I Got Recipe

Apricot delight

2012-09-06T06:02:00.002-07:00

Ingredients:

    1 825g can apricot halves, in natural fruit juice
    1 orange
    25mls (5 tsp) Grand Marnier liqueur (optional)
    18 savoiardi (sponge finger) biscuits
    500mls (2 cups) thickened cream
    2 tsp caster sugar

Directions:

Drain the apricots in a colander and reserve the juice for later use.
Use a vegetable peeler to peel the rind from the orange.
Remove the white pith from the rind and cut the rind into very thin strips.
Reserve the orange find. Juice the orange. Combine the reserved apricot juice, orange juice and the liqueur (if using) in a shallow bowl.
Dip half the savoiardi biscuits quickly into the juice mixture and then arrange over the base of a 1.5 litre (6 cup) serving dish.
Use electric beaters or a whisk to whisk the cream and caster sugar in a medium mixing bowl until soft peaks form.
Spread half the cream mixture evenly over the biscuits then arrange half the apricots on top.
Dip the remaining savoiardi biscuits quickly into the juice mixture and arrange over the apricots.
Reserve any remaining juice mixture.
Finish with a layer of the remaining cream mixture and remaining apricots.
Cover with plastic wrap and refrigerate for 30 minutes. Spoon into individual serving bowls and pour over some of the remaining juice mixture.
Serve immediately, decorated with the orange rind strips.

Almond Crunch

2012-09-06T05:58:00.000-07:00

Ingredients:

    1 cup blanched slivered almonds
    1 cup butter
    1 1/4 cups white sugar
    2 tablespoons light corn syrup
    2 tablespoons water
    2 cups milk chocolate chips

Directions:

Preheat oven to 375 degrees F (190 degrees C).
Arrange almonds in a single layer on a baking sheet.
Toast in the preheated oven until lightly browned, approximately 5 minutes.
Line a jelly roll pan with foil.
In a heavy saucepan, combine butter, sugar, corn syrup, and water.
Cook over medium heat, stirring constantly, until mixture boils.
Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan.
Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft.
Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour.
Break into bite-size pieces.

Caramel Apples

2012-09-06T05:53:00.000-07:00

Ingredients:

    6 apples
    1 (14 ounce) package individually wrapped caramels, unwrapped
    2 tablespoons milk

Directions:

Remove the stem from each apple and press a craft stick into the top.
Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.
Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Peach Cobbler

2012-09-06T05:40:00.000-07:00

Ingredients:

    4 cups peeled, sliced peaches
    2 cups sugar, divided
    1/2 cup water
    8 tablespoons butter
    1 1/2 cups self-rising flour
    1 1/2 cups milk
    Ground cinnamon, optional

Directions:

Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
Bring to a boil and simmer for 10 minutes.
Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.
Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking.
Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Coffee Eclairs

2012-09-06T05:35:00.000-07:00

Ingredients:
    60g butter
    185ml (3/4 cup) water
    115g (3/4 cup) plain flour, sifted
    3 eggs, lightly whisked
    200g dark chocolate, melted
    500ml (2 cups) thickened cream
    2 tbs pure icing sugar
    2 tsp instant coffee granules
    2 tsp boiling water
    1 tbs Baileys Coffee Irish Cream liqueur

Directions:

