Tuesday, December 9, 2008
Monday, November 17, 2008
To make this recipe, you will need a 14- to 16-cup capacity glass trifle dish. A sixteen-by-twelve-inch half sheet pan can be used in place of the jelly roll pan called for in this recipe. Because the lemon zest needs time to infuse the cream, be sure to prepare this lemon cream mixture at least twelve hours and up to thirty-six hours before you intend to use it. This topping is less likely to break down than ordinary whipped cream, but it will begin to thin out if overbeaten.
Sponge Sheet Cake
6 large eggs , separated
1/2 teaspoon cream of tartar
1/2 teaspoon table salt
1/2 cup granulated sugar , plus 3 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons hot water
1 cup plain cake flour
3/4 cup cream sherry
1 scant cup blanched slivered almonds (4 ounces)
1/4 cup granulated sugar
2 tablespoons egg , beaten (about 1/2 large egg)
1/2 teaspoon almond extract
5 teaspoons amaretto liqueur
2 cups fresh raspberries
3 tablespoons granulated sugar
12 large egg yolks
1 cup granulated sugar
1/2 teaspoon ground nutmeg
2 cups whole milk
1 cup heavy cream
1/4 cup brandy or Cognac
3 medium lemons , zested, then juiced to yield 1/2 cup juice
1/2 cup granulated sugar
2 cups heavy cream
2 tablespoons cream sherry
3 cups fresh raspberries
1. FOR THE SHEET CAKE (Makes one 18-by-11-inch cake) -- Adjust oven rack to center position and heat oven to 350 degrees. Lightly grease 18-by-11-inch jelly roll pan. Line pan bottom and sides with waxed paper, allowing 1-inch overhang on each end. Do not grease paper.
Thursday, October 9, 2008
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water.
Tuesday, September 30, 2008
1 tsp ground ginger
Salt and white ground pepper to taste
Monday, September 29, 2008
1 1/2 Tbs. olive oil
3-4 peeled and cubed medium potatoes
2 stalks celery, chopped
2-3 carrots, chopped
1 (46 oz.) can chicken stock
3 cups water1 (28 oz.) can chopped, peeled tomatoes
Slice sausage into bite size pieces and set aside. Sauté onion, sausage and garlic in oil until tender but not browned - I do this right in my soup pot but a pan works fine too. In a large soup pot - combine sausage/onion mixture with chicken stock, water, sausage, carrots and potatoes.
Add to the stock the tomatoes, beans, celery and kale. Simmer 20 to 25 minutes. Season with salt and pepper to taste. Great served with warm crusty bread.
Friday, September 26, 2008
1 cup creamy peanut butter
1 1/2 cups confectioner’s sugar
2 cups (crushed about 1 pkg) graham crackers
Chocolate Dip (see below)
Crush graham crackers with a rolling pin. Mix crumbs with peanut butter, vanilla and butter and mix well. Form into1-inch balls, dip into Chocolate Dip and store in the refrigerator.
8 ounces semi sweet chocolate
3 ounces unsweetened chocolate
½ cake paraffin wax
Melt all together in a double boiler.
3 cloves garlic - crushed
2 Tbs olive oil
28 oz can diced tomatoes
1 tsp dried thyme
1 tsp black pepper (fresh ground if possible)
2 boxes of vegetable broth
2 cans of beans (cannelloni work well as do red kidney beans)
2 medium zucchini - chopped
3-4 carrots – chopped
Box of pasta – your choice
** Please note you can also add other fresh veggies such as brocolli, peas, mushrooms whatever you have on hand - be creative!!
Sauté the onion and garlic in the olive oil until lightly browned.
Add the can of tomatoes with its juice and simmer briefly. Add vegetable broth and beans (drained) and simmer for a while.
Add veggies closer to serving so they don’t get mushy. In a small separate pot cook the pasta to you liking (el dente works best to avoid the mush factor).
