- Lemon Rice

LEMON RICE

¾ c celery, chopped
½ cup onion, chopped
1 to 2 cloves garlic, minced
⅓ c butter
1½ c basmati rice
2½ c water
½ tsp salt
pepper
¼ c lemon juice
1 T lemon rind
¼ to ½ c chopped parsley
dill, tarragon, thyme, lemon thyme (optional)

Sauté celery, onion and garlic in butter until tender. Add rice and cook briefly, stirring. Add water and salt and cook until rice is just done. Add remaining ingredients and mix well.

- Maple Nut Pear Scones

Maple Nut Pear Scones

Scones:

3 c flour
⅓ c sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
¾ c cold butter
¾ buttermilk, light or heavy cream
1 tsp pure maple extract
1 c peeled and diced pears (about 1 ½ pears)
½ c chopped pecans or walnuts
½ T sugar for topping

Maple Pear Butter:

1 large very ripe pear, peeled, cored and mashed
¼ c soft butter
1½ T maple syrup

Preheat oven to 400°

To prepare butter: in a small saucepan, simmer mashed pear over medium heat for about 15 minutes or until liquid has evaporated (pear will begin to stick to pan at this point). Let cool slightly and stir in butter and maple syrup. Let stand at room temperature to thicken (butter can be prepared ahead and stored in fridge).

To prepare scones: combine first six dry ingredients in a medium bowl. Grate butter into the dry mixture. Stir in the buttermilk, maple extract, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and using a sharp knife cut into 10 wedges. Place wedges 1-inches apart on a baking sheet that has been lined with parchment paper. Sprinkle lightly with ½ T sugar. Bake for 20 minutes or until golden brown. Serve warm with butter.

Notes:

1. Some time ago I came across a recipe that required you to grate butter. This was a fabulous tip and I always grate butter for pie crusts, biscuits and scones.

- Banana Crepe Cake

Banana Crepe Cake

Crepes:

4 T butter, melted and cooled slightly, plus extra for greasing pan
1 large ripe banana (should yield about ½ cup pureed)
1c milk
¾ c flour
4 large eggs
2 T light brown sugar
½ tsp vanilla extract
¼ tsp table salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
Pinch of ground cloves

Filling:

8 oz cream cheese, well-softened
1½ c plain Greek Yogurt
⅓ c white sugar
½ tsp vanilla extract

Butterscotch Topping
(¼ recipe under Sauces & Dips)

Crepe Batter:

Blend banana in a food processor or use a hand blender (as I did), blending until totally smooth. Add melted butter, blend again. Add remaining ingredients and blend until they are all combined. Transfer batter, which will look pretty thin, to a bowl, cover with plastic wrap and chill for at least an hour, preferably overnight, and up to 2 days. When you remove the batter stir to re-distribute.

Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter (a silicone pastry brush works great). Pour about ¼ c batter into the skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 – 3 minutes. Flip the crepe and cook for another 30 seconds on the other side, before transferring to a plate to cool. Repeat until the batter is used up, stacking the crepes on top of each other (they won’t stick). You should get about 11-12 crepes. Cool completely.

Filling:

Whip cream cheese until fluffy, then beat in yogurt, ½ c at a time. When fully combined, add sugar and vanilla, beating until rich about fluffy for about another minute.

Assembly:

Lay first crepe on a cake plate or serving platter. Spread with ½ c of the yogurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top as it is the lid.

Top with cooled Butterscotch Topping (recipe is under sauces).

Notes:

1. I read the recipe before I made it but somehow forgot (as I often do) the part about chilling the crepe batter – I forged ahead and they turned out great.
2. The original recipe (which is ¼ of the amounts in my posted Butterscotch Sauce is) calls for you to top the entire crepe with the cooled Butterscotch Topping. I made the topping and served it warm over the cooled crepe cake and then sprinkled the nuts over the top. It is for that reason that I increased the amount. In fact I could have poured the sauce in a glass and drank it – it is that good!

- Butterscotch Topping

Butterscotch Topping

2 c whipping cream
1 c packed dark brown sugar
4 T unsalted butter, at room temperature
2 tsp vanilla extract
1 tsp flaky sea salt, or to taste
2 c chopped pecans or walnuts, toasted (optional)

Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes thick and smells toasty. Stir in the vanilla and salt, then the nuts (if using).

- Mac and Cheese

Mac and Cheese


2 T olive oil
1 lb chicken breasts cut into small pieces
Salt & pepper
1 small onion, chopped
1 lb macaroni elbows or similar shaped pasta
2½ c raw broccoli florets
3 T butter
3 T flour
½ tsp cayenne pepper
1 tsp paprika
3 c milk
1 c chicken stock
3 c grated sharp Cheddar cheese
1 T Dijon mustard

Heat a medium pan over medium to medium-high heat. Add the olive oil and chicken. Season with salt and pepper. Sauté a couple of minutes then add the onion and cook another 5 to 7 minutes until the onion is tender and the chicken is cooked through. Turn off the heat and reserve.

To boiling pasta water add the pasta and salt (to season the water). Cook 5 minutes, then add the broccoli. Cook another 3 or more minutes until the pasta is cooked to al dente and the florets are just tender.

While the pasta cooks, heat a medium saucepan over medium heat. Add the butter and melt, then add the flour, cayenne and paprika, whisking together over the heat until the roux bubbles and then cook 1 minute more. Whisk in the milk and stock and raise the heat a little to bring the sauce to a quick boil. Simmer the sauce to thicken (about 5 minutes).

Drain the pasta and broccoli. Add back to the pot and add the chicken to the pot.

Add the cheese to the milk sauce and stir until the cheese is melted. Stir in the mustard and season with salt and pepper. Pour the sauce over the pasta mixture and stir to combine. Adjust seasonings and transfer to a large serving platter.

Notes:

1. I thought this was a great twist on the usual mac and cheese. I actually put it in a casserole dish, sprinkled a bit more cheese over top and baked in a low oven (325°) for about 20 minutes.

- Sugar Cookie Puzzle

SUGAR COOKIE PUZZLE


3 c flour
1 tsp baking powder
½ tsp salt
1 c butter, softened
1¼ c white sugar
3 eggs
1 tsp vanilla extract

Combine flour, baking powder and salt. Stir until blended. Cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs and vanilla. Stir the flour mixture into the creamed mixture. Mix well. Form dough into 3 balls. Wrap each ball in plastic wrap and chill for 2 hours for easy handling.

Preheat oven to 350°.

Roll the dough out on a floured surface, one ball at a time, to an 8 x 10 rectangle that is about ¼ inch thick. Using a large spatula, transfer the dough onto a baking sheet that has been greased or lined with parchment paper.

Bake for 15 – 18 minutes, or until light golden around the edges. Remove from the oven and using cookie cutters, immediately cut shapes (like a puzzle) while still soft. Cool completely.

Notes:

1. The original recipe adds: Pack the pieces into a box with a note “Assembly required before eating”.
2. I made these for a kids Christmas party and decorated with Christmas colors – the kids loved them.

- Very Chocolate Chip Cookies

VERY CHOCOLATE CHIP COOKIES

½ c rolled oats
2¼ c all-purpose flour
1½ tsp baking soda
1 tsp salt
¼ tsp cinnamon
1 c butter, softened
¾ c brown sugar (packed)
¾ c white sugar
1½ tsp vanilla
½ tsp lemon juice
2 eggs
3 c semi-sweet chocolate chips
1½ c walnuts or pecans

Process the oats in a food processor or blender until fine. In a medium bowl, combine the ground oats with the flour, baking soda, salt and cinnamon.

In the bowl of your stand mixer, cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until all ingredients are well blended.

Chill the dough overnight for best results (I did not and the results were pretty darn fine).

Preheat oven to 350°.

Spoon ¼ c portions (or less is you prefer a smaller cookie) onto a sheet pan. Place the scoops about 2 inches apart. Bake for 16-18 minutes (or less is you are making a smaller cookie) or until cookies are light brown and still soft in the middle.

Notes:

1. These are very similar to my recipe for Ultimate Chocolate Chips cookies but there are more chocolate chips and the cinnamon is a nice addition.

- Double Chocolate Layer Cake

DOUBLE CHOCOLATE LAYER CAKE

Cake:
3 oz good quality semi-sweet chocolate such as Callebaut or Lindt 70%
1½ c hot brewed coffee
3 c white sugar
2½ c flour
1½ c good quality dark cocoa
2 tsp baking soda
¾ tsp baking powder
1¼ tsp salt
3 large eggs
¾ c vegetable oil
1½ c well-shaken buttermilk
¾ tsp vanilla

Icing:
1 c butter
1⅓ c good quality dark cocoa
6 c icing sugar
⅔ c milk
2 tsp vanilla extract

Preheat oven to 300°.

