Tag Archives: recipe

Molasses Cookies

Posted on December 20, 2011 | Leave a comment

This classic sugar coated cookie is a delicious addition to your holiday cookie collection.

For this recipe you will need:

  • 4 1/4 cups flour
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 2 Tbs. Victoria Taylor’s Pie Spice
  • 1 ½ cups sugar divided
  • ¾ cup molasses
  • 1 cup vegetable oil
  • 2 large eggs

Preheat oven to 350 degrees. Use greased baking sheets, or baking sheets lined with parchment paper.

Combine the flour, salt, baking soda, and Victoria Taylor’s Pie Spice and set aside.

Mix together 1 ¼ cups sugar, vegetable oil, molasses, and eggs until well blended. Gradually beat in flour mixture. Refrigerate the dough for 15 minutes.

Scoop dough and roll into 1 ½” wide balls.

Take remaining ¼ cup sugar and place in a shallow bowl. Roll in the sugar, and then place on the cookie sheet. Bake for 15-18 minutes.

Allow to cool on the baking sheet for 1-2 minutes, transfer to a cooling rack.

Best,

            Victoria

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Tuscan Pinwheels

Posted on December 20, 2011 | Leave a comment

These appetizers may look like they’re difficult to make but they’re actually quite simple and only require five ingredients.

In order to make this recipe you will need:

  •     sheet of puff pastry thawed
  •     2 Tbsp. olive oil
  •     1 Tbsp.  Tuscan Seasoning
  •    1 cup parmesan cheese
  •    1 egg

Place the thawed puff pastry between two sheets of parchment paper.  Use a rolling pin to flatten the pastry making it more pliable. 

Mix the Tuscan seasoning and olive oil in a small mixing bowl and brush it over the pastry.

This recipe is very versatile and you could substitute a number of our blends such as-

Sprinkle the parmesan over the middle half of the olive oil and seasoning covered pastry.

Fold from the sides not covered with parmesan into the middle of the pastry and seal together. 

Starting from the short end roll the pastry and wrap in parchment paper.  Place the pastry in the refrigerator for 15 minutes to make slicing easier.  

Preheat oven to 400°

Cut the pastry into ½ inch slices and place on a parchment covered cookie sheet.  Mix together the egg with 1 Tbsp. of water. 

Use a pastry brush to cover the tops and sides of the slices with the egg wash. 

Bake in preheated oven for 15 minutes or until golden and crispy. 

This recipe can be made up to a day ahead of time and kept in the refrigerator sealed up in parchment until you are ready to slice into pinwheels.

Best,

            Victoria

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Pulled Pork Sandwich for the Crock Pot

Posted on December 14, 2011 | Leave a comment

Set up your crock pot to cook in the morning and by afternoon your kitchen (and house) will be filled with the incredibly mouth watering aroma of this recipe.  You could also cook this overnight if you are preparing for an early football game. 

Pulled Pork Sandwich for the Crock Pot

  • 1 pork roast (3 lb.)
  • 7-8 Tbsp. Kansas City Steak Rub
  • 1 onion
  • 1/2 cup red wine vinegar
  • 2 tsp. brown sugar
  • salt and pepper to taste
  • 1 bottle (19 oz) barbecue sauce
  • optional garnish: coleslaw and dill pickle slices

Add 1/2 cup vinegar and brown sugar to the bottom of the crock pot and mix together. Cut the onion in half and place flat on the bottom of the crock pot.

Completely coat the roast with the Kansas City Steak Rub before placing in the crock pot.

Place the roast on top of the onion, cover, and cook on high for 6 hours or on low for 10 hours.

 

After cooking drain some of the excess juices leaving approximately 2 inches in the bottom of the crock pot.

Take two forks and shred or pull the pork from the roast.

Add the barbecue sauce, and cook for another 1/2 hour on high (1 hour on low).

Serve on a bulkie roll. For that extra taste, layer the pulled pork with coleslaw and dill pickle slices on the roll.

Best,

            Victoria

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Roasted Moroccan Lamb Chops

Posted on December 8, 2011 | Leave a comment

Lamb chops make for an elegant dish that is surprisingly simple to prepare.  In about half an hour you can plate an impressive meal that is quick, easy and most importantly delicious.

For this recipe you will need:

Roasted Moroccan Lamb Chops

Preheat oven to 350°

There are two different types of lamb chops that you can use when making this dish.

I chose to use  lamb loin chops.  Lamb loin chops may look like mini porterhouse steaks and are the tenderest meat from the lamb.

You may also use lamb rib chops.  Rib chops tend to have a little more fat content than the loin yet they are still very tender.  The fat content does lead to added flavor so don’t count this cut out. 

You will want to roll the lamb chop in the Moroccan Seasoning  and make sure that it is entirely covered in  the blend.

Place the chops in a foil covered roasting pan and place in a preheated oven for 25 minutes, turning once after 15 minutes. 

I cooked my one inch thick chops according to the specifications above and they turned out a perfect medium as I prefer. 

Note:  Lamb cooks quickly – don’t hesitate to remove the lamb from the oven a little early if you prefer it medium rare.

If you are using a meat thermometer then you will want to cook the lamb until the center has reached 140° for medium-rare or 150° for medium.  Don’t forget that the chop temperature will raise 3-5° after it is removed from the oven.

I served the lamb chops as soon as they were out of the oven alongside an arugula, baby zucchini and parmesan salad.  Lightly sautéed green beans or asparagus would also be a quick fix and good accompaniment to this dish. 

Best,

                Victoria

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