Laugh and Cook : July 2010

My Aunt Kathy's Russian Tea Cakes

Posted by Stephanie |

These were always known as our Christmas cookies and my aunt would make these little these powdery balls and bring over to gram's house on Christmas Day. Then my mom had started using this recipe for her tea parties way back when I was a little girl. They match perfectly with fruity jams like strawberry jam (my fav)!

Cast of Characters: butter, vanilla, flour, salt, powdered sugar...

...and I forgot to take of picture of my nuts...

Servings: 2 dozens

Ingredients:

1 cup butter or margarine, softened.

1/2 cup powdered sugar

1 teaspoon vanilla

2 & 1/4 cup finely chopped nuts

Additional powdered sugar to roll the cookies over...

Instructions:

heat oven to 400 degrees. Beat butter, powdered sugar, and vanilla in a large bowl.

Use a large mixer on medium speed, or mix with a spoon. THIS WAS WHEN I BROKE MY MIXER!!! :( Use a spoon, honestly!

Shape dough into 1 inch balls. Place about 2 inches apart on an ungreased cookie sheet.

Bake 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in additional powdered sugar.

Let it cool completely on wire rack. Roll in powdered sugar again...

....and.... oh those christmas memories are coming back...

And they go well with a cup of Honey Lemon de Creme! mmm!

Hope you enjoyed!

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Honey Lemon Pots de Creme

Posted by Stephanie |

"It's got to be all natural, real food, gluten free and without refined sugar," said Helene Dujardin, blogger from Tartelette, to a few of Paula Deen's editors... This recipe is so good! It's just a simple summer time recipe, but your family and friends will think it came form a French bistro. Works well with the Russian Tea Cakes.

Cast of characters: eggs, lemons, heavy cream, honey, and some ramekins.

Ingredients:

1 1/2 cups (375ml) heavy cream
6 large egg yolks
1/3 cup honey
zest and juice of 2-3 lemons (you’ll need 1/4 cup or 60ml of juice)
pinch of salt

Directions:

Preheat oven to 325Fº and position a rack in the center. Place your ramekins in a heavy deep pan and set aside.

In a medium saucepan, bring the heavy cream to a simmer. Turn the heat off but keep the cream warm.

In a large bowl, whisk together the egg yolks and honey for a couple of minutes. Add the lemon juice and salt and whisk until smooth.

Slowly pour the heavy cream over the egg yolk mixture, whisking well. Let stand for a couple of minutes to let any foam rise to the top, skim it off and divide the mixture among your ramekins.

...and put that tongue back in your mouth...

Pour hot water inside the pan, making sure the water comes at least halfway up the sides of your dishes.

Bake for 20 to 30 minutes at 325Fº and position it on a rack in the center.

Let it chill on the counter and then put it in the fridge for 2 hours...

...and enjoy it with your favorite tea cookies! :)

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The 100 Calorie Lemon Bars

Posted by Stephanie |

I found this recipe in my Fitness Magazine the other day and thought I'd try them out this week.

The Cast of Characters: all purpose flour, granulated sugar, butter stick, eggs, lemon, baking powder and powered sugar.

Ingredients:

3/4 cup all -purpose flour (plus 2 Tablespoons - do not add to 3/4 cup!!!)

2/3 cup granulated sugar (plus 3 Tablespoons - do not add to 2/3 cup!!!)

1/2 stick of cold butter, cut into 1/2 inch cubes

2 eggs ( second egg will be used just for its egg white)

3/4 teaspoon finely grately lemon zest (I switched the measurement to Tablespoons and it was so good!!!)

2 Tablespoons of lemon juice

1 Tablespoon of water

1/4 teaspoon baking powder

1 Tablespoon powdered sugar

Directions:

Coat an 8-by-8 inch baking pan with nonstick spray, set pan aside

2. In a small mixing bowl, combine 3/4 cup of all purpose flour and 3 Tablespoons of granulated sugar; cut in butter until it's crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350 degree oven for 15 minutes.

3. Meanwhile, in the same bowl, combine egg and egg white (yes, that's two eggs - 1 whole egg and 1 egg white). Beat with electric mixer on medium speed until frothy. Add 2/3 cup of granulated sugar, 2 Tablespoon of flour, 1/4 teaspoon of lemon zest, 2 Tablespoons of lemon juice, 1 Tablespoon of water, and 1/4 teaspoon of baking powder. Beat on medium for 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake for 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan and let sit on the cutting board or wire rack.

4. Sift powdered sugar over the top. Cut into 16 bars. Store in refrigerator

Nutrition facts (per bar): 100 calories, 1 gram of protein, 17 grams of carbohydrate, 3 grams of fat (2 grams saturated, 0 gram of fiber.