Cake:

Spray 3 (8 or 9 inch) pans with Pam. Line the bottoms of the pans with parchment or wax paper.

Finely chop the chocolate and place it in a bowl. Add the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate has melted and the mixture is smooth.

In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In the bowl of a stand mixer beat the eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer or 5 minutes with a hand mixer). Slowly add the oil, buttermilk, vanilla and melted chocolate/coffee mixture to the eggs, beating until well combined. Add the sugar mixture and beat on medium speed until just well combined. Divide the batter between the pans and bake in the middle of the oven until a tester inserted in the center comes out clean, 40 – 45 minutes.

Cool the layers completely in the pans on racks. Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well, at room temperature.


Icing:

Melt the butter, stir in the cocoa. Alternately add the icing sugar and milk, beating until you reach spreading consistency. Add a small amount of additional milk if needed. Stir in the vanilla. Makes about 4 cups of icing.

Notes:

1. I have revisited my previous comments about other chocolate cakes. This is the very best.
2. The original recipe says it serves 12 to 14 – seriously those folks cannot be true chocolate cake lovers. This is a very tall cake but I would say 10 at the most even given the size.

- Baklava

BAKLAVA

Sugar syrup:
1¼ c sugar
¾ c water
1/3 c honey
1 T fresh lemon juice
3 strips lemon zest (removed in large strips with vegetable peeler)
1 cinnamon stick
5 whole cloves
1/8 tsp salt

Nut filling:
8 oz blanched slivered almonds
4 oz walnuts (I use pecans)
1¼ tsp ground cinnamon
¼ tsp ground cloves
2 T sugar
1/8 tsp salt

Pastry and Butter:
1½ c unsalted butter
1 pkg frozen phyllo dough

For the syrup:

Combine syrup ingredients in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolved. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava. When syrup is cool, discard spices and lemon zest (can be stored in an airtight container in the fridge for up to 4 days).

For the nut filling:

Pulse almonds in food processor until very finely chopped, about 20 1-second pulses. Transfer to a medium bowl. Pulse the walnuts/pecans in the food processor until very finely chopped, about 15 1-second pulses. Transfer to the bowl with the almonds and toss to combine (measure out 1 T nuts and set aside for garnish). Add cinnamon, cloves, sugar and salt to the nuts, toss well to combine.

To assemble and bake:

Spray a 13 by 9 inch baking pan with Pam. Adjust the oven rack to the lower-middle position and heat oven to 300°. Unwrap and unfold the phyllo dough on a large cutting board. Carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets in half yielding two stacks roughly the same size as the pan (one may be narrower than the other). Cover the phyllo with a damp tea towel.

Place one phyllo sheet on the bottom of the baking pan and brush until completely covered with butter. Repeat with 7 more phyllo sheets, brushing each with butter.

Evenly distribute about 1 c of nut mixture over the last layer. Cover with another phyllo sheet and dab with butter. Repeat with 5 more phyllo sheets, staggering sheets slightly, if necessary, to cover the nuts and brushing each with butter. Repeat layering with additional 1 c of nut mixture, 6 sheets of phyllo and remaining 1 c of nut mixture. Finish with 8 to 10 sheets of phyllo, brushing each except final sheet with butter. Use the palms of your hands to compress the layers, working from center outward to press out any air pockets. Spoon 4 T melted butter on the top layer and brush to cover all surfaces. Use bread knife or other serrated knife with a pointed tip in gentle sawing motion to cut baklava into squares, rectangles or diamonds.

Bake until golden and crisped, about 1½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from the oven, pour the cooled syrup over the cut lines until about 2 T remain syrup will sizzle). Drizzle remaining syrup over the surface. Garnish centre of each piece with a pinch of the reserved ground nuts. Cool to room temperature on a wire rack (about 3 hours) then cover with foil and let stand at least 8 hours before servicing. Can be wrapped tightly and kept at room temperature for 1 week.

- Dolmades (Stuffed Grape Leaves)

DOLMADES
(Stuffed Grape Leaves)

¼ c olive oil
2 large onions, diced
2 celery stocks, finely diced
1 c long grain rice
½ c chopped fresh dill
3 T chopped fresh parsley
3 T chopped mint
½ c lemon juice
salt
pepper

16 oz jar of grape leaves
Juice of 1 lemon
¼ c olive oil
Lemon wedges

Heat ¼ c of the oil in large saucepan. Add onions and celery. Sauté until transparent. Stir in the rice and herbs. Add 3 c water which should cover the mixture. Season with salt and pepper and bring to a boil. Lower the heat and let simmer until the rice is partially cooked, about 10 minutes. Remove from heat and add the lemon juice. Taste and adjust the seasoning. Let cool. Pick out 8-10 grape leaves and line the bottom of a large Dutch oven (they will protect the Dolmades from burning). If the grape leaves have any stems, cut them off and discard them. Place a small amount (original recipe says 1 tsp but I used a bit more) of the mixture in the centre of the stem. Fold the bottom of the leaf over, then fold the sides in and roll up, placing stems down.

Layer the dolmades not on the grape leaves that line the bottom of the pot. Pour the remaining lemon juice and ¼ c olive oil over the Dolmades. Simmer over medium low heat for about 30 minutes (DO NOT BOIL). Remove from heat and let cool for about 20 minutes before removing them.

Serve with lemon wedges.

- Roasted Greek Potatoes

ROASTED GREEK POTATOES


8 large red potatoes cut into wedges (skins left on)
½ c olive oil
1 T prepared mustard
½ c lemon juice
1 T oregano
3 garlic cloves, sliced
1 c water
salt
pepper

Preheat oven to 400°.

Place the potatoes in a baking pan and pour the oil over them. Mix and coat well. Sprinkle the garlic slices over the potatoes. In a medium size bowl, combine the rest of the ingredients and pour that mixture over the potatoes. Stir to ensure the potatoes are coated. Bake for 1½ hrs, turning at least once, until all of the liquid has been absorbed and the potatoes are golden.

- Garides Youvetsi (Shrimp with Tomatoes & Feta)

GARIDES YOUVETSI
(Shrimp with Tomatoes and Feta)

1½ lbs jumbo shrimp
4 T olive oil
1 medium onion, chopped fine
4 – 5 garlic cloves, minced
16 oz jar of good quality crushed tomatoes
½ c dry white wine (or Sambuca)
3 tsp oregano
Salt and pepper to taste
½ lb feta cheese, crumbled
Parsley

Shell and devein shrimp. Wash and drain. In skillet, sauté the onions and garlic in olive oil until soft and transparent. Add the shrimp and cook for 1 minute. Add the wine tomatoes and seasonings. Stir in the feta cheese and bake at 400° for about 12 minutes or until the cheese has melted a bit. Remove from oven, sprinkle on the parsley and serve (with pita bread).

Notes:

1. I now will only use Macedonian feta which I think is the best.

- Spanakopita (Spinach Pies)

SPANAKOPITA
(Spinach Pie)


2 big bunches of fresh spinach, washed and stems removed
½ c olive oil
2 medium onions, diced
½ c fresh chopped dill
3 T fresh parsley
½ c fresh chopped mint
2 c crumbled feta cheese
2 T long grain rice
4 eggs
1 pkg frozen phyllo dough
butter (melted)

In a large saucepan heat the olive oil and sauté the onions until soft (don’t brown). Add the spinach and cook until wilted. Remove from heat and drain. When cool, squeeze as much liquid out as you can.

Transfer the drained spinach/onion mixture to a large bowl and add the remaining ingredients except the phyllo and butter. Mix well.

Unwrap the phyllo dough. Take out a sheet and dab that sheet with butter. Place another sheet over the buttered one and dab that new sheet with butter. Take out one last sheet and place it over the second sheet. Do not dab that one with butter. You will now have three sheets. Cut 4 vertical rows. Place 1½ T of spinach mixture at the bottom end of the row. Brush butter along the edges of that row. Fold the phyllo over the filing to form a triangle. Continue to fold the phyllo maintaining the triangular shape. Place on a parchment lined baking sheet and brush with butter. Repeat the process until all of the filling and phyllo is used. At this point you can freeze the pies or bake at 400° until golden (15 – 20 minutes).

Notes:

1. I now will only use Macedonian feta which I think is the best.
2. The night before making the pies put the frozen phyllo dough in the fridge to thaw.
3. Make sure that as you take a sheet of phyllo you cover the remainder with a damp tea towel while you are working.
4. If you are baking frozen pies, do not thaw before baking.
5. The rice helps absorb the liquid and you won’t even notice it in the pies.

