Krista's Kitchen Vista

Paleo Veggie Medley

2011-01-06T20:25:00.006-05:00

halved baby carrots
cauliflower florets
broccoli florets
halved cherry tomatoes
onion slices
shredded Red Cabbage
Sweet Peppers
Celery

minced garlic
extra virgin olive oil
fresh ground pepper
kosher salt
dried oregano
dried tarragon
1/2 fresh lemon juice

In a rimmed baking sheet combine and fill with any combination of vegetables you have on hand. Try not to cut anything too small so everything cooks at the same speed. Lightly toss vegetables with olive oil. Add fresh ground pepper and kosher salt to taste. sprinkle with dried tarragon and oregano. Bake at 375 degrees. When vegetables are nearly done, add minced garlic and finish baking for 5 minutes. before serving, add fresh squeezed lemon juice and serve.

These were outstanding! Make extra and enjoy in your eggs the next morning!! KILLER!

Almond Triangles

2010-12-03T14:58:00.003-05:00

• 2 c. butter at room temperature, divided

• 3/4 c. granulated sugar, divided

• 1 egg

• 3/4 tsp. almond extract

• 1/2 tsp. salt

• 2 3/4 c. flour

• 1 c. packed brown sugar

• 1/3 c. honey

• 1/4 c. heavy cream

• 1 lb. (about 5 1/4 c.) sliced almonds

Directions

Carefully line a 10x15-inch jelly roll pan with aluminum foil, shiny side up. In a bowl of an electric mixer on medium-high speed, beat 1 cup (2 sticks) butter until creamy, about 1 minute. Gradually add 1/2 cup granulated sugar and beat until light and fluffy, about 2 minutes. Add egg, almond extract and salt and beat until thoroughly combined. Reduce speed to low, add flour and mix until just incorporated. Press dough evenly into pan and push dough up sides. Cover with plastic wrap and refrigerate 30 minutes.

When ready to bake, preheat oven to 375 degrees. Using a fork, prick dough in 20 to 24 places all across dough and bake 10 minutes. Remove from oven and transfer to a wire rack to cool.

In a large saucepan over medium heat, combine brown sugar, honey, remaining 1 cup (2 sticks) butter and remaining 1/4 cup granulated sugar and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high, bring mixture to a boil and cook for 3 minutes without stirring. Remove from heat and stir in cream. Stir in almonds. Spread almond mixture evenly over crust. Return pan to oven and bake until bubbling, about 15 minutes. Remove from oven and transfer pan to a wire rack to cool. While bars are still slightly warm, cut into triangles.

Sunflower Whole Wheat Quick Bread

2010-11-24T20:27:00.002-05:00

2 cups whole wheat flour
1 1/2 cups unbleached all purpose flour
1/2 cup wheat germ
1/4 cup sugar
1/4 cup packed light brown sugar
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon baking soda
1 cup roasted sunflower seeds plus a handful extra for top of bread
1 1/2 cups buttermilk
2 large eggs
4 tablespoons salted butter, melted
coarse salt for sprinkling

Preheat oven to 375 F. Spray a 9x5 loaf pan with cooking spray. Place prepared pan on a baking sheet and set aside.

In a large bowl, stir together both flours, wheat germ, both sugars, salt, baking powder, and baking soda. Stir in 1 cup of sunflower seeds.

In a small bowl, combine the buttermilk, eggs and the melted butter, whisk just until combined. Pour the buttermilk mixture into the flour mixture and stir until combined. Mixture will be thick and sticky (like the consistency of cooked oatmeal that needs some milk added to it).

Spoon batter into prepared loaf pan and sprinkle with sunflower seeds and coarse salt. Place baking sheet with loaf pan into the oven and bake for 50-60 minutes

Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Pecan Chocolate Cranberry Turtle Bars

2010-11-20T20:05:00.003-05:00

Servings: 36 bars

Ingredients

For crust:

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon salt

1 and 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes

For the topping:

2 sticks (1 cup) unsalted butter

1 and 2/3 cups granulated sugar

1/4 cup light corn syrup

1/2 teaspoon salt

1 and 1/2 cups fresh cranberries, coarsely chopped

1 teaspoon vanilla

3 cups pecans, toasted and cooled, coarsely chopped

For garnish:

2 ounces fine-quality bittersweet chocolate, very finely chopped

Instructions

1. For the crust: Preheat the oven to 350 degrees.

2. Line a 15- by 10-inch shallow baking pan with foil, leaving a 2-inch overhang on the 2 short sides.

3. Butter all 4 sides, but not the bottom.

4. Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small lumps.

5. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer.

6. Bake in the middle of the oven until golden and firm to the touch, about 15 to 17 minutes. Cool in pan on a rack.

7. For the topping: Melt butter in a 3-quart heavy saucepan over medium heat and stir in sugar, corn syrup, and salt.

8. Boil over medium heat, stirring occasionally, until caramel registers 245 degrees on a candy thermometer, about 8 minutes.

9. Carefully stir in cranberries, then boil until caramel returns to 245 degrees.

10. Remove from heat and stir in vanilla, then stir in pecans until well coated.

11. Working quickly, spread caramel topping over base, using a form to distribute nuts and berries evenly. Cool completely.

12. For the garnish: Melt the chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.

13. Remove the bowl from the heat and continue stirring until completely cool.

14. Using either a pastry bag or using a spoon, lightly drizzle the chocolate over the bars; let cool completely.

15. Once completely cooled, cut the bars into 36 equal pieces and serve.

Cinnamon Pecan Chocolate Pinwheels

2010-11-17T13:19:00.002-05:00

Pastry:
1 cup unsalted butter, softened at room temp.
1/2 lb cream cheese, softened at room temp.
2 tsp sugar
1/4 tsp salt
2 cups all purpose flour

Filling:
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 tsp ground cinnamon
1 cup pecans, toasted and finely chopped
1/2 cup semi or bittersweet chocolate, finely chopped
4 tbsp unsalted butter, melted and cooled

Topping:
3 tbsp granulated sugar
1 tbsp light brown sugar
1/2 tsp ground cinnamon
1 egg white, beaten with 1 tbsp milk or water

To make your pastry dough, beat the butter and cream cheese until smooth. Add sugar and salt. Add the flour, and mix just until a dough forms. Turn the dough out onto a lightly floured work surface and form the dough into 4 even pieces. Flatten each piece into a disk and wrap separately in plastic wrap. Refrigerate until firm, at least 2 hours or as long as 2 days.

Preheat an oven to 350°F. Line baking sheets with parchment paper.

Take the dough out of refrigerator and leave it on your counter for about 10 minutes to soften slightly.

To make your filling, mix granulated sugar, brown sugar and cinnamon in a small bowl and set aside sugar mixture. In another bowl, mix together pecans and chocolate. Set aside.

To make your topping, mix granulated sugar, brown sugar and cinnamon in a small bowl and set aside topping.

Lightly flour 1 dough disk and place between 2 sheets of plastic wrap (or parchment paper). Roll out into a 12×8-inch rectangle and 1/8 inch thick. Remove the top sheet of plastic.

With the long side in facing you, brush the dough with 1 tablespoon of melted butter, and then sprinkle with 3 tablespoons of the sugar mixture. Then top with about 1/3 cup of the pecan-chocolate mixture. Using a rolling pin, gently roll over the filling to help it adhere to the dough. Tightly roll into a log, seam side down.

Brush the top of the log with the egg wash and sprinkle with the topping. Cut the log into 12 pieces. Transfer to your prepared baking sheet, cut side down and 1 inch apart.

Bake until golden brown, about 22-25 minutes. Allow cookies to cool in pan for 5-10 minutes, and then transfer to cooling racks.

Golden Cinnamon-Pumpkin Bars

2010-11-15T16:17:00.002-05:00

Golden Cinnamon-Pumpkin Bars (from King Arthur Flour Whole Grain Baking)

3/4 cup unsalted butter
1 1/3 cups packed light or dark brown sugar
1 tsp vanilla
3/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3/4 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
1 large egg
1 cup canned pumpkin
1 1/2 cups whole wheat flour
1 cup cinnamon chips
1 cup dried cranberries

Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.

Melt butter in a saucepan over low heat. Add the brown sugar and stir to combine. Turn up the heat just a bit and stir until mixture is hot and starting to bubble. Remove from heat and transfer mixture to a mixing bowl. Let cool until you can comfortably test it with your finger.

Add vanilla, baking powder, salt and spices. Beat well. Add egg, beating until smooth and scraping the sides and bottom of the bowl. Stir in the pumpkin, flour, cinnamon chips and dried cranberries, mixing thoroughly. Spoon batter into prepared pan.

Bake the bars for 40-45 minutes, or until a toothpick inserted in center reveals moist crumbs. Remove from oven and let cool on cooling rack.

Pumpkin Dessert Wontons

2010-10-25T14:09:00.002-04:00

1 can (15 ounces) pumpkin

1 cup ricotta cheese

1 teaspoon salt

40 wonton wrappers

Oil for deep-fat frying

Dip:

1 cup confectioners' sugar

1/2 cup sour cream

1/2 cup apricot preserves

1 teaspoon ground cinnamon

In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels.

Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons. Yield: 40 wontons (1 1/2 cups dip). 40 servings.

Ricotta Cheese Gnocchi

2010-10-23T15:16:00.003-04:00

Heavy Pinch of Salt

One 15-ounce container ricotta cheese, preferably whole milk

2 eggs, lightly beaten

1 1/4 cups freshly grated Parmesan, plus more for serving

Freshly ground black pepper

3/4 to 1 cup flour

3 tablespoons unsalted butter

10 or more sage leaves.

1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.

2. Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.

3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

Yield: 4 servings

Recipe from the NY Times

Food Porn Brownies

2010-09-17T08:21:00.002-04:00

1 batch of your best brownies (9 x 13)

1/2 cup salted peanuts (if don’t have salted, add sea salt)

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

Thank You how sweet it is! These are amazing!

Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

2010-09-16T15:17:00.002-04:00

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes by Smitten Kitchen

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

BBQ Rub

2010-09-12T11:54:00.002-04:00

BBQ Rub

Ingredients:

1/2 cup turbinado sugar
1/2 cup brown sugar
1/4 cup sea salt
2 tbsp garlic powder
2 tbsp paprika
2 tbsp chili powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tbsp cayenne pepper
2 tbsp finely ground black peppercorn
1 tsp thyme
2 tbsp tarragon

This makes enough for several applications! Rub it generously into Chicken or Ribs!

Orange Marmalade Coffee Cake

2010-09-09T21:25:00.006-04:00

Orange Marmalade Coffee Cake

Recipe adapted from my The Ultimate Southern Living Cookbook (circa 1999)

* 1 cup sweet orange marmalade
* 2 tablespoons (or more to taste) chopped, lightly toasted walnuts
* 1 cup firmly packed white granulated or brown sugar (each work well and both taste great)
* 1 teaspoon ground cinnamon
* 2 (approximately 12 ounce) cans of refrigerated buttermilk biscuits
* 1/2 cup melted butter or margarine

Preheat oven to 350 degrees F for baking. Spread marmalade evenly in the bottom of a greased, 12-cup Bundt pan; top with walnuts. Melt butter in a small bowl. In a medium-sized bowl, combine sugar and cinnamon. In assembly-line fashion, place ingredients in the following order: bowl of melted butter, bowl of sugar/cinnamon mixture, and prepared Bundt pan. Separate refrigerated biscuits, dip in melted butter, then dredge in sugar/cinnamon mixture. Stand biscuits on edge (standing upright) around Bundt pan, spacing as evenly as possible. Drizzle any remaining butter over biscuits, and sprinkle with any remaining sugar/cinnamon mixture. Place in 350 degree F oven and bake for approximately 35 minutes, or until top of biscuits turn just golden. Cool in pan on wire rack for about 5 minutes, then invert onto a serving platter or dish. Serve immediately.

Yield: Serves 8

Strawberry-Blueberry Trifle

2010-09-04T16:01:00.003-04:00

Strawberry-Blueberry Trifle

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon rind
1 1/2 cups cold water
1 (3 1/2 ounce) box instant vanilla pudding mix
1 pint whipping cream, whipped
4 cups angel food/pound cake/ lady fingers cubes
1 pound strawberries (fresh or frozen)
2 cups fresh or frozen blueberries

In large bowl combine sweetened condensed milk, water, lemon rind; mix well. Add pudding mix and beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 2 cups pudding mix into large clear glass bowl; top with half the cake cubes, the strawberries, half the remaining pudding mixture, the remaining cake cubes, the blueberries and the remaining pudding mix (spread to 1-inch of edge of bowl). Chill at least 4 hours. Garnish as desired.

You can substitute peaches for the strawberries, etc.

