Friday, December 31, 2010

Eagles have returned


Finally this morning we found the eagles.

Monday, December 27, 2010

Fruit Cocktail Cake


On Viva channel there is a show called Anna and Kristina’s Grocery Bag.
They test cookbooks and have chefs judge what they have made. The Best of the Best and more cookbook was tested. This is an updated collection of recipes from the bridge ladies. I do not have this particular cookbook but have The Best of Bridge Royal Treats for Entertaining which had the Fruit Cocktail Cake in it. I have to say the cake is great. Dan did not think much of me making the cake but when he finally tried it, also really liked it.

Fruit Cocktail Cake

Ingredients:

1 1/2 cups white sugar
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 eggs
14 oz. can fruit cocktail with juice

Icing:

3/4 cup white sugar
1/2 cup cream or milk
1/2 cup butter
1 tsp. vanilla


Directions:

Grease a 9 X 13" baking pan.
Preheat oven to 350º.
In medium sized bowl beat eggs slightly.
Add all ingredients except flour.
Mix until combined.
Fold in flour until just combined.
Bake for 45 minutes.

Icing Directions:

In a medium sized cooking pot boil all ingredients except vanilla.
Remove from heat and add vanilla.
Take this mixture and pour it over the hot cake.
Pour all of this mixture over the cake, it will seem like a lot but the cake will absorb it.

Serve warm with whipped cream or ice cream.
Keeps in fridge for several days.




Saturday, December 25, 2010

Everyone Have A wonderful Christmas

Glitter Graphics

Have A Very Merry Christmas Everyone

Wednesday, December 22, 2010

Toffee Thumbprint Cookies


When I received the new Bake Fest booklet and saw these cookies I had to try them. And everyone should try them. They are so very good. Definitely a wonderful addition to your Xmas cookie collection.

Toffee Thumbprint Cookies

Ingredients:

Cookies:
1 1/2 cups white sugar
1 1/3 cups butter, softened
8 oz. plain cream cheese
2 large eggs
4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 pkg. skor toffee bits

Filling:
1/4 cup 35% whipping cream
3/4 cup semi-sweet chocolate chips
1 tbsp. golden corn syrup

Directions:

In medium size bowl combine flour, baking powder and salt and whisk together.
In your stand mixer beat butter, sugar and cream cheese until light and fluffy.
Beat eggs in one at a time.
Add your flour mixture to creamed mixture until well combined.
Remove from mixer and stir in toffee bits.
Chill dough for 1 hour.

Preheat oven 350º.
Line cookie sheets with parchment paper.
Roll dough into 1" balls (use about 1 tbsp. of dough per cookie).
Place dough about 2" apart on prepared cookie sheets.
With the end of wooden spoon make an indentation in the centre of each ball.
Bake for 10 minutes or until edges are golden brown.
Remove from oven and reinforce the indents with the end of the wooden spoon once again.
Cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.

Filling Directions:

While cookies are cooling prepare filling.
Heat cream until steaming.
Pour over chocolate chips in medium size bowl.
Whisk until melted and smooth.
Stir in corn syrup.
Spoon about 1/2 tsp. into each cooled cookie.
Let them stand until filling is set.
Makes about 6 dozen cookies.


Monday, December 20, 2010

Chocolate Peanut Butter Nutella Cookies


This cookie is Dan's creation. It was a nice cookie. I enjoyed the combination.

Chocolate Peanut Butter Nutella cookies

Ingredients:

1 cup peanut butter
1/2 cup nuttella
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tbsp. corn syrup
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
1 1/2 cups unbleached flour

Directions:
Preheat oven 350º.
Cream peanut butter, nutella and sugars in your mixer.
Add eggs one at a time and mix until light and creamy.
In medium bowl; combine flour, baking soda and salt, whisk together.
Add dry ingredients to your creamed mixture.
Add chocolate chips and mix until just mixed.

Using medium size ice cream scoop place onto parchment lined cookie sheets about 2 inches apart.

Bake for about 12 to 15 minutes.

The center should still be soft to touch.


Friday, December 17, 2010

Christmas Cake Cookies


This recipe came from a lady at work. I love this cookies.

