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Almond Bread

Ingredients

  • 6.75 oz flour (about 1 1/2 cups)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 2 tbsp butter, softened
  • 2 tbsp canola oil
  • 7 oz almond paste
  • 2 lg eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup + 1 tbsp milk, divided
  • Baker’s Joy
  • 1/4 cup sliced almonds
  • 1/3 cup powdered sugar, sifted
  • pinch of salt

Instructions

  1. Preheat oven to 350°.
  2. Sift together flour, baking powder, and salt in a large mixing bowl.
  3. In a separate bowl cream together sugar, butter, oil, and almond paste. Add eggs one at a time, beating well after each addition.
  4. Add vanilla and, beating at low speed, mix in flour mixture and 1/2 cup milk in alternating batches until just combined.
  5. Scrape batter into a 9″x5″ metal loaf pan coated with Baker’s Joy. Sprinkle almonds over the top. Bake for 50 minutes.
  6. Cool in the pan on a wire rack for at least 10 minutes.
  7. Turn out of pan. Stir together powdered sugar, 1 tbsp milk, and a pinch of salt until smooth. Drizzle over cake.

Permanent link to this article: https://cookbook.atlow.org/2014/01/30/almond-bread/

Chocolate Chip Cookie Mug

Ingredients

  • 1 tbsp butter, softened
  • 1 tbsp white sugar
  • 1 tbsp dark brown sugar
  • 1/8 tsp vanilla extract
  • 1/8 tsp salt
  • 1 egg yolk
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 3 tbsp all purpose flour
  • 2 heaping tbsp chocolate chips

Instructions

  1. Using a fork or small whisk, cream together butter and sugars in a large mug or medium sized bowl. Once a smooth consistency is reached, stir in vanilla, salt, and egg yolk.
  2. Sift together baking powder, baking soda, and flour. Add to wet mixture and mix thoroughly.
  3. Finally, stir in chocolate chips. Microwave 30-50 seconds. Serve with vanilla ice cream.

Notes

This cookie can over-cook easily, so microwave 30 seconds, then check and cook longer as necessary.

Permanent link to this article: https://cookbook.atlow.org/2014/01/22/chocolate-chip-cookie-mug/

Nutella Mug Cake

 

Summary: One serving is huge, probably big enough for two.

Ingredients

  • 4 tbsp sugar
  • 3 tbsp cocoa powder
  • 4 tbsp self rising flour
  • 3 tbsp milk
  • 3 tbsp vegetable oil
  • 1 egg
  • NUTELLA!!! (use your own judgement)

Instructions

  1. Whisk all ingredients together.
  2. Pour batter into a mug.
  3. Microwave 1 1/2-3 minutes.

Preparation time: 3 minute(s)

Cooking time: 2 minute(s)

Number of servings (yield): 1

5 :  ★★★★★ 1 review(s)

Permanent link to this article: https://cookbook.atlow.org/2014/01/14/nutella-mug-cake/

Bacon and Leek Risotto

Summary: This is the best risotto I’ve ever made!

Ingredients

  • 5 cups chicken stock
  • 2 cups water
  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 4 lg leeks, thinly sliced
  • 1/2 cup shallots, finely chopped
  • 1 1/2 tbsp fresh thyme
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 2 tbsp lemon juice
  • 1 1/2 tbsp butter
  • 1/2 tsp white truffle oil
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup Parmigiano-Reggiano, grated

Instructions

  1. Combine chicken stock and water and bring to a simmer. Do not boil. Keep warm over low heat.
  2. Cook bacon in a large nonstick skillet until crispy, extracting as much fat as possible. When done, remove from pan and crumble.
  3. Add oil to bacon grease and sauté leeks, shallots, garlic, and thyme. Sweat vegetables for four minutes, then stir in rice.
  4. When rice is completely coated with oil, add 1/2 cup stock mixture. Stir constantly until liquid is completely absorbed. Repeat with remaining stock, 1/4 cup at a time, stirring until liquid is absorbed each time before adding more. Reserve 1/3 cup and set aside.
  5. When all but reserved stock has been added, stir in lemon juice, butter, pepper, salt, truffle oil, and cheese. Remove pan from heat and add reserved stock. Sprinkle each serving with bacon bits and serve immediately.

