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About Me
- Kathy Didier
- As an AMC Leader, I guide trips in the White Mountains of NH. On my own....I lead adventure vacations all over the world.
Cranberry Nut Cake
ReplyDelete1/2 lb margarine or butter
4 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups sugar
2 cups flour, not sifted
1 teaspoon baking powder
2 cups walnuts chopped
1 cup dried cranberries and 2 tablespoons orange peel (optional)
Cream margarine and sugar; add eggs, vanilla and sour cream and beat well. Add flour and baking powder. Beat well. Fold in nuts and cherries. Bake in greased and floured bundt or tube pan at 350 degrees for 1 hour and 10 minutes. Cool 10 minutes and remove cake to rack.
Southwestern Corn & Walnut Dip
ReplyDelete2 8 oz pkgs cream cheese or low fat type softened
1/4 veg oil
1/4 C fresh lime juice
1 Tbsp ground red chile pepper
1 Tbsp ground cumin
1/2 tsp salt
1 15oz can corn, drained
1 C chopped walnuts
1/4 C minced onion
Directions: with a mixer, blend tog cream cheese, oil, lime juice, red chile pepper, cumin & salt until smooth. Stir in corn, onion, & walnuts. Cover & refrig. Serve with wheat crackers or tortilla chips
Baked Cabbage Soup
ReplyDelete3 green apples, peeled, cored and coarsely chopped
4 cups coarsely chopped red cabbage
1 yellow onion, chopped
2 carrots, chopped
8 cups chicken stock
1/4 cup brown sugar, packed
Heat oven to 400
Combine all ingredients in a large, covered casserole dish. Cover and bake for 2 hours, or until apples and cabbage are very tender.
(I have used green cabbage and 3 small beets, ( peeled & chopped) Excellent! Then added “healthy choice kielbasa or ham, chopped, at the end.)
Sloppy Joes
ReplyDeleteI made 6 sandwiches (3 slices of bread each) cut into quarters, from 1 loaf of bread
Pepperidge Farm Thin Rye NO SEEDS
3/4 lb EACH corned beef, roast beef, pastrami, and turkey
1 lb creamy cole slaw (minimum!)
Russian Dressing: 3 parts mayo, 2 parts ketchup, 1-2 parts sweet relish to taste
Spread a slice of bread with Russian Dressing. Layer any 1 meat, then cole slaw, then another meat. Spread a second slice of bread with Dressing, place on first layer, and add the 3rd meat, a layer of cole slaw, and the 4th meat. Spread the final slice of bread with Dressing, place on top, and cut into quarters. I used a tooth pick to hold everything together. Be generous with the Dressing. It's got to be SLOPPY!
Almond Roca Cookies
ReplyDeletePrep Time: 30 Min
Cook Time: 22 Min
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoons salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temp.
2 eggs, room temp.
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 oz. milk chocolate
1/2 tablespoons veggie oil
Preheat oven to 300 degrees
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blend; do not over-mix. (this mix is best by hand).
Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2" balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approx. 22 minutes and then transfer cookies to a cooling rack.
Melt the chocolate with the oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firm.