There are many recipes for fortune cookies but I like this one because there is no butter in the recipe. Butter = grease spots on your fortunes. Others are good just for eating, but that is what makes this one convenient.
I double this recipe as some stick, burn or break.
1 egg white
1/8 tsp vanilla extract
1 pinch salt
1/4 c. flour
1/4 c. sugar
Prepare your fortunes and have them cut and ready.
Preheat oven to 400 degrees. I cooked mine on the convect setting and it worked well.
Prepare two cookie sheets. I have tried a few methods to keep them from sticking and the best results I've had is pouring the batter onto greased (w/cooking spray) silpat mats.
Mix the egg white with the vanilla until foamy but not stiff. Sift the flour, salt and sugar and gently blend or fold into egg mixture.
Place 2 or 3 teaspoon size amounts on the prepared silpat mats and spread into a disc about 3" in diameter. Resist the temptation to cook more than this. You will remove them from the oven and only have seconds to hurry and fold before they cool and get stiff.
Bake for 5 minutes or until you see slight golden edges. While one sheet is cooking, prepare the other.
Remove quickly from oven. Using a spatula, scoop up one of the cookies, lay the fortune in the center and fold in half. Then press the folded edge on the rim of a glass, pulling pointed edges down. Place finished cookie in a cupcake pan to hold it's shape and cool.
You will have some break. Eat them to keep you from being discouraged. :)
Thursday, November 17, 2011
Tuesday, October 25, 2011
Pumpkin Crunch Cake...
...a great ghetto-alternative to pumpkin pie! :)
1-15 oz. can pumpkin puree
1-12 oz can evaporated milk
4 eggs
1 1/2 c. white sugar
2 tsp. pumpkin spice
1 tsp. salt
1 pkg yellow cake mix
1 c. chopped pecans
1 c. butter, melted
whipping cream
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice and salt. Mix well. Spread mixture into a 9x13 greased pan. Sprinkle cake mix over the top of the pumpkin mixture as evenly as possible. Sprinkle chopped pecans evenly over mixture. Drizzle with melted butter. Bake at 350 degrees for 60-80 minutes (mine took 40 and was DONE). Serve with whipped cream.
1-15 oz. can pumpkin puree
1-12 oz can evaporated milk
4 eggs
1 1/2 c. white sugar
2 tsp. pumpkin spice
1 tsp. salt
1 pkg yellow cake mix
1 c. chopped pecans
1 c. butter, melted
whipping cream
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice and salt. Mix well. Spread mixture into a 9x13 greased pan. Sprinkle cake mix over the top of the pumpkin mixture as evenly as possible. Sprinkle chopped pecans evenly over mixture. Drizzle with melted butter. Bake at 350 degrees for 60-80 minutes (mine took 40 and was DONE). Serve with whipped cream.
Saturday, September 10, 2011
Roasted Pork Tenderloin
INGREDIENTS:
1 pork tenderloin
white wine
salt and pepper
olive oil
DIRECTIONS:
(EASY)
Preheat your oven to 400 degrees
Place your tenderloin in an oven safe saute pan and coat with the olive oil.
Sprinkle both sides liberally with salt and pepper.
Add and extra bit of olive oil (1 TBS) to the pan and about 1 TBS wine.
Roast for 18-20 minutes. If remember turn halfway through. The key to this is to NOT OVER
COOK IT!!! Take it out when it still has quite a bit of give when you press it and cover loosely
with foil and let sit for 10 minutes before you slice. When you cut there will be some slight
pink in the middle which is GOOD!
With the meat removed, return the saute pan to the stove and place over med-high heat.
Add about 1/3 to 1/2 cup of wine and about same amount of water. (I NEVER
measure, I just make sure there is liquid remaining after alcohol has evaporated.) Then
remove from heat, briskly whisk in 2 TBS of butter and season to taste with salt and pepper.
When meat has properly rested, slice and pour pan sauce over.
1 pork tenderloin
white wine
salt and pepper
olive oil
DIRECTIONS:
(EASY)
Preheat your oven to 400 degrees
Place your tenderloin in an oven safe saute pan and coat with the olive oil.
Sprinkle both sides liberally with salt and pepper.
Add and extra bit of olive oil (1 TBS) to the pan and about 1 TBS wine.
Roast for 18-20 minutes. If remember turn halfway through. The key to this is to NOT OVER
COOK IT!!! Take it out when it still has quite a bit of give when you press it and cover loosely
with foil and let sit for 10 minutes before you slice. When you cut there will be some slight
pink in the middle which is GOOD!
