From the Card Box

Easy Enchilada Sauce

2010-05-07T05:27:00.000-07:00

3 Tbs vegetable or olive oil
1 Tbs all purpose flour
¼ cup chili powder
2 cups chicken or vegetable stock
10 oz tomato paste
1 tsp oregano (Mexican if available)
1 tsp cumin
½ tsp salt
¼ tsp ground cinnamon
1 tsp garlic powder

In a medium sauce pan heat the oil, add flour and stir with a wooden spoon to smooth. Cook 1 minute. Add chili powder, cook and stir 30 seconds. Add stock, tomato paste, oregano, cumin, salt, cinnamon and garlic powder. Stir to combine, bring to a boil then reduce heat to low and cook for 15 minutes stirring occasionally.

The sauce will thicken and smooth out. Serve over enchiladas. The sauce will keep in the refrigerator in a tightly closed container for up to a week and it freezes well too.

Mexican Spice Blend

2010-05-07T04:48:00.000-07:00

2 Tbs chili powder
1 Tbs garlic powder
1 tsp cayenne powder
1 tsp coriander
2 tsp cumin
1 tsp red pepper flakes
1 Tbs oregano (Mexican if available)
1 Tbs ground black pepper
2 tsp onion powder
1 tsp chipotle powder (opt.)

I often double this for storing and keeping on hand. Works great in sauces and is an excellent rub for chicken, beef or pork. I also use with veggies for Mexican style pizza, enchiladas or quesadillas.

Crock Pot Beef Stroganoff

2010-02-26T08:33:00.000-08:00

· 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (I used stew meat
· 1 large onion, thinly sliced (I used mandolin)
· 1 pound white mushrooms, trimmed and halved (or quartered, if large)
· Coarse salt and ground pepper
· 1 cup beef broth
· ¼ to ½ cup of sherry (optional)
· 3 tablespoons cornstarch
· 1/2 to 1 cup sour cream
· 2 tablespoons Dijon mustard

In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Pour over broth and sherry over all. Cover, and cook on high until meat is tender, about 6 hours.

In a bowl whisk cornstarch with 3 tablespoons water. Ladle 1 ½ cups cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.

With slow cooker turned off, stir in cornstarch mixture – mix well. Then sour cream and mustard.

Serve beef over noodles.

Slow Cooker Lamb Shanks with Rosemary Polenta

2009-10-06T07:29:00.000-07:00

Cooking Time: 6 hours on HIGH plus another 6 hours on LOW
Slow Cooker Size: 5 quart
Yield: 6 servings

Ingredients
1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled
2 medium yellow onions, peeled and coarsely chopped
2 large carrots, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves

Preparation
In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks.

Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.

Use a slotted spoon to transfer the shanks to plates, serving over the polenta (see below). Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices & carrots over the shanks, and serve.

Polenta:

4 cups fat-free, less-sodium chicken broth

1 teaspoon chopped fresh rosemary

1/4 teaspoon freshly ground black pepper

1 cup polenta or finely ground yellow cornmeal

1/4 cup (1 ounce) grated fresh Parmesan cheese

To prepare polenta, bring chicken broth, 1 teaspoon rosemary, and 1/4 teaspoon pepper to a boil in a large saucepan. Gradually add polenta/cornmeal, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve immediately with lamb and sauce.

Red Wine Braised Lamb Shanks

2009-10-06T07:27:00.000-07:00

4 lamb shanks
1 large Spanish onion or two small yellow ones, diced into 1-inch cubes
4 carrots, peeled and diced into ½-inch cubes
4 celery ribs, diced into ½-inch cubes
4 cloves garlic
2 tablespoons finely chopped rosemary
3 cups red wine1 cup tomato paste
4 bay leaves10-12 thyme branches tied together in a bundle with kitchen twine
Salt
Extra virgin olive oil

1. Purée onions, carrots, celery, and garlic in a food processor until it is a coarse paste. Set aside. Preheat oven to 400˚.

2. Season the shanks generously with salt. Coat a large sauté pan generously with olive oil and bring to a high heat. Add the shanks to the pan and brown well on all sides. Make sure the shanks are fully browned — don't rush it.

3. Remove the shanks from the sauté pan and place in a roasting pan. Remove the excess fat from the sauté pan and add the vegetable paste. Season generously with salt and sauté until the vegetables are very brown and aromatic. The browned puree should form a sort of crust on the bottom of the pan, but don't let it burn.

4. Add the tomato paste, wine, and chopped rosemary to the sauté pan. Stir frequently and cook until the wine has reduced by about half.

5. Add 3–4 cups of water to the sauté pan to loosen the vegetable–tomato paste mixture. Pour this over the shanks in the roasting pan. The shanks should be submersed; if they are not, add more water. Add the bay leaves and thyme bundle to the pan. Cover with aluminum foil and place in the preheated oven. After two hours, turn the shanks over. Continue cooking until meat is incredibly tender, another 1½ to 2 hours, checking every 45 minutes to see if the liquid has reduced too much (if so, add more water). For maximum browning, remove the foil during the last 30 minutes of cooking time.

Serves 4.

Rosemary Braised Lamb Shanks

2009-10-06T07:25:00.000-07:00

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.

2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.

3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Pad Thai Sauce

2009-10-06T07:22:00.000-07:00

1/2 tsp. vegetable oil
1/8 tsp. minced garlic
1/4 tsp. minced shallot
1/8 tsp. chili paste
1 Tbsp. tomato ketchup
1 Tbsp. honey
1/8 Tbsp. light soy sauce
1/8 tsp. Thai fish sauce
1/3 cup of water
1/8 tsp. minced lemon zest

Start by sautéing the shallots and garlic, then add the rest of the ingredients. Cook until mixture is reduced in volume and has a thick aromatic smell. Toss over stirfried veggies, chciken, fish or beef and serve over noodles of your choice.

Frosted Apple Cake

2009-08-28T08:52:00.000-07:00

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:

2 eggs
2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
4 cups diced peeled apples
1 cup chopped walnuts

Cream Cheese Frosting, below

Preparation:

Beat eggs until light and fluffy. Gradually add sugar, oil and vanilla. Into a separate bowl, sift together flour, salt, baking soda, cinnamon and nutmeg; stir into first mixture. Stir in apples and walnuts. Put in greased 13x9x2-inch baking pan and bake at 350° for 45 minutes. Let cake cool in pan on a rack for 10 to 15 minutes. Spread apple cake with cream cheese frosting. Cream

Cream Cheese Frosting:

1 pkg.(3 ounces) cream cheese, softened
3 tablespoons butter, softened
Pinch of salt
1/2 teaspoon vanilla
1 1/2 cups confectioners' sugar

Combine all ingredients in a mixing bowl; beat until smooth.

Apple Pecan Cake

2009-08-28T08:51:00.000-07:00

Apple pecan cake is made with butter, brown sugar, and apples and pecans.

