Month: September 2016

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CASHEW CRISPS -The Forgotten Nut!

cashew-crisps-textBelieve it or not, sometimes I crave a chocolate-free cookie. That’s a pretty bold statement from a certified chocoholic – but, there it is.

CASHEW CRISPS are a simple little cookie that go well with a cup of tea, coffee, or a big glass of cold milk. They’re easy to make and perfect for kids who want to help. This recipe makes about 4½ dozen cookies – the more hands to roll dough-balls, the better!

NOTE: If you like these cookies, next time make extra and freeze the uncooked dough balls for future use. I always like to have extra baked goods at the ready!

CASHEW CRISPS – makes about 4½ dozen

  • 3/4 cup salted cashews
  • 3/4 cup butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 T molasses
  • 1 egg
  • 1½ cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Toast cashews. Put in blender or food processor, then pulse until finely ground.

Melt butter and combine with sugar, vanilla, and molasses using an electric mixer. (If you don’t have an electric mixer, hand mix vigorously.)  Beat in cashews, then beat in the egg.

Add in flour, baking soda, baking powder, and salt, blending just until flour is incorporated. Let dough rest half an hour.

Roll into 1″ balls. Place on greased cookie sheet (unless using non-stick).

Bake at 350º for 10-11 minutes. (Cookies bake faster on a dark sheet.)

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CHEESE BREAD – A Slice Of Goodness!

cheese-bread-textIt’s hard to beat bread and cheese. Add onion and bacon (fake, of course!) and – wow!

Cheese Bread is a quick bread, meaning there’s no yeast, kneading, or rising to deal with. However, there is a little bit of cooking (the onions and fake bacon), 45 minutes of baking, and 40 minutes of setting before slicing. So, while “quick” is a technically correct term, it does take some time.

However, don’t let that stop you – Cheese Bread is very easy to make and definitely worth the wait.

CHEESE BREAD – 1 loaf

  • 2 slices fake bacon (I use Morningstar)
  • 1/2 cup onions, chopped
  • 3 T oil (I use vegetable oil)
  • 1/2 cup Parmesan cheese, grated
  • 3 cups all-purpose flour
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 T baking powder
  • 1 egg
  • 1¼ cup milk (I use nonfat)
  • 1/2 cup sour cream
  • 4 oz Gruyère cheese, cubed in 1/2″ pieces

Note: You can make your own sour cream by whisking together 1/2 cup heavy cream and 1/2 T fresh lemon juice until thickened, then adding 1/8 tsp salt.

Slice the bacon in half lengthwise, then crosswise into 1/4″ pieces. Heat oil in skillet and fry the bacon until browned. Keep your eye on it – it burns quickly! With slotted spoon, remove bacon to plate, leaving oil.

Fry onions in same skillet as above, until golden.

Grease a loaf pan (I prefer a dark metal one to ensure a crispy crust) and sprinkle half of the Parmesan evenly on bottom.

In large mixing bowl, combine flour, cayenne, salt, pepper, and baking powder. Stir in the bacon, onions (with the oil), and Gruyere.

In a medium bowl, beat the egg. Whisk in the milk and sour cream. Add this to flour mixture and gently combine.

Pour batter into prepared loaf pan, spreading so it’s of uniform thickness. Sprinkle on remaining Parmesan cheese.

Bake in preheated 350º fahrenheit oven for 45-50 minutes, until golden brown.

Remove from oven and let set in pan for 5 minutes. Run a dull knife along the sides and invert onto a wire rack. Then right the loaf and let cool 40 minutes before slicing – otherwise, it falls apart. The bread looks and tastes so good that waiting is very difficult – but try to restrain yourself.