nuts

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Tropicana Bars! When you combine exotic fruits, flaky coconut, and macadamia nuts, you may feel as though you stepped off an airplane onto a tropical island in the Pacific. This mouthwatering dessert is perfect for summer. Go ahead, take a bite for a quick trip to a faraway destination. Let your mind wander to swaying palm trees, magical waterfalls, and sunshine that warms the body as well as the spirit. 
TROPICANA BARS
Ingredients:

3/4 cup butter

1 cup sugar

2 cups flour

1teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon 

1 1/2 cups Zucchini Jam*

1/4 cup flaked coconut 

1/4 cup macadamia nuts, crushed 

1 tablespoon crystallized sugar
Instructions:

Preheat oven to 350°. Cream together sugar and butter. Set aside. Whisk flour, salt, and baking soda together until blended. Combine dry ingredients with sugar mixture until crumbly. Spread 3/4 of batter into a 9″x13″ greased dish to make a crust. Sprinkle with cinnamon. Layer with Zucchini Jam, coconut, and nuts. Crumble remaining batter over all. Sprinkle with crystallized sugar. Bake for 20-30 minutes. Cool slightly and cut into 24 squares. 
* For Zucchini Jam recipe, please follow the link below. 

http://Snapshotsincursive.com/2016/04/12

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Quaker Oat Breakfast Companions! I must confess, some days a cup of Italian espresso and a crispy wafer roll is enough to get my engine up and running. But on those mornings when I wake up ravenous, I turn to a hearty bowl of Quaker Oats with all the trimmings: pomegranate arils, orange slices, almonds, cinnamon, and brown sugar. I appreciate the fiber, fruit, and nuts for healthy living. Topped with a bit of honey and milk in lieu of brown sugar, and I’m left feeling full for longer periods of time. Plus, it’s a good source of fiber and iron. Switch things up now and then by choosing a bowl of oatmeal for breakfast. 
QUAKER OATS BREAKFAST COMPANIONS
Ingredients:

1 cup milk

1 dash sea salt 

1 dash cinnamon

1/2 cup whole grain oats

1 mandarin orange, peeled

1 tablespoon almond slices

1 tablespoon pomegranate arils

1 teaspoon brown sugar or natural honey
Instructions:

Combine milk, salt, cinnamon, and oats in a microwave-safe bowl. Microwave on High 2 1/2-3 minutes. Remove and mix well. Top with oranges, almonds, arils, and honey. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Tilapia Macadamia Fillets! Tired of hum-drum meals? The crispy crunch of tropical nuts on the outside are a prelude to the moist flaky fish inside. Turning that taste into a healthy and delicious dinner option is spot on! The subtle hints of sesame, green seaweed, and Parmesan cheese add to the nutritional value making this a new favorite to try again and again. 
TILAPIA MACADAMIA FILLETS
Ingredients:

2 tilapia fillets, boneless and skinless

1/4 cup seasoned bread crumbs

1/4 cup flour

1/4 cup cornmeal 

1/4 cup Parmesan cheese, grated

1/2 cup macadamia nuts, chopped

1/4 teaspoon sea salt

1/8 teaspoon furikake seasoning (sesame seed and green seaweed)

1 egg, beaten

1 tablespoon milk
Instructions:

Preheat oven to 425°. Rinse tilapia fillets and pat dry. Mix together all dry ingredients and spread on a sheet of waxed paper. Using a wire whisk, combine egg and milk in a shallow bowl. Dip one fish fillet at a time into the egg bath, coating both sides. Once wet, dredge in bread crumb mixture to fully cover both sides. Set aside and repeat for the second fish fillet. (For a crisper crust, repeat process in egg bath using all coating mix.) Place fish fillets in a nonstick pan and place to oven. Bake 8 minutes, gently turn over and bake 4 minutes longer. Do not over cook. Garnish with cilantro, lemon slice, and whole macadamia nuts. 

