ITALIAN SAUSAGE TERRINE

Categories: Appetizers
Yield: 30 servings

1 lb Bulk mild Italian sausage
1 lb Chicken livers
1 md Onion, chopped
1/4 c All-purpose flour
1/4 c Brandy
1 ts Salt
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Pepper
2 Cloves garlic, chopped
3 Eggs
1/2 lb Bacon (about 10 slices)

Cook and stir sausage until brown; drain and reserve. Place remaining
ingredients except bacon in blender container. Cover and blend on high
speed until smooth, about 45 seconds; stir into sausage.

Line loaf pan, 9 x 5 x 3 inches, with heavy-duty aluminum foil,
leavirlg about 3 icches overhanging sides. Place bacon slices
crosswise across bottom and up sides of pan, letting slices overhang
edges of pan. Pour sausage mixture into pan; fold bacon over top.
Place loaf pan in shallow pan; pour very hot water (1 inch) into
shallow pan. Bake uncovered in 350F oven 1 1/2 hours.

Remove loaf pan from hot water; fold foil over top. Place weight on
terrine. (An unopened 46-ounce juice can makes a good weight.) Press
down firmly 2 minutes. Leave weight on terrine; refrigerate until
firm, about 6 hours.

To remove terrine, loosen foil from sides of pan and, grasp- ing ends
of foil, lift out; remove foil. Cut terrine into 1/4-inch slices.
Serve with thinly sliced bread if desired. 30 servings; 105 calories
per serving.

Source: Betty Crocker's Cookbook, 6th Edition

Classic Fudge Brownies

Ingredients :
3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup sifted all-purpose flour
1/2 teaspoon double-acting baking powder
Pinch salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 cup chopped walnuts


Directions :
Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.


Foodnetwork

Bacang (Indonesian Cake)

Ingredients :
500 gram beras ketan
Daun bambu secukupnya
Benang katun secukupnya

Isi:
2 sdm minyak goreng
6 siung bawang putih, cincang
1 daging dada ayam, potong dadu kecil
6 jamur shiitake, iris
5 sdm kecap manis
2 sdm kecap asin
1 sdm saus tiram
1 sdt garam dan 1 sdt merica bubuk
1 batang daun bawang, iris
10 kuning telur asin

Directions :

Beras ketan putih rendam selama 2 jam, cuci bersih dan tiriskan, kukus selama 20 menit, angkat dan bagi 10 bagian
Daun bambu cuci bersih, tiriskan, kukus sebentar.
Isi: Panaskan minyak goreng, tumis bawang putih hingga layu, masukkan ayam, masak hingga berubah warna, masukkan jamur, kecap manis, kecap asin, saus tiram, garam dan merica bubuk, masak hingga ayam matang, masukkan irisan daun bawang, aduk rata, angkat.
Ambil 2 - 3 lembar daun bambu bentuk contong isi setengah bagian dengan nasi ketan kukus, taruh isian dan telur asin, tutup dengan sisa ketan kukus, bungkus bentuk kerucut.
Panaskan dadang beri 1 sdt garam dan kukus selama 1 jam
Sajikan.
Untuk: 10 bungkus


Indosiar

Tahu Telur Masak Kecap (Hidangan Ramadhan) / Ramadan Dish

Ingredients :

6 butir telur ayam, rebus matang,

3 buah kentang, kupas potong menurut selera

6 buah tahu putih, ukuran 6 cm

2 sdm minyak goreng

6 butir cengkih, 3 cm kulit kayu manis, ? biji pala, memarkan

10 sdm kecap manis

1 liter air

Haluskan : 7 siung bawang putih, 2 siung bawang putih, garam dan merica bubuk, secukupnya

Taburan : bawang goreng



Directions :

Panaskan minyak goreng tumis bumbu halus hingga harum, masukkan air, kecap manis, cengkih, kayu manis dan pala, didihkan.
Masukkan kentang, tahu dan telur, masak hingga kuah menyusut dan berwarna gelap, angkat.
Sajikan hangat taburi dengan bawang goreng


