Twinkle - I can't believe you live only three hours from Bamberg - such a lovely area!  Yes, I remember Erna and thanks for reminding me she was from near there.

Lorith - I'm glad you liked the "day trip" and liked looking at the buildings - they are so old & very beautiful!

Berny - So have you been to Bamberg before as you said the photos bring back memories for you - I would love to hear about them!  (If you cared to share, LOL)

Lotte - I will check out the link you posted to browse your little corner of the world!  Yes, you are right, there are so many beautiful areas in the world!

Renate - Yes, tell me the story about Bamberg when you get a chance - I would love to hear it!

Shannon - It sounds like you have been very busy with dinner parties and things being fixed in your apartment.  That is alot of entertaining if you have to entertain the boss every night and like you said you want the house to look nice so that means you are doing alot of cleaning too. I hope he will not be visiting for too much longer..............lol.

picasso - I will look up the city "Petershagen" where your friends relatives lived - I love looking up things like that on the computer - so many neat things to see and read about!

Waving to Lydia, Jet and all other friends!!!!!!!  Have a good rest of your evening - I need to get dinner on the table soon.  I will see you tomorrow.

Heidi

Morning all!

Heidi - that salad looks really good.  I will have to try that soon.

I got called off work today so I am going to do some menu planning.  Payday is Friday and we finally have enough money to do a big shopping.  Yea!

Chocolate Cashew Truffle Bars

Cut these into 1-inch squares as they are quite rich and decadent. Feel free to substitute other nuts for the cashews.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

1 cup unsalted butter (2 sticks)

7 ounces unsweetened chocolate, chopped

2 cups granulated sugar

4 eggs

1 cup all-purpose flour, unsifted

1 teaspoon vanilla

1 cup cashews, chopped (see Note)

1/2 cup mini chocolate chips

Truffle topping:

9 ounces special dark or semi-sweet chocolate, chopped

3/4 cup whipping cream

1 tablespoon light corn syrup

1 tablespoon unsalted butter, softened

1 cup white chocolate chips (1/2 cup after chopping)

1/2 cup cashews (1/4 cup after chopping)

Preparation:

Preheat oven to 350 degrees F. Line a 9-by-13-inch cake pan with nonstick foil. Set aside.

Bottom brownie layer:
Melt butter in the microwave in a heat-proof bowl. Whisk in the chopped unsweetened chocolate, stirring until smooth. Beat in sugar until combined. Add eggs, one at a time, beating on medium speed with an electric mixer until well-mixed. Mix in flour and vanilla. Fold in cashews and mini chocolate chips. Pour batter into prepared pan.

Bake 25 minutes. Do not overbake. Cool on a rack to room temperature before adding the topping.

Truffle Topping:
Pour 1/2 inch of water in the bottom section of a double-boiler and bring to a simmer. Place chopped dark or semi-sweet chocolate in the top section of the double-boiler and place on top of simmering water. Remove from heat and stir chocolate until melted and smooth. Set top bowl of chocolate aside.

Empty water from bottom section, add heavy whipping cream and corn syrup. Bring slowly to a boil, mixing to combine. Pour cream mixture into melted chocolate, whisking until smooth. This is the ganache. Let the ganache cool 5 to 7 minutes until it thickens to a custard consistency. Whisk in softened butter. Let cool completely to room temperature, then briskly whisk the ganache until it lightens in color.

Lift brownies from the pan using the foil. Peel down the sides. Cut the brownies into 1-inch squares and separate the squares about 1/4-inch apart.

Mix white chocolate chips and cashews together. In a hand chopper or food processor, chop until pieces are no more than 1/4-inch in size.

Pour chocolate ganache evenly over cut brownies so that it drips down the sides in between each square. Sprinkle with chopped white chocolate and cashews. Let rest at room temperature until chocolate ganache sets up.

Store chocolate cashew truffle bars in a covered container to keep them from drying out. Serve these truffle squares at room temperature for best flavor and texture.

Note: Feel free to substitute macadamia nuts, pecans, peanuts, walnuts, or other nuts for the cashews.

Yield: about 72 (1-inch) squares

Asparagus & Cashews

Simple asparagus gets crunch from cashews and flavor from a light dressing of sesame oil, marjoram, and lemon juice. This dish goes together fast and is low in calories and carbs.

Prep Time: 10 minutes

Cook Time: 7 minutes

Ingredients:

1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces

1 Tablespoon sesame oil

3 Tablespoons fresh lemon juice

1/2 teaspoon marjoram

2 Tablespoons chopped toasted cashews, unsalted

Preparation:

Steam the asparagus in a metal steamer over boiling water for about 6 to 7 minutes. Drain.

Combine asparagus with sesame oil, lemon juice, marjoram, and cashews. Serve.

Yield: 6 servings, 1/2 cup each

Nutritional Information (per 1/2 cup serving): 51 cal; 4 g total fat (1 g sat fat); 4 g carb; 0 mg cholesterol; 8 mg sodium; 2 g protein; 1 g fiber; 1 g sugars.
Dietary Exchanges: 1 vegetable; 1/2 fat.