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Jelly Roll Cake! Sweetness never tasted so good. The best part about this classic cake recipe is the filling can be whatever flavor you wish it to be. I used all-natural Red-Cherry Swiss Preserves for a fruit flavor resulting in a gourmet experience. It created an international glimpse of Switzerland without setting foot on an airplane. 
JELLY ROLL CAKE
Ingredients:

3 eggs, room temperature 

1 cup sugar 

1/3 cup water

1 teaspoon almond extract

3/4 cup flour

1 teaspoon baking powder 

1/4 teaspoon salt

1/3 cup almonds, sliced

2/3 cup jelly or jam, any flavor

Powdered sugar
Instructions:

Preheat oven to 375°. Grease and line a 10″x15″ jelly roll pan. Beat eggs until thick and lemon-colored, about 5 minutes. Gradually add sugar, water, and almond extract. Mix thoroughly. Add flour, baking powder, and salt until well blended and no lumps remain. Pour into pan and sprinkle with almonds. Bake 12-15 minutes. Loosen cake from pan and invert onto a tea towel generously sprinkled with powdered sugar. While cake is hot, roll up. Refrigerate one hour. Unroll cake and top with jelly or jam, spreading to edges. Roll up cake again, sprinkle with powdered sugar, cover in plastic wrap and refrigerate two more hours before serving. 

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Misunderstood Mincemeat Cookies! When my friend, Ray, “gifted” me with a batch of his time-honored traditional homemade mincemeat, I felt as though I had received a portion of the Holy Grail. Could this secret from the past hold special powers? Would one bite provide happiness, eternal youth, and food in infinite abundance? You tell me. Ray carefully coached me on how to “season” the mixture by adding flavored brandy (I chose apricot) over a three-week period, stirring it occasionally in a covered clay crock. I was an awestruck student following his instructions to the letter. The results were phenomenal and elegant. Don’t let anyone tell you mincemeat is awful. When prepared correctly, some things are worth the wait. 
MISUNDERSTOOD MINCEMEAT COOKIES
Ingredients for Cookies:

2/3 cup butter, softened 

2/3 cup brown sugar

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs

1 cup mincemeat* 

2 cups flour

1 cup pecans, chopped 

Pecan halves for garnish
Ingredients for Icing:

3 cups powdered sugar

3 tablespoons butter, softened 

1 tablespoon apricot brandy

1 teaspoon vanilla extract 

1-2 tablespoons warm milk, as needed
Instructions:

Preheat oven to 375°. Cream together butter and brown sugar until fluffy. Beat in cinnamon, nutmeg, salt, baking soda, and baking powder. Add eggs and mincemeat. Gradually stir in the flour. Fold in chopped pecans. Drop by spoonfuls onto a parchment lined baking sheet. Bake 8-10 minutes until tops of cookies are dry and set. Bottoms will be slightly golden. Remove from oven. Transfer to a wired rack. Frost while slightly warm. Top each cookie with a pecan half before frosting sets. 
Instructions for Icing:

In a medium bowl gently mix powdered sugar and butter until smooth. Add brandy and vanilla. Stir well. As needed, add warm milk to create a thick consistency. Place a dollop of icing on each cookie. Garnish with pecan half. 
*The “Elegant Homemade Mincemeat” recipe can be found in the 1972 Farm Journal’s Country Cookbook, page 371.

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: “Xingzi” Apricot and Fruit Tarts! Three bites. That’s all. Three bites. Someone once told me portion control is all about savoring the taste. I agree. Discover a guilt-free way to float through the holiday parties. When you are asked to bring a dish to share, mini tarts can be prepared in a few minutes leaving you plenty of time for a rejuvenating bubble bath. These adorable sweet and savory tarts are exactly three bites. Put them to the test. 
“XINGZI” APRICOT CAMEMBERT TARTS
Ingredients:

