Skip to content

Month: October 2010

Almond Butter Snickerdoodles

1 cup packed brown sugar
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/4 cup unsalted butter, softened
2 tablespoons smooth almond butter
1 teaspoon grated lemon rind
1 teaspoon vanilla or almond extract
2 large egg yolks, lightly beaten
4.75 ounces white whole-wheat flour (about 1 cup)
1.5 ounces almond flour (about 1/3 cup)
1 teaspoon baking soda
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt
1 tablespoon granulated sugar

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

Place the first 4 ingredients in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet. Combine the remaining 1/2 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks. Repeat procedure with remaining dough and sugar mixture.

Chicken French

2 eggs
2 tsp parmesan cheese
1/2 cup flour
4 chicken breast halves
2 Tbsp oil
2 Tbsp butter
1 chicken bouillon cube
1/4 cup water
3 Tbsp lemon juice
3/4 cup dry white wine
1/2 cup shredded swiss or mozzarella

Beat eggs and parmesan cheese.  Dredge chicken pieces in flour then dip in egg mixture.  Heat 2 Tbsp olive oil in a skillet and brown chicken on both sides and remove to a paper towel.  Drain oil from pan. 

Add 2 Tbsp butter, chicken bouillon cube, and 1/4 cup water to the pan.  Heat until butter is melted and bouillon is dissolved.  Add chicken to the pan, sprinkle with 3 Tbsp lemon juice, pour in 3/4 cup dry white, top with shredded cheese and bake at 350 degrees for 10 minutes.

Rye Boat

1 1/3 cup sour cream
1 1/3 cup mayonnaise
2 tsp dill weed
6 oz. corned beef
2 Tbsp chopped onion
2 Tbsp parsley

Combine ingredients for dip.  Cut out center of rye bread and fill with dip.  Cut center piece into pieces for dipping.

Pumpkin Seeds

Rinse seeds off, dry thoroughly with paper towel.  Put seeds in a mixing bowl with vegetable oil and garlic salt.  Spread evenly on cookie sheet and bake at 325 degrees for about 15 minutes, watching for browning and turning them halfway through.

Crater Cookies

1 lb. dark chocolate
1 cup whole almonds
1 cup Rice Krispies
1 cup crunchy peanut butter
1 cup mini marshmallows

Melt chocolate in a double boiler.  Add peanut butter, mixing until well combined.  Stir in then rest of ingredients.  Drop cookies onto wax paper and let cool.

Walnut Balls

1 cup margarine
1/3 cup sugar
2 tsp vanilla extract
2 tsp water
2 cups all-purpose flour
1/4 tsp salt
1 1/2 cups ground walnuts

Cream together margarine and sugar in a mixer.  Add vanilla and water.  Blend in flour and salt on low speed.  Add walnuts and mix well.  Roll into small balls and bake on ungreased cookie sheet at 350 degrees for 18-20 minutes.  Cool and roll in powdered sugar