Cook Time: 40 minutes

Ingredients:
1/4 cup butter
1/4 cup shortening
1/2 cup light brown sugar, packed
1 cup granulated sugar
2 eggs
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1 1/2 cups peeled and finely chopped apple
1/2 cup coarsely chopped pecans
1/2 cup light brown sugar, packed

Preparation:
Cream together butter, shortening, 1/2 cup brown sugar, and the granulated sugar. Beat in eggs, one at a time, beating well after each addition. Sift together the flour, baking powder, salt, and baking soda. Add sifted dry ingredients to creamed mixture alternately with the 1 cup milk. Fold in chopped apple.

Pour batter into a generously buttered and floured 13x9x2-inch baking pan.

Combine 1/2 cup chopped pecans with 1/2 cup brown sugar; sprinkle over top of cake. Bake at 350° for about 30 to 40 minutes, or until done. Cake will bounce back when lightly touched in center.

Applesauce Cake

2009-08-28T08:50:00.000-07:00

An applesauce cake made with butter, applesauce, molasses, vanilla, and cinnamon, along with other spices and ingredients.

Cook Time: 45 minutes

Ingredients:
1/3 cup butter
1 cup sugar
1 cup unsweetened applesauce
3 tablespoons molasses
1 teaspoon vanilla
1 egg
2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda

Preparation:

Cream butter and sugar; beat in molasses, vanilla, applesauce, and egg.
Sift together the flour, spices, salt, and soda. Add to creamed mixture; beat well. Pour batter into a greased and floured 8-inch square baking pan. Bake at 350° for 35 to 45 minutes. Serve with whipped cream or dessert sauce.

Apple Pudding Cake

2009-08-28T08:49:00.000-07:00

Boiling apple cider or apple juice is poured over this cake just before baking, giving it a delicious gooey bottom. Also, this cake is made with less added fat than most conventional dessert cake.

INGREDIENTS:
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 large egg
1 cup brown sugar, packed
1/3 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
2 cups chopped apple
1 cup apple cider
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup brown sugar
-
Optional Streusel:
1/4 cup flour
1/4 cup brown sugar
2 tablespoons butter

PREPARATION:
Butter an 8-inch square baking dish. Heat oven to 350°.

In a bowl, combine the flour, baking powder, salt, soda, 1 teaspoon cinnamon, ginger, and nutmeg. In another bowl, whisk together the egg, 1 cup brown sugar, milk, melted butter, and 1 teaspoon vanilla. Stir in dry ingredients and chopped apples until well blended. Spread in prepared baking pan.

In a small saucepan, bring apple cider, 1/2 teaspoon cinnamon, 1 teaspoon vanilla, and 1/2 cup brown sugar to a boil. Pour slowly and carefully over the batter. Bake for 45 to 50 minutes. If desired, sprinkle with prepared streusel (below) about 10 minutes before done.
Optional streusel: Combine 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons butter.

Chocolate Caramel Cookies

2009-08-28T08:48:00.001-07:00

28 min 20 min prep
30-36 Cookies

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda1
cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 chocolate-covered caramel candies2 tablespoons sugar

Preheat oven to 375 degrees. . In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa and baking soda and mix well. Refrigerate and chill dough for 30 minutes.

Roll dough into 1 inch balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the majority of the chocolate-covered caramel candy. Roll each dough ball in sugar.

Place on parchment paper lined cookie sheet and bake for 7-10 minutes. Let cool on pan for 1 minute then take off and place on cookie cooling rack.

Expresso Bars

2009-08-28T08:46:00.000-07:00

1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)

Dissolve espresso powder in boiling water. Set aside to cool to tepid.

Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth.

Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula.

Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares.

Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine).

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either - I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color.

Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.

Pot Roast

2009-08-28T08:44:00.000-07:00

Serves 6-8

Cooks Illustrated recommends a chuck-eye roast, which is what I used. I’ve found that it can be difficult to find though.

I added about 1/4 cup red wine with the broths.
1 boneless chuck roast (about 3½ pounds)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 cloves garlic, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low-sodium chicken stock
1 sprig fresh thyme
¼ cup dry red wine

1. Adjust an oven rack to the middle position and heat oven to 300F. Thoroughly pat the roast dry with paper towels; sprinkle generously with salt and pepper.

2. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8-10 minutes. Transfer the roast to a large plate; set aside.

3. Reduce the heat to medium; add onions, carrots, and celery to pot and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths and thyme, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices to the pot; add enough water to come halfway up the sides of the roast. Bring the liquid to a simmer over medium heat, then cover tightly and transfer the pot to oven.

4. Cook, turning the roast every 30 minutes, until fully tender and a meat fork slips in and out of meat very easily (3½-4 hours). Transfer the roast to a carving board and tent with foil to keep warm.

5. Allow the liquid in the pot to settle about 5 minutes, then use a wide spoon to skim fat off the surface; discard thyme sprig. Boil over high heat until reduced to about 1½ cups, about 8 minutes. Add the red wine and reduce again to 1½ cups, about 2 minutes. Season to taste with salt and pepper.

6. Cut the meat into ½-inch slices, or pull apart in pieces; transfer the meat to a warmed serving platter and pour about ½ cup sauce over the meat. Serve, passing remaining sauce.

Cream of Mushroom Soup

2009-08-28T08:42:00.000-07:00

2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 yellow onion diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 ½ pounds button mushrooms, sliced
¼ cup all-purpose flour
¼ cup white wine
1 ½ quarts chicken broth
1 bay leaf
1 sprig thyme
¼ cup heavy cream
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and butter and swirl to coat the bottom of the pot. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the celery and carrot and sauté for 5 to 6 minutes, or until soft.

Add the mushrooms and sauté for another 5 to 6 minutes, or until soft. Add the garlic and sauté 1 to 2 minutes more, or until fragrant. Stir in the flour. Add the wine and simmer, stirring, for a minute or so. Add the broth, bay leaf, thyme, and cream.

Bring to a boil and simmer, stirring occasionally, for about half an hour, or until the flavors come together. Discard the bay leaf and thyme sprig, remove from the heat, and puree with an immersion blender until smooth. Season to taste with salt and pepper, ladle into bowls, and serve immediately.

Creamy Split Pea Soup

2009-08-28T08:40:00.000-07:00

1 tablespoon butter
1 medium onion, chopped
1 cup chopped celery
9 cups water
1 package (16 ounces) dried green split peas
2 cups cubed peeled sweet potatoes or russet potatoes
1 bay leaf
1-1/2 teaspoons sea salt
1 teaspoon dried thyme
1/2 teaspoon pepper

Directions:
Melt the butter in a large saucepan. Add the onion and celery and cook until tender. Stir in the water, peas, potatoes, bay leaf, salt, thyme and pepper. Bring to a boil.

Reduce heat; cover and simmer for 70-80 minutes or until peas are tender.Remove from heat. Discard bay leaf. Using an immersing (stick) blender, puree the soup until completely smooth.