Permanent link to this article: https://cookbook.atlow.org/2014/01/09/bacon-and-leek-risotto/

Bourekas – Mozzarella Cheese Filling

Ingredients

  • 1 1-pound block mozzarella cheese, freshly grated
  • 2 eggs

Instructions

  1. In a large bowl using a fork, mix grated cheese with egg until well combined.

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Permanent link to this article: https://cookbook.atlow.org/2014/01/01/bourekas-mozzarella-cheese-filling/

Bourekas – Spinach Filling

Ingredients

  • 1 lb fresh spinach
  • 1 egg, lightly beaten
  • 1 cup finely grated Gruyere cheese
  • Salt and pepper

Instructions

  1. Wash the spinach several times
  2. Put the wet leaves into a saucepan without any extra water, cover tightly, and sweat over medium heat for 4 to 5 minutes until tender.
  3. Drain in a sieve, pressing out any excess moisture.
  4. Chop fine.
  5. Mix in egg, cheese, salt and pepper.

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Permanent link to this article: https://cookbook.atlow.org/2014/01/01/bourekas-spinach-filling/

Bourekas – Mixed Cheese Filling

Ingredients

  • 1/2 cup soft white cheese
  • 1 cup finely grated Gruyere cheese
  • 2 tbsp. cream cheese
  • 1 large egg, lightly beaten
  • Salt and pepper

Instructions

  1. Mash all the ingredients together with a fork or combine them in a food processor.

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Permanent link to this article: https://cookbook.atlow.org/2014/01/01/bourekas-mixed-cheese-filling/

Bourekas – Feta-Ricotta Cheese Filling

Ingredients

  • 1/2 cup crumbled feta cheese
  • 1/3 cup grated kashkaval cheese (or substitute cheddar, swiss, or feta)
  • 1/3 cup ricotta cheese
  • 1 egg
  • Salt & Pepper

Instructions

  1. In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper
  2. NB: if using all feta cheese, you may not need to add any salt
  3. Use a fork to mix ingredients together till well blended.
  4. Make sure to break up any large crumbles of feta with the fork.

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Permanent link to this article: https://cookbook.atlow.org/2014/01/01/bourekas-feta-ricotta-cheese-filling/

Bourekas – Potato-Spinach-Cheese Filling

Ingredients

  • 2 medium baking potatoes
  • 2 eggs
  • 1 10oz package chopped frozen spinach
  • ¾ teaspoons baking soda
  • Dash of salt
  • 1 cups mozzarella cheese, shredded
  • 1 cups cheddar cheese, shredded
  • 2/3 cup feta cheese

Instructions

  1. Boil potatoes until soft but not soggy.
  2. Mash potatoes well.
  3. Let cool.
  4. Beat in 3 eggs into the potatoes until smooth.
  5. Let rest.
  6. Squeeze water from spinach.
  7. In a large bowl stir together potato mixture with spinach, baking soda, salt, and all three cheeses.

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Permanent link to this article: https://cookbook.atlow.org/2014/01/01/bourekas-potato-spinach-cheese-filling/

Bourekas – Dough

Ingredients

  • 3-1/2 cups all purpose flour
  • 2 sticks of unsalted butter, at room temperature
  • 2 tbsp. vinegar
  • 2 tbsp. oil, please not olive oil!
  • 3/4 cup of plain yogurt or cream or buttermilk
  • Pinch of salt
  • 1 egg yolk (for wash)
  • 1 tsp water (for wash)
  • Sesame seeds (if desired)

Instructions

  1. Form dough by quickly mixing first six ingredients together.
  2. Refrigerate for around one hour.
  3. When ready to assemble, roll a thin sheet of dough (not transparent)
  4. Cut into circles with a glass or into squares.
  5. Place a little amount of filling in the middle.
  6. Close in half.
  7. Place on parchment paper (not oiled).
  8. Beat egg yolk and water together to form egg wash.
  9. Schmear with egg wash.
  10. Sprinkle with sesame seeds if desired.
  11. Bake at 350°F until golden 20 minutes.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

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Permanent link to this article: https://cookbook.atlow.org/2014/01/01/bourekas-dough/