Friday, October 17, 2008

Creamy Dill Cucumbers on Baquette

1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup mayonnaise
1 French baguette, cut into 1/2 inch thick slices
1 cucumber, sliced (you will need 12 slices)
2 teaspoons dried dill weed

In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients. Makes 12.

Turkey Sandwiches, Waldorf Style

1 cup cooked turkey, diced
1 small apple, cored and diced
1/2 cup celery, diced
2 tablespoons chopped toasted walnuts
1 tablespoon mayonnaise
1 tablespoon vanilla yogurt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
4 large lettuce leaves 8 slices raisin bread (remove crusts)

In a medium-size bowl, combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate for at least 1 hour.

Remove crusts from raisin bread, place a lettuce leaf over bread slice, top with turkey mix (1/4 of the mix) and top that with another slice of bread. Neatly cut sandwiches on an angle. Serve with tea. Makes 4 sandwiches, or eight halves.

Nut Bread with Booze

Shame on me, its not even St. Pat’s Day! In a baking mood, with the weather change.

2 cups (1 lb) of unsalted butter, softened
2 cups sugar
8 large eggs
3 cups of sifted flour
1 tsp baking powder
½ tsp salt
½ cup bourbon
2 tsp vanilla
2 tsp almond extract
2 cups chopped pecans


Preheat oven to 350 degrees. Cream butter with sugar in large mixer bowl until fluffy. Beat in eggs, one at time, beat well after each egg.

Sift together the flour, baking powder and salt. In corporate flour mixture with egg mixture, alternating with the booze, mixing well. Stir in vanilla, almond extract and pecans.

Spoon into 2 well greased 9x5 inch loaf pans. Bake until toothpick inserted in center comes out clean, about 1 hour. Cool on rack and remove from pans in 10 minutes. Place back on rack and cool completely.