Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Sides’ Category

• 2 extra ripe, large bananas, peeled

• 1/3 cup butter

• 2/3 cup sugar

• 2 eggs

• 2 cups all-purpose flour

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 cup buttermilk

• 3/4 cup chopped nuts

Puree bananas in blender (1 1/4 cups). Cream butter with sugar, until light and fluffy. Beat in the bananas and eggs. Combine the flour, baking powder and baking soda. Add dry ingredients to banana mixture alternately in thirds with buttermilk, blending well after each addition. Stir in the nuts. Pour into greased 9 x 5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes until tests done. Cool in pan on a rack for 10 minutes. Turn out onto rack to complete cooling.

• 1 envelope of onion soup mix

• 1 medium clove garlic, finely chopped

• 1 tsp. basil leaves

• 1 tsp. oregano

• 1/8 tsp. pepper

• ½ cup butter, softened

• 1 loaf Italian or French bread (about 16 inches long), halved lengthwise

Preheat oven to 375 degrees.In a small bowl, thoroughly blend all ingredients except bread; generously spread on bread halves. On baking sheet, arrange bread, cut side up, and bake 15 minutes or until golden. Serve warm.

Store any remaining spread, covered, in fridge for later use.

• 1/3 cup honey

• 1/4 cup butter, softened

• 1 egg

• 1 can (8 oz.) crushed pineapple

• 1 tbsp. grated orange peel

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 1/2 tsp. baking powder

• 1/4 tsp. salt

• 1/4 tsp. ground nutmeg

• 1 cup chopped dates

• 1/2 cup chopped walnuts, optional

Preheat the oven to 375 degrees. In a large mixer bowl, beat together honey and butter for 1 minute. Beat in the egg, then undrained pineapple and orange peel. In a medium bowl, combine the remaining ingredients; stir into pineapple mixture until just blended.

Spoon batter into 12 greased muffin cups. Bake in a preheated oven for 25 minutes or until a toothpick inserted comes out clean. Cool slightly in pan before turning out onto wire rack. Serve warm.

• 1 cup sifted flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 2 eggs

• 1/3 cup coconut cream or heavy cream

• 1 tsp. vanilla extract

• 1 cup soft-cooked rice

• Fat for deep frying

Sift flour, baking powder, and salt into a bowl. Beat th eggs, cream, and vanilla together, then mix into the flour mixture until smooth. Stir in the rice.

Heat the fat to 370 degrees. Drop the mixture into it by the tablespoon. Fry until browned. Drain and serve hot.

• 4 egg yolks
• 4 tablespoons chopped scallions
• 1 1/2 cups cooked, chopped spinach
• 1/2 pound fine noodles, cooked and drained
• 1 teaspoon salt
• 4 egg whites, stiffly beaten

Beat the egg yolks, and then stir in the scallions, spinach, noodles and salt. Fold in the egg whites. Pour into a 1 1/2 quart greased baking dish.Bake in 350 degree oven for 30 minutes. Serve hot with meat or dairy dishes. Serves 4 to 6.

• 2 cups rice
• 3 1/2 cups chicken broth
• 1/2 cup oil
• 2 cups chopped onions
• 3 minced garlic cloves
• 2 cups julienne-cut cooked chicken
• 1 1/2 cups diced ham
• 1 cup cook diced shrimp
• 1/2 tsp. ground cumin
• 1/2 tsp. dried ground chili peppers
• 1 tsp. ground coriander
• 2 tbs. ground cashew nuts
• 4 tbs. peanut butter

Wash the rice under cold running water for several minutes; drain. Combine the rice and broth in a saucepan; cover, bring to a boil and cook over low heat 20 minutes. Spread on a flat surface to cool and dry. If possible, refrigerate for 2 hours.

Heat the oil in a deep skillet; sauté the onions and garlic 10 minutes. Stir in the rice; sauté until browned, stirring frequently. Mix in the chicken, ham, shrimp, cumin, chili peppers, coriander, cashew nuts, and peanut butter. Cook over low heat 10 minutes, stirring occasionally.

• 6 to 7 cups of flour, divided

• 2 tbsp. sugar

• 4 tsp. instant minced onion

• 2 tsp. salt

• 2 packages active dry yeast

• 1/2 tsp. caraway seeds

• 1 3/4 cups milk

• 1/2 cup water

• 3 tbsp. butter

• 1 tsp.