Panzanella

2010-08-22T20:16:00.008-04:00

PANZANELLA

3 T Good Olive Oil
1 French Bread Baguette, cut into 1-inch cubes
1 t kosher salt
2 Large, ripe tomatoes, cut into 1-inch cubes (or 4 cups of assorted ripe tomatoes)
1 Large cucumber, unpeeled, seeded, and sliced 1/2 inch thick
1 Red bell pepper, seeded and cut into 1-inch cubes (or several smaller sweet red peppers)
1 Yellow bell pepper, seeded and cut into 1-inch cubes (or several smaller sweet yellow peppers)
1/2 Red Onion, cut in 1/2 and thinly sliced
20 Large Basil leaves, coarsely chipped
3 T capers, drained
4 oz Horseradish Cheese
4 oz Fontina Cheese

For the Vinaigrette

1 t finely minced garlic
1/2 t Dijon Mustard
3 T Champagne Vinegar
1/2 t Kosher Salt
1/4 t freshly ground black pepper
1/2 C of 1st Cold Press Extra Virgin Olive Oil

Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the Vinaigrette,whisk the first 5 ingredients together, as you continue whisking, add small amounts of the EVOO in a slow stream until fully incorporated.

In a Large bowl, mix all ingredients together and toss with vinaigrette. Season liberally with salt and pepper. Serve, or for better results, allow the salad to sit for about an hour for the flavors to blend.

New Cooking School Schedule

2010-01-03T10:54:00.007-05:00

Cooking Classes: Jan./Feb. 2010
Kathy Lehr, Instructor and Consultant

Saturday, January 16th@10:00-1:30 $48.00
Taste of Italy
Hands On
This is a reschedule from December…sign up soon as this will fill up quickly!! In this hands on class you will have the opportunity to work with an Italian starter, biga, to create two very different but incredible breads. The ciabatta is an extremely wet dough which gives a wonderful chewy and airy texture. The second bread is a Rosemary Olive Bread. This bread has an extraordinary flavor to which you will find an endless array of food to marry. There will be a Ribollita Soup and cheese served with these.

Monday, January 18th@6:00-9:30 $38.00
Mighty Meatless Dishes
Demonstration
Cooking dishes without animal proteins is becoming more common. To give you both new ideas and bold flavors, I’ve put together four entrees you should find valuable in cooking for family and friends.
• Mushroom Cakes w/Sauteed Greens
• Curried Lentil and Swiss Chard Stew
• Pea and Parmesan Wonton Ravioli w/Garlic Sauce
• Spinach, Black Bean and Goat Cheese “Lasagne”

Wednesday, January 20th@10:30-2:00 $40.00
Soup in a Bread Bowl
Demonstration/Hands On
The purpose of this class is to demonstrate how easy soups can be. I will teach you how to make a potato base and from that create ANY cream soup of your choice. (This base can also be frozen!) I will turn this base into a Cream of Mushroom Soup w/Madeira. Next I will make a Tomato and Gorgonzola Soup and the final soup will be a Chicken Matzo Ball Soup (which can be changed into any chicken soup of your choice. You will each be making individual crusty, bread bowls after I demonstrate how to make this simple dough in a food processor.
• Cream of Mushroom Soup w/Madeira
• Tomato and Gorgonzola Soup
• Chicken Matzo Ball Soup
• Individual Bread Bowls

Monday, January 26th@6:00-9:30 $38.00
Girls’ Night Out
Demonstration
I’ve received requests for a complete dinner menu from start to finish so I have created this class. The class involves lots of technique and base ideas upon which you may invent other menus. It should be an enjoyable evening!
• Crispy Cauliflower and Smoked Mozzarella Fritters
• Polenta w/Shrimp and Gorgonzola
• Pear, Pancetta and Walnut Salad w/Raspberry Viniagrette
• Lemon Curd and Almond Tart (a simple shortbread crust!)

Thursday, January 28h@6:00-9:30 $38.00
One Hen-Four Dishes
Demonstration
Knowing how to make the most of one dish is vital to the working person or busy mom. In this class I will take one roasted chicken and create four dishes from the meat. In this way, you will find resourceful and tasty dishes from your leftovers!
• Lemon Chicken, Snow Pea and Rice Soup
• Ginger Cashew Chicken
• Layered Chicken Enchiladas w/Cilantro Sauce
• Cheddar Polenta w/Mushroom and Chicken Ragout

Wednesday, February 3rd@10:30-2:00 $38.00
Vegetarian Dishes
Demonstration
In this class I will try to introduce more bold flavors to boost your non-meat dishes by talking about spices that may be new and different. Ideas will be given on variations so you will, hopefully, walk away with many new creations.
• Stuffed Vidiala Onion w/Mushrooms and Goat Cheese
• Quinoa Tabbouleh Salad
• Lentil Chili w/Cumin and Green Onions
• Spicy Sesame Noodles w/Chopped Peanuts and Basil
•
Thursday, February 11th@6:00-9:30 $42.00
Creole Cooking
Demonstration
We will definitely be kicking it up a notch in this class. Many of these recipes I can accredit to Zona Spray who taught me a ton about New Orleans cuisine. The flavors are bold and wonderful and have become one of my favorites! To introduce flambé to you, we will end the meal with a flaming dish of bananas and dark rum…mmmm!!
• Creole Seasoning
• Shrimp Creole
• Chicken, Sausage and Tasso Jambalaya
• Red Beans and Rice
• Bananas Foster
Saturday, February 13th@10:30-1:30 $48.00
Whole Wheat for Beginners
Hands On
This is a rescheduled class from the Fall. Making healthy, whole grain breads can be a snap for anyone! We will begin with a simple but hearty Whole Wheat Pan Bread…great for sandwiches and toast. Next will be a delicious Seven Grain bread, studded with seeds and coarse grains. These will be hand shaped and baked on tile. Finally you will learn how simple it is to roll your own crackers with the Stone Ground Wheat and Flax Seed Crackers.

Tuesday, February16th@10:30-2:00 $40.00
Pizza, Focaccia, and Rollups
Demonstration/Hands On
This class is for all members of your family. I will demonstrate how to make the dough and, from this dough, we will make ALL three items!! You will be making individual pizzas and then I will demonstrate making the focaccia. Pepperoni and cheese rollups will be demonstrated…this surely will become your children’s favorite but we will discuss how to turn this rollup into an adult stromboli!!
• Pizza of your choice
• Onion and Herb Focaccia
• Pepperoni and Cheese Rollup
• Caesar Salad

Monday, February 22nd@6:00-9:30 $38.00
Taste of Thai
Thai food is one of my all time favorites!!! I will introduce you to basic Thai ingredients to keep on hand and then work through 4 incredible dishes. As with most Oriental cooking, most of the work is in the prep but today, with so many vegetables precut, I can’t understand why more people are not taking advantage of this.
• Cumin Scented Stir Fried Beef w/Celery and Rice Noodles
• Thai Shrimp Salad w/Cilantro Dressing
• Peanut Crusted Chicken w/Thai Hot and Sweet Sauce
• Coconut Lemon Grass Rice w/Spicy Vegetables

Wednesday, February 24th@10:30-1:30 $38.00
Appealing Appetizers
Demonstration
We will start this class by making two delicious yet simple dips that can accompany bread or crackers. Next will be bite size puffs of cheeses and herbs (easily frozen!). The third appetizers will introduce you to an easy phyllo appetizer which can be turned into a heartier first course or even a main dish! The final is a great savory appetizer which can be eaten either warm or at room temperature.
• Fresh Dill Tzatziki and Chick-Pea Cumin Dips
• Gougere or Cheddar Dill Puffs
• Moroccan Style Chicken Phyllo Rolls
• Mushroom, Cheese and Caramelized Onion Galette

Pumpkin Dip

2009-10-28T11:49:00.004-04:00

Pumpkin Dip Recipe
(makes 3 cups)

Ingredients:

8 oz. cream cheese
1 cup light brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoon cinnamon
1 15 oz. can pumpkin puree

Directions:
- In a food processor (or in a bowl by hand) pulse the cream cheese until smooth.

- Add next 4 ingredients (lt. brown sugar, ground ginger, ground nutmeg, ground cinnamon) to food processor and blend well.

- Empty cream cheese mixture into a bowl, add the pumpkin puree and mix well.

- Refrigerate until served.

Serve with gingersnaps, apples, pears, teddy grahams (you get the picture).

More Cooking Classes with Kathy Lehr

2009-10-27T10:28:00.005-04:00

This Fall some of you indicated a desire for daytime classes as well so I have scheduled both day and evening classes. The classes are marked demonstration or hands on under the title. Check the prices as some I have had to increase because of food costs…but not much. Thank you all for your business and I hope you are learning and enjoying yourself!!

Please sign up for classes by emailing me at taoofdough@neo.rr.com or phoning me at 330.668.0131. Pay when you arrive but please, no cancellations without a 48 hour notification. If you wish to bring wine to a class, feel free to do so. See you soon!!!

Thursday, November 5th@6:00-9:30 $38.00
One Hen-Four Dishes
Demonstration
Knowing how to make the most of one dish is vital to the working person or busy mom.
In this class I will take one roasted chicken and create four dishes from the meat. In this way, you will find resourceful and tasty dishes with your leftovers!!
• Ginger Cashew Chicken
• Layered Chicken Enchiladas w/Cilantro Sauce
• Cheddar Polenta w/Mushroom and Chicken Ragout
• Lemon Chicken, Snow Pea and Rice Soup

Thursday, November 12th@10:30-2:00 $38.00
Holiday Desserts Made Simple
Demonstration
For some, pies are a death wish so let me introduce you to some simple yet delicious desserts you can create for Thanksgiving or the holidays. We will be using phyllo to make the strudel and I will demonstrate an easy dough to wrap your baked apple and to make the galette (a country “pie”).
• Peach Pecan Strudel
• Cranberry Pear Galette with Almonds
• Baked Apples w/Maple Cinnamon Glaze
• Pumpkin Pie Cobbler

Saturday, November 14th @10:00-1:30 $48.00
Whole Wheat Breads for Beginners
Hands On
Making healthy, whole grain breads can be a snap for anyone! I will teach you how to make a simple but hearty Whole Wheat Loaf Bread, great for sandwiches and toast. The Seven Grain Bread, studded with seeds and coarse grains, will be hand shaped in rounds and rolls, and baked on tiles. Finally, you will be learning how simple it is to roll your own crackers with the Stone Ground Whole Wheat Crackers.

Monday, November 16th@6:00-9:30 $38.00
Lasagne-Kinda’
Demonstration
This class will introduce you to casserole dishes which will put a bit of zip into that old standby. Although most of these are vegetarian, there is no reason why they cannot easily be changed into a meat dish!
• Butternut Squash and Creamed Kale Gratin
• Eggplant, Mushroom and Pancetta Lasagne
• Mexican Poblano, Spinach, and Black Bean “Lasagne” w/Goat Cheese
• Timballo; a molded casserole of ziti, swiss chard, meat sauce and cheeses

Wednesday, November 18th@10:30-2:00 $38.00
Lasagne-Kinda’ (Repeat)
Demonstrataion
This class will introduce you to casserole dishes which will put a bit of zip into that old standby. Although most of these are vegetarian, there is no reason why they cannot easily be changed into a meat dish!
• Butternut Squash and Creamed Kale Gratin
• Eggplant, Mushroom and Pancetta Lasagne
• Mexican Poblano, Spinach, and Black Bean “Lasagne” w/Goat Cheese
• Timballo; a molded casserole of ziti, swiss chard, meat sauce and cheeses

Tuesday, December 1st@10:30-2:00 $38.00
Appetizers: Using Puff Pastry and Phyllo
Demonstration
With the ability to readily find quality phyllo and puff pastry in the freezer section of the supermarket, you can become an instant star when you present these simple appetizers to your friends! You will learn how to work with puff pastry as I create: Pancetta and Cheese Pinwheels, Asparagus with Tarragon Mustard Sauce in Puff Pastry, and Parmesan Cheese Straws. Phyllo will be used to make Spinach & Salmon Pillows and Ricotta & Prosciutto Triangles. I will also discuss how by changing ingredients, you can create more other appetizers.

Wednesday, December 9th@10:30-2:00 $40.00
Chocolate, Chocolate and More Chocolate
Demonstration
Several of you have been asking for a chocolate class!! Do you need a special treat for the holidays or “just because”? Join me as I share my secrets for an incredibly dense, flourless cake, an easy and perfect soufflé, a warm chocolate loaded cookie, and priceless, freezable chewy brownies.
• Chocolate Amaretto Flourless Cake
• Grand Marnier Chocolate Soufflé
• Chocolate Bomb Chewy
• Chocolate Walnut Brownies

Thursday, December 10th@6:00-9:30 $40.00
Chocolate, Chocolate and More Chocolate(Repeat)
Demonstration
Do you need a special treat for the holidays or “just because”? Join me as I share my secrets for an incredibly dense, flourless cake, an easy and perfect soufflé, a warm chocolate loaded cookie, and priceless, freezable chewy brownies.
• Chocolate Amaretto Flourless Cake
• Grand Marnier Chocolate Soufflé
• Chocolate Bomb Chewy
• Chocolate Walnut Brownies

Saturday, December 12th@10:00-1:30 $48.00
A Taste of Italy
Hands On
In this hands-on class, you will have the opportunity to work with an Italian starter, biga, to create two very different but incredible breads. The ciabatta will be an extremely wet dough and will give you a wonderful chewy, airy dough. The second bread you will be making is a Rosemary Olive Bread. This bread has an extraordinary flavor and you will find an endless list of food to marry this with. These will be served with a Ribollita Soup and of course, cheese.

