Archive for the ‘snacks’ Category
Thursday, July 24th, 2008
Ingredients:
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter
1/2 cup sugar
2 eggs, lightly beaten
1 cup mashed ripe bananas
1/4 cup semisweet chocolate chips
1/4 tsp. vanilla extract
Instructions:
- Preheat oven to 350 degrees. Grease a 9-by-5-3-inch loaf pan.
- Sift to combine flour, baking powder, and salt on parchment paper. Cream butter and sugar until light and fluffy, with a mixer on medium speed. Add eggs one at a time, mixing to combine. Stir in mashed bananas and flour mixture by thirds. Fold in chocolate chips. Pour batter into prepared loaf pan.
- Bake until loaf starts to pull away from edges of the pan, approximately 55 minutes. Let bread cool in pan for 5 to 10 minutes, then turn it out onto a wire rack to cool completely.
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Thursday, June 5th, 2008
4 Tablespoons golden raisins
3 Tablespoons olive oil
2 lbs. spinach leaves, washed and chopped
4 cloves garlic, minced
4 Tablespoons toasted pine nuts, finely chopped
Salt and pepper to taste
Puff Pastry Sheets
Egg Wash (1 egg lightly mixed with ¼ cup water)
In a large sauté pan, heat olive oil. Add spinach, raisins, and garlic to the pan and allow spinach to wilt. The liquid from the leaves will help plump the raisins as they cook, and the garlic will caramelize. Add pine nuts. Add salt and pepper to taste. Set aside to cool.
Preheat oven to 350 degrees Fahrenheit.
Roll out puff pastry sheets to remove any creases. With a circle cookie cutter, cut out 3 inch circles and place a small amount of cooled filling inside each circle. Fold in half and seal with a little egg wash as glue. Press the edges together and press with a fork to give a decorative edge. Brush top of empanadillas with egg wash and place on a parchment lined baking sheet.
Bake until golden brown, approximately 10-15 minutes.
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Thursday, May 22nd, 2008
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3 Tablespoons finely chopped fresh rosemary
1 ½ cups extra-sharp Cheddar, coarsely grated (about 5 ounces)
2 ¼ cups heavy cream
3 Tablespoons course salt
Butter for service
Instructions
- Preheat oven to 400°F.
- In a bowl stir together flour, baking powder, sugar, and salt.
- Add rosemary and Cheddar and stir to combine.
- Mix in 2 cups cream with a fork just until a sticky dough forms.
- Turn dough out onto a lightly floured surface and knead into a pliable ball.
- Halve dough and form each half into a round. Brush tops of rounds with ¼ cup cream and cut each into 8 wedges. Sprinkle tops with coarse salt.
- Arrange wedges about 1/2 inch apart on parchment paper lined baking sheet
- Bake until golden brown, about 20 minutes.
- Serve with butter.
Posted in snacks, Main Dish, Appetizers | 3 Comments »
Friday, May 16th, 2008
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Ingredients:
1 cup unsalted butter, room temperature
1 cup granulated sugar, plus ¼ cup for sprinkling
1 large egg, room temperature
2 tsp. baking powder
3 cups all-purpose flour
1 pkg. vanilla sugar
½ tsp. salt
½ tsp. lemon extract
¼ cup sour cream
1 cup powdered sugar
1 cup raspberry preserves, preferably seedless
Instructions:
Preheat oven to 375°. Prepare baking sheets with parchment paper.
In a mixing bowl, cream butter, sugar, vanilla sugar, salt, and baking powder. Add egg, lemon extract and sour cream, blend well. Scrape down sides of bowl several times. Add flour, 1 cup at a time. Blend well after each addition.
Chill dough at least 1 hour.
On a lightly floured surface, roll out a portion of the dough to about ¼-inch thickness. Using cookie cutters, cut out cookies, half as bottoms and half as tops, and place 2-inches apart on prepared baking sheets.
Bake 12 to 15 minutes or until edges are lightly browned.
Remove from oven, let set 2 to 3 minutes. Transfer cookies to a wire rack lined with paper towels to cool completely.
In a saucepan heat raspberry preserves until spreadable. Spread base cookie with jam and top with powdered sugared top cookie. |
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Friday, May 9th, 2008
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Mini Pizza Bites
created by Stefanie Paganini of
The Loretta Paganini School of Cooking
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Did you enjoy yesterday’s Papa John’s 23-cent Pizzafest? Here’s a recipe that’s great for popping during sports games, for kids to make and take as snacks, and really just to have around when you want a bite.
Ingredients:
2 Cups AP Flour
2 teaspoons Dry Active Yeast
½ teaspoon Salt
½ teaspoon Sugar
1 Small Tomato
¼ Cup pancetta, diced (optional)
½ Cup Parmigiano Reggiano, grated
3 teaspoons dried Italian Seasoning
2 Tablespoons Olive Oil
¼ Cup Very Warm Water (90 -100 degrees F)
Instructions:
1. Preheat oven to 400 degrees.
2. Drop yeast and sugar into water and let stand for 5 minutes.
3. Mix in flour and salt until dough forms. Let dough rest for 10 minutes.
4. Chop tomato. Mix tomato, cheese, and pancetta in small bowl and put aside.
5. On a lightly floured surface, knead dough incorporating the tomato mixture into the dough evenly. Let dough rest ten minutes.
6. Line baking sheet with parchment paper. Divide dough into ten equal pieces. Roll each piece into a ball.
7. Place balls on the baking sheet and let rest 10 minutes. Brush balls with olive oil.
8. Bake balls in oven until golden brown, approximately 10 minutes. |
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