The Cowboy Cookies+CHOCOLATE CHIP COOKIES

1. Chocolate Cookies
 

1. COOKS ILLUSTRATED CHOCOLATE CHIP COOKIES
(Jan/Feb 96)
עוגיות עם שוקולד - המתכון
For 38 half soft cookies:

2 cups all-purpose flour
½ t baking soda
½ t salt
1½ sticks Butter (melted)
½ c granulated sugar
1 c packed brown sugar
2 t vanilla extract
2 Eggs
1 12oz semi-sweet chocolate chipsH O W:
Combine flour, baking soda, and salt in a small bowl. Mix butter,
granulated sugar, brown sugar, and vanilla in large mixer bowl.
Add eggs, one at a time, beating well after each addition; gradually beat
in flour mixture. Stir in morsels and nuts.
Bake on ungreased cookie sheets for 15-18 min. at 325°F.

 

Full recipe - Here

2. Cowboy Cookies

2.Cowboy Cookies
 /Saveur עוגיות הקאובוי של לורה בוש-המתכון

3⁄4 cup flour
3⁄4 tsp. baking powder
3⁄4 tsp. baking soda
3⁄4 tsp. ground cinnamon
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter, softened
6 tbsp. sugar
6 tbsp. light brown sugar
1 egg
3⁄4 tsp. vanilla extract
3⁄4 cup rolled oats
3⁄4 cup semisweet chocolate chips
1⁄2 cup chopped pecans
1⁄2 cup sweetened flaked coconut
H o w :
1. Heat oven to 350°. In a bowl, whisk first 5 ingredients; set aside.
2. In a large bowl, beat butter with a handheld mixer until smooth.
Add sugars; beat until fluffy. Add egg and vanilla; beat until smooth.
Add flour mixture; beat to form a dough. Stir in oats, chocolate, pecans, and coconut.
Form dough into 24 balls; divide between 2 parchment-lined baking sheets.
Bake until cooked through, 16–18 minutes.
Let cool.
Full recipe -Here+ print it- here
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3. Lately, I wrote a review of Radio Rosco a Chef Restaurant in Tel Aviv. It was our second visit there.The food is mostly italian and you can find there great thin pizzas and yummy good desserts ,we love this place .More pics can be found in one of my known Hebrew Food Blog - Here ; please ,feel free and enlarge any pic you want :)
 

The Best Ever Lemon Meringue Pie פאי לימון נפלא

The Best Ever Creamy Lemon Meringue Pie פאי לימון ומרנג

Creamy Lemon Meringue Pie recipe /Land o'Lakes..> פאי לימון - מתכון - כאן

A fresh lemon traditional pie delicious!

Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons cold Butter = 90 gr
2 tablespoons cold water

Filling Ingredients:
1 cup sugar =200 gr
1/3 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
4 Egg yolks, beaten
1/2 cup fresh lemon juice
3 tablespoons Butter =45 gr
2 teaspoons freshly grated lemon zest

Meringue Ingredients:
4 Egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

H O W :

Heat oven to 475°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake for 8 to 10 minutes or until lightly browned. Cool; set aside.

Reduce oven temperature to 325°F (160C) . Meanwhile, combine sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes). Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with wire whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, until mixture reaches 160°F. and is thickened (2 to 3 minutes). Whisk in lemon juice, butter and lemon zest. Remove from heat; set aside.

Beat egg whites and cream of tartar in large bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy (3 to 4 minutes). Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.

Bake for 25 to 30 minutes or until meringue reaches 160°F. and is lightly browned. Cool at room temperature for 1 to 2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.

Full recipe - Here + Print this recipe - Here + HERE <-----landolakes.com/blog

! זו המנה האחרונה שנותרה, זה טעים כל כך

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Easy white bread לחם לבן פשוט

Easy white Bread -Basic and So good!

Easy white bread
/BBC good food
לחם לבן קל הכנה- המתכון בעברית
500g strong white flour , plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water
H O W :
Mix the flour, salt and yeast in a large bowl.
Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead.
Once the dough is satin-smooth, place it in a lightly oiled bowl.
Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball.
Place it on the baking parchment to prove for a further hour until doubled in size.
Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath.
Cool on a wire rack.
Full recipe- Here

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

Chocolate caramel slice ממתק שוקולד קרמל

Chocolate caramel slice - The Best ever !

