The {Page-Turner-Cookbook} featuring
Bermuda
Cuisine is influenced by:- Spain - America - United-Kingdom -
Bermuda:3 recipes
Cod and potato chowder
Codfish cakes
Smoked trout chowder
Spain:39 recipes
Asparagus with orange and endive salad
Baked cod greek-style
Broccoli with garlic
Candied grapefruit peel
Chicken and pasta salad with asparagus
Coconut-almond bars
codfish acras
Lamb shanks braised in red wine
Lemon tart with walnut crust
Marinated cod fillet with corn pudding
Marinated mussels
Marinated vegetables
Mussels mariniere
Mussels with leeks saffron and cream
Orange soaked cake
Paella of mussels
Paella valenciana
Pan-seared cod fillets in white wine and tamato basil sauce
Pasta with broccoli and garbanzo beans
Plum raspberry sorbet
Pork scallopines with puree of chestnuts
Potato eggplant tart
Puree of celery root
Rack of lamb with mushroom crust
Red endives and spinach salad
Roasted acorn squash
Roasted salmon with creamy endives
Shrimp salad with belgian endive
Spanish fish stew
Spanish mussels
Spanish olive oil tortas - tortas de aceite
Spanish omelets
spinach and chickpeas
Strawberry and peach compote
Strawberry cheese cake in macaroon crust
Strawberry-orange sherbet
Tomato stuffed with creamy cheese with gazpacho
Walnut crescents
Winter citrus compote
America:273 recipes
Angel food cake
Angel food cake alaska
Apple bread pudding with Butterscotch Sauce
Apple cheese crisp
Apple cranberry crisp
Apple orange cake
Apple praline baked brioche challah toast
Apple strudel with cranberry sauce
Apple-butterscotch pie
Apple-cranberry crumble pie
Apricot crumble
Apricot purses on a cloud
Asian crab cakes
Asparagus with lime
Baked acorn squash with chestnuts apples and leeks
Baked oysters with wild mushroom ragout
Baked spaghetti squash with spinach and cheese
Bakers chocolate cookies
Banana bran muffins
Banana cake
Banana flax bread
Banana pancakes
Barbecued pork loin
Best bran muffins
Best pancakes
Bittersweet chocolate truffle cheese cake
Black bottom pie
BLT macaroni salad
Blueberry buttermilk waffles
Blueberry corn bread
Blueberry corn muffins
Blueberry streusel cake
Blueberry streusel cake #2
Blueberry supreme
Blueberry-banana pancakes
Blueberry-buckwheat pancakes
Blueberry-lemon bundt cake
Bourbon chocolate cake
Braised blueback with white wine sauce
Brochettes of pork with rosemary
Broiled crab meltaways
Broiled pacific salmon steaks with salsa butter
Broiled pompano with noodles
Broiled salmon fillets in a horseradish-ginger crust
Buckwheat pancakes
Caramel-pecan hand flipside pies
Caramelized pear upside-down cake
Carrot muffins
Carrot muffins with zucchini and pineapple
Cauliflower melt
Cauliflower patties
Cedar planked salmon with mustard mashed potatoes
Cheese wafers
Chewy oatmeal cookies
Chicken and shrimp salad california
Chicken divan
Chicken fingers
Chicken hash vanderbilt
Chicken magnifique
Chicken salad and avocados
Chinese chicken tenders
Chocolate angel food cake
Chocolate bourbon pecan pie
Chocolate brownie cookies
Chocolate cake for birthday cake
Chocolate chips cookies
Chocolate Crinkle Cookies
Chocolate icing in a flash
Chocolate mousse cake
Chocolate mousse with honey popcorn
Chocolate pecan pie
Chocolate-dipped macadamia cookies
Choconut chippers
Cinnamon rolls version 2
Cioppino
Classic cheesecake
Classic roast turkey
Classic stuffing
Coconut cream pie
Coconut crispies
Coconut flour pancakes
Coconut squares
Cod and potato chowder
Coffee cake cupcakes
Cookie christmas tree
Corn bread
Corn bread for chili
Corn bread stuffing
Country apple pie
Cranberry and pear phyllo tart
Cranberry clusters
Cranberry eggnog cheesecake
Cranberry mold
Cranberry walnut cake
Cranberry walnut pie
Cranberry walnut tart
Cream cheese and wild blueberry pound cake
Cream of pumpkin soup
Creamy pumpkin pie
Crispy chicken nuggets
Crispy onion rings
Cronuts - croissant and doughnut
Crown roast of pork with stuffing
Crumble top cranberry bars
Cup cakes with vanilla and chocolate icings
Dips for endives
Double apple cake
Double cranberry soda bread
Doughnut muffins
Dutch baby apple pancake
Espresso chocolate chip cookies
Fish seasoning
Florida key lime pie
Fluffy strawberry sherbet
Fresh blueberry pie
Fresh ricotta
Fried chicken
Frozen lime cream pie
Fruit cobbler
Garlic-roasted potato skins
Gluten-free pancakes
Grapefruit alaska
Grapefruit cheesecake
Grapefruit fondue
Grapefruit salsa
Green bean casserole
Grilled pompano with tangy ginger sauce
Healthy baked chicken nuggets
Holiday roasted turkey
Home made cranberry juice
Hot mulled cider
Hot spiced blueberry sauce
Kale and brussels sprout salad with walnuts parmesan and lemon-mustard dressing
Kale fritters
Kale salad
Key lime pie
Krispy kreme donut
Lacy almond-orange cookies
Lamaze mayonnaise
Lemon and lime squares with pistachio crust
Lemon bars
Lemon cheese cake
Lemon meringue pie
Lemon or lime mousse
Lemon- honey jello
Lemon-glazed candied-ginger cookies
Lemon-scented blueberry sauce
Lemony lemon pound cake
Lentils mini burgers
Light strawberry mousse
Lime chiffon cheese cake
Lime meltaways
Lime mousse
Lime tart with raspberry sauce
Lumberjack cookies
Macaroni and cheese
Macaroni and cheese with tomatoes
Marbled pumpkin cheesecake
marionberry pie
Marshmallows
Mascarpone cheesecake
Morning glory muffins
Napoleon of peekey toe crab and apple
No-bake nutella cheesecake
Nutty peach crisp
Oatmeal raisin cookies
Oatmeal toffee cookies
Oats and berry crumb dessert
Old fashion rice crispies chocolate cookies
Orange cake 2
Orange pound cake
Orange prune nut loaf
Orange soaked cake
Orange-cranberry topping
Orange-honey jello
Oven baked sweet potato fries
Oven-baked chicken wings
Oven-cooked bacon
Pamplemousse pie
Pancetta-wrapped beef tenderloin
Parker house rolls
Peach almond compote
Peach and cream dessert
Peach mango smoothies
Peach-blackberry tart
Peach-blueberry custard danishes
Peanut butter and mint chocolate chips
Peanut crisps
Pear-cranberry crumble
Pecan crescents
Pecan pumpkin pie
Perfect roasted turkey
perfect white cake
Pingree pasta
Pompano almondine
Pompano captiva
Pompano meuniere
Pompano papillottes
Pompano with mango beurre blanc
Pork and winter squash stew
Pork spareribs
Pork tenderloin with raisin sauce
Pot roast
Potato bacon soup - quick and easy
Praline lace cookies
Pumpkin cheesecake
Pumpkin chocolate cinnamon and salted caramel mousse cake
Pumpkin pie
Pumpkin pie-pumpkin-shaped
Pumpkin-orange pie
Quick and easay cranberry sauce
Quick and easy pancakes
Quick and easy pie crust
Raspberry cheesecake
Raspberry coconut squares
Raspberry crême brulée
Raspberry triple crown
Raspberry-apricot pie with hazelnut streusel topping
Refrigerator blueberry muffins
Rhubarb crumb bars
Rhubarb pound cake
Rice crispies cakes
Roasted cauliflower with parmesan polenta
Roasted cod with parma ham and fresh sage
Roasted lamb rib eye with sweet garlic
Roasted turkey breast with barbecue sauce
Rum-broiled grapefruit
Salmon burgers with herb aïoli
Sausage stuffing with cranberry and corn
Scallopines of pompano
Seasoned flour and spices for fried chicken
Sherried chicken thighs
Smoked turkey
Snickerdoodles
Southern fried chicken
Southern pecan pie
Southern-style collard greens
Spiced pumpkin bread
Spiced whole cranberry sauce
Spicy cheese corn bread
Spicy coriander chicken salad
Steamed broccoli
Strawberry bavarian
Strawberry cheesecake with rhubarb sauce
Strawberry purses
Strawberry shake with red berry coulis
Streusel pumpkin bread
Stuffed boneless turkey with tart cherry gravy
Summer corn and tomato pasta
Sweet Potato Black Bean Burritos
Sweet potato burgers
Swiss roll
Tangerine jelly
Tangerine soufflés
Texas chili and corn bread pudding
The best hash brown patties
The summit cake
The ultimate bran muffins
Toasted corn with cherry tomato and edamame salad
Toffeed pears
Tomato-corn pasta salad
Tuna salad on olive bread with arugula
Turkey croquettes
Tuscan kale salad
Valentine truffle cake
Vanilla-pomegranate parfaits
Vidalia onion fritters
Waldorf salad coleslaw
Walnut raspberry brownies
Wild blueberry flan
Wild rice and chestnut stuffing
Winter citrus compote
Yeast donuts
United-Kingdom:82 recipes
Apple and berry crisp
Apple and oat scones with cinnamon
Apple and pork stuffing
Apple betty
Apple blueberry crisp
Apple crunch
Apple pudding
Armagnac toffee sauce
Baked salmon fillets
Baked salmon steaks with apricot-horseradish sauce
Banana bread
Banana raisin french toast
Beer-batter cod fillets
Blueberry cobbler
Blueberry cobbler with peaches and raspberries
Blueberry port sauce
Blueberry scones
Blueberry-rum cobbler
Carrot bran muffins
Cheese sauce
Chicken terrine
Chiffon mincemeat pie
Christmas mince pies
Cranberry apple cobbler
Creamed salmon casserole
Crumpets
Custard cream
Deep-fried cod patties
Deviled chicken breasts
Easy pie dough
Eggs suzette
English apple pudding with rum sauce
English muffins
Festive shortbreads
Fish and chips
Gingerbread sticky toffee pudding
Gingersnap cookies
Graham cracker crust
Kedgeree of salmon with sea asparagus
Lace cookies
Leek patties
Lemon curd
Lemon meringue bites
Lemon rhubarb mousse
Lemon shortbread cookies
Lemon squares
Lemon trifle
Lime curd and almond tart
Marinated cauliflower
Melting moments
Oatmeal lace cookies
Oven barbecued chicken
Oven pork chops
Peach cobbler #1
Peach cobbler #2
Peach crisp
Peanut butter coconut pudding
Pear apple crisp
Plum pudding
Potato galettes with smoked salmon and dill creme fraiche
Prune whip
Raspberry-rhubarb custard tart
Rhubarb and red wine jelly
Rhubarb and strawberry crisp
Rhubarb cobbler
Rhubarb crisp
Rhubarb ice cream
Rhubarb strawberry trifle
Rye bread stuffing with sausage apples and bacon
Scotch shortbread
Silver dollar pear pancakes
Simple granola
Simple rhubarb fool
Spicy oven-roasted potatoes
Steak and kidney pie
Sweet cookie dough
Swiss roll
The perfect roast chicken
Trifle
Tuna salad sandwiches
Vanilla wafers
Whole grain soda bread
The flavours of Bermuda are diverse, blending culinary influences, ingredients and techniques from the Caribbean, British, West African, Native American and Portuguese.
Cod and potato chowder 
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 ounces salt pork, diced 8 ounces chopped onion
1 clove minced garlic
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1/2 teaspoon saffron
1 pound diced potatoes
1 quart fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 pounds boneless cod
1 tablespoon parsley
In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the potatoes and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.
Codfish cakes
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
1 cup chopped onions 1 tablespoon butter
2 pounds cooked codfish
3 cups cooked potatoes, cut up (about 3 medium potatoes)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs
1 teaspoon prepared mustard
1 teaspoon Worcestershire
3 tablespoons parsley
1 cup seasoned bread crumbs
1/3 cup olive oil
2 tablespoons butter
Melt butter in a frying pan. Add onion and sauté for 5 minutes over low heat. Chop potatoes coarsely. Flake the cod flesh. Combine potatoes, salt and pepper, onion, eggs, mustard, Worcestershire sauce, and parsley.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.
Smoked trout chowder
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
2 tbsp butter2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
1/4 cup dry white wine
3 cups vegetable broth
1 1/2 cups milk
1 tsp herbes de Provence
1/2 cup cream
200 g smoked trout or salmon fillet, skin discarded, flaked
2 tbsp fresh parsley, chopped
Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.
Asparagus with orange and endive salad
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Baked cod greek-style
Serves: 4
Preparation time: 20 minutes
Cooking time:25 minutes
1 lb (454 g) cod fillets, thawed3 tbsp (45 mL) all purpose flour
2 tbsp (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
(about 1/4 lb/125 g)1 onion, chopped
3 cloves garlic, minced
1 sweet green bell pepper, chopped
1 can (19 oz/540 mL) tomatoes, (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
1 pinch hot pepper flakes
1 pinch granulated sugar
2 tbsp (30 mL) minced fresh parsley
Salt and pepper
Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.
Broccoli with garlic
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds broccoli florets 6 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon cayenne pepper (optional)
Wash broccoli and cut into small florets. Steam in a microwave steamer or over boiling water until barely tender and still bright green.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
Candied grapefruit peel
Serves: 8
Preparation time: 25 minutes
Cooking time:15 minutes
1 large grapefruit 3/4 cup sugar
1/2 cup water and peel
Remove the yellow part of the peel of one grapefruit with a vegetable peeler. Cut into 1/16-inch -wide strips.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.
Chicken and pasta salad with asparagus
30 minutes
Serves: 10
1-5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup white wine
1 bay leaf
1 teaspoon tarragon and thyme
For salad:
1 pound rotini pasta
1 pound asparagus, cooked
1/2 pound snow peas, trimmed and blanched
1 red pepper, seeded and sliced
1/2 cup almonds, unblanched and toasted
For basil-tarragon dressing:
1/2 cup white onion, chopped
2 teaspoons sugar
2 teaspoons each fresh basil and tarragon
1 garlic clove, minced
1 cup vegetable oil
1/2 cup white wine vinegar
to taste salt and pepper
Serves: 10
Preparation time: 30 minutes
Cooking time:105 minutes
For oven-poached chicken: 1-5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup white wine
1 bay leaf
1 teaspoon tarragon and thyme
For salad:
1 pound rotini pasta
1 pound asparagus, cooked
1/2 pound snow peas, trimmed and blanched
1 red pepper, seeded and sliced
1/2 cup almonds, unblanched and toasted
For basil-tarragon dressing:
1/2 cup white onion, chopped
2 teaspoons sugar
2 teaspoons each fresh basil and tarragon
1 garlic clove, minced
1 cup vegetable oil
1/2 cup white wine vinegar
to taste salt and pepper
Preheat oven to 375 degrees.
Place roasting chicken in large pan.
In glass measure, combine stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan with foil.
Bake 1 1/2 hours or until drumsticks move easily in sockets. Remove pan from heat; set aside to cool completely.
Remove chicken to board; strain stock and reserve for another use, such as soup.
Remove all meat from chicken, discarding skin and bones; cut meat into 2-by 1-inch pieces. Place chicken meat in large bowl; refrigerate, covered up to 24 hours.
In large pot of boiling salted water, cook pasta 5 to 7 minutes. Drain well; rinse under running water.
Cut asparagus into 2-inch pieces; add to snow peas and chicken, along with red pepper and almonds.
Dressing:
In food processor, combine onion, parsley, sugar, basil, tarragon and garlic. Process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy and well combined. Add dressing to salad; toss well. Spoon unto serving platter. Refrigerate, covered, until ready to serve.
Place roasting chicken in large pan.
In glass measure, combine stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan with foil.
Bake 1 1/2 hours or until drumsticks move easily in sockets. Remove pan from heat; set aside to cool completely.
Remove chicken to board; strain stock and reserve for another use, such as soup.
Remove all meat from chicken, discarding skin and bones; cut meat into 2-by 1-inch pieces. Place chicken meat in large bowl; refrigerate, covered up to 24 hours.
In large pot of boiling salted water, cook pasta 5 to 7 minutes. Drain well; rinse under running water.
Cut asparagus into 2-inch pieces; add to snow peas and chicken, along with red pepper and almonds.
Dressing:
In food processor, combine onion, parsley, sugar, basil, tarragon and garlic. Process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy and well combined. Add dressing to salad; toss well. Spoon unto serving platter. Refrigerate, covered, until ready to serve.
Coconut-almond bars
Serves: 24
Preparation time: 20 minutes
Cooking time:20 minutes
4 egg whites 1 1/2 cups sugar
1 teaspoon water
1 teaspoon almond extract
2 teaspoons vanilla
1 cup all-purpose flour
3 cups shredded coconut
48 whole almonds
1/2 cup semi-sweet chocolate chips
3 teaspoons unsalted butter
Preheat oven to 350 degrees.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.
codfish acras
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Lamb shanks braised in red wine
Serves: 6
Preparation time: 40 minutes
Cooking time:3 hours
6 lamb shanks, about 1 1/4 pound each to taste salt and pepper
3 teaspoons olive oil
2 teaspoons crushed black peppercorns
2 bay leaves
8 cups vegetable stock or chicken stock
3 cups dry red wine
2 heads garlic, halved crosswise
4 ribs celery, cut into large dice
4 carrots, cut into large dice
1 large onion, peeled and cut into small wedges
1 cup mushrooms, thickly sliced
ROASTED GARLIC AND WHITE BEAN PUREE
Makes about 3 cups
1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken broth
Coarse salt and pepper, to taste
1/3 cup heavy cream
Heat oven to 425 degrees.
Season shanks with salt and pepper. In a large, high-sided oven proof pot, heat the oil until barely smoking.
Sear the shanks in batches until brown on all sides. Put all the shanks in the pot; add peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onions and mushrooms.
Put the pot in the oven and cook until meat is tender, about 2 hours. (can be made a day ahead).
Remove the shanks, mushrooms and onions and set aside. Cover with foil.
Strain the braising liquid into a medium saucepan. Degrease carefully and simmer to reduce the cooking liquid to about one third.
Pour sauce over the shanks and vegetables.
Serve with roasted garlic and white bean puree.
ROASTED GARLIC AND WHITE BEAN PUREE
1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
4. Puree the beans in a food processor. Adjust seasonings.
Season shanks with salt and pepper. In a large, high-sided oven proof pot, heat the oil until barely smoking.
Sear the shanks in batches until brown on all sides. Put all the shanks in the pot; add peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onions and mushrooms.
Put the pot in the oven and cook until meat is tender, about 2 hours. (can be made a day ahead).
Remove the shanks, mushrooms and onions and set aside. Cover with foil.
Strain the braising liquid into a medium saucepan. Degrease carefully and simmer to reduce the cooking liquid to about one third.
Pour sauce over the shanks and vegetables.
Serve with roasted garlic and white bean puree.
ROASTED GARLIC AND WHITE BEAN PUREE
1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
4. Puree the beans in a food processor. Adjust seasonings.
Lemon tart with walnut crust
Serves: 8
Preparation time: 35 minutes
Cooking time:50 minutes
4 ounces butter, softened 1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts, finely ground
1 cup flour
Filling:
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh lemon juice
1/2 cup heavy cream
Beat the butter, sugar and egg yolk in an electric mixer.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.
Marinated cod fillet with corn pudding
Serves: 4
Preparation time:40 minutes
Cooking time:40 minutes
Serves 4 1-2 1/2 pound cod fillet, with skin
5 teaspoons coarse salt
1 teaspoon freshly ground white pepper
3 tablespoons chives
1/4 cup fresh flat leaf parsley
3 tablespoons fresh cilantro
1/4 cup olive oil, plus more for sautéing
2 teaspoons unsalted butter, cut into bits
Corn pudding (recipe follows)
Red Pepper Coulis (recipe follows)
CORN PUDDING
serves 4
4 cups frozen corn
1/2 cup low sodium chicken stock
coarse salt
freshly ground black pepper
1 tablespoon cornmeal, toasted
4 tablespoons unsalted butter
Red Pepper Coulis:
1 sweet red pepper
1 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, minced
1/2 cup tomato juice
1 tablespoon white wine
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.
CORN PUDDING
serves 4
Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.
RED PEPPER COULIS:
Grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.
SOURCE
Martha Stewart Living Television
In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.
CORN PUDDING
serves 4
Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.
RED PEPPER COULIS:
Grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.
SOURCE
Martha Stewart Living Television
Marinated mussels
Serves: 8
Preparation time: 20 minutes
Cooking time:7 minutes
6 pounds fresh cultured blue mussels 1 bay leaf
1 cup white wine
1 small onion, chopped
2 cloves garlic, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots, chopped
1/4 cup green onions, chopped
1 small red pepper, chopped
2 tablespoons fresh parsley, minced
Marinade
1/2 cup white wine vinegar
2 cloves garlic, chopped
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 cup olive oil
1 dash black pepper
1. Rinse fresh blue mussels in tap water.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
Marinated vegetables
Serves: 10
1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Preparation time: 30 minutes
Cooking time:10 minutes
12 medium tomatoes 1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Cut the tomatoes across in half, hollow them out slightly, and season with salt and pepper.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Mussels mariniere
the national dish of Belgium! Mussels or moules are usually cooked or steamed and served with frites-Fench fries.
Serves: 6
2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
5 pounds fresh mussels 2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Clean and wash mussels under cold running water and debeard.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Mussels with leeks saffron and cream
Serves: 4
Preparation time: 25 minutes
Cooking time:30 minutes
2 tablespoons butter 2 large leeks, washed and thinly sliced
4 dozens mussels, scrubbed, debearded
1 cup dry white wine
8 parsley sprigs
10 saffron threads, crushed
1/2 cup whipping cream
2 tablespoons fresh parsley, minced
Melt butter in large heavy deep skillet. Add leeks and saute until tender.
Combine mussels, wine and parsley sprigs in Dutch oven. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
Strain mussel juice into skillet containing leeks. Add saffron and cream; boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
Add mussels and any remaining juices to skillet. Stir and heat through.
Combine mussels, wine and parsley sprigs in Dutch oven. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
Strain mussel juice into skillet containing leeks. Add saffron and cream; boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
Add mussels and any remaining juices to skillet. Stir and heat through.
Orange soaked cake
Serves: 10
Preparation time:20 minutes
Cooking time:50 minutes
For the cake:1-1/2 tsp. baking powder
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
1 Tbs. vanilla extract
2 cups sugar
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
3/4 cup strained fresh orange juice
5 large eggs
For the syrup & glaze:
1 cup confectioners' sugar, divided
1/2 cup frozen orange juice concentrate, thawed
2 Tbs. dark rum
1 Tbs. unsalted butter, melted
Heat the oven to 350F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
Paella of mussels
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 pounds fresh mussels 1 medium chopped onion
2 cloves minced garlic
1/4 cup olive oil
1 1/2 cups rice
1/2 teaspoon saffron
1 medium sliced red pepper
Clean and scrub mussels.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the rice and saffron.
Pour the strained cooking liquid and water over rice, to make 3 1/2 cups. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 10 minutes. Add mussels in their half shells and combine with the rice. Continue baking for 10 more minutes or until rice is done.
Serve the paella in a preheated casserole dish.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the rice and saffron.
Pour the strained cooking liquid and water over rice, to make 3 1/2 cups. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 10 minutes. Add mussels in their half shells and combine with the rice. Continue baking for 10 more minutes or until rice is done.
Serve the paella in a preheated casserole dish.
Paella valenciana
Serves: 6
Preparation time: 40 minutes
Cooking time:2 hours
1/2 pound cooked lobster 1/2 pound cooked shrimp
6 fresh mussels
1/2 pound chorizo or garlic sausage
3 chicken breasts, cut in half across
1 teaspoon salt
1/4 cup olive oil
2 ounces chopped onion
1 teaspoon minced garlic
1 medium sliced sweet red or green peppers
2 peeled tomatoes
1 cup rice
1 teaspoon saffron
1 quart chicken stock
1/2 cup frozen peas
Cut lobster meat into chunks.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.
Pan-seared cod fillets in white wine
and tamato basil sauce
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
For the White Wine Tomato Basil Sauce:• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 large cloves garlic, finely minced
• 1 cup Marinara sauce or tomato sauce
• 1 cup diced peeled tomatoes
• 1/4 cup dry white wine
• 1/2 cup fresh basil, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• salt to taste
• 1 teaspoon granulated sugar
• 1/4 teaspoon fresh ground black pepper
• For the Cod:
• 2 tablespoons olive oil
• 4 - 6 ounce fillets fresh cod
• Salt and pepper
For the White Wine Tomato Basil Sauce:
1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
Pasta with broccoli and garbanzo beans
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
4 tablespoons olive oil 2 tablespoons minced garlic
1 1/2 cups dry white wine
2 15-ounce cans garbanzo beans, rinsed and drained
pinch of dried crushed red pepper
12 ounces small shell pasta
6 cups broccoli florets
1 cup grated Parmesan cheese
Heat oil over medium high heat in heavy large skillet. Add garlic; sauté 1 minute. Add wine, beans and crushed red pepper, cook until sauce thickens slightly, about 5 minutes.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.
Plum raspberry sorbet
Serves: 8
Preparation time:1 hour
Cooking time:5 minutes
3/4 cup sugar 2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.
Pork scallopines with puree of chestnuts
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
8 pork scallopine, thinly sliced from loin or tenderloin salt and pepper to taste
1 tablespoon flour
2 tablespoons butter
1/2 cup chopped mushrooms
1/4 cup chopped dill pickles
1 tablespoon capers, drained
1 tablespoon white vinegar
1 teaspoon prepared mustard
1 1/2 cups brown sauce
For chestnut puree:
1 pound canned whole chestnuts
1/4 cup heavy cream
1 teaspoon honey
Season pork scallopine with salt and pepper. Dredge in flour.
Heat butter in a non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
Set aside on a plate.
Add mushrooms, pickles, capers and vinegar to pan. Heat for 5 minutes.
Add brown sauce.
Add pork slices and simmer for 3 to 4 minutes.
Chestnut puree:
Drain and rinse chestnuts. Puree in a food processor with cream and honey until smooth.
Serve pork with garnish and chestnut puree.
Heat butter in a non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
Set aside on a plate.
Add mushrooms, pickles, capers and vinegar to pan. Heat for 5 minutes.
Add brown sauce.
Add pork slices and simmer for 3 to 4 minutes.
Chestnut puree:
Drain and rinse chestnuts. Puree in a food processor with cream and honey until smooth.
Serve pork with garnish and chestnut puree.
Potato eggplant tart
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
2 1/4 cups finely diced, peeled eggplant 1 tablespoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons canola oil
3 tablespoons minced shallots
4 large Idaho potatoes
to taste pepper
1/4 cup butter
Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté until very tender. Remove from heat.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.
Puree of celery root
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
1 1/2 pounds potatoes 3/4 pound celery root
salt to taste
4 tablespoons butter
1/8 teaspoon grated nutmeg
1 cup hot milk
Peel and quarter potatoes. Put in cold water. Peel celery root. Cut into chunks.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.
Rack of lamb with mushroom crust
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 ounces dried black trumpet or other dried mushrooms 1 egg
salt and black pepper to taste
flour for dredging
2 racks of lamb, boned and trimmed
4 medium leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
1 tablespoon butter
4 tablespoons extra virgin olive oil
4 ounces fresh shiitake, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs thyme
In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Red endives and spinach salad
Serves: 6
Preparation time: 20 minutes
1 medium red endive 8 ounces young spinach
7 ounces cooked artichoke hearts
2 medium endives sliced into thin rings
1 clove garlic
1 boiled egg
3 tablespoons olive oil
1/4 cup wine vinegar
salt and pepper to taste
Remove outer endive leaves and discard. Separate leaves. Remove long stems from spinach. Wash and spin dry.
Drain artichoke hearts and cut each in half. Slice onions into thin rings. Cut garlic clove in half.
Using the cut side, rub garlic around the inside of a salad bowl. Combine endive, spinach, and artichoke hearts in salad bowl.
Scatter onion rings over greens.
Chop hard-cooked egg.
In a small bowl, beat together oil, vinegar, salt and pepper to taste and shredded endive stem, and pour over salad. Sprinkle with chopped egg before serving.
Drain artichoke hearts and cut each in half. Slice onions into thin rings. Cut garlic clove in half.
Using the cut side, rub garlic around the inside of a salad bowl. Combine endive, spinach, and artichoke hearts in salad bowl.
Scatter onion rings over greens.
Chop hard-cooked egg.
In a small bowl, beat together oil, vinegar, salt and pepper to taste and shredded endive stem, and pour over salad. Sprinkle with chopped egg before serving.
Roasted acorn squash
Serves: 4
Preparation time: 10 minutes
Cooking time:30 minutes
1 (2 pound) acorn squash 2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
pinch of pepper
Preheat oven to 425 degrees. Wash and cut squash crosswise into 1/2 inch thick slices; remove seeds. Place on rimmed baking sheet.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.
Roasted salmon with creamy endives
Serves: 4
Preparation time:30 minutes
Cooking time:20 minutes
Four 6-oz (175-g) salmon filets, skin on1 tablespoon olive oil
Salt and freshly ground pepper
1 teaspoon chopped thyme
2 tablespoons butter
4 Belgian endives, sliced lengthwise into quarters
½ teaspoon sugar
¼ cup white wine
½ cup chicken stock
¾ cup whipping cream
½ cup grated French Comté cheese or gruyere
2 tablespoons chopped parsley
Preheat oven to 450 F.
Rub salmon with olive oil and season with salt, pepper and thyme.
Heat butter in an oven-proof skillet over medium heat. Add endive and sprinkle with sugar. Cook on each side until lightly browned, about 4 minutes.
Top with salmon, place skillet in the oven and bake for 10 to 12 minutes or until white juices begin to appear and salmon is just cooked through. Move salmon and endives to a serving dish and keep warm.
Add wine to pan and bring to boil. Boil until wine is reduced to 2 tablespoons, scraping any bits from base of pan. Add stock and reduce by half. Add cream and boil until slightly thickened. Remove skillet from heat and stir in cheese. Season with salt and pepper. Pour sauce over salmon and endive and sprinkle with parsley.
Rub salmon with olive oil and season with salt, pepper and thyme.
Heat butter in an oven-proof skillet over medium heat. Add endive and sprinkle with sugar. Cook on each side until lightly browned, about 4 minutes.
Top with salmon, place skillet in the oven and bake for 10 to 12 minutes or until white juices begin to appear and salmon is just cooked through. Move salmon and endives to a serving dish and keep warm.
Add wine to pan and bring to boil. Boil until wine is reduced to 2 tablespoons, scraping any bits from base of pan. Add stock and reduce by half. Add cream and boil until slightly thickened. Remove skillet from heat and stir in cheese. Season with salt and pepper. Pour sauce over salmon and endive and sprinkle with parsley.
Shrimp salad with belgian endive
Serves: 4
Preparation time: 20 minutes
1 1/2 pounds of shrimp, cleaned and cooked 4 large Belgian Endives, prepared
1 large cucumber, sliced
1 carrot, peeled and sliced
Cucumber Sauce:
Mix in a bowl,
1 cup yogurt or sour cream
1 tablespoon horseradish
1 small cucumber, pared and grated
juice of lemon or lime to taste
2 tablespoons dill, chopped
salt and pepper to taste
Trim endives and separate leaves.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Spanish fish stew
This is a rich seafood stew from the Basque country in France. What makes this stew special is a combination of seafood, hot and sweet paprika as well as a combination of herbs.
Good fish stock is ideal for this recipe, but you could substituted with chicken stock or vegetable stock.
Use baby octopus, striped bass, shrimp and bay scallops or mussels, crabmeat or any type of firm fish.
Serves: 4
1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or vegetable stock)
5 Italian plum tomatoes, chopped and seeded
6 chopped sage leaves
1 T. chopped fresh rosemary
2 T. chopped fresh parsley
1 T. chopped basil
Salt and pepper to taste
Lemon juice
Good fish stock is ideal for this recipe, but you could substituted with chicken stock or vegetable stock.
Use baby octopus, striped bass, shrimp and bay scallops or mussels, crabmeat or any type of firm fish.
Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
1 lb baby octopus1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or vegetable stock)
5 Italian plum tomatoes, chopped and seeded
6 chopped sage leaves
1 T. chopped fresh rosemary
2 T. chopped fresh parsley
1 T. chopped basil
Salt and pepper to taste
Lemon juice
Cut the octopus into large pieces. Slice the fish into 1-2 inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside separately.
Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the baby octopus.
Saute the octopus, peppers and onion for a minute or two, then add the garlic and mix well. Cook for one minute, then turn the heat up all the way and add the white wine.Mix well, and add the hot and sweet paprika and mix again. Let the mixture boil fiercely until half the wine is boiled away.Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35-40 minutes.Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.Once the octopus is tender, add the tomatoes, the shrimp, fish and scallops, then add half the parsley. Cook this at a simmer for 4-5 minutes.Add the rest of the parsley and the basil. Stir to combine and serve.
Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the baby octopus.
Saute the octopus, peppers and onion for a minute or two, then add the garlic and mix well. Cook for one minute, then turn the heat up all the way and add the white wine.Mix well, and add the hot and sweet paprika and mix again. Let the mixture boil fiercely until half the wine is boiled away.Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35-40 minutes.Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.Once the octopus is tender, add the tomatoes, the shrimp, fish and scallops, then add half the parsley. Cook this at a simmer for 4-5 minutes.Add the rest of the parsley and the basil. Stir to combine and serve.
Spanish mussels
Serves: 5
Preparation time: 20 minutes
Cooking time:25 minutes
5 pints large mussels 1/2 cup ground almonds
1/2 cup pine nuts
2 garlic cloves, peeled
1 tablespoon chopped parsley
1 teaspoon paprika
12 peppercorns
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon tomato paste
salt, pepper, and cayenne pepper to taste
Sort, scrape, wash the mussels, discarding any that do not close. Steam them in a cup of water, in a large kettle. Drain mussels and reserve the cooking liquid. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
In a food processor combine the ground almonds, pine nuts, crushed garlic, parsley, paprika, peppercorns and half of the oil. Mix to a thick paste.
In a medium pot, brown the onion in the remaining oil. Stir in the blended paste, and mix over a brisk fire, while stirring. Add the tomato paste and thin sauce with reserved mussel juice to obtain a thick sauce. Season to taste.
Loosen each mussel from the shell. Arrange on a serving dish. Fill each mussel with the sauce. Serve hot.
In a food processor combine the ground almonds, pine nuts, crushed garlic, parsley, paprika, peppercorns and half of the oil. Mix to a thick paste.
In a medium pot, brown the onion in the remaining oil. Stir in the blended paste, and mix over a brisk fire, while stirring. Add the tomato paste and thin sauce with reserved mussel juice to obtain a thick sauce. Season to taste.
Loosen each mussel from the shell. Arrange on a serving dish. Fill each mussel with the sauce. Serve hot.
Spanish olive oil tortas - tortas de aceite
These Spanish olive oil tortas, or tortas de aceite, tastes just like the store-bought sweet olive oil tortas by Ines Rosales. Crisp. Crackly. And with just the right amount of sweet.
For best results, they should be rolled out to nearly translucent.
Serves: 6
1 teaspoon sea salt
2 teaspoons anise seeds
Scant 1/2 cup Spanish extra-virgin olive oil, plus more for the baking sheets
2/3 cup warm water
3 tablespoons raw sugar, plus extra for sprinkling
2 teaspoons instant yeast
Confectioners’ sugar, for dusting
All-purpose flour, for the work surface
1 large egg white, beaten
For best results, they should be rolled out to nearly translucent.
Serves: 6
Preparation time:50 minutes
Cooking time:50 minutes
1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour1 teaspoon sea salt
2 teaspoons anise seeds
Scant 1/2 cup Spanish extra-virgin olive oil, plus more for the baking sheets
2/3 cup warm water
3 tablespoons raw sugar, plus extra for sprinkling
2 teaspoons instant yeast
Confectioners’ sugar, for dusting
All-purpose flour, for the work surface
1 large egg white, beaten
1. Preheat the oven to 420°F (215°C).
2. Mix 1 1/2 cups flour, salt, and anise seeds in a bowl. Set aside. Pour the olive oil into a measuring cup or another bowl with the water, then add the sugar and yeast and mix well. Set aside for a few minutes for the yeast to become frothy.
3. Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a lovely, smooth dough. If the dough is sticky as heck, add some or all of the remaining flour, a little at a time, until a smooth dough forms.
4. Lightly oil 2 large baking sheets, then dust them with confectioners’ sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour. Divide your dough into 12 equal-size pieces and shape each one into a ball, then roll out each ball until it’s almost translucent and about 5 inches in diameter. Place each torta on a baking sheet and lightly brush with some beaten egg white. Dust the biscuits lightly with confectioners’ sugar and then scatter a little raw sugar.
5. Bake for 6 to 8 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds. Immediately transfer the tortas to wire racks to cool for as long as you can resist tucking in. The tortas sorta flake and crumble as you take a bite, and will then quickly dissolve into sweet nothingness within a matter of seconds. So lovely.
*00 FLOUR NOTE
Look for 00 flour at Italian delis and markets, specialty stores, and some grocery stores.
2. Mix 1 1/2 cups flour, salt, and anise seeds in a bowl. Set aside. Pour the olive oil into a measuring cup or another bowl with the water, then add the sugar and yeast and mix well. Set aside for a few minutes for the yeast to become frothy.
3. Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a lovely, smooth dough. If the dough is sticky as heck, add some or all of the remaining flour, a little at a time, until a smooth dough forms.
4. Lightly oil 2 large baking sheets, then dust them with confectioners’ sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour. Divide your dough into 12 equal-size pieces and shape each one into a ball, then roll out each ball until it’s almost translucent and about 5 inches in diameter. Place each torta on a baking sheet and lightly brush with some beaten egg white. Dust the biscuits lightly with confectioners’ sugar and then scatter a little raw sugar.
5. Bake for 6 to 8 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds. Immediately transfer the tortas to wire racks to cool for as long as you can resist tucking in. The tortas sorta flake and crumble as you take a bite, and will then quickly dissolve into sweet nothingness within a matter of seconds. So lovely.
*00 FLOUR NOTE
Look for 00 flour at Italian delis and markets, specialty stores, and some grocery stores.
Spanish omelets
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
1 cup onion, thinly sliced 1 cup red peppers, diced
2 tablespoons butter
1 pound diced peeled tomatoes
16 eggs
salt and pepper to taste
1 tablespoon chopped parsley
Saute onions and peppers in butter over low heat until tender, about 10 minutes. Add tomatoes and simmer until tender and most of liquid has evaporated.
In a large bowl, whisk eggs. Strain in a bowl. Season with salt and pepper to taste. Add chopped parsley.
Make individual omelets with the egg mixture.
In a large bowl, whisk eggs. Strain in a bowl. Season with salt and pepper to taste. Add chopped parsley.
Make individual omelets with the egg mixture.
spinach and chickpeas
If cooking the dried beans, just cover them 2 to 3 inches of water and cook them 3 hours. Cooking time can vary widely in slow-cookers so allot more time than you might need.Cook them the day or days before and let them cool in their cooking water, which is then by then very flavorful.
Serves: 4
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Strawberry and peach compote
Serves: 6
Preparation time: 15 minutes
1 cup red wine, (beaujolais, pinot noir, or merlot) 1 tablespoon sugar
1/4 teaspoon almond extract
1 1/4 pounds white or yellow peaches
1 pint strawberries, cleaned and sliced
In a small bowl, combine wine, sugar, and almond extract. Peel, half and slice peaches. Layer strawberries and peaches in dessert glasses.
Pour the red wine syrup over and serve. Can be prepared up to 4 hours ahead.
Pour the red wine syrup over and serve. Can be prepared up to 4 hours ahead.
Strawberry cheese cake in macaroon crust
Serves: 10
Preparation time:40 minutes
Cooking time:2 hours
For the sauce:3 1-pint baskets strawberries, hulled, halved
1/2 cup sugar
2 teaspoons fresh lemon juice
For the crust:
1/4 cup dried apricots
1/4 cup water
1/3 cup sugar
2 large egg whites
2 1/4 cups shredded unsweetened coconut, toasted
For the filling:
1 1/2 pounds cream cheese, soft
1 1/4 cups sugar
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon dark rum
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
1 1/2 pints fresh strawberries, hulled, halved lengthwise
Sauce:
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.
Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.
Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.
Strawberry-orange sherbet
Serves: 8
Preparation time: 1 hour
Cooking time:5 minutes
2 pints strawberries, cleaned and hulled 2 1/4 cups fresh orange juice
1 teaspoon unflavored gelatin powder
3/4 cup sugar
Puree 1/2 of the strawberries. Strain. Combine with orange juice. In a small bowl, mix gelatin with 2 tablespoons orange-strawberry juice. Stir to dissolve, and let soften for 5 minutes. Warm gelatin over low heat. Stir into orange-strawberry juice. Add sugar, and stir to dissolve.
Freeze in ice cream maker.
Slice remaining strawberries. Sprinkle with sugar if needed. Scoop sherbet into bowls. Top with strawberries.
Freeze in ice cream maker.
Slice remaining strawberries. Sprinkle with sugar if needed. Scoop sherbet into bowls. Top with strawberries.
Tomato stuffed with creamy cheese with gazpacho
Dinner ideas of Andorra by Carles Flinch
Serves: 4
300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
4 pear tomatoes or tomatoes from the Canary’s300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration
Clean the tomatoes and cut the top off. Empty the inside with the help of a spoon, keeping the pulp and top. Preheat the oven to 180 degrees.
Blend the pulp with a hand blender, adding oil, basil, the tomato juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gazpacho in the refrigerator. Stuff the creamy cheese inside the tomatoes, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Presentation
Pour the gazpacho into soup bowls and place the tomatoes on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.
Blend the pulp with a hand blender, adding oil, basil, the tomato juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gazpacho in the refrigerator. Stuff the creamy cheese inside the tomatoes, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Presentation
Pour the gazpacho into soup bowls and place the tomatoes on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.
Walnut crescents
Serves: 24
Preparation time: 15 minutes
Cooking time:18 minutes
3 3/4 cups all-purpose flour 3/4 teaspoon ground cinnamon
1 1/2 cups soft butter
3/4 cup light corn syrup
1 teaspoon extract vanilla
2 1/4 cups ground walnuts
1 1/2 powdered sugar
Preheat oven to 350 degrees.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on cookie sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on cookie sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.
Winter citrus compote
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups sweet dessert wine1 cup fresh orange juice
2 tbsp honey
1/2 vanilla bean
1/2 cup raisins
3 seedless oranges
1 blood orange
2 clementines
2 grapefruits
3 kiwi fruits peeled & sliced
In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.
Angel food cake
Serves: 12
Preparation time: 20 minutes
Cooking time:40 minutes
1 1/2 cups confectioner's sugar1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (1 3/4 cups) (at room temperature)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.
After 2 minutes, slowly add the sifted reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into a 10-inch (4L) ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.
After 2 minutes, slowly add the sifted reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into a 10-inch (4L) ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Angel food cake alaska
Serves: 8
Preparation time: 30 minutes
Cooking time:2 minutes
1 angel food cake 1/2 gallon strawberry ice cream or 1/2 raspberry and 1/2 strawberry ice cream
For meringue:
3 egg whites
1/4 teaspoon cream of tartar
3 tablespoons confectioners' sugar
1 teaspoon vanilla
Remove the inside of angel cake leaving one inch thick sides and bottom to form a trench. Fill with ice cream. Freeze until ready to use.
For meringue: In an electric beater, whisk egg whites with cream of tartar until meringue is firm. Add sugar and vanilla.
Beat for 2 more minutes. Cover cake entirely with meringue using a pastry bag fitted with a decorative tube. Bake at 450 degrees for 1 to 2 minutes to brown. Decorate with whole berries and serve.
For meringue: In an electric beater, whisk egg whites with cream of tartar until meringue is firm. Add sugar and vanilla.
Beat for 2 more minutes. Cover cake entirely with meringue using a pastry bag fitted with a decorative tube. Bake at 450 degrees for 1 to 2 minutes to brown. Decorate with whole berries and serve.
Apple bread pudding with Butterscotch Sauce
You can use other bread like Challah bread, panettone, brioche.
Serves: 6
2 teaspoons butter
2 medium apples, peeled, cored, cut into 1/2-inch wedges
8 tablespoons sugar
1 tablespoon dried currants or raisins
2 cups milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Hot Butterscotch Sauce (Makes 2 ½ cups )
1 cup granulated sugar
3/4 cup corn syrup
1/3 cup butter
1 1/3 cups light cream
1 1/2 teaspoons vanilla
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
4 4x4-inch slices firm white bread, crusts trimmed 2 teaspoons butter
2 medium apples, peeled, cored, cut into 1/2-inch wedges
8 tablespoons sugar
1 tablespoon dried currants or raisins
2 cups milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Hot Butterscotch Sauce (Makes 2 ½ cups )
1 cup granulated sugar
3/4 cup corn syrup
1/3 cup butter
1 1/3 cups light cream
1 1/2 teaspoons vanilla
Preheat oven to 350 degrees.
Lightly butter 9-inch-square baking dish.
Cut each bread slice into 4 squares with crusts trimmed.
Arrange half of bread squares in single layer in prepared dish.
Melt 2 teaspoons butter in large nonstick skillet over medium heat.
Add apples; sauté 5 minutes.
Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 5 minutes.
Arrange apples atop bread in dish. Sprinkle with currants.
Top with remaining bread slices in single layer.
Bring milk to simmer in small saucepan.
Whisk eggs and remaining 6 tablespoons sugar in medium mixing bowl to blend.
Gradually whisk in hot milk, then vanilla and cinnamon.
Pour over bread and apple mixture.
Place pie dish in roasting pan.
Add enough hot water to roasting pan to come halfway up sides of pie dish.
Bake bread pudding until top is golden and custard is set, about 40 minutes.
Remove from water. Serve warm or at room temperature.
Butterscotch Sauce
In saucepan, bring sugar, syrup and butter to boil; stirring; boil for 3 minutes. Stir in cream and bring back to boil. Remove from heat; add vanilla. Cool to room temperature.
Lightly butter 9-inch-square baking dish.
Cut each bread slice into 4 squares with crusts trimmed.
Arrange half of bread squares in single layer in prepared dish.
Melt 2 teaspoons butter in large nonstick skillet over medium heat.
Add apples; sauté 5 minutes.
Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 5 minutes.
Arrange apples atop bread in dish. Sprinkle with currants.
Top with remaining bread slices in single layer.
Bring milk to simmer in small saucepan.
Whisk eggs and remaining 6 tablespoons sugar in medium mixing bowl to blend.
Gradually whisk in hot milk, then vanilla and cinnamon.
Pour over bread and apple mixture.
Place pie dish in roasting pan.
Add enough hot water to roasting pan to come halfway up sides of pie dish.
Bake bread pudding until top is golden and custard is set, about 40 minutes.
Remove from water. Serve warm or at room temperature.
Butterscotch Sauce
In saucepan, bring sugar, syrup and butter to boil; stirring; boil for 3 minutes. Stir in cream and bring back to boil. Remove from heat; add vanilla. Cool to room temperature.
Apple cheese crisp
Serves: 4
Preparation time: 20 minutes
Cooking time:40 minutes
3 tablespoons grated sharp cheddar cheese 1 cup brown sugar
1/4 teaspoon grated nutmeg
1/3 cup soft butter
1/3 cup flour
5 large tart apples
1/3 cup cider
Preheat oven to 350 degrees.
In a mixing bowl, combine grated sharp cheddar cheese,
brown sugar, nutmeg, soft butter and flour.
Peel, core and slice large tart apples. Arrange in a buttered pie dish.
Pour cider over apples. Crumble flour mixture over.
Bake for 40 minutes or until apples are soft.
In a mixing bowl, combine grated sharp cheddar cheese,
brown sugar, nutmeg, soft butter and flour.
Peel, core and slice large tart apples. Arrange in a buttered pie dish.
Pour cider over apples. Crumble flour mixture over.
Bake for 40 minutes or until apples are soft.
Apple cranberry crisp
Serves: 10
Preparation time: 30 minutes
Cooking time:50 minutes
Topping: 1 1/4 cups quick cooking rolled oats
1 cup packed dark brown sugar
3/4 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sliced almonds
4 pounds tart apples, peeled, quartered, cored and sliced
3 cups cranberries
2/3 cup granulated sugar
1 tablespoon flour
vanilla ice cream
Preheat oven to 375 degrees.
Butter a 13-by-9-by-2 inch baking dish or a 3-quart baking dish, 2-inch deep. In a bowl, combine the oats, brown sugar, flour, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamon, and salt.
Add butter and mix all ingredients until crumbly. Mix in the almonds. In a large bowl, combine apples, cranberries and granulated sugar. Mix in 1 tablespoon flour and remaining cinnamon and cardamon. Mix well. Transfer to the prepared dish.
Spread the oat mixture evenly over fruit. Bake until the topping is golden brown and the apples are tender, about 50 minutes.
Serve warm or at room temperature with ice cream.
Butter a 13-by-9-by-2 inch baking dish or a 3-quart baking dish, 2-inch deep. In a bowl, combine the oats, brown sugar, flour, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamon, and salt.
Add butter and mix all ingredients until crumbly. Mix in the almonds. In a large bowl, combine apples, cranberries and granulated sugar. Mix in 1 tablespoon flour and remaining cinnamon and cardamon. Mix well. Transfer to the prepared dish.
Spread the oat mixture evenly over fruit. Bake until the topping is golden brown and the apples are tender, about 50 minutes.
Serve warm or at room temperature with ice cream.
Apple orange cake
Serves: 12
Preparation time: 20 minutes
Cooking time:50 minutes
Topping: 1/3 cup packed brown sugar
3 tablespoons chopped pecans
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
2 teaspoons butter
Cake:
2 cups chopped peeled apples
1/2 cup raisins
1 tablespoon sugar
1 teaspoon cinnamon
2/3 cup packed brown sugar
1/2 cup sugar
1/3 cup canola oil
3 eggs
1 tablespoon grated orange rind
2 teaspoons vanilla
1 2/3 cups flour
1 teaspoon baking soda
1/2 cup light sour cream
1/3 cup orange juice
Preheat oven to 350 degrees.
Butter a 10-inch springform pan.
Topping:
Mix together brown sugar, pecans, flour and cinnamon; blend in butter.
Cake:
Mix together apples, raisins, 1 tablespoon sugar and cinnamon. Beat together brown sugar, sugar and oil. Add eggs, one at a time, beating well after each. Beat in orange rind and vanilla. Mix together flour, baking powder and soda. Mix together sour cream and orange juice. Add flour mixture and sour cream mixture alternately to egg mixture, mixing just until blended. Stir in half of apple mixture.
Spread batter into pan.
Top with remaining apple mixture and sprinkle with Topping. Bake for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool on wire rack. Cake can be frozen.
Butter a 10-inch springform pan.
Topping:
Mix together brown sugar, pecans, flour and cinnamon; blend in butter.
Cake:
Mix together apples, raisins, 1 tablespoon sugar and cinnamon. Beat together brown sugar, sugar and oil. Add eggs, one at a time, beating well after each. Beat in orange rind and vanilla. Mix together flour, baking powder and soda. Mix together sour cream and orange juice. Add flour mixture and sour cream mixture alternately to egg mixture, mixing just until blended. Stir in half of apple mixture.
Spread batter into pan.
Top with remaining apple mixture and sprinkle with Topping. Bake for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool on wire rack. Cake can be frozen.
Apple praline baked brioche challah toast
For the recipe use challah bread, brioche or panetone.
You may assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
Serves: 6
1/2 cup sugar
2/3 cup packed brown sugar
2 cups pecan halves
6 cups cubed egg bread (brioche or challah (1inch cubes)
3 Golden Delicious apples, peeled, cored, and chopped into ½inch pieces
6 large eggs
2 cups whole milk
¼ cup maple syrup
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
You may assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
Serves: 6
Preparation time:20 minutes
Cooking time:50 minutes
3/4 cup (1½ sticks) unsalted butter, melted1/2 cup sugar
2/3 cup packed brown sugar
2 cups pecan halves
6 cups cubed egg bread (brioche or challah (1inch cubes)
3 Golden Delicious apples, peeled, cored, and chopped into ½inch pieces
6 large eggs
2 cups whole milk
¼ cup maple syrup
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1. Coat two 9inch round (and at least 2½inches deep) pie pans (OR a 9 by 13 inch baking dish) with butter
or nonstick cooking spray.
2. In a medium bowl, mix melted butter, sugar, and brown sugar. Divide butter mixture between prepared
pans and tilt so that it evenly coats the bottom of each pan.
Arrange pecan halves in an attractive pattern
at the bottom of your pans. Cover and refrigerate pans until you're ready to assemble baked French toast.
3. Place bread and apple pieces in a large bowl. In a medium bowl, whisk together eggs, milk, syrup, vanilla,
and cinnamon. Pour egg mixture over bread mixture and stir until all bread and apples are coated.
4. Preheat oven to 350°F. Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55
minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning out onto
serving platters.
or nonstick cooking spray.
2. In a medium bowl, mix melted butter, sugar, and brown sugar. Divide butter mixture between prepared
pans and tilt so that it evenly coats the bottom of each pan.
Arrange pecan halves in an attractive pattern
at the bottom of your pans. Cover and refrigerate pans until you're ready to assemble baked French toast.
3. Place bread and apple pieces in a large bowl. In a medium bowl, whisk together eggs, milk, syrup, vanilla,
and cinnamon. Pour egg mixture over bread mixture and stir until all bread and apples are coated.
4. Preheat oven to 350°F. Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55
minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning out onto
serving platters.
Apple strudel with cranberry sauce
Serves: 6
Preparation time: 45 minutes
Cooking time:30 minute
For sauce: 2 cups cranberries
1 cup sugar
1 cup water
3 tablespoons kirsch
For strudel:
1/4 cup raisins
1 1/2 tablespoons kirsch
3 medium granny smith apples, peeled, cored, cut 1/3-inch pieces
1/2 cup + 3 tablespoons gingersnap cookie crumbs
1/2 cup sugar
1/2 cup unsalted butter, melted
9 sheets phyllo
powdered sugar
Sauce:
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook until most berries burst, about 10 minutes.
Cool slightly. Transfer to processor and purée.
Strudel:
Combine raisins and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
Combine apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface.
Sprinkle 1 teaspoon of cookie crumbs over.
Top with second phyllo.
Brush with butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch wide log along 1 long side of phyllo,
leaving 2-inch border at long and short edges.
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
Transfer strudel to baking sheet, seam side down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining butter.
Bake until golden, about 30 minutes more.
Cool on baking sheet. Lightly sift powdered sugar over.
Cut into portions. Arrange on serving plates.
Spoon sauce around strudel.
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook until most berries burst, about 10 minutes.
Cool slightly. Transfer to processor and purée.
Strudel:
Combine raisins and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
Combine apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface.
Sprinkle 1 teaspoon of cookie crumbs over.
Top with second phyllo.
Brush with butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch wide log along 1 long side of phyllo,
leaving 2-inch border at long and short edges.
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
Transfer strudel to baking sheet, seam side down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining butter.
Bake until golden, about 30 minutes more.
Cool on baking sheet. Lightly sift powdered sugar over.
Cut into portions. Arrange on serving plates.
Spoon sauce around strudel.
Apple-butterscotch pie
Serves: 8
Preparation time: 30 minutes
Cooking time:45 minutes
Basic Pie crust for a Double-Crust Pie 1 cup packed light brown sugar
1/4 cup half-and-half
5 tablespoons unsalted butter
1 teaspoon vanilla extract
7 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch wedges
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
grated zest of 1/2 lemon
grated zest of 1/4 orange, optional
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon all-purpose flour
Preheat the oven to 375 degrees .
In a small saucepan, stir 3/4 cup of the brown sugar and
the half-and-half over medium heat until the sugar dissolves.
Remove from the heat and add the butter and the vanilla.
Stir until the butter melts. Set the butterscotch mixture aside to cool completely.
In a medium bowl, toss the apples with the lemon juice.
Add the remaining 1/4 cup brown sugar, the cornstarch, lemon zest,
and the orange zest (if using), cinnamon, allspice and nutmeg.
On a lightly floured work surface, roll out the larger disk of dough into a
13-inch round about 1/8 inch thick. Fold the dough in half.
Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
Sprinkle the bottom of the dough with the flour.
Fill the pie pan with the apple mixture.
Pour the cooled butterscotch mixture over the apples.
On a lightly floured work surface, roll out the remaining pie dough into
a 10- to 11-inch round about 1/8 inch thick.
Fold the dough in half, and gently unfold over the apples to cover the filling.
Using scissors or a sharp knife, trim the edges of the 2 pie crusts to a 1-inch overhang.
Pinching the 2 crusts together, fold the dough under itself so the edge of
the fold is flush with the edge of the pie pan.
Flute the crust around the edges of the pan.
Cut a few slits in the top crust so the steam can escape.
Bake until golden brown and the juices are bubbling (look into the slits to check), about 45 minutes.
Cool completely on a wire cake rack.
In a small saucepan, stir 3/4 cup of the brown sugar and
the half-and-half over medium heat until the sugar dissolves.
Remove from the heat and add the butter and the vanilla.
Stir until the butter melts. Set the butterscotch mixture aside to cool completely.
In a medium bowl, toss the apples with the lemon juice.
Add the remaining 1/4 cup brown sugar, the cornstarch, lemon zest,
and the orange zest (if using), cinnamon, allspice and nutmeg.
On a lightly floured work surface, roll out the larger disk of dough into a
13-inch round about 1/8 inch thick. Fold the dough in half.
Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
Sprinkle the bottom of the dough with the flour.
Fill the pie pan with the apple mixture.
Pour the cooled butterscotch mixture over the apples.
On a lightly floured work surface, roll out the remaining pie dough into
a 10- to 11-inch round about 1/8 inch thick.
Fold the dough in half, and gently unfold over the apples to cover the filling.
Using scissors or a sharp knife, trim the edges of the 2 pie crusts to a 1-inch overhang.
Pinching the 2 crusts together, fold the dough under itself so the edge of
the fold is flush with the edge of the pie pan.
Flute the crust around the edges of the pan.
Cut a few slits in the top crust so the steam can escape.
Bake until golden brown and the juices are bubbling (look into the slits to check), about 45 minutes.
Cool completely on a wire cake rack.
Apple-cranberry crumble pie
Serves: 8
Preparation time: 25 minutes
Cooking time:1 hour 10 minutes
1 cup flour 1/2 cup packed golden brown sugar
1/3 cup oatmeal (not instant)
3/4 teaspoon cinnamon
1/2 cup chilled unsalted butter, cut into small pieces
4 large Granny Smith apples, peeled, cut into pieces
1 16-ounce can whole cranberry sauce
3/4 cup sugar
1 teaspoon cornstarch
1 9-inch deep dish frozen pie shell, unthawed
Preheat oven to 350 degrees.
For topping:
Mix first 4 ingredients. Add butter, mix until mixture resembles coarse cornmeal.
For filling:
Place baking sheet in oven. Toss apples, cranberry sauce, sugar and cornstarch until well blended.
Transfer apple-cranberry filling to frozen pie shell, mounding in centre.
Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes.
Serve warm with whipped cream or vanilla ice cream.
For topping:
Mix first 4 ingredients. Add butter, mix until mixture resembles coarse cornmeal.
For filling:
Place baking sheet in oven. Toss apples, cranberry sauce, sugar and cornstarch until well blended.
Transfer apple-cranberry filling to frozen pie shell, mounding in centre.
Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes.
Serve warm with whipped cream or vanilla ice cream.
Apricot crumble
Serves: 6
Preparation time: 25 minutes
Cooking time:25 minutes
2 cups sliced fresh apricots 1 cup graham-cracker crumbs
1 tablespoon lemon juice
1/2 cup brown sugar
2 tablespoon melted butter
light cream or ice cream
Preheat oven to 350 degrees.
Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice.
Blend gently with sliced apricots.
Spread in shallow buttered baking dish.
Bake for 25 minutes. Serve with light cream or ice cream.
Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice.
Blend gently with sliced apricots.
Spread in shallow buttered baking dish.
Bake for 25 minutes. Serve with light cream or ice cream.
Apricot purses on a cloud
Serves: 4
Preparation time: 30 minutes
Cooking time:15 minutes
3 sheets of phyllo dough, 12 by 17 inches 1/4 cup melted butter
3 tablespoons confectioners' sugar
4 slices pound cake, 2 inches squares by 1/2 inch thick
16 apricots halves
8 mint leaves, 4 chopped and 4 reserved for garnish
For sauce:
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
4 chopped mint leaves
Preheat oven to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 2 apricot halves on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the apricots, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 2 apricot halves on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the apricots, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.
Asian crab cakes
Serves: 2
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups lump crabmeat 3 tablespoons minced scallions
2 teaspoons minced fresh ginger
1 tablespoon finely chopped cilantro leaves
1 tablespoon dijon mustard
2 tablespoons oriental sesame oil
1 tablespoon soy sauce
juice of 1 lime
to taste chili oil
2 egg whites, lightly beaten
1/2 cup dry bread crumbs
For sauce:
1/3 cup mayonnaise
1 teaspoon oriental sesame oil
1/2 teaspoon soy sauce
peanut oil for frying
For garnish, sprigs of fresh cilantro
Pick over crabmeat to remove any cartilage. put it in a food processor and add 2 tablespoons scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about 4 times, just to blend the ingredients without shredding the crabmeat too finely.
Transfer the crabmeat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites.
Form the mixture into 8 equal size patties, about 2½ inches in diameter. Lightly coat each patty with bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at least an hour.
Heat a film of the peanut oil in a large nonstick skillet. Sauté the crab cakes over medium-low heat until they are lightly browned on both sides. Serve with the mayonnaise mixture on the side and sprigs of cilantro for garnish.
For the sauce:
Mix the mayonnaise with the remaining lime juice, soy sauce, sesame oil and scallions and set aside.
Transfer the crabmeat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites.
Form the mixture into 8 equal size patties, about 2½ inches in diameter. Lightly coat each patty with bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at least an hour.
Heat a film of the peanut oil in a large nonstick skillet. Sauté the crab cakes over medium-low heat until they are lightly browned on both sides. Serve with the mayonnaise mixture on the side and sprigs of cilantro for garnish.
For the sauce:
Mix the mayonnaise with the remaining lime juice, soy sauce, sesame oil and scallions and set aside.
Asparagus with lime
Serves: 6
Preparation time: 10 minutes
Cooking time:6 minutes
2 pounds asparagus trimmed 2 tablespoons olive oil
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons liquid honey
1/4 teaspoon salt
pinch pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons diced sweet red pepper
In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.
From Canada Living Test Kitchen
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.
From Canada Living Test Kitchen
Baked acorn squash with chestnuts apples and leeks
Serves: 4
Preparation time: 20 minutes
Cooking time:1 hour
4 halved, seeded Acorn Squash1 1/2 cups diced Celery
2 peeled, diced Granny Smith Apples
10 oz diced day-old Bread (crusts removed)
1/2 cup chopped Parsley
1/3 cup Vegetable Stock
3 tbsp Unsalted Butter
2 halved, sliced Leeks, white part
2 tsp fine chopped Thyme
7 oz cooked Chestnuts
1/3 cup Heavy Cream
3 tbsp Extra Virgin Olive Oil
Salt & Pepper
Preheat the oven at 350 F and brush the cut sides of each squash using olive oil; season with salt and pepper.
Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.
Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.
Baked oysters with wild mushroom ragout
Recipe courtesy John Besh for Food Network Magazine
Serves: 4
2 dozen oysters
For the Aioli:
2 cloves garlic, chopped
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
1 cup extra-virgin olive oil
For the Ragout:
1 cup diced thick-sliced hickory-smoked bacon
1 or 2 shallots, minced
1 cup wild mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons cold butter, cut into small pieces
Leaves of 1 sprig fresh thyme
Kosher salt and freshly ground pepper
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
For the Oysters2 dozen oysters
For the Aioli:
2 cloves garlic, chopped
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
1 cup extra-virgin olive oil
For the Ragout:
1 cup diced thick-sliced hickory-smoked bacon
1 or 2 shallots, minced
1 cup wild mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons cold butter, cut into small pieces
Leaves of 1 sprig fresh thyme
Kosher salt and freshly ground pepper
Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.
Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.
Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
Baked spaghetti squash with spinach and cheese
It can be prepared ahead, then baked just before ready to serve.
Swiss chard can be used as a substitute for spinach as it is in season with spaghetti squash. Separate the green leaves from the white. Dice the white stems and steam with green leaves.
Serves: 6
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
3 Tbsp flour
2 cups 2% or skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
3 Tbsp tomato salsa
4 oz reduced fat cheddar cheese
salt and pepper, to taste
4 cups (about 4 oz) baby spinach, steamed for 3 minutes
1/4 cup grated parmesan
Swiss chard can be used as a substitute for spinach as it is in season with spaghetti squash. Separate the green leaves from the white. Dice the white stems and steam with green leaves.
Serves: 6
Preparation time: 20 minutes
Cooking time:2 hours
6 cups cooked spaghetti squash (from about 1 large squash)1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
3 Tbsp flour
2 cups 2% or skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
3 Tbsp tomato salsa
4 oz reduced fat cheddar cheese
salt and pepper, to taste
4 cups (about 4 oz) baby spinach, steamed for 3 minutes
1/4 cup grated parmesan
Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and chopped baby spinach, pour into a baking dish and sprinkle with tomato salsa and Parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and chopped baby spinach, pour into a baking dish and sprinkle with tomato salsa and Parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.
Bakers chocolate cookies
Serves: 8
Preparation time: 15 minutes
Cooking time:14 minutes
16 squares Baker's semi-sweet baking chocolate 3/4 cup firmly packed brown sugar
1/4 cup butter
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
2 cups chopped nuts (optional)
Heat oven to 350 degrees.
Coarsely chop 8 squares of the chocolate; set aside.
Microwave remaining 8 squares of chocolate in large microwavable bowl on high 1-2 minutes.
Stir until chocolate is melted and smooth. Stir in sugar, butter eggs and vanilla. Stir in flour and baking powder.
Stir in reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet.
Bake 12 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.
Coarsely chop 8 squares of the chocolate; set aside.
Microwave remaining 8 squares of chocolate in large microwavable bowl on high 1-2 minutes.
Stir until chocolate is melted and smooth. Stir in sugar, butter eggs and vanilla. Stir in flour and baking powder.
Stir in reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet.
Bake 12 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.
Banana bran muffins
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
1/2 cup butter 1/2 cup brown sugar
2/3 cup mashed bananas
1 tablespoon molasses
1 1/4 cups flour
1/2 cup natural bran
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 egg
1/2 cup buttermilk
1/4 cup raisins
Preheat oven to 375 degrees.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased muffin tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased muffin tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Banana cake
Serves: 16
Preparation time: 20 minutes
Cooking time:50 minutes
1/2 cup shortening 1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup yogurt
2 1/4 cups flour, all purpose
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups banana, mashed
Preheat oven to 350 degrees.
Cream shortening and sugar.
Beat in the eggs vanilla and yogurt.
Crush the bananas. Sift the remaining dry ingredients. Add to batter. Mix in the bananas.
Grease and flour 2 (9-inch by 3-inch) loaf pans.
Bake for 40 to 50 minutes.
A cake tester inserted in center of cake should come out clean.
Cream shortening and sugar.
Beat in the eggs vanilla and yogurt.
Crush the bananas. Sift the remaining dry ingredients. Add to batter. Mix in the bananas.
Grease and flour 2 (9-inch by 3-inch) loaf pans.
Bake for 40 to 50 minutes.
A cake tester inserted in center of cake should come out clean.
Banana flax bread
This recipe is adapted from The Foodie Physician.
Serves: 10
1/3 cup reduced fat vanilla Greek yogurt
2 large eggs
¼ cup safflower or other neutral-flavored oil
½ teaspoon vanilla
2/3 cup coconut sugar or light brown sugar
¾ cup all purpose flour
¾ cup white whole wheat flour
1/3 cup ground flaxseed
1 ½ teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chopped pecans or walnuts (optional)
Serves: 10
Preparation time: 15 minutes
Cooking time:55 minutes
1 ½ cups mashed, very ripe banana (3-4 bananas) 1/3 cup reduced fat vanilla Greek yogurt
2 large eggs
¼ cup safflower or other neutral-flavored oil
½ teaspoon vanilla
2/3 cup coconut sugar or light brown sugar
¾ cup all purpose flour
¾ cup white whole wheat flour
1/3 cup ground flaxseed
1 ½ teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chopped pecans or walnuts (optional)
1. Preheat oven to 350°F. Mix the bananas, yogurt, eggs, oil, and vanilla together in the bowl of a stand mixer until combined. Add the sugar and continue to mix until combined.
2. Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the wet ingredients in the mixer and beat until just combined (do not over-mix). Stir the nuts into the batter.
3. Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake in the oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the bread and cool completely on wire rack.
2. Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the wet ingredients in the mixer and beat until just combined (do not over-mix). Stir the nuts into the batter.
3. Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake in the oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the bread and cool completely on wire rack.
Banana pancakes
Serves: 6
Preparation time:15 minutes
Cooking time:15 minutes
1-1/2 cups all purpose flour, spooned into measuring cup and leveled off2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled
1 cup plus 2 tablespoons low fat milk
2 large eggs
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
For Cooking
Vegetable oil
Unsalted butter
For Serving
Maple syrup
Sliced bananas
Confectioners' sugar (optional)
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
Barbecued pork loin
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
For the barbecue sauce: 2 teaspoons corn oil
1/2 cup yellow onions, diced
2 teaspoons garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1 cup cider vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons Worcestershire sauce
1 boned loin of pork, 3 to 3 ½ pounds
2 cloves of garlic, peeled and slivered
salt and freshly ground black pepper to taste
Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.
Best bran muffins
Serves: 12
Preparation time:20 minutes
Cooking time:20 minutes
3 cups all bran cereal 1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 1/4 cups whole wheat flour
1 cup brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk *
Preheat oven to 400 degrees.
Mix together the bran cereal, oil and raisins. Pour on the boiling water and let stand while preparing remaining ingredients.
Combine the flour, sugar, soda and salt. Lightly beat the eggs and mix with the buttermilk.
Add to cereal mixture and mix well. Add flour mixture and mix only until combined.
Pour batter in greased muffin tins.
Let stand at least 15 minutes before baking. Do not stir. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from cups while hot.
* You can replace the 2 cups buttermilk with 2 teaspoons vinegar or lemon juice and milk.
Best pancakes
For an extra-special breakfast, try adding any of the following ingredients to your favorite pancake batter.
– Sliced bananas
– Sliced peaches or pears and ground cardamom
– Apples, sliced and sauteed in butter, with ground cinnamon
– Fresh raspberries or blackberries
– Fresh sliced strawberies or wild strawberries
– Poppyseeds and lemon zest
– Shredded sweetened dried coconut
– Dried cherries and raisins plumped in fruit juice
– Chocolate chips
– Chopped toasted walnuts, pecans, or granola
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
1 1/2 cups all-purpose flour 1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 eggs
1 1/4 cups milk
3 tablespoons melted butter
Combine dry ingredients in a mixing bowl. Whip in eggs and milk. Mix in melted butter. Allow batter to rest at room temperature for 15 to 20 minutes.
Cook pancakes on a hot greased griddle or a large non-stick frying pan.
It is time to flip pancake when the batter surface is covered with little breaking bubbles. Serve with real amber maple syrup.
Blueberry pancakes:
Sprinkle blueberries over the batter immediately after pouring it on the griddle or pan.
Sautéed pears or apples:
Peel, core and thinly slice 2 pears or 2 apples. Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add fruit, and sprinkle with 1 tablespoon sugar. Sauté until fruit is soft, about 6 to 8 minutes. If using apples, sprinkle with cinnamon. The fruit may be mixed in the pancake batter or serve warm as topping.
Other fruit can be added to batter immediately after it is poured on the griddle: wild strawberries, raspberries, sliced bananas, toasted nuts, granola or raisins plumped in fruit juice.
Luscious toppings:
- cranberries: Place 1 cup whole cranberries and 1 cup maple syrup in a medium saucepan. Simmer for 8 to 10 minutes to allow cranberries to pop. Serve warm.
.- honey and spice: Warm 1 cup honey, 4 star anise, and 4 cinnamon sticks in small saucepan over medium heat for 5 to 10 minutes. Use warm over pancakes. The mixture keeps up to a week in an airtight container.
Cook pancakes on a hot greased griddle or a large non-stick frying pan.
It is time to flip pancake when the batter surface is covered with little breaking bubbles. Serve with real amber maple syrup.
Blueberry pancakes:
Sprinkle blueberries over the batter immediately after pouring it on the griddle or pan.
Sautéed pears or apples:
Peel, core and thinly slice 2 pears or 2 apples. Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add fruit, and sprinkle with 1 tablespoon sugar. Sauté until fruit is soft, about 6 to 8 minutes. If using apples, sprinkle with cinnamon. The fruit may be mixed in the pancake batter or serve warm as topping.
Other fruit can be added to batter immediately after it is poured on the griddle: wild strawberries, raspberries, sliced bananas, toasted nuts, granola or raisins plumped in fruit juice.
Luscious toppings:
- cranberries: Place 1 cup whole cranberries and 1 cup maple syrup in a medium saucepan. Simmer for 8 to 10 minutes to allow cranberries to pop. Serve warm.
.- honey and spice: Warm 1 cup honey, 4 star anise, and 4 cinnamon sticks in small saucepan over medium heat for 5 to 10 minutes. Use warm over pancakes. The mixture keeps up to a week in an airtight container.
Bittersweet chocolate truffle cheese cake
Serves: 14
Preparation time: 20 minutes
Cooking time:40 minutes
1/4 cup sugar 1 cup cracker crumbs
1 teaspoon cocoa
1/3 cup butter, melted
3 8-ounces cream cheese, softened
1 cup sugar
3 eggs
1/4 cup strong coffee
8 ounces chocolate, bittersweet
1/2 cup sour cream
4 ounces chocolate, bittersweet
1/2 cup heavy cream
CRUST:
Combine first 4 ingredients. Press mixture on bottom of a 9 inch springform pan. Refrigerate.
FILLING:
Beat cream cheese with sugar. Add the eggs. Stir in the strong instant coffee, chocolate and sour cream. Pour into pan. Bake at 350 degrees F. for 40 to 50 minutes or until center is barely set. Refrigerate.
GLAZE:
Shave a few curls of chocolate for garnish. Heat the cream with remaining chocolate until melted and smooth. Spoon over cake. Garnish with curls.
Combine first 4 ingredients. Press mixture on bottom of a 9 inch springform pan. Refrigerate.
FILLING:
Beat cream cheese with sugar. Add the eggs. Stir in the strong instant coffee, chocolate and sour cream. Pour into pan. Bake at 350 degrees F. for 40 to 50 minutes or until center is barely set. Refrigerate.
GLAZE:
Shave a few curls of chocolate for garnish. Heat the cream with remaining chocolate until melted and smooth. Spoon over cake. Garnish with curls.
Black bottom pie
Serves: 8
Preparation time: 40 minutes
Cooking time:35 minutes
For the crust: 1/4 cup semi sweet chocolate, melted
1/4 cup butter
3/4 cup Graham crumbs
1 tablespoon cocoa
For the raspberry filling:
one 10-ounce package raspberries, pureed and strained
1/4 cup sugar
1 tablespoon corn starch
1 tablespoon lemon juice
For the custard:
1/4 cup sugar
1 tablespoon cornstarch
1 cup milk
2 egg yolks
1 tablespoon rum
1/4 cup sugar
the crust:
In a medium bowl, Mix chocolate with butter. Combine with crumbs. Line bottom and sides of a 9-inch pie dish. Bake 12 minutes at 350 degrees.
the raspberry filling:
Combine ingredients in double boiler. Whisk until thickened. Cool and cover.
Dissolve 1 envelop unflavored gelatin with 1/4 cup water Allow to set for 5 minutes, and mix in with the raspberry filling.
the custard:
In a saucepan, combine sugar, corn starch and milk. Cook over medium heat until thick. Mix in egg yolks.
Cook one more minute. Set aside.
Cool and cover.
Mix half of the custard with 1/4 cup melted semi sweet chocolate.
Pour over crust bottom. Refrigerate until firm.
Spoon in raspberry mixture. Chill to set.
Add 1 tablespoon rum to remaining custard. Cool. Beat egg whites with cream of tartar.
Add 1/4 cup sugar. Continue beating until firm. Fold into custard.
Spoon over pie. Chill.
In a medium bowl, Mix chocolate with butter. Combine with crumbs. Line bottom and sides of a 9-inch pie dish. Bake 12 minutes at 350 degrees.
the raspberry filling:
Combine ingredients in double boiler. Whisk until thickened. Cool and cover.
Dissolve 1 envelop unflavored gelatin with 1/4 cup water Allow to set for 5 minutes, and mix in with the raspberry filling.
the custard:
In a saucepan, combine sugar, corn starch and milk. Cook over medium heat until thick. Mix in egg yolks.
Cook one more minute. Set aside.
Cool and cover.
Mix half of the custard with 1/4 cup melted semi sweet chocolate.
Pour over crust bottom. Refrigerate until firm.
Spoon in raspberry mixture. Chill to set.
Add 1 tablespoon rum to remaining custard. Cool. Beat egg whites with cream of tartar.
Add 1/4 cup sugar. Continue beating until firm. Fold into custard.
Spoon over pie. Chill.
BLT macaroni salad
This salad is perfect to take to parties or get-togethers.
Serves: 4
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled
Serves: 4
Preparation time: 15 minutes
1/2 cup mayonnaise 3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled
1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat
Blueberry buttermilk waffles
Delicious fluffy waffles studded with juicy blueberries
Serves: 4
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup fresh blueberries (6 ounces), plus more for serving
Nonstick cooking spray
Sweetened creme fraiche and confectioners' sugar, for serving
Serves: 4
Preparation time:20 minutes
Cooking time:30 minutes
2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup fresh blueberries (6 ounces), plus more for serving
Nonstick cooking spray
Sweetened creme fraiche and confectioners' sugar, for serving
Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined; fold blueberries into batter.
Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes.
Remove from iron and transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined; fold blueberries into batter.
Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes.
Remove from iron and transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.
Blueberry corn bread
Serves: 6
Preparation time: 15 minutes
Cooking time:50 minutes
1 cup flour 1 tablespoons baking powder
1/2 teaspoon salt
1 cup yellow cornmeal
1/4 cup sugar
1 cup milk
1 large egg
1/2 cup unsalted butter, softened
1 cup blueberries
Preheat oven to 425 degrees.
Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well.
In a separate bowl, combine and beat milk, egg, and butter.
Pour the wet ingredients over dry mixture. Stir to blend. Fold in the blueberries.
Pour batter into pans.
Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.
Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well.
In a separate bowl, combine and beat milk, egg, and butter.
Pour the wet ingredients over dry mixture. Stir to blend. Fold in the blueberries.
Pour batter into pans.
Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.
Blueberry corn muffins
Serves: 12
Preparation time:15 minutes
Cooking time:20 minutes
1 cup flour 1 cup cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
4 ounces unsalted butter
1 egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups blueberries
Preheat oven to 400 degrees.
In a mixing bowl, combine flour, cornmeal, baking powder and salt. Set aside.
In an electric mixer, whisk together the butter, egg, sugar, honey and milk.
Stir together these two mixtures and carefully fold in the blueberries. Spoon the batter in a greased 12-muffin tins.
Bake the muffins for 15 to 20 minutes or until golden. Remove muffins from cups while hot.
In a mixing bowl, combine flour, cornmeal, baking powder and salt. Set aside.
In an electric mixer, whisk together the butter, egg, sugar, honey and milk.
Stir together these two mixtures and carefully fold in the blueberries. Spoon the batter in a greased 12-muffin tins.
Bake the muffins for 15 to 20 minutes or until golden. Remove muffins from cups while hot.
Blueberry streusel cake
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 10 minutes
For cake: 2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup butter, soft
1 cup sugar
3 eggs
2 cups sour cream
2 teaspoons vanilla
For streusel mixture:
3/4 cup light brown sugar
3/4 cup walnuts, chopped
1 teaspoon cinnamon
2 cups blueberries
Preheat oven at 375 degrees.
Butter and flour a 10-inch tube pan. Combine flour, baking powder, soda, and salt. Set aside.
Cream butter and sugar till light. Add eggs, one at the time, mixing well after each addition. Add flour mixture to batter alternately with sour cream and vanilla.
Combine streusel ingredients. Set aside ½ cup. Toss remaining with blueberries. Spread batter in pan. Sprinkle with half of the blueberry mixture. Then spread of the batter and sprinkle with remaining blueberries.
Top with remaining batter. Sprinkle reserved mixture over batter. Bake 60 to 65 minutes. Cool 10 minutes. Remove from pan.
Butter and flour a 10-inch tube pan. Combine flour, baking powder, soda, and salt. Set aside.
Cream butter and sugar till light. Add eggs, one at the time, mixing well after each addition. Add flour mixture to batter alternately with sour cream and vanilla.
Combine streusel ingredients. Set aside ½ cup. Toss remaining with blueberries. Spread batter in pan. Sprinkle with half of the blueberry mixture. Then spread of the batter and sprinkle with remaining blueberries.
Top with remaining batter. Sprinkle reserved mixture over batter. Bake 60 to 65 minutes. Cool 10 minutes. Remove from pan.
Blueberry streusel cake #2
Serves: 10
Preparation time: 20 minutes
Cooking time:45 minutes
2 cups fresh blueberries 1/4 cup sugar
1-1/2 cups flour, sifted
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup salad oil
2 tablespoons milk
Streusel:
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter
Preheat oven to 450 degrees.
Sprinkle 1/4 cup of sugar over berries; set aside. Mix our, sugar and salt. Combine salad oil and milk in a small bowl and whip with fork. Pour over flour mixture. Mix with fork until moist.
Turn into a greased 8-inch by 8-inch by 2-inch cake pan. Press dough into pan, building up edges about one inch deep. Spread berries over the dough.
Streusel:
Mix sugar, flour and salt together. Cut in butter until crumbly. Sprinkle over fruit. Bake for 40 to 45 minutes.
Sprinkle 1/4 cup of sugar over berries; set aside. Mix our, sugar and salt. Combine salad oil and milk in a small bowl and whip with fork. Pour over flour mixture. Mix with fork until moist.
Turn into a greased 8-inch by 8-inch by 2-inch cake pan. Press dough into pan, building up edges about one inch deep. Spread berries over the dough.
Streusel:
Mix sugar, flour and salt together. Cut in butter until crumbly. Sprinkle over fruit. Bake for 40 to 45 minutes.
Blueberry supreme
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
One recipe Quick and easy pie crust 8 ounces cream cheese, softened
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 pound blueberries
1 tablespoon cornstarch
1 cup sugar
garnish with whipped cream
Preheat oven to 375 degrees.
In a mixing bowl, beat cream cheese, eggs, sugar and vanilla until smooth and creamy.
Pour into crust. Bake for 15 minutes.
In a medium saucepan, combine blueberries, cornstarch and sugar.
Cook over low heat until thick and bubbly. Spread over pie crust. Chill. Decorate top with whipped cream.
In a mixing bowl, beat cream cheese, eggs, sugar and vanilla until smooth and creamy.
Pour into crust. Bake for 15 minutes.
In a medium saucepan, combine blueberries, cornstarch and sugar.
Cook over low heat until thick and bubbly. Spread over pie crust. Chill. Decorate top with whipped cream.
Blueberry-banana pancakes
Serves: 6
Preparation time: 15 minutes
Cooking time:15 minutes
1 1/2 cups sifted all purpose flour 1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1-1/2 cups milk
1/4 cup butter, melted
2/3 cup mashed banana
1 teaspoon vanilla extract
2 cups fresh blueberries
Mix flour, sugar, baking powder and salt. Add eggs, milk, butter, bananas and vanilla. Stir until well blended and smooth. Fold in blueberries.
Spoon about 1/4 cup of batter for each pancake on preheated, greased griddle. Turn only once.
Spoon about 1/4 cup of batter for each pancake on preheated, greased griddle. Turn only once.
Blueberry-buckwheat pancakes
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
3/4 cup all purpose flour 1/2 cup buckwheat flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
2 teaspoons canola oil
2 large eggs, separated
melted butter
1 1/2 cups fresh blueberries or frozen, unthawed
Mix first 6 ingredients in a large bowl.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.
Blueberry-lemon bundt cake
Serves: 12
Preparation time: 15 minutes
Cooking time:45 minutes
1-1/2 cups fresh blueberries 2 tablespoons flour
1 lemon cake mix
1 cup sour cream
4 large eggs
Preheat oven to 350 degrees.
Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and sour cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth.
Bake for 45 minutes. Cool on rack for 15 minutes. Remove from pan.
Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and sour cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth.
Bake for 45 minutes. Cool on rack for 15 minutes. Remove from pan.
Bourbon chocolate cake
Delicious and rich chocolate cake. Definitely worth to splurge on good chocolate!
This mousse-like cake really does melt in your mouth. It can be baked up to a day before serving and stored lightly wrapped at room temperature.
Serves: 12
6 oz. (12 Tbs.) unsalted butter
6 large eggs, separated, at room temperature
3/4 cup packed light brown sugar
1 oz. (1/4 cup) all-purpose flour
1/4 cup bourbon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
For serving:
1 cup heavy cream
1 to 2 Tbs. granulated sugar
Confectioners’ sugar for dusting
This mousse-like cake really does melt in your mouth. It can be baked up to a day before serving and stored lightly wrapped at room temperature.
Serves: 12
Preparation time:15 minutes
Cooking time:40 minutes
11 oz. semisweet good quality chocolate, chopped6 oz. (12 Tbs.) unsalted butter
6 large eggs, separated, at room temperature
3/4 cup packed light brown sugar
1 oz. (1/4 cup) all-purpose flour
1/4 cup bourbon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
For serving:
1 cup heavy cream
1 to 2 Tbs. granulated sugar
Confectioners’ sugar for dusting
Position an oven rack on the middle rung and heat the oven to 350°F.
Butter a 9×3-inch round cake pan. Line the bottom of the pan with a round of parchment and butter the parchment. Set the cake pan in a roasting pan large enough to accommodate it.
Melt the chocolate and butter over a double boiler. Remove from the heat and let cool slightly.
With an electric mixer (a stand mixer with the whip attachment or a hand mixer), beat the egg yolks with the brown sugar on medium speed until very pale, thick, and fluffy, about 3 minutes. Reduce the speed, add the chocolate mixture, and mix just to combine. Add the flour, mixing just to combine and scraping the bowl as needed. Blend in the bourbon and vanilla. Transfer to a large mixing bowl and set aside.
In a clean mixing bowl with clean beaters, beat the egg whites with the salt on high speed until they hold soft peaks, 1 to 2 minutes. With a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Scrape the batter into the prepared cake pan.
Set the roasting pan on the oven rack and add enough warm tap water to come halfway up the sides of the cake pan. Bake until the top feels set, 40 to 45 minutes. Remove the cake pan from the water bath and run a paring knife around the inside of the pan (or the inside of the parchment collar) to loosen the cake and then let the cake cool completely in the cake pan on a rack. When the cake is completely cool, loosen the sides once more with a paring knife. Cover the cake with a serving plate and invert the cake onto the plate. The bottom of the cake is now the top. Peel off the parchment. (Don’t worry if the surface looks a little ragged; you’ll be dusting with confectioners’ sugar).
To serve: In a chilled bowl, beat the cream and sugar to medium-soft peaks. Dust the top of the cake with confectioners’ sugar, slice, and serve each slice with the whipped cream.
Butter a 9×3-inch round cake pan. Line the bottom of the pan with a round of parchment and butter the parchment. Set the cake pan in a roasting pan large enough to accommodate it.
Melt the chocolate and butter over a double boiler. Remove from the heat and let cool slightly.
With an electric mixer (a stand mixer with the whip attachment or a hand mixer), beat the egg yolks with the brown sugar on medium speed until very pale, thick, and fluffy, about 3 minutes. Reduce the speed, add the chocolate mixture, and mix just to combine. Add the flour, mixing just to combine and scraping the bowl as needed. Blend in the bourbon and vanilla. Transfer to a large mixing bowl and set aside.
In a clean mixing bowl with clean beaters, beat the egg whites with the salt on high speed until they hold soft peaks, 1 to 2 minutes. With a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Scrape the batter into the prepared cake pan.
Set the roasting pan on the oven rack and add enough warm tap water to come halfway up the sides of the cake pan. Bake until the top feels set, 40 to 45 minutes. Remove the cake pan from the water bath and run a paring knife around the inside of the pan (or the inside of the parchment collar) to loosen the cake and then let the cake cool completely in the cake pan on a rack. When the cake is completely cool, loosen the sides once more with a paring knife. Cover the cake with a serving plate and invert the cake onto the plate. The bottom of the cake is now the top. Peel off the parchment. (Don’t worry if the surface looks a little ragged; you’ll be dusting with confectioners’ sugar).
To serve: In a chilled bowl, beat the cream and sugar to medium-soft peaks. Dust the top of the cake with confectioners’ sugar, slice, and serve each slice with the whipped cream.
Braised blueback with white wine sauce
The blueback salmon can be a small Artic char, a Pink Pacific salmon or and Atlantic grilse, all weighing between 3 to 5 pounds.
Serves: 6
5 medium shallots, peeled, minced
1-5 pound whole dressed salmon
3 cups dry white wine
to taste salt ground white pepper
1 bouquet garni
2 tablespoon butter
3 slices white bread
2 tablespoon vegetable oil
4 egg yolks
1 cup heavy cream
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
2 tablespoon butter 5 medium shallots, peeled, minced
1-5 pound whole dressed salmon
3 cups dry white wine
to taste salt ground white pepper
1 bouquet garni
2 tablespoon butter
3 slices white bread
2 tablespoon vegetable oil
4 egg yolks
1 cup heavy cream
Preheat oven to 425 degrees. Melt two tablespoons of butter in a saucepan. Add the minced shallots and cook until golden. Spread into a baking pan large enough to hold the salmon.
Scale salmon. Wash under cold water. Pat dry. Place the whole fish, lying flat on the baking pan. Season the cavity with salt and pepper. Add the bouquet garni. Dot the fish with the two tablespoons of butter. Cover the pan with aluminum foil, and bake Measure the salmon at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. While the fish is cooking, remove the crust from the bread. Cut the slices into triangles. Heat the oil in a frying pan. Fry the bread triangles in oil until golden brown on both sides. Remove from pan and keep warm. When the salmon in done, transfer to a large serving platter. Remove skin from the top side. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Beat the egg yolks with the cream. Pour into the reduced hot cooking liquid and whisk over low heat until the sauce thickens lightly. Do not boil the sauce as it may separate. Season to taste.
PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. Before serving the bottom fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece. Bottom fillet is now boneless and easy to lift into serving size portions. Free skin from portions before serving. Spoon the sauce over salmon. Garnish each plate with two slices of fried bread.
Scale salmon. Wash under cold water. Pat dry. Place the whole fish, lying flat on the baking pan. Season the cavity with salt and pepper. Add the bouquet garni. Dot the fish with the two tablespoons of butter. Cover the pan with aluminum foil, and bake Measure the salmon at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. While the fish is cooking, remove the crust from the bread. Cut the slices into triangles. Heat the oil in a frying pan. Fry the bread triangles in oil until golden brown on both sides. Remove from pan and keep warm. When the salmon in done, transfer to a large serving platter. Remove skin from the top side. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Beat the egg yolks with the cream. Pour into the reduced hot cooking liquid and whisk over low heat until the sauce thickens lightly. Do not boil the sauce as it may separate. Season to taste.
PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. Before serving the bottom fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece. Bottom fillet is now boneless and easy to lift into serving size portions. Free skin from portions before serving. Spoon the sauce over salmon. Garnish each plate with two slices of fried bread.
Brochettes of pork with rosemary
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1 pound lean boneless pork, cubed For marinade:
1/2 cup dry white wine
1 teaspoon minced garlic
1 teaspoon chopped rosemary leaves
1 teaspoon chopped parsley
1 teaspoon grated lemon rind
1/4 ground black pepper
1/2 cup olive oil
1/4 wine vinegar
Combine marinade ingredients in a glass bowl. Mix pork cubes into marinade for 1 hour. Remove pork from marinade, and thread through skewers. Broil on a charcoal grill.
Broiled crab meltaways
Serves: 3
Preparation time: 10 minutes
Cooking time:15 minutes
6 English muffins cut in halves7 ounces crabmeat
4 ounces butter
7 ounces old English sharp Cheddar cheese
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.
Broiled pacific salmon steaks with salsa butter
The salmon steaks are marinated in salsa, lime juice, mustard, and garlic, imparting a piquant flavor to the fish. Salmon fillets are also suitable for this recipe.
Serves: 4
1/4 cup fresh lime juice
1 teaspoon Dijon Mustard
1 garlic clove, minced
4 6-ounce Pacific salmon steaks, thawed if necessary
1/4 cup butter, softened
3/4 teaspoon lime zest, grated
1/4 teaspoon cumin, ground
to taste salt and pepper
1 tablespoon vegetable oil
for garnish: lime wedges
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
1/2 cup hot tomato salsa 1/4 cup fresh lime juice
1 teaspoon Dijon Mustard
1 garlic clove, minced
4 6-ounce Pacific salmon steaks, thawed if necessary
1/4 cup butter, softened
3/4 teaspoon lime zest, grated
1/4 teaspoon cumin, ground
to taste salt and pepper
1 tablespoon vegetable oil
for garnish: lime wedges
Set aside two tablespoons of salsa.
In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.
In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.
Preheat broiler on high.
Remove salmon steaks from marinade (discard marinade); season with salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.
Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks.
PRESENTATION
Arrange salmon steaks on warm plates. Spoon a teaspoon of salsa butter on top of each steak. Garnish plates with lime wedges, and a green vegetable (snap peas, or green beans). Serve hot.
In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.
In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.
Preheat broiler on high.
Remove salmon steaks from marinade (discard marinade); season with salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.
Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks.
PRESENTATION
Arrange salmon steaks on warm plates. Spoon a teaspoon of salsa butter on top of each steak. Garnish plates with lime wedges, and a green vegetable (snap peas, or green beans). Serve hot.
Broiled pompano with noodles
The pompano may be successfully grilled in a cast iron ridged pan over heat heat.
In Boca Grande, Florida, this excellent recipe was a favorite, not in the local restaurants but in the private social circles of the island beach mansions. The delicious pompano is served over pasta and a sauce . Another chefdecuisine.com creation.
Serves: 2
1 lemon, juice and zest
1/2 cup dry white wine
1 shallot, minced
1 garlic clove, crushed and finely chopped
1/3 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
FISH
2 (8 ounce) pompano fillets, skinned, boned and cut in half lengthwise
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound Fettuccine or spaghettini cooked al dente and drained
In Boca Grande, Florida, this excellent recipe was a favorite, not in the local restaurants but in the private social circles of the island beach mansions. The delicious pompano is served over pasta and a sauce . Another chefdecuisine.com creation.
Serves: 2
Preparation time: 20 minutes
Cooking time:10 minutes
SAUCE *1 lemon, juice and zest
1/2 cup dry white wine
1 shallot, minced
1 garlic clove, crushed and finely chopped
1/3 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
FISH
2 (8 ounce) pompano fillets, skinned, boned and cut in half lengthwise
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound Fettuccine or spaghettini cooked al dente and drained
Finely grate the clean lemon to make zest, and juice the lemon. Set aside.
In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper. Set the sauce aside.
Heat grill over high heat.
Brush pompano fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, until golden brown and fish flakes easily with a fork.
Heat and toss pasta with half of the lemon butter
Arrange pasta on a platter, place fish on top of pasta and spoon remaining lemon butter sauce over. Serve immediately .
* The sauce can also be a fish velouté sauce
In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper. Set the sauce aside.
Heat grill over high heat.
Brush pompano fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, until golden brown and fish flakes easily with a fork.
Heat and toss pasta with half of the lemon butter
Arrange pasta on a platter, place fish on top of pasta and spoon remaining lemon butter sauce over. Serve immediately .
* The sauce can also be a fish velouté sauce
Broiled salmon fillets in a horseradish-ginger crust
No sooner the broiler is hot, that your salmon is coated with a zesty crust and ready for broiling.
Serves: 4
1 1/4 cups fresh bread crumbs
2 tablespoon fresh horseradish, grated or 1/4 cup prepared horseradish, squeezed dry
1 tablespoon fresh ginger, grated
1 tablespoon canola oil
1 tablespoon rice wine or sake
to taste, salt, ground white pepper
for the sauce:
2 tablespoon soy sauce
2 tablespoon rice wine or sake
2 tablespoon water
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
4 5-ounce salmon fillets, skinned and boned 1 1/4 cups fresh bread crumbs
2 tablespoon fresh horseradish, grated or 1/4 cup prepared horseradish, squeezed dry
1 tablespoon fresh ginger, grated
1 tablespoon canola oil
1 tablespoon rice wine or sake
to taste, salt, ground white pepper
for the sauce:
2 tablespoon soy sauce
2 tablespoon rice wine or sake
2 tablespoon water
Preheat the broiler.
Lightly oil a baking sheet. Wash salmon fillets under cold running water. Pat dry.
Set salmon on the baking sheet.
In a food processor, combine bread crumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper. Process until well blended and moist.
Press one-fourth of the crumb mixture over the top of each salmon fillet. Broil about 4 inches from the heat source, until the crust is golden brown, and the salmon is opaque in the center, about 8 to 10 minutes.
For the sauce:
While the salmon is broiling, stir the sauce ingredients in a small bowl. Serve alongside the salmon.
Lightly oil a baking sheet. Wash salmon fillets under cold running water. Pat dry.
Set salmon on the baking sheet.
In a food processor, combine bread crumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper. Process until well blended and moist.
Press one-fourth of the crumb mixture over the top of each salmon fillet. Broil about 4 inches from the heat source, until the crust is golden brown, and the salmon is opaque in the center, about 8 to 10 minutes.
For the sauce:
While the salmon is broiling, stir the sauce ingredients in a small bowl. Serve alongside the salmon.
Buckwheat pancakes
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
1 cup buckwheat flour 1/2 cup cake flour
1 teaspoon salt
1 tablespoon sugar
1 3/4 teaspoons baking powder
2 eggs
1 1/4 cups milk
Combine dry ingredients in a mixing bowl. Whip in eggs and milk. Allow batter to rest at room temperature for 15 to 20 minutes.
Cook pancakes on a hot greased griddle or a large non-stick frying pan. It is time to flip pancake when the batter surface is covered with little breaking bubbles.
Serve with real amber maple syrup.
Cook pancakes on a hot greased griddle or a large non-stick frying pan. It is time to flip pancake when the batter surface is covered with little breaking bubbles.
Serve with real amber maple syrup.
Caramel-pecan hand flipside pies
At Seattle's High 5 Pie, owner Dani Cone makes these adorable, portable pies (she calls them "flipsides")
Serves: 12
4 teaspoons salt
2 teaspoons sugar
4 sticks unsalted butter (1 pound), cut into 1/2-inch dice and chilled
3/4 cup ice water
FILLING AND TOPPING
1 1/2 cups pecans (6 ounces)
2 cups sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
2 teaspoons pure vanilla extract
Salt
1 cup corn syrup
5 large eggs, 1 egg beaten
1/4 cup turbinado sugar, for sprinkling
Serves: 12
Preparation time:3 hours
Cooking time:40 minutes
4 cups all-purpose flour4 teaspoons salt
2 teaspoons sugar
4 sticks unsalted butter (1 pound), cut into 1/2-inch dice and chilled
3/4 cup ice water
FILLING AND TOPPING
1 1/2 cups pecans (6 ounces)
2 cups sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
2 teaspoons pure vanilla extract
Salt
1 cup corn syrup
5 large eggs, 1 egg beaten
1/4 cup turbinado sugar, for sprinkling
In a large (preferably 12-cup) food processor, combine the flour, salt and sugar. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 1 hour.
On a floured work surface, roll out 1 disk of the dough to a 16-inch square, a scant 1/4 inch thick. Using a small pot lid or plate (5 1/2 to 6 inches) as a template, cut out as many dough rounds as possible. Repeat with the second disk of dough. Reroll the scraps, chilling if necessary, for a total of 12 dough rounds. Transfer the pastry rounds to parchment paper–lined baking sheets and refrigerate until chilled, about 20 minutes.
Preheat the oven to 375°. Spread the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool, then coarsely chop the nuts.
In a medium saucepan, combine 1 cup of the sugar with 1/2 cup of water. Cook over moderate heat, swirling the pan gently once the caramel begins to form, until the caramel is medium-amber, about 9 minutes. Remove from the heat and whisk in the butter, cream, 1 teaspoon of the vanilla extract and a pinch of salt. Transfer 1 cup of the caramel to a large bowl and let cool slightly. (Save any remaining caramel for later use.) Whisk the remaining 1 cup of sugar and 1 teaspoon of vanilla extract and the corn syrup into the caramel in the bowl. Whisk in the 4 unbeaten eggs until smooth. Add the pecans and a generous pinch of salt.
Spray a 9-by-13-inch baking pan with vegetable oil spray. Pour the pecan filling into the pan and bake for about 30 minutes, until set. Let cool slightly, then scrape the pecan filling into a bowl and gently stir to recombine.
Refrigerate until chilled, about 1 hour.
Working with one baking sheet at a time, brush the pastry surfaces lightly with some of the beaten egg. Scoop a scant 1/4 cup of the pecan filling onto each round and fold the pastry over to make a turnover. Press the edges to seal and crimp with the tines of a floured fork. Refrigerate the hand pies while you prepare the rest.
Brush the tops of the pies with the beaten egg and sprinkle with the turbinado sugar. Using a sharp knife, make a small slit in the top of each pie. Bake the pies in the middle and lower thirds of the oven for 40 minutes, until the pastry is golden brown; shift the pans halfway through baking. Let the pies cool on the baking sheets before serving.
MAKE AHEAD
The pies can be refrigerated for up to 4 days. Rewarm before serving.
On a floured work surface, roll out 1 disk of the dough to a 16-inch square, a scant 1/4 inch thick. Using a small pot lid or plate (5 1/2 to 6 inches) as a template, cut out as many dough rounds as possible. Repeat with the second disk of dough. Reroll the scraps, chilling if necessary, for a total of 12 dough rounds. Transfer the pastry rounds to parchment paper–lined baking sheets and refrigerate until chilled, about 20 minutes.
Preheat the oven to 375°. Spread the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool, then coarsely chop the nuts.
In a medium saucepan, combine 1 cup of the sugar with 1/2 cup of water. Cook over moderate heat, swirling the pan gently once the caramel begins to form, until the caramel is medium-amber, about 9 minutes. Remove from the heat and whisk in the butter, cream, 1 teaspoon of the vanilla extract and a pinch of salt. Transfer 1 cup of the caramel to a large bowl and let cool slightly. (Save any remaining caramel for later use.) Whisk the remaining 1 cup of sugar and 1 teaspoon of vanilla extract and the corn syrup into the caramel in the bowl. Whisk in the 4 unbeaten eggs until smooth. Add the pecans and a generous pinch of salt.
Spray a 9-by-13-inch baking pan with vegetable oil spray. Pour the pecan filling into the pan and bake for about 30 minutes, until set. Let cool slightly, then scrape the pecan filling into a bowl and gently stir to recombine.
Refrigerate until chilled, about 1 hour.
Working with one baking sheet at a time, brush the pastry surfaces lightly with some of the beaten egg. Scoop a scant 1/4 cup of the pecan filling onto each round and fold the pastry over to make a turnover. Press the edges to seal and crimp with the tines of a floured fork. Refrigerate the hand pies while you prepare the rest.
Brush the tops of the pies with the beaten egg and sprinkle with the turbinado sugar. Using a sharp knife, make a small slit in the top of each pie. Bake the pies in the middle and lower thirds of the oven for 40 minutes, until the pastry is golden brown; shift the pans halfway through baking. Let the pies cool on the baking sheets before serving.
MAKE AHEAD
The pies can be refrigerated for up to 4 days. Rewarm before serving.
Caramelized pear upside-down cake
This recipe is adapted from Fine Cooking
Serves: 8
about 1 pound medium firm-ripe Bosc pears
For the Cake:
6 3/4 ounces unbleached all-purpose flour (1-1/2 cups)
1 3/4 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup whole milk
1 1/2 teaspoons pure vanilla extract
4 ounces unsalted butter, softened (8 tablespoons)
1 cup packed light brown sugar
2 large eggs
Basic Caramel:
1 cup granulated sugar
1/4 teaspoon fresh lemon juice
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 15 minutes
2 ounces unsalted butter, cut into 4 pieces (4 tablespoons)about 1 pound medium firm-ripe Bosc pears
For the Cake:
6 3/4 ounces unbleached all-purpose flour (1-1/2 cups)
1 3/4 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup whole milk
1 1/2 teaspoons pure vanilla extract
4 ounces unsalted butter, softened (8 tablespoons)
1 cup packed light brown sugar
2 large eggs
Basic Caramel:
1 cup granulated sugar
1/4 teaspoon fresh lemon juice
1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.
Make the Topping:
1. Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
2. Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 tablespoons of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).
Make the Cake Batter:
1. Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.
Bake the cake:
1. Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.
Basic Caramel:
1. Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.
2. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.
3. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)
Make the Topping:
1. Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
2. Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 tablespoons of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).
Make the Cake Batter:
1. Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.
Bake the cake:
1. Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.
Basic Caramel:
1. Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.
2. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.
3. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)
Carrot muffins
Serves: 12
Preparation time: 20 minutes
Cooking time:25 minutes
1/2 cup oil 1 cup dark brown sugar
2 beaten eggs
1 1/2 cups shredded carrots
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup buttermilk
1/4 cup honey
Preheat oven to 350 degrees.
Beat eggs, add sugar, honey, oil and carrots. Mix well. Add dry ingredients along with buttermilk.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.
Beat eggs, add sugar, honey, oil and carrots. Mix well. Add dry ingredients along with buttermilk.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.
Carrot muffins with zucchini and pineapple
Serves: 12
Preparation time: 15 minutes
Cooking time:30 minutes
2 cups flour 2 cups shredded carrots
1 cup brown sugar
1 cup shredded zucchini
1 golden delicious apple cored and finely chopped
3/4 cup golden raisins
1 tablespoon cinnamon
2 teaspoons baking soda
1 1/2 teaspoons orange zest
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
1 cup vegetable oil
Preheat oven to 375 degrees .
Mix all ingredients except eggs and oil in a large bowl. Beat eggs and oil in a separate bowl.
Stir flour mix into eggs. Spoon 1/4 cup batter into each cup. Bake for about 25 minutes.
Transfer muffins on a rack to cool. Serve warm.
Mix all ingredients except eggs and oil in a large bowl. Beat eggs and oil in a separate bowl.
Stir flour mix into eggs. Spoon 1/4 cup batter into each cup. Bake for about 25 minutes.
Transfer muffins on a rack to cool. Serve warm.
Cauliflower melt
the cooking method of seasoning and baking provides a very nice vegetable dish that could accompany almost anything.
Serves: 4
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley
Serves: 4
Preparation time:20 minutes
Cooking time:1 hour
1/4 cup olive oil2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasted. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6.Arrange the cauliflower in a baking dish. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top with chopped parsley and serve immediately.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasted. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6.Arrange the cauliflower in a baking dish. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top with chopped parsley and serve immediately.
Cauliflower patties
Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
1 medium cauliflower2 large eggs
1/2 cup cheddar cheese, grated
1/2 cup panko or corn meal
1/2 teaspoon cayenne pepper
salt to taste
olive oil
Cut cauliflower into florets and steam until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne and salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Cedar planked salmon with mustard mashed potatoes
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.
Serves: 6
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches) if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Accompaniment:Mustard Mashed Potatoes
Serves: 6
Preparation time:20 minutes
Cooking time:20 minutes
1 cup pure maple syrup2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches) if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Accompaniment:Mustard Mashed Potatoes
In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
Cheese wafers
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
8 ounces grated cheddar cheese 4 ounces unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco
1/4 teaspoon Aromat seasoning
1 cup flour
Preheat oven at 325 degrees. Process cheese with the flour. Add butter and spices and process until dough forms a ball. Scrape the side of bowl, and process for a few more seconds to blend.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.
Note: I also roll cylinder in ground almond.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.
Note: I also roll cylinder in ground almond.
Chewy oatmeal cookies
Serves: 10
Preparation time: 20 minutes
Cooking time:12 minutes
3/4 cup butter 1 1/4 cup firmly packed light brown sugar
1 egg
1/3 cup milk
1 1/2 teaspoon vanilla
3 cup quick oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup chopped walnuts
Heat oven to 375 degrees F.
Grease baking sheet.
Combine shortening, light brown sugar, egg, milk and vanilla in large bowl and beat with an electric mixer at medium speed until well blended.
Combine oats, flour, baking soda, salt and cinnamon and cream together with mixer at low speed until just blended.
Stir in raisins and nuts.
Drop rounded tablespoonfuls of dough 2" apart onto baking sheet.
Bake at 375'F. for 10-12 minutes, or until lightly browned.
Cool 2 minutes on baking sheet. Remove to foil on counter top.
Grease baking sheet.
Combine shortening, light brown sugar, egg, milk and vanilla in large bowl and beat with an electric mixer at medium speed until well blended.
Combine oats, flour, baking soda, salt and cinnamon and cream together with mixer at low speed until just blended.
Stir in raisins and nuts.
Drop rounded tablespoonfuls of dough 2" apart onto baking sheet.
Bake at 375'F. for 10-12 minutes, or until lightly browned.
Cool 2 minutes on baking sheet. Remove to foil on counter top.
Chicken and shrimp salad california
Serves: 4
Preparation time: 15 minutes
3 cooked chicken legs 3 ounces celery
2 hard boiled eggs
20 small cooked shrimp
1 tablespoon mayonnaise
1 teaspoon sour cream
1 small diced shallot
1 teaspoon wine
2 teaspoons ketchup
1 1/2 teaspoons lemon juice
1 teaspoon A1 sauce
1 teaspoon dill
4 leaves radicchio
Cut chicken meat into julienne. Cut celery into small pieces.
Slice eggs and combine all in a bowl. Add the shrimp.
Combine mayonnaise, sour cream, shallots. white wine, ketchup, lemon juice, A1 sauce, and dill to make a dressing.
Toss the salad. Arrange on radicchio leaves.
Slice eggs and combine all in a bowl. Add the shrimp.
Combine mayonnaise, sour cream, shallots. white wine, ketchup, lemon juice, A1 sauce, and dill to make a dressing.
Toss the salad. Arrange on radicchio leaves.
Chicken divan
Serves: 8
Preparation time: 15 minutes
Cooking time:40 minutes
1 pound broccoli 5 cups cooked chicken
2 10-ounce can chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon powdered ginger
1 cup heavy cream
1/2 cup grated cheddar cheese
1 cup white bread crumbs
2 teaspoons butter
Clean, wash and cut broccoli into medium pieces. Cook lightly in boiling water. Drain well.
Cover the bottom of a casserole dish with broccoli. Cover broccoli with the diced chicken.
In a separate bowl, mix chicken soup, mayonnaise, lemon juice, cream and ginger. Spread over chicken. Top with the cheddar cheese. Brown bread crumbs with butter.
Sprinkle over top of chicken. Bake at 350 degrees for about 30 minutes or until bubbly and brown.
Cover the bottom of a casserole dish with broccoli. Cover broccoli with the diced chicken.
In a separate bowl, mix chicken soup, mayonnaise, lemon juice, cream and ginger. Spread over chicken. Top with the cheddar cheese. Brown bread crumbs with butter.
Sprinkle over top of chicken. Bake at 350 degrees for about 30 minutes or until bubbly and brown.
Chicken fingers
Serves: 8
Preparation time: 20 minutes
Cooking time:5 minutes
8 large chicken breasts 1 teaspoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon Aromat seasoning
2 teaspoons Dijon mustard
1 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
2 cups flour
5 eggs
3 cups fresh breadcrumbs
oil for frying
Skin chicken breasts. Remove breast bone. Cut breast meat into 1 inch wide by 2 to 4 inches long.
In a mixing bowl, combine lemon juice, seasoned salt, Aromat seasoning, Dijon mustard, poultry seasoning, and pepper. Blend seasonings with chicken.
Marinate for an hour or more. Roll chicken pieces in flour. Dip in beaten beaten eggs, and coat with bread crumbs.
Deep fry at 350 degrees for 3 to 5 minutes or until golden brown.
In a mixing bowl, combine lemon juice, seasoned salt, Aromat seasoning, Dijon mustard, poultry seasoning, and pepper. Blend seasonings with chicken.
Marinate for an hour or more. Roll chicken pieces in flour. Dip in beaten beaten eggs, and coat with bread crumbs.
Deep fry at 350 degrees for 3 to 5 minutes or until golden brown.
Chicken hash vanderbilt
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
1 3-pound roasting chicken, washed for stock:
1 large onion, peeled and quartered
1 medium carrot, peeled and sliced
1 leek, cleaned and sliced
2 sticks celery
1 bouquet garni
for sauce:
2 tablespoons butter
3 tablespoons flour
2 cups chicken stock
8 ounces mushrooms
1 tablespoon butter
2 tablespoons Parmesan cheese
1 pound frozen peas
In a large soup pot, combine chicken and vegetables. Cover with water. Bring to a boil. Simmer for 30 minutes.
Transfer chicken to a plate. Allow to cool. Skin chicken and debone. Cut all meat into cubes. Reserve.
For the sauce:
Melt butter in a large saucepan. Stir in the flour to make a roux. Strain 2 cups chicken stock over the roux. Whisk to thicken. Simmer for 10 minutes. Sauce should be medium-thick. add chicken and simmer for 5 minutes. Melt butter in a frying pan. Add mushrooms and sauté on high heat until all liquid is evaporated. Add to chicken.
Spoon chicken mixture into a casserole baking dish. Sprinkle with Parmesan.
Cook peas according to package directions. Drain and puree in a food processor.
I add 1 or 2 tablespoons instant mashed potatoes to thicken peas. Spoon puree of peas in a pastry bag fitted with a star tube.
Pipe all around edges of baking dish. Bake at 375 degrees until brown.
Transfer chicken to a plate. Allow to cool. Skin chicken and debone. Cut all meat into cubes. Reserve.
For the sauce:
Melt butter in a large saucepan. Stir in the flour to make a roux. Strain 2 cups chicken stock over the roux. Whisk to thicken. Simmer for 10 minutes. Sauce should be medium-thick. add chicken and simmer for 5 minutes. Melt butter in a frying pan. Add mushrooms and sauté on high heat until all liquid is evaporated. Add to chicken.
Spoon chicken mixture into a casserole baking dish. Sprinkle with Parmesan.
Cook peas according to package directions. Drain and puree in a food processor.
I add 1 or 2 tablespoons instant mashed potatoes to thicken peas. Spoon puree of peas in a pastry bag fitted with a star tube.
Pipe all around edges of baking dish. Bake at 375 degrees until brown.
Chicken magnifique
Serves: 6
Preparation time: 15 minutes
Cooking time:1 hour 10 minutes
6 boneless chicken breasts* 2 tablespoons oil
2 cups sliced fresh mushrooms
1 clove garlic
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 teaspoon thyme
1/2 teaspoon rosemary
salt and pepper to taste
2 cups milk
Brown chicken in 2 tablespoons oil.
Remove to roasting pan.
Saute the mushrooms and add to the chicken. Crush the garlic clove and add with spices to pan.
Mix the soups with the milk and heat in the frying pan. (This deglazes the pan).
Pour over the chicken and bake about 1 hour at 350 F.
* Use a combination of chicken breasts and thighs, if desired.
Remove to roasting pan.
Saute the mushrooms and add to the chicken. Crush the garlic clove and add with spices to pan.
Mix the soups with the milk and heat in the frying pan. (This deglazes the pan).
Pour over the chicken and bake about 1 hour at 350 F.
* Use a combination of chicken breasts and thighs, if desired.
Chicken salad and avocados
Serves: 8
Preparation time: 15 minutes
Cooking time:None
6 tablespoons vinegar 1 tablespoon gin
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper
6 cooked chicken breasts or chicken thighs
2 ripe avocados
2 teaspoons lemon juice
8 slices blanched and peeled tomatoes
4 teaspoons sour cream
1 bunch watercress
Combine vinegar, gin, olive oil, salt, sugar, and pepper. Skin, bone, and cube the chicken.
Marinate in dressing for 10 to 15 minutes. Peel avocados and cut into wedges; season to taste with salt pepper, and lemon juice.
Spoon marinated chicken on each plate; decorate with wedges of avocado, tomato slices, dollops of sour cream or creme fraiche, and watercress.
Marinate in dressing for 10 to 15 minutes. Peel avocados and cut into wedges; season to taste with salt pepper, and lemon juice.
Spoon marinated chicken on each plate; decorate with wedges of avocado, tomato slices, dollops of sour cream or creme fraiche, and watercress.
Chinese chicken tenders
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
4 boneless chicken breasts 1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
For the batter:
1/2 cup flour
1/2 cup pancake mix
1/2 cup cornstarch
1 egg
2 teaspoons baking powder
1 cup water
For the sauce:
1/3 cup sugar
1/2 cup ketchup
2 teaspoons cornstarch
2 teaspoons white vinegar
1/2 cup water
1/2 teaspoon salt
Cut chicken breast into medium strips.
Season with soy sauce, salt and pepper.
Combine flour, pancake mix, cornstarch, egg, baking powder, and water. Mix well to form a smooth batter.
Dip chicken pieces in batter, and deep fry at 350 degrees for 5 minutes or until golden brown.
To make the sauce:
In a heavy bottom medium saucepan, mix all the ingredients. Bring to a boil over medium heat, while stirring.
Cook for 2 minutes to thicken. Remove from heat. Transfer to a serving dish. Allow to cool.
Season with soy sauce, salt and pepper.
Combine flour, pancake mix, cornstarch, egg, baking powder, and water. Mix well to form a smooth batter.
Dip chicken pieces in batter, and deep fry at 350 degrees for 5 minutes or until golden brown.
To make the sauce:
In a heavy bottom medium saucepan, mix all the ingredients. Bring to a boil over medium heat, while stirring.
Cook for 2 minutes to thicken. Remove from heat. Transfer to a serving dish. Allow to cool.
Chocolate angel food cake
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
1/3 cup superfine sugar 1/2 cup cocoa powder
1/3 cup cake flour
1/4 teaspoon salt
8 large egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon white vinegar
2/3 cup superfine sugar
Preheat oven to 350 degrees.
Sift sugar, cocoa, flour and salt together in a bowl.
Beat egg whites, cream of tartar and vinegar until medium stiff. Add the sugar, 1 tablespoon at the time. Beat until soft peaks form.
Fold in the dry ingredients.
Spoon into a 10-cup angel food cake pan. Smooth the top. Tap the pan on work surface to release any air pockets.
Bake about 35 minutes. Test the center of cake with a tester.
Invert cake to cool for an hour. Loosen cake with a thin spatula or a knife. Unmold and cover with egg white frosting. Decorate with chocolate shavings.
Sift sugar, cocoa, flour and salt together in a bowl.
Beat egg whites, cream of tartar and vinegar until medium stiff. Add the sugar, 1 tablespoon at the time. Beat until soft peaks form.
Fold in the dry ingredients.
Spoon into a 10-cup angel food cake pan. Smooth the top. Tap the pan on work surface to release any air pockets.
Bake about 35 minutes. Test the center of cake with a tester.
