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Home > Recipes |
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Santa Maria Style Pinquinto Beans
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1 lb. Pinquinto Beans
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1 Tbsp. sugar
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1 strip bacon, diced
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1 tsp. dry mustard
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1/2 cup of ham diced
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1 tsp. salt
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1 small clove of garlic, minced
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3/4 cup tomato puree
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1/4 cup red chile sauce
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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
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1/2 pint apricot jam or spread
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2 cups flour
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Juice of 1 lemon
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1 cup sour cream
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1 cup shredded coconut
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1/2 cups chopped dried apricots
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1 cup walnuts
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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
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1 /2 tsp. salt
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1 cup sugar
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3/4 cup dried cranberries
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2 tsp. almond extract
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3/4 cup whole almonds, toasted
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2 cups flour
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Melted white chocolate (optional)
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1/2 tsp. baking soda
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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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♦ ♦ ♦ ♦ ♦ ♦ ♦ Got a recipe using one of our products you would like to share?
Send it to us at [email protected]!
Photos of your creation are welcome!
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