tag:blogger.com,1999:blog-64826648708993610962024-02-20T05:20:06.224-05:00Let’s Get Cooking™ with Ellie DeanerFor over 25 years, Ellie Deaner has inspired thousands to cook through her easy
and informative cooking classes and seminars, cookbooks, and television programs.
Now allow her to inspire you...Unknownnoreply@blogger.comBlogger446125tag:blogger.com,1999:blog-6482664870899361096.post-83372288619753295142018-12-15T10:00:00.000-05:002018-12-15T10:00:06.109-05:00Pesto Cheese Spread<span style="font-family: Verdana, sans-serif;">© "So Easy, So Delicious"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
8 oz cream cheese, softened<br />
⅓ to ½ C pesto sauce<br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Using an electric mixer or food processor, thoroughly blend pesto and cheese together. Serve as a spread for crackers or crudités (raw vegetables). You can also thinly spread it on slices of ham or roast beef and roll them up, wrap in plastic wrap and refrigerate for at least 30 minutes or up to a day ahead. When ready to serve, remove plastic and cut into ¾-inch slices. Turn on end to resemble pinwheels.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
Pesto spread is also delicious used in place of mayonnaise on roast beef or turkey sandwiches. Another attractive and easy way to serve pesto cheese spread is to place it in mini-filo shells. Before serving shells, defrost. For added crispness, bake at 350° for about 5 minutes. Cool on wire racks. Then, using a pastry bag, or plastic bag which has a corner cut off to resemble a pastry bag, pipe some of the cheese mixture into each filo shell. Serve as is or top with a small piece of red pepper or pimento.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA 01701, USA42.3240042 -71.45368350000001142.2300842 -71.615045000000009 42.417924199999995 -71.292322000000013tag:blogger.com,1999:blog-6482664870899361096.post-51155048974438653022018-12-01T10:00:00.000-05:002018-12-01T10:00:01.831-05:00Jann Hagle Cookies<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
1 C butter, softened<br />
1 C sugar<br />
1 egg, separated<br />
2 C flour<br />
1 tsp cinnamon<br />
1 T water<br />
2¼ oz (1 small pkg) almonds, sliced<br />
1 tsp baking soda<br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Beat butter and sugar until fluffy. Add egg yolk and mix well. Add flour and cinnamon and blend well. Press lightly into a greased 10½"x15½"x1" jellyroll pan. Beat egg white with water and brush over the dough. Sprinkle with almonds. Bake at 350° for 20 to 25 minutes, or until golden. Cut immediately into 1½ to 2-inch squares. <br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
I use a stick of butter and a stick of margarine. These are great cookies to make when you're in a hurry, since it is easier cutting squares than making drop cookies. These keep well in a tin for a few weeks or they may be frozen.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA 01701, USA42.3240042 -71.45368350000001142.2300842 -71.615045000000009 42.417924199999995 -71.292322000000013tag:blogger.com,1999:blog-6482664870899361096.post-68841935612938308492018-11-15T10:00:00.000-05:002018-11-15T10:00:00.901-05:00Yam Pecan Casserole<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
<font color="#ff0000"> <b>Base</b></font>: <br />
3½ lbs yams or sweet potatoes<br />
4 T butter or margarine, melted<br />
1 egg, beaten<br />
½ C milk<br />
⅓ C dark brown sugar<br /><br />
<font color="#ff0000"><b> Topping</b></font>: <br />
3 T butter or margarine, softened<br />
3 T flour<br />
6 T dark brown sugar<br />
¾ C pecans, coarsely chopped<br />
¼ tsp cinnamon<br />
¼ tsp nutmeg<br />
¼ tsp vanilla<br /><br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Bake yams or sweet potatoes with skins on at 400° for approximately 40 to 50 minutes, or until tender. Remove from oven and allow to cool. Decrease oven temperature to 375°. Scoop out pulp from cooled yams or potatoes and place in a large bowl. (There should be about 4 cups.) Mash until very smooth. Add melted butter or margarine, egg, brown sugar and milk which has been heated on top of stove or in microwave. Blend well and then spread into a greased 7"x11" casserole dish. Make topping by combining butter or margarine, flour and brown sugar. Add remaining topping ingredients. Sprinkle over yam or potato mixture in casserole. Bake for 30 minutes at 375° or until topping is crusty. Allow to cool 5 minutes before serving. <br />
