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RE: Authentic 'Tea Cakes' from 60s-70s recipe? (Follow-Up #64)

posted by: msmmrox27 on 04.14.2013 at 10:53 am in Cooking Forum

I am familiar with Martino's tea cakes and could not find a recipe that came even close until recently. Gracie's Pastries in LA was famous for their square tea cakes back in the 60's and 70's. I tried a recipe for their tea cakes that finally surfaced and finally! ....a moist, buttermilk cake with a browgned butter glaze that some reviewers think is even better than Martino's.

I hope you enjoy the tea cakes as much as I do :)

"DAD’S DANISH TEA CAKES

Whenever I mention to folks who grew up in the Los Angeles area during the 50s, 60s or 70s, that my father owned Grace Pastries, tea cakes and dobash cakes inevitably enter the conversation. While I admit his multi-layer dobash cake was great, the tea cakes always had a special place in my heart. His original tea cake recipe for 70 DOZEN and called for 16 lbs of brown sugar and 24 lbs of buttermilk (just to name a few ingredients), proved a little too unwieldy not to mention, impractical for us home kitchen bakers. So without further ado, here is the tested, tried and true recipe for a more manageable number of Grace Pastries’ Danish Tea Cakes.

Makes 24

For the batter:

1-1/4 cups brown sugar
3/4 cup extra fine white sugar
3/4 cup vegetable oil
3/4 teaspoon salt
1/2 teaspoon vanilla
3 eggs (minus 1 tablespoon)
1-1/2 cups buttermilk
2-1/2 cups cake flour
1/2 teaspoon baking soda
For the icing:

6 tablespoons butter
1-1/2 cups confectioners’ sugar
1 teaspoon vanilla
3 tablespoons hot water
Directions:

Preheat oven to 375°.

Cream together the brown sugar, white sugar, vegetable oil, salt and vanilla. Add the eggs in three parts. Cream slowly for six minutes, continually scraping down the sides. Add 3/4 cup of the buttermilk, cake flour and baking soda until smooth. Add the remaining 3/4 cup of buttermilk.

Line the muffin cups with paper liners. Fill cups 2/3 full. Bake for 18-20 minutes, rotating pans halfway through. Let cool in the pans for 5 minutes, then turn out on cooling racks. Repeat with any remaining batter. Let cool completely before topping with the icing.

Heat the butter slowly and cook until until golden brown.

In a separate bowl, mix confectioners’ sugar, vanilla and hot water together. Add the melted butter. Whisk until smooth.

While the icing mixture is still warm but the cakes are cooled, dip the tops of the cakes into the icing mix and cool again, careful not to layer the icing on too thickly.

Voilà!

Dad baked his tea cakes in restaurant grade square muffin tins using regular, round cupcake liners. Some specialty cookware stores may have the square tins, and you can also find them online but I found mine at, of all places, Marshall’s in the kitchen section. Enjoy!"

* Please take the time to follow the link and read about the history behind these wondrous tea cakes. Although the bakery has been closed for many years, the memories of a special family and their impact on so many loyal customers live on.

Now.....if anyone remembers and has a recipe for the LAUSD cookies from the 50's and 60's, it would be greatly appreciated :) They were cut into squares and tasted like a buttery, soft thin brownie and came in vanilla, chocolate and peanut butter flavors depending on the day/week.

Here is a link that might be useful: dad's Danish tea cakes

NOTES:

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clipped on: 04.14.2013 at 12:04 pm    last updated on: 04.14.2013 at 12:04 pm

RE: Sol's hot fudge sauce (Follow-Up #2)

posted by: lakeguy35 on 04.12.2013 at 09:39 pm in Cooking Forum

Here ya go Sherry.

Oh-Merciful-Heavens-Hot-Fudge Sauce (Sol's)

6 tablespoons unsalted butter
1 cup heavy cream (whipping cream)
1 cup light brown sugar, packed
3 tablespoons light corn syrup
1 cup sifted cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt

In a large saucepan, heat the butter and cream over medium heat until the butter is melted and small bubbles form around the edge of the pan.

Whisk in brown sugar and corn syrup. Continue to cook until the mixture is smooth and no grains of sugar remain. Add the cocoa, vanilla and salt. Whisk again until smooth. Strain mixture through a fine sieve. The sauce will keep for several weeks.

Hope all is well with you and the family. I've been absent for awhile but hope to be here more often now.

David

NOTES:

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clipped on: 04.13.2013 at 01:07 am    last updated on: 04.13.2013 at 01:07 am

Gardenguru's Pollo alla siciliana

posted by: cloudy_christine on 04.05.2013 at 12:45 pm in Cooking Forum

Joe (Gardenguru) was mentioned on a recent thread on Indian cooking. I was thinking how much we lost when he left the forum.
His chicken recipe is one of my all-time favorites. It's one of those recipes where you read the ingredients and think, oh, I'd just wing something like that, but you really shouldn't. This is a more-than-the-sum-of-its-parts recipe.

Pollo alla Siciliana

(capelli d'angelo in brodetto di pollo alle erbe)

Recipe by Joe Seals (Gardenguru) (a version he posted)
Serves 4

2 boned and skinned chicken breast halves
cut into thin strips (1/4 inch thick, 1/2 inch wide,
1 inch long)
6 Tbs flour
1⁄2 Tbs red pepper flakes [CC: I leave this out, as always]
1 tsp fresh ground pepper salt to taste [optional]
2 Tbs yellow onion sliced thin
6 cloves garlic sliced
2 Tbs butter
4 Tbs olive oil
1⁄4 cup tomatoes seeded, peeled, diced
1⁄2 tsp dried oregano (or a couple of sprigs of fresh)
3 Tbs fresh basil chopped
2 Tbs fresh parsley chopped
12 ounces chicken broth *
8 ounces angel hair pasta *
*another version of this recipe on the forum doubles most quantities but has 12 oz. broth and 12 oz. pasta, but Joe did post this one

Flatten chicken breasts and cut into 1⁄2" by 1" strips. In a plastic storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake.

Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil.

When all ingredients are prepared, put water on to boil for the pasta.

Heat 1⁄2 of the butter and olive oil in a large skillet on medium high heat. Add 1⁄2 of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned.

Add onion to skillet, reduce heat, and sauté until soft. Scrape chicken bits from bottom of skillet. Add garlic and sauté briefly (not brown).

Add tomatoes, oregano, basil, and parsley. Mix thoroughly and heat well. For a thicker "sauce", add a tablespoon or so of the remaining dredging flour at this point.

Add chicken stock and simmer until reduced a little.

Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting.

Add pasta to boiling water.

Put drained pasta onto plates and spoon chicken and sauce onto pasta.

[My note: do not combine capellini with broth in pan; it will soak it all up.]

NOTES:

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clipped on: 04.05.2013 at 01:47 pm    last updated on: 04.05.2013 at 01:47 pm

RE: bread (Follow-Up #10)

posted by: grainlady on 04.04.2013 at 04:00 pm in Cooking Forum

I see a pattern emerging of name confusion for the type of "yeast" being used, confusion about how to use it, proofing it - or not, as well as how to substitute one for the other. I agree with jadeite, they are NOT all the same.

This is also another place, in the wonderful world of bread making, where there are "rules" and all kinds of ways to break the "rules". But I'd suggest knowing the basic names and rules of use first so you have a basic understanding of how these yeast products work best. It may help prevent a lot of "bricks". I have a simple rule, use the type of yeast called for in a recipe when at all possible. I keep Active Dry Yeast and SAF-Instant yeast in my freezer so I can cover most of my yeast needs.

Check out the web sites for any of the yeast products you normally use and there are basic information and guidelines for use and/or substitutions found there.

These are the yeast products available to most home-bakers.

-Cake Yeast - aka fresh yeast, compressed yeast, fresh compressed yeast. Most pre-WWII recipes will call for this type of yeast. A "cake of yeast" came in different sizes and the link below has a great conversion chart to packages of active dry yeast if you need to convert an old family recipe.

-Active Dry Yeast - invented in 1943 and it and cake yeast are most often the "yeast" products used in recipes up until around the 1980's and 90's.

-Instant & Fast-Rising Yeast-

SAF-Instant was developed from "super" yeast cultures. It was used commercially first in Europe so they could make bread faster by omitting the yeast/water proofing and adding the yeast directly to the dry ingredients. They could also eliminate one rise. If you use this product as a substitute in a recipe that calls for active dry yeast, be sure to reduce the amount by 25% or your dough may rise too fast. It IS stronger and faster-acting than Active Dry Yeast.

Red Star Quick-Rise, Fleshmann's Rapid-Rise are the original active dry yeast products, but they were made into smaller particles so they would work faster. No proofing necessary, although it can be proofed first. In some recipes you eliminate the first rise and only rest the dough for 10-minutes before forming. I have the original booklets that came out using these yeast products in the 1980's so we could make bread faster. Faster bread is not necessarily "better" bread, unfortunately.

Bread Machine Yeast - another fast-acting yeast, was developed in the 1980's in order to use the QUICK 1-hour cycle. Don't substitute active dry yeast for a fast-acting yeast in a quick (1-hour) cycle. You can, however, use SAF Instant or the other Fast-Acting Yeast products in the Quick Cycle of the bread machine.

Another instant yeast available is Osmotolerant Instant Active Dry Yeast (Fermipan Brown and SAF Gold). This yeast product is recommended for use in a bread recipe where the dough is characterized as sweet, salty or low absorption. When dough has a large amount of sugar or salt in them they take much longer to rise and this type of yeast will aid that.

Do give the subject a little study time if you find yourself confused, and don't despair, we were all beginners. And some of us never stop learning about the subject. There's always a new rule to break or a new/old method to try ;-).

-Grainlady

Here is a link that might be useful: Yeast Conversion Chart

NOTES:

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clipped on: 04.04.2013 at 10:49 pm    last updated on: 04.04.2013 at 10:50 pm

gardenguru1950/Joe's Indian recipes

posted by: gina_w on 04.02.2013 at 07:59 pm in Cooking Forum

Posted by gardenguru1950 (My Page) on
Sun, Jul 27, 08 at 22:02

Here's a few recipes I handed out to my "Epicurean Kitcehn Garden" class a few weeks ago (the cuisine was "INdian"). These are the vegetarian dishes:

GARAM MASALA
Ingredients

½ cup Cumin seeds
2 Tbs Coriander seeds
4 sticks Cinnamon
10-12 whole green Cardamom pods (bruised)
4-5 whole black cardamom pods (bruised)
10 whole cloves
½ whole nutmeg broken
3-4 blades mace
1 Tbs black peppercorns
4 whole star anise
5 whole bay leaves

Directions

Roast all the ingredients lightly in a flat bottomed pan.

When the spices give off the fragrance allow to cool slightly. Grind to a powder.

Store this powder in a dry airtight container.

TANDOORI DRY MIX MASALA
Ingredients:

3- ½ Tbs ground coriander
3- ½ Tbs ground cumin
3- ½ Tbs garlic powder
3- ½ Tbs paprika
5 tsp ground ginger
5 tsp mango powder
5 tsp dried mint
5 tsp beet powder (deep red coloring)
4 tsp ground red pepper (cayenne)
1 tsp annatto seed powder (yellow coloring)

Directions

Simply mix the ingredients together well, and store.

Tandoori Dry Mix Masala 2

Ingredients

1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
½ tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 Tbs Cumin (Jeera) Powder
2 Tbs ground Coriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food coloring

Store in an airtight container. Close the lid tightly after use.

LENTIL SOUP
Serves 4-6

Ingredients

1 cup lentil
1 medium tomato
1 small chopped onion
1 Tbs Ghee (clarified butter) or Oil
½ tsp Chili powder
1/8 tsp Turmeric powder
Salt according to taste
A pinch of asafoetida
A pinch of Cumin seeds
A pinch of Mustard seeds
2 tsp Lemon juice
2-3 cup water

Directions

Cook lentils. Mash it and set it aside.

Cut tomato and onion into pieces and blend it in the mixer till crushed properly.

Put Ghee in a pan and heat.

Put asafoetida, cumin and mustard seeds. Allow it to sputter.

Let Ghee cool down for a while.

Put red chili powder, turmeric powder in pan.
Add the blended paste to it and stir.

Cover the pan and cook on medium for 5 minutes.

Add lentil and water and lemon juice; stir and bring it to boil.

Serve hot. Garnish with coriander.

MOONG SOUP
Serves 2

Ingredients

¼ cup Moong (green gram [lentils], whole)
Salt, pepper according to taste
Lime juice according to taste
¼ tsp cumin seeds
1 tsp butter or ghee
2 cups water
A pinch of asafoetida
A pinch of turmeric powder

Method

Cook washed gram till very soft.

Set aside 1 Tbs boiled Moong. Blend the rest, after cooling.

In a pan, heat butter and add cumin seeds. When they sputter, add the asafetida and
moong soup.

Add salt, turmeric, lime and pepper. Boil for 10 minutes.

Add remaining 1 Tbs whole moong; boil till thick enough for soup.

Serve hot.
Chai

Tea is a staple beverage throughout India. It is generally prepared as masala chai, tea with a mixture of spices such as cardamom, cloves, cinnamon, and ginger boiled with milk.

MASALA CHAI
for 20-24 servings
This makes 5-6 quarts of chai, 20+ servings.

Ingredients

3 ½ ounces mixed whole chai spices
[see Chai spice recipe below]
1 ½ ounces black tea (about 1/2 cup), or 2 ounces rooibos
3-4 quarts water
1 ½ cup brown sugar

Directions

Brew and strain, stir in:

2 quarts whole milk, scalded

Serve hot or iced.

CHAI SPICE RECIPE
For best results, use whole or broken spices, not ground.

To make 3 ½ ounces, start with about an ounce of shelled green or black cardamom and a half ounce of cinnamon bark.

Use some clove and ginger, and make up the weight from your favorites from this list:

Allspice, cracked
Black pepper, cracked
Cardamom, hulled
Cinnamon
Cloves
Coriander seed
Ginger
Mace and Nutmeg
Star anise
Fennel
Bay leaf

MASALA CHAI
Makes about 2 (small) cups. Scale it up for more:

1-1/2 cups water
1 inch stick cinnamon
8 whole cardamom pods
8 whole cloves
2/3 cup milk
6 tsp sugar (or to taste)
3 teaspoons any un-perfumed loose black tea

Directions

Put 1-1/2 cups water in saucepan.

Add the cinnamon, cardamom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes.

Add the milk and sugar and bring to a simmer again.

Throw in the tea leaves, cover, and turn ff the heat. After 2 minutes, strain the tea into two cups and serve immediately.

EGITH CUPS OF CHAI
Boil 5 minutes, then steep 10 minutes:

1 Tbs fennel or anise seed
6 whole green cardamom pods
12 whole cloves
1 stick cinnamon
¼-inch slice ginger root, sliced thin
1/4 tsp black pepper corns
2 whole bay leaves
7 cups water

Add, bring to a boil, and simmer 5 minutes:

2 Tbs Darjeeling tea

Add:

6 Tbs honey or brown sugar
1 cup milk

1-CUP CHAI
Ingredients

Brooke Bond Red label, Mamri, or Tajmahal Black tea [do not use green or leaf tea, it will ruin the taste]

Cloves, cinnamon stick (good quality), fresh ginger (powder or prepackaged cannot be substituted), whole black pepper, cardamom pods.

Optional items: White khas-khas (Indian name of a spice, which is round dried seeds); and soanph (green dried, not roasted)

Half-and-Half milk. No other milk can be substituted (if you really want the taste of real chai)

Directions:

In a clean deep container, put 3/4 cup water, 1/2 cup milk (Half-and-Half), 1 full teaspoon black tea and spices as follows.

1 pod cardamom
2 pea size fresh ginger (minced)
1-2 whole whole black pepper
1/8 to 1/6 stick cinnamon

On a hard piece of paper, crush all of them together.

Immediately put this mix in dish with water and milk. Keep them on low heat for about 15 minutes, stirring continuously.

Add sugar to your taste. Drain on strainer and serve in a cup.

MALAI KOFTA
(veggie-balls in a sauce)

Serves 4-6

Ingredients:

For the koftas:

2 cups peeled and diced boiled potatoes
1 cup mixed vegetables (carrots, beans, peas, sweet corn)
boiled
1 cup paneer cubes
2 Tbs heavy cream
1 tsp cumin powder
1 tsp coriander powder
½ tsp red chili powder
½ cup chopped nuts (almonds, walnuts and cashew nuts)
¼ raisins chopped fine
Salt to taste
Vegetable oil to fry the Koftas
For the sauce:

3 Tbs vegetable oil
2 large onions, quartered
2 medium tomatoes quartered
2 Tbs garlic paste
1 Tbs ginger paste
2 Tbs coriander powder
1 Tbs cumin powder
½ tsp red chili powder
1 tsp poppy seeds lightly roasted
and ground into a powder
3 Tbs nuts (cashews and almonds)
ground into a thick paste
Salt to taste
2 Tbs garam masala

Directions

Mash the potatoes, mixed vegetables, paneer and cream together.

Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.

Roll this dough into balls and put 1/2 tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.

Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in color.

Drain on paper towels and set aside.

For the gravy, first heat the 3 Tbs of oil in a deep pan and fry the onions till light brown.

Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chili powders.

Put this paste back into the pan and fry till the oil begins to separate from the masala.

Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.

Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.

Bring the sauce/gravy to a boil and then reduce the fire to a simmer.

Gently add the koftas to this sauce/gravy and cook uncovered for 2-3 minutes.

Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.

Serve with hot naan or jeera rice.

CHOLE
(chickpea curry)

Serves 6-8

Ingredients:

2 cans chickpeas (just under 1 pound)
2 Tbs vegetable oil
2 whole bay leaves
5-6 whole cloves
3-4 whole green cardamoms
5-6 whole peppercorns
3 large onions, sliced
2 large tomatoes, chopped
2 Tbs garlic paste
1 Tbs ginger paste
2 Tbs coriander powder
1 tsp cumin powder
½ tsp red chili powder
¼ tsp turmeric powder
2 tsp garam masala
1-inch piece ginger, julienned
2 Tbs fresh coriander leaves, chopped fine

Directions

Grind 2 onions, the tomatoes, ginger, and garlic together into a smooth paste.

Heat the oil in a deep, thick-bottomed pan on a medium flame.

Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.

Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.

Add the dry spices - cumin, coriander, red chili, turmeric and garam masala powders. Fry for 5 minutes.

Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.

Add salt to taste and water to make gravy (about 1-½ cups).

Simmer and cook covered for 10 minutes.

Use a flat spoon to mash some of the chickpeas coarsely. Mix well.

Garnish with juliennes of ginger and finely chopped fresh coriander leaves.

Serve hot with pooris/bhatooras.
PALAK PANEER
(spinach and cottage cheese)

Serves 4-6

Ingredients:

1 pound Paneer
2 medium bunches fresh spinach
½ bunch fresh fenugreek leaves
4 Tbs vegetable oil
1 large onion, chopped fine
1 large tomato, diced
2 tsp garlic paste
1 tsp ginger paste
2 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 Tbs butter (to garnish)

Directions

Cut the paneer into 1" cubes.