Untuk : 6 orang

Indosiar

Dadar Ketan Kuah Durian (Hidangan Ramadhan) / Ramadan Dish

Ingredients : dadar
150 gram tepung terigu
400 ml susu cair
3 butir telur
sdm minyak goreng
300 gram nasi ketan putih

Sauce :
750 ml santan kental dari 1 ? butir kelapa
300 gram gula merah
2 lembar daun pandan
1 sdm tepung maizena larutkan dengan sedikit air
5 mata durian


Directions :

Dadar : campur tepung terigu dengan susus cair dan telur, aduk rata, masukkan minyak goreng, aduk rata.Panaskan wajan anti lengket pipih 20 cm, buat dadar tipis hingga matang, angkat.
Ambil satu dadar isi dengan 1 sdm nasi ketan, lipat atu gulung, sisihkan.
Saus : campur santan dengan gula merah dan daun pandan, didihkan, angkat, saring, didihkan kembali dan kentalkan dengan larutan maizena, tambahkan durian, masak sebentar, angkat.
Penyajian : siapkan mangkuk isi dengan dadar tuangkan saus dan isiannya.
Sajikan.


Indosiar

Soto Bumbu Taoco (Hidangan Ramadhan) / Ramadan Dish

Ingredients :
750 gram daging sandung lamur
1.5 liter air
2 cm jahe, memarkan
3 batang serai, memarkan
3 lembar daun jeruk
3 sdm taoco manis
2 sdm kecap manis
1.5 liter air
3 sdm minyak goreng
Haluskan :
6 cabai merah besar
8 bawang merah
6 siung bawang putih
2 sdt garam dan 1 sdt merica butiran
3 cm kunyit, bakar
Pelengkap : lontong, bawang goreng, irisan seledri, telur rebus dan emping goreng, air jeruk nipis.

Directions :

Rebus daging dengan jahe, serai dan daun jeruk hingga lunak, angkat, potong menurut selera, sisihkan.
Panaskan sedikit minyak, tumis bumbu yang dihaluskan, potongan daging, taoco dan kecap manis, aduk rata, masukkan kembali kedalam kaldu dan masak sebentar, angkat.
Siapkan mangkuk isi dengan lontong, soto lengkapi dengan irisan telur rebus, bawang goreng, irisan seledri dan emping goreng.
Sajikan hangat.
Untuk : 6 orang


Indosiar

Lumpia Kurma Keju (Hidangan Ramadhan) / Ramadan Dish

Ingredients :
20 lembar kulit lumpia, siap beli
20 buah kurma, buang bijinya
50 gram keju cheddar, parut
Minyak untuk menggoreng

Directions :

Kurma, iris memanjang, tidak putus, isi dengan keju parut.
Ambil selembar kulit lumpia, isi dengan 1 kurma isi keju, bungkus bentuk amplop dan goreng hingga berwarna kecoklatan, angkat.
Sajikan hangat.
Untuk : 20 potong

Indosiar

Roti Isi Tumis Ayam (Hidangan Ramadhan) / Ramadan Dish

Bahan :
1 buah roti Perancis
1 sdm margarine
3 butir telur, kocok
1 buah bawang Bombay, cincang
? sdt garam dan ? sdt merica bubuk
Isi :
2 sdm minyak goreng
2 siung bawang putih, cicncang
150 gram daging ayam, iris tipis bentuk korek api
1 sdm kecap manis, 1 sdm saus tomat
garam, merica bubuk, secukupnya
pelengkap : saus tomat, saus sambal, daun selada, tomat dan mentimun

Cara membuat :

Roti Perancis, potong menurut selera, belah memanjang tidak putus, olesi dengan margarine, sisihkan.
Isi : panaskan minyak tumis bawang putih hingga layu, masukkan ayam masak hingga berubah warna, masukkan kecap manis, saus tomat, garam dan merica, aduk rata, masak hingga mengering, angkat.
Telur kocok lepas, masukkan bawang Bombay, garam, merica dan tumisan, aduk rata.
Panaskan sedikit minyak goreng, buat dadar lipat, ukuran sesuai roti perancis, goreng hingga matang, angkat.
Ambil roti perancis yang telah diolesi margarine, tata daun selada, olesi saus tomat, saus sambal, taruh dadar, tomat dan mentimun.
Sajikan.
Untuk : 2 orang


Indosiar

Bola Udang Gurih (Hidangan Ramadhan)/ Ramadan Dish

Ingredients :
300 gram daging ikan tengiri, haluskan
200 gram udang, haluskan
5 siung bawang putih, haluskan
80 gram bengkoang, potong dadu kecil
3 sdm tepung sagu
1 butir telur
1 batang daun bawang, iris halus
garam, merica bubuk, gula pasir, secukupnya
panir :
2 butir telur
150 gram tepung roti kasar
minyak untuk menggoreng
pelengkap : mayonnaise dan saus sambal

Direction :

Campur tengiri, udang, bawang putih, bengkoang, sagu, dan telur, aduk rata, tambahkan daun bawang, garam, merica dan gula, aduk rata, bentuk bola-bola.
Panir : celupkan kedalam telur dan lumuri dengan tepung roti.
Panaskan minyak, goreng hingga matang.
Sajikan hangat dengan mayonnaise dan saus sambal.
Untuk : 15 buah

Indosiar

Cake Tape Kurma (Indonesian Cake)

Ingredients :
100 gram margarin
100 gram gula pasir
4 butir telur
100 gram tepung terigu
250 gram tape singkong, haluskan
? sdt baking powder
250 gram kurma, potong dadu kecil
taburan strussel :
100 gram tepung terigu
75 gram margarin
50 gram gula pasir
50 gram kacang mete sangrai, cincang
hiasan : stroberi segar

Directions :
1. Panaskan oven dengan tyemperatur 175 derajat Celsius, siapkan loyang ukuran 26 cm x 18 cm x 3 cm, alasi dengan kertas roti, olesi margarin dan taburi dengan tepung terigu, sisihkan.
2. Taburan ?strussel : campur tepung terigu, margarine, gula pasir dan kacang mete, aduk rata, sisihkan.
3. Kocok margarin bersama gula pasir hingga lembut, masukkan telur satu persatu dan terus kocok hingga lembut.
4. Masukkan tepung terigu, tape singkong dan baking powder, aduk rata, tambahkan potongan korma, taburi dengan strussel. .
5. Panggang selama 35 menit hingga matang, angkat.
6. Potong menurut selera.
7. Hias dengan stroberi segar.

Untuk : 12 potong

Indosiar

Almond Ice Cream

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

Sapo Seafood

Ingredients :

1 potong tahu besar, potong - potong
1 buah teripang, rebus, potong melintang 1 cm
300 gram udang kupas, tinggalkan ekornya
300 gram cumi, potong 4 x 5 cm, beri goresan pada salah satu sisi
200 gram daging kerang kampak, potong jadi 2
5 buah cabe hijau kering, potong menjadi 2
1 sdm saus tiram
1/2 sdt merica bubuk
Garam secukupnya


Directions :

Atur berturut - turut dalam wadah, tahu, teripang, udang, cumi, kerang kampak, cabe hijau, saus tiram, garam dan merica.
Kukus dengan api kecil selama 1 jam hingga semua bahan matang.
Hidangkan.

MamaMia

Kopi Lapis Moka (Indonesia Cake and Dessert)

Ingredients I :

Susu cair 400 ml
Agar - agar bubuk 1/2 bungkus
Jeli bubuk 1 sendok teh
Cokelat bubuk 25 gram
Cokelat masak pekat 50 gram dipotong - potong
Kopi instan 1 sendok teh
Gula pasir 75 gram
Kuning telur 1 butir


Ingredients II :

Susu cair 400 ml
Agar - agar bubuk 1/2 bungkus
Jeli bubuk 1 sendok teh
Cokelat masak pekat 50 gram potong - potong
Gula pasir 50 gram
Kuning telur 1 butir
Pasta moka 1 tetes


Ingredients III :

Susu cair 400 ml
Agar - agar bubuk warna putih 1/2 bungkus
Jeli bubuk 1 sendok teh
Cokelat putih masak 50 gram dipotong - potong
Gula pasir 60 gram
Kuning telur 1 butir


Directions :

Ingredients I :

Rebus susu, agar - agar, jeli, cokelat bubuk, kopi dan gula sambil diaduk hingga mendidih. Masukkan potongan cokelat. Aduk hingga larut.
Ambil sedikit adonan. Masukkan kedalam kuning telur. Aduk rata. Tuang lagi kedalam rebusan
puding. Rebus lagi sambil diaduk hingga mendidih.
Siapkan loyang persegi panjang yang sudah dibasahi dengan air matang. Tuang adonan I. Biarkan setengah beku.

Ingredients II :

Rebus dengan cara yang sama seperti bahan I.
Tuang adonan II diatas lapisan I. Biarkan setengah beku.

Ingredients III :

Rebus dengan cara yang sama seperti bahan I.
Tuang adonan III diatas lapisan II. Biarkan beku.
Panaskan kembali masing - masing adonan puding dengan ditambah 2 sendok makan air.
Tuang lagi bahan I diatas lapisan II. Biarkan setengah beku. Lakukan hingga lapisan terakhir.
Bekukan.

Lezat

Ketan Durian (Indonesia Dessert)

Ingredients :

200 gram beras kentan direndam semalam, tiriskan
2 lember daun pandan
2 lember daun salam
1/4 sendok teh garam
250 santan cair
2 sendok makan vegetable oil
Air secukupnya


Ingredients Sauce Durian :

150 gram daging durian
200 ml santan kelapa
2 sdm gula pasir
1/4 sendok teh garam


Direction :

1. Campur santan bersama gula pasir dan garam.
2. Panaskan sambil diaduk - aduk hingga mendidih lembut.
3. Masukin daging durian, aduk - aduk dan didihkan sekali lagi, angkat.
4. Letakkan nasi ketan secukupnya di piring kecil, siram dengan saus durian.
5. Sajikan segera.

Mamamia

Garang Asam Buntut (Indonesia Food)

Ingredients :

Buntut sapi 500 gram
Air 1,750 ml
Daun salam 1 lembar
Lengkuas 1 ruas, memarkan
Air asam 2 sendok makan
Garam 1 sendok makan
Merica bubuk 1/4 sendok teh
Kecap manis 1/2 sendok makan
Gula pasir 1/2 sendok makan
Minyak goreng 2 sendok makan, untuk menumis

Smooth Seasoning :

Cabe merah 2 buah
Kemiri 3 butir
Terasi 1/2 sendok teh
Bawang merah 5 butir
Bawang putih 2 siung


Directions :

Rebus buntut sapi dalam air mendidih hingga lunak, angkat.
Tumis bumbu halus dengan daun salam dan lengkuas hingga harum, lalu masukkkan dalam air rebusan buntut.
Tambahkan sisa bumbu lainnya, masak hingga bumbu meresap dan matang, angkat.
Sajikan hangat.

Lezat

Rawon (Indonesia Food)

Ingredients :
3 sdm minyak goreng
3 lembar daun jeruk purut
1/2 kg daging sapi sandung lamur, potong ukuran dadu
1 cm lengkuas, memarkan
1 batang serai, memarkan


Smooth Seasoning :

1,5 sdt ketumbar
6 bh kluwek, ambil isinya
garam secukupnya
7 bh bawang merah
4 siung bawang putih
1 sdt merica
1 cm jahe
2 bh cabai merah
1 sdt gula merah


Pelengkap :

Kerupuk udang
Telur asin (telur pindang)
Tauge pendek
Sambal terasi
Daun bawang, iris tipis
Mentimun


Directions :

Panaskan minyak, tumis bumbu halus hingga harum.
Tambahkan lengkuas, serai dan daun jeruk purut, aduk rata.
Masukkan potongan daging 1,5 liter air, masak dengan api kecil sampai daging empuk dan bumbu meresap, angkat.
Sajikan rawon dengan nasi putih dan pelengkapnya.

