28 Jul 2008 11:05 am
Delicious Almond Biscotti
I made this today – and will definitely be making it again!
List of almond biscotti ingredients:
4 medium eggs.
2 medium egg whites.
4 cups of flour.
2 cups of sugar.
1 cup of almonds, chopped and toasted.
1 1/2 teaspoons of baking soda.
1 teaspoon of vanilla.
1/2 teaspoon of almond extract.
1/2 teaspoon of salt.
Combine the flour, almonds, baking soda, sugar and salt.
Separately, combine the vanilla, almond extract, 4 eggs and 2 egg whites.
Combine the two mixtures.
Turn onto a lightly floured surface and knead about 10 times.
Shape into a long roll, flattened to one-inch thickness.
Bake at 350F for 30 mins.
Remove from oven and allow to cool on a wire rack for about 10 minutes.
Cut into half-inch diagonal slices and place the cut sides down.
Bake for another 8-10 minutes, then turn and bake for another 8-10 minutes.
Remove and let cool on wire rack.
Source: This came from the biscotti recipes collection.
13 Jul 2008 07:02 am
How to make Cranberry Kiwi Fool Dessert
List of ingredients:
¾ cup of low-fat sour cream.
6 tablespoons of confectioners sugar.
1/3 cup of dried cranberries.
1/3 cup of orange juice.
½ teaspoon of orange zest.
1 ½ kiwis, peeled and mashed with fork.
2 fresh mint sprigs, to garnish.
In a suitably sized bowl, blend the sour cream with 3 tablespoons of the confectioners sugar. Reserve.
Place the dried cranberries in a small saucepan with the orange juice and 2 tablespoons of the sugar.
Gently cook the cranberry mixture over medium-low heat until cranberries swell, and liquid thickens and reduces (about 5 mins).
Stir in orange zest. Reserve, and allow to cool completely.
Mix the mashed kiwis with the remaining 1 tablespoon of sugar. Reserve.
Divide the sour-cream mixture into 2 bowls.
In a separate bowl, reserve 2 tablespoons of cranberry mixture.
Blend the remaining cranberry mixture into one of the sour cream mixture bowls.
In another bowl, reserve 2 tablespoons of kiwifruit mixture.
Add the remaining kiwi mixture the second of the sour cream cream mixture bowls.
Divide the cranberry/sour cream mixture evenly between 2 clear wine glasses.
Cover each with a tablespoon of reserved kiwi mixture in each glass.
Cover each with a tablespoon of reserved cranberry mixture.
Cover each with the kiwi/sour cream mixture.
Refrigerate until ready to serve.
Garnish with fresh mint sprigs.
Source: This is based on a recipe found on the kiwi recipes collection website.
Recipe for Beef Pot Roast
One 4 lb beef pot roast.
1 tablespoon of olive oil.
3 pieces of celery (4-inch).
1 large carrot, cut in chunks.
1 large onion, quartered.
½ teaspoon of rosemary.
½ teaspoon of thyme.
1 slice of bacon, cut into 6 pieces.
1/3 cup of Burgundy wine.
½ cup of water.
2 bay leaves.
1 ½ teaspoons of salt.
¼ teaspoon of pepper.
1 teaspoon of flour.
In a Dutch oven, brown the roast in the olive oil.
In a skillet, cook the celery, carrot, onion, rosemary, thyme and bacon pieces, stirring constantly and until the onion is golden; then add to the meat.
Add the Burgundy wine, water, bay leaves, salt and pepper.
Cover and simmer for 2 ½ hours.
Thicken the liquid with flour blended with a little cold water or wine, then cook for another 30 minutes.
Strain the liquid, discarding vegetables and bay leaves.
Serve the gravy with sliced roast.
Source: This recipe came from the pot roast recipes collection website.