Avocado Dip Recipe

                                                                   Avocado Dip Recipe

Avocado Dip Recipe Ingredients

1 cup mashed avocado

3 tablespoons fresh lemon or lime
juice, divided

1/3 cup chopped tomato

2 teaspoons minced canned jalapeno
chiles

2 tablespoons chopped onion

1 clove garlic, minced

2 tablespoons chopped parsley

Sea salt and freshly ground black
pepper, to taste

¼ cup mayonnaise (optional)

Avocado Dip Recipe Cooking Process

Mash the avocado with the 2 tablespoons
lemon or lime juice. Mix with the
remaining ingredients, except the last 1
tablespoon lemon or lime juice. Transfer
to a small bowl and even the surface.
Sprinkle with the remaining 1 tablespoon
lemon or lime juice and cover with plastic
wrap pressed down on top of the dip.
Refrigerate until serving—best if made
close to serving time Avocado Dip Recipe.

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Ossa dei Morti Biscotti - Bones of the Dead Men Cookie Recipe

Ossa dei Morti Biscotti - Bones of the Dead Men Cookie Recipe

Ingredients

-1/2 pound slivered almonds
- 2 cups sugar
- 2 Tbs butter, room temperature
- 2 cups flour
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- 1 egg white
- zest of 1 lemon
- 1 tsp vanilla extract
- 1 egg yolk
- flour and butter for the cookie sheet

Ossa dei Morti Biscotti - Bones of the Dead Men Cookie Recipe

Directions

1. Mix all the ingredients together, except the egg yolk.
2. If you need to add moisture a small amount of liqueur or Marsala wine works well. Don't use Amaretto.
3. Pinch off small pieces, the size of a fava or lima bean. Form them into bean shapes and place on a greased and floured cookie sheet.
4. Lightly whisk the egg yolk. Brush the cookies with the egg yolk.
5. Cook at 350F for 15 minutes.

Ossa dei Morti Biscotti - Bones of the Dead Men Cookie Recipe

Note: All Souls Day is one those great feast days that has been overlooked in the United States. In Italy families visit cemeteries and will even have picnics near the graves of their loved ones. The first thought of many Americans is, "How morbid!" The Feast of All Souls is a celebration of life and not death. It is a feast day that recalls all the Christian faithful who have transitioned from an earthly life to an eternal one.

Source:

www.bellaonline.com

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Owl Cookies Recipe

                                                                      Owl Cookies Recipe

Owl Cookies Recipe

Ingredients

- 1 tube (18 ounces) refrigerated peanut butter cookie dough
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- 1/2 cup all-purpose flour
- 18 yellow candy coating disks
-18 semisweet chocolate chips
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- 9 pieces candy corn

Owl Cookies Recipe

Directions

- In a large bowl, beat cookie dough and flour until combined. Set aside 4-1/2 teaspoons of dough for the ears. Drop dough by 1/4 cupfuls into nine mounds 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; flatten dough with glass to about 1/8-in. thickness.
- Position two candy coating disks on each cookie for eyes. Place a chocolate chip on each disk. Use 1/4 teaspoon of reserved dough to shape each ear; position on top of head.
- Bake at 350° for 8-10 minutes or until golden brown. Immediately position a piece of candy corn on each cookie for beak. Cool for 2 minutes before removing from pans to wire racks. Yield: 9 cookies.

Source: www.tasteofhome.com

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Pumpkin Shaped cupcake pan - pumpkin shaped cupcakes

                                      Pumpkin Shaped cupcake pan - pumpkin shaped cupcakes

 Active Time: 1 hour
 Total Time: 1 hour
 Yield: 12 cupcakes

 Pumpkin Shaped cupcake pan - pumpkin shaped cupcakes

INGREDIENTS

 1 can (16 oz) vanilla frosting
 Wilton leaf green and orange icing color
 Green Jimmies (sprinkles)
 12 store-bought Rice Krispies Treats
 Grape-flavored fruit leather
Wilton moon-shaped sprinkles



 Lime-flavored fruit Tootsie Rolls
12 Wilton pumpkin-shaped icing decorations

PREPARATION

1. Tint some of the frosting green and some orange with icing colors. Spread cupcakes with green frosting; sprinkle with green jimmies.