Monday, December 14th@10:30-2:00 $38.00
Sweet Treats
Demonstration
Some of you have been asking for a class to create some yummy but not too difficult cookies for the holidays. I think this selection might appeal to all the members of your family! The chocolate one is chewy and bold. The cranberry bars with lemon and almond should hit the tart side while the Snowballs are coated with confectionary sugar and blasted with lemon. I don’t think anyone will pass up the buttery flavor of the shortbreads while the Florentines can be saved for that special occasion.
• Chocolate Crinkles
• Cranberry Bars
• Lemon Snowballs
• Pecan Shortbreads
• Almond Chocolate Florentines

Crockpot Apple Butter

2009-10-11T21:22:00.003-04:00

Apple butter is one of the most comforting, delicious treats for the fall. It is a great quick breakfast on a biscuit, English muffin, or toast. This apple butter is too easy to make. All you have to do is throw the ingredients into your crock pot and let it cook all day. This recipe calls for sweet apples and a smaller amount of sugar than most recipes. The apple butter is spiced with allspice, cloves, cinnamon, and nutmeg. The warm spices will delight your senses. This recipe is the best home fragrance. The aroma will fill your home with delicious apple and spice smells that will comfort your soul. Be sure to make a big batch of this, so you can jar the leftovers for later. This also makes the perfect gift, in a crystal jelly jar, tied with a pretty bow. If you have never canned before, its very easy. You just have to make sure everything is very clean. I have included instructions below. For this recipe, I used 4 Gala apples and 4 Macintosh apples, and I got 3 pint sized jars. In retrospect, I should have used enough apples to fill the crock pot, because we finished off half a jar this morning. Measuring is not crucial in this recipe. You fill your crock pot with sweet apples, add cider about 2/3 way up the apples, about 1 tablespoon of brown sugar per apple, or to taste, and spices to taste. Finish with a touch of salt to help bring out the flavors.

Ingredients

•8 sweet apples, of any variety, peeled, cored, and chopped or sliced
•2 cups apple cider, or apple juice
•1 cup packed brown sugar
•1 teaspoon cinnamon
•1/4 teaspoon nutmeg
•1/4 teaspoon allspice
•1/4 teaspoon cloves
•1/4 teaspoon salt
Method

1.Peel and core apples. Add to crock pot. Add cider, sugar and spices. Turn crock pot to high and bring to a bubble. Turn on low and cook for 6-8 hours. Stir the apples about every hour or two. Apple butter is done when it has a deep color, apples are cooked to pieces, and it has thickened.
2.You can jar the apple butter by purchasing canning jars, sterilizing them, and running them in a water bath.
3.To sterilize, place a dish towel in a sauce pot, and fill halfway with water. Turn the jars upside down in the pot in the cold water, and bring to a boil. Boil over medium heat for 15 minutes. At the same time, boil the lids, rings and the ends of your kitchen tongs in another pot for 15 minutes.
4.Never ever touch the inside or top of the jar or lid with your bare hands. Use the tongs for the lids, and kitchen towels for the jars.
5.Fill the jars. Take another kitchen towel and dip an end in the boiling water and wipe the top of the jar very clean. Place the lid on with the tongs, being careful not to touch it. Then take the tongs and get a ring, you can place the ring with your hands.
6.When all jars are filled, place the filled jars in the saucepan with the kitchen towel and boil over medium heat for 15 minutes.
7.Remove and let cool on the counters overnight.

Recipe props go out to Southern Grace Gourmet
http://southerngracegourmet.com/crockpot-apple-butter/

Cooking Classes with Kathy Lehr

2009-09-02T10:20:00.005-04:00

I've been sharing with you the cooking class information that my friend (and chef) Kathy Lehr gives in her wonderful home. Well she's at it again and I must say I'm excited for every one of them! Please let me know if you have any interest in attending as I have a seven passenger SUV and I think we can car pool!!

Cooking Classes/ Fall 2009
(September and October)
Kathy Lehr, Instructor and Consultant

It’s been a wonderfully crazy summer for me and I apologize for not conducting any grilling classes. When you come to a class, you will see the reason I’ve been so busy…I have completed my wood burning oven!!! I’m just now getting it seasoned so I won’t be teaching any classes with the oven until next Spring.

But now…on to some exciting, new Fall classes. Please let me know if there is something you are dying to learn about and I will try to work it in this year. Again, remember Demonstration means I will do all of the cooking; Hands on/Demo means there will be some time where you will have hands on during the class and I will be demonstrating the rest; and, of course, Hands on means just that.

Please sign up for classes by emailing me at taoofdough@neo.rr.com or phoning me at 330.668.0131. Pay when you arrive but please, no cancellations without a 48 hours notification!!!

Tuesday, September 8th @ 6:00-9:30 $38.00
Basketful of Tomatoes
Demonstration

I think everyone’s tomatoes did well this year and I’m sure most of you are trying to figure out a few new dishes to use all of them!!

• Smoked Tomato Brushetta
• Mascarpone al Pomodoro Soup
• Fried Green Tomatoes w/Horseradish Sauce
• Spinach Pasta w/ Zucchini, Tomatoes and Mushrooms in Light Tomato Cream Sauce
• Stacked Roasted Vegetables w/Roasted Tomato Sauce

Wednesday, September 16th @ 6:00-9:30 $38.00
From Farm to Table
Demonstration

With the abundance of wonderfully fresh vegetables available,
it seems so natural to have a class centering around them!

• Roasted Beet Salad w/Spicy Maple Pecans
• Eggplant, Zucchini and Tomato Ratatouille
• Cauliflower “Steaks” and Brussels Sprouts in a Lemon Pistachios Sauce
• Black Bean and Zucchini Cakes with Chipotle Sauce
• Heirloom Tomatoes, Cucumbers and Warm Chevre w/Balsamic Dressing

Wednesday, September 23rd @ 6:00-9:30 $38.00
Hot and Spicy Tailgating or Tailgating with a Twist
Demonstration

It’s Fall and you know you’re going to be watching at least a few games, either live or on television and you know you’re going to want to eat something good, right? So why not have some new items to wow your friends?!!? Several people have requested my recipe for Gazpacho so I’ve added it here…good idea, I thought!

• Savory Mexican Cheesecake w/ chips
• Chili Sliders with Spicy Cole Slaw
• Best ever Gazpacho Soup
• Texan Chopped Salad with Avocado Sauce
• Chipotle Pulled Pork on Ciabatta
• Chocolate Pecan Brownies (added treat!)

Monday, September 28th @ 6:00-9:30 $38.00
South of the Border
Demonstration

This is the one that many of you have requested. I have tried to select items in which I will be using common Mexican ingredients and giving you ideas of other foods to fix using these. \In many of these dishes the proteins can be easily changed to fit your likes and this will be discussed.

• Best ever Guacamole/Tomatoes Rellenos
• Shrimp and Mexican Cheese Stuffed Poblano Peppers
• Grilled Portabella Taco w/Lime Mojito Sauce
• Chicken Enchilada w/Spicy Tomato Cream Sauce
• Chipotle Huevos Rancheros

Saturday, October 10th 10:30 AM-2:30 PM $48.00
Pizzas, Focaccia, and Calzones
Hands On

This class is always a sell out. The importance of learning how to make one dough and have it versatile enough to turn into three different breads is the basis of this class and a very valuable lesson. You will learn how to make this dough by hand and in a Kitchenaid. Along with these three delicious Italian creations, you will be having Caesar Salad with your leftover stale bread…if there is ever any left!!!!

• Pizza of your choice
• Caramelized Onion and Herb Focaccia
• Ricotta and Spinach Calzone

Monday, October 12th @ 6:00-9:30 $38.00
Fall Into Desserts
Demonstration

To use all those wonderful Fall fruits, I’ve decided to create some wonderful end of the meal ideas. You will see how simple a cobbler and a soufflé can be. The strudel will be made with phyllo and the baked apple will have a simple crust to wrap it. Finally, one of my favorite desserts can become yours as you learn how to make crème brulee!

• Cranberry Pear Cobbler
• Pumpkin Pie Souffle
• Peach Almond Strudel
• Baked Apples w/ Maple Syrup Cinamon Glaze
• Maple Syrup Crème Brulee

Monday, October 26th @ 6:00-9:30 $40.00
Soups Galore
Demonstration/Hands On

Another soup class is in order as the chill of November and December will be upon us soon!! I will again have the bread bowl available and each of you, if you wish, will have the opportunity to make one! Although almost all of these soups are devoid of meat, there will be discussion as to how these can be altered to accommodate your taste.

• Garden Vegetable Soup au Pistou
• Butternut Squash Soup w/ Burnt Sage
• Sharp Cheddar Cheese and Cauliflower Soup
• Spicy Black Bean and Rice w/Andouille Sausage
• Roasted Garlic Soup w/Garlic Croutons

The following are classes I am planning for November and December. Please let me know if there is something you would like to see me add.

• Kicked up Casseroles
• The Healthy Mediterranean
• A Taste of Italy
• The World of Flat Breads
• Chocolate and More Chocolate
• Bite Size Appetizers
• Against

Foodie Cooking Club aka Supper Club

2009-08-31T17:09:00.010-04:00

The clinking of glasses and soft laughter. Delicious food shared with friends. Good conversation served with coffee and dessert.

The term “supper club” ranks up there in being passé along with the Tupperware and Home Interior parties that our mothers used to throw on Saturday evenings.

Who would have thought a form of entertainment and social gathering that has been obsolete would reemerge as the newest trend in foodie circles? But, now just change the word “supper” to “cooking,” and you are well on your way to forming a hip network that every foodie who is any foodie wants to be a part of these cooking clubs have been showcased in specials on NPR and the Food Network, just to name a few the cooking club phenomenon continues to spread — The idea is simple, because all members share a common interest in cooking and meal planning, creating the menu —and the meal itself — is a team effort.

Pick a Theme

Theme nights are a favorite way to keep meetings exciting.

Try Something New

Encouraging each other to “cook outside the box” is common practice in the long-standing supper clubs. Members take on dishes they typically avoid in order to expand their repertoires. After all, they’re among friends, and it’s part of the learning process. In fact, learning is status quo for all cooking clubs.

Cook for a Cause

Some supper clubs have a socially conscious bent. Create an annual Christmas tradition: They bake cookies to deliver to firefighters and other folks whose hard work often goes unrecognized. Cook a meal at the local Ronald McDonald house.

Hit the Road

Several supper clubs that take their group on the road. A Boston-area club takes a trip every fall - the group rented a house near the King Arthur Flour Baking Education Center in Norwich, Vermont. In addition to touring the center and buying baking equipment, they cooked all of their meals together and visited local food co-ops and farmers’ markets. They enjoyed themselves so much they returned a year later. Relax and visit local food attractions. Your trunk will be filled with apples, ravioli, and maple syrup.

Communal Cooking

One of the goals of communal cooking is to make the job fun (and easy) for everyone, especially the host. Follow these tips and recipes for a party that truly cooks:

Team up with another friend to organize the party. Two heads (and sets of hands) are better than one.

E-mail the menu and a recipe to each guest. Help them decide what portions of the recipe to make ahead and what equipment they need to bring.

Arrange the equipment and ingredients for each dish ahead of time. Think through the prep for each recipe, and set out specialty dishes and tools in advance. This will keep folks from peering into every drawer and cabinet in your kitchen. Plus, have your guests bring (and wash) their own equipment. Mark pieces with colored tape to identify whose is whose.

Make a copy of the menu and each recipe for guests to follow.

Appoint someone to be in charge of each course

It is my goad to beging a club in the next 30-60 days! If you're interested, email me at kristanoel52571@yahoo.com

Kudos King Arthur Flour

2009-08-24T11:53:00.002-04:00

I love buying items from King Arthur. Recently, I decided to try the pre measured mixes they have. Now I'm a make it yourself kind of girl, but since I have so much respect for this company, I thought it was worth a try. I was so pleased at the outcome of my Almond Sweet bread I made on Saturday for my nephew's baptism. I recieved so many inquiries and compliments! I say give them a try !
http://www.kingarthurflour.com/recipes/almond-sweet-bread-kit-recipe

I can't wait to make the Chocolate Indulgence Cake for Bryant's going away dinner Thursday! http://www.kingarthurflour.com/shop/items/chocolate-indulgence-cake

I'll be sure to let you know how it comes out!

