Peanut Butter Cups
You will need:
A 24 – cup mini muffin pan
Liners (to fit the muffin pan)
1 ½ pints fresh, unprocessed, peanut butter
½ cup honey
½ cup unsalted butter
8-10 Graham crackers (I use the original ones)
8 oz. dark chocolate (anything above 60% will do)
In a medium sauce pan, over low heat, melt together the peanut butter, honey and butter. Stir constantly. Remove from heat once butter is 75% melted. Keep stirring. Make sure the bottom is not burnt. Let cool for about 10 minutes.
Meanwhile, crush the crackers. You can use a food processor or a tightly zipped bag.
Combine the crackers with the peanut butter mix.
Line the muffin pan and fill each liner with the peanut butter mix, about 2/3 full.
Using a double broiler, melt the chocolate.
Using a spoon, pour the melted chocolate over peanut butter mix. Let cool for about 10 minutes; then put in the freezer for about 30 minutes. Enjoy!
3 cups sliced apples (any kind)
2 cups fresh cranberries
3 Tbsp flour
½ – 1 cup sugar (depending on the tartness of the apples used)
½ tsp cinnamon
1 ½ cups rolled oats
½ cup flour
½ cup brown sugar
1 stick melted unsalted butter
Pre heat oven to 350
Grease a 11 by 7 baking dish. Mix the filling ingredients and spread in the dish
Mix topping ingredients until crumbly and spread over the filling
Bake for 50 minutes or until golden brown
3 cups of fresh basil (leaves only)
1/4 cup raw pine nuts
1/4 cup olive oil
1/4 cup finely grated Parmesan cheese
In a food processor, combine all the ingredients but the oil. Pulse, 4 or 5 times. Add the oil and let the processor run for a minute, until combined.
Feta Cheese Scones (makes 12)
3 cups all-purpose flour
1 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
3/4 cup sour cream, cold
1/3 cup chopped chives or scallions
3/4 cup big crumbles of feta cheese
1 egg beaten for egg wash
Paprika for topping
Preheat oven to 400 degrees F.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. In another bowl, combine egg, sour cream, and water. Beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft and shaggy dough. Add the chives or scallions and feta and dump mixture on a clean counter to knead the dough together. The mixture will come together in about 10 to 15 kneads.
Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on prepared baking sheet, brush with egg wash and sprinkle with paprika. Bake for 12-15 minutes. Serve warm.
Couscous Salad with Vegetables (serves 4)
1 cup chicken broth
1 Tbsp oil
2 cups dry couscous
16 cherry tomatoes
1 yellow or orange pepper
4 Tbsp chopped mint leaves
For the dressing:
2 Tbsp oil
2 Tbsp freshly squeezed lemon juice
Salt and pepper to taste
Chop the scallions (1/4 inch rings). In a pot, heat 1 Tbsp oil and add the scallions. Cook for 30 seconds. Then add the broth until it boils. Remove from heat and add the couscous. Using a wooden spoon, combine the couscous and the scallions. Cover with a lid for three minutes.
Dice the tomatoes, cucumber and pepper into small pieces. Mix the vegetable into the couscous. Add the dressing and enjoy immediately.