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Links from March 16, 2014

These are my links from March 16, 2014

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Links from March 7, 2014

These are my links from March 7, 2014

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Links from February 6, 2014

These are my links from February 6, 2014

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Apple cranberry nut bread

Food.com

 Made this today

Apple Cranberry Nut Loaf

By newspapergal on December 01, 2004

PhotoPhoto by newspapergal

3 Reviews
  • timer
  • Prep Time: 25 mins
  • Total Time: 1 hrs 20 mins
  • Yield: 2 loaves

About This Recipe

“My boss makes this bread every holiday season, and it is soooo good. I couldn’t believe my life was devoid of cranberry bread before I met my boss! 🙂 *note – this makes 2 loaves of bread *note2 – the bread requires 2 days of refrigeration before serving. (and it freezes really really well)”

Ingredients

    • 3 cups flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/4 cups sugar
    • 1/2 cup shortening
    • 2 eggs
    • 1/2 cup orange juice
    • 1/2 cup sour cream
    • 1 cup chopped nuts ( I use pecans, but walnuts would also work)
    • 1 1/2 cups coarsely chopped fresh cranberries
    • 1 cup apple, peeled,cored &,shredded

Directions

  1. Heat oven to 350*.
  2. Grease& flour two 9×5 loaf pans.
  3. Combine flour, salt& soda- sift together in medium bowl, and set aside.
  4. In large mixing bowl, cream sugar and shortening.
  5. Add eggs, sour cream& orange juice.
  6. Stir flour in until just moistened.
  7. Fold in cranberries, shredded apple and nuts.
  8. Divide mixture between prepared loaf pans; bake 50 minutes, or until a tester comes out clean.
  9. Bread should be golden brown.
  10. Cool 10 minutes in pans, then cool on rack until cool.
  11. Wrap each loaf tightly and store in refrigerator for 2 days before slicing, or freeze.
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2014 01 24 ernie food
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Bittman recipes

picture and papers, Home.

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Moroccan Chicken with Preserved Lemons

Roasted Chicken This recipe comes from the New York Times, http://www.nytimes.com/recipes/1014407/roasted-chicken-with-preserved-lemons.html. I’ve made it several times and it always seems to turn out luscious.  The only thing I add is to  put part of an onion inside the chicken before ro

By  and   (of course Bittman is involvedastin

INGREDIENTS

  • 2 3 1/2-pound chickens
  • 4 preserved lemons
  • 1 tablespoon ground cumin
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • 2 tablespoons honey

PREPARATION

1.  Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
2.  Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
3.  Remove from oven, and allow to rest for 15 or 20 minutes.
4.  Reduce juice from pan over medium heat. Pour over carved chicken.
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Sour Cherry Cake Recipes

papers to be filed on dresser, Home.

Sour Cherry Cake recipes:

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2014 01 09 ernie food
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Links from December 21, 2013

These are my links from December 21, 2013

  • Isa’a Rosemary Chocolate Chip Cookies – “There is something otherworldly about the rosemary-chocolate combination, and it makes these my favourite cookies in the world… They are buttery, golden, sublime, and just slightly exotic. If you haven’t tried the rosemary-chocolate combo, be prepared to fall in love.” From Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week.
    chocolate chocolate chip rosemary cookie recipe
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2013 12 22 ernie Uncategorized Comments (0) Permalink

Roasted Spiced Almonds

Only one roasted almond left.This is a recipe by Martha Rose Shulman as part of the Recipes for Health she did for the NY Times. We made these for a party in December 2013. They are very good.

Ingredients:

  • 3 cups (about 400 grams) almonds
  • 2 teaspoons extra virgin olive oil ( I used part butter and part oil)
  • Salt to taste
  • 1/4 to 1/2 teaspoon cayenne, or to taste
  • 1 to 2 teaspoons finely chopped fresh thyme or 1/2 to 1 teaspoon crumbled dried thyme (optional)

Method:

1. Preheat the oven to 350 degrees. Toss the almonds with olive oil, salt and cayenne, and place on a baking sheet. Roast in the hot oven until they begin to crackle and smell toasty, 15 to 20 minutes. Be careful when you open the oven door because the capsicum in the cayenne is quite volatile, so avoid breathing in, and be careful of your eyes. Remove from the heat and allow to cool. Toss with the thyme.

Yield: 3 cups (about 20 handfuls)

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2013 12 19 ernie food
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Roasted Brussels Sprouts and Pecans

bsproutsWe recently bought a discarded copy of Moosewood Restaurant Cooking for Health at the annual book sale at the Central Rappahannock Regional Library.  Having some brussels sprouts it seemed  a natural to check this book for a good  recipe.  The recipe Roasted Brussels Sprouts with Pecans looked very good, especially with the addition of a dressing to put on the sprouts. We were very happy withthe results and will check this book for other recipes.

Ingredients:

  • 1 pound brussels sprouts
  • 1 1/2 Tablespoons of Olive Oil
  • 1/4 teaspoon Salt
  • 1/2 cup toasted Pecans or Walnuts

Dressing:

  • 2 Tablespoons minced red onions or shallots
  • 1 teaspoon mustard (recipe calls for dijohn, I used brown)
  • 1 Tablespoon lemon juice
  • 1 1/2 Tablespoon olive oil

Steps:

  1. Cut off the bottoms of the Brussels sprouts stems and remove any yellow or dry outer leaves. Cut the Brussels sprouts in half lengthwise and toss lightly with olive oil and the salt. PLace them cut side down on a lightly oiled (we prefer buttered) baking sheet. Bake in a preheated 375 oven until just tender and lightly browned on the cut side, 12 to 18 minutes, depending on the size of the sprouts.
  2. Meanwhile, make the dressing: In a serving bowl, whisk together the red onions, mustard, lemon juice, and olive oil. Stir in the roasted sprouts and sprinkle with salt and pepper to taste. Just before serving, toss with the toasted nuts.
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2013 12 18 ernie food
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