- Salsa

SALSA


5 lbs tomatoes (about 15 medium)
4 Jalapeno peppers
2 hot chili peppers
1 large Spanish onion, chopped (about 1½ c)
1 large green pepper, chopped (1½ c)
1 large red pepper, chopped (1½ c)
3 cloves garlic, fine chopped
1 can tomato paste
¾ c white vinegar
3 T sugar
1 T pickling salt
2 tsp paprika
3 T chopped cilantro

Blanch tomatoes in boiling water and rinse in cold water. Peel and squeeze out any excess juice. Place tomatoes in a large saucepan.

Remove cores from the peppers and chilies. Chop the peppers, chilies, onion, garlic and cilantro. Add the peppers, onion, garlic, tomato paste, vinegar, sugar, pickling salt, paprika to the tomatoes in the saucepan. Mix well. Bring to a boil over medium heat and simmer, uncovered, for 1 hour, stirring occasionally. Add cilantro and continue cooking for 15 – 30 minutes under desired consistency is reached. Stir occasionally.

Spoon sauce into hot sterilized jars filing to within ½ inch of the top of the jars. Process at the boil for 30 minutes.

Notes:

This year I used:

50 lbs tomatoes
10 large onions
50 assorted red and green peppers
5 Jalapeno peppers
3 hot red chilies (hotter than Jalapeno peppers)
2 orange chilies (milder than Jalapeno peppers)
6 large heads of garlic
12 x each of the other ingredients

Yield: 30 quarts

- Apple Pie Cookies

APPLE PIE COOKIES

Yield: 24 cookies

Crust
2½ c all-purpose flour, plus more for dusting surfaces,
dipping fork
2 T white sugar
1 tsp salt
1 c unsalted butter, very cold (cut into small pieces)
½ c water, very cold

Filling
3 Granny Smith apples
Squeeze of lemon juice
⅓ c white sugar
1 tsp ground cinnamon
Few gratings fresh nutmeg
A pinch of any other spices you like in your apple pie

To finish
1 large egg
Coarse or granulated sugar for garnish

Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.

In a small bowl mix the sugar, cinnamon, nutmeg and any other spices you like. In another small bowl whisk an egg with one teaspoon of water until smooth.

On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick. Use a 2½ inch cookie cutter to cut as many rounds as you can from the dough. Transfer them to parchment-lined sheet pans and keep them in the fridge until you need them. Once you’ve finished the first packet, repeat the process with the second packet of dough.

Peel the apples and chop them into very small pieces. Sprinkle the sugar/spice mixture and toss to combine. Sprinkle with a few drops of lemon juice to prevent browning.

Preheat oven to 350°.

Grab your first disc of chilled dough and lightly dampen it on one side with the water. This is to help it seal. Place about 1 tsp apples on the one disk. Place a second disc of dough on top (I found it easiest to seal it by picking the whole thing up and press the tops and bottoms together with your fingers). Back on the floured counter, cut decorative slits in your “pies”. Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on sheet pan and chill while you prepare the others.

Bake cookies for 25 minutes, or until puffed and bronzed and very pie-like.

- Coleslaw Dressing

COLESLAW DRESSING


½ c mayonnaise
2 T honey
2 T cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp pepper
½ tsp celery seeds (optional and I didn’t use)

Mix all ingredients and refrigerate until needed.

Notes:

1. I tried this after buying a package of broccoli coleslaw and it was great.
2. The recipe is for a coleslaw that uses 8 c of finely shredded cabbage that serves 6.

- Cranberry Chutney with Apple and Crystallized Ginger

CRANBERRY CHUTNEY WITH
APPLE AND CRYSTALLIZED GINGER


1 tsp vegetable oil
1 shallot, minced
2 tsp finely grated fresh ginger
½ tsp salt
2/3 c water
¼ c cider vinegar
1 c packed brown sugar
12 oz (3 c) fresh or frozen cranberries
2 Granny Smith apples, peeled, cored, and cut into ¼ inch pieces
1/3 c minced crystallized ginger

Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger and salt. Cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.

Add water, vinegar and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ c cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.

Add remaining 1½ c cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving (sauce can be refrigerated for up to 3 days).

Notes.

1. I really don’t mess with turkey supper. I made this for a turkey that was not served at Thanksgiving or Christmas so breaking tradition seemed okay. It is yummy and I would make it again!.

- Cinnamon Buns

CINNAMON BUNS


3 c milk
6 T butter
6 T sugar
1 T salt
1 tsp sugar
½ c warm water
2 envelopes active dry yeast (4½ tsp)
2 large eggs
9 c flour

¾ c melted butter
1¼ c brown sugar
2 T cinnamon

Preheat oven to 350°.

Scald milk. Stir in butter, 6 T sugar and salt. Cool to lukewarm. Dissolve the 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir. In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast.

Add 4 – 5 c of the flour and beat well for 10 minutes (I use a stand mixer for this and then transfer the dough to a larger bowl). With a wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed (this is a soft dough). Place dough in a well greased bowl and roll dough over to grease the top. Cover with plastic wrap and let rise in a warm place until dough doubles in size, about 1 hour.

Punch down the dough and turn out onto a lightly floured surface. Divide dough in half. To fill, roll each piece of dough into a 9 x 18 inch rectangle. Spread ¼ c of margarine evenly onto each rectangle (see note). Combine brown sugar and cinnamon. Sprinkle onto the rectangles (see note). Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices.

Place remaining ¼ c of melted butter in the bottom of a 16½ x 11½ x 2½ inch pan. Arrange slices in pan and cover loosely with greased wax paper.

Let rise in pan until doubled in size, about 45 – 60 minutes.

Bake for 35 – 40 minutes.

Remove from oven and immediately invert onto a serving tray.

Makes 18 large cinnamon buns.

Notes.

1. Although I use this recipe I don’t mix the brown sugar and cinnamon. I spread softened (not melted) butter on the rectangle (and I use way more butter to cover the surface. I then sprinkle the brown sugar over top (again using more) and then the cinnamon (you guessed it, more). I do not put the melted butter on the bottom of the pan. There is enough goo in my buns to reach the bottom of the buns!

2. I also make 24 smaller (but still a good size) cinnamon buns.

3. I also line the bottom of my pan with parchment paper.

4. Use dental floss to slice the roll – it works great and doesn’t crush the buns.

- Butternut Squash Soup

BUTTERNUT SQUASH SOUP


2½ lb butternut squash, peeled, seeded and cut into 2 inch chunks (about 7 c)
2 T unsalted butter
1 leek (white and light green parts only) quartered lengthwise, sliced thin and washed
thoroughly (about 1½ c)
salt and pepper
4 c chicken (or vegetable broth)
1-2 c water
2 sprigs fresh thyme
1 bay leaf
Pinch cayenne pepper
Sour cream (optional)

Place squash in bowl, cover and microwave until paring knife glides easily through flesh (14 – 18 minutes), stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes. Reserve liquid.

Melt butter in Dutch oven over medium-high heat. Add squash, leek and 1 tsp salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot (10 – 13 minutes)

Add 2 c broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 c broth, reserved squash liquid, 1 c water, thyme sprigs, bay leaf and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender (6-7 minutes).

Remove and discard bay leaf and thyme sprigs. Use an immersion blender to process soup (or place batches in blender). Thin soup with 1 c water if it is too thick. Season with salt and pepper to taste. Serve with a dollop of sour cream,

Notes.

1. I like this soup because so many that I have tried (and like) have cream or have strong spices that can sometimes hide the squash flavour. This is a more simple (but still delicious) soup.

- Ponderosa Cake

PONDEROSA CAKE


1 c butter
2 c sugar
2 eggs, beaten
1 tsp vanilla
3 medium ripe bananas (or thawed from frozen)
3 c flour
2 tsp baking powder
2 tsp baking soda
1 c sour cream

1 tsp cinnamon
½ c brown sugar

1 ½ c chocolate chips

Preheat oven to 350°.

Cream together butter and sugar. Add beaten eggs and beat until smooth. Add vanilla and bananas, mixing until smooth. Sift flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients.

Pour half of the batter into a greased 9 x 13 pan.

Combine cinnamon and brown sugar. Sprinkle half of this mixture over the batter in the pan. Top with half of the chocolate chips. Repeat layers.

Bake for 50 minutes until the middle is well set. If underbaked it will sink (experience talking).

- Raisin Pie Filling

RAISIN PIE FILLING

3 c sultana raisins
3 c water
1½ tsp lemon juice
1 c white sugar
1 tsp cinnamon
2 T cornstarch
2 T water
2 T butter

Combine raisins, water and lemon juice in a pot. Bring to a boil and continue boiling for 3 minutes. Add sugar and cinnamon and immediately add the cornstarch which has been mixed with a couple of tablespoons of cold water.

Simmer for 3 – 5 minutes until thickened. Add butter and cool before putting mixture into the pie plate.

Bake at 375º for 50 – 60 minutes.

