BENNE WAFERS
Since I live in the South people refer to these cookies as Benne Wafers, they are actually Sesame Seed Cookies. Toasting benne (sesame) seeds develops their flavor and also gives these cookies a slightly crunchy texture.
Provided by Holly
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn.
- In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
- Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.
- Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 12.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 51.8 mg, Sugar 8.9 g
GARLIC-HERB PITA TOASTS
From: "The Mediterranean Vegan Kitchen" by Donna Klein. "Perfect for a party, these crunchy triangles are excellent vehicles for a variety of dips and spreads." "They're also a healthy snack on their own."
Provided by Engrossed
Categories Lunch/Snacks
Time 20m
Yield 32 pieces, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cooks Tip: For the best results, use a baking sheet that is not too dark for this recipe; otherwise, watch the pita bread carefully as it burns easily.
- Preheat oven to 500°F.
- Separate each pita quarter into 2 pieces.
- Arrange in a single layer, rough side up, on an ungreased baking sheet.
- Brush evenly with the oil.
- In a small bowl, combine the parsley, chives, and garlic.
- Using your fingers, distribute the herb mixture evenly over the pita quarters.
- Sprinkle evenly with coarse salt.
- Bake on the top rack of the oven for 3 to 5 minutes, or until the pita quarters are nicely toasted.
BENNE SEED PITA TOASTS
This recipe is from Gourmet Magazine's May 2003 issue. These pita toasts make perfect scoops for your favourite dip. They can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp them prior to serving by popping them into a 375 F oven for 3-4 minutes.
Provided by Chef Regina V. Smith
Categories Breads
Time 32m
Yield 48 hors d'oeuvre toasts
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Whisk together cornstarch and 2 tablespoons melted butter in a small bowl until smooth, then whisk in salt, the remaining 4 tablespoons melted butter and the sesame seeds.
- Brush the rough sides of the pita halves with butter mixture, stirring the mixture well before brushing each subsequent half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in the upper and lower thirds of the oven, switching positon of the baking sheets half way through, baking until golden, 10-12 minutes total. Cool toasts on a rack.
Nutrition Facts : Calories 32.8, Fat 2, SaturatedFat 1, Cholesterol 3.8, Sodium 39.2, Carbohydrate 3.2, Fiber 0.2, Sugar 0.1, Protein 0.7
BENNE SEED PITA TOASTS
Categories Bake Cocktail Party Quick & Easy Gourmet
Yield Makes 48 hors d'oeuvre toasts
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then whisk in salt, remaining 4 tablespoons butter, and sesame seeds.
- Brush rough sides of pita halves with butter mixture, stirring mixture well before brushing each half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 12 minutes total. Cool toasts on a rack.
SPINACH DIP WITH PITA TOASTS
This recipe would be a great addition to any party or get-together. Feel free to add more jalapenos if you want more heat.
Provided by Lvs2Cook
Categories Spinach
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- For the dip: Drain spinach and press out as much water as possible.
- Combine the spinach, jalapenos, onions, tomatoes, cream cheese, Monterey Jack cheese and half and half in a medium bowl and mix well.
- Spoon into a buttered baking dish and bake at 400º for 20 to 25 minutes.
- Serve with pita toasts.
- For pita toasts:.
- Combine the butter, lemon pepper and cumin in a shallow dish and mix well.
- Slit each pita bread round in half so you have 2 rounds.
- Cut each round into triangles (using a pizza cutter makes this very easy).
- Dip each piece into butter mixture and place on a cookie and put under the broiler until crisp.
YUMMY SCRUMMY BRAISED BEEF WITH RED WINE AND CRANBERRY
I absolutely love this recipe because it only has six ingredients but tastes divine. It's from the BBC Good Food magazine's Dec 2003 issue. I've made it about half a dozen times and my husband licks his plate everytime!!! I tend to add a little more stock and wine as I prefer more gravy but I've written the proportions as they were in the magazine.
Provided by HappyBunny
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the steak into bite size pieces and tip into a large food bag with the flour and some salt and pepper.
- Give the bag a good shake, making sure the beef is well coated.
- Heat 2 tbsp oil in a large pan.
- Add the beef and fry until evenly browned.
- Remove to a plate.
- You can do this in two batches if you prefer.
- Heat 1 tbsp of oil in the pan and add the onions.
- Fry for 5 minutes until they're slightly brown.
- Return the beef to the pan and add the wine and stock.
- Bring to the boil, stirring well to scrape up the juices.
- Season with salt and pepper.
- NOTE: I only add pepper at this stage because my stock is pretty salty.
- Reduce the heat, cover tightly with a lid and cook at a gentle simmer for one and a half hours until the beef is tender.
- Stir in the cranberry sauce and adjust the seasoning if necessary.
- Simmer it for a few minutes and serve with a huge dollop of creamy mashed potatoes.
- Happy Cooking!
Nutrition Facts : Calories 852.6, Fat 58, SaturatedFat 20.2, Cholesterol 170, Sodium 143, Carbohydrate 20, Fiber 1.4, Sugar 10.6, Protein 46.7
PITA SCOOPS
Make and share this Pita Scoops recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 30m
Yield 72 pita scoops
Number Of Ingredients 8
Steps:
- Place pita wedges into a large bowl and drizzle with oil and toss until coated.
- Combine remaining ingredients in a small bowl and pour half of mixture over pita wedges. Toss and then top with the remaining mixture and toss again.
- Arrange in a single layer on a greased baking sheet and bake at 350 degrees for 10 - 15 degrees until golden. Cool completely and package in air tight containers.
Nutrition Facts : Calories 21.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.6, Sodium 39.5, Carbohydrate 3, Fiber 0.1, Sugar 0.1, Protein 0.8
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