Sunday, November 29, 2009
Crustless Pumpkin Pie
Devil's Food Cake with Fudge Frosting
Saturday, August 15, 2009
Cinnamon Swirl Buttermilk Pound Cake
Streusal topping:
1/2 cup (2.1 oz/60 g) all-purpose flour
1/3 cup (2.5 oz/72 g) firmly packed light brown sugar
1/4 teaspoon ground cinnamon
Pinch of Salt
3 Tbsp (1.5 oz/42 g) unsalted butter, melted
Cake Batter:
2 cups (8.5 oz/242 g) all-purpose flour
1/2 cup (2 oz/57 g) cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp ground cardamom or allspice
1 cup (2 sticks/8 oz/227 g) unsalted butter, softened
2 cups (14 oz/400 g) granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 tsp finely grated orange zest
1 cup (240 ml) buttermilk
1. Position a rack in the center of the oven. Preheat oven to 325 degrees. Grease the inside of a 10-inch bundt pan. Dust with flour and set aside.
2. To make cinnamon swirl: In a small bowl whisk together the flour, brown sugar, cinnamon and salt, breaking up any lumps of sugar. Add the melted butter and stir until blended and crumbly.
3. To make the pound cake: Sift together all the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.
4. In a large bowl beat the butter at medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat at medium-high speed until well blended and light about 4 minutes.
5. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and orange zest.
6. At low speed add the dry ingredients in three additions, alternating with the buttermilk in two additions. The pattern is -- flour, buttermilk, flour, buttermilk, flour. Mix until just combined ... do not overmix.
7. Pour half of the batter into the prepared bundt pan and smooth top of batter. Sprinkle the cinnamon swirl mixture evenly over the batter. Add the remaining batter and smooth the top.
8. Bake the cake for 65 to 75 minutes. Always start checking at 60 minutes. If a cake tester inserted into the middle of the cake comes out clean, it is done. Remove from oven and cool on a wire rack for 15 minutes.
7. Invert the cake onto the rack and cool completely. Dust the cake with confectioners' sugar just before serving.
Makes 12 servings.
Note: I have also served this with an orange glaze which is very yummy ... 1 cup of confectioners'/powdered sugar + 3 -4 tbsp of fresh orange juice. Add the orange juice to the sugar, one tablespoon at a time and mixing until you get a thick glaze. Let the glaze sit for about 10 minutes before you start drizzling the cake. I like a thicker glaze and that is why I let it sit for a while.
Friday, August 14, 2009
Evelyn's Chicken Potpie
3 cups cooked chicken, cubed
2 medium potatoes, peeled and cubed
1 large carrot, peeled and cubed
1 stalk celery, diced
1/4 large white onion, diced
2 1/2 - 3 cups, chicken stock
A pinch of Rosemary
A pinch of Tarragon
Salt & pepper to taste
2 Tbsp. butter
2 heaping Tbsp. all-purpose flour
2 sticks (1 cup) ice-cold unsalted butter, cubed and put in freezer
2 1/4 cups all-purpose flour
1/2 tsp. salt
8 - 10 Tbsp. ice cold water
1. You can use your food processer to make the piecrust like Melissa did but I am like her mother-in-law and I make mine by hand. The next time I will use the processer.
2. In a large mixing bowl, place flour and cubed butter and using a pastry blender, cut butter into flour until mixture resembles fine sand.
3. Add a tablespoon of water at a time and mix thoroughly. I needed 10 tablespoons before my dough held together. Just pinch the dough and if it holds together with no powdery bits, then your dough is ready.
4. Gather dough into a ball, cut in half, pat each half into a disc shape, cover individually in plastic wrap and refrigerate for at least an hour or two or overnight.
Filling:
1. In a medium saucepan place carrots, potatoes, celery, onion and 2 cups of chicken stock. Add rosemary, tarragon, salt and pepper and boil over medium heat until carrots are just about fork tender. Remove from heat.
2. In a large saucepan melt butter over medium heat and then add the flour to make a thick paste. Cook, stirring constantly until mixture is a light golden brown. Add the last cup of chicken stock to the roux and mix until smooth. I use a whisk to get all the lumps out.
