My parents are big tea drinkers. I thought it would be fun to have a tea bread to serve them during their last visit. They both liked this. This recipe is from an issue of Taste of Home.
Prep: 20 min.
Bake: 40 min. plus cooling
Yield: 1 loaf
3/4 cup milk
1 tablespoon minced fresh thyme OR 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon peel
Glaze:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until it bubbles; cover and let stand for 5 minutes. Cool to room temperature.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and lemon peel.
Pour into a greased 9x5x3 loaf pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Sunday, November 6, 2011
Aloha Paradise Bars
These are like a little slice of Hawaii. I got this recipe off the back of a Betty Crocker sugar cookie mix pouch.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees. Spray bottom only of a 13x9-inch pan with cooking spray. In a large bowl, stir cookie mix, butter, and egg until soft dough forms. Press dough into bottom of pan.
Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with sweetened condensed milk.
Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees. Spray bottom only of a 13x9-inch pan with cooking spray. In a large bowl, stir cookie mix, butter, and egg until soft dough forms. Press dough into bottom of pan.
Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with sweetened condensed milk.
Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Strawberry Salsa
I served this when I hosted a girls' wine tasting party. I found this recipe in a cookbook called "Small Plates for Sharing", the first volume in the Practical Gourmet series, from the Company's Coming kitchen.
Serves 8.
2 cups finely chopped fresh strawberries
2 tbsp white balsalmic vinegar
1-1/2 tbsp minced fresh basil
1-1/2 tsp minced fresh chives
1 tsp granulated sugar
1/2 tsp coarsely ground pepper
1/4 cup soft goat (chevre) cheese
Round melba toasts
Combine first 6 ingredients. Let stand for 30 minutes to blend favors. Serve cheese with melba toast and strawberry mixture.
Can be made the day before and refrigerated overnight.
Serves 8.
2 cups finely chopped fresh strawberries
2 tbsp white balsalmic vinegar
1-1/2 tbsp minced fresh basil
1-1/2 tsp minced fresh chives
1 tsp granulated sugar
1/2 tsp coarsely ground pepper
1/4 cup soft goat (chevre) cheese
Round melba toasts
Combine first 6 ingredients. Let stand for 30 minutes to blend favors. Serve cheese with melba toast and strawberry mixture.
Can be made the day before and refrigerated overnight.
Artichoke Pasta Salad
This is one of my favorite pasta salads. I found this recipe in a Gooseberry Patch cookbook called "Family Favorites" and it had been submitted by Lori Davey from Owosse, MI.
Serves 8-10.
12 oz. bow tie pasta
6 oz. pitted ripe olives, sliced
8 oz. can artichoke hearts, chopped (make sure to get the can, not the marinated ones in the jar)
8 oz. feta cheese, cubed
8 oz. mozzarella chesse, cubed
1-2 cups cherry tomatoes, halved (this is my own addition)
Dressing:
1 clove garlic, chopped
1/4 cup basil
1/2 teaspoon dried thyme
1/4 cup Parmesan cheese
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta according to package directions. Drain, cool, and combine with olives, artichokes, and feta and mozzarella cheeses.
Place dressing ingredients in a blender and blend well. Gently toss salad mixture with salad dressing and chill.
Serves 8-10.
12 oz. bow tie pasta
6 oz. pitted ripe olives, sliced
8 oz. can artichoke hearts, chopped (make sure to get the can, not the marinated ones in the jar)
8 oz. feta cheese, cubed
8 oz. mozzarella chesse, cubed
1-2 cups cherry tomatoes, halved (this is my own addition)
Dressing:
1 clove garlic, chopped
1/4 cup basil
1/2 teaspoon dried thyme
1/4 cup Parmesan cheese
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta according to package directions. Drain, cool, and combine with olives, artichokes, and feta and mozzarella cheeses.
Place dressing ingredients in a blender and blend well. Gently toss salad mixture with salad dressing and chill.
Chex Muddy Buddies
I love muddy buddies! They're great when you're craving something sweet. They are also very addicting! I got this recipe from my friend, Teresa.
Makes: 18 servings (1/2 cup each)
Prep time: 15 minutes
Start to finish: 15 minutes
9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter, and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
(Stove-top Directions: In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.)
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Makes: 18 servings (1/2 cup each)
Prep time: 15 minutes
Start to finish: 15 minutes
9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter, and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
(Stove-top Directions: In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.)
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Homemade Ice Cream
I got the ice cream maker attachment for my KitchenAid mixer. This is the ice cream recipe I use. I had googled homemade ice cream recipes and found this one. I liked that it was very simple.
1 cup sugar
1 cup heavy whipping cream
1 1/2 cups fat-free half & half
14 tablespoons liquid egg product (like Eggbeaters)
1/4 teaspoon salt
1 tablespoon vanilla extract (no more!)
Mix well. Pour into the freezer container, with paddle already in place. Enjoy in 20-30 minutes.
1 cup sugar
1 cup heavy whipping cream
1 1/2 cups fat-free half & half
14 tablespoons liquid egg product (like Eggbeaters)
1/4 teaspoon salt
1 tablespoon vanilla extract (no more!)
Mix well. Pour into the freezer container, with paddle already in place. Enjoy in 20-30 minutes.
Peppermint Bark
I love peppermint bark! It's my favorite treat of the holiday season. I found this recipe in an issue of Everyday Food.
Makes approximately 36 pieces
Prep time: 30 minutes
Total time: 1 hour
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal (rice krispies)
1 package (7.5 oz) hard peppermint candies, unwrapped
Spray a 10x15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Note: Crushing Candies: Place candy in a double resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a sieve to separate crushed candy from fine powder. You can save powder to stir into hot chocolate or sprinkle on ice cream. I actually saved the powder and too-small pieces to mix into homemade ice cream.
Makes approximately 36 pieces
Prep time: 30 minutes
Total time: 1 hour
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal (rice krispies)
1 package (7.5 oz) hard peppermint candies, unwrapped
Spray a 10x15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Note: Crushing Candies: Place candy in a double resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a sieve to separate crushed candy from fine powder. You can save powder to stir into hot chocolate or sprinkle on ice cream. I actually saved the powder and too-small pieces to mix into homemade ice cream.
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