Christmas Cake Cookies

Ingredients:

1 lb. dates, diced
1/2 lb. candied cherries
1/2 lb. dried pineapple, diced
1 lb. walnuts or pecans
1 1/2 cups sugar
1 cup butter, softened
2 eggs
2 1/2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Directions:

Preheat oven 350º.
Cream butter and sugar in your mixer until light and fluffy.
Add eggs one at a time until well mixed.
In medium bowl combine flour, baking soda, salt and cinnamon. Whisk together.
Take about 1/2 cup and add to dried fruit and nuts mix this until coated.
Add the rest of the flour mixture to creamed mixture.
Add fruit and nuts and stir until combined.
Spoon onto parchment lined cookie sheets.
Bake for 10 to 15 minutes.



Monday, December 13, 2010

Blueberry, Caramel and White Chocolate Oatmeal Cookies


On Picky Palate's blog I saw this cookie that uses blueberries and muffin top tin. I just had to give them a try. First I had to find the muffin top tins. Not an easy job. Finally I called a restaurant supply store and ordered them. The cookies are great. Loved the blueberries in them. I do not think I would put the caramels in them again though.

Blueberry, Caramel and White Chocolate Oatmeal

Ingredients:

1 cup butter, softened
3/4 cup sugar
1 cup brown sugar, packed
2 eggs
1 1/2 tbsp. vanilla
2 1/2 cups unbleached flour
2 1/2 cups large flake oatmeal
1 tsp. baking soda
1 tsp. salt
2 cups caramel, cut into pieces
1 1/2 cups dried blueberries, found at the Bulk Store
1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees F.
Take your muffin top pan and butter them.
If using cookie sheets line with parchment paper.
Beat the butter and sugars until light and fluff in your mixer.
Beat in eggs one at a time and add vanilla.

In a large bowl combine flour, oatmeal, baking soda and salt whisk together.
Add dry ingredients to wet ingredients and mix until combined.
Add blueberries, white chocolate and caramels.
Mix until just combined.

Fill pan with dough and press down so it is just below the rim.
Bake for 11-14 minutes or until edges are just golden brown.
Bake 9 to 10 minutes if using baking sheets.
Cool on rack for about 5 minutes before removing from tin.


Monday, December 6, 2010

Broccoli and Cauliflower Salad


This recipe came from George L. Armstrong School, Hamilton Ontario Cookbook. My daughter found this cookbook at a thrift store for me. I have made this salad 3 times since the first time.


Broccoli and Cauliflower Salad

Ingredients:

3 cups cauliflower
3 cups broccoli
1 purple onion
1 cup shredded cheddar cheese
5 to 6 slices bacon

Sauce:

2/3 cup mayonnaise
1/3 cup sugar
2/3 tsp. vinegar

Directions:

Mix cauliflower heads and broccoli heads and finely chopped onion in large salad bowl.
In a medium sized bowl combine mayonnaise, sugar and vinegar.
Add mayonnaise to vegetables and mix.
Refrigerate.
Fry bacon until crispy. Let cool and crush or break into pieces.
Mix into salad just before serving.



Monday, October 4, 2010

Apple Pie Muffins


In looking for recipes for apples, I saw a few for Apple Pie Muffins. This recipe is adapted from what I found. I made my own apple pie fill instead of using apple pie filling. The muffins are really good.

Apple Pie Muffins

Ingredients

Pie filling:

2 apples peeled, sliced into chunks
2tbsp. butter
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. brown sugar

Muffin Batter:

1/2 cup butter
1 cup sugar
1 tsp. vanilla
2 eggs
2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt

Streusel Topping:

1/4 cup flour
1/4 cup brown sugar
1/4 cup oatmeal
1/4 cup chopped pecans, or nut of your choice
1/2 tsp. cinnamon
2 tbsp. chilled butter, cut into small pieces

Directions:

Preheat oven 350º.

Pie filling: In a small fry pan add butter and heat to melt. Add apples, brown sugar, cinnamon, nutmeg. Cook until mixture is softened. Let cool.

Muffin batter: In mixer bowl add butter and sugar, combine until sugar is dissolved.
Add vanilla and eggs, beat until combined.
In small bowl combine flour, baking soda and salt, whisk together.
Add about 1/2 flour to batter, then remove bowl and add remaining flour and mix until just combined.
Add Apple filling you have prepared or canned filling.
Mix until apple filling is mixed through.

