 |  |  |  |  |
|
 |
 |
 |
 |
 |
 |
| Other Favorite Products: |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| Copyright didi davis food, llc. 2007 |
| Sugar Blends Suggested Uses and Recipes |
Chicken Breast with Lemon Sugar & Pistachio Crumbs
¾ cup ground pistachio nuts
1 TB Lemon Sugar (packed)
1 large egg
1 tsp. vegetable oil
1 tsp. water
4 boneless chicken breast halves, rinses & dried
Salt and freshly ground black pepper
Additional vegetable oil for cooking the chicken
Lemon wedges
Place the pistachio nuts and Lemon Sugar in a bowl and mix well with a fork. Transfer to a large plate and
spread in an even layer.
Place egg, oil and water in a small bowl and beat well.
Sprinkle the chicken breasts lightly with salt and pepper, brush or dip in egg mixture, and press into the
nuts to coat evenly on all sides.
Heat 1 to 2 TBS vegetable oil over medium heat in a skillet large enough to hold the chicken in one layer.
Add the chicken breasts and cook for 7 minutes per side. If the chicken breasts are on the smaller side,
cook 5 minutes per side, if large, 9 to 10 minutes. Test with your finger; the chicken should feel firm, not
squishy. Transfer the breasts to plates, squeeze some lemon juice over each breast, sprinkle with a bit
more salt and pepper, and serve.
Swedish Butter Cookies
This recipe makes a soft cookie. For thin cookies, roll the dough into a log, chill overnight, then cut into
thin slices, sprinkle with sugar(s) of choice, and bake.
1 cup unsalted high quality butter, softened
¾ cup white sugar
¾ tsp. salt
1 tsp. vanilla
1 large egg, at room temperature
2 cups all-purpose flower
¼ to ½ cup didi davis food Sugar Blend(s) of choice
Heat oven to 350º F. Lightly butter a cookie sheet. Cream butter, sugar, salt, and vanilla in a medium
bowl with a mixer or wooden spoon. Add egg and mix well. Add flour and gently mix until just blended.
Scoop 1 TB dough, gently and quickly roll into balls, then roll in desired sugar. Place on prepared sheet 2
inches apart and bake 9 to 11 minutes, or until lightly browning around the edges. Cool on sheet 5
minutes, transfer to rack, and cool completely. Yields 4 dozen.
The “Bomb-Biz” Cocktail with Mojito Sugar
Seltzer water (plain or lime flavored)
Premium gin (Bombay Sapphire, for example)
Ice cubes
Mojito Sugar
Lime wedges
Rim a glass liberally with Mojito Sugar. Add ice and gin (approximately ¼ of the glass). Top glass off with
seltzer water. Add a bit more Mojito Sugar and squeeze lime wedge on top. Stir and enjoy “summer in a
glass”!
Didi Davis Food Sugar Blends Serving Suggestions
Lemon, Orange Ginger, Mojito Sugar
• Mix in yogurt, ricotta cheese, hot cereals
• Use in streusel toppings and baked goods
• Sprinkle on vegetables, fish or poultry in lieu of glazing
• Use in beverages or as a glass rimmer
Spiced Gold Sugar
• Mix in hot cereals
• Sprinkle on buttered toast, winter squash and sweet potato dishes
• Use in baking
Espresso Sugar
• Mix in yogurt, ricotta cheese, hot cereals
• Sprinkle on buttered or peanut butter toast, banana dishes
• Sprinkle on hot bacon, barbeque dishes
• Use as a glass rimmer for coffee & liqueur beverages
¾ cup ground pistachio nuts
1 TB Lemon Sugar (packed)
1 large egg
1 tsp. vegetable oil
1 tsp. water
4 boneless chicken breast halves, rinses & dried
Salt and freshly ground black pepper
Additional vegetable oil for cooking the chicken
Lemon wedges
Place the pistachio nuts and Lemon Sugar in a bowl and mix well with a fork. Transfer to a large plate and
spread in an even layer.
Place egg, oil and water in a small bowl and beat well.
Sprinkle the chicken breasts lightly with salt and pepper, brush or dip in egg mixture, and press into the
nuts to coat evenly on all sides.
Heat 1 to 2 TBS vegetable oil over medium heat in a skillet large enough to hold the chicken in one layer.
Add the chicken breasts and cook for 7 minutes per side. If the chicken breasts are on the smaller side,
cook 5 minutes per side, if large, 9 to 10 minutes. Test with your finger; the chicken should feel firm, not
squishy. Transfer the breasts to plates, squeeze some lemon juice over each breast, sprinkle with a bit
more salt and pepper, and serve.
Swedish Butter Cookies
This recipe makes a soft cookie. For thin cookies, roll the dough into a log, chill overnight, then cut into
thin slices, sprinkle with sugar(s) of choice, and bake.
1 cup unsalted high quality butter, softened
¾ cup white sugar
¾ tsp. salt
1 tsp. vanilla
1 large egg, at room temperature
2 cups all-purpose flower
¼ to ½ cup didi davis food Sugar Blend(s) of choice
Heat oven to 350º F. Lightly butter a cookie sheet. Cream butter, sugar, salt, and vanilla in a medium
bowl with a mixer or wooden spoon. Add egg and mix well. Add flour and gently mix until just blended.
Scoop 1 TB dough, gently and quickly roll into balls, then roll in desired sugar. Place on prepared sheet 2
inches apart and bake 9 to 11 minutes, or until lightly browning around the edges. Cool on sheet 5
minutes, transfer to rack, and cool completely. Yields 4 dozen.
The “Bomb-Biz” Cocktail with Mojito Sugar
Seltzer water (plain or lime flavored)
Premium gin (Bombay Sapphire, for example)
Ice cubes
Mojito Sugar
Lime wedges
Rim a glass liberally with Mojito Sugar. Add ice and gin (approximately ¼ of the glass). Top glass off with
seltzer water. Add a bit more Mojito Sugar and squeeze lime wedge on top. Stir and enjoy “summer in a
glass”!
Didi Davis Food Sugar Blends Serving Suggestions
Lemon, Orange Ginger, Mojito Sugar
• Mix in yogurt, ricotta cheese, hot cereals
• Use in streusel toppings and baked goods
• Sprinkle on vegetables, fish or poultry in lieu of glazing
• Use in beverages or as a glass rimmer
Spiced Gold Sugar
• Mix in hot cereals
• Sprinkle on buttered toast, winter squash and sweet potato dishes
• Use in baking
Espresso Sugar
• Mix in yogurt, ricotta cheese, hot cereals
• Sprinkle on buttered or peanut butter toast, banana dishes
• Sprinkle on hot bacon, barbeque dishes
• Use as a glass rimmer for coffee & liqueur beverages