Heat 2 Tbs of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Set aside.

Add 2 Tbs of oil to the same pan and fry the onions in it till soft.

Add the ginger and garlic pastes and fry for a minute.

Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.

Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.

Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or makki ki roti (corn bread).

KAALI DAAL
(black lentils)

Serves 4-6

Ingredients:

1 cup split urad daal (black lentils)
2 large onions, sliced thin
2 whole green chilies, slit
Salt to taste
A pinch of asafetida
2 large tomatoes, chopped into cubes
2-inc piece gingerroot, julienned
1 Tbs garlic, minced
2 Tbs coriander powder
1 tsp cumin powder
½ tsp red chili powder
½ cup heavy cream, whipped
2 Tbs vegetable oil
2 Tbs ghee
1 tsp cumin seeds

Directions

Boil the lentils with 3 cups of water, 1 sliced onion, green chilies, asafetida and salt to taste till they are very tender.

In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.

Add the tomatoes, coriander, cumin and red chili powders and fry for another 5 minutes.

Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.

Pour in the whisked cream and mix well. Turn off the heat.

In another small pan, heat the ghee and when hot, add the cumin seeds and cook till they stop sputtering.

Pour this into the lentils (it will all sizzle) and mix well.

TIKKI KI CHAAT
Serves 6-8

Ingredients:

6 large potatoes boiled, peeled and mashed
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp raw mango powder
½ cup finely chopped coriander
2 onions finely chopped
Salt to taste
1 can chickpeas, roughly mashed
6 whole cloves
3 pods cardamom
8 whole peppercorns
1 cup tamarind chutney
1 cup mint-coriander chutney
Coriander chopped fine to garnish
Chaat masala to garnish
Vegetable oil

Directions

Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties.

Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.

Boil the roughly mashed chickpeas with the cloves, cardamom and peppercorns and salt to taste. Once done, remove the whole spices and discard.

To serve the chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add both chutneys to taste. Sprinkle chopped onion and coriander to garnish. Sprinkle chaat masala over the whole dish.

A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.

PEAS PULAO
Yellow Rice

Serves 2-4

Ingredients:

2 Tbs vegetable oil or ghee
1 large onion, chopped fine
1 cup fresh green peas (or frozen, thawed)
1 cup Basmati rice (a long grain Indian rice)
3 cups water
½ tsp turmeric powder
Salt to taste
½ cup warm water

Preparation:

Wash the rice well in running water and set aside to soak for 30 minutes.

Heat the oil in a deep heavy-bottomed pan. When it is hot add the onions and cook till soft.

Add the peas and stir well.

Add the rice and fry for 2 minutes.

Add the 3 cups of water, turmeric and salt to taste to the rice and set it up to boil on a medium flame.

Once the water comes to a boil, reduce the flame to a simmer and cover the pan.
Cook till the water seems to have almost disappeared - tiny holes will form on the surface of the rice.

Add the 1/2 cup of warm water all over the top of the rice and cover the pan again. Simmer for another 5-7 minutes and turn off the fire.

Allow the rice to sit for 10 minutes and serve.

AALOO MUTTER
Potatoes and Peas

Serves 4

Ingredients:

2 Tbs vegetable oil
1 tsp cumin seeds
2 whole green chilies, slit
1 large onion, diced
1 tsp ginger paste
1 tsp garlic paste
2 large tomatoes, diced
2 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tsp red chili powder
1 tsp dry mango powder
5-6 large potatoes, peeled and cut into 8-10 pieces each
1 cup shelled peas (you can use frozen peas)
1 tsp garam masala
Salt to taste
2 Tbs finely chopped coriander to garnish

Directions

In a wok, heat the oil and add the cumin seeds to it when hot. They will sizzle and soon turn slightly darker.

Add the green chilies and when they stop sputtering add the onions.

Sauté the onions till they turn soft. Add the ginger and garlic pastes and sauté for another minute.

Add the tomatoes, coriander powder, cumin powder, turmeric, red chili and raw mango powders and sauté for a minute.

Add the potatoes and peas and half a cup of water. Add salt to taste.
Cover the pan and cook till the potatoes are soft.

When the potatoes are cooked, turn off the heat, sprinkle the garam masala over the dish and cover immediately. In a few minutes open, garnish with the finely chopped coriander leaves and serve.

LEHSUNI DAAL
(garlic flavored lentils)

Serves 2-3

Ingredients:

1 cup masoor daal (yellow lentils)
3 cups water
2 Tbs vegetable oil
Salt to taste
1 medium onion, chopped fine
1 medium tomato, chopped fine
½ tsp turmeric powder
½ tsp red chili powder
3 Tbs ghee (clarified butter)
3 whole dry red chilies stalks removed
and broken into small pieces
½ tsp asafetida
1 tsp cumin seeds
8-10 cloves garlic

Directions

Wash the daal thoroughly.

Mix the daal, water, cooking oil, turmeric powder, red chili powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.

In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chilies and fry till the garlic is light brown. Add the asafetida and turn off the heat.

Quickly add the ghee and spice mixture to the boiled daal and stir well.

Eat piping hot with rice and other dishes.

ALOO RAITA
"Indian potato salad"

A "Raita" is a salad made out of yogurt. A refreshing relish that is a perfect accompaniment for not only hot and spicy curries but will accompany many Pulaos and Biryanis.

Serves 6

Ingredients

3 cups Yogurt
2 medium Potatoes, boiled, peeled and cubed
(approximately 1 cup)
1 small Onion, chopped finely
½ teaspoon Black pepper powder
½ teaspoon Coriander powder
½ teaspoon Cumin powder
1 ¼ teaspoon Amchur powder (powdered green mango)
1 teaspoon Sugar
Salt to taste

Directions

Dry roast the cumin, coriander and black pepper powders in a pan.

Beat the yogurt and add all the spices and potato cubes and chopped onion.

Chill thoroughly and serve.

CHATPATA CHANNA

This is a very easy appetizer. Or you can compare this to a salad and serve it even during a meal. The spicy, tangy taste will be a great side dish with any Biryani or Pulao.

Makes 6-8 appetizer portions

Ingredients

1 can Garbanzo beans
¾ cup Sweet Vidalia onion, thinly sliced
2 Tbs Finely chopped fresh coriander leaves
2 whole Green chilies slit thinly lengthwise
1 teaspoon Amchur powder
1 teaspoon Cumin powder
1 teaspoon Garam masala
Salt to taste
Juice of 1 lemon

Directions

Drain the water from the garbanzo beans can.

Add the amchur powder, cumin powder, garam masala, salt and lemon juice and mix well.

Add the green chilies and the onions and the coriander leaves. Toss well. Let it stand for 1 hour.

Serve cold.

FRUIT CHAAT
Serves 8

Ingredients

1 medium Apple, peeled and cubed into 1/2 inch cubes
1 medium Pear, peeled and cubed into 1/2 inch cubes
2 medium Oranges, peeled and segments halved
3\4 cup fresh Pomegranate seeds
1 cup Green seedless grapes
1 cup Red seedless grapes
1 medium ripe Mango - Skinned and cubed into 1/2 inch cubes
2 medium Bananas - cut into round slices, approx ½ inch thick
1 tsp Salt
3 Tbs Sugar
2 tsp Chaat masala or to taste
Juice of 2 lemons and 2 oranges

Directions

Mix the two juices, salt, sugar, and chaat masala well in a large serving bowl.

Add all the fruits one by one into the bowl. Mix well.

Garnish with mint leaves and chill well before serving.

MALAI KOFTA CURRY

Serves 4-8

Ingredients

For the Koftas:

1 pound boiled, mashed potatoes
2 tablespoons cornstarch
½ cup grated cheese (almost any cheese but Mozzarella)
Salt and pepper to season
Oil to fry

Directions

Put the mashed potatoes through a sieve.

Add the grated cheese.

Add the cornstarch and salt and pepper for taste. Mix and knead it well.

Make one-inch balls and deep fry in oil. Set aside.

For the Curry Sauce

Ingredients

2 tablespoons butter
2 whole bay leaves
1/3 cup onions, finely chopped
2 teaspoon ginger paste
1 teaspoon garlic paste
½ cup tomatoes, chopped
1 tablespoon garam masala
½ teaspoon turmeric
¼ teaspoon coriander powder
½ teaspoon Pepper
¼ cup powdered cashews
1 teaspoon cornstarch
¼ cup heavy whipping cream
½ cup yogurt

Directions

Heat the butter. Add the bay leaves.

Add the onions and sauté for a few minutes till golden brown.

Add the ginger and garlic pastes and fry till light brown. Add the chopped tomatoes. Sauté till the oil starts to separate.

Now add the garam masala, turmeric powder, coriander powder and mix well.

Add the yogurt, cashew powder, salt, and pepper.

Add 1 teaspoon of cornstarch and stir continuously till it is all mixed in. Cook till the mixture is thick. Remove from heat and add the heavy whipping cream.

Add the koftas into the curry.

Garnish with coriander leaves.

Serve hot with Parathas.

NAVRATTAN KORMA
Vegetable medley in a mild creamy sauce

Serves 4 to 6

Navrattan Korma is a mildly flavored creamy dish made with essentially 9 kinds of vegetables. The word "nav" means nine. This particular one is made with 5 common vegetables. You can add your favorite vegetables to make it your own. This is an easy way to make one of the most popular vegetarian curries. The actual recipe is quite time consuming.

Ingredients

½ Cup Green beans, cut into 1/4th inch
½ Cup Cauliflower, small florets
½ Cup Diced carrots
½ Cup Peas (frozen, thawed)
3 Medium Potatoes, peeled, diced into 1/2 " cubes
½ Cup Onions, sliced
1 cup Heavy cream
4 Tablespoons Ketchup
2 Tablespoons All Purpose Flour
1 cup Milk
2 Tablespoons Butter
1 Teaspoon Red Chili powder
1 �"1 ½ Teaspoons Garam Masala
Salt to taste ( or 1/2 to 1 teaspoon)
A sprig of Cilantro for garnishing

Directions

Pre-cook all the vegetables except the onions by boiling them individually for 3 to 5 minutes or Microwave each of the vegetables in a bowl of 1 cup of water for 3 to 4 minutes.

Mix the whipping cream, 4 tablespoons of ketchup, 2 Table spoons of flour and 1 cup of the milk in a bowl and mix well. Set aside.

Heat the butter in a pot. Add the onions and fry till golden brown. Add the vegetables and sauté for a couple of minutes. Add the red chili powder, garam masala and mix well. Sauté for a few minutes till the spices start to give out a wonderful aroma. Add the whipping cream mixture and stir well.

Let it cook for 6-7 minutes. Garnish with cilantro leaves. Serve hot with Plain rice or naan.

RAJMAH CURRY
(Red Kidney beans curry)

Serves 8

Ingredients

2 cans Red Kidney beans
2 large onions, chopped finely
4 large Tomatoes, chopped finely
(or canned chopped tomatoes, ¾ cup)
2 teaspoons Ginger paste
2 teaspoons Garlic paste
2 whole Bay leaves
1 piece Star anise
2-inch stick Cinnamon
2 to 3 teaspoons Cumin powder
1 teaspoon Garam masala
Salt to taste
1 teaspoon Sugar
2 to 3 tablespoons Oil
3 teaspoons fresh Mint leaves, chopped finely
(or ¾ teaspoon dried mint leaves)
¼ cup Coriander leaves, chopped finely

Directions

Heat the oil (or ghee), add the bay leaves, star anise, cinnamon stick and the ginger and garlic paste. Sauté for a few minutes.

Add the chopped onions and fry till golden brown.

Add the tomatoes and sauté till the oil starts to separate.

Add the cumin powder, garam masala, salt, sugar and mint leaves. Mix well.

Add the 2 cans of Red kidney beans and sauté for a few minutes.

Add 1/2 cup of hot water and cook for 5 to 8 minutes.

Garnish with fresh cilantro leaves chopped finely. Serve the Rajmah with Parathas and Kachumber.

VEGETABLE BIRYANI
Spiced rice with vegetables

Biryani: An elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make; but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat, vegetables and rice. This is an easy version of the same.

It is generally served with a yogurt based salad called a Raita or a freshly made vegetable salad or Kachumber.

Makes 6 to 8 servings.

Ingredients

2 ½ cups Basmati Rice
1 medium green pepper, sliced lengthwise into 2 inch strips
½ cup potatoes, cubed
½ cup green peas (frozen, thawed)
½ cup carrots, cubed
¼ cup oil
4 cloves garlic, minced
2 whole green cardamom pods
1 large stick cinnamon
Salt to taste
A few mint sprigs for garnishing

Blend all the ingredients listed below for the "Wet Masala" to a fine paste adding water if necessary.

Wet Masala Paste

1 teaspoon finely chopped garlic
2 teaspoons finely chopped ginger
½ cup onions finely chopped
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ cup freshly ground coconut
(or use the unsweetened dry coconut)

Vegetable Biryani

Onion Almond Garnish

1 cup onions finely sliced
2 tablespoons golden raisins
2 tablespoons sliced almonds
5-6 tablespoons oil

Directions

In a medium skillet, on medium high, heat 5-6 tablespoons of oil; fry the onions till golden brown. Lower the heat. Now add the raisins and almonds and sauté till the almonds are lightly brown. Set aside. This is the garnish.

Make the garnish and the west masala paste.

Wash the rice, drain the water and let it sit with no water for 10 minutes.

Heat the oil in a heavy pot. Add the cloves, cardamom pods, cinnamon sticks. Sauté for 30-40 seconds.

Add the "Wet-Masala Paste" and sauté till golden brown and until the oil starts to separate.

Now add the bell peppers, potatoes, peas and carrots, sauté for a few more minutes. Add the rice and salt mix well. Sauté for a few more minutes.

Transfer into a microwaveable serving container. OR cook in the same pot.
Add 5 (approx.) cups of water.

Cook the rice until all the water has been absorbed. At this point, stir the rice and add half of the Onion-Almond-Garnish and mix it in.

Cover the container and finish cooking. Remove and garnish with the remaining garnish and a few mint leaves.

Serve hot with mint chutney and raita

BAKED VEGETABLE JALFRAZIE
(vegetables in tomato gravy)

Serves 8

Ingredients

2 cups chopped mixed boiled vegetables
2 medium chopped onions
4 Tbs chopped green bell pepper
2 medium chopped tomatoes
½ to 1 tsp chili powder
A pinch of garam masala
2 Tbs chopped coriander
4 Tbs grated paneer, plus a little extra for topping
1 ½ cups tomato sauce
4 tsp oil
Salt according to taste

Directions

For a first time, use greens beans, carrots, cauliflower and green peas as the mixed vegetables.

Heat the oil and fry the onions for 2-3minutes. Add the bell pepper and tomatoes
and fry again for 2 minutes.

Add the vegetables, chili powder, garam masala, coriander and salt and cook for a few minutes.

Spread the tomato sauce on top and sprinkle a little grated paneer over it.

Bake in a hot oven at 375 degreed F for 10 minutes. Serve hot.

CAULIFLOWER CURRY

Serves 4-6

Ingredients

1 whole head cauliflower, cut into tiny florets
1 ½ tsp red chili powder
½ tsp turmeric
2 tsp coriander powder
1 tsp cumin
1 tsp fennel seeds, roasted and crushed
1 tsp garam masala
1 tbsp Almonds, soaked in water for 2 hrs
2 medium tomatoes
¼ cup very finely chopped coriander leaves
3 tbsp cooking oil or ghee (clarified butter)

Directions

Blend the tomatoes and almonds to get a smooth paste.

Heat the oil and fry the cauliflower till it is well browned.

Now add all the spices to it and keep frying.

Add the chopped coriander, salt and the tomato paste. Adjust water till you get the
proper gravy consistency you need.

Cook covered for about 10 minutes. When it comes to a boil, take it off the stove.

Serve hot.

Serve hot with chapatis or plain rice/daal.

VEGETABLE KORMA

Serves 6

Ingredients

¾ cup each chopped cabbage, beans, carrots, potatoes
and cauliflower
1 small onion, sliced
2-3 tbsp Oil
Salt according to taste
Coriander leaves for garnish

Blend for the sauce:

½ dried coconut, shredded
1 small onion
5-6 cloves garlic
1 tsp grated gingerroot
2 tbsp plain yogurt
½ tsp poppy seeds
1 tsp cumin seeds
1 tsp coriander seeds
3 whole green chilies
2 whole dry red chilies
2-3 whole peppercorns
½ tsp fennel seed
1 small stick cinnamon
1 whole cardamom pod
2-3 whole cloves
1 tbsp cashews
1 small tomato
2 tsp thick tamarind juice or 2 tsp. lemon juice

Directions

Steam the vegetables till they are about half done. Remove and set aside.

Heat the oil and fry the sliced onion till it starts changing color.

Now add the blended masala and fry till the oil starts leaving the sides of the
masala. If the masala starts sticking to the pan, lower the heat and sprinkle a little water and continue frying, stirring continuously.

When the masala is fried well and turns aromatic, add the half cooked vegetables
and salt to taste. Add some water to get a medium-thick sauce. Mix well.

Bring it to a boil on low heat. Cook until the vegetables are soft and tender.

Remove from heat. Garnish with coriander leaves.

Serve hot with chapatis or plain rice.

MUGHLAI POTATOES

Serves 6-8

Ingredients

12 small potatoes, peeled
2/3 cup yogurt
¼ cup Ghee
2 medium onions, grated
1 tsp coriander powder
1 tsp cumin powder
1 tsp Chili powder
¼ tsp Turmeric powder
1 2/3 cup Water
½ cup Peas
2 tbsp cream
½ tsp Sugar
Salt according to taste

To be grounded to paste :

4 whole Cloves
2 tsp Poppy seeds
2 whole Green cardamoms
2 small Green chilies
1 tsp ginger paste
3 cloves Garlic

Directions

Prick the potatoes with fork and place them in a cold water bowl and allow them to soak water for about 10 minutes. Drain the potatoes, then mix them with the Yogurt, grounded paste and salt. Allow to stand for 1 hour.

Melt the Ghee in a pan and fry the grated onion in it for a few minutes.

Add the coriander, cumin, chili powder and turmeric. Continue to fry for 5 minutes.

Stir in the potato mixture and water, heat to simmering point and cook, uncovered, until the potatoes are tender. This should take about 20 minutes.

Add the peas, cream and sugar, stir well and cook for a few minutes until the peas are tender, then serve hot.

MINT CORIANDER CHUTNEY

Ingredients

1 bunch fresh mint
1 bunch fresh coriander
6-8 cloves garlic
1" piece of ginger
2 green chilies
1 tsp sugar
1/2 tsp salt
2 tsps lime juice

Directions
Peel garlic and ginger and remove stalks from green chilies.
Grind these and all the remaining ingredients into a smooth paste in a food processor.
Chill and serve.