Streusel Topping:

In small bowl combine flour, brown sugar, oatmeal, pecans and cinnamon.
Add cut up butter to flour mixture and rub butter through mixture until mixture resembles coarse crumbs.
Place topping on to top of muffin batter.

Bake for 25 to 30 minutes.
Cool on wire rack.
Makes 12 muffins.


Monday, September 27, 2010

French Vanilla Cafe Mix

I like this coffee and went looking for a mix I could make at home. This recipe is not bad. I used Nescafe rich Colombian.

French Vanilla Cafe Mix:

Ingredients:

1/3 cup instant coffee
1 cup instant dry milk powder
1/2 cup powdered coffee creamer
1/3 cup sugar
1/4 cup instant vanilla pudding mix

Directions:

Measure ingredients into a ziploc bag, seal and shake to combine.

To Use: 3-4 Tbs mix in large mug of hot water.

Monday, September 20, 2010

Butter Tart Muffins



This recipe came from The Hamilton Spectator. The name caught my attention. It is a wonderful muffin. Easy to prepare and a nice texture.

Butter Tart Muffins

Ingredients:

1 1/2 cups raisins
3/4 cup sugar
1/2 cup butter cut into chunks
2 eggs, beaten
1/2 cup milk
1 tsp. vanilla, rum or butterscotch flavouring
1 1/2 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1/2 cup chopped walnuts or pecans
1/4 cup corn or maple syrup

Directions:

Preheat oven to 375º
Place cup cake liners into 12 cup muffin tin
In medium sized pot add raisins, sugar, butter, eggs, milk and vanilla.
Over medium heat cook, stirring frequently, until mixture is hot and slightly thickened. Mixture should just begin to boil. Takes about 4 to 5 minutes.
Cool in frig while continuing recipe
In medium size bowl combine flour, baking powder, baking soda and salt.
Add chopped nuts and whisk together.
Make a well in center and pour in warm raisin mixture stir just to mix. Do not over mix.
Spoon into prepare muffin tin.
Bake for 15 to 17 minutes.
Remove from oven and immediately pour 1 tsp. syrup over each muffin.
Cool for 10 minutes in muffin tin.
Then remove to cooling rack.
Serve warm
Store in sealed bag at room temperature.
Can be frozen.

Makes 12 muffins




Wednesday, September 15, 2010

Padma The Elephant


I have been wanting to start to crochet again. Searching the blogs I came across Dawn's Blog, she has a crochet along. It is interesting to crochet and not see the finished product first. This guy is so cute. You can find the pattern on her blog and post the finished item on Ravelry.

Monday, September 13, 2010

Dutch Blueberry Cake


Many years ago I bought a little cookbook at the grocery store called 263 recipes in praise of cooking. There are many recipes I have made over the years. This recipe is adapted from Dutch apple cake. It turned out great with the blueberries in place of the apples. I put the addition of apples in red if you wish to try this recipe with apples.

Dutch Blueberry Cake

Ingredients:

1 cup blueberries (2 medium sized apples)
1 1/2 cups unbleached flour
3 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. sugar, divided
1/4 cup butter
1 egg, well beaten
3/4 cup milk
1/2 tsp. ground cinnamon

Directions:

Preheat oven 425º.
Grease 8" baking pan.
(Peel and cut apples into slices)
In medium bowl combine flour, baking powder, salt and 4 tbsp. sugar; whisk together.
cut in butter until coarse meal forms.
In mixing cup combine milk and egg.
Add milk to flour. do not over mix.
Turn batter into prepared baking pan.
Sprinkle blueberries over batter and gently press into batter.
(Add sliced apple in rows and press into batter)
In small bowl combine 2 tbsp. sugar and cinnamon, and sprinkle over blueberries.
Bake for 25 to 30 minutes.
Serve hot with ice cream or cream.

Monday, September 6, 2010

Strawberry Sour Cream Coffee Cake



Dan made this cake when we had extra strawberries. He adapted this recipe from Sour Cream Marble Cake from Great Coffee Cakes, Sticky Buns, Muffins & More. The cake was quite good.