3. Add the vegetable mixture to the large saucepan and mix well. Add the chicken and cook for 3 -4 minutes until mixture is thickened. The sauce should be thick and creamy. If it is too runny, thicken with cornstarch/flour.
4. Remove the saucepan from the heat and let it cool for 15 - 20 minutes.
5. In the meantime flour a large board and rolling pin and roll out one of the pastry discs to fit a 9-inch glass pie plate. There should be enough pastry hanging over the edge of the pie plate to crimp easily. Set the pie plate aside. If your kitchen is too warm, place the pastry lined pie plate back in the fridge while you work on rolling out the second pastry disc.
6. Once the second pastry disc has been rolled out, pour chicken filling into the pastry lined pie plate, place the second pastry disc on top of the filling and crimp the edges of the pie crust, trying to seal completely. Poke holes on the top of the pie with a fork or carve initials so that steam can escape while the pie is baking. I carved an S for you know who. You can brush the top of the pie with an egg wash to give that beautiful golden color.
7. Place pie plate on a cookie sheet (this is important to catch all the bits that always drip off) and bake at 375 for 40 - 50 minutes.
8. Let sit for about 5 - 10 minutes before serving.
This probably makes 6 dinner size servings.
White Cake with Raspberry Sauce
1 package (18 1/4 oz) white cake mix
4 oz. cream cheese or mascarpone cheese, softened
1 cup confectioners' sugar
1 cup whipping cream, whipped
1 carton (16 oz) strawberry glaze
1/2 cup water
2 1/2 cups fresh or frozen unsweetened raspberries
1. Make cake according to package directions and bake in a rectangular 13 x 9-inch pan. Make sure to level and hollow out the middle section because you want the top surface to be as flat as possible.
2. Cool cake completely in pan before preparing topping.
Topping:
1. Mix cream cheese/mascarpone cheese with confectioners' sugar until completely mixed.
2. Fold in whipped cream until completely incorporated. Spread evenly over top of cake.
3. Cover and store in refrigerator until ready to serve. I have a cake pan with a lid and I use that for easy storage.
4. Just before serving, mix strawberry glaze, water and raspberries together. Slice cake in squares, top with a tablespoon of the raspberry glaze and serve.
6. Store all leftovers in the refrigerator.
Note: When I am out of whipping cream I have used a small tub of the lite Cool Whip topping and that works fine. I keep tubs of Cool Whip in my freezer so I always have those on hand for desserts.
Wednesday, July 15, 2009
Sausage & Turkey Lasagna
Wednesday, July 8, 2009
Lemonade Pie
1 can (6 fl. oz) lemonade frozen concentrate
1 pint vanilla ice cream, softened
3 1/2 cups (8 oz) thawed Cool Whip topping
1 9-inch graham cracker crust
1. Place concentrate in a large mixing bowl and beat about 30 seconds.
2. Gradually add ice cream and blend well. When you soften the ice cream make sure that you get it to the point where you are just able to mix through it. You do not want it too soft that it is liquid.
3. Fold in whipped topping. Pile mixture into the graham cracker crust and freeze until firm for at least four hours or overnight.
Note: If you use the store bought graham cracker crust, save the plastic top and use that as a cover for your pie when you place it in the freezer.
Nanny Williams' Potato Salad
6 medium to large red potatoes
1 stalk celery, diced
2 Tbsp. onion, diced
1 cup Miracle Whip or Mayonnaise
3 Tbsp. apple cider vinegar
Salt & Pepper
1. Do not peel potatoes. Cut in half if the potatoes are large. Place in a large pot with enough water to cover the tops of the potatoes and boil potatoes until they are fork tender. Drain the pot and rinse potatoes with cold water.
2. When potatoes are cool enough to handle but are still warm, peel them. Run potatoes through a wire french fry cutter, cutting through the tops of the potato as it comes through the wires. You want the potatoes to have some chunks but are not too large or distinct in shape. Most of the potato will crumble as you work them through the french fry cutter.