Mamamia

Wok Seared Calamari

Ingredients:

0.2 kg squid
0.5 kg noodle
0.4 kg asparagus
Salt to taste
Pepper to taste
Garlic
Onion
Oyster sauce
Ang ciu

Sauce:

0.3 kg tomato
2 tbs tomato kechup
Sesame oil
Ang ciu

Method Cooking:

Saute' asparagus. Put on a plate.
Cooking the noodles put on asparagus.
Saute' squid, add salt, pepper, ang ciu, sesame oil and sauce.
Put it on the top of fried noodles.

Hot and Sour Calamari Soup

Ingredients:

0.5 kg squid
0.2 kg mushroom
0.2 kg bamboo shoot
0.1 kg leek
0.15 kg onion
0.05 kg ginger
0.2 kg carrot
0.05 kg garlic
2 tsp corn starch
Oyster sauce
Ang ciu
Salt to taste
Pepper to tastea
0.5 kg tomato
Sesame oil


Method Cooking:

First chop garlic and onion. Cut squid and vegetables into a small pieces. Blend tomato. Saute garlic, ginger and onion. Put in squid, vegetables and water. Boil until done.

Yield: 5 Portion

Bread Butter Pudding

Ingredients :

1 liter susu segar
250 gram gula putih
10 butir telur ayam
5 gram vanilla essence
10 buah croissant/roti
20 gram kismis
20 gram dada kalkun
20 gram lobster

Directions :

Croissant dipotong-potong dengan ukuran 2x2 cm
Kocok telur dan gula sampai larut, tambahkan susu segar
Masukkan potongan croissant/roti, lobster, dada kalkun dan kismis kedalam cetakan, lalu tuang adonan susu tersebut.
Taruh didalam cetakan yang sudah diberi air dan dipanggang dalam oven dengan suhu 150 c.

Turkey and Prune Terrine

Ingredients:
150 gram turkey mousse
100 gram turkey pastram sliced
125 gram turkey salad
50 gram prunes
50 gram dry apricot
20 gram pistachio nut
50 gram ripe mango
25 gram tomato cherry
15 ml cognac
15 ml white whine
30 ml cranberry sauce
30 ml orange mustard dressing
5 pcs crisp parmesan cheese cone

Method:
For Terrine:

Lay turkey pastrami on the cling film then spread the mousse on it.
Fill with,dry prunes, apricot and pistachio nut.
Roll it up and with the cling film
Poaches it until cook.
For Honey mustard sauce:
Yield 100 ml
Ingredients:
25 gram wholegrain mustard
50 ml orange juice
15 ml olive oil
15 ml honey
2 gram chopped fresh dill leaves
Salt, pepper to taste
Method:
Reduce the orange juice
Keep it cool and add the remaining ingredients
Mix well and taste

For Cranberry Sauce:
Yields 100 ml
Ingredients:
80 gram cooked cranberry
30 ml port wine
5 ml cider vinegar
Lomon zest to taste
Method:
In sauce pan, simmer all the ingredients for 10 minutes
Strain and keep it cold

For Turkey Salad :
Ingredients:
50 gram turkey breast, julienne and poached in court bouillon
10 gram capsicums julienne
10 gram onion
20 ml orange honey mustard dressing
5 ml apple cider vinegar
1 gram mint leaves
Salt and pepper to taste
Mix all ingredients well and taste the seasoning.

