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Rum-Raisin Sandwich Cookies

 

I’ve selected some new easy-to-follow recipes(below) from our forum for you to try this weekend.  First, I have a secret recipe for some yummy rum-raisin sandwich cookies.  One bite and you’ll be in love with these cookies.

This is only one of the yummy cookie recipes featured in “The Big Book Of Cookies” cookbook.  From the old-fashioned, most requested to the newest and easiest cookies, this book has it all!

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Rum-Raisin Sandwich Cookies

1 cup powdered sugar
1 cup butter or margarine — softened
1 egg
2 1/4 cups all-purpose flour
1/4 teaspoon cream of tartar
1 cup raisins — finely chopped
Rum Frosting — (recipe follows)

RUM FROSTING:
2 cups powdered sugar
1/4 cup butter or margarine — softened
1/4 teaspoon rum extract
2 tablespoons milk

Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cream of tartar.

Stir in raisins. Divide dough in half. Shape each half into roll, 10 inches long. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rolls into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set.

Remove from cookie sheet to wire rack. Cool completely. Spread about 1 teaspoon frosting between bottoms of pairs of cookies.

RUM FROSTING:

Mix all ingredients until smooth and spreadable.

Source: The Big Book of Cookies

Enjoy These Great Tasting Recipes From Our Forum:

Grilled Chicken Street Tacos

Asparagus Quiche

Glazed London Broil

Find these recipes and many more on our forum: Go Here

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Gjelina’s Skirt Steak Carpaccio with Raw Asparagus and Fava Salad

Today’s 5 star secret recipe comes from Gjelina in Venice, California.  This hot spot serves seasonal New American cuisine presented in a rustic-chic dining room.  One of Chef Travis Lett’s delicious dishes is a skirt steak carpaccio with a raw asparagus and fava bean salad.  Buy your skit steak from a quality purveyor, as the steak will be served still raw in the center.

Enjoy!

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New 5 Star Secret Recipe
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Gjelina’s Skirt Steak Carpaccio with Raw Asparagus and Fava Salad

1 cup fava beans, shucked and peeled (from about 1 pound whole beans)
1 (8-ounce) piece skirt steak
Salt
Freshly ground black pepper
Extra virgin olive oil
4 spears asparagus
Fresh lemon juice
Flaky sea salt, such as Maldon
Parmigiano-Reggiano

In a pot of boiling water, blanch the fava beans until brightly colored but still almost raw, less than 1 minute. Shock in a bowl of ice water and set aside.

Lightly season the skirt steak with one-half teaspoon salt and a pinch of pepper, and lightly drizzle with 1 teaspoon olive oil. Heat a cast iron skillet over high heat until very hot, about 5 minutes. Place the steak in the hot pan to get a nice, dark sear on the surface, 30 seconds to 1 minute on each side. Be careful not to cook the steak; it should remain raw inside. Slice the steak across the grain into one-half-ounce pieces (about 16 slices).

Place a sheet of plastic wrap on a work surface and lightly oil. Place the sliced meat on top and cover with another sheet of plastic, leaving some space between slices so that there is room for each slice to spread when you pound it. Using a meat mallet or the back of a flat saute pan, gently pound the meat until it is thin (but not so thin it might tear when handled). Place a few slices on each of four plates.

Trim the tough ends off of the asparagus spears and slice off the very tips; discard the tough ends and save the tips. On a flat surface, shave the raw asparagus into thin lengthwise strips (it will look like strips of pasta) using a vegetable peeler. Place the shaved asparagus and tips into a medium bowl and add the fava beans. Drizzle over 2 teaspoons each lemon juice and olive oil, and season with one-fourth teaspoon salt and a pinch of pepper. Taste and adjust the lemon juice and seasonings as desired. The salad should be bright and fresh, without being too acidic or oily.

Lightly season the carpaccio with flaky sea salt and cracked pepper and top with the asparagus salad. Thinly shave the Parmigiano-Reggiano over the top and serve.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Oven Spoonful’s Chocolate Chip Cookies

Today’s 5 star secret recipe comes from Oven Spoonful, a restaurant and bakery located in Port Angeles, WA.  There menu features local, fresh ingredients and customers love the fresh baked goods.  They are known for a giant chocolate chip cookies that’s crunchy on the outside yet soft and chewy on the inside.  They taste of vanilla, salt and caramelized sugar.