Invert cake to cool for an hour. Loosen cake with a thin spatula or a knife. Unmold and cover with egg white frosting. Decorate with chocolate shavings.
Chocolate bourbon pecan pie
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
1 9-inch pie crust, unbaked 3 large eggs
1 cup sugar
2 teaspoons sweet butter
1 cup dark corn syrup
1 teaspoons vanilla extract
1/4 cup Bourbon
1/2 cup semi sweet chocolate
1 cup whole pecans
Preheat oven tot 375 degrees. In a large bowl, beat the eggs, sugar, melted butter, corn syrup, vanilla and bourbon until well combined. Strain.
Grate the chocolate into bits. Sprinkle over the bottom of unbaked pie crust. Cover with the pecans.
Pour mixture into pie shell.
Bake for 35 to 40 minutes.
Cool for an hour before serving.
Grate the chocolate into bits. Sprinkle over the bottom of unbaked pie crust. Cover with the pecans.
Pour mixture into pie shell.
Bake for 35 to 40 minutes.
Cool for an hour before serving.
Chocolate brownie cookies
Serves: 12
Preparation time: 25 minutes
Cooking time:9 minutes
1/4 cup all-purpose flour (yes, this is the correct amount!)1/4 tsp baking powder
1/8 tsp salt
2 large eggs
2/3 cup granulated sugar
1/2 tbsp brewed espresso (or you can use reconstituted espresso powder)
1 tsp vanilla extract
2 tbsp unsalted butter
5 oz extra-bittersweet chocolate (70% or higher), chopped
2 oz unsweetened chocolate, chopped
3/4 cup mini chocolate chips
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick. (This will help add body to the batter because there is so little flour in the recipe.)
While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
Chocolate cake for birthday cake
Serves: 8
Preparation time: 30 minutes
Cooking time:30 minutes
For the cake pans: 1 tablespoon soft butter
2 tablespoons flour
For the cake:
1 cup milk, divided
4 ounces semisweet chocolate, grated
1 teaspoon vanilla
4 ounces (1 stick) unsalted butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon baking soda
2 cups all purpose flour
1 teaspoon baking powder
Preheat oven to 350 degrees.
1. Butter and flour 2 9-inch cake pans.
2. In a medium saucepan, heat 1/2 cup of the milk and the grated chocolate. Stir until chocolate is melted. Set aside to cool then add the vanilla.
3. Cream butter and sugar using an electric mixer. Separate the eggs. Keep the whites in a mixing bowl, and stir the yolks into the butter-sugar mixture, and beat until mixture is light and fluffy. Stir the baking soda into the remaining 1/2 cup milk. Whisk into the butter-sugar mixture until creamy.
4. Combine flour and baking powder in a bowl.
5. Beat the egg whites in an electric mixer until they hold stiff peaks. Fold the egg whites alternately with flour into the butter mixture. Finally fold in the melted chocolate-milk mixture. Pour half of the batter into each of the two prepared pans. Bake for 30 minutes or until the center springs back when pressed lightly.
1. Butter and flour 2 9-inch cake pans.
2. In a medium saucepan, heat 1/2 cup of the milk and the grated chocolate. Stir until chocolate is melted. Set aside to cool then add the vanilla.
3. Cream butter and sugar using an electric mixer. Separate the eggs. Keep the whites in a mixing bowl, and stir the yolks into the butter-sugar mixture, and beat until mixture is light and fluffy. Stir the baking soda into the remaining 1/2 cup milk. Whisk into the butter-sugar mixture until creamy.
4. Combine flour and baking powder in a bowl.
5. Beat the egg whites in an electric mixer until they hold stiff peaks. Fold the egg whites alternately with flour into the butter mixture. Finally fold in the melted chocolate-milk mixture. Pour half of the batter into each of the two prepared pans. Bake for 30 minutes or until the center springs back when pressed lightly.
Chocolate chips cookies
Serves: 8
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup (2 sticks) soft butter 3/4 cup white sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi sweet chocolate
1 cup chopped walnuts
Preheat oven to 350 degrees.
Cream the butter, sugars and vanilla. Add eggs and beat until light. Combine flour, baking soda and salt. Fold in the above mixture. Stir in the chips and walnuts.
Line cookie sheet with brown paper. Using a small ice cream scoop, scoop out equal amount of cookie mix unto sheet.
Bake at 350 degrees for 15 to 20 minutes or until golden brown. Slide paper with cookies on a cool surface.
Another quick and efficient method is to pipe the cookies through a pastry bag without a tip in the end of bag.
Cream the butter, sugars and vanilla. Add eggs and beat until light. Combine flour, baking soda and salt. Fold in the above mixture. Stir in the chips and walnuts.
Line cookie sheet with brown paper. Using a small ice cream scoop, scoop out equal amount of cookie mix unto sheet.
Bake at 350 degrees for 15 to 20 minutes or until golden brown. Slide paper with cookies on a cool surface.
Another quick and efficient method is to pipe the cookies through a pastry bag without a tip in the end of bag.
Chocolate Crinkle Cookies
Serves: 12
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room
temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 cup confectioners' sugar1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room
temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract
Note: Using a heaping teasspoon of the dough you get 48 cookies.
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
Put the confectioners' sugar into a bowl and set aside.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
To form the cookies, using a teaspoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place 1 1/2 inches apart on prepared cookie sheets.
Bake about 12 minutes until tops are puffed and crackled.
(Do not over bake. Cookies are soft when hot but firm and chewy when cool. ) Remove to rack to cool. Store tightly covered up to 3 weeks with wax paper between layers.
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
Put the confectioners' sugar into a bowl and set aside.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
To form the cookies, using a teaspoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place 1 1/2 inches apart on prepared cookie sheets.
Bake about 12 minutes until tops are puffed and crackled.
(Do not over bake. Cookies are soft when hot but firm and chewy when cool. ) Remove to rack to cool. Store tightly covered up to 3 weeks with wax paper between layers.
Chocolate icing in a flash
Serves: 12
1/2 milk
2 cups whipping cream
Preparation time:10 minutes
8 ounces semi sweet chocolate, melted 1/2 milk
2 cups whipping cream
In a mixing bowl, combine hot melted chocolate with milk. Mix well. Whip the cream until medium thick.
Gradually pour in the chocolate mixture. Whisk cream at speed until smooth. Refrigerate until ready to use.
Gradually pour in the chocolate mixture. Whisk cream at speed until smooth. Refrigerate until ready to use.
Chocolate mousse cake
Makes 1 12-inch cake or 2 9-inch cake
To make 2 8-inch cakes, use half of the recipe
Fill the cake layers with Chocolate mousse filling and glaze top with Ganache
Serves: 12
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
To make 2 8-inch cakes, use half of the recipe
Fill the cake layers with Chocolate mousse filling and glaze top with Ganache
Serves: 12
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup unsweetened cocoa 2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
Preheat oven at 350 degrees.
Mix cocoa in boiling water. Cool. Sift dry ingredients.
Beat soft butter with sugar. Add eggs one at the time. Add cocoa mix and flour mix to butter mixture.
Blend at low speed while alternating cocoa and flour. Mix until batter is smooth, scraping edges and bottom of bowl with a spatula.
Line the bottom of one 12-inch cake pan or 2 9-inch pans with parchment.
Grease and flour. Pour batter in mold. Bake 30 to 40 minutes until center is cooked. Cool 10 minutes. Unmold on a rack. Cut in layers.
Fill with the chocolate mousse filling recipe.
Mix cocoa in boiling water. Cool. Sift dry ingredients.
Beat soft butter with sugar. Add eggs one at the time. Add cocoa mix and flour mix to butter mixture.
Blend at low speed while alternating cocoa and flour. Mix until batter is smooth, scraping edges and bottom of bowl with a spatula.
Line the bottom of one 12-inch cake pan or 2 9-inch pans with parchment.
Grease and flour. Pour batter in mold. Bake 30 to 40 minutes until center is cooked. Cool 10 minutes. Unmold on a rack. Cut in layers.
Fill with the chocolate mousse filling recipe.
Chocolate mousse with honey popcorn
A fun dessert for children.
Serves: 6
1/4 cup popcorn kernels
1/2 cup sugar
2 teaspoons honey
2 teaspoons corn syrup
3 teaspoons water
For the chocolate mousse:
8 ounces Swiss milk chocolate
2 1/2 teaspoons vegetable oil
1 cup heavy cream
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
For the honey popcorn: 1/4 cup popcorn kernels
1/2 cup sugar
2 teaspoons honey
2 teaspoons corn syrup
3 teaspoons water
For the chocolate mousse:
8 ounces Swiss milk chocolate
2 1/2 teaspoons vegetable oil
1 cup heavy cream
For the honey popcorn:
Pop the corn in a microwave oven. Combine the sugar, honey, corn syrup, and water in a heavy-bottom saucepan. Cook over medium heat until the sugar is caramelized to a light brown color.
Add to popcorn and stir to coat. Spread popcorn onto wax paper to cool. When cool, break the honey popcorn into small pieces.
For the chocolate mousse:
Microwave the chocolate with the oil for about 2 minutes to melt. Whisk in 1/4 cup of the cream. Whip the remaining cream to a medium peak. Fold into the chocolate mixture. Fold 3/4 of the honey popcorn into the mousse. Garnish with the remaining popcorn. Refrigerate for several hours.
Pop the corn in a microwave oven. Combine the sugar, honey, corn syrup, and water in a heavy-bottom saucepan. Cook over medium heat until the sugar is caramelized to a light brown color.
Add to popcorn and stir to coat. Spread popcorn onto wax paper to cool. When cool, break the honey popcorn into small pieces.
For the chocolate mousse:
Microwave the chocolate with the oil for about 2 minutes to melt. Whisk in 1/4 cup of the cream. Whip the remaining cream to a medium peak. Fold into the chocolate mixture. Fold 3/4 of the honey popcorn into the mousse. Garnish with the remaining popcorn. Refrigerate for several hours.
Chocolate pecan pie
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
1 9-inch Quick and easy pie crust 1/2 cup semi sweet chocolate, melted
2/3 cup white corn syrup
1/3 cup sugar
3 eggs
3/4 cup pecans, coarsely chopped
Preheat oven at 400 degrees.
In a large bowl, thoroughly combine melted chocolate, corn syrup, sugar and eggs. Stir in the pecans.
Pour mixture into pie shell. Bake for 10 minutes.
Reduce temperature to 350 degrees, and bake 20 minutes longer.
Cool then chill. Slice and serve with ice cream and Satin chocolate sauce.
In a large bowl, thoroughly combine melted chocolate, corn syrup, sugar and eggs. Stir in the pecans.
Pour mixture into pie shell. Bake for 10 minutes.
Reduce temperature to 350 degrees, and bake 20 minutes longer.
Cool then chill. Slice and serve with ice cream and Satin chocolate sauce.
Chocolate-dipped macadamia cookies
Serves: 8
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 cup (4 oz) unsalted butter, room temperature1/3 cup confectioners' sugar
1 large egg yolk
2 tablespoons finely grated lemon zest plus 1/2 teaspoon lemon juice
1/8 teaspoon coarse salt
1/2 cup macadamia nuts, toasted and finely ground
1 cup all-purpose flour (spooned and leveled)
5 ounces bittersweet chocolate, chopped
Preheat oven to 350 degrees with racks in upper and lower thirds.
In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes.
Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes.
Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to two parchment-lined baking sheets, and freeze 5 minutes.
Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
Melt chocolate. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.
In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes.
Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes.
Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to two parchment-lined baking sheets, and freeze 5 minutes.
Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
Melt chocolate. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.
Choconut chippers
Serves: 24
Preparation time: 20 minutes
Cooking time:20 minutes
3/4 cup sugar 3/4 cup firmly packed brown sugar
1/4 cup oil
1 teaspoon vanilla
2 egg whites or 1 whole egg
1 (5-oz) pkg. chocolate fudge pudding and pie filling mix (6-serving size; not instant)
1 (8-oz.) container dairy sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans
1 (12 oz.) pkg. (2 cups) semi-sweet chocolate chips
Heat oven to 375 degrees. Grease cookie sheets. In large bowl, combine sugar, brown sugar, oil, vanilla, egg whites, pudding mix and sour cream at low speed until moistened; beat 2 minutes at medium speed. Add flour, rolled oats, baking soda and salt; mix at low speed until blended.
Blend in pecans and chocolate chips.
(Tip: If dough is too soft, cover with plastic wrap and refrigerate about 1 hour, or stir in an additional 1/4 cup flour for easier handling.)
Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375 degrees for 6 to 7 minutes or until set. Do not overbake. Cool 1 minute; remove from cookie sheets.
Blend in pecans and chocolate chips.
(Tip: If dough is too soft, cover with plastic wrap and refrigerate about 1 hour, or stir in an additional 1/4 cup flour for easier handling.)
Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375 degrees for 6 to 7 minutes or until set. Do not overbake. Cool 1 minute; remove from cookie sheets.
Cinnamon rolls version 2
Serves: 12
Preparation time: 15 minutes
Cooking time:20 minutes
Makes 12 2 cups flour
4 teaspoons baking powder
1/2 cup shortening
1 teaspoon salt
1 1/4 cups milk
5 tablespoons soft butter
1 cup dark brown sugar
1 tablespoon cinnamon powder
In a mixing bowl, combine flour, baking powder and salt. Add shortening and mix with a spoon. Add milk. Stir mixture to form a ball. Roll out on a floured surface into 9 by 16-inch rectangle.
Spread butter over surface of dough. Sprinkle brown sugar and cinnamon over butter.
Roll up dough on a floured surface into a cylinder. Cut into 12 even rounds.
Place into greased muffin tins. Bake at 350 degrees 15 to 20 minutes or until golden brown.
Remove onto cookie rack to cool. Store and seal in a cookie tin.
Spread butter over surface of dough. Sprinkle brown sugar and cinnamon over butter.
Roll up dough on a floured surface into a cylinder. Cut into 12 even rounds.
Place into greased muffin tins. Bake at 350 degrees 15 to 20 minutes or until golden brown.
Remove onto cookie rack to cool. Store and seal in a cookie tin.
Cioppino
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
1/4 cup olive oil 1 medium chopped onion
3 cloves minced garlic
1 tablespoon chopped parsley
2 pounds chopped canned tomatoes
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound fillet of bass or rockfish
12 shrimp , cleaned and deveined
12 cherrystones
12 fresh mussels
In a heavy pot, heat the oil. Add onion, garlic, and parsley. Stir over moderate heat. Do not brown.
Add the chopped, seeded tomatoes and tomato paste, wine, salt and pepper. Simmer for 10 minutes. Simmer for 10 minutes.
Cut the fish into portions. Add to pot together with the clean shrimp. Cook for 5 minutes.
Steam the clean cherrystone clams and mussels in a pot with a little water. Add to the stew with the strained juice.
Heat before serving.
Add the chopped, seeded tomatoes and tomato paste, wine, salt and pepper. Simmer for 10 minutes. Simmer for 10 minutes.
Cut the fish into portions. Add to pot together with the clean shrimp. Cook for 5 minutes.
Steam the clean cherrystone clams and mussels in a pot with a little water. Add to the stew with the strained juice.
Heat before serving.
Classic cheesecake
Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan.
Top with fresh fruit just before serving.
Serves: 16
3 tablespoons sugar
⅓ cup butter or margarine, melted
Filling:
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
2 Tbsp lemon juice
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla
4 eggs
Top with fresh fruit just before serving.
Serves: 16
Preparation time:20 minutes
Cooking time:55 minutes
1 ½ cups Graham Cracker Crumbs or Oreos/ginger snaps cookies 3 tablespoons sugar
⅓ cup butter or margarine, melted
Filling:
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
2 Tbsp lemon juice
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla
4 eggs
Heat oven to 325°F.
Mix graham crumbs or Oreos or ginger snaps cookies , 3 Tbsp. sugar and butter; press onto bottom and sides of a 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Mix in lemon juice and sour cream or Greek yogurt. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Mix graham crumbs or Oreos or ginger snaps cookies , 3 Tbsp. sugar and butter; press onto bottom and sides of a 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Mix in lemon juice and sour cream or Greek yogurt. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Classic roast turkey
Serves: 24
Desired stuffing (optional)
Preparation time: 20 minutes
Cooking time:4 hours
1 16 to 20-pound turkey Desired stuffing (optional)
1. Thaw turkey in refrigerator, allowing time to prepare the giblet broth the day before roasting. Remove turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Remove giblets and neck from cavities.
2. Just before roasting, spoon some of the stuffing into the neck cavity of the turkey. Pull the neck skin over stuffing; fasten to back with a short skewer. Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey). Do not pack stuffing, or it will not get hot enough by the time the turkey is cooked. Spoon any remaining stuffing into a casserole; cover and chill. Tuck legs under band of skin, or reset legs into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.
3. Place turkey, breast side up, on a rack in a shallow roasting pan. Place a meat thermometer into the center of an inside thigh muscle so the bulb doesn't touch bone. Cover turkey loosely with foil, leaving space between the bird and foil. Press foil over drumstick and neck.
4. Roast in a 325 degree F oven until thermometer registers 180 degrees F and juices run clear (4 to 4-3/4 hours for stuffed bird). The center of the stuffing should be at least 165 degrees F. Add covered casserole of stuffing during the last 25 to 30 minutes of roasting. (Or, if there isn't room in the oven for the casserole, while bird is standing, increase oven temperature to 375 degrees F and bake for 20 to 25 minutes or until heated through.) Remove the foil the last 30 to 45 minutes to let the bird brown.
5. Remove the turkey from the oven, and cover loosely with foil. Let stand for 20 minutes. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Store leftover turkey and stuffing in separate containers as soon as possible after serving.
2. Just before roasting, spoon some of the stuffing into the neck cavity of the turkey. Pull the neck skin over stuffing; fasten to back with a short skewer. Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey). Do not pack stuffing, or it will not get hot enough by the time the turkey is cooked. Spoon any remaining stuffing into a casserole; cover and chill. Tuck legs under band of skin, or reset legs into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.
3. Place turkey, breast side up, on a rack in a shallow roasting pan. Place a meat thermometer into the center of an inside thigh muscle so the bulb doesn't touch bone. Cover turkey loosely with foil, leaving space between the bird and foil. Press foil over drumstick and neck.
4. Roast in a 325 degree F oven until thermometer registers 180 degrees F and juices run clear (4 to 4-3/4 hours for stuffed bird). The center of the stuffing should be at least 165 degrees F. Add covered casserole of stuffing during the last 25 to 30 minutes of roasting. (Or, if there isn't room in the oven for the casserole, while bird is standing, increase oven temperature to 375 degrees F and bake for 20 to 25 minutes or until heated through.) Remove the foil the last 30 to 45 minutes to let the bird brown.
5. Remove the turkey from the oven, and cover loosely with foil. Let stand for 20 minutes. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Store leftover turkey and stuffing in separate containers as soon as possible after serving.
Classic stuffing
Serves: 12
Preparation time: 20 minutes
Cooking time:25 minutes
12 tablespoons unsalted butter 4 onions (2 pounds), peeled and diced
16 celery stalks, diced
10 fresh sage leaves , chopped, or 2 teaspoons dried sage
6 cups chicken stock , or canned chicken broth
2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups coarsely chopped fresh flat-leaf parsley leaves (about 2 bunches)
2 cups pecans , toasted and chopped (optional)
2 cups dried cherries (optional) .
Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine
Coconut cream pie
Serves: 8
Preparation time: 20 minutes
Cooking time:20 minutes
1 Prepared 9-inch pie shellFOR THE FILLING:
2 cups milk
3 egg yolks
½ cup/100 grams sugar
½ teaspoon salt
2 ½ tablespoons/20 grams cornstarch
1 tablespoon butter, melted
½ teaspoon vanilla
1 cup/98 grams sweetened, flaked coconut
FOR THE MERINGUE:
½ cup/49 grams unsweetened coconut
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons/75 grams sugar
Partially blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork. then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
Make the filling:
Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.
Make the filling:
Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.
Coconut crispies
Serves: 8
Preparation time: 15 minutes
Cooking time:15 minutes
1 cup shortening 1/2 cup brown sugar
1 cup white sugar
1 egg
1 cup oatmeal
1 cup flakes coconut
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees.
Cream shortening with brown and white sugars.
Add egg and mix well.
Combine all dry ingredients and add to the shortening mixture. Spoon the equivalent of 1 teaspoon on greased cookie sheet.
Bake for 12-15 minutes. Transfer cookies on a rack and cool.
Cream shortening with brown and white sugars.
Add egg and mix well.
Combine all dry ingredients and add to the shortening mixture. Spoon the equivalent of 1 teaspoon on greased cookie sheet.
Bake for 12-15 minutes. Transfer cookies on a rack and cool.
Coconut flour pancakes
Serves: 4
Preparation time:10 minutes
Cooking time:15 mintes
4 large eggs, at room temperature1 cup coconut milk
2 teaspoons pure vanilla extract
1 tablespoon honey
1/2 cup plus 1 tablespoon (63 gr) coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
Coconut oil
Honey, pure maple syrup, fruit compote for serving
1. Preheat a large skillet or griddle over medium-low heat.
2. Beat the eggs in the bowl of a stand mixer with a whisk attachment at medium speed until frothy. Mix in the coconut milk, vanilla and honey.
3. In a small bowl, whisk together the coconut flour, baking soda, salt and cinnamon.
4. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or two, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.
5. Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch). Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (keep them small for easier flipping.)
6. Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
7. Serve hot with your choice of accompaniment.
8. You can freeze the prepared pancakes and reheat them later.
2. Beat the eggs in the bowl of a stand mixer with a whisk attachment at medium speed until frothy. Mix in the coconut milk, vanilla and honey.
3. In a small bowl, whisk together the coconut flour, baking soda, salt and cinnamon.
4. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or two, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.
5. Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch). Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (keep them small for easier flipping.)
6. Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
7. Serve hot with your choice of accompaniment.
8. You can freeze the prepared pancakes and reheat them later.
Coconut squares
Serves: 10
Preparation time: 15 minutes
Cooking time:25 minutes
1 1/4 cups graham cracker crumbs 1/2 cup melted butter
2 teaspoons cocoa powder
2 teaspoon sugar
1 14-ounce can condensed milk
2 1/2 cups shredded coconut
1 teaspoon vanilla
Preheat oven to 375 degrees.
Combine the graham cracker crumbs with the butter, cocoa powder and sugar.
Press the mixture in an 8 -inch by 10 -inch pan. Bake at 375 degrees for 10 minutes.
Mix the remaining ingredients. Spread on crust.
Bake at 375 degrees about 15 minutes, or until brown.
Refrigerate until cool. Cut into squares.
Combine the graham cracker crumbs with the butter, cocoa powder and sugar.
Press the mixture in an 8 -inch by 10 -inch pan. Bake at 375 degrees for 10 minutes.
Mix the remaining ingredients. Spread on crust.
Bake at 375 degrees about 15 minutes, or until brown.
Refrigerate until cool. Cut into squares.
Cod and potato chowder
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 ounces salt pork, diced 8 ounces chopped onion
1 clove minced garlic
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1/2 teaspoon saffron
1 pound diced potatoes
1 quart fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 pounds boneless cod
1 tablespoon parsley
In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the potatoes and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.
Coffee cake cupcakes
try the batter with cranberries & chopped pecans.
Recipe inspired by Tori Avey toriavey.com/
Serves: 12
1/4 cup brown sugar
1 tsp cinnamon
Pinch of salt
1 cup finely chopped pecans
1 tbsp melted unsalted butter
Cupcake Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs, room temperature
1 cup sour cream or Greek yogurt, room temperature
1 tsp almond or vanilla extract
Glaze Ingredients
1 1/2 cups powdered sugar
2 1/2 tbsp milk
1 tsp vanilla
1 tsp melted butter
Recipe inspired by Tori Avey toriavey.com/
Serves: 12
Preparation time:30 minutes
Cooking time:35 minutes
Streusel Ingredients1/4 cup brown sugar
1 tsp cinnamon
Pinch of salt
1 cup finely chopped pecans
1 tbsp melted unsalted butter
Cupcake Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs, room temperature
1 cup sour cream or Greek yogurt, room temperature
1 tsp almond or vanilla extract
Glaze Ingredients
1 1/2 cups powdered sugar
2 1/2 tbsp milk
1 tsp vanilla
1 tsp melted butter
Preheat oven to 325 degrees F.
Streusel
In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
Muffins batter
In a medium bowl, sift together the flour, baking powder, and salt.
Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
Beat in the eggs, then the sour cream, then the almond or vanilla extract.
Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
Sprinkle 1-2 tsp of streusel on the top of each cupcake.
Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
Glazing:
When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).
Streusel
In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
Muffins batter
In a medium bowl, sift together the flour, baking powder, and salt.
Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
Beat in the eggs, then the sour cream, then the almond or vanilla extract.
Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
Sprinkle 1-2 tsp of streusel on the top of each cupcake.
Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
Glazing:
When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).
Cookie christmas tree
This edible centerpiece is a great family project. Have each person decorate some of the cookies and then assemble into your own personalized masterpiece.
Serves: 10
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon almond extract
Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
Serves: 10
Preparation time: 1 hour 20 minutes
Cooking time:30 minutes
3/4 cup slivered almonds2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon almond extract
Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
Place almonds into food processor bowl fitted with metal blade. Cover; process until finely ground. Combine almonds, flour and salt in bowl; set aside.
Combine 1 cup butter and sugar in bowl; beat until light and fluffy. Add egg, 1 teaspoon vanilla, lemon zest and almond extract. Continue beating, scraping bowl occasionally, until well mixed. Add flour mixture; beat at low speed until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap, refrigerate at least 2 hours or until firm.
Heat oven to 350°F. Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4 inch thickness. Cut out 3 each of 6 graduated sizes of star-shaped cookie cutters (18 cookies total). Bake similar sizes of cookies together on ungreased cookie sheet 8-12 minutes or until edges are just beginning to brown. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine powdered sugar and 1/3 cup butter in bowl; beat at low speed until well mixed. Add 1 1/2 teaspoons vanilla and enough milk for desired frosting consistency.
Frost and decorate 1 large cookie as desired. Secure decorated cookie to serving platter with 1 teaspoon frosting. Place about 1 teaspoon icing in center of cookie. Repeat frosting as desired, decorating and securing same size cookie on top, turning it slightly so points of star are offset from previous cookie. Repeat, continuing to stack cookies in graduated sizes, reserving 1 small cookie. Stand reserved small cookie up to form tree topper, securing with frosting.
Combine 1 cup butter and sugar in bowl; beat until light and fluffy. Add egg, 1 teaspoon vanilla, lemon zest and almond extract. Continue beating, scraping bowl occasionally, until well mixed. Add flour mixture; beat at low speed until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap, refrigerate at least 2 hours or until firm.
Heat oven to 350°F. Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4 inch thickness. Cut out 3 each of 6 graduated sizes of star-shaped cookie cutters (18 cookies total). Bake similar sizes of cookies together on ungreased cookie sheet 8-12 minutes or until edges are just beginning to brown. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine powdered sugar and 1/3 cup butter in bowl; beat at low speed until well mixed. Add 1 1/2 teaspoons vanilla and enough milk for desired frosting consistency.
Frost and decorate 1 large cookie as desired. Secure decorated cookie to serving platter with 1 teaspoon frosting. Place about 1 teaspoon icing in center of cookie. Repeat frosting as desired, decorating and securing same size cookie on top, turning it slightly so points of star are offset from previous cookie. Repeat, continuing to stack cookies in graduated sizes, reserving 1 small cookie. Stand reserved small cookie up to form tree topper, securing with frosting.
Corn bread
Serves: 8
Preparation time: 15 minutes
Cooking time:50 minutes
2 cups flour 2 tablespoons baking powder
1 teaspoon salt
2 cups yellow cornmeal
1/2 cup sugar
2 cups milk
2 large eggs
1 cup unsalted butter, softened
Preheat oven to 425 degrees F.
Butter two 9-inch by 5-inch by 3-inch inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and butter. Pour the wet ingredients over dry mixture. Stir to blend. Pour batter into pans. Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.
Butter two 9-inch by 5-inch by 3-inch inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and butter. Pour the wet ingredients over dry mixture. Stir to blend. Pour batter into pans. Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.
Corn bread for chili
Serves: 8
Preparation time: 15 minutes
Cooking time:25 minutes
3/4 cup flour 3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 cup yellow cornmeal
3/4 cup milk
1 large egg
1 tablespoon melted shortening
2 small chopped scallions
1/2 cup grated cheddar
Preheat oven to 425F. In a medium bowl, combine flour, baking powder, salt, and sugar.
Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and shortening.
Pour the wet ingredients over dry mixture. Stir to blend. Add the scallions and cheese.
Drop the mixture by large tablespoons onto the chili, leaving some space between mounds of batter.
Bake for about 20 to 25 minutes, or until top is golden brown.
Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and shortening.
Pour the wet ingredients over dry mixture. Stir to blend. Add the scallions and cheese.
Drop the mixture by large tablespoons onto the chili, leaving some space between mounds of batter.
Bake for about 20 to 25 minutes, or until top is golden brown.
Corn bread stuffing
Serves: 10
Preparation time: 20 minutes
Cooking time:50 minutes
1 cup finely chopped celery 1/2 cup chopped onion (1 medium)
1/2 cup butter
1/2 cup chopped, cooked poultry giblets*
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups dry bread cubes
4 cups dry corn bread cubes
1 to 1-1/3 cups chicken broth or water
In a frying pan cook celery and onion in butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper and salt.
In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix.
Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through.
Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.)
*Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place the remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.
In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix.
Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through.
Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.)
*Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place the remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.
Country apple pie
Serves: 8
Preparation time: 30 minutes
Cooking time:45 minutes
1 9-inch pie crust, fully cooked 1 pound apples
1/2 cup sugar
1 teaspoon flour
1/4 cup molasses
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
Topping:
1/2 cup graham cracker crumbs
4 teaspoons melted butter
2 teaspoons brown sugar
Preheat oven to 375 degrees Peel and core apples.
Cut into wedges. Stew in 1/4 cup water.
In a large bowl, combine sugar, flour, molasses, cinnamon,
nutmeg and salt. Add apples.
Spoon in pie shell.
Combine the topping ingredients in a bowl.
Sprinkle evenly over the pie.
Bake for 40-45 minutes.
Cut into wedges. Stew in 1/4 cup water.
In a large bowl, combine sugar, flour, molasses, cinnamon,
nutmeg and salt. Add apples.
Spoon in pie shell.
Combine the topping ingredients in a bowl.
Sprinkle evenly over the pie.
Bake for 40-45 minutes.
Cranberry and pear phyllo tart
Serves: 8
Preparation time:40 minutes
Cooking time:35 minutes
9 sheets phyllo 1/2 cup melted butter
1/3 cup sugar
Filling:
3 cups cranberries
4 pears, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind
For garnish:
mint leaves, phyllo flowers and frosted cranberries
Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter. Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn. Sprinkle with another 2 teaspoons sugar. Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filling over phyllo crust. Fold pastry edges over top. Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar. Gently fold top pastry under bottom. Using knife, cut vents in top of pastry. (Tart can be prepared up to this point and refrigerated covered for up to 4 hours).
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack. Remove from pan; slide onto serving platter. Garnish: top with phyllo flowers. Scatter frosted cranberries on top and around side. Top with orange rind, and mint. Serve warm.
For garnish: Phyllo flowers: Arrange 2 stacks of phyllo pastry on work surface. cut out six 4-inch circles; wet center of 1 circle with water; top with second circle. Pinch centers together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups. Sprinkle with 1/2 teaspoons sugar. Repeat with remaining circles. Bake in 400 degree oven until golden.
Frosted Cranberries: In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon. Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter. Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn. Sprinkle with another 2 teaspoons sugar. Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filling over phyllo crust. Fold pastry edges over top. Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar. Gently fold top pastry under bottom. Using knife, cut vents in top of pastry. (Tart can be prepared up to this point and refrigerated covered for up to 4 hours).
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack. Remove from pan; slide onto serving platter. Garnish: top with phyllo flowers. Scatter frosted cranberries on top and around side. Top with orange rind, and mint. Serve warm.
For garnish: Phyllo flowers: Arrange 2 stacks of phyllo pastry on work surface. cut out six 4-inch circles; wet center of 1 circle with water; top with second circle. Pinch centers together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups. Sprinkle with 1/2 teaspoons sugar. Repeat with remaining circles. Bake in 400 degree oven until golden.
Frosted Cranberries: In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon. Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.
Cranberry clusters
Serves: 7
Preparation time: 15 minutes
Cooking time:3 minutes
6 squares white chocolate, coarsely chopped 1-7 ounce package sweetened dried cranberries
Place chocolate in a microwave-safe bowl. Heat at Medium for 3 minutes or until chocolate is partially melted.
Remove from heat and stir until completely melted. Stir in cranberries.
Drop small spoonfuls of mixture on a foil or waxpaper-lined baking sheet.
Refrigerate until firm, about 15 minutes.
Wrap and store in refrigerator for up to two weeks.
Remove from heat and stir until completely melted. Stir in cranberries.
Drop small spoonfuls of mixture on a foil or waxpaper-lined baking sheet.
Refrigerate until firm, about 15 minutes.
Wrap and store in refrigerator for up to two weeks.
Cranberry eggnog cheesecake
Serves: 12
Preparation time: 35 minutes
Cooking time:10 minutes
1 1/2 cups fine vanilla wafer crumbs 3/4 cup sugar
1/3 cup butter, melted
5 eggs
1/4 cup orange juice
1/4 cup dark rum
1 envelop unflavored gelatin
3 8-ounce packages cream cheese (light or regular)
2 teaspoons vanilla
1/4 teaspoon nutmeg
1/4 cup cranberry sauce
Combine crumbs and 1/4 cup sugar. Blend well with a fork. Stir in butter. Press evenly into bottom and partway up sides of a 9-inch springform pan. Refrigerate.
Separate 3 eggs, placing whites into a clean large bowl and yolks in a small dish.
Pour orange juice and rum into a heavy bottomed saucepan. Sprinkle gelatin over top. Let stand to soften, about 5 minutes.
Whisk in remaining 1/2 cup sugar, 2 whole eggs and 3 egg yolks.
Stir constantly over medium low heat until sugar dissolves and mixture thickens a little. Remove from heat. Beat cream cheese until smooth.
Beating at high speed, gradually add orange mixture, about ½ cup at a time, until smooth. Beat in vanilla and nutmeg. Beat remaining egg whites until they hold soft peaks.
Place egg whites on top of cheese mixture. Gently fold together, until no lumps of egg white remain.
Pour into chilled shell. Break up cranberry sauce. Dot sauce on surface of cheesecake, then swirl slightly by drawing knife in gentle circles through the sauce.
Refrigerate until set, at least 4 hours. Cheesecake will keep well for 2 days.
Separate 3 eggs, placing whites into a clean large bowl and yolks in a small dish.
Pour orange juice and rum into a heavy bottomed saucepan. Sprinkle gelatin over top. Let stand to soften, about 5 minutes.
Whisk in remaining 1/2 cup sugar, 2 whole eggs and 3 egg yolks.
Stir constantly over medium low heat until sugar dissolves and mixture thickens a little. Remove from heat. Beat cream cheese until smooth.
Beating at high speed, gradually add orange mixture, about ½ cup at a time, until smooth. Beat in vanilla and nutmeg. Beat remaining egg whites until they hold soft peaks.
Place egg whites on top of cheese mixture. Gently fold together, until no lumps of egg white remain.
Pour into chilled shell. Break up cranberry sauce. Dot sauce on surface of cheesecake, then swirl slightly by drawing knife in gentle circles through the sauce.
Refrigerate until set, at least 4 hours. Cheesecake will keep well for 2 days.
Cranberry mold
Serves: 5
Preparation time: 15 minutes
1 3-ounce package raspberry Jello 1 cup boiling water
1 14-ounce can whole cranberries
1 teaspoon lemon juice
1 teaspoon orange juice
1/2 cup chopped walnuts
1 cup melon balls
Combine Jello and water.
Blend well to dissolve. Stir in remaining ingredients. Pour into a decorative mold.
Refrigerate to set.
Blend well to dissolve. Stir in remaining ingredients. Pour into a decorative mold.
Refrigerate to set.
Cranberry walnut cake
Serves: 6
Preparation time: 25 minutes
Cooking time:45 minutes
1 1/2 cups fresh or frozen cranberries 1/4 cup brown sugar, chopped
1 teaspoon cornstarch
1/2 cup chopped walnuts
1 egg
1/2 cup white sugar
1/2 cup all-purpose flour
1/3 cup melted butter
Vanilla ice cream
1. Preheat oven to 325 degrees F (165 degrees C.)
2. Butter a 9 inch cake pan. Combine the cranberries, brown sugar, walnuts and cornstarch in a bowl. Layer the cranberies mixture on the bottom of cake pan.
3. In a large bowl, beat egg. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
4. Bake in the preheated oven for 45 minutes, or until golden brown. Allow the cake to cool at room temperature for 10 minutes then invert on a serving platter.
5. Serve warm with vanilla ice cream.
2. Butter a 9 inch cake pan. Combine the cranberries, brown sugar, walnuts and cornstarch in a bowl. Layer the cranberies mixture on the bottom of cake pan.
3. In a large bowl, beat egg. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
4. Bake in the preheated oven for 45 minutes, or until golden brown. Allow the cake to cool at room temperature for 10 minutes then invert on a serving platter.
5. Serve warm with vanilla ice cream.
Cranberry walnut pie
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
2 cups cranberries, chopped (I use a bag of Ocean Spray fresh cranberries)½ cup walnuts, toasted and chopped
1 ¼ cups sugar, divided
2 large eggs
¾ cup (1 ½ sticks) unsalted butter, melted and cooled
1 cup flour
¼ tsp salt
¼ tsp almond extract
Preheat the oven to 350º. Butter the bottom and up the sides of a 10” pie plate.
Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar.
Whisk the flour, salt, and remaining 1 cup of sugar in a large bowl. Beat in melted butter. Add eggs, one at a time, and mix until smooth. Stir in the almond extract. Do not overmix.
Pour batter on top of the cranberry/walnut mixture and bake for 40 minutes, or until the top is puffed and just beginning to turn a golden. Cool completely on a wire rack.
Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar.
Whisk the flour, salt, and remaining 1 cup of sugar in a large bowl. Beat in melted butter. Add eggs, one at a time, and mix until smooth. Stir in the almond extract. Do not overmix.
Pour batter on top of the cranberry/walnut mixture and bake for 40 minutes, or until the top is puffed and just beginning to turn a golden. Cool completely on a wire rack.
Cranberry walnut tart
Serves: 12
Preparation time: 50 minutes
Cooking time:1 hour
For crust: 1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cold butter
1 large egg yolk
1 1/2 tablespoons ice cold water
For filling:
3 large eggs
2/3 cup brown sugar
2/3 cup light corn syrup
2 ounces melted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups cranberries, coarsely chopped
1 cup chopped walnuts
Preheat oven at 425 degrees.
Make shell:
In a mixing bowl, blend together the flour, sugar, and salt, add cut up butter, and mix to form a coarse meal. Add egg yolk and water, and mix to form the dough into a ball. Chill the dough for 30 minutes.
Roll dough out thinly to fit into a 10-inch round tart pan with a removable bottom.
Line the shell with foil, fill bottom of shell with rice or dry beans. Bake for 15 minutes. Remove foil and rice. Cool.
In a mixing bowl, beat together the eggs, sugar, syrup, butter, salt, and vanilla.
Stir in the cranberries and walnuts. Pour mixture in shell, and bake at 350 degrees for 40 to 45 minutes to form a golden crust on top.
Cool tart, remove rim of the pan, and slide tart onto a serving platter.
Make shell:
In a mixing bowl, blend together the flour, sugar, and salt, add cut up butter, and mix to form a coarse meal. Add egg yolk and water, and mix to form the dough into a ball. Chill the dough for 30 minutes.
Roll dough out thinly to fit into a 10-inch round tart pan with a removable bottom.
Line the shell with foil, fill bottom of shell with rice or dry beans. Bake for 15 minutes. Remove foil and rice. Cool.
In a mixing bowl, beat together the eggs, sugar, syrup, butter, salt, and vanilla.
Stir in the cranberries and walnuts. Pour mixture in shell, and bake at 350 degrees for 40 to 45 minutes to form a golden crust on top.
Cool tart, remove rim of the pan, and slide tart onto a serving platter.
Cream cheese and wild blueberry pound cake
Serves: 10
Preparation time: 15 minutes
Cooking time:1 hour
1 1/2 cups all-purpose flour 1/2 teaspoon baking powder
1/2 teaspoon salt
3 ounces cream cheese, at room temperature
4 ounces (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs, at room temperature
1 teaspoon vanilla
1 teaspoon grated lemon zest
1 cup wild blueberries
Heat the oven to 325 degrees.
Spray a loaf pan that's about 8x5x3 inches with a nonstick coating. Combine together the flour, baking power, and salt until well blended.
With an electric mixer, beat the cream cheese and butter until pale. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time beating well until blended. With the mixer on low, add the flour, vanilla and lemon zest and mix well. Fold in the blueberries.
Transfer the batter into the loaf pan and bake until the cake is golden brown, and a toothpick comes out clean when inserted in the center of the cake, about an hour.
Let the cake cool for about 15 minutes and then invert the pan on a cake rack and tap to release cake. Cool completely on a rack before serving.
Spray a loaf pan that's about 8x5x3 inches with a nonstick coating. Combine together the flour, baking power, and salt until well blended.
With an electric mixer, beat the cream cheese and butter until pale. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time beating well until blended. With the mixer on low, add the flour, vanilla and lemon zest and mix well. Fold in the blueberries.
Transfer the batter into the loaf pan and bake until the cake is golden brown, and a toothpick comes out clean when inserted in the center of the cake, about an hour.
Let the cake cool for about 15 minutes and then invert the pan on a cake rack and tap to release cake. Cool completely on a rack before serving.
Cream of pumpkin soup
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 tablespoons butter 2 tablespoons flour
1 tablespoon minced onions
2 1/2 cups chicken stock
2 cups peeled pumpkin, cut into pieces
1 bay leaf
pinch of saffron
1/2 teaspoon lemon juice
1/4 teaspoon nutmeg
to taste salt and pepper
1 cup light cream
1 ounce butter
In a soup pot, melt butter, add the flour and stir over medium heat for 3 minutes. Mix in the onions and cook for 2 more minutes.
Whisk in the chicken stock. Add pumpkin pieces and simmer for 20 minutes.
Add bay leaf, saffron, lemon juice, nutmeg, salt and pepper.
Puree soup in a blender. Stir in the light cream and butter. Serve hot.
Whisk in the chicken stock. Add pumpkin pieces and simmer for 20 minutes.
Add bay leaf, saffron, lemon juice, nutmeg, salt and pepper.
Puree soup in a blender. Stir in the light cream and butter. Serve hot.
Creamy pumpkin pie
Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour 15 minutes
Crust: 1 1/2 cups flour
2 teaspoons finely grated orange rind
1/2 teaspoon salt
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 egg yolk
1 teaspoon vinegar
Filling:
1 14 ounce can pumpkin purée
1 cup packed brown sugar
1 package (4 ounces) cream cheese, softened
1/2 cup whipping cream
2 eggs
1 tablespoon flour
1 teaspoon cinnamon
1 teaspoon vanilla
Topping:
1/2 cup whipping cream, whipped
Crust:
Combine flour, rind and salt; using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; pour in enough ice water to make 1/3 cup. Drizzle egg mixture over flour mixture; toss with fork until dough starts to hold together, adding a little more ice water if necessary.
Form into ball; press into disc. Wrap in plastic wrap; refrigerate for 1 hour. Preheat oven to 375 degrees. On floured surface, roll out pastry to 1/8 inch thickness. Place in 9 inch pie plate, draping loosely . Without stretching, fit into plate. Trim edges to leave 1 inch overhang. Fold edge under and flute. Prick shell all over and refrigerate for 30 minutes.
Gather pastry scraps together and roll out. Using small pumpkin shaped cookie cutter, cut out 11 shapes. Transfer to baking sheet; bake in bottom third of oven for about 12 minutes or until golden. Transfer to rack, let cool. Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of oven for 15 minutes; remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden. Reduce heat to 350 degrees.
In food processor, purée pumpkin, sugar, cheese, cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in bottom third of oven for 1 hour or until set in center.
Let cool on rack.
Topping:
Pipe cream into 8 rosettes around edge; top each with pastry pumpkin cookies.
Combine flour, rind and salt; using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; pour in enough ice water to make 1/3 cup. Drizzle egg mixture over flour mixture; toss with fork until dough starts to hold together, adding a little more ice water if necessary.
Form into ball; press into disc. Wrap in plastic wrap; refrigerate for 1 hour. Preheat oven to 375 degrees. On floured surface, roll out pastry to 1/8 inch thickness. Place in 9 inch pie plate, draping loosely . Without stretching, fit into plate. Trim edges to leave 1 inch overhang. Fold edge under and flute. Prick shell all over and refrigerate for 30 minutes.
Gather pastry scraps together and roll out. Using small pumpkin shaped cookie cutter, cut out 11 shapes. Transfer to baking sheet; bake in bottom third of oven for about 12 minutes or until golden. Transfer to rack, let cool. Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of oven for 15 minutes; remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden. Reduce heat to 350 degrees.
In food processor, purée pumpkin, sugar, cheese, cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in bottom third of oven for 1 hour or until set in center.
Let cool on rack.
Topping:
Pipe cream into 8 rosettes around edge; top each with pastry pumpkin cookies.
Crispy chicken nuggets
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
1 pound boneless chicken breast 1 tablespoon white wine worcestershire
2 minced garlic cloves
4 drops hot sauce
salt and white pepper to taste
1/2 cup cornstarch
1/2 cup ketchup
1/2 cup apricot jam
2 drops hot sauce
1/2 gallon vegetable oil
Rinse chicken breast, pat dry, and cut into 1 inch nuggets. Place cubes in medium sized bowl; stir in one half of the wine Worcestershire sauce and garlic. Add hot sauce, salt and pepper.
Dredge chicken nuggets in cornstarch, shaking to remove excess. In large skillet or deep fryer, heat oil to 350 degrees.
Fry nuggets, a few at a time, 4 to 6 minutes or until golden brown. Drain on absorbent paper.
To prepare dipping sauce:
In a small bowl, combine ketchup, apricot jam, remaining wine, Worcestershire sauce, and hot sauce. Serve chicken nuggets with sauce.
Dredge chicken nuggets in cornstarch, shaking to remove excess. In large skillet or deep fryer, heat oil to 350 degrees.
Fry nuggets, a few at a time, 4 to 6 minutes or until golden brown. Drain on absorbent paper.
To prepare dipping sauce:
In a small bowl, combine ketchup, apricot jam, remaining wine, Worcestershire sauce, and hot sauce. Serve chicken nuggets with sauce.
Crispy onion rings
Serves: 4
Preparation time: 30 minutes
Cooking time:15 minutes
2 medium Spanish onions 1 cup milk or buttermilk
3/4 teaspoon salt
1/2 teaspoon Spanish paprika
1/2 teaspoon garlic salt
a pinch cayenne
1 cup all-purpose flour
1/4 teaspoon ground pepper
vegetable oil for deep-frying
Peel and cut the onions into 1/4-inch thick slices; separate into rings. In shallow bowl, stir together milk or buttermilk and ½ teaspoon of the salt; add onion rings and soak for 30 minutes, stirring occasionally.
In a bag, combine flour, remaining salt and pepper. Add onion rings in batches and shake to coat.
In deep-fryer or large saucepan, heat 2 inches oil to 375 degrees. Deep-fry rings, in batches without crowding for about 3 minutes or until golden brown.
Drain and keep warm on paper towel-lined baking dish in 250 degree oven
In a bag, combine flour, remaining salt and pepper. Add onion rings in batches and shake to coat.
In deep-fryer or large saucepan, heat 2 inches oil to 375 degrees. Deep-fry rings, in batches without crowding for about 3 minutes or until golden brown.
Drain and keep warm on paper towel-lined baking dish in 250 degree oven
Cronuts - croissant and doughnut
Cronuts are a mix between a croissant and a doughnut/donut, and are delicious sweet treats created by Dominique Ansel.
Serves: 7
1/2 cup warm water (105 degrees F/41 degrees C)
1 teaspoon fine salt
2 1/2 tablespoons white sugar, or more to taste
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
1/8 teaspoon freshly grated nutmeg
1 pound all-purpose flour
8 ounces European-style (low-moisture) butter at room temperature, divided
6 cups grapeseed oil for frying, or as needed
1 cup confectioners' sugar
1 1/2 teaspoons milk, or as needed
1/2 teaspoon vanilla extract
The Cronut, sold at Dominique Ansel Bakery in SoHo, NYC, is a cross between a croissant and a donut. It is made from a croissant-like dough that’s fried in grape-seed oil. Then the baker inserts a creamy filling in the middle. Finally, the Cronut’s rolled in sugar, then the top is glazed with frosting flavors like rose vanilla or lemon maple.
Serves: 7
Preparation time: 2 hours 30 minutes
Cooking time:10 minutes
1 (.25 ounce) package active dry yeast1/2 cup warm water (105 degrees F/41 degrees C)
1 teaspoon fine salt
2 1/2 tablespoons white sugar, or more to taste
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
1/8 teaspoon freshly grated nutmeg
1 pound all-purpose flour
8 ounces European-style (low-moisture) butter at room temperature, divided
6 cups grapeseed oil for frying, or as needed
1 cup confectioners' sugar
1 1/2 teaspoons milk, or as needed
1/2 teaspoon vanilla extract
The Cronut, sold at Dominique Ansel Bakery in SoHo, NYC, is a cross between a croissant and a donut. It is made from a croissant-like dough that’s fried in grape-seed oil. Then the baker inserts a creamy filling in the middle. Finally, the Cronut’s rolled in sugar, then the top is glazed with frosting flavors like rose vanilla or lemon maple.
Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4 inch thick. Evenly spread 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of unsalted button on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
Return dough to floured work surface and pat very gently into an 8x14 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again. Keep edges of rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
Use a sharp 3-inch circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size cutter to cut the donut holes out of the dough circles.
Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
Once dough has been made, cut, and dough has risen continue on to fry and glaze your homemade cronuts.
Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool.
Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.
Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle. Fold dough in thirds and roll out into a rectangle about 3/4 inch thick. Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.
Line baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.
Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. Fry 1 1/2 to 2 minutes per side. The extra fold and making the dough thicker will result in taller cronuts than before. Let fried cronuts drain on racks.
Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.
Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4 inch thick. Evenly spread 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of unsalted button on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
Return dough to floured work surface and pat very gently into an 8x14 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again. Keep edges of rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
Use a sharp 3-inch circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size cutter to cut the donut holes out of the dough circles.
Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
Once dough has been made, cut, and dough has risen continue on to fry and glaze your homemade cronuts.
Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool.
Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.
Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle. Fold dough in thirds and roll out into a rectangle about 3/4 inch thick. Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.
Line baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.
Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. Fry 1 1/2 to 2 minutes per side. The extra fold and making the dough thicker will result in taller cronuts than before. Let fried cronuts drain on racks.
Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.
Crown roast of pork with stuffing
This is a spectacular main-course. Ask the butcher to grind any pork trimmings that will be used in the stuffing.
Serves: 10
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
1 1/2 cups canned beef broth
Recipe of APPLE AND PORK STUFFING
For gravy:
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy
Serves: 10
Preparation time: 20 minutes
Cooking time:2 hours
For pork: 1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
1 1/2 cups canned beef broth
Recipe of APPLE AND PORK STUFFING
For gravy:
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy
Make pork:
Transfer crown roast of pork to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover and refrigerate overnight.
Preheat oven to 450 degrees. Fill pork cavity with enough stuffing to mound in center. Roast pork 20 minutes. Reduce temperature to 325 degrees. Continue roasting until thermometer inserted into center of pork meat registers 150 degrees about 1 hour 50 minutes. Continue roasting until thermometer inserted into center of pork and stuffing registers 155 degrees. Transfer roast to platter.
For gravy:
Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Transfer pan juices to medium saucepan. Spoon fat off top of pan juices. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat. Carve roast between bones to separate chops. Serve with stuffing and gravy.
Transfer crown roast of pork to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover and refrigerate overnight.
Preheat oven to 450 degrees. Fill pork cavity with enough stuffing to mound in center. Roast pork 20 minutes. Reduce temperature to 325 degrees. Continue roasting until thermometer inserted into center of pork meat registers 150 degrees about 1 hour 50 minutes. Continue roasting until thermometer inserted into center of pork and stuffing registers 155 degrees. Transfer roast to platter.
For gravy:
Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Transfer pan juices to medium saucepan. Spoon fat off top of pan juices. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat. Carve roast between bones to separate chops. Serve with stuffing and gravy.
Crumble top cranberry bars
Cranberry bars are a festive and can be served year-round.
A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.
Serves: 12
1 1/2 cups uncooked quick cooking oats
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla
Filling
1 cup sour cream
1/4 cup sugar
1 egg yolk
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1 cup sweetened dried cranberries
Topping
1/3 cup coarsely chopped pecans
A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.
Serves: 12
Preparation time: 25 minutes
Cooking time:40 minutes
Crust1 1/2 cups uncooked quick cooking oats
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla
Filling
1 cup sour cream
1/4 cup sugar
1 egg yolk
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1 cup sweetened dried cranberries
Topping
1/3 cup coarsely chopped pecans
Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.
Combine oats, 1/2 cup sugar, flour and salt in large bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.
Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.
Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.
Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.
Combine oats, 1/2 cup sugar, flour and salt in large bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.
Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.
Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.
Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.
Cup cakes with vanilla and chocolate icings
Serves: 16
Preparation time: 25 minutes
Cooking time:25 minutes
Cupcakes:1 large egg
4 ounces (1 stick) unsalted butter, softened
1 1/2 cups flour
1/2 cup sifted cocoa powder (optional for chocolate cupcakes)
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup hot water
Icings:
3 cups powdered sugar, sifted
3 tablespoons sifted cocoa powder (optional for chocolate icing)
2 tablespoons whole milk
2 tablespoons buttermilk
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat the oven to 350 degrees F and make sure the oven rack is in the center position.
Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.
Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.
To make the icing, combine all the ingredients in a large mixing bowl. Blend with a hand-held mixer until smooth and creamy.
Remove from the oven and carefully transfer to a wire rack to cool completely. Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake).
Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.
Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.
To make the icing, combine all the ingredients in a large mixing bowl. Blend with a hand-held mixer until smooth and creamy.
Remove from the oven and carefully transfer to a wire rack to cool completely. Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake).
Dips for endives
Serves: 8
Preparation time: 20 minutes
GUACAMOLE:2 ripe avocados
juice of one lemon
1/2 small red onion, diced
1 tomato, seeded and diced
salt to taste
hot pepper sauce to taste
Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.
BLUE CHEESE DIP:
1/2 pint sour cream
1/4 cup milk
1/3 cup blue cheese, crumbled
2 tablespoons red onion, finely diced
In bowl, combine all the ingredients well. Serve chilled.
SALSA:
1 jalapeno pepper, seeded and chopped
1 large clove garlic, peeled and chopped
1 red bell pepper, seeded and chopped
2 large tomatoes, peeled and finely chopped
1 cucumber, peeled and finely chopped
2 tablespoons olive oil
juice of one lemon or lime
salt and pepper to taste
cilantro or parsley for garnish.
In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
GUACAMOLE:
Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.
BLUE CHEESE DIP:
In bowl, combine all the ingredients well. Serve chilled.
SALSA:
In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.
BLUE CHEESE DIP:
In bowl, combine all the ingredients well. Serve chilled.
SALSA:
In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
Double apple cake
Serves: 10
Preparation time: 25 minutes
Cooking time:40 minutes
2 Granny Smith apples 2/3 cup packed brown sugar
1/4 cup butter, softened
1 egg
1/4 cup low-fat plain yogurt
1 teaspoon vanilla
1 2/3 cups sifted cake and pastry flour
1 1/2 teaspoons ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
2/3 cup applesauce
Topping:
3 tablespoons packed brown sugar
2 teaspoons water
1/2 teaspoon cinnamon
Preheat oven to 350 degrees.
Peel, core and thinly slice apples. Beat sugar and butter until crumbly.
Beat in egg. Beat in yogurt and vanilla.
Combine flour, ginger, baking powder, baking soda and salt;
fold into butter mixture alternately with apple sauce.
Spoon in lightly greased 9-inch springform pan.
Arrange apples in overlapping concentric circles on top.
Topping:
Combine sugar, water and cinnamon; brush over apples.
Bake for 40 minutes or until cake tester comes out clean.
Let cool in pan on rack for 5 minutes. Remove side of pan;
let cool completely.
Peel, core and thinly slice apples. Beat sugar and butter until crumbly.
Beat in egg. Beat in yogurt and vanilla.
Combine flour, ginger, baking powder, baking soda and salt;
fold into butter mixture alternately with apple sauce.
Spoon in lightly greased 9-inch springform pan.
Arrange apples in overlapping concentric circles on top.
Topping:
Combine sugar, water and cinnamon; brush over apples.
Bake for 40 minutes or until cake tester comes out clean.
Let cool in pan on rack for 5 minutes. Remove side of pan;
let cool completely.
Double cranberry soda bread
Makes 1 loaf
Serves: 8
1 teaspoon orange zest
3/4 cup soy milk or rice milk
3 tablespoons canola oil
1 1/2 cups whole wheat flour
1 cup pastry flour
1 teaspoon baking soda
1/4 cup sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)
Serves: 8
Preparation time: 30 minutes
Cooking time:45 minutes
1/4 cup fresh orange juice 1 teaspoon orange zest
3/4 cup soy milk or rice milk
3 tablespoons canola oil
1 1/2 cups whole wheat flour
1 cup pastry flour
1 teaspoon baking soda
1/4 cup sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)
Preheat oven to 350 degrees.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.
Doughnut muffins
Serves: 12
Preparation time:20 minutes
Cooking time:40 minutes
For Muffin Batter1 cup milk (low-fat is fine)
2 teaspoons lemon juice
12 tablespoons (1-1/2 sticks) unsalted butter, softened but still cool
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons grated nutmeg
For Muffin Topping
3 tablespoons unsalted butter
3 tablespoons granulated sugar
2-1/4 teaspoons cinnamon
Preheat oven to 350°F. Spray a standard-size muffin pan generously with nonstick cooking spray.
Combine milk and lemon juice in a measuring cup and set aside.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Stir in the vanilla.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir with a whisk until well combined.
Using a rubber spatula, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over-mix. The batter will be very thick.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. (I like to use an ice cream scoop with a wire scraper for this.) Bake the muffins until firm to the touch, 25-30 minutes. Set pan on rack to cool for a few minutes.
In the meantime, prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter, then sprinkle generously with cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle muffins again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat muffins briefly in microwave for that fresh out of the oven taste.
Combine milk and lemon juice in a measuring cup and set aside.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Stir in the vanilla.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir with a whisk until well combined.
Using a rubber spatula, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over-mix. The batter will be very thick.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. (I like to use an ice cream scoop with a wire scraper for this.) Bake the muffins until firm to the touch, 25-30 minutes. Set pan on rack to cool for a few minutes.
In the meantime, prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter, then sprinkle generously with cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle muffins again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat muffins briefly in microwave for that fresh out of the oven taste.
Dutch baby apple pancake
Baked in a large hot skillet, the thin eggy batter puffs up like a popover.
To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.
Serves: 4
1 Granny Smith apple, peeled, cored, and cut into 1/2 inch wedges
1/3 cup honey
1/4 teaspoon ground cardamom
3 large eggs
3/4 cup milk
3/4 cup all purpose flour
1/4 teaspoon salt
1 tablespoon confectioners' sugar
To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.
Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
1 1/2 tablespoons unsalted butter 1 Granny Smith apple, peeled, cored, and cut into 1/2 inch wedges
1/3 cup honey
1/4 teaspoon ground cardamom
3 large eggs
3/4 cup milk
3/4 cup all purpose flour
1/4 teaspoon salt
1 tablespoon confectioners' sugar
Heat oven to 400 degrees. Heat a well seasoned 10 inch cast iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
In a separate bowl, whisk together remaining ingredients, except confectioners sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes.
Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.
In a separate bowl, whisk together remaining ingredients, except confectioners sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes.
Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.
Espresso chocolate chip cookies
Serves: 12
Preparation time: 15 minutes
Cooking time:14 minutes
2 1/4 cups all purpose flour 1 tablespoon ground cinnamon
1 teaspoon baking soda
1/3 teaspoon salt
1 1/3 cups golden brown sugar
1 cup unsalted butter, softened
1 large egg
4 teaspoons instant espresso powder
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup walnuts, toasted, chopped
Preheat oven to 350 degrees.
Grease two cookie sheets. Blend together flour, cinnamon, baking soda and salt.
Beat, butter, sugar, egg, espresso powder and vanilla until well blended. Mix in dry ingredients.
Stir in chocolate chips and walnuts. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing well apart.
Bake cookies until brown on top, about 14 minutes.
Grease two cookie sheets. Blend together flour, cinnamon, baking soda and salt.
Beat, butter, sugar, egg, espresso powder and vanilla until well blended. Mix in dry ingredients.
Stir in chocolate chips and walnuts. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing well apart.
Bake cookies until brown on top, about 14 minutes.
Fish seasoning
Use this seasoning for your favorite seafood recipe.
Serves: 20
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry thyme leaves
1/2 teaspoon dry oregano
Serves: 20
Preparation time: 5 minutes
1 tablespoon sweet paprika 1 teaspoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry thyme leaves
1/2 teaspoon dry oregano
Blend all ingredients together.
Seal in an air-tight container, and store in a dry place away from heat. Use with fish or seafood recipe.
Seal in an air-tight container, and store in a dry place away from heat. Use with fish or seafood recipe.
Florida key lime pie
Serves: 8
Preparation time: 30 minutes
Cooking time:25 minutes
8 1 9-inch
Graham cracker crumb recipe
2 14-ounce cans condensed milk
6 egg yolks
1 cup lime juice
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup confectioners sugar
Preheat oven to 350 degrees.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice.
Pour the mixture into the prepared crust. Bake for 20 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown Cool pie on rack and refrigerate before serving. Cut into 8 equal portions. Decorate plates with lime gratings and slices.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice.
Pour the mixture into the prepared crust. Bake for 20 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown Cool pie on rack and refrigerate before serving. Cut into 8 equal portions. Decorate plates with lime gratings and slices.
Fluffy strawberry sherbet
Serves: 8
Preparation time: 1 hour
Cooking time:10 minutes
1/2 cup water 3/4 cup sugar
3 egg whites
3 cups strawberries
1 tablespoon lemon juice
Combine the water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the sugar until it reaches the soft ball stage, 238 degree F. To test without a thermometer, put a drop of syrup in cold water. If it forms a soft ball, the syrup is ready.
While making the syrup, beat the egg whites in a metal bowl, until they begin to foam.
Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
Clean the strawberries, hull and puree them with the lemon juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.
While making the syrup, beat the egg whites in a metal bowl, until they begin to foam.
Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
Clean the strawberries, hull and puree them with the lemon juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.
Fresh blueberry pie
Serves: 8
Preparation time: 20 minutes
Cooking time:50 minutes
1 (9 inch) unbaked pie shell 1/3 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
4-1/2 cups fresh blueberries
1 tablespoon lemon juice
1/2 cup firmly packed brown sugar
1 cup flour
1/2 cup margarine or butter
Preheat oven to 425 degrees.
Combine flour, 1/2 cup sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle top with lemon juice.
Combine 1/2 cup brown sugar and flour. Cut in butter until mixture resembles coarse meal. Spread topping over berries.
Bake for 30 minutes at 425 degrees, then cover with foil and continue baking for 20 minutes more.
Combine flour, 1/2 cup sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle top with lemon juice.
Combine 1/2 cup brown sugar and flour. Cut in butter until mixture resembles coarse meal. Spread topping over berries.
Bake for 30 minutes at 425 degrees, then cover with foil and continue baking for 20 minutes more.
Fresh ricotta
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
4 cups whole milk1 cup 35 per cent cream
½ tsp salt
3 tbsp freshly squeezed lemon juice
Crusty bread
Extra-virgin olive oil
1. Stir milk, cream and salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally to avoid scorching. This will take about 10 minutes. Remove from heat. Stir in lemon juice. Let stand, without stirring, for 5 to 8 minutes until mixture separates.
2. Line a colander with 5 layers of cheesecloth. Place lined colander over a bowl so excess liquid can drain. Pour mixture into lined colander and let stand for 1 hour. Transfer ricotta to a serving dish or container. If making ahead, ricotta will keep well, covered and refrigerated, for up to 3 days. Serve with crusty bread and drizzle with extra-virgin olive oil.
Fried chicken
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
1 large (3 pounds) whole chicken, cut into eight pieces 2 cups flour
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry thyme
2 eggs
2 cups of milk
Canola oil for frying
Thoroughly wash the chicken pieces and reserve on paper towel to dry.
Combine the flour with half (half a teaspoon) of the salt and place in a large bowl and reserve.
Combine all remaining dry spices and herbs in a small bowl. Season chicken pieces and mix well.
In a separate bowl combine the two eggs with the milk and whisk. Dip the chicken in the milk and egg mixture and then into the flour.
Repeat and reserve the chicken pieces.
Using a deep fryer or a large cast iron pan with high sides, fill the pan until it is almost half filled with the oil.
Heat the pan over medium high.
Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes. Turn the chicken over and cook another 6 - 10 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken and reserve.
Fry the last four pieces of chicken in the same manner. Serve the chicken warm.
Combine the flour with half (half a teaspoon) of the salt and place in a large bowl and reserve.
Combine all remaining dry spices and herbs in a small bowl. Season chicken pieces and mix well.
In a separate bowl combine the two eggs with the milk and whisk. Dip the chicken in the milk and egg mixture and then into the flour.
Repeat and reserve the chicken pieces.
Using a deep fryer or a large cast iron pan with high sides, fill the pan until it is almost half filled with the oil.
Heat the pan over medium high.
Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes. Turn the chicken over and cook another 6 - 10 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken and reserve.
Fry the last four pieces of chicken in the same manner. Serve the chicken warm.
Frozen lime cream pie
Serves: 8
Preparation time: 25 minutes
Cooking time:15 minutes
1 9-inch pie crust, fully cooked 4 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon grated lime rind
1/3 cup fresh lime juice
4 egg whites
1/4 cup sugar
1/2 cup heavy cream
In a medium mixing bowl, combine egg yolks, sugar, salt, lime rind, and juice. Cook over a double boiler until thickened. Cool thoroughly. Chill.
Whip egg whites until light and fluffy. Add sugar.
Continue beating until firm. Fold into the egg yolks mixture. Whip the cream until stiff. Fold into mixture.
Fill crust. Freeze until firm.
Whip egg whites until light and fluffy. Add sugar.
Continue beating until firm. Fold into the egg yolks mixture. Whip the cream until stiff. Fold into mixture.
Fill crust. Freeze until firm.
Fruit cobbler
Because this is served in the skillet in which it was made, it's better to make the cobbler the same day it will be served.
Serves: 6
4 cups fresh or defrosted fruit, such as blackberries, peaches, raspberries, blueberries, plums, cherries or apricots
1 cup sugar, or more as needed1 cup flour
2 teaspoons baking powder
Pinch fine salt
1 cup whole milk
1 teaspoon pure vanilla extract
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour
4 tablespoons (1/2 stick) unsalted butter4 cups fresh or defrosted fruit, such as blackberries, peaches, raspberries, blueberries, plums, cherries or apricots
1 cup sugar, or more as needed1 cup flour
2 teaspoons baking powder
Pinch fine salt
1 cup whole milk
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees.
Place the butter in a large (10- to 12-inch) cast-iron skillet (you could also use a metal or ceramic casserole or gratin pan) and place in the oven so the butter melts; this should take 5 to 7 minutes.
Meanwhile, place the fruit in a mixing bowl. Use a potato masher to mash it just enough so that the pieces release some of their juices. If the fruit is tart, sprinkle a little sugar on top.
Whisk together the flour, baking powder and salt in a medium bowl. Add the cup of sugar, the milk and vanilla extract, stirring to form a smooth batter.
Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet (it should begin to puff and set around the edges). Add the fruit and its juices to the center of the batter.
Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the crumb comes out mostly clean. Serve warm, straight from the skillet.
Place the butter in a large (10- to 12-inch) cast-iron skillet (you could also use a metal or ceramic casserole or gratin pan) and place in the oven so the butter melts; this should take 5 to 7 minutes.
Meanwhile, place the fruit in a mixing bowl. Use a potato masher to mash it just enough so that the pieces release some of their juices. If the fruit is tart, sprinkle a little sugar on top.
Whisk together the flour, baking powder and salt in a medium bowl. Add the cup of sugar, the milk and vanilla extract, stirring to form a smooth batter.
Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet (it should begin to puff and set around the edges). Add the fruit and its juices to the center of the batter.
Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the crumb comes out mostly clean. Serve warm, straight from the skillet.
Garlic-roasted potato skins
Serves: 6
Preparation time: 20 minutes
Cooking time:1 hour 40 minutes
3 pounds russet (baking) potatoes (6 to 8 medium) 1 medium head garlic
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350° F. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack. While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).
Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins. Increase oven temperature to 425°F. Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack. While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).
Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins. Increase oven temperature to 425°F. Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
Gluten-free pancakes
An interesting mix for whole-grain gluten-free flour mix is on this site:
http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/
Serves: 4
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
butter or vegetable oil for the skillet
http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
7 ounces (by weight) whole-grain gluten-free flour mix1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
butter or vegetable oil for the skillet
Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.
Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.
Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.
Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.
Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.
Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.
Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.
Grapefruit alaska
Serves: 4
Preparation time: 25 minutes
Cooking time:2 minutes
2 large ruby red grapefruit 2 teaspoons grenadine syrup
2 egg whites
1/4 teaspoon cream of tartar
2 teaspoon sugar
2 cups raspberry sorbet
Preheat oven at 500 degrees.
Cut the grapefruit in halves crosswise. Cut off the sections, and discard the membranes from grapefruit. Chill shells upside down on a baking tray.
In a mixing bowl, combine the grapefruit sections with the grenadine. Chill for 30 minutes Strain grapefruit sections and save 2 tablespoons of the grenadine juice.
In an electric mixer, combine the egg whites with the cream of tartar. Beat the egg whites until light and fluffy, then stir in the grenadine juice and sugar.
Continue beating until meringue is thick and firm.
Scoop the raspberry sorbet into the grapefruit shells, filling the shells half way.
Arrange the grapefruit sections on top of sorbet.
Spread meringue over the grapefruit, sealing well at edges of shells.
Bake for about a minute in oven, or until golden brown
Cut the grapefruit in halves crosswise. Cut off the sections, and discard the membranes from grapefruit. Chill shells upside down on a baking tray.
In a mixing bowl, combine the grapefruit sections with the grenadine. Chill for 30 minutes Strain grapefruit sections and save 2 tablespoons of the grenadine juice.
In an electric mixer, combine the egg whites with the cream of tartar. Beat the egg whites until light and fluffy, then stir in the grenadine juice and sugar.
Continue beating until meringue is thick and firm.
Scoop the raspberry sorbet into the grapefruit shells, filling the shells half way.
Arrange the grapefruit sections on top of sorbet.
Spread meringue over the grapefruit, sealing well at edges of shells.
Bake for about a minute in oven, or until golden brown
Grapefruit cheesecake
Serves: 8
Preparation time: 40 minutes
Cooking time:10 minutes
Crust: 2 cup crushed coconut cookies
2 teaspoons grated lemon rind
1/2 cup melted butter
Filling:
2 grapefruits
3 eggs
2/3 cup sugar
1/8 teaspoon salt
1/2 cup grapefruit juice from the fresh fruit
1-1/2 tablespoons gelatin
1/4 cup water
1 pound cream cheese, softened at room temperature
1-1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup whipping cream
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch spring form pan.
Peel the grapefruits and cut the segments into small pieces. Drain juice and reserve for filling.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of the juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat.
Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Beat cream cheese with remaining grapefruit juice, lemon juice and rinds (zest) until smooth. Beat into the custard. Fold in the grapefruit pieces. Lightly whip the cream.
Beat the egg whites in an electric mixer until they form soft peaks. Fold the cream and egg whites into the cheese mixture.
Pour into the prepared spring form pan and chill for several hours or overnight.
Peel the grapefruits and cut the segments into small pieces. Drain juice and reserve for filling.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of the juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat.
Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Beat cream cheese with remaining grapefruit juice, lemon juice and rinds (zest) until smooth. Beat into the custard. Fold in the grapefruit pieces. Lightly whip the cream.
Beat the egg whites in an electric mixer until they form soft peaks. Fold the cream and egg whites into the cheese mixture.
Pour into the prepared spring form pan and chill for several hours or overnight.
Grapefruit fondue
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 large grapefruit 3 tablespoons sugar
3 tablespoons Galliano
1 tablespoon cornstarch
3 tablespoons heavy cream
1 cantaloupe or honeydew melon cut into balls
Finely grate enough peel from the grapefruits to yield one tablespoon.
Squeeze juice from both grapefruit. Put sugar, Galliano and cornstarch into a saucepan and blend smoothly together. Stir in the grapefruit juice and peel, then bring to the boil, stirring all the time, and simmer for one minute.
Remove from the heat, stir in the cream and pour into fondue pot. Garnish with a sprig of mint and serve warm with the melon balls and other fruit to dip.
Squeeze juice from both grapefruit. Put sugar, Galliano and cornstarch into a saucepan and blend smoothly together. Stir in the grapefruit juice and peel, then bring to the boil, stirring all the time, and simmer for one minute.
Remove from the heat, stir in the cream and pour into fondue pot. Garnish with a sprig of mint and serve warm with the melon balls and other fruit to dip.
Grapefruit salsa
Serves: 8
Preparation time: 20 minutes
2 tablespoons lime juice 1 tablespoon olive oil
1 teaspoon minced jalapeno
1/2 red bell pepper, minced
2 tablespoons minced red onion
1 large grapefruit, peeled, membrane removed, sectioned, chopped
1/4 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro leaves
In a mixing bowl, combine all ingredients and mix well.
Serve chilled as side dish, seafood and nachos.
Serve chilled as side dish, seafood and nachos.
Green bean casserole
Serves: 4
Preparation time:30 minutes
Cooking time:1 hour
FOR THE TOPPING:2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
FOR BEANS AND SAUCE:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Grilled pompano with tangy ginger sauce
Serves: 4
Preparation time: 10 minutes
Cooking time:8 minutes
2 tablespoons sugar2 tablespoons fresh lime juice
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon Asian fish sauce or soy sauce
1 garlic clove, minced
Four 6-ounce pompano fillets
Salt and freshly ground pepper
1/4 cup dill sprigs
Light a grill.
In a small bowl, mix the sugar with the lime juice, ginger, fish sauce and garlic.
Season the pompano fillets with salt and pepper and grill over a hot fire for about 3 minutes per side, or until just cooked through.
Transfer the fish to a platter or plates. Spoon the sauce over the top, garnish with the dill and serve.
In a small bowl, mix the sugar with the lime juice, ginger, fish sauce and garlic.
Season the pompano fillets with salt and pepper and grill over a hot fire for about 3 minutes per side, or until just cooked through.
Transfer the fish to a platter or plates. Spoon the sauce over the top, garnish with the dill and serve.
Healthy baked chicken nuggets
An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into.
Serves: 4
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1 pound (2 large) skinless boneless chicken breasts, cut into even bit sized piecessalt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through.
Holiday roasted turkey
Serves: 12
Preparation time: 40 minutes
Cooking time:4 hours
2 tablespoons kosher salt or fine coarse sea salt 1 tablespoon dried sage leaves
1 tablespoon dried thyme leaves
2 tablespoons coarsely cracked black peppercorns
1 tablespoon sweet paprika one
16-18 pound turkey, rinsed in salted cold water
4-5 cups stuffing (see recipes)
6 tablespoons melted butter
2 medium onions, peeled and chopped
2 celery ribs, chopped
2 carrots, chopped
3 cups water
4 tablespoons butter
1/4 cup all-purpose flour
1 quart turkey or chicken stock
In a small bowl, combine the salt, with sage, thyme, peppercorns and paprika. Pat the turkey dry. Set in a large roasting pan and rub it inside and out with the spice mixture.
Preheat oven to 450 degrees. Stuff the turkey body cavity and the skin flap with the chosen stuffing, packing it loosely. Brush the turkey with melted butter and roast for 30 minutes or until the skin is golden brown. Scatter the onions, celery and carrots around the turkey, add the water to the pan and cover the breast loosely with foil.
Lower the oven temperature to 325 degrees, and roast the turkey for about 3 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees. Remove the foil for the last 15 minutes of roasting.
Transfer the turkey to a carving board, cover with foil and allow to rest for 20 to 30 minutes. Pour the pan juices into a medium saucepan and skim the fat from the surface.
Set the roasting pan over a top burner, stirring well until vegetables are brown. Add 4 tablespoons of butter and the flour, stirring well until well mixed. Stir in the turkey or chicken stock and whisk until gravy boils and thickens. Simmer gravy for 15 minutes. Strain the gravy into the pan juices in the saucepan. Discard vegetables. Season gravy with salt and pepper. Carve the turkey, arrange on a platter and serve with the stuffing and gravy.
Preheat oven to 450 degrees. Stuff the turkey body cavity and the skin flap with the chosen stuffing, packing it loosely. Brush the turkey with melted butter and roast for 30 minutes or until the skin is golden brown. Scatter the onions, celery and carrots around the turkey, add the water to the pan and cover the breast loosely with foil.
Lower the oven temperature to 325 degrees, and roast the turkey for about 3 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees. Remove the foil for the last 15 minutes of roasting.
Transfer the turkey to a carving board, cover with foil and allow to rest for 20 to 30 minutes. Pour the pan juices into a medium saucepan and skim the fat from the surface.
Set the roasting pan over a top burner, stirring well until vegetables are brown. Add 4 tablespoons of butter and the flour, stirring well until well mixed. Stir in the turkey or chicken stock and whisk until gravy boils and thickens. Simmer gravy for 15 minutes. Strain the gravy into the pan juices in the saucepan. Discard vegetables. Season gravy with salt and pepper. Carve the turkey, arrange on a platter and serve with the stuffing and gravy.
Home made cranberry juice
Nutritionally, cranberries are rich in vitamin C and fiber.
Though commercial drinks usually contain too much sugar,
you can make your own cranberry juice by cooking and straining the berries and
sweetening it with a fruit sweetener or you can drink it unsweetened.
For Thanksgiving and holidays you may want to use use the cranberry juice to make a Margarita cocktail with lime juice, orange juice, and tequila
Serves: 4
1 quart water
Though commercial drinks usually contain too much sugar,
you can make your own cranberry juice by cooking and straining the berries and
sweetening it with a fruit sweetener or you can drink it unsweetened.
For Thanksgiving and holidays you may want to use use the cranberry juice to make a Margarita cocktail with lime juice, orange juice, and tequila
Serves: 4
Preparation time: 5 minutes
Cooking time:8 minutes
1 pound bag fresh or frozen cranberries 1 quart water
Wash and drain fresh or frozen red-ripe cranberries.
Combine cranberries and water in a large pan.
Bring to a boil. Reduce heat and cook until berries burst.
Strain juice through a fine strainer lined with cheese cloth.
Sugar can be added to juice to your taste.
Pour into jars. Allow to cool before refrigerating.
Combine cranberries and water in a large pan.
Bring to a boil. Reduce heat and cook until berries burst.
Strain juice through a fine strainer lined with cheese cloth.
Sugar can be added to juice to your taste.
Pour into jars. Allow to cool before refrigerating.
Hot mulled cider
Serves: 8
Preparation time:5 minutes
Cooking time:25 minutes
1/2 gallon fresh, unfiltered apple cider (non-alcoholic)1 orange
8 whole cloves
4 (3-inch) cinnamon sticks
15 allspice berries
1/4 teaspoon ground nutmeg
7 whole cardamom pods
2 tablespoons brown sugar
Simmer the apple cider with orange and spices:
Pour the apple cider into a 3-quart saucepan, cover, turn the heat on medium-high.
While the cider is heating up, using a vegetable peeler, peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange.
Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.
Strain out the orange and spices:
Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices.
You can add a touch of apple brandy or apple Bourbon, bourbon, brandy, or rum to spike it up a bit.
Serve hot. Add a cinnamon stick to each cup if desired.
Pour the apple cider into a 3-quart saucepan, cover, turn the heat on medium-high.
While the cider is heating up, using a vegetable peeler, peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange.
Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.
Strain out the orange and spices:
Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices.
You can add a touch of apple brandy or apple Bourbon, bourbon, brandy, or rum to spike it up a bit.
Serve hot. Add a cinnamon stick to each cup if desired.
Hot spiced blueberry sauce
Serves: 6
Preparation time: 5 minutes
Cooking time:5 minutes
1 cup blueberries 1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Combine blueberries, sugar, cinnamon and nutmeg in a saucepan.
Bring to boiling point. Boil 5 minutes, stirring occasionally.
Serve hot.
Delicious on ice cream or Blueberry Gingerbread.
Bring to boiling point. Boil 5 minutes, stirring occasionally.
Serve hot.
Delicious on ice cream or Blueberry Gingerbread.
Kale and brussels sprout salad with walnuts parmesan and lemon-mustard dressing
This wonderful salad is even better the next day.
Inspired by Bon Appètit.
Serves: 6
1 cup raw almonds with skins or walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated Parmigiano Reggiano or Pecorino
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Inspired by Bon Appètit.
Serves: 6
Preparation time:25 minutes
Cooking time:5 minutes
For the Salad1 cup raw almonds with skins or walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated Parmigiano Reggiano or Pecorino
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
Combine the brussels sprouts and kale in a large bowl.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
Combine the brussels sprouts and kale in a large bowl.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
Kale fritters
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
5 large leave of kale, cored, washed, 2 cups of chopped kale leaves put through the food processor1/2 teaspoon sea salt
2 teaspoons grated fresh ginger root
1/2 teaspoon ground cumin
For the fritters:
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder or 1 tablespoon chopped fresh garlic
Ground black pepper to taste
2 tablespoons water
2 large eggs (separate yolks from whites)
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Oil for frying
1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
2. Add water, flour, baking powder and egg yolks. MIX WELL.
3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
4. Fold egg whites (beaten) into the kale mixture.
5. In a pan, heat up a thin layer of oil on medium-high.
6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
8. Serve with sour cream, a chutney or another dip of your choice.
2. Add water, flour, baking powder and egg yolks. MIX WELL.
3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
4. Fold egg whites (beaten) into the kale mixture.
5. In a pan, heat up a thin layer of oil on medium-high.
6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
8. Serve with sour cream, a chutney or another dip of your choice.
Kale salad
Kale is among the most nutrient-dense commonly eaten vegetables.
Serves: 4
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan
Serves: 4
Preparation time: 15 minutes
4-6 cups kale, loosely packed kale leaves juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan
Wash and spin dry the kale leaves and chop finely.
Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.
Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.
Key lime pie
Serves: 8
Preparation time: 20 minutes
Cooking time:15 minutes
1 9-inch Graham cracker pie crust 2 14-ounce cans condensed milk
6 egg yolks
1 cup lime juice
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup super fine sugar
Preheat oven to 350 degrees.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice. Pour the mixture into the prepared crust.
Bake for 12 to 15 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown. Cool pie on rack and refrigerate before serving.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice. Pour the mixture into the prepared crust.
Bake for 12 to 15 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown. Cool pie on rack and refrigerate before serving.
Krispy kreme donut
The recipe scales down nicely in increments of 1/3.
Recipe is adapted from http://www.instructables.com/member/scoochmaroo/
Serves: 12
1/2 cup (120ml) water (105-115F / 40-46 C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
1 teaspoon vanilla
6 -9 tablespoons (90-135ml) milk
Recipe is adapted from http://www.instructables.com/member/scoochmaroo/
Serves: 12
Preparation time: 2 hours
Cooking time:10 minutes
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times1/2 cup (120ml) water (105-115F / 40-46 C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
1 teaspoon vanilla
6 -9 tablespoons (90-135ml) milk
1 Dissolve yeast in warm water in 2 1/2-quart bowl.
2 Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3 Beat on low for 30 seconds, scraping bowl constantly.
4 Beat on medium speed for 2 minutes, scraping bowl occasionally.
5 Stir in remaining flour until smooth.
6 Cover and let rise until double, 50-60 minutes.
7 (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8 Gently roll dough 1/2-inch thick with floured rolling pin.
9 Cut with floured doughnut cutter.
10 Cover and let rise until double, 30-40 minutes.
11 Heat vegetable oil in deep fryer to 350°.
12 Slide doughnuts into hot oil with wide spatula.
13 Turn doughnuts as they rise to the surface.
14 Fry until golden brown, about 1 minute on each side.
15 Remove carefully from oil (do not prick surface); drain.
16 Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17 Dip in sprinkles or other toppings after chocolate if desired.
18 Creamy Glaze: Heat butter until melted.
19 Remove from heat.
20 Stir in powdered sugar and vanilla until smooth.
21 Stir in water, 1 tablespoon at a time, until desired consistency.
22 Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
23 Stir in powdered sugar and vanilla until smooth.
24 Stir in water 1 tablespoon at a time, until desired consistency.
2 Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3 Beat on low for 30 seconds, scraping bowl constantly.
4 Beat on medium speed for 2 minutes, scraping bowl occasionally.
5 Stir in remaining flour until smooth.
6 Cover and let rise until double, 50-60 minutes.
7 (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8 Gently roll dough 1/2-inch thick with floured rolling pin.
9 Cut with floured doughnut cutter.
10 Cover and let rise until double, 30-40 minutes.
11 Heat vegetable oil in deep fryer to 350°.
12 Slide doughnuts into hot oil with wide spatula.
13 Turn doughnuts as they rise to the surface.
14 Fry until golden brown, about 1 minute on each side.
15 Remove carefully from oil (do not prick surface); drain.
16 Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17 Dip in sprinkles or other toppings after chocolate if desired.
18 Creamy Glaze: Heat butter until melted.
19 Remove from heat.
20 Stir in powdered sugar and vanilla until smooth.
21 Stir in water, 1 tablespoon at a time, until desired consistency.
22 Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
23 Stir in powdered sugar and vanilla until smooth.
24 Stir in water 1 tablespoon at a time, until desired consistency.
Lacy almond-orange cookies
Anise seeds add a hint of licorice to these pretty lace crispy cookies made of ground almonds. Orange zest adds a citrus aroma.
Recipe adapted from Everyday Food.
Serves: 8
3/4 teaspoon anise or fennel seed
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
3 tablespoons honey
1/2 teaspoon coarse salt
1/4 cup all-purpose flour (spooned and leveled)
1 tablespoon finely grated orange zest
Recipe adapted from Everyday Food.
Serves: 8
Preparation time: 15 minutes
Cooking time:8 minutes,
1/2 cup blanched slivered almonds3/4 teaspoon anise or fennel seed
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
3 tablespoons honey
1/2 teaspoon coarse salt
1/4 cup all-purpose flour (spooned and leveled)
1 tablespoon finely grated orange zest
Preheat oven to 375 degrees, with racks in middle and lower thirds. Line two baking sheets with parchment paper.
In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets.
Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets.
Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
Lamaze mayonnaise
Preparation time:15 minutes
Cooking time:5 minutes
3 cups mayonnaise3 ounces chili sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 ounces chopped tomatoes, peeled and seede
1 teaspoon diced shallot
2 tablespoon chopped herbs
Blanch the shallots and herbs, (parsley, tarragon).
Combine mayonnaise and chili sauce. Season with lemon juice, Worcestershire sauce, and salt and pepper.
Fold in tomato, shallots and herbs.
Good with seafood, fish, eggs, and meat.
Combine mayonnaise and chili sauce. Season with lemon juice, Worcestershire sauce, and salt and pepper.
Fold in tomato, shallots and herbs.
Good with seafood, fish, eggs, and meat.
Lemon and lime squares with pistachio crust
You may accompany the squares with a raspberry coulis.
Serves: 8
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
Serves: 8
Preparation time:20 minutes
Cooking time:2 hours 15 minutes
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely chop pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk. Add lime and lemon juices; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
In a food processor, finely chop pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk. Add lime and lemon juices; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
Lemon bars
Serves: 12
Preparation time: 30 minutes
Cooking time:55 minutes
For the crust: 1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.
Lemon cheese cake
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
Crust: 1 1/4 cups sugar cookie crumbs
1/4 cup sesame seeds, toasted
2 teaspoons sugar
1/4 cup butter, melted
Filling:
5 egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon lemon peel, grated
6 ounces cream cheese, soft
1/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1/4 cup water
Crust:
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and lemon juice in a double boiler. Whisk until hot and thick. Add lemon peel.
Mix the remaining ingredients, and stir in egg yolk mixture. Dissolve gelatin in cold water. Let stand for 5 minutes.
Melt over low heat and stir in cream cheese mixture. Spread in mold. Refrigerate to set.
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and lemon juice in a double boiler. Whisk until hot and thick. Add lemon peel.
Mix the remaining ingredients, and stir in egg yolk mixture. Dissolve gelatin in cold water. Let stand for 5 minutes.
Melt over low heat and stir in cream cheese mixture. Spread in mold. Refrigerate to set.
Lemon meringue pie
Serves: 8
Preparation time: 40 minutes
Cooking time:30 minutes
1 recipe Never Fail Pie Crust 1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated rind of 1 lemon
1/2 cup lemon juice
1 tablespoon butter
1/3 cup sugar
Pie crust:
Preheat oven to 375 degrees.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature.
In 2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Whisking constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, lemon juice, and butter.
Turn into pastry shell. In an electric beater, whisk egg whites at high speed until foamy.
Gradually beat in sugar and continue beating to form stiff peaks. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
Bake in 325 F oven about 10 minutes or until lightly browned. Cool.
Preheat oven to 375 degrees.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature.
In 2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Whisking constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, lemon juice, and butter.
Turn into pastry shell. In an electric beater, whisk egg whites at high speed until foamy.
Gradually beat in sugar and continue beating to form stiff peaks. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
Bake in 325 F oven about 10 minutes or until lightly browned. Cool.
Lemon or lime mousse
Serves: 8
Preparation time: 35 minutes
1 envelop unflavored gelatin 1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds. Serve with
Tangerine jelly
Tangerine jelly
Lemon- honey jello
Serves: 4
Preparation time: 10 minutes
Cooking time:5 minutes
2 envelops unflavored gelatin 1/3 cup cold water
1/2 cup honey
1/2 cup lemon juice
Dissolve gelatin in cold water. Allow to set for 5 minutes. Add honey and heat over double boiler until melted. Add lemon juice and enough water to make 2 cups.
Pour into a decorative molds. Set in refrigerator for 1 to 2 hours. Serve cold.
Pour into a decorative molds. Set in refrigerator for 1 to 2 hours. Serve cold.
Lemon-glazed candied-ginger cookies
Source : adapted from Martha Stewart.com
Serves: 12
1/2 teaspoon baking powder
Salt
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners' sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water
Serves: 12
Preparation time: 20 minutes
Cooking time:14 minutes
2 cups all-purpose flour, plus more for surface1/2 teaspoon baking powder
Salt
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners' sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water
Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes.
Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)
Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)
Lemon-scented blueberry sauce
Use to top ice cream, warm pancakes, cheesecake
Serves: 8
1/2 cup sugar
3 teaspoons fresh lemon juice
2 teaspoons cornstarch
1 1/2 teaspoons grated lemon peel
Serves: 8
Preparation time: 5 minutes
Cooking time:5 minutes
1 pound fresh or frozen blueberries 1/2 cup sugar
3 teaspoons fresh lemon juice
2 teaspoons cornstarch
1 1/2 teaspoons grated lemon peel
Combine all ingredients in a heavy medium saucepan. Stir over medium heat until cornstarch dissolves.
Boil until thickened, stirring occasionally, about 4 minutes. Cover and refrigerate until cold. ( can be made 3 days ahead; keep chilled.
Boil until thickened, stirring occasionally, about 4 minutes. Cover and refrigerate until cold. ( can be made 3 days ahead; keep chilled.
Lemony lemon pound cake
Refreshingly tart and fragrantly lemony all the way through from the moist rich crumb to the hard lemony drizzle on top.
Serves: 8
1 cup sugar (215g)
2 lemons, zest of
3 eggs
1 3/4 all purpose flour (218g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp milk
Lemon Sugar Syrup
1/2 cup sugar (100g)
1/4 cup water
1/4 cup fresh lemon juice
Lemon Zest Drizzle
1 1/2 cup powdered sugar (180g)
1/4 cup fresh lemon juice
zest of one lemon,
Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
1 cup butter (227g)1 cup sugar (215g)
2 lemons, zest of
3 eggs
1 3/4 all purpose flour (218g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp milk
Lemon Sugar Syrup
1/2 cup sugar (100g)
1/4 cup water
1/4 cup fresh lemon juice
Lemon Zest Drizzle
1 1/2 cup powdered sugar (180g)
1/4 cup fresh lemon juice
zest of one lemon,
Preheat oven to 350°F (176°C). Butter a 9-inch by 4-inch loaf pan. Line the bottom with parchment paper, leaving an overhang on both sides to allow you to pull cake from pan when done.
Add cubed butter, sugar and zest of two lemons to mixing bowl and beat at high speed until very light and fluffy. Add in eggs, one at a time, beating in thoroughly each time.
Whisk together flour, baking powder and salt in a bowl. Add the half of flour mixture to butter egg mixture and mix at low speed until just combined. Add in milk and mix in. Add in the rest of the flour mixture and mix until just combined. Pour into pan and smooth top. Bake 45 mins or until a knife stuck in comes out clean.
While cake is baking make the Lemon Sugar Syrup. Combine sugar and water in small pot and cook over low heat until the sugar dissolves. Let cool to room temperature, then add in fresh lemon juice.
Leave the cake in the baking pan once out of the oven. Use skewer to poke holes through to cake bottom at 2" intervals. Pour about 1/2 -3/4 cup of sugar syrup over the cake, using a brush to help the syrup settle evenly. Let the cake sit in the pan until completely cool and syrup absorbed.
While cake is cooling make the Lemon Zest Drizzle. Shift powdered sugar into mixing bowl. Add lemon juice and zest and whisk until smooth.
Use a sharp knife to loosen cake from sides of pan and lift out using parchment paper overhang. Remove paper and place on serving plate. Pour drizzle evenly over cake and let set for 10-15 mins or until hardened.
Add cubed butter, sugar and zest of two lemons to mixing bowl and beat at high speed until very light and fluffy. Add in eggs, one at a time, beating in thoroughly each time.
Whisk together flour, baking powder and salt in a bowl. Add the half of flour mixture to butter egg mixture and mix at low speed until just combined. Add in milk and mix in. Add in the rest of the flour mixture and mix until just combined. Pour into pan and smooth top. Bake 45 mins or until a knife stuck in comes out clean.
While cake is baking make the Lemon Sugar Syrup. Combine sugar and water in small pot and cook over low heat until the sugar dissolves. Let cool to room temperature, then add in fresh lemon juice.
Leave the cake in the baking pan once out of the oven. Use skewer to poke holes through to cake bottom at 2" intervals. Pour about 1/2 -3/4 cup of sugar syrup over the cake, using a brush to help the syrup settle evenly. Let the cake sit in the pan until completely cool and syrup absorbed.
While cake is cooling make the Lemon Zest Drizzle. Shift powdered sugar into mixing bowl. Add lemon juice and zest and whisk until smooth.
Use a sharp knife to loosen cake from sides of pan and lift out using parchment paper overhang. Remove paper and place on serving plate. Pour drizzle evenly over cake and let set for 10-15 mins or until hardened.
Lentils mini burgers
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
1 cup lentils1/4 cup plus 2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 teaspoons chopped fresh thyme
1/2 teaspoons salt
2 tablespoons tomato paste
4 ounces Button Mushrooms, wiped clean and sliced
2 large eggs
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1/4 cup finely chopped walnuts
1 cup Marinara sauce
Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft about 20 minutes. Drain the lentils and allow to cool.
Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 10 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
Preheat the oven to 400°F.
Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Shape the mixture into mini burgers (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place in the prepared baking dish, allowing 1/4-inch of space between the burgers.
Roast for 30 minutes, or until the mini burgers are firm and cooked through.
serve with marinara sauce.
Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 10 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
Preheat the oven to 400°F.
Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Shape the mixture into mini burgers (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place in the prepared baking dish, allowing 1/4-inch of space between the burgers.
Roast for 30 minutes, or until the mini burgers are firm and cooked through.
serve with marinara sauce.
Light strawberry mousse
Serves: 8
Preparation time: 15 minutes
3 ounces raspberry jello 1 cup boiling water
1 teaspoon unflavored gelatin
1/4 cup cold water
2 cups pureed strawberries
2 cups Cool whip
2 cups strawberry or raspberry sauce
In a mixing bowl, stir the Jello in boiling water. Mix with pureed strawberries. Strain and refrigerate until cold, but not set.
Fold cool whip into strawberry mixture. Pour into a decorative mold. Chill until set. Unmold on platter and serve with sauce
Fold cool whip into strawberry mixture. Pour into a decorative mold. Chill until set. Unmold on platter and serve with sauce
Lime chiffon cheese cake
Serves: 8
Preparation time: 25 minutes
Cooking time:15 minutes
Crust: 1 cup Graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling:
1 envelop unflavored gelatin
1/4 cup water, cold
4 egg yolks
3/4 cup water
3/4 cup sugar
1 teaspoon cornstarch
2 8-ounce cream cheese, softened
1/2 cup lime juice
1 teaspoon grated lime rind
1 cup whipping cream
Preheat oven at 350 degrees.
CRUST:
Combine the crust ingredients. Press onto bottom of a 9-inch spring form pan. Bake for 10 minutes.
FILLING:
Dissolve gelatin in cold water. In a mixing bowl, combine egg yolks, water, sugar, and cornstarch. Beat over a double boiler until mixture thickens. Stir in the gelatin. Beat cream cheese in a mixer. Gradually add the gelatin mixture. Blend well. Mix in lime juice and rind. Whip the cream until firm. Fold in cheese mixture.
Pour into pan. Chill until firm. Garnish with whipped cream piped rosettes and lime slices.
CRUST:
Combine the crust ingredients. Press onto bottom of a 9-inch spring form pan. Bake for 10 minutes.
FILLING:
Dissolve gelatin in cold water. In a mixing bowl, combine egg yolks, water, sugar, and cornstarch. Beat over a double boiler until mixture thickens. Stir in the gelatin. Beat cream cheese in a mixer. Gradually add the gelatin mixture. Blend well. Mix in lime juice and rind. Whip the cream until firm. Fold in cheese mixture.
Pour into pan. Chill until firm. Garnish with whipped cream piped rosettes and lime slices.
Lime meltaways
These cookies are perfect with margaritas or with a cup of tea.
Serves: 12
1 cup powdered sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
Serves: 12
Preparation time: 15 minutes
Cooking time:13 minutes
3/4 cup (1 1/2 sticks) unsalted butter at room temperature1 cup powdered sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm (but not piping hot), toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm (but not piping hot), toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Lime mousse
Serves: 8
Preparation time: 15 minutes
1 envelop unflavored gelatin 1/4 cup cold water
1 teaspoon grated lime rind
1 cup lime juice, freshly squeezed, and strained
1/2 cup sugar
1 cup heavy cream OR 1 1/2 cups Cool Whip
1 tablespoon sugar
Soften gelatin in cold water. Stir to mix and set aside for 5 minutes.
Heat over low heat or over a double boiler to dissolve. The melted liquid should be clear.
In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Stir in the gelatin. Cool mixture until lightly thickened but do not set.
Beat the cream with the sugar until stiff. Fold cream OR Cool Whip into the lime mixture. Spoon into crystal glasses or molds.
Serve with TANGERINE JELLY
Heat over low heat or over a double boiler to dissolve. The melted liquid should be clear.
In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Stir in the gelatin. Cool mixture until lightly thickened but do not set.
Beat the cream with the sugar until stiff. Fold cream OR Cool Whip into the lime mixture. Spoon into crystal glasses or molds.
Serve with TANGERINE JELLY
Lime tart with raspberry sauce
Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour
crust: 1 1/2 cups flour
1/2 cup unsalted butter
5 tablespoons sugar
1 egg yolk
1 teaspoon chopped lemon peel
1/2 teaspoon vanilla
Filling:
5 eggs
1 egg yolk
1 cup sugar
2/3 cup whipping cream
3 tablespoons lime juice
1 1/2 tablespoons chopped lemon peel
2 tablespoons lemon juice
1 teaspoon chopped lime peel
Sauce:
2 1/2 pints baskets raspberries
1 tablespoon sugar
Crust:
Combine crust ingredients in a food processor. Process until it forms in a ball. Refrigerate and roll to 12-inch round to fit in a 10-inch tart with removable bottom.
Line crust with foil or parchment paper. Fill with dry beans or pie weights. Bake until crust is set. About 15 minutes. Remove beans and foil. Continue baking until crust is golden. Transfer to a rack and cool.
Filling:
Whisk eggs, yolk and sugar together in medium bowl. Gradually mix in cream, lemon and lime juices and chopped peels. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool to room temperature on rack.
Sauce:
Puree raspberries with sugar in blender. Strain. Dust tart with powdered sugar. Garnish with berries and serve with sauce.
Combine crust ingredients in a food processor. Process until it forms in a ball. Refrigerate and roll to 12-inch round to fit in a 10-inch tart with removable bottom.
Line crust with foil or parchment paper. Fill with dry beans or pie weights. Bake until crust is set. About 15 minutes. Remove beans and foil. Continue baking until crust is golden. Transfer to a rack and cool.
Filling:
Whisk eggs, yolk and sugar together in medium bowl. Gradually mix in cream, lemon and lime juices and chopped peels. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool to room temperature on rack.
Sauce:
Puree raspberries with sugar in blender. Strain. Dust tart with powdered sugar. Garnish with berries and serve with sauce.
Lumberjack cookies
Serves: 9
Preparation time: 20 minutes
Cooking time:18 minutes
1 1/4 cups sifted all-purpose flour 1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
12 ounces semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup chopped walnuts
1 cup raisins
Heat oven to 350 degrees.
Sift together flour, cinnamon, baking soda, baking powder, salt, and ginger in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs, one at a time, and mix until fully incorporated.
Add the flour mixture, one cup at a time, beating on low speed until dough comes together.
Remove bowl from mixer.
Using a wooden spoon, stir in chocolate chips, oats, walnuts, and raisins. Using a 2-inch ice-cream scoop, drop dough on baking sheet, about 3 inches apart.
Bake until firm, 15 to 18 minutes. Cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.
Sift together flour, cinnamon, baking soda, baking powder, salt, and ginger in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs, one at a time, and mix until fully incorporated.
Add the flour mixture, one cup at a time, beating on low speed until dough comes together.
Remove bowl from mixer.
Using a wooden spoon, stir in chocolate chips, oats, walnuts, and raisins. Using a 2-inch ice-cream scoop, drop dough on baking sheet, about 3 inches apart.
Bake until firm, 15 to 18 minutes. Cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.
Macaroni and cheese
Serves: 4
Preparation time: 25 minutes
Cooking time:30 minutes
4 tablespoons unsalted butter, plus more to grease the baking dish1/2 cup bread crumbs
12 ounces sharp or extra-sharp Cheddar, grated (about 4 cups total)
1/2 pound elbow macaroni
2 cups whole milk
1 1/2 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Lightly butter a 9- by 9-inch baking dish.
In a small saucepan over moderate heat, melt 2 tablespoons of the butter. Place the bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, mix well and set aside.
In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
In a medium saucepan over moderate heat, melt the remaining 2 tablespoons of butter. Add the flour and use a whisk to stir the mixture together, just until it starts to turn a light brown color, about 3 minutes. Slowly add the milk and whisk constantly until the sauce thickens, about 5 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper.
Add the remaining grated cheese and stir with a spoon until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
Pour the macaroni and cheese into the prepared baking dish and top with the breadcrumb-cheese mixture. Bake until light golden brown and bubbling, about 25-30 minutes. Serve hot.
DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer to be fully cooked.)
In a small saucepan over moderate heat, melt 2 tablespoons of the butter. Place the bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, mix well and set aside.
In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
In a medium saucepan over moderate heat, melt the remaining 2 tablespoons of butter. Add the flour and use a whisk to stir the mixture together, just until it starts to turn a light brown color, about 3 minutes. Slowly add the milk and whisk constantly until the sauce thickens, about 5 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper.
Add the remaining grated cheese and stir with a spoon until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
Pour the macaroni and cheese into the prepared baking dish and top with the breadcrumb-cheese mixture. Bake until light golden brown and bubbling, about 25-30 minutes. Serve hot.
DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer to be fully cooked.)
Macaroni and cheese with tomatoes
Serves: 6
Preparation time: 15 minutes
Cooking time:40 minutes
1 tablespoon salt1/2 cup vegetable oil
1 pound elbow macaroni or cavatelli
1 quart milk
4 ounces ( 8 tablespoons) (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere or Emmenthal cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
3/4 pound fresh tomatoes (2 medium)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan to a boiling point . Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere or Emmenthal and Cheddar, Dijon mustard and pepper. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan to a boiling point . Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere or Emmenthal and Cheddar, Dijon mustard and pepper. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Marbled pumpkin cheesecake
You can make crumb crust with gingersnaps instead of graham crackers.
Cheesecake keeps, covered and chilled 3 to 4 days.
Serves: 8
1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
1/2 made with finely ground gingersnaps
3 (8-ounces) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
5 large eggs
1/2 teaspoon vanilla
2 large egg yolks
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
15-ounce can solid-pack pumpkin
Cheesecake keeps, covered and chilled 3 to 4 days.
Serves: 8
Preparation time:30 minutes
Cooking time:40 minutes
Crumb-crust recipe:1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
1/2 made with finely ground gingersnaps
3 (8-ounces) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
5 large eggs
1/2 teaspoon vanilla
2 large egg yolks
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
15-ounce can solid-pack pumpkin
For Crumb crust recipe:
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-inch (24-centimeter) springform pan. Fill right away or chill up to 2 hours.
Preheat oven to 350°F.
Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.
Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-inch (24-centimeter) springform pan. Fill right away or chill up to 2 hours.
Preheat oven to 350°F.
Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.
Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
marionberry pie
Marionberries, a type of blackberry hybrid developed by the USDA Agricultural Research Service and Oregon State University, are glossy, black-purple, conical berries with a somewhat tart flavor (though sweeter than the traditional blackberry). The voluminous annual early summer crop results in abundant marionberry pies, jams, jellies and more sweet-tart concoctions. Once the cooked berries have turned a reddish color, you'll know your pie is done, complete with a sweet crumb topping to balance the berries' tartness.
Serves: 8
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon apple cider vinegar
3 to 4 tablespoons ice water
Filling:
5 1/2 cups marionberries (if marionberries are not available, blackberries can be used)
3/4 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup cornstarch
Topping:
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
Pinch kosher salt
5 tablespoons unsalted butter, cold, cut into small pieces
Vanilla ice cream, for serving
Serves: 8
Preparation time:15 minutes
Cooking time:1 hour 25 minutes
1 1/4 cups all-purpose flour, plus more for dusting1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon apple cider vinegar
3 to 4 tablespoons ice water
Filling:
5 1/2 cups marionberries (if marionberries are not available, blackberries can be used)
3/4 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup cornstarch
Topping:
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
Pinch kosher salt
5 tablespoons unsalted butter, cold, cut into small pieces
Vanilla ice cream, for serving
For the crust:
Put the flour, granulated sugar and salt in the bowl of a food processor. Pulse a couple of times to mix. Add the shortening and pulse to combine. Add the butter and pulse until the mixture is coarse and a few pieces of butter are still visible. Add the apple cider vinegar and 2 tablespoons ice water. Pulse to combine. Add more water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic and refrigerate 1 hour or overnight.
Roll the dough on a lightly floured surface about 11 inches in diameter and 1/8-inch thick, to fit a 9-inch pie plate. Place in the pie pan, trim and decoratively crimp the edges. Refrigerate while preparing the filling.
For the filling:
Preheat the oven to 400 degrees F. In a medium saucepan over medium heat, combine 1 cup marionberries with the granulated sugar, lemon zest and lemon juice. Bring to a simmer and cook until the berries begin to burst and the mixture is saucy, 5 to 10 minutes, depending on the ripeness of the fruit. Allow to cool slightly. Combine the remaining 4 1/2 cups marionberries with the cornstarch in a large bowl. Add the cooled marionberry mixture to the bowl and gently fold them in.
For the topping:
Combine the flour, brown sugar, granulated sugar and salt. Cut in the butter pieces using a pastry blender or your hands to form large crumbs.
Pour the filling into the prepared pie shell. Sprinkle the crumbs over the filling.
Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the filling is thick, dark red and bubbly, 50 minutes to 1 hour. Cool completely before slicing. Serve with a scoop of vanilla ice cream.
Recipe courtesy of Treva Chadwell
Put the flour, granulated sugar and salt in the bowl of a food processor. Pulse a couple of times to mix. Add the shortening and pulse to combine. Add the butter and pulse until the mixture is coarse and a few pieces of butter are still visible. Add the apple cider vinegar and 2 tablespoons ice water. Pulse to combine. Add more water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic and refrigerate 1 hour or overnight.
Roll the dough on a lightly floured surface about 11 inches in diameter and 1/8-inch thick, to fit a 9-inch pie plate. Place in the pie pan, trim and decoratively crimp the edges. Refrigerate while preparing the filling.
For the filling:
Preheat the oven to 400 degrees F. In a medium saucepan over medium heat, combine 1 cup marionberries with the granulated sugar, lemon zest and lemon juice. Bring to a simmer and cook until the berries begin to burst and the mixture is saucy, 5 to 10 minutes, depending on the ripeness of the fruit. Allow to cool slightly. Combine the remaining 4 1/2 cups marionberries with the cornstarch in a large bowl. Add the cooled marionberry mixture to the bowl and gently fold them in.
For the topping:
Combine the flour, brown sugar, granulated sugar and salt. Cut in the butter pieces using a pastry blender or your hands to form large crumbs.
Pour the filling into the prepared pie shell. Sprinkle the crumbs over the filling.
Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the filling is thick, dark red and bubbly, 50 minutes to 1 hour. Cool completely before slicing. Serve with a scoop of vanilla ice cream.
Recipe courtesy of Treva Chadwell
Marshmallows
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
2 cups sliced almonds 1 1/2 teaspoons cornstarch
1 1/2 teaspoons confectioners' sugar
melted butter for brushing pan
2 envelopes unflavored gelatin
1/3 cup orange juice
3 large egg whites
1 1/4 cups granulated sugar
2 teaspoons corn syrup
1/2 cup water
1/8 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 degrees.
Toast almonds until brown. Let cool and crush. In a bowl, mix cornstarch and confectioners' sugar.
Butter a 13 by 9 by 2 inch baking pan. Dust the pan with cornstarch mixture.
Coat the bottom of pan with cup crushed almonds. In a small bowl, sprinkle gelatin with juice. Set aside.
In a heavy saucepan, combine sugar, corn syrup, and water. Boil to a temperature of 230 degrees.
Continue boiling, and start beating egg whites. When foamy, add salt, and continue beating until syrup reaches 245 degrees. Pour syrup in gelatin. Whisk to dissolve. Gradually pour hot syrup over egg whites while beating at high speed. Add vanilla.
Spread meringue in pan. Smooth surface. Let cool in a dry place until set, at least 2 hours.
Sprinkle work surface with remaining almonds. Loosen edges of pan, and unmold onto nuts.
Cut into 12 even pieces. Dry on rack for 2 to 3 hours. Keeps a week in airtight container.
Variations:
You may omit almonds, increase the sugar-corn starch mix by 1/4 cup. Substitute lemon juice for orange juice. Or use toasted coconut.
Toast almonds until brown. Let cool and crush. In a bowl, mix cornstarch and confectioners' sugar.
Butter a 13 by 9 by 2 inch baking pan. Dust the pan with cornstarch mixture.
Coat the bottom of pan with cup crushed almonds. In a small bowl, sprinkle gelatin with juice. Set aside.
In a heavy saucepan, combine sugar, corn syrup, and water. Boil to a temperature of 230 degrees.
Continue boiling, and start beating egg whites. When foamy, add salt, and continue beating until syrup reaches 245 degrees. Pour syrup in gelatin. Whisk to dissolve. Gradually pour hot syrup over egg whites while beating at high speed. Add vanilla.
Spread meringue in pan. Smooth surface. Let cool in a dry place until set, at least 2 hours.
Sprinkle work surface with remaining almonds. Loosen edges of pan, and unmold onto nuts.
Cut into 12 even pieces. Dry on rack for 2 to 3 hours. Keeps a week in airtight container.
Variations:
You may omit almonds, increase the sugar-corn starch mix by 1/4 cup. Substitute lemon juice for orange juice. Or use toasted coconut.
Mascarpone cheesecake
This fine dessert can be prepared a day ahead, or can be frozen in airtight container for up to 10 days.
Serves: 12
1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
2 tablespoons white sugar
2 tablespoons melted butter
For filling:
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1 cup fresh lemon juice
1 tablespoon unflavored gelatin
4 eggs, beaten
3 tablespoons grated lemon zest
1 pound Mascarpone cheese
2 cups whipping cream
For garnish:
fresh raspberries or strawberries
lemon zest
red raspberry and strawberry sauce
Serves: 12
Preparation time: 20 minutes
Cooking time:10 minutes
For crust: 1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
2 tablespoons white sugar
2 tablespoons melted butter
For filling:
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1 cup fresh lemon juice
1 tablespoon unflavored gelatin
4 eggs, beaten
3 tablespoons grated lemon zest
1 pound Mascarpone cheese
2 cups whipping cream
For garnish:
fresh raspberries or strawberries
lemon zest
red raspberry and strawberry sauce
Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
Remove sides of pan. Transfer dessert from metal base to a serving plate.
To serve, garnish with fresh berries, lemon zest and a red berry sauce.
Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
Remove sides of pan. Transfer dessert from metal base to a serving plate.
To serve, garnish with fresh berries, lemon zest and a red berry sauce.
Morning glory muffins
Serves: 12
Preparation time:20 minutes
Cooking time:30 minutes
2/3 cup raisins2 cups Whole Wheat Flour, spooned and leveled
1 cup plus 2 tablespoons light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, such as Granny Smith, peeled, cored and grated
1/2 cup shredded coconut, unsweetened
2/3 cup chopped walnuts
1/3 cup wheat germ
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup orange juice
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line the 12-cup muffin tin with paper cups.
In a small bowl, cover the raisins with hot water. Set them aside to soak while you assemble the rest of the recipe.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.
Stir in the carrots, apple, coconut, walnuts, and wheat germ.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened.
Drain the raisins, squeezing out any excess water with your hands, and stir them in.
Divide the batter among the wells of the prepared pan. They will be very full.
Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days, or freeze for longer storage.
In a small bowl, cover the raisins with hot water. Set them aside to soak while you assemble the rest of the recipe.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.
Stir in the carrots, apple, coconut, walnuts, and wheat germ.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened.
Drain the raisins, squeezing out any excess water with your hands, and stir them in.
Divide the batter among the wells of the prepared pan. They will be very full.
Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days, or freeze for longer storage.
Napoleon of peekey toe crab and apple
Recipe adapted from Le Bernadin, New York NY
Serves: 2
1 Granny Smith apple
1 vine-ripened tomato
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper
For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream
Garnish:
julienne strips of tomato,
sliced fresh chives, and curry powder
Serves: 2
Preparation time: 40 minutes
Cooking time:15 minutes
3/4 pound peeky-toe or jumbo lump crab meat 1 Granny Smith apple
1 vine-ripened tomato
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper
For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream
Garnish:
julienne strips of tomato,
sliced fresh chives, and curry powder
Pick over crab meat to remove any bits of shell and cartilage and if using lump crab meat lightly shred.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.
No-bake nutella cheesecake
you can make your own crust using chocolate wafer cookies or graham cookies and melted butter, instead of buying a ready made crust.
Serves: 8
8 oz Cream Cheese at room temp
1 tsp vanilla extract
1 8 oz container non-dairy whipped topping (defrosted)
1 Oreo Cookie Pie Crust
1 bar chocolate (optional)
Serves: 8
Preparation time: 10 minutes
2/3 cup Nutella8 oz Cream Cheese at room temp
1 tsp vanilla extract
1 8 oz container non-dairy whipped topping (defrosted)
1 Oreo Cookie Pie Crust
1 bar chocolate (optional)
In a large bowl, mix Nutella and cream cheese together until well blended and smooth. Add vanilla extract. Fold in whipped topping until no white streaks are left. Pour into Oreo Pie crust. Refrigerate or freeze at least 2 hours to overnight.
Remove cheesecake from the fridge, slice and serve immediately. If removing from the freezer, allow the cheesecake to sit at room temperature for 5 minutes before slicing & serving.
Optional: Shave chocolate with veggie peeler on top of pie for garnish.
Remove cheesecake from the fridge, slice and serve immediately. If removing from the freezer, allow the cheesecake to sit at room temperature for 5 minutes before slicing & serving.
Optional: Shave chocolate with veggie peeler on top of pie for garnish.
Nutty peach crisp
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
1 can (29 ounce) sliced peaches, undrained 1 package Betty Crocker Super Moist Butter Pecan Cake Mix
1/2 cup margarine or butter, melted
1 cup flaked coconut
1 cup chopped nuts (pecans or walnuts)
Heat oven to 325 degrees F.
cut peaches into thin slices. Layer all ingredients in an ungreased rectangular pan (13x9x2). Bake 55 to 60 minutes or until top is golden brown.
Let stand at least 15 minutes before serving. Serve warm or cold, and if desired, top with whipped cream or cool whip, or ice cream.
cut peaches into thin slices. Layer all ingredients in an ungreased rectangular pan (13x9x2). Bake 55 to 60 minutes or until top is golden brown.
Let stand at least 15 minutes before serving. Serve warm or cold, and if desired, top with whipped cream or cool whip, or ice cream.
Oatmeal raisin cookies
Serves: 12
Preparation time: 20 minutes
Cooking time:12 minutes
1 1/2 cups all-purpose flour 1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old-fashioned rolled oats
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup Nestle's Quick powder
2 large eggs
1 teaspoon vanilla
12 ounces miniature semisweet chocolate chips
Preheat oven to 350° F.
Into a bowl sift together flour, baking soda, and salt and stir in oats. In bowl of a standing electric mixer beat butter with sugars until light and fluffy.
Beat in Nestle's Quick until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla.
Add flour mixture, beating until just combined, and stir in chocolate chips.
Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden.
Transfer cookies to racks to cool.
Into a bowl sift together flour, baking soda, and salt and stir in oats. In bowl of a standing electric mixer beat butter with sugars until light and fluffy.
Beat in Nestle's Quick until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla.
Add flour mixture, beating until just combined, and stir in chocolate chips.
Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden.
Transfer cookies to racks to cool.
Oatmeal toffee cookies
A recipe adapted from marthastewart.com.
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Serves: 12
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces)
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Serves: 12
Preparation time: 20 minutes
Cooking time:10 minutes
1 1/2 cups all-purpose flour1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces)
Heat oven to 350 degrees.
Sift together flour and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
Sift together flour and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
Oats and berry crumb dessert
Serves: 6
Preparation time: 15 minutes
Cooking time:35 minutes
2 cups quick cooking oatmeal 1 cup firmly packed brown sugar
1 cup flour
3/4 cup butter, melted
1 tablespoon flour
pinch salt
1/2 cup sugar
3 tablespoons water
2 tablespoons lemon juice
2 cups fresh blueberries
Preheat oven to 350 degrees.
Mix oatmeal, brown sugar and flour. Add butter and mix well. Spread mixture in 8 inch square pan, leaving 3/4 cup aside for topping.
Combine flour, salt, sugar, water, lemon juice and blueberries in saucepan and simmer for 5 minutes.
Pour over oat mixture and sprinkle with remaining mixture. Bake for 35 minutes.
