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I often share my favorite recipes when I sell a piece of my work. I like to cook (and eat) just about as much as work in my studio. The recipes listed here may help give you some ideas on how to use the functional pottery you have purchased. Feel free to send me some of your favorite recipes to post on the website.
Jump to section:
| Recipes: |
Directions: |
Comments: |
| Chocolate Matzoh Brittle |
3 1/2 sheets unsalted matzos
1 c unsalted butter
1 c firmly packed light brown sugar
1 c semisweet choc morsels
1/2 finely chopped toasted slivered almonds
Line a 15 x 10 inch jelly roll pan with nonstick anluminum foil. Arrange matzos in prepared pan, breaking as is necessary to fit and completely cover bottom of pan.
Bring butter and brown sugar to boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Carefully pour mixture evenly over matzos in pan and spread over matzos.
Bake at 350 degrees for 15 minutes.
(Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes.) Carefully remove pan from oven to wire rack. (mixture will still be bubbly.) Let stand 1 minute at room temperature or until no longer bubbly. Sprinkly to evenly with chocolate morsels. Let stand 1 minute until morsels soften. Spread morsels over brittle. Sprinke with almonds. Let stand at room temp 30 minutes. Place pan in fridge. Chill 30 minutes until chocolate is firm. Break into about 20 pcs. Store in airtight container up to 1 week in fridge.
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I got this recipe from a magazine at the grocery store. I've made this recipe during the Jewish Holidays and end up making a double batch so I can have left-overs for my family and me!!! It's the perfect combination of salt and sweet. |
| Chocolate Chip Cookies |
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 tsp vanilla
1 c flour
1 c oatmeal
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
6 oz chocolate chips
3/4 c chopped nuts (optional)
Grind oakmeal me in food processor to flout-like consistency. Add flour, salt, baking powder and baking soda to dry mixture. Set aside. Cream butter and sugars in separate bowl. Add egg and vanilla. Beat well. Add dry ingredients slowly to butter mixture. Stir in chips and nuts. Make golf ball size portions and press slightly on ungreased cookie sheet 2 inches apart. Bake 6-10 minutes at 375 degrees until slightly brown at edges. Do not overbake. These cookies freeze well!!!
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my neightbor Janel shared this recipe with me. I know it by heart. I usually double the batch and keep the cookies in the freezer. (They are delicious frozen!!!) |
| Chile Con Queso |
1 medium onion chopped
2 roma tomatoes chopped
1 can chopped chiles
2 T butter
1 stick of pepperoni sliced
1 block Monterey jack cheese with chiles
1 block sharp cheddar cheese
Wilt onion in butter. Add tomatoes and chiles. Saute 10 minutes. Slice pepperoni. Place on paper towels and microwave safe plate. Microwave 1-2 minutes. Grate cheese and add slowly to tomato mixture. Melt cheese while stirring. Add cooked pepperoni. Serve with chips.
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This recipe was developed with the help of a family friend. My husband Barry and I occasionally make this for dinner. It is not the healthiest choice, but it tastes good. |
| Hot Artichoke Dip |
1 can artichoke hearts chopped
1 can artichoke bottoms chopped
1 c mayo (low fat okay)
1 c parmesan cheese
1/2 c green chiles
1/4 c sour cream
1/4 c lemon juice
1 pkg thawed creamed spinach
2 T chives
2 T parsley
1/2 c grated monterey jack cheese
1/2 c green onion
1/2 c chopped tomato
1/2 tsp pepper
1/2 tsp garlic powder
Combine all ingredients except tomato and green onion. Spread in low
baking dish. Bake 20-25 mins in 350 degree oven or until bubbly and light brown. sprinkle with tomato and onion. Serve with chips or crackers.
