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Save time and work in making several types of cookies with one batch of batter

You can save time and still make a variety of cookies for bake sales, large gatherings or holidays by making a large batch of basic refrigerator cookie dough and then do any of the following:

Make a log with the dough and refrigerate it. Slice some to make round cookies and top with colored sugars or topping of your choice.

Roll some into balls and coat them with coconut or chopped nuts.


Use a portion for Thumbprint cookies.

Wrap some around fillings like dates, cherries and candies.

Use some to form various shapes and frost as desired.

Thanks. for visiting my website. You can contact me with any questions of if you are looking for someone to do enhanced food demos, via my e-mail: creativecook@sbcglobal.net.

Lydia Critchley


PEACH CRISP WITH OATMEAL

PEACH CRISP WITH OATMEAL

Baking tips for Peach Crisp

Be sure to prepare the topping first and refrigerate it while you make the filling.

You can use fresh, frozen, or canned peaches or a combination of types of peaches in this recipe.  If using fresh peaches, you’ll need about 6-7 medium peaches.  If using frozen peaches do not thaw them.  If using canned peaches, make sure to use sliced peaches that are canned in juice (not syrup) and drain them completely first and slice as desired.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 servings

Ingredients

For the topping:

1/2 cup (65 grams) all-purpose flour,

3/4 cup (150 grams) brown sugar (can reduce sugar to ½ cup)

1 1/2 teaspoon ground cinnamon

1/4 teaspoon salt (optional)

1/2 cup (115 grams) cold unsalted butter, cubed into small pieces

11/4 cup (100 grams) old-fashioned rolled oats or quick oats (oatmeal)

Optional: ¼ cup or as desired oat bran and/or wheat germ

For the filling:

5 cups sliced peaches* about 6-7 medium peaches

1/3 cup (65 grams) granulated sugar

1/4 cup (31 grams) all-purpose flour

1 ½ teaspoon cinnamon

1 Tablespoon Minute tapioca

¼ cup Quick oats (oatmeal)

Instructions

Preheat oven to 350°F. Spray or oil a 9-inch pie plate (an 8 or 9-inch square baking dish should work fine too) with nonstick cooking spray and set aside.

To make the topping:

In a mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt, oats (and optional ingredients if being used) until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Transfer to the refrigerator while you make the filling.

To make the filling:

Add the peaches to a large mixing bowl and sprinkle the flour, tapioca, cinnamon and sugar on top. Stir until all of the peaches are well coated with these ingredients. Scoop the peaches into the prepared baking dish, remove the topping from the refrigerator and sprinkle on top of the filling.

Bake at 350°F for 40-50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges. I used my convection oven and a glass pan – heat setting 325 degrees and baked it for 30 minutes.

Remove from the oven and transfer to a wire rack to cool slightly before serving. If serving cold, you can top with whipped cream or topping.

This is a wonderful, healthy dessert that is so refreshing and easy to make.

Salad Nicoise

SALAD NICOISE

1 lb.                 New potatoes

2                      Eggs

4 oz.                French beans

6                      Tomatoes

1 can               Anchovies

1                      Crisp head of lettuce

3 Tbl.              Olive oil         

3 tsp.               Wine vinegar

1/2 tsp.            French mustard

Pinch               Salt

Pinch               Pepper

14 oz. can        Tuna

2 oz.                Pitted black olives

Egg piercer

Vinegar and salt for eggs

Jar with cover for dressing preparation

Scrub the potatoes.  Cook them in boiling water for 15 minutes until tender.  Drain them and let them cool. 

Pierce the eggs.  Add vinegar and salt (generous amounts) to egg cooking water.  Boil the eggs for 10 minutes. Rinse and put them in a bowl of cold water (keep slowly running water running into the bowl) to let them cool.  Tap them and peel off the shells under cold running water.

Trim the ends off the beans.  Cook them in boiling water for 5 minutes.  Rinse them with cold water. 