Can be served with ice cream or whipped topping.
Mix oatmeal, brown sugar and flour. Add butter and mix well. Spread mixture in 8 inch square pan, leaving 3/4 cup aside for topping.
Combine flour, salt, sugar, water, lemon juice and blueberries in saucepan and simmer for 5 minutes.
Pour over oat mixture and sprinkle with remaining mixture. Bake for 35 minutes.
Can be served with ice cream or whipped topping.
Old fashion rice crispies chocolate cookies
Serves: 8
Preparation time: 15 minutes
Cooking time:10 minutes
1/2 cup butter, softened 3/4 cup dark brown sugar
1 egg
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rice crispies
1/2 cup chocolate chips
Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream together, butter and sugar. Beat in the egg.
Combine flour, salt and baking soda. Gradually mix into the creamy mixture.
Stir in rice crispies and chocolate chips. Spoon mixture into a pastry bag fitted with a plain tip.
Squeeze onto a cookie sheet about one inch apart.
Bake for 10 minutes. Transfer onto a rack and cool.
In the bowl of an electric mixer, cream together, butter and sugar. Beat in the egg.
Combine flour, salt and baking soda. Gradually mix into the creamy mixture.
Stir in rice crispies and chocolate chips. Spoon mixture into a pastry bag fitted with a plain tip.
Squeeze onto a cookie sheet about one inch apart.
Bake for 10 minutes. Transfer onto a rack and cool.
Orange cake 2
Serves: 10
Preparation time: 20 minutes
Cooking time:35 minutes
2 cups flour, all purpose 1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/2 cups sugar
3 eggs, beaten
1/2 cup orange juice
Preheat oven to 350 degrees.
Grease two 8 inch round layer cake pans.
Line bottom with wax paper. Combine flour, baking powder, salt, and baking soda.
Cream shortening and sugar. Beat in eggs. Add dry ingredients alternating with orange juice to obtain a creamy texture batter.
Turn into prepared pans. Bake for 30 to 35 minutes or until center is set. Cool 5 minutes then remove from pans.
Grease two 8 inch round layer cake pans.
Line bottom with wax paper. Combine flour, baking powder, salt, and baking soda.
Cream shortening and sugar. Beat in eggs. Add dry ingredients alternating with orange juice to obtain a creamy texture batter.
Turn into prepared pans. Bake for 30 to 35 minutes or until center is set. Cool 5 minutes then remove from pans.
Orange pound cake
Serves: 12
Preparation time: 25 minutes
Cooking time:55 minutes
2 tablespoons grated orange peel 1 cup fresh orange juice
1 3/4 cups sugar
1 cup butter
3 cups cake flour
1 teaspoon baking powder
3/4 teaspoon vanilla
1/2 teaspoon baking soda
4 eggs
For the candied oranges:
2 cups water
3/4 cup sugar
2 large oranges (navel or tangelos)
Preheat oven to 350 degrees.
Grease and flour a 10 inch Bundt pan or tube pan.
Grate 2 tablespoons of orange peel and combine with 1 cup fresh orange juice.
In an electric mixer, beat the sugar and butter until light and fluffy.
Add remaining ingredients at low speed including orange peel and juice.
Spoon batter into pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10minutes.
Remove from pan. Cool completely on rack. Transfer to a serving tray.
Note:
This cake can also be baked in 2 8-inch by 4-inch loaf pans, or mini loaves cakes pans. Baking time will vary, about 35 to 40 minutes for mini loaves.
Candied oranges:
Combine water and sugar in a 4 quart saucepan.
Bring to a boil. Wash and slice oranges across into 1/4-inch slices.
Add to syrup, and boil or medium-high heat until syrup starts to thicken, about 15 minutes.
Cool syrup for 5 minutes, and carefully arrange orange slices on top of cake.
Pour syrup over. Keeps for 2 to 3 days, covered, or freeze for up to 1 month.
Grease and flour a 10 inch Bundt pan or tube pan.
Grate 2 tablespoons of orange peel and combine with 1 cup fresh orange juice.
In an electric mixer, beat the sugar and butter until light and fluffy.
Add remaining ingredients at low speed including orange peel and juice.
Spoon batter into pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10minutes.
Remove from pan. Cool completely on rack. Transfer to a serving tray.
Note:
This cake can also be baked in 2 8-inch by 4-inch loaf pans, or mini loaves cakes pans. Baking time will vary, about 35 to 40 minutes for mini loaves.
Candied oranges:
Combine water and sugar in a 4 quart saucepan.
Bring to a boil. Wash and slice oranges across into 1/4-inch slices.
Add to syrup, and boil or medium-high heat until syrup starts to thicken, about 15 minutes.
Cool syrup for 5 minutes, and carefully arrange orange slices on top of cake.
Pour syrup over. Keeps for 2 to 3 days, covered, or freeze for up to 1 month.
Orange prune nut loaf
Serves: 10
Preparation time: 40 minutes
Cooking time:45 minutes
1 medium orange, unpeeled 1/2 cup orange juice
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup prunes, chopped
1 cup walnuts, chopped
1 egg
2 teaspoons butter, melted
1/2 teaspoon vanilla
Preheat oven to 350 degrees.
Wash orange, and coarsely chop in a meat grinder or blender. Add to orange juice.
Combine flour, sugar, baking powder, baking soda, and salt. Stir in the chopped cooked prunes and the chopped walnuts.
Beat together orange mixture, egg, butter, and vanilla. Add to dry ingredients and beat for about half a minute.
Turn into greased 9-inch by 5-inch by 3-inch loaf pan, or 3 mini loaves.
Bake at 350 degrees for 60 to 65 minutes for loaf pan or about 40 minutes for mini loaf pans.
Wash orange, and coarsely chop in a meat grinder or blender. Add to orange juice.
Combine flour, sugar, baking powder, baking soda, and salt. Stir in the chopped cooked prunes and the chopped walnuts.
Beat together orange mixture, egg, butter, and vanilla. Add to dry ingredients and beat for about half a minute.
Turn into greased 9-inch by 5-inch by 3-inch loaf pan, or 3 mini loaves.
Bake at 350 degrees for 60 to 65 minutes for loaf pan or about 40 minutes for mini loaf pans.
Orange soaked cake
Serves: 10
Preparation time:20 minutes
Cooking time:50 minutes
For the cake:1-1/2 tsp. baking powder
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
1 Tbs. vanilla extract
2 cups sugar
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
3/4 cup strained fresh orange juice
5 large eggs
For the syrup & glaze:
1 cup confectioners' sugar, divided
1/2 cup frozen orange juice concentrate, thawed
2 Tbs. dark rum
1 Tbs. unsalted butter, melted
Heat the oven to 350F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
Orange-cranberry topping
This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.
Serves: 6
1 1/2 cups fresh cranberries
1/2 cup orange juice
1 teaspoon orange zest
1/2 cup water
3/4 to 1 cup organic or raw sugar
1 to 2 tablespoons Brandy (optional)
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
2 medium pears or apples, peeled, cored, and sliced 1 1/2 cups fresh cranberries
1/2 cup orange juice
1 teaspoon orange zest
1/2 cup water
3/4 to 1 cup organic or raw sugar
1 to 2 tablespoons Brandy (optional)
In a medium saucepan combine pears or apples, cranberries, orange juice, zest, and water. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
Cook on medium-low, stirring frequently, until very thick.
Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.
Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
Cook on medium-low, stirring frequently, until very thick.
Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.
Orange-honey jello
Serves: 4
Preparation time: 15 minutes
2 envelops unflavored gelatin 1/4 cup cold water
1/3 cup honey
2 cups fresh orange juice
Dissolve gelatin in cold water. Allow to set for 5 minutes. Add honey and heat over water bath until melted. Add orange juice. Pour in molds. Set in refrigerator for 1 to 2 hours. Serve cold.
Oven baked sweet potato fries
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 pounds sweet potatoes, about 3 large ones1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Oven-baked chicken wings
Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
12 chicken wings 2 egg whites
1 teaspoon honey
1 teaspoon Dijon mustard
3/4 cup bread crumbs
to taste salt and black pepper
Rinse chicken wings and pat dry. Tuck the tip of each wing under to form a triangle.
Preheat oven to 400 degrees. In a shallow dish, beat together the egg whites, honey and mustard.
Combine bread crumbs, pecans, salt and pepper in a bowl. Dip the chicken wings into egg white mixture; coat with pecan mixture. Arrange wings on greased sheet pan.
Bake 25 to 30 minutes or until golden brown, turning wings halfway through baking time.
Preheat oven to 400 degrees. In a shallow dish, beat together the egg whites, honey and mustard.
Combine bread crumbs, pecans, salt and pepper in a bowl. Dip the chicken wings into egg white mixture; coat with pecan mixture. Arrange wings on greased sheet pan.
Bake 25 to 30 minutes or until golden brown, turning wings halfway through baking time.
Oven-cooked bacon
The best way to cook bacon is in the oven on parchment paper because it allows for an easy cleanup. The bacon sits in its own rendered fat as it bakes, it cooks more quickly than if you cooked it on a rack. The fatty parts also get wonderfully crispy.
Serves: 4
Preheat the oven to 400 degrees F.
1.Line a rimmed baking sheet with parchment paper.
Make sure to cut a large-enough sheet of parchment paper so that there is overhang on all sides. Then fold the excess up so that the drippings don’t seep through any cracks.
Lay the bacon strips flat, making sure pieces do not overlap.
2. Bake until crisp and browned, 15 to 18 minutes, 24 minutes (thick-cut bacon), rotating the sheets once.
3. Transfer strips to a paper towel to drain.
Let the drippings cool slightly, lift up the parchment, and store the drippings into a container.
Serves: 4
Preparation time:5 minutes
Cooking time:20 minutes
1/2 sliced baconPreheat the oven to 400 degrees F.
1.Line a rimmed baking sheet with parchment paper.
Make sure to cut a large-enough sheet of parchment paper so that there is overhang on all sides. Then fold the excess up so that the drippings don’t seep through any cracks.
Lay the bacon strips flat, making sure pieces do not overlap.
2. Bake until crisp and browned, 15 to 18 minutes, 24 minutes (thick-cut bacon), rotating the sheets once.
3. Transfer strips to a paper towel to drain.
Let the drippings cool slightly, lift up the parchment, and store the drippings into a container.
Pamplemousse pie
Serves: 6
Preparation time: 40 minutes
1 9-inch Graham cracker crumb crust, baked 2 red ruby grapefruit
1 cup grapefruit juice
1 envelop unflavored gelatin
2 egg whites
1/2 cup sugar
8 ounces cream cheese
3/4 cup sour cream
Peel one grapefruit, cutting away all rind. Remove sections; set aside for garnish.
In a saucepan, soften gelatin in one half of the juice. Dissolve over low heat. Set aside. Pour remaining juice in a blender. Add one half of the sugar, sour cream and cream cheese. Beat until smooth. Blend in the gelatin. Chill until slightly thickened.
Beat egg whites until stiff and gradually add the remaining sugar. Fold into gelatin mixture.
Pour into crust. Chill and garnish with grapefruit sections.
In a saucepan, soften gelatin in one half of the juice. Dissolve over low heat. Set aside. Pour remaining juice in a blender. Add one half of the sugar, sour cream and cream cheese. Beat until smooth. Blend in the gelatin. Chill until slightly thickened.
Beat egg whites until stiff and gradually add the remaining sugar. Fold into gelatin mixture.
Pour into crust. Chill and garnish with grapefruit sections.
Pancetta-wrapped beef tenderloin
Serves: 8
Preparation time: 30 minutes
Cooking time:25 minutes
2 ounces dried porcini mushrooms 2 cups boiling water
3 tablespoons unsalted butter
3 large shallots, minced
2 garlic cloves, minced
4 scallions, minced
Salt and freshly ground pepper
One 3-pound center-cut trimmed beef tenderloin in 1 piece
3 1/2 tablespoons vegetable oil
7 ounces thinly sliced pancetta, chilled
Preheat the oven to 450 degrees. Soak the porcini in the boiling water for 20 minutes. Rub the porcini in the soaking liquid to remove any grit; pat dry and coarsely chop. Transfer the porcini to a mini food processor and puree.
Melt the butter in a medium skillet. Add the shallots and cook over moderately low heat until softened. Add the garlic and cook for 2 minutes. Add the scallions and cook until softened, 2 minutes. Stir in the porcini puree. Season with salt and pepper. Let cool.
Season the roast with salt and pepper. Heat 2 tablespoons of the oil in a large skillet. Sear the roast over moderately high heat until browned all over; let cool.
On a work surface, slightly overlap three 16-inch pieces of wax paper. Arrange the pancetta on the paper in 4 overlapping rows to form a rectangle the length of the tenderloin. Spread the porcini puree over the pancetta. Set the tenderloin on the bottom edge of the pancetta. Using the wax paper as a guide, tightly roll up the roast in the pancetta. Carefully peel off the wax paper.
Tie the roast with kitchen string at 1-inch intervals. Transfer to a rimmed baking sheet and brush with the remaining 1 1/2 tablespoons of oil. Roast the beef for 25 minutes, or until the pancetta is crisp and an instant-read thermometer inserted in the center of the meat registers 120 degrees.
Let rest for 10 minutes. Cut off the strings and remove. Thickly slice the roast with a serrated knife and serve.
Melt the butter in a medium skillet. Add the shallots and cook over moderately low heat until softened. Add the garlic and cook for 2 minutes. Add the scallions and cook until softened, 2 minutes. Stir in the porcini puree. Season with salt and pepper. Let cool.
Season the roast with salt and pepper. Heat 2 tablespoons of the oil in a large skillet. Sear the roast over moderately high heat until browned all over; let cool.
On a work surface, slightly overlap three 16-inch pieces of wax paper. Arrange the pancetta on the paper in 4 overlapping rows to form a rectangle the length of the tenderloin. Spread the porcini puree over the pancetta. Set the tenderloin on the bottom edge of the pancetta. Using the wax paper as a guide, tightly roll up the roast in the pancetta. Carefully peel off the wax paper.
Tie the roast with kitchen string at 1-inch intervals. Transfer to a rimmed baking sheet and brush with the remaining 1 1/2 tablespoons of oil. Roast the beef for 25 minutes, or until the pancetta is crisp and an instant-read thermometer inserted in the center of the meat registers 120 degrees.
Let rest for 10 minutes. Cut off the strings and remove. Thickly slice the roast with a serrated knife and serve.
Parker house rolls
Serves: 20
Preparation time: 45 minutes
Cooking time:25 minutes
3 tablespoons warm water (105-110°F)3 tablespoons sugar
1/4-oz package active dry yeast (2 1/2 teaspoons)
1 stick unsalted butter
1 cup whole milk
2 cups bread flour
1 1/2 teaspoons salt
1 1/2 to 2 cups all-purpose flour
Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes.
Melt 3/4 stick butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.
Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
Butter a 13- by 9-inch baking pan. Divide dough into 20 equal pieces and roll into balls. Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk. Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler. Let rolls rise, covered loosely, 15 minutes.
Preheat oven to 375°F.
Melt remaining 2 tablespoons butter and cool slightly. Brush tops of rolls with butter and bake in middle of oven until golden, 20 to 25 minutes. Let rolls cool in pan on a rack 5 minutes. Turn out onto rack and cool to warm.
Melt 3/4 stick butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.
Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
Butter a 13- by 9-inch baking pan. Divide dough into 20 equal pieces and roll into balls. Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk. Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler. Let rolls rise, covered loosely, 15 minutes.
Preheat oven to 375°F.
Melt remaining 2 tablespoons butter and cool slightly. Brush tops of rolls with butter and bake in middle of oven until golden, 20 to 25 minutes. Let rolls cool in pan on a rack 5 minutes. Turn out onto rack and cool to warm.
Peach almond compote
Serves: 4
Preparation time: 10 minutes
Cooking time:10 minutes
3 peaches1/4 cup apricot jam
1/4 cup black currant jelly
1/4 cup brandy
1/4 cup Amaretto
1 tablespoon lemon juice
1 pint vanilla ice cream
3/4 cup toasted slivered almonds
Peel, core and halve peaches. Slice each half into 8 slices. Reserve. Combine jams in a large frying pan over low heat. Cook until jams are liquefied. Pour in brandy and Amaretto. Increase heat to medium and bring to a boil. Add peaches and stir together until peaches are tender and warmed through, 3 to 5 minutes. Remove from heat and stir in lemon juice. Cool. Place ice cream in serving dishes such as coupes or wine glasses and top with peaches, sauce and almonds.
Peach and cream dessert
Serves: 10
Preparation time: 20 minutes
Cooking time:5 minutes
Crust: 1/2 cup butter, melted
2 cups graham cracker crumbs
1/3 cup brown sugar
Add melted butter to crumbs and sugar. Reserve 1/2 cup.
Press into 9 by 13" pan.
Filling:
2 14-ounce cans sliced peaches (Reserve juice plus water to make 2 cups)
1/4 cup sugar
1 tablespoon cornstarch
8-ounces cream cheese, softened
1 cup sugar
1 cup whipping cream
Combine peaches, juice, water, sugar and cornstarch in a saucepan. Heat and stir until it thickens. Let cool. Beat cream cheese and 1 cup sugar until fluffy.
Beat cream until stiff. Fold into cream cheese mixture. Spread half of mixture on prepared crust.
Spoon thickened peaches on top. Spread second half of cheese mixture over top. Sprinkle with reserved crumbs and chill.
Beat cream until stiff. Fold into cream cheese mixture. Spread half of mixture on prepared crust.
Spoon thickened peaches on top. Spread second half of cheese mixture over top. Sprinkle with reserved crumbs and chill.
Peach mango smoothies
Serves: 2
Preparation time:10 minutes
2 cups peeled and sliced peaches, cold (frozen peaches should be thawed)1 cup chopped mangoes, cold (frozen mangoes should be thawed)
1/2 cup mango nectar, cold
1/2 of a banana
2 teaspoons sugar or honey (optional)
2 ice cubes
Combine all of the ingredients in a blender and purée until completely smooth. Pour into a tall glass and enjoy cold.
Peach-blackberry tart
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
Crust: 2 cups oatmeal cookie crumbs
5 tablespoons unsalted butter, melted
Filling:
1/2 cup peach nectar
5 tablespoons sugar
5 teaspoons cornstarch
2 1/2 cups coarsely chopped peeled peaches
1 1/2 teaspoons fresh lemon juice
1 1/4 cups blackberries
For Crust:
Preheat oven to 375 degrees.
Spray 10-inch fluted tart pan with removable bottom with non-stick spray. Mix cookie crumbs and butter until moist clumps form. Press dough over bottom and up sides of pan. Bake about 10 minutes. Cool completely.
For Filling:
Whisk nectar, sugar and cornstarch in saucepan until smooth. Add half of peaches and lemon juice. Mash to a coarse puree. Simmer until mixture is thick, stirring constantly. Cool completely. Fold in remaining peaches. Spread filling evenly over crust.
Arrange blackberries around top edge of tart. Refrigerate at least 4 to 6 hours. Serve at room temperature.
Adapted from Bon Appétit.
Preheat oven to 375 degrees.
Spray 10-inch fluted tart pan with removable bottom with non-stick spray. Mix cookie crumbs and butter until moist clumps form. Press dough over bottom and up sides of pan. Bake about 10 minutes. Cool completely.
For Filling:
Whisk nectar, sugar and cornstarch in saucepan until smooth. Add half of peaches and lemon juice. Mash to a coarse puree. Simmer until mixture is thick, stirring constantly. Cool completely. Fold in remaining peaches. Spread filling evenly over crust.
Arrange blackberries around top edge of tart. Refrigerate at least 4 to 6 hours. Serve at room temperature.
Adapted from Bon Appétit.
Peach-blueberry custard danishes
Serves: 6
2 tablespoons granulated sugar
1 tablespoon cornstarch
pinch of salt
2/3 cup milk
1 egg, lightly beaten
1/2 teaspoon vanilla
Danishes:
1 package frozen puff pastry, thawed
4 ripe, firm freestone peaches, peeled
1/2 cup fresh blueberries
1 tablespoon lemon juice
2 tablespoons granulated sugar
freshly ground nutmeg
Preparation time: 40 minutes
Cooking time:20 minutes
Custard: 2 tablespoons granulated sugar
1 tablespoon cornstarch
pinch of salt
2/3 cup milk
1 egg, lightly beaten
1/2 teaspoon vanilla
Danishes:
1 package frozen puff pastry, thawed
4 ripe, firm freestone peaches, peeled
1/2 cup fresh blueberries
1 tablespoon lemon juice
2 tablespoons granulated sugar
freshly ground nutmeg
Custard:
Combine sugar with constarch and salt in a glass bowl. Whisk in milk until smooth. Microwave on high for 1 1/2 to 2 minutes or until mixture comes to a boil and thickens. Stir at least once during cooking. Beat eggs lightly.
Stir some of the hot sauce into egg, then whisk warm egg back into custard. Microwave on medium for 20 to 40 seconds or until thickened. Whisk until smooth.
Whisk in vanilla and set aside.
Preheat oven to 400 degrees.
Danishes:
Roll half the pastry on a lightly floured surface into a 12-x 8-inch rectangle. Cut pastry into six 4-inch rectangles. Transfer to rimmed baking sheet lined with parchment paper. Repeat with remaining pastry. Slice peaches thinly. Toss gently with blueberries, lemon juice and sugar.
Spoon fruit mixture into centre of pastry rectangles. Top fruit with about 2 teaspoons of custard and a small pinch of nutmeg. Bake for 20 minutes, rotating pan after 10 minutes. Pastry should be puffed and golden.
Cool slightly on racks. Serve danishes with remaining custard on the side.
Adapted from Homemakers Magazine Summer 2002
Combine sugar with constarch and salt in a glass bowl. Whisk in milk until smooth. Microwave on high for 1 1/2 to 2 minutes or until mixture comes to a boil and thickens. Stir at least once during cooking. Beat eggs lightly.
Stir some of the hot sauce into egg, then whisk warm egg back into custard. Microwave on medium for 20 to 40 seconds or until thickened. Whisk until smooth.
Whisk in vanilla and set aside.
Preheat oven to 400 degrees.
Danishes:
Roll half the pastry on a lightly floured surface into a 12-x 8-inch rectangle. Cut pastry into six 4-inch rectangles. Transfer to rimmed baking sheet lined with parchment paper. Repeat with remaining pastry. Slice peaches thinly. Toss gently with blueberries, lemon juice and sugar.
Spoon fruit mixture into centre of pastry rectangles. Top fruit with about 2 teaspoons of custard and a small pinch of nutmeg. Bake for 20 minutes, rotating pan after 10 minutes. Pastry should be puffed and golden.
Cool slightly on racks. Serve danishes with remaining custard on the side.
Adapted from Homemakers Magazine Summer 2002
Peanut butter and mint chocolate chips
Serves: 12
Preparation time:10 minutes
Cooking time:12 minutes
1 cup crunchy peanut butter 1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 cup mint chocolate chips
Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream peanut butter with shortening. Add sugars gradually, beating until light and fluffy. Add beaten eggs.
Gradually add the combined flour and baking soda and mix well. Stir in the mint chocolate chips.
Using tablespoonfuls of the dough place on a cookie sheet.
Flatten with a fork to form a round cookie about 2-inch round.
Bake for about 12 minutes or until golden brown.
In the bowl of an electric mixer, cream peanut butter with shortening. Add sugars gradually, beating until light and fluffy. Add beaten eggs.
Gradually add the combined flour and baking soda and mix well. Stir in the mint chocolate chips.
Using tablespoonfuls of the dough place on a cookie sheet.
Flatten with a fork to form a round cookie about 2-inch round.
Bake for about 12 minutes or until golden brown.
Peanut crisps
Serves: 12
Preparation time: 10 minutes
Cooking time:10 minutes
1 cup unsalted dry-roasted peanuts ( 5 ounces)1 stick ( 4 ounces) butter
3/4 cup sugar
1 egg, lightly beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
4 ounces bittersweet chocolate, melted and cooled
Preheat oven to 375 degrees.
In a food processor, pulse the peanuts until finely ground.
In a large bowl, beat the butter and sugar together until fluffy. Beat in the egg well.
Stir in the ground peanuts, then stir in the flour and baking powder until just combined.
Drop heaping spoons of the batter about 2 inches apart on large ungreased cookie sheets. Bake the cookies, 1 sheet at a time, for about 8 minutes, until golden brown.
Let the cookies cool on the sheets for 2 minutes, then transfer them to a rack to cool completely.
Drizzle the melted chocolate over the cooled cookies. Refrigerate until ready to serve.
In a food processor, pulse the peanuts until finely ground.
In a large bowl, beat the butter and sugar together until fluffy. Beat in the egg well.
Stir in the ground peanuts, then stir in the flour and baking powder until just combined.
Drop heaping spoons of the batter about 2 inches apart on large ungreased cookie sheets. Bake the cookies, 1 sheet at a time, for about 8 minutes, until golden brown.
Let the cookies cool on the sheets for 2 minutes, then transfer them to a rack to cool completely.
Drizzle the melted chocolate over the cooled cookies. Refrigerate until ready to serve.
Pear-cranberry crumble
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour
8 pears, peeled, cored and sliced 1 cup dried cranberries
1/3 cup sugar
2 tablespoons flour
2 teaspoons finely grated lemon rind
1 teaspoon cinnamon
1 teaspoon ginger
3/4 cup flour
3/4 cup quick cooking rolled oats
2/3 cup lightly packed brown sugar
1/2 cup melted butter
Base:
Preheat oven to 350 degrees. Lightly butter a 9 x 13 inch baking pan. Stir pears with cranberries, sugar, flour, lemon rind, cinnamon and ginger. Place in prepared baking dish.
Topping:
Using a fork, stir flour with oats and brown sugar. Drizzle butter over flour mixture and toss until mixture is crumbly.
Sprinkle evenly over fruit.
Bake for 55 to 60 minutes or until topping is golden and pears are tender.
Serve warm with a scoop of vanilla ice cream.
Preheat oven to 350 degrees. Lightly butter a 9 x 13 inch baking pan. Stir pears with cranberries, sugar, flour, lemon rind, cinnamon and ginger. Place in prepared baking dish.
Topping:
Using a fork, stir flour with oats and brown sugar. Drizzle butter over flour mixture and toss until mixture is crumbly.
Sprinkle evenly over fruit.
Bake for 55 to 60 minutes or until topping is golden and pears are tender.
Serve warm with a scoop of vanilla ice cream.
Pecan crescents
Serves: 12
Preparation time: 15 minutes
Cooking time:15 minutes
1 cup butter, softened 1/2 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup finely chopped pecans or walnuts
1 3/4 cups all-purpose flour confectioner's sugar to coat
Preheat oven to 325 degrees.
Beat butter, sugar and vanilla in a large bowl with electric mixer until fluffy.
Add pecans and mix until blended. With mixer on low speed, gradually beat in flour just until blended.
Wrap dough and chill until firm enough to handle, at least 2 hours. Have cookie sheets ready.
Divide dough into 8 equal pieces. On lightly floured board, form each piece into a 1/2 -inch thick rope, then cut into 1 1/2 -inch lengths.
Taper ends. Then bend into crescent shapes. Place 1-inch apart on ungreased cookie sheets.
Bake 12-15 minutes until light golden and firm. While warm, roll in confectioners' sugar to coat.
Let cool on racks. Store tightly covered up to 3 weeks.
Beat butter, sugar and vanilla in a large bowl with electric mixer until fluffy.
Add pecans and mix until blended. With mixer on low speed, gradually beat in flour just until blended.
Wrap dough and chill until firm enough to handle, at least 2 hours. Have cookie sheets ready.
Divide dough into 8 equal pieces. On lightly floured board, form each piece into a 1/2 -inch thick rope, then cut into 1 1/2 -inch lengths.
Taper ends. Then bend into crescent shapes. Place 1-inch apart on ungreased cookie sheets.
Bake 12-15 minutes until light golden and firm. While warm, roll in confectioners' sugar to coat.
Let cool on racks. Store tightly covered up to 3 weeks.
Pecan pumpkin pie
Serves: 10
Preparation time: 40 minutes
Cooking time:1 hour 15 minutes
For the pastry: 1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1-inch pieces
1/4 cup shortening
2 to 3 tablespoons ice water, or as needed
For the filling:
2 (13.5 oz.) pumpkin pie mix
3 eggs
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans
1/2 cup heavy cream
whipped cream for serving
To make the pastry,
in the bowl of a food processor, combine the flour, salt and granulated sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form large, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with lightly floured hands, shape the dough into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 425°F. On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 30 minutes.
Using a fork, poke holes in the dough and bake until the pastry is golden and crisp, 15 to 20 minutes.
Transfer to a wire rack and let cool slightly. Reduce the oven temperature to 350°F.
To make the filling, in a mixing bowl, whisk together the pumpkin mix, eggs, brown sugar, chopped pecans and cream until smooth.
Pour the filling into the pie shell and bake until the filling is set, 45 to 50 minutes. Transfer the pie to a wire rack and cool to room temperature.
Serve slices with whipped cream.
in the bowl of a food processor, combine the flour, salt and granulated sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form large, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with lightly floured hands, shape the dough into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 425°F. On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 30 minutes.
Using a fork, poke holes in the dough and bake until the pastry is golden and crisp, 15 to 20 minutes.
Transfer to a wire rack and let cool slightly. Reduce the oven temperature to 350°F.
To make the filling, in a mixing bowl, whisk together the pumpkin mix, eggs, brown sugar, chopped pecans and cream until smooth.
Pour the filling into the pie shell and bake until the filling is set, 45 to 50 minutes. Transfer the pie to a wire rack and cool to room temperature.
Serve slices with whipped cream.
Perfect roasted turkey
Serves: 18
Preparation time: 30 minutes
Cooking time:4 hours
1 18-pound fresh turkey About 12 cups of your favorite stuffing
8 tbsp unsalted butter, at room temperature (1 stick)
Salt and freshly milled black pepper
2 1/2 quarts Homemade Turkey Stock, or more as needed
unsalted butter, melted as needed
3/4 cup all-purpose flour
OPTIONAL:
1/3 cup port, dry sherry, or bourbon
1. Position a rack in the lowest position of the oven and preheat to 325° F.
2. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
3. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
4. Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180°F and the stuffing is at least 160°F, about 4 ¼ hours. Whenever the drippings evaporate, add stock to moisten them, about 1 ½ cups at a time. Remove the foil during the last hour to allow the breast skin to brown.
5. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350°F. Drizzle ½ cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
6. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure ¾ cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
7. Place the roasting pan in two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside.
perfect white cake
Recipe can be doubled.
Bring all your ingredients to room temperature or even a little warm (eggs, milk, butter, ) to ensure your batter does not break or curdle.
Use a scale to weigh your ingredients for accuracy.
Serves: 8
7 oz (200g) sugar
3 large egg whites room temp
7 oz (200 g) All Purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
5 oz milk room temp
1 oz vegetable oil
Bring all your ingredients to room temperature or even a little warm (eggs, milk, butter, ) to ensure your batter does not break or curdle.
Use a scale to weigh your ingredients for accuracy.
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
4 oz (125g) unsalted butter room temp7 oz (200g) sugar
3 large egg whites room temp
7 oz (200 g) All Purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
5 oz milk room temp
1 oz vegetable oil
Preheat your oven to 335ºF. Cover the bottom of one 8-inch round cake pan with parchment paper. Butter and flour bottom and sides of cake pan.
Combine milk, oil and extracts and set aside
Combine flour, baking powder and salt and set aside
Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in sugar and then mix on high until light and white (about 5 minutes).
Add the egg whites at room temperature one at a time to the butter mixture while mixing on low and let fully combine after each addition before adding the next.
Add in 1/3 of the dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of the liquids, then dry, then liquids and the rest of the dry.
Mix until just combined.
Add batter into prepared cake pan and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when inserted in the center.
Let cool ten minutes then turn out cake onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of the cake and frost as desired. Chill cake.
Combine milk, oil and extracts and set aside
Combine flour, baking powder and salt and set aside
Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in sugar and then mix on high until light and white (about 5 minutes).
Add the egg whites at room temperature one at a time to the butter mixture while mixing on low and let fully combine after each addition before adding the next.
Add in 1/3 of the dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of the liquids, then dry, then liquids and the rest of the dry.
Mix until just combined.
Add batter into prepared cake pan and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when inserted in the center.
Let cool ten minutes then turn out cake onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of the cake and frost as desired. Chill cake.
Pingree pasta
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
12 ounces fresh fettuccini 1 chicken cube
1/4 cup extra virgin olive oil
1 pound boned and skinned chicken scallopine
to taste salt and pepper
1/2 pound chanterelle mushrooms, cleaned and sliced
1/2 pound asparagus tips, cooked
2 artichoke bottoms, sliced
1 cup marinara sauce
1/2 cup pesto
1/2 cup fresh Parmesan cheese
In large pot of boiling salted water add chicken cube . Stir to dissolve . Cook pasta in water until tender but still firm to bite. Drain pasta, rinse in cold water and drain thoroughly.
Place in a large bowl. Cut the chicken into small strips. Heat oil in a sauté pan over high heat.
Quickly stir fry chicken strips. Season with salt and pepper. Transfer chicken to an oven proof casserole dish.
Add mushrooms and cook over high heat for 5 minutes. Combine chanterelle mushrooms with chicken. Steam to heat asparagus tips and artichokes.
Heat marinara sauce in a medium saucepan. Heat chicken and mushrooms until chicken is fully cooked.
To serve:
Heat fettuccini in boiling water. Drain well. Transfer to a large serving platter. Spoon marinara sauce over pasta. Garnish pasta with chicken, mushrooms, vegetables, and spoon pesto in center of pasta. Serve at once, with fresh parmesan cheese.
Place in a large bowl. Cut the chicken into small strips. Heat oil in a sauté pan over high heat.
Quickly stir fry chicken strips. Season with salt and pepper. Transfer chicken to an oven proof casserole dish.
Add mushrooms and cook over high heat for 5 minutes. Combine chanterelle mushrooms with chicken. Steam to heat asparagus tips and artichokes.
Heat marinara sauce in a medium saucepan. Heat chicken and mushrooms until chicken is fully cooked.
To serve:
Heat fettuccini in boiling water. Drain well. Transfer to a large serving platter. Spoon marinara sauce over pasta. Garnish pasta with chicken, mushrooms, vegetables, and spoon pesto in center of pasta. Serve at once, with fresh parmesan cheese.
Pompano almondine
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
1 cup sliced almonds 6 fillets of pompano, boned
1/2 teaspoon salt pepper
1/4 cup flour
6 ounces butter
3 ounces oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
lemon slices
Spread sliced almonds on a baking pan. Bake at 350 degrees until golden brown, about 10 minutes.
Skin the pompano fillets. Wash under cold running water. Season both sides with salt and pepper . Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Add the lemon juice to melted butter and pour over the fish.
Sprinkle with the parsley and sliced toasted almonds.
Decorate with lemon slices. Decorate with lemon slices and serve immediately.
Skin the pompano fillets. Wash under cold running water. Season both sides with salt and pepper . Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Add the lemon juice to melted butter and pour over the fish.
Sprinkle with the parsley and sliced toasted almonds.
Decorate with lemon slices. Decorate with lemon slices and serve immediately.
Pompano captiva
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
2 pounds pompano fillets 1/2 teaspoon salt
1/4 teaspoon ground white pepper
8 ounces shrimp quenelle forcemeat
1 tablespoon chopped shallots
5 ounces dry white wine
5 ounces fish stock
6 ounces sliced mushrooms
1 ounce beurre manié
3 ounces heavy cream
2 tablespoon lemon juice
1 pound diced canned tomatoes
1 ounce butter
Flatten pompano fillets with a mallet. Season with salt and pepper.
Spread quenelle forcemeat over half of each pompano fillet and fold other half over.
Butter baking pan. Sprinkle with shallots. Arrange fillets on top in one layer.
Add wine and fish stock. Arrange mushrooms on top of fish. Bake at 400 degrees for 20 to 25 minutes. Transfer fillets onto serving platter.
Reduce cooking liquid by one third. Stir in beurre manié and cream. Reduce to a medium consistency. Add lemon juice. Season to taste. Saute tomatoes in butter.
Arrange around pompano. Pour sauce over fish. Serve hot.
Spread quenelle forcemeat over half of each pompano fillet and fold other half over.
Butter baking pan. Sprinkle with shallots. Arrange fillets on top in one layer.
Add wine and fish stock. Arrange mushrooms on top of fish. Bake at 400 degrees for 20 to 25 minutes. Transfer fillets onto serving platter.
Reduce cooking liquid by one third. Stir in beurre manié and cream. Reduce to a medium consistency. Add lemon juice. Season to taste. Saute tomatoes in butter.
Arrange around pompano. Pour sauce over fish. Serve hot.
Pompano meuniere
Serves: 6
Preparation time:10 minutes
Cooking time:15 minutes
6 fillets of pompano, boned 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
6 ounces butter
3 ounces oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
6 lemon slices
Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet. Brown the fish on one side.
Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Add the lemon juice to melted butter and pour over the fish.
Sprinkle with the parsley. Decorate with lemon slices.
Decorate with lemon slices and serve immediately.
Heat 2 ounces of the butter and oil in a large skillet. Brown the fish on one side.
Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Add the lemon juice to melted butter and pour over the fish.
Sprinkle with the parsley. Decorate with lemon slices.
Decorate with lemon slices and serve immediately.
Pompano papillottes
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 pounds pompano fillets, boned and skinned 4 ounces butter
1/2 cup white wine
salt, ground white pepper to taste
2 ounces sherry wine
6 ounces cooked shrimp, sliced
6 ounces crabmeat
2 cups cream sauce
1 dash Tabasco
Melt half of the butter in a sauté pan. Add scallions. Place pompano fillets on top. Cover, and steam for 3 to 5 minutes. Add the white wine, sherry, salt, and pepper.
Cook until pompano is firm. Transfer fish to a pan and keep warm. To the same pan, add the cooked sliced shrimp and crabmeat. Stir in the sauce. Bring to a boil. Adjust seasonings.
Cut the parchment paper into six heart shapes, about 14 inches (35 cm ) wide. Oil one side of paper.
Place two tablespoons of seafood on right side of hearts. Top each with pompano, 2 tablespoons of sauce and fold left half of heart. Roll edges to seal.
Bake in a 400 degree oven until bags puff. Serve hot with remaining cream sauce.
Cook until pompano is firm. Transfer fish to a pan and keep warm. To the same pan, add the cooked sliced shrimp and crabmeat. Stir in the sauce. Bring to a boil. Adjust seasonings.
Cut the parchment paper into six heart shapes, about 14 inches (35 cm ) wide. Oil one side of paper.
Place two tablespoons of seafood on right side of hearts. Top each with pompano, 2 tablespoons of sauce and fold left half of heart. Roll edges to seal.
Bake in a 400 degree oven until bags puff. Serve hot with remaining cream sauce.
Pompano with mango beurre blanc
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
6 fillets of pompano, boned 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
6 ounces butter
3 ounces oil
For mango beurre blanc:
3 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons shallots, finely chopped
1 tablespoon heavy cream
4 ounces unsalted butter, cold
salt and ground white pepper to taste
1 tablespoon orange juice
2 tablespoons puréed mango
Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter. Keep hot.
Mango beurre blanc:
In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy. Stir in the orange juice and mango puree.
Note:
do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper. Keep the sauce warm over a pan of warm water. Serve as soon as possible.
Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter. Keep hot.
Mango beurre blanc:
In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy. Stir in the orange juice and mango puree.
Note:
do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper. Keep the sauce warm over a pan of warm water. Serve as soon as possible.
Pork and winter squash stew
Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch pieces salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3/4 cups low-sodium nonfat chicken broth
2 large onions, coarsely chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1/4 teaspoon crushed red pepper
2 bay leaves
2/3 cup dry white wine
1-28-ounce can crushed tomatoes
1 medium butternut squash, peeled and cut into 1-inch chunks (3 cups)
1/2 cup coarsely chopped cilantro
Couscous for serving
Preheat oven to 350 degrees.
Season the pork with salt and pepper. In a large oven proof casserole, heat 1/2 tablespoon of the olive oil. Add half of the pork and cook over moderately high heat, stirring occasionally, until browned on all sides, about 5 minutes.
Transfer the pork to a plate. Repeat with another 1/2 tablespoon of olive oil and the remaining pork. Meanwhile, in a small saucepan, boil the chicken broth until reduced to 1 cup, about 10 minutes. Add the remaining 1 tablespoon of oil to the casserole. Add the onions and cook, stirring until softened. Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute. Add the wine and boil until reduced by half. Stir in the tomatoes, chicken broth and the pork.
Bring to a simmer, cover, then transfer to the oven and bake for 1 hour. Return the casserole to the top of the stove and add the butternut squash to the stew; cook over moderate heat until the squash is tender, about 20 minutes. Discard the bay leaves from the stew. Stir in half of the cilantro and sprinkle the rest on top. Spoon the stew on plates and serve with couscous.
Season the pork with salt and pepper. In a large oven proof casserole, heat 1/2 tablespoon of the olive oil. Add half of the pork and cook over moderately high heat, stirring occasionally, until browned on all sides, about 5 minutes.
Transfer the pork to a plate. Repeat with another 1/2 tablespoon of olive oil and the remaining pork. Meanwhile, in a small saucepan, boil the chicken broth until reduced to 1 cup, about 10 minutes. Add the remaining 1 tablespoon of oil to the casserole. Add the onions and cook, stirring until softened. Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute. Add the wine and boil until reduced by half. Stir in the tomatoes, chicken broth and the pork.
Bring to a simmer, cover, then transfer to the oven and bake for 1 hour. Return the casserole to the top of the stove and add the butternut squash to the stew; cook over moderate heat until the squash is tender, about 20 minutes. Discard the bay leaves from the stew. Stir in half of the cilantro and sprinkle the rest on top. Spoon the stew on plates and serve with couscous.
Pork spareribs
Serves: 4
Preparation time: 20 minutes
Cooking time:1 hour 30 minutes
4 pounds pork spareribs 1 large onion, chopped
1 teaspoon minced garlic
1 tablespoon vegetable oil
2 cups ketchup
2 tablespoons Worcestershire sauce
1 cup chili sauce
1/2 cup hot chili sauce
1/2 cup red wine vinegar
2 tablespoons brown sugar
Cut spare ribs into small portions. Place in a large pot of cold water. Boil over medium heat for about 40 minutes or until meat is tender. In a medium saucepan, heat oil. Add onion and garlic. Stir until lightly brown. Add remaining ingredients.
Simmer sauce for 15 minutes.
Drain spareribs. Wash and line in a baking tray lined with foil. Arrange ribs over foil.
Spoon half of sauce over ribs. Bake at 400 degrees for 30 minutes. Turn ribs, brush with remaining sauce.
Continue baking at 350 degrees.
Serve with fried rice or small oven browned red potatoes.
Simmer sauce for 15 minutes.
Drain spareribs. Wash and line in a baking tray lined with foil. Arrange ribs over foil.
Spoon half of sauce over ribs. Bake at 400 degrees for 30 minutes. Turn ribs, brush with remaining sauce.
Continue baking at 350 degrees.
Serve with fried rice or small oven browned red potatoes.
Pork tenderloin with raisin sauce
Serves: 6
Preparation time: 20 minutes
Cooking time:1 hour
1/2 cup raisins 1 cup dry red wine
3 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 cups low salt chicken broth
3 tablespoons olive oil
3 8- to 10-ounce pork tenderloins
1 cup chopped onion
6 shallots, peeled and minced
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
2 tablespoons butter
Place raisins in wine in a small saucepan and let stand for 1 hour or refrigerated overnight.
Add brown sugar and 1 tablespoon balsamic vinegar to raisin mixture. Boil over high heat until liquid is reduced to 1 tablespoon. Add chicken broth and continue to boil until mixture is reduced by half. (Can be prepared up to 2 days ahead of time.)
Preheat oven to 450 degrees.
Heat olive oil in a heavy, large oven-proof skillet over medium heat. Add tenderloins, and cook until browned on bottom. Add onions and shallots and continue to cook until pork is brown on all sides ans onions are tender. (About 6-8 minutes). Next add garlic. Place skillet in oven and cook pork until meat is done, about 5 minutes.
Transfer pork to platter. Add the raisin mixture to skillet. Boil, scraping up any brown bits in the skillet. Add remaining balsamic vinegar. Boil sauce for a minute.
Remove from heat and whisk in the butter. Season with salt and pepper. Slice pork and serve with sauce.
Add brown sugar and 1 tablespoon balsamic vinegar to raisin mixture. Boil over high heat until liquid is reduced to 1 tablespoon. Add chicken broth and continue to boil until mixture is reduced by half. (Can be prepared up to 2 days ahead of time.)
Preheat oven to 450 degrees.
Heat olive oil in a heavy, large oven-proof skillet over medium heat. Add tenderloins, and cook until browned on bottom. Add onions and shallots and continue to cook until pork is brown on all sides ans onions are tender. (About 6-8 minutes). Next add garlic. Place skillet in oven and cook pork until meat is done, about 5 minutes.
Transfer pork to platter. Add the raisin mixture to skillet. Boil, scraping up any brown bits in the skillet. Add remaining balsamic vinegar. Boil sauce for a minute.
Remove from heat and whisk in the butter. Season with salt and pepper. Slice pork and serve with sauce.
Pot roast
A flavorful and delicious pot roast
Serves: 8
3 to 4 pounds chuck roast, tied
Coarse salt and freshly ground pepper
Olive oil
FOR AROMATICS
1 tablespoon olive oil
1 large onion, peeled and thinly sliced (1 1/2 cups)
1 medium carrot, peeled and coarsely chopped (3/4 cup)
1 rib celery, coarsely chopped (3/4 cup)
2 garlic cloves, peeled and thinly sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
3 sprigs fresh thyme
FOR BRAISING MEAT
1 tablespoon all-purpose flour, plus more if needed
3 tablespoons red-wine vinegar
2 tablespoons tomato paste
1 1/4 cups water
FOR GARNISH VEGETABLES
3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
3/4 pound small new potatoes
3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
FOR BROWNING MEAT3 to 4 pounds chuck roast, tied
Coarse salt and freshly ground pepper
Olive oil
FOR AROMATICS
1 tablespoon olive oil
1 large onion, peeled and thinly sliced (1 1/2 cups)
1 medium carrot, peeled and coarsely chopped (3/4 cup)
1 rib celery, coarsely chopped (3/4 cup)
2 garlic cloves, peeled and thinly sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
3 sprigs fresh thyme
FOR BRAISING MEAT
1 tablespoon all-purpose flour, plus more if needed
3 tablespoons red-wine vinegar
2 tablespoons tomato paste
1 1/4 cups water
FOR GARNISH VEGETABLES
3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
3/4 pound small new potatoes
3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths
Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar, tomato paste and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.
Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar, tomato paste and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.
Potato bacon soup - quick and easy
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
8 oz bacon slices2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup chopped onion
3 cups cubed peeled potatoes
1 small carrot, grated
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
2 cups vegetable or chicken broth
2 cups 2% milk
8 ounces cheddar cheese, cubed
2 green onions, thinly sliced, optional
1. Partially freeze your package of bacon so that it holds together easier while slicing.
2. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
3. Turn the bacon and cut the strips into pieces also about 1/4 in wide.
4. Sprinkle with pepper.
5. Fry in a large saucepan over a medium high heat until crisp. Remove bacon from pan.
Save 1/4 cup of bacon dripping in the saucepan. Add butter and mix in the flour cooking over medium heat for a minute while stirring occasionally. Add the vegetables, seasonings and broth and milk; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Stir in cheese until melted. Serve with bacon bits and garnish with green onions.
2. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
3. Turn the bacon and cut the strips into pieces also about 1/4 in wide.
4. Sprinkle with pepper.
5. Fry in a large saucepan over a medium high heat until crisp. Remove bacon from pan.
Save 1/4 cup of bacon dripping in the saucepan. Add butter and mix in the flour cooking over medium heat for a minute while stirring occasionally. Add the vegetables, seasonings and broth and milk; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Stir in cheese until melted. Serve with bacon bits and garnish with green onions.
Praline lace cookies
These delicate cookies are great by themselves with a nice cup of tea or coffee. And can be shaped into cups while they are still hot and pliable and filled with fruit, mousses, etc.
Serves: 12
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup
Serves: 12
Preparation time: 35 minutes
Cooking time:10 minutes
1/2 cup plus 2 tablespoons finely chopped pecans1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup
In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil.
Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.
Bake about 12 minutes, or until the active bubbling subsides.
Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula.
Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.
Bake about 12 minutes, or until the active bubbling subsides.
Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula.
Pumpkin cheesecake
Serves: 10
Preparation time: 20 minutes
Cooking time:55 minutes
Crust: 3/4 cup Graham cracker crumbs
1/2 cup pecans, ground
1/4 cup brown sugar
1 tablespoon butter, melted
Filling:
3 8-ounce cream cheese, softened
1/2 cup light brown sugar
1/2 cup sugar
3 eggs
1 1/2 cups pumpkin, canned
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoons ginger
2 teaspoon milk
1 teaspoon cornstarch
1 teaspoon bourbon
Garnish:
Whipped cream pecan halves
Preheat oven to 350 degrees.
Crust:
Combine the crust ingredients. Press firmly onto greased 9 inch spring form pan. Chill.
Filling:
Beat cream cheese with sugars until smooth. Beat in eggs one at the time.
Stir in pumpkin, spices, milk, cornstarch, and bourbon until thoroughly combined. Pour into pan.
Bake 50 to 55 minutes, or until center of cake is just set. Remove cake from oven and run a knife around sides of pan. Chill.
Garnish cake with whipped cream and whole pecans.
Crust:
Combine the crust ingredients. Press firmly onto greased 9 inch spring form pan. Chill.
Filling:
Beat cream cheese with sugars until smooth. Beat in eggs one at the time.
Stir in pumpkin, spices, milk, cornstarch, and bourbon until thoroughly combined. Pour into pan.
Bake 50 to 55 minutes, or until center of cake is just set. Remove cake from oven and run a knife around sides of pan. Chill.
Garnish cake with whipped cream and whole pecans.
Pumpkin chocolate cinnamon and salted caramel mousse cake
The chocolate Mousse Cake is a stunning 4-layer dessert
Serves: 16
• 2 oz soft butter
• 1/4 cup (1.75 oz) granulated sugar
• 1/4 cup (1.75 oz) brown sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 1/2 cup (4 fl oz) buttermilk at room temperature
• 2/3 cup (2.66 oz) all-purpose flour
• 1/3 cup (1 oz) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
For the Pumpkin Cinnamon Mousse Layer:
• 9 oz cinnamon chips
• 1 1/2 cups heavy cream divided
• 1/3 cup canned pumpkin puree
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
• 1 tsp ground cinnamon
For the Pumpkin Butterscotch Mousse Layer:
• 9 oz butterscotch chips
• 1 1/2 cups heavy cream divided use
• 1/3 cup canned pumpkin puree
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
For the Salted Caramel Mousse Layer:
• 9 oz salted caramel chips or white chocolate chips
• 1 1/2 cups heavy cream divided use
• 1/3 cup thick salted caramel sauce
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
• 1 tsp vanilla extract
For the Chocolate Ganache on Top:
• 1/2 cup heavy cream
• 3 oz semi-sweet chocolate finely chopped
To Decorate:
• Whipped cream
• Cinnamon
• Candy of your choosing
Serves: 16
Preparation time: 4 hours
Cooking time:25 minutes
For the Chocolate Cake:• 2 oz soft butter
• 1/4 cup (1.75 oz) granulated sugar
• 1/4 cup (1.75 oz) brown sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 1/2 cup (4 fl oz) buttermilk at room temperature
• 2/3 cup (2.66 oz) all-purpose flour
• 1/3 cup (1 oz) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
For the Pumpkin Cinnamon Mousse Layer:
• 9 oz cinnamon chips
• 1 1/2 cups heavy cream divided
• 1/3 cup canned pumpkin puree
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
• 1 tsp ground cinnamon
For the Pumpkin Butterscotch Mousse Layer:
• 9 oz butterscotch chips
• 1 1/2 cups heavy cream divided use
• 1/3 cup canned pumpkin puree
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
For the Salted Caramel Mousse Layer:
• 9 oz salted caramel chips or white chocolate chips
• 1 1/2 cups heavy cream divided use
• 1/3 cup thick salted caramel sauce
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
• 1 tsp vanilla extract
For the Chocolate Ganache on Top:
• 1/2 cup heavy cream
• 3 oz semi-sweet chocolate finely chopped
To Decorate:
• Whipped cream
• Cinnamon
• Candy of your choosing
To Make the Chocolate Cake:
1. Line a 9-inch cake pan with parchment, and spray it with non stick cooking spray. Preheat the oven to 350 F.
2. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add egg and vanilla extract, and beat well until they’re fully incorporated.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. Add a third of the buttermilk to the mixing bowl. When that’s incorporated, continue to add the dry and wet ingredients in an alternating pattern, ending with the dry ingredients.
4. Finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 22-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using.
To Make the Mousse Layers:
1. Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or a strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
2. Place a cake cardboard in the bottom of the pan, then carefully place the baked cake on top of the cardboard. This is optional, but it makes it easy to transfer the cake cleanly and neatly to your serving plate.
3. Prepare the cinnamon mousse layer: combine the cinnamon chips, pumpkin puree, 1/2 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
4. While you wait for the cinnamon mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the cinnamon is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and cinnamon mixture together, and whisk in the ground cinnamon.
5. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the cinnamon, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the cake, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mousse has started to set and is firm enough that a second layer can be added.
6. For the pumpkin-butterscotch mousse, combine the butterscotch chips, pumpkin puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the cinnamon layer, by melting and cooling the butterscotch mixture, whisking in the melted gelatin, and folding in whipped cream. When the pumpkin-butterscotch mousse is ready, pour it over the cinnamon mousse layer. Spread it into an even layer, and refrigerate again.
7. Finally, prepare the salted caramel layer. Combine the salted caramel chips (or white chocolate chips), 1/2 cup heavy cream, salted caramel, salt, and vanilla in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. Pour it over the pumpkin-butterscotch mousse, and refrigerate to set the mousse layers for at least 30 minutes.
8. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture. If it is very hot, let it cool slightly so it’s still warm and spreadable, but not so hot that it will melt the mousse. Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and spread it in an even layer. Refrigerate the cake for at least 4 hours or overnight, so that the mousse layers can be very firm when slicing.
9. To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Pipe rosettes of whipped cream around the edges, and sprinkle the cream with a bit of cinnamon. Top the rosettes with chocolate candies or chocolate curls, or leave them plain.
10. For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.
1. Line a 9-inch cake pan with parchment, and spray it with non stick cooking spray. Preheat the oven to 350 F.
2. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add egg and vanilla extract, and beat well until they’re fully incorporated.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. Add a third of the buttermilk to the mixing bowl. When that’s incorporated, continue to add the dry and wet ingredients in an alternating pattern, ending with the dry ingredients.
4. Finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 22-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using.
To Make the Mousse Layers:
1. Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or a strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
2. Place a cake cardboard in the bottom of the pan, then carefully place the baked cake on top of the cardboard. This is optional, but it makes it easy to transfer the cake cleanly and neatly to your serving plate.
3. Prepare the cinnamon mousse layer: combine the cinnamon chips, pumpkin puree, 1/2 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
4. While you wait for the cinnamon mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the cinnamon is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and cinnamon mixture together, and whisk in the ground cinnamon.
5. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the cinnamon, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the cake, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mousse has started to set and is firm enough that a second layer can be added.
6. For the pumpkin-butterscotch mousse, combine the butterscotch chips, pumpkin puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the cinnamon layer, by melting and cooling the butterscotch mixture, whisking in the melted gelatin, and folding in whipped cream. When the pumpkin-butterscotch mousse is ready, pour it over the cinnamon mousse layer. Spread it into an even layer, and refrigerate again.
7. Finally, prepare the salted caramel layer. Combine the salted caramel chips (or white chocolate chips), 1/2 cup heavy cream, salted caramel, salt, and vanilla in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. Pour it over the pumpkin-butterscotch mousse, and refrigerate to set the mousse layers for at least 30 minutes.
8. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture. If it is very hot, let it cool slightly so it’s still warm and spreadable, but not so hot that it will melt the mousse. Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and spread it in an even layer. Refrigerate the cake for at least 4 hours or overnight, so that the mousse layers can be very firm when slicing.
9. To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Pipe rosettes of whipped cream around the edges, and sprinkle the cream with a bit of cinnamon. Top the rosettes with chocolate candies or chocolate curls, or leave them plain.
10. For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.
Pumpkin pie
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
1 recipe never fail pie crust Filling:
2 eggs, lightly beaten
16 ounces solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups evaporated milk
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie crust.
Bake in preheated for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40-50 minutes, or until knife inserted near center comes out clean.
Cool; garnish, if desired with whipped topping.
Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie crust.
Bake in preheated for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40-50 minutes, or until knife inserted near center comes out clean.
Cool; garnish, if desired with whipped topping.
Pumpkin pie-pumpkin-shaped
Serves: 10
Preparation time: 40 minutes
Cooking time:1 hour
Serves 8 to 101 recipe never fail pie crust
FILLING: 1 3/4 cups canned solid pumpkin
1/2 cup heavy cream
3 large eggs
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
Topping:
1 1/4 cups heavy cream
1/3 cup + 2 tablespoons superfine sugar
1 cup sour cream
1 tablespoon unflavored gelatin
1/4 cup cold water
4 large egg whites
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch shallow pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use. Preheat oven at 375 degrees. Line pie shell with foil and fill with pie weights or raw rice. Bake shell for 25 minutes. Remove weight or rice and foil, and bake shell until just pale golden. Reduce oven to 350 degrees.
Filling:
In a bowl, Whisk together all ingredients, and pour into pie shell. Bake pie for 1 hour, or until center is almost firm. Cool on rack and refrigerate.
Topping:
Whip the cream with 2 tablespoons. sugar until it holds stiff peaks. In a bowl, whisk sour cream.
In a small bowl, sprinkle gelatin over water to soften for 1 minute. Heat to dissolve. Stir into sour cream. Gradually fold whipped cream into sour cream mixture. Beat egg whites to soft peaks. Gradually add sugar and continue beating until whites hold stiff, slightly glossy peaks. Fold meringue into cream.
Mount topping on chilled pie into a smooth dome.
Make 8 even-spaced indented ridges with a church key can opener. Chill. Dust with cinnamon.
Insert cinnamon stick in center for stem.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use. Preheat oven at 375 degrees. Line pie shell with foil and fill with pie weights or raw rice. Bake shell for 25 minutes. Remove weight or rice and foil, and bake shell until just pale golden. Reduce oven to 350 degrees.
Filling:
In a bowl, Whisk together all ingredients, and pour into pie shell. Bake pie for 1 hour, or until center is almost firm. Cool on rack and refrigerate.
Topping:
Whip the cream with 2 tablespoons. sugar until it holds stiff peaks. In a bowl, whisk sour cream.
In a small bowl, sprinkle gelatin over water to soften for 1 minute. Heat to dissolve. Stir into sour cream. Gradually fold whipped cream into sour cream mixture. Beat egg whites to soft peaks. Gradually add sugar and continue beating until whites hold stiff, slightly glossy peaks. Fold meringue into cream.
Mount topping on chilled pie into a smooth dome.
Make 8 even-spaced indented ridges with a church key can opener. Chill. Dust with cinnamon.
Insert cinnamon stick in center for stem.
Pumpkin-orange pie
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
CRUST: 1 1/3 cups graham crumbs
1/3 cup ground almonds, toasted
2 tablespoons sugar
1/4 teaspoon grated orange peel
1/3 cup butter, melted
Filling:
2 3-1/2-ounces vanilla instant pudding
1 cup evaporated milk
4 ounces cream cheese, softened
14 ounces pumpkin puree
1 tablespoon frozen orange juice concentrate
1/2 teaspoon vanilla
1/4 teaspoon grated orange peel
1/4 teaspoon cinnamon
Crust:
Preheat oven to 350 degrees. In small bowl, thoroughly combine the crust ingredients. Press mixture over bottom and side of 9-inch pie plate. Bake for 6 to 8 minutes. Cool before filling.
