HeatherFeather

Chef #27783

Florida

Joined: Jan 1, 2002

558 Public Recipes by HeatherFeather

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Elisenlebkuchen (German Christmas Cookies)

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Be the first to review! | By HeatherFeather

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These are delicious soft & puffy cookies. The Oblaten wafers, which serve as the bottoms of these cookies, can be found in German markets - they look like Communion wafers, and are actually made in the same manner. Adapted from the great German classic cookbook, "Back Vergnuegen Wie Noch Nie." I have provided approximate measurements if you need to use American measuring cups. If you can find it, Lindt sells a large bar of chocolate that is excellent for melting and is roughly the correct amount you need - a little more won't be a problem. Or you may use Hershey bars - no problem. For the nuts - these are not to be confused with chopped nuts - they should be finely grouns into a meal. If you can't find them sold this way in your area, whirl them through a coffee grinder or food processor briefly (you don't want mush) until they are floury. The nuts are the "flour" in this recipe and cannot be omitted - however you may use hazelnuts or other nuts that you prefer.

Recipe #77664

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Microwave Creamy Asparagus Soup

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1 Reviews | By HeatherFeather

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Adapted from an old cookbook on Microwave cooking. Very elegant for a dinner party.

Recipe #77065

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Microwave Cabbage Soup

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14 Reviews | By HeatherFeather

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I ate a cabbage soup at a restaurant that was so delicious, I had to seek out the recipe. I was so happy when I found a version of this recipe in one of my older cookbooks. I changed some ingredients to match the taste of what I ate at the restuarant and here is the result. The cook times will vary greatly from microwave to microwave, so you may need to keep checking for doneness the first time. If you like a little more zest, toss in a little garlic or a slice of ginger, or even float some fresh jalapeno slices on top if you like it really spicy. I have posted the family friendly version, but feel free to adjust the seasonings to your liking. Please note: despite the addition of milk in this, the soup is not a creamy soup, but is more brothy.

Recipe #77039

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Baked Corn Stuffed Chiles Rellenos

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1 Reviews | By HeatherFeather

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I clipped this recipe from an old issue of "Quick & Light" magazine. I love chiles rellenos, but they are usually deep fried and stuffed with loads of cheese. This version is baked, stuffed with fresh grilled veggies, and just a little cheese. You can prep the corn and the peppers earlier in the day if you need to, as that part will take some time - and cooling time for the grilled veggies is not included in the prep time. I haven't tried this yet.

Recipe #77002

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Christmas Jam (Pectin Version)

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7 Reviews | By HeatherFeather

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posted by request - I haven't tried this one yet. Adapted from Taste of Home magazine. NOTE: This recipe assumes knowledge of proper hot water bath canning techniques. Makes approximately 14 half pints.

Recipe #76384

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Zippy Cranberry Salsa

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2 Reviews | By HeatherFeather

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posted by request. Adapted from Christmas Gifts of Good Taste 1998. This pretty red salsa sure sounds unique - with the addition of fresh cranberries, jalapenos and crushed pineapple. In the cookbook, this is pictured in a canning jar and decorated to give as a gift. Sure hope this is the missing recipe!

Recipe #76231

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Salad Dressing Chicken

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2 Reviews | By HeatherFeather

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We were getting ready to move again one year and I was trying to find creative ways to use up some of the condiments in our fridge. I created this recipe and we have enjoyed it ever since. Of course you can use any flavor salad dressing you prefer, but we like it with honey dijon. Please note that this recipe calls for chicken breasts with bones-boneless chicken would cook much quicker and might dry out so please don't be tempted to substitute boneless. If you aren't watching your calories, you may leave the skin on, but we like the way this turns out without skin. You may also sub cracker crumbs for the bread crumbs, if desired.

Recipe #75146

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Black Pepper Butter Cookies

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88 Reviews | By HeatherFeather

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These are my absolute favorite cookies. A friend in college had received a huge tin of homemade cookies from her mother and a version of these cookies were inside, along with many other types of cookies. I had never heard of black pepper cookies before and loved the unique flavor-sweet & buttery, with a slight kick from the pepper. I searched for years to find the recipe and finally found it in a Watkins spices cookbook several years ago. I make these every year for the holidays and everyone always wants to know the secret of my "vanilla flecked" butter cookies. Update: Eggs sizes seem to be shrinking, so depending upon the size of the eggs in your area, you may need to use an XL egg rather than a large. Regarding the pepper: fresh ground will produce huge grains of pepper and make things far too peppery and savory tasting. Please use finely ground pre-ground black pepper in this recipe, carefully measured using a measuring spoon and leveled off.

