Thursday, March 19, 2009

Soft Shortbread cookies

Usually shortbread is so hard, I like this recipe because the shortbread comes out nice and soft. The secret is not to overbake it. If you like things soft, always underbake it, that's why Mrs. Field's was so successful. I like it this way.

- 1 cup cold butter, cubed
- 2 cups flour
- 1/2 cup sugar
- salt
- 1 tbsp cold water
- 1 tsp vanilla

Mix the ingredients together
Knead with your hands
Cover in saran wrap
Put in fridge for 1 hour
Take out of fridge
Roll out with rolling pin
Cut whatever shape you want
Bake 325 for 15 minutes

After cools down, spread filling like an oreo, and create a shortbread sandwich!
(I used my apple strudel filling. Note that this is used in so many of my recipes. You can make a batch, and put it in the freezer, and just take out what you need and use in countless dishes)

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Tuesday, March 17, 2009

Crunchy Croutons

Croutons are probably the most basic, common, simplest leftover anyone can do. DON'T THROW AWAY THE OLD BREAD. Yes, it might be a little harder than you like. That's fine, it's time for croutons.

Cut into cubes, drizzle with olive oil, add some garlic salt and toast in a baking tray in an oven for a few minutes or even your toaster oven. You can now save for days in a zip loc bag and serve them on your favorite salad.

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Friday, March 13, 2009

Coffee Cake with Apple Strudel Topping

My tip here is if you don't have sour cream, DON'T RUN TO THE STORE. If a recipe calls for sour cream, simply add some vinegar to some milk, and stir until it curdles. Then add it to the recipe, and you have just added sour cream. Here I used for a coffee cake I made, and added my apple strudel recipe on top.

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Wednesday, November 12, 2008

A Different Bed of Rice

How many times do you see a recipe that says serve on a "Bed of rice". That bed of rice thing can get a bit boring time after time. How about changing it up and using some vegetables instead. Here I simply used some sprouts and some asparagus. It's very simple, very easy:

  • Roast the asaparagus with salt, pepper and olive oil
  • Saute the sprouts in a little olive oil

Done, in less than the time it takes to make rice.
Then when you add a great entree with a wonderful sauce, the sauce with the sprouts and asparagus make a perfect combination!

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