Recipe Source: Flavorful Seasons Cookbook by Robyn Webb (McGraw-Hill)

Chestnut & Apple Stuffing

Chestnuts, apples, and savory vegetables go into this traditional stuffing for a turkey or alone as a side dish.

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Ingredients:

2 pounds chestnuts

12 cups day-old French bread, cut into 1/2-inch cubes (about one 16-ounce loaf)

6 Tablespoons margarine or butter (3/4 stick)

2 large celery stalks, sliced

1 medium-size onion, diced

3 large Rome Beauty or Crispin apples (about 1 3/4 pounds), peeled, cored, and diced

2 teaspoons poultry seasoning

1 (14-1/2-ounce) can chicken broth (1-3/4 cups)

1 cup water

1 teaspoon salt

Preparation:

In 3-quart saucepan over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium; cover and cook 10 minutes. Remove saucepan from heat. With slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With spoon or tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat; place in large bowl. Discard cooking water. Toss bread cubes with chestnuts.

In same saucepan over medium heat, melt margarine or butter. Add celery and onion and cook until vegetables are golden brown and tender, about 10 minutes. Add diced apples and poultry seasoning; cook 2 minutes longer, stirring occasionally. Stir in chicken broth, salt, and 1 cup water; over high heat, heat to boiling.

Pour hot mixture over chestnut mixture; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon stuffing into 13- by 9-inch glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until the stuffing is heated through.

Yield: 12 cups or 24 1/2-cup servings

Roasted chestnut instructions:
Preheat oven to 400 degrees F. With sharp knife, slash shell of each chestnut. Place in jelly-roll pan and roast until shells burst open, about 20 minutes. When cool enough to handle, with paring knife, peel chestnuts. Chop chestnut meat; place in large bowl. Add bread cubes to bowl with chestnuts and toss to combine.

Each 1/2 cup: About 158 calories, 3 g protein, 28 g carbohydrate, 4 g total fat (2 g saturated), 8 mg cholesterol, 321 mg sodium.

Recipe Source: All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)

Turkey Filbert Casserole

Leftover cooked turkey shines in this casserole featuring pasta, filberts/hazelnuts, and mushrooms. It's fast, easy, and bakes in 30 minutes. Feel free to use cooked chicken instead of turkey.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1/4 pound butter

1/2 pound mushrooms, sliced

3-1/2 tablespoons flour

1 cup milk

1 cup half-and-half

Salt and freshly ground pepper to taste

1/4 teaspoon celery seed

2 cups noodles, cooked and drained

2 cups coarsely diced cooked turkey

5 thin slices of Bermuda onion, separated into rings

1/2 lemon, sliced very thin

1/3 cup sliced or chopped filberts, toasted

1/2 teaspoon paprika

Preparation:

Preheat the oven to 350 degrees F.

Melt 2 tablespoons of the butter and saute the mushrooms in it until tender.

Melt 4 tablespoons of the butter and blend in the flour. Gradually stir in the milk and the half-and-half. Bring to a boil, stirring. Add the mushrooms and season with salt and pepper to taste.

Add the celery seed to the noodles and place half of them in a greased shallow casserole. Top with the turkey and half of the mushroom sauce. Add remaining noodles and arrange the onion rings and lemon slices over the top. Pour the remaining sauce over all. Dot with the remaining butter and sprinkle with the filberts and paprika.

Bake for 30 minutes, or until hot and bubbly.

Yield: 6 servings

Source: The New York Times Cookbook by Craig Claiborne (Harper & Row)

Fresh Fish Fillets with Macadamia Butter

Fast and easy macadamia nut butter makes a delicious topping for mild fish such as sole, flounder, orange roughy, and tilapia.

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

6 (about 1-1/2 pounds) medium-size mild fish fillets (such as sole, flounder, orange roughy)

1 tablespoon oil (canola, safflower, corn, peanut)

Salt

4 tablespoons (1/2 stick) butter

1/3 cup finely chopped macadamia nuts

4 springs parsley, finely chopped, for garnish

1 lemon, sliced, for garnish

5 sprigs parsley, for garnish

Preparation:

Lightly rub fish fillets with oil and sprinkle with salt. Steam or fry. Remove to a warm serving platter.

Melt the butter in a large skillet. Add the chopped macadamia nuts and cook over low heat until lightly browned, about 2 minutes. Pour the macadamia nut and butter sauce over the fish fillets. Garnish the fillets with chopped parsley. Garnish the platter with overlapping lemon slices and parsley sprigs.

Yield: 6 servings

Source: Cookwise by Shirley O. Corriher (William Morrow & Co)

Fast and easy macadamia nut butter makes a delicious topping for mild fish such as sole, flounder, orange roughy, and tilapia.

