/2 cebolla picada
Un ramito de Albahaca (opcional)
2 cucharadas de harina
aceite
sal de grano
Albahaca seca y pimienta al gusto

Se toma la Berenjena, se corta en rodajas finas y se extiende en charolas o platos grandes. Se le espolvorea un poco de sal de grano y se deja curar por 20 minutos (sacará un líquido que mancha mucho y es amargo). Luego se lavan y se enharinan con el huevo y se fríen. Aparte, se sofríe la cebolla picada y el ajo (a veces, machaco un tomate asado para darle más cuerpo a la salsa), se agrega la salsa y se salpimenta al gusto, se pone la albahaca (lo que le da el sabor italiano a todo) así como hierbas de olor al gusto, y una cucharada de queso parmesano.

Una vez lista la salsa y fritas las berenjenas...en un molde o refractario, se van extendiendo primero las berenjenas, y se pone encima de cada una un poco de albahaca (recomendable, una hojita de albahaca fresca por rodaja), se pone una capa de salsa y una de queso, encima se extiende otra capa de berenjena, otra de salsa y una de queso, sucesivamente, hasta terminar...al final, condimentar al gusto. Se precalienta el horno a 125º (es en realidad al gusto, nada más que se caliente ligeramente el horno) por unos minutos, y se mete la berenjena y se deja ahí hasta que gratine (no más de 10 minutos, a lo sumo). Sirva con pan como plato único.

Might translate it later on... Not that anyone's waiting for it :P

Mango Chicken Salad

by the Acosta Alonso family

1 head of lettuce, shredded
2 ripe mangos
2 chicken breasts, shredded
Vinegar
Blue cheese salad dressing

Soak the shredded lettuce in a light vinaigrette (vinegar, salt and pepper). Cut the mangos in slices or chunks, and mix them with the chicken. Add them to a large salad bowl, and add the lettuce. You can add the blue cheese and mix everything, or allow each guest to add their own dressing. You can substitute the blue cheese dressing for mayonnaise.

Oatmeal Chocolate Cookies

by Yolanda Alonso.

2 sticks of butter
1 cup brown sugar
1/2 sugar
2 eggs
1tz chopped milk chocolate
2 cups oats
1 1/4 cup flour
1 tbs vanilla
1 cup chopped pecans
2 tbs baking soda
1/2 cup cocoa

Oven at 175°C.

Pecan crumbly cookies

by Yolanda Alonso
Slightly different than the Peanut ones...

300g flour
200g butter
150g chopped pecans
75g sugar

Cream the butter, add the sugar and pecans, finally add the flour. Make small balls and press them in the middle. Bake at 150°C and sprinkle with confectioner's sugar.

Yeah, I forgot to write down how long they need to be baked... It's probably the same time as the Peanut ones, 15 to 20 minutes. Sorry -_-;

Crumbly Peanut Cookies

by Yolanda Alonso
(Makes a truckload)

1kg flour
1/2kg shortening
1/2kg sugar (2 cups)
1 jar peanut butter

Preheat oven to 150°C. Mix everything and form small (about the size of a ping-pong ball, maybe a little bit smaller) balls of dough, cover them in sugar and press with your thumb to shape them. Bake for 15-20 minutes.

Make sure you take them off the cookie sheet as soon as they're out of the oven, or you'll have nothing but crumbs!

Sautéed Mushrooms

by Kathleen Morrison, as posted on FoodGeeks,
with some tweaking by yours truly ;)

1 tsp. margarine
2 tbsp. chopped onion
1/2 tsp. chopped garlic
10 lg. mushrooms, quartered
1/3 cup white wine*
1/2 lime, juice of
1/8 tsp. dried oregano

Heat the margarine in a skillet until it bubbles. Add the onion, garlic and mushrooms; cook until the onions turn soft. Add the white wine, lime juice and oregano. Simmer over medium heat until mushrooms have softened and most of the liquid is absorbed.

Comments from Kathleen Morrison :
Nutritional information: 30 calories; less than 1 gram fat; 0 gram saturated fat; 24 mg. sodium.

*Red wine also works, but logically enough, it gives the mushrooms a heavier, stronger taste.
 

