I'm sorry they didn't fulfill your cookie bar dreams. Maybe these will (I couldn't find the recipe the other day): White Chip Lemon Bars Cookie type: bar This is another favorite from Hersheys Best Loved Recipes, 2000. These cookies are yummy, tart and sweet all at the same time. This recipe makes 36 bars. Ingredients 1 ¼ cups flour 1 cup sugar 1/3 cup butter, softened ¾ cup white chocolate chips 2 eggs ¼ cup lemon juice 2 teas grated lemon peel powdered sugar Directions Preheat oven to 350 degrees. Stir together 1 cup flour and ¼ cup sugar in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of a 9 inch square baking pan. Bake 15 minutes or until lightly browned. Remove from oven and sprinkle white chocolate chips over crust. Stir together eggs, lemon juice, lemon peel, remaining ¼ cup flour and remaining ¾ cup sugar in a medium bowl. Carefully pour over chips and crust. Bake 25 minutes or until set. Cool and sprinkle with powdered sugar. Cut into bars.

Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 8:15 Beenthere_dunthat has picked walnuts for our Cooalong focus this time. Nice choice for this time of year when all the holiday baking is going on. Please post your recipes using walnuts asap, I'm sure we will all find some new goodies to make. A new name will be drawn from those who post to this thread on Dec 27, 2009. Here is a link that might be useful: Cookalong #16 --------------APPLES Follow-Up Postings: o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Tue, Dec 15, 09 at 8:56 Great choice, Bean! I love nuts of any kind and especially walnuts! Free Image Hosting at Cranberry Walnut Tart Sweet pastry dough (recipe follows) 3 large eggs 2/3 cup packed dark brown sugar 2/3 cup light corn syrup 1/2 stick (1/4 cup) unsalted butter, melted and cooled 1/2 teaspoon salt 1 teaspoon vanilla 1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen) 1 cup chopped walnuts (1/4 lb) Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice Make shell: Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes. Put oven rack in lower third of oven and preheat oven to 425F. Line shell with foil and fill with pie weights. Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack. Make filling: Move oven rack to middle position and reduce oven temperature to 350°F. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts. Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack. Cooks' notes: Tart can be baked 1 day ahead and kept, covered, at room temperature. For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom. Makes 8 to 10 servings. Sweet Pastry Dough 1-1/3 c all purpose flour 2 T sugar 1/4 tsp salt 1/2 c cold, unsalted butter cut into 1/2 inch cubes 1 large egg yolk 1-1/2 T ice water Whisk together flour, sugar and salt in a large bowl. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal with some small (pea-sized) butter lumps. Beat together egg yolk and water with a fork and stir into flour misture until well combined. Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4-5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least an hour. Cooks not: Dough can be chilled up to 2 days. Makes enough dough for one 10-11 inch tart. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one was taken from the Olive Garden website. However i made several changes, so this is the recipe as I made it. It is wonderful! Free Image Hosting at Ravioli in Mushroom-Walnut Cream Sauce 1 lb ravioli or tortellini, cooked according to package directions 2 Tbsp extra virgin olive oil 12 oz mushrooms, sliced 1/4 cup walnuts, chopped 1-1/2 cup heavy whipping cream 1/4 tsp black pepper 1 1/2 cups freshly grated Parmesan cheese HEAT olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil. DRAIN pasta and place on a serving plate. Pour sauce over pasta. GARNISH with parsley. Serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Pear and Candied-Walnut Salad Rachel Ray recipe 1 1/2 cups walnut halves 1 egg white, lightly beaten 1/2 cup dark brown sugar 2/3 cup granulated sugar 1/3 cup lemon juice 1/2 red onion, finely chopped 1 tablespoon Dijon mustard 1 tablespoon poppy seeds 1/2 teaspoon salt 2/3 c vegetable oil 1/2 head romaine lettuce, chopped (3 cups) 1/2 cup chopped red bell pepper 2 scallions, thinly sliced 3 pears, chopped 1. Preheat the oven to 350°. In a small bowl, toss the walnuts with the egg whites to coat. Add the brown sugar and toss again. Transfer to a rimmed nonstick baking sheet and toast in the oven for 15 minutes. Let cool, then break apart. 2. In a small bowl, whisk together the granulated sugar, lemon juice, onion, mustard, poppy seeds and salt. Pour in the oil in a slow, steady stream, whisking constantly. 3. In a serving bowl, combine the lettuce, bell pepper, scallions and dressing; toss to combine. Top with the pears and candied walnuts. Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Dec 15, 09 at 9:23 Perfect timing for this thread since I just bought two pounds of them on Saturday. My favorite dish with walnuts is one from a Philadelphia restaurant that closed years ago. STEAK WITH BRIE AND WALNUTS Rub a boneless NY strip steak with a cut garlic clove and a sprinkle of Worcestershire sauce. Grill or broil to slightly less than the degree of doneness you like. Cover top of steak with toasted chopped walnuts (not too small) and cover with thin slices of brie cheese. Place under the broiler just until cheese melts. Let stand for about two minutes and serve. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by althetrainer (My Page) on Tue, Dec 15, 09 at 9:36 YES! I have tons of walnuts at home so keep it coming! I am going to try the salad today. Thanks! Al o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by lowspark (My Page) on Tue, Dec 15, 09 at 10:04 I just came across this appy recipe in a Deen Brothers cookbook and plan on making it for a get together I'm having in a couple of weeks. Couldn't be simpler. 30 toasted walnuts bleu cheese (I can't remember the exact amount off the top of my head) 15 seedless grapes, cut in half Place the walnuts flat side up on a dish. Top with a bit of bleu cheese. Place a half grape on top of the cheese. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by susancol (My Page) on Tue, Dec 15, 09 at 10:13 Here's a favorite from my Hungarian Grandmother. Nut Roll 8 cups flour 1 pkg. dry yeast 1 stick of butter or margarine melted 5 eggs 3/4 cup sugar 1 tsp. salt 2 cups of warm milk Filling: 1 lb. poppy seed or ground walnuts 1 cup sugar 1 1/2 sticks margarine or butter 1 cup milk, hot Combine all filling ingredients and beat well. Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling (nut filling should be really thick, almost an inch). Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Dec 15, 09 at 10:19 SAVORY DATE RUGELACH makes 4 dozen 1 cup butter (2 sticks), softened 1 package (8 ounces) cream cheese, softened 2 cups all-purpose flour 1/2 tsp salt 1 1/2 cups walnuts, divided 4 oz. blue cheese, cut into cubes 48 pitted dates (about 12 oz.) 1 large egg white 1 tsp. water Dough: In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy. Stir in flour and salt just until blended (or use mixer on low speed). Divide dough into 4 equal pieces; flatten each into a disk. Wrap each in plastic wrap and refrigerate at least 4 hours or overnight. Filling: In food processor with knife blade attached, pulse 1/2 cup walnuts until finely chopped; reserve in small bowl. In same food processor, pulse blue cheese and remaining 1 cup of walnuts 7 to 8 times or until a coarse mixture forms. Preheat oven to 350 degrees. Line 2 large cookie sheets with foil; grease foil. On floured surface with floured rolling pin, roll 1 disk of dough into a 10-inch round. Cut into 12 equal wedges. Beginning 1 inch from outside edge, sprinkle 1/2 cup blue cheese mixture in 2 inch wide ring on dough, leaving dough exposed in center. Place one whole date crosswise on wide end of each wedge. Starting at wide end, roll up each wedge, jelly-roll fashion. Place rugelach, 1 inch apart, on cookie sheets, point side down. Repeat with remaining four dough disks. In small bowl, beat egg white and water. Brush rolls with egg white and sprinkle with reserved walnuts. Bake 30 to 35 minutes or until golden, rotating sheets between upper and lower racks halfway through baking. Let stand for a minute or two and then transfer to wire racks to cool. Store in a tightly covered container at room temperature up to 3 days. To make ahead: Arrange unbaked rugelach in single layer in jelly roll pan; cover and freeze until firm. Remove from pan and place in freezer containers with waxed paper in between each layer. Seal and freeze up to 3 months. About 45 minutes before serving, preheat oven to 350. Line 2 large cookie sheets with foil; grease foil. Arrange frozen rugelach on prepared cookie sheets and bake 35 to 40 minutes or until golden. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Dec 15, 09 at 11:04 That cranberry walnut tart may make it to my christmas table! Linda c o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 11:19 Already some irresistible recipes, glad I just stocked up on walnuts. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 11:19 Great choice for the next ingredient. Home Cookin Chapter: Recipes From Thibeault's Table Cranberry and Toasted Walnut Crostata ===================================== Walnut Crust Dough Source: Magazine 1 1/2 cups all purpose flour 1 Tablespoon plus 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 cup toasted walnuts, finely chopped 4 Tablespoons chilled unsalted butter, cut into 1 tablespoon pieces 2 large egg yolks 3 talespoons ice water Cranberry Walnut Filling 1 cup heavy cream 1/4 cup granulated sugar 1 cup dried cranberries 1 1/2 cups toasted walnuts 1/4 teasonn ground cinnamon . Crust Place 1 1/4 cups flour, 1 teaspoon sugar, and the salt in the bowl of an electric mixer fitted with a paddle. Mix on low for 15 seconds to combine the ingredients. Add all but 2 tablespoons of the chopped walnuts ( the reserved will be sprinkled on the crust just prior to baking) and combine on low for 15 seconds. Add the chilled butter and mix on low for 1 1/2 to 2 minutes, until the mixture develops a coarse texture. In a small bowl, whisk together 1 egg yolk with the ice water. Add the egg mixture to the ixing bowl and mix on low for 1 minute, until a loose dough is formed. Remove the dough from the mixer and form into a smooth round ball. Flatten and wrap in plastic wrap and refrigerate for at least 2 hours. The filling should be prepared as soon as the dough is refrigerated. Filling Hea the heavy cream and the 1/2 cup sugar in a 3 uart saucepan over medium heat. When hot, stir to dissolve the sugar. Bring to a boil, then adjust the heat and allow to simmer for 6 minutes, until slightly thickened. Remove from heat and add the cranberries, 1 1/2 cups toasted walnuts, and the cinnamon; stir with a rubber spatula to thoroughly combine. Line a 9 inch pie pan with plastic wrap. Tranfer the hot filling to the pie pan, spreading the mixture evenly to the edges. Refrigerate until ready to assemble the crostata. Assemble Preheat oven to 375°f Roll the dough using the remaining 1/4 cup of lour as necessary to prevent the dough from sticking, into a circle 14 inches in diameter and 1/8 inch thick. Place rolled dough on a parchment lined cookie sheet. Invert the chilled cranaberry filling onto the centre of the pastry. Fold the edges of the dough towards the centre to enclose the craberry walnut filling, leaving a 3 to 4 inch window of fruit and nuts. Refrigerate 10 minutes. In a small bowl whisk the remaining egg yolk. Brush the top of the pastry with the whisked egg. Sprinkle the reserved finely chopped walnuts over the crust and then sprinkle with remaining tablespoon sugar. Place in oven on centre rack and bake for 30 minutes or until golden brown. Remove and allow to stand at room temperature for 15 minutes. Serve warm. NOTE: I cut the butter into the flour and nut mixture in the food processor and then poured the mixture into a bowl before adding the egg and water. Mixed with a fork. NOTE: I sprinkled some coarsely chopped Callebaut chocolate on top of the cranberry walnut filling before folding the pastry over the filling. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 12:02 Home Cookin Chapter: Recipes From Thibeault's Table Walnut and White Chocolate Fudge ================================ 1 cup white sugar 1 cup brown sugar 1 cup cream 1/2 cup of butter pinch of salt 1/4 cup of white Corn Syrup 6 to 8 ounces Callebaut White Chocolate Walnuts 2 teaspoons vanilla Add the two sugars, butter, cream, corn syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes. After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 12:06 testing to see what happens to the thread.. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Tue, Dec 15, 09 at 13:29 Found some more! Didn't realize how many things I make & lovethat contain walnuts! Free Image Hosting at Chocolate Walnut Crumb Bars 1 c butter, softened 2 c all purpose flour 1/2 c granulated sugar 1/4 tsp salt 2 c Nestle semi sweet chocolate chips, divided 1-1/4 c (14 oz can) Sweetened Condensed milk 1 tsp vanilla 1 c walnuts, chopped Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack. Yield: 2-1/2 dozen bars ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli Linguini 1 lb linguini 3 oz olive oil 4 cloves garlic, minced 1 lg bunch broccoli, finely chopped including 1-2" of stems 3/4 c chopped walnuts 1/2c pitted black olives, sliced 3 oz parmesan or romano cheese, grated Salt to taste Pepper, freshly ground Cook linguini according to package directions until "al dente", drain. Heat olive oil in large skillet and sauté garlic until golden. Add broccoli, walnuts and olives, cook and stir over medium heat until very hot. Season to taste with salt and pepper. Pour over hot linguini, sprinkle parmesan over top and serve immediately (From Daytons Marketplace) Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 13:35 Another sweet with walnuts. Home Cookin Chapter: Recipes From Thibeault's Table Hello Dollys ============ 1 1/2 cups graham cracker crumbs 1/2 cup butter 1/4 cup of sugar 1 1/2 to 2 cup of chocolate chips 1 cup of chopped walnuts 1 cup of coconut 1 can of condensed milk Heat over to 350°F Melt Butter and add graham cracker crumbs and sugar. Mix together and then pat into a 8 or 9 inch square baking dish. Sprinkle the walnuts over the crust, then the chocolate chips and finish with the coconut. Drizzle the condensed milk evenly over the top. Bake for about 25 minutes until the coconut is lightly brown. Cool and then cut into squares. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 15, 09 at 17:04 I got this one from Kframe several years ago. Yummy bread. Blue Cheese & Port Wine This is for the large loaf... Ingredients: 1 Cup water 1 Tablespoon butter 1/4 Cup port wine 1/3 Cup blue cheese 2 Tablespoon applesauce 3 Cups bread flour 2 Tablespoons sugar 1.5 teaspoons salt 1/3 Cup coarsely chopped walnuts 1.5 Tablespoons (or 1 packet) active dry yeast Method: Since you're not using a bread machine, mix according to instructions that accompany your mixer. But, it would probably go something like this... 1. Place all in bowl in order given. 2. Mix until thoroughly combined, and then knead with dough hooks until smooth & elastic, about 10 minutes. 3. Cover, place in warm area, and let rise until double. 4. Punch down, put in pan(s), and let rise until double again, then bake at 325 deg. F until done. Kframes Note: The above recipe, with the blue cheese, just kicks butt as a dinner bread with red meat. It also makes some pretty incredible toast for brunch with eggs. Source: adapted from Electric Bread, 2nd edition. ____________________________ I really like this sauce over penne with lots of veggies such as broccoli, red peppers, etc. Pasta with Walnut Sauce. Ingredients Salt 1 thick slice Italian bread 1/2 cup milk 1 cup walnut or pecan halves 2 garlic cloves 1/2 cup freshly grated Parmesan cheese, plus more for serving 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried 1/2 cup extra-virgin olive oil Freshly ground black pepper 1 pound dried, fresh, or stuffed pasta Method: 1. Bring a large pot of water to a boil and salt it. Soak the bread in milk. 2. Combine the nuts, garlic, cheese, and marjoram in a food processor and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a very thick paste. Now add the bread-and-milk mixture and enough water to make a saucy mixture. Sprinkle with salt and pepper. 3. Cook the pasta until tender but not mushy. Drain it reserving some of the cooking water and toss with the sauce. If the mixture appears too thick, thin it with a little of the pasta cooking water (or more olive oil). Taste and adjust the seasoning, then serve with more Parmesan Source: How to Cook Everything by Mark Bittman. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Tue, Dec 15, 09 at 23:36 All the other Cookalong links. Here is a link that might be useful: Cookalong Links o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Wed, Dec 16, 09 at 3:58 Here's this prize-winning recipe that I've posted before: SALMON QUICHE WITH WALNUT CRUMB CRUST Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Dec 16, 09 at 9:12 Wow, these all look so good! I made this bread a year or two ago, and am thinking of making it again. The dough requires an overnight rest in the fridge, so plan ahead if you want to make it. I think that's why I haven't made it again, because when I'm wanting to make bread, I look for a recipe, see this and think, "that looks good," but then I see I have to wait overnight to finish baking it. I've become much more patient now, having made other breads that require overnight rests, and tasting the results. They're worth the wait. From the book, "Baking With Julia" by Dorie Greenspan. The contributing baker was Steve Sullivan. (I guess that means it's his recipe.) Cranberry-Walnut Pumpkin Loaves Makes 3 small loaves 2 2/3 to 3 cups bread flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon salt 2 tablespoons tepid water (80 degrees F to 90 degrees F) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room temperature 1/3 cup sugar 8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see Note) 1 large egg, at room temperature 3/4 cup walnut pieces, toasted 1 cup plump golden or dark raisins 2/3 cup cranberries (if frozen, thaw and pat dry) Mixing and Kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed. Pour the water into a small bols, sprinkle in the yeast, and whisk to blend. Allow the yeast to rest until it's creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the addle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of th bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will pop and stain a atch of dough red, think of this as charming, and proceed.) First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with lastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant-read thermometer. (This will take as long as 3 to 4 hours - don't rush it.) If you don't have an instant read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 3/4 x 3 1/4 x 2 inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7 inch rectangle; keep a short end facing you. Starting at the top of each rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then lace each roll, seam side down, in a prepared pan. Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled - it will rise to just above the rim of the pans. Baking the Bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing: The breads can be ket at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature. Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 degree F oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 once of cooked pulp. Dorie Greenspan does give detailed instructions, doesn't she! Sally o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Dec 16, 09 at 9:51 I used to make a Mushroom Pie that calls for chopped walnuts, haven't made it in ages, but it is really good and I think it will be on the menu soon again. Mushroom Pie ½ cup diced onions ½ cup chopped celery 1 lb sliced mushrooms 3 tbsp butter 1 can Cream of Mushroom Soup 1 cup chopped walnuts 3-4 hard boiled eggs, sliced into ¼" round slices. Double crust for a 9" pie In a large sauté pan over medium heat, sauté onions and celery in butter until translucent. Add mushrooms and continue to cook until the mushrooms have released their liquid. Add the can of mushroom soup. Mix well. Add chopped walnuts. Line pie plate with crust. Add a single layer of sliced hard boiled eggs. Pour in mushroom mixture. Add top crust, seal edges and cut a few vent holes. Sometimes I lay the top crust flat and cut out mushroom shaped holes before I place it in position and add the extra crust pieces as decoration around the edges. Bake at 350° F for 50 60 minutes until crust is golden and filling is bubbly. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Dec 16, 09 at 10:37 TOASTED WALNUT BUTTER 4 cups 8 servings 1 pound butter, room temperature 3 Tbs. heavy cream 3 egg yolks 1 cup freshly grated Parmesan cheese 1 cup lightly toasted ground walnuts 2 tsp. salt 2 tsp. pepper 1 1/2 Tbs. minced garlic In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately. For each entree serving, have 1/2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired. This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Dec 16, 09 at 11:12 Sharon, I love that salmon quiche, it's time to make it again, thanks for the reminder. I just made Diane's (craftyrn) cuccidati, it takes walnuts, dates, figs. The cookies are yummy, like a Fig Newton, all grown up. I did not let them sit the addition 5 days before glazing them and they are still yummy. I didn't have a "string" of figs, so I just bought a bag of dried figs at the local grocery store and used the bag, I think it was around 8 or 10 ounces. I do have a picture but I'm having issues both with Photobucket AND with CF. Maybe later... Cuccidati Recipe ================ Crust: 3/4 cup margarine 1/2 cup sugar 2 eggs rind of 1 orange 4 teaspoons orange juice 3 cups flour 2 teaspoons baking powder 1 teaspoon vanilla Filling: 1 string of figs (2 cups dried or 1 eight oz. Package dried) 8 ounces raisins 8 ounces brown sugar 1 pound walnuts 1 pound dates 1 orange 2 teaspoons cinnamon 2 ounces whiskey 1/4 teaspoon black pepper 1-1/2 cups water Frosting: 3 cups powdered sugar 4 ounces butter orange juice . . Preheat oven to 375 degrees. Crust: In large bowl, cream together first 3 ingredients. Add orange juice and orange rind. In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla. Filling: Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days. Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months. Roll dough into 3" wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long "sausage-like" cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1 1/2 inches. Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost. Frosting: In medium bowl, mix together margarine and powdered sugar until well blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins as follows. To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid. And, of course, there are Sherry's Santa's Helpers: Santa's Helpers. Cookie: 1/2 cup butter 1 cup brown sugar Add 1 egg 1 tsp. vanilla Beat until smooth Add: 2 cup flour 1/2 tsp. baking soda 1/4 tsp salt Beat until smooth Topping: 1/2 cup brown sugar 1/4 cup sour cream 1/2 tsp cinnamon Stir until smooth and then add: 1 cup chopped walnuts Divide dough into quarters. Form each quarter into 6 balls. Place 2" apart on ungreased cookie sheet. With finger, make a wide deep depression in each cookie, clear to the edge. Fill with topping. Bake at 350 for 15-20 minutes, (or in a convection oven, about 9 minutes) If you undercook these, the filling is so heavy that it will break through when you pick them up, so I make them crunchy. You could also not make the depression in them as deep and there would be more dough to suport the filling so that it did not break through. These are my family's favorite cookies, and we have never ever seen them anywhere else. (They were my secret weapon) Also, if I make a huge depression in them, I sometimes make half again as much filling so I don't run out. Makes 24 cookies Annie o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Dec 19, 09 at 11:17 Baked Santa's Helpers this week! This recipe always works for us (no matter who the baker is in the family) as written, never needs adjusting, and is super delicious! (and almost gone!) o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 20:53 Christmas messed me up...almost forgot that tonight is the time to pull a name... I'll be back! Nancy o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 21:47 And the next person is................................... ......................................................... Doucanoe!!!!!!!!!!!! Linda........step right up and pick the next *star* ingredient. Just post it here and I'll set up the next thread. Nancy o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sun, Dec 27, 09 at 22:16 Oh Cool! Lemme think on it overnite.... Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 22:39 No hurry, I'll check from work in the AM. o Question for Susancol clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Mon, Dec 28, 09 at 9:41 How do you cook the filling in your Walnut Roll? It sounds delicious. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Mon, Dec 28, 09 at 9:50 Okay, I choose.......MUSHROOMS! Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 28, 09 at 14:36 Linking the two together. Here is a link that might be useful: Cookalong #18 ---- Mushrooms o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by booberry85 (becky@leadsafe.us) on Mon, Dec 28, 09 at 17:08 This is a little different in that its a yeast bread and not a quick bread. It has great flavor and is well worth the trouble. Walnut Bread I just discovered this at Thanksgiving 2006. This is wonderfully nutty with a touch of sweetness. This recipe is adapted from Jimmy Schmidts Cooking Class by Jimmy Schmidt. The recipe makes 2 small loaves. Ingredients 1 package (2 ½ teaspoons) dry active yeast ¼ cup maple syrup 1 ½ cups luke warm water 2 cups flour 1 cup whole wheat flour ¾ teaspoon salt ½ teaspoon coarsely ground black pepper 3 cups walnuts divided 2 tablespoons extra virgin olive oil In a small bowl, combine yeast, syrup and water. Allow the yeast to activate and foam (5 to 10 minutes). Take two cups of walnuts and chop until fine (I do this in a food processor). In a large mixing bowl combine 1 cup flour, 1 cup whole wheat flour, salt and pepper. Add the chopped walnuts. To the yeast mixture, add one cup flour and mix. Add the yeast mixture to the walnut / flour mixture. Mix until a ball forms. Add the remaining walnuts and olive oil. Place in a greased bowl and cover with a clean damp cloth. The dough will be more like a batter. Let rise until dough (batter) doubles in size. Punch down dough with floured hands. Place half the dough in a greased 9x5x3 inch baking pan. Repeat with other half. Cover with a clean damp cloth and allow to rise to 1 ½ its volume. Bake for 10 minutes at 400 degrees F; turn down temperature to 350 degrees F and bake for 15 minutes. Hints, tips, tricks and how to cheat I changed the amount of maple syrup to ⅓ cup. I used all all-purpose flour (3 cups total) instead of using the whole wheat flour (mainly because I didnt have whole wheat flour in the house at the time). I also omitted the black pepper. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by kframe19 (My Page) on Wed, Dec 30, 09 at 15:20 My recipe for walnuts... 1. Call for an ambulance. 2. Eat walnut. 3. Inject self with Epipen. 4. Hope ambulance makes it before I die. Yep, I'm deathly allergic to walnuts. Bad stuff.

Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 15:44 It's time for a new Cookalong subject and Sharon (Chase) has picked Honey for our subject. Please dig out your favorite honey recipes and post them. Do you have a favorite Lebkuchen recipe? I haven't made them in years but it was a holiday favorite for a long time. It is one of those things that needs to age. Nancy Here is a link that might be useful: Cookalong #35 ---- Mustard Follow-Up Postings: o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Oct 18, 10 at 15:47 This has become a short notice go-to recipe since I always have everything on hand and it can be put together in seconds! Alexa ******************************************************* Bruschetta with Gorgonzola Cheese and Honey Recipe courtesy Giada De Laurentiis Ingredients •36 slices (1/2-inch thick) baguette bread, about 1 loaf •1/4 cup extra-virgin olive oil •8 ounces Gorgonzola, sliced •3 tablespoons honey Directions Preheat the oven to 400 degrees F. Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately. . o and....... clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Oct 18, 10 at 15:49 I forgot to mention - great choice Sharon! We love honey and are always looking for more ways to use it. And thanks again Nancy for keeping the cookalongs going - I love this thread! Alexa o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Mon, Oct 18, 10 at 16:08 I made this last night, it's our favorite chili: Caribbean Chili • 1 lb lean ground beef (the original recipe calls for ground lamb, I usually use a combination of ground pork and beef) • 1/2 cup honey • 1 large can fire roasted tomatoes • 1 smaller can roasted tomatoes w/green chilies • 1 can Rotel tomatoes w/peppers • 1 large can black beans • 1 large chopped sweet onion • 2 limes (juice) • 1 bottle Guinness Draught beer • 2 tbls chopped garlic • 1 tbls chili powder • 2 tbls cumin • 1 tsp cayenne • Salt Simmer the tomatoes and onions for about 30 minutes, add honey, beer, lime juice, ground beef (I don’t brown my GB, I like the taste and texture that simmering the meat adds). Simmer 30 minutes. Add beans and spices, simmer 15 minutes. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Oct 18, 10 at 17:59 YAY, another cookalong! Thanks, Nancy! Great choice, Sharon! Image Hosting by Honey Grapefruit Granita Source Cooking Light June 1994 4 c fresh pink grapefruit juice (about 10 large fruits) 1-1/3 c basic sugar syrup (recipe follows) 1/3 c honey Combine juice and basic sugar syrup in a lrge bowl, stir well and set aside. Place honey in small bowl, microwave on high 30 seci=onds or until warm. Add to juice mixture and stir well. Pour mixture into 9 x 13 baking dish, cover and freeze 8 hours or until firm. Remove mixture from freezer and scrape with tines of a fork until fluffy. Spoon into container, cover and freeze for up to one month. Yield: 6 one-cup servings Basic Sugar Syrup 4-1/2 c sugar 4 c water Combine sugar and water in large saucepan, stir well. Bring to boil and cook 1 minute or until sugar dissolves, stirring constantly. Cool before using. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These are like just the top part of a muffin! Really easy, good and healthy too! Blueberry Breakfast Tops From Weight Watchers POINTS: 3 INSTRUCTIONS 2 spray(s) cooking spray 1 1/4 cup(s) blueberries, fresh (or thawed, if frozen) 2 Tbsp sugar 1 1/4 cup(s) all-purpose flour 3/4 cup(s) uncooked cornmeal 1 Tbsp baking powder 1/4 tsp baking soda 1/4 tsp table salt 1 cup(s) buttermilk 1/3 cup(s) honey 3 Tbsp unsalted butter, melted 1 large egg(s), beaten Preheat oven to 400°F. Coat a large baking sheet with cooking spray. In a medium bowl, toss blueberries with sugar; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, honey, butter and egg. Pour wet ingredients into flour mixture and beat thoroughly to combine; fold in berries. Place twelve 1/4 cup scoops of batter on prepared baking sheet about 2-inches apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 per serving. Linda o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Oct 18, 10 at 20:52 Links to all the cookalongs Here is a link that might be useful: Links to all the cookalongs o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Mon, Oct 18, 10 at 22:32 This one is from the neighbor who has raised bees for over 50 years: Honey Cookies Ingredients: 3 tsp. baking soda 2 cups warm honey 1 cup shortening, containing salt 2 tsp. ginger ¼ cup hot water 7-8 cups flour Directions: Dissolve soda in warm honey. Add shortening, ginger, and hot water. Add enough flour to make a firm dough. (7-8 cups) Roll about ¼ †thick. Cut out with cookie cutters. Bake 8-10 minutes at 375. DD's favorite: Baklava For filling: ý cup sugar 20 oz. finely chopped walnuts ü cup brown sugar 2 tsp. Cinnamon Preheat oven to 400 degrees. Mix all the ingredients together. For Assembly: 3 sticks butter, melted 1 16 oz package frozen Phyllo dough, thawed Brush bottom and sides of jelly roll pan with butter. Place one sheet of dough on pan, brush with butter. Repeat until you have five layers. Top with 1/3 of walnut mixture. Top walnuts with five layers of dough brushing each layer with butter. Repeat process until complete. Be sure to brush top layer of dough with butter. For Syrup: 1 cup sugar 1 cup water Juice of ý lemon ý tsp. Vanilla 1 cup honey 15 minutes before Baklava is due to come out of oven. Combine all the ingredients and cook over medium heat for 15 minutes. Pour immediately over Baklava. Final Preparation: Cut Baklava on diagonal halfway through layers. Bake at 400 for 15 minutes then reduce oven temperature to 300 and bake an additional 40 minutes. Remove from oven and immediately cut through all layers. Pour syrup over hot Baklava. Cool. Lightly cover. Let sit 24 hours if you can wait. Do not refrigerate. Makes 48 pieces. Hint: Place each piece in a partially flattened paper muffin cup. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Mon, Oct 18, 10 at 22:50 We love this marinade/dip Lime-Chipotle Sauce - Sunset Magazine Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. Even though this is a traditional Jewish New Year cake, I'd like to share this one. Majestic and Moist New Year's Honey Cake Epicurious : September 2008 by Marcy Goldman A Treasury of Jewish Holiday Baking I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later. This one is queen of the realm��"rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One tester gave the ultimate compliment, saying "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead. Yield: Makes 8-10. 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 eggs 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whisky (see Note) 1/2 cup slivered or sliced almonds (optional) I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans. Preheat the oven to 350ðF. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely. Note: If you prefer not to use the whisky, replace it with orange juice or coffee. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Oct 19, 10 at 8:44 moosemac, Those honey cookies sound good, but can that recipe be halved? Even at half, it sounds like it's going to make a boatload of cookies! o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Oct 19, 10 at 10:03 Here's a traditional Lutheran honey spice cake! LOL! Honey Spice Cake ( Pinky's mom's) 1 c butter 1/3 c sugar 3/4 c honey 2 eggs, separated 3 c sifted flour 4 tsp baking powder 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1 c soured milk 1/2 tsp soda 1 tsp vanilla 1/2 c chopped nuts Cream the butter and sugar in a mixing bowl. Beat in the honey and the egg yolks. Sift dry ingredients with the flour and add the dry ingredients alternately with the soured milk. Add the nuts and vanilla. Beat the egg whites until stiff and fold into the batter. Bake at 350ð until a toothpick comes out clean, about 35 minutes. This is great with cream cheese frosting. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Tue, Oct 19, 10 at 10:30 This is one of my favorite ways of cooking carrots. The recipe comes from "Green on Greens" 1984 cookbook by Bert Greene: ELIZABETHAN BRAISED AND GLAZED CARROTS "To my mind, the classic carrot rendition is ultimately the simplest - in this case merely tossed with butter plus an amendment of honey. Since Queen Elizabeth I of England was responsible for the carrot's initial popularity, can one pay greater homage than to name it in her honor?" Ingredients: 2 Tbsps. unsalted butter 1 shallot, minced 1 lb. carrots, peeled, sliced into rounds (I cut them on the diagonal) 1/2 cup chicken stock 1 1/2 Tbsps. honey 1/8 tsp. freshly grated nutmeg 1 Tbsp. chopped fresh parsley Melt butter in medium saucepan over medium low heat. Add the shallot; cook 1 minute. Stir in the sliced carrots and chicken stock. Cover and cook until just tender, stirring occasionally, about 12 to 15 minutes. Add the honey and nutmeg. Raise heat slighly and cook, uncovered, until liquid becomes syrupy. Remove from heat, toss in chopped parsley. (Serves 4 - easily doubled) seagrass o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Oct 19, 10 at 10:39 I made this a few months ago and it was a huge hit. Love the honey lemon drizzle over the grilled marinated chicken. *********************************************************** Greek Chicken Thighs Serves 5-6 2-3 lbs boneless, skinless chicken thighs 2 tablespoons olive oil 1 tablespoon garlic powder 2 teaspoons dried oregano 1/2 teaspoon salt Pinch of black pepper Honey Lemon Drizzle 3 tablespoons honey 2 tablespoons lemon juice In a large bowl, mix together olive oil, garlic powder, salt,oregano and pepper. Add chicken thighs and coat chicken well with olive oil mixture. Set aside until ready to cook. (You can do this ahead of time and just leave it covered in the refrigerator until needed.) Move oven rack as close to top as possible. Preheat oven to 500. Place chicken on cookie sheet or roasting rack in a single even layer. Cook for about 8 minutes. While chicken is cooking, mix together lemon juice and honey. After chicken is fully cooked, drizzle honey lemon juice mixture over. Return chicken to oven for another 1-2 minutes, or until it is slightly charred and golden. For additional flavor, you can drizzle more honey and lemon mixture if you so desire. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Oct 19, 10 at 10:50 I made this corn bread recently. Sweet and moist. Honey-Glazed Spago Corn Bread Source: Food Gal (makes one 9-by-13-inch pan) 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup cake flour 1 cup sugar 2 tablespoons baking powder 1 1/2 teaspoons salt 4 large eggs, at room temperature 3 ounces (3/4 stick) unsalted butter 1/3 cup vegetable oil 1 cup milk 1/2 cup buttermilk For glaze: 3 ounces (3/4 stick) unsalted butter 1/4 cup honey 1/3 cup water Place a rack in the middle of the oven and preheat the oven to 350 degrees. Line a 9-by13-inch baking pan with aluminum foil and spray foil with pan spray. Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside. In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined. Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean. To make the glaze: While corn bread is baking, melt butter in a medium saucepan. Add honey and water, and whisk until blended. When corn bread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool. From ââ¬Å"Desserts By the Yardââ¬Â o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Oct 19, 10 at 10:57 Thank you, Sharon, for picking an ingredient with such a long and rich history. I have lots of local honey in my pantry right now so will definitely try some of the recipes in this thread. This is my #1 favorite method for preparing a whole or half of smoked ham. DURGIN-PARK BAKED HAM 1 (5 to 6 pound) fully cooked ham 3/4 cup fresh orange juice 1/2 cup dry sherry 1 cup honey Whole cloves 1 cup packed dark brown sugar 2 Tbs. dry mustard Trim the skin from the ham, leaving a thin, even layer of fat. With a skewer, poke the ham all over at 2-inch intervals. Place the ham in a large resealable plastic bag, and place in a large shallow pan. Combine the orange juice, sherry, and honey; pour over the ham and seal the bag securely. Marinate in the refrigerator for three days, turning the ham every 12 hours. Preheat the oven to 325 degrees. Remove the ham from the bag, reserving the marinade. In a shallow roasting pan, with the ham fat side up, score the fat in a diamond design and stud with cloves. Insert a meat thermometer, making sure it does not touch bone. Pour all but a tablespoon of the marinade over the ham. Bake for 1 1/2 hours or until the meat thermometer registers 130 degrees. In a small bowl, combine the brown sugar, mustard and the tablespoon of the reserved marinade and brush the exposed portion of the ham. Cover with a tent of aluminum foil and bake for an additional 15 minutes or until meat thermometer registers 140. Remove from the oven and allow the meat to stand for 10 minutes; then thinly slice and serve. 10 to 12 servings. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Tue, Oct 19, 10 at 20:55 I made these one day last week...could have just as easily posted it on New Recipes. Simply Delicious!!!!!! SPICY PUMPKIN PECAN RAISIN MUFFINS From Farm Girl Fare Blog Makes about 18 large muffins 1 C. raisins 3/4 C. orange juice 3 C. unbleached, all-purpose flour* 1/2 C. whole wheat flour or whole wheat pastry flour* 2 teas. baking soda 1 teas. baking powder (make sure it's fresh) 1 teas. salt 1 teas. cinnamon 1 teas. nutmeg (a little less if freshly ground) 1/2 teas. ground cloves 1 C. (2 sticks) trans-fat free vegetable oil sticks** 1 C. light brown sugar, packed 1/2 C. honey 3 eggs 1 15 oz. can packed pumpkin (or 1 pound fresh pumpkin puree) 1 C. chopped pecans or walnuts, toasted if desired Heat oven to 350 degrees. Place raisins and orange juice in a small bowl and microwave for 2 minutes; set aside. Grease muffin tins. Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey, and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with the raisin/juice mixture. Stir in pecans. Generously fill muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15 minutes, then remove from tins and serve warm, or let cool on wire racks. Store in an airtight container for up to three days or freeze. *I used 3 1/2 C all-purpose flour (that's what I had on hand). **I used 2 sticks unsalted butter. My yield was 12 regular size muffins and 36 baby muffins. jude o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Thu, Oct 21, 10 at 1:24 My own dessert I invented. Dish of plain yogurt sprinkled with cinnamon and drizzled with honey. When eating it the honey will stick to the spoon making every spoonful sweet. Because yogurt will cool down hot pepper burn this makes a nice dessert following a spicey meal. It was probably a flaming hot curry that prompted me to whip up something sweet and cooling. : ) lyra o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by gldno1 (My Page) on Thu, Oct 21, 10 at 5:22 This is probably my favorite cookie. It doesn't make a huge amount. They are sort of a gingersnap but not so gingery. Cinnamon Cookies Char's recipe þ cup shortening (not butter) 1 cup sugar 1 egg ü cup honey 2 cups flour 1 teaspoon ginger (can use less) 2 teaspoon baking soda 1 teaspoon cinnamon ý teaspoon salt Mix sugar and shortening; add egg, mix well. Add dry ingredients. Mix Make 1 inch balls, roll in cinnamon sugar topping Bake 12-15 minutes at 375ð Note: leave space, they will spread and crackle on top. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Thu, Oct 21, 10 at 9:57 I just found this recipe in a Giada cookbook I got from the library. Haven't made it yet but I plan to next time I need a dessert. Got mostly pretty good reviews. Chocolate Honey Almond Tart Recipe courtesy Giada De Laurentiis, 2008 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan 9 chocolate graham crackers, 5 1/2-ounces total 2 tablespoons slivered almonds 3/4 cup heavy cream 1/4 cup honey 12 ounces semisweet chocolate chips Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight. Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve. Here is a link that might be useful: Chocolate Honey Almond Tart o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Thu, Oct 21, 10 at 14:19 Struffoli: A holiday treat I love. It is Honey coated fried dough balls sprinkled with powdered sugar. we called them Cece. It is made with a cookie dough ? rolled to the diameter of a cigarete and fried til a golded color. When the Ceci is cooled, the honey is heated and poured over it and mixed throughout. It is shaped into a mound and sprinkled with Sugar. Some sprinkle on Christmas colored Jimmies. I can't find my recipe but here is one I Googled, which is similar. LOU Ingredients 6 eggs 1 cup granulated sugar 1/2 pound butter 4 1/2 cups all-purpose flour 4 vanilla beans 2 tablespoon baking powder 1 gallon vegetable oil 1 pound honey 1 small jar candy sprinkles Directions Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour. Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place. Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan. Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature. In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles. Here are Photo's by leographia. I didn't copy them too well.Use your imagination!!! o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Oct 21, 10 at 15:00 Jessica, that marinade is Elery's favorite for lamb, he loves the stuff. But, since you posted I can use that one, so how about sol's honey rolls? Or baklava, which my mother just adores? Honey Rolls 1 cup milk 1/2 cup honey 1/2 cup butter [1 stick] 2 teaspoos salt 1-2 tablespoons granulated sugar* 2 pkges. dry yeast 1/2 cup warm water [110ú-115úF] 2 large eggs, lightly beaten 6 - 6 1/2 cups AP flour Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey. In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes. Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough. Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour. Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375úF and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven. Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar. Baklava 1 pound frozen phyllo sheets 1 cup melted butter 2 cups finely chopped walnuts or blanched almonds 1/2 cup sugar 1/2 teaspoon ground cinnamon 3/4 cup sugar 3/4 cup honey 1 cup water 1 tablespoon lemon juice Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400ð until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava. Annie o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, Oct 22, 10 at 10:34 HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder (I use Penzey's Maharajah blend) 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (40 min. for boneless breasts, depending on size), basting occasionally with sauce. Note: I usually use skinless bone-in breasts so I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I donââ¬â¢t dirty extra measuring cups. o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Fri, Nov 12, 10 at 16:22 Lou, My grandmother used to make struffoli, I don't know if that's what she called them. I hadn't remembered those in a long, long time. Thank you o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Nov 14, 10 at 14:10 All of these honey recipes sound good. A big thank you to everyone. Time to get started on a new subject, so I'm pulling a name right now.... ~~~~~~~~~~~~~ Annie1992 ~~~~~~~~~~~~~~~~~~~ You get to pick. I'll keep an eye on this thread for your choice. Nancy o RE: Cookalong #36 ------ HONEY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Nov 15, 10 at 19:51 I just received an email from Annie, she has been out of town. She thinks.....butter.... would be a fun choice. I'll set it up now. Thanks again to all. Nancy Here is a link that might be useful: Cookalong #37 --------BUTTER!

Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:13 It seems like a good time to resume the Cookalongs, the last one was in December. Instead of pulling a name out of a hat, I decided to pick the first ingredient for 2011. I'm choosing Citrus because it's in season and because there are so many good things to use it in. So please dig out your favorite T+T recipes that call for any of the citrus flavors, orange, lemon, lime or grapefruit. If you know where the recipe came from please give credit. A quick reminder, please only post recipes you have actually made and if you have a picture please post that too. A recipe that you found on the net is OK if you have made it but is not OK if you haven't. We are only interested in T+T. In a couple of weeks I'll jot down all the names of those who participated in this Cookalong and pull a new name out of the hat for that person to pick a new focus ingredient. I'll post that name at the end of the thread and if I can, I'll also email that person. So please check to make sure that your email through GW is working. My cooking has been in a rut lately so I am really looking forward to some new recipes to liven up our meals. Nancy Here is a link that might be useful: Cookalong #38 ---- Dates! Follow-Up Postings: o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jan 31, 11 at 17:26 Here's one with orange juice as a main ingredient in the sauce. I prefer it with bone-in chicken breasts but made it a couple of weeks ago with the boneless ones. HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine (I used 2 Tbs. of butter and 1 Tbs. safflower oil) 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (less for boneless breasts), basting occasionally with sauce. Note: I usually use skinless bone-in breasts so I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I don't dirty measuring cups. Can sprikle top with toasted almonds or cashews, if desired. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Jan 31, 11 at 17:42 Oh my....you hit me well on this! This from my DIL...no pics, but it's beautiful with the ornage and red bits... Citrus baked turkey 1 whole turkey breast about 4 1/2 pounds Marinade 2 oranges, grated rind and juice 1/2 cup corn oil 1/2 cup honey 1 red bell pepper seeded and diced 1 jalapeno pepper, seeded and diced ( I like 2....maybe 3!) 1/2 tsp salt. Marinate in a plastic bag at least 2 hours or all day. Bake 375 in a covered roasting pan with the marinade poured over it. Bake an hour, remove lid and continue to bake until thermometer reads 165 ( about 1/2 an hour more). Baste frequently. Remove from oven, let stand 20 minutes, skim fat from sauce, slice turkey and serve with the sauce. I skim the fat from the sauce and thicken with a slurry of cornstarch. And I don't know who sent me this...but someone on this forum....and it's a keeper! Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it. 1/2 cup sour cream 1/4 cup mayonnaise 2 teaspoons Dijon-style mustard 1 1/2 tablespoons grated peeled fresh gingerroot 1 teaspoon freshly grated orange zest 2 tablespoons fresh orange juice 1 1/2 tablespoons drained green peppercorns (*I omitted) 1/2 teaspoon sugar 1 tablespoon white-wine vinegar Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. And this dressing will be a happy surprise...lemon and blue cheese are great together! Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of � a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. I have lots more...but I'll leave room for someone else. Linda C o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jan 31, 11 at 18:16 Cardamom Citrus Fruit Salad 1 large ruby pink grapefruit 3 oranges (navel, blood, mandarin or a combination) 1/4 c honey 2 T fresh lime or lemon juice 1/4 tsp ground cardamom Peel the fruit and cut away the membranes from the individual segments with a sharp knife. Place peeled segments in a large bowl. Drain off any excess juice from the fruit into a saucepan. Add the lime juice, honey and cardamom. Bring to a boil and reduce heat to low. Simmer for 10 minutes then remove from heat and cool to room temp. Pour over the fruit mixture and gently fold to coat fruit. Chill 15 minutes. Serves 4 o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Jan 31, 11 at 18:41 This is a colorful, fresh citrus salad in the winter... Orange Salad with Stuffed Dates SERVES 4 1/2 cup sliced almonds 8 medjool dates 2 ounces soft goat cheese 4 navel oranges 3 tablespoons white wine vinegar Salt and pepper, to taste 1/2 cup olive oil 1/2 cup whole flat-leaf parsley leaves 1 small red onion, thinly sliced Set the oven at 375 degrees. Place the almonds on a rimmed baking sheet. Toast the nuts, turning several times, for 5 to 8 minutes or until brown. Watch them carefully, because they burn easily. Use a sharp paring knife to cut a lengthwise slit on one side of each date; don't cut all the way through. Remove the pits. With a small blunt knife, press 1 tablespoon of the goat cheese inside each date. Pinch the sides of the dates together; the goat cheese should show at the seam. Use a serrated knife to cut off both ends of one of the oranges. Set a flat end on a cutting board. Make a vertical cut in the orange between the rind and the flesh, starting at the top and curving the knife as you move to the bottom of the fruit. Continue making vertical cuts around the orange, so that the rind and pith are removed and only a round of flesh remains. Place the orange on a rounded side and slice 1/4-inch rounds through the segments (the slices should look like the