Summer's Best Zucchini Breads

2009-08-20T23:18:00.009-04:00

Honey Zucchini Bread

Single Loaf Version

Ingredients

1 egg
3/4 cup honey
3 Tablespoons vegetable oil
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1-1/2 cups zucchini, grated
1/2 cup sunflower seeds

Directions

Beat egg slightly in large bowl. Add honey, oil and vanilla; mix well.

Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until well blended. Spoon batter into well greased 9 x 5 x 3-inch loaf pan.

Bake at 325°F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely

Sour Cream Zucchini Bread

I like this bread best fresh from the oven, but it is great chilled from the refrigerator, or heated with butter melting into it. Those on diets need look no further; skip this recipe; it won't help your diet one bit, but it certainly is good!!!

3 cups flour - sifted
3 eggs
2 cups sugar
1 cup oil
1 tsp vanilla
2 cups shredded zucchini (we use a blender)
1/2 cup chopped nuts (walnuts or pecans, don't forget to roast first)
1/2 cup raisins
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup sour cream (one reason that this recipe is rich)

Prepare two bread loaf pans by greasing and flouring them well. Preheat the oven to 350 F.

Sift together the flour, baking soda, salt, cinnamon, and baking powder. In a separate bowl combine the eggs, oil, and sugar. Add the dry ingredients slowly to the eggs, etc. After these are thoroughly mixed, add the sour cream and vanilla. Finally, mix in the shredded zucchini, nuts, and raisins. Pour the mixture into the two loaf pans. Bake at 350 F for about 1 hour and 20 minutes. Use a toothpick in the center to determine if the loaves are done.

Zucchini Bread

By smittenkitchen who Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Zucchini Quick Bread
inspired by :alliezk

This Recipe will make two good sized loaves.

Preheat oven to 350.

Ingrediants:

3 Eggs
2 Cups Granulated Sugar
1 Cup Vegetable Oil
1 Tablespoon Vanilla
3 Cups (coarsely grated) Zucchini *
3 Cups Flour
1 Teaspoons Baking Soda
1/4 Teaspoon Baking Powder
1 Teaspoon Salt
1 Tablespoon Cinnamon
1 Teaspoon All-spice
1 Teaspoon Ground Cloves

Optional - 1 Cup Chopped Nuts

* Do not peel! The color of the bread will vary depending on the color of the zucchini. The darker the zucchini, the darker the color of the bread.

1. In a large bowl, beat the eggs until frothy.
2. Add the sugar, vegetable oil and vanilla. Beat the mixture until think and lemon colored.
3. Stir in the fresh zucchini.
4. Sift together and add the flour, spices, salt, baking soda and baking powder. Generally, I tend to ignore the spice measurements and just dump them straight in. I love a strong spice flavor. When I make this bread, the dry ingredient mixture tends to be a light brown and very fragrant.
5. Add the sifted dry ingredients in two portions. Fold in the chopped nuts if desired.
6. Pour mixture into 2 oiled and floured loaf pans and bake for about one hour or until cake tester comes out clean. Cool in pans for 10 minutes.
7. Invert the pans onto a cooling rack and allow the loaves to gradually fall as they cool completely.

At a Farmers Market near you!

2009-08-20T12:04:00.006-04:00

What exactly is a farmers market? sounds like such a simple question to answer but it's really not. There are different types of farmers markets, did you know that?

Some markets are very small with only a couple of local growers. Some are more medium in size with ten to twenty plus local growers and producers. Then you have the larger markets where you find fifty plus vendors each week.

Are the larger ones better? Not necessarily because many times the larger markets allow resellers which means that you really aren't truly at a “farmers” market...ask if everything is locally grown!

Ever consider buying fresh baked goods at a Farmers Market? You might be asking yourself the question, where is my local farmers market held? I want to share a great site with you called Local Harvest. It is filled with amazing information about where you can find these types of markets, co-op information and much more! Visit it at www.localharvest.org and type in your area zip code!

All Natural Vegetable & Fruit Cleaner

2009-08-20T10:55:00.007-04:00

Ingredients:

1 cup white vinegar
1 cup distilled water
1 tablespoon baking soda
18 drops lemon essential oil

Combine all ingredients in a spray bottle. Shake well before each use, spray mixture on produce. Rinse well after 5 to 10 minutes.

Warm Spinach, Mushroom and Brie Salad with Buttermilk Dill Dressing

2009-08-16T09:38:00.009-04:00

Step 1 Prep:

Rinse some fresh mushrooms (preferably baby portabella). Rinse some fresh spinach leaves, put them in a large bowl and set them aside. Make some thin slices of Brie cheese.

Step 2 Cooking:

Sautee the mushrooms in cooking oil (I prefer olive) or butter in a skillet. Optionally season with a little pepper, and/or salt. When mushrooms are nice and soft (about 10 –15 minutes), turn the heat to low and spread the mushrooms out in the skillet into a even layer. Now lay the slices of cheese on top. After a few minutes, the cheese will have melted, making a nice goo of cheese on top of the mushrooms. Bring the skillet to the bowl, and carefully tilt the skillet, letting the mushroom and cheese layer slide onto the top of the spinach. A spatula will help do this. Also pour in any of the sautéed mushroom juice that may be in the skillet, this will add delicious flavor to your salad!

Add Craisons or bite size pieces of fresh apple!

Buttermilk Dill Dressing

Ingredients

1 cup sour cream
2 Tbsp mayonnaise
1 small shallot, minced
juice of 1/2 lemon
1 tsp coarse salt (plus any additional to taste)
freshly ground black pepper – at least 1/2 tsp
3 Tbsp chopped fresh dill
1 cup buttermilk

Preparation

In a medium bowl, whisk together the sour cream, mayonnaise, minced shallot, lemon juice, salt, and plenty of freshly ground black pepper. Whisk in the chopped fresh dill. Slowly add the buttermilk in a stream, whisking constantly until it’s the consistency you like (1 cup makes a good consistency for a salad dressing, add more or less for your personal taste.)

Grape Salad

2009-08-15T14:01:00.002-04:00

One of my all time favorite summer recipes is Grape Salad. This quick and easy dish can be served as a refreshing sweet side dish or take the place of a dessert. Enjoy

Ingredients

2lbs seedless green grapes

2lbs seedless red grapes

8oz cream cheese (softened)

8oz sour cream

1/2 cup sugar

1 teaspoon vanilla

1 cup brown sugar

1 cup pecans (chopped)

Directions

Stem and wash all grapes, then lay them in a single layer on a towel to dry.

In a separate bowl combine cream cheese, sour cream, sugar and vanilla and combine until well blended.

Pour dry grapes into a 9×13 pan and arrange to make a “flat” top surface.

Top grapes with cream cheese mixture.

Sprinkle the brown sugar and chopped peancs over the cream cheese mixture.

Chill for at least 2-3 hours before serving, best if chilled overnight.

Strawberry Sour Cream Chocolate Cupcakes

2009-08-05T00:26:00.005-04:00

- FOR CAKE-

1/2 c. hot water
1/4 c. butter flavored crisco
1 cup granulated sugar
1/4 cup unsweetened cocoa powder (you can always use dark cocoa powder)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
1/2 cup sour cream
1/2 teaspoon vanilla extract

- FOR FILLING-

10-15 diced strawberries
1/2-3/4 c granulated sugar
1/2 squeezed lemon
splash of vanilla
4 TBS cornstarch
4 TBS cold water

- FOR ICING-

4 tablespoons butter softened
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt
2 3/4 cups confectioners sugar

- optional- chocolate sprinkles

Instructions

1 - CAKES- Combine water, shortening, sugar, and cocoa. Beat until sugar is dissolved. Add sifted dry ingredients alternately with the beaten egg, sour cream, and vanilla. Fill greased and lightly floured cupcake cups about half full. Bake at 350° for 25 minutes.

2 - FILLING- Slice berries into saucepan. Pour sugar & squeeze lemon over berries. Turn heat on high- stir till simmering boil. Thoroughly mix water & starch. Pour starch mix into strawberry mix and turn off & remove from heat- while stirring. Will be nice & thick.

3 - Take a serrated knife to cut out a round-triangular shape out of the top of the cupper about 1/2 inch deep. If you have a biscuit cutter set, the smallest cutter works very well as another easier option. Then spoon into cake the strawberry filling and let them cool for 30 minutes.

4 - ICING- In a medium bowl, mix together butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth. Place icing into a decorating/ziploc bag, cut the tip at 1/4 of an inch and swirl on the icing and top w/ chocolate sprinkles.

Creamy Dill Cucumber Salad

2009-07-27T21:44:00.004-04:00

Serves 4 as a side dish.

Salting and draining the onion along with the cucumbers in this recipe removes the sharp sting of raw onions.

Ingredients
1 cup sour cream
3 tablespoons cider vinegar
1 teaspoon granulated sugar
1/4 cup minced fresh dill
Table salt and ground black pepper
3 medium cucumbers , sliced, salted, and drained (see directions)
1/2 medium red onion , sliced very thin, salted and drained with cucumbers

Instructions

To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.

Whisk first four ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers and onion; toss to coat. Serve chilled, adjusting seasonings if necessary.

Stuffed cubanelle peppers

2009-07-27T21:18:00.002-04:00

•Cubanelle peppers
•1/4 cup cabbage, finely chopped
•1/4 cup mixed vegetables (beans/peas/carrots/corn)
•1 small onion, finely diced
•1 small apple, finely diced
•2 garlic cloves, finely diced
•1 green chilly, de-seeded and finely chopped
•A tablespoon of raisins
•1/4 cup low-fat shredded mozzarella cheese

In a medium saucepan on medium heat, add 1/2 teaspoon of vegetable oil. Add the green chilly and the garlic and sautee. Add the rest of the diced vegetables, along with the apple slices and the raisins, and sautee for about 10 minutes.

You don’t want to cook the vegetables completely. Cooking them for about 10 minutes will ensure that they still retain a crunch. Add a pinch of salt, and an optional pinch of curry powder,and stir well. Remove from heat and keep aside.

Wash the cubanelle peppers and dry them. Slice the head and remove the seeds.

Stuff the peppers with the vegetable stuffing. Place the peppers in a baking tray lined with foil. Preheat the oven to 375 F.

Place the baking tray in the middle shelf and bake for about 40 minutes at 375 F.

Remove the peppers from the oven once the top of the peppers begin to brown. Sprinkle some low-fat shredded mozzarella cheese and serve with a sprinkling of herbs. You can also serve the peppers with some fresh salsa.

Stuffed Hot Peppers

2009-07-27T21:08:00.004-04:00

INGREDIENTS

1/3 cup ground Italian sausage (see notes)
1 (8 ounce) package cream cheese, softened
3/4 tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian hot peppers, cored and seeded

DIRECTIONS

1.Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2.Preheat oven to 350 degrees F (175 degrees C).
3.In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
4.Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

Notes :I often times use the entire package of sausage that I buy depending on two points, personal preference and amount of peppers. If you have alot of peppers and or if you like a meater stuffed pepper.

Blueberry Coffeecake with Lemon Streusel

2009-07-27T18:25:00.005-04:00

A tender coffeecake, loaded with blueberries, and topped with a unique white streusel studded with tangy pieces of candied lemon peel. Lemon oil is added for extra punch, a perfect counterpoint to the sweet berries.

Lemon Studded Streusel

1/2 cup granulated sugar
1 cup King Arthur Unbleached All-Purpose Flour
pinch of salt
1/2 cup candied lemon peel
6 tablespoons butter, softened
3-4 drops lemon oil, or 1/8 teaspoon lemon extract
Cake
8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries, well drained
Lemon Studded Streusel3 1/2 ounces granulated sugar 4 1/4 ounces King Arthur Unbleached All-Purpose Flourpinch of salt3 ounces candied lemon peel3 ounces butter, softened3-4 drops lemon oil, or 1/8 teaspoon lemon extractCake4 ounces butter, softened7 ounces granulated sugar2 large eggs, room temperature8 ounces sour cream, room temperature1 teaspoon vanilla extract8 1/2 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt10 ounces fresh or frozen blueberries, well drained
Directions
1) Preheat your oven to 350 degrees F . Lightly grease a 9" x 13" baking pan or two 8" x 2" round pans.

2) For the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the candied peel until it is well coated. If you prefer smaller pieces of peel, you can pulse the mixture 10-12 times with a food processor at this point. For a bigger lemon "bite" leave as is.

3) Work the softened butter into the flour/peel mixture until it resembles granola, some larger chunks, some smaller. Sprinkle on the lemon oil and toss again to combine. Set mixture aside.

4) For the cake: Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the sour cream and vanilla.

5) In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid overbeating or the cake will become tough.

6) Gently fold in the blueberries until well distributed throughout the batter. Pour into the prepared pan(s) and spread evenly. Sprinkle with the lemon streusel until the batter is completely covered.

7) Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.

Bakers...having a hard time finding what your looking for ? Check out http://www.kingarthurflour.com/

They feature lemon oil and candied lemon peel

Mint-Cilantro and Coconut Rice

2009-07-20T16:49:00.003-04:00

Sharing this amazing recipe with you..after many requests at Ari's garden graduation party! The guests really enjoyed this.. it's very yummy!!