Joe

NOTES:

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clipped on: 04.03.2013 at 12:42 pm    last updated on: 04.03.2013 at 12:42 pm

RE: Looking for your T & T Peanut Butter Oatmeal cookie recipe (Follow-Up #1)

posted by: grainlady on 04.02.2013 at 01:15 pm in Cooking Forum

I made this recipe all the time when there were kids around and they were always a favorite. -Grainlady

PEANUT BUTTER OATMEAL COOKIES

1 c. firmly packed brown sugar
3/4 c. sugar
1 c. shortening [I use coconut oil]
1 c. peanut butter (smooth)
2 eggs
2 c. flour
1 c. rolled oats
2 t. baking soda
1/2 t. salt

Heat oven to 350-degree F. In large bowl, combine first 5 ingredients; blend well. Stir in remaining ingredients. Drop by teaspoonfuls, 2-inches apart, onto an ungreased cookie sheet [I cover baking sheets with parchment paper]. Press each with a fork [I use my potato masher]. Bake for 8-12 minutes, or until golden brown. Immediately remove from cookie sheet and cool on baking racks. Makes 60-70 cookies.

NOTES:

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clipped on: 04.02.2013 at 01:30 pm    last updated on: 04.02.2013 at 01:30 pm

Linda's Coleslaw and her Bunny Bun Recipes

posted by: ann_t on 03.30.2013 at 10:44 am in Cooking Forum

Apparently, the thread on Linda's Carrot Cake was "pulled".

On that thread, someone requested Linda's Coleslaw Recipe and her Bunny Buns.

Here they are, as shared by Linda.

It is saved on the FAQ under Cabbage.

Posted by Linda:
My favorite slaw is a marinates one. I used to make one with a creamy dressing too, but everyone likes the Fred Harvey one so well, I never make anything else.

Fred Harvey Cole Slaw:
Shred one medium head of cabbage and one small onion, cover with 1/2 cup of sugar.
Bring to a boil 1 tsp sugar 1/2 Tablespoon salt 1/2 tsp dry mustard 1/2 tsp celery seed 1/2 c peanut oil 1/2 c cider vinegar.
Pour over the cabbage and let stand at least 4 hours before eating.
Keeps well in the refrigerator
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Posted by lindac (My Page)
Just basic sweet rolls shaped like rabbits...I use this but sub 3/4 cup ww flour to make brown bunnies.
2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
½ C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.

Edited to Add Link

Here is a link that might be useful: Bunny Buns

This post was edited by ann_t on Sat, Mar 30, 13 at 10:46

NOTES:

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clipped on: 03.30.2013 at 10:52 am    last updated on: 03.30.2013 at 10:54 am

RE: Look what I found! (Follow-Up #1)

posted by: ann_t on 03.29.2013 at 11:14 am in Cooking Forum

Good find.

I have an Aebelskiver cast iron pan too. Don't use it often, but when I do, this is the recipe I use.

Aebelskiver
Violiz2

1-1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
2 eggs
1 cup sour cream

2 teaspoons vanilla
1 tablespoon sugar

Mix the flour, baking soda, baking powder, salt and sugar together in a large bowl.

Beat eggs, buttermilk and sour cream together. Add vanilla. Stir into flour mixture.

Heat Aebelskiver pan over medium high heat.

Add a little oil to each cup. (about 1/2 teaspoon or so).

Spoon about 1/8 of a cup of batter into each indent. Let cook for 30 to 45 seconds. Use a tooth pick to make sure that the batter isn't sticking and when the bottoms are brown, use the pick to turn the pancake over.

Serve warm with maple syrup or dusted with powdered sugar.

NOTES:

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clipped on: 03.29.2013 at 11:54 am    last updated on: 03.29.2013 at 11:54 am

RE: Turkey breast? (Follow-Up #8)

posted by: barnmom on 03.25.2013 at 06:52 pm in Cooking Forum

Tricia, that's funny! I know there are people who don't like turkey. I like it well enough. I don't cook it much more often than Thanksgiving as a rule.

All of these methods sound yummy. I don't have a decent grill and I don't have a smoker. I have a teeny Weber but I'm the worst grill chef ever. Now I'm thinking about the usefulness of a smoker. I'll look into that possibility.

The crock pot would be the easiest method and I may consider that depending on how I feel tomorrow. Or the Nesco. I can rub it with some fresh herbs and olive oil and tuck it into the pretty casserole dish from Cathy (Mustangs) and put it in the Nesco. Ann's recipe sounds too ambitious for how I am feeling right now and my dinner companion can't eat dairy or lemon. Bummer as I love both.

If I feel better tomorrow some kind of scaloppini sounds more special. I have some orzo I'll use as a side.

So any kind of flavor profile works with turkey? I love the Thanksgiving flavors but want something different than that.

I'll take pics.

Eileen

NOTES:

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clipped on: 03.28.2013 at 11:17 pm    last updated on: 03.28.2013 at 11:18 pm

RE: Wanted: SharonCB's Meatloaf recipe? (Follow-Up #1)

posted by: mtnester on 03.28.2013 at 09:29 am in Cooking Forum

Here's Sharon's recipe, complete with comments from others. There were also some pics of the meatloaf before and after cooking, but I don't have them saved as images, so I don't think I can upload them.

Sue

CANARYBIRD'S WORLD'S BEST MEATLOAF

1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten egg
1 onion chopped fine
1/4 teasp dry Colman's (or similar) mustard
1/8 teasp ground sage
1/2 teasp ground thyme
1 1/2 teasp salt
1/4 teasp pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed [not cream of] tomato soup (eg Campbells's)
3/4 cup grated celery
3/4 cup grated carrot

1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots

2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 x 2.5 inches and pour remaining soup over the top, smoothing it evenly over all.

3) Bake 350 F (177 C) for 1 1/4 hours.

Source: American Pro Footbal Player's Wife in 1963

My Notes:
1) I use 'tomate frito' instead of the condensed soup. It's a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup !
2) I usually double the amount of the ground spices with the exception of salt.
SharonCb

Sharon’s further comments:

I've used both white or brown sliced bread for the crumbs and it doesn't seem to make a difference; it's just whatever I have on hand at the moment.
I've always chopped everything by hand more or less into a brunoise although I use my grater for the carrot. Guess it's just habit as I do have a food processor but don't use it much lol.
I've also ended up chopping the celery very finely with a large chef's knife instead of grating when the celery is stringy.
…tomato sauce would probably be very much like the Spanish fried tomato (smooth) sauce I use. It comes out nice and tangy. For that reason I should have also mentioned that *cream of* tomato soup doesn't do the job - it should be plain condensed tomato soup or a smooth and tangy rich tomato sauce.
…if you want to double the quantity then you should double all the ingredients.
I also think it would then be better to cook it in two dishes as well rather than making it all in one large dish. It should sit about 2 1/2 inches high in the baking dish.
I good condiment is piccalilli or some other mustard pickles offered on the side along with potatoes.

Woodie2’s comments:
I put the meat into a large bowl, then the egg on top and beat it with a fork, then sprinkle all the dried seasonings on top. Then I do 4-5 slices of bread in the food processor and then empty the container on top of the meat. Then I chop the onion and pepper in the processor and dump on top of the meat. Then I put 3 celery stalks and 1 large carrot in the processor and process fine and dump it on top of the meat. Then I add the soup and mix it all up with my hands. I don't use my knife for this meatloaf!
I also double the seasonings as Sharon suggests (no salt for me) and I prefer red pepper over green pepper, once I even used canned roasted red pepper when I didn't have a pepper, it was great!

HanArt’s comments:
I prefer chopping veggies by hand. My bread wasn't dry enough for processing, so I tore it by hand like Sharon suggested. I think I'll try woodie's method next time. I also prefer red/orange/yellow bells over green, so that's what I used.

BeverlyAL’s comments:

I used tomato sauce instead and it was still an excellent meatloaf.

Mjny’s comments:

I also doubled the spices, but did NOT use any salt as I think the tomato soup has plenty of sodium. I chopped the pepper, celery, onion and carrots in my mini processor. I did not have any bread on hand, so I used some herbed stuffing mix instead.

I make the meatloaf flat in a rectangular casserole dish so there's no problem of it crumbling and everyone gets more of the baked tomato sauce topping.

NOTES:

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clipped on: 03.28.2013 at 03:45 pm    last updated on: 03.28.2013 at 03:45 pm

RE: I know LINDAC is gone but I just took her..... (Follow-Up #2)

posted by: ann_t on 03.28.2013 at 12:30 am in Cooking Forum

Eileen, I wish Linda was here too. Many of us miss her.

Lizbeth, here is Linda's recipe.

Carrot Cake - Lindac

3 eggs
3/4 cups vegetable oil
3/4 cups buttermilk
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp Baking Soda
3/4 tsp salt
2 tsp cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 TBSP of flour

Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 TBSP light corn syrup
1 tsp vanilla

Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind

Preheat oven to 350

With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins.

Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans.

Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze.

Cool completely and frost with the cream cheese frosting.

Buttermilk glaze:
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake

Cream cheese frosting:

Beat cream cheese and butter until light add vanilla powdered sugar and juice and rind...beat until smooth and frost the cooled cake.

NOTES:

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clipped on: 03.28.2013 at 12:57 am    last updated on: 03.28.2013 at 12:58 am

RE: Recipe please. Irish soda bread with currants. (Follow-Up #1)

posted by: grainlady on 03.16.2013 at 06:10 am in Cooking Forum

This one is hubby's favorite because of the sugar on the top and the lyrical name. -Grainlady

Milo O'Sullivan's Currant-Nutmeg Soda Bread

3 c. all-purpose flour
1/4 c. granulated sugar
1 t. baking soda
1/4 t. each salt and nutmeg
1/4 c. unsalted butter
1-1/4 to 1-1/2 c. buttermilk
1/2 c. currants
Additional sugar for sprinkling

1. Place rack in bottom third of oven. Heat oven to 425-degrees F. Have an ungreased cookie sheet ready. (Grainlady note: I cover it with a sheet of parchment paper.)

2. Put flour, sugar, baking soda, salt and nutmeg into a large bowl. Add butter and cut in with pastry blender or mix with fingers until mixture resembles coarse crumbs. Stir in currants. Stir in buttermilk until a stiff dough forms.

3. Turn dough out onto a lightly floured surface and knead just enough to shape into a ball. Put smooth side up on cookie sheet. Pat into 7-inch round, slightly mounded.

4. Sprinkle with 2 t. sugar. With sharp knife, cut a deep cross in dough, slightly more than halfway through.

5. Bake 35-40 minutes until loaf is deep golden brown. Line a cooling rack with a linen or cotton dish towel (NOT a terrycloth towel). Place bread on towel. Cool 5-10 minutes, then fold towel loosely over loaf and cool completely.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

If you have some currants and buttermilk left, try this King Arthur recipe. Someone from the Garden Web posted it in 2009, sorry, I don't remember who, and I've made it many times since.

Irish Soda Bread Muffins

1-1/2 c. King Arthur Unbleached All-Purpose Flour
3/4 c. King Arthur 100% White Whole Wheat Flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/3 c. granulated sugar
1-1/2 c. currants
1/2 to 2 t. caraway seeds (to taste - optional)
1 large egg
1 c. buttermilk, yogurt, or sour cream
6 T. butter, melted; or 1/3 c. vegetable oil
sparkling white sugar, for topping

1. Preheat the oven to 400-degrees F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.

2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants and caraway seeds.

3. In a separate bowl, whisk together the egg, buttermilk and melted butter (or oil).

4. Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.

5. Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups.

6. Bake the muffins for 20-minutes, until a cake tester inserted into the center of a muffin comes out clean. Tip the muffins in the pan, so their bottoms don't get soggy. Remove them from the oven, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.

NOTES:

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clipped on: 03.16.2013 at 10:07 am    last updated on: 03.16.2013 at 10:08 am

Recipe if you're bold :-)

posted by: gnappi on 03.14.2013 at 10:51 pm in Cooking Forum

I've been a member of GW for several years now but mostly I am found in the tropical fruits forum. I always browse the other forums but decided spend more time here.

This recipe is similar to the Asian dish "Lemon Chicken" with a more flavorful twist.

Last night I "genned" up a recipe using carambola (starfruit) which I have a "LOT" of much of the year. It's a chicken curry / carambola sandwich or rice drench deal.

Note: store bought Carambola are notoriously horrid tasting so getting tree ripened specimens at a farmer's market or from a neighbor is best.

Ingredients: (for 1 expand as needed)

3 chicken thighs with skin and meat removed and diced into bite size cubes.

1 large or 2 medium sized RIPE carambola blended into a soupy liquid (strain or not as desired, I did NOT strain it)

Butter

Curry powder 1 TBSP (OK to leave out if you don't like curry)

Water (not much 1/4 cup to none depending on juicyness of the Carambola)

1/2 to 1 cup of Sugar (less if you don't use sugar and the whole cup if you like a sweeter taste.)

Soy sauce (1 Tbsp more or less to taste)

Braze the dark meat in a frying pan with the butter and when mostly cooked add the carambola, curry, sugar and Soy sauce and simmer for 10 minutes.

You can pour it over rice or onto a hoagie roll, I did both last night it was very satisfying.

NOTES:

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clipped on: 03.15.2013 at 12:57 pm    last updated on: 03.15.2013 at 12:58 pm

RE: Swedish yellow peas. (Follow-Up #5)

posted by: laceyvail on 02.28.2010 at 07:49 am in Cooking Forum

This is a delicious and very different pea soup. I don't know where I got the recipe, so I apologize if it was from someone on this forum and I've failed to give credit.
Since it calls for split peas, you might want to soak the whole peas for a couple of hours first.

Yellow Split Pea Soup with Spiced Yogurt

2 T. butter or 1 Tbl each butter and oil
1 large onion, chopped
2 cloves garlic, chopped
1" piece of ginger, finely chopped
1 bay leaf
1 tsp salt

Saute the above in the butter and oil. When onions are transparent, add 1/2 tsp cumin seed and 3 whole cloves. Stir and cook 3-4 minutes.

Add 1 2/3 c. Yellow split peas
2 stalks celery, chopped
2 medium carrots, chopped
6 c. water, chicken or vegetable stock

Cook 45-60 minutes or until peas are soft. Puree soup, return to stove and add more liquid in needed. Season with salt, grated peel and juice of 1 lemon.

Serve with the following to drizzle over top:

1/2 c. yogurt
1/2 tsp turmeric
1/2 paprika
1/4 tsp cayenne
1/4 tsp cumin
pinch salt

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clipped on: 02.28.2010 at 11:10 am    last updated on: 02.12.2013 at 10:19 pm

RE: a birthday party... (Follow-Up #5)

posted by: whgille on 02.09.2013 at 02:28 pm in Cooking Forum

Eileen - Thank you. The red velvet cake is not on my favorite list, but the birthday girl wanted one.:)
The pork was one of the best I ever made, it was a pork shoulder marinated in one bottle of Santa Rita red wine, I stuck about 20 cloves of garlic, about a 1/4 cup of crushed peppercorn, 4 sprigs of rosemary and leave it overnight in the fridge. Next day I took it out of the marinade and rub some kosher salt and put it in a 300 oven for about 6 hours.

Roy's Hawaiian Martini
1 ripe pineapple
2 cups Skyy vodka ( we used Kettle One)
1 cup Malibu Coconut rum
1 cup Stoli Vanil
2 oz. simple syrup or baby sugar (we used simple syrup)

Slice pineapple into 1-inch pieces, store in a gallon container. In separate container, thoroughly blend Skyy vodka, Malibu coconut rum, Stoli Vanil and simple syrup. Pour over pineapple slices. Let stand at room temperature for five days to infuse mix with Hawaiian flavor. To serve, fill martini glass with ice and 4 oz. of Hawaiian martini mix. Shake aggressively. Strain into chilled martini glass, and garnish with fresh pineapple wedge

Thank you Arabella and I hope that you are nice and safe from the blizzard.
I made the beet and lentil salad based on the recipe below. When I was making the vinaigrette, I realized that I didn't have sherry vinegar, so I use champagne vinegar instead. For the bottom layer of greens I change to arugula and kale, torn into bite sized pieces and no hard stems, I marinated them for a couple of hours with the vinaigrette. Everyone was impressed with the salad.

Cathy - Next time you have to come, we are always celebrating something.:)

Linda - Thank you, next time you have to come to party at my house.lol.
And I recommend the martini, it is so good! after the pineapples are marinated, they are not for the faint of heart.:)

Photobucket

Silvia

Here is a link that might be useful: beet salad

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clipped on: 02.09.2013 at 05:44 pm    last updated on: 02.09.2013 at 05:44 pm

RE: Khao soi (Follow-Up #1)

posted by: GWlolo on 01.07.2013 at 06:21 pm in Cooking Forum

Khao Soi is burmese curry noodle soup that has variations in northern Laos, northern thailand and Vietnam. DH & DD8 went to asia on a 6 week trip this summer and one of the things they did was a cooking class in chiang mai where the highlight was Khao Soi.

This link below seems to have some background.
http://www.thailand-travelonline.com/thailand-destinations/northern-thailand-information/the-multicultural-path-of-khao-soi-northern-thai-noodle-curry/843/

Here is the recipe from the cooking school recipe booklet from Chiang Mai:

Khao soy gai (Noodles with chicken curry)
Ingredients:
1.Egg noodle (other kinds of noodle can be used)
2.Chicken (pork, beef and meat balls can be used)
3.1 tablespoon of red curry paste
4.1/2 cup of coconut milk
5.1 cup of chicken stock
6.1 tablespoon of chopped garlic
7.1 tablespoon curry powder
8.1 pinch of turmeric powder
9.2 tablespoons of fish sauce
10.1 teaspoon lime juice
How to make khao soy
1.Put egg noodle in boiling water until it is soft and strain it.
2.To make the curry, put the coconut milk into a medium sized saucepan on medium-high heat before adding the red curry paste. Stir it until it simmers.
3.Add remaining ingredients except chicken.
4.Wait for a minute before adding chicken and cook until the chicken is well done.
5.Pour the curry on the noodles and add what extra condiments you desire.

If you feel like making curry paste at home. I can post my recipe. It is kind of like pesto and freezes well. I make in bulk and breeze in ice cube trays to use as needed. Red, Green etc. are minor variations and if you set up to do one, you can do all and freeze for later.

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clipped on: 01.09.2013 at 07:40 am    last updated on: 01.09.2013 at 07:40 am

RE: Make ahead Thanksgiving Question (Follow-Up #3)

posted by: woodie2 on 11.10.2008 at 05:48 pm in Cooking Forum

I think this is good gravy, I do not use the giblets or the neck, because I buy the turkey parts separately to make this gravy.

Cook's Country Make-Ahead Turkey Gravy
Makes about 2 quarts
For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.

