I found this recipe on foodnetwork.com IT'S FANTASTIC. I love it. I took the cumin out, though because I really dislike the flavor of cumin...



Ingredients

* 1 1/4 cups warm water (110 degrees F)
* 1 1/2 tablespoons brown sugar
* 1/4 cup honey
* 1 packages active dry yeast
* 1/2 cup dry milk
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin seed
* 1 tablespoons shortening
* 1/2 (or 1 small) beaten egg
* 1 cup enriched flour
* 2 to 2 1/2 cups whole wheat flour

Directions

In a large bowl, combine warm water, brown sugar, and honey. Sprinkle in yeast and wait until mixture bubbles. Stir in milk, salt, cumin, shortening, and egg. Add white flour and stir. Gradually add whole-wheat flour until dough is easy to handle. (Whole wheat bread rises better if it's not too dry.)

Turn dough onto a lightly floured board and knead until smooth and elastic. Place in oiled bowl, turn oiled side of dough up and let rise in a warm place until doubled in size, about 1 hour.

Punch dough down and flatten into a round. Roll lightly and place in a greased round loaf pan. Oil top of loaf lightly. Let rise until doubled.

Preheat oven to 375 degrees F. Bake until golden brown and loaf sounds hollow when tapped, about 40 to 45 minutes. Cool on wire rack.

Tags: wheat bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries (you can use frozen, just make sure that you dry them as best you can)
1 stick (8 tablespoons) butter, room temperature
1 cup granulated sugar
zest of 1 lemon
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1-2 tablespoons turbinado sugar for sprinkling

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper muffin cups and spray with Pam.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In another bowl, toss the blueberries with about 1 tablespoon of the flour mixture. This will help them to stay afloat in the muffins instead of sinking to the bottom. Set aside.
4. In the bowl of an electric mixer, using your paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3-5 minutes.
5. Add the eggs one at a time and beat well, then mix in the vanilla extract.
6. Gradually add the flour mixture and beat just until moistened. Add the milk and beat just until combined. Do not overbeat!
7. Lightly fold in the blueberries using a rubber spatula, careful not to squish them. Divide the batter evenly among the muffin cups so that each one is 2/3 full. Sprinkle your desired amount of turbinado sugar over the batter in each muffin cup.
8. Bake until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean, about 25-30 minutes. Transfer to a wire rack or another surface to cool. Remove muffins from pan and let cool completely.

Current Mood: amused

So at our cookout on Friday at work, one of my co-workers brought this amazingly delicious dip, I didn't know what it was until I ate and then I wanted to eat the entire thing.

1 8oz block Sharp Cheddar Cheese (grated)
1 8oz block Pepper Jack Cheese (grated)
1 8oz block Cream Cheese (you know the regular thing you get in the store)
8 oz of Sour Cream (Now, use the REAL stuff, no low fat for this one!)
1 can re fried beans
1 envelope Taco Seasoning (I used spicy)
1/4 cup Taco Sauce (I use what I have on hand, could be Salsa, use
your fav... like it hot? Use HOT)
Want it hotter add a few drops of Tabasco sauce.

Mix 1/2 of the grated cheeses with other ingredients. Put in
Casserole dish and cover with rest of cheese.
Heat 20-30 minutes at 350 or until bubbly. Serve with Corn Chips.

In leu of Valentine's Day approaching I thought it appropriate to post a recipe!

These are really cute and delicious and easy :D





Ingredients:
3 large egg whites
3/4 cup sugar
1/4 teaspoon salt
1/3 cup each pink, purple, and red melting wafers
1-1/2 teaspoons vegetable shortening, divided


Directions:
1.Heat oven to 200 degrees F. Line 2 large baking sheets with wax paper. In large bowl, combine egg whites, sugar, and salt. Place bowl over a pot of gently simmering water, and whisk constantly until sugar dissolves and mixture feels warm to the touch, about 5 minutes.
2. Remove bowl from water bath. With mixer on high speed, beat egg-white mixture until stiff peaks form, about 8 minutes. Spoon meringue into a large bag fitted with a star tip. Pipe 1 1/2-inch-size kisses onto baking sheets lined with wax paper. Bake 1 hour. Turn off oven, but leave in meringues until completely cool, about 1 hour.

