Posting these here before they fall into my gmail “All Mail” black hole and are lost forever (I should probably star them or something).
By the way, my Neuromancers e-mail address is now defunct (PhysOrg was having some issues with the service provided by the e-mail client) but it should be forwarding to my gmail account, should anyone accidentally e-mail me at the wrong address.
Anyway, yummy recipes:
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Weihnachtskekse
1 cup unsalted butter
1 cup sugar
2 egg yolks
rind of 1/2 orange, grated
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 oz brandy
3 3/4 cups flour
1 egg white
Cream butter; add sugar gradually, continuing to cream. Add egg yolks, orange rind, nutmeg, vanilla, and brandy. Mix well. Slowly add flour until mixture becomes a workable dough. Roll out and cut with christmas cookie cutters, brush with egg white and decorate (sprinkles, almonds, nuts, etc.). Bake at 375-400 F for approx. 10 mins.
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Spicy Gingerbread Cookies
1 cup unsalted butter
1 cup dark-brown sugar, packed
2 large eggs
1 cup unsulfured molasses
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon finely ground black pepper
1-1/2 teaspoons salt
In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, spices and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour. Preheat oven to 350 F. Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. Refrigerate about 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely.
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Cheddar Dill Tarts
Pastry:
3 oz cream cheese, softened
1/2 cup butter, softened
1 cup flour, sifted
Filling:
4 oz Cheddar cheese, grated
2 eggs
1/2 cup half and half
1 TBS fresh dill, chopped
1/4 tsp freshly ground pepper
Pastry – Combine ingredients and blend well. Roll pastry into 1 inch balls. Press pastry into miniature muffin pans. Preheat oven to 400 degrees.
Filling – Place equal amounts of cheese into each pastry cup. Combine remaining filling ingredients and mix well. Fill each pastry cup three-fourths full with egg mixture. Bake at 400 degrees for 20 minutes, or until golden brown. Gently remove from pan and serve warm. Tarts can be frozen by placing on cookie sheet covered with waxed paper. When firm, carefully place in plastic freezer bags. Reheat in 400 degree oven for 5-8 minutes. Makes 24 tarts.
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Spinach-Artichoke Dip (Chicago Style)
16 oz Light Sour Cream
3 oz Parmesan cheese
14 oz Can Artichoke Hearts –
Drain, rinse, chop
10 oz Pk chopped spinach — thaw,
Drain well
6 oz Monterey jack cheese –
Shred
Combine sour cream and 2 oz of parmesan cheese (reserve other ounce
for topping later) in a 2qt casserole dish. Stir in spinach and
artichokes. Mix well. Cover top with monterey jack and other ounce of
parmesan cheese. Bake for 15 minutes at 400~ and then broil for about
5 minutes or until cheese is golden brown. Serve with tortilla chips
and side dishes of sour cream and your favorite salsa. This makes
about 4 times what you are served at a restaurant so you may want to
adjust the ingredients.