Preheat oven to 200°C.
Line 2 baking trays with non-stick baking paper.
Stir butter and water in a saucepan over medium heat until butter melts and the mixture just comes to the boil. Remove from heat.
Add the flour. Beat with a wooden spoon.
Place pan over medium heat.
Stir until mixture comes away from the side of the pan. Set aside to cool.
Transfer mixture to a small bowl.
Use an electric beater to beat in 1 tablespoon of egg at a time, beating well after each addition, until mixture is thick and glossy.
Spoon the mixture into a piping bag fitted with a 1.5cm-wide plain nozzle.
Pipe mixture into 11cm logs onto prepared trays, allowing room for spreading.
Lightly sprinkle the trays with water.
Bake for 20 minutes. Reduce oven temperature to 160°C.
Bake for a further 30 minutes or until puffed and golden. Turn oven off and leave eclairs in oven, with the door slightly ajar, to dry out.
Remove from oven and set aside to cool completely.
Spread the top of the eclairs with the melted chocolate. Set aside to set.
Meanwhile, beat the cream and icing sugar in a bowl until firm peaks form.
Stir the coffee granules and boiling water in a bowl until the coffee dissolves.
Fold the coffee mixture and Baileys into the cream mixture until combined. Spoon into a piping bag.
Cut eclairs in half horizontally (don't cut all the way through). Fill with coffee cream.

Tuna Carpaccio

2012-09-04T05:39:00.000-07:00

Ingredients:
    1 pound tuna, cut into 1 inch slices
    1/4 cup olive oil
    2 tablespoons red wine vinegar
    1/2 teaspoon spicy mustard
    2 tablespoons fresh lemon juice
    1 tablespoon shallot, diced finely
    4 teaspoons small capers
    Sea salt
    Black pepper

Directions:

Place tuna between 2 pieces of waxed paper or plastic wrap
Lightly moisten a work surface with water to prevent sliding
Pound out tuna with a mallet or the bottom of a jar, until tuna is about 1/8 inch thick
Refrigerate tuna for 1-4 hours
In a small bowl, whisk together oil, vinegar, mustard and salt and pepper to taste
Drizzle oil/vinegar/mustard dressing onto the bottom of plates
Peel waxed paper or plastic from tuna, and arrange on plates
Drizzle on lemon juice
Top with shallot and capers
Serve

Mexican Ceviche

2012-09-04T05:23:00.002-07:00

Ingredients:
     1 lb halibut fillets or use a mixture of fish and shrimp
     5 -6 limes (enough Juice to cover fish)
     1 cup diced fresh tomato
     1 green pepper, sweet, chopped
     4 tablespoons chopped parsley or chopped cilantro
     1/4 teaspoon salt
     1/4 teaspoon pepper
     1/2 teaspoon oregano
     2 jalapeno peppers, chopped (or more to suit your taste)
     2 tablespoons white vinegar
     1 medium onion, finely chopped
     2 tablespoons fresh cilantro, chopped
     1 dash Tabasco sauce lettuce leaf
Directions:

Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
Garnish with your desired style.

Prosciutto-Stuffed Mushrooms

2012-09-04T05:00:00.002-07:00

Ingredients:

    16 large fresh mushrooms
    3 tablespoons olive oil, divided
    1/2 cup finely chopped onion
    1 garlic clove, minced
    2 tablespoons butter
    1 cup dry bread crumbs
    4 thin slices prosciutto, chopped
    1/4 teaspoon dried oregano
    1/4 teaspoon lemon juice
    Pepper to taste
    1 cup (4 ounces) shredded part-skim mozzarella cheese
    3 tablespoons grated Parmesan cheese

Directions:

Remove stems from mushrooms; finely chop stems.
Drizzle caps with 2 tablespoons oil; set aside.
In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender.
Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned.
Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps.
Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses.
Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Quinoa Tabbouleh

2012-09-04T04:39:00.003-07:00

Ingredients:

    2 cups water
    1 cup quinoa
    1 pinch salt
    1/4 cup olive oil
    1/2 teaspoon sea salt
    1/4 cup lemon juice
    3 tomatoes, diced
    1 cucumber, diced
    2 bunches green onions, diced
    2 carrots, grated
    1 cup fresh parsley, chopped

Directions:

In a saucepan bring water to a boil. Add quinoa and a pinch of salt.
Reduce heat to low, cover and simmer for 15 minutes.
Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.
Stir in cooled quinoa.

Double-Cherry Pies

2012-08-30T05:12:00.003-07:00

Ingredients:

    1 cup dried sweet cherries
    1/4 cup sugar
    1 tablespoon fresh lemon juice
    1/2 teaspoon ground cinnamon
    1 (16-ounce) bag frozen sour cherries, thawed and drained
    1 tablespoon butter
    2 1/2 teaspoons cornstarch
    1/2 teaspoon vanilla extract
    12 Sweet Cream Cheese Dough circles
    1/4 cup white chocolate baking chips

Directions:

Combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in cornstarch and vanilla. Cool slightly.
Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place dough on a lightly floured surface. Spoon about 2 tablespoons cherry mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture. Freeze 30 minutes.
Preheat oven to 425°.
Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1 minute or until chips are soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.

Chilli beef dumplings

2012-08-30T05:07:00.001-07:00

Ingredients:
    1 tablespoon vegetable oil
    500g beef mince
    2 garlic cloves, crushed
    1cm piece ginger, peeled, finely grated
    2 small red chillies, finely chopped
    1 tablespoon soy sauce
    1 tablespoon oyster sauce
    275g packet dumpling wrappers
    5 green onions, cut into 8cm lengths
    30g butter
    1 tablespoon sesame oil

Directions:

Bring a large saucepan of water to the boil over medium-high heat. Meanwhile, heat vegetable oil in a wok over medium-high heat.
Add mince, garlic, ginger and half the chilli.
Stir-fry for 5 minutes or until just cooked.
Stir in soy sauce and oyster sauce. Allow to cool slightly.
Spoon 1 teaspoon mince mixture into centre of 1 wrapper.
Brush edge with water. Fold pastry over to enclose filling. Press edges to seal.
Repeat with remaining mince mixture and wrappers (reserve leftover mince mixture and cover to keep warm).
Place dumplings, 8 at a time, in boiling water. Cook for 30 seconds or until dumplings float to the surface.
Remove with a slotted spoon to a serving platter.
Cover to keep warm while cooking remaining dumplings.
Shred onions.
Heat butter and sesame oil in a frying pan over medium-low heat.
Add onions and remaining chilli.
Cook, stirring, for 1 minute or until tender.
Divide dumplings between serving plates.
Spoon 1/2 cup remaining mince mixture over each plate.
Spoon over onion mixture.
Serve.

White Pita Bread

2012-08-30T04:53:00.002-07:00

Ingredients:
    1 tsp sugar
    1 tbsp dry yeast
    3 cups flour
    1 1/4 tsps salt
    1/2 cup water
    1 cup water

Directions:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500° F (260° C) and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags. Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Baked Tilapia in Garlic and Olive Oil

2012-08-30T04:44:00.001-07:00

Ingredients:

    4 (4 ounce) fillets tilapia
    4 cloves crushed garlic
    3 tablespoons olive oil
    1 onion, chopped
    1/4 teaspoon cayenne pepper

Directions:

Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish.
Spoon the olive oil over the fish until they are coated.
Place the onion on top of the fish.
Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
Preheat the oven to 350 degrees F (175 degrees C).
If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper.
If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
Bake at 350 degrees F (175 degrees F) for 30 minutes.

Chocolate Fudge Oatmeal

2012-08-29T06:08:00.002-07:00

Ingredients:

    2 cups granulated sugar
    1/2 cup evaporated milk
    2 tablespoons cocoa
    4 ounces butter
    1 teaspoon vanilla extract
    1/2 cup chopped pecans
    2 1/2 cups quick-cooking oats

Directions:

Combine sugar, milk, cocoa, and butter in a medium saucepan.
Bring to a boil over medium heat, stirring constantly; boil for 1 minute.
Remove from heat; stir in vanilla and chopped nuts.
Add oatmeal and stir to blend thoroughly.
Drop by teaspoonfuls onto waxed paper.
Makes about 4 dozen no bake chocolate oatmeal cookies.

