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Onion Strudel~
4 medium red onions, sliced
3 tablespoons butter
2 tablespoons flour
fresh ground black pepper to taste
3/4 cup vegetable broth
1/4 cup white wine
1-1/2 cup buttered plain croutons
1 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese
1 package phyllo pastry
1 cup melted butter
1/4 cup yellow cornmeal
Sauté the onions in 3 tbsp butter until tender. Stir in the flour and pepper; mix in the broth and white wine.
Cook over medium heat until thick and bubbly, stirring constantly. Let stand until cool and stir in the croutons and cheeses.
Place 6 sheets of the phyllo pastry on a work board and cover with a damp cloth to keep it from drying out. Brush the pastry one sheet at a time with melted butter, and sprinkle lightly with cornmeal, stacking after the completion of each sheet.
Spread half the onion mixture to within 1 inch of the edge in the middle third of the pastry. Fold one end over the onion mixture. Roll, as for a jelly roll. Place seam side down on a baking sheet and brush with butter.
Repeat the process with the remaining pastry to make another strudel.
Bake at 350* for 35 to 45 minutes or until golden brown.
Serves 6 to 8 easily.
RICH CLOVE COOKIES
Makes about 4 dozen - depending on your size preference.
1 cup real butter
1/2 tsp ground mace
1/4 tsp ground cloves
2 tsp vanilla extract
1/2 cup sugar
1 large egg yolk
2-1/2 cups sifted all purpose flour
Whole cloves
Sifted confectioner's sugar
Combine the first 4 ingredients.
Gradually blend in the sugar.
Beat in the egg yolk.
Gradually stir in the flour.
Chill dough one hour until it is stiff enough to handle.
Shape into 1 inch balls.
Place 1 inch apart on ungreased cookie sheets.
Insert a whole clove in the center of each.
Bake in a pre-heated oven at 325* for about 20 minutes( until lightly brown)
Do not over bake
Roll in powdered sugar and store in an airtight container.
Good with hot Apple Cider!
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Oregano Oaties
1-full cup of whole-wheat flour...extra for sprinkling generously
1/2 cup of oat flakes
1 tsp baking powder
pinch of real salt
1 tsp dried oregano
1/3 cup real butter
3 tbsp milk
In a bowl mix the flour, oats, baking powder, salt, and oregano
Rub in the butter until the mixture is like fine bread crumbs, slowly stir in the milk using a fork until the mixture is well worked together
Sprinkle flour on a clean counter and roll out the dough to 1/4' thickness
Using a pastry cutter, cut cookies to desired size and bake on a greased cookie sheet for 20-25 minutes, cool on a wire rack and transfer to an airtight container.
If you want a milder, sweeter taste use sesame seeds instead of the oats.
These are not only delicious but healthy too.
These are good with a spread of
Honey Butter
4 Tablespoons of real butter-more or less according to need)
1 Tablespoon local honey
Blend until smooth
Spread on cookies as eaten.
Bea's Chocolate Cup
4 to 6 servings
2 squares (2oz's) unsweetened chocolate
1/4 cup sugar (or to taste with Stevia, Agave, or Honey)
1/4 tsp salt
1/4 tsp ground cinnamon
A few shakes of ground Cayenne Pepper (very light shakes)
1 cup hot water
1 cup hot strong coffee
2 cups hot milk
1-1/2 tsp vanilla
Melt chocolate over hot water in the top of a double boiler.
Add the next 4 ingredients.
Stir in 1/4 cup of water and cook over direct med/low heat for 30 seconds.
Add remaining water, coffee, and milk.
Cook only until hot, stirring to keep skim from forming over the top.
Add vanilla. Serve hot
Rice Pudding
Serves 8 to 10
1 cup aromatic rice
2 cups water
pinch of sea salt
2 cups almonds, blanched
1 cup water
3-4 cups milk (I use Almond)
1/4 cup maple syrup
1/2 teaspoon each: cinnamon, cardamom, and clove powder
A few strands of Saffron is optional
1/2 cup seedless raisins
1/2 cup cashews (optional)
Wash rice ad drain. Combine with water and salt and bring to a boil.
Lower the heat, cover, and simmer until the rice is soft and the water is absorbed.
Place the bleached almonds in a blender with 1 cup of water and process to a smooth, thick liquid. (You may need to process in batches.)
Add the almond mash to the rice in a pot with the milk and place over medium low heat. Cook for 10 to 15 minutes, stirring out any lumps and adding more milk or water if needed to prevent from scorching.
Reduce heat to low, add the remaining ingredients and cook, stirring often for 20 to 30 minutes more.
Taste for sweetness and add more maple syrup if you like.
Serve warm or cool.
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