Santa Maria Style Pinquinto Beans |
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1 lb. Pinquinto Beans | 1 Tbsp. sugar | ||
1 strip bacon, diced | 1 tsp. dry mustard | ||
1/2 cup of ham diced | 1 tsp. salt | ||
1 small clove of garlic, minced | 3/4 cup tomato puree | ||
1/4 cup red chile sauce | |||
Pick over beans to remove any dirt; cover beans with water and soak overnight in large container. Drain, cover with fresh water and simmer several hours until tender. Sauté bacon and ham until lightly browned; add garlic and sauté a minute or two more. Add tomato puree, chile sauce and sugar. Drain some of the liquid from the beans and reserve. Stir in sauce and continue to simmer gently for 1 - 2 hours. Add reserved liquid if they get too dry. Serves 6 - 8 |
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Apricot Strudel |
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1/2 lb. margarine | 1/2 pint apricot jam or spread | ||
2 cups flour | Juice of 1 lemon | ||
1 cup sour cream | 1 cup shredded coconut | ||
1/2 cups chopped dried apricots | 1 cup walnuts | ||
Mix the margarine, flour, and sour cream and refrigerate overnight. Mix together dried apricots, apricot jam, and lemon juice in a saucepan over medium heat until jam is melted. The add shredded coconut and walnuts and mix well. Divide dough into 4 parts and roll each into 10" x 5" rectangles. Spread 1/4 of the apricot mixture down the center. Roll ever edges to cover filling. Repeat with other 3 parts. Bake for 30 minutes at 350°. Sprinkle with powdered sugar. Enjoy! |
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Cranberry Biscotti |
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2 eggs | 1 /2 tsp. salt | ||
1 cup sugar | 3/4 cup dried cranberries | ||
2 tsp. almond extract | 3/4 cup whole almonds, toasted | ||
2 cups flour | Melted white chocolate (optional) | ||
1/2 tsp. baking soda | |||
Preheat oven to 350° and line a baking sheet with parchment paper. Beat eggs, sugar, and extract together in a medium bowl. Stir in flour, baking soda, and salt, mixing together until a stiff dough forms. Stir in cranberries and almonds. Shape into a ball on a slightly floured board. Divide dough into 2 pieces and pat into 9" x 4" rectangles about 1/2 inches thick on a prepared baking sheet. Bake for 30 minutes. Let cool slightly. Cut into 1/2" slices with a serrated knife and place back on baking sheet, flat side down. Reduce heat to 325° and bake for 20 - 25 minutes more or until crisp. Let cool completely. Dip the bottom of each cookie in melted white chocolate, if desired. Makes 36 biscotti |
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