With the meat removed, return the saute pan to the stove and place over med-high heat.
Add about 1/3 to 1/2 cup of wine and about same amount of water. (I NEVER
measure, I just make sure there is liquid remaining after alcohol has evaporated.) Then
remove from heat, briskly whisk in 2 TBS of butter and season to taste with salt and pepper.
When meat has properly rested, slice and pour pan sauce over.
Tuesday, September 6, 2011
Baked Shrimp Scampi
From Barefoot Contessa "Back to Basics"
Ingredients
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes,lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a
broiler for 1 minute. Serve with lemon wedges.
Blueberry Goat Cheese Pie
Crust:
2 cups flour
1/2 cup butter
1 T. sugar
Pinch of salt
Cold Water
Filling:
1/2 cup goat cheese (I used less- around 1/3 cup)
1/2 cup heavy cream (of course I used all that!)
1 egg
1/2 cup brown sugar
1/4 cup flour
Pinch salt
1 T. finely chopped fresh basil (I used a little more)
5 cups fresh blueberries
Topping:
1 cup sliced almonds
1/2 cup sugar
1/3 cup butter
Prepare the crust. Combine flour, butter, sugar and salt in a large bowl- blend with pastry blender or fingers until you have crumbly mixture, about the size of peas. In small amounts, slowly add cold water until dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes (I put mine in the freezer while I prepared everything else & it was ready when I was done).
Preheat oven to 350 degrees.
For filling: Mix the goat cheese, cream, egg, sugar, flour, salt and basil together in a large bowl. Add the berries and mix together. Set aside.
For the topping: Mix the almonds, sugar and butter in a bowl. Set aside.
Remove dough and roll out on floured surface. Place in a 10" pie dish. Trim crust edges if you prefer. Pour the filling into the crust and sprinkle the topping over the top.
{OPTIONAL: Do not trim the edges of the crust. Fill & top the pie and then fold the edges over the top. This is how I did it for BC}
Bake 25 minutes, rotating the pie halfway through.
2 cups flour
1/2 cup butter
1 T. sugar
Pinch of salt
Cold Water
Filling:
1/2 cup goat cheese (I used less- around 1/3 cup)
1/2 cup heavy cream (of course I used all that!)
1 egg
1/2 cup brown sugar
1/4 cup flour
Pinch salt
1 T. finely chopped fresh basil (I used a little more)
5 cups fresh blueberries
Topping:
1 cup sliced almonds
1/2 cup sugar
1/3 cup butter
Prepare the crust. Combine flour, butter, sugar and salt in a large bowl- blend with pastry blender or fingers until you have crumbly mixture, about the size of peas. In small amounts, slowly add cold water until dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes (I put mine in the freezer while I prepared everything else & it was ready when I was done).
Preheat oven to 350 degrees.
For filling: Mix the goat cheese, cream, egg, sugar, flour, salt and basil together in a large bowl. Add the berries and mix together. Set aside.
For the topping: Mix the almonds, sugar and butter in a bowl. Set aside.
Remove dough and roll out on floured surface. Place in a 10" pie dish. Trim crust edges if you prefer. Pour the filling into the crust and sprinkle the topping over the top.
{OPTIONAL: Do not trim the edges of the crust. Fill & top the pie and then fold the edges over the top. This is how I did it for BC}
Bake 25 minutes, rotating the pie halfway through.
WELCOME!
Hey Girls,
Welcome to our book club blog!
To share recipes, please do the following:
When you write your entry, please assign a label to the post in the field area provided on the bottom right of the window. This will help us all find your recipes faster once our database grows.
I recommend labeling our posts with our name and then a food category (Main dish, appetizer, dessert, etc.).
For example, I have posted my Blueberry Goat Cheese pie and used the labels "Andrea, Dessert". You can see this already categorized on the right side of our blog page. Now we can easily search something by person or food category!
Now get posting! We need to catch up on some delicious dishes that you have shared!
And post any requests as well.
Thanks!
-A
Welcome to our book club blog!
To share recipes, please do the following:
When you write your entry, please assign a label to the post in the field area provided on the bottom right of the window. This will help us all find your recipes faster once our database grows.
I recommend labeling our posts with our name and then a food category (Main dish, appetizer, dessert, etc.).
For example, I have posted my Blueberry Goat Cheese pie and used the labels "Andrea, Dessert". You can see this already categorized on the right side of our blog page. Now we can easily search something by person or food category!
Now get posting! We need to catch up on some delicious dishes that you have shared!
And post any requests as well.
Thanks!
-A
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