BEAN LEAF RECIPE RECIPES

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VANILLA-BEAN LEAF COOKIES RECIPE | MYRECIPES



Vanilla-bean Leaf Cookies Recipe | MyRecipes image

These crisp, buttery cookies are just right for those who want a small bite of something sweet after dinner.

Provided by MyRecipes

Total Time 45 minutes

Yield Makes about 2 dozen 3-in. cookies

Number Of Ingredients 7

1 cup butter, at room temperature, plus more for pans
¾ cup granulated sugar
1 vanilla bean (3 to 4 in.)
2?¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
About 2 tbsp. coarse sugar crystals

Steps:

  • Preheat oven to 325° and butter 2 or 3 baking sheets.
  • Put butter and sugar in a large bowl. Slit vanilla bean and, with knife tip, scrape seeds into bowl. With a mixer on medium speed, beat butter, sugar, and vanilla seeds until smooth. In another bowl, whisk together flour, baking powder, and salt. Reduce speed to low and beat or stir in flour mixture until blended. Beat on medium speed until dough forms a ball. Divide dough in half.
  • Transfer dough to a lightly floured surface. With a lightly floured rolling pin, roll each half into a 1/8-in. thick round. Cut out cookies with a floured 3- to 4-in. leaf-shaped cutter. Place cookies 1/2 in. apart on prepared pans. Gather excess dough into a ball to reroll and cut out remaining cookies.
  • With the back of knife, lightly press a decorative vein pattern into cookies. Sprinkle with coarse sugar.
  • Bake cookies until edges are just beginning to brown, 12 to 15 minutes, switching pan positions halfway through baking (if using a third pan, bake it separately). Cool completely on baking sheets, then transfer to an airtight container.
  • Note: Nutritional analysis is per cookie.

Nutrition Facts : Calories 154 calories, CarbohydrateContent 19 g, CholesterolContent 30 mg, FatContent 8 g, FiberContent 0.4 g, ProteinContent 1.6 g, SaturatedFatContent 4.9 g, SodiumContent 120 mg

CANNELLINI BEAN WITH FLAT LEAF KALE RECIPE | ALLRECIPES



Cannellini Bean with Flat Leaf Kale Recipe | Allrecipes image

All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup.

Provided by MARIGOLD

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Kale Soup Recipes

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 2 servings

Number Of Ingredients 8

1 cup canned cannellini beans
1 clove garlic, crushed
2 ounces kielbasa sausage, sliced thin
½ small onion, slivered
3 leaves kale, rinsed and sliced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 tablespoon grated Parmesan cheese

Steps:

  • In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

Nutrition Facts : Calories 223.7 calories, CarbohydrateContent 24.2 g, CholesterolContent 20.9 mg, FatContent 9.2 g, FiberContent 6 g, ProteinContent 10.8 g, SaturatedFatContent 3.1 g, SodiumContent 579.5 mg, SugarContent 1.2 g

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