Strawberry Sour Cream Coffee Cake

Ingredients:
Strawberry Mixture:

1/2 basket strawberries, mashed to almost a puree
1/2 cup white sugar
3 tbsp. brown sugar
1 tsp. cinnamon

Batter:

1 1/4 cups sour cream
2 1/2 cups self raising cake flour
3/4 cup butter, slightly firm
1 1/4 cup sugar
4 large eggs
1 1/2 tsp. vanilla extract
1/4 cup milk


Powder sugar, for dusting

Directions:

Preheat oven to 350
Generously butter a 10 inch bundt pan. Dust with flour, remove any excess flour.

Strawberry mixture:

Use blender and puree strawberries.
Place in mixing bowl and add nuts, sugar, brown sugar and cinnamon, set aside.

Batter:

Beat sour cream, butter and sugar until blended together.
Add eggs, one at a time, blend together well.
Add milk and vanilla and mix well.
Remove bowl and fold in flour, do not over mix.
Take half the batter out and place in another bowl and fold in strawberry mixture.
To bundt pan add 1/2 plain batter to bottom
Put the strawberry batter on top and swirl with knife.
Place rest of plain batter on top.
Bake for 50 to 60 minutes.
Let cool on rack for 10 to 15 minutes
Remove cake from pan and place on cake stand
Sprinkle icing sugar over cake and serve.



Monday, August 30, 2010

Puppy Chow


This recipe came from the Burlington Welsh Male Chorus cookbook. The name alone was so interesting I just had to try it. It is a wonderful snack. I made 1/2 the recipe which Dan ate before I could take a photo. So another batch was made today and I took the photo right then.

Puppy Chow

Ingredients:

1 cup milk chocolate chips
1/2 cup peanut butter
1/2 cup butter
8 - 9 cups Crispex cereal
2 cups icing sugar

Directions:

In medium sized bowl over simmering water.
Melt chocolate chips, peanut butter and butter, until smooth.
In a large bowl add Crispex Cereal.
Pour melted chocolate mixture over cereal.
Toss lightly to coat cereal.
In a paper bag add icing sugar and put cereal mixture in, and shake to coat. (I tried this and decided to just add the icing sugar to the bowl of cereal mixture and toss lightly. It seemed to work fine. Found the bag a bit messy.)
Store in air tight container.

Monday, August 23, 2010

Pear Cinnamon Streusel Squares


This recipe came from Better Homes and Gardens; The Ultimate Cookie Book. You can use apples with this recipe as well. I did not have cinnamon chips so I used milk chocolate chips. This is a wonderful bar for a snack or a dessert you can serve company. Next time I would reduce white sugar to 3/4 cup as I did find them a bit sweet.

Pear Cinnamon Streusel Squares

Ingredients:

Base:

2 cups unbleached flour
1 1/4 cups large flake oatmeal
3/4 cup packed brown sugar
2 tsp. cinnamon
1 cup butter

Custard:

2 eggs
1 cup sugar(Next time I would use 3/4 cup)
2 tbsp. unbleached flour
1/4 tsp. baking powder
1/4 tsp. salt
2 cups chopped pears (peeled and cored)(or apples)
3/4 cinnamon flavor baking pieces (used milk chocolate chips)
Powdered sugar icing

Powdered sugar:

In small bowl stir together 1 cup icing sugar and 1 tbsp. milk. Add milk until drizzle consistency.

Directions:

Preheat oven to 350º.
Lightly grease 9 X 13 baking dish. Set aside.
In large mixing bowl combine flour, oats, brown sugar and cinnamon.
Using pastry blender cut in butter until mixture resembles coarse crumbs.
Take out 1 1/2 cups of this mixture for the topping.
Press the remainder into the bottom of the 9 X 13 baking pan.
Bake for 15 minutes.

In mixer bowl add eggs and white sugar and beat until smooth and sugar is dissolved.
Add 2 tbsp. flour, baking powder and salt. Mix just to combine.
Remove bowl from mixer and stir in pears (apples) and add cinnamon chips(or whatever you choose to add)
Spread this mixture gently over hot base.
Sprinkle remaining oat mixture over pear mixture.
Bake for 30 to 35 minutes until golden brown.
Cool in pan on wire rack.
Cut into squares.
Drizzle with Powdered sugar icing.