spokes of a wheel). Repeat with the remaining the oranges. On each of 4 large salad plates, overlap orange slices. Set the plates aside. In a bowl, whisk the vinegar with salt and pepper. Gradually whisk in the oil. Spoon the dressing over the oranges. Garnish the oranges with parsley leaves, red onion slices, and toasted sliced almonds. Set 2 stuffed dates on each plate and serve at once. DELISH!! seagrass o Buddhacello - similar to Limoncello clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Mon, Jan 31, 11 at 19:23 I found this on a food blog and cannot find the person's name or name of the blog. about a quarter cup of grated citron zest (Buddha's Hand) 1 750 ml bottle of 100 proof vodka 2 cups sugar 2.5 cups water Put zest and vodka in a glass container, cover tightly, and let steep for about two weeks. When time is up, make a syrup using the sugar and water. While it's cooling, strain solids out of vodka using a fine mesh strainer. Then strain again through cloth. (Note: cheesecloth is too coarse; I used rags torn from an old white cotton bed sheet. Be sure to wet the cloth before you start. This step can take a while, but it's worth it to get all the sediment out.) Add about half the sugar syrup to the infused vodka, taste, and keep adding until it tastes sweet enough to you (traditional limoncello is quite sweet, but yours doesn't have to be). Pour into pretty bottle(s) (e.g. the final container) and age for another two weeks. You can use this recipe to make liqueur from just about any citrus fruit, but you might want to increase the amount of zest for less aromatic fruits such as tangerines. Preserved Lemons from Jenny's Nourished Kitchen I have included a link. I love these with a Moroccan Stew or with grilled chicken or fish. Here is a link that might be useful: Preserved Lemons from the Nourished Kitchen o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Feb 1, 11 at 8:15 Don't remember who posted this before - but I make it often using regular oranges and have made it with only lemons. FLOURLESS CLEMENTINE CAKE 4-5 clementines (about 375g or 1 lb.) 6 eggs 225g sugar (1 cup + 2 Tblsp.) 250g ground almonds (2-1/3 cups) 1 heaping tsp. baking powder Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375� F. Butter and line an 8-inch springform pan. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water. Recipe by Nigella Lawson. Here is a link that might be useful: Link to recipe on Food Network website o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Tue, Feb 1, 11 at 9:23 Question, is it fair to print a recipe I got from a live cooking show? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 1, 11 at 12:58 Sure it's fair as long as you have actually made it. The origin of a recipe is not the big concern, we just want to make sure you have made it and tested the recipe. Over the years we have had posters that just pretended to cook or bake and who posted recipes that they have never actually made. Sometimes those recipes are a big dud. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Feb 1, 11 at 19:40 Since I have several citrus trees, I like to keep up with citrus recipes. Here are some of my favorites: Lars' Lime Pie Crust 6 tbsp unsalted butter 2-1/2 tbsp sugar 1-1/4 cups Graham cracker crumbs Filling 2 tbsp cream cheese or Neufchatel cheese 2 tsp sugar 2 eggs, slightly beaten 3-4 fresh limes (enough for 1/2 cup juice) 2 tbsp cornstarch 1 smidgeon salt (1/32 tsp) 1 - 14 oz can sweetened condensed milk Topping 1-1/4 cups heavy whipping cream 1 tbsp sugar 1 tsp cornstarch Directions Melt butter and add sugar. This can be done in a 9" or 8" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 9" pie pan and bake 7 minutes at 350� and allow to cool. Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand and pour the mixture into the slightly cooled pie shell. Bake at 375 degree for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours. Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve. Yield: 8 servings. Lars' Hummus Ingredients 1/2 pound (1-1/3 c) dried garbanzo beans, (about 3-1/2 cups cooked) 1/3 cup lemon juice 2-3 large cloves of garlic (4-5 if small) 1/2 cup olive oil 1/4 cup toasted sesame seed oil 1/2 cup tahini (toasted, if available) 2 tsp salt 1/8 tsp cayenne 1 1/4 tsp freshly ground black pepper (or to taste) 1-2 tbsp water, if needed Directions Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Return to pan with water to cover plus 1/2 tsp baking soda and simmer for about 1-1/2 hours, or until tender. They will get tender much more quickly with the added baking soda. After cooking, I rinse them twice with cold water to remove the cooking water. Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time. Avgolemono Sauce (use this sauce over noodles with chicken) 1 cup stock (or 1 cup water with 1 tsp soup base � vegetable or chicken) 2 tbsp butter 2 tbsp flour 1/4 cup lemon juice (approx. one very large lemon) 2 eggs 2 tbsp water 1/8 tsp cayenne 1/2 tsp black pepper salt to taste, unless using soup base that contains salt) Heat the stock, or heat the water and dissolve the soup base. Make a roux with the butter and flour and add the stock. In a separate bowl, lightly beat the eggs and add the lemon juice and water. Slowly add this mixture to the thickened stock, stirring constantly, and heat to desired temperature. Add pepper and salt, as needed. I've made all of the recipes many times. Lars o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, Feb 1, 11 at 23:46 At our house it's called Jessy's Sauce. Love this for grilled/baked chicken, fish or pork. I can quadruple batches for Christmas gifts and for the pantry. * Exported from MasterCook * Lime-Chipotle Sauce Recipe By :Jessy- Cooking Forum Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobo sauce 3 tablespoons brown mustard -- (or dijon) 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Blend in food processor. Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - - NOTES : Katie's note: This can be canned in a boiling waterbath for 15 min. at 0-1000 ft., 20 min. at 1001-6000 ft. and 25 min. above 6000 ft. ................................. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Wed, Feb 2, 11 at 5:56 Wondering - has anyone tried Jessy's sauce on chicken wings? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 6:36 These are all recipes I make regularly and can highly recommend. Margarita Balls Servings: 24 Ingredients: 1 (12 ounce) package vanilla wafers 1/2 pound ground almonds 1/4 pound white chocolate 1/2 cup tequila 3 Tbsp Rose’s Lime Juice 1/4 cup orange marmalade 2 tablespoons light corn syrup Directions: 1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. 2. Melt four 1 oz squares white chocolate according to package directions. 3. In blender, process tequila, orange marmalade, lime juice and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. 4. Shape into 1 inch balls and coat with sugar. Store in refrigerator. ******************************************************* Macadamia Crusted Halibut with Citrus Butter Sauce Serves 4 Four 6 oz. halibut filets 1/2 cup unsalted butter, softened 1/4 cup panko flakes (Japanese bread crumbs) 1/4 cup macadamia nuts, toasted, ground fine 2 Tbsp. olive oil salt and pepper 1 tsp each grated orange, lemon and lime zest 1/2 cup orange juice 2 tbsp lime juice 2 tbsp lemon juice 1 minced shallot 1 tbsp honey 5 tbsp butter Season each filet with salt and pepper. Mix the toasted macadamia nuts into the soft butter. Add in panko flakes. Spread top of fish with crust and sear quickly in 2 Tbsp olive oil in hot sauté pan on both sides. Chop the shallot very fine. Saute in 1 tbsp butter until soft. Add the zests, juices and honey. Bring to a boil and reduce just a bit. Add 4 tbsp butter and swirl it to incorporate. Serve over the fish. ******************************************************* Honey Ginger Salmon 1 teaspoon ground ginger 1 teaspoon garlic powder 1/3 cup soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion, chopped 1 1/2 lbs salmon fillet 4 servings 1. In a large self-closing plastic bag, combine first six ingredients; mix well. 2. Place salmon in bag and seal tightly. 3. Turn bag gently to distribute marinade. 4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. 5. Turn bag occasionally. 6. Lightly grease grill rack. 7. Preheat grill to medium heat. 8. Remove salmon from marinade; reserve the marinade. 9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. 10. Brush with reserved marinade up until the last 5 minutes of cooking time. 11. Discard leftover marinade. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 8:46 Yes I have made this several times. Ingredients * 4 chicken breast halves (I used boneless breasts) * 1/2 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 2 tablespoons butter * 1 large onion, finely chopped * 1 teaspoon paprika * 1 1/2 cups green onions, chopped (about 6 green onions, including green part) * 1/2 cup orange juice * 2 tablespoons bourbon * 1 cup chopped fresh peaches (about 2 medium peaches) * Dash nutmeg Directions Preheat oven to 400 degrees. Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes. Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally. (I covered during most of this time) Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Feb 2, 11 at 9:11 Hey Pat - I haven't tried that recipe with wings! But I will now. One thing I notice with this marinade is I have to watch the meat (salmon is awesome) carefully, the high sugar level means it can burn quickly. o RE: Oops clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 12:27 I forgot the name of the recipe. "Bourbon laced tipsy Chicken" o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 2, 11 at 14:36 Eandhl, that recipe sounds really good. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 14:44 This was in timely if you are lucky enough to find Seville Oranges which are only available in February. 2 lbs Seville Oranges (the ugliest oranges in the world) 6 cups water 1 lemon 7 1/2 cups sugar. Place oranges and lemon in a large pot cover with water and simmer ( do not boil) until soft, about 2 hours. Remove fruit, cool slightly and then cut in half. Scrape out seeds, pith and flesh . Place pith and seeds in a cheescloth bag. Return bag and flesh to the water. Slice the skins into desired thickness or process in a food processor. Add peel and sugar to the pot. Bring to a boil and boil about 30 minutes (maybe less maybe more depending on natural pectin) or until reaches gel stage. Remove form heat, skim foam , stir. Pour into sterilized jars and hot water bath 10 mins. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 16:09 Id be remiss if I didn't post this one because it's one of my all time favourite recipes! Thanks again for the umpteenth time Gina! Lemon Linguine With Scampi (Gina) 3/4 Lb linguine 3 Tbl unsalted butter 2 1/2 Tbl good olive oil 1 1/2 Tbl minced garlic (4 cloves) 1 Lb large shrimp (about 16 shrimp), peeled and deveined 1/2 teaspoon Kosher salt 1/4 Tsp freshly ground black pepper 1/3 Cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 Cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 Tsp hot red pepper flakes Cook pasta to al dente. Meanwhile, in a large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Note: I usually add some chicken broth to get more sauce. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 16:44 Oh gee Sharon! You reminded me of another recipe from years ago that I make without even consciously thinking about it. It is very good. Alexa ********************************************** Lemon Chicken from Rao’s two (2-1/2 to 3 lbs each) broiling chickens, halved Lemon Sauce (recipe follows) 1/4 cup chopped Italian parsley Preheat broiler for at least 15 minutes. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces). Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates. Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce. LEMON SAUCE 2 cups fresh lemon juice 1 cup olive oil 1 tbsp red wine vinegar 1-1/2 tsp minced or crushed garlic, or more according to your taste 1/2 tsp dried oregano salt and pepper to taste Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 18:43 Thanks wizardnm, it is really good and I have served it to company a few times. Everyone seems to like it. Can't take any credit I saw it on a cooking show. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Feb 2, 11 at 20:00 Alexa, I just made that for the first time, using some of the Meyer lemons from Arlene. It was really good. I don't have a broiler to speak of, I have one of those things under my oven what means you have to lie on your stomach on the floor to put anything under the "broiler". So, I browned the chicken in the oven, dumped the sauce over top and baked it until the chicken was done and the sauce reduced a bit. It turned out wonderfully. Teresa, I just made limoncello from some of those Meyer lemons too, I used Doucanoe's recipe and it was/is really good. OK, one of my new favorites Photobucket Shaker Lemon Pie From the episode: Two Perfect Pies You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice. Serves 8. Ingredients 1 double-crust pie dough 3 large lemons , sliced thin and seeded (see note) 1 3/4 cups sugar 1/8 teaspoon salt 1 tablespoon cornstarch 4 large eggs 1 tablespoon heavy cream Instructions 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes. 2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves. 3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough. 4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.) We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier��"the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. This was one of the few Cook's Illustrated recipes that I've tried that I like and will use again, it was delicious, tart and bitter from the rind. Annie o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 9, 11 at 17:38 Here are a couple of my favorite orange recipes. I need to make both again very soon! Spicy Orange Beef 2 tablespoons vegetable oil 1 pound round steak, cut into thin strips on the diagonal 1/4 cup orange peel, cut into slivers 1 clove garlic, minced 1/2 teaspoon ground ginger 2 tablespoons cornstarch 1 cup beef broth 1/4 cup soy sauce 1/4 cup sherry 1/4 cup orange marmalade 1/2 teaspoon crushed red pepper flakes 1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. 2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. 3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I've made this using sour cream when I didn't have any ricotta on hand. I like a rich dough... Orange Glazed Coffee Cake 1 pkg active dry yeast 1/2 cup warm milk 1/2 cup granulaqted sugar 1 TBS grated orange zest 1 Lg. egg, lightly beaten 1/4 cup warm water 1/2 cup fresh orange juice 1/2 cup ricotta cheese 1/2 tsp salt 3 1/2-4 cups all purpose flour GLAZE: 1 large egg, lightly beaten ICING: 1 cup confectioners' sugar; 1 1/2-2 TBS fresh orange juice In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly. To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings. Nancy o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by brightonborn (My Page) on Sun, Feb 13, 11 at 7:06 Looking for a good lemon square recipe please !!! o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 16:56 I've made this recipe with many different varieties of fish. The one under the citrus mixture in the photo is a striped bass. Sometimes I use olive oil instead of the butter. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Sun, Feb 13, 11 at 17:54 Here you go, brightonborn. Lemon Butter Bars Source: Land-O-Lakes Crust 1 c AP flour 1/2 c butter, softened 1/4 c sugar Filling 3/4 c sugar 2 eggs 3 T lemon juice 2 T AP flour 1 tsp grated lemon peel 1/4 tsp baking powder Powdered sugar Preheat oven to 350F. Combine all crust ingredients in a small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press into bottom of ungreased 8x8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often until well mixed. Pour filling over hot crust. Bake 18-20 minutes or until filling is set. Sprinkle with powdered sugar while still warm and again when cool. Cut into squares. Makes 16 bars. Linda o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 19:31 Oops, I forgot to add the recipe. CITRUS-BAKED FISH 1 orange, unpeeled, cut into very thin slices 1 lemon, unpeeled, cut into very thin slices 1 lime, unpeeled, cut into very thin slices 1 large onion, peeled and cut into very thin slices 1 tsp. salt 2 � 3 tsp. Old Bay seasoning 1 whole fish, gutted (head can be on or off as you prefer), about 5 lbs. 3 Tbs. butter or margarine Mix together fruits, onions, Old Bay and salt. Place fish on a rack in a baking dish and put 2/3 of the citrus mixture in the center cavity and 1/3 on top. Dot with butter. Bake at 350 degrees until fish is done. Discard stuffing before serving. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 14, 11 at 16:46 This is very quick and easy, and it's good. Orange Braised Chicken Thighs with Green Olives Gourmet : December 1995 Can be prepared in 45 minutes or less. Serves 2. 4 chicken thighs with skin 2 teaspoons olive oil 3 large garlic cloves, minced 1 medium onion, sliced thin 1/2 teaspoon ground cumin 1/2 cup fresh orange juice 1 tablespoon fresh lemon juice 1/3 cup small pitted green olives Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate. Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Feb 14, 11 at 17:57 Just finished up a batch of marmalade. A labour of love because I don't care for it much but himself loves it and after all it is Valentines Day.... o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Feb 15, 11 at 7:36 My new favorite sauce/marinade/dip/glaze for veggies, chicken, - Equal parts hoisin and orange juice, mixed