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Post by bonnie on Jun 25, 2005 12:02:07 GMT -5
Stars 'n Stripes Cookie Squares Makes: 24 servings 1 (18-oz.) roll Pillsbury® Refrigerated Sugar Cookies, well chilled 1 (8-oz.) pkg. cream cheese, softened 3 cups powdered sugar 1 teaspoon grated lemon or orange peel 50 blueberries (1/2 cup) 2 cups raspberries 2 tablespoons apple jelly, if desired
1. Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Slice cookie dough as directed on package. Arrange slices in bottom of foil-lined pan. Using lightly floured fingers, press dough evenly in pan.
2. Bake at 375°F. for 10 to 15 minutes until golden brown. Cool 30 minutes or until completely cooled. Carefully remove cookie from foil. Place on serving tray.
3. In small bowl, beat cream cheese, powdered sugar and lemon peel until smooth. Spread over cookie crust. Arrange berries on cream cheese mixture to resemble flag, using 50 blueberries in upper left corner for stars and raspberries arranged in 7 rows to form stripes.
4. Melt jelly in small saucepan over low heat; brush gently over fruit. Refrigerate until serving time. Cut into squares to serve.
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Post by goodcookin on Jun 28, 2005 21:34:34 GMT -5
Wave Your Flag Cake
Recipe Rating: Prep Time: 20 min Total Time: 4 hr 25 min Makes: 18 servings
1 qt. strawberries(about 4 cups), divided 1-1/2 cups boiling water 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor Ice cubes 1 cup cold water 1 pkg. (12 oz.) pound cake, cut into 10 slices 1-1/3 cups blueberries, divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
SLICE 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. STIR boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. REFRIGERATE 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator.
KRAFT KITCHENS TIPS Healthy Living Trim 20 calories and 4 grams of fat per serving by preparing with fat free pound cake and COOL WHIP LITE Whipped Topping.
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Post by goodcookin on Jun 28, 2005 21:36:36 GMT -5
Wave Your Flag Cheesecake
Recipe Rating: Prep Time: 20 min Total Time: 4 hr 25 min Makes: 20 servings
1 qt. strawberries, divided 1-1/2 cups boiling water 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor Ice cubes 1 cup cold water 1 pkg. (12 oz.) pound cake, cut into 10 slices 1-1/3 cups blueberries, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the "stars." Store in refrigerator.
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Post by bonnie on Jul 7, 2005 0:20:21 GMT -5
Red, White and Blue Salad
Makes 4 servings
4 large ripe tomatoes, about 1 1/4 pounds 2 medium-sized red onions, about 3/4 pound (or you could choose one of the infamous sweet onions) 1 tablespoon Sherry wine vinegar 1/2 teaspoon finely chopped garlic 3 tablespoons extra-virgin olive oil sea salt and freshly ground pepper to taste 1/4 pound blue cheese, at room temperature (I love Point Reyes Blue from Marin County, CA) 2 tablespoons finely chopped chives and/or basil (would you believe tarragon?)
Core the tomatoes and use a serrated knife to make thick slices. Peel the onions and slice them about 1/4-inch thick. Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.
Combine the vinegar, garlic, oil, salt and pepper. Blend well with a wire whisk. Crumble the cheese and add it into the dressing (which should be lumpy). Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs and serve.
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Post by goodcookin on Jun 29, 2006 11:52:54 GMT -5
Martha Stewart's All-American Potato Salad Serves 10 to 12.
