I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, October 29, 2012

Whole Wheat Bread

Whole Wheat Bread
(We don't eat a lot of bread, but when we do, this is often it.)

1 Tb yeast
1/4 C warm water
2 1/2 C hot water
6-7 C whole wheat flour
1/4 C evoo or coconut oil
1/4 C apple sauce
1/3 C sugar
1/2 Tb salt
 
In a small bowl, dissolve yeast in 1/4 C warm water, about 10 min.  (Use 1 tsp sugar to expedite if necessary.)

Put the hot water in a Kitchen Aid. Add 3 C whole wheat flour, salt, oil, applesauce, sugar, and yeast mixture.

Add 2 C whole wheat flour.

Add remaining 1-2 cups of flour slowly. (Not too much!)  The dough will begin to form a ball and will still be a little sticky. Let it knead for 8 minutes.

Remove the dough, oil the bowl, and return the dough to the oiled bowl.  Cover and let rise for about an hour or until doubled in size.

Punch down and divide dough in half.  Shape each half and place into greased bread pans.

Cover and let rise until doubled in size, about 45 minutes.
Bake 350 degrees for 25-35 min.

Monday, October 8, 2012

Honey Lemon Apple Jam

Honey Lemon Apple Jam from food in jars
Makes 3 1-pint jars

6 C peeled, cored, and chopped apples (about 3 pounds)
zest and juice of 4 lemons
2 1/2 C sugar
1/2 C honey

Prepare jars.

Combine apples and lemon juice in a large pot.  Bring to the barest of simmers over medium heat, then reduce to medium-low.

Cook to a chunky sauce, stirring requently, until they can be easily mashed, (20 to 30 minutes).

Once quite soft, smash down some more.

Add sugar and honey.  Increase the heat to medium-high and bring to a simmer.  (Use a splatter shield at the point!)

After an additional 10 minutes of cooking, the jam should be thickening and quite sticky looking.  Remove from heat and stir in lemon zest.

Ladle into jars and process in a water bath for 10 minutes.


Blueberry Jam

Blueberry Jam from food in jars
Makes 3 1-pint jars

6 C smashed blueberries (about 3 quarts) (Don't skip the smashing, it's important!)
4 C sugar
zest and juice of 1 lemon
2 tsp cinnamon
1/2 tsp freshly grated nutmeg
2 (3-oz) packets liquid pectin

Prepare jars.

Combine berries and sugar in large pot.

Bring to boil over high heat and add zest, juice, cinnamon, and nutmeg.  Cook for 15-20 minutes, stirring frequently until jam is shiny and thick looking.

Add pectin and return to rolling boil for a full 5 minutes.

Remove from heat, fill jars, and process in water for 10 minutes.

Spiced Plum Jam

Spiced Plum Jam from food in jars
Makes 4 1-pint jars

8 C pitted and finely chopped plums (about 4 pounds)
3 1/2C sugar
zest and juice of 1 lemon
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 (3-oz) packets liquid pectin

Prepare jars and lids.

Combine plums and sugar in large pot.  Stir and bring to a boil.

Add lemon zest and juice, cinnamon, nutmeg and cloves.  Continue to cook over high heat for 15-20 minutes until molten and really syrupy.

Add pectin and bring to rolling boil for a full 5 minutes.  Once done it will look thick and shiny.

Remove from heat and ladle into jars.  Process in water for 10 minutes.

Sunday, October 7, 2012

Pot roast of brisket with wine, bacon and herbs, from The Pressure Cooker Cookbook

Pot roast of Brisket with Wine, Bacon and Herbs
serves 4-6


1 Tablespoon vegetable oil
1 lb 2 oz beef brisket
1 onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
2-3 slices smoked bacon, chopped
3-4 garlic cloves, chopped
1 teaspoon sea salt
1 cup red wine
14 oz can chopped tomatoes
a 'bouquet garni' of fresh herbs such as thyme, rosemary, parsley and oregano
water or stock, as required
1 bay leaf
chopped fresh flat-leaf parsley, to serve
sea salt and freshly ground black pepper

 Heat the oil in the pressure cooker and add the beef.  Cook on the stove-top for about 5 minutes until evenly browned, turning halfway through cooking time.  Remove the browned meat, season well with salt and set aside.

Put the onion, carrot and celery in the pressure cooker.  Set over medium-high heat and cook for at least 10 minutes, stirring occasionally, until well colored but taking care not to burn.  The vegetables should be deep brown, caramelized and aromatic.

Stir in the bacon, garlic and salt and cook for 1-2 minutes.  Add the wine, tomatoes, bouquet garni and bay leaf and bring to the boil.  Boil for 1 minute to cook off the alcohol.

Place the meat on top of the tomato mixture, nestling the pieces of beef in the sauce.  Add enough water or stock to almost cover the meat.  Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 60 minutes.  Cool down using the quick cool method.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

After 60 minutes cooking time, arrange the potatoes and carrots (if using) on top of the beef, lock the lid back on and return to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 6 minutes.  Cool down using the quick cool method.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Taste and adjust the seasoning.  Remove the brisket and slice.  Dived the meat slices, side vegetables and sauce between warmed serving plates, sprinkle with chopped parsley and serve immediately.

Beef chili con carne from The Pressure Cooker Cookbok

Beef chili con carne
serves 4-6


2 Tablespoons vegetable oil
650 g/1 1/2 lbs stewing beef, cut into small cubes
1 large onion, diced
2 red, orange or yellow bell peppers, diced
2 celery stalks, diced
1 fresh green chili/chile, deseeded and finely chopped
3 garlic cloves, crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
125 ml/1/2 cup red wine
350 g/2 cups dried kidney beans
500 ml/2 cups beef stock
400 g/14 oz can chopped tomatoes
1 bay leaf
1-2 Tablespoons sugar, to taste (optional)
sea salt and freshly ground black pepper

To serve
Tabasco sauce
sour cream
grated cheese
spring onions/scallions, sliced on the diagonal


Heat 1 Tablespoon of the oil in the pressure cooker until hot but not smoking.  Add the beef and cook on the stove-top for about 5 minutes, until browned.  You may need to brown the beef in batches depending on the size of you pressure cooker as the meat should fit in a fairly even layer.  Transfer the browned meat to a plate and set aside.

Add the remaining oil, onion, peppers and celery to the pressure cooker and brown for 5-8 minutes.  Stir in the chilli/chile, garlic, oregano and cumin and cook for another minute.  Add the wine and boil for 1 minute to allow the alcohol to evaporate.

Add the browned beef, beans, stock, tomatoes and bay leaf to the pressure cooker and stir to mix.  Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure.  Cook under high pressure for 50 minutes then let cool naturally.  When the chili is ready, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Taste and adjust the seasoning, adding salt to taste and sugar to relieve any bitterness, if needed.  Serve topped with sour cream, grated cheese and sliced spring onions/scallions.

Chicken stock from The Pressure Cooker Cookbook

Chicken Stock
makes 4-8 cups


1.5-1.8 kg/3.5-4 lb chicken, whole or cut into 6 pieces
2 large onions, unpeeled and coarsely chopped
2 carrots, coarsely chopped
3 celery stalks with leaves, coarsely chopped
4 garlic cloves, unpeeled and halved
a small bunch of fresh flat-leaf parsley, torn
a few sprigs of fresh thyme
1 bay leaf
2 teaspoons sea salt
a few whole black peppercorns

Combine all of the ingredients in the pressure cooker and add enough water to cover by about 2 cm/3/4 in.

Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 30 minutes then let cool naturally.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Strain the stock.  Taste and adjust the seasoning, adding salt if needed.  To degrease the stock, refrigerate overnight, then remove the fat from the surface before reheating and using.

The stock can be frozen or kept covered in the refrigerator for up to a week.  Bring to a rolling boil before using.

Saturday, October 6, 2012

Minestrone from The Pressure Cooker Cookbook

Minestrone
serves 6-8

2 Tablespoons olive or vegetable oil
1 large onion, finely diced
2 celery stalks finely diced
1 large carrot, finely diced
1 teaspoon dried thyme
3-5 garlic cloves, thinly sliced
250 ml/1 cup red or white wine
1.5 litres/6 cups chicken or vegetable stock
140 g/2/3 cup dried haricot or cannellini beans
225 g/8 oz canned chopped tomatoes
1 small courgette/zucchini, diced
100 g/2/3 cup green beans, diced
50 g/1/2 cup small dried pasta or broken spaghetti
1 teaspoon sea salt
1 teaspoon sugar (optional)
a large handful each of chopped fresh flat-leaf parsley and basil

To serve
 finely grated Parmesan freshly ground black pepper


Combine the oil, onion, celery and carrot in the pressure cooker.  Set on the stove-top over medium-high heat and cook for at least 10 minutes, stirring occasionally, until well colored but taking care not to burn.  The vegetables should be deep brown, caramelized and aromatic.

Stir in the thyme, garlic and wine and bring to a boil.  Boil for 1 minute to cook off the alcohol.

Stir in the stock and haricot beans.  Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 30 minutes then let cool naturally.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Add the salt, tomatoes courgette/zucchini, green beans and pasta.  Lock on the lid and bring to high pressure and cook under high pressure for 1 minute.  Cool down using the quick cool method.

Taste and adjust the seasoning.  Add the sugar to taste if the tomatoes make the soup too acidic.  Too serve, stir in the fresh herbs and ladle into warmed soup bowls.  Top with grated Parmesan and freshly ground black pepper and serve immediately.

Coq au Vin

Coq au Vin from The Everything Pressure Cooker Cookbook
(Serve with boiled potatoes.)  Serves 8

6 slices smoked bacon, divided
1 Tb evoo
2 pounds boneless, skinless chicken thighs
2 pounds boneless skinless chicken breasts

1 lg carrot, peeled and grated
2 stalks celery, sliced
1 1pound bag pearl onions, thawed
2 cloves garlic, peeled and minced
8 oz button mushrooms, cleaned and sliced
1/2 tsp dried thyme
2 tsp dried parsley
2 C dry red wine
1/4 C cognac
2 Tb cornstarch
3 Tb cold water
salt/pepper

Add bacon to pressure cooker and fry over med-high heat until crisp.  Use slotted spoon to transfer to a bowl.  Add oil and bring to temp.

Cut chicken to bite-sized pieces.  Brown in batches in bacon fat and oil in the cooker, transferring to bowl with bacon once lightly browned.

Add carrot and celery to cooker, saute for 2 minutes.  Add onions and saute until they begin to brown.