6 turkey drumsticks, thighs, or wings
reserved turkey giblets
reserved turkey neck
2 carrots , chopped coarse
1 head garlic , halved
2 ribs celery , chopped coarse
2 onions , chopped coarse
Vegetable oil spray
10 cups low-sodium chicken broth
2 cups dry white wine
12 sprigs fresh thyme
1/2 cup all-purpose flour
Table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours.
2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours.
3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

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clipped on: 11.19.2012 at 02:38 pm    last updated on: 11.19.2012 at 03:55 pm

RE: It's that time again. Thanksgiving. (Follow-Up #72)

posted by: barnmom on 11.05.2012 at 01:08 pm in Cooking Forum

I think I have decided on the vegetarian entree. I love the sound of Linda's butternut squash lasagna but I have all of this pumpkin puree so I went looking for a pumpkin lasagna. This one also includes Swiss chard. I'm thinking I might skip the green beans every pushes around on their plate because stuffing and mashed potatoes are more appealing. I'll add more chard to the dish as one review mentions it could use more. I will also add some rosemary as that sounds like a tasty addition.

Pumpkin Lasagna with Ricotta and Swiss Chard

1 pound lasagna noodles
2 tablespoons extra virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
3 15-ounce cans pumpkin puree
1/4 cup heavy cream
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
4 cups fresh ricotta (32ounces)
2 large eggs, beaten
2 cups freshly grated Parmigiano Reggiano cheese (about 6 ounces)
2 cups shredded imported Fontina cheese (about 8 ounces)

1. Preheat the oven to 400 degrees. In a large pot of boiling salted water, cook the
lasagna noodles until just starting to soften, about 3 minutes. Drain well and
transfer the noodles to a baking sheet. Toss the noodles with olive oil to
prevent them from sticking together.

2. In a large skillet, heat the 2 tablespoons of olive oil. Add the onion and
cook over moderately low heat until softened, about 7 minutes. Add the Swiss
chard and cook over moderate heat, stirring frequently, until wilted and no
more liquid remains, about 8 minutes. Stir in the garlic and cook until
fragrant, about 1 minute. Season the chard with salt and pepper. Transfer to a
plate and let cool slightly.

3. In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg
and cayenne. Season with salt and pepper. In another bowl, mix the ricotta
with the eggs, 1 1/2 cups of the Parmigiano, 1 cup of the fontina and 1 1/2
teaspoons of salt.

4. In a well-buttered, 9x13 inch ceramic baking dish, spoon 1/2 cup of the
pumpkin mixture in an even layer. Arrange 3 or 4 lasagna noodles in the dish,
overlapping them slightly. Spread half of the remaining pumpkin mixture
over the noodles in an even layer. Top with half of the Swiss chard and
another layer of noodles. Cover with half of the ricotta mixture. Repeat the
layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles
and finish with the ricotta mixture.

5. Cover the lasagna with foil and bake for about 40 minutes, until heated
through and slightly firm. Remove from the oven and uncover. Preheat the
broiler. Sprinkle the remaining 1/2 cup of Parmigiano and 1 cup of fontina on
top of the lasagna and broil about 4 inches from the heat until golden brown
and crisp on top, about 4 minutes. Let the lasagna rest for 15 minutes, then cut
into squares and serve.

MAKE AHEAD The unbaked lasagna can be refrigerated overnight. Let
return to room temperature before baking.

Here is a link that might be useful: www.foodandwine.com

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clipped on: 11.11.2012 at 12:26 pm    last updated on: 11.11.2012 at 12:26 pm

RE: It's that time again. Thanksgiving. (Follow-Up #31)

posted by: kathleenca on 09.07.2012 at 09:40 pm in Cooking Forum

A good friend has been vegetarian for about 15 years, so I'm pretty used to making vegetarian dishes. (BTW, if a person does eat fish they are not vegetarian. There is another phrase for that, but I don't recall it.)

I often substitute pecans for walnuts as I don't seem to care for the flavors of walnuts as much.

This is a T&T recipe for vegetarian stuffing which has a lot of flavor. It can be prepared a day or two ahead. Though I have not done it, I think it would freeze well.

Apple Pecan Stuffing
Yield: 6 cups

butter or margarine
2/3 c diced onions
2/3 c diced celery
3 c diced day-old bread
3 c diced apples such as Granny Smith
1 tsp salt
1/2 tsp pepper
1/8 tsp sage
1/8 tsp marjoram
1/8 tsp thyme
1/2 tsp parsley flakes
1/c chopped pecans
1/2 c vegetarian bouillon or broth or apple juice/cider or water
1/2 c golden raisins, optional

Add onions & celery to bread cubes.
Melt 2 Tbsp butter in skillet. Stir in apples and cook until golden.
Add apples to bread mixture.
Stir in salt, pepper, sage, marjoram, thyme, parsley and pecans.
Add liquid & mix thoroughly.
Note: the stuffing is ready at this point, but I put it in a greased baking dish & bake it 30-45 minutes to add crispness.

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clipped on: 11.04.2012 at 10:45 am    last updated on: 11.04.2012 at 09:55 pm

RE: It's that time again. Thanksgiving. (Follow-Up #56)

posted by: bizzo on 09.10.2012 at 09:17 am in Cooking Forum

I was also going to post a butternut squash lasagne recipe. Very good, and quite "thanksgiving-like!" I would also make sure the green salad is very hearty and no meat.

When my father was vegetarian I included roasted root vegetables and a mushroom strudel at one of our thanksgivings. Both were a big hit with the harnivors and herbivores!

Moosewood Cookbook Mushroom Strudel
Ingredients:
1 lb mushrooms, sliced or chopped
1 cup (8 oz) cream cheese or cottage cheese
1 cup sour cream and/or yogurt
1 tsp salt
lots of black pepper
1 tsp dill
1 cup good breadcrumbs
2 scallions, finely minced (whites & greens)
1/4 cup (packed) minced parsley
3 Tbsp lemon juice
10-15 sheets filo pastry
3-4 Tbsp butter or olive oil, or a mix
Optional poppy seeds

Preheat oven to 375'F

Place the mushrooms in a saucepan, and cook them over medium heat for about 10 minutes. Drain them, squeezing out excess liquid, and transfer them to a medium-sized bowl. (You can save the liquid for a great soup stock.) Add cream cheese, cut into small pieces, or cottage cheese to the hot mushrooms. Mix well. Stir in the next 8 ingredients.

To Assemble: Place one sheet of filo on a clean, dry countertop. Brush the top with melted butter or very lightly with oil, then add another sheet. Brush with oil, then add another. Continue until you have a pile of 5 sheets (don't brush the last sheet with butter). Add a fourth to a half of the filling (depending on the size of the filo sheets), fold in the sides, and gently roll until you have a neat little log. brush the top with more oil, then carefully lift the pastry and place it of the baking tray. Repeat this procedure until all the filling is used, and place the logs next to the first one on the tray. Sprinkle with poppy seeds if desired.

Bake 25-30 minutes, until golden and crisp. Cut with a serrated knife. Serve hot.

(and just for grins, here's the butternut squash recipe I've used)
Butternut Squash Lasagna
From epicurious.com

For squash filling
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper

For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb
preparation

Make filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.

Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagne:
Preheat oven to 425�F.
Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Cooks' note:
Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.
Makes 6 servings

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clipped on: 11.04.2012 at 09:15 pm    last updated on: 11.04.2012 at 09:15 pm

RE: It's that time again. Thanksgiving. (Follow-Up #19)

posted by: islay_corbel on 09.07.2012 at 03:03 am in Cooking Forum

This vegetarian lasagne is very delicate and delicious. It's rich enough to class as a celebration dish. I posted it before in the courgette thread.

Courgette lasagna with marscapone.
6 sheets of fresh pasta
300g courgettes
150g marscapone
1 egg
80g grated parmesan
25 cl cream
fresh thyme
butter
nutmeg, salt and pepper

mix the marscapone with the egg and 3 soup spoons of parmesan, some grated nutmeg and s&p
Wash the courgettes and slice them thinly
heat the oven to 150�c
Cok the pasta sheets in boiling water and drain
gently fry the courgettes and thyme in a little butter, add the cream, salt and pepper. away from the heat, add the marscapone mix. Mix well.
Put alternate layers of mix and pasta in a dish, grate more parmesan over and bake for30 mins. Not diet food, but really special.

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clipped on: 11.04.2012 at 09:12 pm    last updated on: 11.04.2012 at 09:12 pm

RE: It's that time again. Thanksgiving. (Follow-Up #21)

posted by: doucanoe on 09.07.2012 at 11:28 am in Cooking Forum

A butternut squash lasagna might be a good choice, too. This one is very good. Only thing I do differently is use regular lasagna noodles as I'm not a fan of the no boil stuff.

Roasted Butternut Squash, Rosemary, and Garlic Lasagne
Courtesy Gourmet Magazine

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt

Garnish: Fresh rosemary sprigs

Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.

Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes. Garnish each serving with rosemary.
6 servings as a main course

Linda

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clipped on: 11.04.2012 at 09:11 pm    last updated on: 11.04.2012 at 09:12 pm

RE: Pumpkin - not pie recipes (Follow-Up #10)

posted by: caliloo on 11.01.2012 at 07:48 pm in Cooking Forum

Good memory Barnmom! I am making a batch right now for a little post hurricane office celebration tomorrow....

Alexa

Pumpkin Whoopie Pies
Cookie Cake Ingredients:
2 egg yolks
2c brown sugar
1c vegetable oil
2c cooked pumpkin (or 1-15 oz can)
1 tsp. vanilla
1 tsp. ginger
1 tsp cloves
1 tsp cinnamon
3c flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Beat egg yolks, brown sugar and oil together, add pumpkin and vanilla and beat until smooth.
Mix in dry ingredients.
Drop heaping tablespoons of batter on lightly greased cookie sheets. Bake 350 degrees for 12 minutes. Cool on cookie rack. Mix filling ingredients and fill cookies like a sandwich. Makes about 18 pies.

Filling Ingredients:
1/2c butter
4 oz. marshmallow fluff
8 oz. cream cheese
1/2 tsp cinnamon
2 1/2c powdered sugar
1/2 tsp nutmeg

Mix in a stand mixer and use a the filling inbetween 2 cookies.

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clipped on: 11.04.2012 at 09:01 pm    last updated on: 11.04.2012 at 09:02 pm

RE: Pumpkin - not pie recipes (Follow-Up #16)

posted by: lpinkmountain on 11.02.2012 at 10:56 am in Cooking Forum

Well if hubby likes spicy, you might try Thai pumpkin curry. I love the stuff, and you can make hotter if you like by shaking some ground cayenne or other hot chili pepper into it (or not, as your tastebuds dictate). You need Thai red curry paste, but they sell it now in almost every grocery store. It is not hot so don't be intimidated. Just make sure you don't accidentally buy something labeled "hot". You can also get coconut milk in most groceries nowdays. I buy the "lite" because the regular is way too rich for my taste. As for the fish sauce, I bought some to do Thai food, but you could try Worcestershire sauce instead, since it is kinda fishy. Or anchovy paste mixe with lite soy sauce. It's worth buying the fish sauce if you do any type of Thai cooking. You can usually find that now in the Asian section of the grocery store. The other sauce products will add additional flavor ingredients that you may or may not like. BF and I love this dish. Thanks to JessyF who turned us on to it!

Thai Pumpkin & Chicken Curry
Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. To prepare the pumpkin or squash, steady it on its side on a rigid cutting surface and, using a large, sharp knife, cut it in half through the stem end. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.
Ingredients:
1 small pumpkin or butternut squash, about
1 1/2 lb., halved, seeded, peeled and cut into
bite-size cubes
2 shallots, chopped (Can use regular onion)
3 garlic cloves, coarsely chopped
1 Tbs. Thai red curry paste
1 can (13 1/2 fl. oz.) unsweetened coconut milk
2 Tbs. Asian fish sauce
Juice of 1 lime
2 tsp. firmly packed light brown sugar
3 Tbs. corn or peanut oil
1 lb. boneless, skinless chicken thighs, cut into
bite-size cubes (We always use breast meat)
2 Tbs. slivered fresh basil, preferably Thai basil (Dried regular basil added to the stew works fine)
Steamed rice for serving
Directions:
Cook the pumpkin
Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender, about 7 minutes. Drain well and set aside.

Prepare the curry base
In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.

Cook the curry
In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the chicken and pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes more.

Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

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clipped on: 11.04.2012 at 09:00 pm    last updated on: 11.04.2012 at 09:00 pm

RE: It's that time again. Thanksgiving. (Follow-Up #11)

posted by: jadeite on 09.06.2012 at 11:26 pm in Cooking Forum

This is the vegetarian stuffing I made:

Mushroom and Walnut Stuffing

Ingredients
2 tablespoons extra-virgin olive oil, plus more for baking dish
2 large yellow onions, diced small
3 celery stalks, diced medium (about 2 cups)
Coarse salt and ground pepper
10 ounces cremini or button mushrooms, diced small
2 tablespoons fresh sage leaves, finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc
1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted (I used cornbread instead)
1 to 1 1/2 cups vegetable stock
2 large eggs, lightly beaten
Directions
1. In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
2. Add eggs to bread mixture and toss well to combine. Spoon into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.

To me it was tasty, though not as tasty as it would have been with turkey stock and/or bacon. If I were doing it again, I would add a big tablespoon or two of miso which has a similar umami flavor as mushrooms and bacon.

Cheryl

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clipped on: 11.04.2012 at 10:42 am    last updated on: 11.04.2012 at 10:42 am

RE: It's that time again. Thanksgiving. (Follow-Up #4)

posted by: barnmom on 09.06.2012 at 07:42 pm in Cooking Forum

I found this recipe which sounds seasonal and delicious as both a side dish for everyone else and a main dish for a vegetarian.

Hazelnut & Chard Ravioli Salad Recipe
Choose a winter flavored ravioli, I used a fresh (but store-bought) sweet onion & red chard ravioli, but I suspect a butternut squash ravioli would be delicious as well. I sometimes precook the raviolis and keep them in a single layer on a parchment-lined baking sheet until I am ready to use them - this helps prevent the raviolis from melding into one another after cooking. I used a butternut squash version of the potato "croutons" shown here. Substitute butternut squash for the potatoes, you can make them a day ahead, but they loose some of their structure overnight. The flavor is still great, but you'll loose a couple points for eye-appeal. I sometimes do a big batch of the onions and keep them in a jar in the refrigerator to use in recipes like this one.

3/4 lb. raviolis (see headnotes)
2-3 tablespoons extra virgin olive oil, divided
fine grain sea salt
2 yellow onions, thinly sliced
1 bunch swiss chard, deveined and cut into 1/2-inch ribbons
1/4 cup Parmesan cheese, freshly grated
1/2 cup hazelnuts, toasted and chopped
1 cup butternut squash "croutons"
zest of one lemon
1/4 cup chives, minced

Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.

To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) - whatever you prefer. Remove from skillet and set aside.

Just before serving heat the remaining tablespoon of olive oil, again in a big skillet over high heat. Add the raviolis. Stir in the onions, and then the chard. Wait until the chard begins to wilt, then stir in most of the cheese and most of the hazelnuts. Gently fold in the butternut squash and lemon zest. Remove from heat.

Serve on a big platter garnished with chives and remaining hazelnuts and Parmesan.

Serves 6.

Here is a link that might be useful: 101cookbooks.com

NOTES:

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clipped on: 11.04.2012 at 10:39 am    last updated on: 11.04.2012 at 10:41 am

RE: Two fennel bulbs and fronds (Follow-Up #9)

posted by: seagrass on 10.31.2012 at 07:15 pm in Cooking Forum

Chicken roasted on bread dressing with shiitakes and fennel

A whole, medium roasting chicken, cut in half, back pieces reserved
Stale baguette, cut into 1" cubes
Medium onion, diced
2 medium carrots, diced
2 stalks of celery with leaves, sliced
Small bulb fennel, sliced
8 oz. fresh shiitake mushrooms, stemmed and quartered
Poultry seasoning, salt and pepper

Choose a deep dish just large enough to hold the chicken. Generously butter bottom and sides. Toss all ingredients for the dressing and place in the dish. Lay chicken on top, using back pieces to fill in gaps so dressing is entirely covered with the poultry.

Roast in a 375 oven for an hour or more until chicken tests done with meat thermometer. Serve with cranberry sauce.

--------------------------------------------------------------------------------
This is a wonderful one dish meal. The chicken juices baste the bread, the veggies steam under the bird and the butter gives a nice crusty outside to the dressing. I once had an actual recipe for this from the Boston Globe but now I just wing it in terms of quantities and cooking time.

seagrass

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clipped on: 11.03.2012 at 10:41 pm    last updated on: 11.03.2012 at 10:42 pm

RE: Lindac's Apple Cake with Cake Gravy (Follow-Up #4)

posted by: Lindac on 10.28.2012 at 04:32 pm in Cooking Forum

here ya go....those formatting problems with the fractions are really beyond annoying!
Apple Cake

4 cups chopped apples
1 1/2 cups sugar
1/2 cup raisins ( I use chopped other fruit like dried peaches or apricots)
Mix and let sit for about an hour ( less is OK)
2 cups flour
1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP)
3/4 tsps salt
1T cinnamon
1/4 tsp nutmeg
Mix dry ingredients
2 eggs
3/4 cups veggie oil
1 tsp vanilla
beat together
1 cup chopped pecans if desired.
Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires.
Pour into greased 9 by 13 pan and bake 350 until done�..40 to 50 minutes.
Serve with cake gravy!

Cake Gravy
Mix 1 cup sugar ..half brown half white
1 stick butter
1/2 cup light cream
1 tsp vanilla�.
Mix all and cook all in a sauce pan for about 5 or 6 minutes until caramel colored.
Serve warm over the cake.

NOTES:

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clipped on: 10.31.2012 at 12:06 pm    last updated on: 10.31.2012 at 12:06 pm

Wacky Cake Recipes (7 altogether)

posted by: shambo on 03.30.2011 at 02:59 pm in Cooking Forum

The other post about the merits of boxed cakes mixes versus "from scratch" cakes reminded me of an article I cut out years ago from a magazine. It had recipes for seven of the "Wacky Cakes" -- ingredients mixed up right in the pan, using vinegar & baking soda as leavening, and usually including a bit of cornstarch.

I figured I should share the recipes. I know I've made the mocha & Mexican chocolate cake before. It's been so many years since I made cakes of any kind that I can't remember if I tried any of the other recipes.

When I taught junior high students, I always used one of the chocolate flavored cake recipes as a baking experience. It was really a lot of fun for the kids. I think it would be fun with children of any age.

Anyhow, have fun,
Sue

P.S. I OCRd the original, much stained magazine page. I think I caught all the weird symbols. But you never know...

