July 31, 2009 at 10:20 am (apricot preserves, cookies, peach preserves, prune pastry filling, seedless raspberry jam, strawberry preserves)
Makes: 24 cookies
Total Time: 2 hr 30 min
1 batch (2 C) Four from One Cookie Dough
Seedless fruit preserves, sieved or pureed
Prepared prune pastry filling
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Preheat oven to 350 degrees.
Divide dough in half. Re-wrap one half and refrigerate. Put remaining dough between two sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4-inch thick. Remove top sheet of wax paper and reserve. Cut dough in 2 1/2-inch squares. Carefully lift wax paper and gently flip cookie squares, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing 2 inches apart. Re-roll any scraps between same two pices of wax paper until all dough is used. Repeat with remaining dough.
Cut to opposite corners of each square diagonally (about 1 inch) toward center, do not cut through center. Make indentation with thumb in center of square. Spoon 1 teaspoon preserves or prune filling into indentation. Lift other two corners of dough and fold inward to center to make pinwheel.
Bake until golden but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days.)
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July 31, 2009 at 10:17 am (butter, cocoa, cookies, milk, oven, powdered sugar, salt, vanilla)
Makes: 24 cookies
Total Time: 3 hr 30 min
1 batch (2 C) Four from One Cookie Dough
1 cup confectioners’ sugar
2 tablespoons baking cocoa
2 tablespoons butter, softened
Pinch of salt
1 tablespoon milk
1/2 teaspoon vanilla extract
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Preheat oven to 350 degrees.
Divide dough in half. Re-wrap one half and refrigerate. Put remaining dough between 2 sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4-inch thick. Remove top sheet of wax paper and reserve. Using a 2-inch-round cookie cutter, cut out as many circles as possible. Trim scraps from outside edges and reserve for re-rolling. Carefully lift wax paper and gently flip cookie rounds, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing about 2 inches apart. Re-roll scraps between same two pieces of wax paper until all dough is used. Repeat with remaining dough.
Bake until bottoms are golden and cookies are done but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Unfilled cookies can be stored in an airtight container at cool room temperature up to 1 week, or freeze up to 2 months.)
Filling: In medium bowl, combine sugar, cocoa, butter, salt, milk and vanilla. Beat with an electric mixer until smooth and thick. If necessary, add more liquid by 1/2 teaspoon until desired consistency is achieved.
To assemble, spread on cookie round with 1 generous tablespoon of chocolate filling. Top with second cookie. Press down gently to spread filling.
Variations:
Vanilla Creme Filling: Simply omit cocoa.
Orange Creme Filling: Omit cocoa and vanilla. Substitute orange juice for milk and add 1/2 teaspoon grated orange zest.
Lemon Creme Filling: Omit cocoa and vanilla. Substitute lemon juice for milk and add 1/2 teaspoon grated lemon zest.
Jam cutouts: Roll and cut dough as directed for sandwich cookies. Using a 1-inch cookie cutter, cut centers from half of dough circles. Bake as directed. To assemble: Spread top of one cookie with 1 generous tablespoon of pureed preserves; cover with cut-out top. (Do not use jelly or all-fruit spreads instead of preserves. Both are too thin to use as cookie fillings.)
Note:
Assemble cookies two to three hours before serving so they will taste crisp and fresh.
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July 31, 2009 at 10:17 am (cookies, oven, semisweet chocolate chips)
Makes: 42 cookies
Total Time: 10 hr 30 min (including chilling time)
1 batch (2 C) Four from One Cookie Dough
3/4 C mini semisweet chocolate chips (approximately)
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Flatten dough between two 24-inch long sheets of wax paper. Roll into 12- by 15-inch rectangle, about 1/4-inch thick. Remove top wax paper sheet.
Sprinkle chocolate chips over rolled surface to cover lightly. Press chips gently into dough by laying wax paper on top and pressing with palms. Starting with long edge, roll up dough into tight cylinder, using bottom sheet of wax paper as a guide. Wrap in same sheet of wax paper, smoothing and shaping roll. Twist ends of paper and fold under. Place flat in refrigerator and chill for 8 hours or overnight before baking. (Dough can be made up to this point, covered with plastic wrap and foil, then frozen up to 2 months. Thaw in refrigerator before baking.)
Preheat oven to 350 degrees. Remove roll from refrigerator. Using serrated knife, slice roll into 1/4-inch-thick slices. Place slices on ungreased cookie sheet 1 inch apart. Bake until golden but not browned, about 12 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days or refrigerate up to 1 week.)
Notes
These cookies may be refrigerated for two or three days or frozen. Either way, they’ll be ready to slice and bake.
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July 31, 2009 at 10:16 am (all-purpose flour, baking powder, butter, cookies, eggs, granulated sugar, salt, vanilla, whole-wheat pastry flour)
Makes: 6 cups
Total Time: 25 min
4 cups unbleached all-purpose flour
2 cups whole wheat pastry flour
2 tablespoons baking powder
1/2 teaspoon salt
3 sticks butter or margarine, softened
2 cups sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
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In a large bowl, mix both flours, baking powder and salt. Set aside.
