Thursday, March 3, 2011

A few of my favorite recipes!!!

Cindy's Honey Currant Scones
Makes 8 servings

2 1/2 c. flour (Cindy made them with whole wheat flour here and they were AWESOME!!)
1 tsp. baking powder
1/2 tsp salt
1/2 c. currants/raisins
1/2 c. dairy sour cream
2 tsp grated orange peal
1/2 butter or margarine
1/2 tsp baking soda
1/3 c. honey
1 egg, slightly beaten

Combine flour, orange peel, baking powder, soda, and salt; mix well. Cut butter into flour mixture. Add currants. Combine sour cream, honey, and egg in a separate bowl. Mix well. Stir honey mixture into dry mixture to form a soft dough. Turn dough onto floured surface, kneed 10 times, shape dough into 8-inch squares. Cut each square diagonally into 2 triangles. Place on a greased baking pan and bake at 375F 15-20 minutes or until golden brown.

10 Cup Cookies
This is a team favorite. Everyone who has had these cookies so far has raved about them!!

1 c. butter
1 c. peanut butter
1 c. sugar
1 c. brown sugar (I use 1 c. white sugar + 1 Tbsp molasses...that's the secret)
1 c. flour
1 c. uncooked quick oats
1 c. shaved coconut
2 eggs
1 tsp. baking soda
1/2 tsp baking powder
1 c. chocolate chips
1 c. raisins
1 c. chopped pecans
(Some times to balance the recipe, I add 1 1/2 c. chocolate chips and cut the raisins down to 1/2 c. ;)

Mix sugars, butter, peanut butter, and eggs until fluffy. Add flour, oatmeal, baking soda, baking powder, and coconut. Mix well. Add chocolate chips, raisins, and nuts. Roll into cookie shaped balls. Don't be stingy. Make nice sized cookies. I can usually fit 20 on a regular sized baking tray. They don't spread too much... Bake at 350 degrees for 13 miuntes. If you are tempted to eat one right off the tray, have a glass of cold milk handy, because the chocolate gets nice and hot.


Frozen Peanut Butter Pie

This is DELICIOUS!!!! AND is made with tofu...that´s the secret ingredient and it´s excellent!!!!!! I made it for Christina´s birthday and it was a big hit.

Have ready:
One 9" baked pie shell (I like to use the prepared graham cracker crusts)

Blend in  blender or food processor until smooth and creamy:
1 lb. tofu
3/4 c. peanut butter
1/2 c. honey
1/4 c. oil (I usually use extra virgin olive oil)
1 tsp. vanilla
1/8 tsp. salt

Pour into the baked pie shell. Decorate with semi-sweet chocolate shavings/chips and freeze. Before serving let thaw for about 10 minutes. If you can't wait, run the knife under hot water ;)

Careful on serving sizes, the recipe says it makes 6-8 servings, but each serving is 529 calories!!! We've found we can get at least 12-16 servings and it makes our waists happier :)


Asparagus and Bacon Quiche
Makes one 9" pie pan

1/2 lb. Asparagus cut into 1/2" pieces (I used canned, but you can also steam fresh.)
5 slices of bacon (I used turkey bacon cooked the day before)
2 eggs
3/4 c. Half & Half (I used regular milk)
1/8 tsp. nutmeg
salt and pepper to taste
1 cup swiss cheese (I used a combo of mozzerella and pepper jack cheese)

1 1/2 c. flour
2 tsp white sugar
1 tsp salt
1/2 c. vegetable oil (I used safflower oil, it's what we had :)
2 Tbsp milk

Preheat the oven to 400 degrees.

For crust, place all ingredients in a 9" pie pan and mix with a fork. Pat into the bottom of the pan. Poke holes in the bottom and sides of the crust. Brush with 1 egg white. Sprinkle the bacon and asparagus into the bottom of the pie crust. Cover the asparagus and bacon generously with cheese. Beat together the eggs, half & half (or milk), nutmeg, and salt/pepper with a hand mixer on medium speed until completely scramble out of its mind. Pour eggs over cheese. Bake uncovered for 35-40 minutes or until crust and top are brown


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