<font color="#3361ff"><b>Microwave</b></font>: To cook 2 pounds yams or sweet potatoes, prick with tines of a fork, set on paper towel and cook on high for 13 to 15 minutes. If cooking more than 2 pounds, place yams or potatoes in a circular pattern in microwave and adjust time accordingly.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
This casserole may be completely assembled hours before your family or guests sit down to dinner. It is perfect for holiday dinners or buffets.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA 01701, USA42.3240042 -71.45368350000001142.2300842 -71.615045000000009 42.417924199999995 -71.292322000000013tag:blogger.com,1999:blog-6482664870899361096.post-76397573719123086662018-11-01T10:00:00.000-04:002018-11-01T10:00:07.447-04:00Cidered Baked French Toast<span style="font-family: Verdana, sans-serif;">© "So Easy, So Delicious"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
4 slices cinnamon-raisin bread<br />
2 eggs<br />
1/2 C apple cider or apple juice<br />
2 T sugar<br />
1/2 tsp vanilla<br />
Confectioners’ sugar, for sprinkling on top<br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Place bread in a 9-inch square baking pan. Whisk together eggs, cider, sugar and vanilla until well blended. Pour this mixture over the bread. Let stand, turning once, until egg mixture is absorbed, about
5 to 10 minutes. Place bread slices on a cookie sheet that has been greased or sprayed with a nonstick cooking spray. Bake at 375° for 12 minutes and turn slices. Continue baking until puffed and golden, approximately 12 additional minutes. Serve with applesauce or with confectioners’ sugar sprinkled on top.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
If you don’t have raisin bread, use plain bread and add 2 tablespoons raisins to the egg mixture. This recipe is lower in fat than traditional French toast because it is baked rather than fried. Also, egg substitutes can be used. People who are lactose intolerant will appreciate the fact that this is made with cider instead of milk.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA 01701, USA42.3240042 -71.45368350000001142.2300842 -71.615045000000009 42.417924199999995 -71.292322000000013tag:blogger.com,1999:blog-6482664870899361096.post-61537706503178670642018-10-25T18:00:00.000-04:002018-10-26T14:22:43.868-04:00Walt's cooking lesson<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nKtmYZcR_V_CA9iMNoqNb7CtdV5mN57lY9r6RRmPfPg_2w-L1eDs-3xIbobfhiVU_QWohwSQoMfs3yY7Ep5BF2Nfx90GFHqpQ_jTaMGrKEEPijUVjlM9uOZqB1Og2CB2jRNSK3NMO_E/s1600/IMG_0970.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nKtmYZcR_V_CA9iMNoqNb7CtdV5mN57lY9r6RRmPfPg_2w-L1eDs-3xIbobfhiVU_QWohwSQoMfs3yY7Ep5BF2Nfx90GFHqpQ_jTaMGrKEEPijUVjlM9uOZqB1Og2CB2jRNSK3NMO_E/s640/IMG_0970.JPG" width="457" height="640" data-original-width="1143" data-original-height="1600" /></a>
"Despite my being a total novice in the kitchen, Ellie had no trouble guiding me to some recipes that I could handle, and I had no trouble tracking down the ingredients she specified. The lesson itself was great fun, the food was delicious, and I have no doubt I can reproduce the recipes we did!<br /><br />
Thanks again,”
<br />
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Walter B., West Roxbury, Massachusetts</div>Unknownnoreply@blogger.com0West Roxbury, Boston, MA, USA42.2797554 -71.162675642.2327619 -71.2433566 42.3267489 -71.0819946tag:blogger.com,1999:blog-6482664870899361096.post-22436948512259481362018-10-15T10:00:00.000-04:002018-10-15T10:00:00.262-04:00Pumpkin Apple Soup<span style="font-family: Verdana, sans-serif;">© "So Easy, So Delicious"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
3 lbs fresh or (2) 16 oz cans pumpkin<br />
6 C chicken or vegetable broth<br />
2 Granny Smith apples, peeled and cubed<br />
1 large onion, chopped<br />
1/2 tsp rosemary<br />
1 tsp thyme<br />
1/2 C milk or half and half<br />
Salt and pepper, to taste<br />
1/2 C sour cream or yogurt, for garnish<br />
Croutons, for garnish<br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Peel and cube pumpkin and cut into 2-inch pieces. Heat broth in a large pot. Add pumpkin, apples, onion and spices. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes, or until apples and vegetables are tender. Purée in a food processor or blender. Return soup to the pan and add milk or half and half and simmer for 5 minutes. Season with salt and pepper, to taste. Serve with a dollop of sour cream or yogurt and croutons, if desired.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
