Jen LeBow’s Pecan Diamonds Preheat to 325° and line a 9 x 13 pan with sprayed aluminum foil. Make sure there’s foil hanging over the ends; you’ll want to be able to use it to lift the entire thing out once it has baked and cooled. Crust In food processor,combine just until crumbly: 1 ¾ cups flour 2/3 cup powdered sugar 2 ½ T corn starch ½ t salt ¾ cup cold butter (1 ½ […]
Jen LeBow’s Stuffed Peppers This is great on a night when you don’t have a ton of time to prepare dinn Sautee 1 lb. ground beef til just cooked. Set aside. Cook 2 cups (measured once cooked) white or brown rice Combine: 2 carrots, completely scraped (not chopped) ¾ cup shredded cheddar cheese Cooked rice Cooked ground beef Salt and pepper to taste Stuff 4 large red peppers with mixture and set atop remaining mixture […]
Jen LeBow’s Peanut Butter Cookies Cream: 3/4 cup white sugar 11/4 cup brown sugar ½ cup soft butter ½ cup vegetable shortening (like Crisco) Add and combine: 1 1/8 cup creamy peanut butter 2 eggs Add and combine: 2 1/2 cups flour 1 ½ t baking soda 1 t baking powder ¼ t salt Refrigerate dough at least 3 hours. Preheat to 375 degrees Roll into fairly large balls, place on cookie sheet and […]
Jen LeBow’s Sour Cream Coffee Cake Preheat to 350° Cream: 3/4 cup butter 1 2/3 sugar 4 eggs Add and combine: 3 1/2 cups all purpose flour 2 t baking powder 1 1/2 t baking soda 2 t vanilla Add: 1 2/3 cups sour cream Pour 1/3 batter into tube pan, coat with layer of cinnamon and sugar. Repeat twice. Bake for about 50 minutes.
Jen LeBow’s Minestrone Soup Recipe Let me start by saying that minestrone soup is “loose” in terms of ingredients. It always has beans and seasonal vegetables, but after that, there’s plenty of latitude, so feel free to substitute, add or subtract ingredients as you see fit. Rinse and soak 8 oz. dried cannellini or Great Northern beans in 2 quarts water and 1 ½ t salt overnight. Reduce heat to VIGOROUS simmer and stir […]