2. Using hands, squeeze each Rice Krispies Treat into a ball shape. Spread with orange frosting and place on cupcakes. With clean scissors cut eyes, noses and mouths from grape fruit leather and attach to pumpkins. Attach Wilton moon-shaped sprinkles to eyes with a dab of frosting.

3. Make stems by rolling small pieces of the Tootsie Rolls into stem shapes. Attach to pumpkins. Place pumpkins on cupcakes. Place pumpkin-shaped icing decorations on cupcakes next to large pumpkins.       Pumpkin Shaped cupcake pan - pumpkin shaped cupcakes


Source:

www.womansday.com

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Pumpkin bars recipes

                                                            Pumpkin bars recipes

     Pumpkin bars recipes

Ingredients:

• 1 1/2 cups quick cooking oats
• 1 1/4 cups flour
• 3/4 cup light brown sugar, firmly packed
• 1/2 cup chopped pecans or walnuts
• 1/2 teaspoon salt
• 1/2 teaspoon soda
• 3/4 cup butter, room temperature
• .
• Filling:
• 2 cups pumpkin puree (16 ounce can)
• 2/3 cup milk
• 1/3 cup light brown sugar, packed
• 1 egg
• 1 tablespoon pumpkin pie spice *

     Pumpkin bars recipes Preparation:

Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly. Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan. Bake at 375° for 10 minutes. Prepare filling. Beat filling ingredients until well blended and smooth. Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.     Pumpkin bars recipes

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Chocolate and Peanut Butter Squares - Chocolate and Peanut Butter Squares

Chocolate and Peanut Butter Squares - Chocolate and Peanut Butter Squares

1 cup peanut butter
1 cup butter or margarine
2 cups icing sugar
2 cups graham cracker crumbs
1 tablespoon butter
1 1/2 cups chocolate chips

In a saucepan, melt together peanut butter and butter or margarine. Add the icing sugar and graham cracker crumbs. Blend together. Pour and press into a 9"x13" pan. Melt the butter and chocolate chips together. Spread the mixture on top of the squares.Chocolate and Peanut Butter Squares - Chocolate and Peanut Butter Squares

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Original Morning Glory Muffins

Original Morning Glory Muffins Ingredients


1 1/4 cups sugar

2 1/4 cups unbleached all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shredded, sweetened coconut

3/4 cup Earthbound Farm Organic Raisins

1 large organic apple, peeled and grated

1 cup (8 ounces) crushed pineapple, drained

2 cups grated carrots

1/2 cup coarsely chopped pecans or walnuts

3 large eggs

1 cup vegetable oil

1 teaspoon pure vanilla extract

Original Morning Glory Muffins Direction in Cooking


Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.Original Morning Glory Muffins


Source: www.earthboundfarm.com

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Ginger-Fried Fish (West Africa)

                                                    Ginger-Fried Fish (West Africa)

Ginger-Fried Fish (West Africa)
Holiday Cooking Around the Worlds

Ginger-Fried Fish (West Africa)
This West African dish might be served at the celebrations that follow the Yoruba naming ceremony,where friends and family gather to witness the naming of a newborn baby.

Ingredients of Ginger-Fried Fish (West Africa)
* 2 lb. firm white fish, such as haddock, cod, or halibut
* 1/2 tbsp. ground ginger
* 1 onion, finely chopped
* 1/2 tsp. cayenne pepper
* salt to taste
* 2 tbsp. peanut or corn oil
* parsley sprigs
* 4 servings cooked rice

Preparation for Ginger-Fried Fish (West Africa)
1. Remove skin from fish. Wash the fish under cold water and pat dry with paper towels. Cut the fish into 1-inch pieces and place in a medium bowl.
2. Add the ground ginger, onion, cayenne pepper, and salt. Stir gently to combine and let stand for 15 minutes.
3. Heat the oil in a skillet over medium-high heat. Add the fish to the oil and cook thoroughly on both sides, using a spatula to turn the fish. (Fish is done when it becomes flaky.)
4. Serve hot over rice. Garnish with sprigs of parsley.