3. Add the celery and onion to the potato and mix well. Add salt and pepper to taste.
4. Mix in the Miracle Whip or Mayonnaise and blend well. Add the vinegar and mix well.
5. Place in a covered container and refrigerate for at least four hours or overnight.
Makes 4 - 6 side servings.
Note: You can adjust any of these ingredients depending on what you like. I have been known to add a mashed hard boiled egg to this recipe but only when no one is watching.
Cut the tops off the potato as they come through the french fry cutter wires
Sunday, June 28, 2009
Devilled Eggs
7 hardboiled eggs, shelled
2 heaping Tbsp. Miracle Whipe or Mayonnaise
1 heaping tsp. Gulden's Mustard (any spicy brown mustard)
salt & pepper to taste
Paprika
1. Slice the eggs in half and gently scoop out the yolks and place in a bowl. Using a fork, mash the egg yolks until fine.
2. Add Miracle Whip or Mayonnaise, salt and pepper and mix well together.
3. Using a fork place egg mixture back in egg halves. Do not mash down.
4. Sprinkle pinches of Paprika over egg yolk mixture. Refrigerate for a couple of hours or overnight and serve cold.
Friday, June 26, 2009
Zucchini Bread
3 1/4 cups all-purpose flour
1 1/2 tsp. salt
1 tsp. ground nutmeg
2 tsp. ground cinnamon
2 tsp. baking powder
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 cup chopped walnuts/pecans
1/2 cup raisins
1. Mix the flour, salt, nutmeg, cinnamon and baking powder together in a small bowl.
2. In a large bowl, beat eggs and sugar until well mixed and light lemon in color. Add oil and water and beat well.
3. Fold zucchini into the egg mixture. Add flour and fold until just mixed. Fold in nuts and raisins, making sure that they are evenly distributed throughout the batter.
4. Pour mixture into two greased and floured loaf pans or five greased and floured mini-loaf pans.
5. Bake at 350 degrees for 30 - 45 minutes. Start checking mini-loaf pans at 30 minutes.
6. Rmeove from oven and cool on wire racks.
Cranberry White Chocolate & Walnut Cookies
2 large eggs, room temperature
1 3/4 cups brown sugar, packed
1/2 cup cooking oil
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup dried cranberries
1 cup white chocolate chips
1 cup toasted walnuts, coarsely chopped
1. Beat eggs and brown sugar in a large bowl until thick and pale. Add cooking oil and vanilla. Beat until smooth.
2. Combine flour, baking powder and baking soda. Add to brown sugar mixture in two additions, mixing well after each addition until no dry flour remains.
3. Add cranberries, white chocolate chips and walnuts. Mix well.
4. Cover and chill in fridge for at least an hour. Roll into balls, using 1 tablespoon dough for each. Arrange about 2 inches apart on greased cookie sheet or ungreased baking stone.
5. Bake in 375 degree oven for 10 -12 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
6. Makes about 4 dozen (48 cookies). Store in tightly covered tin or container.
English Tea Squares
3/4 cup butter, softened
Tuesday, June 16, 2009
Beignets
Not long after that my sister, Priscilla, sent me a recipe that was pretty close in taste. Sarah thanks her silently every time I make these.The full recipe for these beignets will feed seven to eight hungry teenagers. I usually half this recipe and still have leftovers. Below is a note on how to freeze the dough you do not use up.
1 envelope active dry yeast
1 1/2 cups warm water
1/2 cup sugar
1 tsp. salt
2 eggs, beaten
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening, softened
1. Place warm water in a large bowl. Sprinkle yeast over warm water, stir to dissolve.
2. Add eggs, sugar, salt and milk. Whisk to blend thoroughly.
3. Add 4 cups of flour; beat until smooth.
4. Add shortening; beat in remaining flour.
5. Cover with plastic wrap and chill for at least four hours or overnight.
6. Roll out onto a heavily floured board; cut into 2 1/2 -inch squares.
7. Deep fry in vegetable oil; turning as soon as beignets are golden brown on one side. When beignets are a golden brown on both sides, remove and drain on paper towels. Roll in powdered sugar or cinnamon sugar and serve hot.
