3 c. flour1 T. baking powder1/2 t. baking soda1/2 t salt2 T. poppy seeds10 T. butter, melted1 c. sugar2 eggs1/2 c. heavy cream1 c. sour cream1 T. lemon zest3 T. lemon juice1 c. powdered sugar Blend together in a large bowl flour, baking powder, baking soda, salt, sugar, lemon zest and poppy seeds. Make a well in the center and add butter, eggs, heavy cream and sour cream. … [Read more...] about Lemon Poppy Seed Muffins
Bananas Foster Cupcakes
1 c. sugar2 eggs4 ripened bananas1 t. vanilla1 3/4 c. flour1 1/2 t. baking powder1 t. baking soda1/8 t. salt1 lb. powdered sugar1 t. rum extract (This brand is good.)1 stick butter, melted2 T. dark brown sugar2 T. milk (may add a bit more for consistency)optional (1 c. chopped pecans) Blend eggs with a wire whisk. Add sugar and vanilla. Blend in bananas with a hand blender … [Read more...] about Bananas Foster Cupcakes
Special Mocha Cupcakes
1 1/2 c. flour1 c. sugar1/3 c. baking cocoa1 t. baking soda1/2 t. salt2 eggs1/2 c. cold brewed coffee1/2 c. vegetable oil3 t. cider vinegar3 t. vanilla extract Mocha Frosting3 T. semi-sweet chocolate chips2 T. milk chocolate chips1/3 c. butter, softened2 c. powdered sugar1-2 T/ brewed coffee1/2 c. chocolate sprinkles In a small mixing bowl, combine the flour, sugar, … [Read more...] about Special Mocha Cupcakes
Raspberry Iced Tea
2 qts. cold water4 Louisianne family-sized tea bags1 can frozen raspberry juice (undiluted)1 c. sugar10 fresh peppermint leaves2 lemons, sliced Bring water to a boil in a medium sauce pan. When just boiling, add tea bags and turn off burner (but do not remove pan from burner). Let steep for 5 minutes. In a large 3 qt. pitcher, pour sugar and spoon frozen raspberry juice … [Read more...] about Raspberry Iced Tea
Toasted Ravioli with Marinara Sauce
2 large eggs1/2 cup canned evaporated milk1 cup Italian-style bread crumbs4 cups vegetable oil for frying24 fresh bite-size ravioli, thawed if frozen1/4 cup freshly grated Parmesan1/4 cup of olive oil4 cloves of garlic sliced in half1 35oz can of imported Italian tomatoes3 basil leaves, washed, patted dry and choppedsalt & pepper to taste In a small bowl, whisk together … [Read more...] about Toasted Ravioli with Marinara Sauce
Minestrone with Italian Sausage
1 lb. bulk Italian sausage1 large onion, chopped2 large carrots, chopped2 celery ribs, chopped1 medium leek (white portion only), chopped2 garlic cloves, minced (remember a pod hold several cloves–I got the words mixed up once.)1 medium zucchini, cut into 1/2 inch pieces1/4 lb. fresh green beans, trimmed and cut into 1/2 inch pieces6 c. beef broth2 cans (14 1/2 oz. each) diced … [Read more...] about Minestrone with Italian Sausage
Cranberry Vinaigrette Salad
2 bags Romain Lettuce1 apple chopped (I dipped the apples and pears in lemon juice to reduce the browning)1 pear chopped1 c shredded Swiss cheese1/4 c cranberries1 c pine nuts ( I used roasted/salted sunflower seeds on Sunday) Dressing:1/3 c apple cider vinegar2 tbs lemon juice,2/3 c vegetable oil1/2 c sugar2 tbsp onion1/2 tsp salt3 tsp poppy seeds Combine the lettuce, … [Read more...] about Cranberry Vinaigrette Salad
Tenderloin of Beef Stuffed with Mushrooms
3 1/2 lbs. beef tenderloin with fat trimmedsalt and pepper to taste2 T. vegetable oil3 c. beef stock1 bunch watercress8-10 large button mushrooms plus 1 lb. mushrooms2 T. butterjuice of 1/2 lemon1 c. water1 T. arrowroot1/2 c. Madeira wine2 shallots4 oz. sliced bacon3 garlic cloves1 medium bunch parsley Heat oven to 450 degrees. Tie one piece of string lengthwise around the … [Read more...] about Tenderloin of Beef Stuffed with Mushrooms
Lettuce Wraps
4 T canola oil4 boneless, skinless chicken breasts, thawed and sliced in strips1 t. salt1/4 t. pepper1 c. water chestnuts, chopped1 c. mushrooms, sliced finely1 medium vidalia onion, chopped finely1 t. minced garlic8 large pieces lettuce, your favorite kind1/2 c. sugar1 c. water plus 4 t. separated8 T. soy sauce, separated4 T. brown sugar4 T rice vinegar plus 1 t., separated4 … [Read more...] about Lettuce Wraps
Veal Scaloppine with Prosciutto and Sage
4 boneless veal scaloppine (1 lb.)4 thin slices prosciutto (2 1/2 oz.)14 fresh sage leaves1/4 c. butter1/3 c. white winesalt and pepper to taste Using parchment paper, pound veal to a thickness of about 1/8″ with a rolling pin. Peel the parchment away and slice each veal into 3 pieces. Cut each slice of prosciutto into three pieces. Lay a sage leaf on each piece of veal and … [Read more...] about Veal Scaloppine with Prosciutto and Sage