April 2013 Archives - 2/3 - Annette's Sweet Treats

Tropical Paradise Scones

April 20, 2013 Leave a Comment

Tropical Paradise Scones

“After I tried my first scone recipe, I was hooked!” says Gillian. “Now, I make two kinds of scones every Saturday morning and give them to people I bump into.” This recipe has macadamia nuts with tropical coconut, lime and mango.

Gillian Ice Albany, Ohio

Tropical Paradise Scones Recipe

Tropical Paradise Scones

2 ½ cups flour

½ cup packed light brown sugar

1 Tbsp. baking powder

1 tsp. ground ginger

½ cup butter, chilled, cut up

¾ cup chopped mango

¾ cup dry-roasted macadamia nuts, chopped

2 Tbsp. grated lime peel

¾ cup plus 1 Tbsp. coconut milk

2 Tbsp. raw sugar*

Heat oven to 400 F. Whisk flour, brown sugar, baking powder and ginger in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-size pieces. Stir in mango, macadamia nuts and lime peel. With fork, stir in ¾ cup of coconut milk until combined.

On lightly floured surface, divide dough in half. Shape into 2 (6 inch) rounds, 1 inch thick; place on parchment paper-lined baking sheet. With large knife, cut each round into 6 wedges; separate slightly. Brush tops with remaining 1 tablespoon coconut milk; generously sprinkle with raw sugar.

Bake 18 to 20 minutes until lightly browned and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes to serve warm, or cool completely.

TIP: Also known as turbinado or Demerara sugar, its large pale brown crystals have a mild molasses flavor. If unavailable, substitute granulated sugar.

(Recipe for Tropical Paradise Scones was in Cooking Club magazine, Spring 2013)

Filed Under: Bread Recipes Tagged With: coconut milk, Macadamia nuts, Mango

Chicken and Sugar Snap Stir-Fry

April 19, 2013 Leave a Comment

Chicken and Sugar Snap Stir-Fry

This recipe was in the March 7, 2013 issue of the Newspaper. Hope you enjoy it!

Chicken and Sugar Snap Stir-Fry Recipe

Chicken and Sugar Snap Stir-Fry

1 Lb. boneless, skinless chicken thighs, cut into thin strips

2 Tbsp. oyster sauce, divided

2 Tbsp. lower-sodium soy sauce, divided

4 tsp. sesame oil, divided

1 Tbsp. grated fresh ginger

2 cloves garlic, minced

8 oz. sugar snap peas

1 medium red bell pepper, cut into thin strips

1/3 cup lightly salted cashews

2 scallions, chopped

Combine the chicken, 1 tablespoon of the oyster sauce and 1 tablespoon of soy sauce in a small bowl.

Heat 2 teaspoons of oil in a large, nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until just cooked through, about 4 minutes; transfer to a plate.

Return skillet to the heat and add the remaining 2 teaspoons oil. Add the ginger and garlic and cook, stirring until fragrant, 15 to 30 seconds. Stir in the snap peas and bell peppers and cook, stirring occasionally, 2 minutes or until crisp-tender. Add the chicken, cashews and remaining 1 tablespoon oyster sauce and 1 tablespoon soy sauce; cook, stirring, until heated through, about 1 minute. Remove from the heat and stir in scallions. Makes 4 servings

(Recipe for Chicken and Sugar Snap Stir-Fry recipe was in Newsday, March 7, 2013.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Savory Tagged With: chicken thighs, lightly salted cashews, oyster sauce, red bell pepper, sugar snap peas

Grilled Vegetable Orzo Salad

April 18, 2013 Leave a Comment

Grilled Vegetable Orzo Salad

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

In-season veggies make tasty additions to this salad. It’s perfect for picnics.

Grilled Vegetable Orzo Salad Recipe

Grilled Vegetables Orzo Salad

1 ¼ cups uncooked orzo pasta

½ lb. fresh asparagus, trimmed

1 medium zucchini, cut lengthwise into ½ inch slices

1 medium sweet yellow or red peppers, halved

1 large Portobello mushroom, stem removed

½ medium red onion, halved

Dressing:   1/3 cup olive oil

¼ cup balsamic vinegar

3 Tbsp. lemon juice

4 garlic cloves, minced

1 tsp. lemon-pepper seasoning

Salad:   1 cup grape tomatoes, halved

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) crumbled feta cheese

Cook orzo according to package directions. Meanwhile, place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.