Note: To freeze dough -- roll out and cut into squares, place on a floured baking tray and place in freezer. Once squares are frozen, remove and place in freezer bags. To use, simply remove from freezer, place in single layer on baking tray and bring to room temperature and then fry as usual.
Beignets with powdered sugar and cinnamon sugar
The Cafe Du Monde at midnight
Recreation of New Orleans' Mardi Gras
Sunday, June 14, 2009
Lemon Cornmeal Cake
1 1/3 cups (5.7 oz/161 g) all-purpose flour
1 cup (5.3 oz/150 g) stone-ground yellow cornmeal
1 cup (7 oz/200 g) granulated sugar
2 tsp. baking powder
1/4 tsp. salt
3 large eggs
1 1/2 cups (12.75 oz/363 g) sour cream
3/4 cup (1 1/2 sticks/6 oz/170 g) unsalted butter, melted
1 Tbsp. finely grated lemon zest
1 Tbsp. freshly squeezed lemon juice
1 1/2 tsp. vanilla extract
1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 x 3-inch springform pan. Dust the pan with flour.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt, set aside.
3. In a medium bowl, whisk together the eggs until blended. Add the sour cream and whisk until combined. Add the butter and whisk until blended. Add the lemon zest, lemon juice and vanilla extract and whisk until combined.
4. Using a rubber spatula fold the wet ingredients into the dry ingredients, mixing until just blended. Pour the batter into the prepared pan and smooth the top.
5. Bake the cake for 40 to 45 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a wire rack.
6. Unmold the cake and dust the top with confectioners' sugar or a lemon glaze.
Note: I substitute 1/2 cup of the sour cream with mascarpone cheese simply because I had it and the cake was delicious. I also make a lemon glaze using half a cup of confectioners' sugar and 1 - 2 tsp. of freshly squeezed lemon juice. If you want the glaze more runny use more juice and reduce the juice if you want a thicker glaze that you can pipe.
Sunday, May 10, 2009
Chocolate-Hazelnut Tart
Lemon Coffee Cake
Sunday, April 26, 2009
Dill Casserole Bread
Sunday, April 19, 2009
Beef Bourguignon
1 lb. stewing beef chunks
1/4 onion, diced
2 cloves garlic, minced
2 carrots, peeled and cubed
2 medium potatoes, peeled and cubed
1 cup beef stock
1 cup red wine
1 can (10 1/2 oz) Cream of Tomato soup
1 tsp. dried thyme
2 Bay leaves
1 cup frozen peas
Salt & Pepper to taste
Thickener:
2 Tbsp. softened butter
1 Tbsp. flour
Mix together and set aside.
1. Cut the beef into bite sized chunks. Heat up a Dutch oven, add enough vegetable oil to coat the bottom of the pot. Brown beef chunks in a single layer, removing from pot with a slotted spoon when uniformly browned on all sides.
2. Into drippings in pan, add onion and carrot and saute until onions are tender. Add garlic and cook for a minute.
3. Add the potatoes to the vegetable mixture and cook for 2 - 3 minutes. Season with salt and pepper and add thyme.
4. Pour the can of soup into the mixture and stir well. Add the beef broth and cook to simmering.
5. Add the red wine and bay leaves and bring to a boil.
6. Add the softened butter & flour mixture and with a whisk dissolve it into the liquid. Add the beef chunks, lower heat to simmer, put the lid on the Dutch oven and cook for 1 1/2 - 2 hours, stirring from time to time.
7. Half an hour before beef bourguignon is done, add the cup of frozen peas.
8. Serve over buttered egg noodles, sprinkle with freshly grated parmesan cheese and garnish with parsley.
Serves 4 or 2 very hungry men.
Chicken Kiev
Saturday, April 4, 2009
Hot Turkey Sandwiches
1 cup grated Fontina Cheese
1 Tbsp. butter, softened
1 Tbsp. mustard, Dijon or Grainy
pinch of salt and pepper
4 slices deli sliced turkey
4 slices of wheat bread, top & bottom crusts removed
1. In a small food processor, place grated cheese, butter, mustard, salt and pepper. Pulse until mixture holds together ... it won't be smooth. If you don't have a food processor, mash with a fork. Divide mixture into four portions.