Cut the tomatoes into quarters. Slice the potatoes.  Drain the anchovies and cut them in half lengthwise.

Wash the lettuce leaves in cold water.  Pat them dry and arrange them in the bottom of a large salad bowl.

Put the potatoes on top of the lettuce.  Drain the tuna and put it on top.  Add the bans, tomatoes and anchovies. 

For the dressing, put the olive oil, vinegar, mustard, salt and pepper into a jar.  Screw on the lid and shake really well. 

Drizzle on the dressing.  Slice the hard-boiled eggs and put them into the bowl, along with the olives.

This salad can be served in a roll or piece of bread.

This delicious tuna salad which was first made in Nice in the South of France, so its name means “salad from Nice”.  It includes local ingredients, such as tomatoes, anchovies and juice black olives.  Serve this salad with fresh French bread.  It can be served on a plate or as a sandwich.

Creative Cooking

By

Lydia Critchley

608-240-9773

creativecook@creativecookingbylydia.com

www.creativecookingbylydia.com

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Herbed Cottage Cheese Salad for Four


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Herbed Cottage Cheese Salad for Four

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Ingredients

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Ingredients


Instructions
  1. In a bowl combine cottage cheese, sour cream, cucumber, green pepper, onion, basil, pepper, and tarragon.

    Serve cottage cheese mixture on lettuce-lined plates. Top with vegetable strips.

    Yield: 2 servings or 4 servings if recipe is doubled

    Nutritional information per serving:
    Calories: 183
    Protein: 13g
    Carbohydrate: 10g
    Fat: 10g
    Cholesterol: 26mg
    Sodium: 391mg
    Potassium: 431mg


  2. I am available to do food presentations or sales presentations of products in stores, food shows, etc.

    Contact me at the following e-mail address:
    creativecook@sbcglobal.net
    608-240-9773

    Interactive questions, comments, suggestions, etc. can also be posted on this website. I can also be reached at 608-240-9773.


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Pot Luck Tips

When taking food to a potluck, use dishes you’ve purchased at yard sales, or resale shops. You will never feel badly if the dishes are lost, broken or not returned.

Use a clean milk crate or a sturdy liquor box (from the wine department at your store) to transport a slow cooker to a potluck. Line it with a towel, take the cover off the slow cooker and put foil over it. Set the cooker in the crate or box with your serving utensil. The crate keeps the pot from tipping and catches any drips. When you leave, you don’t have to look for the lid, as it will be easy to find, being wrapped in foil.

When taking a salad, take the dressing in a separate container and put it on just before serving, to save wilting the greens or having the dressing settle at the bottom of the dish.

Use disposable or inexpensive serving utensils so if they are lost or not returned, you have not lost your favorite kitchen items.

Use a twist-tie and a small tab or folded address lable with your name or initials to attach to the handle of your utensil, kettle, bowl, etc. if possible. Tape often comes off in the dishwasher or sink at a pot luck or is not seen if put on the bottom of the dish.

Always take a set of eating items, i.e. plate, soup bowl or sauce dish, cup, fork, spoon, knife, napkin, water bottle, etc. in a plastic bag and leave it in the bottom of your cooler or in your vehicle, so if they are not furnished or do not have enough, you are ready to use your own.

I am available to do food presentations or sales presentations of products in stores, food shows, etc.

Contact me at the following e-mail address:

creativecook@sbcglobal.net

608-240-9773

Interactive questions, comments, suggestions, etc. can also be posted on this website.


How To Add Flavor, Nutrition, Eye-Appeal, Etc. To Your Foods

When making scalloped potatoes, add sliced carrots for more color and nutrition.

To add flavor to canned wax beans, brown a few tablespoons of butter in a hot skillet and add to the drained beans plus a bit of salt and pepper.

Zucchini bread is pretty with chopped dried apricots added instead of raisins.

To add flavor to white cakes, add a tiny bit of orange extract to the batter.

To add flavor to lentil soup, substitute salsa for half of the tomatoes.