Remove vegetables, reserving dressing. Grill mushrooms, pepper and onion, covered. Over medium heat 5-10 minutes or until tender; turning occasionally.   Grill asparagus and zucchini, uncovered, 3-4 minutes or until tender, turning occasionally.

When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Served at room temperature or chilled. Just before serving, stir in cheese.

(Recipe for Grilled Vegetable Orzo Salad was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

Filed Under: Savory Tagged With: asparagus, grape tomatoes, orzo pasta, portobello mushrooms, sweet yellow pepper, zucchini

Tropical Lime Cheesecake with Mango Sauce

April 17, 2013 Leave a Comment

Tropical Lime Cheesecake with Mange Sauce

Tropical Lime Cheesecake with Mango Sauce

A buttery coconut crust is the perfect carrier for a zesty lime-cream cheese filling topped with a tangy mango sauce. The key to a creamy cheesecake is using room-temperature cream cheese, blending it until completely smooth and baking the cake in a water bath.

Tropical Lime Cheesecake with Mango Sauce Recipe

Tropical Lime Cheesecake with Mango Sauce

Crust:   ¾ cup flour

1/3 cup unsweetened finely shredded coconut

1/3 cup powdered sugar

1/8 tsp. salt

½ cup unsalted butter, chilled, cut up

1 egg yolk

1 tsp. coconut extract

1 tsp. vanilla extract

Filling:   4 (8 oz.) pkg. cream cheese, softened

1 cup sugar

3 eggs

6 Tbsp. lime juice

2 Tbsp. grated lime peel

1 cup sour cream

Sauce:   12 oz. frozen cubed mango, thawed, or 1 ½ cups chopped fresh mango

3 Tbsp. sugar

2 Tbsp. lime juice

1 tsp. dark rum, if desired

Pulse flour, coconut, powdered sugar and salt in food processor until combined and coconut is finely chopped. Add butter; pulse until mixture resembles coarse cornmeal. Add all remaining crust ingredients; pulse briefly until mixture is moist and crumbly. Shape into flat round; cover and refrigerate 10 to 15 minutes.

With lightly floured hands, press dough into bottom of 10 inch springform pan, working from center out. Prick all over with fork. Freeze at least 15 minutes or refrigerate overnight.

Meanwhile, heat oven to 375 F. Bake crust 15 to 20 minutes or until golden brown around edges and pale golden brown in center. Cool on wire rack. Reduce oven temperature to 300 F.

Pulse cream cheese and 1 cup sugar in food processor 30 to 60 seconds or until creamy and no lumps remain. With processor running, add eggs one at a time. Add lime juice and peel; process until smooth. Add sour cream; process 5 seconds.

Wrap bottom and sides of springform pan with heavy-duty foil. Pour filling into springform pan; place in large baking pan. Place pan in oven; pour about 1 inch hot tap water into baking pan.

Bake at 300 F. for 1 hour to 1 hour 15 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate at least 8 hours or overnight.

Puree mango in food processor until smooth. With processor running, add all remaining sauce ingredients; process until smooth and well-blended. Serve cheesecake with sauce.         12 servings

(Recipe for Tropical Lime Cheesecake with Mango Sauce was in Cooking Club magazine, April/May 2011)

Filed Under: Cake Recipes Tagged With: coconut, cream cheese, frozen cubed mango, lime juice, sour cream

Easy Mini Cheesecake

April 16, 2013 Leave a Comment

Easy Mini Cheesecakes

Blueberry, oranges, kiwi, pineapple and strawberry are the flavors that bring Spring back to life. Make these Easy Mini Cheesecakes by using vanilla wafer cookies topped with cheesecake in a muffin tin.

Easy Mini Cheesecake Recipe

Easy Mini Cheesecakes

2 pkg. (8 oz. each) cream cheese, softened

2/3 cup sugar

2 eggs

2 tsp. pure vanilla extract

½ tsp. pure almond extract

12 vanilla wafers

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well. Place a wafer in bottom of 12 paper lined muffin cups. Spoon batter into each cup, filling each 2/3 full.