Monday, August 16, 2010

Chocolate Chip Or/And Raisin Oatmeal Cookies


I have had this recipe for years. The cookies are delicious, flaky, because of putting the oats into the food processor. Daniel's favorite is made with raisins. But, make them with the chocolate chips and raisins it is just a perfect combination.




Chocolate Chip Or/And Raisin Oatmeal Cookies

Ingredients:

1 3/4 cups unbleached flour
1/2 tsp. salt
1/2 cup coconut
2 cups rolled oats (Put into food processor and grind until mixture resembles coarse crumbs)
1 cup oil
1 cup lightly packed brown sugar
1 tsp. baking soda
1 tsp. vanilla
1/4 cup boiling water
1 cup raisins
1 cup semi-sweet chocolate chips

Directions:

Preheat oven 350º.
In medium size bowl combine flour and salt, whisk together.
Mix in oatmeal and coconut.
Mix oil and brown sugar together.
Dissolve baking soda in boiling water.
Stir into oil and brown sugar.
Add vanilla.
Add flour to oil mixture and salt.
Stir in raisins/chocolate chips.
Drop onto baking sheet and flatten with fork dipped in cold water.
Bake for 12 to 15 minutes.
Yields 6 dozen cookies.




Monday, August 9, 2010

Tres Leches Cake


We have seen tres leches cake on a few blogs and decided to give it a try. We liked the cake, but felt it needed something and made a strawberry sauce to put over the cake. Even though we did like this cake I do not think I would make it again.

Tres Leches Cake

Ingredients:

Soft butter, for baking dish
6 large eggs, separated
1 cup sugar
1 cup unbleached flour
1 can sweetened condensed milk
1 can evaporated milk
1 cup whole milk
1 1/2 cups heavy cream
1 tbsp. icing sugar

Strawberry Sauce:

1 cup strawberries, cut up and stemmed
1/8 cup sugar

Directions:

Preheat oven to 325° .
Butter a 9-by-13-inch baking dish.
In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy.
In another bowl, beat egg whites to soft peaks.
Using a rubber spatula, fold whites into yolks until almost combined.
Gently fold in flour (do not over-mix).

Spread batter in prepared dish.
Bake until golden and pulling away from sides of dish, 20 to 25 minutes.
Using a small knife, scrape skin from top of cake; discard.
Cool cake for 20 minutes.
In a medium bowl, whisk together the three milks; pour evenly over cake.
Cover with plastic wrap; refrigerate at least 1 hour and up to one day.

To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks.
Chill cake and cut into squares; serve toped with whipped cream.

Strawberry Sauce

Combine sugar and strawberries into a medium size pot.
Stew down until sugar dissolves.
Cool.
Spoon over cake with whipped cream.


Monday, August 2, 2010

Blueberry Rhubarb Pie

We decided to try blueberries with rhubarb for this pie. Well, what can I say.....YES!!! It is a wonderful combination.
The pie dough recipe is the one we use regularly. It is really the best dough I have ever had. It is light and flaky.

Blueberry Rhubarb Pie
Ingredients:

2 cups blueberries
10 stalks rhubarb, cut up
1 cup white sugar
1 tsp. cinnamon
1/4 cup corn starch

Strussel topping:

2/3 cup flour
1/2 cup white sugar
1 tablespoon ground ginger
1 teaspoon nutmeg
1/4 cup butter

Prepare the pie dough of your choice: We use The Perfect Pie Dough.

Directions:

Preheat oven to 350º.
Cut up rhubarb into bit size pieces and place into medium sized bowl, add blueberries.
Toss gentle to combine.
Add sugar, cinnamon and corn starch and mix to coat.
Pour into prepared pie shell.

In a medium size bowl combine the topping ingredients and combine until forms little pea size pieces.
Place the topping on the pie and bake.

Bake at 350º for 40 to 50 minutes.

Serve warm or cool.


Monday, July 26, 2010

Dolly Squares


I bought this cookbook Burlington Welsh Male Chorus at the book fair I told you about a few posts ago. You are able to buy this cookbook from them, look under merchandise. There are a number of very interesting recipes in this cookbook. I will be making another one today. These squares were great.

