Coffee Cookies – Easy 3

This was one of my choices for BSI but I used something else.  I did bake it though so I thought I would share it with you.  I didn’t do it purposely but in my search to find this recipe, I found dozens of others that look better.  This is a simple recipe but hubby likes it so it seems to have turned out.  If you want  and easy recipe and you like coffee, try this.

Coffee Cookies 

 

Ingredients: 1/2 teaspoon guar gum

 1/2 cup shortening (Earth Balance now has shortening)
1 egg beater
2 tablespoons powdered instant coffee
2/3 cup white sugar
1/2 cup chopped walnuts
1 teaspoon vanilla extract
3/4 cup gluten free flour

 Directions:

 Preheat oven to 350 degrees F.

Cover cookie sheets with aluminum foil and spray with cooking oil.

 In a medium-sized bowl, cream together the shortening, sugar and coffee.

 Beat in the egg, flour, vanilla and chopped walnuts.

Mix until well blended.

 Drop by teaspoonfuls onto cookie sheets and bake 10 to 12 minutes.

Let cool on wire racks.

 Makes 30 cookies

Baked Herb Lemon Salmon

Herbed Salmon adapted from RecipeZaar

• vegetable oil spray
• 2 salmon fillets
• 1 tablespoon Dijon mustard
• 1/4 cup parsley, fresh, chopped
• 1 teaspoon oregano, dried
• 1/8 teaspoon thyme, dried
• 1/2 cup plain bread crumbs
• 1/2 teaspoon basil
• 2 teaspoons lemon juice
• salt and pepper to taste

Preheat oven to 350°.

Line a baking tray with foil and spray with vegetable oil spray,

Wash salmon, pat dry, and spread mustard over the top.

Mix parsley, oregano, thyme, basil and bread crumbs together.

Season with salt and pepper.

Spread over mustard.

Top it all with lemon juice and let it soak its way down to the salmon.  Baste with it, after it finishes cooking.

Bake in oven for 20 to 25 minutes, depending on thickness of fillets.

Remove from oven and serve on individual plates with rice.
Serves 2.

 

Better than Ice Cream-Creamy Cranberry Freeze

Creamy Cranberry Freeze–  This is for Joy of Joy of Dessert for her Ice Cream party tomorrow.  

 Above is a melt-down.

 This is not technically an ice cream but it is a yummy frozen dessert.  I also use it as a side dish at a meal that is too tasty.  It leaves a cool feeling in one’s mouth.  This is one of my favorites.  It has a mix of the tart and the sweet. 

When it melts a little, it is creamy and decadent.

This comes from a Cook Book, Treasury of Desserts, that should be kept hidden. It has 365 pages, three recipes to most pages and photos.  One recipe is better than the next.  It is published by Publications International, ltd.  I believe it this book sits out, you will be in the kitchen using it.  To make it worse, I am not sure if it is, on the market anymore.  I haven’t had time to check.

Creamy Cranberry Freeze adapted

 

 Ingredients                                                                

 6 ounces cream cheese (I use whipped)

1/2 cup light corn syrup

1 sixteen ounce can of cranberry sauce

1 eleven ounce can of mandarin orange sections well drained

8 ounce can of crushed pineapple, well drained (I used tidbits and diced them because I did not have crushed pineapple)

8 ounce container frozen non dairy whipped topping, thawed

Top with some Hazelnut Brittle Crumbs (optional)

Directions”

In a large bowl, using an electric mixer at medium speed, beat cream cheese until fluffy.  Gradually beat in corn syrup until smooth.  Reduce speed to low.  Beat in cranberry sauce, either whole or smooth, until combined.  Stir, by hand, mandarin oranges and pineapple.

Gently fold in whipped topping just until combined – by hand.  Spoon into a mold or a square pan.  Cover and freeze for six hours or overnight.

When you are planning to use it, remove from freezer and have it stand from 10 minutes to 30 minutes.  This depends on how cold your freezer is.

Garnish with fresh fruit or some mandarin oranges and mint.

Makes 9 – 12 servings —-  Take a look below at a slice and all the goodies inside.

Zesty Lemon Lime Chicken

Zesty Lemon Chicken Cutlets  adapted  – serves 4

Ingredients

• 1 pound chicken cutlets
• freshly ground black pepper
• salt to taste
• 1/4 cup gluten-free flour
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon finely grated lemon zest
• 1 teaspoon lime juice
• 1 cup low-sodium vegetable broth
• 2 tablespoons dried parsley
• 2 tablespoons  lemon juice

Above: after frying-golden in color….

Cooking Instructions

1. Season the chicken cutlets with salt and pepper and dredge them in flour.

2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on each side, about 2 minutes per side. Transfer the chicken to a platter and keep warm.

3. Add the stock to the skillet, bring the stock to a boil and reduce it by half. Add the lemon juice, lemon zest, and parsley. Simmer for 30 seconds and pour the sauce over the chicken.  While I was putting in the latter, I thought it would be even better with a little lime juice so I added a teaspoon.

Serve immediately.