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Stacy's Pita Chips and the All American Sub Sandwhich

Posted by Stephanie |

By the way, this sandwich only cost me under $6. I had half of the items already in the fridge. :) Sweet delicious lunch enough to last for two days.

Ingredients:

1 lb sub bread

1/2 lb shaved Turkey (I used the Honey-roasted Turkey)
1/2 lb shaved Ham
1/4 lb thin sliced Salami
1/4 lb thin sliced White American Cheese
1/4 lb thin sliced Lorraine Swiss Cheese
Crisp Lettuce Leaves
2 Tomatoes, in thin slices
1 yellow sweet Onion, in thin slices
Mayonnaise
Honey Mustard
Salt and fresh ground Pepper

Stacy's Pita Chips - Simply Naked, Nothing but Sea Salt

Stacy’s Pita Chips are my new favorite chips and they are really not that bad for your health. These delicious chips come in a variety of flavors and none of them are very high in calories or saturated fat. I love how they are flavorful while still maintaining a delicious crunch. They are a quick and easy snack that can be taken virtually anywhere.They also are not greasy like some snack chips can be. Personally my favorite flavor is the Plain flavor because it goes well with almost any drink or other food. I love to have the plain chips with my lunch and they compliment any kind of sandwich that I eat.

For more information, check out their Facebook page: http://www.facebook.com/stacyspitachips

Bon Appetit!

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Otter Bars

Posted by Stephanie |

This recipe was given by an older lady 26 years ago. She was one of my mom's favorite clients from her old work. This cute little lady came in one day with this delicious treat to show her appreciation for what they all did for her. I really wish I knew her name because I would have name this recipe after her. =) Anywho, this is the famous dessert used only for fourth of July...just because so everyone can crave this thing all year round. ;) I hope you enjoy this delicious treat!

Ingredients:

2/3 cup Karo

1 cup sugar

1 1/3 peanut butter

6 cups of Special K Original cereal

12 ounce bag of chocolate chips

The Cast of Characters: Sugar, Special K Orginal, Karo corn syrup, peanut butter, and milk chocolate chips!

Directions:

In a large cooking pan, pour in 2/3 cup of Karo, 1 cup of sugar and 1 1/3 cup of peanut butter.

Stir with a silver spoon until it's all blended together evenly.

By the way, can this kitten get any more cuter? :)

Next, 6 cups of Special K cereal. FLIP the cereal around with a spatula. DON'T crush the cereal. You want it to be nice and crunchy when you eat it later.

In a 9 by 13 inch glass pan, pour the mix into it and even it out nicely. NOTE: you do not have to spray the bottom of this pan. :)

Now, in a safe microwavable bowl, pour the whole 12 ounce chocolate chip packet inside. Microwave this for 15 seconds, stir and repeat 15 seconds until it is nice and smooth.

If it's smooth, pour on top of the crust and even it out. Try to avoid touching the glass pan.

Refrigerate for up to 8 to 24 hours.

Next, take a sharp knife and cut it. It's gonna be rock solid hard, get your husband, boyfriend or anyone with big buffy arms to cut this thing apart! :)

Happy 4th of July!

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Farfelle with Zucchini

Posted by Stephanie |

The Cast: Zucchini, Onion, Garlic, Cherry Tomatoes, Olive Oil, White Wine (or Chicken Broth), Farfalle Pasta, Cream (half and half), and Parmesan Cheese.

Ingredients

4 whole Regular-sized Zucchini
1 whole medicum size Onion
Grape Or Cherry Tomatoes
3 cloves Garlic
Farfalle Pasta (bowtie) *99cents at Trader Joe's!
2 Tablespoons Olive Oil
⅔ cups White Wine (or Chicken Broth - I used Swanson's)
1 Tablespoon Arrowroot (optional)
½ cup Cream (half and half)
Parmesan Cheese
OPTIONAL: Fresh Herbs (lemon Thyme, Fresh Basil, Chives, Etc.)
Salt And Pepper

Preparation Instructions

Bring a pot of water to boil.

Dice 1 medium onion

zucchini into small slices.

Slice the tomatoes in half lengthwise.

Next dice up the garlic.

Once the water is boiling, go ahead and cook the pasta according to directions on the package

While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan. When the oil is hot, throw in half the zucchini and let it brown.

Once brown, toss it onto a plate and repeat with the 2nd half of zucchini and repeat the process.

Once the zucchini is cooked, throw in the onions and garlic.

Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.

Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, scrape the bottom of the pan so all the flavorful bits will be released.

Pour another 1/3 cup wine (or chicken broth) into a dish and sprinkle the Arrowroot in and stir. Pour this into the pan with the onions and tomatoes, and now add in ½ to ¾ cup cream.

Next, turn the heat off and add in the zucchini and stir gently to combine.