Dolly Squares

Ingredients:

1/2 cup butter, melted
1 cup graham cracker crumbs
1 cup coconut
1 can condensed milk
3/4 cup chocolate chips, semi-sweet or milk chocolate
1 cup nuts of your chose

Directions:

Preheat oven to 350º.
Melt butter and pour into 9" square baking pan.
Sprinkle crumbs over bottom.
Sprinkle coconut over crumbs.
Sprinkle chocolate chips and nuts.
Pour condensed milk over all layers.
Bake for 30 minutes.
Cool on rack.
Cut into squares store in air tight container in frig.

Monday, July 19, 2010

Beef Stir-Fry with garden fresh snow peas and green onions

Dan made a beef stir fry with his snow peas and green onions from the garden.

Beef Stir-Fry with garden fresh snow peas and green onions

Ingredients:

Slice the beef into thin slices.
Slice green onions, thinly
Slice mushrooms
Broccolli florets
Carrot
Celery
water
Soya sauce
Oyster sauce
Corn starch
Cooked rice

Directions:

You add the amounts you wish to use for your family size.
Cook beef in wok.
Add all the vegetables.
Stir-Fry until softened.
Add soya sauce and oyster sauce.
Add corn starch to water.
Add 1/4 cup water and let steam with lid until veggies are cooked.
Add the corn starch mixture to thicken.
Serve over cooked rice.




Monday, July 12, 2010

Rice Pudding with Coconut Milk


Dan made a stir-fry and had rice left over. We had a can of coconut milk, which he added to the rice with a bit of sugar. It was lovely.

Rice Pudding with Coconut Milk

Ingredients:

1 cup rice, cooked and cooled
1 can 398ml. coconut milk
1/4 cup sugar
grated nutmeg
whipped cream

Directions:

Pour coconut milk over rice and add sugar mix and serve.
Top with whipped cream and or grated nutmeg.




Monday, July 5, 2010

Rhubarb Crumble


In the April 2010 issue of the Canadian Living this recipe caught my eye. It did not disappoint at all, it was delicious.
Simple to prepare, maybe took 10 minutes to get ready. In the original recipe it called for bananas but I did not put the bananas in it. I did add a bit more sugar for the omitting of the bananas. If you would like to make with the bananas I have put the recipe link above.

Rhubarb Crumble

Ingredients:

5 cups sliced rhubarb
1/2 cup sugar
2 tbsp. unbleached flour

Topping:

3/4 cup large flake oatmeal
1/3 cup unbleached flour
1/4 cup sugar
1/4 cup brown sugar, packed
1/4 tsp. cinnamon
1/3 cup cold butter, cubed
1/4 cup walnuts, optional
1/4 cup pine nuts, optional

Directions:

Preheat oven to 400º.
Grease 8 individual ramekins or 8 inch square baking dish.
In medium bowl toss rhubarb, sugar and flour; divide this mixture into the ramekins.
Cover with foil; bake for 25 minutes.

Turn oven down to 350º.

Topping:

Combine oats, flour, sugar, brown sugar and cinnamon.
Using fingers add butter and combine mixture until it becomes crumbly.
Mix in nuts of your choice.
After rhubarb mixture comes out of the oven; scatter over crumbly mixture and press down gently.
Bake uncovered for about 25 minutes at the 350º. Or until crumble is golden brown.

Monday, June 28, 2010

Carrot Radish and Cashew Salad with Curry Dressing


On Viva TV there are few cooking shows I try to catch from time to time. Simple Fresh Delicious is one of them. This will be the second recipe I have tried from her show. Beef Brussel Sprout Stir Fry was the first. Both are delicious. After making this dish I realized I forgot to add the green onions.

Carrot Radish and Cashew Salad with Curry Dressing

Ingredients:

3 medium carrots, peeled and trimmed
10 radishes, trimmed
1 bunch green onions, thinly sliced(forgot the green onions)
2/3 cups cashews, toasted
pinch salt and freshly ground pepper

Directions:

Curry Dressing:

1/3 cup peanut oil
2 tbsp. white wine vinegar
2 tbsp. finely chopped fresh mint(did not use)
1 tsp. curry powder
1 garlic clove, minced
salt and freshly ground pepper

Place all ingredients in jar with a sealed lid and shake until well combined.

Carrots and Radishes

Place the carrots and radishes in a food processor with the grating disk.
Place vegetables in medium size bowl.
Pour dressing over and toss.
Add green onions.
Sprinkle cashews on top.


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