- Lazy Daisy Cake

LAZY DAISY CAKE


½ c milk
1 T butter
2 eggs
1 c white sugar
1 tsp vanilla
1 c flour
1 tsp baking powder
½ tsp salt

Preheat oven to 350º. Grease an 8 inch square pan (I use Pam).

Bring milk and butter to a boil in a small saucepan. Once at the boil, remove the pot from the heat.

In the bowl of an electric mixer add the eggs and beat for 1 minute. Add the sugar and vanilla and mix for another minute. Add the flour, baking power and salt, mixing for once minute. Add the milk until incorporated.

Add to pan and bake for 25 – 27 minutes.

Notes:

1. This cake is excellent for strawberry shortcake and is just generally a great white cake.

- Foccacia Bread

FOCCACIA BREAD


1 c warm water
2 tsp yeast
3 c flour
1 T sugar
1 tsp salt
4 T olive oil
Coarse sea salt and freshly ground pepper
1 T chopped thyme
24 pitted black olives or 1 cup chopped onions (see note)


Pour the water into the bowl of a stand mixer fitted with a dough hook and sprinkle in the yeast. Add 1 cup of flour and the sugar and then stir to combine. Let rest for 10 minutes or so, until the yeast activates and bubbles appear on the surface.

Add the rest of the flour, salt, olive oil, pepper, thyme, olives (or onion) and mix well until sough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Place in a large, oiled bowl, cover with a towel, and rest in a warm place until the dough doubles, about 1 hour.

Lightly oil your hands then knock down the dough, pressing the air out of it. Knead a few times and then place the dough onto an oiled baking sheet. Pull and press dough across pan until it forms a large, flattened circle and vigorously poke dimples into it with your fingertips. Drizzle with olive oil, coarse salt and pepper and let rise a second time until it doubles again, about 30 minutes.

While you wait, preheat your oven to 450º. Place in oven and bake until it has formed a golden crust but is still soft in the centre, about 25 minutes.

Notes:

1. I am not an olive fan so I put the chopped onion in a sauté pan with the thyme and about 1 T of butter. Once the onion was just starting to turn brown I removed the pan from the heat and allowed the onion to cool. I added the cooled onion instead of the olives.
2. This is super easy and delicious – if you haven’t made foccacia before – try this recipe. Do not be afraid of yeast.

- Sweet Potato Aloo Gobi

SWEET POTATO ALOO GOBI


¼ c butter
1 T whole cumin seeds
2 onions, diced
2 tsp ground cinnamon
2 T curry powder
2 large sweet potatoes, peeled and cut into 1 inch chunks
1 head cauliflower, cut into florets
Sprinkle or two of sea salt
Splash or two of water
1 c frozen peas
1 jalapeno pepper, small diced (optional)
1 bunch or cilantro or parsley

Melt the butter in a large skillet over medium heat. Add the cumin seeds and gently fry them for a minute or two to heat them through, removing any shelf staleness and brighten their flavour.

Add the onions and sauté until they have softened. Add the cinnamon and curry powder, stirring well for another minute or so. The direct head of the sauté dramatically brightens the flavours of the spices.

Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.

Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.

Just before serving, stir in the peas and cilantro, quickly heating them through.

Notes:

1. I hate cilantro and used about 4 T fresh parsley instead.
2. I added the jalapeno with the sweet potatoes and cauliflowers.
3. I used chicken broth (about ¼ c) instead of water.
4. I served this with basmati rice and loved it! I also made roti but I am not great at it yet. When I am better I will post the recipe!

- Shanghai Noodles with Bok Choy in Red Curry Sauce

SHANGHAI NOODLES WITH BABY BOK CHOY IN RED CURRY SAUCE
(WARNING: SPICY)

Serves 4

8 oz Shanghai noodles (about 1 lb cooked)
1/3 c whole cashews
1 to 2 T Thai red curry paste
2 tsp peanut or vegetable oil
2 cloves garlic, finely minced
1 400 ml can unsweetened coconut milk, shaken
½ c water
Zest and juice of 1 lime
1 T brown sugar
1 T fish sauce
3 baby bok choy, quartered lengthwise and washed thoroughly
1 c julienned carrots
4 small basil leaves and sprouts for garnish

Bring a pot of water to boil over high heat. Cook noodles according to package directions. Drain, rinse and set aside.

Place the cashews in a dry skillet over medium heat and stir until golden and toasted, about 4 to 5 minutes; remove from pan and roughly chop; set aside. Return skillet to medium heat, add curry paste, oil and garlic and cook, stirring often, until garlic is soft and mixture is fragrant, about 2 minutes. Stir in coconut milk and water, reduce heat and simmer 5 minutes. Add lime zest and juice, sugar and fish sauce and continue to cook another 5 minutes. Place bok choy in curry mixture and cover pan. Cook until bok choy is crisp-tender, about 1½ minutes.

Divide noodles among 4 bowls. Top with bok choy and carrots, Spoon curry sauce over noodles and garnish with toasted cashers, basil and sprouts.

Notes:

1. This was a very tasty dish but spicy (and I only used 1 T of red curry paste)!

- Summer Peach Cake

SUMMER PEACH CAKE


2½ lbs fresh peaches, pitted and cut into ½ inch thick wedges
5 T peach schnapps
4 tsp lemon juice
6 T plus 1/3 c granulated sugar
1 c all-purpose flour
1¼ tsp baking powder
¾ tsp salt
½ c packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
¼ c sour cream
1½ tsp vanilla extract
¼ tsp plus ⅛ tsp almond extract
1/3 c panko bread crumbs, crushed fine

Preheat oven to 425°. Adjust oven rack to middle position. Line rimmed baking sheet with aluminum foil and spray with cooking spray. Gently toss 24 peach wedges with 2 T schnapps, 2 tsp lemon juice and 1 T granulated sugar in bowl; set aside.

Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 T schnapps, remaining 2 tsp lemon juice and 2 T granulated sugar in bow. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350° .

Spray 9 inch springform pan with cooking spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 c granulated sugar and eggs in a second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and ¼ tsp almond extract, whisk until combined.

Transfer ½ of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 T granulated sugar and remaining ⅛ tsp almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack, cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Notes:

1. Yummy.
2. It is worth cooking the peaches in advance – results are better tasting peaches and helps to absorb some moisture that would normally cause the fruit to sink.

- Banana Walnut Muffins

BANANA WALNUT MUFFINS


3 c all-purpose flour
1 T baking powder
½ tsp baking soda
½ tsp fresh ground nutmeg
½ tsp salt
10 T unsalted butter, softened
1 c packed light brown sugar
2 large eggs
1 ½ c plain low-fat yogurt
1 ½ c finely diced bananas
¾ chopped walnuts

Preheat oven to 375°.

Adjust oven rack to lower middle position. Mix flour, baking powder, baking soda, nutmeg and salt in a medium bowl; set aside.

Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in ½ of dry ingredients. Beat in 1/3 of yogurt. Beat in remaining dry ingredients in 2 batches, alternating with yogurt, until incorporated. Fold bananas and walnuts into finished batter.

Spray 12 cup muffin tin with cooking spray or coat lightly with butter. Use large scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on rack to cool slightly, about 5 minutes. Remove muffins from tin.

Notes:

1. I used pecans because I am not fond of walnuts.
2. These were delicious and I will be making them again (and again).

- Indonesian Fried Rice

INDONESIAN FRIED RICE

5 green or red Thai chiles, stemmed (see note)
7 large shallots , peeled
4 large garlic cloves , peeled
2 T brown sugar
2 T molasses
2 T soy sauce
2 T fish sauce
Salt
2 large eggs
½c vegetable oil
1 recipe Faux Leftover Rice (see recipe below)
12 ozs extra-large shrimp (see note)
4 green onions, sliced thin

Serves 4 to 6

Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen 1-second pulses (see note), scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ tsp salt. Whisk eggs and ¼ tsp salt together in medium bowl.

Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.

Heat 1 tsp reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another tsp reserved oil and remaining egg.

Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 T reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in green onions, egg and fried shallots. Cook for 2 minutes and serve immediately.
Faux Leftover Rice

2 T vegetable oil
2 c jasmine or long-grain white rice , rinsed (see note)
2 2/3 c water

To rinse the rice, place it in a fine-mesh strainer and rinse under cool water until the water runs clear.

Heat oil in large saucepan over medium heat until shimmering. Add rice and stir to coat grains with oil, about 30 seconds. Add water, increase heat to high, and bring to boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 18 minutes. Off heat, remove lid and place clean kitchen towel folded in half over saucepan; replace lid. Let stand until rice is just tender, about 8 minutes. Spread cooked rice onto rimmed baking sheet, set on wire rack, and cool 10 minutes. Transfer to refrigerator and chill for 20 minutes.

