Tuesday, November 29, 2011

Mini Gingerbread Loaves with Cream Cheese Glaze

This quick bread recipe, which yields three mini loaves, is simple, time-saving and absolutely scrumptious with its even easier cream cheese glaze.




Ingredients


2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 teaspoons ground cinnamon

1/2 and 1/8 teaspoons ground cloves

1/2 and 1/8 teaspoons ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 egg

1 cup milk

1/2 cup maple syrup

1 tablespoon vegetable oil

1/3 cup chopped walnuts

CREAM CHEESE GLAZE:

2 ounces cream cheese, room temperature

1/2 cup powdered sugar

1/8 cup unsalted butter, room temperature

1/4 teaspoon vanilla extract

Preparation


In a large bowl, combine the first eight ingredients. In another bowl, combine the egg, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into three greased mini loaf pans.

Bake at 325° for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with cream cheese glaze (recipe below) and sprinkle with chopped walnuts.

For Cream Cheese Glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Whisk until smooth. Spread glaze on warm gingerbread loaves, or use as desired.

Monday, November 07, 2011

Slow Cook Seafood Stew

3 pounds uncooked clams in shells
6 cups water
1/3 cup white vinegar
1 large onion, chopped (1 cup)
1 cup Progresso® chicken broth (from 32-ounce carton)
1/2 cup dry white wine or Progresso® chicken broth


1 tablespoon tomato paste
2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon fennel seed
1/8 teaspoon saffron threads, if desired
1/8 teaspoon ground red pepper (cayenne)
2 large tomatoes, chopped (2 cups)
1 pound red snapper or whitefish fillets, cut into 2-inch pieces
3 cups cooked white rice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel