Sunday, January 23, 2005

Recipes

I made these cookies in honor of Tu Bishvat. They are high in fiber and low in sugar and fat. The texture is somewhat unusual, but I enjoyed them very much.

Four-Fruit Trolls
(adapted from The All-American Cookie Book, by Nancy Baggett)
Yield: 35 cookies

2/3 cup golden raisins
2/3 cup dried sweetened cranberries
1 cup finely diced unpeeled Golden Delicious apple (about 1 medium)
2/3 cup chopped pitted dates
1 cup all-purpose white flour
1 cup whole wheat flour
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp cloves
1 tsp baking soda
1/4 tsp salt
1 1/3 cups packed brown sugar (the cookbook says light, I used dark)
1/4 cup corn oil or canola oil
3 tbs unsalted butter or stick margarine, slightly softened
2 large eggs
1/4 cup unsweetened apple butter, thinned with 1 tbs water

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.

In a medium bowl, cover the raisins and cranberries with hot water. Let soak for about 10 mins; drain well. Stir in the apple and the dates; set aside.

In a medium bowl, thoroughly stir together the white and whole wheat flours, cinnamon, nutmeg, cloves, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the brown sugar, oil, and butter or margarine until very well blended. Add the eggs and apple butter and beat until fluffy and evenly incorporated. Reduce the speed to low, add one-third of the flour mixture, and beat until the dough stiffens. Stir in the remaining flour mixture until evenly incorporated.

Drop the dough onto the baking sheets in generous golf-ball sized mounds, spacing about 2 1/2 inches apart.

Bake the cookies, one sheet at a time, in the middle of the oven for 9-12 mins, or until browned and barely firm when touched in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up, 1-2 mins. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

Store in an airtight container for up to 1 week or freeze for up to 1 month.

* * *

I haven't yet tried the following recipe, but my mom thought it was good enough to send to all three of her daughters, so it must be pretty wonderful.

Lemon – Basil Chicken

3-pound broiler-fryer chicken
1 lemon
1 clove garlic thinly sliced
1/2 cup snipped fresh or 1 tablespoon dried basil leaves
1/2 teaspoon garlic powder
(soy sauce)

Heat oven to 375°. Remove excess fat from chicken; fasten neck skin of chicken to back with tooth pick. Fold wings across back with tips touching. Grate 2 teaspoons lemon peel; reserve. Cut lemon into halves; rub chicken with juice from 1 lemon half. Place garlic, 1 tablespoon of the fresh basil (1 teaspoon dried basil leaves) and both lemon halves in cavity. Rub chicken with reserved lemon peel; sprinkle garlic powder, remaining basil and soy sauce over chicken.

Place chicken, breast side up, on rack in shallow rectangular roasting pan. Cover and bake 1 hour. Uncover and bake until drumstick meat feels very soft when pressed between fingers, about 30 minutes.

4 servings

1 comment:

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