Recipe #74251

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Cabbage Wedges With Cheese Sauce

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5 Reviews | By HeatherFeather

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We celebrate St Patrick's Day with a big meal each year and cabbage usually plays some part in the feast. One year, a guest brought this cabbage dish to share and it was a big hit. She originally found the recipe in an issue of Taste of Home magazine. The chili sauce called for in this recipe is not particularly spicy (although hot versions are also sold) and is usually sold in a bottle in the ketchup aisle in US supermarkets. The brand I most often have used is Heinz.

Recipe #73278

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Easy Parsley Garlic Rolls

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1 Reviews | By HeatherFeather

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This recipe, adapted from a Mr Food recipe, doctors up frozen bread dough. These are very pretty when baked.

Recipe #72131

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Muffin Tin Popovers

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1 Reviews | By HeatherFeather

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Adapted from a Mr Food recipe. This is one time when nonstick spray just won't do the trick-grease your tins very well using shortening, oil, or butter or the muffins will stick.

Recipe #72129

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Spinach Cheese Manicotti (Meatless)

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4 Reviews | By HeatherFeather

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Adapted from Taste of Home magazine. Prep time also includes time to cook the manicotti noodles. I added cinnamon and nutmeg to the mixture, to taste. Make sure you squeeze the thawed spinach as dry as possible.

Recipe #71880

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Steamed Halibut with Lemongrass & Ginger

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2 Reviews | By HeatherFeather

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This recipe is a copycat of one served at Trilogy restauran in California. Adapted from "CA Wine Country Cooking Secrets." I haven't tried this yet. Recipe requires knowledge of how to use a steamer.

Recipe #71596

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Spicy Marinated Chicken Thighs

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3 Reviews | By HeatherFeather

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Adapted from "The Miniature Book of Tomatoes" by Jane Donovan. I havent tried this yet. The heat factor will vary based on the type of chili sauce you use-Asian chili sauce for a morefirey result, or grocery store chili sauce if you like it milder.

Recipe #71560

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Mexican Inspired Kebabs

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1 Reviews | By HeatherFeather

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Adapted from "The Miniature Book of Tomatoes" by Jane Donovan. I haven't tried this yet.

Recipe #71559

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Copycat Dollywood Holiday Wassail

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8 Reviews | By HeatherFeather

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Clipped from a magazine. Supposedly, this punch is served during the Christmas holidays at the Dollywood theme park.

Recipe #71523

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Salade De Riz Madame Bequette(French Rice Salad)

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1 Reviews | By HeatherFeather

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This comes from a community cookbook put out by the American Hospital of Paris. I have posted this for a request. The type of oil and vinegar is not specified in the original, although I have made some suggestions. Prep time assumes you are starting with already cooked rice. This might be an acquired taste for some, and it needs a good deal of seasoning, so please add as much salt, pepper, etc as you feel it needs. The original version called for Tabasco sauce instead of the Dijon mustard, however I really did not care for the Tabasco in this, plus the mustard seemed to fit a French salad more.

Recipe #71353

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Scallop Chowder

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1 Reviews | By HeatherFeather

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I saw this unusual chowder recipe in a recent New York Times newspaper and clipped it out. I haven't yet made this. Sea scallops are giant scallops. The instructions call for a 30 minutes resting time to allow the soup to cool slightly & thicken before serving. I have not included this in the cook time info. Clearly, this is not a dieter's soup and would only be for special occasions.

Recipe #71307

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Linda's Delicious Hot Crab Dip

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1 Reviews | By HeatherFeather

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One of my mother-in-law's friends brought this delicious dip to a party and I had to have the recipe. Please only use full fat ingredients in this and real crabmeat. If you are lucky enough to have some fresh cooked crab meat, then you may certainly use that in place of canned-just don't use the "fake crab" as a substitute as it just won't taste the same. The size of the can is the same as a regular tuna fish can-I will update the exact size next time I make this. Note:The leftover dip is also great as a sandwich spread on a lightly toasted bagel with lettuce & tomato.

Recipe #69820

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Soft Waffles

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5 Reviews | By HeatherFeather

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I love to make waffles on the weekends. This is my own variation I came up with that we really enjoy. These waffles are much softer than the crisper waffles you may be used to. They should be cooked all the way through (no longer wet inside), but will be softer, more like eggy pancakes, rather than crisp (although you may cook them longer for a crispier waffle). If you don't have powdered buttermilk, then omit the powdered and use real buttermilk in place of the water, milk or cream. Serve topped with syrup, butter, or powdered sugar. Cook time is approximate per waffle. This makes about 3-4 full size sheets of waffles (4 waffles per sheet) on a square regular waffle iron. The yield will vary depending upon the size of your waffle iron.