Notes:

1. I used 1 Jalapeno pepper (because I can’t take too much heat).
2. Instructions are for the original recipe but I used leftover chicken instead of the shrimp which turned out great.
3. I decided to finely dice the vegetables rather than using the food processor and the dish was delicious. So if you don’t have a food processor – problem solved.
4. I will certainly make this dish again and again!

- French Martini

FRENCH MARTINI

1½ oz Vanilla Vodka
¼ oz Chambord raspberry liqueur
¼ oz pineapple juice
1 twist lemon peel

Pour each of the above into a tall bar glass. Shake with ice, pour into a cocktail or martini glass, and serve

1. Yummy!

- Guacamole Salad

GUACAMOLE SALAD


1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and ½ inch diced
1 (15 oz) can black beans, rinsed and drained
½ c small-diced red onion
2 T minced jalapeňo peppers, seeded (2 peppers) see note
½ tsp freshly granted lime zest
¼ c freshly squeezed lime juice (2 limes)
¼ c olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp minced garlic
¼ tsp ground cayenne pepper
2 ripe Hass avocados, seeded, peeled and ½- inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeňo peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Notes:

1. If you are a guacamole lover, as I am, you will love this!
2. I left the jalapeňo peppers out.

- Crispy Potato Roast

CRISPY POTATO ROAST
3 t butter, melted
3 T extra-virgin olive oil
Kosher salt
1/2 to 1 tsp red pepper flakes (optional)
4 lbs. russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta
Preheat oven to 375 °°.
In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. The original recipe suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) but I used a cast iron frying pan.
Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.
Thinly slice shallots and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1¼ hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.

Notes:
1. The slicing is a pain but the dish was really nice. I used cooked, chopped bacon as a garnish.

- Coleslaw Dressing

COLESLAW DRESSING


½ c mayonnaise
2 T honey
2 T cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp pepper
½ tsp celery seeds (optional and I didn’t use)

Mix all ingredients and refrigerate until needed.

Notes:

1. I tried this after buying a package of broccoli coleslaw and it was great.
2. The recipe is for a coleslaw that uses 8 c of finely shredded cabbage that
serves 6.

- Apple Bacon Braised Cabbage

APPLE BACON BRAISED CABBAGE

Serves 6 as a side dish

6 slices of bacon chopped
1 large onion, chopped
1 head of red cabbage, sliced thin or chopped
½ c cider vinegar
1 apple, cored and chopped
Salt and pepper

Crisp the bacon in a large pot over medium-high heat. Fry until evenly browned then add the onion. Continue until the onion softens and lightly browns, stirring up any brown bits from the bottom of pan. Add the cabbage, vinegar and apple and season with salt and pepper. Lower the heat. Stir as the cabbage begins to wilt then cover with a tight-fitting lid and slowly simmer until the cabbage is tender, 15 minutes or so.

Notes:
1. I was yakking on the phone as I was making this and tossed in the cabbage before the onions and it still turned out great. I just kept stirring until the cabbage and onions had broken down and then put the lid on. I took the lid off with about 5 minutes to go and stirred a bit more.

- Stewed Lentils & Tomatoes

STEWED LENTILS & TOMATOES


Serves 6

2 tsp olive oil
2 c large diced onions
2 c large diced carrots
1 T minced garlic
1 (28 oz) can plum tomatoes
1 c green lentils (7 oz)
2 c chicken stock
2 tsp curry powder
2 tsp chopped fresh thyme leaves
2 tsp kosher salt
¼ tsp freshly ground black pepper
1 T red wine vinegar

Heat oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.

Meanwhile, place the tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

Notes:

1. I also added pieces of cauliflower after about 25 minutes. Next time (and there will be a next time) I might add chunks of potatoes when adding the lentils.

- Southern Buttermilk Biscuits

SOUTHERN BUTTERMILK BISCUITS

Yield 8-10 biscuits.

2 c all-purpose flour, plus more for dusting the board
¼ tsp baking soda
1 T baking powder
1 tsp kosher salt
6 T unsalted (very cold) butter
¾ c buttermilk (see note)

Preheat oven to 450°.

Combine the dry ingredients in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal (@ 6 pulses). Add the buttermilk and mix JUST until combined (do not overmix). Turn the dough onto a floured board. Gently pat (do not use a rolling bin) the dough out until it is about ½” thick. Use a round cutter to cut out biscuits. Place the biscuits on a cookie sheet with the biscuits touching each other (see note).

Bake for 10 – 12 minutes.

Note:

1. This is the original recipe which said to add more buttermilk if required
and I used at least ½ c more.
2. The recipe notes say that it is really important not to overwork the dough.
3. Apparently the biscuits rise more if they are touching (?).
4. These are the best (plain) biscuits that I have ever tasted.

- Tomato Bocconcini Pesto Panini

TOMATO, BOCCONCINI & PESTO PANINI


Yield: 6 sandwiches

2 large ripe beefsteak tomatoes
¾ lb fresh bocconcini
12 slices of your favorite bakery bread, sliced about ½ or ¾ inch thick
1 c pesto (see previous post)
Kosher salt
Fresh ground black pepper
Butter, at room temperature

Preheat your Panini grill.

Core the tomatoes and slice both the tomatoes and the cheese about ¼ inch thick.

Place the bread slices on a work surface. Spread each slice evenly with pesto. Place a layer of cheese (about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with salt and pepper. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches on the Panini grill for 2 to 3 minutes, until the cheese starts to ooze. Cut each sandwich in half and serve warm.

- Pesto

PESTO


¼ c pecans
¼ c pine nuts
3 T diced garlic
5 c fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1½ c good olive oil
1 c freshly grated Parmesan cheese

Place both nuts and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt & pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is puréed. Add the Parmesan and purée for a minute. Use immediately or store the pesto in the fridge or freezer with a thin film of olive oil on top.

Notes:

1. The original recipe called for walnuts, which I do not like, so I substituted the pecans. If you like walnuts I am sure they would be great.

- Whole Wheat Goldfish Crackers

WHOLE WHEAT GOLDFISH CRACKERS

Yield: About 100 tiny crackers
1½ c coarsely grated sharp cheddar
4 T butter
½ c whole wheat flour
¼ c all-purpose flour
⅛ tsp onion powder
⅛ to ¼ tsp table salt

Preheat oven to 350°F.

Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.

If the dough feels warm or soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.

- Gluten-Free Muffins

GLUTEN-FREE MUFFINS

Yield: 12 large muffins

3 bananas
2 eggs
½ c raw sugar
½ c creamy peanut butter
1¾ c white rice flour
2 tsp baking powder
1 tsp baking soda
1/3 c butter (melted)
½ c buttermilk
¾ c chocolate chips
Preheat oven to 350°.

Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along with the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined with paper liners, filling each liner to the top. Bake for about 16 minutes, or until the muffins are firm to the touch. Top with drizzled chocolate if desired. Cool and serve.

Notes:
1. I made these today for some ladies who are on a gluten-free diet and they said that they were really good.
2. Don’t be afraid to fill the muffin liners to the top, these don’t rise as much as other muffins made with flour.
3. If dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice in place of the buttermilk.

- Chunky Banana Bran Muffins

CHUNKY BANANA BRAN MUFFINS

Makes 24 muffins

2 c natural wheat bran
2 c buttermilk, shaken
½ c unsalted butter, at room temperature
½ c brown sugar, lightly packed
4 extra large eggs, at room temperature
¾ c unsulfured molasses
2 tsp grated orange zest
1 tsp vanilla extract
3 c all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 c raisins
2 c large-diced banana (2 bananas)
1 c chopped pecans or walnuts

Preheat oven to 350°.
Line muffin tins with paper liners or spray with Pam.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time. Scrape the bowl and then add the molasses, orange zest and vanilla (the mixture will look curdled). Add the bran-buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking power, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the batter and mix just until combined. Don’t overmix! Fold in the raisins, bananas and walnuts with a rubber spatula.

Scoop batter into muffin tins and bake for 25 to 30 minutes, until a cake tester comes out clean. Remove from pans and cool on a wire rack.

Notes:

1. I just made these tonight and they are yummy.
2. I used half raisins and half dried cranberries which worked well.

- Roasted Butternut Squash Soup

ROASTED BUTTERNUT SQUASH SOUP
& CURRY CONDIMENTS


3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 T olive oil
Kosher salt and freshly ground black pepper
2 to 4 c chicken stock
½ tsp good curry powder

Condiments (see note)
Green onions (sliced on the diagonal)
Flakes sweet coconut, lightly toasted (350° for 5-10 minutes)
Chopped, roasted (salted) cashews
Diced banana

Preheat oven to 425°.