Add garlic, mushrooms, thyme, parsley.  Saute for 5 minutes until mushrooms have released moisture.

Stir in wine and cognac.  Lock lid and bring to low pressure.  Maintain for 10 minutes.  Remove from heat, quick-release pressure, and remove lid.

In a bowl, whisk cornstarch into water.  Return cooker to medium heat.  Bring to simmer and whisk into the cornstarch slurry.

Simmer 3 minutes or until sauce is thick and glossy.  Taste for seasoning and adjust as necessary.

Onion Soup, the pressure cooker cookbook

Onion Soup
serves 4

 4 large onions, halved and thinly sliced
2 Tablespoons butter
2 Tablespoons vegetable oil
1 Tablespoon dried thyme
3 garlic cloves, crushed
125 ml/1/2 cup dry white wine
1.2 litres/5 cups chicken or vegetable stock or beef stock
sea salt and freshly ground black pepper
Worcestershire sauce, to taste (optional)

To serve
finely grated Parmesan crusty baguette


Combine the onions, butter and oil in the pressure cooker.  Set on the stove-top over high heat and cook for at least 10 minutes, stirring occasionally, until well colored but taking care not to burn.  The onions should be brown, caramelized and aromatic.

Stir in the thyme, garlic and wine and bring to the boil.  Boil for 1 minute to cook off the alcohol.  If your stock is unseasoned, or lightly seasoned, add about 1 teaspoon salt, or more to taste.

Add the stock.  Lock on the lid and bring to high pressure.

Lower the heat slightly but maintain high pressure and cook under high pressure for 7 minutes then let cool naturally.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Taste and adjust the seasoning, adding Worcestershire sauce if desired.  To serve, ladle into warmed soup bowls and sprinkle with finely grated Parmesan.  Serve immediately with thick slices of crusty baguette.

Rosemary Pork Shoulder with Apples

Rosemary Pork Shoulder with Apples from The Everything Pressure Cooker Cookbook
(Serve with fried potatoes, a steamed veggie and crusty bread or rolls.)

1 3.5 pound pork shoulder roast
3 Tb Dijon mustard
1 Tb evoo
1/2 C dry white wine or apple juice (apple juice will make a sweeter meal)
2 tart apples, peeled and quartered
3 cloves garlic, peeled and minced
salt/pepper
1 tsp dried rosemary

Coat all sides of the roast with mustard.  Bring oil to temperature in the cooker over med-high heat.  Add roast to brown on all sides, reducing heat if necessaryy yto avoid burning the mustard.

Pour wine/juice around roast.  Working around the roast, use liquid to deglaze the pan, scraping up browned bits from bottom of pan.  Add apples, garlic, salt/pepper, and rosemary.

Lock lid into place and bring to low pressure.  Maintain for 45 minutes.  Remove from heat and allow pressure to release naturally.

Remove lid and check roast for internal temperature of 160.

Remove roast to serving platter.  Tent and keep warm while using an immersion blender to puree the pan contents.  Slice roast and pour pureed juices over slices to serve.

Citrus Corned Beef and Cabbage

Citrus Corned Beef and Cabbage from The Everything Pressure Cooker Cookbook
Serves 6

nonstick spray
2 med onions, peeled and sliced
1 3# corned beef brisket

1 C apple juice
1/4 C brown sugar, packed
2 tsp orange zest, finely grated
2 tsp mustard
6 whole cloves

6 cabbage wedges
6 medium peeled potatoes, sliced

Treat inside of cooker with nonstick spray.  Arrange onion slices across bottom.

Trim and discard excess fat from brisket and place over onions.

Combine next 5 ingredients in a bowl and stir to combine.  Pour over brisket.

Lock lid and bring to low pressure.  Maintain for 45 minutes.  Quick release pressure and remove the lid.

Place potatoes and cabbage on top of brisket.  Lock lid into place and bring to low pressure.  Maintain for 8 minutes.  Quick release pressure and remove lid.

Move cabbage and meat to serving platter, spooning juices over meat.  Tent with foil and let rest for 15 minutes.  Carve against the grain.  Remove and discard fat and cloves.  Pour juices into gravy boat for the table.

Swiss Steak Meal

Swiss Steak Meal from The Everything Pressure Cooker Cookbook
serves 6

2.5 pounds beef round steak, 1" thick
1 Tb veg oil
salt/pepper to taste
1 med onion, peeled and diced
2 stalks celery, diced
1 lg green pepper, seeded and diced
1 C tomato juice
1 C beef broth
6 lg carrots, peeled
6 med white potatoes, scrubbed
4 tsp butter

Cut round steak into 6 serving size pieces.  Add oil and bring to temperatuere over medium heat.  Season both sides with salt/pepper.

Add 3 pieces of meat and fry for 3 minutes on each side to brown them.  Move to platter and repeat with remaining meat.

Leave meat in cooker.  Add onion, celery, and peppers on top.

Lay other pieces ov meat and pour tomato juice and broth over.  Place carrots and potatoes on top.

Lock lid and bring to high pressure and maintain for 17 minutes.  Remove from heat and allow pressure to release naturally.

Once dropped, open cooker and move potatoes, carrots, and meat to platter.  Cover and keep warm.

Skim fat from juices remaining in the pan.  Set over medium heat and simmer for 5 minutes.

Whisk in butter, 1 tsp at a time.  Adjust seasoning as needed.

Have resulting gravy available at table to pour over meat.  Serve immediately.

Grandma's Pot Roast

Grandma's Pot Roast from The Everything Pressure Cooker Cookbook

1 3# boneless chuck roast
1 1# bag baby carrots
2 stalks celery, diced
1 green bell pepper, seeded and diced
1 lg yellow onion, peeled and sliced
1 pkg onion soup mix
1/2 tsp black pepper
1 C water
1 C tomato juice
2 cloves garlic, peeled and minced
1 Tb Worcestershire sauce
1 Tb steak sauce

Cut roast into serving-sized portions.  Add the carrots, celery, bell pepper and onion to cooker.  Place roast pieces on top of vegetables and sprinkle with soup mix and pepper.

Add water, tomato juice, garlic, Worcestershire and steak sauce in a cup, mix well, and pour into pressure cooker.

Lock lid and bring to low pressure.  Maintain for 45 minutes.  Remove from heat and allow pressure to release naturally.

Easy Indian Chicken

Easy Indian Chicken from The Everything Pressure Cooker Cookbook

1 C water
1/2 C plain yogurt
1 Tb lemon juice
2 cloves garlic, peeled and minced
2 tsp grated fresh ginger or 1/2 tsp ground ginger
1 tsp turmeric
1/4 tsp salt
1 tsp paprika
1 tsp curry powder
ground black pepper

6 boneless, skinless chicken breasts
2 tsp cornstarch
2 tsp cold water

Mix first group in a bowl.  Add chicken and marinate at room temperature for 1 hour.

Pour chicken and marinade into pressure cooker.  Lock lid and bring to low pressure.  Maintain for 10 minutes.

Remove and quick release pressure.  Transfer to serving platter and keep warm.

Mix cornstarch with cold water.  Stir into yogurt mixture in the cooker.

Return to head and bring to boil over medium-high heat.  Boil for 3 minutes until mixture thickens.  pour over chicken and serve immediately (with rice or couscous and a cucumber salad).

Chicken Masala

Chicken Masala from The Everything Pressure Cooker Cookbook
Serves 4

2 Tb vegetable oil
1 stalk celery, finely diced
1 med sweet onion, peeled and diced
1 lg carrot, peeled and grated
1 1/2 Tb garam masala
1 cl garlic, peeled and minced
1/3 C flour
1/2 C chicken broth
1 14.5 oz can diced tomatoes, drained*
1 C coconut milk
1 pound boneless, kinless chicekn breasts, diced
1 C frozen peas, thawed
salt and pepper

Add oil to pressure cooker and bring to medium heat.

Add celery, saute for 1 minute.  Add onion for another 3 minutes.  Next carrot, garam masala, and garlic and saute for 1 minute.

Stir in flour, then whisk in broth.  Stir in tomatoes, coconut milk, and chicken.

Lock lid into place and bring to low pressure.  Maintain pressure for 10 minutes.  Remove from heat and allow pressure to release naturally.

Remove lid and stir.  If sauce is too thick, loosen it by stirring in broth or milk a tablespoon at a time.

Return to medium heat.  Stir in peas and cook until heated through.  Taste for seasoning and add salt and pepper as needed.

* Make this tomato free by omitting broth and tomatoes and substituting undiluted can of condensed cream of chicken soup.  Serve over cooked rice with Indian flatbread and a cucumber salad.

Dhal

Dhal from The Everything Pressure Cooker Cookbook

1 Tb evoo
1 tsp butter
1 sm onion
2 tsp fresh ginger, grated
1 serrano chili pepper, seeded and finely diced
1 clove garlic, peeled and minced
1/2 tsp tsp garam masala
1/4 tsp ground turmeric
1/2 tsp dry mustard
1 C dried yellow split peas
2 C water
1/4 C plain yogurt or sour cream
2 Tb fresh cilantro, minced

Add oil and butter to pressure cooker and bring to temperature over medium heat.

Add onion, ginger, chili, saute for 3 minutes.

Add garlic, garam masala, turmeric, and mustard, saute an additional minute.

Stir in chick peas, pour in water.

Lock on lid and bring to high pressure.  Maintain for 8 minutes.  Remove from heat and allow pressure to come to neutral .  Transfer mixture to a bowl and stir until cooled.

Add yogurt or sour cream and whisk until smooth.  Stir in cilantro.

Rouge Limonade

Rouge Limonade from Nigella Express

3 parts chilled red wine
1-2 parts chilled lemonade

Pour wine into glass, top with lemonade according to taste.

Pomegranate Bellini

Pomegranate Bellini from Nigella Express

1 part chilled pomegranate purree or concentrated juice
3/4 part chilled prosecco or other fizzy, dry, white wine

Pour pomegranate into a glass and top with prosecco.

Christmas in a Glass

Christmas in a Glass from Nigella Express

4 parts chilled Prosecco or other fizzy dry white wine
1 part gingerbread-flavored syrup

Pour Prosecco into glasses.
Top with syrup.

Golden Goat Cheese

Golden Goat Cheese from Nigella Express
serves 4

1 egg
good grinding of fresh pepper
1/2 C panko bread crumbs
4 1-oz rounds of fresh goat cheese

Preheat oven to 425.

Beat egg in a wide bowl with pepper and put the bread crumbs in a shallow dish.

Dip cheese in pepper egg and then press into bread crumbs firmly.  Repeat on other side.

