Friday, December 11, 2009

Pfeffernuesse (German Peppernuts)

1 cup butter
2 cups white sugar
1 cup brown sugar
1 cup white syrup
1/2 teaspoon cinnamon
1/2 teaspoon Anise Seed or Oil
1 teaspoons baking powder
1 cup sour cream
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1 cup nuts
6 –7 cups flour

Mix well - Let stand overnight in the refirgerator.

Roll the size of a pencil and slice off about peanut size and spread on ungreased cookie sheet.

Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to retain crispness.

Pfeffernuesse (German Peppernuts)

2 cups brown sugar
1 ½ cups butter or hard margarine
3 ½–4+ cups flour
1 egg, beaten
1 tsp salt, scant
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon anise
1/2 cup pecans

Cream butter and sugar. Add remaining ingredients and mix, adding enough flour to form a very stiff dough. Press well-chilled dough into cookie boards (flour mold well, press dough in with fingers, level it off, then turn the board over and bang one on the counter so the cookie drops out).* Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to retain crispness.

We rolled them out the size of a pencil and sliced.

Wednesday, December 9, 2009

Baby BLT

1 Pound bacon, cooked and crumbled
1/2 cup Mayonnaise
1/4 cup green onions, chopped
2 Tablespoons chopped fresh parsley
24 cherry tomatoes
1. Place bacon in a large, deep skillet. Cook over medium high heat for 6-8 minutes, or until evenly brown. Once cooled, crumble and set aside.
2. In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
3. Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour.
Serve chilled.
Nutritional FactsNutritional Facts

Servings per Recipe:24 Calories:73 per serving.

Amount per serving:
Total Fat: 6.8g
Cholesterol: 8mg
Sodium: 128mg
Total Carbs: 1g
Dietary Fiber: 0.2g
Protein: 2.1g
Serving Size


Candied Walnuts


* 1 pound walnut halves
* 1 cup white sugar
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 6 tablespoons milk
* 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Nutritional Information open nutritional information

Amount Per Serving Calories: 238 | Total Fat: 18.6g | Cholesterol: < 1mg

Slow Cooker Tamale Pie


* 1 pound ground beef
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1 (10 ounce) can enchilada sauce
* 1 1/2 teaspoons garlic powder
* 1 (8.5 ounce) package corn bread/muffin mix
* 1/3 cup milk
* 1 egg
* 2 tablespoons melted butter
* 1/2 cup shredded Cheddar cheese


1. Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.
Nutritional Information open nutritional information

Amount Per Serving Calories: 463 | Total Fat: 22g | Cholesterol: 103mg

Simple Ranchy Breaded Fish Fillets


* 3/4 cup Italian seasoned bread crumbs
* 1 (1 ounce) package dry Ranch-style dressing mix
* 2 1/2 tablespoons vegetable oil
* 1 pound tilapia fillets
* 2 teaspoons butter

1. Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
2. Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

Nutritional Information open nutritional information

Amount Per Serving Calories: 310 | Total Fat: 13.3g | Cholesterol: 47mg