3. Place melting wafers in 3 separate bowls, with 1/2 tsp. vegetable shortening in each. Microwave 30 seconds, stir, and microwave 30 seconds more, until melted. Line counter with wax paper. Dip cooled kisses into melted wafers, place on wax paper, and cool completely.

Tags: meringue kisses, valentine's day
Current Music: Third Eye Blind - Semi Charmed Life
Current Location: Work
Current Mood: bored

Makes 6 sandwiches

6 oz soft mild goat cheese (3/4 cup) at room temperature
1 1/2 teaspoons freshly ground black pepper
3 tablespoons butter, softened
6 (4- to 5-inch) soft round seeded rolls, split
6 fresh figs, trimmed and sliced lengthwise 1/4 inch thick
1/2 pound paper-thinly sliced prosciutto
12 arugula leaves, tough stems discarded

Stir together the goat cheese and pepper with a fork. Spread butter on cut sides of the rolls. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and arugula.


This sounds so freaking delicious, I want to have a tea party just so I can make them :)

Rose Petal Salad
From Darlene Schmidt
http://thaifood.about.com/od/thaisnacks/r/rosepetalsalad.htm


Unique and sensuous - that's the only way to describe this tantalizing Thai salad! Roses are one of the most luxurious and delicious of edible flowers, and they make this dish especially beautiful, not to mention very gourmet. At the same time, this is an easy salad to put together. Create culinary waves by serving it at your next dinner party, or take it to a potluck or cookout. Chicken and shrimp provide adequate protein, while cucumber, spring onions, and fresh Thai herbs provide lots of greens. Star fruit adds a final touch of flavor, texture, and beauty to this most exquisitely romantic of salad recipes!

INGREDIENTS:

* SERVES 4 as a Salad/Appetizer; OR 2 for Dinner
* 2 roasted chicken or turkey breasts, shredded, OR 2 uncooked chicken breasts, OR 3-4 chicken thighs or drumsticks
* approx. 1 cup cooked fresh shrimp (canned small-medium shrimp works too), OR 1 cup fresh raw shrimp (see instructions)
* 1 cucumber, peeled (if organic, leave on the peel) and cut lengthwise into thick matchstick-like pieces
* 1 cup fresh coriander, lightly chopped
* 1/2 cup fresh basil, lightly chopped if leaves are large
* 3 spring onions, sliced lengthwise into matchstick-like pieces, OR handful of chives, chopped
* 1 star fruit (available at most supermarkets - look for star fruit that is mostly yellow - if too green, it is unripe)
* 2 roses (different colors make the salad more interesting), preferably in full bloom
* 1/4 cup roasted unsalted peanuts, left whole, or lightly chopped
* SALAD DRESSING:
* 2 Tbsp. fish sauce (available at all Asian/Chinese food stores - look for very tall bottles labelled "Fish Sauce")
* juice of 1 whole fresh lime
* 1 tsp. sugar
* 2 cloves garlic, minced, OR 1 tsp. pureed bottled garlic
* 1-3 tsp. chili sauce OR 1-2 fresh minced red chilies (seeds removed) - depending on how spicy you want your salad

PREPARATION:

1. If using uncooked chicken: Simply toss the chicken with 2-3 Tbsp. soy sauce, cover, and bake at 375 degrees for 45 minutes to 1 hour. When cooked, shred or cut the meat into strips.
2. To quickly cook raw shrimp: Place shrimp in a pot of boiling water.
Cook for 3 minutes, then remove from heat and drain. Be sure to remove the shells.
3. Make the salad dressing by mixing all dressing ingredients together in a cup. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little more sugar if too sour, or a little more lime juice if too salty.
4. To clean the roses: Fill a bowl or pot with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Plunge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool or cold water), and gently shake to dry. Repeat with the second rose.
5. Now peel off the rose petals, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
6. Prepare and slice the star fruit. For more on how to prepare star fruit, see my How to Buy, Cut, and Serve Star Fruit..
7. Now turn the fruit on its side and slice it into thin, star-shaped slices. Remove any seeds you find. Include about half the star fruit in the salad - save the rest for eating or juicing.
8. Place all salad ingredients - except the rose petals - in a large bowl. Stir the salad dressing and pour it over, then toss.
9. Now add 3/4 of the rose petals and gently toss or fold in.
10. Place salad on a serving platter, or in individual salad bowls. Top with the last of the rose petals, add a star fruit slice, and then sit back and ENJOY this beautiful Thai salad!