If using fresh pumpkin, to avoid the drudgery of peeling and cutting it, wash it and poke it all over with the tines of a roasting fork. Place on a plate, uncovered, in the microwave and cook on high for 10 minutes. Turn over and cook for another 10 minutes. Remove from microwave and cool briefly. Cut open, remove and discard the seeds (or roast, if desired). Using a spoon, scrape flesh of pumpkin from the skin and place in the soup pot and proceed with recipe.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA 01701, USA42.3240042 -71.45368350000001142.2300842 -71.615045000000009 42.417924199999995 -71.292322000000013tag:blogger.com,1999:blog-6482664870899361096.post-69778150694910752672018-10-12T18:00:00.000-04:002018-10-17T19:44:23.345-04:00Kid's cooking birthday party<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hnQmUwu2ol0nFA89UcLy9_skeJ7YRBR6INSJ2HkAMS0r1l3YzAIgaPuZhHgprSgNZedN20vUUeubSfi6Pqgs8GYpx91MJtpXeypi7tpAAjagc0k_BKeTCDHAbGHvI1nvZTOoUzypJFg/s1600/1.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hnQmUwu2ol0nFA89UcLy9_skeJ7YRBR6INSJ2HkAMS0r1l3YzAIgaPuZhHgprSgNZedN20vUUeubSfi6Pqgs8GYpx91MJtpXeypi7tpAAjagc0k_BKeTCDHAbGHvI1nvZTOoUzypJFg/s400/1.JPG" width="400" height="286" data-original-width="1600" data-original-height="1143" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHRUgyR5Zj33IMNPOE6uTPtvhS0oDT3YeVJR8-CeDbi8OT9hvbAisc5e-THxT3FVqDmKYBbxWL1izL_FReyy468FChp8kgYAE6W9BRkyU7-bp23t_kSFD_irMD1Nl_ezm1QAqvgqlGbM/s1600/2.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHRUgyR5Zj33IMNPOE6uTPtvhS0oDT3YeVJR8-CeDbi8OT9hvbAisc5e-THxT3FVqDmKYBbxWL1izL_FReyy468FChp8kgYAE6W9BRkyU7-bp23t_kSFD_irMD1Nl_ezm1QAqvgqlGbM/s400/2.JPG" width="400" height="286" data-original-width="1600" data-original-height="1143" /></a>
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"Thank you for the follow up. Everyone enjoyed the night and I was very impressed by your patience and passion of working with the kids. Overall the event was an A++++. I am happy to have you include pictures from the event. You deserve lots of praise. I will tell Mom and Avery for sure. I hope our paths cross again soon.
Thanks again,”
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Mike C., Waltham, Massachusetts</div>Unknownnoreply@blogger.com0Waltham, MA, USA42.3764852 -71.23561130000001642.282663199999995 -71.396972800000015 42.4703072 -71.074249800000018tag:blogger.com,1999:blog-6482664870899361096.post-60067535297891051772018-10-04T18:00:00.000-04:002018-10-18T07:55:27.974-04:00Keller Williams - Westford<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYII52avoiwp8_FX0aFiVft5ooCA6W5_uR5P5pEF3eutPZLCdL64S2zutg85aIepEeI0PFt-Myab3DcpOTOhHBIocty0-s3W-T3A8GuuJikU53yXEwFP73YROs5bAD8GO8P6XdCeBwo0/s1600/1.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYII52avoiwp8_FX0aFiVft5ooCA6W5_uR5P5pEF3eutPZLCdL64S2zutg85aIepEeI0PFt-Myab3DcpOTOhHBIocty0-s3W-T3A8GuuJikU53yXEwFP73YROs5bAD8GO8P6XdCeBwo0/s400/1.JPG" width="400" height="286" data-original-width="1600" data-original-height="1143" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRm9Jyk-hcEH3m3r410xFO7seKv7-K1IL2ydQLNtgEMoNEN4lqqIwIy0-Hn64egmYoBW3BfrHe7o83rQrwY54dAWHGZaQeZtaYuxiMnEybEyXQj9LWKryWjdZsorNZwGd19fNi_IAW4M/s1600/2.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRm9Jyk-hcEH3m3r410xFO7seKv7-K1IL2ydQLNtgEMoNEN4lqqIwIy0-Hn64egmYoBW3BfrHe7o83rQrwY54dAWHGZaQeZtaYuxiMnEybEyXQj9LWKryWjdZsorNZwGd19fNi_IAW4M/s400/2.JPG" width="400" height="286" data-original-width="1600" data-original-height="1143" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRuNepAnCeSjrkOT1Pgz9kp4RrpM4jAFjf87ZTrz3Au704EGPlS1giV6LI99m3hYNun0VqXeZ_nuj9lhbrYl8lcYasxONuIfx-Fh0QcKncOBB6Us6x42l_1zeQrAreLoOiXOxf5EM9qI/s1600/3.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRuNepAnCeSjrkOT1Pgz9kp4RrpM4jAFjf87ZTrz3Au704EGPlS1giV6LI99m3hYNun0VqXeZ_nuj9lhbrYl8lcYasxONuIfx-Fh0QcKncOBB6Us6x42l_1zeQrAreLoOiXOxf5EM9qI/s400/3.JPG" width="400" height="286" data-original-width="1600" data-original-height="1143" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAL8ewZgS-NHgqWXHGjwcxuZKo6glYbnvrJtQ37Wkd8JcP073Lwcs4OqbHuBDRTHaHjWP8FO_jpTGt87GBSfVizY4JOFWjDLHaS_uD6_Zf-07WJV7tzBfOnWqSVzzPI14JILCsJFA3ps/s1600/4.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAL8ewZgS-NHgqWXHGjwcxuZKo6glYbnvrJtQ37Wkd8JcP073Lwcs4OqbHuBDRTHaHjWP8FO_jpTGt87GBSfVizY4JOFWjDLHaS_uD6_Zf-07WJV7tzBfOnWqSVzzPI14JILCsJFA3ps/s400/4.JPG" width="400" height="286" data-original-width="1600" data-original-height="1143" /></a>
"We all had a fantastic time!! Thank you so much for traveling to Claire's and for your wonderful cooking!