Filling:
In large mixer bowl, combine pudding mix with 1 cup evaporated milk. Beat until well blended, 1-2 minutes.
Beat in cream cheese until smooth. Gradually beat in remaining ingredients.
Pour in crust. Freeze until firm. Allow frozen pie to stand at room temperature 10 to 15 minutes before slicing.
Garnish with whipped if desired.
Preheat oven to 350 degrees. In small bowl, thoroughly combine the crust ingredients. Press mixture over bottom and side of 9-inch pie plate. Bake for 6 to 8 minutes. Cool before filling.
Filling:
In large mixer bowl, combine pudding mix with 1 cup evaporated milk. Beat until well blended, 1-2 minutes.
Beat in cream cheese until smooth. Gradually beat in remaining ingredients.
Pour in crust. Freeze until firm. Allow frozen pie to stand at room temperature 10 to 15 minutes before slicing.
Garnish with whipped if desired.
Quick and easay cranberry sauce
Serves: 8
Preparation time:5 minutes
Cooking time:30 minutes
1 bag (12 ounces) frozen cranberries1 jar (12 ounces) red-currant jelly
In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.
Transfer to a serving dish, and let cool.
Transfer to a serving dish, and let cool.
Quick and easy pancakes
To freeze cooked pancakes, cool completely, then place them in zip-lock freezer bags. Seal the bags, removing as much air as possible. The frozen pancakes can easily be heated up in a toaster or toaster oven.
Serves: 6
28 ounces all-purpose flour (by weight)
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 tablespoon kosher salt
1 ounce light brown sugar
Quick and easy Pancakes:
10 ounces (by weight) instant pancake mix (above)
2 large eggs, separated and at room temperature
2 cups low-fat buttermilk at room temperature (plus another ounce to adjust consistency of final batter)
2 ounces unsalted butter, melted in a small saucepan and cooled
1 ounce unsalted butter, shortening or non-stick spray for the pan
8 ounces fresh fruit such as blueberries (optional)
Serves: 6
Preparation time:10 minutes
Cooking time:20 minutes
For the instant Pancake mix:28 ounces all-purpose flour (by weight)
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 tablespoon kosher salt
1 ounce light brown sugar
Quick and easy Pancakes:
10 ounces (by weight) instant pancake mix (above)
2 large eggs, separated and at room temperature
2 cups low-fat buttermilk at room temperature (plus another ounce to adjust consistency of final batter)
2 ounces unsalted butter, melted in a small saucepan and cooled
1 ounce unsalted butter, shortening or non-stick spray for the pan
8 ounces fresh fruit such as blueberries (optional)
INSTANT PANCAKE MIX
Sift all ingredients together and store in an airtight container in the pantry for up to 3 months. Shake well before each use.
PANCAKES
Heat an electric griddle to 350 degrees F or set a heavy skillet or griddle over medium heat.
Heat the oven to the lowest possible temperate (not more than 200 degrees F).
Place the pancake mix in a large mixing bowl.
Whisk the egg whites and the buttermilk in a second bowl.
Whisk the egg yolks into the cooled melted butter.
Whisk the butter mixture completely into the buttermilk mixture.
Combine the wet team onto the dry instant pancake mix and quickly bring together with a large whisk. Do not over mix.
Ladle 1 ounce (by volume) of batter onto the griddle. Spread the batter out to a disk about 4 inches in diameter. Cook for 3 minutes, or until bubbles around the upside edge set. If you wish to integrate the fruit into the pancake itself, add it after the batter has been on the griddle for about 30 seconds.
Carefully flip with a wide spatula and cook for another 2 to 3 minutes, until golden brown on the bottom.
Serve immediately or keep warm in the oven by placing cakes on a half sheet pan and covering them with a tea towel for up to 20 minutes.
Sift all ingredients together and store in an airtight container in the pantry for up to 3 months. Shake well before each use.
PANCAKES
Heat an electric griddle to 350 degrees F or set a heavy skillet or griddle over medium heat.
Heat the oven to the lowest possible temperate (not more than 200 degrees F).
Place the pancake mix in a large mixing bowl.
Whisk the egg whites and the buttermilk in a second bowl.
Whisk the egg yolks into the cooled melted butter.
Whisk the butter mixture completely into the buttermilk mixture.
Combine the wet team onto the dry instant pancake mix and quickly bring together with a large whisk. Do not over mix.
Ladle 1 ounce (by volume) of batter onto the griddle. Spread the batter out to a disk about 4 inches in diameter. Cook for 3 minutes, or until bubbles around the upside edge set. If you wish to integrate the fruit into the pancake itself, add it after the batter has been on the griddle for about 30 seconds.
Carefully flip with a wide spatula and cook for another 2 to 3 minutes, until golden brown on the bottom.
Serve immediately or keep warm in the oven by placing cakes on a half sheet pan and covering them with a tea towel for up to 20 minutes.
Quick and easy pie crust
Preparation time: 5 minutes
1 1/2 cups All Purpose flour 1/2 cup (4 ounces) cold butter
1/4 cup cold water
1/4 cup powdered sugar (optional)
In a food processor, process all ingredients until dough clumps together. Roll out dough on a floured surface and transfer to 9 inch tart pan.
Raspberry cheesecake
Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
1 1/4 cups prepared crumbs (graham or chocolate) 1/4 cup melted butter
3 8-ounce packages softened regular or light philadelphia cream cheese
3/4 cup sugar
2 eggs
2 tablespoons cornstarch
1/2 cup sour cream
3 tablespoons raspberry jam
Garnish: Fresh raspberries
1. COMBINE crumbs with butter. Press on bottom of 9 in. springform pan. Try using your favorite cookies for extra flavor - just give them a whirl in the food processor or blender and substitute for prepared crumbs.
2. MIX cream cheese and sugar until smooth. Add 2 eggs, one at a time, cornstarch and sour cream and mix until just blended.
3. POUR over prepared crust and swirl in a raspberry Jam and bake at 300°F for 45-50 minutes or until centre is almost set. Cool completely and refrigerate.
Decorate with fresh raspberries.
2. MIX cream cheese and sugar until smooth. Add 2 eggs, one at a time, cornstarch and sour cream and mix until just blended.
3. POUR over prepared crust and swirl in a raspberry Jam and bake at 300°F for 45-50 minutes or until centre is almost set. Cool completely and refrigerate.
Decorate with fresh raspberries.
Raspberry coconut squares
Serves: 12
Preparation time: 20 minutes
Cooking time:30 minutes
1 1/4 cups flour 1/4 cup sugar
1/2 cup butter
1 cup raspberry jam
2 eggs
1 cup sugar
1 tablespoon soft butter
1 teaspoon vanilla
2 cups shredded coconut
Preheat oven to 350 degrees.
Combine flour and 1/4 cup sugar. Cut in butter finely. Press into bottom of lightly greased 9-inch square cake pan.
Spread jam over base. Beat eggs; beat in 1 cup sugar, soft butter and vanilla. Stir in coconut.
Spread over jam layer.
Bake for 30 minutes or until faintly browned.
Cool and cut into small squares.
Combine flour and 1/4 cup sugar. Cut in butter finely. Press into bottom of lightly greased 9-inch square cake pan.
Spread jam over base. Beat eggs; beat in 1 cup sugar, soft butter and vanilla. Stir in coconut.
Spread over jam layer.
Bake for 30 minutes or until faintly browned.
Cool and cut into small squares.
Raspberry crême brulée
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
12 ounces frozen unsweetened raspberries, thawed, drained 3/4 cup sugar
2 teaspoons raspberry liqueur
5 egg yolks
2 cups whipping cream
1/4 teaspoon vanilla extract
5 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
Gently toss berries with 1/4 cup sugar and liqueur.
Divide berries among six 3/4-cup broiler proof ramekins. Whisk egg yolks and remaining ½ cup sugar in heavy saucepan until pale and thick.
Add cream and vanilla. Stirring constantly, thicken over medium heat; do not boil.
Add butter and stir until melted. Spoon over berries.
Cover and refrigerate at least 4 hours.
Preheat broiler. Press sugar through sieve over custards. Broil until sugar begins to melt and caramelize. Chill 3 hours.
Divide berries among six 3/4-cup broiler proof ramekins. Whisk egg yolks and remaining ½ cup sugar in heavy saucepan until pale and thick.
Add cream and vanilla. Stirring constantly, thicken over medium heat; do not boil.
Add butter and stir until melted. Spoon over berries.
Cover and refrigerate at least 4 hours.
Preheat broiler. Press sugar through sieve over custards. Broil until sugar begins to melt and caramelize. Chill 3 hours.
Raspberry triple crown
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
For the wafer batter: 4 ounces (1 stick) sweet butter, soft
1 cup confectioner’s sugar
1/2 cup flour, all purpose
1 teaspoon vanilla extract
3 egg whites
For the raspberry coulis:
2 cups raspberries
1/2 cup confectioner’s sugar
For the Chantilly cream:
1 cup whipping cream
6 tablespoons confectioner’s sugar
2 teaspoons instant vanilla pudding
Make the wafer batter:
Preheat oven to 350 degrees. Beat butter with confectioner’s sugar until creamy. Beat in flour, and vanilla. Beat egg whites to a light texture. Fold them into the batter.
Spoon the equivalent of a tablespoon of batter on a buttered cookie sheet pan. Spread batter with a small spoon to form 4 inch circles. Continue spooning and spreading more batter leaving about 3 inch space between wafer batter. Bake the wafers until golden brown and crisp, 5 to 8 minutes. Transfer wafers to rack. While hot, they can also be shaped into cups. Cool. In high humidity, store in an air tight box until ready to use.
Make the raspberry coulis:
Save half the raspberries for garnish. In an electric blender, puree remaining raspberries with confectioner’s sugar. Strain, and chill.
Make the Chantilly Cream:
In an electric mixer, whip the cream with the confectioner’s sugar and vanilla pudding until stiff.
Presentation:
Pipe 4 rosettes of cream in center of a dessert plate. Arrange 6 to 8 fresh raspberries on cream. Top with a wafer, cream, raspberries. Top with a second wafer. Pipe a cream rosette in center. Arrange raspberries around cream rosette. Decorate with mint leaves. Spoon 3 tablespoons raspberry coulis in each plate. Serve.
Preheat oven to 350 degrees. Beat butter with confectioner’s sugar until creamy. Beat in flour, and vanilla. Beat egg whites to a light texture. Fold them into the batter.
Spoon the equivalent of a tablespoon of batter on a buttered cookie sheet pan. Spread batter with a small spoon to form 4 inch circles. Continue spooning and spreading more batter leaving about 3 inch space between wafer batter. Bake the wafers until golden brown and crisp, 5 to 8 minutes. Transfer wafers to rack. While hot, they can also be shaped into cups. Cool. In high humidity, store in an air tight box until ready to use.
Make the raspberry coulis:
Save half the raspberries for garnish. In an electric blender, puree remaining raspberries with confectioner’s sugar. Strain, and chill.
Make the Chantilly Cream:
In an electric mixer, whip the cream with the confectioner’s sugar and vanilla pudding until stiff.
Presentation:
Pipe 4 rosettes of cream in center of a dessert plate. Arrange 6 to 8 fresh raspberries on cream. Top with a wafer, cream, raspberries. Top with a second wafer. Pipe a cream rosette in center. Arrange raspberries around cream rosette. Decorate with mint leaves. Spoon 3 tablespoons raspberry coulis in each plate. Serve.
Raspberry-apricot pie with hazelnut streusel topping
Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
Streusel Topping: 1/2 cup flour
1/2 cup hazelnuts
1/4 cup packed, golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling:
1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground allspice
1 1/2 pint basket raspberries
A recipe of Never-fail-pie-crust
For Streusel Topping:
Position rack in lowest third of oven and preheat to 400 degrees.
Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
For Filling:
Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 25 minutes. Carefully fold in raspberries.
Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round.
Transfer crust to 9-inch diameter glass pie dish. Trim dough overhang under; crimp edges decoratively.
Spoon filling into crust.
Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes.
Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning.
Bake until crust and topping are golden and filling is bubbly in center, about 50 minutes.
Cool pie on rack at least 2 hours.
Position rack in lowest third of oven and preheat to 400 degrees.
Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
For Filling:
Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 25 minutes. Carefully fold in raspberries.
Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round.
Transfer crust to 9-inch diameter glass pie dish. Trim dough overhang under; crimp edges decoratively.
Spoon filling into crust.
Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes.
Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning.
Bake until crust and topping are golden and filling is bubbly in center, about 50 minutes.
Cool pie on rack at least 2 hours.
Refrigerator blueberry muffins
Serves: 8
Preparation time: 15 minutes
Cooking time:25 minutes
1-1/2 cups fresh blueberries 2 cups sifted flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
Night before:
Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed until light and fluffy, scraping the sides occasionally. Beat for 4 minutes. On low speed beat in flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Beat until smooth. Gently fold in blueberries just to combine. Fill each muffin cup 2/3 full.
Refrigerate overnight.
Next day:
Bake in a preheated oven at 350 degrees for 25 minutes. Remove to wire rack. Let cool or serve warm.
Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed until light and fluffy, scraping the sides occasionally. Beat for 4 minutes. On low speed beat in flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Beat until smooth. Gently fold in blueberries just to combine. Fill each muffin cup 2/3 full.
Refrigerate overnight.
Next day:
Bake in a preheated oven at 350 degrees for 25 minutes. Remove to wire rack. Let cool or serve warm.
Rhubarb crumb bars
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Recipe adapted from http://www.marthastewart.com/ using double the amount of rhubarb.
Serves: 8
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
FOR THE CAKE
1 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
Recipe adapted from http://www.marthastewart.com/ using double the amount of rhubarb.
Serves: 8
Preparation time:25 minutes
Cooking time:1 hour
FOR THE STREUSEL6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
FOR THE CAKE
1 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Rhubarb pound cake
Serves: 8
Preparation time:30 minutes
Cooking time:70 minutes
2 cups rhubarb, cut into 1/4-inch pieces 1/4 cup sugar
FOR CAKE BATTER:
1 3/4 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
12 tablespoons unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla
For Rhubarb:
In a small saucepan, combine rhubarb and sugar. Cover and cook over very low heat until rhubarb is tender.
Stir occasionally to prevent burning. Drain, discarding liquid. Let cool to room temperature.
For Cake Batter:
Preheat oven to 350 degrees. Generously butter a 9 by 5-inch loaf pan. Sift flour, salt and baking powder together.
Beat butter until creamy. Add sugar and beat until light and fluffy. Whisk eggs and vanilla together and add to butter mixture. On low speed, add flour mixture. Using a rubber spatula, fold in rhubarb. Pour batter into prepared pan. Smooth with a spatula and make a lengthwise split i inch deep to minimize splitting.
Bake until cake is browned and a tester comes out clean, about 1 hour and 10 minutes. Unmold and let cool right side up on a wire rack.
(Adapted from Williams-Sonoma Taste)
In a small saucepan, combine rhubarb and sugar. Cover and cook over very low heat until rhubarb is tender.
Stir occasionally to prevent burning. Drain, discarding liquid. Let cool to room temperature.
For Cake Batter:
Preheat oven to 350 degrees. Generously butter a 9 by 5-inch loaf pan. Sift flour, salt and baking powder together.
Beat butter until creamy. Add sugar and beat until light and fluffy. Whisk eggs and vanilla together and add to butter mixture. On low speed, add flour mixture. Using a rubber spatula, fold in rhubarb. Pour batter into prepared pan. Smooth with a spatula and make a lengthwise split i inch deep to minimize splitting.
Bake until cake is browned and a tester comes out clean, about 1 hour and 10 minutes. Unmold and let cool right side up on a wire rack.
(Adapted from Williams-Sonoma Taste)
Rice crispies cakes
Serves: 8
Preparation time: 15 minutes
Cooking time:10 minutes
3 tablespoons butter, melted 1 teaspoon vanilla
4 cups miniature marshmallows or 40 large
6 cups rice crispies
In a medium saucepan, combine butter, vanilla, and marshmallows.
Melt over medium heat while stirring with a wooden spoon.
Remove from heat, and mix in rice crispies.
Spoon and press into a 9-inch square pan .
Cool and cut into cakes.
Melt over medium heat while stirring with a wooden spoon.
Remove from heat, and mix in rice crispies.
Spoon and press into a 9-inch square pan .
Cool and cut into cakes.
Roasted cauliflower with parmesan polenta
A recipe inspired from Chris Scheuer
Serves: 4
1 large or 2 medium head cauliflower
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
freshly ground black pepper
For the panko crumbs:
1/2 cup panko crumbs
2 teaspoons melted butter
2 tablespoons toasted pinenuts
1 small clove garlic
finely grated zest from 1 medium lemon
2 tablespoons finely chopped fresh parsley leaves
2 medium size sundried tomato, drained and finely chopped (optional)
For the polenta:
5 cups low sodium chicken broth, or vegetable broth
1 cup instant polenta
1/2 cup parmesan cheese
1/2 teaspoon kosher salt, more to taste
Serves: 4
Preparation time:20 minutes
Cooking time:1 hour
For the cauliflower:1 large or 2 medium head cauliflower
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
freshly ground black pepper
For the panko crumbs:
1/2 cup panko crumbs
2 teaspoons melted butter
2 tablespoons toasted pinenuts
1 small clove garlic
finely grated zest from 1 medium lemon
2 tablespoons finely chopped fresh parsley leaves
2 medium size sundried tomato, drained and finely chopped (optional)
For the polenta:
5 cups low sodium chicken broth, or vegetable broth
1 cup instant polenta
1/2 cup parmesan cheese
1/2 teaspoon kosher salt, more to taste
Adjust oven rack to middle position and preheat oven to 450°F. Drizzle a sheet pan with 1 tablespoons of olive oil. Set aside.
For the panko crumbs, melt butter till bubbly in a small sauté pan. Add pine nuts and stir continuously for about 1 minute, till nuts and butter turn a light, golden brown. Remove pan from heat, then remove pine nuts with a slotted spoon to a plate lined with a paper towel. Add garlic to butter in pan and return to medium low heat. Cook for 15-30 seconds or until fragrant. Add panko crumbs to the pan and stir to combine. Cook, stirring continuously for 1 minute to crisp crumbs. Remove from heat, Add lemon zest, parsley and finely chopped sundried tomato.
Wash and remove any outer leaves from the cauliflower, but leave the stem intact. Place head stalk side down on a cutting board. Using a large chef's knife, slice cauliflower into 3/4" wedges. Arrange cauliflower slices and any pieces in a single layer on prepared baking sheet, placing any stray pieces in the center of the pan. Drizzle with remaining oil and season with salt and pepper. Cauliflower shrinks during the roasting process.
Roast until underside is deep golden brown, 15–25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is deep golden brown and crisp, 15–20 minutes longer.
While the cauliflower steaks are roasting, make the polenta. Bring broth to a boil in a medium large pot.While the broth boils, slowly add polenta, stirring or whisking continuously to prevent lumps. Once all polenta has been incorporated, lower eat to a gentle simmer and cook, uncovered for 6-8 minutes. Add parmesan and salt and stir to incorporate. Polenta should be thick but spoonable. If it gets too thick, you can add a bit more chicken broth, to thin.
To serve, spoon polenta into four shallow bowls. Arrange cauliflower steaks on top and sprinkle with panko mixture and pine nuts. Garnish with parsley and lemon slices.
For the panko crumbs, melt butter till bubbly in a small sauté pan. Add pine nuts and stir continuously for about 1 minute, till nuts and butter turn a light, golden brown. Remove pan from heat, then remove pine nuts with a slotted spoon to a plate lined with a paper towel. Add garlic to butter in pan and return to medium low heat. Cook for 15-30 seconds or until fragrant. Add panko crumbs to the pan and stir to combine. Cook, stirring continuously for 1 minute to crisp crumbs. Remove from heat, Add lemon zest, parsley and finely chopped sundried tomato.
Wash and remove any outer leaves from the cauliflower, but leave the stem intact. Place head stalk side down on a cutting board. Using a large chef's knife, slice cauliflower into 3/4" wedges. Arrange cauliflower slices and any pieces in a single layer on prepared baking sheet, placing any stray pieces in the center of the pan. Drizzle with remaining oil and season with salt and pepper. Cauliflower shrinks during the roasting process.
Roast until underside is deep golden brown, 15–25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is deep golden brown and crisp, 15–20 minutes longer.
While the cauliflower steaks are roasting, make the polenta. Bring broth to a boil in a medium large pot.While the broth boils, slowly add polenta, stirring or whisking continuously to prevent lumps. Once all polenta has been incorporated, lower eat to a gentle simmer and cook, uncovered for 6-8 minutes. Add parmesan and salt and stir to incorporate. Polenta should be thick but spoonable. If it gets too thick, you can add a bit more chicken broth, to thin.
To serve, spoon polenta into four shallow bowls. Arrange cauliflower steaks on top and sprinkle with panko mixture and pine nuts. Garnish with parsley and lemon slices.
Roasted cod with parma ham and fresh sage
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
6 4 to 5 ounce cod filets 6 fresh sage leaves
6 paper thin slices Parma ham
1/2 head of Savoy cabbage
1 medium onion
3 tablespoons vegetable oil
1 tablespoon ground coriander
to taste, coarse salt and pepper
2 tablespoons chopped fresh parsley
3 tablespoons flour
1 1/2 teaspoons cracked black pepper
1 cup dry white wine
1/2 cup blanched, finely diced carrot
grated zest of one lemon
juice of one lemon
1 cup chicken stock
1 tablespoon butter
1 tablespoon minced fresh sage
Pat the cod dry. Place a sage leaf in the center of the top of each piece. Wrap a slice of ham around the fish, leaving sides uncovered, and stick a toothpick into the ham at the point where it meets to hold it in place. Cover and refrigerate until ready to cook.
Wash, dry and core cabbage, keeping it in one piece. Lay the cabbage, cut side down, on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise, into very fine shavings. Set aside. Peel and finely dice onion.
Heat 1 tablespoon of oil in large saute pan over medium heat. Add the onion and saute until slightly brown. Add the cabbage and coriander and toss to coat. Lower heat and saute until just softened. Season to taste with salt and pepper and stir in parsley. Remove from heat. Partially cover and keep warm.
Heat remaining 2 tablespoons oil in non stick pan. Lightly dust fish with flour and cracked pepper. Lay the cod into the pan, top down. Sear for 3 minutes. Turn and sear on other side until just rare in the center. Using a slotted spatula remove to a warm platter.
Place a piece of paper over to keep warm. Add the wine, carrot and lemon zest and juice to the same pan over medium-high heat.
Cook, stirring occasionally until pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly until slightly thickened. Stir in minced sage and season to taste with salt and pepper. Remove from heat.
Place equal portions of cabbage in the center of each of 6 warm plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.
Wash, dry and core cabbage, keeping it in one piece. Lay the cabbage, cut side down, on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise, into very fine shavings. Set aside. Peel and finely dice onion.
Heat 1 tablespoon of oil in large saute pan over medium heat. Add the onion and saute until slightly brown. Add the cabbage and coriander and toss to coat. Lower heat and saute until just softened. Season to taste with salt and pepper and stir in parsley. Remove from heat. Partially cover and keep warm.
Heat remaining 2 tablespoons oil in non stick pan. Lightly dust fish with flour and cracked pepper. Lay the cod into the pan, top down. Sear for 3 minutes. Turn and sear on other side until just rare in the center. Using a slotted spatula remove to a warm platter.
Place a piece of paper over to keep warm. Add the wine, carrot and lemon zest and juice to the same pan over medium-high heat.
Cook, stirring occasionally until pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly until slightly thickened. Stir in minced sage and season to taste with salt and pepper. Remove from heat.
Place equal portions of cabbage in the center of each of 6 warm plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.
Roasted lamb rib eye with sweet garlic
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
3 single racks of lamb 1 medium onion
1 large carrot
1 stalk of celery
6 peppercorns
2 bay leaves
3 cups veal stock
coarse salt and pepper to taste
1 pound Swiss chard
2 teaspoons olive oil
1 1/2 tablespoons chopped fresh rosemary
12 cloves garlic, peeled
6 sprigs fresh rosemary
Remove the eye from each rack of lamb, leaving a bit of the cap fat (the layer of fat that covers the eye) on the meat and chopping the bones. Reserve the bones and meat scraps.
Peel and trim onion and carrot. Wash and trim celery. Dice the onion and cut the carrot and celery crosswise into 1/2-inch thick slices.
Combine vegetables with the lamb bones and scraps, peppercorns, and bay leaves in large roasting pan.
Roast, stirring occasionally until golden brown. Remove from oven and place over medium high heat. Add 6 cups of water and the veal stock and bring to a boil.
Simmer for 45 minutes. Remove from heat. Strain liquid in saucepan and discard the solids. Skim fat from top of the liquid. Simmer until reduced to 1 1/2 cups. Taste and adjust seasonings.
Wash the chard and remove any tough stems. Place in boiling salted water to cover and blanch for 30 seconds.
Drain and refresh under cold running water. Wrap in a clean kitchen towel and twist to squeeze out all moisture. Unwrap and set aside. Preheat oven to 400 degrees.
Heat the oil in large ovenproof skillet over medium heat.
Season the lamb with chopped rosemary and salt and pepper. Place, fat side down, in the hot pan and sear until nicely browned. Add garlic and sear the remaining sides until just browned, turning garlic as lamb sears. Place pan in oven and roast until medium rare on an instant read thermometer. Remove from oven and place on rack to rest for 5 minutes. Lightly cover and keep warm.
Carefully, pick garlic out of the pan, making sure no grease is attached, and add to the reserved sauce.
Place over medium heat to heat through. Wipe lamb roasting pan clear of excess grease.
Return to medium heat and add reserved chard. Saute, adding 1 tablespoon olive oil, if necessary until heated through. Season with salt and pepper.
Place equal portions of chard in the center of each of 6 warm plates. Slice each rib eye into 6 pieces.
Arrange 3 slices on top of chard. Spoon some sauce, along with 2 garlic cloves per serving over the lamb. Place a rosemary sprig in the center.
Peel and trim onion and carrot. Wash and trim celery. Dice the onion and cut the carrot and celery crosswise into 1/2-inch thick slices.
Combine vegetables with the lamb bones and scraps, peppercorns, and bay leaves in large roasting pan.
Roast, stirring occasionally until golden brown. Remove from oven and place over medium high heat. Add 6 cups of water and the veal stock and bring to a boil.
Simmer for 45 minutes. Remove from heat. Strain liquid in saucepan and discard the solids. Skim fat from top of the liquid. Simmer until reduced to 1 1/2 cups. Taste and adjust seasonings.
Wash the chard and remove any tough stems. Place in boiling salted water to cover and blanch for 30 seconds.
Drain and refresh under cold running water. Wrap in a clean kitchen towel and twist to squeeze out all moisture. Unwrap and set aside. Preheat oven to 400 degrees.
Heat the oil in large ovenproof skillet over medium heat.
Season the lamb with chopped rosemary and salt and pepper. Place, fat side down, in the hot pan and sear until nicely browned. Add garlic and sear the remaining sides until just browned, turning garlic as lamb sears. Place pan in oven and roast until medium rare on an instant read thermometer. Remove from oven and place on rack to rest for 5 minutes. Lightly cover and keep warm.
Carefully, pick garlic out of the pan, making sure no grease is attached, and add to the reserved sauce.
Place over medium heat to heat through. Wipe lamb roasting pan clear of excess grease.
Return to medium heat and add reserved chard. Saute, adding 1 tablespoon olive oil, if necessary until heated through. Season with salt and pepper.
Place equal portions of chard in the center of each of 6 warm plates. Slice each rib eye into 6 pieces.
Arrange 3 slices on top of chard. Spoon some sauce, along with 2 garlic cloves per serving over the lamb. Place a rosemary sprig in the center.
Roasted turkey breast with barbecue sauce
Serves: 6
Preparation time: 15 minutes
Cooking time:1 hour
for the barbecue sauce: 2 teaspoons corn oil
1/2 cup yellow onions, diced
2 teaspoons garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1 cup cider vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons worcestershire sauce
2 pounds boneless turkey breast, skinless
Salt and pepper to taste
Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a heavy saucepan. Cook, stirring over low heat for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season turkey with salt and pepper. Place in the roasting pan. Spoon 1 cup of the barbecue sauce over turkey. Place in oven. Baste with additional sauce every 20 minutes until roast is done and all sauce is used. Remove any fat. Slice the roast. Serve with the sauce.
Place oil, onion, chopped garlic, cumin cayenne pepper in a heavy saucepan. Cook, stirring over low heat for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season turkey with salt and pepper. Place in the roasting pan. Spoon 1 cup of the barbecue sauce over turkey. Place in oven. Baste with additional sauce every 20 minutes until roast is done and all sauce is used. Remove any fat. Slice the roast. Serve with the sauce.
Rum-broiled grapefruit
Serves: 4
Preparation time: 10 minutes
Cooking time:6 minutes
2 pink or red grapefruit, halved crosswise1/4 cup dark rum
1/3 cup packed light brown sugar
2 tsp. ground cinnamon
1/8 tsp. ground cayenne
4 maraschino cherries, stemmed
Heat oven broiler. Trim the ends of grapefruit halves so they sit flat when upright; transfer to a baking sheet cut side up. Run a knife around edges and between segments of grapefruit to loosen them.
Brush 1 tbsp. rum over each half and sprinkle each with about 11/2 tbsp. sugar.
Dust with cinnamon and cayenne; place 1 cherry in the center of each grapefruit. Broil, rotating pan as needed, until bubbling and slightly caramelized, 5–6 minutes.
Brush 1 tbsp. rum over each half and sprinkle each with about 11/2 tbsp. sugar.
Dust with cinnamon and cayenne; place 1 cherry in the center of each grapefruit. Broil, rotating pan as needed, until bubbling and slightly caramelized, 5–6 minutes.
Salmon burgers with herb aïoli
Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
2 small cloves garlicsalt
1-1/2 cups mayonnaise
1/3 cup finely chopped fresh chives
2 Tbs. finely chopped fresh dill
1-1/2 Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1/8 tsp. cayenne
Freshly ground black pepper
5 brioche, hamburger or Kaiser buns, 1 cut into large cubes, the other 4 split
1 lb (2 cups) skinless salmon fillets, skinned and boned, cut into 1-inch pieces
2 oz. (4 Tbs.) unsalted butter
Mash and chop the garlic with a pinch of salt. Transfer the garlic to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.
In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.
Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.
Brush melted butter on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown, 1 to 2 minutes.
Serve the burgers on the buns, spread with the remaining aïoli.
Serve with Spinach Salad.
In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.
Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.
Brush melted butter on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown, 1 to 2 minutes.
Serve the burgers on the buns, spread with the remaining aïoli.
Serve with Spinach Salad.
Sausage stuffing with cranberry and corn
Can be made a day ahead and chilled. Bring stuffing to room temperature before proceeding.
Serves: 15
2 cups pecans
1 pound leeks, white and pale green parts
3 celery ribs
3/4 stick unsalted butter
1/2 pound sweet Italian sausage
2 cups fresh cranberries
1/4 cup sugar
1/2 cup flat parsley leaves
2 cups chicken broth
Salt and pepper to taste
Serves: 15
Preparation time: 30 minutes
Cooking time:40 minutes
10 cups loaf corn bread 2 cups pecans
1 pound leeks, white and pale green parts
3 celery ribs
3/4 stick unsalted butter
1/2 pound sweet Italian sausage
2 cups fresh cranberries
1/4 cup sugar
1/2 cup flat parsley leaves
2 cups chicken broth
Salt and pepper to taste
Preheat oven at 325 degrees. Cut corn bread into cubes. Place on a rimmed baking sheet. Dry for 15 minutes in oven.
Toast pecans for 10 to 12 minutes. In a bowl, combine corn bread and pecans. Cut leeks lengthwise. Slice crosswise into 1/2-inch pieces. Wash and drain. Chop celery.
In a 12-inch skillet, melt butter and add leeks and celery. Cook until tender. Remove sausages form casings and break into small pieces. Add to leek mixture, and cook over medium heat stirring occasionally until sausage is cooked through. In a medium saucepan, cook cranberries and sugar for about 5 minutes. Chop parsley.
In a large bowl, combine all ingredients. Season with salt and pepper to taste. Cool stuffing.
Toast pecans for 10 to 12 minutes. In a bowl, combine corn bread and pecans. Cut leeks lengthwise. Slice crosswise into 1/2-inch pieces. Wash and drain. Chop celery.
In a 12-inch skillet, melt butter and add leeks and celery. Cook until tender. Remove sausages form casings and break into small pieces. Add to leek mixture, and cook over medium heat stirring occasionally until sausage is cooked through. In a medium saucepan, cook cranberries and sugar for about 5 minutes. Chop parsley.
In a large bowl, combine all ingredients. Season with salt and pepper to taste. Cool stuffing.
Scallopines of pompano
Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
1/2 cup canola oil 3/4 cup chopped onion
1 1/2 pounds chopped tomatoes
2 cloves minced garlic
1 cup tomato juice
salt, ground white pepper to taste
2 pounds pompano fillets
1/2 cup flour
2 tablespoons lemon juice
8 ounces egg noodles
1 1/2 cups velouté sauce (recipe below)
1 tablespoon chopped parsley
FOR THE VELOUTÉ SAUCE
2 cups fish stock
3 tablespoons unsalted butter
3 tablespoons flour
salt and pepper, to taste
In a medium saucepan, sauté onion with 1/4 cup oil. Stir over medium heat until onion is transparent. Add chopped tomatoes, garlic, tomato juice, salt and pepper. Cook over low heat for 15 to 20 minutes or until sauce is medium thick.
Skin, bone and slice the pompano into scallopines. Flatten with a mallet. Season with salt, pepper, and lemon juice. Dredge pompano in flour and sauté briskly in remaining oil, about 2 minutes on each side. Cook noodles in salted boiling water. Drain, and combine with velouté sauce.
To serve:
Arrange noodles on preheated serving platter. Top with pompano scallopines. Spoon hot tomato and onion sauce over fish. Sprinkle with parsley. Serve hot.
VELOUTÉ SAUCE
Bring the stock to a simmer in a large saucepan. In a separate saucepan, melt the butter over low heat. Stir in the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes.
Whisk the simmering stock into the roux and keep whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens, about 10 to 15 minutes.
Season with salt and pepper Strain through a fine mesh strainer.
Skin, bone and slice the pompano into scallopines. Flatten with a mallet. Season with salt, pepper, and lemon juice. Dredge pompano in flour and sauté briskly in remaining oil, about 2 minutes on each side. Cook noodles in salted boiling water. Drain, and combine with velouté sauce.
To serve:
Arrange noodles on preheated serving platter. Top with pompano scallopines. Spoon hot tomato and onion sauce over fish. Sprinkle with parsley. Serve hot.
VELOUTÉ SAUCE
Bring the stock to a simmer in a large saucepan. In a separate saucepan, melt the butter over low heat. Stir in the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes.
Whisk the simmering stock into the roux and keep whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens, about 10 to 15 minutes.
Season with salt and pepper Strain through a fine mesh strainer.
Seasoned flour and spices for fried chicken
Use this flour mixture to coat and season your favorite fried chicken recipe.
1 teaspoon paprika
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon Aromat seasoning.
Preparation time: 5 minutes
3 cups sifted flour 1 teaspoon paprika
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon Aromat seasoning.
Combine all ingredients.
Sherried chicken thighs
Serves: 4
Preparation time: 15 minutes
Cooking time:40 minutes
8 chicken thighs salt and white pepper to taste
2 teaspoons olive oil
3/4 cup dry sherry
1/4 cup tarragon vinegar
2 cloves minced garlic
1/4 cup water
Rinse the chicken thighs and pat dry. Sprinkle with salt and pepper. In a large skillet, over medium high heat, heat olive oil. Add thighs, and cook until golden brown on both sides, about 10 minutes.
Add remaining ingredients; boil 1 minute. Reduce heat to medium, cover and cook 15 minutes.
Uncover and continue cooking until thighs are tender. Transfer thighs to a serving dish. Spoon off the pan drippings; add the water and cook, stirring constantly. Pour over thighs and serve immediately.
Add remaining ingredients; boil 1 minute. Reduce heat to medium, cover and cook 15 minutes.
Uncover and continue cooking until thighs are tender. Transfer thighs to a serving dish. Spoon off the pan drippings; add the water and cook, stirring constantly. Pour over thighs and serve immediately.
Smoked turkey
Serves: 10
Preparation time:15 minutes
Cooking time:3 hours
The brine:
1 ¼ cups salt
1 ¼ cups sugar
2 bay leaves
1 medium onion, peeled and halved
2 cloves
1 10- to 12-pound turkey, washed, giblets removed
1 10- to 12-pound turkey
2 tablespoons melted unsalted butter
Prepare the brine:
Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.
Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot in refrigerator and marinate overnight.
Proceed to smoke turkey.
PREPARATION
Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center. (If using a smoker, light and set it up according to manufacturer's instructions and heat to 275 degrees. In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
Drain bird. Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chops on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 325 and 350 degrees.
Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours. Baste turkey with melted butter after first hour and every hour thereafter. If skin starts to brown too much, loosely tent bird with foil. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.
Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in drip pan for gravy.
Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.
Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot in refrigerator and marinate overnight.
Proceed to smoke turkey.
PREPARATION
Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center. (If using a smoker, light and set it up according to manufacturer's instructions and heat to 275 degrees. In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
Drain bird. Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chops on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 325 and 350 degrees.
Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours. Baste turkey with melted butter after first hour and every hour thereafter. If skin starts to brown too much, loosely tent bird with foil. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.
Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in drip pan for gravy.
Snickerdoodles
Serves: 15
Preparation time: 40 minutes
Cooking time:10 minutes
1 1/2 cups sugar 1/2 cup butter, softened
1 teaspoons vanilla
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons sugar
2 teaspoons cinnamon
Preheat oven to 400 degrees.
In a large bowl, beat sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off.
Add flour, cream of tartar, baking soda, and salt; mix well. In small bowl, combine sugar and cinnamon.
Shape dough into 1-inch balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart onto greased cookie sheets.
Bake for 8 to 10 minutes.
Immediately remove from cookie sheets.
Chocolate snickerdoodles
One-half cup unsweetened cocoa can be substituted for 1/2 cup of all purpose flour.
Bake at 400 degrees for 6 to 9 minutes.
In a large bowl, beat sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off.
Add flour, cream of tartar, baking soda, and salt; mix well. In small bowl, combine sugar and cinnamon.
Shape dough into 1-inch balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart onto greased cookie sheets.
Bake for 8 to 10 minutes.
Immediately remove from cookie sheets.
Chocolate snickerdoodles
One-half cup unsweetened cocoa can be substituted for 1/2 cup of all purpose flour.
Bake at 400 degrees for 6 to 9 minutes.
Southern fried chicken
Serves: 4
Preparation time: 20 minutes
Cooking time:40 minutes
1 large (3 pounds) whole chicken, cut into eight pieces 2 cups flour
2 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry thyme
2 eggs
2 cups of milk
Canola oil for frying
Thoroughly wash the chicken pieces and reserve on paper towel to dry.
Combine the flour with half (one teaspoon) of the salt and place in a large bowl and reserve.
Combine all remaining dry spices and herbs in a small bowl. Season chicken pieces and mix well.
In a separate bowl combine the two eggs with the milk and whisk. Dip the chicken in the milk and egg mixture and then into the flour.
Repeat and reserve the chicken pieces.
Using a deep fryer or a large cast iron pan with high sides, fill the pan until it is almost half filled with the oil.
Heat the pan over medium high.
Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes. Turn the chicken over and cook another 6 - 10 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken and reserve.
Fry the last four pieces of chicken in the same manner. Serve the chicken warm.
Combine the flour with half (one teaspoon) of the salt and place in a large bowl and reserve.
Combine all remaining dry spices and herbs in a small bowl. Season chicken pieces and mix well.
In a separate bowl combine the two eggs with the milk and whisk. Dip the chicken in the milk and egg mixture and then into the flour.
Repeat and reserve the chicken pieces.
Using a deep fryer or a large cast iron pan with high sides, fill the pan until it is almost half filled with the oil.
Heat the pan over medium high.
Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes. Turn the chicken over and cook another 6 - 10 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken and reserve.
Fry the last four pieces of chicken in the same manner. Serve the chicken warm.
Southern pecan pie
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
1 pie crust 3 eggs
1/2 cup sugar
1 cup dark corn syrup
2 tablespoons melted butter
1/4 cup oat bran
1 cup pecans, chopped, (or pecan meal)
1 cup pecan halves
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven to 350 degrees.
In a mixing bowl, mix the eggs with sugar and corn syrup. Stir in butter, oat bran and chopped pecan.
Pour prepared mixture in pie shell. Neatly arrange pecan halves on top of pie. Bake for 15 minutes.
Cover pie with foil to avoid browning pecans and continue baking 30 to 40 minutes.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven to 350 degrees.
In a mixing bowl, mix the eggs with sugar and corn syrup. Stir in butter, oat bran and chopped pecan.
Pour prepared mixture in pie shell. Neatly arrange pecan halves on top of pie. Bake for 15 minutes.
Cover pie with foil to avoid browning pecans and continue baking 30 to 40 minutes.
Southern-style collard greens
Serves: 4
Preparation time: 10 minutes
Cooking time:1 hour
1 tablespoon olive oil1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
Spiced pumpkin bread
Serves: 16
Preparation time: 20 minutes
Cooking time:1 hour 10 minutes
3 cups sugar 1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F.
Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes.
Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes.
Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Spiced whole cranberry sauce
Serves: 8
Preparation time: 10 minutes
Cooking time:15 minutes
1 12-ounce bag fresh cranberries, rinsed and sorted 1/4 cup cranberry juice
1/2 cup apple brandy
2 whole cinnamon sticks
1 cup sugar
Combine all ingredients in a medium-sized saucepan. Stir to combine and bring to a boil over high heat, stirring continuously.
Reduce the heat and simmer gently just until the berries begin to split and release their juice, about 10 minutes.
Remove from heat and cool to room temperature before serving, or refrigerate overnight.
Reduce the heat and simmer gently just until the berries begin to split and release their juice, about 10 minutes.
Remove from heat and cool to room temperature before serving, or refrigerate overnight.
Spicy cheese corn bread
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
1 cup flour 1 cup cornmeal
1/4 pound shredded cheddar cheese
1 teaspoon finely chopped jalapeno
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
1 egg
2 teaspoons melted butter
Preheat oven to 400 degrees.
In a large bowl combine the flour, cornmeal, cheese, jalapeno, baking powder, sugar and salt.
In a small bowl, whisk together the milk, egg and butter. Add milk mix to the dry ingredients and stir just until moistened.
Pour into a greased 8-inch square pan and bake for 18 to 20 minutes.
In a large bowl combine the flour, cornmeal, cheese, jalapeno, baking powder, sugar and salt.
In a small bowl, whisk together the milk, egg and butter. Add milk mix to the dry ingredients and stir just until moistened.
Pour into a greased 8-inch square pan and bake for 18 to 20 minutes.
Spicy coriander chicken salad
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
1/4 cup unsalted pumpkin seeds 2 medium poblano chilies
2 teaspoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
salt and pepper to taste
1/4 cup dry white wine
3 ounces jicama, peeled and cut into 1-by-1/4-inch matchsticks
1 jalapeño or serrano chile, seeded and finely chopped
3 tablespoons fresh coriander, coarsely chopped
1/4 cup mayonnaise
1/4 cup sour cream
Preheat oven to 350 degrees.
Toast the pumpkin seeds on a baking sheet until golden brown.
Roast the poblanos over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer to a paper bag and let steam for 10 minutes. Peel the poblanos and discard the stems, seeds and ribs. Finely dice the poblanos.
Heat the oil. Season the chicken with salt and pepper. Cook until well browned. Add the wine, cover and simmer until the chicken is cooked through. Transfer the chicken to a plate and let cool. Cut the chicken into strips and and transfer to a bowl. Stir in the poblanos, jicama, serrano, 1/4 cup of the pumpkin seeds and three tablespoons of coriander.
Combine mayonnaise and the sour cream. Add to the chicken salad and toss to coat. Season with salt and pepper.
Sprinkle the remaining 1 tablespoon of pumpkin seeds and 1 teaspoon chopped coriander over the salad. Serve with baby lettuce and lime wedges.
Toast the pumpkin seeds on a baking sheet until golden brown.
Roast the poblanos over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer to a paper bag and let steam for 10 minutes. Peel the poblanos and discard the stems, seeds and ribs. Finely dice the poblanos.
Heat the oil. Season the chicken with salt and pepper. Cook until well browned. Add the wine, cover and simmer until the chicken is cooked through. Transfer the chicken to a plate and let cool. Cut the chicken into strips and and transfer to a bowl. Stir in the poblanos, jicama, serrano, 1/4 cup of the pumpkin seeds and three tablespoons of coriander.
Combine mayonnaise and the sour cream. Add to the chicken salad and toss to coat. Season with salt and pepper.
Sprinkle the remaining 1 tablespoon of pumpkin seeds and 1 teaspoon chopped coriander over the salad. Serve with baby lettuce and lime wedges.
Steamed broccoli
Broccoli can be prepared ahead by this method. Refrigerated steamed broccoli can be reheated by tossing in a skillet on medium high with a scant amount of oil or butter, or by means of a brief session in the microwave. Steamed broccoli can also be served at room temperature or chilled and used in a salad.
Optional garnishes should be of a contrasting color: roasted sesame seeds, minced white parts of green onion, etc.
VARIATION: Sometimes I steam another vegetable along with the broccoli. Yellow onion, sliced thick, works particularly well. Carrot sticks, radish halves, daikon sticks, summer squash all work well. Cut the additional vegetable to pieces about the same size as the broccoli pieces, or smaller.
Recipe adapted from http://www.stephencooks.com/
Serves: 4
2 - 4 tablespoons fresh herbs (optional), minced (suggestions: tarragon, thyme, dill, basil, oregano)
2 green onions (optional), chopped
2 or3 cloves garlic, (optional), minced
1 tablespoon olive oil (optional)
Balsamic vinegar to taste (optional)
Salt and pepper to taste
Optional garnishes should be of a contrasting color: roasted sesame seeds, minced white parts of green onion, etc.
VARIATION: Sometimes I steam another vegetable along with the broccoli. Yellow onion, sliced thick, works particularly well. Carrot sticks, radish halves, daikon sticks, summer squash all work well. Cut the additional vegetable to pieces about the same size as the broccoli pieces, or smaller.
Recipe adapted from http://www.stephencooks.com/
Serves: 4
Preparation time: 15 minutes
Cooking time:5 minutes
1 medium bunch broccoli - about 9 ounces2 - 4 tablespoons fresh herbs (optional), minced (suggestions: tarragon, thyme, dill, basil, oregano)
2 green onions (optional), chopped
2 or3 cloves garlic, (optional), minced
1 tablespoon olive oil (optional)
Balsamic vinegar to taste (optional)
Salt and pepper to taste
1. Trim broccoli: cut the last 1/4 inch from the end of the stalks and use a paring knife to trim any gnarly stumps or little branches from the stalks.
2. Using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler. (You can tell when you got it all when the inner flesh of the stalk is exposed -- it has a softer wet-green look, with no fibers visible and a texture like a cut radish or potato.)
3. Cut the broccoli pieces crosswise into three pieces: the flower and two pieces of stalk about 2 1/2 - 3" long. Divide the flowers from each other as necessary and halve or quarter the stalk pieces lengthwise so that the pieces are all about the same size (for uniform cooking).
4. Place the broccoli in a steamer basket in a pan with about 3/4" of rapidly boiling water. Cover tightly and steam for 5 min.
5. Remove broccoli to a bowl. Add any of the optional ingredients you are using and toss with tongs briefly to mix.
6. Season to taste and allow to rest, partially covered, for a few minutes.
2. Using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler. (You can tell when you got it all when the inner flesh of the stalk is exposed -- it has a softer wet-green look, with no fibers visible and a texture like a cut radish or potato.)
3. Cut the broccoli pieces crosswise into three pieces: the flower and two pieces of stalk about 2 1/2 - 3" long. Divide the flowers from each other as necessary and halve or quarter the stalk pieces lengthwise so that the pieces are all about the same size (for uniform cooking).
4. Place the broccoli in a steamer basket in a pan with about 3/4" of rapidly boiling water. Cover tightly and steam for 5 min.
5. Remove broccoli to a bowl. Add any of the optional ingredients you are using and toss with tongs briefly to mix.
6. Season to taste and allow to rest, partially covered, for a few minutes.
Strawberry bavarian
Serves: 10
Preparation time: 25 minutes
Cooking time:15 minutes
1 pound strawberry jam 5 egg yolks
1 cup milk
3 ounces strawberry Jello
1 1/2 cups heavy cream
1 cup fresh strawberries
Mix the strawberry jam with the egg yolks.
In a medium saucepan, heat the milk to a boiling point. Pour over egg mixture and stir well. Heat over low heat stirring continuously until thick. Do not boil.
Strain the custard. Blend in the jello.
Refrigerate to cool.
Whip cream until thick. Fold into the strawberry custard. Pour mixture into a decorative mold. Refrigerate to set.
To serve, immerse mold in hot water. Unmold over a serving dish. Garnish with fresh strawberries.
Strawberry cheesecake with rhubarb sauce
Serves: 12
Preparation time:30 minutes
Cooking time:1 hour
2 cups sugar cookie crumbs 4 tablespoons butter, melted
1 cup strawberries, hulled and coarsely mashed
1 tablespoon sugar
1 teaspoon fresh lemon juice
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla
8 ounces sour cream
4 large eggs
Rhubarb Sauce:
1 pound rhubarb
1 cup sugar
1/4 cup water
1 teaspoon lemon juice
Combine rhubarb, sugar, water and lemon juice. Bring to boil; reduce heat and simmer until very tender. Cool slightly. Purée in food processor or blender and refrigerate.
Preheat oven to 350 degrees. Combine cookie crumbs and melted butter. Press into the bottom and up the sides of a 9 inch springform pan. Bake 5 minutes.
Remove from oven and cool. Stir together the mashed strawberries, 1 tablespoon sugar and the lemon juice. Beat cream cheese, sugar, vanilla and sour cream together until smooth. Beat in eggs, one at a time. Swirl in strawberries with a spoon, being careful not to mix too much. Pour into prepared crust. Bake 1 hour or until the edges are puffed and set and the center does not move anymore when slightly shaken. Cool in the pan on a rack.
Refrigerate. To serve, wet a knife in warm water and run around the edge between the cake and the outer ring. Remove the ring. Serve in wedges with Rhubarb Sauce.
Preheat oven to 350 degrees. Combine cookie crumbs and melted butter. Press into the bottom and up the sides of a 9 inch springform pan. Bake 5 minutes.
Remove from oven and cool. Stir together the mashed strawberries, 1 tablespoon sugar and the lemon juice. Beat cream cheese, sugar, vanilla and sour cream together until smooth. Beat in eggs, one at a time. Swirl in strawberries with a spoon, being careful not to mix too much. Pour into prepared crust. Bake 1 hour or until the edges are puffed and set and the center does not move anymore when slightly shaken. Cool in the pan on a rack.
Refrigerate. To serve, wet a knife in warm water and run around the edge between the cake and the outer ring. Remove the ring. Serve in wedges with Rhubarb Sauce.
Strawberry purses
A recipe from Restaurant Daniel in New York City.
Serves: 4
1/4 cup melted butter
3 tablespoons confectioners' sugar
4 slices pound cake, 2 inches squares by 1/2 inch thick
20 strawberries, hulled
8 mint leaves, 4 chopped and 4 reserved for garnish
For sauce:
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
4 chopped mint leaves
Serves: 4
Preparation time: 40 minutes
Cooking time:15 minutes
3 sheets of phyllo dough, 12 by 17 inches 1/4 cup melted butter
3 tablespoons confectioners' sugar
4 slices pound cake, 2 inches squares by 1/2 inch thick
20 strawberries, hulled
8 mint leaves, 4 chopped and 4 reserved for garnish
For sauce:
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
4 chopped mint leaves
Preheat oven to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 3 to 5 hulled clean strawberries on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the strawberries, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 3 to 5 hulled clean strawberries on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the strawberries, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.
Strawberry shake with red berry coulis
This creamy light berry ice cream shake is very easy to make and quick for a refreshing dessert. The coulis can be prepared up to 3 hours ahead and the shake made just before serving.
Serves: 4
8 strawberries
1 pint good quality vanilla ice cream
1 cup red berry coulis
For the red berry coulis:
1 cup raspberries
1 cup strawberries, hulled and halved
2 tablespoons sugar
1 tablespoon water
1 teaspoon lemon juice
Serves: 4
Preparation time: 15 minutes
For the strawberry shake:8 strawberries
1 pint good quality vanilla ice cream
1 cup red berry coulis
For the red berry coulis:
1 cup raspberries
1 cup strawberries, hulled and halved
2 tablespoons sugar
1 tablespoon water
1 teaspoon lemon juice
Strawberry shake:
Hull and thinly slice 4 strawberries, save 4 whole with the stems on, slit halfway up from the bottom and reserved for garnish
Decorate 4 tall glasses or champagne flutes with strawberry slices by pressing one slice at a time against the insides of the glasses from bottom to top.
Freeze the decorated glasses 10 minutes before serving.
Red berry coulis:
In a blender, puree the red coulis ingredients until very smooth. Strain through a fine strainer. Refrigerate until needed. Combine the berry coulis and the ice cream in a food processor. Blend until light and smooth. Pour or spoon the shake into the decorated glasses. Slide one slit strawberry onto the rim of each glass and serve immediately with a tall spoon.
Hull and thinly slice 4 strawberries, save 4 whole with the stems on, slit halfway up from the bottom and reserved for garnish
Decorate 4 tall glasses or champagne flutes with strawberry slices by pressing one slice at a time against the insides of the glasses from bottom to top.
Freeze the decorated glasses 10 minutes before serving.
Red berry coulis:
In a blender, puree the red coulis ingredients until very smooth. Strain through a fine strainer. Refrigerate until needed. Combine the berry coulis and the ice cream in a food processor. Blend until light and smooth. Pour or spoon the shake into the decorated glasses. Slide one slit strawberry onto the rim of each glass and serve immediately with a tall spoon.
Streusel pumpkin bread
Serves: 16
Preparation time: 20 minutes
Cooking time:1 hour
1 1/2 cups sugar 1/2 cup oil
3 ounces water
2 eggs
1 cup canned pumpkin
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup chopped walnuts
1/4 cup raisins
TOPPING:
1/4 cup firmly packed brown sugar
1/4 cup finely chopped nuts
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter, softened.
Preheat oven to 350 degrees. Grease and flour bottom only of one 9x5 inch loaf pan. In a large bowl, combine sugar, oil, water, eggs and pumpkin; beat 1minute at low speed. Add flour, soda, salt, cinnamon, nutmeg and cloves; blend at low speed until moistened then beat a minute at medium speed. Stir in nuts and raisins. Pour into prepared pan.
In small bowl, combine all topping ingredients until crumbly; sprinkle over batter. Bake for about one hour. Cool 5 minutes; remove from pan.
Cool completely on wire rack.
In small bowl, combine all topping ingredients until crumbly; sprinkle over batter. Bake for about one hour. Cool 5 minutes; remove from pan.
Cool completely on wire rack.
Stuffed boneless turkey with tart cherry gravy
Serves: 8
Preparation time:1 hour
Cooking time:40 minutes
Stuffing:2 cups cubes from a loaf of Italian rustic bread (trimmed of crust)
2 tablespoons olive oil
1 small red onion, peeled and very thinly sliced (3/4 cup)
2 small garlic cloves, minced
Coarse salt and freshly ground pepper
6 ounces sweet Italian sausage (about 1 1/2 links), casings removed
1/3 cup (2 ounces) coarsely chopped dried sour cherries
1 teaspoon finely chopped fresh rosemary
1/3 cup Basic Chicken Stock
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 boneless, skin-on turkey saddle, 4 to 5 lbs (2 to 2.5 kg)
Salt and freshly ground black pepper
2 tbsp melted butter, or duck fat at room temperature
3 tsp chopped thyme, divided
2 tbsp flour
2 cups chicken stock
¼ cup tart cherry juice
¼ tsp ground allspice
Toast bread: Heat oven to 400 degrees. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.
Make stuffing: Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with the Stuffed Turkey Breast recipe.
Preheat oven to 425°F (220°C).
Cut 8 pieces of twine, each about 12 inches (30 cm) long. Working on a large cutting board, arrange them parallel to each other, with about 1 inch (2.5 cm) between each. Open turkey like a book, and place in center of twine with center seam perpendicular to twine; season flesh with salt and pepper. Spoon stuffing into length of seam. Beginning with a piece of twine nearest the center, gather both ends together to enclose stuffing; tie and repeat with remaining twine to form a torpedo-shaped roast. Trim excess twine and place on a rack over a small roasting pan or baking sheet. Brush with butter or duck fat, sprinkle with 2 tsp thyme; season with salt and pepper.
Roast for 20 minutes. Reduce temperature to 350°F (180°C) and cook for another 18 minutes per pound, or until internal temperature reaches 165°F (73°C). Remove turkey and rack to a board and tent with foil while finishing gravy.
Place baking pan over medium heat on stove top. Sprinkle flour over drippings and stir until a smooth paste forms. Pour chicken stock into pan (if using a baking sheet, scrape paste into a small pot before proceeding) and whisk until smooth; bring to a boil and simmer for 10 minutes to thicken and concentrate flavor. Stir in cherry juice, allspice and remaining 1 tsp (5 mL) thyme. Season to taste.
Carve turkey into slices and serve with gravy.
Make stuffing: Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with the Stuffed Turkey Breast recipe.
Preheat oven to 425°F (220°C).
Cut 8 pieces of twine, each about 12 inches (30 cm) long. Working on a large cutting board, arrange them parallel to each other, with about 1 inch (2.5 cm) between each. Open turkey like a book, and place in center of twine with center seam perpendicular to twine; season flesh with salt and pepper. Spoon stuffing into length of seam. Beginning with a piece of twine nearest the center, gather both ends together to enclose stuffing; tie and repeat with remaining twine to form a torpedo-shaped roast. Trim excess twine and place on a rack over a small roasting pan or baking sheet. Brush with butter or duck fat, sprinkle with 2 tsp thyme; season with salt and pepper.
Roast for 20 minutes. Reduce temperature to 350°F (180°C) and cook for another 18 minutes per pound, or until internal temperature reaches 165°F (73°C). Remove turkey and rack to a board and tent with foil while finishing gravy.
Place baking pan over medium heat on stove top. Sprinkle flour over drippings and stir until a smooth paste forms. Pour chicken stock into pan (if using a baking sheet, scrape paste into a small pot before proceeding) and whisk until smooth; bring to a boil and simmer for 10 minutes to thicken and concentrate flavor. Stir in cherry juice, allspice and remaining 1 tsp (5 mL) thyme. Season to taste.
Carve turkey into slices and serve with gravy.
Summer corn and tomato pasta
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
1 pound bow-tie pasta1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernels cut off
2 tablespoons unsalted butter
1/4 cup fresh basil leaves, torn into pieces
Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
Add the vegetables, butter and basil to the pasta and toss.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
Add the vegetables, butter and basil to the pasta and toss.
Sweet Potato Black Bean Burritos
Roasting the sweet potatoes can be done ahead of time, simply refrigerate until use and bring the potatoes to room temp (or warm) before assembling the burritos.
Serves: 4
salt and freshly ground pepper, to taste
1 can black beans, rinsed and drained
1/2 t cumin
3 eggs + 3 egg whites
splash of milk
guacamole (1 avocado's worth, or 1/3 of the recipe)
whole wheat tortillas (8-10")
salsa
goat cheese
Serves: 4
Preparation time: 20 minutes
Cooking time:1 hour
2 lg sweet potatoessalt and freshly ground pepper, to taste
1 can black beans, rinsed and drained
1/2 t cumin
3 eggs + 3 egg whites
splash of milk
guacamole (1 avocado's worth, or 1/3 of the recipe)
whole wheat tortillas (8-10")
salsa
goat cheese
Preheat oven to 350 F. Wash sweet potatoes, poke them with a fork a few times, and wrap them in foil. Place on a cookie sheet and roast for about 1hr, until they're soft and easily pricked with a fork. Set aside and let cool, then cut into a rough dice. Transfer to a bowl and mash with a little salt and freshly ground pepper.