Cut the butternut squash, onions and apples into 1 inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 tsp salt and ½ tsp pepper. Make sure that the squash is in a single layer (if you have too much use 2 pans). Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a sieve or use an immersion blender (or a blender). Add some of the stock and coarsely purée. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt and ½ tsp pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Note:

1. This is the quickest and easiest soup ever and it is yummy.
2. I heated the chicken stock in the pot, added the roasted veggies and used
an immersion blender.
3. I did not use any condiments and I loved this soup.
4. One bowl is really filling.

- Rum Raisin Rice Pudding

RUM RAISIN RICE PUDDING


Serves 6 – 8

¾ c raisins
2 T dark rum
¾ c white basmati rice
½ tsp kosher salt
5 c half-and-half, divided
½ c sugar
1 extra large egg, beaten
1½ tsp vanilla extract
½ tsp cinnamon

In a small bowl, combine the raisins and rum. Set aside.

Combine the rice and salt with 1½ cups water in a medium heavy-bottomed stainless steel saucepan. Bring to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed (if you stove is very hot, pull the pan halfway off the burner).

Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, cinnamon, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

Notes:

1. I added the cinnamon to the recipe because I like the flavor in rice pudding.
2. Once made I put the rice pudding in the oven for about 20 minutes to keep warm.
3. The rice pudding thickens as it cools. If you take if from the fridge you can add extra cream or milk to thin it out.

- Baked Potato Soup

BAKED POTATO SOUP

Serves 6
1 head garlic (roasted)
1 large clove of garlic (minced)
Olive oil
3 T unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
6 c chicken or vegetable broth (I used 5 cups and then added the extra cup after pureeing)
2 bay leaves
¾ tsp salt
2½ pounds russet potatoes, peeled and cut into 1/2-inch cubes
⅓ c sour cream
Ground black pepper
Toppings (optional):
Minced fresh chives or scallions
Bacon bits
Sour cream
Grated cheddar

Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Place the head in a piece of tinfoil and drizzle olive oil over the exposed part. Wrap the foil around the whole head and bake at 375° for 20 minutes or until the head is soft. Squeeze the garlic cloves out of their skins and mash.

In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced clove of garlic and cook another minute. Add the broth, bay leaves and 3/4 teaspoon salt. Add the potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes. Add the mashed garlic.

Discard bay leaves. Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) Serve with whatever makes you happy on top, or nothing at all.

Notes:
1. The name of the recipe is implies that you bake the potatoes first but rather, you make the soup and top it as you would a baked potato.

- Mini Banana Muffins

MINI BANANA MUFFINS
(great for kids)


3 bananas
1 tsp cinnamon
1 egg
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1½ c whole wheat flour
⅓ c melted unsalted butter

Mash the bananas (thawed bananas work also) and add the cinnamon and egg to the mash. In a separate bowl mix together the soda, baking powder, sea salt and flour. Add the dry mixture to the mash and then add the melted butter until it is just incorporated.

Spray a 24 mini muffin tin (or 2 x 12 tins) with Pam. Add the mixture to the tins and bake at 375° for 20 minutes.

Notes:

1. My 1 year old granddaughter loves these.
2. If using 2 x 12 tins bake them separately.

- Crescent Jam and Cheese Cookies

CRESCENT JAM AND CHEESE COOKIES

Makes about 30 cookies
1 c unsalted butter, softened
1 c ricotta cheese
2 T sour cream
¼ tsp vanilla
2 c all-purpose flour, plus additional for rolling cookies out
¼ tsp salt
Jam or preserves (I used seedless raspberry)
Milk, for brushing cookies
Icing sugar, for dusting

Cream butter in a large bowl with an electric mixer until smooth. Add the ricotta cheese and combine. Add the sour cream and vanilla and combine the mixture well. Whisk or sift together flour and salt in a separate bowl and gradually blend it into the cheese mixture. Wrap the dough in plastic and chill it for at least 3 hours.

Preheat oven to 400°.

Roll one-quarter of the dough out very thinly on a lightly floured surface and chill the remaining dough until it is to be used. Cut the dough into 3-inch squares and put about ½ tsp jam or preserves in the center of each. Fold the dough in half on the diagonal, pressing firmly down to seal the two sides around the jam. Roll the triangle into crescents, starting at the wide end. Arrange crescents on a baking sheet about 1 inch apart, brush them lightly with milk and bake them for 15 to 20 minutes, until they are golden. Transfer the cookies to a wire rack and dust them with powdered sugar.

Notes:

1. Yum!

- Sauteed Mushrooms with Spinach

SAUTÉED MUSHROOMS WITH SPINACH


3 T butter
1 lb button mushrooms, cleaned and sliced thinly
1 large onion, peeled and chopped
½ c sherry, Marsala, Madeira or port (see note)
Salt & pepper
4 handfuls of baby spinach

Heat a large skillet over medium-high heat and melt the butter. When it begins to foam, add mushrooms and onions and sauté until they begin to carmelize.

Deglaze the pan with sherry, season with salt & pepper and cook down, scraping up any brown bits from the bottom of the pan.

When the sherry has reduced, add spinach and stir until it has wilted. Adjust seasonings and serve immediately.

Serves 4


Notes:

1. I substituted the liquor with balsamic vinegar (about ¼ c) because there were children being served and notwithstanding that I always thought that cooking actually “cooked” out the alcohol, it doesn’t.
2. Nice, easy side dish.

- Tiramisu

TIRAMISU

Yield: 8 Servings

4 eggs, separated
¾ c sugar
2 - 8 oz containers of mascarpone cheese
½ c coffee [½ c water & 1 tsp instant coffee)
¼ c Kahlua
2 pkg lady fingers
1 c finely grated Toblerone bar

In bowl of a stand mixer, beat yolks adding sugar gradually until well mixed, (no gritty feeling is left). Add cheese and mix well. Beat egg whites in deep bowl until soft peaks form. Fold into cheese mixture.

Mix the coffee and Kahlua in a small bowl.

Using a large (12 c) serving dish (I use a glass trifle bowl) spread ¼ of cheese mixture on the bottom. Dip the lady fingers in the coffee/Kahlua mixture and cover the cheese layer. Sprinkle the grated Toblerone over the cheese layer and repeat layers until all of the mixture is used up.

Refrigerate 6 hours or overnight. Serve chilled.

Notes:
(i) Because I use a trifle bowl I use extra lady fingers and coffee/Kahlua mixture and I space the lady fingers (about ½ inch apart) around the sides of the bowl which makes for a nice presentation.

- Stuffed Chicken Breasts

STUFFED CHICKEN BREASTS


4 boneless, skinless chicken breasts
3 T vegetable oil
10 ox white mushrooms, trimmed, wiped clean and sliced thin
1 small leek, white part halved lengthwise, washed and chopped
2 medium garlic cloves, minced
½ tsp chopped fresh thyme leaves
1 T fresh lemon juice
½ c dry white wine
1 T chopped fresh parsley leaves
salt & pepper
1 c chicken broth
1 tsp Dijon mustard
2 T unsalted butter

Chicken:

Use tip of share chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip ½ inch away from edge so that halves remain attached. Open up breasts to create 4 cutlets. Place 1 cutlet at a time in a heavy-duty zipper-lock bag and pound to1/4 inch thickness (approx 8 x 6 in). Trim about ½ inch from long sides of cutlets (about 1½ to 2 oz of meat per cutlet or a total of ½ c from all cutlets) to form rectangles that measure about 8 x 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. Transfer puree to medium bowl and set aside (do not wash out food processor bowl).

Stuffing:

Heat 1 T oil in 12 inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes. Add 1 T oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds. Transfer mixture to bowl of food processor. Return pan to heat; add wine and scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry skillet.

Pulse mushroom mixture in food processor until roughly chopped, about five 1 second pulses. Transfer mushroom mixture to bowl with pureed chicken. Add 1½ tsp parsley, ¾ tsp table salt and ½ tsp pepper. Using rubber spatula, fold together stuffing ingredients until well combined (you should have about 1½ c stuffing).

Assembly and cooking:

With thinnest ends of cutlets pointing away from you, spread one-quarter of stuffing evenly over each cutlet with rubber spatula, leaving ¾ inch border along short sides of cutlet and ¼ inch border along long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces of twine (each out 12 inches long) beneath each breast and tie, trimming any excess.

Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160° when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and ten loosely with foil.

Sauce:

While chicken rests, whisk mustard into cooking liquid. Increase heat to high and simmer, scraping pan bottom to loosen browned bits, until dark brown and reduced to ½ cup, 7 to 10 minutes. Off heat, whisk in butter and remaining 1½ tsp parsley and 1½ tsp lemon juice; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.

Serves 4.