For Gluhwein
Yield:200 ml

Ingredients :
200 ml red wine
2 gram cloves
5 gram cinnamon stick
2 gram lemon zest
15 gram orange sliced
20 gram sugar
15 ml lime juice
100 ml water
Method :

Boil all ingredients then reduce till the liquid left 200 ml, Serve warm
To Serves:

Cut terrine 3 pieces for portion
Arrange on the plate, put turkey salad in the crips parmesan cheese cone put in the center of the plate.
Dress with honey mustard sauce and cranberry sauce
Accompanied with gluhwein.

Sweet Pasta Salad

INGREDIENTS :
1 pound rotini pasta
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper


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DIRECTIONS :
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.

allrecipes.com

Best ever chilli con carne

Ingredients :
250g/9oz dried red kidney beans or 2x410g cans, drained
900g/2lb 4oz ripe tomatoes, skinned
900g/2lb 4oz braising steak
4 tbsp vegetable oil
2 onions, chopped
½-1 tsp hot chilli powder or cayenne pepper
1 rounded tbsp paprika
1 tbsp cumin seeds
2 tbsp dark muscovado sugar
3 garlic cloves, crushed
600ml/1 pint beef or chicken stock
salt and freshly ground black pepper
soured cream or crème fraîche, to serve
roughly chopped fresh coriander, to garnish



Method :
1. If you're using dried beans, put them in a bowl, cover with plenty of cold water and leave them to soak for at least 8 hours, or overnight.
2. Drain the beans, tip into a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Drain and reserve. Roughly chop the tomatoes.
3. Cut meat into 1-2cm/½-¾in cubes, discarding any excess fat. Pat dry on kitchen paper and season with salt and pepper. Heat half the oil in a large, heavy-based saucepan or sauté pan until very hot. Fry half the meat, for about 10 minutes or until well browned. Drain with a slotted spoon and set aside. Repeat with the remaining oil and meat.
4. Add the onions to the pan with the chilli, paprika, cumin and sugar and fry very gently for 8-10 minutes until deep golden and caramelised. Return the meat to the pan with the garlic, tomatoes, stock and red kidney beans (if using canned beans, add for the last 30 minutes of cooking time). Bring to the boil, reduce the heat and simmer, uncovered, on the lowest setting for 1¼-1½ hours until the meat is meltingly tender. Check the seasoning and serve with spoonfuls of soured cream or crème fraîche, and plenty of coriander.

Preparation time overnight

Cooking time over 2 hours


bbc

Cranberry Jelly

Ingredients :

2 cups Cranberries
3 ounces Liquid pectin (regular)
1 cup Concentrated apple juice
5 tablespoons Glycerine
1/4 cup Lemon juice
1 tablespoon Unfl.gelatin or 2 tb.freezer

Directions :
Wash and pick over cranberries, discarding any that are soft. Place in a
deep saucepan and add fruit juices. Cover and simmer for about 20 minutes,
until fruit is soft. Mash to break up any berries left whole.

Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1
minute. Remove from heat. Skim and pour into hot, sterile pint jars,
leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling
water bath for 5 minutes after water returns to boiling.
If any jars fail to seal, refrigerate and use within 10 days or freeze for
later use. Makes 3 1/2 cups.

recipesource

Classic Fudge Brownies

3ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup sifted all-purpose flour
1/2 teaspoon double-acting baking powder
Pinch salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 cup chopped walnuts

Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.

foodnetwork

Banana-Walnut Chocolate-Chunk Cookies

Ingredients :
1 cup all- purpose flour
1/2 cup whole wheat flour
1 tsp coarse salt
1/2 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 tsp pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/2 inch chunks (~224 gr)*
1/2 cup coarsely chopped wanuts (about 2 ounces), toasted


Directions :

1. Preheat oven to 375 F. Whisk together both flours, salt and baking soda in a bowl.
2. Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture just combined. Stir in oats, chocolate chunks, and walnut.
3. Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12-13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
Makes about 3 dozen.


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