2. Spread each portion onto each of the four slices of bread ... do this gently because the cheese mixture is not smooth and may tear the bread. Fold two slices of turkey onto one slice of bread and then top with the other slice of bread. Push down gently so that cheese spread clings to the turkey slices. Finish making the other sandwich. Slice each sandwich in half.
3. In a large frying pan, add 1 -2 Tbsp. of vegetable oil and heat over medium heat. When oil in pan is hot, place each slice in pan, pressing the top down gently. Cook only until it is golden brown and turn over gently and cook the other side.
4. Remove from pan when both sides are golden brown and cheese in the sandwich is melting slightly or more if you like it that way. There is no need to drain on paper towels, this sandwich is not oily.
5. Serve with a small salad.
Giada used sourdough bread but all I had was wheat bread, which turned out to be perfectly fine.
In my previous life as a reporter, my editor thought it was funny to send me out to do food reviews because he knew I did not cook and I did not eat much of anything in those days. But I learned many things from those chefs and one of which was the right way to cut mangoes ... find the flat side of the mango, slice through the flesh, as close as possible to the seed without cutting into it, then gently cut lines through the flesh to form cubes making sure not to cut through the skin; then turn the mango slice, skinside down so that the cubed flesh pops out; gently run your knife through the bottom of the cubes and there you have your neat little cubed mango.
Buttermilk Biscuits
These biscuits are nice and tender and tall enough to be split in half. I'm making another batch for breakfast tomorrow. I use Crisco because I read somewhere a long time ago that using vegetable shortening makes for a more tender biscuit.
Sally Lunn Bread
1 package (1/4 oz) active dry yeast
1/2 cup warm water (110 deg. to 115)
1 cup warm milk
1/2 cup butter, softened
1/4 cup sugar
2 tsp. salt
3 eggs, at room temperature
5 1/2 to 6 cups all-purpose flour
1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth.
2. Stir in enough remaining flour to form a soft dough. Do not knead! Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about an hour.
3. Stir dough down, Spoon into a greased and floured 10-inch tube pan. Cover and let rise until doubled, about an hour.
4. Bake at 400 degrees for 25 - 30 minutes or until golden brown. Remove to wire rack to cool slightly. Remove from pan, place on a platter, slice and serve with honey butter.
Honey butter:
1/2 cup butter, softened
1/2 cup honey
1. Combine the butter and honey until smooth. Serve at room temperature.
Monday, March 30, 2009
Coconut Cake
This cake bakes into a beautiful golden brown.
Rich Marble Pound Cake with Chocolate Glaze
Monday, March 23, 2009
Quick Barbecue Sandwiches
Quick and Easy Coleslaw
Sunday, March 22, 2009
No-Bake Chocolate Fudge Pie
Tuesday, February 3, 2009
Banana Pecan Torte
Blueberry Streusel Cake
Sunday, January 25, 2009
Plum Spice Cake
Shortbread Buttons
Saturday, January 24, 2009
Sugar Cookies
1 1/2 cups powdered sugar
1 cup butter, softened
1 egg, room temperature
1 tsp. vanilla
2 3/4 cups plain flour
1 tsp. baking powder
1/2 tsp. cream of tartar
1. Mix together flour, baking powder and cream of tartar and set aside.
2. Blend together butter and powdered sugar. Add beaten egg and vanilla and mix well.
3. Gradually add flour and mix together. Flatten dough into a disc, place in plastic wrap and chill in the fridge for two hours or overnight.
4. Roll dough out on floured board and cut into shapes. If dough gets too soft, put back in fridge to harden. I usually cut the disc into half and work with only one part while the other stays in the fridge.
5. Place on lightly greased cookie sheets and bake in a 350 degree oven for 10 -15 minutes.
6. Allow to cool in pan for 5 - 10 minutes before removing to a cooling rack.
7. Decorate cooled cookies.
Note: I use a baking stone for all my cookies so I never have to grease.
We use a simple powdered sugar and water glaze that we color with food coloring.