Barbecued beef sandwiches are better with a topping of shredded lettuce, slivers of green pepper and a sprinkling of sugar.

To thicken and add flavor to your chili, add a can of re-fried beans.

When making fried potato patties out of leftover mashed potatoes stir in pancake mix instead of flour. It will lighten their texture.

Tips To Make Your Foods Special


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Tips To Make Your Foods Special

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A little addition to a recipe can often make it so much more healthy or tasty or eye-appealing.

Servings

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Instructions
  1. In lasagna use ground Italian sausage instead of ground beef.


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Melting Moments

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A tender and delicious cookie that is easy to make.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a medium mixing bowl stir (or use a sifter to blend) together the flour, baking powder, and baking soda. Set aside. In a large mixing bowl beat the margarine or butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, egg yolk, and vanilla. Beat until thoroughly combined, scraping the sides of the bowl occasionally. With the mixer on low speed, gradually add the flour mixture, beating until well mixed. Shape the dough into 1-inch balls. Roll in the egg white, then in the cornflakes. Place coated balls 2 inches apart onto ungreased cookie sheets. Top each ball with half of a candied cherry. Bake in a 375° oven for 8 to 10 minutes or until set and slightly browned. Remove cookies and cool on wire racks. Yield: 28 cookies approximately Nutritional information per cookie: 68 calories, 1g protein, 8g carbohydrate, 6g fat (1g saturated), 8mg cholesterol, 63mg sodium, 10mg potassium.
Recipe Notes

As noted, use ungreased cookie sheets to save excess spreading.

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Secrets of Baking Light

When it comes to baking sweet treats like cookies it can be a real challenge to reduce calories, etc. They rely on fat found in butter, margarine or shortening as well as sugar for their appetizing taste and texture.

It’s possible to alter tried–and-true recipes to make them lighter, but you must do so carefully, or you could end up with cookies that are nothing like the higher-calorie originals.

One method is to simply reducing the sugar and fat called for in a classic cookie recipe by 25%, while making small changes in a few other ingredients, can result in a good lower-calorie cookie.

Here are some other ideas:

Adding an extra egg white gives crunch to a low-fat cookie. In recipes that call for several eggs, substitute two egg whites for one of the eggs if you are concerned about cholesterol.

Light cookies do not brown like their higher-sugar counterparts. Add a little baking soda (in addition to any other leavening in the recipe) will promote browning.

A little corn syrup will produce a browner cookie, with a crisp surface and soft interior. Substitute the corn syrup for the same amount of sugar called for in the recipe.

Use cocoa instead of melted or grated chocolate to help reduce fat. Three tablespoons cocoa plus 1 tablespoon water or other liquid equals 1 square or 1 ounce of melted baking chocolate. Mix the cocoa with the dry ingredients and the liquid with the wet or creamed ingredients.

Use butter or a high-fat content margarine. Reduced-fat butters or margarines contain water and air and will not produce a quality cookie.

Over baking will result in dry hard cookies. Most low-fat cookies should be removed from the oven while they are still soft and just lightly browned around the edges. Low-fat cookies taste best when eaten with in a few hours of baking.

Creamed Spinach with Bacon, Cheese and Onion


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Creamed Spinach with Bacon, Cheese and Onion

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A tasty, easy to make side dish that is healthy and you can adjust it per your taste.

Course Side dish

Cook Time 15 minutes, approx.

Servings
servings


Ingredients

Course Side dish

Cook Time 15 minutes, approx.

Servings
servings


Ingredients


Instructions
  1. In a large nonstick skillet (fry pan) saute onion and garlic in butter until tender. Stir in flour until blended. Gradually whisk in half-and-half until blended. Bring to a boil over medium-low heat; cook and stir for 2 mintues or until slightly thickened.
    Add the cream cheese, salt, nutmeg, bacon and pepper, stirring until cream cheese is melted. Stir in spinach and 1/4 cup Parmesan cheese; heat through. Sprinkle with remaining Parmesan cheese.
    Serve immediately.


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