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

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.