I am taking orders for Pies and Cakes for Thanksgiving!
If you would like more info. E-mail me and I will shoot you a price list!
But only if you live in Central Texas!
Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad completes this meal!
Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.
Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.
Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.
Refrigerate for about 40 minutes, or until set.
In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot pie, and bake as directed.
*I know this is more trouble, but I will never use another recipe! I copied this recipe from Food Network.
|1/2||cup real butter, melted|
|1||egg, slightly beaten|
|2||cups all-purpose flour|
|1||tablespoon baking powder|
|1||cup fresh or frozen (do not thaw) raspberries|
|1/2||cup white baking chips*|
|1/4||cup real butter, melted|
Creamy Chicken Salad
4 cups cubed cooked chicken
1 cup chopped celery
2/3 cup mayonnaise
2/3 cup whipping cream
2 teaspoons Tarragon vinegar
1/8 teaspoon pepper
1/4 teaspoon salt
3/4 cup cashews
grapes (as much as you like!)
In a large bowl combine all ingredients except cashews. Cover & refrigerate until ready to serve. When ready to serve fold in cashews.
Its okay to use fat free/reduced fat sour cream, whipping cream & mayo. But do not substitue the Tarragon vinegar. I have tried & there is something about it that gives it the right taste that no other vinegar does.
7 ½ c. (15oz box)
4 eggs, well beaten
1 c. oil
1 qt. buttermilk
1c. chopped pecans (optional)
1 c. raisins or dried cranberries (optional…we liked the cranberries!)
Mix the first 5 ingredients in a LARGE bowl. Add eggs, oil and buttermilk. Add nuts and raisins.
Bake at 350 for 20 minutes in muffin pans sprayed w/Pam.
This makes a VERY LARGE amount and will keep in fridge for about 4 weeks (??). They are good for breakfast with butter or
or with afternoon coffee! These muffins freeze well.
*Thanks June Sanderford for this wonderful recipe and to Vicki Weatherbee for forwarding it!