Tags: rose petal salad, roses, salad

Real Ginger Ale:

This is used for upset tummy's!

"Oddly enough, store-bought ginger ale doesn't contain ginger, but the plant can help with nausea. Make your own by combining ginger, lemon rind, honey, boiling water, and seltzer to taste. Or you could just steep ginger slices in hot water to make tea."

By Alexandra Zissu

Tags: drinks, ginger, ginger ale, real ginger ale

Prep time: 15 minutes
Total time: 25 minutes

1 tablespoon olive oil

1 pork tenderloin (about 1 pound)excess fat and skin removed

Coarse salt and freshly ground black pepper

1 cup pomegranate juice

1 tablespoon unsulfured molasses

1/4 cup dried currants

Preheat the oven to 350 degrees. In a large oven proof skillet, heat the oil over medium-high heat. Season the pork with salt and pepper and cook until browned all over, about 6 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted in thickest part of tenderloin registers 150 degrees, 10 to 15 minutes. Transfer to a platter (reserve skillet) and tent with foil.

Carefully place skillet on a burner; add pomegranate juice, molasses and currants, and bring to a boil over medium-high heat. Cook until sauce is syrupy, 5 to 6 minutes. To serve, thinly slice pork and drizzle with glaze.

Makes 4 servings

Tags: entree, glaze, pomegranate, pork, tenderloin
Current Mood: bored

This doesn't really seem like tea, but it is still good.

2 cups water
1 bunch coarsely chopped mint leaves and stems (1 cup)

Combine water and mint in medium saucepan until boiling. Remove from heat; let steep 5 minutes. Strain through a fine-mesh sieve (discard solids) into a teapot or other container, and mix in 1 to 2 tablespoons honey to taste. Serve with lemon wedges.


Makes 2 servings.

Tags: drinks, mint, mint tea, tea
Current Mood: apathetic

I found this recipe in the paper today, and I am really interested in making it because it seem so simple.

Hazelnut Biscotti:

(David Perry/Lexington Herald-Leader/MCT)

From Ready, Set, Dough! by Melanie Barnard. Don't under bake the cookies. They should be quite crisp. You can substitute toasted pine nuts or chopped almonds for the hazelnuts. For chocolate biscotti, substitute 1/4 cup unsweetened cocoa powder for 1/4 cup flour, and use toasted walnuts in place of the hazelnuts.

1 (18-ounce) package refrigerated sugar-cookie dough

1/2 cup all-purpose flour

1/2 cup chopped, toasted hazelnuts

1 tsp. vanilla extract

1/2 tsp. almond extract

Preheat oven to 350 degrees. Lightly grease a large cookie sheet.

In a mixing bowl, break up the cookie dough. Sprinkle with the flour, nuts and vanilla and almond extracts. Knead the dough until all the ingredients are fully incorporated.

Divide the dough into 2 parts. Place each part on the prepared baking sheet, and form each into a 12-inch log that is about 1 inch thick. Bake until dough is pale golden and the top is just firm, 20-25 minutes.

Let the logs cool on the baking sheet for about 5 minutes, then use a sharp knife to cut each log into 12 diagonal slices, each about 1 inch thick. Place the slices flat, about 1 inch apart, on the same baking sheet. Return the cookies to the oven and continue to bake until they are golden brown and quite firm, 10-15 minutes. Transfer the cookies to a rack to cool completely. The cookies can be stored, tightly covered for up to 1 week.

Makes 24 cookies.

Tags: biscotti, dessert, hazelnut biscotti, sugar cookies
Current Mood: cheerful