Enjoy!

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Oven Spoonful’s Chocolate Chip Cookies

3/4 cup (1½ sticks) butter, softened
1/2 cup granulated sugar
1 cup light brown sugar
1 tablespoon vanilla extract
1 egg plus 1 egg yolk
1/2 teaspoon salt
1/2 teaspoon baking soda
2 heaping cups (11¾ ounces) unbleached flour
2 cups chocolate chips

Heat the oven to 325 degrees. Line cookie sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, add the butter. With the mixer running, slowly beat in the sugars a little at a time until light and fluffy. Beat in the vanilla.

With the mixer running, beat in the egg until fully incorporated, then beat in the egg yolk. Beat in the salt and baking soda, scraping down the sides of the bowl to make sure everything is evenly incorporated.

Slowly beat in the flour, mixing just to incorporate. Be careful not to overmix, or the cookies will toughen. Gently mix or fold in the chocolate chips by hand.

Scoop about half-cup portions of the dough onto the parchment-lined cookie sheets. This should make about 10 cookies; you can make smaller ones if you prefer. Space the cookies evenly on the sheets (only 3 cookies will fit on each sheet if making the larger, quarter-pound cookies). Press the cookies slightly to flatten once they are on the sheet.

Bake the cookies, 1 sheet at a time, until set and lightly golden, 20 to 22 minutes for the quarter-pound cookies; smaller cookies will bake in less time. Rotate the cookies halfway through baking for even coloring.

Makes 10 Large cookies.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Mistral’s Red Wine-Braised Tri-Tip Pot Roast

Today’s 5 star secret recipe comes from Mistral in Sherman Oaks, California.  This neighborhood mainstay serves French bistro classics in a beautiful dining room.  Mistral’s tri-tip pot roast is slowly braised in a flavorful red wine reduction made with carrots, celery and onion, along with fresh thyme and bay leaves, until the roast is tender.  Allow the dish to rest overnight in the refrigerator, to give the flavors time to reach their peak, then heat it up and serve; you won’t be disappointed.

Enjoy!

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Mistral’s Red Wine-Braised Tri-Tip Pot Roast

1 (2 to 2½ pound) tri-tip
Kosher salt and pepper
¼ cup olive oil
2/3 pound carrots, peeled and cut into 1-inch pieces
1/3 pound celery, cut into 1-inch pieces
2/3 pound onion, peeled and coarsely chopped
3 cups red wine
1 tablespoon cornstarch
4 sprigs thyme
1 to 2 bay leaves

Heat the oven to 400 degrees. Season the tri-tip all over with 1½ teaspoons salt and ¾ teaspoon pepper, or to taste.

In a heavy Dutch oven or lidded pot, heat the oil over medium-high heat until hot. Add the meat and sear to brown on all sides, 10 to 12 minutes.

Remove the tri-tip, then add the carrots, celery and onion and cook, stirring frequently, until the vegetables are softened and beginning to caramelize, 6 to 8 minutes.

Add the red wine and continue to cook, scraping any flavoring from the bottom and sides of the pot. Continue cooking until the wine is reduced by half, 10 to 15 minutes.

While the wine is reducing, make a cornstarch slurry: Whisk the cornstarch with 2/3 cup water until the cornstarch is dissolved.

When the wine is reduced, stir in the thyme and bay leaves, then the slurry. Finally, add the meat back to the pot and take the pot off the stove.

Place a piece of parchment paper over the meat and vegetables, then cover the pot with a tight-fitting lid. Place the pot in the oven and cook until the tri-tip is fork tender, 1½ to 2½ hours, checking occasionally.

When the meat is tender, remove the tri-tip from the pot and strain the sauce, discarding the vegetables and herbs. Set the tri-tip aside to rest. The roast is best made up to this point and refrigerated for a day to give the flavors time to marry before serving.

Remove any fat that has accumulated at the top of the sauce. Slice the roast (it’s easiest to slice when cold), then reheat both, tasting and adjusting the seasoning as necessary, before serving.

Serves 4-6

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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