Or cool slightly and puree in a blender in batches until smooth. Serve garnished with sour cream, yogurt, cheddar cheese, croutons, or nutmeg.

Chocolate Almond Cookies

2009-08-28T08:39:00.000-07:00

• 12 ounces bittersweet chocolate
• 1/4 cup unsalted butter
• 1/4 cup brandy
• 1 cup ground almonds
• 1/2 cup plus 2 tablespoons cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup sugar, plus extra for rolling
• Powdered sugar
1. Melt chocolate and butter together. Stir in brandy.

2. In another bowl, mix together almonds, cake flour, baking powder and salt.

3. In a third bowl, beat the eggs together with 1/2 cup sugar until just mixed. Fold in flour mixture. Chill dough.

4. When ready to bake, roll dough into 1-inch balls. Roll them first in sugar, then in powdered sugar. Bake on a parchment-paper-lined baking sheet at 325˚F until the tops are cracked, about 10 minutes.

When cool, the cookies should be slightly chewy. Do Not Overbake!

Boston Creme Pie

2009-08-28T08:36:00.000-07:00

Pastry Cream:
1/4 cup granulated white sugar
3 large egg yolks
1/8 cup all-purpose flour
3 tablespoons cornstarch
1 1/4 cups milk
1 vanilla extract

Sponge Cake:
5 large eggs
3/4 cup (150 grams) granulated white sugar, divided
1/2 tsp pure vanilla extract
1/2 cup plain cake flour (not self-rising)
1/4 cup all purpose flour
1 tsp baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons unsalted butter
1/8 teaspoon cream of tartar

Chocolate Glaze:
4 ounces semisweet chocolate, chopped
½ cup heavy whipping cream
1 teaspoon unsalted butter

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)

Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.

Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two - 8 inch (23 cm) round cake pans with parchment paper.

While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.

In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.

In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.

Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.
Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.

When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.

Serves 8-10

Irish Colcannon

2009-08-28T08:32:00.000-07:00

1lb 6oz potatoes, peeled and quartered
4oz curly kale, chopped
1/2 cup scallions or spring onions, roughly chopped
1/4 cup scallions or spring onions, finely chopped
1 stick butter
salt and pepper

Cook the Colcannon Potatoes:

First boil the potatoes in salted water. While the potatoes are boiling I've got another pan with boiling water in it and I am going to blanch my curly kale for 60 seconds. Just drop the kale into the boiling water and after 60 seconds, drain.

Prepare the Curly Kale:

So, with the curly kale, I'm now going to put it into the food processor, add to that the roughly chopped scallions and blitz for about 10 seconds.

Mix the Irish Colcannon:

Put that into a bowl, like so. Now I need to check to see if the potatoes are cooked. Yes, nice and soft so these can now be drained. Add the butter to the hot potatoes, give it a stir, get the butter to coat the potatoes and then, mash. Give them a good mash to make them soft and creamy. Once the butter is mashed into the potatoes give it a good stir to make sure all the butter is melted and then I'm going to add the kale and scallion mixture back into the potatoes.

Cheesecake Bars

2009-08-28T08:29:00.000-07:00

For crust:

3/4 stick unsalted butter, softened
1/2 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup blanched almonds, finely chopped

For filling:
3 (8-oz) packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/4 cup half-and-half
3 large eggs

Equipment:
a stand mixer fitted with paddle attachment

Make crust:
Preheat oven to 350ºF with rack in middle. Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 sides, then lightly butter foil.

Beat together butter and brown sugar with an electric mixer until light and fluffy. Reduce speed to low and add flour and almonds, mixing until combined and dough begins to clump together.

Press onto bottom of baking pan with floured fingers.
Bake just until a shade darker and edges begin to pull away from pan, 20 to 30 minutes. Cool crust completely in pan.

Make filling and bake:
Reduce oven temperature to 325ºF.
Beat together cream cheese, sugar, and flour with cleaned beaters at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add half-and-half, then eggs 1 at a time, mixing until incorporated. Pour filling into crust.

Bake in a hot water bath until set 1 1/2 inches from edge but center is still wobbly, 40 to 45 minutes. (Center will set as it cools.) Transfer pan to a rack and cool completely, about 2 hours.

Chill, uncovered, at least 2 hours.

Using foil overhang, lift cheesecake from pan and peel off foil before cutting into small rectangles.
Cooks’ note: Cheesecake can be chilled (loosely covered once cold) up to 3 days.

Chili Chees Wontons

2009-08-28T08:28:00.000-07:00

INGREDIENTS

24 wonton wrappers
Refrigerated butter-flavored spray
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup reduced-fat ricotta cheese
1 can (4 ounces) chopped green chilies, well drained
1 tablespoon minced chives
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 tablespoons sliced ripe olives

DIRECTIONS

Press the wonton wrappers into miniature muffin cups coated with cooking spray, forming a cup.

Spritz with butter-flavored spray. Bake at 350° for 8-9 minutes or until edges are golden.

In a small bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups.

Top with olives. Bake for 10 minutes longer or until golden brown and bubbly. Serve warm.

Yield: 2 dozen.

No-Bake Peanut Butter Oatmeal Bars

2009-08-21T07:14:00.000-07:00

Makes 2 dozen

Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners' sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted 1 1/2 ounces milk chocolate, melted

Directions
1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.

2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.

3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.

4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.

5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)

Fast, easy and my husband loves them!!!

Spicy Cilantro Pesto

2009-08-21T07:09:00.000-07:00

makes about 1 cup

2 cups fresh cilantro, chopped
2-4 garlic, peeled
1/2-1 tsp. sea salt
1/4 cup pepitas (pumpkin seeds)
dash or two of hot or mild chili powder
1/4- 1/2 cup olive oil

Place cilantro in food processor or blender. Pulse till well chopped. Add garlic, sea salt, pepitas and chili powder. Chop well.

Using attachment for adding liquids drop by drop and, while running, add olive oil to form a thick paste. Scoop paste into pint jars and store in fridge or freezer.

Okay - my garden has gone nuts and I'm just trying to save all the summer goodness! Give it a try - you will love it!

Mint Pesto (or What the heck do I do with all this MINT!

2009-08-21T07:04:00.000-07:00

Mint Pesto
(makes enough to sauce 1 lb of pasta)

2 cups firmly packed Mint
1/3 cup Cashews, salted
2 Tbsp Ginger, minced
2 cloves Garlic, mashed
1/4 – 1/2 cup Olive Oil (use the good stuff)
Salt & Pepper

Blend ingredients in a food processor, drizzling the oil as the blade is running. When texture is how you like it, stop drizzling. For the mint pesto, combine with a spoonful of yogurt or sour cream before serving, for added creaminess. Toss with pasta and serve with extra parmesan for sprinkling.

Cuban Style Pork Shoulder

2009-08-21T07:01:00.000-07:00

Total time: 20 minutes, plus cooking time (4 hours on high; 8 hours on low)
Servings: 8

Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker.

