Easy Tiramisu

1 package lady fingers
1/3 c. strong black coffee
2 c. mascarpone cheese
1/2 c. powdered sugar
1/4 c. cocoa powder
1/4 tsp. ground cinnamon

Layer of cookies.
Drizzle coffee.
Layer of cheese/sugar.
Layer of cookies.
Drizzle coffee.
Layer of cheese/sugar.
Chill one hour.
Sprinkle with cocoa/cinnamon.

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Libby’s Amazing Crab Dip

2 8-oz. pkg. cream cheese
1 8-oz. carton sour cream
2 6-oz. cans crab meat
16 oz. shredded Colby/Monterey Jack cheese
1/4 c. chopped green onion

Allow cream cheese to soften. Add all ingredients into a bowl and mix well. Pour into a baking dish and bake at 350ºF for 30 minutes or until bubbly.

She brings this to work covered dish events and we eat it with tortilla chips or crackers. She said that where ever she got the recipe recommended it over baked potatoes.

Patti’s Cheese Wafers

2 cups plain flour (or half whole wheat/ half white) 
1 teaspoon salt 
1/4 teaspoon cayenne pepper (I add more like 1/2 tsp.) 
1/4 lb butter (1 stick, slightly soft but not warm ) 
1 lb grated sharp cheese (I like NY extra sharp) 
1/2 cup finely chopped pecans

Mix dry ingredients. Cut in butter with pastry blender until consistency of coarse corn meal. Add cheese and mix until the dough will stick together. Roll into logs about 2″ in diameter, cover with wax paper and freeze until almost solid.

Preheat oven to 400º F

Slice dough into 1/8″ wafers, bake in oven for 10 minutes until slightly brown on edges.

Baba ganoush 

I love baba ghanoush. Have everything except the eggplant….

Karla's Humble Life

Baba ganoush is a healthy delicious dip,eaten all over then Middle East, turkey,Greece and even here in the US it’s very popular for good reason …..ITS SO TASTY! It’s a roasted, blended eggplant.

My husband loves it and he says I make the best baba ganoush in the world, witch is a heck of a compliant coming from him because he is the worlds most picky eater! Lol but seriously I am very proud of my baba ganoush and I hope you give it a try!
Ingredients

1 large eggplant or 2 small eggplants

1⁄4 cup tahini

3 garlic cloves, minced

1⁄4 cup fresh lemon juice

1/4 teaspoon ground cumin

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh parsley

1⁄4 cup kalamata olives or black olives if you can’t find kalamata

Salt to taste
Let’s get started

Start charcoal grill

Preheat an oven to 375°F

Poke the eggplant…

View original post 174 more words

Raw Walnut Brownies

From Test Kitchen Tuesday  Chuck has made these a couple of times.  They aren’t a very good brownie, but they are a good dessert.  Medjool dates are important.  Deglets aren’t as moist and are more rigid.

Ingredients:

  • 1/2 cup walnuts, chopped
  • 1/4 cup almonds, whole
  • 1/2 tablespoon coconut oil (does not need to be melted)
  • 3/4 cup pitted Medjool Dates, about 9 (we buy these at CostCo)
  • 1/4 cup unsweetened cocoa powder (or chocolate powder of your choice)
  • Dash of salt (optional)

Method

  • Add walnuts, almonds, and coconut oil to your Ninja Blender or food processor jar
  • Pulse a couple times to combine, and then blend on “2” for about 30 seconds until you have a fine meal (do not take to nut butter)
  • Add dates, cocoa powder, and salt, pulse 2-3 times to combine, and then blend on “2” for 30-60 seconds, until fully combined
    • The mixture will be fine “beads” that are easily pressed together
  • Pour mixture onto a piece of foil or parchment in a cookie sheet or other cake pan, and gently press together with your hands.
    • I found it easiest to pour onto a piece of foil, shape into a square, then fold the foil completely over the square, and then press the mixture together to form a solid block
  • Refrigerate for 1-2 hours, or freeze 30  minutes before serving
  • Store in an airtight container in the fridge for up to 5 days, or freeze for up to a month

Swiss Cheese Fondue

Recipes for cheese fondue, from Brillat-Savarin's to Fannie Farmer's, are numerous and varied, but none can excel the classic one of Switzerland: Fondue Neuchateloise, it is called.  Rub the blazer well with a cut clove of garlic, then pour in a cup of dry white table wine and place over hot water. When the wine is hot but not boiling, add 1/2 pound of grated Switzerland Swiss cheese which has been dredged in 4 teaspoons of flour.  Add cheese, a little at a time, and as it melts add more.  Keep stirring.  Season with salt and pepper and a grating of fresh nutmeg, then stir in 3 tablespoons of Kirsch.  Place in the middle of the table, still over hot water, give each guest a fork and a dish of cubed French bread and let him dunk from the common dish.

Note: The Swiss say to serve Kirsch with this meal, but white wine, perhaps Chablis or Pinot Chardonnay, not too cold, is nice, too. 

from Chafing Dish Book, p. 24
by Helen Evans brown
© The Ward Ritchie Press, Los Angeles, 1950

Looks like the recipe used by Melting Pot restaurants.

Hot Pepper Jelly

2/3 c hot green peppers
1 bell pepper
1 ½ c. vinegar
6 c. sugar
1 bottle Certo
1 tsp. food color


Chop peppers.  Put in blender with vinegar.  Blend.  Mix with sugar and bring to a rolling boil.  Strain.  Return to stove and bring to a boil again.  Remove from heat.  Add color and Certo.  Pour into 6 half pint jars and seal.

Serve with cream cheese and crackers.

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My mother used to make this.  The fumes would run you out of the house.  Only do it when you can have all the windows open and the ventilation fan going.