Wacky Cakes Recipes

CARROT CAKE
1-1/2 cups flour
1-1/4 cups sugar
1-1/2 teaspoons each baking soda and cinnamon
1/4 teaspoon salt
2 jars (4-1/2 ounces each) strained carrots
2/3 cup oil
2 eggs, slightly beaten
1/2 teaspoon vanilla
1 can (8 ounces) crushed pineapple, drained
2/3 cup coconut
1/2 cup chopped walnuts
Cream-Cheese Frosting (recipe follows)
In 9-inch square pan with fork, mix well flour, sugar, baking soda, cinnamon and salt. Add carrots, oil, eggs and vanilla. Mix briskly with fork until thoroughly blended. Stir in pineapple, coconut and walnuts. Bake in preheated 350 oven 40 to 45 minutes or until pick inserted in center comes out clean and. cake pulls away from sides of pan. Place the pan on a rack to cool. Spread with frosting. Makes 9 servings.

CREAM-CHEESE FROSTING
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
2 cups confectioners sugar
With wooden spoon, cream cheese, butter and vani1la until well blended. Add sugar; beat until smooth.
-----------------------------

MOCHA CAKE
1-1/4 cups flour
1 cup packed brown sugar
1/4 cup cornstarch
3 tablespoons cocoa
1 teaspoon each baking soda and instant coffee powder
1/2 teaspoon salt
1/3 cup oil
1 tablespoon vinegar
1/2 teaspoon vanilla
1 cup water
Mocha Frosting (recipe follows)
In 8 or 9 inch square pan with fork, mix well flour, sugar, cornstarch, cocoa, baking soda, coffee powder and salt. Add oil, vinegar, vanilla and water. Mix briskly with fork until thoroughly blended. Bake in preheated 350 oven 40 minutes or until pick inserted in center comes out clean and cake pulls away from sides of pan. Cool in pan on rack. Spread with frosting. Makes 9 servings.

MOCHA FROSTING
3 tablespoons butter or margarine, softened
1-1/2 cups confectioners sugar
2 tablespoons cocoa
1/2 teaspoon each instant coffee powder and vanilla
1 tablespoon milk
With wooden spoon, mix butter, sugar, cocoa, and coffee. Add vanilla and milk and beat until smooth.
-----------------------------

GINGERBREAD
2-1/2 cups flour
1-1/2 teaspoons baking soda
1 teaspoon each cinnamon and ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses
1/2 cup oil
1 cup hot water
Cream Cheese Frosting (recipe follows)
In 8 or 9inch square pan with fork, mix well f1our, baking soda, cinnamon, ginger, cloves, and salt. Add molasses, oil and water. With fork thoroughly blend all ingredients. Bake in preheated 350 oven 35 to 40 minutes or until pick inserted in center comes out clean and cake pulls away from sides of pan. Cool in pan on rack. Spread with frosting. Makes 9 servings.

CREAM-CHEESE FROSTING
1 package (3 ounces) cream cheese, softened
1-1/2 cups confectioners sugar
1 teaspoon vanilla
With wooden spoon, cream cheese. Gradually blend in sugar; stir in vanilla.
-----------------------------

LEMON SQUARES
1-1/2 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, slightly beaten
1/2 cup milk
1/3 cup oil
2 teaspoons grated lemon peel
Lemon Syrup (recipe follows)

In 8 or 9 inch square pan with fork, mix well flour, sugar, baking powder and salt. Add eggs, milk, oil and peel; mix well. Bake in preheated 350 oven 30 minutes or until pick inserted in center comes out clean. Remove from oven; pour syrup over top. Return to oven; bake 5 minutes. Baste top with any syrup that collects around edges. Cool in pan on rack. Makes 9 servings.

LEMON SYRUP
2/3 cup sugar
3 tablespoons lemon juice
Mix well sugar and lemon juice.
-----------------------------

MEXICAN CHOCOLATE CAKE
1-1/4 cups flour
1 cup sugar
1/4 cup cornstarch
3 tablespoons cocoa
1 teaspoon each baking soda and cinnamon
1/2 teaspoon salt
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
Chocolate Glaze (recipe follows)
In 8 or 9inch square pan with fork, mix well f1our, sugar, cornstarch, cocoa, baking soda, cinnamon and salt. Add oil, vinegar, vanilla and water. Mix with fork until thoroughly blended. Bake in preheated 350 oven 30 to 35 minutes or until pick inserted in center comes out clean. Cool in pan on rack. Pour on glaze; let set. Makes 9 servings.

CHOCOLATE GLAZE
2 tablespoons cocoa
1tablespoon each oil and com syrup
2 tablespoons plus 1 teaspoon water
1/2 teaspoon cinnamon
1 cup confectioners sugar
In small saucepan combine cocoa, oil, corn syrup, water and cinnamon. Stir over low heat until smooth. Gradually beat in sugar until smooth and shiny.
-----------------------------

SPICE CAKE
1-1/4 cups flour
1 cup packed brown sugar
1/4 cup cornstarch
1 teaspoon each baking soda, allspice, and cinnamon
1/2 teaspoon each ground cloves and salt
1/3 cup oil
1 tablespoon vinegar
1 cup water
Caramel Frosting (recipe follows)

In 8 or 9inch square pan with fork, mix well f1our, sugar, cornstarch, baking soda, allspice, cinnamon, cloves, and salt. Add oil, vinegar and water. Mix briskly with fork until thoroughly blended. Bake in pre-heated 350 oven 30 minutes or until pick inserted in center comes out clean. Cool in pan on rack. Spread with frosting.

CARAMEL FROSTING
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons milk
3/4 cup plus 3 tablespoons confectioners sugar
In small saucepan melt butter; add brown sugar, Stir over low heat 2 minutes. Add milk; bring to boil. Remove from heat; cool. Slowly beat in confectioners' sugar until smooth and of spreading consistency.
-----------------------------

BANANA CAKE
1-1/4 cups flour 2/3 cup sugar
1/4 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (mash until smooth and creamy)
1/3 cup oil
1 egg, slightly beaten
1 tablespoon vinegar
1 teaspoon vanilla
Lemon Frosting (recipe follows)
In 8 or 9 inch square pan with fork, mix well flour, sugar, cornstarch, baking soda, and salt. Add remaining ingredients except frosting. With fork, mix until thoroughly blended. Bake in preheated 350 oven 30 to 35 minutes or until pick inserted in center comes out clean and cake pulls away from sides of pan. Cool in pan on rack. Spread with frosting. Makes 9 servings.

LEMON FROSTING
1/3 cup butter or margarine, softened
1-1/2 cups confectioners sugar
1 tablespoon lemon juice
With fork, mix butter and sugar until thoroughly blended. Add 1emon juice; beat until smooth and of spreading consistency.

NOTES:

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clipped on: 10.27.2012 at 10:44 am    last updated on: 10.27.2012 at 10:44 am

Do you like ginger? I mean really, really like ginger?

posted by: arabellamiller on 09.18.2010 at 07:00 pm in Cooking Forum

Because if you do, you will love these Pomegranate Ginger Bites.

Pomegranate Ginger Bites

The recipe is adapted from one I saw in Saveur magazine. I dropped some of the ginger (it's still plenty gingery) and added the pomegranate seeds to make them more appropriate for the Jewish New Year. The seeds add a nice crunch. These have been so well received that I'm planning on including them in a holiday baking class I'm giving in a few weeks.

Pomegranate Ginger Bites

for the shortbread:
1 cup plus 2 Tbsp. butter
1 cup sugar
3 cups flour, sifted
3 tsp ginger
1 tsp ground cardamom
2 tsp baking powder
1 tsp salt

Preheat oven to 375. Grease a 9x13 baking dish. Cream butter and sugar until fluffy. Add flour, ginger, cardamom, baking powder and salt. Mix together, then transfer to the baking dish and press flat with your hands. Bake 20 minutes, until golden brown. Remove from oven and cool.

for the glaze:
1/2 cup plus 6 Tbsp. butter
2 Tbsp. plus 1 tsp. ginger
2 1/2 tsp. cardamom
1 tsp salt
1 1/2 cups confectioners' sugar
3 Tbs golden syrup or rice syrup
Fresh pomegranate seeds to taste

Combine all ingredents except pomegranate seeds in a saucepan over medium heat. Bring to a boil while watching carefully, then pour over cooled shortbread. Sprinkle with pomegranate seeds, let cool and cut into small squares.

These are most easily eaten in one bite, so cut into small pieces.

Enjoy!

NOTES:

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clipped on: 09.23.2010 at 12:29 pm    last updated on: 09.23.2010 at 12:29 pm

Zucchini Cookie recipe

posted by: katefisher on 08.05.2010 at 07:57 pm in Cooking Forum

After harvesting yet more zucchini from our plants earlier this week I wanted to find something different to make. I found this recipe for cookies and made the dough on Wednesday, the cookies today at lunch. They were lovely. A bit cakey so be forwarned of that. I ate several, saved a few and froze the rest. Good stuff.

Zucchini Cookies

INGREDIENTS:
1/2 cup margarine, softened
1 cup white sugar
1 egg
1 cup grated zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup raisins

DIRECTIONS:

1.In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.

2.Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.

3.Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Kate

NOTES:

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clipped on: 08.06.2010 at 12:43 pm    last updated on: 08.06.2010 at 12:43 pm

RE: Looking for Recipe (Follow-Up #13)

posted by: kayskats on 08.06.2010 at 10:51 am in Cooking Forum

I use a similar recipe, 9" cake pan and whatever berries are in season

Raspberry Buttermilk Cake
Makes 6 servings
Source: Gourmet June 2009

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup (plus l l/2 tbsps) sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaked buttermilk
1 cup fresh raspberries, about 5 oz

Preheat oven to 400F with rack in middle. Butter pan, line with parchment round, buttering top of round and dust pan with flour. Shake pan to remove excess.

Whisk together flour, baking powder, baking soda and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle and remaining 1 1/2 tbsps sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a place.

NOTES:

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clipped on: 08.06.2010 at 11:04 am    last updated on: 08.06.2010 at 11:04 am

RE: Black rice. (Follow-Up #2)

posted by: ghoghunter on 08.02.2010 at 02:07 pm in Cooking Forum

I made a really nice Forbidden Rice salad..here is the recipe

Forbidden Black Rice Salad
Recipe by Mitch Madoff, Whole Foods Market, NYC Commissary/Deli. This is Whole Foods Market, New York City best selling salad!
2 cups Organic Forbidden Rice or Forbidden Rice
3 1/2 cups water
2 Tbls Tamari
3 Tbls Sesame Oil
1 pound roasted diced sweet potatoes
3/4 cup diced red peppers
3/4 cup diced yellow peppers
1/2 bunch sliced scallions
Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes. Let rice sit while you whisk together sesame oil and tamari. While rice is still warm toss in the sesame oil and tamari mixture. Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.

It was very tasty!

NOTES:

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clipped on: 08.04.2010 at 01:51 pm    last updated on: 08.04.2010 at 01:51 pm

RE: Black rice. (Follow-Up #1)

posted by: caliloo on 08.02.2010 at 01:43 pm in Cooking Forum

This sounds good, I will have to give it a try - and I have to look for another Forbidden Rice recipe I made a few years ago. It was excellent, but I ruined a favorite wooden spoon, it was permanently dyed purple!

***************************************************

Fried Forbidden Rice Recipe by Sang Yoon
For a robust take on the Indonesian fried rice dish nasi goreng, Sang Yoon stir-fries black rice, sometimes called forbidden rice, with bacon and roasted garlic. "You can make it with short-grain brown rice, but you'd miss a lot of the fun," Sang Yoon says.
Plus: F&W's Ultimate Beer Guide

ACTIVE: 25 MIN TOTAL TIME: 1 HR 25 MIN OTHER TIME: 0 MIN SERVINGS: 6
STAFF-FAVORITEIngredients

1 head of garlic (about 12 cloves), cloves peeled
2 tablespoons vegetable oil, plus more for drizzling
2 cups black rice (13 ounces); see Note
2 cups water
1/4 pound lean bacon, coarsely chopped
1 medium onion, cut into 1/2-inch dice
1/4 cup soy sauce or tamari
Salt and freshly ground white pepper
4 scallions, coarsely chopped
Directions
1.Preheat the oven to 350. Put the garlic cloves on a double sheet of foil and drizzle with vegetable oil. Seal the foil around the garlic and bake for about 1 hour, until the garlic is soft and caramelized. Let cool, then refrigerate overnight.
2.Meanwhile, in a saucepan, cover the black rice with the water and bring to a boil. Cover and cook over low heat for about 20 minutes, until the water is absorbed and the rice is just tender. Remove from the heat and let stand, covered, for 10 minutes. Spread the rice on a large rimmed baking sheet and let cool to room temperature. Cover and refrigerate overnight.
3.In a large, deep skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
4.Pour off all of the fat in the skillet and add the 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the bacon, black rice and roasted garlic and stir-fry over moderately high heat until warmed through, about 3 minutes. Stir in the soy sauce and season with salt and white pepper. Transfer to bowls, garnish with the scallions and serve right away.

Notes
Black or forbidden rice is available at Asian specialty markets and online at amazon.com.

NOTES:

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clipped on: 08.04.2010 at 01:38 pm    last updated on: 08.04.2010 at 01:50 pm

RE: California Here I Come (Follow-Up #6)

posted by: jkom51 on 07.17.2010 at 11:39 am in Cooking Forum

I wouldn't recommend Michael Mina. We eat out a lot - our budget for dining is over $10K/yr - and our meal there was even worse than Madrona Manor/Healdsburg. Mina's lobster pot pie was as good as ever, but outside of that the trio concept is tired, the service is attentive but weirdly anxious, the food was oversalted (and Mina's RN74 is even worse with the salt shaker). Plus I loathe the decor of the space; he ruined the classic old Compass Rose bar by trying to make it look like the old Aqua where he first gained fame.

Instead, if you want great bistro food the way no other bistro makes it, I still love Boulevard after 15 yrs. Prospect, owner Nancy Oakes' sister restaurant, may be open full time when you get to SF; Boulevard's chef de cuisine will move to Prospect. Boulevard is where I'd take any visitor who wanted great food along with beautiful decor. It's cheaper than Gary Danko and the food is more familiar than Coi or Ame, yet still wonderfully creative.

For the more creative, slightly fusion, younger vibe, Coi or Ame are excellent. They are perennials on the Top 100 list by Michael Bauer of the SF Chronicle, the leading local food critic.

For classic, upscale, 3-hr long multiple course French-style dining, Gary Danko in Ghirardelli Square.

If you want a spectacular gourmet experience you can't get anywhere else in the US, go out to the Richmond district and eat at Aziza. It's Moroccan food but modernized to a bistro menu; amazing, yummy, small plates menu. The entrees are sized with the idea you will get several small plates to share, so don't skimp. And don't miss dessert; their pastry chef was listed as a Rising Star Chef last year and she makes the most ethereal desserts to match the unusual food. We ate there with some foodie friends and all four of us agreed this was one of the greatest meals we'd had in the last 10 yrs.

SF has one of the great tapas restaurants, Zarzuela in the impossible-to-park Russian Hill neighborhood. No reservations so get there early. True Spanish tapas, the empanada is served as a wedge-shaped pie slice, and sometimes the owner will break out into song (and he's got a great voice!).

There's decent Chinese dim sum at Yank Sing in the Embarcadero area, Mission St. But really, most of the middle-class Chinese live out in the Richmond and Sunset districts, not in Chinatown. So the everyday restaurant food is much better in those neighborhoods, especially on Clement St. or Geary St. in the Richmond, where they have just as many Asian grocery stores as Chinatown does. The wealthy Chinese live south of SF in the Peninsula, so the restaurant food is also very good in the suburban cities of Millbrae, Burlingame, Daly City, etc.

The finest Sunday brunch bar none is the Ritz Carlton Nob Hill. It is expensive enough to make you faint but everything is housemade; they even smoke their own fish and it melts in your mouth. If you don't want to spend so much, the SF Hilton has a restaurant on the top floor that offers a very nice buffet brunch with a good view of the city.

Do not eat at tourist traps like Fisherman's Wharf, Chinatown, the Cliff House, Beach Chalet. A drink, maybe, but save your taste buds for something better.

If you want an old-time seafood bar experience, Maye's Oyster Bar on Polk St. is the last of its kind, and 2/3 the price of the branch in the Ferry Bldg. The freshest raw oysters and a lovely bowl of chowder. Walk along Polk St. and you'll be flabbergasted by the stupendous variety of everyday local restaurants; there can be 25 or 30 different cuisines crammed side-by-side in a single block on both sides of the street.

Driving or not, remember this: Parking in SF is extremely difficult. Garages are expensive but sometimes the only option. Valet parking runs from $15-50 (yes, that's correct; the Ritz Carlton Nob Hill charges that much). Taxis DO NOT CRUISE in SF; they hang out at the downtown hotels. If you are going into the neighborhoods without a car, talk to your hotel concierge to make sure you are safe using public transportation - SF is not as safe as it used to be - or call for a taxi. Keep a couple of taxi phone numbers in your cell; SF limits the # of cabs and at peak times it can be a wait to get one.

SF folks eat late. ALWAYS make a reservation, however; even for lunch. And do it in advance; good restaurants fill up even on weekdays. Weekends need at least 1 week or more in advance. We locals eat out a lot, more than any other city - on average, 4.7x a week. Register with OpenTable (it's free and they don't spam) and you can easily find a restaurant. It's useful as you can check out each restaurant's website and look at the week's menus to see if they're serving something interesting. Users also can add reviews, which is helpful when deciding where to go.

Redwoods are all along the coast so it isn't clear how far up you are going. Pt. Reyes Station has excellent food, and if you are near the Russian River winery area, travel inland a bit to Healdsburg to eat at Barndiva, a marvelous bistro just off the city square. They make what my DH calls the best onion rings he's ever had, and they have a lovely outdoor patio.

If you get all the way up Hwy 1 to the Fort Ross area, St. Orres B&B has a top-notch restaurant. Not cheap, but beautiful (the owner built all the buildings himself) and excellent food. If you are going as far as Mendocino, our best meal was at Cafe Beaujolais for dinner, and MacCallum House for breakfast (we were just there in early May).

Have a wonderful time! And don't forget a medium-weight jacket; coastal weather gets very cold when the afternoon wind comes in off the Pacific.

NOTES:

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clipped on: 07.17.2010 at 12:24 pm    last updated on: 07.17.2010 at 12:24 pm

RE: Woodie's Layered Salad - recipe please? (Follow-Up #1)

posted by: marigene on 03.25.2010 at 12:37 pm in Cooking Forum

DEEP DISH LAYERED SALAD -Woodie
2 hard cooked eggs, chopped
1 1/2 heads iceburg lettuce - rinsed, dried and shredded
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed

2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
2 tablespoons crumbled bacon
2 tablespoons grated Parmesan cheese

Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a
layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top
with remaining lettuce.
Whisk together the mayonnaise, brown sugar,
garlic powder and curry powder. Spread evenly over top of salad. Sprinkle
with crumbled bacon and Parmesan cheese. Refrigerate until ready to serve.
Makes 10 servings

NOTES:

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clipped on: 07.14.2010 at 12:28 pm    last updated on: 07.14.2010 at 12:28 pm

RE: A pound of pepper jack... (Follow-Up #4)

posted by: doucanoe on 07.14.2010 at 08:53 am in Cooking Forum

Melt a slice on a grilled burger or chicken breast for a sandwich with a little kick.