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This is my go-to-party recipe. I've combined a couple of my favorite artichoke dip recipes into one. It has a good kick to it! |
| Pudding Cake |
Preheat oven to 350 degrees
4 eggs
1 package chocolate chips
1 package Duncan Hines chocolate cake
mix
1 package chocolate pudding mix
1/2 c water
1 c water
1 c sour cream
1/2 c vegetable oil
1 tsp. Vanilla
Mix cake mix, pudding, oil, water, sour cream and vanilla. Add one egg at a time and stir. And chocolate chips. Bake 1 hour in greased and floured bundt pan. Cool. Serve warm with ice cream.
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This recipe makes a dense but light cake. I often make this cake for girlfriends when it is their birthday. |
| Rachel Rae's Pretzel Turtles |
14 oz bag soft caramels
10 oz bag pretzel nuggets
12 oz dark chocolate finely chopped
2 c almonds toasted and finely chopped
unwrap caramels. Use rolling pin to flatten in 1/8" thick oval. Wrap caramel around each pretzel. Melt chocolate in double boiler. Using fork, dip caramel covered pretzels in chocolate. Tap off excess chocolate. Roll in almonds. Place on baking sheet covered with waxed paper. Let stand to sit 3 hours. Enjoy!
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I included this recipe with my Sea Turtle card holders. It's easy to make and combines the salt and sweet flavors I often crave! |
| Sun-dried Tomatoes |
3 oz sun dried tomatoes
3/4 c rice wine or white wine vinegar
(I use enough to cover the tomatoes)
7 garlic cloves sliced
2/3 c olive oil
2 T grated parmesan cheese
1 T dry white wine
8 whole black pepper corns
8 capers, rinsed
2 T Italian seasonings
Place tomatoes in shallow dish. Cover with vinegar and let sit for at least one hour. Stir occasionally. Drain tomatoes, discarding vinegar. Combine remaining ingredients in medium bow. Add tomatoes. Cover and let stand 24 hours. (can be prepared 2 weeks ahead. Refrigerate. Bring to room temp before serving.) Serve with sliced baguette or crackers.
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I got this recipe from my friend Deborah. The first time I tasted it, I couldn't believe how good it was! The key to this recipe is softening the sun-dried tomatoes in the vinegar. It gives them nice flavor.
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I often share my favorite recipes when I sell a piece of my work. I like to cook (and eat) just about as much as work in my studio. The recipes listed here may help give you some ideas on how to use the functional pottery you have purchased. Feel free to send me some of your favorite recipes to post on the website.
Jump to section:
| Recipes: |
Directions: |
Comments: |
| Chocolate Matzoh Brittle |
3 1/2 sheets unsalted matzos
1 c unsalted butter
1 c firmly packed light brown sugar
1 c semisweet choc morsels
1/2 finely chopped toasted slivered almonds
Line a 15 x 10 inch jelly roll pan with nonstick anluminum foil. Arrange matzos in prepared pan, breaking as is necessary to fit and completely cover bottom of pan.
Bring butter and brown sugar to boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Carefully pour mixture evenly over matzos in pan and spread over matzos.
Bake at 350 degrees for 15 minutes.
(Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes.) Carefully remove pan from oven to wire rack. (mixture will still be bubbly.) Let stand 1 minute at room temperature or until no longer bubbly. Sprinkly to evenly with chocolate morsels. Let stand 1 minute until morsels soften. Spread morsels over brittle. Sprinke with almonds. Let stand at room temp 30 minutes. Place pan in fridge. Chill 30 minutes until chocolate is firm. Break into about 20 pcs. Store in airtight container up to 1 week in fridge.
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I got this recipe from a magazine at the grocery store. I've made this recipe during the Jewish Holidays and end up making a double batch so I can have left-overs for my family and me!!! It's the perfect combination of salt and sweet. |
| Chocolate Chip Cookies |
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 tsp vanilla
1 c flour
1 c oatmeal
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
6 oz chocolate chips
3/4 c chopped nuts (optional)
Grind oakmeal me in food processor to flout-like consistency. Add flour, salt, baking powder and baking soda to dry mixture. Set aside. Cream butter and sugars in separate bowl. Add egg and vanilla. Beat well. Add dry ingredients slowly to butter mixture. Stir in chips and nuts. Make golf ball size portions and press slightly on ungreased cookie sheet 2 inches apart. Bake 6-10 minutes at 375 degrees until slightly brown at edges. Do not overbake. These cookies freeze well!!!