9 cloves garlic, chopped
2 tablespoons salt
4 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons ground chile pepper
2 dried bay leaves, finely crumbled
1 tablespoon grated orange zest
2 tablespoons vinegar
2 tablespoons fresh orange juice
2 tablespoons lime juice
5 pounds pork shoulder, bone and skin removed and cut into 2-inch cubes
3 onions
1/3 cup vegetable or chicken broth

1. In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations.

2. Trim and cut the onions lengthwise into 1/4 -inch-thick slices. Arrange the slices in an even layer on the bottom of the slow cooker insert. Pour the broth over the onions. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.

3. Cover the insert and place it in the slow cooker. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve.

I served as suggested above - I also used the leftovers as a great soft shell taco! YUM!

Basic Fresh Pesto

2009-08-21T06:58:00.000-07:00

1/4 cup pine nuts , toasted (or substitute almonds or walnuts)
3 medium cloves garlic , unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh parsley leaves (optional)
7 tablespoons extra virgin olive oil
salt & ground black pepper
1/4 cup finely grated Parmesan Cheese or Pecorino Romano

Instructions

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.

2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.

I make double recipes and freeze in ice cube trays.

Chipoltle Lime Glazed Chicken

2009-08-07T07:06:00.000-07:00

2 teaspoons vegetable oil
1/2 pound large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Small pinch of sugar
2 chipotles in adobo, minced (feel free to reduce this amount if you want it way less spicy)
2 teaspoons adobo sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1 tablespoon cilantro, chopped

To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.
Heat the oil in a large skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add the shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.

Transfer shrimp to large plate. Add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

Herbed Eggs

2009-08-07T07:04:00.000-07:00

1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 tblsp minced fresh parsley
1 tblsp freshly grated Parmesan
6 eggs
2 tblsp heavy cream (I’ve used the fat-free Half and Half successfully in this)
1 tblsp butter
Salt and pepper

Here’s what you do:

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley and Parmesan and set aside.

Carefully crack 3 eggs into each of 2 small bowls or cups (you won’t be baking in these) without breaking the yolks. It’s very important to have all the eggs ready to go before you start cooking.

Place 2 individual gratin dishes on a baking sheet.

Place 1 tblsp cream and 1/2 tblsp butter in each dish. Place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.

Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. It may take longer depending on how long you messed around getting the eggs in the dishes and the herb mixture on top.

Rotate the baking sheet once if they aren’t cooking evenly. The eggs will continue to cook after you take them out of the oven. Allow to set for 1 minute and serve hot with toasted bread.

Stacey's Easy Mac and Cheese

2009-08-07T07:00:00.000-07:00

1 qt milk
1 stick of butter (melted)
1 lb penne pasta
8 oz parmesan cheese
8 eggs
Dash of salt

Preheat oven to 350 degrees. Par cook the pasta for 5 minutes and drain. Beat eggs and milk in bowl place ½ of the pasta in a 9” X 13” pan, sprinkle ½ of the parmesan cheese then drizzle ½ the butter and ½ the egg mixture and a dash of salt. Repeat process for a second layer.

Bake for 45 minute to 1 hour.

Pineapple Sour Cream Pie

2009-08-07T06:59:00.000-07:00

1 pkg (5 ½ oz) vanilla instant pudding
1 (8 oz) crushed pineapple
2 cups sour cream
1 TBS sugar
1 baked 9 inch pastry or graham cracker crust

Combine pudding mix, pineapple with juice, sour cream and sugar. Beat 1 minute on lowest speed, pour into shell and chill for 3 hours. Serve with whipped cream and additional pineapple if desired.

Fast, easy and delish!

Mustard Roasted Fish

2009-08-07T06:57:00.000-07:00

4 skin on mild, white fleshed fish fillets (haddock, cod or snapper) 6-8oz each
Kosher salt and fresh ground pepper
3 medium shallots
2 tsp capers
8oz crème fraiche
1 TBS water
2 TBS Dijon mustard
1 TBS whole grain mustard

Season fish and place on parchment or foil lined rimmed baking sheet – skin side down. Mince shallots, add drained capers and mix with crème fraiche, water, mustards 1 tsp salt and 1 tsp pepper – STIR.

Spoon over fish, completely covering completely Bake for 10-15 minutes – serve fish with the sauce.

** If you want to cook this on the grill simply make a heavy foil tray, heating grill until about 400 degrees

Liza's Zesty Fajita Seasoning

2009-08-07T06:50:00.000-07:00

1 tsp garlic powder
1 tsp onion powder
1/2 to 1 tsp cayenne pepper (depending on taste)
2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
4 tsp chili powder
1 tsp oregano
1 tsp red pepper flakes
1 tsp cumin

Mix well and use on meats or vegatable before cooking!

Spicy Grilled Chicken

2009-07-24T06:39:00.000-07:00

For 4-6 boneless chicken breasts

Spice Rub:
1 Tbs paprika 2 tsp cumin 2 tsp ground mustard
1 tsp coarse pepper 2 tsp kosher or sea salt
2 tsp ground fennel seeds

Brush chicken with olive oil and coat with spice rub. I usually toss both in a ziplock bag) Grill chicken until cooked turning occasionally either on a gas or charcoal grill.

Serve with grilled vegetables and basmati rice.

Kentucky Butter Cake

2009-07-24T06:21:00.000-07:00

3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 cups sugar
1 cup butter, softened
4 eggs
1 cup buttermilk
2 teaspoons vanilla

Preheat oven to 350 degrees

Sift flour, baking soda, salt, and baking powder in medium bowl and set aside. Beat sugar and butter in a large bowl until blended. Add eggs, one at a time, beating well after each addition. Combine buttermilk with vanilla in a measuring glass. Add buttermilk and flour mixtures to the large bowl (with sugar, butter, and eggs), alternating in thirds, ending with the flour mixture and beating well after each addition.

Spoon batter into greased cake pans. Bake until toothpick inserted in the center comes out clean, 45 minutes to 1 hour.

Bourbon Sauce:
1/2 cup butter
1 cup sugar
1/4 cup water
1 tablespoon vanilla
Glug glug of bourbon
Strawberries and/or powdered sugar, optional garnish

To prepare the glaze, heat butter, sugar, water, vanilla, and bourbon in a small saucepan over medium heat until everything is melted and dissolved, about ten minutes. DO NOT BOIL.

Prick cake repeatedly with a toothpick after removing it from the oven. Pour glaze/sauce over cake and serve immediately while warm. You may want to garnish with strawberries or powdered sugar.

Zucchini Fries

2009-07-24T06:20:00.000-07:00

1/3 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese(Honestly, the green can does work well for this, even though I prefer fresh grated.)
4-5 small zucchini
1 beaten egg

Preheat oven to 450 degrees.

Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries.Combine bread crumbs and grated cheese in a shallow bowl.Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture.Place on baking sheet coated with nonstick cooking spray.

