Recipes published in ‘Citrus’

Pfeffernusse (Pepper Balls)

Recipe

18 Sep

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : German Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Flour; Unbleached, Unsifted
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Cloves; Ground
1/2 Teaspoon Mace
1 Teaspoon Allspice; Ground
Black Pepper; As Desired
1 1/4 Cups Honey
2 Tablespoons Butter
2 Eggs; Large
1 Cup Confectioners’ Sugar
1 Teaspoon Vanilla
Water

Sift flour, baking powder and spices together. Heat honey and butter until
butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill
dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet.
Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in
glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4
dozen cookies.

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Nutr. Assoc. : 0 1554 1440 541 0 0 161 15 854 393 385 76 568

Filed under: Citrus, Lemon

Whole Wheat and Herb Biscuits

Recipe

27 Jul

Title: Whole Wheat and Herb Biscuits
Categories: Breads
Yield: 1 batch

1 c Unbleached all purpose flour
3/4 c Whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Shortening
1/2 ts Dried sage
1/2 ts Dried thyme
1/2 ts Oregano
1/4 ts Dried dill weed
1 tb Finely chopped fresh parsley
3/4 c Low-fat buttermilk
1 ts Honey

1. Sift together flours, baking powder, baking soda
and salt into large bowl. Cut in shortening until
mixture resembles coarse meal. Stir in sage, thyme,
oregano, dill and parsley.

2. Combine buttermilk and honey in small bowl and mix
well. Add to dry ingredients and stir gently with
fork until medium soft dough is formed. Turn dough out
onto lightly floured surface and divide into 4 pieces.
Pat each into a round the size of squash top. Use as
directed above.

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Filed under: Citrus, Custards, Desserts

Tuscan Bean Soup With Greens

Recipe

25 Aug

Tuscan Bean Soup With Greens

Recipe By : Cooking Live Show #CL8859
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 medium onion — diced
2 cloves garlic — diced fine
3 1/2 cups chicken stock
3 cups torn broccoli rabe
3 cups torn kale
2 cans cannellini beans
1 large can whole tomatoes
3 sprigs fresh thyme or 1 teaspoon dried thyme
salt and pepper to taste

In a large pot heat olive oil and cook the onion until translucent. Add the gar
lic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale
and stir frequently until wilted. Add the beans to the pot and stir to combine.
Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and
stir to combine. Add the thyme and season with salt and pepper to taste. Bring
to a simmer and cook until heated through. Serve hot.

Yield: 4 servings

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Filed under: Breads, Citrus, Cranberries, Muffins, Recipes From Mysteries, Spirits

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Recipes published in ‘Citrus’

Pfeffernusse (Pepper Balls)

Whole Wheat and Herb Biscuits

Tuscan Bean Soup With Greens

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