Place black beans into a bowl, season with cumin, salt and freshly ground black pepper. Roughly mash with a fork, or puree in a food processor.
Preheat a large skillet over medium low heat. Add eggs and whites in a small bowl, a splash of milk and a bit of salt and freshly ground pepper. Once the pan is warmed, cook eggs slowly, stirring quite often, until they have just started to set. Turn off the heat.
To assemble burritos, place tortillas in a damp paper towel and microwave for 15-30 seconds.
On each burrito, place 3 to 4 T black bean mash, 1/3 c roasted sweet potatoes, 1/4 of the eggs and 2-3 T guacamole. Wrap up the tortillas to enclose filling, then top with salsa and goat cheese.
Place black beans into a bowl, season with cumin, salt and freshly ground black pepper. Roughly mash with a fork, or puree in a food processor.
Preheat a large skillet over medium low heat. Add eggs and whites in a small bowl, a splash of milk and a bit of salt and freshly ground pepper. Once the pan is warmed, cook eggs slowly, stirring quite often, until they have just started to set. Turn off the heat.
To assemble burritos, place tortillas in a damp paper towel and microwave for 15-30 seconds.
On each burrito, place 3 to 4 T black bean mash, 1/3 c roasted sweet potatoes, 1/4 of the eggs and 2-3 T guacamole. Wrap up the tortillas to enclose filling, then top with salsa and goat cheese.
Sweet potato burgers
Serves: 8
Preparation time: 15 minutes
Cooking time:1 hour
1 large sweet potato1 tbsp plus 1 tsp extra-virgin olive oil
sea salt
freshly ground black pepper
4 cups cooked cannellini beans
2 tsp favorite spice blend (such as cajun or curry powder)
1/4 cup almond flour
5 oz mixed salad greens
Dressing:
1 avocado, peeled, pitted, and sliced
2 tbsp tahini paste
1 lemon juice
1 lemon zest
1 garlic clove, minced
Make the burgers: Preheat the oven to 400°F. Line a small baking sheet with foil.
Using a fork, prick deep holes all over the sweet potato. Brush it with 1 teaspoon of the olive oil. Season generously with salt and black pepper and bake until completely soft, 45 to 50 minutes; a knife should easily slide through. Let it cool until you can handle it.
Peel the sweet potato and place the flesh in a medium bowl. Add the beans and mash the potato and beans together with a potato masher or large fork. Season the mixture with the spice blend, cayenne pepper, and salt and black pepper to taste.
Stir in the almond flour and shape the mixture into 8 patties.
Heat the remaining 1 tablespoon oil in a large cast-iron pan and brown the patties until crispy and golden brown, 3 to 4 minutes per side.
Make the dressing: In a small bowl whisk together all of the dressing ingredients until smooth. Season to taste with salt and black pepper.
Assemble the burgers: Place the burgers on a bed of greens and top each one with a few slices of avocado. Drizzle a little tahini dressing over each burger and serve immediately. You may also add your favorite burger toppings such as caramelized onions, sautéed mushrooms, or your favorite burger condiment. Any leftover sweet potato mixture can be refrigerated for up to 4 days.
Using a fork, prick deep holes all over the sweet potato. Brush it with 1 teaspoon of the olive oil. Season generously with salt and black pepper and bake until completely soft, 45 to 50 minutes; a knife should easily slide through. Let it cool until you can handle it.
Peel the sweet potato and place the flesh in a medium bowl. Add the beans and mash the potato and beans together with a potato masher or large fork. Season the mixture with the spice blend, cayenne pepper, and salt and black pepper to taste.
Stir in the almond flour and shape the mixture into 8 patties.
Heat the remaining 1 tablespoon oil in a large cast-iron pan and brown the patties until crispy and golden brown, 3 to 4 minutes per side.
Make the dressing: In a small bowl whisk together all of the dressing ingredients until smooth. Season to taste with salt and black pepper.
Assemble the burgers: Place the burgers on a bed of greens and top each one with a few slices of avocado. Drizzle a little tahini dressing over each burger and serve immediately. You may also add your favorite burger toppings such as caramelized onions, sautéed mushrooms, or your favorite burger condiment. Any leftover sweet potato mixture can be refrigerated for up to 4 days.
Swiss roll
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
3/4 cup sugar 4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup flour, all purpose
2 teaspoons baking powder
Filling:
12 ounces apricot jam
Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.
Tangerine jelly
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
4 fresh tangerines or tangelos 30 pieces white sugar cubes
2 cups dry white wine
1 envelope unflavored gelatin
Rub the tangerines all over with the sugar cubes, collecting as much skin oil on the cubes as possible. Pare some skin and cut into fine strips.
Peel remaining tangerines. Remove sections, discarding membranes and seeds.
Place sections in a mixing bowl. Pour the wine in a saucepan with the sugar cubes and the tangerine strips. Add gelatin.
Heat wine to a boil. Strain and let cool. Fill into glass cups. Chill to set. Arrange tangerine sections on top.
Serve with Lemon or lime mousse
Peel remaining tangerines. Remove sections, discarding membranes and seeds.
Place sections in a mixing bowl. Pour the wine in a saucepan with the sugar cubes and the tangerine strips. Add gelatin.
Heat wine to a boil. Strain and let cool. Fill into glass cups. Chill to set. Arrange tangerine sections on top.
Serve with Lemon or lime mousse
Tangerine soufflés
Serves: 6
Preparation time: 40 minutes
Cooking time:12 minutes
2 cups freshly squeezed orange juice 1 1/2 cups sugar
3 tangerines, peeled, quartered and seeded
3 tablespoons Grand Marnier
unsalted butter, for ramekins
6 large egg whites
Orange Strawberry Sauce (recipe follows)
1 quart strawberries, cleaned, hulled and sliced
1/4 cup Grand Marnier 4 tablespoons sugar, plus more if necessary
3 tablespoons tangerine juice
In a medium saucepan, heat orange juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice.
In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly coarse. Add Grand Marnier, and process to combine. The purée should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the purée to the saucepan.
Preheat the oven to 400 degrees. Generously butter six 8 ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine purée until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
Transfer soufflé mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the soufflés until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange strawberry sauce.
ORANGE STRAWBERRY SAUCE
In a blender, purée strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.
In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly coarse. Add Grand Marnier, and process to combine. The purée should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the purée to the saucepan.
Preheat the oven to 400 degrees. Generously butter six 8 ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine purée until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
Transfer soufflé mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the soufflés until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange strawberry sauce.
ORANGE STRAWBERRY SAUCE
In a blender, purée strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.
Texas chili and corn bread pudding
Serves: 8
Preparation time: 20 minutes
Cooking time:50 minutes
2 pounds ground beef 2 pounds ground pork
2 cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 tablespoon minced garlic
1 tablespoon chili powder
2 bay leaves
2 teaspoon cumin
3 cups chopped tomatoes
1/2 cup tomato paste
1 cup beef broth
1/2 teaspoon red pepper flakes, or chopped ortega chiles
2 cups drained kidney beans
Corn bread pudding (optional) see recipe below
In a thick bottom skillet, brown ground beef and pork in olive oil. Add chopped onions, peppers, celery, and garlic.
Cook to soften vegetables.
Mix in chili powder, bay leaf, ground cumin, chopped tomatoes, tomato paste paste, beef broth, red pepper flakes, or chopped Ortega chilies, and drained red kidney beans.
Simmer 30 to 40 minutes.
Serve with shredded cheddar cheese, sour cream, and or lime wedges.
Or place in casserole dish and cover with Corn bread pudding, and bake.
Cook to soften vegetables.
Mix in chili powder, bay leaf, ground cumin, chopped tomatoes, tomato paste paste, beef broth, red pepper flakes, or chopped Ortega chilies, and drained red kidney beans.
Simmer 30 to 40 minutes.
Serve with shredded cheddar cheese, sour cream, and or lime wedges.
Or place in casserole dish and cover with Corn bread pudding, and bake.
The best hash brown patties
This recipe can be multiplied to feed a crowd. The hash browns will stay crunchy for an hour at room temperature and reheat well in the oven.
Serves: 4
1 teaspoon fine sea salt
½ teaspoon baking powder
1 small garlic clove, grated or minced
½ teaspoon freshly ground black pepper
2 tablespoons corn or peanut oil
2 tablespoons unsalted butter
ketchup
Serves: 4
Preparation time:
Cooking time:10 minutes
1 pound organic russet potatoes, peeled1 teaspoon fine sea salt
½ teaspoon baking powder
1 small garlic clove, grated or minced
½ teaspoon freshly ground black pepper
2 tablespoons corn or peanut oil
2 tablespoons unsalted butter
ketchup
Line a microwave-safe bowl with a paper towel and set the box grater in the bowl.
Working quickly, so the potatoes do not have a chance to oxidize, grate the potatoes into the bowl.
Give them a gentle press into the paper towel, then remove the paper towel. Add the salt and baking powder and mix with hands. Microwave the potatoes for 90 seconds. Add the garlic and pepper and mix again.
Melt the butter with the oil in a 12-inch cast iron or other nonstick skillet over medium heat. Divide the potato mixture into four equal portions and press each between hands to form an oblong ½-inch-thick patty. Lay the potato patties in the hot fat and cook without moving for 3 minutes. Flip and cook an additional 3 minutes. If pan looks dry, add a little more oil.
Flip and rotate the patties so they color evenly and cook for another 4-5 minutes. Remove to a paper-towel-lined plate and sprinkle with a pinch of salt. Serve with ketchup.
Working quickly, so the potatoes do not have a chance to oxidize, grate the potatoes into the bowl.
Give them a gentle press into the paper towel, then remove the paper towel. Add the salt and baking powder and mix with hands. Microwave the potatoes for 90 seconds. Add the garlic and pepper and mix again.
Melt the butter with the oil in a 12-inch cast iron or other nonstick skillet over medium heat. Divide the potato mixture into four equal portions and press each between hands to form an oblong ½-inch-thick patty. Lay the potato patties in the hot fat and cook without moving for 3 minutes. Flip and cook an additional 3 minutes. If pan looks dry, add a little more oil.
Flip and rotate the patties so they color evenly and cook for another 4-5 minutes. Remove to a paper-towel-lined plate and sprinkle with a pinch of salt. Serve with ketchup.
The summit cake
The weight of air is a phenomenon most cooks seldom contemplate.
But if you live in Breckenridge or a host of other high-altitude locales, you'll face fallen cakes and overflowing batters if you don't adjust your recipe to the higher elevations. This birthday cake was specially designed to alleviate the uncertainties of high altitude baking.
Serves: 8
Spanish olive oil tortas
4 oz melted semi sweet chocolate
2 cups whipping cream
2 tablespoons instant vanilla pudding
4 (6-oz) containers fresh raspberries
white icing
But if you live in Breckenridge or a host of other high-altitude locales, you'll face fallen cakes and overflowing batters if you don't adjust your recipe to the higher elevations. This birthday cake was specially designed to alleviate the uncertainties of high altitude baking.
Serves: 8
Preparation time:1 hour
Cooking time:30 minutes
1 recipe Spanish olive oil tortas
4 oz melted semi sweet chocolate
2 cups whipping cream
2 tablespoons instant vanilla pudding
4 (6-oz) containers fresh raspberries
white icing
Make 5 8-inch round tortas according to the recipe
Mix 1/4 cup whipping cream with the melted chocolate
Combine remaining whipping cream with instant vanilla pudding and chocolate mixture in the mixing bowl of an electric mixer.
Beat at medium speed until cream is firm.
To assemble the cake:
Arrange one circle of tortas on a serving tray. spoon 1/4 of the cream over and top with raspberries. Continue the same process with the remaining tortas, cream and raspberries. Cover the top with white icing.
Mix 1/4 cup whipping cream with the melted chocolate
Combine remaining whipping cream with instant vanilla pudding and chocolate mixture in the mixing bowl of an electric mixer.
Beat at medium speed until cream is firm.
To assemble the cake:
Arrange one circle of tortas on a serving tray. spoon 1/4 of the cream over and top with raspberries. Continue the same process with the remaining tortas, cream and raspberries. Cover the top with white icing.
The ultimate bran muffins
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/2 cups natural bran 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
3/4 cup brown sugar
1/4 cup oil
1 cup buttermilk or sour milk*
2 tablespoon molasses
1/2 cup raisins
1/2 cup dried apricots, sliced
Preheat oven to 375 degrees.
Combine bran, flour, baking soda, salt and baking powder in mixing bowl.
Beat egg, brown sugar, oil, buttermilk, molasses, together.
Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.
Fill greased a 12-muffin tin 3/4 full.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from cups while hot. Transfer muffins on a rack to cool.
* add 1 tablespoon vinegar to regular milk
Combine bran, flour, baking soda, salt and baking powder in mixing bowl.
Beat egg, brown sugar, oil, buttermilk, molasses, together.
Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.
Fill greased a 12-muffin tin 3/4 full.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from cups while hot. Transfer muffins on a rack to cool.
* add 1 tablespoon vinegar to regular milk
Toasted corn with cherry tomato and edamame salad
A delicious , fresh, easy salad to make.
Serves: 4
5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil
Serves: 4
Preparation time:30 minutes
Cooking time:30 minutes
1 cup frozen shelled edamame5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil
Cook the edamame according to package directions. Drain and set aside to cool completely.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and toss again. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and toss again. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
Toffeed pears
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
For the poached pear: 1 cup dry white wine
1 tablespoon lemon juice
1/2 cup sugar
1/3 cup water
Zest from a lemon
4 firm, not quite ripe Bosc, Barlett or Anjou pear, peeled, quartered and cored
For the toffee:
3 tablespoons honey
2 tablespoons unsalted butter
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 star anise, broken into pieces
1/8 teaspoon freshly cracked whole peppercorns
Vanilla ice cream
For the poached pear:
In a medium saucepan, heat the wine, sugar, lemon juice and water, stirring constantly, until the sugar dissolves. Increase the heat to medium and bring to a gentle simmer.
Add the lemon zest and juice and pear quarters and simmer gently, turning occasionally, just until the pears are tender and cooked through.
Remove from the heat; set aside to cool slightly. Transfer the pear quarters to a plate. Discard the poaching liquid or reserve for another use.
For the toffee:
Pat the pear quarters dry. In a small skillet over medium heat, heat the honey and butter, stirring constantly, until the butter melts. Add the allspice, cinnamon, star anise and peppercorns and heat, stirring constantly, until the mixture is combined and bubbles.
Add the pear quarters and cook, without moving, until they are slightly seared on one side, about 3 minutes. Cook, turning every few minutes, until the pear pieces are seared on all sides, and well coated with toffee, 3 to 5 minutes more.
Remove the skillet from the heat; remove and discard the star anise. The toffee should have reduced slightly to a glaze.
To serve, transfer 2 pear quarters to each plate, drizzle with the remaining toffee and immediately top with ice cream, which will melt into the sauce. Serve immediately.
In a medium saucepan, heat the wine, sugar, lemon juice and water, stirring constantly, until the sugar dissolves. Increase the heat to medium and bring to a gentle simmer.
Add the lemon zest and juice and pear quarters and simmer gently, turning occasionally, just until the pears are tender and cooked through.
Remove from the heat; set aside to cool slightly. Transfer the pear quarters to a plate. Discard the poaching liquid or reserve for another use.
For the toffee:
Pat the pear quarters dry. In a small skillet over medium heat, heat the honey and butter, stirring constantly, until the butter melts. Add the allspice, cinnamon, star anise and peppercorns and heat, stirring constantly, until the mixture is combined and bubbles.
Add the pear quarters and cook, without moving, until they are slightly seared on one side, about 3 minutes. Cook, turning every few minutes, until the pear pieces are seared on all sides, and well coated with toffee, 3 to 5 minutes more.
Remove the skillet from the heat; remove and discard the star anise. The toffee should have reduced slightly to a glaze.
To serve, transfer 2 pear quarters to each plate, drizzle with the remaining toffee and immediately top with ice cream, which will melt into the sauce. Serve immediately.
Tomato-corn pasta salad
Serves: 8
Preparation time:20 minutes
Cooking time:10 minutes
1 pound penne pasta 2 pounds tomatoes, seeded and cut in chunks (about 5)
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 cup corn kernels
1 cup crumbled feta cheese
1 cup chopped parsley
1 14-ounce can kidney beans or black beans drained and rinsed
1/2 cup finely chopped fresh coriander
Cook penne until tender but firm; drain well. Rinse under cold water; drain again.
Combine tomatoes, oil, lemon juice, 1/4 cup water, garlic, salt and pepper; let stand for 5 minutes.
Toss with pasta, corn, cheese, parsley, beans and coriander.
Combine tomatoes, oil, lemon juice, 1/4 cup water, garlic, salt and pepper; let stand for 5 minutes.
Toss with pasta, corn, cheese, parsley, beans and coriander.
Tuna salad on olive bread with arugula
Serves: 6
Preparation time: 20 minutes
2 6-ounce packages albacore tuna packed in water, drained3/4 cup mayonnaise
1/2 cup chopped green onions
1/4 cup diced seeded English hothouse cucumber
1/4 cup minced fresh dill
1/4 cup drained capers
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon
12 1/3-inch-thick slices olive bread
1 cup arugula
Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves.
Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula.
Cut sandwiches in half; wrap each tightly in plastic wrap.
Can be made 1 day ahead. Refrigerate.
Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula.
Cut sandwiches in half; wrap each tightly in plastic wrap.
Can be made 1 day ahead. Refrigerate.
Turkey croquettes
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
2 cups bread crumbs1 large egg
2 tablespoons water
2 cups mashed potatoes
2 cups stuffing
2 cups chopped cooked turkey
4 to 6 tablespoons olive oil, as needed
To serve:
Cranberry sauce
Warm turkey gravy
In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
In a small bowl, beat together the egg and water.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
Serve hot with cranberry sauce and/or warm gravy.
In a small bowl, beat together the egg and water.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
Serve hot with cranberry sauce and/or warm gravy.
Tuscan kale salad
Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.
Serves: 4
Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread
Serves: 4
Preparation time:15 minutes
4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Valentine truffle cake
Serves: 12
Preparation time:30 minutes
Cooking time:40 minutes
Truffle Cream: 8 ounces bittersweet chocolate, chopped
1/3 cup whipping cream
2 tablespoons unsalted butter
1/4 cup crème de cassis
Cake:
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter
4 large egg yolks
1 cup buttermilk
Glaze:
6 ounces bittersweet chocolate, chopped (such as Valrhona)
1/4 cup unsalted butter, cut into small pieces
1/4 cup light corn syrup
1/4 cup crème de cassis
fresh raspberries
For truffle cream:
Stir chocolate, cream and butter in heavy saucepan, over low heat until chocolate and butter melt and mixture are smooth. Mix in liqueur. Let stand at room temperature until very thick and spreadable, stirring occasionally, about two hours.
For cake:
Preheat oven to 350 degrees. Butter 9-inch heart-shaped pan with 1 1/4-inch high sides. Dust with flour. Sift first four ingredients into bowl. At high speed beat sugar and butter until fluffy. Add yolks one at a time, beating just to combine after each addition.
With rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about thirty five minutes. Turn out onto rack and cool. Cut cake horizontally in half. Spread truffle cream over bottom layer. Arrange top layer over and press gently. Smooth cream on sides of cake if necessary. Chill at least one hour.
For Glaze:
Stir chocolate and butter in saucepan over low heat until melted and smooth. Remove from heat. Add corn syrup and liqueur and whisk until smooth. Let glaze stand until lightly thickened, stirring occasionally, about thirty minutes.
Place cake on rack. Pour glaze over cake, coating completely. Chill cake on rack until glaze is set, about thirty minutes.
Transfer cake to platter. Garnish with raspberries.
Stir chocolate, cream and butter in heavy saucepan, over low heat until chocolate and butter melt and mixture are smooth. Mix in liqueur. Let stand at room temperature until very thick and spreadable, stirring occasionally, about two hours.
For cake:
Preheat oven to 350 degrees. Butter 9-inch heart-shaped pan with 1 1/4-inch high sides. Dust with flour. Sift first four ingredients into bowl. At high speed beat sugar and butter until fluffy. Add yolks one at a time, beating just to combine after each addition.
With rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about thirty five minutes. Turn out onto rack and cool. Cut cake horizontally in half. Spread truffle cream over bottom layer. Arrange top layer over and press gently. Smooth cream on sides of cake if necessary. Chill at least one hour.
For Glaze:
Stir chocolate and butter in saucepan over low heat until melted and smooth. Remove from heat. Add corn syrup and liqueur and whisk until smooth. Let glaze stand until lightly thickened, stirring occasionally, about thirty minutes.
Place cake on rack. Pour glaze over cake, coating completely. Chill cake on rack until glaze is set, about thirty minutes.
Transfer cake to platter. Garnish with raspberries.
Vanilla-pomegranate parfaits
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
POMEGRANATE COMPOTE2 tablespoons sugar
2 teaspoons cornstarch
1 medium pomegranate (1 cup of seeds)
2/3 cup pomegranate juice
1 tablespoon lemon juice
PUDDING
2 cups milk
1 vanilla bean, halved lengthwise, or 2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1/3 cup sugar
1 1/2 tablespoons cornstarch
1 tablespoon butter
1/2 cup pomegranate seeds for garnish
6 mint sprigs for garnish
To prepare compote:
Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan. Add pomegranate juice, lemon juice and 3/4 cup pomegranate seeds (save 1/4 cup for garnish) ; stir to combine. Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes. Transfer to a small bowl. Refrigerate while you prepare the pudding.
To prepare pudding:
Combine milk in a medium heavy saucepan. Scrape in seeds from vanilla bean (or add vanilla extract). Bring to a simmer over medium heat. Remove from the heat, cover and let steep for 5 minutes.
Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 1 1/2 tablespoons cornstarch in a medium bowl. Reheat the milk mixture just until steaming. Carefully whisk one-third of the steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook over medium heat, whisking constantly, until very thick, 2 to 3 minutes. Remove from the heat and whisk in butter.
To prepare parfaits: Divide the pomegranate compote among six 6-ounce (1 cup) parfait glasses, ramekins or other small dessert cups). Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is well chilled, at least 3 hours.
To serve, garnish each parfait with pomegranate seeds and a mint sprig, if desired.
Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan. Add pomegranate juice, lemon juice and 3/4 cup pomegranate seeds (save 1/4 cup for garnish) ; stir to combine. Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes. Transfer to a small bowl. Refrigerate while you prepare the pudding.
To prepare pudding:
Combine milk in a medium heavy saucepan. Scrape in seeds from vanilla bean (or add vanilla extract). Bring to a simmer over medium heat. Remove from the heat, cover and let steep for 5 minutes.
Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 1 1/2 tablespoons cornstarch in a medium bowl. Reheat the milk mixture just until steaming. Carefully whisk one-third of the steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook over medium heat, whisking constantly, until very thick, 2 to 3 minutes. Remove from the heat and whisk in butter.
To prepare parfaits: Divide the pomegranate compote among six 6-ounce (1 cup) parfait glasses, ramekins or other small dessert cups). Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is well chilled, at least 3 hours.
To serve, garnish each parfait with pomegranate seeds and a mint sprig, if desired.
Vidalia onion fritters
Serves: 5
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup flour 1 teaspoon baking powder
2 teaspoons curry powder
1 teaspoon salt
1 egg
1 teaspoon vinegar
4 dashes hot sauce
2 large Vidalia onion, peeled, halved, thinly sliced
Vegetable oil for frying .
Mix flour, baking powder, curry powder, and salt in a bowl.
Beat the liquids together. Pour over the dry ingredients and combine.
Add the sliced onions and mix well. Let stand for 1 hour.
In a deep skillet heat 3 to 4 inches of vegetable oil to 350 degrees over medium heat.
Drop the batter into the hot oil by tablespoonfuls, being careful not to crowd the pan. Cook until browned on one side and turn.
When the fritters are deep golden brown all over, remove them and drain on paper towels. Break one open to test for doneness;
if underdone in the center, reduce the heat a bit, and fry another minute.
Repeat until all the batter is used up and serve immediately
Beat the liquids together. Pour over the dry ingredients and combine.
Add the sliced onions and mix well. Let stand for 1 hour.
In a deep skillet heat 3 to 4 inches of vegetable oil to 350 degrees over medium heat.
Drop the batter into the hot oil by tablespoonfuls, being careful not to crowd the pan. Cook until browned on one side and turn.
When the fritters are deep golden brown all over, remove them and drain on paper towels. Break one open to test for doneness;
if underdone in the center, reduce the heat a bit, and fry another minute.
Repeat until all the batter is used up and serve immediately
Waldorf salad coleslaw
Serves: 8
Preparation time: 20 minutes
Serves 6 to 8 6 cups white cabbage, cored and shredded
2 Granny Smith apples, cut into julienne strips, plus apple slices for garnish
2 ribs of celery, sliced thin diagonally
1/2 cups walnuts
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon Dijon-style mustard
2 teaspoons sugar
1/4 cup vegetable oil
1/4 teaspoon salt, or to taste
1/4 cup red-wine vinegar
In a very large bowl stir together the cabbage, the apple strips, the celery, and the walnuts.
In a small bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the dressing is smooth.
Pour the dressing over the cabbage mixture, and toss the slaw well. Chill the slaw, covered, for 2 hours.
The slaw may be made 1 day in advance and kept covered and chilled.
Serve the slaw topped with the apples slices.
In a small bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the dressing is smooth.
Pour the dressing over the cabbage mixture, and toss the slaw well. Chill the slaw, covered, for 2 hours.
The slaw may be made 1 day in advance and kept covered and chilled.
Serve the slaw topped with the apples slices.
Walnut raspberry brownies
Serves: 12
Preparation time: 20 minutes
Cooking time:40 minutes
3 ounces unsweetened chocolate 1/2 cup shortening
3 eggs
1 1/2 cups sugar, granulated
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
1 1/2 cups walnuts, chopped
1/3 cup raspberry jam
chocolate glaze:
1 ounce unsweetened chocolate
2 teaspoons butter
2 teaspoons light corn syrup
1 cup powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
Melt chocolate with shortening over warm water; Cool. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture. Stir in flour. Fold in walnuts.
Turn into well greased 8 inch square pan. Bake for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.
Spread chocolate glaze over brownies and top with chocolate dipped walnuts, if desired.
Cut into 12 bars.
Chocolate glaze:
Melt unsweetened chocolate. Blend in butter and corn syrup. stir in powdered sugar, milk and vanilla. Mix well.
Melt chocolate with shortening over warm water; Cool. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture. Stir in flour. Fold in walnuts.
Turn into well greased 8 inch square pan. Bake for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.
Spread chocolate glaze over brownies and top with chocolate dipped walnuts, if desired.
Cut into 12 bars.
Chocolate glaze:
Melt unsweetened chocolate. Blend in butter and corn syrup. stir in powdered sugar, milk and vanilla. Mix well.
Wild blueberry flan
Serves: 12
Preparation time: 20 minutes
Cooking time:1 hour 20 minutes
1/2 cup butter, softened 1/2 cup sugar
1 egg
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Filling:
5 cups wild fresh or frozen blueberries
2 tablespoons orange liqueur
1 teaspoon finely grated lemon rind
2 cups sour cream
2 egg yolks
1/2 cup sugar
1/2 teaspoon almond extract
Preheat oven to 350 degrees.
Beat butter and sugar until blended. Beat in egg and almond extract. In separate bowl combine flour, baking powder and salt; pour over batter and stir until blended. Pat over bottom and 2 inches up side of greased 10-inch springform pan. Set aside.
Filling:
Toss together blueberries, liqueur and lemon rind; scrape over crust. Whisk together sour cream, egg yolks, sugar and almond extract; scrape evenly over blueberries. Bake for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan.
Cut into wedges to serve. For an added touch, pipe whipped cream over tart and decorate with thin candied orange strips and almond slivers
Beat butter and sugar until blended. Beat in egg and almond extract. In separate bowl combine flour, baking powder and salt; pour over batter and stir until blended. Pat over bottom and 2 inches up side of greased 10-inch springform pan. Set aside.
Filling:
Toss together blueberries, liqueur and lemon rind; scrape over crust. Whisk together sour cream, egg yolks, sugar and almond extract; scrape evenly over blueberries. Bake for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan.
Cut into wedges to serve. For an added touch, pipe whipped cream over tart and decorate with thin candied orange strips and almond slivers
Wild rice and chestnut stuffing
Wild rice is the seed of an aquatic grass. Although much of it is now cultivated and harvested by machine, it can still be found wild along the shorelines of lakes and rivers in the American Midwest, particularly in Minnesota. There, Native Americans working from canoes still gather the rice by hand. Jumbo-grade grains are the longest and most desirable for this dressing. The rice is done when it is cooked until the ends of the grains have split with a cooking time ranging from 40 to 50 minutes
Serves: 10
3/4 cup jumbo-grade wild rice, rinsed
3 teaspoons salt
8 tablespoons (1 stick) unsalted butter
2 cups finely chopped yellow onion
2 cups finely chopped fennel bulb
1 tablespoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 pound sliced whole wheat bread, 2 to 3 days old, toasted and cut into 1/2-inch cubes
1 jar (15 oz.) steamed chestnuts
3 eggs
2 1/2 cups turkey stock
1/4 cup finely chopped fresh flat-leaf parsley
1 1/2 teaspoons freshly ground pepper
Serves: 10
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
3 cups water 3/4 cup jumbo-grade wild rice, rinsed
3 teaspoons salt
8 tablespoons (1 stick) unsalted butter
2 cups finely chopped yellow onion
2 cups finely chopped fennel bulb
1 tablespoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 pound sliced whole wheat bread, 2 to 3 days old, toasted and cut into 1/2-inch cubes
1 jar (15 oz.) steamed chestnuts
3 eggs
2 1/2 cups turkey stock
1/4 cup finely chopped fresh flat-leaf parsley
1 1/2 teaspoons freshly ground pepper
In a heavy pot, bring the water to a boil over high heat. Add the wild rice and 1 teaspoon of the salt. Cover partially, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 45 minutes. Drain the rice and let cool. Preheat an oven to 325°F. Generously butter a large, shallow baking dish.
In a large fry pan over medium heat, melt the butter. Add the onion, chopped fennel, poultry seasoning, thyme and fennel seeds. Cover and cook, stirring once or twice, until the vegetables are tender, about 15 minutes. Let cool.
In a large bowl, combine the bread, chestnuts, the onion mixture and the wild rice. In another bowl, whisk the eggs until blended. Whisk the stock into the eggs, then stir the egg mixture into the bowl with the bread mixture. Stir in the parsley, the remaining 2 teaspoon salt and the pepper. Spoon the dressing into the prepared baking dish, cover tightly with aluminum foil and bake for 1 hour. Uncover and bake until the dressing is lightly browned on top, 20 to 30 minutes more.
Note: This dish can also be packed loosely in the body of the turkey and served as a stuffing. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time.
For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
In a large fry pan over medium heat, melt the butter. Add the onion, chopped fennel, poultry seasoning, thyme and fennel seeds. Cover and cook, stirring once or twice, until the vegetables are tender, about 15 minutes. Let cool.
In a large bowl, combine the bread, chestnuts, the onion mixture and the wild rice. In another bowl, whisk the eggs until blended. Whisk the stock into the eggs, then stir the egg mixture into the bowl with the bread mixture. Stir in the parsley, the remaining 2 teaspoon salt and the pepper. Spoon the dressing into the prepared baking dish, cover tightly with aluminum foil and bake for 1 hour. Uncover and bake until the dressing is lightly browned on top, 20 to 30 minutes more.
Note: This dish can also be packed loosely in the body of the turkey and served as a stuffing. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time.
For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
Winter citrus compote
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups sweet dessert wine1 cup fresh orange juice
2 tbsp honey
1/2 vanilla bean
1/2 cup raisins
3 seedless oranges
1 blood orange
2 clementines
2 grapefruits
3 kiwi fruits peeled & sliced
In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.
Yeast donuts
Serves: 10
Preparation time: 1 hour
Cooking time:20 minutes
2 teaspoons instant dry yeast 1 teaspoon sugar
1/2 cup lukewarm water
1 cup milk
1/2 cup shortening or butter
1/2 cup sugar
1 teaspoon salt
3 large eggs, beaten
3 1/2 cups flour
oil for deep-frying
1 cup confectioners' sugar
3 teaspoons water
Glaze for donuts:
1/2 cup butter
1 cup white sugar
1/2 cup milk
1 cup icing sugar
1/2 teaspoon salt
In a mixing bowl, combine yeast, sugar and water. Stir to mix. Keep in a warm area for 10 minutes.
Scald milk , add shortening, sugar and salt. Cool to lukewarm then mix in 3 eggs.
Now add the yeast mixture and about 3 1/2 cup flour. Mix thoroughly, let rise until doubled in bulk.
Roll out, cut with donut cutter. Place them on parchment paper or wax paper.
Let them rise, covered, for an hour or until double in height. Knead the scraps of dough into a ball and let them rest covered for about 20 minutes before rolling out again and making more donuts. Fry the donuts in oil at 360 degrees.
Turn to brown both sides. Remove to a rack and brush with confectioners' sugar mixed with water to glaze.
Best served warm.
Scald milk , add shortening, sugar and salt. Cool to lukewarm then mix in 3 eggs.
Now add the yeast mixture and about 3 1/2 cup flour. Mix thoroughly, let rise until doubled in bulk.
Roll out, cut with donut cutter. Place them on parchment paper or wax paper.
Let them rise, covered, for an hour or until double in height. Knead the scraps of dough into a ball and let them rest covered for about 20 minutes before rolling out again and making more donuts. Fry the donuts in oil at 360 degrees.
Turn to brown both sides. Remove to a rack and brush with confectioners' sugar mixed with water to glaze.
Best served warm.
Apple and berry crisp
Serves: 10
Preparation time: 25 minutes
Cooking time:40 minutes
3/4 cup sugar 1/4 cup all purpose flour
1 tablespoon grated lemon rind
4 cups sliced peeled apples
10 ounces fresh or frozen blueberries
10 ounces fresh or frozen raspberries
2 cups fresh or frozen cranberries
Topping:
1 1/2 cups quick cooking rolled oats
3/4 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 cup melted butter
Preheat oven to 375 degrees.
In a large bowl, stir together sugar, flour and lemon rind.
Add apples, blueberries, raspberries, and cranberries, stirring gently to combine.
Spoon into 13 by 9-inch baking dish.
TOPPING:
In a small bowl, stir together oats, sugar, flour and cinnamon.
Drizzle with butter and toss.
Spoon over fruit.
Bake in until filling is bubbly and topping is golden brown.
Serve warm or at room temperature.
In a large bowl, stir together sugar, flour and lemon rind.
Add apples, blueberries, raspberries, and cranberries, stirring gently to combine.
Spoon into 13 by 9-inch baking dish.
TOPPING:
In a small bowl, stir together oats, sugar, flour and cinnamon.
Drizzle with butter and toss.
Spoon over fruit.
Bake in until filling is bubbly and topping is golden brown.
Serve warm or at room temperature.
Apple and oat scones with cinnamon
Scones keep, wrapped in plastic wrap, for 1 day. May also be kept in freezer
Serves: 6
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling
Serves: 6
Preparation time:15 minutes
Cooking time:25 minutes
1 2/3 cups all-purpose flour, plus more for rolling1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling
Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.
Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.
Apple and pork stuffing
This recipe is ideal for the Crown Roast of Pork.
Use about half of the stuffing to fill the crown roast of pork, and bake the rest in a shallow baking dish until a meat thermometer registers 155 degrees.
Serves: 10
1 cup chopped celery
1/4 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup canned beef broth
Use about half of the stuffing to fill the crown roast of pork, and bake the rest in a shallow baking dish until a meat thermometer registers 155 degrees.
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour 15 minutes
2 tablespoons vegetable oil 1 cup chopped celery
1/4 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup canned beef broth
Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender. Transfer mixture to large bowl.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan large enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan large enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.
Apple betty
Serves: 8
Preparation time: 20 minutes
Cooking time:50 minutes
6 cups apples, peeled and sliced, (granny smith or McIntosh) 1 cup Graham cracker crumbs
3/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup orange juice
Topping:
1/2 cup Graham cracker crumbs
1/4 cup dark brown sugar
1 teaspoon cinnamon
4 teaspoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a mixing bowl, combine baking apples, Graham cracker crumbs,
dark brown sugar, cinnamon, and orange juice.
Arrange as a mount in a buttered baking dish.
Topping:
Combine Graham cracker crumbs, bread crumbs, dark brown sugar,
melted butter, and vanilla. Spread over apples.
Bake 40 to 50 minutes. Test center for doneness.
Serve with whipped cream or ice cream.
In a mixing bowl, combine baking apples, Graham cracker crumbs,
dark brown sugar, cinnamon, and orange juice.
Arrange as a mount in a buttered baking dish.
Topping:
Combine Graham cracker crumbs, bread crumbs, dark brown sugar,
melted butter, and vanilla. Spread over apples.
Bake 40 to 50 minutes. Test center for doneness.
Serve with whipped cream or ice cream.
Apple blueberry crisp
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
86 cups fresh blueberries
4 cups sliced peeled green apples
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Spoon in an oven proof casserole dish.
Topping:
1/2 cup flour
1 1/4 cups brown sugar
1/2 cup quick oatmeal
1/2 cup melted butter
1/4 teaspoon vanilla
Preheat oven to 350 degrees.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.
Apple crunch
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
For butter crunch: 1/2 cup butter, melted
2 teaspoons brown sugar
1/2 cup flour
1/2 cup chopped walnuts
For apple mixture:
6 apples
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 cup melted butter
Preheat oven to 400 degrees.
Butter crunch:
Combine ingredients of the butter crunch in a mixing bowl.
Spread one half over bottom of 8 by 8- inch baking pan.
Bake until light brown, about 15 minutes.
Apple mixture:
Peel, core and slice apples. In a large mixing bowl, combine apples,
brown sugar, flour, cinnamon and melted butter.
Spoon apple mixture over butter crunch .
Bake at 350 degrees until apples are cooked and tender.
Sprinkle remaining crunch on top. Bake to brown topping, about 10 minutes.
Serve at room temperature.
Butter crunch:
Combine ingredients of the butter crunch in a mixing bowl.
Spread one half over bottom of 8 by 8- inch baking pan.
Bake until light brown, about 15 minutes.
Apple mixture:
Peel, core and slice apples. In a large mixing bowl, combine apples,
brown sugar, flour, cinnamon and melted butter.
Spoon apple mixture over butter crunch .
Bake at 350 degrees until apples are cooked and tender.
Sprinkle remaining crunch on top. Bake to brown topping, about 10 minutes.
Serve at room temperature.
Apple pudding
Serves: 8
Preparation time: 25 minutes
Cooking time:45 minutes
9 large tart apples 1/4 cup apple juice
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon grated nutmeg
1/2 cup dark brown sugar
1 teaspoon lemon rind
1 teaspoon butter
Topping:
1 3/4 cups flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 teaspoons cold butter
1 cup milk
1 egg
Preheat oven to 375 degrees.
Butter a 9 by 13 inch baking dish. Peel large tart apples.
Core and slice. Layer slices in bottom of dish.
In a bowl, combine apple juice, maple syrup, ground cinnamon,
ground cloves, grated nutmeg, dark brown sugar, and lemon rind.
Pour the mixture over apples. Dot the surface with butter.
Topping:
In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon.
Add cold butter and process to a coarse meal.
Stir in milk. Drop dough onto apple filling.
Brush with a beaten egg.
Bake 40 to 45 minutes or until soft in the center.
Butter a 9 by 13 inch baking dish. Peel large tart apples.
Core and slice. Layer slices in bottom of dish.
In a bowl, combine apple juice, maple syrup, ground cinnamon,
ground cloves, grated nutmeg, dark brown sugar, and lemon rind.
Pour the mixture over apples. Dot the surface with butter.
Topping:
In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon.
Add cold butter and process to a coarse meal.
Stir in milk. Drop dough onto apple filling.
Brush with a beaten egg.
Bake 40 to 45 minutes or until soft in the center.
Armagnac toffee sauce
This recipe originally accompanied
Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce .
Serves: 8
Preparation time:5 minutes
Cooking time:5 minutes
1 1/2 cups heavy cream1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup packed light brown sugar
3 tablespoons Armagnac
In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.
Baked salmon fillets
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1/2 cup soft unsalted butter2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste salt and pepper
4 6-ounce salmon fillets, boned
Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
Baked salmon steaks with apricot-horseradish sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:12 minutes
1/4 cup apricot jam2 teaspoons prepared horseradish
1 teaspoon white vinegar
4-8-ounce salmon steaks
4 sprigs fresh parsley
Preheat oven to 400 degrees.
In a small bowl, combine the apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
PRESENTATION
Skin and bone the salmon steaks. Place each steak in the center of warm plates.
In a small bowl, combine the apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
PRESENTATION
Skin and bone the salmon steaks. Place each steak in the center of warm plates.
Banana bread
the recipe uses honey and applesauce instead of sugar and oil or shortening. Bread keeps, wrapped in plastic wrap, at room temperature 3 days or frozen 1 month.
Serves: 10
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Serves: 10
Preparation time: 30 minutes
Cooking time:1 hour
2 cups whole wheat flour1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 by 5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Banana raisin french toast
Serves: 2
Preparation time: 15 minutes
Cooking time:10 minutes
1 ripe banana, peeled 2 teaspoons frozen orange-juice concentrate
4 slices cinnamon-raisin bread
2 large egg whites
1/4 cup skim milk
1/4 cup nonfat or low fat yogurt
1 1/2 tablespoons maple syrup or honey
1 teaspoon butter
Mash banana coarsely with a fork. Stir in orange juice concentrate; then spread over 2 slices of bread and top with the remaining 2 slices of bread, forming 2 sandwiches.
In a pie plate, whisk together egg whites and milk; add sandwiches and soak for about 20 seconds. Turn sandwiches over and soak sandwiches for 20 seconds longer. Transfer to a plate. Stir together yogurt and maple syrup or honey. Set aside.
In a nonstick skillet, melt 1/2 teaspoon butter over low heat. With a metal spatula, place the sandwiches in the pan, and cook until the underside is browned. Lift the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook until browned.
Serve with sweetened yogurt. Double or triple this recipe depending on the size of your gathering.
In a pie plate, whisk together egg whites and milk; add sandwiches and soak for about 20 seconds. Turn sandwiches over and soak sandwiches for 20 seconds longer. Transfer to a plate. Stir together yogurt and maple syrup or honey. Set aside.
In a nonstick skillet, melt 1/2 teaspoon butter over low heat. With a metal spatula, place the sandwiches in the pan, and cook until the underside is browned. Lift the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook until browned.
Serve with sweetened yogurt. Double or triple this recipe depending on the size of your gathering.
Beer-batter cod fillets
Other fish options include haddock, sea bass, orange roughy, and tilapia.
Serves: 6
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/4 cups all-purpose flour 1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature
Blueberry cobbler
"Cobble up" means to put together in a hurry.
Serves: 6
1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice
Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)
Serves: 6
Preparation time: 15 minutes
Cooking time:30 minutes
½ cup sugar 1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice
Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)
Preheat oven to 400 degrees.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.
Blueberry cobbler with peaches and raspberries
Serves: 8
Preparation time: 25 minutes
Cooking time:1 hour
2 cups flour 1/2 teaspoon salt
1/4 teaspoon nutmeg
3 tablespoons sugar
3/4 cup unsalted butter, chilled, cut into pieces
4 ounces cream cheese, chilled, cut into pieces
2 egg yolks
6 cups peach slices
6 1/4 cups blueberries
2 cups raspberries
1/3 cup quick-cooking tapioca
1¼ cups sugar
Combine first 3 ingredients in processor; add 3 tablespoons sugar and process until blended.
Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
Butter 13 by 9 by 2-inch glass baking dish.
Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400 degrees.
Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
Arrange cutouts around edge of cobbler.
Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.
Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
Butter 13 by 9 by 2-inch glass baking dish.
Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400 degrees.
Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
Arrange cutouts around edge of cobbler.
Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.
Blueberry port sauce
Serves: 6
Preparation time: 5 minutes
Cooking time:10 minutes
2 cups fresh or frozen blueberies 1/3 cup sugar
1/3 cup ruby Port wine
1 stick cinnamon
Bring blueberries, sugar, port and cinnamon to simmer over medium heat, stirring; simmer for about 10 minutes or until slightly thickened.
Pour into heat proof container. Let cool.
Refrigerate.
Tip: Serve over angel food cake, mascarpone or fresh ricotta cheese or ice cream.
Pour into heat proof container. Let cool.
Refrigerate.
Tip: Serve over angel food cake, mascarpone or fresh ricotta cheese or ice cream.
Blueberry scones
cold butter, grated on a box grater makes the mixing process easy.
Serves: 8
1/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
2/3 cup cold butter, grated
2 eggs
½ cup plain Greek yogurt
½ cup milk
2 teaspoons finely grated lemon rind
1/4 cup lemon juice
Glaze:
1 tablespoon lemon juice
1 tablespoon sugar
Serves: 8
Preparation time: 25 minutes
Cooking time:25 minutes
2 cups flour 1/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
2/3 cup cold butter, grated
2 eggs
½ cup plain Greek yogurt
½ cup milk
2 teaspoons finely grated lemon rind
1/4 cup lemon juice
Glaze:
1 tablespoon lemon juice
1 tablespoon sugar
Preheat oven to 350 degrees.
Whisk together flour, sugar, baking powder and salt. Add the butter and combine mixture until crumbly. Add fresh blueberries.
Whisk together eggs, buttermilk or yogurt,milk, lemon rind and juice; drizzle over dry ingredients, tossing with a fork until mixture clumps together. Turn out onto floured surface. With floured hands, form into ball, kneading about 8 times.
Place on parchment paper-lined lightly floured baking sheet. Pat into 3/4-inch thick circle; cut into 8 wedges. Do not separate.
Glaze: Brush with lemon juice; sprinkle with sugar.
Bake for about 25 minutes or until golden. Serve warm with Wild Blueberry Preserves and Devon Cream.
Variation. Blueberry Scones:
Gently toss 1 cup fresh blueberries with dry ingredients just before adding egg mixture. Increase lemon rind to 1 tablespoon.
Adapted from Canadian Living Magazine
Whisk together flour, sugar, baking powder and salt. Add the butter and combine mixture until crumbly. Add fresh blueberries.
Whisk together eggs, buttermilk or yogurt,milk, lemon rind and juice; drizzle over dry ingredients, tossing with a fork until mixture clumps together. Turn out onto floured surface. With floured hands, form into ball, kneading about 8 times.
Place on parchment paper-lined lightly floured baking sheet. Pat into 3/4-inch thick circle; cut into 8 wedges. Do not separate.
Glaze: Brush with lemon juice; sprinkle with sugar.
Bake for about 25 minutes or until golden. Serve warm with Wild Blueberry Preserves and Devon Cream.
Variation. Blueberry Scones:
Gently toss 1 cup fresh blueberries with dry ingredients just before adding egg mixture. Increase lemon rind to 1 tablespoon.
Adapted from Canadian Living Magazine
Blueberry-rum cobbler
Serves: 8
3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon finely grated orange peel
For topping:
2 1/4 cups cake and pastry flour
1 tablespoon baking powder
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup milk
2 teaspoons brown sugar
Preparation time: 30 minutes
Cooking time:55 minutes
6 cups fresh mixed berries, such as blueberries, strawberries, raspberries and blackberries 3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon finely grated orange peel
For topping:
2 1/4 cups cake and pastry flour
1 tablespoon baking powder
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup milk
2 teaspoons brown sugar
Preheat oven to 375 degrees.
Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
Topping:
Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it is done.
Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
Topping:
Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it is done.
Carrot bran muffins
Serves: 12
Preparation time: 30 minutes
Cooking time:18 minutes
1 1/4 cups whole wheat flour 1 1/4 cups high fiber bran cereal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup grated carrots
3/4 cup buttermilk
1/3 cup packed brown sugar
1/4 cup vegetable oil
1/2 cup raisins
In a large bowl, stir flour, cereal, baking powder, baking soda and seasonings.
In a separate bowl, beat eggs thoroughly. Stir in carrots, buttermilk, brown sugar and oil.
Add to dry ingredients just until moistened. Stir in raisins. Spoon into greased muffin cups 3/4 full and bake at 400 degrees F. for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins on a rack to cool.
In a separate bowl, beat eggs thoroughly. Stir in carrots, buttermilk, brown sugar and oil.
Add to dry ingredients just until moistened. Stir in raisins. Spoon into greased muffin cups 3/4 full and bake at 400 degrees F. for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins on a rack to cool.
Cheese sauce
Preparation time: 10 minutes
Cooking time:15 minutes
1 cup milk 1 tablespoon butter
1 tablespoon flour
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon grated nutmeg
1 cup grated Cheddar cheese
Melt the butter in a saucepan. Whisk in the flour. Add the milk and whisk until sauce is thick.
Mix in egg yolk and cook over low heat for 2 minutes. Add cheese. Stir over low heat until melted. Remove sauce from heat. Season with salt and pepper and nutmeg.
Pour the sauce in a container and cover with buttered wax paper. Heat before serving.
Mix in egg yolk and cook over low heat for 2 minutes. Add cheese. Stir over low heat until melted. Remove sauce from heat. Season with salt and pepper and nutmeg.
Pour the sauce in a container and cover with buttered wax paper. Heat before serving.
Chicken terrine
Serves: 12
Preparation time: 40 minutes
Cooking time:1 hour 30 minutes
8 ounces skinned chicken breast 2 egg whites
4 ounces light cream
1 1/2 teaspoons salt
1 teaspoon chopped dill
1 teaspoon chopped basil
1/4 teaspoon white pepper
8 ounces cubed carrots
4 ounces cubed zucchini
4 ounces cubed artichokes
4 ounces julienne cèpes
8 ounces spinach leaves
8 ounces julienne red peppers
Bone and grind chicken breasts. Place in a cold food processor and purée to a fine paste. Add slowly the chilled cream. Mix in dill, salt, pepper and basil. Refrigerate.
Cook carrots till tender then cool in ice cold water and drain. Boil zucchini, diced artichokes al dente in separate pots. Blanch spinach in boiling water. Shock in ice water and drain well. Cut into julienne. Fold all vegetables into chicken mixture.
Line a 12 inch terrine with plastic wrap.
Fill with mixture. Press well. Cover.
Bake in a water bath in a 300 degree oven. Bake to an internal temperature of 150 degrees.
Cool and refrigerate. Slice and serve with green salad.
Cook carrots till tender then cool in ice cold water and drain. Boil zucchini, diced artichokes al dente in separate pots. Blanch spinach in boiling water. Shock in ice water and drain well. Cut into julienne. Fold all vegetables into chicken mixture.
Line a 12 inch terrine with plastic wrap.
Fill with mixture. Press well. Cover.
Bake in a water bath in a 300 degree oven. Bake to an internal temperature of 150 degrees.
Cool and refrigerate. Slice and serve with green salad.
Chiffon mincemeat pie
Serves: 8
Preparation time: 40 minutes
Cooking time:15 minutes
1 recipe never fail pie crust, baked 1 cup mincemeat
1 teaspoon lemon juice
1/2 cup brandy
1 envelop unflavored gelatin
3 egg yolks
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon grated lemon rind
2/3 cup milk
3 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup heavy cream
1/4 cup chopped candied cherries
In a medium saucepan, combine mincemeat, lemon juice, Brandy and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin.
In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.
Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.
Whip cream until firm.
Fold into egg white mixture together with candied cherries. Top pie with cream mixture.
Brown in 450 F. oven.
In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.
Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.
Whip cream until firm.
Fold into egg white mixture together with candied cherries. Top pie with cream mixture.
Brown in 450 F. oven.
Christmas mince pies
Mince pies can be made ahead, frozen and reheated as required.
Fruit mince will keep for months in an airtight container in refrigerator. The flavors will intensify the longer it is left before using.
Serves: 24
1/4 tsp baking powder
6 1/2 oz 185g unsalted butter, chopped
55g (1/4 cup) sugar, plus extra for sprinkling
2 egg yolks
1-2 tbsp lemon juice
1 egg white, whisked
for the cranberry studded mince- makes about 600ml / 2½ cups
2 oz - 60 ml brandy, rum or ruby port
2 1/2 oz - 75 grams soft dark brown sugar
11 oz - 300 grams cranberries, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
3 oz - 75 grams currants
3 oz - 75 grams raisins
1 oz -30 grams dried cranberries
finely grated zest and juice of 1 clementine
2 tbsp brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey
Fruit mince will keep for months in an airtight container in refrigerator. The flavors will intensify the longer it is left before using.
Serves: 24
Preparation time: 1 hour
Cooking time:25 minutes
300g (2 cups) plain flour1/4 tsp baking powder
6 1/2 oz 185g unsalted butter, chopped
55g (1/4 cup) sugar, plus extra for sprinkling
2 egg yolks
1-2 tbsp lemon juice
1 egg white, whisked
for the cranberry studded mince- makes about 600ml / 2½ cups
2 oz - 60 ml brandy, rum or ruby port
2 1/2 oz - 75 grams soft dark brown sugar
11 oz - 300 grams cranberries, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
3 oz - 75 grams currants
3 oz - 75 grams raisins
1 oz -30 grams dried cranberries
finely grated zest and juice of 1 clementine
2 tbsp brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey
Preheat oven to 375 F - 190°C .
Sift flour and baking powder into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and enough lemon juice to bring ingredients together to form a dough.
Knead dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one pastry half between 2 sheets of baking paper until 1/4 inch or less, 3-5mm thick. Using a 2 1/2 inch (6.5cm) fluted round cutter, cut out 12 rounds, reserving leftover pastry. Place rounds into one of the prepared pans. Spoon 2 teaspoons of fruit mince into each. Repeat with second pastry half and fruit mince.
Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white and sprinkle with extra sugar. Bake for 20-25 minutes or until golden. Leave to cool completely in pans. Serve warm or at room temperature.
Make the mince fruit in advance.
In a large pan, dissolve the sugar in the brandy, rum or ruby port over a gentle heat. Add the chopped cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
Sift flour and baking powder into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and enough lemon juice to bring ingredients together to form a dough.
Knead dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one pastry half between 2 sheets of baking paper until 1/4 inch or less, 3-5mm thick. Using a 2 1/2 inch (6.5cm) fluted round cutter, cut out 12 rounds, reserving leftover pastry. Place rounds into one of the prepared pans. Spoon 2 teaspoons of fruit mince into each. Repeat with second pastry half and fruit mince.
Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white and sprinkle with extra sugar. Bake for 20-25 minutes or until golden. Leave to cool completely in pans. Serve warm or at room temperature.
Make the mince fruit in advance.
In a large pan, dissolve the sugar in the brandy, rum or ruby port over a gentle heat. Add the chopped cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
Cranberry apple cobbler
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour
1 (12-ounce) package cranberries 1 1/2 cups apple juice
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
10 cups sliced peeled apples
Topping:
1 1/2 cups flour
1/3 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cubed
2/3 cup milk
Preheat oven to 400 degrees.
In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat; cook, stirring, until thickened.
Spoon into 13 x 9-inch baking dish. Arrange apples over cranberry mixture, overlapping to fit.
Bake for 15 minutes.
Topping:
Combine flour, all but 1 tablespoon of the sugar, baking powder and salt. Cut in butter until in coarse crumbs. Drizzle with milk, stirring until in pebble-size chunks. Drop by spoonfuls onto apples.
Sprinkle with remaining sugar. Bake for 45 minutes or until golden brown.
Note:
Apples that hold their shape well in this recipe . Golden Delicious, Idared, Mutsu (Crispin)and Northern Spy.
In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat; cook, stirring, until thickened.
Spoon into 13 x 9-inch baking dish. Arrange apples over cranberry mixture, overlapping to fit.
Bake for 15 minutes.
Topping:
Combine flour, all but 1 tablespoon of the sugar, baking powder and salt. Cut in butter until in coarse crumbs. Drizzle with milk, stirring until in pebble-size chunks. Drop by spoonfuls onto apples.
Sprinkle with remaining sugar. Bake for 45 minutes or until golden brown.
Note:
Apples that hold their shape well in this recipe . Golden Delicious, Idared, Mutsu (Crispin)and Northern Spy.
Creamed salmon casserole
Serves: 6
2 ounces butter
1/2 cup chopped onion
1 tablespoon chopped shallots
8 ounces sliced mushrooms
1/2 cup dry white wine
1 ounce flour
1/2 cup milk
1/2 cup heavy cream
to taste, salt and white pepper
1 tablespoon chopped parsley
1/2 cup breadcrumbs
2 cups cooked rice
Preparation time:20 minutes
Cooking time:15 minutes
1 1/2 pounds cooked salmon 2 ounces butter
1/2 cup chopped onion
1 tablespoon chopped shallots
8 ounces sliced mushrooms
1/2 cup dry white wine
1 ounce flour
1/2 cup milk
1/2 cup heavy cream
to taste, salt and white pepper
1 tablespoon chopped parsley
1/2 cup breadcrumbs
2 cups cooked rice
Preheat the oven to 350 degrees.
Break up the salmon. Discard any skin and bones. Set aside.
Melt butter over medium heat in a heavy skillet. Add onion, shallot, and mushrooms and sauté until tender. Add wine and cook to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and cream. Mix well and whisk to make a cream sauce. Season to taste with salt and pepper, and simmer for 5 minutes.
Mix in the salmon and heat through. Spoon salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
Bake in the oven for 15 minutes. Serve with the heated rice.
Break up the salmon. Discard any skin and bones. Set aside.
Melt butter over medium heat in a heavy skillet. Add onion, shallot, and mushrooms and sauté until tender. Add wine and cook to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and cream. Mix well and whisk to make a cream sauce. Season to taste with salt and pepper, and simmer for 5 minutes.
Mix in the salmon and heat through. Spoon salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
Bake in the oven for 15 minutes. Serve with the heated rice.
Crumpets
Special equipment: 3 1/2-inch metal rings
Serves: 12
3 1/2 cups all-purpose flour
1 1/4 cups water, lukewarm
1 tablespoon sugar
2 1/2 teaspoons instant yeast
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Vegetable oil for cooking
Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until foaming - about 1, up to 2 hours.
Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking.
Dampen a paper towel with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3 ½"
Place one ring in the heated pan, add enough batter to fill just below the top of the ring.
Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.
Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving.
NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water.
Serves: 12
Preparation time: 2 hours 45 minutes
Cooking time:40 minutes
1 1/4 cups milk3 1/2 cups all-purpose flour
1 1/4 cups water, lukewarm
1 tablespoon sugar
2 1/2 teaspoons instant yeast
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Vegetable oil for cooking
Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until foaming - about 1, up to 2 hours.
Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking.
Dampen a paper towel with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3 ½"
Place one ring in the heated pan, add enough batter to fill just below the top of the ring.
Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.
Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving.
NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water.
Custard cream
Serves: 8
Preparation time: 15 minutes
Cooking time:8 minutes
6 large egg yolks 2/3 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier
In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil.
Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
Add rum or Grand Marnier. Cover and refrigerate until ready to use.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil.
Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
Add rum or Grand Marnier. Cover and refrigerate until ready to use.
Deep-fried cod patties
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
1 pound salted cod 1 pound mashed potatoes
1 tablespoon parsley
1 teaspoon dry mustard
1/4 teaspoon white pepper
2 beaten eggs
Soak the cod in cold water for 12 hours. Drain and poach, starting with fresh cold water. Simmer for 15 minutes or until fish becomes flaky. Drain and flake the fish. Combine with the remaining ingredients.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.
Deviled chicken breasts
Serves: 4
2 teaspoons Dijon mustard
1/4 cup oil
1 cup fine bread crumbs
1 cup tomato sauce
Preparation time: 15 minutes
Cooking time:30 minutes
4 medium chicken breasts 2 teaspoons Dijon mustard
1/4 cup oil
1 cup fine bread crumbs
1 cup tomato sauce
Flatten the chicken breasts with a mallet or the bottom of a heavy skillet.
Season with salt and pepper on both sides and sprinkle with oil. Broil the chicken breasts with the skin side down for about 10 minutes . Turn the chicken pieces and continue broiling until skin is brown. Brush each chicken piece with mustard.
Sprinkle with bread crumbs and bake until chicken is done and bread crumbs are brown.
Serve with tomato sauce.
Season with salt and pepper on both sides and sprinkle with oil. Broil the chicken breasts with the skin side down for about 10 minutes . Turn the chicken pieces and continue broiling until skin is brown. Brush each chicken piece with mustard.
Sprinkle with bread crumbs and bake until chicken is done and bread crumbs are brown.
Serve with tomato sauce.
Easy pie dough
Makes dough for 1 double crust pie or 2 single crust pies
Dough can be frozen for up to 3 months; thaw before using.
1pinch of salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces
1 tablespoon apple cider vinegar or white vinegar, chilled
Dough can be frozen for up to 3 months; thaw before using.
Preparation time:10 minutes
2 1/2 cups (300 grs) all-purpose flour1pinch of salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces
1 tablespoon apple cider vinegar or white vinegar, chilled
In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs appear, about 10 seconds.
With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds.
Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball.
Knead a few times to combine, then divide into two equal balls.
Flatten each ball into a disc with smooth edges, cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds.
Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball.
Knead a few times to combine, then divide into two equal balls.
Flatten each ball into a disc with smooth edges, cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
Eggs suzette
The recipe lends itself to variations such as substituting the baked egg in the shell with a poached egg. Add caramelized onions and Gruyere . Kick things up with some cayenne pepper.
Princess Diana’s favorite breakfast dishes was an Egg Suzette aka BJP (Baked Jacket Potato): a baked potato scooped out with wilted spinach or creamed prawns, (tiny shrimp) in the bottom and a poached egg on top with a little hollandaise sauce and some potatoes piped around the edges.
Serves: 6
6 tbsp butter
3 tbsp sour cream
1 tbsp chopped chives
2 tbsp crumbled bacon, crisp
1 tsp salt
1/2 tsp freshly ground pepper
6 whole eggs
1 cup grated cheddar cheese
Princess Diana’s favorite breakfast dishes was an Egg Suzette aka BJP (Baked Jacket Potato): a baked potato scooped out with wilted spinach or creamed prawns, (tiny shrimp) in the bottom and a poached egg on top with a little hollandaise sauce and some potatoes piped around the edges.
Serves: 6
Preparation time:20 minutes
Cooking time:8 minutes
6 whole medium baking potatoes6 tbsp butter
3 tbsp sour cream
1 tbsp chopped chives
2 tbsp crumbled bacon, crisp
1 tsp salt
1/2 tsp freshly ground pepper
6 whole eggs
1 cup grated cheddar cheese
Bake the potatoes using your favorite method and be sure to allow some time for them to cool down before the scooping.
Take the “top” of the potato to mean lengthwise and not the small end.
Scoop out the meat and blend well with the butter, sour cream, chives, bacon, and salt and pepper.
Beat lightly and spoon back into the shells. Make a hollow in the top of each potato and into this drop a raw egg.
Sprinkle lavishly with grated Cheddar cheese, and place in a 350°F oven long enough to cook the eggs and melt the cheese. Makes a delicious breakfast or supper dish.
Take the “top” of the potato to mean lengthwise and not the small end.
Scoop out the meat and blend well with the butter, sour cream, chives, bacon, and salt and pepper.
Beat lightly and spoon back into the shells. Make a hollow in the top of each potato and into this drop a raw egg.
Sprinkle lavishly with grated Cheddar cheese, and place in a 350°F oven long enough to cook the eggs and melt the cheese. Makes a delicious breakfast or supper dish.
English apple pudding with rum sauce
Serves: 6
Preparation time: 30 min
Cooking time:35 minutes
3 medium green apples 1/4 cup butter, softened
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
Rum sauce:
1/4 cup butter, softened
1/2 cup sugar
1/2 cup cream
1/2 teaspoon vanilla
3 tablespoons dark rum
Preheat oven at 400 degrees.
Core apples (do not peel). Put through food processor.
Cream butter, sugar and egg. Add apples and mix well. add dry ingredients.
Spoon into buttered glass dish or souffle glass dish and bake for 30 to 35 minutes in a water bath.
Serve with rum sauce.
Rum sauce:
Combine butter, sugar and cream in a saucepan.
Cook over low heat 8 to 12 minutes, then add vanilla and rum.
Cool and serve with cake.
Core apples (do not peel). Put through food processor.
Cream butter, sugar and egg. Add apples and mix well. add dry ingredients.
Spoon into buttered glass dish or souffle glass dish and bake for 30 to 35 minutes in a water bath.
Serve with rum sauce.
Rum sauce:
Combine butter, sugar and cream in a saucepan.
Cook over low heat 8 to 12 minutes, then add vanilla and rum.
Cool and serve with cake.
English muffins
The trick is to allow more time and a slower rise to improve the flavor and texture of the muffins.
This recipe also makes a firmer dough than some other English muffin recipes, it makes the dough much easier to work with.
This recipe is inspired by http://www.emmachristensenmedia.com/
Serves: 12
3/4 cup (3 1/3 ounces) all-purpose flour or bread flour
1/2 cup water
1/2 teaspoon active dry or instant yeast (or 2 tablespoons active sourdough starter)
For the English muffin dough:
1 cup milk, whole or 2%
1 teaspoon active dry or instant yeast
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 teaspoon salt
3 to 3 1/4 cups (13 1/2 to 14 1/2 ounces) all-purpose flour or bread flour
Cornmeal for dusting
Butter for the skillet
This recipe also makes a firmer dough than some other English muffin recipes, it makes the dough much easier to work with.
This recipe is inspired by http://www.emmachristensenmedia.com/
Serves: 12
Preparation time:3 hours
Cooking time:20 minutes
For the dough starter:3/4 cup (3 1/3 ounces) all-purpose flour or bread flour
1/2 cup water
1/2 teaspoon active dry or instant yeast (or 2 tablespoons active sourdough starter)
For the English muffin dough:
1 cup milk, whole or 2%
1 teaspoon active dry or instant yeast
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 teaspoon salt
3 to 3 1/4 cups (13 1/2 to 14 1/2 ounces) all-purpose flour or bread flour
Cornmeal for dusting
Butter for the skillet
1. Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes.
2. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins.
3. Whisk together the milk, yeast, and starter: In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy.
4. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.
5. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn't stick to the bowl or your hands.
6. Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days.
→ Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.
7. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.
8. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.
9. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that's okay.
10. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
11. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
12. Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.
13. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)
14. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.
15. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.
Recipe Notes
Vegan English Muffins: Replace the milk in the main dough with water, almond milk, or soy milk. Replace the butter with olive oil.
Crumpets: Increase the milk by 3/4 cup — this will make a looser dough, closer to a batter. Instead of shaping muffins by hand, allow the batter to come to room temperature after refrigeration, then drop generous spoonfuls onto a hot skillet, using English muffin rings as molds. Allow to cook until bubbly (like pancakes), then flip and cook the other side.
2. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins.
3. Whisk together the milk, yeast, and starter: In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy.
4. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.
5. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn't stick to the bowl or your hands.
6. Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days.
→ Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.
7. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.
8. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.
9. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that's okay.
10. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
11. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
12. Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.
13. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)
14. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.
15. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.
Recipe Notes
Vegan English Muffins: Replace the milk in the main dough with water, almond milk, or soy milk. Replace the butter with olive oil.
Crumpets: Increase the milk by 3/4 cup — this will make a looser dough, closer to a batter. Instead of shaping muffins by hand, allow the batter to come to room temperature after refrigeration, then drop generous spoonfuls onto a hot skillet, using English muffin rings as molds. Allow to cook until bubbly (like pancakes), then flip and cook the other side.
Festive shortbreads
Serves: 8
Preparation time: 15 minutes
Cooking time:25 minutes
1 cup soft unsalted butter 3/4 cup sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
Preheat oven to 325 degrees .
Using an electric table-top or hand mixer, cream the butter and sugar until fluffy.
Beat in the egg and vanilla. Gradually add the dry ingredients and form a ball with the dough.
Chill for 2 to 3 hours. Shape dough into 1-inch balls. Place on cookie sheet.
Press ball with a cookie stamp to form a design. Bake 20 to 25 minutes . Cookies should not brown.
Cool on wire rack. Decorate cookies with frosting piped through a pastry tube.
Store in air-tight container in a cool place.
Using an electric table-top or hand mixer, cream the butter and sugar until fluffy.
Beat in the egg and vanilla. Gradually add the dry ingredients and form a ball with the dough.
Chill for 2 to 3 hours. Shape dough into 1-inch balls. Place on cookie sheet.
Press ball with a cookie stamp to form a design. Bake 20 to 25 minutes . Cookies should not brown.
Cool on wire rack. Decorate cookies with frosting piped through a pastry tube.
Store in air-tight container in a cool place.
Fish and chips
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
2 pounds boned and skinned cod 1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying
BATTER FOR FISH
1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water
Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.
BATTER FOR FISH
In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.
BATTER FOR FISH
In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.
Gingerbread sticky toffee pudding
Serves: 8
Preparation time: 25 minutes
Cooking time:25 minutes
1 cup dates, pitted and coarsely chopped 1 cup water
1 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 stick butter, plus extra for greasing
3/4 cup dark brown sugar
2 eggs
3 tablespoons molasses
Zest of half an orange
For the sticky toffee sauce:
1 stick unsalted butter
1 cup dark brown sugar
1 cup heavy cream
1 cup heavy cream, whipped
Preheat the oven to 350F and grease a 9 by 13 baking dish.
Combine the dates and water in a small saucepan. Bring to a boil and cook over medium-low heat until softened, about 5 minutes. Allow liquid to cool and puree the date mixture with its liquid in a blender or food processor. Reserve.
Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In the bowl of a stand mixer, cream butter and sugar until smooth at medium-high speed. Beat in eggs one at a time until just combined. Add molasses and mix until incorporated. Lower the speed and slowly add flour mixture in three parts. Stir in date puree and orange zest.
Transfer batter to prepared dish and bake until a skewer inserted into the middle comes out clean, about 20-25 minutes.
Meanwhile, make the sticky toffee sauce: Melt butter in a saucepan. Slowly add cream and dark brown sugar, whisking until mixture comes to a gentle boil and forms a smooth sauce. Set aside.
Remove pudding from the oven and immediately poke holes in the pudding every inch or so using a skewer or chopstick. Pour three quarters of the sauce over the cake and allow it to soak in for at least 30 minutes. Serve warm with a drizzle of extra sauce and a dollop of whipped cream.
Combine the dates and water in a small saucepan. Bring to a boil and cook over medium-low heat until softened, about 5 minutes. Allow liquid to cool and puree the date mixture with its liquid in a blender or food processor. Reserve.
Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In the bowl of a stand mixer, cream butter and sugar until smooth at medium-high speed. Beat in eggs one at a time until just combined. Add molasses and mix until incorporated. Lower the speed and slowly add flour mixture in three parts. Stir in date puree and orange zest.
Transfer batter to prepared dish and bake until a skewer inserted into the middle comes out clean, about 20-25 minutes.
Meanwhile, make the sticky toffee sauce: Melt butter in a saucepan. Slowly add cream and dark brown sugar, whisking until mixture comes to a gentle boil and forms a smooth sauce. Set aside.
Remove pudding from the oven and immediately poke holes in the pudding every inch or so using a skewer or chopstick. Pour three quarters of the sauce over the cake and allow it to soak in for at least 30 minutes. Serve warm with a drizzle of extra sauce and a dollop of whipped cream.
Gingersnap cookies
The recipe for these ultra thin ginger snaps originated from the restaurant Chez Panisse
Note that slicing the frozen cookie dough as thin as possible, the thinner the cookie, the crispier it will be, and including the 1/8 of a teaspoon of ground black pepper that the recipe calls for. Black pepper is an odd ingredient to add to a cookie.
Serves: 18
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
2 1/2 teaspoon ground ginger
1/8 teaspoon finely ground black pepper
Note that slicing the frozen cookie dough as thin as possible, the thinner the cookie, the crispier it will be, and including the 1/8 of a teaspoon of ground black pepper that the recipe calls for. Black pepper is an odd ingredient to add to a cookie.
Serves: 18
Preparation time: 15 minutes
Cooking time:12 minutes
8 oz unsalted butter1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
2 1/2 teaspoon ground ginger
1/8 teaspoon finely ground black pepper
Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.
Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm.
Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, 7-12 minutes. Check the oven for doneness after 7 minutes.
Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm.
Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, 7-12 minutes. Check the oven for doneness after 7 minutes.
Graham cracker crust
Serves: 8
Preparation time: 10 minutes
Cooking time:8 minutes
1 1/4 cups Graham cracker crumbs 1 tablespoon sugar
1/3 cup butter, melted
Combine crumbs and sugar in medium-sized bowl. Stir in melted butter until thoroughly blended.
Pack mixture firmly into pan and press firmly to bottom and sides bringing crumbs evenly up to rim.
Preheat oven to 350 degrees. Bake for 8 minutes.
Cool, chill and fill and use according to recipe.
Pack mixture firmly into pan and press firmly to bottom and sides bringing crumbs evenly up to rim.
Preheat oven to 350 degrees. Bake for 8 minutes.
Cool, chill and fill and use according to recipe.
Kedgeree of salmon with sea asparagus
A colorful dish using fresh and smoked salmon, decorated in yellow, white and green.The recipe can be cut in half.
Sea asparagus, also known as Salicornia has a salty, crunchy brininess.
The plant grows in protected salt marshes on all continents except Antarctica.
To cook sea asparagus, blanch the plant in boiling water for 1 to 2 minutes,
then shock it in a bowl of ice water.
Once you have your blanched sea asparagus, all you really need to do is dress them with your best olive oil and add a little lemon juice, balsamic vinegar or other acidic component, plus a few grinds of black pepper.
Serves: 10 to 12
5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
1 pound smoked salmon, diced
2 cups converted rice
4 cups chicken or vegetable broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley
1 cup lemon butter
Sea asparagus, also known as Salicornia has a salty, crunchy brininess.
The plant grows in protected salt marshes on all continents except Antarctica.
To cook sea asparagus, blanch the plant in boiling water for 1 to 2 minutes,
then shock it in a bowl of ice water.
Once you have your blanched sea asparagus, all you really need to do is dress them with your best olive oil and add a little lemon juice, balsamic vinegar or other acidic component, plus a few grinds of black pepper.
Serves: 10 to 12
Preparation time: 30 minutes
Cooking time:1 hour
3 tablespoons butter5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
1 pound smoked salmon, diced
2 cups converted rice
4 cups chicken or vegetable broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley
1 cup lemon butter
Preheat oven to 400 degrees.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the rice and the salmon mixture. Mix in the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.
PRESENTATION
Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the rice and the salmon mixture. Mix in the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.
PRESENTATION
Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.
Lace cookies
Coconut lace cookies are made using the same amount coconut flakes instead of almonds.
Serves: 12
5 tablespoons unsalted butter
1/4 cup firmly-packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/3 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Serves: 12
Preparation time: 20 minutes
Cooking time:10 minutes
2 ounces almonds (to yield 1/2 cup ground almonds)5 tablespoons unsalted butter
1/4 cup firmly-packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/3 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of your oven. Line two (2) cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them.
In a food processor, grind almonds finely; measure out 1/2 cup and set aside.
In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla extract.
Drop the batter by the teaspoon, 3-inches apart, on the prepared cookie sheets (about 1/2 dozen cookies per cookie sheet). Prepare all your pans of cookies at this time even though you are only going to bake 1 or 2 sheets at a time.
Bake the cookies until evenly light brown, approximately 8 to 10 minutes until the cookies spread, become thin, and take on a deep golden color. After 5 minutes into the baking time, switch the baking sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until approximately 6 minutes into the baking time.
Line wire cooling racks with plastic wrap. When cookies are done baking, remove the cookies from the oven and, as soon as they're firm enough to lift off the baking sheet (which will take just a few minutes), use a wide spatula to transfer them to the prepared cooling racks to cool completely. Allowing the cookies to cool slightly on the cookie sheet will also cause them to flatten out more. If the cookies become too cold and hard to remove from the baking sheet without shattering them, replace the pan in the oven to soften the cookies again.
Bake the remaining cookies; the batter will have firmed up a bit, but that is fine.
Store the flat cookies between sheets of parchment paper in a tin or plastic container with a tight-fitting lid.
In a food processor, grind almonds finely; measure out 1/2 cup and set aside.
In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla extract.
Drop the batter by the teaspoon, 3-inches apart, on the prepared cookie sheets (about 1/2 dozen cookies per cookie sheet). Prepare all your pans of cookies at this time even though you are only going to bake 1 or 2 sheets at a time.
Bake the cookies until evenly light brown, approximately 8 to 10 minutes until the cookies spread, become thin, and take on a deep golden color. After 5 minutes into the baking time, switch the baking sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until approximately 6 minutes into the baking time.
Line wire cooling racks with plastic wrap. When cookies are done baking, remove the cookies from the oven and, as soon as they're firm enough to lift off the baking sheet (which will take just a few minutes), use a wide spatula to transfer them to the prepared cooling racks to cool completely. Allowing the cookies to cool slightly on the cookie sheet will also cause them to flatten out more. If the cookies become too cold and hard to remove from the baking sheet without shattering them, replace the pan in the oven to soften the cookies again.
Bake the remaining cookies; the batter will have firmed up a bit, but that is fine.
Store the flat cookies between sheets of parchment paper in a tin or plastic container with a tight-fitting lid.
Leek patties
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
6 large leeks (white and light green parts only), washed well, halved lengthwise and crosswise 2 eggs, beaten
1/2 cup dry bread crumbs
1 teaspoon salt
freshly ground pepper to taste
2 tablespoons canola oil
Boil the leeks in boiling water until soft. Drain well. Squeeze out moisture. Coarsely chop the leeks.
Place in a bowl. Stir in eggs, bread crumbs, salt and pepper.
Make 8 patties. Brown both sides in canola oil.
Place in a bowl. Stir in eggs, bread crumbs, salt and pepper.
Make 8 patties. Brown both sides in canola oil.
Lemon curd
Serves: 10
Preparation time: 15 minutes
Cooking time:12 minutes
1/2 cup butter 1 1/2 cups sugar
1 tablespoon grated lemon rind
4 eggs
1 cup lemon juice
Melt butter in a double boiler. Add sugar, grated lemon rind, lemon juice. Stir to melt sugar.
Beat eggs in a mixing bowl until frothy.
Mix into lemon mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.
Beat eggs in a mixing bowl until frothy.
Mix into lemon mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.
Lemon meringue bites
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
For lemon curd 3/4 stick (6 tablespoons) unsalted butter
1 tablespoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
12 tartlet shells
For meringue
3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar
Make lemon curd:
Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer.
In a bowl whisk together eggs and whisk in lemon mixture until combined well.
Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly.
Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour. Preheat oven to 400°F.
Make meringue:
In a bowl with an electric mixer beat whites and cream of tartar until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks.
Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day.
Keep tartlets chilled until ready to serve.
Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer.
In a bowl whisk together eggs and whisk in lemon mixture until combined well.
Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly.
Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour. Preheat oven to 400°F.
Make meringue:
In a bowl with an electric mixer beat whites and cream of tartar until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks.
Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day.
Keep tartlets chilled until ready to serve.
Lemon rhubarb mousse
Serves: 8
Preparation time: 40 minutes
Cooking time:30 minutes
For rhubarb mousse: 2 teaspoons unflavored gelatin
1/4 cup water
1 cup Rhubarb puree, well chilled **
1/2 cup whipping cream, beaten to stiff peaks
For lemon mousse:
1 envelope unflavored gelatin
1/4 cup water
2 teaspoons grated lemon rind
1/4 cup lemon juice, freshly squeezed, and strained
1/2 cup sugar
1/2 cup heavy cream or 1 1/2 cups cool whip, lite
2 egg whites
1/4 teaspoon cream of tartar
For the rhubarb purée:
3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
1/3 cup sugar
1/4 cup mashed strawberries or raspberries
For rhubarb mousse:
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.
For lemon mousse:
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.
For the rhubarb purée:
In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.
To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.
For lemon mousse:
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.
For the rhubarb purée:
In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.
To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.
Lemon shortbread cookies
Serves: 20
Preparation time: 20 minutes
Cooking time:12 minutes
1 1/4 cups all purpose flour 1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup (1 1/4 sticks) butter, softened
2 tablespoons white sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 tablespoons white sugar
Preheat oven to 350 degrees.
In a large mixing bowl of an electric beater, combine flour, cornstarch, powdered sugar, butter, lemon peel and lemon juice.
Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes.) Shape the dough into a 14 by 1-inch cylinder.
Roll in the remaining 2 tablespoons sugar. Wrap in plastic food wrap. Refrigerate until firm.
With a sharp knife, cut the log into 1/4-inch thick slices. Place one inch apart on cookie sheets.
Bake for 10 to 12 minutes or until set. (Cookies will not brown.) Cool on racks. Store in an airtight container.
In a large mixing bowl of an electric beater, combine flour, cornstarch, powdered sugar, butter, lemon peel and lemon juice.
Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes.) Shape the dough into a 14 by 1-inch cylinder.
Roll in the remaining 2 tablespoons sugar. Wrap in plastic food wrap. Refrigerate until firm.
With a sharp knife, cut the log into 1/4-inch thick slices. Place one inch apart on cookie sheets.
Bake for 10 to 12 minutes or until set. (Cookies will not brown.) Cool on racks. Store in an airtight container.
Lemon squares
Serves: 12
Preparation time: 35 minutes
Cooking time:45 minutes
1 cup all purpose flour 1/2 cup butter, softened
1/4 cup confectioner's sugar
For filling:
3 eggs
1 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/2 cup lemon juice
Preheat oven to 350 degrees.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.
Lemon trifle
Serves: 10
Preparation time: 25 minutes
Cooking time:12 minutes
1 envelope unflavored gelatin 6 ounces lemon juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream
Dissolve gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold lemon mixture into egg whites. Whip the cream until medium stiff. Fold gently into lemon mixture. Cut angel food cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and chill to set.
Lime curd and almond tart
Serves: 8
Preparation time: 40 minutes
Cooking time:25 minutes
For crust: 2/3 cup sliced almonds, toasted
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft
For filling:
1 cup sugar
1/2 cup unsalted butter, cut into pieces
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest
For compote:
3 cups bing cherries, diced
1 cup diced fresh pineapple
1/2 cup diced mango
2 diced apricots
2/3 cup raspberries
1 teaspoon sugar
Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.
Marinated cauliflower
Serves: 4
Preparation time: 20 minutes
Cooking time:8 minutes
1 medium cauliflower For dressing :
1 cup French salad dressing
1 teaspoon mustard
1 teaspoon lemon juice
1 clove chopped garlic
3 chopped cooked egg yolks
Wash cauliflower and cook in boiling water until done.
Cool, drain and cut into small pieces.
Place in a salad bowl. Combine remaining ingredients and mix with cauliflower. Marinate for 1 hour in refrigerator.
Cool, drain and cut into small pieces.
Place in a salad bowl. Combine remaining ingredients and mix with cauliflower. Marinate for 1 hour in refrigerator.
Melting moments
Serves: 12
Preparation time: 20 minutes
Cooking time:25 minutes
1 cup all-purpose flour 2 tablespoons cornstarch
1/2 cup confectioners' sugar
1 cup butter, softened
1 1/2 cups flaked coconut
Preheat oven to 300 degrees.
Mix flour, cornstarch, and sugar in a bowl. Blend in butter to form a soft dough.
If dough is too soft to handle, cover and chill.
Shape into 3/4-inch balls.
Roll in coconut.
Place 1 1/2 inches apart on ungreased baking sheets. Bake for 20-25 minutes, or until lightly browned.
Mix flour, cornstarch, and sugar in a bowl. Blend in butter to form a soft dough.
If dough is too soft to handle, cover and chill.
Shape into 3/4-inch balls.
Roll in coconut.
Place 1 1/2 inches apart on ungreased baking sheets. Bake for 20-25 minutes, or until lightly browned.
Oatmeal lace cookies
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Light and crisp oatmeal cookies make a pleasant alternative to heavier treats. Dip them in melted chocolate for a decadent, lacy crunch.
* see more comments below
Serves: 10
1/2 cup sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup quick oats (NOT old fashioned)
1/3 cup melted unsalted butter, at room temperature
2 tbsp. heavy cream
2 tbsp. light corn syrup
1 tbsp. vanilla extract
Light and crisp oatmeal cookies make a pleasant alternative to heavier treats. Dip them in melted chocolate for a decadent, lacy crunch.
* see more comments below
Serves: 10
Preparation time: 20 minutes
Cooking time:10 minutes
1/2 cup all-purpose flour 6 1/2 tablespoons or (2 oz or 60 gr by weight)1/2 cup sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup quick oats (NOT old fashioned)
1/3 cup melted unsalted butter, at room temperature
2 tbsp. heavy cream
2 tbsp. light corn syrup
1 tbsp. vanilla extract
1. Heat oven to 350°, 177 degrees C., gas 4.
Whisk together flour, sugar, baking powder, and salt in a bowl; add oats, butter, cream, corn syrup, and vanilla, and mix until evenly combined.
2. Using a 1⁄4-tsp. measuring spoon, drop balls of dough 4 inches apart onto parchment paper-lined baking sheets or a Non-Stick Silicone Baking Mat. Press the dough to a 1 1/2-inch round shape. Bake until spread and lightly browned, about 10 minutes. Let stand for a minute until firm enough to remove from baking sheet. Cool on rack.
*
The Oatmeal lace cookies recipe is one well researched by our team @wefacecook.com. The recipe is accurate. Be advised that many of the recipes 5 millions+ on google are mostly a guess evaluation and have not been tested giving disappointing results. For example, if you try those recipes made with ground almonds found on well-travelled sites, you will surely get “rock-tooth-braking” cookies. Others just do not produce the real lace cookies effect.
We have tracked the origin of the recipe. It is Scottish and arrived in Canada Gaspé Coast in Québec with the immigrants.
Follow the recipe as explained (accuracy in the measurement of flour is very important); and you will be happy with the results. Moreover, The cookies can be shaped into cups, and rolled into circular/round tubes.
Whisk together flour, sugar, baking powder, and salt in a bowl; add oats, butter, cream, corn syrup, and vanilla, and mix until evenly combined.
2. Using a 1⁄4-tsp. measuring spoon, drop balls of dough 4 inches apart onto parchment paper-lined baking sheets or a Non-Stick Silicone Baking Mat. Press the dough to a 1 1/2-inch round shape. Bake until spread and lightly browned, about 10 minutes. Let stand for a minute until firm enough to remove from baking sheet. Cool on rack.
*
The Oatmeal lace cookies recipe is one well researched by our team @wefacecook.com. The recipe is accurate. Be advised that many of the recipes 5 millions+ on google are mostly a guess evaluation and have not been tested giving disappointing results. For example, if you try those recipes made with ground almonds found on well-travelled sites, you will surely get “rock-tooth-braking” cookies. Others just do not produce the real lace cookies effect.
We have tracked the origin of the recipe. It is Scottish and arrived in Canada Gaspé Coast in Québec with the immigrants.
Follow the recipe as explained (accuracy in the measurement of flour is very important); and you will be happy with the results. Moreover, The cookies can be shaped into cups, and rolled into circular/round tubes.
Oven barbecued chicken
Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
1 tablespoon chopped onion 1 cup water
1/2 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1 teaspoon grated lemon rind
2 teaspoons lemon juice
2 2-pounds whole chickens
Preheat oven to 425 degrees.
Combine onion, water, ketchup, brown sugar, Worcestershire, hot sauce, garlic lemon rind and juice in a saucepan. Simmer for 5 minutes.
Wash and dry chickens. Cut into quarters. Brush pieces on both sides with sauce.
Arrange in greased baking pan skin side down. Bake 20 minutes. Reduce heat to 375 degrees.
Turn chicken pieces over. Brush with remaining sauce. Bake 20 minutes or until done and tender.
Combine onion, water, ketchup, brown sugar, Worcestershire, hot sauce, garlic lemon rind and juice in a saucepan. Simmer for 5 minutes.
Wash and dry chickens. Cut into quarters. Brush pieces on both sides with sauce.
Arrange in greased baking pan skin side down. Bake 20 minutes. Reduce heat to 375 degrees.
Turn chicken pieces over. Brush with remaining sauce. Bake 20 minutes or until done and tender.
Oven pork chops
Serves: 4
Preparation time: 15 mintes
Cooking time:20 minutes
4 lean pork chops 1 egg
1/4 cup soy sauce
1 tablespoon dry Sherry wine
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1/2 cup dry bread crumbs
Preheat oven to 350 degrees.
Line a shallow baking pan with foil.
In a mixing bowl, beat egg, soy sauce, sherry, ginger powder, and garlic powder together, and pour into a shallow dish.
Sprinkle bread crumbs on a large plate. Dip pork chops into egg mixture, then coat evenly with bread crumbs on both sides.
Arrange chops on foil-lined baking pan. Bake for 20 minutes. Turn and bake another 10 minutes or until chops are tender.
Line a shallow baking pan with foil.
In a mixing bowl, beat egg, soy sauce, sherry, ginger powder, and garlic powder together, and pour into a shallow dish.
Sprinkle bread crumbs on a large plate. Dip pork chops into egg mixture, then coat evenly with bread crumbs on both sides.
Arrange chops on foil-lined baking pan. Bake for 20 minutes. Turn and bake another 10 minutes or until chops are tender.
Peach cobbler #1
Serves: 8
Preparation time: 15 minutes
Cooking time:50 minutes
8 cups peeled, thickly sliced peaches 2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon nutmeg
topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk
In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.
Peach cobbler #2
"Cobble up" means to put together in a hurry.
Serves: 6
1 teaspoon cornstarch
1/4 teaspoon cinnamon
4 cups sliced fresh peaches, peeled
1 teaspoon lemon juice
For biscuit topping:
1 cup flour
1 teaspoon sugar
3 teaspoons baking powder
1/2 cup shortening
1/2 cup milk
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
1/2 cup sugar 1 teaspoon cornstarch
1/4 teaspoon cinnamon
4 cups sliced fresh peaches, peeled
1 teaspoon lemon juice
For biscuit topping:
1 cup flour
1 teaspoon sugar
3 teaspoons baking powder
1/2 cup shortening
1/2 cup milk
Prehet oven at 400 degrees.
Blend sugar, cornstarch, and cinnamon in a medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2-quart casserole. Keep fruit mixer hot in oven while preparing biscuit topping.
For biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Add shortening and milk. Cut through 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with cream or ice cream.
Blend sugar, cornstarch, and cinnamon in a medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2-quart casserole. Keep fruit mixer hot in oven while preparing biscuit topping.
For biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Add shortening and milk. Cut through 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with cream or ice cream.
Peach crisp
Serves: 6
Preparation time:20 minutes
Cooking time:30 minutes
Filling Ingredients3 lbs ripe but firm peaches (6-7), peeled, pitted, and sliced into 3/4″ wedges.
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Pinch salt
pinch of cinnamon
pinch of ground nutmeg
Crumb Topping
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Serve with vanilla or peach ice cream
Preheat oven to 350 F.
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (Save the rest of the excess peach juice in a smoothie or reduce over medium heat until concentrated and serve with the peach crisp )
Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been buttered or sprayed with cooking spray.
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 30 minutes. The topping should look golden brown, crisp, and bubbly around the corners. Let cool to lukewarm before serving. Spoon over ice cream.
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (Save the rest of the excess peach juice in a smoothie or reduce over medium heat until concentrated and serve with the peach crisp )
Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been buttered or sprayed with cooking spray.
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 30 minutes. The topping should look golden brown, crisp, and bubbly around the corners. Let cool to lukewarm before serving. Spoon over ice cream.
Peanut butter coconut pudding
Serves: 8
Preparation time: 25 minutes
Cooking time:1 hour
1/2 cup peanut butter 1/2 cup sugar
1/2 cup soft butter
1 egg
1 cup milk
1/3 cup molasses
2 cups white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon each cinnamon, nutmeg, and cloves
grated rind of 1 orange
3 1/2 ounces flaked coconut
In a bowl, mix peanut butter, sugar and butter. Stir in egg. Add milk and molasses. Stir in remaining ingredients. Grease and flour a 1 1/2 quart steamed pudding mold or soufflé mold. Fill with pudding mixture and cover loosely with a piece of greased foil. Preheat oven to 350 degrees. Place a pan of water into the oven. Place pudding into water and bake for 1 hour. Cool in pan for 5 minutes. Tap to loosen and invert onto serving platter. Serve warm with vanilla ice cream, whipped cream, hard sauce or custard sauce.
Pear apple crisp
Pears and apples team together in the Fall for this easy crisp dessert
Serves: 6
2 cups shopped, cored and peeled apples
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
Topping:
1 cup quick cooking rolled oats (not instant)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 pinch ground nutmeg
1/3 cup salted butter melted
Serves: 6
Preparation time: 20 minutes
Cooking time:45 minutes
6 cups chopped, cored and peeled pears2 cups shopped, cored and peeled apples
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
Topping:
1 cup quick cooking rolled oats (not instant)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 pinch ground nutmeg
1/3 cup salted butter melted
Topping: In small bowl, whisk together oats, sugar, flour and nutmeg; drizzle with butter, tossing with fork until crumbly. Sprinkle over pear mixture.
Bake in 350°F (180°C) oven for 45 minutes until the topping is golden brown. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
Bake in 350°F (180°C) oven for 45 minutes until the topping is golden brown. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
Plum pudding
Serves: 12
Preparation time: 25 minutes
Cooking time:4 hours
3 cups bread crumbs 1/2 cup sugar
1 cup currants
1/2 cup soft butter
1 cup raisins
1 egg, beaten
pinch of salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup milk
1/2 teaspoon baking soda
1/2 cup extra-strength coffee
Combine bread crumbs, sugar and currants. Add softened butter and blend well into mixture. Add raisins, egg, salt, cloves, and cinnamon. Dissolve baking soda in milk. Gradually pour milk and coffee into mixture and blend until most and the liquid has been absorbed. Spoon mixture into a greased 1-quart. pudding basin or a mold. Cover with cheese cloth and foil and steam in a double boiler for 4 hours, adding more boiling water as necessary. To serve, turn pudding on a platter. Heat brandy in a small saucepan. Pour over pudding to table flaming. Top with hard sauce or lemon sauce.
Hard sauce for pudding:
1 cup soft butter
1 cup confectioners' sugar
1/4 cup brandy nutmeg
Cream butter and sugar well. Gradually add the brandy and beat until fluffy. Add the nutmeg. Serve chilled or at room temperature.
Hard sauce for pudding:
1 cup soft butter
1 cup confectioners' sugar
1/4 cup brandy nutmeg
Cream butter and sugar well. Gradually add the brandy and beat until fluffy. Add the nutmeg. Serve chilled or at room temperature.
Potato galettes with smoked salmon and dill creme fraiche
Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon.
The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.
Serves: 6
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped
The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.
Serves: 6
Preparation time: 15 minutes
Cooking time:12 minutes
1/4 cup crême fraiche or sour cream 3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped
Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.
Prune whip
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
1 pound pitted prunes, stewed5 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon lemon rind
1/2 cup chopped nuts (optional)
Preheat oven to 325 degrees.
Butter a 4-cup soufflé mold. Set aside.
Drain the prunes and puree in a food processor. Beat the egg whites with the cream of tartar to a firm peak. Gradually add the sugar. Fold the egg whites into the pureed prunes together with the lemon rind and nuts.
Spoon the mixture into the prepared soufflé mold. Bake for 20 to 25 minutes. The prune whip will look like a souffle after it is baked. Serve hot or cold. If served cold the prune whip will settle in the dish.
Butter a 4-cup soufflé mold. Set aside.
Drain the prunes and puree in a food processor. Beat the egg whites with the cream of tartar to a firm peak. Gradually add the sugar. Fold the egg whites into the pureed prunes together with the lemon rind and nuts.
Spoon the mixture into the prepared soufflé mold. Bake for 20 to 25 minutes. The prune whip will look like a souffle after it is baked. Serve hot or cold. If served cold the prune whip will settle in the dish.
Raspberry-rhubarb custard tart
Add or replace raspsberries with strawberries for a perfect Spring match
Serves: 10
1 1/2 cups flour
1/2 cup sugar
1/4 cup ground almonds
1 tablespoon brown sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
1/2 teaspoon vanilla
Filling:
1/4 cup whipping cream
1 egg
1/4 cup sugar
2 tablespoons flour
1 tablespoon ground almonds
1 tablespoon Brandy, Grand Marnier or rum
1/4 teaspoon vanilla
1 cup raspberries
1 1/2 cups rhubarb, chopped into 1/2-inch pieces
Serves: 10
Preparation time:40 minutes
Cooking time:1 hour
Pastry: 1 1/2 cups flour
1/2 cup sugar
1/4 cup ground almonds
1 tablespoon brown sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
1/2 teaspoon vanilla
Filling:
1/4 cup whipping cream
1 egg
1/4 cup sugar
2 tablespoons flour
1 tablespoon ground almonds
1 tablespoon Brandy, Grand Marnier or rum
1/4 teaspoon vanilla
1 cup raspberries
1 1/2 cups rhubarb, chopped into 1/2-inch pieces
For Pastry:
Preheat oven to 375 degrees.
Combine flour with sugar, almonds, brown sugar and salt in a large bowl or food processor. Add butter and vanilla. Cut butter into flour mixture until crumbly.
Set aside 2/3 cup of this mixture.
Press remaining flour mixture evenly over bottom of an ungreased 10-inch tart pan with removable bottom or a springform pan, pressing about 1 inch up sides to form a shell if you like.
Bake on bottom rack of oven until pale golden, from 20 to 25 minutes.
Cool on a rack. Turn oven temperature down to 350 degrees. Meanwhile, whisk cream with egg, sugar, flour, almonds, brandy and vanilla.
In another bowl, toss raspberries with rhubarb. Scatter evenly over baked crust.
Drizzle cream mixture over top. Sprinkle reserved crumb mixture evenly over top. Bake until custard is just set, from 35 to 40 minutes.
For a golden finish on crumble, turn on broiler and broil until topping is golden, from 1 to 2 minutes.
Serve warm or room temperature.
Preheat oven to 375 degrees.
Combine flour with sugar, almonds, brown sugar and salt in a large bowl or food processor. Add butter and vanilla. Cut butter into flour mixture until crumbly.
Set aside 2/3 cup of this mixture.
Press remaining flour mixture evenly over bottom of an ungreased 10-inch tart pan with removable bottom or a springform pan, pressing about 1 inch up sides to form a shell if you like.
Bake on bottom rack of oven until pale golden, from 20 to 25 minutes.
Cool on a rack. Turn oven temperature down to 350 degrees. Meanwhile, whisk cream with egg, sugar, flour, almonds, brandy and vanilla.
In another bowl, toss raspberries with rhubarb. Scatter evenly over baked crust.
Drizzle cream mixture over top. Sprinkle reserved crumb mixture evenly over top. Bake until custard is just set, from 35 to 40 minutes.
For a golden finish on crumble, turn on broiler and broil until topping is golden, from 1 to 2 minutes.
Serve warm or room temperature.
Rhubarb and red wine jelly
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
8 ounces rhubarb, cut into cubes 1-inch piece ginger root, peeled and sliced
2 ounces sugar
4 teaspoons lemon juice juice of 1 orange
1 1/2 cups red wine
2 tablespoons water
3 teaspoons unflavored gelatin
In a saucepan, put rhubarb, ginger, and sugar, lemon juice and orange juice, and wine.
Boil and simmer for 10 to 15 minutes until rhubarb is tender.
Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.
Boil and simmer for 10 to 15 minutes until rhubarb is tender.
Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.
Rhubarb and strawberry crisp
Raspberries may also be used instead or in combination with strawberries.
Serves: 6
2 cups sliced strawberries
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup large-flake rolled oats
1/2 cup butter, melted
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
5 cups diced rhubarb 2 cups sliced strawberries
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup large-flake rolled oats
1/2 cup butter, melted
Preheat oven at 375 degrees.
In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon.
Place in a greased 9-inch baking dish. Topping:
Combine flour, sugar, oats and butter. Sprinkle over rhubarb mixture.
Bake until fruit is tender and topping, golden brown, about 35 to 40 minutes.
In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon.
Place in a greased 9-inch baking dish. Topping:
Combine flour, sugar, oats and butter. Sprinkle over rhubarb mixture.
Bake until fruit is tender and topping, golden brown, about 35 to 40 minutes.
Rhubarb cobbler
Serves: 6
Preparation time:20 minutes
Cooking time:40 minutes
6 cups diced rhubarb1/3 cup sugar
1 teaspoon flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
Topping:
3/4 cup flour
2 teaspoons sugar
2 teaspoons baking powder
Pinch salt
1/4 cup butter, melted
1/2 cup milk
Preheat oven to 375 degrees.
In a large bowl, combine rhubarb, sugar, flour, and cinnamon.
Place in a greased 9-inch by 2-inch deep in a baking dish.
Bake uncovered for 15 minutes.
Topping:
In a bowl, combine flour, sugar, baking powder and salt.
Add butter and milk stirring just to form a dough.
Drop tablespoons of dough on top of rhubarb.
Bake at 400 F for 20 to 25 minutes. Serve warm with vanilla ice cream if desired.
In a large bowl, combine rhubarb, sugar, flour, and cinnamon.
Place in a greased 9-inch by 2-inch deep in a baking dish.
Bake uncovered for 15 minutes.
Topping:
In a bowl, combine flour, sugar, baking powder and salt.
Add butter and milk stirring just to form a dough.
Drop tablespoons of dough on top of rhubarb.
Bake at 400 F for 20 to 25 minutes. Serve warm with vanilla ice cream if desired.
Rhubarb crisp
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
6 cups rhubarb, diced 2/3 cup light brown sugar
2 tablespoons melted butter
3 tablespoons flour
1 teaspoon cinnamon
Topping:
1/2 flour
1 cup oat meal
1 cup light brown sugar
1/2 cup melted butter
Preheat oven to 400 degrees.
In a mixing bowl, combine rhubarb, brown sugar, butter, flour and cinnamon.
Spoon into a buttered medium casserole dish.
For topping:
Combine the topping ingredients in a bowl. Sprinkle evenly over rhubarb mixture.
Bake for 30 to 40 minutes. Test center to make sure rhubarb is cooked.
In a mixing bowl, combine rhubarb, brown sugar, butter, flour and cinnamon.
Spoon into a buttered medium casserole dish.
For topping:
Combine the topping ingredients in a bowl. Sprinkle evenly over rhubarb mixture.
Bake for 30 to 40 minutes. Test center to make sure rhubarb is cooked.
Rhubarb ice cream
Serves: 8
Preparation time: 1 hour
Cooking time:30 minutes
1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups 1 cup sugar
3 large egg yolks
2/3 cup whole milk
1 cup heavy cream
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl.
Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker to manufacturer's instructions. (Adapted from Williams-Sonoma Taste)
Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker to manufacturer's instructions. (Adapted from Williams-Sonoma Taste)
Rhubarb strawberry trifle
Serves: 10
Preparation time: 40 minutes
Cooking time:30 minutes
3 cups rhubarb, cleaned and diced 3 cups strawberries, sliced
1 cup sugar
Combine rhubarb, strawberries and sugar in a saucepan. Cook over medium heat until medium thick, about 15 minutes.
A 10" sponge cake or angel cake cut into 1/2 inch cubes
2 cups whipped cream
CUSTARD CREAM
6 large egg yolks
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier (optional)
In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil. Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness. Top with wax paper to prevent skin formation and let cool completely.
ASSEMBLY
Arrange one half of the sponge cake cubes into a trifle bowl. Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with whipped cream.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil. Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness. Top with wax paper to prevent skin formation and let cool completely.
ASSEMBLY
Arrange one half of the sponge cake cubes into a trifle bowl. Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with whipped cream.
Rye bread stuffing with sausage apples and bacon
can be prepared up to 2 days ahead
Serves: 15
1 1/2 pounds ground pork
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
For stuffing:
2 pounds rye bread slices, crusts removed
1 pound bacon, cut crosswise into 1/4-inch strips
4 ounces unsalted butter
3 medium crisp apples, peeled, cored and cut into 1/2-inch chunks
1 pound Savoy cabbage, coarsely chopped
2 teaspoons dried sage
1 teaspoon dried thyme
6 cups chicken stock or turkey stock
salt and ground black pepper to taste
Serves: 15
Preparation time: 30 minutes
Cooking time:55 minutes
For sausage stuffing: 1 1/2 pounds ground pork
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
For stuffing:
2 pounds rye bread slices, crusts removed
1 pound bacon, cut crosswise into 1/4-inch strips
4 ounces unsalted butter
3 medium crisp apples, peeled, cored and cut into 1/2-inch chunks
1 pound Savoy cabbage, coarsely chopped
2 teaspoons dried sage
1 teaspoon dried thyme
6 cups chicken stock or turkey stock
salt and ground black pepper to taste
Sage sausages:
In a bowl, combine the stuffing ingredients. Shape sausages into 8 patties. Cook in a frying pan over medium heat until fully cooked, turning once. Cool patties and break into 1/2-inch pieces.
Stuffing:
Preheat oven to 350 degrees. Cut bread into 1-inch dices. Spread on a rimmed baking sheet. Bake for 8 to 10 minutes or until crisp. In a large cast-iron pan, fry the bacon until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to a plate. Save 4 tablespoons of the bacon fat. Melt butter in the cast-iron pan together with the reserved bacon fat. Add apples and cabbage. Cook over high heat, stirring frequently about 10 minutes.
Transfer to a large bowl, then stir in the sausage, bacon, sage and thyme. Add the bread and toss well. Gradually stir in the chicken or turkey stock. Season stuffing with salt and pepper. Butter a 9-by-13-inch baking dish. Reserve 5 cups of the stuffing for the turkey, and transfer the rest to the baking dish. Cover the dish with foil and bake for 45 minutes.
Uncover and bake for 15 minutes longer, or until the top is crisp and golden.
In a bowl, combine the stuffing ingredients. Shape sausages into 8 patties. Cook in a frying pan over medium heat until fully cooked, turning once. Cool patties and break into 1/2-inch pieces.
Stuffing:
Preheat oven to 350 degrees. Cut bread into 1-inch dices. Spread on a rimmed baking sheet. Bake for 8 to 10 minutes or until crisp. In a large cast-iron pan, fry the bacon until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to a plate. Save 4 tablespoons of the bacon fat. Melt butter in the cast-iron pan together with the reserved bacon fat. Add apples and cabbage. Cook over high heat, stirring frequently about 10 minutes.
Transfer to a large bowl, then stir in the sausage, bacon, sage and thyme. Add the bread and toss well. Gradually stir in the chicken or turkey stock. Season stuffing with salt and pepper. Butter a 9-by-13-inch baking dish. Reserve 5 cups of the stuffing for the turkey, and transfer the rest to the baking dish. Cover the dish with foil and bake for 45 minutes.
Uncover and bake for 15 minutes longer, or until the top is crisp and golden.
Scotch shortbread
Serves: 16
Preparation time: 30 minutes
Cooking time:15 minutes
1 pound salted butter, at room temperature 1 cup confectioners sugar
3 1/2 cups all- purpose flour
Preheat oven to 350 degrees.
In an electric mixer, beat butter and sugar until creamy.
Gradually add flour 1 cup at a time until thoroughly blended.
Roll out to about 1/2-inch thickness and cut into fingers.
Prick shortbread with a fork and sprinkle with a little extra sugar.
Bake in the oven for 12-15 minutes or until golden brown,
Cool, and serve.
In an electric mixer, beat butter and sugar until creamy.
Gradually add flour 1 cup at a time until thoroughly blended.
Roll out to about 1/2-inch thickness and cut into fingers.
Prick shortbread with a fork and sprinkle with a little extra sugar.
Bake in the oven for 12-15 minutes or until golden brown,
Cool, and serve.
Silver dollar pear pancakes
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
4 Bosc or Bartlett pears 3 tablespoons pure maple syrup, plus more for drizzling
3/4 teaspoon ground cinnamon
1/2 teaspoon unsalted butter
1 recipe buttermilk pancakes batter
sour cream for garnish.
Core pears with an apple corer.
Starting at the bottom, slice pears crosswise into 1/8 inch thick rings, and toss in a small bowl with maple syrup and cinnamon.
Heat an electric griddle to 375 degrees or a heavy skillet until very hot.
Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Cook for a minute. Ladle about 1/4 cup of the batter into center of each pear ring.
Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute.
Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.
Starting at the bottom, slice pears crosswise into 1/8 inch thick rings, and toss in a small bowl with maple syrup and cinnamon.
Heat an electric griddle to 375 degrees or a heavy skillet until very hot.
Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Cook for a minute. Ladle about 1/4 cup of the batter into center of each pear ring.
Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute.
Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.
Simple granola
Serves: 16
Preparation time:10 minutes
Cooking time:1 hour
1/2 cup brown sugar1/2 cup honey
1/4 cup canola, vegetable, or even coconut oil
4 cups old fashioned oats
1/2 tsp cinnamon
1/4 tsp salt
1. Preheat oven to 250 degrees F.
2. Combine brown sugar, honey and canola oil in a small sauce pan over medium heat.
3. Cook, stirring often until sugar is dissolved.
4. Pour brown sugar mixture over oats and add cinnamon and salt. Stir until oats are evenly coated.
5. Spread granola mixture over a cookie sheet (sprayed with oil) and press mixture down.
6. Place in oven and bake for 1 hour, stirring every 15-20 minutes.
7. Remove from oven and allow to cool completely before breaking apart and into pieces.
8. Store in an air tight container.
Simple rhubarb fool
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
1 lb (450g) fresh rhubarb, cut into 1cm pieces1/3 cup (75g) clear honey
5 oz (150g) mascarpone
1 cup (250ml) whipping cream
Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes to obtain a soft pulp. Leave to cool. Reserve 4 dessertspoons of the pulp.
Beat the mascarpone in a bowl until smooth and creamy, then stir in the rhubarb. Do not over stir, the cream should have a marbled effect. Whip the cream to soft peaks, then fold into the rhubarb mix.
Serve in a glasses with a the rhubarb pulp on top. Goes really well with a ginger biscuit
Beat the mascarpone in a bowl until smooth and creamy, then stir in the rhubarb. Do not over stir, the cream should have a marbled effect. Whip the cream to soft peaks, then fold into the rhubarb mix.
Serve in a glasses with a the rhubarb pulp on top. Goes really well with a ginger biscuit
Spicy oven-roasted potatoes
The potatoes are crisp on the outside and fluffy on the inside. The key is to have them at just the right size, coated with just enough oil, and roasted in a hot oven.
Serves: 4
1/2 teaspoon turmeric
1 teaspoon freshly ground cumin
1 teaspoon kosher salt
1 pound small potatoes, about the size of golf balls
1 1/2 tablespoon hot pepper oil (you can substitute plain oil-if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix)
Olive oil cooking spray
.
Serves: 4
Preparation time: 15 minutes
Cooking time:18 minutes
1 teaspoon paprika 1/2 teaspoon turmeric
1 teaspoon freshly ground cumin
1 teaspoon kosher salt
1 pound small potatoes, about the size of golf balls
1 1/2 tablespoon hot pepper oil (you can substitute plain oil-if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix)
Olive oil cooking spray
.
Preheat oven to 500°F.
Combine paprika, turmeric, cumin, and salt in a small dish. Set aside. Cut the potatoes in half and put in a mixing bowl. Add oil and toss well to coat.
Add seasonings and toss again. Spray a shallow roasting pan or cooking sheet with olive oil cooking spray. Spread out potatoes evenly on the pan and put in the oven.
Cook 15 to 18 minutes or until easily pierced with a paring knife. Shake once or twice during cooking to cook evenly
Combine paprika, turmeric, cumin, and salt in a small dish. Set aside. Cut the potatoes in half and put in a mixing bowl. Add oil and toss well to coat.
Add seasonings and toss again. Spray a shallow roasting pan or cooking sheet with olive oil cooking spray. Spread out potatoes evenly on the pan and put in the oven.
Cook 15 to 18 minutes or until easily pierced with a paring knife. Shake once or twice during cooking to cook evenly
Steak and kidney pie
Serves: 6
Preparation time: 40 minutes
Cooking time:30 minutes
1 pound lean steak 1 tablespoon oil
1 large chopped onion
1 veal kidney
1 tablespoon oil
1 tablespoon tomato paste
6 ounces mushrooms
1 ounce package brown sauce mix
1 recipe never fail pie crust
Cut the steak into 1 inch cubes.
In a cast iron pot, brown cubed beef chuck or steak in oil over high heat to brown. Stir in the onion. Reduce heat to medium.
Cut the veal kidney into 1 inch cubes. Saute in oil over high heat. Transfer the kidneys to the beef. Add the tomato paste to the beef mixture. Add the cubes mushrooms, salt and pepper.
Mix the cold water with the Knorr demi glace mix or brown sauce mix. Stir into the beef mixture.
Simmer for 30 minutes over low heat, or until meat is tender.
Ladle the steak and kidney pie mix to an oven proof baking dish. Cool mixture.
Roll Never fail pie crust over the meat. Seal edges. Bake at 350 F until crust is brown.
In a cast iron pot, brown cubed beef chuck or steak in oil over high heat to brown. Stir in the onion. Reduce heat to medium.
Cut the veal kidney into 1 inch cubes. Saute in oil over high heat. Transfer the kidneys to the beef. Add the tomato paste to the beef mixture. Add the cubes mushrooms, salt and pepper.
Mix the cold water with the Knorr demi glace mix or brown sauce mix. Stir into the beef mixture.
Simmer for 30 minutes over low heat, or until meat is tender.
Ladle the steak and kidney pie mix to an oven proof baking dish. Cool mixture.
Roll Never fail pie crust over the meat. Seal edges. Bake at 350 F until crust is brown.
Sweet cookie dough
Serves: 12
Preparation time: 20 minutes
2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter 3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons ice water
1 teaspoon vanilla
Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
Form dough into a ball and divide into 2 pieces.
Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
Use as needed in making tartlets.
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
Form dough into a ball and divide into 2 pieces.
Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
Use as needed in making tartlets.
Swiss roll
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
3/4 cup sugar 4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup flour, all purpose
2 teaspoons baking powder
Filling:
12 ounces apricot jam
Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.
The perfect roast chicken
Another tip for perfect roast chicken is the the brining method. It is done for a few hours the day before (leaving a chicken in salt water), and after a quick dunk in boiling water. It's left to dry overnight in the fridge. Cooking is then done the second day.
Serves: 6
1 lemon/lime/any small citrus (optional)
Salt & pepper
Butter/olive oil
Serves: 6
Preparation time:15 minutes
Cooking time:1 hour
3 1/2 lb (1.5kg) chicken 1 lemon/lime/any small citrus (optional)
Salt & pepper
Butter/olive oil
Buy the best chicken you can afford
Preheat oven to 450-460 F. (240 C).
Pour boiling water over the chicken as it lies in the sink.
Season well with sea salt and black pepper.
Cut the citrus fruit in half and place in the chicken cavity.
Rub butter/olive oil liberally over the skin
Place in the oven then IMMEDIATELY turn down temperature to 350 F (180 C).
Roast for one hour, basting once after 30 mins.
When done, remove from the oven and the bird can go straight to table.
Preheat oven to 450-460 F. (240 C).
Pour boiling water over the chicken as it lies in the sink.
Season well with sea salt and black pepper.
Cut the citrus fruit in half and place in the chicken cavity.
Rub butter/olive oil liberally over the skin
Place in the oven then IMMEDIATELY turn down temperature to 350 F (180 C).
Roast for one hour, basting once after 30 mins.
When done, remove from the oven and the bird can go straight to table.
Trifle
Serves: 8
2 tablespoons raspberry jam, melted
1 cup sliced almonds, toasted
1 cup dry sherry
1/4 cup brandy
2 cups heavy cream
2 teaspoons super fine sugar
3 cups Custard crean
2 cups fresh raspberries
Preparation time: 40 minutes
Cooking time:5 minutes
12 ounces pound cake 2 tablespoons raspberry jam, melted
1 cup sliced almonds, toasted
1 cup dry sherry
1/4 cup brandy
2 cups heavy cream
2 teaspoons super fine sugar
3 cups Custard crean
2 cups fresh raspberries
Cut the pound cake into 1 inch cubes, and combine with the melted raspberry.
In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.
In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.
Tuna salad sandwiches
Cut the celery and any other vegetables you’d like to add into a small dice so it’s still easy to make a sandwich. 1 to 2 tablespoons of chopped sweet red bell pepper, dill pickle, pitted olives, or water chestnuts are all good stir-ins for the tuna salad.
Mayonnaise, lemon juice or vinegar and seasonings.
Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Swap out the tuna for chicken or ham, adding some Dijon mustard with the mayonnaise in the dressing.
Serves: 4
1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread
Mayonnaise, lemon juice or vinegar and seasonings.
Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Swap out the tuna for chicken or ham, adding some Dijon mustard with the mayonnaise in the dressing.
Serves: 4
Preparation time:15 minutes
2 cans (6 oz each) tuna in water, drained1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread
In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.
Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.
Vanilla wafers
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
1/2 cup soft butter 1/2 cup sugar
1 egg
1 teaspoon rind lemon
3/4 cup cake flour
1 teaspoon vanilla extract
Preheat oven to 375 degrees.
Grate the lemon to get the lemon rind. Cream butter and sugar until light. Add beaten egg and vanilla.
Mix in the flour and lemon rind. Spoon mixture in a pastry bag fitted with a 1/4 -inch plain tube.
Pipe small amounts of batter onto the cookies sheets leaving 2 -inch space between each.
Bake for 8 to 10 minutes or until golden brown.
Grate the lemon to get the lemon rind. Cream butter and sugar until light. Add beaten egg and vanilla.
Mix in the flour and lemon rind. Spoon mixture in a pastry bag fitted with a 1/4 -inch plain tube.
Pipe small amounts of batter onto the cookies sheets leaving 2 -inch space between each.
Bake for 8 to 10 minutes or until golden brown.
Whole grain soda bread
Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.
Serves: 8
1/4 cup quinoa flour
1/4 cup amaranth flour
1 cup old-fashioned oats, plus 1 Tbsp for topping
2 1/4 cups buttermilk, divided, plus more for brushing
1 Tbsp. vegetable oil, plus more for pan
4 cups whole wheat flour
2 tablespoons ground flaxseed
2 teaspoons salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus 1 Tbsp for topping
4 tablespoons unsalted butter, softened
3 tablespoons molasses
Serves: 8
Preparation time:20 minutes
Cooking time:1 hour
1/4 cup millet flour1/4 cup quinoa flour
1/4 cup amaranth flour
1 cup old-fashioned oats, plus 1 Tbsp for topping
2 1/4 cups buttermilk, divided, plus more for brushing
1 Tbsp. vegetable oil, plus more for pan
4 cups whole wheat flour
2 tablespoons ground flaxseed
2 teaspoons salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus 1 Tbsp for topping
4 tablespoons unsalted butter, softened
3 tablespoons molasses
1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Allow the sticky mixture to rest 30 minutes.
2. Meanwhile, preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan.
In a large mixing bowl, mix whole wheat flour, ground flaxseed, salt, baking soda, and 1/4 cup sunflower seeds, soft butter, molasses, 1 1/4 cups buttermilk, remaining 1 Tbsp. oil AND the prepared oat mixture. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
3. Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, about 1 hour or longer. Let cool in pan.
2. Meanwhile, preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan.
In a large mixing bowl, mix whole wheat flour, ground flaxseed, salt, baking soda, and 1/4 cup sunflower seeds, soft butter, molasses, 1 1/4 cups buttermilk, remaining 1 Tbsp. oil AND the prepared oat mixture. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
3. Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, about 1 hour or longer. Let cool in pan.
