Bath Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gift Baskets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups finely ground sea salt
1/2 c. baking soda
1/2 c. cornstarch
2 Tbs. light oil
1 tsp. Vitamin E oil
2 eggs
5 drops essential oil — (5 to 6)

350 degree for 10-12 minutes. Do not overbake.

1-2 cookies per bath. Yield 24 cookies 12 baths

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NOTES : Not for Eating!, Just for the Bath.

Popularity: 6% [?]

Title: Banana Wrap
Categories: Kids, Snacks
Servings: 1

1 8-inch flour tortilla
2 To 3 Tbsp peanut butter
2 To 3 Tbsp grape jelly
1 sm Banana, peeled

Place tortilla on a paper towel. Microwave 10 to 20 seconds on HIGH until
the tortilla is soft and warm. Spread with peanut butter. Top with grape
jelly. Place the banana near the right edge of the tortilla. Fold up the
bottom fourth of the tortilla. Bring right edge over the banana and
roll-up. Recipe from “Boys and Girls Cookbook” Posted by: Sonya Whitaker

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Popularity: 4% [?]

Title: GARLIC CHIP COOKIES
Categories: Cookies, Desserts, Garlic
Yield: 60 servings

10 Cloves fresh garlic
Boiling water
-specialty stores carry this
1/2 c Maple syrup
1 c Butter, softened
3/4 c Brown sugar
3/4 c Sugar
2 Eggs
1 ts Vanilla
1/2 ts Salt
2 1/4 c Chocolate chips
1/2 c Chopped nuts
2 1/2 c Flour
1 ts Baking soda

Drop garlic cloves into boiling water for about 5 minutes until tender.
Peel and chop garlic and soak in Maple syrup for 20 minutes.
Meanwhile,[back at the ranch
] cream butter, sugars, eggs and vanilla together until light and fluffy.
Combine flour, baking soda, and salt. Add to cream mixture. Then stir in
chocolate chips and nuts. Drain garlic and add to cookie batter. Blend
well. Drop cookie batter by tablespoons onto ungreased cookie sheet about 2
inches apart. Bake at 375 degrees for 8 to 10 minutes, until lightly
browned. Remove from oven and cool on racks.

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Popularity: 4% [?]

VEGETARIAN POT STICKERS WITH DIPPING SAUCE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Vegetarian
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced tomato
1/2 c Grated daikon
2 tb Finely chopped shiso leaves
2 tb Chopped green onions
3 tb Lemon juice
1/4 c Tamari or soy sauce
1/2 ts Cumin seed
1/2 ts Chili powder
1/2 c Cooked brown rice
6 oz Tofu — squeezed
-to remove moisture
3 tb Fresh shiitake mushrooms
-(finely chopped)
2 tb Chopped fresh basil leaves
2 tb Finely chopped black olives
1 t Ground red chili pepper
1 t Sesame oil
12 oz Pot sticker wrappers
Salad oil for frying

For dipping sauce, combine tomato, daikon, shiso, green onions,
lemon juice, 2 tablespoons of the tamari, the cumin, and chili
powder. Chill overnight. In a bowl, combine rice, tofu,
mushrooms, basil, olives, chili pepper, sesame oil, and the
remaining 2 tablespoons tamari. Chill for 30 minutes. Put 1
tablespoon of filling in the center of each wrapper. Dampen edges
with water, fold wrapper in half, and seal edges. In a non-stick
skillet, heat a little oil. Arrange filled pot stickers in a
single layer in the skillet; cook over medium heat until the
bottoms of the pot stickers are browned. Add 1/4 cup water; cover
and cook on low heat for 6 minutes, or until water is evaporated.
Repeat until all pot stickers are cooked. Serve with dipping
sauce. Makes about 24 pot stickers.

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Guest Demonstrator: Paul Onishi

Reprinted with permission from:
The Electric Kitchen Hawaiian Electric Company, Inc.

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Popularity: 23% [?]

CARROT WALNUT RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole wheat pastry flour
1/2 c Unbleached flour
2 ts Baking powder
1/4 ts Salt
4 oz Egg Beaters 99% Real
-Egg Product
1 c 1% lowfat milk
1/3 c Sunflower oil
1/2 c Honey
1 1/4 c Grated carrots
1/2 c Chopped walnuts
1/2 c Raisins

Preheat oven to 400.

Combine flours, baking powder, and salt in a
medium-sized bowl. Mix eggbeaters, milk, oil, and
honey together. Combine wet and dry ingredients.

Fold in carrots, walnuts, and raisins. Spoon
approximately 1/2 cup mixture for each muffin into
oiled muffin tins. Place immediately in oven. Bake 20
minutes or until lightly browned on top.