Cooking time depends on the size of the potatoes. You'll know they are done when a paring knife is easily inserted into the center of one. 4 pounds russet potatoes (about 8 potatoes) russet potatoes(about 8 potatoes) 1 tablespoon plus 2 teaspoons salt 3 tablespoons cider vinegar 3 large eggs 1/2 cup plus 2 tablespoons Homemade Mayonnaise , or prepared 1/2 teaspoon celery seed 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 3 stalks celery, cut into 1/4-inch dice (3/4 cup) 1 red bell pepper, cut into 1/4-inch dice (1/2 cup) 1 medium onion, finely diced (1/2 cup) 10 cornichons, cut into 1/4-inch dice (1/4 cup) 3 scallions, thinly sliced (1/2 cup) 2 tablespoons freshly chopped flat-leaf parsley 1 teaspoon paprika 1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside. 2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish. 3. Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
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Post by goodcookin on Jul 5, 2006 8:49:04 GMT -5
Fourth of July Pavlovas
This is an Australian dessert with a patriotic American filling
The Meringue: 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon cream of tartar or 2 teaspoons white wine vinegar or distilled white vinegar (see Note) 1 1/2 level tablespoons cornstarch 1 1/2 cups granulated sugar 3/4 cup (6 ounces, about 6) large egg whites Pinch salt
The Filling: 1 cup heavy cream 2 tablespoons granulated sugar 2 teaspoons dark rum 1 teaspoon vanilla 1 pint fresh raspberries, picked over 1 pint fresh blueberries, picked over
Small paper American flags glued on toothpicks, optional decoration
For the meringues: Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Have on hand a large pastry bag, either a reusable or a clear-plastic disposable one. An 18-inch pastry bag is ideal, but a 15-inch pastry bag also works. Cut off a 2 1/2-inch piece from its tip. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
In a large bowl of a heavy-duty mixer, fitted with the whisk attachment, whip the egg whites, cream of tartar (if using) and salt on medium speed until soft peaks form when the whisk is lifted, about 2 minutes. Increase speed to medium-high and slowly and gradually sprinkle in the sugar and cornstarch mixture until glossy, stiff peaks form when the whisk is lifted, 4 to 5 minutes. Add the vanilla and vinegar (if you didn't use cream of tartar) in the final moments of whipping.
Without delay, spoon meringue into the pastry bag. Pipe the meringue into 8-10 large round mounds that are 3 inches wide on the baking sheet. Place baking sheet in the oven. Bake for 50 to 60 minutes or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. While baking, if the meringues begin to color or crack, reduce the temperature 25 degrees. When finished baking, remove the meringues from the oven and place them on a wire rack for at least 20 minutes or until completely cool. Whether you're planning on using these an hour after baking or up to 3 days later, carefully lift them from the baking sheet, and place them in a single layer in an airtight container at room temperature.
For the filling: Whisk the heavy cream, sugar, rum and vanilla with an electric mixer on medium speed just until soft peaks form.
To assemble: Gently cut off the top quarter to third portion of each meringue with a thin, sharp knife. Set them either on a platter or individual plates. Fill each with a spoonful of whipped cream, then spoon the fruit over the whipped cream, leaving the edge of the shell uncovered. Place a meringue lid on top each serving. Serve soon after filling the meringues. (Spoon any remaining filling into a bowl and pass as an accompaniment.)
Note: Use either cream of tartar or vinegar in the recipe, not both.
Yields 8 to 10 meringues
PER MERINGUE: 255 calories, 3 g protein, 42 g carbohydrate, 9 g fat (5 g saturated), 33 mg cholesterol, 39 mg sodium, 2 g fiber.
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Post by goodcookin on Jun 14, 2007 19:09:24 GMT -5
Stars and Stripes Cake (Super Easy!) Ready, set, celebrate! An all-American cake like this is all the reason you need for a get-together. Makes:12 servings 1 box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting 1/3 cup fresh blueberries 1 pint fresh strawberries 1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. 2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Nutrition Information: 1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g, Trans Fat 4g); Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.
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Post by goodcookin on Jun 28, 2007 13:26:30 GMT -5
French Onion Dip Laced with caramelized onions, this fresh-tasting dip will disappear quickly at parties and on picnics. A touch of cayenne adds a spicy kick. 2 Tbs. unsalted butter 1 large yellow onion, finely diced 1 tsp. kosher salt 1 garlic clove, minced 2 tsp. Worcestershire sauce 1 1/4 cups sour cream 1/4 cup mayonnaise 1/8 tsp. cayenne pepper 1/4 tsp. freshly ground black pepper Potato chips for serving Crudités for serving In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature. In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper. Stir in the onion. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités for dipping. Makes about 2 cups. Williams-Sonoma Kitchen.