 

Chocolate caramel slice/Taste.com.au
ממתק שוקולד קרמל- בעברית
Ingredients
Base
1 cup plain flour, sifted =140 gr
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
Filling
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
Topping
60g copha, chopped - I use butter
125g cooking chocolate, chopped
H O W :
Preheat oven to 180°C.
Line a 3cm deep, 28 x 18cm (base) lamington pan [I use a smaller pan :25x18 cm].
Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan.
Bake for 15 to 20 minutes, or until light golden (12 minutes in a small size oven ) . Remove from oven. Cool.
Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden.
Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water.
Stir until melted. Pour over caramel. Refrigerate to set.
Cut into squares to serve.Source :Super Food Ideas - November 2003, Page 27 -Recipe by Johnston FamilyFull recipe - Here

"....Make filling: Combine all ingredients in a saucepan over medium heat.."

".... Cook, whisking, for 8 minutes or until golden.."

Chocolate caramel slice ממתק שוקולד קרמל

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו +התפרסם היום בבלוג האוכל של חנית ורן

Touch-of-Grace Biscuits

Shirley Corriher's Touch-of-Grace Biscuits

These Biscuits are east to bake (very easy) wonderful and marvelous. It's my first time baking them, but absolutely not the last time, give them a try .Shirley Corriher's Touch-of-Grace Biscuits
/The splendid table לחמניות קטנות נפלאות-המתכון

Preheat oven to 475. Set a rack in center of oven.Blend together in a bowl:
1 1/2 cups white lily self-rising flour, or 1 cup other brand self-rising flour and 1/2 cup granulated flour , plus 1/2 teaspoon baking powder
1 tablespoon sugar
Between 1/8 and 1/4 teaspoon salt
Work in with finger tips:
3 tablespoons shortening (Crisco, Spry, etc.)
Add and stir with a spoon until just mixed - dough will be wet and gooey:
3/4 cup buttermilk
1/2 cup heavy cream
For shaping and baking:
H O W
Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour.
Sprinkle with flour and roll in flour.
Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter.
Bake about 15 to 18 minutes, or until golden brown.
Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife .
Full recipe

The before and after baking..

Quick radish pickles צנוניות כבושות

Quick radish pickles צנוניות כבושות
 

"... toss them with 1 tablespoon kosher salt to coat well..."

"..While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan .."

... Add the vinegar, one-half cup water, the sugar ..

... Rinse the radishes well and pat them dry with a towel..

Quick radish pickles
/ From the Los Angeles Times ,July 23, 2008 צנוניות כבושות<--- span="">
2 bunches radishes (about 3/4 pound with tops removed)
1 tablespoon plus 1/4 teaspoon kosher salt, divided
1 teaspoon whole mustard seed
1/2 teaspoon whole black peppercorns
3/4 cup rice vinegar
1 tablespoon sugarH O W :
1. Trim the tops and tails of the radishes and quarter them lengthwise. In a large, nonreactive bowl, toss them with 1 tablespoon kosher salt to coat well. Add water to cover and several ice cubes.
Set aside until the radishes have softened slightly but are still crisp, about 2 hours.

2. While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan over medium-high heat until they are fragrant, about 2 minutes. Add the vinegar, one-half cup water, the sugar and the remaining one-fourth teaspoon salt and simmer 3 to 5 minutes.
Remove from the heat and cool until the pickling mixture is just warm to the touch.

3. Rinse the radishes well and pat them dry with a towel. Place them in a small, nonreactive container and pour the warm pickling mixture over them to just cover.
Seal tightly and refrigerate at least 1 day to mature.
Full recipe is here 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

The most easy way to make:Chimichurri צ'ימיצ'ורי

Chimichurri sauce

The wikipedia says :
"... Chimichurri is a sauce and marinade for grilled meat originally from Argentina but used in countries as far north as Nicaragua.[1]..."
The Chimichurri sauce is very popular here in Israel, we eat it also as a spead, with cheese, in the daily salad too.
Again, looking for another recipe I've found an old recipe from an unknown magazine .

A short and simple recipe for Chimichurri sauce .This sauce is based on chopped parsley and minced garlic and isn't hot ,only fresh , very green and piquant. to this version fresh Oregano is added. so I went to the near market , buying lot of fresh parsley:

I've chopped everything with a small size mixer and then in a bowl I've added the oil, lemon juice and the spices:

You can eat your Chimichurri right now or keep it for tomorrow :

Here is the Chimichurri recipe

מתכון לצ'ימיצ'ורי בעברית - כאן
1 cup parsley = 1 package
1 TB fresh oregano (or 1/2 TB dry oregano)
2-3 minced garlic cloves
juice from 1 lemon
4TB olive oil
2 TB vegetable oil
1/2 ts salt
1/4 ts sugar
a very small amount of red pepper flakes
4 TB water

How:
Mince the parsley ,oregano and the garlic .
Pout it to a bowl and mix in all other Ingredients. This sauce will keep fresh and good in the refrigerator for few days .

 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן