Sunday, October 31, 2010

Parmesan Crusted Salmon

Buy your Salmon the day you would like to make this....Or! you can get the frozen individual packed salmon at costco and thaw it the day you want to make this!

This is for 4 medium portions so adjust accordingly. This recipe works best if all the portions are similar in size. If you have a big fat piece you may need extra cooking time.

Combine about 1/2 Cup grated parmesan (freshly grated is best but get the good stuff at the store if you can't)
1/4 C. seasoned bread crumbs
dash of pepper
You can stop here...
I always grab a few fresh leaves of thyme and parsley from my herb garden and chop fine and add to the mixture.

I don't usually dredge the Salmon in anything but I do rinse with water before I crust it.

Lightly (because the Parmesan is salty) season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.

I like to Serve with brown rice and lemon wedges.

Friday, October 15, 2010

Snickerdoodles


Pre-Heat oven to 375

Cream together
1 C. butter at room temp
2 C. Sugar
Add:
2 eggs
1/4 C. milk
1 t. vanilla

Sift together and add:
3 3/4 C. flour
1/2 t. baking soda
1/4 t. cream of tartar

Mix in a shallow bowl
3 T. granulated sugar
1 T cinnamon

Use greased cookie sheets or parchment lined.
Form dough into 1 inch balls and roll in the shallow bowl of sugar.
Place 2 inches apart on cookie sheet and flatten slightly with the
bottom of a cup.
Bake 8 min till light golden.

Peanut Butter Cookies

I always double the regular recipe so I am just going to post this doubled!!!

Peanut Butter Cookies

Pre-Heat the oven to 375

Cream together:
1 C. Butter
1 C. Chunky peanut butter
1 C. Granulated sugar
1 C. Packed Brown Sugar
2 eggs
1 t. vanilla

Sift together and Add:
2 1/2 C. flour
1 1/2 t. baking soda
1/2 t. salt

Form into 1 inch balls and roll in granulated sugar. Place 2 inches apart on a parchment lined
cookie sheet. (or and ungreased cookie sheet)
criscross with the tines of a fork.
Bake for 10 min. Cool 1 min before moving to wire rack.

Banana Cookies

Banana Cookies,

My kids love these almost as much as banana bread!!

Sift together:
2 C. Flour
1 1/2 t. baking powder
1/4 t. baking soda
1/2 t. cinnamon
1/4 t. salt
1/4 t. cloves
Set aside

Beat for 30 Sec:
1/2 C. Butter
Add
1 C. sugar
Beat till fluffy
Add:
2 eggs
1/2 t. vanilla
Add a little at a time alternating:
1 C. mashed ripe bananas (2 med bananas or equivalent)
Flour mixture
Beat in between additions

Drop on a greased cookie sheet or parchment lined cookie sheet. Sprinkle cinnamon sugar on top.
Bake for 10 to 12 min.
Cool on a wire rack.

Banana Butter Frosting
(If you want to add this I would omit the cinnamon sugar step)

Stir together
2 C. sifted powdered sugar
1/4 C. mashed banana (1 small)
2 T. softened butter
1/2 t. Vanilla
Mix well and add more sugar if needed to get to the consistency you prefer.

Lemon Squares

Lemon Squares

Pre-Heat Oven to 350


Grease 2 8x8x2 pans or a larger than 9x13 baking pan

Crust:

3/4 C. Butter at room temp
1/2 C. Sugar
2 C. Flour
1/2 t. Lemon Zest

Filling:

4 eggs
1 1/2 C. sugar
1/2 t. lemon zest
6 T. lemon juice
1/2 t. Baking powder

beat butter for 3o seconds, add the 1/2 c. sugar and 1/2 t. salt beating till fluffy.
Stir in the 2 C. flour and lemon zest, pat the dough into the bottom of the pans evenly. Bake for 15 min.

Meanwhile beat the eggs and add the sugar, flour, lemon peel, lemon juice, and baking powder.
Beat 3 min or till slightly thickened. Pour over baked crust. Bake for 25 to 30 min longer till light golden brown around the edges and center is set. Cool. Sift Powdered Sugar over top if desired.
Cut into squares makes 32.

Note: If you add some cornstarch to your powdered sugar and sift together it will hold up longer on top without melting! (not sure of the proportions but I would start with adding say 1 t. to one cup)



Pumpkin bars with Cream Cheese Frosting

Everyone seems to have a recipe like this, but this is my favorite by far. Thanks to Connie Lowder for the recipe!

Cake/bars
Pre-heat oven to 350 Degrees

Cream Together:

1 C. Oil
4 eggs
1 16 oz can Pumpkin puree
1 2/3 C. Sugar
1 t. salt
2 t. Cinnamon
1 t. Soda
1 t. Baking powder

Add:
2 C. Sifted Flour or Cake Flour

Bake in a Jelly roll pan (10x15x1) I use a cookie sheet with a 1" side
for approx. 20 min.

Frosting:
3 oz cream cheese
1/2 C. Butter
1 t. vanilla
2 C. powdered sugar
Cream together, gradually adding powdered sugar

Frost cake when it's cooled. Cut into Bars.
We sold a lot of these at the bakery!!

Store in refrigerator. It's actually better on the next day! Serves a lot!

Cheesy Potato Soup

Cheesy Potato Soup

This recipe is from my good friend Lisa Hansen! They introduced it to us at Young Women's last year on our Soup and Bread night now we are addicted!!

4 medium potatoes, diced

1 large onion, chopped

1 quart water

¼ cup (½ stick) butter or margarine

3 tablespoons flour

½ cup milk

1½ cups (6 oz.) shredded sharp cheese

1 teaspoon salt

¼ teaspoon seasoned salt

¼ teaspoon paprika

1/8 teaspoon ground pepper

Chopped chives

Combine potatoes, onion and water in heavy saucepan. Bring to boil, reduce heat and simmer until tender, about 20 minutes. In heavy skillet melt butter; add flour; cook and stir until mixture bubbles. Remove from heat; stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings. Serve topped with chopped chives. 4 to 6 Servings

*I also add about ½ cup chopped celery and ½ cup chopped carrots along with the potatoes and water. I also garnish with sour cream.