Poulet Aux Fines Herbes

4 whole chicken breasts
1/4 cup butter or margarine -- softened
1 teaspoon dried parsley flakes
1/4 teaspoon dried fines herbes -- crushed
1/4 teaspoon marjoram -- crushed
2 ounces Monterey jack cheese -- cut into 8 strips
1/2 cup fine dry bread crumbs
1/4 cup white wine
hot cooked noodles

Remove skin from chicken breasts, cut in half lengthwise and remove bones. Place each breast between 2 pieces of clear plastic wrap, pound with a meat mallet to flatten, remove wrap.

In a small bowl combine butter, parsley flakes, oregano, fines herbes and marjoram. Using half of the mixture, dot some on each piece of chicken. Place a strip of cheese on each and roll up tightly, tucking in ends.

Melt the remaining herb-butter mixture. Brush over chicken rolls, roll chicken in bread crumbs to coat. Place rolls, seam side down, in a 12 X 7 inch baking pan. Bake uncovered in a 350° oven for 20 minutes.

Pour the wine into the baking dish around chicken. Drizzle any remaining melted herb-butter over chicken. Bake, uncovered, for 20-25 minutes more or until chicken is tender and golden brown.

Drain chicken, reserving juices. Serve chicken over hot cooked noodles, pass reserved juices with the chicken.


Note: I don't always serve with noodes, rice or potatoes are great too.

Chocolate Ice Cream Torte

1 3.5 ounce package vanilla instant pudding mix
1 cup milk
1/2 teaspoon almond extract
1/2 cup whipping cream -- whipped
1/2 gallon chocolate ice cream -- softened
whipped cream
1 can cherry pie filling
Crumb Crust:
1 cup vanilla wafer crumbs
1/4 cup finely chopped almonds
3 tablespoons butter -- melted

Combine crumb crust ingredients and press in a 9-inch springform pan. Freeze until firm.

Beat pudding mix and milk on low speed for 1 minute. Fold in almond extract and 1/2
cup whipped cream. Using an ice cream spade or large spoon, spoon a thin layer of chocolate ice cream over crumb crust in chilled springform pan. Spread half of pudding mixture over ice cream. Top with second layer of ice cream and pudding mixture. Spoon a final layer of ice cream over pudding for the top layer. Cover and freeze for at least 6 hours or overnight.

To decorate and serve, let torte stand at room temperature 5 minutes. Run a thin metal spatula around rim of shell. Remove outside rim of springform pan. Run spatula between cake and bottom of pan; remove pan and place torte on serving plate.

Pipe a crown of whipped cream in the center of the torte and garnish with cherries.


Note: I usually serve it by cutting it in wedges, put a spoonful of cherry pie filling on top and let it drizzle down the sides and a dollop of whipped cream on top of that. This always gets rave reviews and it's very pretty and delicious.

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Ice Cream Dessert

1 package chocolate water cookies -- crushed
1/4 cup margarine -- melted
1 quart vanilla ice cream -- softened
1 small package instant chocolate pudding mix
1 large package instant vanilla pudding mix
2 cups whipping cream -- extra creamy
1/2 cup Kahlua coffe-flavored liquer
4 ounces vanilla yogurt
6 squares unsweetened chocolate -- grated

Crush chocolate wafers in the food processor and slowly add melted margarine. Press firmly onto the bottom of a 9 inch spring form pan. Blend the puddings with the whipping cream and liqueur. Mix with electric mixer until stiff. Add the softened ice cream to this mixture, stirring to blend. Put in pan on top of crumbs. Blend the yogurt and grated chocolate together and put that on top of the ice cream mixture. Freeze until firm.

Oatmeal Bread

2 cups milk -- scalded
1 cup oatmeal
2 tablespoons margarine
2 packages dry yeast
1/2 cup lukewarm water
1/2 cup molasses
2 teaspoons salt
1/4 cup wheat germ
4 1/2 cups all-purpose flour

In a large bowl pour milk over oatmeal and margarine. Let stand until lukewarm. Dissolve yeast in warm water., Add to cooled milk mixture. Add molasses, salt, and wheat germ; then gradually add the flour and beat smooth. Let rise in warm place until doubled. Pour into greased 8 1/4" bread pans. Let rise, bake 15 minutes at 400° then at 350° for an additional 35 minutes.


NOTES : I love any bread recipe that is easy - This one needs no kneading, so it is a "10" with me.

Zucchini Nut Bread

2 cups all-purpose flour
1 tablespoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 large eggs -- slightly beaten
2 cups zucchini -- finely shredded
1 1/2 cups granulated sugar
3/4 cup cooking oil
1 teaspoon lemon extract
2 teaspoons vanilla
1 cup raisins -- optional
1 cup chopped walnuts

Prepare two 8 X 4 X 2 inch loaf pans; set aside. In a medium bowl, combine flour, cinnamon, baking powder, salt, and baking soda; set aside.

In a large bowl, combine eggs, zucchini, sugar, oil, vanilla and lemon extract; mix well. Add flour mixture to zucchini mixture; stir just until moistened (batter will be lumpy), Fold in raisins and nuts. Spoon batter into prepared pans.

Bake at 350 ° for approximately 55 minutes, or until a toothpick inserted near the centers comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

Lemon-Glazed Fruit Muffins

1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marion berries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice

Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.

While muffins are baking, in a small bowl combine glaze ingredients.

When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.

Orange Quick Bread

1 medium orange
orange juice -- if needed
2 large eggs
1/2 cup vegetable oil
4 cups all-purpose flour
1 cup granulated sugar -- plus 2 tablespoons, divided
1/2 teaspoon salt
2 tablespoons baking powder
12 ounces evaporated milk
1 teaspoon milk


Preheat oven to 400 degrees. Oil two 8 X 5 inch loaf pans. Wash orange, cut into quarters and remove seeds (do not peel). Place into a food processor or blender and process until pureed. Add orange juice if necessary to measure 1 cup. In a medium bowl, beat eggs until foamy. Add oil and beat 1 minute. Add orange puree and stir to combine.

In another bowl, sift together the flour, sugar, salt and baking powder. Add the dry ingredients alternately with the evaporated milk and vanilla to the egg mixture beginning and ending with dry ingredients, mixing well. Divide batter evenly between prepared pans. Let batter rest for 20 minutes. Sprinkle 1 tablespoon sugar over each loaf. Bake for 20 minutes. Score the top of each loaf lengthwise with a sharp knife. Reduce heat to 300 degrees and bake another 40 minutes. Bread is done when a cake tester inserted in the center of the bread comes out clean. Remove from heat and let bread rest 20 minutes before turning out of pans.


Serving Ideas : Wonderful served with coffee or tea.

NOTES : This batter can be divided among 5 mini bread pans and baked for 20 minutes at 400 degrees.