Total Time: 48 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 48 hrs
Ingredients
- Servings: 8
- 8 hard-boiled eggs, peeled and cooled
- 1 1/2 cups cider vinegar
- 1 cup sugar
- 1 tablespoon fresh minced onion
- 2 tablespoons mustard powder
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 2 -3 drops yellow food coloring (optional)
Recipe
- 1 place the peeled eggs in a non-metal bowl or jar.
- 2 in a saucepan over medium heat, mix together cider vinegar, sugar, onion, mustard powder, garlic powder, salt and food coloring (if using it). bring just to a simmer.
- 3 pour over the eggs and allow to cool.
- 4 cover and chill for at least 48 hours to allow flavor to develop.
Total Time: 1 hr 15 mins
Preparation Time: 20 mins
Cook Time: 55 mins
Ingredients
- Servings: 6
- 8 cups fresh mixed berries (blueberries, raspberries, blackberries, strawberries)
- 1 tablespoon quick-cooking tapioca
- 2 -3 tablespoons sugar, depending upon sweetness of berries
- 1/2 teaspoon finely grated lemon zest
- 1 3/4 cups all-purpose flour
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup melted butter
- 1/2 cup finely chopped almonds
Recipe
- 1 1. preheat oven to 350 degrees. to prepare filling, toss berries with tapioca (if using), sugar and lemon zest (without tapioca, crumble will be very runny). set aside.
- 2 2. to make topping, in a large bowl, whisk together flour, sugars, spices and salt. stir in butter and almonds. coarse crumbs will form.
- 3 3. pour filling into a 9-inch square or round pan (do not grease first). using your fingers, form topping mixture into 1/4-inch to 1/2 inch crumbs and spread over caike. bake until filling bubbles and topping is light golden, about 55 inutes. let cool slightly. serve.
Total Time: 5 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 5 hrs
Ingredients
- 2 lbs quinces, washed
- 1 lb granulated sugar
- 1 lemon, juice of
- 5 ounces water
- 1/2 cup superfine sugar
- 1/2 cup blanched almonds (optional) or 1/2 cup pistachio nut, chopped (optional)
Recipe
- 1 preheat the oven to 300°f.
- 2 cook the whole quinces for about 2 hours, or until soft when pierced with a skewer. remove from oven and cool.
- 3 when cool, peel and cut the quinces into quarters, removing the seeds. rub the flesh through a sieve or puree in a food processor.
- 4 weigh the pulp, and weigh an equal amouont of granulated sugar.
- 5 put the sugar and lemon juice into a large, heavy based saucepan with about 5 ounces of water. bring to a boil, then gently simmer, stirring constantly until sugar has dissolved.
- 6 add the quince pulp and cook over very low heat for 45 to 60 minutes, stirring occasionally with a wooden spoon, until the paste thickens and leaves the sides of the saucepan.
- 7 spread the mixture evenly onto a shallow baking sheet lined with wax paper. dry the paste for 1 to 2 hours in a low oven. (125f).
- 8 cut the paste into small squares, dredge in suprefine sugar and scatter with the chopped nuts. store between sheets of foil in an airtight container.
Total Time: 40 mins
Preparation Time: 25 mins
Cook Time: 15 mins
Ingredients
- 1/2 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sugar
- 1/2 cup lemon pie filling
- 1/4 cup sour cream
- 1 tablespoon flour
- 2 teaspoons freshly grated lemons
- 1 egg
- lemon pie filling
- fresh mint leaves, if desired (optional)
Recipe
- 1 heat oven to 375. line mini muffin pan cups with paper cup liners; set aside.
- 2 combine crust ingredients in small bowl. firmly press about 1 rounded teaspoon crust mixture into bottom of each paper liner.
- 3 combine all filling ingredients except egg in large bowl; beat at medium speed, scraping bowl often, until creamy. add egg; continue beating until well mixed.
- 4 spoon about 1 rounded tablespoon lemon mixture over crust mixture in each cup. swirl tops with spoon. bake for 15 to 17 minutes or until puffed and set. allow to cool 1 hour at room temperature. refrigerate at least 2 hours or until serving time.
- 5 just before serving, garnish with dollop of pie filling and fresh mint leaves, if desired.
- 6 store in container with tight-fitting lid in refrigerator for up to 4 days.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- Servings: 20
- 4 3/4 cups masa harina
- 6 tablespoons all-purpose flour
- 1 quart water
- 1 tablespoon chicken bouillon powder
- 2 cups shredded lettuce
- 1 cup salsa (canned or prepared)
- 1/2 pint sour cream
- 1 cup crumbled mexican queso fresco (fresh or farmer's cheese)
- oil (for frying)
Recipe
- 1 mix first four ingredients, adding water gradually until it's the right consistency (not runny).
- 2 get a handful of dough and shape into a ball.
- 3 press into uncooked tortilla with a mechanical tortilla press, using two slightly moistened plastic tortilla-size circles on inner top and bottom of tortilla press.
- 4 re-moisten as necessary, just so masa doesn't stick.
- 5 seal edges.
- 6 stuff with cooked filling (not runny-may be leftovers) of your choice.
- 7 fry in very hot cooking oil until golden on both sides.
- 8 place over absorbent paper towels to rid of excess fat.
- 9 garnish with lettuce, salsa, sour cream, and crumbled cheese.
Total Time: 40 mins
Preparation Time: 5 mins
Cook Time: 35 mins
Ingredients
- Servings: 8
- 2 kiwi fruits, peeled
- 4 tablespoons unflavored gelatin
- 1 1/4 cups hot water
- 2 cups sugar
- 1/4 teaspoon lemon juice
- green food coloring
- sugar
Recipe
- 1 place the gelatin, water and 2 cups sugar in a heavy saucepan and stir over low heat until dissolved.
- 2 place the kiwi in a blender or food processor and process just until the kiwi is pureed but the seeds are not broken.
- 3 add the lemon juice and kiwi puree to gelatin mixture. increase heat and bring mixture to a boil. boil for 20 minutes.
- 4 remove from heat and cool for 15 minutes. stir in food coloring, a few drops at a time, until desired color is reached. pour into an 8" square cake pan lined with waxed paper or parchment paper.
- 5 allow to set uncovered for 24 hours in the refrigerator.
- 6 cut finger jello into cubes with a sharp hot knife. roll in sugar before serving.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- 2 cups all-purpose flour
- 3/4 cup slivered almonds
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 cup butter, melted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Recipe
- 1 adjust rack to center position and heat the oven to 350 degree. line a cookie sheet with wax or parchment paper.
- 2 place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. in a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
- 3 make a well in the center of the dry ingredients and pour in the egg mixture. using a rubber spatula, mix to combine until a rough dough forms.
- 4 dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. start to form the dough into a big, fat cigar and cut it in half. form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- 5 bake for 25 minutes reversing the pan halfway through. the bars will be firm to the touch and just slightly browned. remove from the oven and lower the temperature to 300 degrees. let the cookies cool on the cookie sheet for 15 minutes.
- 6 remove cookies to a cutting board using two spatulas. using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. turn each cookie to expose the other cut side and place in oven for another 15 minutes. let cool on a rack to room temperature. place cookies in an airtight container.