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Popularity: 9% [?]

Title: Low-Fat Vegetable Lasagne Roll-Ups
Categories: pasta
Yield: 1 servings

1/2 lb lasagne noodles
2 broccoli, cooked 5 min, chop
2 ts basil
1/4 c chopped fresh parsley
1 pepper to taste
1 lb no-fat cottage cheese
1 4-oz pkg shredded mozzarella
1 egg
2 sm onions, chopped
1 1/2 ts oregano
1/2 ts garlic salt
1 26-oz jar spaghetti sauce

Recipe by: F D Preheat oven to 350. Cook lasagne til tender. Drain.
Lay flat on towel to dry. Combine all other ingredients except the
sauce. Spoon about 1/3 c. of mixture onto each noodle, leaving about
2″ at end; roll up. Spread some sauce in baking dish. Place rolls in
dish seam-side down. Pour remaining sauce over rolls. Cover dish with
foil and bake for 40 min.

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Popularity: 3% [?]

Butterscotch Sticks

Recipe By : Mealtime Memories
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup bbutter
2 cups brown sugar packed
2 eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 cup chopped nuts
1/2 teaspoon salt
2 teaspoons vanilla

Melt butter in small saucepan; stir in sugar and cool. Blend in the eggs
Stir in remaining ingredients. Spread on a 13 x 9″ pan. Bake in a slow
oven, 325 degrees, for about 30 minutes. The bars may seem soft-
not to worry, they will firm up as they cool. While still warm, cut
into sticks about 2 x 1/2". Remove from pan and roll in ppowdered
sugar if you wish.
NOTE Toasting the walnuts for this recipe really adds to the flavor.

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Popularity: 3% [?]

Title: LEMON PUDDING PIE
Categories: Pies, Lemon, Fruit, Desserts
Yield: 9 servings

4 tb (1/2 stick) butter,softened
-at room temperature
1 c Granulated sugar
3 Extra large egg yolks at
-room temperature
1/3 c Freshly squeezed lemon
-juice,strained
2 ts Finely grated lemon rind
3 tb Plus 2 teaspoons all-purpose
-flour
1 c Light cream at room
-temperature
2 Extra large egg whites at
-room temperature
1 pn Cream of tartar
1 Fully baked 9″ pie shell

Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
additions,beating 1 minute after each portion added.Blend in the egg
yolks,1 at a time,beating well after each addition.Beat in the lemon
juice and rind;beat in flour and cream. Beat egg whites on moderately
high speed in small deep bowl until frothy.Add cream of
tartar;continue beating until soft peaks form.Add remaining 1/4 cup
sugar;beat until firm but moist peaks form.Stir in small spoonful of
the egg whites into lemon mixture; then fold in remaining egg whites.
Gently,pour filling into baked pie shell.Bake @ 400 degrees 10
minutes,reduce oven temperature to 350 degrees and continue baking
about 25 minutes or until top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then refrigerate 6 hours
before serving.Makes one 9″ pie.

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Popularity: 6% [?]

Title: Quick Pots de Creme
Categories: Desserts, Londontowne
Yield: 5 servings

1 c Milk
1 Egg
1 ts Rum
6 oz Semi-sweet chocolate bits
2 tb Sugar
Pinch salt

Heat milk to boiling point. Place all other ingredients in an electric
blender, and add hot milk. Blend at low speed one minute. Stir with a
rubber spatula to remove bubbles. Pour into pot de creme cups and
chill several hours before serving. Mrs. Thomas H. Morton

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Popularity: 7% [?]

PASTITSO MAKARONIA ME FETA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Casseroles
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 lb Macaroni — cooked drained
8 tb Butter or margarine — melted
3 Eggs — lightly beaten
1/2 c Grated cheese
1 1/2 c Feta cheese, cubed
Salt
White pepper
1 t Nutmeg, grated
12 Sheets commercial filo
– cut to fit pan,
– covered to avoid drying

In a large bowl, combine the macaroni, one-third of
the melted butter, the eggs, grated cheese, and feta.
Season with salt, white pepper, and nutmeg and mix
with a wooden spoon. In a buttered 9 x 12 x 3-inch
baking pan, spread the macaroni-cheese mixture over
the filo and cover with the 6 remaining sheets of
filo, brushing butter between each and on the surface.
Using the tip of a sharp knife, score the top 3 to 4
sheets to indicate 12 servings. Bake in a moderate
oven (350 F) for 30 minutes, or until the surface is
crisp. Remove to a rack for 10 minutes, then cut and
serve on a warm platter.

Source: The Food of Greece – by Vilma Liacouras
Chantiles ISBN:0-517-27888-X

Typed for you by Karen Mintzias

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Popularity: 12% [?]