3¼ c. all-purpose flour
½ c. sugar
1 Tb. plus 1 tea. baking powder
¼ tea. salt
1 c. semisweet (mini) chocolate chips
½ c. walnuts, toasted & chopped
2 c. chilled whipping cream
2 Tb. butter, melted
additional sugar (I like sparkling sugar sprinkles)
Preheat oven to 375°. Lightly butter baking sheet (I
use parchment paper). Combine flour, ½ c. sugar,
baking powder & salt in a large bowl. Stir in
chocolate chips & nuts. Beat cream in another bowl
until stiff peaks form. Fold whipped cream into dry
ingredients. Turn dough out onto lightly floured
surface.
Knead gently until soft dough forms (about 2 minutes).
Form dough into ball; pat out to form. Cut into 12
wedges. Transfer to baking sheet. Brush with melted
butter. Sprinkle with sugar. Bake until golden brown,
about 20 minutes.
Recipe by Kimberly Wright, used at the Visiting Teaching Conference
Tuesday, April 22, 2008
Thursday, April 3, 2008
Scottish Eggs
Ingredients:
Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs
Place enough oil in skillet to make it 1½” deep. Heat oil to 360o (on my electric stove this is just above “5” on the dial).
Preheat oven to 350o.
Beat the egg and water together and set aside.
Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.
Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.
Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.
Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350o for 30 minutes. They should be dark brown when done. Cut in half to serve.
You may serve hot or, allow to cool and, refrigerate for a cold snack later.
*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.
Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs
Place enough oil in skillet to make it 1½” deep. Heat oil to 360o (on my electric stove this is just above “5” on the dial).
Preheat oven to 350o.
Beat the egg and water together and set aside.
Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.
Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.
Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.
Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350o for 30 minutes. They should be dark brown when done. Cut in half to serve.
You may serve hot or, allow to cool and, refrigerate for a cold snack later.
*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.
Coconut Chicken with Lime
1 1/2 lbs chicken breast
1/2 can of coconut milk
1 Tbs of tomato paste
1/2 tsp of cinnamon
1 cinnamon stick (optional)
1/2 onion, chopped
2 cloves of garlic, chopped
1 lime
1/2 a pineapple
2 Tbs of sugar
salt to taste
Rinse the lime under hot water, dry and zest
Brown the chicken and onion
Add salt, cinnamon and garlic
Mix tomato paste with sugar and water
Add to chicken
Add coconut milk, bring to a boil
Add cinnamon stick and lime zest
Cover and simmer for 20 mins
Dice the pineapple
Grill pineapple if desired
Add lime juice to chicken
Serve with rice and pineapple
Taught by Sylvie-Anne Rasmussen at the International Cooking Class
1/2 can of coconut milk
1 Tbs of tomato paste
1/2 tsp of cinnamon
1 cinnamon stick (optional)
1/2 onion, chopped
2 cloves of garlic, chopped
1 lime
1/2 a pineapple
2 Tbs of sugar
salt to taste
Rinse the lime under hot water, dry and zest
Brown the chicken and onion
Add salt, cinnamon and garlic
Mix tomato paste with sugar and water
Add to chicken
Add coconut milk, bring to a boil
Add cinnamon stick and lime zest
Cover and simmer for 20 mins
Dice the pineapple
Grill pineapple if desired
Add lime juice to chicken
Serve with rice and pineapple
Taught by Sylvie-Anne Rasmussen at the International Cooking Class
Corn and Bacon 'Quiche'
Combine:
3 beaten eggs
1 can creamed corn
3/4 can milk
1/2 cup Bisquick
generous dash of pepper
In a quiche dish, spread:
1 1/2 cups grated sharp cheddar cheese
1/4 cup real bacon bits (like from Costco)
Pour the egg mixture over the cheese and bacon. Bake at 375 for 40 - 45 minutes till browning and firm. Let stand 5 - 10 minutes and serve.
Karen Utley
3 beaten eggs
1 can creamed corn
3/4 can milk
1/2 cup Bisquick
generous dash of pepper
In a quiche dish, spread:
1 1/2 cups grated sharp cheddar cheese
1/4 cup real bacon bits (like from Costco)
Pour the egg mixture over the cheese and bacon. Bake at 375 for 40 - 45 minutes till browning and firm. Let stand 5 - 10 minutes and serve.
Karen Utley
Wednesday, April 2, 2008
Scottish Eggs
Ingredients:
Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs
Place enough oil in skillet to make it 1-1/2” deep. Heat oil to 360 degrees (on my electric stove this is just above “5” on the dial).
Preheat oven to 350 degrees.
Beat the egg and water together and set aside.
Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.
Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.
Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.
Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350 degrees for 30 minutes. They should be dark brown when done. Cut in half to serve.
You may serve hot or, allow to cool and, refrigerate for a cold snack later.
*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.
Submitted by Renae Murray
Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs
Place enough oil in skillet to make it 1-1/2” deep. Heat oil to 360 degrees (on my electric stove this is just above “5” on the dial).
Preheat oven to 350 degrees.
Beat the egg and water together and set aside.
Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.
Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.
Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.
Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350 degrees for 30 minutes. They should be dark brown when done. Cut in half to serve.
You may serve hot or, allow to cool and, refrigerate for a cold snack later.
*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.
Submitted by Renae Murray
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