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

6 (about 1-1/2 pounds) medium-size mild fish fillets (such as sole, flounder, orange roughy)

1 tablespoon oil (canola, safflower, corn, peanut)

Salt

4 tablespoons (1/2 stick) butter

1/3 cup finely chopped macadamia nuts

4 springs parsley, finely chopped, for garnish

1 lemon, sliced, for garnish

5 sprigs parsley, for garnish

Preparation:

Lightly rub fish fillets with oil and sprinkle with salt. Steam or fry. Remove to a warm serving platter.

Melt the butter in a large skillet. Add the chopped macadamia nuts and cook over low heat until lightly browned, about 2 minutes. Pour the macadamia nut and butter sauce over the fish fillets. Garnish the fillets with chopped parsley. Garnish the platter with overlapping lemon slices and parsley sprigs.

Yield: 6 servings

Source: Cookwise by Shirley O. Corriher (William Morrow & Co)

 picasso - Your recipes look good especially the recipes using the cashews - they are one of my favorite nuts!   I'm so happy to read that you will be able to go big grocery shopping tomorrow!!!  Have fun picking out some good stuff!

Heidi

Nut Tree Date Nut Bread Recipe #348749

1¾ hours | 20 min prep

1 large loaf

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

"Nut Tree Remembered: The Cookbook" by Tara Baumann, Jim Moehrke, Roy Moehrke, 1997 (Vacaville Museum, CA - ordering info: 707-447-4513)

Phaed

  Apricot Nut Bread

  Ingredients
  2 1/2 cups flour 
  1 cup sugar 
  1 1/2 tablespoons baking powder 
  1/2 teaspoon salt 
  3 tablespoons oil 
  1/2 cup skim milk 
  2 egg whites 
  1/4 cup orange juice 
  4 teaspoons orange zest 
  1/4 cup finely chopped pecans 
  10 large dried apricot halves, chopped 
  Directions
  1 Preheat oven to 350 degrees. 
  2 Spray a non-stick 9 by 5 inch loaf pan with non-stick cooking spray. 
  3 Measure all ingredients into a large mixer bowl. 
  4 Beat on medium speed for 30 seconds, scrape sides and bottom of bowl. 
  5 Pour into pan and bake in preheated oven for 35 to 45 minutes or until a wooden pick inserted 
in center comes out clean. 
  6 Allow to cool in pan for 5 minutes; turn out and cool thoroughly. 
  7 Slice into 16 even slices. 

NUT TREE CHESS PIE

Good Morning All!

Well I mentioned I got called off work yesterday, but around 8:30 they called and begged me to come in.  We only have one working vehicle right now and DH had it so I had to say no.

She asked if DH could come pick me up.  I told her that he cannot just leave work for an hour so she asked if I would work in the afternoon.  I asked her if she meant 4:00? and she took that to mean yes I would come in at 4:00.  So although I did not ever say yes  I would work the afternoon shift (an hour late) she took it to mean that.  I could have still said no way but I like her and I know she was having a really hard time getting someone to work.

It was an awful long night.  I am not used to those hours and it was way past my bedtime.  Even though I took a nap before work I was still exhausted.  It didn't help that I had a difficult patient.  She has dementia and those are the absolutely hardest patients.  Anyone who cares for a relative with dementia at home derserves a medal and more.

When I left, at 11:30 pm. I stopped at the office and asked how they were set for sitters for Friday morning.  She had plenty so I told her to take me off the schedule.  There was no way I was going to get home at midnight and turn around and go back to work OR drag myself out of bed only to find out they were not going to use me.  I am getting too old for that.

She actually asked me if I would work afternoons tonight.  I said NO.  Absolutely not!

Sorry for the long vent, but I am tired - I think I need to go back to bed.

Alissa asked me to tell you all that she is having computer problems and can't get on the BB.  She will return as soon as she can.

Heidi I have never been to Bamberg but the architecture is similar all over Germany and that is why the photos brought back memories of my trip to Germany.

Picasso I hope you got a good sleep after all that.  It is hard to keep those hours when you're not used to it.

 Good Morning picasso and Berny and all to follow,

Woke up to a beautiful fall morning here but it's freezing!!!  With the wind chill it's only 34º.  I'm not sure what's on my agenda today, probably a little house cleaning and running some errands.  

picasso - That was very nice of you to help out at work when they need you like that.  They must have been very thankful that you helped out.  What a long shift you worked - no wonder you were so tired when the shift ended at 11:30 last night.  Glad you told them you couldn't work today.  I hope you went back to bed or maybe you can get a nap in later!

Berny - Thank you for telling us about Alissa - I hope her computer problems get resolved soon.  That's a nightmare!!!!!!!!!!!  At least for me it would be, LOL.  Oh, I see what you mean about the architecture is similar all over Germany & that's what brought back memories for you.  I love that architecture, so very pretty!  I hope you have a good day planned whatever you end up doing!  

Hello to Twinkle, Renate, Shannon, Jet, Lydia and our new friends Lotte, jav4u, Roberta, Beth and any others I may have missed.  I hope you all have a great day today ~ see you later!

Heidi