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Tag: eggs (Page 6 of 6)

Milk Chocolate-Peanut Butter Sandwich Cookies

February 16, 2006 / / 0 Comments

Recipe Source: unknown

Ingredients:

Cookies
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips

Filling
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream

Directions:

Cookies:
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

Filling:
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

Makes about 2 1/2 dozen sandwich cookies.

Jan’s Excellent Cookies

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes / cooking time: 10 minutes

Ingredients:

1 cup butter
1 1/2 cups brown sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 cup raisins
1 1/2 cups oats
2 cups chocolate chips
1 1/2 cups flour

Directions:

Cream together the butter, brown sugar, eggs and vanilla.

Then add the other ingredients. Mix together but do not over work mix.

Spoon out onto cookies sheet.

Bake at 300°F for 10 minutes.

Makes 2 dozen.

Madeleines

January 28, 2006 / / 0 Comments

Recipe Source: Cindy’s Kitchen

Ingredients:

3 eggs
115 g (1/2 cup) caster sugar
155 g (1 1/4 cups) all purpose flour
100 g (3 1/2 oz) unsalted butter, melted
grated zest of 1 lemon and 1 orange

Directions:

Preheat the oven to 200°C (400°F). brush a tray of madeleines moulds with melted butter and coat with flour, then tap the tray to remove the excess flour.

Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.

Gently fold in the flour, then the melted butter and grated lemon and orange zest. Spoon into the moulds, leaving a little room for rising.

Bake for 12 minutes (small madeleines will only need 7 mns), or until very lightly golden and springy to the touch.

Remove from the tray and cool on a wire rack to cool.

Notes from Cindy:

Makes 14 or 30 small ones

The first day I hadn’t any oranges, so I only used lemon zests. The madeleines turned out to be delicious. The next day, I used both lemon and orange zests. Delicious too. You can also add chocolate bits to the batter or even dip the tip of the madeleine into melted chocolate.

PS: Madeleines are to be served with tea 🙂

Cajun Fried Rice

January 21, 2006 / / 0 Comments

Recipe Source: Tabasco Website

Ingredients:

1-1/2 Tbsp soy sauce
2 tsp toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco Pepper Sauce, divided
1/2 pound peeled crawfish tails or shrimp
3 eggs
1-1/4 tsp salt, divided
3 Tbsp peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
Black pepper to taste

Directions:

In small bowl, combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco sauce; mix well, stir in crawfish and set aside.

In another bowl, beat eggs with 1/4 tsp salt, remaining 1 tsp sesame oil and 1 tsp Tabasco sauce.

Heat wok or large skillet until hot; add 1 Tbsp oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. Add another Tbsp oil to wok and, when hot, add onion; stir-fry 1 to 2 minutes and remove.

Heat remaining 1 Tbsp oil in wok; add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, remaining 3/4 tsp salt and pepper, cook 2 minutes longer. Serve immediately.

Makes: 6 servings.

Hearty Breakfast Skillet

January 21, 2006 / / 0 Comments

Recipe Source: Velveeta package

Prep/Cooking Time: Prep: 10 minutes / Cook: 12 minutes

Ingredients:

1/2 lb. (8 oz.) bulk pork sausage
6 eggs
2 cups frozen shredded hash brown potatoes
2 Tbsp. water
1 can (10 oz.) diced tomatoes and green chilies, drained (i.e. Rotel)
1/2 lb. (8 oz.) Velveeta, cut up

Directions:

Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally.

Top with Velveeta.

Beat eggs and water with wire whisk; pour evenly over ingredients.

Onion Popovers

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Prep/Cooking Time: cooking: 30-35 minutes

Ingredients:

1 cup flour
1/2 tsp salt
1 tsp onion
1 tsp parsley (fresh is best, dried ok too)
1 cup milk
2 eggs, beaten
butter or margarine

Directions:

Preheat oven to 450 degrees F.

Combine all ingredients in a medium-sized mixing bowl.

You will need to grease a muffin pan. Using butter would be best, but non-stick sprays may do in a pinch.

Fill muffin pan and add a “dallop” of butter to each cup. This will help shape the popover while it cooks.

Bake at 450 degrees F for 20 minutes. Then reduce temperature to 350 degrees F and bake for an additional 10 to 15 minutes, until the bread crests out of the muffin cups and brown slightly.

Note: this may take some practice to get the shape down!

Suggestion: We enjoy these with minced garlic instead of onion. Garlic powder may also be used if fresh garlic is not available.

Pumpkin Bread

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Prep/Cooking Time: varies

Ingredients:

3 eggs
3 cups sugar
1 cup vegetable oil
2 cups pumpkin (1 can if pre-made/processed)
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
3 cups flour

Directions:

Mix oil and sugar. Add eggs, each one at a time. Stir in pumpkin. Carefully add flour and remaining ingredients.

Bake at 350 degrees F. 15-20 minutes if making muffins. 1 hour if making a cake.

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