  Tabasco sauce

• 2 cups (8 oz.) shredded sharp Cheddar cheese, divided

• 1 egg, lightly beaten

In a large bowl of electric mixer, combine 2 1/2 cups flour, sugar, onion, salt, yeast and caraway seeds. In a small saucepan, combine the milk, water and butter. Heat milk mixture until very warm (120 to 130 degrees); stir in the

With mixer at medium speed, gradually add milk mixture to the dry ingredients; beat for 2 minutes. Add 1 cup of flour. Beat at high speed for 5 minutes. With a wooden spoon, stir in 1 1/2 cups cheese and enough flour to make a stiff dough. Turn dough out onto lightly floured surface. Knead for 8 to 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking. Place in large greased bowl and invert dough to bring greased side up. Cover with towel; let rise in a warm place for 1 hour or until doubled in bulk.

Punch dough down. Divide the dough into 16 equal pieces; shape each piece into a bal. Place 1/2 the balls in a well greased 10 inch tube pan. Sprinkle with remaining 1/2 cup cheese. Arrange the rest of the balls on top. Cover with towel; let rise in a warm place 45 minutes or until doubled in bulk. Preheat oven to 375 degrees. Brush the dough with egg. Bake 40 to 50 minutes or until golden brown. Remove from the pan. Cool completely on a wire rack.

• 2 cup raisins

• Water

• 6 3/4 to 7 1/4 cups all-purpose flour

• 2 packages dry yeast

• 2 cups milk

• 3/4 cup granulated sugar

• 1/4 cup butter

• 2 tsp. salt

• 3 eggs

• 2 tsp. ground cinnamon

• Powdered Sugar Icing

In a small bowl, combine raisins with enough hot tap water to cover. Plump for 5 minutes; drain well. Set aside. In a large bowl, combine 3 cups of the flour and the yeast. In a medium saucepan, heat milk, ¼ cup of the granulated sugar, the butter and salt over low heat just until warm (115 to 120 degrees) and until butter is almost melted, stirring constantly. Add to flour mixture; add eggs. Beat with an electric mixer at low speed for ½ minute, scraping the sides of the bowl constantly. Beat 3 minutes at high speed, scraping bowl constantly. Stir in the plumped raisins. Stir in as much remaining flour as can be mixed in with a spoon. Turn out onto lightly floured board. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled, about 1 ¼ hours.Punch dough down; divide in half.

Cover; let rest for 10 minutes. Roll each half into 15 x 7 inch rectangle. Brush the entire surface lightly with water. Combine remaining ½ cup granulated sugar and cinnamon; sprinkle ½ of the sugar mixture over each rectangle. Roll up, jelly roll fashion, starting from a 7 inch side; pinch edges and ends to seal. Place, sealed edges down, in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise in warm place until nearly doubled, 35 to 45 minutes. Bake in a preheated 375 degree oven for 35 to 40 minutes or until bread sounds hollow when tapped, covering bread with foil the last 15 minutes to prevent over browning. Remove bread from pans; cool completely on wire racks. Drizzle with powdered Sugar Icing.

Powdered Sugar Icing

In a medium bowl, combine 1 cup sifted powdered sugar, ¼ tsp. vanilla and enough milk (about 1 ½ tbsp.) to make of drizzling consistency.

• 1/2 cup granulated sugar

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 1/4 cup lemon juice
• 1/2 tsp. ground cinnamon
• 1/2 cup chopped pecans
• 2 (8 oz.) packages refrigerated crescent rolls

Preheat the oven to 375 degrees. In a small saucepan, combine sugars, butter, lemon juice, and cinnamon. Bring to a boil; boil for 1 minute.

Reserving 1/4 cup, pour remaining lemon mixture into a 9 inch round layer cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jelly roll fashion, beginning with the short side; seal edges. Cut in half. Place rolls, cut side down, in prepared pan. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan, Let stand for 5 minutes; remove pan and serve warm.

• 1/4 cup butter, softened

• 1/3 cup honey

• 1/3 cup light molasses

• 1 cup whole wheat flour

• 1 cup rye flour

• 1 cup yellow cornmeal

• 2 tsp. baking soda

• 1/2 tsp. salt

• 2 cups buttermilk

• 2 cups (2 medium) coarsely chopped Apples

In a large bowl, cream together the butter, honey and molasses. In a medium bowl, combine flours, cornmeal, baking soda, and salt. Add flour mixture to butter mixture alternately with buttermilk, mixing well after each addition. Stir in apples. Pour batter into 2 greased 8 ½ x 4 ½ x 2 ½ inch loaf pans. Bake in a preheated 350 degree oven for 1 hour or until wooden pick inserted near the center comes out clean. Let cool in loaf pans on wire racks for 10 minutes. Loosen edges; remove from pans. Cool slightly on wire rack; serve warm.