Before serving add in pasta and garnish individual bowls with fresh basil and Parmesan cheese.
Thursday, September 25, 2008
1 tsp cumin
1 tsp chili powder
1 tsp curry powder
1 tsp black pepper (I use fresh ground)
2 tsp brown sugar
½ cup cider vinegar
1/3 cup brown sugar
1/3 cup apple juice (or apple cider if available)
2 tsp Dijon mustard
1Tbs soy sauce (I use the less sodium variety)
½ tsp ground pepper
¼ tsp cayenne pepper
Mix all ingredients together and simmer over medium heat until reduced (coats a spoon).
Prep pork chops buy dredging in the rub mixture. (I use a plastic bag and shake them individually to coat.)
Place chops on either gas or charcoal grill and slather on the glaze periodically throughout the cooking process.
These are great served with baked apples, rice or potatoes. Nice grilled meal for the fall!
Saturday, September 13, 2008
2 medium eggplants cut into 1/4-inch-thick rounds
2 1/4 Tbs kosher salt
2 cups seasoned bread
1 1/2 cups grated Parmesan cheese
1 cup flour
2 tsp salt and ground pepper
4 large eggs
6 tablespoons vegetable oil
2 jars tomato sauce
2 cups whole milk mozzerella shredded or 8 ounces sliced
Fresh basil leaves torn, for garnish
1. FOR THE EGGPLANT: Toss eggplant slices and kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Mix the bread crumbs with 1 cup Parmesan, 1/4 teaspoon salt and 1/2 teaspoon pepper; set aside.
3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella.
Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.
1 cup flour
1 cup granulated sugar
1 tsp baking soda
1 cup brown sugar
1 tsp cinnamon
1/2 cup butter
Mix the brown sugar and cinnamon together thoroughly. Core, peel and slice the apples then toss with 1/2 of the brown sugar mixture. Put into 9 inch greased baking pan and set aside.
Combine flour, baking powder, granulated sugar and egg. Mix as if pastry dough and clings together. Spread over apples covering completely. Top with remaining cinnamon/sugar mixture and pour melted butter over the whole thing. Bake at 350 degrees a=for approximately 40 minutes unitl nicely browned and bubbly.
Is it time to go apple picking yet??
8 large eggs
8 oz cream cheese
2 1/2 cups half & half
8 Tbs butter (melted)
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
Grease a 13 inch by 9 inch pan. Arrange 1/2 the cubed bread in bottom of the pan. Cut up cream cheese into 1/2 inch cubes and layer over the bread. Top with remaining bread.
In a large blender or mixing bowl combine the remaining ingredients until well blended. Pour over bread and cover casserole with plastic wrap. Refridgerate 2-24 hours.
Bake at 350 degrees for 35-40 minutes until top and edges are browned. Serve warm with maple syrup. great with breakfast sausage links!
1 cup brown sugar
1/4 cup molasses
2 tsp baking soda
2 1/4 cups flour
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ginger
1/2 cup white sugar (to roll dough in)
Mix shortening, sugar, egg and molasses - mix thouroughly. Sift flour and dry ingredients together. Mix dry mixture into molasses mix a little at a time and combine completely.
Roll in 1 inch balls and cook on parchment lined cookie sheets at 375 degrees for 10-12 minutes.
Enjoy!! These are great fall cookies .
Tuesday, September 9, 2008
1/2 tsp Tabasco sauce
2 TBS fresh lime juice
1/2 cup buttermilk
1/4 cup mayonnaise
1TBS minced red onion
1 TBS minced fresh cilantro
1 medium garlic clove - crushed
1/2 tsp sugar
3/4 tsp salt
1/4 tsp fresh ground black pepper
In a food processor puree the avocado, Tabasco and lime juice until fully broken down - about 30 seconds. Add remaining ingredients and process until completely smooth.
The dressing can be refrigerated for up to one week. Easily doubled for a large group - this makes a great dip for veggies too.