Bake at 450 degrees for 20-25 minutes or until golden brown and tender. (Serves 4) VERY TASTY!!!

Chocolate Caramel Cookies

2009-07-24T06:19:00.000-07:00

28 min 20 min prep
30-36 Cookies

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 chocolate-covered caramel candies2
tablespoons sugar

Preheat oven to 375 degrees. . In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa and baking soda and mix well. Refrigerate and chill dough for 30 minutes.

Roll dough into 1 inch balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the majority of the chocolate-covered caramel candy. Roll each dough ball in sugar.

Place on parchment paper lined cookie sheet and bake for 7-10 minutes. Let cool on pan for 1 minute then take off and place on cookie cooling rack

Lemon Pound Cake

2009-07-24T06:18:00.000-07:00

2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt3
sticks unsalted butter at room temperature
2 1/4 cups sugar
6 large eggs
1 cup milk
1 1/2 TB lemon zest
1 tsp. pure lemon extract
1/2 cup fresh lemon juicePreheat oven to 300F.

Butter and flour a 12-cup Bundt pan. Sift the flour, baking powder and salt together twice.

Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.

Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer.

Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.

Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.

Lime Meltaways

2009-07-24T06:17:00.000-07:00

12 TBS unsalted butter, room temperature
1 cup confectioners’ sugar2
limes, grated zest of
2 TBS lime juice, freshly (I like to use 3)
1 tbsp vanilla extract
1 3/4 cups + 2 TBS all-purpose flour
2 TBS cornstarch
1/4 tsp salt

Heat oven to 350 degrees.
Cream butter and 1/3 cup sugar together until fluffy. Add lime zest, juice, and vanilla; whip until fluffy. In a medium bowl, whisk together flour, cornstarch, and salt.

Add to butter mixture, and beat on low speed until combined. Roll the dough into two 1 1/4-inch-diameter logs. I held a sheet of parchment on opposite ends, cradling the dough in the middle and rolled it about until it was log-like. Wrap in plastic wrap.

Chill at least 1 hour.
Place remaining 2/3 cup sugar in a resealable plastic bag. Remove dough from refrigerator and slice into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks. Frozen dough can keep up to 2 months.

Lemon Chicken with Rice

2009-07-24T06:15:00.000-07:00

4 chicken breasts
2 tablespoons butter
4 tablespoons flour4 cups chicken broth
1 cup milk or half-and-half
1/4 teaspoon nutmegpinch cayenne pepper
3 tablespoons fresh lemon juice
1 cup rice

Rinse the rice and combine with 2 cups of the chicken stock in a medium pot. Bring to a boil then simmer until the liquid is absorbed and the rice is tender, adding water if necessary.

Add peas, if using, towards the end of cooking. In the meantime, melt the butter in a saucepan over medium-low heat until the foam subsides. Add the flour and whisk into the butter, breaking up any clumps. Add the chicken stock, whisking. Bring to a boil, then simmer about 10 minutes. Add the milk, nutmeg, cayenne, 2 tablespoons of the lemon juice, and salt to taste. Bring to a boil and simmer an additional 5 minutes.

Season the chicken breasts with salt and pepper and saute over medium heat until cooked through (alternatively, they can gently poach until cooked). Add the final tablespoon of lemon juice to the rice and taste for seasoning. Slice the chicken and serve on the rice smothered in the sauce.

Very Best Blueberry Muffins

2009-07-24T06:14:00.000-07:00

Muffin Base:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Crumb Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed [half a stick]
1 1/2 teaspoons ground cinnamon

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Liza's Lemon Sheet Cake

2009-05-15T07:45:00.000-07:00

The Cake: Lemon Sheet Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1-1/2 cups sugar
1 teaspoon vanilla extract
finely grated zest from 2 lemons
4 eggs plus 2 egg yolks
1 cup buttermilk

Preheat oven to 325°F. Grease and flour a 13x9x2-inch baking pan. Sift together the flour, baking powder and salt, and set aside.

With an electric mixer, beat the butter at medium-high setting for 2 minutes. Add the sugar gradually, beating for 5 to 6 minutes. Add the vanilla extract and lemon zest and beat until incorporated. Add eggs and egg yolks, one at a time, beating well after each addition. Turn mixer speed to low and add the sifted flour mixture alternately with the buttermilk. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth.

Pour batter into prepared pan, and bake for 50 minutes to 1 hour, or until a toothpick in center of cake comes out clean.

The Frosting: Lemon Butter Cream

1/2 c. of butter, room temperature
1 tsp. grated lemon rind
1 tsp. vanilla extractPinch of salt
3 1/2 c. confectioners' sugar
1/4 c. milk1 tbsp. fresh lemon juice

In a mixer bowl, cream the butter, lemon rind, vanilla and salt until light and about 2 minutes. Add confectioners' sugar alternately with milk until the mixture is creamy and smooth, beating well after each addition. Beat in the lemon juice.

This is great for picnics and summer parties!!

Dark Chocolate Ginger Cookies

2008-12-09T08:33:00.000-08:00

New recipe from another upstate New York girl - Rachel Ray!

1 stick unsalted butter

4 ounces unsweetened chocolate - chopped

1 3/4 cups granulated sugar

1 1/2 cups flour

1/2 cup unsweetend cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 large eggs - beaten

3/4 cup candied ginger, finely chopped

1/2 cup mini semi sweet chocolate chips

1 cup confectioners sugar

In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.

Meanwhile, preheat the oven to 350°; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.

Place the confectioners' sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners' sugar. Place the cookies about 2 inches apart on the prepared cookie sheets.

Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with the remaining half of the dough.

YUMMMMOOOOO!!!

Classic Trifle

2008-11-17T11:31:00.000-08:00

From Cooks Illustrated - Serves 12. Published November 1, 1996.

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.

Ingredients
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

Almond Cookies
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

Fresh Raspberry Puree
2 cups fresh raspberries
3 tablespoons granulated sugar

Rich Baked Custard
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

Lemon Whipped Cream
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

Garnish
3 cups fresh raspberries

Instructions
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.

2. Place egg whites in bowl of electric mixer; bring to warm room temperature over pan of hot water. Remove whites from pan of hot water and whip whites at medium speed until foamy. Add cream of tartar and salt, increase mixer speed to medium-high, and beat whites to soft but definite peaks. Slowly sprinkle on 3 tablespoons sugar; continue to beat until whites are shiny and very thick, 3 to 4 minutes. Scrape whites into wide 4-quart mixing bowl; set aside.

3. Without washing bowl or whisk attachment, add yolks to bowl; bring to warm room temperature over pan of hot water. Add vanilla and hot water; beat at high speed 1 minute. Slowly add remaining H cup sugar; beat until mixture is pale, shiny, and almost as thick as marshmallow cream, 4 to 5 minutes longer.