15-count package Mini Fillo Shells, thawed

1/4 cup apricot jam; or assorted flavors

Wheel of Brie or Camembert cheese

1 teaspoon almonds, finely chopped

1 teaspoon pecans, finely chopped

1/8 teaspoon crushed red pepper flakes

Blueberries for garnish
Instructions:

Preheat oven to 350°. Place the Fillo shells into a mini muffin tin. Remove skin from cheese. Discard. Cut the Brie or Camembert cheese into a small cube to place into the bottom of each Fillo shell. Gently drop a dollop of jam on top of each cube of cheese. Sprinkle with finely chopped nuts, red pepper flakes, or a blueberry. Bake for 10-15 minutes until the cheese is bubbly and the jam begins to caramelize. Remove from oven and serve at room temperature. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Quazy Carrot Cake! “What’s up, Doc?” is something we’ve all heard Bugs Bunny say more than once. You may find yourself asking the same question when you take a bite of this tasty version of Carrot Cake. It’s loaded with fresh carrots, pineapple tidbits, and chopped pecans. The crowning moment comes when you smack your lips together over the wonderful cream cheese icing. I have seen expressions of jubilation over this award-winning dessert. Treat yourself to something special this weekend. 
QUAZY CARROT CAKE
Ingredients:

2 cups flour

2 cups sugar

1 teaspoon baking soda

2 teaspoons baking powder 

2 teaspoons cinnamon 

1 1/4 cups vegetable oil

4 eggs

3 cups carrots, grated

1 cup crushed pineapple, drained 

1 cup pecans, chopped 
Ingredients for Icing:

1/2 cup butter, softened 

8 ounces Neufchâtel cheese, softened 

3 1/2 cups powdered sugar

1 teaspoon vanilla 
Instructions:

Preheat oven to 350°. Spray a 9″x13″ pan with nonstick oil. Combine flour, sugar, baking soda, baking powder, and cinnamon. Mix well. Add oil, eggs, carrots, pineapple, and nuts. Beat for 2 minutes on medium speed. Transfer to baking dish. Bake for 45 minutes or until done. Meanwhile, cream together the butter and Neufchâtel cheese. Add powdered sugar and vanilla. Beat until smooth and creamy. When cake is cool, top with cream cheese icing. Garnish with a pecan half. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Taffy Apple Salad! Wait a minute….is this allowed?! I can’t resist a sweet caramel apple this time of year. Or two. So to balance the blend of flavors ranging from sweet to tart to salty, I threw in some healthy greens, cheese, and cinnamon. Make sense? The old fashioned taste of ooey-chewy caramel turns an ordinary salad into an autumn festival. Join the party. 
TAFFY APPLE SALAD
Ingredients:

Leaves of Romaine lettuce

1 caramel apple with nuts

1/4 cup Parmesan cheese, finely shredded

1/4 cup Spanish peanuts

Cinnamon to taste
Instructions:

Gently tear romaine lettuce into bite-sized pieces. Cut the caramel apple into wedges to remove the stick and eliminate the seeds. Add to the salad. Top with Parmesan cheese and Spanish peanuts. Sprinkle cinnamon over apples. 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Bleu Plate Special! As the day winds down, the kids are fed, and the sunset turns to burnt-sugar orange, take some time out for yourself. Make a delightful cheese plate filled with inviting textures balanced by a range of flavors from aged and smoky to salty and sweet. Pair with a glass of sweet wine (or fruity spritzer) for an amazing taste sensation. Sink back into a comfy chaise lounge and let soft music fill the room. Remind yourself this is a classic French dessert, and prepare to be pampered. 
BLEU PLATE SPECIAL
Ingredients:

Wedge of Bleu Cheese (or any aged cheese variety)

Bunch of Green Grapes (or any seasonal fruit)

Smoked Almonds

Water Crackers (or crusty breads)
Instructions:

Choose a platter where all ingredients can be arranged in a simple way, leaving space between choices. Identify cheeses if offering more than one kind. Rule of thumb: Place one cheese knife or spreader for each type of cheese. Keep it simple.