Basmati rice has a naturally nutty flavor that is delicious with the herbs. This recipe can easily be doubled.

Yield
4 cups (serving size: about 3/4 cup)

Ingredients

2 teaspoons olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro

Preparation
Heat oil in a medium saucepan over medium-high heat. Add the rice; sauté 3 minutes. Add onion; sauté 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.

Soba Noodle Salad w/ optional meat & vegetables

2009-07-16T22:12:00.001-04:00

Wasabi powder adds a little heat to this dressing. Look for it in the spice or ethnic-food section of the supermarket or in Asian markets.

Yield
Makes 2 or 3 servings

Ingredients
8 ounces buckwheat soba noodles
3 tablespoons rice vinegar
1 1/2 tablespoons Asian sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon minced peeled ginger
1/2 teaspoon wasabi powder (optional; see notes)
1 1/2 cups protein (choose 1 item from "Protein Options," below)
3 cups vegetables (choose 2 to 5 items from "Vegetable Options," below)
Preparation
1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.

2. Meanwhile, in a large bowl, mix rice vinegar, sesame oil. soy sauce, ginger, and wasabi, if using. Pour about half the dressing into a small container; cover and reserve. Add noodles to large bowl and mix to coat; cover and chill until cold, about 1 hour, or up to 1 day.

3. Just before serving, add protein, vegetables, and reserved dressing to noodles; mix to coat.

Protien Options: Sliced tofu, shredded chicken, cooked shrimp

Vegetable Options: Baby spinach leaves, sliced green onions, orange segments, slivered Napa cabbage, shredded carrots, snow peas, thinly sliced red or yellow bell peppers, sliced cucumbers, broccoli florets

Soba Noodle Salad

2009-07-16T22:00:00.003-04:00

This is a wonderful spring and summer salad, with Asian inspiration. Soba noodles, if you are not familiar with them, are thin Japanese noodles made with buckwheat flour, and are often served cold. Soba noodles can be found in the Asian aisle of many markets; they have a nice body to them and an earthy, old world taste. In this noodle salad, the mango, mint, and various other flavors contrast and match well with each other, giving the whole salad a good balance.

You can make this dish a few hours in advanced, or even the night before and let the soba chill and marinate, just be sure not to add the peanuts, mint and basil until just before serving. It's a nice dish that can make either six large meals, or 12 well portioned sides.

Ingredients
3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
3 tablespoons fresh lime juice
Zest of one lime
1 tablespoon sesame oil
12 ounces soba noodles
1 large red bell pepper, chopped
1 large ripe mango, peeled and chopped into cubes
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped roasted, salted peanuts
Lime wedges for serving (optional)
Method
1 Place the rice vinegar, sugar, and salt in a saucepan over medium heat for 1-2 minutes until the sugar and salt dissolve. Stir in the garlic and jalapeño, and allow to cool. Add the lime juice, lime zest, and sesame oil and mix well.

2 Cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water. Transfer the noodles to a large bowl and toss with the dressing.

3 Add the mango, bell pepper, basil and mint. Toss and plate. Serve with chopped peanuts sprinkled over the top and lime wedges.

Very tangy and sweet! With just enough crunch from the peanuts. It's so colorful and aromatic, you can just smell the mint and garlic

Asian Cabbage Salad with Ramen Noodles

2009-07-01T22:45:00.006-04:00

I never intended to make this salad for Bryant's graduation party..but after many requests, I finally found a recipe I liked that was more unique to some of the other versions floating around. Well, the salad was a HUGE hit, and I think it will be a staple..in the somewhat new but not really new..catering ..business...I'm thinking about ..ok..well..doing ;) I'm taking on smaller (under 175) people events and seeing where it goes!! The Napa Cabbage is worth trying! Don't buy the standard cabbage! Napa or "Chinese" cabbage is cut sort of like celery, you cut the bottom off, and start shredding with a good sharp knife! Leaves and all! Enjoy!

12 servings (serving size: : 3/4 cup)

Ingredients
1/3 cup rice vinegar
1/2 cup sugar
2 1/2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon butter or stick margarine
1/4 cup slivered almonds, toasted
2 tablespoons sunflower seed kernels
2 (5-ounce) packages Japanese curly noodles (chuka soba), crumbled
8 cups shredded napa (Chinese) cabbage
2 cups shredded carrot
1 cup thinly sliced green onions
Preparation
Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.

Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.

Tiramisu Trifle

2009-05-24T10:33:00.001-04:00

This dessert has pound cake, layered with mascarpone and Cool Whip, chocolate-hazelnut spread, coffee and almond flavoring, and is topped with mini-chips.

1 12-oz. container Cool Whip, thawed
24 oz Mascarpone Cheese
1/4 cup confectioners' sugar
1 tsp almond extract
1 tsp vanilla extract
1 small jar hazelnut/chocolate spread
1 cup hot coffee with 1 tsp almond extract
2 store-bought pound cakes
8 oz mini-chocolate chips

Whip mascarpone cheese until light, add Cool Whip gradually, add powdered sugar. Continue whipping while adding extracts. In a small bowl, combine hazelnut spread with hot coffee and almond extract until a smooth sauce is formed. Slice pound cakes lenghtwise and crosswise to form 1/2-inch to 1-inch pieces. Assembling trifle: Start with a layer of the mascarpone, cover with a layer of pound cake, pour the coffee-hazelnut syrup over cake, and sprinkle with mini-chips. Repeat layers, ending with sauce and chocolate chips. Refrigerate at least four hours

Notes: Traditional Ladyfingers can be used with this trifle, but it's often easier to find the ready-made pound cakes. This is great on a buffet table, or to serve a large crowd.

Homemade Girl Scout Cookies , Samoas

2009-03-28T08:47:00.002-04:00

Homemade Samoas Bars

Cookie Base:

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.

In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Easter Cookie Heaven!

2009-03-17T11:56:00.007-04:00

I'm not sure why I'm so drawn to pastry. I'm pretty sure not everyone gets as excited as I do about cute cookies! I'm excited to share with you my Easter Cookies that I'll be bringing to our family Easter dinner! Wouldn't it be fun to make these at a Easter Cookie Decoration party? Again, I know I'm a cookie nut job - would anyone else think that would be fun?

No Fail Sugar Cookies

Ingredients:
• 6 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 cups unsalted butter
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract

Instructions:
• Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.
• Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.

• Bake at 350 degrees for 8 -10 minutes. Let cool.

Graduation Party

2009-03-14T10:40:00.004-04:00

It's March..and my mind is already advancing to June when we will be celebrating graduation! I'm trying to come up with ideas for a party to remember.. I need some help here! I want to ask my mom and extended family to contribute COOKIES! I love parties that have a montage of homemade little desserts! Has anyone had something really great they can share?

I think I have located the graduation cake I am ordering! I love it!

Spring Cooking Classes with my friend Kathy Lehr

2009-03-03T08:32:00.006-05:00

My friend Kathy Lehr started offering cooking classes in her home. This is a great setting to learn from a professional. I took a 40 Hour bread class from her at Western Reserve Culinary School..working towards my pastry chef license. Kathy is alot of fun and I learned so much from her. If anyone is interested in a class, let me know - I see a few I would like to go to..would be fun to do with friends!

Spring CookingClasses
March through May
Kathy Lehr, Instructor and Consultant

Hopefully, winter is coming to a halt and spring is around the corner. Again, I welcome you to join me in both demonstration and hands on classes. Phone or e-mail me at 330.668.0131 or taoofdough@neo.rr.com. Cancellations must be made at least 48 hours before the class occurs.

Saturday, March 14th @ 11AM-2:30PM $48.00
French Bread and More
Hands On
This will be the most important bread class you can take. In this class you will learn a formula to make any bread you desire!
You will learn the chemistry of what happens when you combine yeast, flour, water, and salt. Once this is mastered, you should be producing beautiful and crusty breads in your home. We will follow making Classic French Bread with Honey Whole Wheat. There are many tips for the busy, working person and explanations which will eliminate many of your fears and misconceptions!

Monday, March 16th @ 6-9 PM $38.00
Oriental Express
Demonstration
Asian food has caught on but many fear it because of unknown ingredients. I simply love this type of cooking because of its great flavors and quick style. I will walk you through

cooking quick and easy recipes based upon 6-7 staple Asian ingredients.
• Shrimp and peas in ginger sauce
• Orange and lemon chicken with kiwi
• Stuffed wontons in a spicy coconut sauce
• Szechwan pork sauce with noodles
• Spicy chicken (or beef) with basil

Tuesday, March 24th @ 6-9 PM $48.00
Whole Wheat Breads for Beginners
Hands On
Are you tired of those airy, tasteless supermarket breads that claim to be “healthy” but are merely a step above “cotton bread”? You can learn how to easily make healthy, whole grain breads
in this class. We will begin by making a delicious Seven Grain Bread, one that has some substance!! Next you’ll learn how to take a basic honey, whole wheat and add bigger flavors with the Sunflower Whole Wheat Bread. Lastly, you will probably not be buying many crackers after learning how simple it is to make a great homemade cracker with the Seeded Wheat Cracker.

Tuesday, March 31st @ 6-9 PM $38.00
Chocolate, Chocolate, and More Chocolate
Demonstration
Do you need a special treat for the holidays or “just because”? This class holds the secret to an incredible dense, flourless cake, an easy and perfect soufflé, a liquid loaded treat, and priceless, freezable brownies!!
• Chocolate Amaretto Flourless Cake
• Grand Marnier Chocolate Souffle
• Chocolate Bomb
• Chewy, Chocolate Walnut Brownies

Wednesday, April 8th @ 6-9 PM $38.00
Mighty Meatless Dishes
Demonstration
With many people deciding a main dish does not necessarily need to contain meat, we are searching for ways to make these dishes have big flavors. A variety of dishes are taught in this class so you can have healthy, meatless meals that will become your family’s favorites!!
• Wild mushroom and pasta “souffle”
• Cheese and walnut quesadillas with tropical fruit salsa
• Stuffed Vidalia onion w/boursin cheese and herbs
• Vegetable and papaya spring rolls w/garlic-chili dipping sauce
• True Tex-Mex cheese and egg(otional) enchiladas

Monday, April 13th @ 6-9 PM $38.00
Appealing Appetizers
Demonstration
Appetizers can be hand held or plated. You will have some of both worlds in this class. A great spring treat is the salmon roll. The gougere is an easy to make French dough that puffs when baked. You will learn how to make them with Roquefort cheese and quickly turn them into a cheddar dill puff. Next is a simple unbaked cheesecake that is refrigerated to set…how easy!! The corncake is a bit of a twist on the familiar crabcake. Last the timbale is one of my favorite appetizers and served on a bed of
greens, it can become a salad course!
• Smoked salmon and herbed cucumber rolls
• Roquefort gougere and cheddar dill puffs
• Miniature stilton and bacon cheesecake
• Spicy shrimp (or smoked salmon) corncakes w/ red chili mayo and a spicy avocado sauce
• Lemon goat cheese timbale

Saturday, April 25th 11-2:30 PM $48.00
Sharpening Your Knife Skills with Vegetables
Hands On
Once you have become proficient with a knife, you can cut your meal prep time in half. If you have them, bring a chef’s knife and a paring knife. If you do not have these, let me know ahead of time and I will supply them for you.
In this class you will learn how to sharpen, hold and use the most important tool in your kitchen. You will be chopping,slicing, dicing, and mincing your way through an array of vegetables. We will then use the veggies to make a pasta primavera and an oriental stir fry.

Tuesday, April 28th @ 6-9PM $38.00
Phyllo and Puff Pastry Appetizers
Demonstration
With the ability to readily find quality phyllo and puff pastry in the freezer section of the supermarket, you can become an instant star when you present these simple appetizers to your friends!!
• Asparagus w/tarragon mustard sauce in puff pastry
• Goat’s cheese soufflé in phyllo cups
• Spinach and salmon pillows
• Parmesan cheese straws
• Ricotta and Prosciutto Triangles

Tuesday, May 12th @ 6-9 PM $38.00
Splendid Salads
Demonstration
Wouldn’t you like to have some new and simple summer
salads to serve to your family and friends? Join me for an evening of yummy lessons both with salads and bold dressings!
• Pear, pancetta, and walnut salad w/toasted coriander seed dressing
• Tempura shrimp and papaya salad w/ peanut sesame sauce
• Spinach, orange, and red onion salad w/mango chutney dressing
• Tahini chicken salad w/sugar snap peas and toasted pecans
• Steak salad w/a tangy oriental dressing

Monday, May 18th # 6-9 PM $38.00
Picnic and Party Treats
Demonstration

Are you tired of that same old, same old Spinach Artichoke
Dip? Now you can wow your friends and family with new, flavorful treats!! You’ll find tortas, terrines and pates are all wonderful because they are prepared ahead and then served with bread or crackers…how simple for you! A gallette is a quick dough filled with sweet or savory and then served at room temperature.
• Pesto and roasted peppercheese torta
• Curried wild mushroom pate
• Jalapeno Cheese Squares w/ avocado salsa
• Roquefort and Walnut Terrine
• Mushroom, caramelized onion and goat cheese gallette

Butterscotch Cashew Bars

2009-02-26T15:31:00.003-05:00

1/2 pound (2 sticks, or 1 cup) butter
1 cup firmly packed light brown sugar
1 & 1/4 teaspoons kosher salt
2 & 1/2 cups all-purpose flour
11 ounces butterscotch chips
3/4 cup light corn syrup
1 tablespoon plus 1 teaspoon water
2 cups roasted salted whole cashews

Preheat oven to 350°. Spray a 9″x 13″ pan with cooking spray. Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray parchment paper with cooking spray.

Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.

In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.

Sprinkle cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.

Makes 2 dozen 2-inch bars.

Peanut Butter Candy Bar Squares

2009-02-25T20:21:00.003-05:00

1 16-ounce package Nutter Butter cookies, crushed
1/2 cup butter, melted
14 ounces sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
7 & 1/2 ounces peanut butter cups (about 25 miniature cups), coarsely chopped
4 ounces Butterfinger candy bars (about 7 small candy bars), coarsely chopped
1 cup semisweet chocolate chips
1/2 cup honey-roasted peanuts

Preheat oven to 350°. Line a 13″x 9″pan with aluminum foil, allowing it to extend over edges of pan. Grease/spray foil.

Combine crushed cookies and butter. Press mixture into bottom of prepared pan. Bake for 6-8 minutes.

Combine condensed milk, peanut butter, and vanilla, stirring until smooth. Set aside.

Sprinkle chopped candy bars, chocolate morsels, and peanuts over crust. Drizzle condensed milk mixture over toppings.

Bake for 25-27 minutes or until lightly browned. Cool in pan on wire rack. Using foil, lift out of pan. Peel foil away, and cut into bars.

Makes 28 small or 18 large bars

Whoopie Pies with Salted Caramel Buttercream

2009-02-25T09:22:00.002-05:00

The fluffy, caramel provides buttery relief from the dense, chocolaty crumb of the cookie - the kind that packs to the back of your palate and begs for a glass of milk

I can't wait to bring these to our next visit to Cleveland!

Whoopie Pie

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup milk
1 egg
1 teaspoon vanilla extract

1. Preheat oven to 375 degrees. Grease two large cookie sheets, or line with parchment paper.
2. Whisk together the flour, cocoa powder, baking soda and salt.
3. In the bowl of a standing mixer, cream the butter and sugars together, 2-3 minutes. Add the egg and continue beating until fluffy, 1-2 minutes longer. Beat in milk and vanilla extract. Finally, beat in flour mixture to combine.
4. Drop by heaping tablespoons onto prepared cookie sheets (you should get 12-14 cookies).
5. Bake for 10-14 minutes, until top springs back when touched.
6. Cool completely. Spoon a heaping tablespoon of frosting on the flat half of one cookie, then top with another cookie. Repeat.

Salted Caramel Buttercream

1/2 cup sugar, divided
2 tbsp water
2 tbsp + 2 tsp (40 mL) cream
2 egg whites
pinch of salt
1/2 cup butter, softened
1/2 tsp vanilla extract

1. Put 1/4 cup of sugar and water in saucepan over medium-high heat. Do not stir of you will get sugar crystals, but you can swirl the saucepan gently. It will bubble itself into a deep amber. Remove immediately from heat and add cream (careful - it will bubble up furiously). Stir until smooth and set aside.
2. Put the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer.
3. Beat on high until stiff peaks form. Add butter a bit at a time, and continue beating on medium. Reduce speed to low, add vanilla extract, and then caramel (you may need to gently rewarm the caramel in the microwave for 10 seconds at a time until it is workable but not burning hot). Beat for 4-5 minutes.

Perfect Baked Ziti

2009-02-18T19:34:00.002-05:00

My family prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well.

Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (see note)
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Banana Bread

2009-02-17T18:05:00.006-05:00

This recipe is one I've been making for nearly 20 years now... that really makes me sound old.. O'well, this loaf comes out perfectly every time and is very simple to make!

1 Cup Sugar
1/3 Cup of Butter, softened
2 Eggs
1 1/2 Cups mashed ripe bananas (3-4 Medium)
1/3 Cup Water
1 2/3 Cups of AP flour
1 Teaspoon baking soda
1/2 Teaspoon salt
1/4 Teaspoon baking powder
1/2 Cup of chopped nuts (optional)

Heat oven to 350 degrees. Grease bottom only of loaf pan. Mix sugar and butter in 2.5 quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean. 8-inch loaft 1 1/4 hours, 9-inch loaf 55-60 minutes; cool 5 minutes. Loosen sides of loaf pan; remove from pan. Cool completely before slicing. 1 loaf should yeild 24 slices.

Toffee and m&m Monster Cookie

2009-02-02T13:45:00.000-05:00

4 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 large eggs
1 cup packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
1/2 cup unsalted butter, melted
1 1/2 cups chunky peanut butter
3/4 cup chopped bittersweet chocolate or bittersweet chips (about 4 1/2 ounces)
3/4 cup toffee bits
3/4 cup dark chocolate M&Ms

Preheat oven to 350

In a medium bowl, whisk together oats, flour, baking soda and salt.

In a large bowl, mix together eggs, sugars, vanilla and corn syrup until combined. Stir in melted butter and peanut butter. Add dry ingredients and mix until thoroughly combined. Cover and set the dough aside to rest for 30 minutes.

Using a 1/4 cup measuring cup, drop the dough onto parchment lined baking sheets - slightly flatten each piece of dough. Bake until the cookies are lightly browned, about 10 to 12 minutes. Remove from the oven and transfer the cookies to a wire rack to cool.

Makes about 24 large cookies.

Onion Sandwich Buns

2009-01-19T17:30:00.005-05:00

Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches—and hamburgers, of course.

Dough
3/4 cup to 1 cup (6 to 8 ounces) lukewarm water*
2 tablespoons (1 ounce) butter
1 large egg
3 ½ cups (14 ¾ ounces) King Arthur Unbleached All-Purpose Flour
¼ cup (1 ¾ ounces) sugar
1 ¼ teaspoons salt
1 teaspoon onion powder
1 tablespoon instant yeast

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Topping
3 tablespoons (3/4 ounce) minced dried onion
1 egg white beaten with 1 tablespoon water
topping seeds: sesame, poppy, etc., optional

1) To make the dough: Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough.

2) Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it’s just about doubled.

3) Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.

4) Sprinkle the dough with the minced onion, and pat/press it into the surface gently.

5) Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.

6) Cut the log into eight slices.

7) Place the buns on a lightly greased or parchment-lined baking sheet.

8) Flatten the buns till they're about 3" wide. Cover them, and allow them to rise till they’re very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.

9) Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.

10) Bake the buns for 20 to 25 minutes, until they’re golden brown and feel set when you poke them.

11) Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature

Sticky Buns

2009-01-18T21:29:00.005-05:00

Brianne and I attended a weekly bible study group of mom's and daughter's that came together to teach the younger girl's how to cook/bake along with various other forms of hospitality .. based on the biblical principals found in TITUS 2:4-5. The mother's (female leaders) were responsible for bringing a recipe for each theme based evening. I had the charge of making sticky buns. I started out with ideas of teaching the girls about proofing yeast and about the various accoutrements needed for bread and pastry baking..after a little bit of thought..I quickly found this recipe which was more appropriate for the about of time and skill level we had to work with. We really enjoyed the series and found these to be quite good! We have made them several times since!

Topping
1/4 cup margarine or butter, melted
1/4 cup firmly packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped pecans
Buns
1 tablespoon sugar
1/2 teaspoon cinnamon
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits

DIRECTIONS

1. Heat oven to 375°F. Grease 12 muffin cups. In small bowl, combine all topping ingredients; mix well. Spoon scant tablespoon topping into each greased muffin cup.

2. In a shallow bowl, combine sugar and cinnamon; mix well. Separate dough into 10 biscuits. Cut each biscuit into 6 pieces. Toss pieces in sugar mixture. Place 5 pieces of dough in each muffin cup. (do no cover every inch of the balls with the mixture or the pieces will not adhere to eachother and fall apart when you release them from the baking pan)

3. Place pan on foil or cookie sheet during baking to guard against spills. Bake at 375°F. for 15 to 20 minutes or until golden brown. Cool 1 minute. Invert onto waxed paper. Serve warm.

Aromatics

2009-01-18T21:05:00.004-05:00

Aromatics are simply vegetables that have a lot of flavor and aroma that can persist throughout long cooking times. Aromatics are used to flavor everything from soups, sauces and stews to stuffing's and casseroles. The earliest mention of the subject that I have heard of is the mixture called Mirepoix, named for the town in which it was first used. It is a simple mixture of chopped onion, carrot and celery in a 2:1:1 ratio by weight. It is sauteed in butter and used as a flavor base for soups. Sometimes bacon or ham is added to this to make Mirepoix gras. Aside from the vegetable already mentioned, there are others that are used, often as replacements for the more common vegetables. Leeks, green onions and shallots are often used in place of onions, although they do not stand up quite as well as onions do to long cooking times. Shallots, especially, react poorly to extended heat, but for shorter cooking times they allow for a gentler flavor than onions give. If you experiment with Aromatics, I am certain you will end up with some favorite combinations that you can use to build on in various recipes

Butter Finger Bars

2009-01-16T09:55:00.004-05:00

I'm not quite sure why this recipe is called Butter Finger Bars, but since it comes from my mother I'll honor it and keep it the same. I ate these throughout my childhood, and let me tell you they are simple and GOOD!

1 Cup Margarine
1 Cup Brown Sugar
1 Cup White Sugar
4 Cup Quick Oats
3/4 Cup Peanut Butter
12 oz pkg. Chocolate Chips

Cream together margarine & sugars then add oats. Press lightly into greased 9x13 pan. Bake at 350 degrees for 12-15 minutes. Melt chocolate chips & peanut butter together. Spread over warm ingredients. Once cooled, place in refrigerator for 1-2 hours. Cut into bars and serve.

Chocolate Thumbprints with Chocolate and Vanilla-Bean Ganache

2009-01-15T20:37:00.005-05:00

Christmas came and went without opportunity to try this recipe. I couldn't let my new jar of vanilla beans and heavy cream go to waste! I decided to make these and take them to our small group New Year's Eve Party!

2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate and Vanilla-Bean Ganache

Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (Do not overbake this cookie, it will make it dry)! (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days

Chocolate Vanilla-Bean Ganache

1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate, finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Vanilla Bean Crush

2009-01-15T20:22:00.003-05:00

In spite of the fact that the Cook’s Illustrated test kitchen has assured us that imitation vanilla extract is at least as good as the real thin in most baked goods, I still use real vanilla extract the majority of the time. My favorite vanilla extract is Sonoma Syrup Co.’s Vanilla Bean Extract Crush because, in addition to being a very high quality extract, it offers a little something extra: crushed vanilla beans in the extract. The vanilla beans ensure that everything you baked with the extract will have little flecks of vanilla in it. It makes cakes, frostings, pudings, etc. look beautiful without having to do the extra work prepping fresh vanilla beans. Plus, it’s less expensive to use than sticking with whole beans every time because the bottles are quite large and last for a long time.

If you’re so inclined to make your own vanilla extract, you should be able to achieve the same effect by scraping vanilla beans into your mixture. And you can make the Sonoma bottle go a long way after it has been emptied by pouring any other brand of vanilla in to catch any left-behind vanilla specks.

Perfect French Toast

2009-01-15T19:48:00.006-05:00

We really enjoyed this recipe on Christmas morning. I love cooking and baking with Cognac. It is extremely versitile. You can soak raisins in cognac for bread pudding, use it to make many different sauces and even add it to your favoriate truffle recipe.

Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come to know as French toast. Once you've mastered the basics -- coating slices of bread in an egg-and-milk mixture and sauteeing them -- a range of possibilities opens.

6 large eggs
1 1/2 cups milk
Juice of 1 medium orange, (about 1/4 cup)
2 tablespoons pure vanilla extract
2 tablespoons cognac, (optional)
1 tablespoon sugar
Zest of 1 lemon, (about 1 tablespoon)
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt
6 slices bread, such as brioche, sliced 1-inch thick, preferably day-old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, (optional)

Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through. Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired. Serves 6

King Cake

2009-01-14T08:24:00.015-05:00

The Mardi Gras season begins on January 6 and continues until Fat Tuesday, the day before Ash Wednesday. During this time of year, one of the most beloved traditions in New Orleans is that of the King Cake
On the Christian calendar, the twelfth day after Christmas is known as "Epiphany", "Twelfth Night", or "Kings Day." It is the day the gift-bearing Magi visited the baby Jesus, and is celebrated with its own unique rituals

The cakes have a small trinket (often a small plastic baby, sometimes said to represent Baby Jesus) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations. Then that person is named "King for a day" and bound by custom to host the next party and provide the King Cake.