Place on baking sheet and cook for 10 minutes.

Party Popcorn

Party Popcorn from Nigella Express

2 Tb vegetable oil
1 C (unpopped) popcorn
4 Tb butter
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground paprika
4 tsp salt
4 tsp sugar

Put oil in biggest pan you have.  After heating thoroughly add corn and over with a lid.

Melt butter with spices, in another pan, *salt, and sugar, then pour it over the popcorn and put everytyhing into a large paper bag.  Fold over top an shake, shake, shake until popcorn is thoroughly coated.

* This seems unclear to me, personally, and since I haven't tried this recipe yet, I couldn't tell you for sure.  However, I'm going to simply toss all the spices together, stir it into the butter, and see what happens.  :)

Potato and Leek Soup

Potato and Leek Soup from The Pressure Cooker Cookbook
serves 4

1.3 kg/3 lb potatoes
1 large leek (about 200g/7 oz)
2 onions, chopped
2 Tablespoons butter
1 Tablespoon vegetable oil
1 teaspoon dried thyme
leaves from a small bunch of fresh flat-leaf parsley, finely chopped
4-5 garlic cloves, sliced
1.5 litres/6 cups chicken or vegetable stock
1 bay leaf
Worcestershire sauce, to taste (optional)
sea salt and freshly ground black pepper
double/heavy cream or creme fraiche, to serve


Peel the potatoes if desired then cut them into fine dice.
Split the leek in half lengthwise, wash well and pat dry with paper towels.  Slice thinly, using the green part as well as the white.

Combine the leek, onions, butter and oil in the pressure cooker.
Set on the stove-top over high heat and cook for 5-8 minutes, stirring occasionally, until colored.

Add the thyme, parsley, garlic and potatoes and stir to mix.  Cook for a further 1-2 minutes before adding the stock, bay leaf and about 1 teaspoonful of salt.  (If the stock is already seasoned taste before adding as it may already be salty enough.)

Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 10 minutes then cool naturally.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Taste and adjust the seasoning, adding Worcestershire sauce if desired and salt and pepper if needed.
To serve, ladle into warmed soup bowls and stir a spoonful of cream into each.  Serve immediately.

Mozzarella with Crazy Gremolata

Mozzarella with Crazy Gremolata from Nigella Express

2 balls buffalo mozzarella
1 long red chile, deseeded and finely chopped
6 black olives, finely chopped
zest of 1 unwaxed lemon
1/2 clove garlic, minced
1/2 tsp kosher salt
3 Tb evoo
2 Tb finely chopped parsley

Slice mozzarella into 1/4" rounds and arrange them on a plate.

In a bowl, mix the chile with olives, lemon zest and garlic.

Add salt, oil, and parsley and stir together.

Spoon over cheese.

Buttermilk Roast Chicken

Buttermilk Roast Chicken from Nigella Express
serves 6

12 chicken drumsticks (about 3lbs weight)
2 C buttermilk
1/4 C plus 2 Tb vegetable oil
2 cloves garlic, bruised and skins removed
1 Tb crushed peppercorns
1 Tb kosher salt
1 tsp ground cumin
1 Tb maple syrup

Place chicken in large bag.  Add buttermilk and 1/4 C oil.

Add garlic, peppercorns, and salt.  Sprinkle in cumin and syrup.  Squish everything together to mix and coat chicken.

Leave in fridge over night or at least30-60 minutes on the counter.

Preheat oven for 425.  Take chicken out of bag, shaking off excess marinade.  Arrange in a foil-lined roasting pan.

Drizzle over remaining 2 Tb of oil and roast for 30 minutes or until brown and juicy.

Grilled Cheese and Slaw

Grilled Cheese and Slaw from Nigella Express
serves 2

Grilled Cheese

4 slices real white bread
2 tsp mayonnaise
1/2 tsp Worcestershire sauce
3 oz cheddar cheese, thinly sliced
1 tomato, thinly sliced
pepper
2 tsp regular olive oil

Heat a griddle.
Mix mayo with Worcestershire and spread on the slices of bread.

Divide cheddar and tomato between 2 slices of bread, grind over some pepper, and top with the other 2 slices.

Brush the outsides of sandwich with oil.

Put sandwiches on hot griddle and put a skillet on top to weigh them down.  Grill 2 minutes on each side.

Slaw

1 red delicious apple, cored and chopped in strips
1 carrot cut into matchsticks
2 C finely sliced or shredded napa cabbage
2 Tb mayo
1 Tb mango chutney
1 Tb lemon juice
1/2 tsp caraway seeds
1/4 tsp kosher salt

Toss first three ingredients together.

Mix the rest of the ingredients in a separate bowl.  Pour over salad and mix well.

Lazy Loaf

Lazy Loaf from Nigella Espress

2 3/4 C whole wheat bread flour
2 C oaty, unsugared muesli (NOT granola)
2 1/2 tsp yeast
2 tsp kosher salt
1 C milk
1 C water

Mix flour, muesli, yeast, and salt in a bowl.

Add milk and water and stir into a thick prridge.

Transfer to greased 2lb loaf pan.

Place in a cold oven and turn to 225.  Leave for 45 minutes.

Raise oven temperature to 350 and leave for another hour.

When done it should feel slightly hollow when tapped from underneath.

Breakfast Bars

Breakfast Bars from Nigella Express

1 14oz can condensed milk
2 1/2 C rolled oats
1 C shredded coconut
1 C dried cranberries
1 C mixed seeds
1 C natural unsalted peanuts

Preheat oven to 250 and oil a 9x13 dish.

Warm milk in a large pan.
Mix all other ingredients together and add milk using a rubber spatula to fold.

Spread mixture into pan and press down with a spatula or your hands.

Bake 1 hour.  Let cool 15 minutes, then cut into bars.

Let cool completely.

Tuesday, September 4, 2012

Cranberry Orange Butter

Cranberry Orange Butter

1 C butter, softened
1/2 C + 2Tb dried cranberries, sweetened
2-3 Tb orange zest
1 Tb orange juice
1/3 C pecans, toasted and rough chopped

Combine butter, 1/2 C cranberries, zest, and juice.

Form into a log.

Roll log in the remaining cranberries and pecans.

Wrap in wax paper or parchment, chill until firm.

Sunday, April 8, 2012

Cheese Crackers

Cheese Crackers
from Virginia Post

8 oz sharp cheddar, shredded
1/2 C butter, softened

1 1/2 C flour
1/4 C chopped parsley
1/4 tsp salt
1/4 tsp cayenne pepper

Combine cheese and butter in a large mixing bowl, beat until combined.

Stir in flour, parsley, salt/pepper.

Divide dough in half, shape into 7" logs.

Wrap and chill at least 1 hour.

Oven to 350.

Slice logs 1/4" thick, bake 15 minutes.

One Chicken and Forty Cloves of Garlic

One Chicken and Forty Cloves of Garlic

1 whole chicken
evoo
butter
40 cloves garlic, peeled
2 Tb cognac
1 1/2 C dry white wine
fresh thyme

2 Tb flour
1 Tb cognac
2 Tb heavy cream

Brown chicken in combination of evoo and butter.  Remove from pan.

Add to pan garlic, cognac, wine, and thyme.  Stir, return chicken to pan.  Cover and simmer 30 minutes.

Remove chicken from pan.

Put flour in small bowl and add a ladle-full of sauce.  Whisk.

Pour back into pan, Add cognac and heavy cream.  Stir.

Return chicken to pan, simmer a few minutes to thicken sauce.

(Add a little Kitchen Bouquet if sauce is too pale!)

Sausage Stuffed French Loaves

Sausage Stuffed French Loaves

2 big, fat loaves French bread

8 oz bulk sausage
8 oz ground beef chuck
1 med onion, diced
1 egg
1 tsp Dijon mustard
1/4 C chopped fresh Italian parsley
1/4 tsp fennel seeds
salt/pepper
hand full mozzarella cheese
Italian seasoning

2 Tb butter
2 cloves garlic, crushed

Oven to 400.

Cut off ends of loaves and hollow out with fingers.

Process soft bread into crumbs.

Brown sausage in skillet over med heat.  Add beef, onion, cook until beef is lightly browned.

Combine all ingredients except butter and garlic in large bowl.  Spoon mixture into bread, attach ends with small skewers.

Melt butter over medium heat and stir in garlic.

Saute for 30 seconds, then brush loaves with garlic butter.

Wrap in separate pieces of foil, leaving foil slightly open at top.

Bake until heated through, 15-20 minutes.

Bacon Tater Bites

Bacon Tater Bites

bacon
tater tots
American cheese

Cook bacon until browned but limp.  Cut in half.

Prepare tots according to directions on package.

Cut thin slices of cheese and wrap around each Tot.

Wrap bacon around the cheese and secure with a toothpick.

Broil, turning once, until bacon is crisp.

Serve with hot mustard sauce:  1/2 C mustard, 1/4C brown sugar, 1/2 tsp ginger.

Mustard Roasted Chicken with Root Vegetables

Mustard Roasted Chicken with Root Vegetables

1 whole chicken, cut up

3 Tb whole grain mustard
2 Tb soy sauce
pepper

4 carrots, cut in half length and crosswise
1 med fennel bulb, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
2 Tb evoo
pepper

Oven to 400.

Pat chicken dry.

Combine mustard, soy sauce, pepper.  Cover chicken with this mixture.

Combine next group in a roasting pan, toss to coat.

Nestle chicken among veggies.

Roast 45-50 minutes.

Zuccotto

Zuccotto

12 oz loaf pound cake
1/4 C brandy
6oz bittersweet chocolate, chopped
2 C whipping cream, chilled
1/2 tsp almond extract
1/4 C powdered sugar
1/3 C sliced almonds, toasted and coarsely crumbled
unsweetened cocoa powder

Line a 1 1/2 quart bowl with plastic wrap.  Cut pound cake crosswise into 1/3" thick slices, cut each slice diagonally in half.  Line bottom and sides of bowl with cake triangles.  Brush some brandy over he cake lining the bowl.  Reserve the extra triangles.

Melt chocolate and cool slightly.  Put in large bowl.  In a different large bowl beat 1 C of cream until thick and fluffy.  Fold whipped cream into chocolate, 1/4 at a time.  Spread the chocolate cream over the cake, creating a well in the center.  Refrigerate.

In another clean bowl, beat 1 C of cream and almond extract, gradually adding powdered sugar, until firm peaks form.  Fold in the nuts.  Spoon almond cream mixture into the well of the chocolate filling.

Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake covering the filling completely and trimming to fit.  Cover with plastic wrap and refrigerate at least 3 hours and up to one day.

Invert the cake onto a platter.  Sift cocoa powder over top.

Jan McMurry's Frozen Mocha Marble Loaf

Jan McMurry's Frozen Mocha Marble Loaf

2 C finely crushed Oreos (approximately 22)
3 Tb butter, melted

8 oz package softened cream cheese
14 oz sweetened condensed milk
1 tsp vanilla
2 C whipping cream, whipped
2 Tb instant coffee granules
1 Tb hot water
1/2 C chocolate syrup

Line a 9x5x3 loaf pan with foil.

Combine Oreos and butter.  Press firmly into bottom and 1 1/2" up sides of pan.

Beat cream cheese until light.  Add milk, vanilla, mix well.

Fold in whipped cream.

Spoon half mixture into another bowl and set aside.

Dissolve coffee in hot water.

Fold in remaining cream cheese mixture.

Fold in chocolate syrup.

Spoon half of chocolate mixture over crust.

Top with half of reserved cream cheese mixture.

Repeat layers.  (Pan will be FULL!)

Insert knife blade and serpentine to marble the chocolate.

Cover and freeze 6 hours or over night.

Lift out of pan, remove foil, cut into slices.

Cosmopolitans

Cosmopolitans

1 C vodka
1/2 C triple sec
1/2 C cranberry juice
1/4 C fresh lime juice

4 well shilled martini glasses

Pour all into a cocktail shaker with ice.  Shake well.  Pour through strainer into glasses.

Fran's Gift of the Magi Bread

Fran's Gift of the Magi Bread


1/2 C butter
1 C sugar

2 eggs
1 tsp vanilla

2 C flour
1 tsp baking soda
pinch salt

1 C mashed banana

11 oz can mandarin orange segments, drained
16 oz chocolate chips
1 C shredded coconut
2/3 C sliced almonds (1/2 C in batter, the rest as garnish)
1/2 C chopped maraschino cherries
1/2 C chopped dried figs

Oven to 350.

Cream butter and sugar.  Add eggs and vanilla, beat until fluffy.

Sift flour, soda, salt and add alternately with mashed banana.

Stir in oranges, chocolate, coconut, 1/2 C sliced almonds, cherries, and figs.

Pour into 2 greased 7 1/2 x 3 3/4 loaf pans.  Sprinkle remaining sliced almonds over top.

Bake 1 - 1/1/4 hours.

Yogurt and Spinach Dip

Yogurt and Spinach Dip

4 C fresh spinach

2 onions, sliced thin
2 cloves garlic, peeled/crushed
2 Tb evoo

1 1/2 C drained yogurt
1/2 tsp salt
1/4 tsp pepper
1/4 tsp saffron dissolved in 1 Tb hot water

Wilt spinach.

Brown onions, garlic in evoo about 20 minutes.

Stir in spinach and fry 2 minutes.  Remove from heat and let cool.

Mix yogurt & spinach and season with salt/pepper.

Refrigerate several hours before serving.

Persian Cheese

Persian Cheese

1/2 gallon 2% milk

1 C plain yogurt
2 Tb salt
1/4 C fresh lime juice

cheesecloth
1/2 tsp salt

Pour milk into large pot.  Bring to boil over as low heat as possible.

Add yogurt, salt, lime juice, mix well and simmer over low heat for 3-5 minutes or until yellowish.

Line strainer with 3 layers of cheesecloth and place in a large container.  Remove pot from heat and pour mixture over cheesecloth.  Let drain several minutes.  Save liquid for a later step.

Bundle ends of cheesecloth, place in center of strainer, and place a heavy weight on top.  Allow to stand 3 hours, remove weight and open cheesecloth.  Remove cheese and place in a container.  Refrigerate 3 hours to set.

Cut into pieces and place in a jar.  Fill with strained liquid, 1/2 tsp salt, and refrigerate until ready to serve.

Serve with bread, vegetables, etc.

Cream of Barley Soup

Cream of Barley Soup
Serves 6

2 onions, sliced thin
2 cloves garlic, pressed/crushed
1 Tb evoo

4 C water
1/2 C barley
1 tsp salt
1/4 tsp pepper

3 C beef or chicken broth
1 carrot, peeled/grated
3 leeks, finely chopped

1/2 C sour cream
1 lime, juiced

In large pot brown onions, garlic, evoo.

Add water, barley, salt/pepper.  Bring to boil, cover, reduce heat, simmer 1 hour until barley is tender, stirring occasionally.

Add broth, carrot, leeks, cover and simmer 30 minutes.

Put ingredients into blender, add sour cream and lime juice and blend.  Return to pot.  thin with warm water if needed.

Garnish with parsley and/or lime zest.

Tenderloin Kabab

Tenderloin Kabab
makes 4 servings
marinates 24 hours!

2 pounds lean boned tenderloin or sirloin (lamb or beef)

1 lg onion, sliced
4 cloves garlic, crushed
1/2 tsp pepper
3/4 C lime juice
2 tsp salt
1/4 tsp saffron, dissolved in 1 Tb hot water
1 C yogurt

8 cherry tomatoes

Baste
2 Tb evoo
2 limes, juiced
1 tsp salt

lavash

Trim all fat and yick from meat.  Cut meeat lengthwise into 3x4x1/4" pieces.  Pound each with a mallet and place in a large stainless steel or pyrex container.

Mix first group of ingredients well, pour over meat, and marinate for 24 hours.  Turning 2 or 3 times during marination.  (Is that a word?  It is now!)

Start grill.

Skewer each piece of meat, leaving a few inches free on either end of the skewer.

Skewer tomatoes separately.

Combine baste ingredients in a small pan and get it warm.

Baste meat and tomatoes.  Cook all, turning constantly.

Serve with Persian rice, lavash, etc.

Ground Beef or Chicken Kabob

Ground Beef or Chicken Kabob

Beef
2 pounds lean ground beef
1 lg onion, peeled and grated
1 Tb yogurt
1 tsp salt
pepper

Chicken
2 pounds ground lean chicken breast
1 sm onion, peeled/grated
5 cloves garlic, peeled/grated
1 tsp salt
1/4 C evoo

Baste
2 Tb evoo or melted butter
3 tsp powdered sumac

Serve with a 12oz package of lavash.

Combine beef or chicken ingredients.  Blend in a mixer on medium or knead with hands for 15 minutes to form a paste.  Cover and let stand 15 minutes at room temperature.

Using damp hands, divide paste into 12 lumps.  Roll each into a sausage shape about 5 inches long and mold it firmly around a skewer.

Paint kababs with melted butter and place on grill a few inches above heat.  After a few seconds, turn the meat gently to help it stick to the skewers and keep it from falling off.

Grill 3-5 minutes on each side, brushing with baste as needed.  Should be seared on the outside, and juicy on the inside.

Yogurt Khoresh

Yogurt Khoresh
makes 4 servings

2 onions, peeled and thinly sliced
1 1/2 pounds chicken legs, with skin and fat removed, cut up
2 stalks chopped celery
1 Tb evoo

salt/pepper2 Tb curry powder
1 Tb flour

2 Tb lime juice

2 C low fat yogurt

Garnish with raisins, parsley, or dried cranberries.

Fry onions, chicken, celery in evoo over medium heat for 10 minutes.

Sprinkle with salt, pepper, curry, and flour.  Mix well.  Add lime juice, cover, and simmer about 1.5 hours over low heat, stirring occasionally.

In a bowl, stir yogurt well.  Just before serving, stir in yogurt and simmer just a few minutes to heat.

Asian Noodle Bowls

Asian Noodle Bowls
from Clean Eating

2 lg boneless, skinless chicken breasts, sliced to 1/4" strips
2 Tb soy sauce
1 tsp fresh ginger
1 clove garlic, pressed
2 Tb rice wine vinegar
2 Tb sesame oil

4 C chicken or vegetable broth

8oz soba or Asian noodles
1/2 C frozen peas
2 C broccoli
1/4 C sweet red pepper, thinly sliced

1 small carrot, peeled/grated
4 scallions, thinly sliced

4 large hands full of spinach

Combine chicken, soy sauce, ginger, garlic, vinegar, and oil in small saucepan over medium heat.

Add broth and bring to a boil.  Cook 10 minutes or so until chicken is cooked.

Add noodles, peas, broccoli, and pepper.  Cook until veggies are just tender.

Stir in carrot and scallions.

Divide spinach in serving bowls and ladle soup over top.

Spiced Applesauce Protein Bars

Spiced Applesauce Protein Bars

1 C protein powder
1/2 C whole wheat flour
2 C rolled oats
1/2 C oat bran
1/2 C flax seeds, rough ground
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 pepper

1/4 C apple butter
1/4 C agave
1 1/2C applesauce (unsweetened)
1/4 C safflower oil
1 Tb vanilla

Oven to 325.

Lightly oil a 9x13" pan.

Combine group 1 in a large bowl.

Combine group 2 until well mixed.

Add wet to dry and mix well.

Press into pan and bake 20-25 minutes until firm in the middle.

Granola Bars

Granola Bars

1 C rolled oats
1 C dry muesli or 6-grain mix
1/2 C whole wheat flour
2 scoops protein powder
1/2 C raw, unsalted sunflower seeds
1/4 C raw, unsalted almonds, chopped
1/3 C sultana raisins
1/3 C dried cranberries

2 egg whites, lightly beaten
3 Tb agave
3 Tb honey
3 Tb safflower oil
1/2 tsp ground nutmeg
1/2 tsp cinnamon

Oven to 325.  Line an 8" square pan with parchment.

Combine first group in large bowl.

Combine second group in smaller bowl.

Add wet to dry and mix until blended.  It will be very lumpy.

Bake 25 minutes until edges are a little brown.

Remove from oven and cool on a rack.  Cut into bars.


Thursday, March 29, 2012

Grilled Mediterranean Pizza

Grilled Mediterranean Pizza
This one's mine!

red bell pepper, chopped
orange bell pepper, chopped
red onion, chopped
zucchini, chopped

home made hummus
whole wheat pitas
feta or goat cheese

Put all in a rimmed baking sheet, drizzle with evoo, add salt/pepper.  Toss with hands to coat.  Broil until lightly colored and softened a bit.

While veggies are in the oven, make home made hummus.

Place pitas on a baking sheet, smear each one with hummus.  Top with roasted veggies and sprinkle with cheese.  Put back in the oven until all is hot and melty-gooey (that's a very high-tech cooking term).