- Vegetable Gratin

VEGETABLE GRATIN


6 T olive oil
1 lb zucchini, ends trimmed and sliced crosswise into ¼ inch thick slices
1 lb yellow summer squash (see note), cut like the zucchini
2 tsp table salt
1½ lb ripe tomatoes (3 to 4 large), sliced ¼ inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 c)
¾ tsp ground black pepper
2 medium garlic cloves, minced (about 2 tsp)
1 T minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
1 c grated Parmesan cheese
2 medium shallots, minced (about ¼ c)
1/4 c chopped fresh basil leaves

Serves 6 as a side dish

Adjust oven rack to upper-middle position and heat oven to 400°. Brush a 13 x 9 baking dish with 1 T of oil and set aside.

Toss zucchini and summer squash slices with 1 tsp salt in a large bowl; transfer to a colander set over a bowl. Let stand until zucchini and squash release at least 3 T of liquid, about 45 minutes. Arrange slices on a triple layer of paper towels; cover with another triple layer of paper towels. Firmly press each slice to remove as much liquid as possible.

Place tomato slices in a single layer on a double layer of paper towels and sprinkle evenly with ½ tsp salt; let stand 30 minutes. Place second double layer of paper towels on top of tomatoes and press firmly to dry tomatoes.

Meanwhile, heat 1 T oil in a 12 inch non-stick skillet over medium heat until shimmering. Add onions, remaining ½ tsp salt and ¼ tsp pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.

Combine garlic, 3 T oil, remaining ½ tsp pepper and thyme in a small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even lawyer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.

Meanwhile, process bread in food processor until finely ground, about 10 seconds (you should have about 1 cup of crumbs). Combine bread crumbs, remaining tablespoon of oil, Parmesan and shallots in a medium bowl. Remove baking dish from oven and increase heat to 450°. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature for 10 minutes before serving.

Notes:
1. A summer squash is the same shape as a zucchini (I used an acorn squash because I thought it would have a stronger flavour).

- Crispy Smashed Potatoes

CRISPY SMASHED POTATOES


2 lbs red potatoes (2 inches in diameter)
6 T olive oil
1 tsp chopped fresh thyme leaves
Kosher salt and black pepper

Adjust oven racks to top and bottom positions and heat oven to 500°. Arrange potatoes on rimmed baking sheet, pour ¾ c water onto baking sheet and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

Drizzle 3 T oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until ⅓ to ½ inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 T oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Serves 4 to 6

- Caramel Sauce

CARAMEL SAUCE


1c brown sugar
½ c butter
1 tsp vanilla
¼ c whipping cream

Over low heat, melt sugar and butter. Stir in the vanilla and the cream cooking until thick.

Notes:

1. Yum!

- Greek Panzanella

¾ c good olive oil, divided
6 cups (1 inch) diced rustic bread (I used Cob’s White Pane Di Casa)
Kosher salt and freshly ground black pepper
1 English cucumber, unpeeled, halved lengthwise, seeded, and sliced ½ inch thick
1 red bell pepper, seeded and large-diced
1 yellow bell pepper, seeded and large-diced
1 pint cherry or grape tomatoes, halved
½ small red onion, thinly sliced in half rounds
¼ c good red wine vinegar
2 garlic cloves, minced
1½ tsp dried oregano, crushed
½ tsp Dijon mustard
½ lb good feta (I used my new favorite, Macedonian (very creamy & smooth))diced
½ c Kalamata olives, pitted


Heat ¼ c of the olive oil in a large (12 inch) sauté pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently (note I drizzled more oil during the cooking process), for 5 to 10 minutes, until nicely browned. Set aside.

Place the cucumber, bell peppers, tomatoes and red onion in a large bowl and toss together.

For the vinaigrette, place the vinegar, garlic, oregano, mustard, 1 tsp salt, and ½ tsp pepper in a small bowl and whisk together. Whisking constantly, slowly add the remaining ½ c of olive oil to make an emulsion.

Add the feta, olives, and bread to the vegetables in the bowl, add the vinaigrette, and toss lightly. Set aside for 30 minutes for the flavors to develop. Season to taste and serve at room temperature.

Notes:

1. This is my new favorite salad. At first glance it seems like Greek salad with some bread thrown in but the flavors are absolutely amazing.

- Stroganoff Meatballs

STROGANOFF MEATBALLS


Meatballs:
2 lbs lean ground beef
1½ c bread crumbs
¼ c. milk
¼ c onion, chopped
2 eggs, beaten
1 tsp salt
pepper to taste

Sauce:
½ c chopped onion
4 T butter
2 T flour
2 T ketchup
1 can consommé (undiluted)
1 c sour cream

Meatballs
Combine all ingredients in large bowl. Mix well and roll into balls of desired size. Place on edged cookie sheet. Bake at 375° for 25 to 30 minutes. Remove from oven, drain and set aside.

Sauce:
Brown onion in butter, add flour, mix well. Add ketchup and consommé, cooking slowly until thickened. Add sour cream, then meatballs. Place in casserole and heat in 300° oven until serving time (no longer than 40 minutes).

Notes:

1. This is a reprint from my cookbook which I thought I'd add because I made it recently and was asked for the recipe.

- Best Blueberry Muffins

BEST BLUEBERRY MUFFINS


Lemon-Sugar Topping:

⅓ c white sugar
1½ tsp grated lemon zest

Muffins:

2 c fresh or frozen blueberries (see note)
1⅛ c plus 1 tsp white sugar
2½ c all-purpose flour
2½ tsp baking powder
1 tsp table salt
2 large eggs
¼ c unsalted butter, melted and cooled slightly
¼ c vegetable oil
1 c buttermilk (see note)
1½ tsp vanilla extract

For the Topping:
Stir together the sugar and lemon zest in a small bowl until combined; set aside.

For the Muffins:
Adjust oven rack to upper-middle position and preheat oven to 425°. Spray a 12 muffin tin with Pam. Bring 1 c blueberries and 1 tsp sugar to a simmer in a small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Rinse remaining cup of berries under cold water and dry well. Whisk the flour, baking powder and salt together in a large bowl. Whisk remaining 1⅛ cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Toss dried blueberries in flour mixture. Then, using a rubber spatula, fold egg mixture and remaining cup of blueberries and flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix).

Divide batter evenly among the 12 prepared muffin cups. Spoon a teaspoon of cooked blueberry mixture into center of each mound of batter. Using a skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle lemon sugar evenly over muffins.

Bake until muffin topes are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5minutes, then transfer to a wire rack and cool 5 minutes before serving.

Notes:

1. If using frozen blueberries, cook 1 cup berries as directed. Rinse the remaining cup of berries under cold water and dry well. Toss frozen berries in flour mixture before adding the egg mixture. Do not defrost the berries before using.
2. I didn’t have any buttermilk so I added 1 T of lemon juice to the measuring cup and then added 2% milk to measure 1 cup.
3. This is by far the best blueberry muffin recipe I have ever found. The cooked berries really add lots of flavor and the bottoms are not soggy from the blueberries.

- Chocolate Raspberry Torte

CHOCOLATE RASPBERRY TORTE


Cake and Filling:

8 oz semi-sweet chocolate, chopped fine
¾ c unsalted butter, cut into ½ inch pieces
2 tsp vanilla extract
¼ tsp instant espresso powder
1¾ c sliced almonds, lightly toasted
¼ c unbleached all-purpose flour
½ tsp table salt
5 large eggs
¾ c sugar
½ c fresh raspberries, plus 16 individual berries for garnishing cake
¼ c seedless raspberry jam

Chocolate Ganache Glaze

5 oz semi-sweet chocolate, chopped fine
1/5 c plus 1 T whipping cream

Cake:

Preheat oven to 325°.

Spray (with Pam) and line bottom of two 9 inch round cake pans (see note) with parchment paper. Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and cool to room temperature, about 30 minutes. Stir in vanilla and espresso powder.

Process ¾ c almonds in food processor until coarsely chopped, six to eight 1 second pulses; set aside to garnish cake. Process remaining cup of almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.

Divide batter between cake pans and smooth with rubber spatula. Bake until centre is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cooling rack and remove parchment paper. Using a cardboard round, re-invert 1 cake so top side faces up; slide back onto cooling rack.

Place ½ c raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Place cooled layer that is top side up on cardboard round and spread raspberry mixture onto that layer. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.

Ganache:

Melt chocolate and cream in a medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. Remove from heat and gently whisk until very smooth. Pour glaze onto centre of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat, evenly.

Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with 1 hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake until glaze is set, at lease 1 hour and up to 24 hours. Transfer cake to serving platter, slice and serve.

Notes:

1. I used Callebaut chocolate (from the bulk foods section of my grocery store);
2. I used two 8 inch pans and cooked the cakes for about 5 minutes longer;
3. This is very rich and worth every moment of the preparation.

- Thank You

There have now been over 1000 visits to my blog and I hope that everyone is enjoying the recipes that I have tried and posted!

