Ingredients
1/2 cup butter or margarine, softened
1 1/8 cups sugar, divided
1 cup grated peeled apple
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 cup chopped nuts
3/4 teaspoon ground cinnamon
Directions
In a mixing bowl, cream the butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in apple. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and nuts. Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack.
Thursday, May 5, 2011
Cooking : Breakfast Burritos de Frank
Ingredients
1 (15 ounce) can black beans, drained
2 tablespoons vegetable oil
8 (10 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1 (16 ounce) jar salsa
Directions
Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
1 (15 ounce) can black beans, drained
2 tablespoons vegetable oil
8 (10 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1 (16 ounce) jar salsa
Directions
Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
Cooking : Brunch Pizza Squares
Ingredients
1 pound bulk pork sausage
1 (8 ounce) can refrigerated crescent rolls
2 tablespoons milk
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese
Directions
In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese.
Bake, uncovered, at 400 degrees for 15 minutes or until the crust is golden brown and the cheese is melted.
1 pound bulk pork sausage
1 (8 ounce) can refrigerated crescent rolls
2 tablespoons milk
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese
Directions
In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese.
Bake, uncovered, at 400 degrees for 15 minutes or until the crust is golden brown and the cheese is melted.
Cooking : Blueberry Custard
Ingredients
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
Cooking : Best Chicken Salad Ever II
Ingredients
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
Directions
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
Directions
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.
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