Once again, I’m delighted to introduce you to my longtime friend, cookbook author, Chef Jean Denham. While I’m spinning fictional tales set in worlds of my own making, Jean’s books are more on the practical side. Keep reading for some wonderful ways to fill your tummy. For more information about Jean and her books, please visit her website at www.achefsjourney.com. Welcome back to Book Blather, Chef Jean.
* Exported from MasterCook *
MOLOKA’I MACADAMIA NUT COOKIES
These little goodies are wonderful with a glass of wine, coffee/tea or hot chocolate.
1/2 cup butter or margarine
1/2 cup shortening
1/2 tsp. baking soda
2 1/2 cups powdered (confectioners) sugar
2 1/2 cups flour
1/4 tsp. salt
1 cup white chocolate chips
1 cup chopped ROASTED macadamia nuts.
Combine dry ingredients, except the chips and nuts. Mix butter, shortening and eggs until smooth. Combine with dry ingredients, mixing well. Add chips and nuts.
Drop 1 heaping teaspoon of mix on ungreased cookie sheet, placing each portion 2 inches apart. Preheat oven and bake at 350 degrees F for 10- 12 minutes.
CREAM CHEESE-CHUTNEY SPREAD
1 pkg cream cheese -- (8 oz)
1 cup mango chutney
2 tablespoons crisp bacon bits
Place block of cream cheese on serving dish or board. Spoon chutney over cheese. Top with bacon. Serve with crisp crackers. Makes 12 appetizer servings.
CHICKEN SALAD WRAP
2 cups chopped cooked chicken
3 medium green onions -- chopped (3 tablespoons)
1/4 cup chopped walnuts
1/2 cup creamy poppy seed dressing
1/2 cup cream cheese spread (from 8-ounce container)
2 flour tortillas (10 inches in diameter)
6 leaves Bibb lettuce
1/2 cup finely chopped strawberries
Mix chicken, onions and walnuts in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.
Spread cream cheese mixture evenly over entire surface of tortillas. Remove white rib from lettuce leaves. Press lettuce into cream cheese, tearing to fit and leaving top 2 inches of tortillas uncovered. Spread chicken mixture over lettuce. Sprinkle strawberries over chicken.
Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Trim ends of each roll. Cut rolls into 1/2- to 3/4-inch slices.
BUTTERMILD WALNUT FRENCH TOAST
Who knew buttermilk would make such a wonderful flavor addition to French toast – we all thoroughly enjoyed this brunch.
1/2 cup buttermilk
1/2 cup milk
1 T. granulated sugar
2 T. all-purpose flour
1/8 tsp. baking powder
1/8 tsp. salt
1 Pinch nutmeg
1 tsp. vanilla (or rum -- Bailey's, Cointreau, Frangelico, Chambord, Crème de Cassis, Grand Marnier, etc.)
10 slices day old bread preferably cut 1-inch thick; enough to cover bottom of dish in one layer
Toasted chopped walnuts
Combine the batter ingredients together and set aside. In a well greased 9X13-inch baking dish, layer the slices of bread and sprinkle the walnuts over top. Pour batter over; cover with plastic wrap and refrigerate overnight. Remove the plastic wrap and bake at 375°F. until puffy, brown and done.