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Post by goodcookin on Jun 28, 2007 13:27:54 GMT -5
Barbecued Chicken To grill the chicken over indirect heat, first light a charcoal fire using two chimney starters. Then, when the coals are ready, dump them onto one side of the grill. 1 chicken, 4 to 4 1/2 lb. 1 Tbs. olive oil 2 tsp. salt 1 tsp. freshly ground pepper 1/2 cup pilsner beer 1 cup barbecue sauce Prepare a grill for indirect grilling over medium heat (see note above). Rinse the chicken inside and out with cold water and pat dry with paper towels. Rub the chicken with the olive oil, salt and pepper. Pour the beer into the center cup of a vertical chicken roaster. Place the chicken on the roaster, with the tips of the drumsticks pointing down and away from the body. Set the roaster on the grill, away from the heat, cover the grill and cook for 30 to 40 minutes. Baste the chicken with 1/2 cup of the barbecue sauce, turn the roaster 180 degrees and cover the grill. Continue to cook until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF, 30 to 40 minutes more. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the chicken into serving pieces and arrange on a warmed platter. Brush the chicken with the remaining 1/2 cup barbecue sauce and serve immediately. Serves 4. Williams-Sonoma Kitchen.
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Post by goodcookin on Jun 28, 2007 13:29:19 GMT -5
Grilled Corn with Seasoned Butters Fresh corn still in the husk takes wonderfully to grilling. Serve it with one or all of the seasoned butters here and a platter of ribs or chicken hot off the grill. 6 ears of corn 1/3 cup unsalted butter, at room temperature For the pecan butter: 1/3 cup ground pecans For the lime butter: 1 Tbs. grated lime zest 1 Tbs. fresh lime juice For the chili butter: 2 Tbs. chili powder 1 tsp. cumin seeds For the Italian herb butter: 2 tsp. minced fresh basil 2 tsp. minced fresh oregano Prepare a fire in a covered grill. Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached. Remove and discard the silk, then replace the husks around the ear. In a rectangular baking dish, soak the ears in cold water to cover for at least 20 minutes and then drain. To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft. Mix in the ingredients of your choice until they are evenly distributed. Refrigerate if not using immediately. Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels. Replace the husks. Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes. Transfer the corn to a platter or individual plates and serve hot. Serves 6. Adapted from Williams-Sonoma Complete Grilling Cookbook, Edited by Chuck Williams (Time-Life Books, 2001).
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Post by goodcookin on Jun 28, 2007 13:30:47 GMT -5
Heirloom Tomato Salad Heirloom varieties are fruits and vegetables that were once cultivated but fell out of favor with large-scale growers because the produce neither shipped nor stored well. Many of them have superior flavor, however, and small-scale farmers have reintroduced the best varieties to farmers markets and greengrocers. Available in a wealth of sizes, flavors and colors, including yellow, orange and zebra striped, heirloom tomatoes are one of the glories of summer. Vendors at farmers markets will often offer you a taste of each type before you make a choice. 6 to 8 very ripe heirloom tomatoes, in a variety of sizes, shapes and colors 1/4 to 1/2 tsp. sugar Salt, to taste 2 green onions, 1/4 red onion or 1 shallot, chopped 2 garlic cloves, finely chopped (optional) 2 tsp. minced fresh oregano, or to taste Balsamic vinegar, to taste Sherry vinegar or white wine vinegar, to taste 3 to 5 Tbs. extra-virgin olive oil Coarse country bread for serving Slice the tomatoes, capturing their juices in a bowl. Layer the tomatoes on a platter, sprinkling them with the sugar, salt, green onions, garlic, oregano and the captured juices as you arrange them. Finish with a sprinkling each of balsamic vinegar and sherry vinegar, then drizzle with the olive oil. Let stand until ready to serve, or for up to 2 hours. Accompany with the bread for sopping up the juices. Serves 4. Variations: Other summery fresh herbs can be used in place of the oregano: 1 tsp. chopped fresh thyme or rosemary, 1 Tbs. chopped fresh flat-leaf parsley, or 2 to 3 Tbs. chopped fresh basil. Adapted from Williams-Sonoma Collection Series,Vegetable,by Marlena Spieler (Simon & Schuster, 2002 ).
