Friday, May 16, 2014

Roasted Carrots with Sage and Walnuts from Cook's Mag. Dec/Jan 2010

Why this recipe works:

Using baby carrots for our Roasted Carrots with Sage and Walnuts recipe really cut down on prep time. All we needed to do was open a bag. Shaking the pan a few times while the carrots roasted ensured even browning. For the walnuts, instead of toasting them in the same pan with the carrots, we… read more

Serves 8

Toast the walnuts in a dry skillet over medium heat until fragrant, shaking occasionally, about 5 minutes.

Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 (16-ounce) bags baby-cut carrots
  • 1/3 cup walnuts, toasted and chopped
  • 1 tablespoon finely chopped fresh sage
  • Salt and pepper

Instructions


  1. 1. HEAT BAKING SHEET Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven 10 minutes. Microwave butter and honey in large bowl until butter melts, about 1 minute.
    2. ROAST Toss carrots with butter mixture in bowl. Spread carrots on heated baking sheet. Roast, shaking pan occasionally, until carrots are browned and tender, about 30 minutes. Return carrots to empty bowl and toss with walnuts and sage. Season with salt and pepper. Serve.

Friday, May 9, 2014

Raspberry Cheesecake Bars from Taste of Home

Ingredients:
1 C. flour
1 C. finely chopped pecans
1/3 C packed brown sugar
1/4 tsp. cinnamon (I like Vietnamese cinnamon best)
1/4 tsp. salt (I use Kosher)
1/3 C. cold butter

Mis all but the butter together and then cut in the cold butter to a crumbly stage. Press this into a 9x13 greased backing dish. Bake at 350F for 12 minutes. Cool on a  wire rack for about 5  minutes

Filling:
1 jar (12 oz, seedless raspberry jam) DIVIDED (set aside 3 Tbls for the topping) Spread the remaining jam over the crust evenly.

Mix:
2 pkg (8 oz. each) cream cheese, softened
3/4 C sugar
1/2 tsp. grated lemon peel
1/2 tsp. vanilla extract (use the good stuff)
3 eggs, lightly beaten
Mix well and pour over the raspberry jam evenly.  Bake at 350F for 25 minutes or until almost set.

Remove from the oven.

In another bowl combine:
1 1/2 C. Sour Cream
3 Tbsp sugar
1 tsp. vanilla extract (use the good stuff)
Pour this over the baked cheesecake spreading it evenly as possible.

Warm the remaining jam and swirl it into the sour cream mixture.

Return it to the oven and bake for 7 minutes more. At this point I found that it needed to bake a bit more and I think that I actually gave it 10 minutes. Just use your own judgement on this.