Parmesan artichoke squares

Prep and cook time: 40 minutes
Serves 8

1 (8oz) can crescent rolls
1/2 cup roasted red peppers
1 (14oz) can artichoke hearts
3/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup mayonnaise

Preheat oven to 375°F. Unroll the crescent roll dought; do not separate into rectangles. Roll or press into bottom of ungreased 10x15" baking pan, forming solid crust (crust will be very thing. Press al edges together well). Bake for 10 minutes. Crust may develop cracks, but will not affect the final product.

While crust bakes, cut red pepper into 1/4" strips. Cut each strip into thirds. The result should be approximately 32 individual pieces. Set peppers aside.

Drain and chop artichoke hearts, placing in medium mixing bowl. Add Parmesan cheese, mozarella cheese and mayonnaise. Mix well. Spread this mixture over crust. Bake for additional 15 minutes. Cut into 32 triangles or squares (the easiest way to cut triangles is to first cut apetizer into 16 squares, then cut each square in half diagonally.) Garnish each triangle with a red pepper strip. Serve warm.

Nutrition facts: Serving size: 1/8 recipe. Calories: 321; Fat: 23g; Chol: 22mg; Sod: 734mg; Carb: 16g; Fiber <1g; Prot: 11g.

Orange Prune Muffins

1 cup pitted prunes
1 ripe banana
3/4 cup mild
1/4 cup orange juice
1 egg, beaten
2 tsp grated orange peel
1 cup oat bran cereal
1/2 cup rolled oats
3/4 all-purpose flour
2 tbsp dark brown sugar
1 tbsp baking powder
1 tsp cinnamon

In a food processor, mix the prunes and banana until well blended. Stir in milk, orange juice, egg and orange peel, just until blended.

In a mixing bowl, combine oat bran cereal, oats, flour, brown sugar, baking powder and cinnamon until well mixed. Make a well in the center and pour in prune/banana mixture. Mix gently untl combined.

Drop batter nito 12 paper lined muffin tins to about 2/3 full. Bake at 400°F until the center springs back when lightly pressed, about 20 minutes. Allow to cool for approximately 5 minutes, then remove and serve warm or store in an airtight container.

Makes 12 muffins.

Guiness Ice Cream

as published on the Boston Globe
posted by Ellie

Makes 1 quart

1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.
 

Sugar cookies

by Patty Alfaro

1 cup sugar
1 cup shortening
1 egg
2 tbs vinegar
2 tsp vanilla

Mix well and add:

1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups flour

Mix and bake at 350°F.

Crispix Dessert

copied off a Crispix box

6 cups Kellogg's Cinnamon Crunch Crispix Cereal
1/2 cp dry roasted sunflower seeds
1/3 cup fat free caramel ice cream topping
1 tablespoon margarine
1/3 cup English toffee bits

1. Measure Crispix and sunflower seeds. Set aside.

2. Place ice cream topping and margarine in microwave-safe bowl. Heat in microwave on High for 30 seconds. Stir until smooth. Add cereal and sunflower seeds, stirring until evenly coated. Return to microwave and cook 4 minutes longer, stirring after each minute. Remove from microwave and mix in toffee bits. Spread evenly on waxed paper lined baking sheet. Cool completely. Store in airtight container.

Tirami Su

by Lisa (lol) LTL

serves 6

2 egg whites
4 egg yolks
1 1/4 cups confectioners sugar
1 3/4 cups mascarpone cheese
7 ounces ladyfingers
3/4 cup freshly brewed extra strong coffee, cooled
7 ounces semi sweet chocolate, grated
unsweeted cocoa powder for dusting

stiffly whisk the egg whites in grease-free bowl

beat the egg yolks with the sugar in another bowl until pale and fluffy

gently fold in mascarpone, then egg whites

make a layer of ladyfingers on the base of a deep retangular serving dish and brush them evenly with coffee

cover with a layer of the mascarpone cream and sprinkle with a little grated chocolate

continue making layers until all ingredients used
ending with a layer of mascarpone cream

dust with cocoa and chill in refrig for about 3 hours