Hope you have a wonderful holiday season,
Tina
Thursday, December 25, 2008
Tuesday, December 23, 2008
Bagel Chips
1 Bagel
1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Cumin
1/8 ts Oregano
1/8 ts Fat-free parmesan cheese
1/8 ts Chili powder
Preheat oven to 400 or toaster oven works fine. With
a sharp knife, slice bagel into very thin slices so
that you can almost see through them (you'll get about
10 slices). Place slices on a baking sheet. Lightly
spray with cooking spray. Quickly sprinkle in a small
amount of seasoning (a little goes a long way) or
leave plain. Bake for 3 to 4 minutes until lightly
browned-be careful; they burn easily. Break each slice
into 4 chips.
Great way to use stale bagels.
Tina
Sunday, December 21, 2008
Results of the New Recipe
Okay, I tried out the recipe for the egg nog below and I got mixed reviews from my family.
My husband and I didn't care for it because it didn't taste like egg nog, more like melted vanilla ice cream. We couldn't taste the rum or the eggs.
My son, on the other hand, liked it better because it didn't tast like traditional egg nog so I guess the choice is up to you.
Have a great holiday season and try to stay warm.
Tina
My husband and I didn't care for it because it didn't taste like egg nog, more like melted vanilla ice cream. We couldn't taste the rum or the eggs.
My son, on the other hand, liked it better because it didn't tast like traditional egg nog so I guess the choice is up to you.
Have a great holiday season and try to stay warm.
Tina
Tuesday, December 16, 2008
Lemon Curd
Just got a taste of this recipe while at a HWG meeting.
Really good on scones.
6 Tbs unsalted butter--softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest
Beat butter and sugar with an electric mixer about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but don't worry...
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter melts) Increase the heat to medium and cook, stirring constantly, until the mixture thickens. Be patient, this takes about 15 minutes. When you dip a spoon into the mixture and draw your finger (careful, it's hot) down the middle of the back of the spoon it will leave a path. Or, if you're like me and cook with a thermometer, it will read 170 degrees. DO NOT let the mixture boil.
Remove from heat and stirr in the zest. Transfer to a bowl and press plastic wrap on the surface to prevent a skin from forming. Chill in refrigerator. The curd will continue to thicken as it cools.
Covered tightly this will keep in the fridge for a week and about 2 months in the freezer.
Really good on scones.
6 Tbs unsalted butter--softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest
Beat butter and sugar with an electric mixer about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but don't worry...
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter melts) Increase the heat to medium and cook, stirring constantly, until the mixture thickens. Be patient, this takes about 15 minutes. When you dip a spoon into the mixture and draw your finger (careful, it's hot) down the middle of the back of the spoon it will leave a path. Or, if you're like me and cook with a thermometer, it will read 170 degrees. DO NOT let the mixture boil.
Remove from heat and stirr in the zest. Transfer to a bowl and press plastic wrap on the surface to prevent a skin from forming. Chill in refrigerator. The curd will continue to thicken as it cools.
Covered tightly this will keep in the fridge for a week and about 2 months in the freezer.
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