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Post by goodcookin on Jun 28, 2007 13:35:29 GMT -5
Peach Cobbler Made with fresh peaches, this homey cobbler captures the essence of summer. Scoops of homemade vanilla ice cream add the finishing touch. 3 lb. peaches, peeled, pitted and each cut into 8 slices 1/4 cup plus 2 Tbs. plus 1 tsp. granulated sugar 1/4 cup plus 2 Tbs. firmly packed light brown sugar 2 1/2 Tbs. cornstarch 2 tsp. fresh lemon juice 1/4 tsp. freshly grated nutmeg 1 Tbs. unsalted butter, cut into small pieces 1 batch cobbler dough (see recipe below) 1 egg, lightly beaten Vanilla ice cream for serving Preheat an oven to 425ºF. In a large bowl, stir together the peaches, 1/4 cup plus 2 Tbs. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg. Transfer to a 2-quart rectangular baker and scatter the butter pieces on top. On a lightly floured work surface, roll out the cobbler dough 1/4 inch thick. Tear the dough into 3-inch pieces and place on top of the peach filling. Brush the dough with the beaten egg and sprinkle with the 1 tsp. granulated sugar. Bake the cobbler for 10 minutes. Reduce the oven temperature to 350ºF and bake until the topping is browned, 50 to 60 minutes more. Transfer the pan to a wire rack and let cool for about 20 minutes. Serve the cobbler with vanilla ice cream. Serves 10 to 12. Williams-Sonoma Kitchen. Cobbler Dough Use this dough to prepare our Peach Cobbler, the perfect summer dessert. 1 1/4 cups unbleached all-purpose flour 1/3 cup sugar 1/4 tsp. salt 7 Tbs. cold unsalted butter, cut into 1/4-inch cubes 1 egg yolk 1 tsp. vanilla extract 2 Tbs. very cold water In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas. In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough as directed in your recipe. Williams-Sonoma Kitchen.
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Post by goodcookin on Jun 28, 2007 13:37:40 GMT -5
Frozen Lemonade with Blackberry Puree A slushy blend of sweetened fresh lemon juice and ice, frozen lemonade has been a popular summer tradition in Rhode Island and Massachusetts since the early 1900s. Over the years, the thirst-quenching beverage has inspired delicious variations. Our version includes blackberries, but you could use strawberries, raspberries or blueberries for equally tasty results. 1 1/4 cups plus 1 tsp. fresh lemon juice 1/3 cup fresh orange juice 3/4 cup plus 2 Tbs. simple syrup (see related recipe below) 1 pint fresh blackberries, juiced (about 1/3 cup), plus more blackberries for garnish 4 1/2 cups ice cubes 4 fresh mint sprigs In a small bowl, stir together the 1 1/4 cups lemon juice, the orange juice and the 3/4 cup simple syrup. Set aside. In another small bowl, stir together the blackberry juice, the 1 tsp. lemon juice and the 2 Tbs. simple syrup. Set aside. Put the ice cubes in a blender and add the lemon juice mixture. Using the ice crush feature of the blender or high speed, blend until smooth. Put 1 Tbs. of the blackberry puree into each of 4 glasses. Pour in the frozen lemonade, dividing evenly. Garnish each with a mint sprig and a few blackberries. Serve immediately. Serves 4. Williams-Sonoma Kitchen. Simple Syrup Because it is difficult to dissolve sugar in cold liquid, bartenders use a sugar solution called simple syrup. It is easy to prepare and keeps 2 months or longer in the refrigerator. 1 cup water 1 cup sugar In a small saucepan over medium-high heat, bring the water to a simmer. Add the sugar and stir until it completely dissolves. Remove the pan from the heat and set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate until ready to use. Makes 1 1⁄2 cups. Adapted from Williams-Sonoma Guides,The Bar Guide,by Ray Foley (Time-Life Books, 1999).
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Post by goodcookin on Jun 28, 2007 13:38:43 GMT -5
Juicy Iced Tea We put a delicious twist on iced tea by combining fresh fruit juice with chilled green tea. If desired, garnish with a slice of fresh fruit, such as pineapple. 1 cup brewed green tea, chilled 1/4 to 1/2 cup fresh extracted juice, such as pomegranate, apple, mango or pineapple Honey, to taste Ice cubes as needed In a large glass, combine the green tea and fresh juice of your choice. Add the honey and stir well. Add ice cubes and serve immediately. Serves 1. Williams-Sonoma Kitchen.
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Post by goodcookin on Jun 29, 2007 0:08:05 GMT -5
Red, White and Blue Cookies Show your colors rolled up in an easy buttery cookie. 1 cup granulated sugar 1 cup butter or margarine, softened 1/2 teaspoon almond extract 1 egg 2 1/4 cups Gold Medal® all-purpose flour 2 tablespoons red colored sugars 2 tablespoons blue colored sugars 1. Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour. 2. Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm. 3. Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. 4. Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. (Total time will vary; cook or bake time is per batch.) Makes 6 dozen cookies. Nutrition Information: 1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 20 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Fruit; 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet. Variation: Change the colored sugar to match your special occasion. Substitution: No almond extract? Use vanilla for a classic sugar cookie taste.
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