For a low fat variation use low fat buttermilk and substitute 1/4 cup of low fat or no fat sour cream for the mayonnaise.
** If you like you can also try adding 2 tsp minced fresh dill or fresh chive. Another great taste is adding a 1/4 tsp of cumin.
Wednesday, September 3, 2008
1 1/2 cups unsweetened shredded coconut
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp table salt
12 Tbs unsalted butter, melted and cooled
1 1/2 cups packed light brown sugar
2 large eggs - beaten
4 tsp vanilla extract
1 cup chocolate chips (you can do semi-sweet or a mix of semi-sweet and white or even butterscotch)
Preheat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast coconut on same rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.
Line a 13 inch by 9 inch baking pan with foil. Whisk flour, baking powder, and salt together in a medium bowl; set aside.
Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in chocolate, coconut, and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not over bake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
For a variation I hold aside a 1/4 cup of coconut and a few Tbs of the chocolate chips and sprinkle them on top before baking. Also if you like you can use toffee chips in place of nuts or in addition to chocolate chips.
Friday, August 22, 2008
To quote another upstate New York girl - YUMMO!
Wednesday, August 20, 2008
2 ½ cups cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup buttermilk (room temperature)
3 Tbs lemon zest
¼ cup lemon juice
1 tsp vanilla extract
1 ¾ cups granulated sugar
12 Tbs (1 ½ sticks) softened unsalted butter
3 large eggs plue 1 yolk (room temperature)
Heat oven to 325 degrees F and adjust the rack to the middle of the oven. Grease and flour a 13-inch X 9-inch baking pan. (I used a foil pan to take this to an event and it worked fine!)
Combine flour, baking powder, baking soda and salt in a bowl and set aside. Combine buttermilk, lemon juice and vanilla in another bowl (I used a medium sized pitcher – which worked well when I later combined with other ingredients).
With an electric mixer on medium, beat the granulated sugar and lemon zest until well combined – about a minute. Set aside ¼ cup in a covered container.
Add the butter to the remaining sugar and beat until light and fluffy (2 minutes). Beat in eggs and yolk one at a time and mix thoroughly. Reduce mixer speed to low and add the flour and buttermilk mixtures a little at a time alternating between the two until all ingredients are fully incorporated and the batter is smooth.
Pour into the greased and floured pan and bake until the cake is golden and toothpick comes out clean – approximately 25-35 minutes. Cool cake in pan on a wire rack for ten minutes and cover with glaze.
3 cups confectioners’ sugar
3 Tbs lemon juice
2 Tbs buttermilk
Whisk together all ingredients until smooth. Gently spread over warm cake and sprinkle evenly with remaining lemon sugar. Cool completely (at least 2 hours).
This travels well and serves approximately 16. Once squares are cut you can also garnish with small twisted lemon slices! Enjoy!!
Monday, August 11, 2008
1 Tbs sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
3 Tbs butter - unsalted/melted
1 to 1/14 cup buttermilk
1 cup fresh blueberries
Mix together all dry ingredients - the add milk, vanilla, butter and beaten egg. once completely mixed fold in one cup of washed berries.
Cook in a hot greased skillet flipping once. Serve with berries and syrup of your choice.
*Best Practice: These are great anytime, but especially fun when camping. Simply mix all dry ingredients and place in a plastic storage container - when you are ready to mix add wet ingredients as indicated above - YUMMMOOOO!
1 cup sugar
1 cup flour
¼ cup vegetable oil
2 Tbs cocoa
¼ cup butter
½ cup water
¼ cup buttermilk
¾ tsp baking soda
½ tsp vanilla
Mix the dry ingredients, sugar, flour cocoa together and set aside. Combine in a saucepan butter, water and oil heat until butter is melted. Remove from heat and stir in the dry ingredients until mixed well. Then add buttermilk, soda, egg and vanilla.
