Austrian Jam Cookies

Austrian Jam Cookies

Ingredients for  Austrian Jam Cookies

• 1/2 cup butter 
• 1/2 cup white sugar
•  1 teaspoon vanilla extract 
• 1 egg yolk
•  1 1/2 cups all-purpose flour 
• 2/3 cup chopped almonds
•  1 cup raspberry jam

• In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
• Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
• Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.

Big, Fat, Chewy Chocolate Chip Cookie

Chocolate Chip Cookie

• 2 cups all-purpose flour 
• 1/2 teaspoon baking soda
•  1/2 teaspoon salt 
• 3/4 cup unsalted butter, melted 
• 1 cup packed brown sugar
•  1/2 cup white sugar
•  1 tablespoon vanilla extract 
• 1 egg 
• 1 egg yolk
•  2 cups semisweet chocolate chips

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Tom and Jerry

tom and jerry recipes

• 12 ounces pasteurized refrigerated egg product
• 3/4 cup confectioners’ (powdered) sugar - divided use
• About 1 cup brandy
• 3 quarts whole milk
• Ground nutmeg or peppermint candy, crushed for garnish

• In a large bowl, beat egg product on high speed 3 minutes or until frothy. Add confectioners’ sugar and 4 tablespoons of the brandy; beat 2 minutes longer. Refrigerate.
• In a large pot, bring milk to a simmer over low heat. Keep hot until ready to serve.
• To serve: Spoon 1 heaping tablespoon of egg mixture into a mug or glass. Add 1 ounce brandy, then 1 cup hot milk. Stir, then add another tablespoon of egg mixture on top. Sprinkle with the nutmeg or peppermint candy.

Boneless Buffalo Wings

Boneless Buffalo Wings

Ingredients for   Boneless Buffalo Wings

• oil for deep frying 
• 1 cup unbleached all-purpose flour 
• 2 teaspoons salt 
• 1/2 teaspoon ground black pepper
•  1/2 teaspoon cayenne pepper
•  1/4 teaspoon garlic powder 
• 1/2 teaspoon paprika 
• 1 egg 
• 1 cup milk
•  3 skinless, boneless chicken breasts, cut into 1/2-inch strips
• 1/4 cup hot pepper sauce 
• 1 tablespoon butter .

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

chicken korma

chicken korma

Ingredients for Chicken Korma

• 1/4 cup cashew halves
• 1/4 cup boiling water 
• 3 cloves garlic, peeled
•  1 (1/2 inch) piece fresh ginger root, peeled and chopped 
• 3 tablespoons vegetable oil 
• 2 bay leaves, crumbled 
• 1 large onion, minced 
• 1 teaspoon ground coriander 
• 1 teaspoon garam masala
•  1 teaspoon ground cumin
•  1 teaspoon ground turmeric
•  1 teaspoon chili powder 
• 3 skinless, boneless chicken breast halves - diced.
•  1/4 cup tomato sauce

•  1 cup chicken broth 
• 1/2 cup heavy cream 
• 1/2 cup plain yogurt 
• 1 teaspoon cornstarch, mixed with equal parts water.

• Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
• Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
• Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Baked Garlic Parmesan Chicken

Baked Garlic Parmesan Chicken

Ingredients for  Baked Garlic Parmesan Chicken

•  2 tablespoons olive oil
•  1 clove garlic, minced 
• 1 cup dry bread crumbs
•  2/3 cup grated Parmesan cheese 
• 1 teaspoon dried basil leaves 

• 1/4 teaspoon ground black pepper 
• 6 skinless, boneless chicken breast halves

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Holiday Celebration Punch

Holiday Celebration Punch

Holiday Celebration Punch

• This spirited punch is a great choice for fall and winter holiday parties 
• 1/2 cup Ocean Spray® Ruby Red Grapefruit Juice Drink, chilled
• 2 cups Ocean Spray® Cran•Raspberry® Raspberry Cranberry Juice Drink, chilled
• 2 cups red wine
• 1 cup vodka
• 1/4 cup spiced rum
• 1/2 cup green or red grapes, sliced in half
• 1 lemon, sliced
• 1 lime, sliced
• 1 orange, sliced
• 1 apple, sliced
• 1 cup sparkling water or club soda

Directions:

1. Combine first 5 ingredients in a punch bowl. Add fruit.
2. Add the sparkling water just before serving.

Blini (Russian Pancakes)

Blini (Russian Pancakes)

Ingredients for  Blini (Russian Pancakes)

•  4 1/4 cups milk
•  5 eggs 
• 1/3 teaspoon salt
•  2 tablespoons white sugar 
• 1/2 teaspoon baking soda 
• 1/8 teaspoon citric acid powder 
• 4 cups all-purpose flour
•  3 tablespoons vegetable oil 
• 1 cup boiling water 
• 2/3 cup butter, divided 

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.