Magic* Easy Drop Oatmeal Date Scones Recipe

Appetizers, Bread, Quick Bread and Biscuits No Responses »
Nov 282008

Lightly sweetened and tender, scones are a quick and easy quick bread choice. We enjoy the bit of extra texture the oatmeal adds. Toss one in a bag and take it to work for a snack that beats vending machine fare.

3/4 cup milk
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2-1/4 cups cake flour
1 cup old-fashioned rolled oats (not instant!)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
1 cup pitted dates, chopped

Position your oven rack in the center of your oven. Preheat oven to 400°.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

In a medium bowl, whisk together the milk, egg, brown sugar and vanilla until well combined.

Use either a large bowl or fit your food processor with a blade and combine the flour, oats, baking powder, baking soda and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the milk mixture and dates and mix just until a sticky dough forms.

Drop the dough by measuring 1/3-cup measures onto an un-greased baking sheet.

Bake the scones in the preheated oven until golden, approximately 15 to 18 minutes.

Yield: 12 scones.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Smoked Salmon Appetizer Spread Recipe

Appetizers, Recipes No Responses »
Nov 272008

This delicious and attractive salmon appetizer spread can be made days ahead of your event. You can roll it into a log or use a shaped mould for an extra special touch.

1 16-ounce can wild salmon
8 ounces cream cheese, softened
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon liquid smoke
1 teaspoon grated horseradish
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1 teaspoon grated onion
1/2 cup pecans, roasted and chopped
1/3 cup fresh parsley, chopped

Drain the salmon. Flake the fish into a bowl, removing the skin and bones.

A hand mixer makes quick work of blending the cheese and spices. Place the cream cheese in a medium bowl. Add the horseradish, dill weed, grated onion and salt. Mix well and then add the lemon juice and liquid smoke and mix until completely incorporated. Lastly, by hand mix in the flaked salmon until the flakes are no longer discernable.

To shape the spread, you can roll it into a log on waxed paper. Cover the log with the pecans and parsley. Wrap and refrigerate for at 24 hours. Alternately, this spread can be molded in a bowl or decorative mould. Using a piece of plastic wrap large enough to cover the surface of your mould, lightly butter the plastic wrap and sprinkle with pecans and parsley. Mound the spread onto the plastic wrap and press to spread across the pecans and parsley. Gather the edges of the plastic wrap, lift the spread and wrap into the mould and press into the mould. Cover and refrigerate for 24 hours before serving.

Un-mold the spread while it’s well chilled. Allow the spread to stand at room temperature for about ½-hour before serving to make it easier to spread.

Yield: about 2-1/4 cups

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Almond-Mushroom Wild Rice Side Dish Recipe

Recipes, Side Dishes and Vegetables No Responses »
Nov 262008

Earthy, hearty and filling wild rice can be an elegant side dish or the main course of a light supper.

1/4 cup butter
1 cup wild rice
1/2 cup slivered almonds
2 tablespoons green onions
1 8-ounce can mushrooms pieces
3 cups chicken stock or broth

Preheat oven to 325°.

Wash, clean and chop the green onions. Drain the mushrooms.

Melt the butter in a large sauté pan. Add the uncooked rice, almonds, onions and mushrooms. Stirring frequently, saut&3acute; until the almonds are golden brown, approximately 15 – 20 minutes.

Meanwhile, heat the chicken stock or broth to boiling.

Pour the rice mixture into a 1-1/2 quart lidded casserole dish. Stir the hot chicken stock or broth into the rice. Cover the casserole dish and bake for approximately 1-1/2 hours or until the liquid is absorbed and the rice is tender and fluffy.

Yield: 6 – 8 servings.

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Magic* Sweet and Sour Red Cabbage Vegetable Side Dish Recipe
Cabbage is a budget friendly vegetable with a good storage life. From a delicious quick side dish to a significant player in the main course, cooks appreciate the versatility of this humble vegetable.

1-1/2 pounds red cabbage
2 tablespoons lemon juice or vinegar
6 slices bacon
1/4 cup brown sugar, packed
2 tablespoons all-purpose flour
1/2 cup water
1/4 cup vinegar cider vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 small onion

Cook the bacon in a large skillet. Remove the bacon to drain and cool. Drain excess fat from the pan, reserving 1 tablespoon in the pan to prepare the sauce.

Remove tough, discolored or damaged outer leaves from the cabbage head and shred into thin pieces with a sharp knife, mandolin or food processor.

Place the shredded cabbage into a Dutch oven with 1/2-inch of boiling water, to which you’ve added 2 tablespoons lemon juice or vinegar. Cover and cook for approximately 10 minutes or until crisp-tender.

Clean and cut the onion into thin slices. Dice the cooked ????????????????? and bacon.

Place the skillet over medium to medium-high heat and stir the flour and brown sugar into the fat until well combined. Stirring constantly, add the water, vinegar, salt, pepper and onion. Stirring frequently, cook for about 5 minutes until the sauce thickens.

Stir the sauce into the cabbage in the Dutch oven. Add most of the bacon and stir until nicely blended and heated through.

Transfer the cabbage to a heated serving bowl and garnish with reserved bacon.

Yield: 6 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Ginger Pork Meatballs Appetizer Recipe

Appetizers, Recipes No Responses »
Nov 252008

Your guests will enjoy these Asian inspired pork meatball appetizers. Try serving on a bed of greens with toothpick-speared pineapple pieces scattered throughout.

1 pound ground pork
2 green onions
1 egg
1/2 teaspoon salt
1/4 cup water chestnuts
1 tablespoon freshly grated ginger root
1 tablespoon soy sauce
3/4 cup cornstarch
Cracker crumbs, if needed

Wash and mince the green onions. Drain the water chestnuts (if using canned) and mince. Lightly beat the egg.

Place the pork, green onions, egg, salt, water chestnuts, ginger and soy sauce in a medium-sized bowl and mix to blend well. Add cracker crumbs, if needed, to create a consistency that’s easy to handle.

Place the cornstarch in a shallow dish. Pinch bits of the mixture off and roll into balls and then roll through the cornstarch to coat. Pan fry the meatballs until they’re no longer pink in the middle. Alternately, you can deep fry the meatballs.

Drain the meatballs briefly and transfer to a serving platter, inserting a tooth pick into each piece.

Yield: 30 – 40 pieces

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Pumpkin Muffins with Raisins Recipe

Muffins and Coffee Cakes, Recipes No Responses »
Nov 242008

Pumpkin packs a nutritional punch on a budget. Whether you use fresh or canned, there are lots of ways to get this potassium-rich food into your diet on a regular basis. Muffins are great breakfast fare and travel well for snacks at school or work, so make a double batch!

Preheat oven to 375°. Line 9 cups of a muffin tin with paper liners or grease the cups.

2/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon salt

1/2 cup canned pumpkin
1/2 cup light brown sugar, firmly packed
1/4 cup canola oil
1 large egg
1/4 cup raisins
1/4 cup walnuts, coarsely chopped

In a medium bowl, sift together the flour, baking powder, baking soda, allspice and salt.

In a large bowl, stir together the pumpkin, brown sugar, oil and egg until the mixture is smooth. Add the raisins and walnuts and incorporate well. Add the flour mixture to the pumpkin mixture and stir until well blended.

Fill the prepared muffin cups about 2/3 full and sprinkle with granulated sugar, if you like. Bake for 20 – 25 minutes or until a pick comes out clean. Cool cooked muffins on a rack and store in an airtight container.

Yield: 9 muffins

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Posted by Mrs. Magic at 4:00 am
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