Even though this is called King "CAKE" it is truly more like bread. Jess was crowned king/queen of our evening as she was the lucky girl who found the baby in her slice of King Cake. At our party, the King Cake was sliced and served. Each person looked to see if their piece contains the baby.

1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon rind
1/2 cup warm milk (105 to 115 degrees)
1/2 cup melted unsalted butter, cooled
5 egg yolks
1/2 cup finely chopped candied citron
1 pecan half, uncooked dried bean or King Cake Baby
Glaze:
2 cups sifted powdered sugar
2 tablespoons lemon juice
2 tablespoons water
Purple, green and gold sugar crystals

Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top.
Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.

Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors.

My first step in getting my pastry chef license

2009-01-14T08:16:00.003-05:00

These are pictures I took during my week at Western Reserve Culinary School in Hudson. In all of the areas of pastry, I knew the least about bread. Baking bread is now one of my favorite things to do!

Christmas Slush Punch

2008-12-18T12:57:00.004-05:00

Our family looks forward to this each Christmas!

3 (3 ounce) packages of strawberry flavored gelatin mix
9 cups boiling water
4 cups sugar
9 cups water
2 (46 fluid ounce) cans of pineapple juice
2 cups lemon juice
4 (2 liter) bottles ginger ale

In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.

To make punch, place one of the frozen portions into a punch bowl, and pour ginger ale over.

Thanksgiving Day Beverage

2008-11-25T20:26:00.003-05:00

Serves 6

1/4 cup Ginger Syrup
4 1/2 cups sparkling apple cider
6 cinnamon sticks
6 pieces crystallized ginger

Directions

Place 2 tablespoons ginger syrup in each of six glasses. Fill glasses with ice cubes, pour in cider, and stir to combine. Garnish with cinnamon sticks and fresh ginger, and serve.

Ginger Syrup

2 cups sugar
1 six-inch piece fresh ginger, finely diced

Directions

Place sugar, ginger, and 2 cups water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong. Let cool; strain before using. Store in an airtight container, refrigerated, up to a week

Pecan Pie

2008-11-24T19:59:00.004-05:00

I've never been a pecan pie lover, I am a now..thanks to this recipe! Perfection! Try it!

If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.

Ingredients
Pie Shell
1 1/4 cups unbleached all-purpose flour , plus extra for dough and rolling surface
2 tablespoons confectioners' sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter , chilled, cut into 1/4 -inch pieces
2 tablespoons vegetable shortening , frozen, cut into small pieces
1 large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1 large egg yolk , beaten with 1/8 teaspoon water
Filling
6 tablespoons unsalted butter , cut into 1-inch pieces
1 cup packed dark brown sugar
1/2 teaspoon table salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups whole pecans (8 ounces), toasted and chopped into small pieces

Instructions
1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.

2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).

4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.

6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.

8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

Pumpkin Pie

2008-11-24T19:40:00.002-05:00

I made two of these pies over the weekend, and will make them again for our family Thanksgiving! Two Thumbs way up! Best Pumpkin Pie I've ever had!

If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Ingredients
Crust
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4 cup vegetable shortening , cold, cut into two pieces
2 tablespoons vodka , cold (see note)
2 tablespoons cold water
Filling
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (see note)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

Instructions
1. For the Crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve

Cathedral Windows

2008-01-03T22:14:00.002-05:00

a mother at my daughters school sent these for the girls to enjoy; she told me all about them in great detail. I had never heard of them. She kept saying, you know mom they are called "stained glass windows" which was not quite right but enough that when I found this recipe I knew this was it! This is for you Brianne!

INGREDIENTS
1/4 cup butter
2 cups semisweet chocolate chips
2 eggs, beaten
1 (10.5 ounce) package rainbow colored miniature marshmallows
1 cup chopped pecans
1/3 cup confectioners' sugar for decoration
DIRECTIONS
Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

Crispy Chocolate Jumbles

2007-12-17T22:20:00.003-05:00

The name “jumble” is an old one which evolved from a type of cookie known as a jumball. Unlike the traditional jumballs, which were rolled and shaped into knots, today’s jumbles seem to be plain old drop cookies that happen to be a jumble of ingredients. When you make these crispy jumbles, you’ll see what I mean. They are chock-full of goodies. Because of this, you’ll want to use the best, most flavorful chocolate chips and dried cranberries/cherries you can find.

Crispy Chocolate Jumbles

1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces unsalted butter, room temp
3/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups crispy rice cereal
(Rice Krispies)

2 cups of semi sweet chocolate
1/2 cup toasted pecan pieces
1/2 cup dried cranberries or cherries

Preheat oven to 350 degrees. Thoroughly stir together the flour, baking soda and salt; set aside.

Cream butter and sugar for 3 minutes. Add egg and vanilla and beat for about 30 seconds. Stir in the flour mixture; stir in the cereal, chocolate chips and dried cranberries just until mixed. If using, go ahead and add the pecans.

Drop by well-rounded teaspoonfuls on a lightly greased baking sheet; bake until golden, about 10-12 minutes. Transfer to a wire rack to cool.

My yield was close to 4 dozen. If you use tablespoons rather than rounded teaspoonfuls, you’ll get close to 3 dozen

Tomato and Sausage Risotto

2007-12-04T07:48:00.000-05:00

Tomato and Sausage Risotto
Martha Stewart Everyday Food

Serves 4

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Dulce De Leche Bars

2007-12-01T00:01:00.001-05:00

This look yummy and simple! Great one for the kids to do alone!

2 rolls (16.5 oz each) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 3/4 cups quick-cooking or old-fashioned oats
2/3 cup packed brown sugar
2 teaspoons vanilla
1 bag (14 oz) caramels, unwrapped
1/2 cup butter
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons caramel topping

DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
2. Bake 13 to 18 minutes or until light golden brown.
3. Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar and 1 teaspoon vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.
4. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
5. With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

Bryant's 17th Birthday Red Velvet Cake

2007-11-28T11:59:00.000-05:00

My Bryant is turning 17 this weekend so I wanted to make him a "wow" cake since I'm saying "wow" you are really 17? Is that possible? He's a stunning take your breath away teen-age boy who I love and am so proud of! Bryfry, this one is for you honey! Happy 17th Birthday!

I'm also in the market for something special for a "Fezziwig Feast" for the cast of A Christmas Carol. Bryant will play "Young Ebenezer" in the 17 shows at the Players Guild. I'd love some ideas! Please help!

ok .. on to the cake..here are some Tips..

Once the cake layers have been baked and cooled, I find it is best to place them in the refrigerator or freezer (for at least an hour) before frosting. This extra step makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first eliminates this problem. In fact, you may want to bake the cakes the day before you need them and then you can just place the cakes in the fridge overnight to firm up.

I'm changing this recipe to 2 1/4 C of cake flour from 2 1/2. I made two of the cakes and liked the one with 2 1/4 much better!

Red Velvet Cake:

2 1/4 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting:

1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently fold the whipped cream into the cream cheese mixture. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch (23 cm) four layer cake

Carmel Filled Chocolate Cookie

2007-11-27T23:11:00.000-05:00

2 1/2 cups flour Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 Rolo® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)
1 tablespoon sugar
4 oz. vanilla-flavored candy coating,(white chocolate)

DIRECTIONS

1. In medium bowl, combine flour, cocoa and baking soda; mix well.
2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
3. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
4. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
5. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
6. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

Buffalo Chicken Wing Dip

2007-11-27T22:53:00.000-05:00

I made this for Bryant's Birthday party also, it was "good". After eating it, I had ideas on how it could be better and I found this recipe. It suits my ideas of how this should be; presentation and taste. I'll leave both posted, the first being the original. I also think I might like this better with ranch, not bleu cheese.

1 1/2 lbs chicken breasts -- cooked and shredded
1 bottle hot sauce (use whole bottle or just half -- (12 ounce) if desired)
2 packages cream cheese -- (8 ounce) softened
1 bottle bleu cheese salad dressing (or can use ranch or 8 oz blue cheese and ranch) -- (16 ounce total)
2/3 cup chopped celery
3 cups shredded cheddar cheese or monterey jack and cheddar cheese blend

Preheat oven top 350. In a large bowl, mix shredded chicken, celery and cheese. In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well. Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.

6 chicken breasts
12oz bottle of Frank's Hot Sauce (regular or buffalo)
16oz bottle of ranch dressing
16oz of cream cheese
1 bag of shredded chedder or monterey jack
1/2 c chopped celery

Directions

Make sure your chicken is cooked or precooked. Chop into bit size pieces or shred.
Mix hot sauce and chicken. Place on bottom of a 13x9x2 pan.
Next, simmer cream cheese and ranch in a pot on medium heat til smooth. Lay on top of chicken hot sauce mix.
Then, add the celery on top.
Cook for 20 minutes on 375.
After 20 minutes, remove from oven and place shredded cheese on top.
Place back in oven and cook for another 20 minutes.
Finally, cool for 10 minutes.
Enjoy with celery sticks, tortilla chips or any other type of cracker. Everyone loved this.

Garlic Bread Fantastique

2007-11-27T22:44:00.000-05:00

I made this for Bryant's Birthday party, yummy! The kids wouldn't stop eating it! A must try!

1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste

Preheat oven to broil. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese. Place bread under broil for 5 minutes, or until lightly toasted.

Snow Topped Holiday Cupcakes

2007-11-27T22:16:00.001-05:00

2 1/2 cups plus 2 tablespoons unsifted bleached all-purposed flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups superfine sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
3/4 cup thick, cultured sour cream
1 cup tightly packed sweetened flaked coconut
Coconut Cream Frosting (see recipe below), without the addition of the sweetened flaked coconut, for topping the baked cupcakes
About 1 1/2 cups sweetened flaked coconut, to top the frosted cupcakes
Bakeware needed:
8 jumbo muffin/cupcake cups (two pans each holding six individual muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches deep, with a capacity of about 1 1/8 cups (hs note: I used standard muffin pans. When I filled the cups 2/3 full, I got nice classic cupcakes. When I filled to the top I got big, jumbo-style cupcakes. Both were great, and plenty jumbo for me.)
Nonstick cookware spray, for preparing the muffin/cupcake pans
Preheat the oven to 375. Film the inside of the muffin/cupcake cups with nonstick cooking spray. Set aside.
Sift the flour, baking soda, salt, and nutmeg onto a sheet of waxed paper.
Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add half of the superfine sugar and beat for 1 minute; add the balance of the superfine sugar and beat for 2 minutes longer. Beat in the eggs, one at a time, mixing for 45 seconds after each addition. Blend in the vanilla extract. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.
On low-speed, alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture. The batter will be smooth, moderately thick, and buttercream-like. On low speed blend in the coconut.
Divide the batter among the prepared muffin/cupcake cups, mounding it slightly in the center.
Bake the cupcakes for 30 to 35 minutes (hs note: less if you use smaller tins), or until risen and completely set. When baked, a wooden pick inserted in the center of a cupcake will withdraw clean.
Cool the cupcakes in the pans on racks for 15 minutes. Carefully remove the cupcakes to cooling racks. Cool completely.
Using a flexible palette knife, spread the frosting as thickly as possible on top of the cooled cupcakes, making a thick 2-inch cap on top. Sprinkle the frosted surfaces of the cupcakes with the coconut. Refrigerate any cupcakes not served within 2 hours.
Makes 8 jumbo frosted cupcakes.
Coconut Cream Cheese Frosting
12 ounces (one and one-half 8-ounce packages) cream cheese, softened
5 tablespoons (1/4 stick plus 1 tablespoon) unsalted butter, softened
2 1/2 teaspoons pure vanilla extract
3 tablespoons heavy cream
1/8 teaspoon freshly grated nutmeg
5 1/2 cups unsifted confectioners' sugar (hs note: I used more)
3/4 cup lightly packed sweetened flaked coconut
Using an electric hand mixer, beat the cream cheese and butter in a large mixing bowl on moderate speed for 1 minute, or until creamy and well combined. Blend in the vanilla extract, heavy cream, and nutmeg. On low speed, add the confectioners' sugar in three addition, beating until thoroughly combined before adding the next batch. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the frosting even textured.
if you are preparing the frosting in advance, press a sheet of food-safe plastic wrap over the surface of the frosting and set aside. use the frosting within 30 minutes of mixing. All baked goods topped with cream cheese frosting should be kept refrigerated after the frosting has set.
Makes about 4 1/2 cups

Chewy Milk Duds Cookies

2007-11-27T21:45:00.002-05:00

1 1/2 cups butter-flavor shortening
1 1/2 cups peanut butter
2 cups granulated sugar, divided
1 1/2 cups packed brown sugar
4 eggs
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 (10 ounce) package Milk Duds

In a mixing bowl, cream the shortening, peanut butter, 1 1/2 cups of the sugar and brown sugar. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour.

Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until set. Cool for 5 minutes before removing to wire racks.
Yields about 8 dozen

Chocolate Sundae Cookies

2007-11-27T21:35:00.002-05:00

Photo by cookiemadness

Chocolate Sundae Cookies

1 1/2 cups flour
1/2 tsp. soda
1/2 tsp. salt
2/3 cup brown sugar
1/2 cup shortening (I used butter flavored
1 egg
1 tsp. vanilla
2 squares unsweetened chocolate, melted
2 tbsp. milk
1/4 cup cherry juice
1/4 cup maraschino cherries, chopped
1/2 cup walnuts, chopped
Some large marshmallows, cut in half (Jet Puffed!)

Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment.

Cream brown sugar, shortening, egg and vanilla until well blended. Add melted unsweetened chocolate and mix well. Add dry ingredients with milk, cherry juice, cherries, nuts and mix until well blended.

Drop by teaspoon onto cookie sheets and bake at 350 degrees for 12 minutes.

As soon as the cookies come out of the oven, press a “Jet-Puffed” marshmallow in the center. Let the cookies sit on cookie sheet until sturdy enough to transfer, then move to a wire rack. Spoon glaze over marshmallow, covering it completely. Cap with a stemmed cherry or cherry half.

Shiny Glaze

6 ounces bittersweet or semi-sweet chocolate, chopped
4 tablespoons butter
4 teaspoons light corn syrup or golden syrup
1/4 teaspoon vanilla extract

In a heavy saucepan, melt butter. When butter is partially melted, stir in chocolate and corn syrup. Stir until smooth. Remove from heat and stir in vanilla.

This post is amazing! from: cookiemadness.net
Thanks Anna!

Parking Lot Cookies

2007-11-27T21:13:00.000-05:00

These sound yummy and different. I will post a picture soon.

1 cup shortening
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour
2 cups oatmeal
2 cups Rice Krispies
1 cup pecans (I toasted mine)
1 cup chocolate chips
Mix shortening with sugars until fluffy. Add eggs and vanilla. Mix all the dry ingredients together and toss them into the wet mixture. Drop by scoops or tablespoon onto baking sheet. Bake at 350 for 12-14 minutes until light brown. Makes 4 dozen cookies.

Sausage Cheese Balls

2007-11-27T17:37:00.000-05:00

This is the a real crowd pleaser! The don't look like they would be as amazing as they are! Take these to your next holiday party, I guarantee you will be asked for this recipe.

Ingredients:

2 pkgs. (16 oz. each) Regular Flavor Pork Sausage
1-1/2 cups all-purpose baking mix
16 oz. (4 cups) shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic

Directions:

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1” balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Note:

May be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown. Variation: for firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.

Serving size:

Makes about 6 dozen; variation - 9 dozen

Pumpkin Cookies

2007-11-27T16:57:00.000-05:00

This recipe is taken from the Canter Family Cook Book given to me by my father in law Mike Canter. This recipe won best of show at the Circleville Pumpkin Festival and was submitted by Marylou Smith Hill. Sounds amazing!

Pumpkin Cookies

2 cups Shortening
2 cups Brown Sugar
2 cups Pumpkin
2 Eggs
3 tsp Cinnamon
1 tsp Salt
2 tsp Vanilla
2 tsp Baking Soda
2 tsp Baking Powder
1 cup Chopped Nuts
1 -12 oz. pkg Chocolate Chips
1 cup Raisins
1 -10 oz. pkg Butterscotch Chips
5 cups Flour

Mix the above ingredients (moist first, then add dry). Bake at 375° for 10-12 minutes. Do not over bake as they will dry out. Cool and enjoy!!

Cream Cheese Muffins

2007-11-27T15:33:00.000-05:00

Cream Cheese Muffin

Muffins

3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/2 vegetable oil
2 large eggs
8 ounces cream cheese, softened
1 cup sugar
Preheat oven to 375 degrees. Grease/spray a 12-cup muffin tin and set aside.

Combine flour, 1 cup of sugar, baking powder, and salt in a large bowl. Make a well in the center.

Stir together milk, oil, and eggs. Pour into well in the dry ingredients. Stir just until dry ingredients are moistened.

Combine cream cheese and 1 cup of sugar. Fold about half of this mixture into the muffin batter.

Spoon batter into greased muffin pans, about 1/2 to 2/3 full. Spoon the remaining cream cheese mixture onto the muffins, pressing the mix into each muffin with a spoon handle.

--------------------------------------------------------------------------------

Topping
1/2 cup all-purpose flour
1 cup sugar
1/4 cup butter, softened
1/4 cup finely chopped pecans

Combine ingredients. Sprinkle generously over muffins. Bake 24 to 30 minutes until golden brown.

Trader Joe's

2007-11-26T23:05:00.001-05:00

living way outside of Cleveland, the great hike north does not make going to Trader Joe's a weeekly or even monthly event. I've heard many friends talk about their fav's; I've found a great blog rating Trader Joe's many unusual items! My personal fav's? Tiny frozen cubes ( like an ice cube but oh'so much smaller) of fresh herbs. How quick and easy can you get? Garlic and basil at your fingertips! Trader Joe's coffee is also yummy, granola cereal and their fresh floral bouquets amazing!! I love the Van Gough bouquet!

http://heateatreview.com/category/brand/trader-joes/

You can also visit www.traderjoes.com where you'll find a flyer that talks about new products you can find for the upcoming holidays. I love Trader Joes!!!!!!!!!

Chocolate-Covered Cherries

2007-11-26T22:08:00.000-05:00

Ever thought of adding your own home-made chocolate covered cherrries to your holiday platter or for gift giving? These look yummy and a little different from other recipes I've seen.

Chocolate-Covered Cherries

1 box confectioners’ sugar
1/2 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
2 jars maraschino cherries (approx. 100 cherries)
12 oz semisweet chocolate chips

Cover a cookie sheet with wax paper and set aside.
In a medium mixing bowl, mix together confectioners’s sugar, corn
syrup, butter, and vanilla extract. Knead or stir mixture until ingredients
are well mixed and smooth.
Pinch a small piece of dough off and wrap around each cherry,
rolling between hands quickly to prevent sticking and to form a
smooth ball. Place on prepared cookie sheet and refrigerate until
firm.
Melt chocolate chips in a double boiler over simmering heat,
stirring frequently with a rubber spatula.
Dip cherries in chocolate using toothpicks, a fork or any other
dipping tool. Place on wax paper and chill until firm. Store in
refrigerator in an airtight container (do not freeze).

Martha's Secret Sources

2007-11-26T21:44:00.000-05:00

Check out Hammond's Candies! I don't think anything is more quaint than old fashioned candy in your home at Christmas! I was thrilled to see this as a secret source on Martha today! http://www.hammondscandies.com

Thanksgiving

2007-11-19T21:50:00.002-05:00

Making 750 Thanksgiving Meals will be no small feat! Our church will be buzzing with many volunteers graciously serving. Luckily my brother and sister in law will be our host on Thanksgiving Day. My husband and kids will be serving on Wednesday and Thursday as well preparing the meals to be delivered to needy families. My brother's only request was to bring Broccoli Salad on Thanksgiving Day. Its his favorite. I'm happily said "yes". So, here is the recipe for my Thanksgiving Day contribution.

Broccoli Salad

5 cups fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped

Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1/2 cup sugar

PREPARATION:
Combine broccoli florets, raisins, sunflower seeds, crumbled bacon and chopped onion, in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

Broccoli salad serves 4 to 6.

Peanut Butter Brownies

2007-11-19T02:34:00.000-05:00

Peanut Butter Brownies

Makes 32 brownies, more or less, depending on how you cut them

These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

For brownies
2 sticks (½ pound) unsalted butter, softened
1¾ cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 ½ cups semisweet chocolate chips (9 ounces)**
½ teaspoon salt, see note**

For ganache
1½ cups semisweet chocolate chips (9 ounces)**
½ cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1½ cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1½ hours.

Make ganache: Put chocolate chips (1½ cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.

Chewy Chocolate Chip Cookies

2007-11-19T02:19:00.000-05:00

Chewy Chocolate Chip Cookies

2 cups plus 2 tbsp all purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 cup un-salted butter (12 tbsp), melted and cooled until just warm
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips

Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies

Option: substitute 3 T ground, raw oatmeal for 3T flour. I think keeps the cookies chewy longer.

Two Tone Chocolate Peanut Butter Cookies

2007-11-19T01:52:00.000-05:00

Two-Tone Chocolate Peanut Butter Cookies

Chocolate Dough
1 cup butter, soft
1 cup sugar
1 egg
1 tsp vanilla extract
2 oz bittersweet chocolate, melted and cooled
2 1/4 cups ap flour
2 tbsp cocoa
1 tsp baking powder
1/4 tsp salt
Peanut Butter Dough
1 cup sugar
1 cup smooth peanut butter
1/2 cup butter, soft
1 egg
3 tbsp milk
1 tsp vanilla extract
2 cups ap flour
1 tsp baking powder
1/4 tsp salt

Mix chocolate dough:
In a large bowl, cream together butter and sugar. Beat in egg, followed by vanilla and melted chocolate. In a medium bowl, stir together flour, cocoa, baking powder and salt. With the mixer on low speed, or by hand, add flour mixture to chocolate mixture and beat until combined. Wrap in plastic wrap and refrigerate or freeze until firm, at least 1 hour.

Mix peanut butter dough:

In a large bowl, cream together butter, peanut butter and sugar. Beat in egg, followed by milk and vanilla. In a medium bowl, stir together flour, baking powder and salt. With the mixer on low speed, or by hand, add flour mixture to peanut butter mixture and beat until combined. Wrap in plastic wrap and freeze until firm, at least 1 hour.
Assemble and bake:
Preheat oven to 350F.
Line a baking sheet and a work surface with parchment paper.
Roll out doughs from 1/8-1/2 inch thick (3 mm) and use a 2-3 inch cookie cutter to cut large shapes. Use a small cookie cutter to remove the centers and switch them, creating a two tone effect. Gather up unused dough and reroll up to three total times, freezing again for a few minutes, if necessary to make the dough easier to work with.

Bake for 12-13 minutes, until the edges of the peanut butter (since the chocolate is harder to see) cookies are lightly browned.
Let cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely.

Makes about 4-5 dozen, depending on cutter size.

Gingerbread Men

2007-11-19T01:11:00.000-05:00

1/2 cup butter softened
3/4 cup brown sugar, firmly packed
1/4 cup dark molasses
1 large egg
2-2/3 cup flour
2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt

Preheat oven to 350°F. In mixing bowl, combine butter and brown sugar until fluffy. Add egg and molasses. In separate bowl, stir together the dry ingredients. Gradually stir dry ingredients into the butter mixture. Turn dough out onto well-floured board and roll out to 1/8" thickness. Cut out lots of gingerbread babies and bake on well-greased cookie sheet for 9-10 minutes. Makes 18 large gingerbread men or 50 babies.

Chocolate Snowflake Cookies

2007-11-19T01:03:00.000-05:00

1 cup sugar
1 cup margarine or butter, softened
1/4 cup milk
1 teaspoon vanilla
1 egg
2-3/4 cup flour
1/2 cup unsweetend cocoa
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons powdered sugar

In a large bowl, combine sugar and margarine; beat until light and fluffy. Add milk, vanilla and egg; blend well. Add flour, cocoa, baking powder and baking soda; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat over to 350°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8 inch thickness. (Keep remaining dough refrigerated.) Cut with floured shaped cookie cutter. Place 2 inches apart on ungreased cookie sheets.
Bake at 350°F for 8-11 minutes or until set. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. Sprinkle with powdered sugar.
Yield 8 dozen cookies

Cream Cheese Cut-Out Cookies

2007-11-18T18:35:00.001-05:00

I'm new to blogging; why not just dive in? I've enjoyed this new world very much - so many creative people out there! I'm going to whip out my camera and make this official! To start I've just posted a picture of myself; in the future I'll post pictures of the food ( a little more appropriate don't you think)?

I thought I would start out my new blog sharing with you a recipe for Cut -Out Cookies. I've used this one the past two times I've made cut-outs. This rolls out easily and I suggest packaging the raw dough down into smaller balls for the purpose of refrigeration ( a quicker more thorough chill)

Cream Cheese Cut-Out Cookies

1 C unsalted butter
1 (3oz pkg.cream cheese)
1 C sugar
1 large egg yolk
1 t vanilla
2 1/2 C flour

1. Cream unsalted butter (at room temp.) and cream cheese, then add the sugar, egg yolk and vanilla; flour last.
2. I like to chill dough in smaller sections for at least an hour.
3. Roll out chilled dough and cut in desired shapes with your favorite cook cutters. I keep returning the chilled dough to the refrigerator to keep it cold, it rolls out better.
4. Bake at 350 degrees for 10 minutes; ice and decorate

My secret source for great cookie cutters is
http://www.foosecookiecutters.com/index.shtml