Thank you and have a great day!”
<br />
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Stacie G., Westford, Massachusetts</div>Unknownnoreply@blogger.com0Lunenburg, MA 01462, USA42.5945273 -71.72450349999996942.407476800000005 -72.047226999999964 42.7815778 -71.401779999999974tag:blogger.com,1999:blog-6482664870899361096.post-2492958354861718312018-10-01T10:00:00.000-04:002018-10-01T17:14:52.997-04:00Pumpkin Muffins<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
1½ C flour <br />
1/2 C sugar, plus extra for topping <br />
2 tsp baking powder <br />
1/2 tsp salt <br />
1 tsp cinnamon <br />
1/2 tsp nutmeg <br />
1/2 C milk <br />
1/2 C pumpkin <br />
1/2 C butter or margarine, melted or canola oil <br />
1 egg <br />
1/2 C raisins <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Mix all ingredients by hand just until flour is moistened. Batter should be lumpy. Fill greased muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake at 400° for 17 to 19 minutes, or until a toothpick, inserted in the center, comes out clean. Immediately remove from pan.</span><span style="font-family: Verdana;"></span><br />
<div style="text-align: right;">
<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Yield: 12 pumpkin muffins </span></div>
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
These muffins are equally delicious with fresh or canned pumpkin. They freeze well.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6482664870899361096.post-50003854452742972112018-09-15T10:00:00.000-04:002018-09-15T10:00:02.038-04:00Basil and Spinach Salad<span style="font-family: Verdana, sans-serif;">© "So Easy, So Delicious"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
6 C spinach leaves <br />
1½ C basil leaves <br />
1/4 C olive oil <br />
3 cloves garlic, crushed <br />
1/3 C pine nuts (pignoli)<br />
Salt and pepper, to taste <br />
1/3 to 1/2 C fresh Parmesan cheese, grated <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Toss the spinach and basil together in a large bowl. Heat the oil in a skillet and add garlic and pine nuts. Sauté until the nuts begin to brown slightly. Pour oil mixture over the greens and sprinkle with Parmesan cheese. Toss immediately and season to taste with salt and pepper.</span><span style="font-family: Verdana;"></span><br />
Unknownnoreply@blogger.com0Framingham, MA, USA42.279286 -71.416156542.1853385 -71.577518 42.3732335 -71.254795tag:blogger.com,1999:blog-6482664870899361096.post-30267492493855844092018-09-01T10:00:00.000-04:002018-09-01T10:00:03.555-04:00Peach Kuchen<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
2 C flour<br />
1/4 tsp baking powder<br />
1/2 tsp salt<br />
1 C sugar (reserve 2 T) <br />
1/2 C butter or margarine<br />
12 peach halves (fresh or canned) <br />
1 tsp cinnamon<br />
2 egg yolks<br />
1 C sour cream<br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Sift together flour, baking powder, salt and 2 tablespoons sugar. With a pastry blender or food processor, blend in butter or margarine until it resembles cornmeal. Pile into an ungreased 8-inch square pan or springform pan and pat an even layer of crumbs on bottom and half way up sides of pan. Place peach halves on pastry. Combine sugar and cinnamon and sprinkle over peaches. Bake at 400° for 15 minutes. Combine egg yolks with sour cream and pour over kuchen and bake 30 minutes longer. Cool on a wire rack.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
This is especially delicious during peach season when you can use fresh peaches. It's very impressive looking, but so simple to make.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA, USA42.279286 -71.416156542.1853385 -71.577518 42.3732335 -71.254795tag:blogger.com,1999:blog-6482664870899361096.post-17923800261607397822018-08-15T10:00:00.000-04:002018-08-15T10:00:01.668-04:00Spaghetti Salad<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
<h2><font color="#ff0000"> Salad</font>: </h2>
8 oz spaghetti, cooked and drained<br />
4 medium tomatoes, cut in chunks<br />
1 cucumber, peeled and cut in chunks<br />
1 onion, chopped<br />
1/4 C parsley, chopped<br />
1/3 to 1/2 Ib Feta cheese, crumbled<br /><br />
<h2><font color="#ff0000"> Dressing</font>: </h2>
1/4 C olive oil<br />
2 T fresh lemon juice<br />
3 T wine vinegar<br />
1 T sugar<br />
1 T fresh basil, finely chopped or 1 tsp dried basil<br />
1/4 tsp pepper<br />