Serve immediately.

Brie & Pineapple Pizza

Brie & Pineapple Pizza
from Clean Eating

Serves 4

2 whole grain pitas
4oz cooked fresh crab meat, coarsely shredded
1/4 med red onion, thinly sliced
1 C med pineapple, diced
3oz brie, sliced 1/4" thick

Cilantro Pesto

2C cilantro leaves
2 Tb slivered almonds
2 Tb evoo
1 Tb Parmesan cheese
1 clove garlic, minced
salt/pepper

Oven to 475.

Whirl cilantro pesto ingredients in a blender, set aside.

Place pitas on a baking sheet.  Spread 2Tb cilantro pesto evenly over each, reserving the remainder for future use.

Top pizzas with crab meat, onion, and pineapple, dividing evenly.  Bake 7-8 minutes or until light golden and toppings are tender.  Remove and top with brie, dividing evenly.  Bake another minute until cheese is just melted.

Serve immediately.

Tuesday, March 27, 2012

Curried Turkey Burger Sliders w/ Cucumber Yogurt

Curried Turkey Burger Sliders w/ Cucumber Yogurt
based on a Clean Eating recipe
Serves 4

1 egg
1/3 C coarsely grated apple, left unpeeled
1/4 C minced red onion
1 Tb curry powder
2 tsp minced fresh ginger
salt/pepper
1 tsp lemon juice
1/2 tsp coriander
1 pound ground turkey or chicken

Mix together, form 12 1/2" thick mini patties.

1/2 C plain Greek yogurt
1/2 C peeled and crated cucumber, drained
1 tsp lemon juice
1/2 tsp coriander

8oz whole wheat naan (2 or 3 pieces) cut into 24 2" squares

Mix together, set aside.

Cook patties in skillet on med-high, turning once until no longer pink inside. Top patties with cucumber yogurt and sandwich between 2 squares of naan.

Herbed Goat Cheese

Herbed Goat Cheese
from Cooking Light

1/3 C chopped fresh basil
1 tsp grated lemon rind
2 Tb fresh lemon juice
1 Tb evoo
2 tsp chopped fresh oregano
salt/pepper
2 garlic cloves, minced

1 3oz pkg goat cheese

1 9oz baguette, cut into 16 slices and toasted

Combine first group, stirring well.

Coat goat cheese in mixture, pressing to adhere.  Cover and refrigerate at least 2 hours.

Tomato and Scallion Breakfast Melts

Tomato and Scallion Breakfast Melts
from Clean Eating Magazine
Serves 4

4 whole grain English muffins, split

1/4 C plain Greek yogurt
1 1/2 Tbsp Dijon mustard
1 Tb evoo
1/2 tsp dried oregano
sea salt


1/2 C grape tomatoes, quartered
4 scallions, chopped
1/2 C sharp cheddar cheese, grated

Preheat broiler and toast muffins for 2 minutes or so until beginning to lightly brown.

In a small bowl, whisk together next group of ingredients.

Spread yogurt mix over each muffin half.

Top each with tomatoes, scallions, and cheese.  Broil just until cheese has melted.

Breakfast Banana Splits

Breakfast Banana Splits
from Clean Eating
Serves 4

4 med bananas
2 C cottage cheese
6 Tb all fruit strawberry jam
1/4 C roasted peanuts, chopped
1/8 tsp sea salt

Peel and cut each banana in half, lengthwise.  Place two halves in a shallow dish or bowl.  Put 1/2C cottage cheese on top of bananas and top with 1 1/2Tb jam, 1 Tb peanuts, and a pinch of salt.

Sesame Crusted Tilapia

Sesame Crusted Tilapia
from Clean Eating
Serves 4

2 Tb fresh lime juice
2 Tb soy sauce
2 tsp minced, fresh ginger
2 tsp evoo
1/2 tsp sesame oil

4 6oz tilapia fillets, skin and bones removed
sesame seeds

4 tsp minced, fresh ginger
1/3 C chicken broth or water
3 C trimmed green beans
salt/pepper

Oven to 425.

In a small bowl mix first group together.

Place fish in shallow pan and pour juice mixture over top, turning to coat.  Sprinkle seeds evenly over top and bake for 8 minutes or until fish flakes easily.

Meanwhile, heat 2 tsp evoo in a large skillet on medium.  Add 4 tsp ginger and cook until fragrant, about a minute.  Add broth, beans, salt/pepper.  Cove ran cook 5 minutes until bright green and tender-crisp.

Serve fish with juices spooned over top and beans on the side.

Sauteed Fish Stick Dinner

Sauteed Fish Sticks
from Clean Eating Magazine
Serves 4

1 slice whole grain bread

1/2 pound yellow potatoes, scrubbed
evoo
1/2 tsp sea salt
1 tsp dried dill

 1 1/2 tsp apple cider vinegar
1/2 tsp ground mustard
1 Tb evoo
1/4 head cabbage, thinly sliced
1 large carrot, peeled and grated
4 sm radishes, halved and thinly sliced
1 lg Braeburn apple (or other firm apple) cut into matchsticks

1 egg
3/4 pound boneless, skinless tilapia fillet, rinsed and patted dry.

Oven to 350.  Line baking sheet with parchment.

Process bread into crumbs, set aside.

Slice potatoes as thinly as possible.  Spread evening on baking sheet and drizzle with 1 1/2 tsp oil.  Sprinkle with salt and toss with fingers to distribute oil.  Bake 20 minutes until golden brown.  Once out of the oven sprinkle with dill and lightly toss to combine.

In large bowl mix vinegar, mustard and evoo.  Add cabbage, carrot, radishes, apple, and toss to combine.

Crack egg into medium bowl.  Chop tilapia as finely as possible and add to egg.  Add 1/4C bread crumbs and use hands to thoroughly combine.

Divide into 8 equal portions and shape each into rectangle stick about 2 1/2" long.  Dredge each in the remaining bread crumbs and press to coat both sides.

Heat oil in large nonstick skillet for 1 minute on medium.  Add fish and cook, covered, about 4 minutes or until bottoms are golden brown.  Turn sticks and cook another 3 minutes or until golden.

Serve with chips and slaw.

Spinach, Chicken, and Mushroom Dinner Crepes

Spinach, Chicken, and Mushroom Dinner Crepes
from Clean Eating Magazine
Serves 4

1 egg
2 egg whites
3/4 C whole wheat pastry flour
1 C skim milk

Blend until well mixed.  Chill blender jar for 1 hour.  Put blender jar back on base and pulse to re-mix.  Put a few drops of evoo in an 8-in skillet and make crepes with 1/4C batter each.

evoo
1 C onions, chopped
4oz mushrooms, sliced
2 C boneless, skinless chicken breast, chopped

2 Tb dry white wine
4 C spinach
1 tsp dried tarragon

3oz neufchatel cheese or soft goat cheese (chevre)

1oz Swiss, finely shredded

2 med Roma tomatoes, chopped

Put a little evoo in a cast iron skillet, saute onions over medium heat.  Once softened and brown add mushrooms and chicken.  Brown and cook about 5 minutes.

Add wine and cook until reduced by half.  Add spinach and tarragon, stir until wilted.

Move contents of the pan over to one side and put neufchatel in the other side.  Mush and melt, then stir into chicken mixture.

Remove from heat and allow to cool a little.

Oven to 375.

Put 1/4C of filling into center of each crepe.  Roll up and place in 9x13 pan.  Top with Swiss and bake 20 minutes.

Garnish with tomatoes.

Monday, March 26, 2012

Stuffed Cabbage

Stuffed Cabbage


1 head green cabbage

1 C cooked rice

drizzle evoo
1 C onion, chopped


1 pound ground beef or turkey

1 tsp salt

16oz tomato (I use a drained jar of my home-canned, chopped, stewed tomatoes.)
1/2 C beef broth (If you don't have any, reserve some juice from the above mentioned stewed tomatoes.  That will do the trick!)
1 tsp paprika

sour cream

First - I double this.  It's so yum that one pan doesn't cut it.  I want leftovers . . . a lot of them.

Grease a 9x13 baking pan.

Cut the stump out of the cabbage.  Put the head of cabbage in a large pot of boiling water and stand by with some tongs.  After a few minutes start peeling off the leaves.  You'll get a feel for it, peel, drain, set aside, wait a minute, repeat.

Drizzle evoo in a skillet and saute the chopped onion.

Combine the beef, salt, and onions in a large bowl.  Mix.

Oven to 350.

Cut the thickest part of the rib from each cabbage leaf, but don't cut too far in.

Put 1/4-1/3C of mixture on the leaf.  Fold in the sides and then roll up the rest.  Put seam side down in a baking dish.

Combine the tomato, broth, and paprika, pour over the rolls.  Cover with foil and bake 1 hour.

Serve with sour cream (some say it's optional - they're wrong).

Saturday, March 24, 2012

Cream Puffs

Cream Puffs

Pate A Choux

1 C water
1 stick butter
1 tsp sugar
1/2 tsp salt
1 C flour
5 eggs

Combine water, butter, sugar, salt in med saucepan over med-high heat.  Bring to boil and immediately remove from heat.  Stir in the flour.  Once combined return to heat.  Dry this panade by stirring constantly for 4 minutes.  It's ready when it pulls away from the sides and a film forms on the bottom of the pan.

Transfer panade to bowl of Kitchen Aide with paddle and mix on low speed about 2 minutes.  Add eggs one at a time on med speed letting each incorporate completely before adding the next.  Add the last egg a little at a time until batter is smooth and shiny.  Test batter by touching with your finger and lifting to form a string.  If no string, it needs more egg.  If you've added all the egg, add 1tsp of water at a time.

Use immediately or store in airtight container in fridge for up to 2 days.  (If refrigerated, stir until smooth.)

Oven to 425.

Load into a piping bag and pipe out onto a lined baking sheet.  Bake 10 minutes, reduce to 350, bake another 25-30 minutes.

Pastry Cream

6 egg yolks
1 whole egg
3/4 C plus 2 Tb sugar
3 Tb cornstarch
3 Tb flour
3 C milk
3 Tb butter
2 tsp vanilla

In med bowl combine egg yolks, egg and 2 Tb sugar.  Add cornstarch and flour, whisk until smooth and pale yellow.  Set aside.

In med saucepan combine milk and remaining 3/4 C sugar.  Stir over med-high heat til milk begins to steam.  Whisking constantly, add half the hot milk to the egg-yolk mixture.  Stir until smooth and add this mixture back to the remaining hot milk in the pan.