In heavy-duty mixer, or in a large bowl with a sturdy hand mixer, beat butter or margarine until light and fluffy. Beat in sugar until well-blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Slowly add 1/2 of flour mixture, beating until well-blended. If using mixer, change to paddle attachment and slowly add remaining flour mixture in by hand with a large spoon until a smooth dough has been formed.
Turn dough out onto clean surface and knead briefly. Divide into three equal portions. Wrap each portion in plastic wrap and refrigerate. (Dough will keep wrapped airtight in refrigerator up to 1 week, or in freezer up to 2 months. Completely thaw in refrigerator before using.
Use this dough for the following recipes:
Chocolate Swirl Icebox Cookies
Iced Holiday Cookies
Pinwheels
Sandwich Cookies
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July 31, 2009 at 10:15 am (Main Dish, black pepper, fresh tomatoes, garlic, mushrooms, olive oil, parmesan, salt, scallions, stovetop, zucchini)
Makes: 4 servings
Total Time: 20 min
2 medium zucchini, cut into 1/4-inch slices
1 1/4 cups sliced mushrooms
1/2 cup chopped green onions
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon olive oil
1 medium tomato, chopped
2 tablespoons shredded Parmesan cheese
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In a large skillet, saute zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6 to 8 minuts or until tender.
Remove from heat; stir in tomato.
Sprinkle with Parmesan cheese.
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July 31, 2009 at 10:13 am (black pepper, boneless skinless chicken breast, broiler, canned chopped green chiles, canned kidney beans, chicken broth, chili powder, corn tortillas, crushed tomatoes, garlic, granulated sugar, ground cumin, onion, oregano, oven, salt, soup, stovetop, tomato paste, tomato sauce)
Makes: 8 servings
Total Time: 40 min
1 1/4 lb. boneless skinless chicken breasts
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 oz. each) reduced-sodium chicken broth
28 oz. can crushed tomatoes
16 oz. can kidney beans, rinsed and drained
8 oz. can tomato sauce
6 oz. can tomato paste
4 oz. can chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 6-inch corn tortillas, cut into 1/2-inch strips
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Broil chicken 3 to 4 inches from the heat for 5 to 6 minutes on each side or until juices run clear.
In a Dutch oven coated with nonstick cooking spray, cook onion and garlic until tender. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350 degrees for 12 to 15 minutes or until crisp. Serve with soup.
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July 31, 2009 at 10:06 am (Main Dish, black pepper, butter, fresh tomatoes, garlic, italian seasoning, mozzarella, olive oil, onion, parmesan, salt, stovetop, whole-grain thin spaghetti, zucchini)
Makes: 4 servings
Total Time: 25 min
8 oz. whole wheat spaghetti
2 medium zucchini, halved and sliced
1/3 cup chopped onion
2 tablespoons Italian seasoning
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
4 medium tomatoes, quartered
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
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Cook spaghetti according to package directions.
Meanwhile, in a large skillet, saute the zucchini, onion, Italian seasoning, garlic, salt and pepper in oil and butter for 4 to 5 minutes or until tender.
Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Sprinkle with cheeses; cover and simmer for 2 to 3 minutes or until cheese is melted. Drain spaghetti; serve with vegetable mixture.
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July 31, 2009 at 10:02 am (Salad, black pepper, dried cranberries, european-style salad mix (mescalun), feta, granulated sugar, no-cook, olive oil, orange juice, oranges, pears, pecans, salad greens, salt, sliced roasted chicken, walnuts, white wine vinegar)
Makes: 4 servings
Total Time: 15 min
6 cups spring mix salad greens
1 medium pear, sliced
1 1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon grated orange peel
1/8 teaspoon salt
Dash of black pepper
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On four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts.
In a small bowl, whisk together remaining ingredients; drizzle over salads. Serve immediately.
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July 31, 2009 at 9:52 am (Desserts, all-purpose baking mix, frozen strawberries, milk, nondairy whipped topping, oven, sour cream, strawberries, vanilla instant pudding mix)
Prep Time: 20 min
Total Time: 1 hr 5 min
Makes: 8 servings
1-1/4 cups milk, divided
1/4 cup sour cream
3 Tbsp. sugar
2-1/4 cups all-purpose baking mix
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 tub (8 oz.) nondairy whipped topping, thawed, divided
4 cups sliced fresh strawberries
1/3 cup sugar
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Heat oven to 425°F.
Beat 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 min. or until golden brown. Cool in pan 5 min. Remove cake from pan to wire rack; cool completely.
Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the whipped topping. Toss strawberries with 1/3 cup sugar.
Cut cake horizontally in half to make 2 layers; stack on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining whipped topping and strawberry mixture. Serve immediately.
Substitute:
Substitute 2 pkg. (10 oz. each) frozen sliced strawberries for the fresh strawberries.
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