Dash Tabasco sauce<br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Combine ingredients for dressing and refrigerate for several hours or up to a few days ahead. Cook spaghetti and drain. Transfer to a large bowl. While spaghetti is still hot, mix with Feta cheese. Add tomatoes, cucumber, onion and parsley. Add dressing and toss.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
If you find that Feta cheese is too salty, try the imported Feta from France. It is much creamier in texture and a lot less salty than domestic Feta. You may substitute 1 heaping tablespoon of dried parsley for the fresh parsley. The ratio between fresh to dried herbs is 3:1. You need three times as much of the fresh as dried. This salad is fantastic in late summer when fresh basil and native tomatoes are at their peak!</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA, USA42.279286 -71.416156542.279286 -71.4161565 42.279286 -71.4161565tag:blogger.com,1999:blog-6482664870899361096.post-54579232968006218552018-08-01T10:00:00.000-04:002018-08-01T10:00:08.017-04:00Gazpacho<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
6 very ripe tomatoes, peeled and chopped <br />
1 medium cucumber, peeled, seeded and chopped <br />
1 small onion, finely chopped <br />
1 small green pepper, finely chopped <br />
1 clove garlic, minced <br />
1½ C tomato juice <br />
3 T olive or canola oil<br />
2 T red wine vinegar<br />
1 tsp salt, or to taste<br />
Black pepper, to taste<br />
2 to 3 drops Tabasco sauce<br />
Croutons (for garnish) <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Purée all ingredients, except croutons, in a blender or food processor. Serve in chilled soup bowls or mugs. Garnish with croutons.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
To peel tomatoes, place them in boiling water for about 30 to 40 seconds. Remove and immediately plunge them into ice cold water. Using a sharp paring knife, peel off skins. Gazpacho is a very refreshing soup that I first tasted in Spain many years ago. It is very low in calories and fat and is a great way to use any surplus vegetables you may have from your garden.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA, USA42.279286 -71.416156542.279286 -71.4161565 42.279286 -71.4161565tag:blogger.com,1999:blog-6482664870899361096.post-76937266744008196682018-07-24T17:49:00.000-04:002018-08-01T17:51:59.469-04:00Chicopee Library<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQt27olIryiX2rR-CXQqJ-hG9bnRCDXXw7Jz4ZXTn3n0RtQTdl9ETvd3TaPsvDUPyDlp1bDbTA83sqBBFdcsgJnYlReiPDDaafP1MvujXo90TEqN0KaUrlFG6nEUICuJkM-yuY1yPpusk/s1600/image1.jpeg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQt27olIryiX2rR-CXQqJ-hG9bnRCDXXw7Jz4ZXTn3n0RtQTdl9ETvd3TaPsvDUPyDlp1bDbTA83sqBBFdcsgJnYlReiPDDaafP1MvujXo90TEqN0KaUrlFG6nEUICuJkM-yuY1yPpusk/s400/image1.jpeg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4DWpUfZbw8bDylWoB6ZLwXvDZ-cysouAFnF3RwWljoRDxIEDnuxjW5zyu8vetK52Fz4U9fpBFWKITM7Zwm80199gCJ-48n0xqNaa8hhuC6uF6OyZ5LC4JqCa1N4jzTOXkUZtXeKqthI/s1600/image2.jpeg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4DWpUfZbw8bDylWoB6ZLwXvDZ-cysouAFnF3RwWljoRDxIEDnuxjW5zyu8vetK52Fz4U9fpBFWKITM7Zwm80199gCJ-48n0xqNaa8hhuC6uF6OyZ5LC4JqCa1N4jzTOXkUZtXeKqthI/s400/image2.jpeg" width="346" height="400" data-original-width="1383" data-original-height="1600" /></a>Unknownnoreply@blogger.com0Chicopee, MA, USA42.1487043 -72.60786719999998742.0545573 -72.769228699999985 42.2428513 -72.446505699999989tag:blogger.com,1999:blog-6482664870899361096.post-33566788337987130852018-07-15T10:00:00.000-04:002018-07-15T10:00:05.160-04:00Grilled Lemon Mustard Chicken<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
2 lbs boneless chicken breasts, halved <br />
1/4 C fresh herbs such as basil, parsley,<br />
oregano or rosemary, chopped <br />
1/4 C Dijon mustard <br />
1/2 C fresh lemon juice <br />
Rind of one lemon, chopped <br />
1/4 tsp black pepper <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> In a small bowl combine all ingredients, except chicken, to make the marinade. Place chicken in a nonaluminum pan and pour marinade over it. Marinate for 2 to 4 hours in the refrigerator. Grease grids of grill with oil or spray with nonstick spray. Grill chicken for 6 to 9 minutes per side, or until cooked through. Check carefully for doneness so that the chicken will not get overcooked and dry.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
This is a wonderful fat free marinade that has an intense lemon flavor. If not overcooked, it tastes very moist and juicy.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6482664870899361096.post-81338376101266294002018-07-01T10:00:00.000-04:002018-07-01T10:00:19.063-04:00Flag Pizza<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