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my neightbor Janel shared this recipe with me. I know it by heart. I usually double the batch and keep the cookies in the freezer. (They are delicious frozen!!!) |
| Chile Con Queso |
1 medium onion chopped
2 roma tomatoes chopped
1 can chopped chiles
2 T butter
1 stick of pepperoni sliced
1 block Monterey jack cheese with chiles
1 block sharp cheddar cheese
Wilt onion in butter. Add tomatoes and chiles. Saute 10 minutes. Slice pepperoni. Place on paper towels and microwave safe plate. Microwave 1-2 minutes. Grate cheese and add slowly to tomato mixture. Melt cheese while stirring. Add cooked pepperoni. Serve with chips.
|
This recipe was developed with the help of a family friend. My husband Barry and I occasionally make this for dinner. It is not the healthiest choice, but it tastes good. |
| Hot Artichoke Dip |
1 can artichoke hearts chopped
1 can artichoke bottoms chopped
1 c mayo (low fat okay)
1 c parmesan cheese
1/2 c green chiles
1/4 c sour cream
1/4 c lemon juice
1 pkg thawed creamed spinach
2 T chives
2 T parsley
1/2 c grated monterey jack cheese
1/2 c green onion
1/2 c chopped tomato
1/2 tsp pepper
1/2 tsp garlic powder
Combine all ingredients except tomato and green onion. Spread in low
baking dish. Bake 20-25 mins in 350 degree oven or until bubbly and light brown. sprinkle with tomato and onion. Serve with chips or crackers.
|
This is my go-to-party recipe. I've combined a couple of my favorite artichoke dip recipes into one. It has a good kick to it! |
| Pudding Cake |
Preheat oven to 350 degrees
4 eggs
1 package chocolate chips
1 package Duncan Hines chocolate cake
mix
1 package chocolate pudding mix
1/2 c water
1 c water
1 c sour cream
1/2 c vegetable oil
1 tsp. Vanilla
Mix cake mix, pudding, oil, water, sour cream and vanilla. Add one egg at a time and stir. And chocolate chips. Bake 1 hour in greased and floured bundt pan. Cool. Serve warm with ice cream.
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This recipe makes a dense but light cake. I often make this cake for girlfriends when it is their birthday. |
| Rachel Rae's Pretzel Turtles |
14 oz bag soft caramels
10 oz bag pretzel nuggets
12 oz dark chocolate finely chopped
2 c almonds toasted and finely chopped
unwrap caramels. Use rolling pin to flatten in 1/8" thick oval. Wrap caramel around each pretzel. Melt chocolate in double boiler. Using fork, dip caramel covered pretzels in chocolate. Tap off excess chocolate. Roll in almonds. Place on baking sheet covered with waxed paper. Let stand to sit 3 hours. Enjoy!
|
I included this recipe with my Sea Turtle card holders. It's easy to make and combines the salt and sweet flavors I often crave! |
| Sun-dried Tomatoes |
3 oz sun dried tomatoes
3/4 c rice wine or white wine vinegar
(I use enough to cover the tomatoes)
7 garlic cloves sliced
2/3 c olive oil
2 T grated parmesan cheese
1 T dry white wine
8 whole black pepper corns
8 capers, rinsed
2 T Italian seasonings
Place tomatoes in shallow dish. Cover with vinegar and let sit for at least one hour. Stir occasionally. Drain tomatoes, discarding vinegar. Combine remaining ingredients in medium bow. Add tomatoes. Cover and let stand 24 hours. (can be prepared 2 weeks ahead. Refrigerate. Bring to room temp before serving.) Serve with sliced baguette or crackers.
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I got this recipe from my friend Deborah. The first time I tasted it, I couldn't believe how good it was! The key to this recipe is softening the sun-dried tomatoes in the vinegar. It gives them nice flavor.
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| Copyright (c) 2009 Clay by Laura
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