4. Scrape yolk mixture over egg whites; gently fold with rubber spatula until about two-thirds mixed. Sift flour over egg mixture; gently fold until flour is completely incorporated. Spread batter in prepared pan, running it up to edges and smoothing top with rubber spatula. Bake until cake top is lightly browned and center springs back when gently pressed, 12 to 15 minutes.

5. Immediately after baking, free the cake edges from the pan sides with a knife and smooth a sheet of waxed paper over the cake top. Place another sheet pan or cookie sheet on top of the cake. Flip over as shown, then lift off the baking pan. Let the cake cool completely, then gently peel the waxed paper off the cake bottom, removing the bottom crust. Flip the cake top side up, then peel off the second sheet of waxed paper, removing the top crust. (Can be wrapped in plastic, then in foil and refrigerate for 1 day). See illustrations 1-3 below.

6. FOR THE ALMOND COOKIES (Makes 36 marble-size cookies) -- Adjust oven rack to center position and heat oven to 350 degrees. Grease, then flour cookie sheet; tap off excess flour.

7. Finely grind almonds in food processor fitted with metal blade, about 1 minute. Add sugar; grind 15 seconds longer. Add egg and extract; process until mixture forms stiff dough that clumps around blade, 15 to 20 seconds longer.

8. Pinch off thirty-six raspberry-size pieces of dough, then roll each into smooth ball. Arrange balls 1/2-inch apart on prepared sheet. Bake until very lightly browned, 12 to 15 minutes. Let cool completely on sheet, then scrape free with metal spatula. (Can be stored in tightly covered container 1 week.)

9. FOR THE RASPBERRY PUREE (Makes 1 cup) --Puree berries and sugar in blender or food processor fitted with metal blade. Strain through fine sieve, pressing on solids to release juice; discard seeds. (Can be covered and refrigerated 1 day.)

10. FOR THE RICH BAKED CUSTARD (Makes one 13-by-9-inch dish -- Adjust oven rack to center position and heat oven to 300 degrees. Line pan bottom of large deep roasting pan with kitchen towel. Set Pyrex baking dish in roasting pan. Bring large kettle of water to boil.

11. Whisk yolks, sugar, and nutmeg in large mixing bowl. Meanwhile, bring milk and cream to gentle simmer in large saucepan, stirring frequently to prevent boiling over. Slowly whisk milk mixture into yolks; stir in brandy or Cognac. Set roasting pan in oven; pour custard into baking dish. Pour enough boiling water into roasting pan to reach mixture's height. Cover roasting pan with heavy-duty foil.

12. Bake custard until spoonful taken from center is texture of soft yogurt, 45 to 55 minutes. Remove custard from oven; let cool to tepid in water bath. Remove dish from water bath, cover with plastic wrap, and refrigerate custard until completely cold. (Can be refrigerated overnight.)

13. FOR THE LEMON WHIPPED CREAM (Makes about 1 quart) -- Remove lemon zest with vegetable peeler. Squeeze, then strain enough juice from lemons to make 1/2 cup.

14. Finely grind zest with sugar in food processor fitted with metal blade, about 2 minutes. With machine running, gradually dribble in lemon juice. Scrape mixture into large airtight container. Stir in cream and sherry; cover tightly and refrigerate until mixture is thick and lemon-flavored, at least 12 hours. (Can be refrigerated up to 36 hours.)

15. Strain topping through fine-mesh sieve into bowl of electric mixer, pressing on zest to release cream. Whip cream to stiff peaks on medium-high.

16. FOR ASSEMBLING THE TRIFLE - Brush the sheet cake evenly with cream sherry; let stand 10 minutes. Using a serrated knife, cut the cake into six lengthwise and eight crosswise strips to yield 48 approximate 2-inch squares.

17. Arrange 16 cake squares, shingling the squares around the bottom of trifle dish, placing 12 to 13 in a ring against the dish wall and the remaining squares in the center. Tuck 2 to 3 raspberries between the outer cake squares, using about 1/3 cup berries total. Scatter about 2/3 cup raspberreis over the top of the inner cake squares.

18. Dip 12 almond cookies into amaretto liqueur for 1 second, then place them on top of the outer cake squares. Drizzle 1/3 cup raspberry puree over the cake and cookies. Finally spread 1/3 of the custard over the layer, coming within 1/2-inch of the edge. Repeat cake/berries/cookie/puree/custard layering twice more to make a total of three layers. Cover the bowl with plastic wrap and refrigerate for at least 12, but no more than 36 hours.

19. No more than 8 hours before serving, fill a large pastry bag fitted with a 3/4-inch fluted tip with lemon whipped cream. Pipe large 2- to 3-inch high risettes over the trifle top. Pipe any remaining cream into tiny rosettes to fill in between the larger rosettes. Garnish the trifle with additional berries. Serve.

Creamy Dreamy Hot Cocoa

2008-10-09T05:25:00.000-07:00

This is perfect treat for a cold winter night, decorating the Christmas tree, waiting for St. Nicholas or even better A SNOW DAY!!! I can also hardly wait to make this yummy treat on our next camping trip....

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.

Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch.

Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla.

Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

ENJOY!!!!!

Butternut Squash Soup

2008-09-30T11:48:00.000-07:00

2 tbsp unsalted butter

1 onion, finely chopped

3lbs butternut squash, peeled, seeded and cut into even small chunks

6 cups chicken broth (48 oz)

1/4 tsp dried thyme
1 tsp ground ginger

pinch of nutmeg
Salt and white ground pepper to taste

1/2 cup heavy cream

Melt the butter in a large stockpot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, chicken broth, dried thyme and nutmeg.

Bring to a simmer and cover. Reduce the heat to medium low and cook until the squash is tender, 20 to 30 minutes.Remove from the heat. Puree the soup in batches in a blender or food processor, or in the stockpot with an immersion blender until smooth.

Return the pureed soup the heat. Stir in the heavy cream. Bring to a brief simmer, then remove from the heat. If the soup is too thick, thin it out with additional broth or water. Season to taste with salt and pepper.Serves 4 to 6 as a main meal.

**If you like a dash of spice you can add a small amount of Tabasco or a pinch of chili powder when you add the ginger & nutmeg.

Portuguese Soup

2008-09-29T11:01:00.000-07:00

This is a yummy and hearty traditional kale and sausage soup!

1 lb. Chourico or Lingica (I use a half pound each)
1 1/2 Tbs. olive oil

1 medium Yellow onion, chopped

1 clove garlic, crushed or minced
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

1 (15 oz.) can dark red kidney beans, drained

1 large bunch fresh kale - stemmed and chopped

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.

Bring to a boil and simmer until potatoes are tender.

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.

You can make this ahead, you can also freeze it and thaw servings as needed. Great way to thaw out after shoveling snow!

Don's Peanut Butter Balls

2008-09-26T07:06:00.000-07:00

1 cup crunchy peanut butter
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.

Vegetarian Minestrone

2008-09-26T07:03:00.000-07:00

1 medium onion – diced small
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.