1 lb pizza dough <br />
Approx. 2 C pizza sauce or thick spaghetti sauce <br />
Black olives, sliced or cut into star shapes <br />
8 to 12 oz Mozzarella cheese, shredded <br />
1/4 lb pepperoni slices <br />
1 red pepper, cut into 1/2-inch dice <br />
15 to 20 cherry or grape tomatoes, cut in half <br />
Few T flour for rolling out dough <br />
Oregano, for sprinkling on top <br />
Few tsp olive oil for pan and for sprinkling or spraying on top <br />
Cornmeal for sprinkling on pan <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> On a lightly floured surface, roll out pizza dough and place on an oiled 10½-x15½-inch pizza pan or cookie sheet. Sprinkle with cornmeal. Spread pizza sauce thinly over entire surface. Mark off a portion in upper left corner of dough to reserve for sliced or star-shaped olives. Make “red” horizontal stripes, using pepperoni, then a white stripe using Mozzarella, then red stripe using diced red pepper, then Mozzarella, then sliced tomatoes, etc. Sprinkle top of pizza with oregano and a little olive oil. Bake at 450° for about 15 minutes, or until golden, and top crust starts to get golden around the edges. Fold up a piece of the bottom crust to look for patches of golden brown and feel for stiffness of dough to see if done. When done, remove from oven and cool for at least 5 minutes and then cut into squares.</span><span style="font-family: Verdana;"></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFg2w_Tnu_iAlpSkeVAsUrn-Fq7nglxTbAPFQeVJbQTj19fg0o6kWzin6lMiLgpRO10Q6bTn0HjTS3E2EQlqbTC896dCQLFj-ZveOXGmtruxGZ6L2NhwNl92b361fAeWsWrgCu8tU-q4/s1600/Flag+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFg2w_Tnu_iAlpSkeVAsUrn-Fq7nglxTbAPFQeVJbQTj19fg0o6kWzin6lMiLgpRO10Q6bTn0HjTS3E2EQlqbTC896dCQLFj-ZveOXGmtruxGZ6L2NhwNl92b361fAeWsWrgCu8tU-q4/s400/Flag+Pizza.jpg" width="400" height="297" data-original-width="679" data-original-height="504" /></a></div>Unknownnoreply@blogger.com0Framingham, MA, USA42.279286 -71.416156542.1853385 -71.577518 42.3732335 -71.254795tag:blogger.com,1999:blog-6482664870899361096.post-554541606409558592018-06-15T10:00:00.000-04:002018-06-15T10:00:12.551-04:00Strawberries Romanoff<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
1 qt strawberries <br />
Sugar, to taste <br />
1/2 pt vanilla ice cream, softened <br />
1/2 C whipping cream <br />
2 to 3 T cherry (Kirsch) or orange liqueur <br />
Mint sprigs, for garnish <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Wash, hull, slice and sugar berries. Add liqueur and refrigerate for a few hours. Whip cream and fold together with softened ice cream. Lightly fold in the berries and refrigerate until serving time, at least one hour. Garnish with fresh mint, if desired.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
This is a simple, delicious and beautiful dessert. If served in champagne glasses, it is especially elegant.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA, USA42.279286 -71.416156542.1853385 -71.577518 42.3732335 -71.254795tag:blogger.com,1999:blog-6482664870899361096.post-1874483318695815712018-06-01T10:00:00.001-04:002018-06-01T10:00:00.390-04:00Pork Tenderloin with Cherry Sauce<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
12 to 16 oz pork tenderloin <br />
Salt <br />
Freshly ground pepper <br />
1 T olive oil <br />
<h2><div align="center"><font color="#ff0000"> Cherry Sauce </font></div></h2>
6 T cherry jam <br />
1½ T red wine vinegar <br />
1 T brown sugar <br />
1/8 tsp cinnamon <br />
1 Pinch allspice <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Remove excess fat and silver skin from tenderloin. Sprinkle meat with salt and pepper. Heat olive oil in a fry pan over medium-high heat. Sear tenderloin on all sides, about 6 to 8 minutes total. Transfer the tenderloin to a roasting pan and roast at 350° for 15 to 20 minutes, or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of the meat. While tenderloin is roasting, prepare cherry sauce. In a small saucepan, combine jam, vinegar, brown sugar, cinnamon and allspice. Bring to a simmer and cook for about 6 to 7 minutes, stirring occasionally. When tenderloin has reached desired temperature, let rest for 5 minutes before slicing. Serve with warm cherry sauce.</span><span style="font-family: Verdana;"></span><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6482664870899361096.post-48775260026028720842018-05-15T08:00:00.000-04:002018-05-15T08:00:03.883-04:00Chocolate Chunk and Cherry Cookies