Ginger-Fried Fish (West Africa)
Preparation time:
40 minutes Serves 4

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Dead Bone Cookies/Ossi dei Morti (Italy)

                                                 Dead Bone Cookies/Ossi dei Morti (Italy)

Dead Bone Cookies/Ossi dei Morti (Italy)

Dead Bone Cookies/Ossi dei Morti (Italy)
November 2 is All SoulsDay, also called the Day of the Dead. Many Italians visit and decorate graves on this day.These crunchy little cookies get their name from their resemblance to bones. On All SoulsDay, many Italian families bake them at home or buy them at shops and markets.

Ingredients of Dead Bone Cookies/Ossi dei Morti (Italy)
* 2/3 c. sugar
* 8 tbsp. unsalted butter
* 2 eggs
* 2 c. sifted all-purpose flour
* 1 tsp. vanilla extract
* 1 c. ground almonds or pistachios* (optional)

Preparation of Dead Bone Cookies/Ossi dei Morti (Italy)
1. Preheat oven to 400ºF.
2. Lightly grease 2 cookie sheets.
3. Combine sugar, butter, and eggs in a medium-sized bowl. Add the flour gradually, beating until smooth. Add the vanilla and nuts and mix well.
4. Break off small pieces of dough (about 1 tbsp. each) and form them into skinny, bonelike shapes. Place them 1 inch apart on the cookie sheets.
5. Bake for 10 minutes or until the cookies are lightly browned. Remove from cookie sheets with a spatula and cool on a wire rack.

Notes for Dead Bone Cookies/Ossi dei Morti (Italy)
*Cut the fat content in this recipe by omitting the nuts.

Dead Bone Cookies/Ossi dei Morti (Italy)
Preparation time: 20 to 25 minutes
Baking time: 10 to 15 minutes
Makes about 2 dozen cookies

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Strawberry Tartlets/Tartes aux Fraises

                                                 Strawberry Tartlets/Tartes aux Fraises

Strawberry Tartlets/Tartes aux Fraises
Holiday Cooking Around the Worlds

Strawberry Tartlets/Tartes aux Fraises
Strawberries are a favorite Easter food in France.

Ingredients of Strawberry Tartlets/Tartes aux Fraises

Strawberry Tartlets/Tartes aux Fraises  Crust:
* 1 1/2 c. flour
* pinch of salt
* 1 tsp. sugar
* 4 tbsp. butter, chilled and cut into pieces
* 1 egg, slightly beaten
* 1/2 tsp. vanilla extract

Strawberry Tartlets/Tartes aux Fraises (France) Filling:
* 10 tsp. raspberry or strawberry preserves
* 2 lb. fresh strawberries, stems removed
* whipped cream or nondairy topping
* chocolate shavings (optional)

Preparation for Strawberry Tartlets/Tartes aux Fraises (France)
1. Preheat the oven to 325F. In a large bowl, sift together the flour, salt, and sugar.
2. Add butter to the flour mixture. With a fork or pastry blender, work the butter into the dry ingredients until small "pebbles" begin to form.
3. Add the egg and vanilla. When the dough begins to stick together, use your hands to shape it into two large balls. Wrap the balls in plastic wrap and chill for 20 minutes.
4. Roll out dough on a lightly floured surface with a rolling pin.
5. Place 10 miniature pie tins facedown
on the dough. Using a paring knife, cut around the tins. Transfer the dough to the tins. Bake for 10 to 15 minutes, or until the crust is golden and cooked through.
6. Just before serving, spread 1 tsp. fruit preserves on the bottom of each tartlet. Top with 4 or 5 fresh strawberries, whipped cream, and chocolate shavings.

Notes for Strawberry Tartlets/Tartes aux Fraises (France)
*If you do not have miniature tart tins, look for mini tart crusts (you'll need 10) in the freezer section at the local grocery store. Bake as directed on the package.

Strawberry Tartlets/Tartes aux Fraises (France)
Preparation time: 35 minutes
Baking time: 10 to 15 minutes
Serves 10

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