Cath

- Hamburger Soup

HAMBURGER SOUP


1½ lbs. lean ground beef
1 medium onion, chopped fine
1 28 oz. can of tomatoes
2 c water
3 cans consommé or beef broth
1 can tomato soup
4 carrots, chopped fine
parsley to taste
½ tsp thyme
pepper to taste
8 T pot barley

Brown the meat and onions. Drain well. Combine all ingredi¬ents in large pot. Simmer covered for at least 2 hours.

Notes:

1. This is a reproduction from my cookbook because I still think it is one of the best and easiest soups.

- Carrot Cake

CARROT CAKE WITH
CREAM CHEESE/WHIPPED CREAM ICING


Cake:

2½ c flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
¾ tsp coarse salt
½ tsp ground ginger
¼ tsp ground nutmeg
1½ c unsalted butter (at room temperature)
1 c packed brown sugar
½ c white sugar
3 large eggs
2 tsp vanilla extract
½ c water
2¾ c grated carrots
2 cups of either chopped pecans or raisins


Icing:

1 c mascarpone (cream) cheese
2 c whipping cream
4 T icing sugar
4 T piping gel
1 tsp clear vanilla

Cake:
Preheat oven to 350°.

Butter (2) 8inch cake pans. Spray pans with Pam and line bottoms with parchment paper.

Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then pecans/raising.

Divide batter between the pans. Bake until golden brown about 40 minutes (testing with a cake tester that comes out clean). Let cool in pans on wire rack for 15 minutes. Run a knife around the cake to loosen it from the sides of the pan and turn cake out onto racks to cool completely.

Icing:
Combine whipped cream and sugar and beat until soft peaks form. Add gel and vanilla and whip until stiff peaks form. Gently fold in the mascarpone cheese.

Place 1 cake on a plate with the bottom side down, ice the top of that cake and then place the other cake top side down. Ice the rest of the cake and refrigerate until about 45 minutes before you are ready to serve it. Allow iced cake to sit out for that 45 minutes or until you are ready to serve.

Notes:

1. This is a dense carrot cake and combined with this light icing it makes for what I think is a perfect combination.
2. Don’t be scared off by the piping gel and clear vanilla. They can be bought at any store that sells cake decoration supplies and if there is a Michael’s craft store nearby they have them for sure.

- Almost Back

After hosting 2 showers, 5 birthday parties, food for 1 stagette, 3 weddings involving 1 wedding cake and 600 cupcakes I am now ready to post a few new recipes and promise that they will be up within the week!

- Peanut-Curry Chicken in Wonton Cups

PEANUT-CURRY CHICKEN IN WONTON CUPS


12 wonton wrappers
¼ c vegetable oil
3 boneless, skinless chicken breasts
¼ c mango chutney (I used Sharwood’s Major Grey)
¼ c plus 2 T plain yogurt
3 T crunchy peanut butter
1 T fresh lime juice
1 tsp curry paste (I used yellow)
½ tsp. curry powder (I used Madras)
Chives chopped into ¼ inch pieces

Preheat oven to 325°.

Place wrappers on cutting surface and brush top with oil. Cut into 4 squares. Using mini muffin tins, place each square, oiled side up, into a muffin cup, pressing into pan to form a cup. Bake until light brown (6-7 minutes). Cool and remove from tins.

In a frying pan, poach chicken in water with a little salt until just cooked through (don’t overcook). Transfer to a paper towel and cool. Dice chicken and set aside.

In a medium bowl, combine chutney, yogurt, peanut butter, lime juice, curry paste and curry power. Stir in chicken and check seasoning. Place 1 tsp of filling into each cup and garnish with 2 pieces of chives, crossed over each other.

Yield: 48 bites

Notes:

1. I made this for a shower yesterday and it was a hit. Some people thought it was spicy and some didn’t – depends on what you are used to.
2. The baking time for the wontons is totally dependent on your muffin tins – I have 2 that are dark and one that is light. As with all baking tins, the baking time in the dark tin was less than the light so keep you eye on them. The wontons should be golden all around, not just the corners.

- Ultimate Banana Bread

ULTIMATE BANANA BREAD

1¾ c flour
1 tsp baking soda
½ tsp table salt
5 frozen bananas (defrosted)
1 fresh banana
½ c unsalted butter, melted and cooled slightly
2 large eggs
¾ c packed light brown sugar
1 tsp vanilla extract
½ c toasted coarsely chopped nuts (optional)
2 tsp white sugar

Adjust oven racks to middle position and preheat oven to 350°. Spray 8½ x 4½ loaf pan with Pam.

Whisk flour, baking soda and salt together in a large bowl.

Mash the defrosted bananas and whisk in the butter, eggs, brown sugar and vanilla.

Pour the banana mixture into the flour mixture until just combined with some streaks of flour remaining. Gently fold in the nuts if using. Scrape the batter into the prepared pan. Slice the fresh banana diagonally into ¼ inch thick slices. Shingle banana slices on top of either side of the loaf, leaving 1½ inch wide space down the center to ensure even rise. Sprinkle the white sugar evenly over the loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from the pan and continue to cool on wire rack. Serve warm or at room temperature.

Notes:

1. I have been freezing bananas for years so this recipe is perfect for me. If you have bananas that are overripe (which increases the sugar content exponentially) simply pop them into the freezer for use later.
2. I doubled the recipe and it worked great.
3. I think this is the best recipe I have ever tried, and I have tried a lot!!

- Mushroom Gruyère Bruschetta

MUSHROOM GRUYÈRE BRUSCHETTA


2 T unsalted butter
1 large shallot, finely diced (about ¼ cup)
¼ c fresh thyme
Kosher salt
10 oz mixed mushrooms (shiitake, cremini & oyster), trimmed and thinly sliced
Sixteen slices baquette (cut on the diagonal)
Olive oil
1½ c grated Gruyère cheese

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot and thyme, season with ¼ tsp salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another ½ tsp salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Line the cookie sheet with parchment paper (makes for much less clean-up). Place the baquette slices on the parchment and drizzle with olive oil. Toast the slices under the broiler until golden (I always set my timer when using the broiler because if I start talking I always forget it). Remove the cookie sheet from the oven.

Mound a heaping tablespoon of the mushrooms on each piece of baquette and sprinkle with the cheese. Return to broiler and broil until the cheese is melted and lightly browned.

Notes:

1. Although I didn’t try it, the recipe says that you can make the mushroom mixture ahead, cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using.
2. I am all about doing as much ahead of time as possible and whenever I know I am going to be using a baguette I always buy it a couple of days ahead, slice it and put it in the freezer – one less thing to do on the day I will need it.

- Spiced Layer Cake with Orange Cream Cheese Frosting

SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING


Cake:

2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
2 c white sugar
1 c unsalted butter, at room temperature
1 T grated orange peel
4 large eggs
1 c sour cream
½ c whole milk

Frosting:

2 – 8 oz packages of cream cheese
8 T unsalted butter
2 c icing sugar
2 tsp grated orange peel
1 tsp vanilla
⅓ c sour cream

Preheat oven to 350°.

Butter three 9 inch diameter cake pans. Line bottom of pans with parchment paper. Spray pans with Pam (or butter and then sprinkle with flour). Sift first 8 cake ingredients into a medium bowl. Using an electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely (can be made 1 day ahead and stored in an airtight container at room temperature).

With an electric mixer, combine the cream cheese and butter. Add the icing sugar and then the orange peel and vanilla. Add the sour cream last and refrigerate for ½ hour before frosting the cake.

Place 1 cake layer on a platter. Spread 2/3 c frosting over that layer. Top with second cake layer. Spread 2/3 c frosting over that layer and top with third cake layer. Cover top and sides of cake with remaining frosting (you can finish the cake 1 day ahead, cover it with a glass cake dome and store at room temperature.

- Chicken Lettuce Wraps

CHICKEN LETTUCE WRAPS


Sauce:

¾ c Hoisin sauce
1½ tsp. rice vinegar
1 T liquid honey
2 T water
1 T fresh lime juice
2 tsp sesame oil
1 large clove garlic, minced
1 tsp freshly grated ginger

Wraps:

2 boneless chicken breasts
⅓ c grated carrot
2 green onions, diagonally sliced
1 c dried steam-fried noodles
½ c unsalted peanuts, chopped

1 head iceburg lettuce, separated into whole leaves, core removed

In a small saucepan, over medium-low heat, blend sauce ingredients. Set aside to cool. Poach chicken in a small amount of water until no longer pink. Cool. Cut each breast in half horizontally and then dice to about 6 mm. In medium bowl, toss chicken, carrots and green onion with enough sauce to coat. Let stand for 15 minutes. Add noodles and peanuts, gently toss with more sauce to coat.

To Serve:

Set out lettuce and chicken mixture. Let guests wrap their own. Serve extra sauce on the side.

Notes:

1. Delicious as an appy or a main – I love these and can’t believe I hadn’t posted them before!!!