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
2 eggs
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.
Batter:
1/2 cup
buttermilk
1/2 cup
milk
5 eggs
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.
Oh yum! I love Jean's posts! It's also an education because this poor Brit doesn't know what shortening, green onions or buttermilk really is - I know, my education's sadly lacking :-( However, walnut French toast is on the menu tomorrow (parmesan chicken has gone down so well, btw)
ReplyDeleteI agree. Just looking at the pictures makes me hungry.
ReplyDelete