Grease and flour pan and bake at 350 degrees until cake springs back – depending on pan 10-20 minutes. You can use two 9 inch round pans, two 9 inch square pans, one 13 X 9 inch pan. If you are using this recipe with the mousse and ganache you can use an 8 in spring form pan to make assembly easier.
8 oz good quality semisweet chocolate
2 oz of butter – unsalted
¾ cup heavy cream
3 eggs – separated
In the top of a double boiler melt the chocolate and butter with the beaten egg yolks, remove from heat and cool slightly.
In a separate bowl beat the cream until it forms soft peaks. In another bowl repeat the process with the egg whites.
Fold the whipped egg whites and whipped cream into the chocolate mixture. This is no ready to be spread or piped on to a cake.
*Best Practice: I make two cake layers in parchment lined spring form pans, leaving one layer in the spring form pan I then layer in the mousse and place second cake layer on top and chill for a couple of hours – once it is set I then make the ganache frosting.
1 cup heavy cream
8 oz bittersweet chocolate – chopped
2 Tbs butter – unsalted and softened
1 Tbs light corn syrup
1 tsp vanilla
In a saucepan bring cream to just a boiling, remove from heat and stir in chocolate, butter vanilla and corn syrup. Let this all stand three minutes then whisk the mixture until combined and smooth.
Chill until mixture is just cooled. And frost cake of your choice.
*Best Practice: I use a squirt bottle (like the kind you can buy to put ketchup in) and pour the mixture into that and then cool. The small opening gives you control over the flow when you are icing the cake and you can store this for up to two week. If stored just leave at room temperature for a half hour and shake well.
For variation on any of these recipes you can add extracts such as orange, almond or peppermint. You can also add orange or raspberry liqueur to the mouse or ganache for an extra zip and garnish with fresh berries or mandarin slices.
Tuesday, June 17, 2008
Even better - no innocent Key Limes need to be harmed - regular supermarket limes are just fine!! This is not a traditional Key Lime Pie - but a favorite everywhere I take it!
8 whole graham crackers, 2 Tbs sugar, 5 Tbs melted unsalted butter and 1 Tbs lime zest
Filling: 1/4 sugar, 2 Tbs lime zest, 8 oz cream cheese-softened, 1 (14 oz) can of sweetened condensed milk, 1/3 cup of instant vanilla pudding mix, 1 1/4 tsp unflavored gelatin. 1 cup fresh squeezed lime juice (about7-9 limes), 1 tsp vanilla extract
For the crust - adjust oven rack to middle and preheat oven to 350 degrees. Pulse crackers, sugar and lime zest together until finely ground. Add melted butter and pulse until the crumbs resemble damp sand. Press into bottom and sides of a 9-inch pie plate and bake until fragrant and brown around the edges - about 12-14 minutes. Cool completely!
Fro the filling - process sugar and zest in food processor until sugar turns bright green. Add cream cheese and mix until combined, scraping down sides as needed. Add condensed milk, pudding mix.
Set aside 2 Tbs of the lime juice, mix with the gelatin and heat in microwave for about 15 seconds - stir until dissolved and with machine running add to mixture in food processor. Add remaining juice and vanilla and mix until thoroughly combined.
Pour into cooled crust, cover with plastic wrap and refrigerate for at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes prior to slicing - ENJOY!!
Saturday, March 22, 2008
1/2 cup powdered sugar
1 1/2 cups white sugar
1/3 cup fresh squeezed lemon juice
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon fresh lemon zest
For the base mix the butter into the flour and sugar together with a fork or pastry cutter - until it clings together.
Press into a 13 x 9 x 2-inch pan. Bake at 350° for 20-25 minutes or until lightly browned.
For the filling, beat together eggs, sugar, zest and lemon juice. Sift together flour and baking powder. Stir into egg mixture.
Monday, March 17, 2008
2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.
Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet.
Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
For extra taste I added a small amount of rosemary and a friend tried his with mashed potatoes on top! YUM!!