Spicy Grilled Pork Chops

2008-09-25T05:49:00.000-07:00

You will need four to six center cut thick boneless pork chops for this recipe. Both the rub and the glaze can be made ahead.

RUB:

1 tsp cumin
1 tsp chili powder
1 tsp curry powder
1 tsp black pepper (I use fresh ground)
2 tsp brown sugar

Mix well.

GLAZE:

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!

Yummy Eggplant Parm

2008-09-13T14:21:00.000-07:00

To start you will want to sweat the eggplant. Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.

INGREDIENTS:

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.

Mom's Apple Crisp

2008-09-13T14:12:00.000-07:00

8 tart apples
1 cup flour
1 cup granulated sugar
1 tsp baking soda
1 cup brown sugar
1 egg
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??

French Toast Strata

2008-09-13T14:04:00.000-07:00

1 loaf french bread (cubed into 1 inch pieces)
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!

Molasses Crinkles

2008-09-13T13:58:00.000-07:00

3/4 cup shortening
1 cup brown sugar
1 egg
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
dash nutmeg
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 .

Avocado Buttermilk Dressing

2008-09-09T09:48:00.000-07:00

1 Haas avocado, ripe, pitted & skin removed
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.

Best Ever Congo Bars

2008-09-03T11:36:00.000-07:00

1 cup pecans (or walnuts) toasted and chopped coarse
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.

2008-08-22T07:36:00.000-07:00

These are the BEST mashed potatoes EVER! And they are so user-friendly because you can make them the night before. I never take these anywhere without people begging me for the recipe. You can also use this recipe to create a twice baked potato too.

8 medium potatoes

1 cup sour cream

8 oz sour cream & chive cream cheese (softened)

4 Tbs butter

1/4 cup chopped fresh chives

2 cloves garlic - crushed

2 tsp onion powder

Salt and Pepper to taste

paprika

bacon bits or crumbles (optional)

Boil potatoes until tender. Beat cream cheeseand sour cream in mixing bowl. Add hot (and drained) potatoes - beat until smooth adding small amounts of milk if necessary.

Add butter, chives and onion powder - mix well then add salt and pepper to taste.

Place in casserole dish and sprinkle with paprika. Bake for 25 minutes in a 350 degree F oven. If you like you can sprinkle with bacon bits or additional chopped chive before serving. (Personally I prefer the chives)

This is great because you can make ahead and bake whenever or if you bake it ahead it reheats perfectly!!

To quote another upstate New York girl - YUMMO!

Lemon Sheet Cake

2008-08-20T04:54:00.001-07:00

Okay - this sheet cake should be called "OH SO Lemony Sheet Cake"!! Found this little treasure in my Cook's Country magazine and it has been a bit hit.

CAKE:

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.

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!!

Buttermilk Blueberry Pancakes

2008-08-11T11:27:00.001-07:00

1 1/2 cup flour
1 Tbs sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 egg
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!

Best Ever Blueberry Pie

2008-08-11T11:17:00.000-07:00

Pie crust - unbaked enough for pie and top crust

3/4 cup sugar

3 Tbs cornstarch

1/4 tsp salt

1 tsp cinnamon

1/4 tsp allspice

1Tbs butter

1 Tbs fresh lemon juice

4 cups fresh blueberries

Heat oven to 425 degrees, toss berries with dry ingredients, place into unbaked pie shell dot with pieces of the butter, sprinkle the juice over top and adjust a top crust and vent.

Bake until golden - about 45 minutes (for a fancier crust you can do a simple egg wash on top prior to baking.

Choclate Mousse Cake with Ganache Icing

2008-08-11T11:09:00.000-07:00

CAKE:

1 cup sugar
1 cup flour
¼ cup vegetable oil
2 Tbs cocoa
¼ cup butter
½ cup water
¼ cup buttermilk
1 egg
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.

MOUSSE:

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.

GANACHE:

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.

Ice Box Key Lime Pie

2008-06-17T07:48:00.000-07:00

Okay, you are expecting a heat wave and don't want to have the oven on for hours, yet you want to have a few friends over and need a tasty, refreshing dessert. This is the answer to you problem - cool, refreshing, simple to make and a crowd pleaser!

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!

SERVES: 8-10

Crust:

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!!

Easy Lemon Bars

2008-03-22T17:33:00.000-07:00

For Base:

2 cups sifted flour
1/2 cup powdered sugar

1 cup butter (softened)

For Top:

4 large beaten eggs
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.

Pour over baked, cooled crust. Bake at 350° for 25 minutes.

Cool and sprinkle with powdered sugar. Cut into bars. Serve right away or store in fridge up to one day. Lovely and lemony - a great take along!!

Guinness Stew

2008-03-17T08:08:00.000-07:00

Perfect for Saint Patrick's Day!!

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!!

Meat Sauce

2007-12-24T11:41:00.000-08:00

For lasagne or other Italian favorites:

Makes about 8 cups

1 medium onion - chopped
3 large cloves of garlic - chopped
2 Tablespoons olive oil
8 ounces sweet Italian style sausages - casings removed
1 pound ground beef sirlion
1 - 35 ounce can Italian peeled tomatoes - chopped
1 - 28 ounce can tomato puree
6 fresh basil leaves - ripped
salt and pepper to taste

Preparation:

in a large suacepan cook the onion and garlic in the oil over medium heat, stirring occasionally until soft (about 7 minutes).

Stir in the sausage and the meat breaking up the lumps. Salt and pepper to taste. Cook stirring often until the meat is nicely browned and crumbly. If there is excess fat, drain the mixture.

Add the tomatoes and puree, then add about 1/2 cup of water to each can, swish around and put into the mix. Salt and pepper to taste again.

Partially cover the pan and bring the sauce to a simmer. Reduce the heat to low and cook stirring occasionally until the sauce is thickened and the oil has separated from the tomatoes. about 1 1/2 hours.

Stir in the basil and cook about 5 minutes more. Serve immediately or cool and covered it can be refridgerated up to 3 days. This sauce freezes well too.

Calmia's Lasagne with Basil Leaves

2007-12-24T11:22:00.000-08:00

Serves 8-10

Preheat oven to 375 degrees.

1 pound dried lasagne noodles

5-6 cups meat sauce (look under main dishes)

2 pounds ricotta cheese

1 cup freshly grated Parmigiano-Reggiano or Peccorino Romano

1 large bunch basil leaves off the stems, rinsed and dried - chopped

12 ounces fresh mozzarella thinly sliced

salt and pepper to taste

Preparation:

In a large pot bring 4 qts of salted water to a boil. Add a few pieces of the pasta to the pot at a time, stirring gently until tender and slightly underdone. Scoop out the pasta, cool it in a bowl of cold water. Cook the remaining pasta in this way.

When cool enough to handle lay the lasagne out on a lint free (not terry) clean kitchen towel.

In a bowl beat the ricotta, salt and pepper to taste.

