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If you have ever attended one of my shows, classes or special events you will undoubtedly remember some of the tasty treats that I serve. Here you will find the recipes for a few of these delicious snacks. Enjoy! ~Janine Quiche Thaw a Trader Joe's frozen pie crust overnight. Prepare the veggies that you would like to include by chopping and sautéing (onion) or blanching until slightly cooked. Preheat oven to 375 Line a 9" springform pan with the pie crust, pressing it into the bottom and all of the way up the sides. (I have been experimenting with pre-baking the crust for about 10 minutes before filling. It seems to make a tastier crust on the bottom.) Basic recipe- combine and mix thoroughly: 8 eggs To this basic mixture you may add: 1/2 onion, sauteed Bake at 375 for 55+ minutes until no longer jiggly in the center. Mock Almond Roca Preheat oven to 350 Line a baking sheet with parchment or foil and lay out about 15 graham crackers and sprinkle with about 4 oz. sliced almonds Combine in a sauce pan: 2 sticks butter Melt these ingredients together until rapidly boiling. Stir constantly and boil hard for 3 minutes or until it reaches 260 on a candy thermometer. Drizzle boiled mixture over the nuts and bake for 15 minutes until bubbly all the way to the center. Remove from oven and sprinkle with chocolate chips. Once they melt, spread with a spatula to cover. Cool and Enjoy! Christmas Roca As Promised, here is the Christmas version of the above recipe... Substitute: 1. Chocolate Graham crackers for the regular ones, if you can't find them, I used Oreo cookies. I opened them up, tried to spread filling on both halves and laid them filling side up on the baking sheet. 2. Dry Roasted and Salted pistachios for the almonds. 3. Ghirardelli Peppermint Bark Squares for the chocolate chips. Try to let them melt really well before spreading them to keep the brown and white coloring of the bark. Prepare the same way as above and enjoy! Peanut Butter Butterfinger Cookies Single Batch Ύ cup sugar 1 Ό cups chunky peanut butter (do not use freshly ground, natural, or old-fashioned peanut butter; the cheaper brands work best) 1 cup flour Preheat to 350 Line baking sheets with parchment paper. Blend sugars, butter, egg whites and vanilla until fluffy, scraping the sides to make sure it is all incorporated. Add peanut butter and mix until well combined. Add flour and soda until just combined; do not overblend. Mix in smashed butterfingers. Mound dough in 2 tablespoon portions onto greased or parchment lined baking sheets. Flatten slightly before baking. Bake at 350 for about 15 minutes. Cool on cookie sheets for 15 minutes, then transfer to cooling rack. I usually double the recipe. They freeze very well! Pesto Pizza One Boboli pizza crust (I like the thin one best) spread with 1/2 to 3/4 of a container of prepared pesto sauce sprinkle with Top with any of the following: Marinated artichoke hearts chopped Bake at 375 for about 20 minutes until the cheese is bubbly and the crust is golden brown. Apricot Crisp Chop and pit 4 cups of fresh apricots In a saucepan, stir together until well blended: 2 Tbsp cornstarch Add apricots and heat on medium heat until thick and smooth (some chunks are good!) and bubbly. In a separate bowl mix together: 1 cup flour Mix the above ingredients until crumbly. layer 2/3 of the mixture into a 1 1/2 quart baking dish. Bake at 375 for 10 minutes. Top the oat crust with the apricot filling. Sprinkle the remaining oat mixture over the filling. Bake for an additional 25 to 30 minutes until the oat mixture is golden brown and the filling is bubbly. |
