RECIPE BOOKS
Almond Muffins recipe
Almond Muffins ingredients list:
1 medium egg, beaten.
2 cups of flour
3/4 cup of milk.
1/2 cup of almonds, chopped.
1/2 cup of sugar.
1/2 cup of oil
3 teaspoons of baking powder.
1/2 teaspoon of almond extract.
1/4 teaspoon of cinnamon.
1/4 teaspoon of nutmeg.
1/8 teaspoon of salt.
Instructions for Almond Muffins:
Mix together the egg, milk, oil and almond extract.
In another bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, salt and
chopped almonds.
Mix the two mixtures.
Bake at 390F for about 15 minutes.
Ingredients
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2 tbsp vegetable oil
1 onion, finely chopped
2 medium leeks, washed, trimmed and thickly sliced
4 skinless chicken breasts, cut into bite-size pieces
1 garlic clove, crushed
150ml white wine
150ml chicken stock, hot
142ml carton double cream
Sprigs fresh tarragon, leaves picked and roughly chopped
375g pack ready-rolled
puff pastry
1 medium egg
Method: How to make chicken and leek pie
1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and
cook for 4-5 minutes until softened.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic,
add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer
until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6
minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml
ovenproof dishes). Set aside to cool.
3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut
out a piece large enough to cover the dish or dishes. Press down the edges and trim off
the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a
baking tray and chill for 15 minutes.
4. Meanwhile, preheat the oven to 220C/fan200C/gas 7.
Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25
minutes if you are making individual pies) until the pastry is golden.
© delicious. Magazine
Ingredients
For the pastry
175g/6oz plain flour, plus extra for dusting
salt
75g/2¾oz butter, plus extra for greasing
(alternatively use ready made pastry)
For the filling
250g/9oz English cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz bacon, chopped
5 eggs, beaten
100ml/3½fl oz milk
200ml/7fl oz double cream
salt
freshly ground black pepper
2 sprigs of fresh thyme
Method
1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the
butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb
mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan
dish. Don't cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the pastry case from the fridge and line the base of the pastry with baking
parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20
minutes. Remove the beans and parchment and return to the oven for another five minutes to
cook the base
5. Reduce the temperature of the oven to 160C/325F/Gas 3.
6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them.
Fry the bacon pieces until crisp and sprinkle over them over the top.
7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon
and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set
further.
9. Trim the pastry edges to get a perfect edge and then serve in wedges.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
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DOUGH
--1 package active dry yeast (about 2 teaspoons)
1 cup warm water
1 teaspoon sugar
2 tablespoons olive oil
2 1/2 cups all-purpose flour
pinch salt
Topping:
1 can (8 ounces) tomato sauce
browned ground beef or Italian sausage, broken up
1 can sliced mushrooms, drained
thinly sliced green pepper and onions, optional
1/2 cup grated Parmesan cheese
1 to 2 cups shredded Mozzarella cheese
Preparation:
Add yeast to the water and stir until dissolved. Add sugar, oil, flour, and salt. Set mixing bowl
filled with dough in warm water for 5 minutes to rise. Pat dough out on a well-greased pizza
pan or cookie sheet.
Layer toppings on dough in order listed. Bake at 400° for 15 to 20 minutes