Thursday, June 4, 2009

Anise Biscotti Cookies

1 pkg. yellow cake mix
3/4 cup oil
5 eggs
2 Tbsp. anise seed
1/2 teaspoon anise extract
1 cup chopped almonds
1-1/2 cups powdered sugar
1/3 cup finely ground almonds

Preheat oven to 325 degrees F. Spray a jelly roll pan with nonstick baking spray containing flour and set aside.
Combine cake mix, oil, and eggs in large mixing bowl and stir to blend. Beat two minutes at highest speed of mixer. Add anise seed, extract, and chopped almonds and blend well. Spread batter in prepared pan.

Bake for 20-30 minutes until golden brown and bars begin to pull away from sides of pan. Cool on wire rack for 10 minutes. Increase oven temperature to 350 degrees F. Cut dough into 3 strips lengthwise, then cut each strip across into 12 bars, making 36 bars total.

Place bars, cut side down, on ungreased cookie sheets. Bake bars at 350 degrees F for 8-12 minutes until cut sides begin to brown, turning over once during baking time.

While bars are baking, on shallow plate, combine powdered sugar and ground almonds and mix well. Remove cookies from cookie sheet and immediately drop into powdered sugar mixture; roll to coat. Place on wire rack and cool completely. Store loosely covered at room temperature.

36 biscotti cookies

Just like Lawry's, Make Your Own Season Salt

Lawry's Seasoned Salt

2 Tbsp salt
2 tsp sugar
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cornstarch

Combine all ingredients in a small bowl and mix well.

Pour blend into an empty spice bottle to store.

Makes: 1/4 cup

Wednesday, June 3, 2009

Crockpot Beef Gyros

Beef Gyros

1 slow-cooker liner (we used Reynolds)
2 lb boneless beef chuck steak, about 11⁄4 in. thick
1⁄4 cup olive oil
2 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp dried oregano
1⁄2 tsp salt
1⁄4 tsp pepper

Yogurt-Dill Sauce
1 cup Greek yogurt
1 cup diced seedless cucumber
1 Tbsp snipped fresh dill
1⁄4 tsp salt
5 pocketless pita breads

Accompaniments: leaf lettuce, sliced tomatoes and red onions

1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.

2. Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.

3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.

4. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.

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