It would be good subbed for the cheddar in this salad.

Layered Mexican Salad

Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup jarred salsa
2 T chopped fresh cilantro
2 tsp fresh lime juice

Salad:
1 romaine heart, torn into bite sized pieces (about 4 cups)
1/2 small red onion, sliced thin
2 cups cherry tomatoes, halved (quartered if large)
1 cup fresh or frozen corn kernels
1 (16 oz) can black beans, drained and rinsed
2 ripe avocados, pitted, skinned and chopped
1-1/2 cups shredded sharp cheddar cheese (I used Mexican blend)
2 cups crushed tortilla chips

For the dressing: Whisk all ingredients in medium bowl.

For the salad: Place lettuce in large serving bowl. Spread half of dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve. (Salad can be refrigerated for 1 day; reserve tortilla chips until just before serving). Serves 6-8.
Source: Cooks Country August/September 2008
Posted by Annova

Linda

NOTES:

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clipped on: 07.14.2010 at 12:25 pm    last updated on: 07.14.2010 at 12:26 pm

RE: LOOKING for: A Rich Moist Homemade Chocolate Cake (Follow-Up #1)

posted by: chase on 04.24.2008 at 01:00 pm in Recipe Exchange Forum

Colleenoz's recipe for chocolate cake is excellent. I am no baker and it is perfect every time.

Colleen's Chocolate Cake

1 Cup caster sugar (called superfine sugar in the US)
1 Cup brown sugar
2 eggs
250 g margarine (8 ounces)
2/3 Cup cocoa
1 Cup sour milk*
2 Tsp vanilla
1 Cup boiling strong coffee
3 Cup plain flour
2 Tsp bicarbonate of soda

Preheat oven to 170C (325F), grease and line two 20cm (8") round cake tins.
Put ingredients into mixing bowl in order listed and turn on mixer. Beat until just combined. Pour into prepared tins and bake 45 minutes or until a skewer inserted in the centre comes out clean.
Remove from oven and leave to stand in tins for 20 minutes. Turn out onto a rack to cool.

Ice with chocolate icing.

*If you have not got sour milk, add a tablespoon of lemon juice or vinegar to milk and leave in a warm place.

NOTES : This is a very rich, almost black chocolate cake which stays moist for days and freezes well.

This is the recipe , from another forum member, I use for the icing.

Della Dufour's Chocolate Icing (Dances)

1 1/2 Tbl butter
pinch salt
1 1/2 Cup sifted icing sugar
1 Tsp vanilla
5 Tbl cocoa
2 to 3 tbsp hot coffee
Cream butter. Add salt and vanilla. Gradually add cocoa. Add sifted icing sugar alternately with the coffee until the right consistency to spread over cake.

NOTES:

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clipped on: 06.02.2010 at 10:27 pm    last updated on: 06.02.2010 at 10:27 pm

RE: What's on your Memorial Day Menu? (Follow-Up #58)

posted by: walnutcreek on 05.30.2010 at 10:45 am in Cooking Forum

Here is the recipe you requested, Shaun. A friend from work gave the recipe to me.

Pineapple Coconut Self Frosting Cake

1 8.75-oz can crushed pineapple in syrup
1/3 cup shortening
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flaked coconut
1/3 cup brown sugar
1/3 cup pecans
3 tablespoon margarine or butter (melted)

Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round or square cake pan. Try to evenly layer with crushed pineapple. Cover with remaining batter. In small bowl, combine coconut, brown sugar, pecans, and butter. Try to sprinkle evenly over batter. Bake at 350 for 35 to 40 minutes.

Nice to serve warm with vanilla ice cream.

NOTES:

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clipped on: 05.30.2010 at 12:56 pm    last updated on: 05.30.2010 at 12:56 pm

RE: What's on your Memorial Day Menu?/// (Follow-Up #25)

posted by: wizardnm on 05.27.2010 at 10:55 pm in Cooking Forum

Here it is. If I use maple syrup, I leave out the honey.

Roadhouse Grill Baby Back Ribs

Here is Sue's (Cookingrvc) famous recipe! They're really, really delicious. It's my favorite rib recipe. Don't pay attention to the "one teaspoon" amount of whiskey, just slosh it in, you need more than one teaspoon!

2 large racks pork baby back ribs
salt
coarse ground black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saut the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
Cookingrvc (Sue)

Nancy

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clipped on: 05.27.2010 at 11:47 pm    last updated on: 05.27.2010 at 11:47 pm

RE: Macaroni Salad Recipe??? (Follow-Up #8)

posted by: doucanoe on 05.23.2010 at 09:07 am in Cooking Forum

I like homemade pasta salads, too...all types! Here are a couple that are a little different.

Caesar Pasta Salad
From Cooking Light
3 c. cooked Penne pasta
2 c. chopped Romaine lettuce
1-1/2 c. halved cherry tomatoes
1/2 c. chopped fresh basil
1/2 c. chopped green onion
1/3 c Caesar dressing
1/4 c. chopped fresh parsley
4 oz. crumbled Feta cheese
1 garlic clove, minced
3 c. shredded cooked chicken breast

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greek Style Pasta Salad
(My recipe)

1lb pasta, shells or farfalle work well
3 stalks celery, chopped
1 can black olives, sliced
1 large tomato, chopped
1/2 c chopped red pepper
1c mayonnaise
1/2c Italian dressing
6-8oz crumbled feta cheese
4oz grated parmesan cheese
Oregano to taste
Black pepper to taste

Cook pasta per package directions, drain. Place pasta in bowl with celery, olives, tomato and pepper.
In small bowl combine mayonnaise, Italian dressing, parmesan, oregano and pepper, gently fold in feta. Toss with pasta and vegetables, chill until ready to serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Greek Orzo Salad
From my sister, Sharon

1c uncooked orzo
2c chopped cucumber
1-1/2c cherry tomatoes, quartered
1c feta cheese,crumbled
1/2c chopped onion
1/2c chopped fresh parsley
1/2c chopped black olives
2tsp salt
1/4tsp pepper

Dressing:
1/3c extra virgin olive oil
1/3c lemon juice
1tsp minced garlic
1/2 tsp salt
1/4tsp pepper

Cook orzo, cool, place in bowl with prepared vegetables. Toss with dressing and chill.

Linda

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clipped on: 05.23.2010 at 12:26 pm    last updated on: 05.23.2010 at 12:26 pm

RE: carrot cake.... (Follow-Up #2)

posted by: chase on 05.10.2010 at 08:11 am in Cooking Forum

This is Linda C's recipe and it is drop dead delicious!

Carrot Cake - Lindac

3 eggs
3/4 cups vegetable oil
3/4 cups buttermilk
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp Baking Soda
3/4 tsp salt
2 tsp cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 TBSP of flour

Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 TBSP light corn syrup
1 tsp vanilla

Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind

Preheat oven to 350

With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins.

Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans.

Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze.

Cool completely and frost with the cream cheese frosting.

Buttermilk glaze:
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake

Cream cheese frosting:

Beat cream cheese and butter until light add vanilla powdered sugar and juice and rind...beat until smooth and frost the cooled cake.

Linda C

I haven't used Linda's glaze and icing recipe I just use a regular cream cheese icing

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clipped on: 05.15.2010 at 07:31 pm    last updated on: 05.15.2010 at 07:31 pm

RE: Almond Flour (Follow-Up #2)

posted by: laceyvail on 04.20.2010 at 07:54 am in Cooking Forum

This recipe came from a friend of mine who's a terrific baker. The brownies are fabulous beyond anything you've ever tasted.

Robin's Dark Chocolate Brownies

Butter a 9 x 13 pan
Melt: 1 C. butter
6 oz bittersweet chocolate (can use chips)

Add: 2 C. sugar
4 large eggs
1 Tbl. almond extract
1 c. flour
1 c. chopped pecans or walnuts
2/3 c. almond flour
16 oz bittersweet chocolate chips
1/8 tsp. salt
Bake 35-40 minutes at 350 or until a knife comes out relatively clean. These are gooey when hot.

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clipped on: 04.20.2010 at 09:23 am    last updated on: 04.20.2010 at 09:23 am

RE: Red Velvet Cake Icing (Follow-Up #4)

posted by: yasou on 04.15.2010 at 10:24 am in Cooking Forum

Here's a similar recipe. The idea is the same as Sally's, but the proportions are a little different.

1/2 cup flour
1 1/2 cups milk

3/4 lb butter, softened
1 1/2 cup sugar
1 1/2 vanilla

Combine flour and milk in a saucepan and cook over medium heat until mixture thickens and comes to a boil, stirring constantly. Cover and refrigerate until firm. (Several hours or overnight).

Cream the butter, gradually adding the sugar. Beat until fluffy. Add the chilled four/milk mixture and vanilla, and continue to beat until the mixture is light and smooth.

Oly

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clipped on: 04.15.2010 at 11:13 am    last updated on: 04.15.2010 at 11:25 am

RE: A whole lotta navel oranges... (Follow-Up #6)

posted by: annie1992 on 04.07.2010 at 10:15 pm in Cooking Forum

OK, I'm back. I checked my favorite recipe, which includes the step of macerating the sliced fruit for 18 hours, but I don't think it's going to be good for naval oranges. They have relatively thick skins and the recipe just says to slice the fruit, that thicker layer of white is going to be spongy and tasteless, I think.

So, I'd use this recipe, you could probably sub oranges for the grapefruit, but keep the lemon. I'd also double the recipe, it doesn't make much, and I'd keep the seeds and membranes of the lemon and the oranges, wrap them in a cheesecloth bag and dump them in while I was making the marmalade. Fish it out and throw it away before jarring up the marmalade.

Orange Marmalade Without Added Pectin
Ingredients:
Amount Measure Ingredient -- Preparation Method


3/4 cup grapefruit peel -- (1/2 grapefruit)
3/4 cup orange peel -- (1 orange)
1/3 cup lemon peel -- (1 lemon)
1 quart cold water
Pulp of 1 grapefruit
Pulp of 4 medium-sized oranges
1/3 cup lemon juice
2 cups boiling water
3 cups sugar

To prepare fruit. Wash and peel fruit. Cut peel into thin strips. Add cold water and simmer in a covered pan until tender (about 30 minutes). Drain.

Remove seeds and membrane from peeled fruit. Cut fruit into small pieces.

To make marmalade. Add boiling water to peel and fruit. Add sugar and boil rapidly to jell point, stirring frequently. Remove from heat; skim.

Pour immediately into hot, jars to 1/4-inch from top. Seal and process 10 minutes in boiling water bath.

This recipe yields 3 or 4 half-pint jars.

Orange marmalade on a bagel, with cream cheese sounds yummy right now...

Annie


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clipped on: 04.08.2010 at 01:09 am    last updated on: 04.08.2010 at 01:10 am

RE: Ebinger's Blackout Cake (Follow-Up #13)

posted by: momj47 on 03.29.2010 at 02:44 pm in Cooking Forum

Here's the recipe I copied from CF in May, 2005, which includes an interesting note at the end.

Ebingers All-Chocolate Blackout Cake

Cake
1/2 cup unsweetened Dutch-process cocoa powder
2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
1 cup (2 sticks) unsalted butter, softened slightly
2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Filling
1 tablespoon plus 1 3/4 teaspoons unsweetened Dutch-process cocoa powder
2 cups boiling water
3/4 cup plus 1/2 teaspoon sugar
1 ounce bittersweet chocolate, chopped
2 [to 4] tablespoons cornstarch dissolved in 1 tablespoon cold water [see note]
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Frosting
12 ounces semisweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract

1. Preheat oven to 375 degrees. Butter and lightly flour two (8-inch) round cake pans.
2. Make the cake: Place cocoa in a small bowl and whisk in boiling water to form a paste.
3. Combine the chocolate and milk in saucepan over medium heat. Stir frequently until the chocolate melts, about 3 minutes. Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for one minute. Remove and set aside to cool until tepid.
4. In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture.
5. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed.
6. In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter. Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool the cakes in the pans on rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
7. While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for one minute. Remove from heat and whisk in vanilla and butter. Transfer the mixture to a bowl, cover and refrigerate until cool.
8. Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time. Return the top to the heat, if necessary, to melt the butter.
9. Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior
to using.
10. Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers. Set 1 layer aside. Place 1 layer on a cake round or plate. Generously swath the layer with one-third of the filling. Add the second layer and repeat. Set the third layer on top. Quickly apply a layer of frosting to the top and sides of the cake. Refrigerate for 10 minutes.
11. Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Serve the cake within 24 hours. Store in a cool place.

Note: Please note that these ingredients make a very runny filling that pleased the 12 devout Ebingerists who taste-tested different versions of this cake. Those who desire a less syrupy consistency can stir in an additional 1 to 2 tablespoons cornstarch. [The now-defunct McKenzies Bakery of New Orleans baked a dearly-beloved version of the Blackout Cake. We understand from local aficionados that the filling in the McKenzie version was firm and pudding-like, therefore requiring 4 tablespoons of cornstarch

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clipped on: 03.29.2010 at 02:48 pm    last updated on: 03.29.2010 at 02:49 pm

Ebinger's Blackout Cake

posted by: michaelmaxp on 03.28.2010 at 01:56 pm in Cooking Forum

Having been married to a Brooklyn girl for over 30 years, I've been hearing about the mythical Blackout Cake from
Ebinger's every time chocolate cake enters a discussion.

From what I have been able to deduce, all chocolate cakes seem to be measured against Ebinger's by anybody that had the pleasure to eat the real thing prior to there bankrupsty and closure in 1972. People have been trying to duplicate that hidden recipe since it went out of business.

This year, for her birthday, Suzanne produced a recipe that is claimed to be as close to the original as any that have surfaced over the years. This recipe was published in Cooks Country magazine about a year ago.

Here's the recipe. In case that's not enough to get your juices flowing, I took some pictures this morning. The link below will take you to them.

By the way, this recipe uses 8 inch round pans. i couldn't find mine so I made a 1 and a 1/2 size batch of cake batter and used 9 inch pans. It was a good decision. I used a single batch of filling/frosting and that worked out well for two thick layes and a decent outside coating. Because cake crumbs surround the finished cake, your frosting technique does not have to be bakery quality to produce a jaw dropping result.

Ebinger's Blackout Cake

Pudding (filling/frosting):
2 cups of half and half
1 cup milk
1 + 1/4 cups sugar
6 ounces unsweetened chocolate
1/4 cup cornstarch
2 teaspoons vanilla
Dash of salt
In a small saucepan, whisk together the half and half, milk, sugar, cornstarch, and salt
Add the chocolate and whisk constantly over medium heat for about 20 minutes, until the chocolate melts and the mixture starts to bubble
Stir in vanilla and transfer pudding to a bowl
Place plastic wrap directly on the surface of the pudding to avoid creating a skin, and let chill for at least four hours until cold

Cake:
2 eggs
1 1/2 cups flour
1 cup brewed coffee, at room temperature
1 cup buttermilk
1 cup white sugar
1 cup light brown sugar
1 stick of butter
3/4 cups cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
Dash of salt
Preheat oven to 325, and prepare two 8-inch cake pans with parchment
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
Melt the butter in a saucepan. add cocoa and stir 1 minute, then take off heat
Whisk in coffee, buttermilk and sugars to the saucepan
Whisk in eggs and vanilla
In 3 additions, add flour mixture to saucepan
Bake 30-35 minutes

To Assemble Cake:
Let each cake cool completely, then cut each cake in half horizontally
Take one layer of cake and crumble it into cake crumbs (leaving you with 3 cake layers)
Frost your cake with the pudding, then press the cake crumbs all over the outside of the cake
Be prepared for massive nostalgia!

Enjoy!

michaelp

Here is a link that might be useful: Blackout Cake

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clipped on: 03.29.2010 at 02:20 pm    last updated on: 03.29.2010 at 02:20 pm

RE: Alexa - your DS's ranch recipe? (Follow-Up #1)

posted by: caliloo on 03.26.2010 at 09:58 am in Cooking Forum

Here it is... I am NOT a Ranch fan and I even liked it! Alexa

Buttermilk Ranch Dressing
Ingredients
1 cup low fat yogurt
cup mayo (light or low fat is okay)
1 3 Tbsp buttermilk to thin to the consistency you like
1 tsp lemon juice
tsp garlic powder
tsp onion powder
1 tsp Dijon mustard
tsp salt
tsp cracked black pepper
1 Tbsp chopped fresh parsley
1 tsp chopped fresh chives
Method
Mix everything together, keep chilled until you are ready to serve it.

NOTES:

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clipped on: 03.28.2010 at 09:02 am    last updated on: 03.28.2010 at 09:02 am

RE: It's here! . . . New waffle iron!! (pics) (Follow-Up #7)

posted by: michaelmaxp on 02.21.2010 at 03:11 pm in Cooking Forum

You listened to Mr. Brown's waffle iron advice so you might also like to try a great waffle recipe from one of his early shows. Sweet Potato Waffles- I've been making these for several years now. It's a pain to make big batches but I typically spend a morning making a 3 or 4 times batch because they freeze so well.

Ingredients
1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
Vegetable spray, for waffle iron

Special equipment: steamer basket and waffle iron

Directions
Put cubed sweet potatoes in a steamer basket.Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.

In a large bowl, whisk together flour, baking powder, and salt and set aside.

In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

Use your judgement about the readiness of these. My waffle iron always requires a few minutes longer then it's built in "ready alarm".

michaelp

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clipped on: 02.23.2010 at 04:15 pm    last updated on: 02.23.2010 at 04:15 pm

RE: New Recipe Review - January 2010 (Follow-Up #25)

posted by: joanm on 01.24.2010 at 11:45 am in Cooking Forum

I have a new favorite waffle recipe. It came from one of those Rachael Ray travel shows. These are the lightest waffles I have ever had. They sort of melt on your tongue.

Waffles of Insane Greatness
Recipe courtesy Aretha Frankensteins


3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and syrup, for serving

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

I made this with buttermilk. One batch makes two grids of 4 waffles.

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clipped on: 02.23.2010 at 04:14 pm    last updated on: 02.23.2010 at 04:15 pm

RE: Sandwich Rolls (Follow-Up #1)

posted by: lindac on 12.19.2009 at 11:26 am in Cooking Forum

first of all proof your yeast...put a quarter teaspoon of it into a 1/4 cup of water with a teaspoon of sugar....the water should be just slightly warmer than blood temp. If it bubbles it's good...if not buy new.
Here's the recipe I loke for sandwich rolls...just plain dinner rolls, but very good for a ham or turkey sandwich.

