Hurricane Creek Llama Treks Favorite Recipes
Orzo Salad ~ Nutty Wild Rice Salad ~ Cream Cheese Brownies
Peach Schnapps Cake ~ Whole Wheat Date Scones ~ Breakfast Quiche
Judy's Almond Cookies ~ Lunch Rolls
ORZO PASTA SALAD 10-12 servings
1 lb. orzo pasta, cooked al dente and cooled
2 cups grated carrots 4 green onions, finely chopped
1 cup roasted pine nuts 1 1/2 cups currants
Toss above ingredients together with dressing:
1/4 c. sesame oil 1/4 c. peanut oil 1/2 c. rice vinegar
1 T. soy sauce 1/4 c. sherry 1 T. grated fresh ginger
2 1/2 cloves minced garlic 1/2 t. crushed red pepper
1 t. grated orange rind 2 1/2 t. sugar
Gently fold in 1/4 cup chopped fresh parsley and serve.
NUTTY WILD RICE SALAD 6 servings
Rinse and place in saucepan:
1/2 cup wild rice and 1/2 cup long grain brown rice
Add 5 1/2 cups chicken stock or water. Bring to boil, adjust heat to gentle simmer and cook uncovered for 30 minutes.
Check for doneness and cook longer, if needed, until rice is just tender, not too soft. Drain well.
When cool mix add remaining ingredients and toss gently.
· 1 cup pecan halves · 1 cup golden raisins
· Grated rind of one orange · 1/4 c. chopped fresh mint
· 4 scallions, thinly sliced · 1/4 cup olive oil · 1 t. salt
· 1/3 c. fresh orange juice · fresh ground pepper to taste
Let mixture stand 2 hours to allow flavors to develop. Adjust seasonings if necessary. Serve at room temperature.
To your favorite brownie recipe add this topping before baking:
Blend 2 T. softened butter with 4 oz. package of softened cream cheese. Gradually add 1/4 c. sugar, beating well. Add
1 egg, 1 T. flour and 1/2 t. vanilla or 1/4 t. almond extract. Beat until very smooth.
Spread evenly over prepared brownie mix. Bake at recommended temperature and add at least 10 minutes to cooking time. Check for doneness and bake longer if necessary, until toothpick comes out clean. Cool completely before slicing.
You can also swirl this mixture into the brownie batter for a different effect.
Beat the following ingredients for four minutes.
1 pkg. yellow cake mix 1 pkg. vanilla instant pudding
3/4 c. oil (can substitute applesauce for half or more of the oil)
4 eggs
Then stir in :
1 cup pecans 1 cup peach schnapps
Bake in greased and floured bundt pan for 50 min. @ 325°
Cool. Sprinkle with powdered sugar before serving.
Combine:
1 1/2 c. unbleached flour 1/2 c. whole wheat flour
1/4 c. wheat bran 1/4 c. brown sugar 2 t. cinnamon
1 1/2 t. EACH baking powder & baking soda
1/2 t. salt
Cut in 3 T. chilled butter cut into small pieces. (I do all this in a Cuisinart)
Add 2/3 c. chopped dates and toss well. Add 2/3 c. non-fat vanilla yogurt and 2 egg whites, lightly beaten, stirring just to moisten. Turn dough onto lightly floured board. Kneed lightly 3 or 4 times. Pat into 8" circle on lightly greased baking sheet. Cut into 10 wedges, not clear through. Bake 350° for 25 minutes or until loaf sounds hollow when tapped on bottom.
Thoroughly blend:
3 eggs 1 cup sour cream 1 small can green chilies
1 cup each shredded Cheddar & Monterey Jack cheese
salt and pepper to taste
Lightly grease pie pan. Place one large flour tortilla in pan and add egg mixture. Bake for 40-45 minutes in preheated 350° oven. Cool and serve slightly warm or room temperature.
ALMOND COOKIES (from Judy Wandschneider's cookbook, "Cookies & Conversation")
Ingredients:
2 1/2 cups (5 sticks) butter or margarine -- or some of each
3 1/4 cups brown sugar, packed
1/2 cup honey
3 large eggs
1 1/2 tsp. pure vanilla extract
1/2 tsp. almond extract
2 cups whole wheat flour
1 cup unbleached white flour
3 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon OR nutmeg (choose your favorite)
1/4 cup wheat germ
6 cups oatmeal (regular or quick oats)
1 cup coconut (unsweetened or sweetened)
2 cups Grape Nuts Flakes cereal (slightly crushed)
2 cups almonds, toasted, then chopped
Melt the butter and/or margarine in a large bowl. Add sugar and honey and beat with a whisk until creamy. Add eggs and beat until smooth. Whisk in vanilla and almond extract.
In a separate container, mix flours, baking powder, salt and cinnamon or nutmeg. Add these dry ingredients to the butter/egg mixture and beat until this is smooth. Stir in the oats, wheat germ, coconut, cereal and chopped almonds.
Cover the bowl of cookie dough with plastic wrap and let stand for as little as 2 hours - or as long as overnight (longer is better).
For large size cookies (often 5" across) drop approximately 1/3rd cup of dough onto lightly greased cookie sheet and hand-shape the mounds into flattened circles that hold together well. Allow room for the cookies to spread.
Bake at 350 degrees for 12-16 minutes. Watch carefully toward the end of the baking time to void burning. Remove to wire racks to cool.
Makes 25 large cookies or many, many smaller ones.
Dough:
1 package yeast
1 1/2 cups warm water
1/3 cup dry milk
1 Tbsp. honey or sugar
2 tsp. salt
2 Tbsp. butter
3 3/4 cups unbleached white flour or whole wheat if preferred (or some of each)
Dissolve yeast in warm water. Stir in the dry milk, sweetening, salt and butter. Add a couple of cups of the flour and blend thoroughly, beating until the mixture is elastic. Fold in enough of the remaining flour to make a soft dough, then knead several minutes using more flour as necessary. Let rise 45-60 minutes.
While dough is rising, lightly grease 12 muffin cups . Then combine your favorite ingredients for the rolls - I've used a combination of sweet onions, a little garlic, proscuitto, basil & oregano, and dried tomatoes --- all lightly sauteed together in olive oil --- then combined with freshly grated parmesan cheese. I've also used chunks of ham and good cheddar cheese combined with a flavorful mustard.
Once the dough has risen, roll is out onto the counter to make a rectangle approximately 16 x 12 inches. Spread filling over rectangle, leaving about 1/2 inch all around. Roll the dough over the filling (from wide side to wide side) and seal edges. Cut into 12 slices, folding small flaps of dough over the open ends. Place in muffin cups and cover with plastic to rise another 20-30 minutes.
Heat oven to 350 degrees. Brush rolls with egg wash (1 egg beated with 1 T. water) before placing in oven. Bake for 25-30 minutes or until lightly browned. Cool completely on wire racks before storing.