Honeycomb jelly

2012-08-29T06:02:00.001-07:00

Ingredients:
    450ml milk
    8 gelatine leaves
    3 large eggs, separated
    60g caster sugar
    1 tsp vanilla extract

Directions:

Pour the milk into a large bowl over simmering water, add the gelatine leaves and leave to dissolve.
Whisk in the egg yolks, sugar and vanilla extract. Take off heat. Leave to cool and thicken, for about 20 mins.
Whisk the egg whites until firm, then fold them into the custard. Pour into the mould and leave to set until firm.
Turn jelly out on to a flat plate (dip mould in hot water first). Serve with whipped cream, redcurrants and raspberries.

Chocolate Sponge Custard

2012-08-29T05:57:00.002-07:00

Ingredients:

3 large eggs, separated
1/4 teaspoon cream of tartar
1 1/4 cups milk
1/3 cup chocolate-flavored syrup
1/4 cup all-purpose flour
3/4 teaspoon vanilla extract
Marshmallow fluff or whipped cream, optional

Directions:

In small mixing bowl at high speed, beat egg whites with cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted.
In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth. Gently, but thoroughly, fold into beaten whites.
Place 6 (6-ounce) lightly greased custard cups in a large baking pan.
Pour egg mixture into cups.
Place pan on rack in preheated 350ºF (175ºC) oven.
Pour very hot water into pan to within 1/2-inch of top of custards.
Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes.
Remove promptly from hot water.
Cool at least 5 minutes before serving.
Top with a dollop of marshmallow fluff or whipped cream.

Penuche Cookies

2012-08-29T05:49:00.004-07:00

Ingredients:

    2 cups light brown sugar
    1 stick butter
    1/2 cup milk
    3/4 cup chopped nuts
    3 cups quick cooking oats
    1 teaspoon vanilla

Directions:

Combine brown sugar, butter, and milk in a saucepan and bring to a boil.
Boil 1 minute.
Pour over nuts, oats and vanilla.
Drop by teaspoonfuls on wax paper.
Cool.

Lemon Bars

2012-08-29T05:45:00.000-07:00

Ingredients:

    1 (18.25 ounce) package lemon cake mix with pudding
    1 egg
    1/2 cup vegetable oil
    1 (8 ounce) package cream cheese
    1/3 cup white sugar
    1 tablespoon lemon juice

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Pour cake mix into a large bowl.
Add the egg and oil; mix until well blended. Mixture will be slightly dry.
Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
Bake for 15 minutes in the preheated oven.
Set aside to cool.
Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth.
Spread the mixture evenly over the baked crust.
Crumble the reserved cake mix mixture over the top.
Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted.
Cool before cutting into bars. Refrigerate leftovers.

Blackberry Frozen Yogurt

2012-08-29T05:41:00.001-07:00

Ingredients:

    3-4 cups blackberries or boysenberries (fresh or frozen)
    1 teaspoon lemon zest
    1 cup sugar
    2 cardamom pods, crushed
    1/4 teaspoon cinnamon
    2 cups whole milk yogurt
    2 Tbsp heavy whipping cream
    2 Tbsp brandy (optional)

Directions:

Place blackberries, lemon zest, cardamom, cinnamon, and sugar in a saucepan.
Bring to a simmer, stirring to help break up the berries and release their juice.
Simmer for 10 minutes, then remove from heat to cool for 15 minutes.
Place a sieve over a bowl.
Push the berries through the sieve to capture the concentrated syrup below.
Use the back of a spoon or a rubber spatula to help press the berries against the side of the sieve.
Discard the berries in the sieve, save the syrup.
Stir the yogurt and cream into the berry syrup.
Cover with plastic wrap and chill for several hours.
Right before processing in your ice cream maker, add the brandy if using.
Process in your ice cream maker according to the maker's instructions.
Then either eat while still rather soft, or scoop into a container and freeze for several hours until firm.

