Albert Einstein Birthday Party Pfeffernusse Cookies

March 14, 2006 | Posted by Allison as Cookie Recipes at 12:56 pm | (1) Comment »

Celebrating Albert Einstein’s birthday just got yummier with these Pfeffernusse cookies!  A traditional German cookie the pfeffernusse, or “peppernuts”, get their name from a stiff dose of black pepper in the dough.  Make them small so you can pop them into your mouth one at a time.
Ingredients:

3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon freshly ground black pepper
• 1 cup butter — softened
• 1 cup granulated sugar
• 1/4 cup dark molasses
• 1 large egg
• powdered sugar

What’s Next:
 

Go ahead and grease your cookie sheet.

In large bowl- place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper; stir to combine.

In separate large bowl- beat butter and sugar with electric mixer at medium speed until light and fluffy.  Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms.

Go ahead and preheat your oven to 350 F, 175 C

Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.

Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.

Remove cookies with spatula to wire racks; dust with sifted powdered sugar. Cool completely.  Store tightly covered at room temperature or freeze up to 3 months. This recipe for Pfeffernusse serves/makes 5 dozen.

Enjoy your Albert Einstein’s birthday celebrating while enjoying these fabulous German cookies!



Essen Sie gut und lachen Sie oft.   

Perfectly Delicious Pecan Trout with Dijon Sauce Recipe

March 13, 2006 | Posted by Allison as Seafood Recipe at 2:07 pm | Comments »

This is a fantastic recipe, even for those picky non-fish eaters.  Trick them into loving seafood with this one!

Ingredients:

• 6 small trout fillets, cleaned & ready to cook
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs
• 1/4 cup plain yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 3 tablespoons chopped pecans, toasted

What’s Next:

Go ahead and set your oven to broil.

Brush your fillets with the olive oil.  Dredge fillets into the breadcrumbs.

Arrange trout fillets onto a non-stick spray coated baking pan.  Cook fish on broil until they flakes easy when tested with a fork- about 5-7 minutes.  Transfer fish to baking dish and cover to keep warm.

In a small saucepan- combine yogurt, mustard & lemon juice.  Cook over low heat, stirring occasionally, until heated throughout. 

Spoon mixture over trout & sprinkle with toasted pecans and enjoy!  You have yourself a mighty fine fish dish!

Eat well & Laugh often.

Give Trout a Chance

March 13, 2006 | Posted by Allison as The Facts / History at 1:48 pm | Comments »

Interestingly enough, trout is the common name given to a number of freshwater fish belonging to the salmon family, Salmonidae.  There are several different types of trout, although few groceries specify the difference.  There is adriatic trout, apache trout, brook trout, Dolly Varden trout, aurora trout, flathead trout & ohrid trout. 

Trout are usually found in cool, clear streams and lakes.  They are distributed naturally throughout North America, nothern Asia & Europe.  Trout have fins entirely without spines, and all of them have a small apidose, or fatty fin along the back, near the tail.  They usually feed on soft-bodied aquatic invertebrates such as mayfly, caddis fly or Diptera. 

Trout that live in different environments can have dramatically different colorations and patterns.  Mostly, these colors and patterns for camouflage, based to their surroundings.  It is virtually impossible to define a particular color patter as belonging to a specific breed, however, in general, wild fish are claimed to have more vivid colors & patterns.

Now that we know more about the varying species of trout, let’s eat one!  Look out for the Perfectly Delicious Pecan Trout with Dijon Sauce Recipe.

Eat well & Laugh often.