melanie griffiths macadamia, chocolate chip and peanut butter mini-turnovers
Melanie Griffiths Macadamia, Chocolate Chip and Peanut Butter Mini-Turnovers
2 cups smooth peanut butter (at room temperature)
1/2 cup milk chocolate chips
1 cup toasted and chopped macadamia nuts
2 sheets (one 17 1/4 ounce package) frozen puff pastry,
thawed according to the package directions
1 egg, lightly beaten
Confectioners sugar for garnish (optional)
Mint sprigs for garnish (optional)
Vanilla ice cream as an accompaniment
Preheat oven to 425 degrees F. If the turnovers are frozen, preheat oven to 475 degrees F.
In a bowl, stir together the peanut butter, chocolate chips and macadamia nuts until well combined.
Work with one sheet of puff pastry at a time. Lightly flour a work surface. Lay one sheet of puff pastry on the surface and gently roll it out in all directions to thin it slightly. With a sharp knife, cut the sheet into quarters, then cut each quarter into quarters, making 16 pieces total.
Center one teaspoon of filling on each piece of pastry. Fold the pastry on the diagonal to form a triangle. Press the open edges of the pastry closed. (At this point the turnovers can be frozen. Arrange in layers, separated by sheets of wax paper, in a freezer container.) Brush the top of the turnover with the beaten egg and place on a baking sheet.
Make more mini-turnovers with the remaining ingredient in the same manner and brush with the beaten egg.
Bake for 15 minutes. Bake the pastries on the baking sheet for five minutes. Lower the oven temperature to 400 degrees F and bake for 15 minutes.
Serve at once, dusted with confectioners sugar and garnished with a mint sprig, with the ice cream.
Makes 32 mini-turnovers.
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tony randalls grilled veal chop with bourbon-cracked black pepper sauce
Tony Randalls Grilled Veal Chop with Bourbon-Cracked Black Pepper Sauce
6 (10 to 12 ounce) rib veal chops
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/4 cup dry red wine
1/4 cup dry white wine
1/2 cup Bourbon
1 stick (8 tablespoons) cold unsalted butter, cut into tablespoons
Salt, to taste
1 1/2 teaspoons coarsely cracked fresh black pepper
Preheat grill until hot or preheat oven to 350 degrees F.
Season the veal chops well with salt and pepper.
If you are grilling the chops, rub them with the oil. Place on the grill, leaving room between. Grill for 7 to 10 minutes per side, turning once. If the chops are 1 1/2 inches thick, cook 9 to 12 minutes per side.
If roasting the chops, heat the oil in a large cast iron skillet over high heat until hot. Add the chops and sear on one side only. Transfer the skillet to the oven and roast the chops for 10 to 12 minutes more for medium-rare.
While the chops are cooking, make the sauce. In an enamel or other nonreactive saucepan, combine the red and white wines and cook over high heat until hot. Add the Bourbon and cook until reduced by half.
Lower the heat to medium and add the butter, one piece at a time, quickly whisking it in until completely incorporated. Blend each piece of butter in fully, not just melt it, before adding the next. Work quickly but do not increase the heat under the sauce. Season with salt and cracked black pepper, and keep warm in a warm water bath until ready to use. Do no reheat the sauce over direct heat.
Place a grilled chop on each dinner plate and spoon about two tablespoons of the Bourbon sauce over the top. Serve immediately.
When asked what was the proper time for supper If you are a rich man, whenever you please and if you are a poor man, whenever you can. — Diogenes the Cynic
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dom deluises sugarless apple pie
Dom DeLuises Sugarless Apple Pie
1/4 teaspoon cinnamon
1 tablespoon raisins
1 tablespoon nuts
1/2 cup Grape-Nuts
1 cup apple juice
3 medium apples, peeled, cored and
sliced into crescents
Place sliced apples in an 8-inch pie dish. Add cinnamon, raisins and nuts. Cover top with Grape-Nuts. Moisten with apple juice and bake at 350 degrees F for 1 1/2 hours.
Serve with low-fat ice cream or frozen yogurt.
Serves 6.
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loretta lynns tomato-cheese pie
Loretta Lynns Tomato-Cheese Pie
Pastry
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water
Filling
1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
1 cup ricotta cheese
1/4 pound mushrooms, chopped and saut?ed
2 tablespoons chopped onion
1/4 cup canned salmon, flaked
3 to 4 tomatoes, wedged
1 teaspoon basil
1 teaspoon oregano
1/4 cup green onions, chopped
Salt and pepper
Mix pastry and roll out on floured board. Line a 9-inch pie tin.
Combine Cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into pie shell. Arrange tomato wedges on top in a tight overlapping circular pattern. Sprinkle with herbs, salt and pepper. Bake at 325 degrees F for 20 minutes. Cool 15 minutes before serving.
The evil that we know is best. — Titus Maccius Plautus
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meg ryans cranberry almond bread
Meg Ryans Cranberry Almond Bread
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 tablespoon almond extract
1 (16 ounce) can whole cranberry sauce
3/4 cup sour cream
Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract.
Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top.
Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.
Serves 12.
Confidence is Going after Moby Dick in a rowboat, And taking the tarter sauce with you. A Bullfighter who goes in the ring with mustard on his sword. — Zig Ziglar
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barbara bushs mushroom quiche
Barbara Bushs Mushroom Quiche
1 unbaked 9-inch pie crust
3 tablespoons unsalted butter
1 1/4 pounds mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 teaspoons oregano
1 3/4 teaspoons basil
1 1/4 teaspoons salt
3/4 teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon dry mustard
4 eggs
3/4 cup skim or whole milk, or half-and-half
Pre-bake the pie shell until golden brown and then glaze with an egg white and/or mustard before filling. Then put pie on top of cookie sheet or baking sheet on lower 1/3 part of oven. This will keep crust from getting soggy.
Position rack in lower 1/3 of oven and preheat to 375 degrees F.
Melt butter in large skillet over medium-high heat. Saut? the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.
In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown ? about 35 to 45 minutes.
Yield: 6 servings
There is nobody as enslaved as the fanatic, the person in whom one impulse, one value, has assumed ascendancy over all others. — Milton R. Sapirstein
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jimmy carters peanut butter pie
Jimmy Carters Peanut Butter Pie
6 ounces cream cheese
3/4 cup confectioners? sugar
1/2 cup peanut butter
2 tablespoons milk
1 (8 ounce) carton Cool Whip
1 baked graham cracker crust
Beat cream cheese and sugar together. Add peanut butter and milk. Fold in Cool Whip. Pour into baked graham cracker crust and chill for several hours. Serve with additional whipped topping, it desired.
Time is like a river. It flows one direction, But with a little force you can go back. But like a river, Everything you do has a ripple. — Kevin R. Hutson
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