Mrs. Averys Rolls

2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.

This will make about 3 dozen small fist sized dinner rolls or 1 dozen big sandwich buns.

For sticky buns:
Have about 1/2 a pound of soft butter handy before you begin
For sticky buns, let the dough rest about 20 minutes, divide into 3 pieces and roll or pat out 1/3 into a rectangle abut 1/3 of an inch thick...spread thickly with soft butter, and sprinkle generously with brown sugar and cinnamon...some add pecans here and raisins but my family prefers them without.
Roll up the dough starting with the long side and seal the edges.
Take one of the pans and spread thickly with butter (do you sense a trend here??), cover with brown sugar and drizzle with honey in a zig zag pattern using about 1 1/2 tablespoons. You can use syrup if you choose...the object is to keep the bottom of the buns sticky after baking.
Cut your dough roll into 1 1/4 inch pieces (about 12 pieces) and set into the prepared pan, cut side up. Cover with Saran and proceed with the other pieces of dough in like manner.
Preheat oven to 350....remove saran and bake rolls (bake the first pan first as it should have risen by now) for 20 to 25 minutes until nicely browned....
Turn out onto serving plate as soon as you remove from the oven.
I like to leave those pans of rolls that I won't be using immediately in the pans, cool about 20 minutes, wrap very well with foil and freeze.
When ready to use them, place in a 300 oven (still frozen) for about 45 minutes. Place in the middle of the oven so they don't scorch on the bottom.
Turn out on to a serving plate and they are almost as good as the first time.

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clipped on: 02.12.2010 at 08:26 am    last updated on: 02.12.2010 at 08:26 am

RE: St. Jude's bake sale (Follow-Up #6)

posted by: annie1992 on 01.29.2010 at 10:13 am in Cooking Forum

Alexa, the brownies were pretty easy, you just start with a pan full of your favorite brownies, bake them like always. She made a 9x13 pan.

Mix 1/2 cup butter, 1/2 cup creamy peanut butter and 2 cups of powdered sugar, it's like the filling for buckeyes. Spread that on the cooled brownies and stick it in the garage (or refrigerator, LOL) until it gets cold. Frost it with chocolate buttercream and let the frosting set before you cut them.

Voila! Peanut butter truffle brownies.

Tamara, it is a good cause and they haven't met their goal yet, so they're scrambling. Since Ashley IS my daughter, her first thought was a bake sale, of course!

Annie

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clipped on: 01.29.2010 at 10:42 am    last updated on: 01.29.2010 at 10:42 am

RE: Carrot fritters-LoriJean's (Follow-Up #7)

posted by: rob333 on 01.21.2010 at 09:14 am in Cooking Forum

Oh my gosh Lori! Those are very tasty. I could easily see smaller versions of those with martinis, a most excellent appetizer. Ironically, I never found the pepper even after tearing up the kitchen. My son had become enamoured with it for some strange reason (he was carrying it around??? who knows why???) and must've lost it? Kids! Who knows where it will turn up?! I gave up looking and put a dash of cayenne in the dressing to compensate; a chili in the fritter would've been better.

FOAS, I didn't have the recipes yesterday, but have them today. I ate them with brick chicken, as I had to get rid of the chicken, but seafood would absolutely pair better. Not that the chicken was bad, but I can't afford seafood right now ;) Here is her posting from before:

_____________________________________________________________________
Posted by LoriJean44, Wed Jun 8, 05 8:55

I've tried a few new recipes from a couple of new cookbooks I recently purchased.

The first one (my own sidenote: I didn't save the other recipe, but wish I had now!) is from Bill Granger's Bill's Open Kitchen (copyright 2003):

Seared Scallops, Carrot Fritters and a Yoghurt Dressing

12 medium-sized scallops, intestinal tract removed
2 tablespoons olive oil
sea salt
freshly ground black pepper

to serve
carrot fritters (below)
yoghurt dressing (below)
watercress

Place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine. Heat a non-stick frying pan over a medium to high heat and cook the scallops for 1 minute each side.

Place 3 carrot fritters on a plate, top with the watercress and scallops and drizzle with the yoghurt dressing. Season with pepper. Serves 4.

Carrot Fritters
1/2 cup all-purpose flour
1/2 cup club soda
1 egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon superfine sugar
1 teaspooon sea salt
1 small red chili, seeded and finely chopped
1-1/2 cups grated carrot
8 green onions (scallions), finely sliced
1/2 cup chopped cilantro
1/4 cup vegetable oil

Preheat the oven to 315 F. Place the flour, club soda, egg, cumin, coriander, turmeric, sugar and salt in a bowl and mix well. Add the chili, carrot, green onions, and cilantro and stir to combine. Heat a frying pan on a mdium to high heat, add the oil and heat until hot. Cooking in batches, add 2 tablespoons of batter per fritter and cook for 2 minutes each side, or until golden brown. Drain on paper towels. Cook teh remaining fritter batter, adding extra olive oil if necessary. Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.

Yoghurt Dressing
1/2 cup plain yoghurt
1 tablespoon lime juice
sea salt
freshly ground black pepper
1 tablespoon olive oil

Place all the ingredients in a bowl and whisk.

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clipped on: 01.29.2010 at 09:09 am    last updated on: 01.29.2010 at 09:10 am

JT cookies (Follow-Up #4)

posted by: barnmom on 01.26.2010 at 03:55 pm in Cooking Forum

Posting here so I can clip it.

Chocolate Chip Cookies
Published: July 9, 2008

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fves, oval-shaped chocolate pieces, are at Whole Foods.

NOTES:

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clipped on: 01.26.2010 at 08:03 pm    last updated on: 01.26.2010 at 08:03 pm

RE: Chocolate chip cookies, yet again. (Follow-Up #1)

posted by: lakeguy35 on 01.26.2010 at 03:21 pm in Cooking Forum

Here is Sol's recipe.

Brown Sugar Chocolate Chip Cookies - Sol

2 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
cup chopped walnuts, optional

Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chips and nuts. Drop by tablespoons onto sheet pan and bake in a 350F oven, for 12-15 minutes.

David

NOTES:

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clipped on: 01.26.2010 at 03:42 pm    last updated on: 01.26.2010 at 03:42 pm

RECIPE: Double Tree Hotel Choc Chip Cookies

posted by: eileenlaunonen on 11.29.2007 at 08:37 am in Recipe Exchange Forum

2 sticks butter room temp, 3/4 cup brown sugar, 3/4 sugar,1/2 cup ground rolled oats, 2-1/4 cup flour,1-1/2 tsp baking soda,1 tsp salt,1/4 tsp cinnamon,1-1/2 tablespoons Vanilla,1/2 tsp fresh lemon juice, 2 eggs,3 cups semi sweet choc chips, 1-1/2 cups chopped walnuts (optional)................PREHEAT OVEN 350.......Cream butter and sugar,Add vanilla lemon juice and eggs. Combine flour,baking soda,salt,cinnamon together....Slowly incorporate dry into wet once combine add nuts and chips. Put a heaping scoop on cookie tray 2" apart and cook approx 20-25 minutes (takes me 16 minutes convection) Transfer onto a cooling rack...Airtight container is best for storage. YIELDS 3 DOZEN

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clipped on: 01.26.2010 at 02:07 pm    last updated on: 01.26.2010 at 02:07 pm

mascarone icing for beanthere

posted by: stacy3 on 01.16.2010 at 09:21 am in Cooking Forum

sorry for the delay! Just remembered to check the thread...

Here is the entire recipe from the Waldorf Astoria cookbook. Scott bought it for me when we stayed there last spring. Feel free to bypass the cake part, but I thought someone else might be interested.

Stacy

Red Velvet Cake

serves 8-10 (one 9 inch layer)

3 oz sweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1 1/2 cups vegetable oil
1 1/2 tsp vanilla extract
2 cups AP flour
2 1/4 tsp baking soda
1/4 tsp salt
1 1/2 pounds canned beets, drained and pureed (chef's note - Sliced canned beets are easier to work with than whole beets)
1 tsp red food coloring

Icing
2 cups heavy cream
12 oz cream cheese, room temperature
12 oz mascarpone cheese
1/2 tsp vanilla extract
1 1/2 cups powdered sugar, sifted

Preheat oven to 350 degrees. Butter three 9 inch round cake pans and line with parchment or wax paper

To prepare the cake

Melt the chocolate in a metal bowl set over a saucepan of boiling water or in the top of a double boiler (or melt in microwave for 20-25 seconds)
Meanwhile, place the sugar, eggs, oil, and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed for 2 minutes. In a mixing bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the egg mixture and continue to mix on low speed, scraping down the sides of the bowl with a spatula so everything is well incorporated. Add the melted chocolate to this m ixture and continue to mix on low speed. Add the pureed beets, and food coloring. Continue to mix on low speed until everything is thoroughly combined. Evenly divide the batter between the 3 prepared pans and bake in the middle of the oven for 20-25 minutes or until the center of the cake springs back when touched, or when an inserted toothpick comes out clean. Remove the pans from the oven and transfer to a cooling rack. Let cool for 10 minutes in the pans, then turn the layers out onto the rack and let cool completely.

To prepare the icing
Pour the cream into a small bowl and whip to soft peaks. Set aside in the refrigerator. Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth. Add the mascarpone and continue to mix on low speed until the cheeses are well combined. Add the vanilla and powdered sugar and mix until everything is just combined. Turn off the mixer and fold in the whipped cream by hand with a spatula. Keep refrigerated until ready to assemble.

To assemble
Using a serrated knife, trim the top of each layer of cake so that it is flat. Place the first layer on a cake plate or serving platter and top with some of the icing. Repeat until all the layers are covered with icing, then ice the top and sides of the cake. Store the cake in the refrigerator until ready to serve.

I even have a pic of it! We were there on my birthday so after the Phantom, we ordered some from room service. :-)

Photobucket

and just for the heck of it, here is a pic of a waldorf salad from the Waldorf=Astoria...:-)

Waldorf Salad

NOTES:

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clipped on: 01.16.2010 at 08:00 pm    last updated on: 01.16.2010 at 08:00 pm

RE: Critique this recipe please.... (Follow-Up #19)

posted by: caliloo on 01.03.2010 at 08:55 am in Cooking Forum

I should have mentioned - I did make the Bolognese sauce from Food & Wine and it was REALLY good!

Alexa
***************************************************

Bolognese Sauce from Food & Wine web site

Ingredients
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
3 ounces thinly sliced pancetta, finely chopped
1 medium carrot, finely diced
1 medium onion, finely diced
1 celery rib, finely diced
1 pound coarsely ground beef chuck
1 pound coarsely ground pork
1/4 pound mortadella, cut into 1/4-inch dice (optional)
1 tablespoon tomato paste
1 cup dry white wine
One 28-ounce can Italian whole tomatoes, chopped, juices reserved
1 1/2 cups chicken or beef stock or low-sodium broth
1/4 teaspoon freshly grated nutmeg
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
Salt and freshly ground pepper
1 pound spaghetti
1/4 cup heavy cream
Freshly grated Parmesan cheese, for serving
Directions
1.In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat until the onion is golden, about 5 minutes. Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes. Stir in the mortadella and tomato paste and cook for 2 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours. Keep warm.
2.In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.
3.Stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper, then add 2 cups to the spaghetti and toss. Transfer the spaghetti to a large bowl, top with the remaining sauce and serve. Pass the Parmesan cheese at the table.

Make Ahead
The Bolognese sauce can be refrigerated for up to 5 days.

NOTES:

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clipped on: 01.03.2010 at 09:14 am    last updated on: 01.03.2010 at 09:14 am

RE: Critique this recipe please.... (Follow-Up #13)

posted by: beachlily on 01.02.2010 at 10:11 pm in Cooking Forum

Here is the Bolognese sauce I made at Christmas. It is amazingly good! The recipe was provided to me by a personal friend who is a chef and who has studied under Marcella Hazan.

2 TBS chopped yellow onion
salt
3 TBS olive oil
1 cup dry red wine (recipe uses white)
1 TBS butter
cup milk
2 TBS chopped celery
1/8 tsp nutmeg
2 TBS chopped carrot
2 c. crushed tomatoes w/basil & juice
lb. ground lean beef

In the deepest, heavy pan available, heat the oil then add the chopped onion and saut briefly over medium heat until just translucent. Add the celery and carrot and cook gently for 2 minutes.

Add ground beef, crumbling it in the pot with a fork. Add 2 tsp. salt plus pepper to taste, stir, and cook only until the meat has lost its raw, red color. Add the wine then turn the heat up to medium, and cook, stirring occasionally, until all the wine has evaporated.

Turn the heat down slightly, add the milk and the nutmeg and cook until the milk has evaporated. Stir frequently.

When the milk has evaporated, add the tomatoes and stir thoroughly. When the tomatoes started to bubble, turn the heat down until the sauce cooks at the laziest simmer, just an occasional bubble. Cook the sauce, uncovered, for a minimum of 3.5 to 4 hours, stirring occasionally. Taste and correct for salt.

NOTES:

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clipped on: 01.02.2010 at 10:27 pm    last updated on: 01.02.2010 at 10:27 pm

Frozen lemon pie--I found her recipe!

posted by: sushipup on 01.01.2010 at 01:41 am in Cooking Forum

I found Mother's recipe! Now I'll have to make it---it's been many years, but this was a favorite. Some of my memories were incorrect.... but it's been years.

Frozen lemon pie -- 8 servings

3 egg yolks 3 egg whites
1 cup sugar 1/2 pint XX cream
4 T. lemon juice vanilla wafers crushed

Beat egg yolds well. Gradually add sugar, beating constantly. Add lemon juice and cook in double boiler about 7 minutes (Mother used a pyrex double boiler, and it took 12 to 15 minutes, low heat, can't be rushed), stirring constantly. Cool thoroughly, then fold in stiffly beaten egg whites and whipped cream. Butter dish (old recipe, used refrigerator tray!) or mold and cover with vanilla wafer crumbs. Fill with lemon mixture (mother also added zest) and sprinkle more crumbs on tp. It should be in freezer about 24 hours, as it freezes slowly. Cover with foil or plastic wrap to prevent ice crystals on top.

Mother used individual glasses, like a stemmed martini glass, and it made for a very elegant presentation.

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clipped on: 01.01.2010 at 06:28 pm    last updated on: 01.01.2010 at 06:29 pm

RE: Lemon Cranberry Cookie recipe please (Follow-Up #1)

posted by: woodie2 on 12.18.2009 at 09:46 am in Cooking Forum

I made these last year - they're great! Thanks, Jenn!

Cranberry Lemon Cookies -Jenn
A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them.

* 1/2 C butter
* 1/2 C sugar
* 1/3 C brown sugar
* 1/2 tsp. lemon zest
* 1 egg
* 2 tsp. vanilla
* 1 C flour
* 1 tsp. baking powder
* 1/2 tsp. cinnamon
* 1-1/2 C chopped pecans (I use walnuts)
* 1-1/2 C chopped fresh cranberries

Cream butter, sugars, and lemon zest. Beat in egg and vanilla.

Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.
ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.

NOTES:

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clipped on: 12.18.2009 at 10:05 am    last updated on: 12.18.2009 at 10:06 am

RE: Fudge incapable! Help? (Follow-Up #4)

posted by: susancol on 12.17.2009 at 02:49 pm in Cooking Forum

We use the Fantasy Fudge recipe on the back of the Marshmello fluff jars. JettPuff brand, I think. But the marshmellow serves as a stabilizer in the recipe and is almost foolproof. You don't taste any marshmellow in the end result. Just pure smooth chocolatey goodness.
Here's the Baker's Chocolate (same company)
version of the recipe.

FANTASY FUDGE

Ingredients
3 cups sugar 3/4 cup butter or margarine
1 (5 ounce) can evaporated milk (Do not use sweetened condensed milk.)
1 1/2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, chopped
1 (7 ounce) jar Marshmallow Creme
1 cup chopped Walnuts 1 teaspoon vanilla

Directions
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

NOTES:

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clipped on: 12.17.2009 at 03:36 pm    last updated on: 12.17.2009 at 03:36 pm

Deanna-- Apple Bundles recipe

posted by: craftyrn on 12.16.2009 at 07:05 pm in Cooking Forum

Have no idea where I got this-- I usually note the blog down right with the recipe but missed this time,

Diane's Home Cookin Chapter: Puff Pastries -- desserts

Apple Puffs
===========
Thaw one sheet of puff pastry, divide into 12 equal pieces.
Generously grease a 12 muffin tin.
Gently stretch or roll out slightly each square and fit them down into the cups on the muffin tin.
filling:
using the food processor, pulse it until everything is
blended and the apples are the size you want.
2 medium apples, peeled, cored and roughly chopped [or quartered if using a
food processor]
1/2 cup toasted walnuts, roughly chopped
1/2 cup light brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cardamom
1/4 teaspoon allspice
pinch of kosher salt
Mix it all together well, and divide evenly among the pastries.
. Wet finger slightly and draw the points of the puff pastry together,
pinching to seal ends together. Sprinkle generously with granulated or
raw sugar Bake at 350 degrees for about 35 minutes, until filling is
bubbly and the pastry is very puffed and golden. Remove immediately to
a cooling rack. If you leave them in the pan to cool, they will stick,
so get them out right away.Let them cool at least 10 minutes or so
before serving, or the filling will be too hot to eat. These are best
served the same day you make them, though you can stretch it one day,
by sealing into an airtight container. They are so luscious, no one
will believe how easy they are!

NOTES:

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clipped on: 12.16.2009 at 08:23 pm    last updated on: 12.16.2009 at 08:23 pm

RE: What would you serve? (Follow-Up #2)

posted by: kathleenca on 12.16.2009 at 04:45 pm in Cooking Forum

Maybe some Christmas cookies & breads? It sounds as though people won't be hungry, but may want something to accompany liquids.

If you want something savory, how about lindac's Blue cheese cocktail cookies?

Blue cheese cocktail cookies.
1 3/4 cups flour
3/4 cups chopped pecans
8 ounces Maytag Blue cheese
1/2 cup butter
2 egg yolks, beaten
2 teaspoons fresh ground black pepper

Combine all and mix with hands until smooth. Roll into 2 x 1 1/2 inch rolls, wrap in plastic, and chill 4 hours or over night.
Slice into 1/4 inch slices, and bake 425 on ungreased sheet for about 10 minutes until lightly browned.

NOTES:

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clipped on: 12.16.2009 at 04:56 pm    last updated on: 12.16.2009 at 04:56 pm

A cookie recipe without salt?

posted by: sally2 on 12.16.2009 at 09:35 am in Cooking Forum

I received a Martha Stewart cookbook at a gift exchange at a Christmas party the other day, and decided to try this cookie recipe. I was nearly through with mixing the dough when I realized it didn't list salt. I re-read the recipe many times, and nope, it doesn't call for salt. Could this be an oversight, a typo, or intentional? Here's the recipe.