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
1½ C flour <br />
1 C cocoa <br />
1 tsp baking soda <br />
½ tsp salt <br />
1 C unsalted butter <br />
¾ C granulated sugar <br />
1¼ C dark brown sugar, firmly packed <br />
2 eggs <br />
2 tsp vanilla <br />
1½ C chopped bittersweet chocolate <br />
1½ C dried cherries, chopped <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> In a medium bowl, combine flour, cocoa, baking soda and salt. In a large bowl, beat the butter and both sugars together until fluffy. Beat in the eggs, one at a time, and then add vanilla. Reduce mixer speed to low and gradually add flour mixture just until combined. Stir in chopped chocolate and cherries. Shape 1 tablespoon dough into rough balls, press lightly and place 2 inches apart on parchment-lined cookie sheets. Bake at 350° for 9 to 10 minutes, or until cookies seem done. Cool cookies on pan for about 2 minutes and then transfer to a wire rack until completely cooled.</span><span style="font-family: Verdana;"></span><br />
<div style="text-align: right;">
<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Yield: 3 to 4 dozen cookies</span></div><br /><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGSsgi8WBvOgHtrceZ0wbwuYCWnvRBJJwDOHNYDXq4QLEEMMBQDlDftJ-mBzmhRVdHsczak5LZmm_2VGndI03dlTJCRgvmo5q2KFDGa4Aw19l3OGCDES2iSbjPjHVigYg3zALKRwt1WA/s1600/cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGSsgi8WBvOgHtrceZ0wbwuYCWnvRBJJwDOHNYDXq4QLEEMMBQDlDftJ-mBzmhRVdHsczak5LZmm_2VGndI03dlTJCRgvmo5q2KFDGa4Aw19l3OGCDES2iSbjPjHVigYg3zALKRwt1WA/s400/cookie.jpg" width="400" height="355" data-original-width="559" data-original-height="496" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6482664870899361096.post-31449954652313616772018-05-01T10:00:00.000-04:002018-05-01T10:00:01.577-04:00Spicy Hoisin Salmon<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
2 T hoisin sauce <br />
1 T soy sauce (reduced sodium, preferred)<br />
2 tsp rice vinegar <br />
1/4 tsp ginger <br />
1/8 tsp red pepper flakes <br />
12 to 16 oz salmon filet <br />
1 scallion, sliced <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> In a small bowl, whisk together hoisin sauce, soy sauce, vinegar, ginger and red pepper flakes. Place salmon in a greased or sprayed baking pan. Spread or brush half of hoisin mixture over fish. Bake at 450° for 10 minutes. Spread or brush remaining hoisin mixture over the salmon and top with scallion. Bake for another 5 to 7 minutes, or until fish flakes.</span><span style="font-family: Verdana;"></span><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6482664870899361096.post-58549598138914554042018-04-15T10:00:00.000-04:002018-04-15T10:00:09.963-04:00Farroto with Peas and Parmesan<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
1 T olive oil <br />
½ C chopped onion <br />
1 C farro <br />
4 C chicken broth <br />
1 T butter <br />
1 C finely grated Parmesan cheese <br />
1 C fresh or frozen peas <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Place oil in a large saucepan on medium heat. Add onion and stir for about 3 minutes, or until tender. Add farro and stir for about 5 minutes, or until toasted. Add chicken broth, about ½ cup at a time. Cook and stir after each addition, until broth is absorbed. Continue adding broth, stirring often, until farro is tender, but not mushy. (The process takes about 40 minutes.) Stir in the butter, Parmesan and peas. Cook and stir until heated through.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
Cooking farro this way is like making risotto, but farro contains more antioxidants and fiber than rice and is therefore healthier.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6482664870899361096.post-31146110476287259812018-04-01T10:00:00.000-04:002018-04-01T10:00:30.478-04:00Lemon Meringue Cookies<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
3 egg whites <br />
½ tsp cream of tartar <br />
1 C sugar <br />
1 T lemon rind, grated <br />
Nonstick cooking spray <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Beat egg whites until foamy and add cream of tartar. Gradually beat in sugar, 2 tablespoons at a time, until stiff glossy peaks form. Fold in lemon rind. Drop by teaspoon onto baking sheets that have been sprayed with nonstick cooking spray. Bake at 275° for 20 to 25 minutes. Cool on wire rack.</span><span style="font-family: Verdana;"></span><br />
<div style="text-align: right;">
<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Yield: 5 to 6 dozen </span></div>
