ANNA OLSON'S HONEY LAVENDER BUTTER
Make and share this Anna Olson's Honey Lavender Butter recipe from Food.com.
Provided by PalatablePastime
Categories Spreads
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Mix ingredients thoroughly.
- To freeze, shape softened butter into logs and wrap with waxed paper or plastic wrap. You can also pipe little star shaped butter pieces and freeze on waxed paper on a hard pan in freezer, then pop off and store in a ziplock bag in freezer.
Nutrition Facts : Calories 105.7, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 81.8, Carbohydrate 1.1, Sugar 1.1, Protein 0.1
CHOCOLATE ALMOND BUTTER BUDDIES
Provided by Nancy Fuller
Categories dessert
Time 1h30m
Yield 3 1/2 dozen buddies
Number Of Ingredients 7
Steps:
- In a stand mixer fitted with the paddle attachment, cream the butter and almond butter on medium-high speed until very smooth. Add the graham cracker crumbs and vanilla and beat again until smooth. On low speed, add 2 cups of the confectioners' sugar and beat to combine. Continue adding the sugar, about 1/2 cup at a time, until you can form a handful of the mixture into a slightly sticky ball. Refrigerate the dough just to firm it up a bit, 10 to 15 minutes.
- Roll the dough into 1-inch balls and put on a parchment-lined baking sheet. Refrigerate the dough again just to firm it up a bit, 10 to 15 minutes.
- Meanwhile, melt the chocolate chips and shortening in a double boiler or a bowl set over a pan of simmering water. Stir until smooth. Remove the bowl from the heat and let the chocolate cool and thicken while the buddies chill in the refrigerator. (You want the chocolate thick enough so you can dip and coat the buddies.)
- To dip them, poke a buddy with a wooden skewer or toothpick and swirl it in the melted chocolate, leaving a little of the almond butter mixture peeping out at the top. Drop it gently back onto the parchment-lined baking sheet.
- Once you've dipped all of the buddies, refrigerate them until the chocolate is set, about 30 minutes.
BROWN BUTTER BLONDIES
Steps:
- First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
- Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
- Press the mixture evenly into the prepared pan.
- Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.
HONEY BUTTER
Steps:
- Cut the butter into chunks using the dough scraper.
- Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
ANNA OLSEN GRANOLA BARS
Recipe by Anna Olson from Fresh. Bars made with peanuts, coconut, raisins, sunflower and pumpkin seeds and the flavors of peanut butter, cinnamon, nutmeg and vanilla. Must cool for 20 minutes and be refrigerated for 2 hours.
Provided by FrVanilla
Categories Breakfast
Time 45m
Yield 24 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper so that the paper hangs over the sides of the pan.
- Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
- Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
- To cut, lift granola out of pan with parchment paper and cut into bars.
GRILLED STEELHEAD TROUT FILLETS WITH LAVENDER BUTTER
Exotic sounding, isn't? It tastes just good as it sounds. I made this for a date one time and it was a wonderful hit. I got this from "Pacific Passions Cookbook". Steelhead trout looks like Salmon and is a sweet cross between salmon and trout. You can use Salmon if you like it instead of trout
Provided by Ashley U
Categories Trout
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To make the sauce, combine the vinegar, salt and shallots in a small, non corrodible saucepan.
- Cook over high heat until the mixture is reduced by half.
- Reduce the heat to very low and remove the pan from the heat.
- Whisk in the butter cubes one at a time, making sure each cube is absorbed before adding another. Do not let the sauce boil or it will separate.
- Regulate the heat by moving the pan on and off the burner.
- The sauce will gradually thicken to the consistency of heavy cream.
- Remove from the heat.
- Stir in the lavender leaves.
- Preheat the barbecue to high.
- Salt and pepper the fish.
- Dip both sides in the flour, then into the oil.
- Grill 2-3 minutes on each side until done to your liking.
- Remove from the grill and place on heated plates or a large platter.
- Pour the sauce over the filets and serve immediately.
Nutrition Facts : Calories 525.8, Fat 41.9, SaturatedFat 21.4, Cholesterol 180, Sodium 190.1, Carbohydrate 0.4, Sugar 0.1, Protein 35.7
WHEAT BERRY VEGETABLE SALAD (ANNA OLSON)
A fresh, healthy, and easy salad. I love the recipes from her cooking show, "Fresh with Anna Olson" where she cooks with the philosophy, "eat fresh, eat local".
Provided by blucoat
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring wheat berries to a boil in salted water and simmer for 1 hour. Alternately, wheat berries can be soaked in cold water overnight, then cooked for 30 to 40 minutes until tender. Drain and rinse to cool.
- In a sauté pan over medium heat, add oil and leeks and sauté until tender, about 5 minutes. Add zucchini and red pepper and sauté 5 minutes more.
- Remove from heat and stir in peas, oregano and lemon zest. Once vegetables and wheat berries are cooled, combine together. Stir in lemon juice and season to taste. Chill until ready to serve.
Nutrition Facts : Calories 67.1, Fat 4.7, SaturatedFat 0.7, Sodium 6.1, Carbohydrate 5.9, Fiber 1.5, Sugar 2.3, Protein 1.3
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