Below is Mary Jo Stephen's recipe for Rugelach. You can sample her delicious bakegoods with an overnight stay at www.colonelspencerbb.com
3 Tabl. sugar
1 15-ounce Pkg. Refigerated piecrusts
1. Heat oven to 400 degrees
2. Sprinkle the work surface with 1 tabl. of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread 1/2 the filling evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tabl. of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).
3. Cut the roll into 3/4 inch thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.
4. Bake until golden, 22-25 minutes. Let cool for 5 minutes. Transfer to a wire rack.
Cocoa Nut Filling:
1 - 1/2 cups ground walnuts
6 Tabl. sugar
3 Tabl. Hershey's cocoa
Mix in small bowl and then stir in 3 Tabl. milk. Makes about 1 cup filling.
Variation: You can also use 1/3 cup apricot jam (or your favorite)
Monday, December 7, 2009
Turkey and Spinach Curry
This recipe was recommended by Claire Chisholm
2 tablespoons peanut oil (other oils can be substituded)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine, include their juice)
1 cup coconut milk
salt and freshly ground pepper
1/2 lb. fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination (can substitude chicken or non meat items)
Freshly chopped cilantro for garnish.
1. Heat oil in meadium saucepan over medium-high heat, add onion, garlic and ginger and cook until they begin in soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper, bring mixture to a boil and reduce heart to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes, Adjust seasoning, garnish with cilantro and serve.
Yield: 4 servings.
2 tablespoons peanut oil (other oils can be substituded)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine, include their juice)
1 cup coconut milk
salt and freshly ground pepper
1/2 lb. fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination (can substitude chicken or non meat items)
Freshly chopped cilantro for garnish.
1. Heat oil in meadium saucepan over medium-high heat, add onion, garlic and ginger and cook until they begin in soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper, bring mixture to a boil and reduce heart to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes, Adjust seasoning, garnish with cilantro and serve.
Yield: 4 servings.
Sunday, December 6, 2009
Bavarian Apple Torte
This recipe was contributed by Barbara Melnich. We enjoyed it at our Polar Express Pot Luck Dinner. It was an exceptional dessert....one to be shared.
Crust:
Cream 1 Stick Butter (or margarine) at room temperature with 1/3 cup sugar, ½ tsp vanilla. Blend in 1 cup flour. Work the mixture at little as possible.
Spread in the bottom and 1 ½ inches up side of a 9” springform pan.
Filling:
Mix ¼ cup sugar, into 8 oz cream cheese at room temperature in a CuisineArt (or cut together in a bowl). Add 1 tsp vanilla and then 1 egg. Pour into shell.
Topping:
Mix 4 cups sliced, peeled apples with 1/3 cup sugar and ½ tsp cinnamon. Spoon over the cheese. Sprinkle with ¼ cup sliced almonds.
Baking:Bake 10 minutes at 450; lower to 400 and bake for 25 minutes.
Crust:
Cream 1 Stick Butter (or margarine) at room temperature with 1/3 cup sugar, ½ tsp vanilla. Blend in 1 cup flour. Work the mixture at little as possible.
Spread in the bottom and 1 ½ inches up side of a 9” springform pan.
Filling:
Mix ¼ cup sugar, into 8 oz cream cheese at room temperature in a CuisineArt (or cut together in a bowl). Add 1 tsp vanilla and then 1 egg. Pour into shell.
Topping:
Mix 4 cups sliced, peeled apples with 1/3 cup sugar and ½ tsp cinnamon. Spoon over the cheese. Sprinkle with ¼ cup sliced almonds.
Baking:Bake 10 minutes at 450; lower to 400 and bake for 25 minutes.
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