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
These delicious cookies have no fat or cholesterol and contain approximately 35 calories each. The lemon imparts a wonderful flavor. These make a wonderful gift for someone who is on a very restricted low fat or fat free diet. To achieve maximum volume from the egg whites, they should be at room temperature when beaten.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA 01701, USA42.3240042 -71.45368350000001142.2300842 -71.615045000000009 42.417924199999995 -71.292322000000013tag:blogger.com,1999:blog-6482664870899361096.post-59634386237985515462018-03-15T16:24:00.000-04:002018-03-15T16:24:00.217-04:00Mandarin Salad<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
<font color="#ff0000"><b>Salad</b></font>:<br />
½ C sliced almonds <br />
3 T sugar <br />
½ head iceberg lettuce <br />
½ head Romaine lettuce <br />
1 C celery, chopped <br />
2 scallions, chopped <br />
11 oz can mandarin oranges, drained<br /><br /><br />
<font color="#ff0000"><b>Dressing</b></font>:<br />
½ tsp salt <br />
¼ C olive or canola oil <br />
2 T sugar chips<br />
2 T cider vinegar <br />
Dash Tabasco sauce <br />
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> In a small pan over medium heat cook almonds and sugar; stir constantly until almonds are coated and sugar is dissolved. Cool and store in an airtight container. Combine all dressing ingredients and chill. Tear lettuce into bite-size pieces and place in a large bowl. Add celery, scallions and oranges. Just before serving, add almonds and dressing and then toss</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
When heating almonds and sugar, watch constantly so that they don't burn. The almonds may be caramelized several days in advance and stored in a tin. The only problem is that they are so delicious that there may not be any left when you go to serve the salad! This salad has gotten rave reviews at many of my cooking classes and dinner parties!</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA 01701, USA42.3240042 -71.45368350000001142.2300842 -71.615045000000009 42.417924199999995 -71.292322000000013tag:blogger.com,1999:blog-6482664870899361096.post-30760583893808032822018-03-04T11:30:00.000-05:002018-04-22T07:01:26.951-04:00Contemporary Passover Recipes Cooking Class<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59XYprF8MxB-qDoobNuHTEXFerDi-Mcx0pMQLC_tsW5_hgXBGF8u7Q7HcPgCxWKfGjs_cQSv9lXKzzJc_ENxd4vmzQFmQDXr6bT8vebyFAXulK5x7PBXDY5Wm-bRu5-bwyq-Dwx-tNxY/s1600/IMG_8849.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59XYprF8MxB-qDoobNuHTEXFerDi-Mcx0pMQLC_tsW5_hgXBGF8u7Q7HcPgCxWKfGjs_cQSv9lXKzzJc_ENxd4vmzQFmQDXr6bT8vebyFAXulK5x7PBXDY5Wm-bRu5-bwyq-Dwx-tNxY/s400/IMG_8849.JPG" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPL7n1fSqC5wsdwI6L5gRTYeUVmV37qjK7haR161_X2kJ7u9RiIEz2G5R0IX0Ip7rHGWUxd8rClRRAJCZ5sofG6yNrb9m41sEPRJpRWD_IBiVl1TtQvf9hLBCLx7LcWrYgnWmjZZnm99M/s1600/IMG_8852.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPL7n1fSqC5wsdwI6L5gRTYeUVmV37qjK7haR161_X2kJ7u9RiIEz2G5R0IX0Ip7rHGWUxd8rClRRAJCZ5sofG6yNrb9m41sEPRJpRWD_IBiVl1TtQvf9hLBCLx7LcWrYgnWmjZZnm99M/s400/IMG_8852.JPG" width="400" height="286" data-original-width="1600" data-original-height="1143" /></a>
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Temple B'nai Torah, Sudbury, MA</div>Unknownnoreply@blogger.com0Sudbury, MA 01776, USA42.384659 -71.41806220000000842.290836999999996 -71.5794237 42.478481 -71.25670070000001tag:blogger.com,1999:blog-6482664870899361096.post-72367270436926190112018-03-01T10:00:00.000-05:002018-03-01T10:00:35.819-05:00Raspberry Orange Sauce<span style="font-family: Verdana, sans-serif;">© "From Ellie's Kitchen to Yours"</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
10 oz pkg frozen raspberries, defrosted <br />
11 oz can mandarin oranges, drained <br />
¼ C orange liqueur
</span><br />
<span style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> Combine all ingredients and place in a tightly covered container and marinate in the refrigerator for at least 24 hours. Serve over vanilla ice cream or frozen yogurt.</span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><em>Hint</em></strong></span>:
To make this fancier, place ice cream on a slice of pound cake or on a meringue glacée and pour topping over it.</span><span style="font-family: Verdana, sans-serif;">
</span>
Unknownnoreply@blogger.com0Framingham, MA 01701, USA42.3240042 -71.45368350000001142.2300842 -71.615045000000009 42.417924199999995 -71.292322000000013