Sunday, December 14, 2014
Candy Cane Biscotti
Recipe submitted by David Gaimari
1/2 cup butter, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes
1 (14-ounce) package vanilla candy coating (almond bark)
2 drops red food color
1/4 teaspoon peppermint flavoring
Preheat oven to 350 degrees.
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in crushed candy.
Divide dough into fourths on lightly floured surface with lightly floured hands. shape each into 9x1 1/2-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet.
Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven temperature to 325 degrees. Cool logs 10 minutes on cookie sheet.
Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. (Discard ends). Arrange pieces on same cookie sheet, cut-side down. Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides. Remove to cooking rack; cool completely.
Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes, or until melted. Remove from heat. Stir in food color and peppermint flavoring.
Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with crushed candy canes. Let set at room temperature until coating is hardened.
Monday, December 8, 2014
Recipe submitted by Lisa VanMansum
Lisa VanMansum writes, . . . I had a soup like this at the restaurant Paprika. It was the perfect soup for a chilly day! Great warm, satisfying flavor and a snap to make. Serve along with some chewy bread.
1 (8 oz) sweet or hot Italian sausage - loose or remove casings.
1 yellow onion - diced small
2 cloves garlic, minced
1 teaspoon fennel seed
1 can of diced tomatoes, including juice
1 can chicken broth
1 can white Cannellini beans, rinsed
1 tablespoon fresh basil - minced
Fresh Parmesan cheese - finely grated
Using a large pot - brown sausage until fully cooked; drain off grease and remove from pan. Saute onion, garlic and fennel seed, until onion is softened 3 - 4 minutes. Add cooked sausage back into pot, along with diced tomatoes and chicken broth. Bring to a gentle boil and then reduce to simmer for 10 minutes. Add beans and fresh basil - just warm through for about 5 minutes.
Serve with fresh grated Parmesan on top of each serving.
|Recipe submitted by Lisa VanMansum|