Chipotle Cheese Crisps
½ cup sharp cheese, grated
½ cup butter at room temperature
1 cup flour
1 teaspoon BBH&S ground Chipotle chilies
Cream together butter and cheese until well blended. Add flour and ground chilies and blend together by hand or in a food processor.
Mold the dough into three rolls about 6 inches long. Wrap the dough in wax paper and chill until the dough is very stiff – at least 2 hours or overnight.
Cut the dough into ¼ inch thick slices and bake on an ungreased cookie sheet for 8 to 10 minutes at 350 oF. If the dough is not cold enough or the oven is too hot, the crisps will be very thin.
Makes 5 to 6 dozen crisps.
Burrows Bay Herbs and Spices Sweet Spice Blend
- 6 parts ground coriander
- 5 parts ground cinnamon
- 4 parts ground nutmeg
- 3 parts ground allspice
- 2 parts ground ginger
- 1 part ground cloves
Stir all ingredients together and store in a sealed glass jar. One part can be a teaspoon, tablespoon or quarter cup. Make no more than you will use in 6 months to a year. This blend can be used to replace any or all of the sweet spices in a recipe on a spoon for spoon basis.
Chipotle Lime Marinade
Combine above ingredients in a food processor or blender and process until smooth. Marinate chicken, pork, shrimp (on skewers) or fish in the marinade at least two hours or, preferably, overnight.
Grill, bake or sauté the meat or seafood until done and golden brown.
Pan Roasted Pork Chops
With Herbes de Provence
Rub each chop with the Herbes de Provence and press it into the meat. Scatter salt in a heavy skillet and place over high heat. When the salt is nearly smoking, place chops in the skillet and sear for 2 to 3 minutes. Turn chops and sear on other side. Pour the liquid in the skillet and deglaze the pan. Add pepper. Reduce heat to low, cover and simmer for about 10 minutes, or until done. Transfer chops to a platter. Increase heat to medium-high and reduce the cooking juices.
Pour juices over the chops and serve.
Pizza & Olive Cream Cheese
- 8 ounces cream cheese, softened
- ½ cup chopped black olives
- 2 Tbsp. mayonnaise
- 1 small clove garlic, minced
- 1 ½ tsp. Pizza Herbs
- Choice of accompaniments
Combine all ingredients in a bowl and mix well. Chill 2 hours to allow flavors to develop. Makes 1 cup.
Reduced fat or non-fat products may be substituted for the cream cheese and mayonnaise.
Dutch Spice Cookies
- 1 cup butter or margarine
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1 cup sugar
- ½ cup chopped nuts
- 2 cups sifted flour
- ¼ cup sour cream
Cream butter with baking soda, salt, and spices until fluffy. Gradually add sufar, beating until fluffy. Stir in nuts. Add flour alternately with sour cream. Mix well.
Shape into 12 x 2 inch roll. Wrap in foil or wax paper and chill several hours or overnight. Cut into 1/8 inch-think slices. Bake at 375o 20 to 25 minutes. Cool on wire racks. Makes 4 dozen.
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Baked Pears with Sweet Spice Blend and crystallized ginger
- 10 ripe winter pears, peeled, cored and cut into long slices
- ½ cup crystallized ginger, cut into a ¼ in. dice
- 1 teaspoon Sweet Spice Blend
Place the pear slices in a lightly buttered 9” X 11” glass baking dish. Add diced ginger and spice and toss lightly to blend. Add topping, if desired, and bake at 350 F. until the topping is done or the pears are tender. Cool slightly and serve.
Delightful Dilled Pasta Salad
- 8 oz cooked pasta cooked according to package directions, orzo is especially good
- 6 oz smoked salmon or canned tuna, drained and flaked
- 1 package tiny frozen peas, cooked lightly
- ½ cup each diced celery and green and/or red pepper
- ½ cup mayonnaise + ½ cup sour cream + 2 Tbsp Dill Delight
Mix cooked pasta, fish, peas and diced veggies in a large bowl. In a smaller bowl, blend together the mayonnaise, sour cream and Dill Delight to make the dressing. You may adjust the proportions to taste. Add dressing to pasta and blend thoroughly. Chill and serve cold on a bed of lettuce.
This recipe is very flexible and can be made with cooked chicken or turkey. You can add diced onion or scallions to taste.
Chipotle Cheese Crisps
Cream together butter and cheese until well blended. Add flour and ground chilies and blend together by hand or in a food processor.
Mold the dough into three rolls about 6 inches long. Wrap the dough in wax paper and chill until the dough is very stiff - at least 2 hours or overnight.
Cut the dough into ¼ inch thick slices and bake on an ungreased cookie sheet for 8 to 10 minutes at 350º F. If the dough is not cold enough or the oven is too hot, the crisps will be very thin.
Makes 5 to 6 dozen crisps.
Creole Spices Nuts
- 1 Tbsp. olive or peanut oil
- 1 Tbsp. Creole Seasoning Blend
- ½ tsp. salt, if desired
- 1 ½ cups unsalted nuts and seeds
Preheat the oven to 350º F. Place the oil, Creole Seasoning Blend and salt in a wide, flat baking pan and stir to blend. Add the nuts and stir to coat thoroughly.
Spread the nuts across the bottom of the pan and bake for 10 minutes, stirring once or twice to insure even spice coating.
Healthy Brown Rice Pudding
- ½ cup nonfat dry milk
- 1/3 cup sugar
- ¼ teaspoon salt
- 2 ½ cups skim milk
- 2 eggs or 2 egg whites and 1 whole egg
- ¾ teaspoon vanilla
- 1 cup raisins
- 2 cups cooked brown rice
- Freshly grated nutmeg, to taste
In a large bowl, combine the dry milk, sugar and salt. Add the milk, eggs and vanilla, stirring with a wire whisk. Stir in the rice and raisins. Pour the mixture in a greased 6-cup casserole. Sprinkle the mixture with nutmeg. Bake in a preheated 325o oven for 15 minutes. Stir the pudding, add another grating of nutmeg and bake for another 30 minutes or longer.
The pudding should still be wobbly when removed from the oven. If cooked until all of the custard is absorbed, the finished pudding will be dry and hard. Serve warm or chilled. This pudding makes a delicious and nutritious breakfast since it combines cereal, milk and fruit.
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