Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette

Serves 4; yields 1 cup dressing

Dressing

¼ cup sesame oil

½ cup blended oil

Paste from 1 clove garlic

Zest of ½ orange

Zest of ½ lemon

¼ cup segments and juice of 1–2 oranges

½ teaspoon fresh ginger, peeled and minced

½ teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon turmeric

Kosher salt and freshly cracked black pepper, to taste

Salad

1 head kale, washed, ribs removed and discarded, and leaves sliced

into bite-sized pieces

1 cup broccoli florets

1⁄8 cup thinly sliced red onion

¼ cup hazelnuts, toasted (see Chef’s Tips on nuts and seeds) and roughly chopped

¼ cup golden raisins

Dressing

Combine both oils in a pourable liquid measuring cup, and set aside.

Combine the remaining ingredients in a mixing bowl. To emulsify the

dressing, vigorously whisk the mixture while slowly pouring the oils in

a constant, steady stream (How to make a vinaigrette)

 Salad

Toss all the salad ingredients in a large bowl. Prior to serving, add

dressing to taste.

Recipe as seen in Cooking Across America

Cranberry Pecan Cobbler

You can make this tangy

and tart cobbler year around by

switching out the cranberries for

blueberries or raspberries.

 

Cranberry Pecan Cobbler

1 C. Cranberries

1 C. Sugar

1 Egg

1/4 C. Pecan's ~ chopped

1/2 C. Flour

1/2 C. Buttermilk

1/4 C. Butter~ melted

2 TBSP. Shortening ~ melted

1/4 tsp. Almond Extract

1/4 tsp. Cinnamon

 

Preheat oven to 325

In a plastic bag shake 1/4 C. sugar

chopped pecans and cranberries

together. Pour into the bottom of

 a 8" in.  well greased pie pan.

Mix all other ingredients together,

pour over the berries, sugar and

pecans. Bake for 40-45 minutes.

You can serve warm or cooled.

Happy Baking,

Lark



Angelic Macaroons

I tried a lot of recipes for macaroons before I finally 'struck gold' and found this one...a true 'KEEPER'!! I love that you use an angel food cake mix to make them.

These yummy cookies are fat free!  You could always use unsweetened coconut in this recipe. There is some fat in the coconut, but I did check online and these cookies only have 79 calories each. That's not bad for such a tasty cookie. 

I loved the crunchy outside...soft inside.  And the flavor was magnificent!

It's definitely a recipe I will make again and again. 

 I found this special recipe in this great cookbook....CAKE MIX MAGIC. 

Onto the tasty recipe...

ANGELIC MACAROONS

1 (16 ozs) pkg. angel food cake mix

1/2 c. cold water

1 tsp. almond extract

1 (14 ozs) sweetened flaked coconut, divided

1/2 c. slivered almonds, coarsely chopped

Preheat oven to 325. Line cookie sheets with parchment paper.

Beat cake mix, water and almond extract in large bowl with electric mixer at medium speed until well blended. Add half of coconut (I stirred by hand at this point); beat until blended. Add remaining coconut and almonds.  Beat until smooth. Drop dough by tablespoonsful 2" apart onto prepared cookie sheets.

Bake 22 - 25 minutes or until golden brown.  Cool on cookie sheets 3 minutes.  Remove to wire racks; cool completely. 

Yield: about 3 dozen cookies 

Putting a Spin on a traditional Fruit Crisp

I love crisps! They are a great ‘quick to make” dessert if you are having last minute dinner guests. And most of us have all these ingredients in our pantry at any given time.  Remember to use seasonal fruit.  So depending on what party of the country you live in…if  it’s summer – think fresh berries, if it’s the fall – think apples, etc.  
Thanks goes to  Amie Valpone, creator of TheHealthy Apple Blog for sharing her gluten-free version of this recipe in Cooking Across America. 

Fruit

2 ½ pounds strawberries cut into quarters

12 oz mixed berries (blueberries, blackberries and /or raspberries)

1  TBLs cornstarch

2 TBLs sugar

¼ cup minced fresh rosemary

Topping

1 ½ cups all-purpose flour * or use gluten-free flour

1⁄4 cup sugar

1 teaspoon baking powder

¼  teaspoon sea salt

2 tsp ground cinnamon

1⁄4 teaspoon allspice

1 teaspoon fresh orange zest

2 tablespoons freshly squeezed orange juice

2 large eggs, lightly beaten with a  fork

Serves 8-12

Preheat an oven to 350°F.

Fruit

Toss berries in a bowl with the cornstarch and set aside.  Prepare a 9x13 inch pyrex with by generously spraying with baking spray and sprinkling 2 TBL sugar on the bottom and the rosemary. Pour prepared berries on top.

Topping

Place dry topping ingredients in a bowl and mix with a fork.  Pour in orange juice and eggs and

gently mix using a pastry blender or your hands, work until the mixture resembles coarse meal. Sprinkle the topping mixture evenly over the berry filling. Bake for approximately 30 minutes or until golden brown. 

4-Ingredient Peanut Butter Cookies (GF)

When coming up with this recipe

I tried time and time again to

get a dough that was easy to make,

without the use of flour.

Why?... Well I have a dear friend

who has to have a gluten free diet.

She is forever telling me that

she cannot find any "regular"

tasting cookies.  Therefore I was

on a mission to see if I could

make a cookie that would put

a smile on her face  :)

These were a HUGE success!

*If you are wondering what the filling

is that sandwiches these together,

it is marshmallow's!

 

4-Ingredient Peanut Butter Cookies

1 C. Sugar

1 C. Creamy Peanut Butter

1 Egg

1 tsp. Vanilla

*Marshmallow~ optional

 

Preheat oven to 350

Beat together sugar and peanut butter.

Add in egg and vanilla, blend well.

Scoop into balls, place on a

parchment lined cookie sheet.

Flatten with a fork, bake for 10 minutes.

Let cool on pan for 1 minutes

before removing to a wire rack.

*If your making them into sandwich

cookies, just place 1 cookie upside down on

a plate, add a large marshmallow.

Microwave for 15 seconds, then top

with another cookies.

It cant get much easier than that.

Lark