Bring to a boil, whisking rapidly to prevent burning.  Remove from heat and stir in butter and vanilla.

Immediately transfer cream to a rimmed baking sheet.  Cover with plastic and chill in the fridge about 15 minutes.  Use immediately or store in airtight container for 3 days.


Cinnamon Spice Cookies

Cinnamon Spice Cookies

1 1/2 C butter
2 C brown sugar
1 egg
4 C flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp ginger
1/4 tsp baking soda

Cream butter and sugar.  Add egg, beat until fluffy.  Sift remaining dry ingredients together and add to creamed mixture.  Mix well. (Dough will be stiff.)

Divide in half, flatten each into a disk, wrap in plastic and refrigerate several hours or overnight.

Roll to 1/4" thickness, cut out, and bake at 350 for 10 minutes.

Cream Cheese Cookies

Cream Cheese Cookies

1 C butter
8 oz cream cheese

1 1/2 C sugar

1 egg
1 tsp vanilla extract
1/2 tsp almond extract

3 1/2 C flour
1 tsp baking powder

Beat butter and cream cheese until well combined.  Add sugar, beat until fluffy.  Add egg, vanilla, and almond, beat well.  Divide in half and wrap each in plastic.  Refrigerate several hours.

Preheat oven to 375.  Roll dough to 1/4" thick.  Cut out and place on lined sheets.  Bake 8-10 minutes until edges are lightly browned.

Sugar Cookie Frostings

Sugar Cookie Frostings

Meringue Powder Buttercream

1/3 C water
3 T meringue powder
1/2 C shortening
4 1/2 C powdered sugar
1 tsp vanilla extract
1/4 tsp almond extract

Put half powdered sugar and meringue powder in bowl of Kitchen Aide.  Whisk well.  Turn on (use a whip attachment) and while running, slowly stream in the water.  Mix until incorporated and stiff peaks form.  Add extracts.  Change to paddle attachment, add remaining sugar and shortening, and whip 2-3 minutes more.

*Don't skimp on whipping time, it will help the buttercream not separate later.

Royal Icing

3 T meringue powder
4 C (1 pound) powdered sugar
6 Tb water
1/2 tsp vanilla extract
1/4 tsp almond extract

Beat all until stiff peaks form, about 10 minutes.  Adjust consistency with more sugar or water.

Powdered Sugar Glaze

2 pounds powdered sugar

3/4 C minus 2 Tb water
1 Tb vanilla
1/2 tsp almond extract
1/4 tsp salt

Put sugar in a large bowl.  Mix the rest of the ingredients together.  Add to sugar and stir until smooth.

Cowboy Cookies

Cowboy Cookies
from Martha Stewart Living

2 sticks butter, softened
3/4 C sugar
3/4 C brown sugar
2 eggs
1 tsp vanilla


2 C flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder

1 1/2 C oats
6oz semisweet chocolate cut into 1/4" chunks (1C)
3 oz pecan halves
1/2 C shredded unsweetened coconut

Oven to 350.

Cream first group.

Add second group.

Add third group just until combined.

Drop onto greased or lined sheets, 3" apart.

Bake 11-13 minutes until edges just begin to brown.  Let cool 5 minutes.

Coconut Cream Bars

Coconut Cream Bars
from Martha Stewart Living

2 1/2 C sweetened flaked coconut
3 boxes (5.3oz each) shortbread cookies, coarsely broken
 1 C + 2 Tb sugar
6 Tb cornstarch
1/2 tsp salt
4 1/2 C milk
6 egg yolks
6 Tb cold butter, cut into small pieces
1 1/2 C heavy cream
3 Tb powdered sugar

Oven to 350.  Toast coconut 8-10 min, stirring a few times.  Let cool completely.

Process cookies and 1/2 C coconut until finely ground and mixture begins to clump together, about 2 minutes.  Move to 9x13 rimmed baking sheet and press into an even layer on the bottom.  Bake until golden and firm, 12-15 minutes.  Let cool on a wire rack.

Whisk together sugar, cornstarch, and salt in large saucepan.  Add in milk and yolks.  Cook over medium heat, whisking constantly until comes to a boil, 5-6 minutes.  Continue to whisk/cook 5 minutes more.  Remove from heat, add butter, whisking until combined.  Stir in 1 1/2C coconut.

Spoon custard onto cooled crust and smooth the top.  Press plastic wrap directly over custard so a skin doesn't form.  Refrigerate until set, 3 hours.

Beat cream and powdered sugar until stiff peaks form.

Cut custard filled crust into 24 bars (3" x 1 1/2") and transfer to a platter.  Pipe whipped cream decoratively and top with a sprinkling of remaining 1/2 C coconut.

***Wait until just before serving to cut bars.  Wipe knife blade between slices to help in making clean cuts.

Chocolate Meringue Cake

Chocolate Meringue Cake
from Martha Stewart Living

10 Tb butter
1 C hazelnuts
3/4 C light brown sugar
6 eggs, separated + 4 egg whites
12oz bittersweet chocolate, melted & cooled
4 oz bittersweet chocolate, roughly chopped
1 Tb vanilla
1 Tb rum
pinch salt
1 Tb cornstarch
1/4 tsp cream of tartar
1 C superfine sugar

Oven to 350.  Butter a 9x3 spring-form pan.  Line bottom with parchment.  Butter parchment and sprinkle with flour and tap out excess.

Spread hazelnuts in a single layer on baking sheet.  Toast until fragrant and skins crack, 10-15 minutes.  Remove from oven and rub vigorously with a kitchen towel to remove skins.  Let cool, then roughly chop.

In Kitchen Aide cream butter and brown sugar until pale and smooth.  Add egg yolks one at a time until mixture is light and fluffy.  Add melted chocolate, vanilla, rum, and beat until combined.

In a second Kitchen Aide bowl combine 6 egg whites and salt; beat on high speed with whisk attachment until soft peaks form, about 2 minutes.  Stir 1/3 egg whites into chocolate mixture.  Fold in remaining beaten egg whites just until combined.  Pour batter into pan and bake 25 minutes.

Combine hazelnuts, chopped chocolate, and cornstarch in small bowl.

Place remaining 4 egg whites and cream of tartar in clean mixer bowl with clean whisk attachment.  Beat on high until frothy.  While mixer is running, slowly add superfine sugar and continue beating til stiff peaks form, about 8 minutes.  Fold in hazelnut mixture.

Remove cake from oven.  Spread meringue on top and return to oven.  Bake until lightly browned and crisp, 25-30 minutes.  Transfer pan to wire rack and let stand 10 minutes.  Loosen edges with a knife and release pan sides.  Let cool about 30 minutes before slicing and serving.

Outrageous Chocolate Cookies

Outrageous Chocolate Cookies
from Everyday Food

Oven to 350.

Melt together:

8oz semisweet chocolate, roughly chopped
4 Tb butter

Sift together:

2/3 C flour
1/2 tsp baking powder
1/2 tsp salt

Mix together:

2 eggs
3/4 C brown sugar
1 tsp vanilla
1 pkg (12oz) semisweet chocolate chunks

Reduce speed and add melted chocolate, then flour mixture just until combined.  Stir in chocolate chunks.

Drop heaping Tb of dough 2-3" apart onto sheets and bake 12-15 minutes.  Cool on sheets 10 minutes then transfer to racks.

Cream Cheese Walnut Cookies

Cream Cheese Walnut Cookies

Line baking sheets with parchment.

Whisk together:

4 C flour
1 1/4 tsp salt

Mix til pale and fluffy:

1 pound butter, softened
6 oz cream cheese

Add:

1 1/4 C sugar
2 Tb plus 1/2 tsp vanilla

Reduce speed to low, add flour mixture, then:

1 1/2 C chopped and toasted walnuts

Divide dough in half, shape each in 8 1/2" long log and wrap in wax paper or parchment and freeze about 30 minutes.

Oven to 350.

Remove one log from freezer and roll in:

1 C finely chopped walnuts

Cut log into 1/4" thick rounds.

Bake 18-20 minutes, cool on wire racks, repeat with 2nd log.


7 Layer Magic Cookie Bars

7 Layer Magic Cookie Bars

1 1/2 C graham cracker crumbs
1/2 C butter, melted

1 14oz can sweetened condensed milk
1 C chocolate chips
1 C butterscotch chips
1 1/3 C flaked coconut
1 C chopped nuts

Oven to 350.  (325 if glass baking pan.)

Combine cracker crumbs and butter, press into bottom of 13x9 pan.  Pour milk over crumb mixture.  Layer evenly with remaining ingredients and press down firmly.

Bake 25 minutes or until lightly browned.  Cool and cut.

Mom's Fudge

Mom's Fudge

Melt over hot (not boiling) water:

6oz semi sweet chocolate chips
6oz butterscotch

Remove from heat and add in:

1 can sweetened condensed milk
1 C coarsely chopped walnuts
1/2 tsp vanilla

Blend well.  Pour into glass dish and chill for 1 hour.  Cut into pieces.

Mom's Brownies

Mom's Brownies

2 squares unsweetened chocolate
1 stick butter (use 1.5 if doubling)
2 eggs
1 C sugar
1 tsp vanilla
1/2 C flour
dash salt
3/4 C chopped nuts

Oven to 350.  Grease 8" square pan.

Melt chocolate and butter together.  Add eggs and beat.  Add sugar, beat until fluffy.  Add vanilla, then chocolate mixture to the sugar mixture.  Fold in flour, salt, and nuts.

Bake 30 minutes.

Chocolate Malt Sandwich Cookies

Chocolate Malt Sandwich Cookies

2 c + 2 Tb flour
1/2 C unsweetened cocoa powder
1/4 C plain malted-milk powder
1 tsp baking soda
1/2 tsp salt

1 3/4 C sugar
2 sticks butter, softened

1 egg
2 tsp vanilla extract

1/4 C creme fraiche
3 Tb hot water

Oven to 350.  Line sheets with parchment.  Sift dry ingredients together and set aside.

Cream butter and sugar.  Add in egg, vanilla, creme fraiche, and water.

Drop onto sheets in balls and bake until tops flatten, 10-12 minutes.  Cool completely.

Filling

10oz semisweet chocolate, coarsely chopped
 4 Tb butter, cut into pieces

1 C plain malted-milk powder
3oz cream cheese, room temperature
6 Tb half and half
1 tsp vanilla extract

Melt chocolate and butter and cool a bit.

Put malt powder and cream cheese in mixing bowl.  Mix until smooth.  Gradually mix in the rest of the ingredients.  Beat until fluffy, about 3 minutes.

Spread a heaping Tb of filling on one cookie bottom.  Press bottom of a second cookie on top.

Chocolate Covered Cherry Cookies

Chocolate Covered Cherry Cookies

Sift together:

1 1/2 C flour
1/2 C unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Cream together:

1/2 C butter, softened
1 C sugar
1 egg
1 1/2 tsp vanilla

Oven to 350.

Mix dry into wet.  Shape into 1" balls, place on ungreased cookie sheet.  Press down center of dough.


1 10oz jar maraschino cherries

Drain cherries, reserving juice.  Place cherry in center of each cookie.

In small saucepan combine:

6oz chocolate chips
1/2 C sweetened condensed milk
4 tsp reserved cherry juice (if thinning is necessary, use a little more)

Spoon 1 tsp of frosting over each cherry, spreading if necessary.

Bake 10 minutes or until done.

Chef DuBois' Sugar Cookies

Chef DuBois' Sugar Cookies

Beat 8-10 minutes:

1/2 C sugar
1/2 C butter, soft

Add:

2 eggs
1 tsp vanilla

Sift together and add:

2 1/2 C flour
1 tsp salt
2 tsp baking powder

Wrap dough in plastic and chill for at least 2 hours or overnight.

Oven to 350.

Roll out on a floured surface to 1/4" thick and cut out.  Place on parchment lined or greased sheet.  Bake for 10-12 minutes.  Do not over bake, and let cool completely before decorating.

Icing

2 egg whites
4-6 C powdered sugar
1/2 tsp vanilla
1/4 tsp lemon juice
food coloring as desired

Put egg whites in mixing bowl and turn on low.  Sift in powdered sugar (may need a little more or less).

Add lemon juice and vanilla.

Divide icing and color as desired.


Apricot, White Chocolate, and Walnut Scones

Apricot, White Chocolate, and Walnut Scones

I first made a few batches of these years ago to serve at a baby shower.  At the time the ingredients were expensive and I remember thinking, "These had BETTER be GOOD!"  I whipped them up fresh first thing that morning, they came out beautifully.  I set them on a silver platter placed on the table, and headed off to shower and get ready for the guests.

Not long after, I exited the shower and heard this odd sound from the other end of the house. Hollowish scraping, surrounded buy a bunch of tippy-tapping.  You know . . . the sound of an inverted silver plate being nuzzled across a tile kitchen floor by a Rottweiler (the brawn) and 4 Italian Greyhound paws (the brain) dancing happily about the scene.

Every single scone.  Reduced to crumbs.

So be warned.  Try these, but keep them well out of the reach of Rotties!

In a large bowl, stir together:

2 C flour
1/3 C sugar
2 tsp baking powder
1/2 tsp salt

Cut in:

1/4 C butter, chilled

In small bowl stir together:

1/2 C heavy cream
1 egg
1 1/2 tsp vanilla

Add cream mixture to flour mixture and knead until combined.

Knead in:

6 oz white chocolate, cut into 1/2" chunks
1 C toasted, coarsely broken walnuts
1 C finely chopped dried apricots

With lightly floured hands, pat dough into 9" circle and the center of an ungreased baking sheet.  Cut into 8 wedges*.  Bake 15-20 minutes or until top is lightly browned.

Remove sheet and cool 5 minutes.  Transfer scones to rack to cool.  Sdrve warm or cold.

* You can also pat to 5/8" thick and cut into shapes with a cookie cutter.

Chocolate Ginger Cookies

Chocolate Ginger Cookies

2 1/2 C flour
1/2 C dutch process cocoa powder
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

12 Tb butter, softened
3/4 C dark brown sugar
1 egg
1/2 C dark, unsulfured molasses
1 Tb grated peeled fresh ginger

sugar for sprinkling

Oven to 325.  Line two baking sheets with parchment.

Whisk together first group.

Cream butter and brown sugar until pale and fluffy, about 4 minutes.  Add egg, molasses, and grated ginger until just combined.

Halve dough, flatten into two disks.  Wrap in plastic and refrigerate 1 hour.

Move to floured surface, roll to 1/4" thick.  Cut with cookie cutters (fall leaves!)  Place on sheets 1" apart and refrigerate about 20 minutes or until firm.

Score designs with knife (leaf veins, etc., sprinkle with sugar, bake 11-13 minutes.  Cool on rack.

Neiman-Marcus Chocolate Chip Cookies

Neiman-Marcus Chocolate Chip Cookies

1 C butter
1 C sugar
1 C brown sugar

2 eggs
1 tsp vanilla

2 C flour
2.5 C blended oatmeal (measure 2.5 C into blender, blend it, and there ya go)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

12 oz chocolate chips
4oz grated chocolate bar
1 1/2 C chopped nuts

Oven to 375.

Cream first group, add next group, add next group, add next group.

Bake 10 minutes.

Whole-Wheat Bars with Raspberry Jam

 Whole-Wheat Bars with Raspberry Jam
 from Martha Stewart Living

1 1/4 C whole wheat flour
1 C flour
1/4 C wheat bran
1/4 tsp salt
1/4 tsp baking soda

2/3 C brown sugar
1 tsp finely grated lemon zest
10 Tb butter, softened

1 egg

1/4 C applesauce, smooth & unsweetened
1 C raspberry jam

Whisk together first group and set aside.

Beat second group in Kitchen Aide.

Add in egg.

Reduce speed to low and add flour mixture in 3 batches, alternating with applesauce.  Divide dough in half, warp in plastic and refrigerate until firm, about 2 hours.

Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9.5 x 11.5 rectangle, about 1/8" thick.  Trim dough  and transfer rectangle to a baking sheet.

Cut rectangle in half lengthwise.  Spread 1/4C jam down half of each length, leaving 1/2" border.  Fold dough over and pinch to seal.  Refrigerate until firm, about 20 minutes.  Repeat with remaining dough and jam.

Preheat oven to 375.

Cut crosswise into 1 1/2" wide bars, but do not separate until after baking.  Bake until golden, about 20 minutes.  Let cool.

Beth's Lemon Tea Bread

Beth's Lemon Tea Bread

1/2 C butter, soft
1 C sugar

2 eggs
1 lemon, zested

1 1/2 C flour
1 tsp baking powder
1/2 tsp salt

1/2 C milk

Oven to 350.  Grease 9x5 loaf pan.

Cream butter and sugar.

Add eggs and zest.

Combine flour, powder, salt.

Add dry alternately with milk to butter/sugar mixture.

Bake 50-60 minutes until passes the toothpick test.  Don't over-bake!

Cool 10 minutes, then remove from pan.

Can be glazed with 1/2 C powdered sugar mixed with lemon juice.

Pumpkin Bread

Pumpkin Bread

2 2/3 C sugar
2/3 C shortening

2 C pumpkin
2/3 C water
4 eggs

3 1/2 C flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp cloves
1/2 tsp baking powder

2/3 C coarsely chopped nuts

Oven to 350.  Grease and flour bottom of 2 loaf pans, 9x5x3 or 2 loaf pans, 8.5x4.5x2.5.

Mix first two ingredients.

Stir in next three ingredients.

Stir in next group of ingredients.

Stir in nuts.

Pour into pans and bake until passes the toothpick test, about 1 hour and 10 minutes.  Cool 5 minutes.  Loosen sides of loaves from pans and remove.

Peanut Butter Granola Balls

Peanut Butter Granola Balls
from Everyday Food

1/3 C honey
1/4 C peanut butter (good stuff, no yick in there!)
2 Tb butter

1 C crisp rice cereal
1 C rolled oats
1/4 C dried fruit

In small saucepan over medium heat, warm first 3 ingredients until smooth, 1-2 minutes.

Remove from heat and stir in remaining ingredients.

Drop by tablespoons into mini paper cupcake liners.  Place on a baking sheet and refrigerate until set, about 15 minutes.  Store in refrigerator for up to a week.

Chocolate Raspberry Linzer Cookies

Chocolate Raspberry Linzer Cookies

1 C sugar
3/4 C butter, softened
2 eggs
1/2 tsp almond extract

2 1/3 C flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon


1 12oz pkg smi sweet chocolate chips
1 10oz jar raspberry preserves
powdered sugar

Beat first group together.  Slowly add second group into first.  Divide dough in half, wap in plastic, and refrigerate until firm.  (Can be done a day ahead.)

Oven to 350.

Roll dough on a floured surface to 1/8" thick.  Cut with round cookie cutter.  Then cut 1" round circles out of the centers of half the cookies.  (There are 2 layers to each cookie.  The bottom is solid, the top has a circle in the center.)  Bake 8-10 minute.  Cool completely.

Melt chocolate chips.  Spread 1tsp on flat side of whole cookie.  Dollop 1/2 tsp of preserves.  Place a cookie top, flat side down, on top.  Dust with powdered sugar.

Lemon Squares

Lemon Squares
from Everyday Food

Crust

cooking spray
3/4 C flour
1/3 C powdered sugar
1/4 C cornstarch
1/4 tsp salt
1/2 C butter cold and cut into small pieces

Filling

4 eggs
1 C sugar
2/3 C fresh lemon juice
1/4 C flour
1/2 tsp baking powder
1/2 tsp salt

Oven to 350.  Coat a 9" square pan with cooking spray and line with parchment, leaving 2" overhanging.

In food processor pulse dry crust ingredients.  Add butter and pulse until resembles coarse crumbs.  Press into bottom and 3/4" up the sides of pan.  Refrigerate 15 minutes, then bak until lightly browned, about 20 minutes.

Reduce oven to 325.

Now for the filling - beat eggs untili thick.  Ad sugar, juice, flour, powsder and salt.  Pour over warm crust.  Bake until set, 20-40 minutes.  (E.F. says 20 minutes, but mine needs 40!)  Cool to room temperature and refrigerate 1 hour.

Lift square from pan, sift a little extra powdered sugar over the top.  Cut into 16 squares.

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies


1/4 C fresh lemon juice plus 3 1/2 tsp freshly grated lemon zest (2-3 lemons)

2 sticks butter

2 C flour
1 tsp baking powder
1/2 tsp salt

1 C sugar
1 egg
2 tsp vanilla extract
1 Tb poppy seeds

1/2 C sugar
poppy seeds

Oven to 375.

Bring lemon juice to simmer in a small pan over medium.  Cook until reduced to half.  Add 1 stick butter and stir until melted.

Whisk together flour, powder, salt.

Cream 1 stick butter and 1 C sugar.  Mix in egg and lemon butter until pale, about 3 minutes.  Add vanilla and 2 tsp zest.  Mix in flour mixture and seeds.