Turkey Loaf

2012-08-28T05:21:00.002-07:00

Ingredients:

    1/2 pound ground turkey
    1 egg
    1/4 cup salsa
    1/8 cup chopped red bell pepper
    1/8 cup chopped yellow bell pepper
    1/4 cup chopped onion
    1/4 cup dry bread crumbs
    lemon pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Press mixture into a loaf pan.
Bake in the preheated oven for 25 minutes.

Bliss Balls

2012-08-28T05:13:00.002-07:00

Ingredients:

   1 banana, peeled & mashed
   1/2 cup sultana
   1/2 cup dried apricot, chopped
   1/2 cup puffed rice cereal
   2 tablespoons quick-cooking oats
   1/3 cup desiccated coconut

Directions:

Combine sultanas & apricots with banana.
Mix in puffed rice and then oats until mixture becomes moist & dough-like.
Allow to stand for 5 minutes.
Shape into small balls and roll in coconut.
Serve immediately or apparently can be refrigerated for up to 5 days.

Basil Hummus

2012-08-28T04:53:00.001-07:00

Ingredients:

    1/4 cup pine nuts
    2 cups sweet basil leaves, packed
    3 cloves garlic, smashed then minced
    2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
    1/4 cup olive oil
    Up to 1/4 cup water
    1/3 cup fresh lemon juice
    1 1/2 to 2 teaspoons salt
    Several dashes Tabasco
    1 teaspoon tomato paste

Directions:

Heat the pine nuts in a small skillet on medium high heat.
Stir them when they start to brown. When most of them have lightly browned, remove them from the pan into a bowl to cool. (Reserve a few pine nuts for garnish.)
In the bowl of a food processor, place the basil leaves and the garlic.
Pulse until finely chopped.
Add the rinsed and drained garbanzo beans, most of the pine nuts, olive oil, lemon juice, salt, tomato paste, and a few dashes of Tabasco.
Pulse several times, for several seconds each time, until the hummus is smooth.
Add more Tabasco and salt or lemon juice to taste.
Add water to the point of desired consistency.
To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts. Serve with pita wedges, crackers, or rustic bread.

Eggplant Parmesan

2012-08-15T06:02:00.002-07:00

Ingredients:

    2 lbs (about 2 large) eggplants
    Kosher salt
    1 28-oz can whole peeled tomatoes
    1 clove garlic, peeled and minced
    Olive oil
    Freshly ground black pepper
    1/2 cup all-purpose flour
    1/2 cup fine dry breadcrumbs
    4 large eggs, beaten
    1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
    1 cup grated high quality Parmesan cheese
    1 packed cup fresh basil leaves

Directions:

Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture.
In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Cherry Tiramisu

2012-08-15T05:55:00.003-07:00

Ingredients:
Cherry Syrup:
     2/3 cup cherries
     1/3 cup granulated sugar
     1 cup water

7 ounces lady finger cookies

Mascarpone Filling:
     1 cup mascarpone
     3/4 cup whipping cream
     1/4 cup sweetened condensed milk

Flavor options:
10 large basil leaves,
chopped or 2 ounces shaved chocolate or
6 tablespoons dark rum

Directions:

For Cherry Syrup: Combine all ingredients and boil for 8 minutes. Let sit until it reaches room temperature.
Dip the cookies in the syrup for a few seconds each side.
Place a layer of cookies in a 9 x 9-inch square dish.
For Mascarpone Filling: Mix the cream, milk, and mascarpone together until smooth.
Top the cookies with a layer of the mascarpone cream, followed by the cherries taken from the syrup.
Add a layer of one of the flavor options, if desired ( if using the rum, add directly to the syrup).
Continue with another layer of dipped cookies and finish by topping with the remaining mascarpone cream.

Baked Kale Chips

2012-08-15T05:39:00.000-07:00

Ingredients:

    1 bunch kale

    1 tablespoon olive oil

    1 teaspoon seasoned salt

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Serve.