Bake in preheated 325 F. oven 22 to 24 minutes or until edges are lightly browned. Cool in pan on wire rack.

Refrigerate 4 hours or overnight. Top with desired toppings such as fresh fruit, lemon curd, melted chocolate and confectioners’ sugar. 12 servings

(Recipe for Easy Mini Cheesecakes I found in a magazine.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Cupcake Recipes Tagged With: cream cheese, vanilla wafer cookies

Garden Potato Pancakes

April 14, 2013 Leave a Comment

Garden Potato Pancakes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

My family eats these all the time, and the pancakes don’t even taste like they’re full of fresh veggies. We especially like the cheese mixed in.

Garden Potato Pancakes Recipe

Garden Potato Pancakes

2 medium zucchini, grated

2 eggs

¼ cup whole wheat flour

½ tsp. salt

¼ tsp. pepper

¼ tsp. dried basil

1 large onion, finely chopped

1 medium potato, grated

1 medium carrots, grated

1/3 cup frozen corn, thawed

¼ cup shredded sharp white cheddar cheese

Oil for frying

Cracked black pepper and sour cream, optional

In a strainer or colander, drain zucchini, squeezing to removing excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini.

In an electric skillet, heat ¼ inch of oil to 375 F. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with cracked pepper and serve with sour cream.

(Recipe for Garden Potato Pancakes was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013

Filed Under: Savory Tagged With: potato, sharp white cheddar cheese, whole wheat flour, zucchini

Chicken Marsala

April 12, 2013 Leave a Comment

Chicken Marsala

This Chicken Marsala is a classic dish that can be ready in no time.

Marsha Cassel Neville Island, Pennsylvania

Chicken Marsala Recipe

Chicken Marsala

1 whole chicken breast trimmed of all fat and cut into cutlets (aim for about 4 roughly even pieces)

¼ cup flour

½ tsp. Marjoram*

¼ tsp. Kosher-style flake salt*

½ tsp. Penzeys Freshly ground pepper*

2-3 Tbsp. butter or olive oil, divided

1 12-oz. pkg. button mushrooms, sliced

1 bunch green onion (scallions), chopped

1 ½ cups chicken broth (or 1 ½ cups water mixed with 1 tsp. chicken soup base*)

½ cup Marsala wine (other sweet fortified wines like sherry or port will taste similar)

½ tsp. Parsley flakes*

(* Penzeys spices)

Wash the chicken and pat dry. Cut into pieces and combine the flour, marjoram, salt and pepper in a wide, shallow dish. Coat the chicken pieces completely. Set those aside for a few minutes. Reserve any leftover flour mixture for thickening the sauce if needed.

In a good, large frying pan, over medium-high heat, sauté the mushrooms and onions in ½ of the butter or oil until nice and browned, about 10 minutes. Remove them from the pan to a separate bowl and add the rest of the butter or margarine.

Get the pan good and hot again and then lower the heat to medium. Add the chicken pieces, cooking them until browned nicely on one side. When you flip the chicken pieces, add the mushrooms and onions, placing them on top of cooked chicken. Move the chicken around a bit with tongs or a spatula to avoid sticking. When the bottom layer is decently browned add the chicken broth and wine. Lower the heat and cover the pan. Continue cooking for 5 minutes and then remove the lid. The flour from the chicken will make nice gravy. If your gravy isn’t thickening, sprinkle in a wee bit of leftover flour mixture, ½ tsp. at a time, stirring well to help it dissolve and thicken. Serve immediately over egg noodles and sprinkle parsley over the plate before serving.

(Recipe for Chicken Marsala was in the Penzeys Spice Spring 2013 Catalog.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Savory Tagged With: chicken broth, Marsala wine, wholw chicken breast

Tropical Paradise Scones

Chicken and Sugar Snap Stir-Fry

Grilled Vegetable Orzo Salad

Tropical Lime Cheesecake with Mango Sauce

Easy Mini Cheesecake

Garden Potato Pancakes

Chicken Marsala

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