Stir together remaining sugar and 1 1/2tsp zest.  Roll into 1 1/4" balls.  Roll balls into sugar mixture.  Place 2 inches apart and flatten with the bottom of a glass dipped in sugar to 1/4" thick.  Sprinkle with more poppy seeds if desired.

Bake to just browned, 10-11 minutes.  Cool on racks.

Mom's Ginger Snaps

Mom's Ginger Snaps
(Not from my mom, rather, from allrecipes.


Oven to 375.

Cream together:


1 C brown sugar
3/4 C vegetable oil
1/4 C molasses
1 egg

Combine:

2 C flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger

Add dry into wet.  Roll into 1 1/4" balls.  Roll each ball in:

1/3 C sugar

Place 2 inches apart and bake 10-12 minutes until center is firm.


Pecan Butter Balls

Pecan Butter Balls

Cream together:

1 C butter
2 tsp vanilla

Work in:

2 C sifted flour

1/4 C sugar
1/2 tsp salt


Then:

2 C finely chopped pecans

325 for 25 minutes.

Rula's Thumbprint Cookies

Rula's Thumbprint Cookies

Cream together:

1 C butter
1/2 C sugar
1 egg
1 tsp vanilla

Sift together:

1 Tb cornstarch
2 C flour
dash salt
1 tsp baking powder

Add dry to wet.  Roll into small balls.  Place on ungreased sheets 2 inches apart.  Dent centers with thumb.  Fill each center with:

Raspberry jam (get a good quality!)

350 for 10 minutes

Friday, March 23, 2012

The Best Rum Cake in the World

The Best Rum Cake in the World

Babcia's Walnut Cake

Babcia's Walnut Cake

Cake Part

Make two . . .

1/4 # walnuts, crushed
1 Tb flour
1 tsp ground coffee
5 large eggs
3/4 C sugar

Mix walnuts, flour, coffee.
Mix eggs w/sugar and add to above mixture.
Bake for 20 minutes at 350 in greased pans.

Meringue

4 egg whites
1 Tb powdered sugar
1/3 C walnuts, chopped

Mix whites and sugar into very thick mixture.
Add walnuts
Use a tablespoon to dot onto a sheet.
Bake for 10 minutes at 350, then 60 minutes at 200 until hard but not burned.

Spread

4.5 sticks butter
4 eggs
7 Tb sugar
3 tsp instant coffee

Cream butter until almost white and leave aside

mix together eggs and sugar
add instant coffee
add all this into the creamed butter

Put spread on top of one cake part
put meringue on top of that
lightly cover with spread
put second layer of meringue on top
lightly cover with spread
put second cake part on top
cover whole cake with spread
decorate top with walnuts

(If meringue is very tall, just use one layer.)

Piernik - Gingerbread Cake

Piernik - Gingerbread Cake

Mix:

2 sticks butter
1 C sugar
5 egg yolks (save the whites for another part of the cake!)

Mix in a separate bowl:

3 C flour
1 tsp baking soda
1 tsp baking powder
2 Tb ground coffee
2 Tb cocoa
2 Tb honey
3 Tb plum butter
2 Tb vegetable oil
1 Tb cloves
1 C milk

 Mix 2nd mixture into 1st mixture.

Add:

1/4 C raisins
1/4 C prunes
1/4 C figs
5 egg whites

Pour into 2 greased bread pans and bake at 350 for 60 minutes.

Optional: cut in half and spread with more plum butter or chocolate.

Mom's Perfect Apple Pie

Mom's Perfect Apple Pie

6-8 tart apples, sliced
3/4 - 1 C sugar
2 Tb flour
1/2-1 tsp cinnamon
dash nutmeg
2 Tb butter
pastry for 2 crusts

Oven to 400 degrees.  Lay base crust, pour in filling, dot with butter, place top crust, cut ventilation slits.

Bake 50 minutes

Hawaiian Banana Bread

Hawaiian Banana Bread

1 1/4 C flour
1 C sugar
1/2 tsp salt
1 tsp baking soda
1/2 C shortening
3 small bananas or 1 C puree
2 eggs

Oven to 350.  Grease and flour a 9" square pan.

Mix dry ingredients.  Put shortening, bananas and eggs in blender and whirl until smooth.  Add puree mixture to dry ingredients and mix only until moistened.  Spoon into pan and bake 40 minutes.

Pumpkin Spice Cake

Pumpkin Spice Cake

Mix together:

2 C flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 3/4C sugar

Add:

4 eggs
2 C pumpkin pie filling
1 C oil

Blend in:

1/2 C chopped nuts

Bake 350 in greased and floured cake pans for 30 minutes.

Frosting:

8oz cream cheese
1/2 C butter
4 C powdered sugar
1-2 Tb milk
1 1/2 tsp vanilla

Mix and frost when cake is cool.

Spice Cake

Spice Cake

Sift together:

2 2/3 C flour
1 Tb cardamom
2 tsp cinnamon
2 tsp cloves
2 tsp ginger
1 tsp baking soda
dash salt

Cream:

1 C soft butter
2 C sugar

Add:

4 eggs

Stir in alternately w/flour mixture:

1 C sour cream

Oven to 325.  Pour into greased 3qt bundt pan.  Bake 1 hour until passes toothpick test.

Babcia's Fruitcake

Babcia's Fruitcake

4 eggs
1 1/2 C sugar

1 C sour cream
3 tsp baking powder
3 Tb honey
4 C flour

3 apples dusted with lemon & cinnamon
2 bananas
few walnuts

Mix eggs, sugar.

Add next group one at a time.

Add next group.

Bake at 350 for 50 minutes.

Black Russian Cake

Black Russian Cake

1 yellow cake mix
1/4 C sugar
1 large box chocolate instant pudding
1 C oil
4 eggs
1/4 C Kahlua
1/4 C vodka
3/4 C water

Pour all liquid ingredients into dry ingredients.  Beat 4 minutes.  Pour into sprayed bundt pan.  Bake 40-50 minutes.  Cool 10 minutes, invert pan.  Poke holes in cake so glaze can soak in.

Glaze

1/2 C powdered sugar
1/4 C Kahlua

Mix together and pour over.  Dust with extra powdered sugar.

Baked Doughnuts

Baked Doughnuts
Makes 1 1/2 doz medium.

Do not over bake these!  Under is better, the baking process will finish with residual heat.

Put into Kitchen Aide and let sit for a few minutes:

1/3 C warm milk (100 degrees)
2 1/4 tsp yeast

Stir together and add to mixer:

1 C warm milk (100 degrees)
2 Tb butter
2/3 C sugar

With a fork, stir in, just until incorporated:

2 eggs
5 C flour
2 pinches nutmeg
1 tsp fine sea salt

With the dough hook, mix for a few minutes at medium speed.  Using flour or milk (just a tiny bit at a time) adjust the dough if too wet or too dry.  Get the dough to pull away from the sides of the bowl.

Knead a few times on a floured surface and shape into a ball.  Let rise until doubled.

Punch down and roll to 1/2" thick on floured surface.  Cut out big circles and place on parchment lined sheet.  Then cut out inner circles.  Cover and let rise 45 minutes.

Bake at 375 for 8-10 minutes (check at 8 minutes) until bottoms are barely golden.

Once baked and cooled for a minute or two dip each in a melted butter and mixed sugar/cinnamon.

1/2 C butter, melted
1 1/2 C sugar
1 Tb cinnamon

Eat immediately.

Early Grey Tea Cake

Early Grey Tea Cake
from Eating Royally

1 1/4 C boiling water
3/4 C Earl Grey loose tea leaves

1 stick butter
1 1/2 C light brown sugar
3 eggs

1 1/2 C flour
1/2 C ground almonds
4 C raisins
1/2 C walnuts, chopped

Creme fraiche (optional)

Pour water over tea leaves in a large bowl.  Leave for 1 hour.  Strain tea and set aside to cool.

Preheat oven to 350.  Line pan with parchment and grease.

Cream butter and sugar.  Incorporate eggs one at a time.  Fold in flour, almonds, raisins, and walnuts.  Add the tea and mix well.

Spoon into loaf pan and bake for 1 hour or until it passes the toothpick test.  Once cool, unmold cake, slice, and serve topped with creme fraiche.

Leftover cake can be wrapped in plastic and refrigerated for several weeks.

Mom's Butter Frosting

1 stick butter - as it creams add . . .
dash salt
1 Tb milk
1/3# confectioners sugar
1 egg
1 tsp vanilla
2/3 # confectioners sugar

Cappuccino Chip Cupcakes

Oven to 350.  Line cupcake pan.

24 cupcake liners

Nuke, mix, then cool 5 minutes:

1/3 C water
4 tsp instant coffee granules

Mix:

1 pkg (18.25oz) plain yellow cake mix
1 pkg (3.4oz) vanilla instant pudding mix
3/4 C whole milk
3/4 C vegetable oil
4 large eggs

Fold in:

1 C miniature semisweet chocolate chips

Bake 18-20 minutes until tops spring back when pressed with finger.

Top with Mom's Butter Frosting (substitute brewed coffee for milk) and garnish with1/3 C miniature semisweet chocolate chips, cracked/roasted cocoa beans, or chocolate covered espresso beans.

Harriett's Never Fail Chocolate Cake

Preheat oven to 350.  Grease pans.

Sift these ingredients together in a large bowl:

3/4 C cocoa
2 1/4 C flour
1 1/2 C sugar
1 1/2 tsp baking soda
3/4 tsp salt

Add these ingredients into the above and mix well:

3/4 C shortening
3/4 C boiling water
3/4 C sour milk

Stir into the batter but don't over stir:

2 eggs
1 1/2 tsp vanilla

Bake 25-30 minutes for layers, 35-40 for a loaf pan.

Frosting

1/4 C butter
1/4 C cocoa
1# confectioners sugar
1 tsp vanilla
Drizzle in milk until frosting is correct consistency.

Saturday, February 25, 2012

Tuna Melts

Tuna Melts

Tuna Salad ...
tuna
chopped celery
chopped scallions
grated carrot
diced sweet pickle
hard boiled eggs - 2 per small can or 3 per large can
mayo

Toast bread and butter them while warm.
Top them with lettuce or I usually use fresh raw spinach.
Then mound them with tuna salad.
Put under the broiler until the tuna is warm and just barely browning on the top.
Put a slice of Swiss cheese on top and return to the broiler. Watch ... the cheese melts fast!
Top with tomato slices.