Orange Sable Cookies

6 ounces (1 1/4 cups) whole blanched almonds (I used blanched slivered almonds, because I didn't want to mess with blanching almonds)

1 cup confectioners' sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons finely grated orange zest (2 to 3 oranges)
1 large egg
1 tablespoon freshly squeezed orange juice
1 1/2 cups all-purpose flour

1. Process almonds and sugar in a food processor until mixture resembles coarse meal; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and zest on medium speed until light and fluffy, 2 to 3 minutes. On low seed, gradually add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; beat until combined. Add flour all at once and beat until combined. Wrap dough in plastic; refrigerate until ready to use, up to 1 week, or freeze up to 6 weeks.

To make the cookies:

1. Remove dough from refrigerator: divide in half. Form eah half into a rough log. Place eachlog on a 16-by-12 inch piece of parchment paper. Fold parchment over dough; roll and press dough into 1 1/2 inch diameter logs. Wrap in parchment. Refrigerate at least 3 hours.

2. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Spread sanding sugar in a shallow dish. Remove logs from refrigerator; remove parchment. Roll logs in sugar to coat. Slice logs into 1/4 - inch-thick rounds; place rounds on prepared baking sheets, about 2 inches apart.

3. Bake until edges are golden, about 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool. Store cookies in an airtight container at room temperature up to 2 weeks.

So, what I'm thinking about doing is adding just a touch of fleur de sel to the sugar to give the cookies the punch I'm expecting them to lack. I tasted the dough when I realized they were without salt, and I thought it was just slightly bland. However, I'm wondering if that's because it's what I expected. They had good flavor other than that. I'm not a person that salts their food, but I've been watching Top Chef, where salt is king, and then last weekend heard an interview on Splendid Table with Thomas Keller, where he talked about how important it is to properly season your food. Maybe I've been overly influenced by media and celebrity chefs, lol.

Sally

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clipped on: 12.16.2009 at 12:47 pm    last updated on: 12.16.2009 at 12:47 pm

The winning Sweet Potato Pie

posted by: michaelmaxp on 12.16.2009 at 08:58 am in Cooking Forum

Jessy,

As requested, here's is the winning entry in the 1st Annual Boeing Technical Geek Male Pie baking contest.

It is truly a delicious pie. He applied the topping as flowerettes from a piping bag.

Ricks Sweet Potato Pie

Crust
6 oz Ginger Snaps
2 oz Pecans
1/4 cup brown sugar (divided)
4T melted butter

Preheat oven to 400.
Combine ginger snaps, pecans and 2 Tbls brown sugar in a food processor. Pulse until most of the cookies are broken. Pour in the melted butter then pulse until uniform.
Press into a 9" pie pan and sprinkle with remaining sugar.
Bake for 10 minutes.

Filling
15 oz sweet potato puree
2 eggs
1/2 cup sugar
1/4 cup half-and-half
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp rum extract
1/2 tsp vanilla

While crust is cooking, combine all ingredients in a food processor and blend until smooth.
Pour into the hot pie crust.
Reduce heat to 325 and bake for 45-60 minutes (until an inserted knife comes out clean).
Place the pie on a wire rack to cool completely.

Topping
1/4 cup water
1 pkg unflavored gelatin
1 cup sweet potato puree
1/2 cup sugar
1/2 tsp salt
1 tsp rum extract
1/2 tsp vanilla
1 cup cream

Sprinkle gelatin over the water in a small saucepan. Let rest 5 minutes.
Heat the gelatin and water slowly over low heat to dissolve the gelatin.
Add sweet potato, sugar, salt, and extracts and stir until smooth. Remove from heat and let cool.
Whip the cream until firm and fold into the cooled sweet potato mixture. Put onto a completely cooled pie, then refrigerate.

michaelp

NOTES:

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clipped on: 12.16.2009 at 09:31 am    last updated on: 12.16.2009 at 09:31 am

RE: Persimmon bread. (Follow-Up #2)

posted by: gina_w on 12.15.2009 at 04:58 pm in Cooking Forum

Hi Eileen,

This isn't bread but it's a delicious recipe for cookies from CathyID. I actually drop these into mini-muffin tins and they come out great.

=========================================
Persimmon Cookies
(cathyid)

2 ripe persimmons, mashed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes or until lightly browned.

NOTES:

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clipped on: 12.15.2009 at 05:37 pm    last updated on: 12.15.2009 at 06:02 pm

Homemade Marshmallows

posted by: tobyt on 12.13.2009 at 02:18 am in Cooking Forum

I was off work yesterday and decided to try homemade marshmallows. They were so easy - okay, a little sticky, but easy, not to mention inexpensive. I'm hooked!
The first batch I made was vanilla bean, coated in toasted coconut - something that a now defunct department store sold when I was a kid. Delicious! Second batch I made was strawberry, made with puree of local berries that I had in the freezer. Then I made another batch of vanilla, which I am going to dip in dark chocolate for the ultimate hot chocolate topper. I always give homemade treats for gifts to colleagues, so everyone will get marshmallows this year. I think it's something that most people haven't had. I will try to get my act together tomorrow and post a picture or two.
I followed the recipe as written, except I put them in a 7" x 11" pan, which made them about an inch high, and I skipped the coconut extract.

Toasted Coconut Marshmallows
Gourmet : December 2007
Gina Marie Miraglia Eriquez and Lillian Chou
We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo. Each pillowy square is surrounded by a flurry of toasted coconut. And since they keep for a month, they can be made well in advance of the holiday rush.
Yield: Makes about 4 dozen candies
Active Time: 1 hr
Total Time: 3 1/4 hr (includes setting time)
2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract

Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer


Preheat oven to 350F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

Cook's notes:
Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. To avoid stickiness, try to make marshmallows on a dry day.
Epicurious.com Cond Nast Digital, Inc. All rights reserved.

NOTES:

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clipped on: 12.13.2009 at 10:13 am    last updated on: 12.13.2009 at 10:13 am

RE: Cookie Exchange ideas/questions (Follow-Up #12)

posted by: claire_de_luna on 12.11.2009 at 01:24 pm in Cooking Forum

Linda, I just made these Cream Cheese Pecan Drop Cookies and they are really good. I liked that they went together in a hurry and easy to make. They are not so sweet, moist in the middle and crispy around the edges. The recipe would be easy to double.

Cream Cheese Pecan Drop Cookies
15 min : 5 min prep; Serves 36, Makes 3 dozen

1/2 cup butter, softened
3 ounces cream cheese, softened
1 tablespoon milk
1 cup sugar
1/2 teaspoon vanilla
1 cup flour
1/2 cup chopped and toasted pecans

Preheat oven to 375 degrees F.
In a mixing bowl, beat together butter, cream cheese and milk.
Beat in sugar and vanilla.
Gradually mix in flour. Stir in toasted pecans.
Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
Bake at 375 degrees F for 10 minutes or until edges begin to slightly brown. (I baked these at 370 on convection for 7 minutes.)

NOTES:

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clipped on: 12.11.2009 at 02:30 pm    last updated on: 12.11.2009 at 02:30 pm

RE: Christmas goose, plum pudding and syllabub! (Follow-Up #9)

posted by: kframe19 on 11.13.2009 at 11:02 am in Cooking Forum

I have a very good plum pudding recipe, somewhat modernized, that was given to me by a lady in Canada. I made it for a number of years, but haven't the last couple of years.

It's a lot of work, approximately 6 hours (4 hours of steam time) working flat out, and lots of dirty dishes, but the end result is very much worth it.

1 cup grated raw carrot
1 cup grated raw potato
1 cup melted butter
1 cup
raisins
1 cup currants
1/4 cup mixed peel
1 and 1/2 cups flour
1 tsp salt
1 tsp baking soda
1/2 teaspoon each cinnamon, nutmeg, cloves
1 cup brown
sugar rind and juice of 1 lemon
1 beaten egg
2 tablespoons milk

Mix all dry ingredients, add all wet ingredients, spoon into a 1 and 1/2
quart mold, cover watertight with foil, steam for 4 hours. I don't know if
you're in the habit of making steamed pudding; if you want instructions for
that, I'll be happy to provide them. This will keep for ages at room
temperature so you can store it in a cool place. My mother makes hers 2
months early. I'm not that organized. Don't unwrap it from the foil,
though. Flame and serve with not-too-sweet custard sauce of pouring
consistency, flavored w/ a little brandy. Will serve 10. In terms of
presentation, I steam it in a pyrex mixing bowl so it is a half sphere when
turned out. A narrower, deeper bowl would be even more attractive. I cast
an eye at the dog's dish last year (straight sides, tapered, flat bottom)
but decided I hadn't better. Before serving, steam again for at least an
hour or heat in the microwave til very hot. The latter is a whole lot
quicker but you can't use a metal mold in that case, of course. Turn out
(I use a glass pedestal dish). Place a spring of holly on the summit of
the pudding. Heat plenty of brandy in a little jug, bring pudding to
table, pour boiling brandy over very hot pudding and light with a match.
It's a nice touch to ignite the flaming stream as you pour in which case
use a long handled saucepan or ladle.

One of the modifications that I made to it over the years is to GREATLY increase (double to triple) the spices. My family has always liked highly spiced foods.

Now that Dad is gone I've not made this for the past couple of years. He really loved it.

NOTES:

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clipped on: 12.10.2009 at 09:28 am    last updated on: 12.10.2009 at 09:28 am

RE: Alexa - Kentucky Bouron Balls (Follow-Up #10)

posted by: ruthanna on 12.09.2009 at 09:21 am in Cooking Forum

These are not the traditional chocolate dipped ones but DH's Aunt Doris always added them to her cookie trays.

DOUBLE DELIGHT BOURBON BALLS makes about 2 1/2 dozen

1 package (6 oz.) semisweet chocolate bits or chopped semisweet chocolate
3 Tbs. corn syrup
1/2 cup bourbon
1 package (8 oz.) thin chocolate wafers, crushed
1 cup finely chopped nuts (she used pecans)
1/2 cup confectioners sugar
1/3 cup finely chopped candied red cherries
Granulated white sugar

Gently melt chocolate in double boiler over low heat. Remove from heat and stir in syrup and bourbon; cool to room temperature. Meanwhile, mix wafers, nuts, 4X sugar and cherries in a large bowl. Add the chocolate mixture and stir to blend.

Let stand for 30 minutes. Shape into 1-inch balls with fingers. Roll in sugar, then refrigerate, covered, until ready to serve or pack for gift giving.

Place each in a small paper candy cup.

NOTES:

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clipped on: 12.10.2009 at 09:24 am    last updated on: 12.10.2009 at 09:24 am

RE: Alexa - Kentucky Bouron Balls (Follow-Up #16)

posted by: lindac on 12.09.2009 at 07:16 pm in Cooking Forum

Since I was snowed in all day, I was perusing recipes and found this....forgot I had it. Sorry about the format...but by now you all know how I look at a recipe.

Cookies bourbon balls Gourmet mag
In a small bowl let 1/2 cup chopped raisins macerate in 1/4 cup bourbon for 15 minutes. In a large bowl combine well 2 cups chocolate wafer crumbs, 1/2 cup each of firmly packed dark brown sugar and finely chopped pecans, the raisin mixture, 1/4 cup unsulfured molasses, 1/2 teaspoon each of cinnamon and ground ginger, and 1/4 teaspoon ground cloves. Form the mixture into 1-inch balls and roll the balls in finely chopped pecans. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving. Makes about 36 balls.

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clipped on: 12.10.2009 at 09:23 am    last updated on: 12.10.2009 at 09:23 am

Alexa - Kentucky Bouron Balls

posted by: beanthere_dunthat on 12.08.2009 at 09:34 pm in Cooking Forum

Alexa - I found my neighbor's recipe. I typed it out exactly as she wrote it except the notes, which she told me verbally. I'm not going to include her name because I don't have a way of asking her if that would be ok with her. (She didn't to much like the idea of the internet.)

I haven't made this myself yet, but she says she made it every year for nearly 60 years. She did bring me some one Christmas, and they were good. (They are a little more "righteous than holy," and I'm sure her minister did not get any. LOL!)

Personlly, I think I would use a different chocolate just because I'm not big fan of Baker's.

Kentucky Bourbon Balls

16 oz 10x powdered sugar
1 stick butter, room temp
1/2 teaspoon vanilla extract
4 tablespoons good bourbon (like Woodford)
6 squares Bakers semi-sweet chocolate
1 square (same size as a chocolate square) paraffin wax
1 pecan half for each piece of candy

1. Cream the sugar and soft butter together.
2. Stir in the vanilla.
3. Cover and put in the ice box for at least an hour.
4. Put chocolate and paraffin in a double boiler and slowly melt, stirring the whole time.
5. Roll the creamed mix into balls (about one inch) and dip in chocolate with a wood skewer. Put them on wax paper. Quickly press a half pecan on top of each before the chocolate hardens.
6 Store in a closed container in the refrigerator. Before serving, let sit out for about half an hour. Dont try to keep them for more than a week, and dont mix them in tins with other candies or everything will taste like bourbon.

Notes: A different way of making them that people like is to put pecans in the cream candy part. To do this, soak one cup of very finely chopped pecans in the bourbon and vanilla for about five minutes, then stir all of that into the butter and sugar.

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clipped on: 12.10.2009 at 09:22 am    last updated on: 12.10.2009 at 09:22 am

RE: Christmas Open House...HELP (Follow-Up #24)

posted by: annie1992 on 11.30.2009 at 09:42 pm in Cooking Forum

I agree about the avacado, Renee.

Cran, here is riverRat's chili recipe. It's time consuming but delicious. If you're serving lots of people, definitely add beans. Or rice. Or pasta. Or whatever, LOL.

Beef Chili with Ancho, Mole, and Cumin

8 servings.

Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 (or more) large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chili powder
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)
1/4 teaspoon cayenne pepper (optional)

Garnishes:
Warm, freshly cooked or drained canned black beans
Chopped white, red, and/or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeo chiles
Sour cream
Tortilla chips or oyster crackers

Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

Saut bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.

Sprinkle beef with salt and pepper. Working in 4 batches, saut beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon.

Add onion and garlic to pot. Saut until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to a boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours or more. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.)

Set out garnishes as desired. Ladle chili into bowls and serve.

Bon Apptit, February 2009

Have fun and Merry Christmas!

Annie

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clipped on: 12.08.2009 at 06:59 pm    last updated on: 12.08.2009 at 06:59 pm

RE: Dinner tonight - please post your favorite Taco soup recipe (Follow-Up #6)

posted by: woodie2 on 12.08.2009 at 12:28 pm in Cooking Forum

Marilyn's is my favorite too, Linda - even though I'm late to this topic since you wanted this for Saturday night, Loves2cook, that has never stopped me from talking about a recipe or posting it, LOL, maybe somebody else will read it and get a craving! (This is not dairy free either.)

Marilyn's Creamy Chicken Tortilla Soup - 2/08
1 whole chicken breast cut in two
1 teaspoon southwest seasoning
2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
1 (14 oz.) can diced tomatoes with chilies
1/2 cup instant corn masa mix (used to make tortillas)
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon turmeric
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese-optional
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or salsa
Sour cream for garnish

Season chicken with southwest seasoning and a sprinkle of salt and pepper. Heat oil in a large saucepan over medium heat and add chicken, cooking for 4 minutes on each side turning once. Remove chicken to cutting board and set aside. Add onions to the saucepan and cook for 3 minutes. Add garlic to pot until fragrant then add tomatoes. Place corn masa mix in a jar with a tight fitting lid along with broth and shake until well combined; add to soup along with spices. Bring to a boil while stirring until thickened. Remove from heat; allow to cool for 5 minutes before pureeing soup base in batches in a blender until smooth, return soup to pot.
Cut chicken into small chunks and add to pureed soup in pot. Stir in corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. *Recipe inspired by Turkey Tortilla Soup from Cuisine at Home magazine.
Marilyn

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clipped on: 12.08.2009 at 04:53 pm    last updated on: 12.08.2009 at 04:53 pm

RE: Can't find chewy molasses cookies (Follow-Up #1)

posted by: malna on 12.07.2009 at 02:45 pm in Cooking Forum

Here ya go.

Chewy Molasses Cookies
(Annie CF)

1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste)
1 cups granulated sugar
1 cup dark brown sugar
2 eggs
3/4 cup of dark molasses
4 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon ground cloves
Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger
Coarse sugar or turbinado sugar for rolling

Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour.

After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven.

The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks.

NOTES:

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clipped on: 12.08.2009 at 04:26 pm    last updated on: 12.08.2009 at 04:26 pm

RE: Spritz - My Nemesis ... What's Yours? (Follow-Up #4)

posted by: caliloo on 12.05.2009 at 12:00 pm in Cooking Forum

I've used this recipe a couple of times with success. Maybe it is the gelatin in the recipe that helps them hold up?

Gelatin Spritz Cookies
Submitted by: Kathy
Rated: 4 out of 5 by 54 members Prep Time: 10 Minutes
Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 36 servings

"Spritz or drop cookies, colorful and flavorful - very easy."
INGREDIENTS:
3 1/2 cups all-purpose flour
1 1/2 cups butter
1 (3 ounce) package fruit flavored Jell-o gelatin mix
1 teaspoon baking powder
1 cup white sugar
1 egg
1 teaspoon vanilla extract

DIRECTIONS:
1. Cream butter, sugar and gelatin. Add egg and vanilla. Beat well. Gradually add flour and baking powder. Blend until smooth.
2. Refrigerate dough until firm. (If using a cookie press, no need to refrigerate dough before use.) Roll into balls and press with bottom of glass with sugar. (Use an ungreased cookie sheet). Bake at 400 degrees F (205 degrees C) for 7-10 minutes.

NOTES:

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clipped on: 12.08.2009 at 02:36 pm    last updated on: 12.08.2009 at 02:37 pm

RE: Spritz - My Nemesis ... What's Yours? (Follow-Up #38)

posted by: pat_t on 12.08.2009 at 09:11 am in Cooking Forum

I've had great success with this recipe for Spritz:

CHOCOLATE CINNAMON SPRITZ COOKIES

2 cups sifted all-purpose flour
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 tsp. ground cinnamon
1 egg
2 Tblsp. milk
1 tsp. vanilla
2 squares (2 oz.) unsweetened chocolate, melted and cooled
toppings to decorate

Sift flour with salt; set aside. In mixing bowl cream butter; gradually add sugar, then cinnamon, creaming until light. Add egg, milk, vanilla, and beat well. Blend in chocolate; add dry ingredients and mix well. Press a small amount of dough at a time through cookie press onto ungreased cookie sheet. Bake at 350 degrees for 6 to 9 minutes. Cool and decorate.

**Notes: I decorated mine with melted almond bark (both white & chocolate). Some I sprinkled with finely chopped nuts. They were great and looked really pretty on my cookie trays for the holidays.

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clipped on: 12.08.2009 at 02:37 pm    last updated on: 12.08.2009 at 02:37 pm