Spread a thin layer of meat sauce in a 13X9 X2 pan. Place a few sheets of lasagne in a single layer over lapping slightly. Spread evenly about 1/3 of the ricotta and sprinkle with 2 Tablespoons of the grated cheese. Then layer in 1/3 of the basil and mozzarella. Make two more layers in the same way. Top the final layer with sauce and the remaining grated cheese.

At this point you can bake or cover with plastic wrap and refrdgerate several hours or over night.

Place lasagne on center rack in the preheated oven. Bake for 45 minutes. If the lasagne is browning too much cover loosely with tin foil. If this has been refridgerated add 15 minutes baking time.

Let stand 15 minutes, cut into squares and serve.

Molten Lava Cake

2007-12-24T11:06:00.000-08:00

Preheat oven to 425 degrees.

6 (1 ounce) squares of bittersweet chocolate

2 (1 ounce) squares of semisweet chocolate

10 Tablespoons (1 1/4 stick) butter - unsalted

1/2 cup all purpose flour

1 1/2 cups confectioners sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 Tablespoons orange liqueur

Grease 6 (6 ounce size) custard cups. Melt the chocolates and butter in the microwave or in a double boiler. Add the flour and sugar to the chocolate mixture. Stir in the eggs and egg yolks until smooth. Stir in the vanilla and liqueur.

Divide the batter evenly among the six custard cups and place in tthe oven backing for 14 minutes. The edges should be firm but the centers runny. Run a knife around the edges to loosen and invert on to dessert plates. I serve with a dollop of whipped cream or vanilla ice cream!

Spinach Artichoke Dip

2007-12-19T07:42:00.000-08:00

Ingredients:

1/2 package (10 oz.) frozen chopped spinach, thawed
1 cup drained chopped artichoke hearts
1 cup reduced-fat or regular mayonnaise (Hellman's is best)
1 package (3 oz.) cream cheese - softened
1 onion (6 oz.), peeled and minced
1 clove garlic, pressed or minced
1 cup plus 2 tablespoons grated Parmesan cheese
1/8 teaspoon pepper
1/2 teaspoon paprika

Directions:

Squeeze spinach to remove liquid. With a mixer, beat spinach, artichoke hearts, mayonnaise, cream cheese, onion, garlic, 1 cup Parmesan cheese, and pepper until thoroughly combined.

Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons Parmesan cheese and the paprika.

Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.

You can make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered.

I serve this with thinly sliced and toasted baguettes -

Slice the bread and arrange on a cookie sheet. Brush with olive oil that has pressed garlic and lightly sprinkle with Parmesan cheese. Toast in a 375 degree oven for 15 minutes or until evenly browned.

Lemon Cloud

2007-12-11T17:54:00.001-08:00

2 sticks of margarine - softened
2 cups flour
2 cups sugar
2 - 8 ounce pkg of cream cheese
3 boxes of instant lemon pudding
Milk - as per pudding box
1 large container of Cool Whip

Mix margarine, and flour - press into 9 inch by 13 inch pan. Bake at 350 degrees for 20-25 minutes, remove from oven and cool.

Whip sugar and cream cheese together and spread on cooled crust. Prepare pudding as per box directions and smooth on to of cream cheese. Refrigerate (this is best if done overnight). Spread on cool whip just before serving.

This was a childhood favorite dessert!

Baked Brie

2007-12-11T17:45:00.000-08:00

You will need: 2 small brie rounds and 1 egg beaten.

Dough:

8 ounces cream cheese - softened
1/2 cup butter - softened
1 1/2 cups flour

Blend these ingredients, mixing thoroughly. Divide into 2 balls, wrap in plastic wrap and chill 1-2 hours.

Roll out the dough on a lightly floured surface.

Place brie in center and gather edges of dough to fully encase. cut a small circle or use a cookie cutter to cut seasonal appropriate shape to seal the top.

Repeat for second round of brie.

Place on parchment lined cookie sheet and brush with well beaten egg. Bake at 425 degrees until golden - about 15-20 minutes

Serve warm with crackers. Party pleaser!

Chocolate Snowballs

2007-12-11T17:38:00.000-08:00

Mix 2 cups flour with 1/2 teaspoon salt and set aside.

Blend:
3/4 cup butter
1/2 cup sugar
2 teaspoons vanilla extract
1 egg

Stir in flour mixture add 1 cup chopped walnuts and 1 cup semi-sweet chocolate chips - MIX WELL, dough will be stiff.

Shape dough into 1 inch balls and place on parchment lined cookie sheets. Bake at 350 degrees for 15-20 minutes until slightly browned.

Cool slightly on racks and then roll in powdered sugar.

I usually double the recipe which works well. Mom has made these every Christmas since I can remember and they are always the first to be devoured!

Shortbread!

2007-12-09T08:19:00.000-08:00

1 cup butter, unsalted and softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Preheat oven to 350ºF. Makes 4 dozen cookies.

In a large bowl, beat butter until fluffy; gradually beat in powdered sugar and vanilla. Combine flour baking powder and salt then blend into butter mixture a little at a time.

Divide dough in half, shape each portion into a 10-inch log and wrap in wax or parchment paper, chill 8 hours; or freeze up to six weeks, thaw in refridgerator.

Cut each roll into 1/3 inch slices and place on parchment lined cookie sheets.

Bake at for 10-12 minutes or until lightly browned, transfer to wire racks and cool completely

(Shortbread can be stored in airtight containers for up to two weeks.)

VARIATIONS:

Chocolate-Dipped Shortbread Cookies: Microwave 1/2 cup semisweet chocolate morsels in a glass bowl at HIGH 1 minute. Stir until smooth. Dip half of each cooled cookie into chocolate. Place on wax paper to set.

Peanut Butter-and-Jelly Shortbread Cookies: Stir 1/2 cup peanut butter into dough after adding flour mixture. Make an indentation in center of each cookie slice before baking. Fill each indentation with 1/4 teaspoon jelly.

Chocolate-Mint Shortbread Cookies: Stir 1 (4.67-ounce) package chocolate mints, chopped, into dough after adding flour mixture. Proceed as directed.

Toffee Shortbread Cookies: Stir 1 cup almond brickle chips into dough after adding flour mixture. Proceed as directed.

Pecan-Crusted Shortbread Cookies: Coat 10-inch logs with 3/4 cup finely chopped pecans. Proceed as directed.

Red Cinnamon Candy Shortbread Cookies: Stir 1/2 cup red cinnamon candies into dough after adding flour mixture. Proceed as directed.

Snowman Shortbread Cookies: Chill dough 2 hours after adding flour mixture. Shape dough into 16 (3/4-inch) balls, 16 (1/2-inch) balls, and 16 (1/4-inch) balls. Use 1 ball of each size to make snowman shapes, leaving no space between balls. Bake as directed. For eyes, use black gel frosting after cookies cool, or press chocolate mini morsels onto warm cookies. Make scarves using red decorator frosting after cookies cool.

For an extra special treat I melt semi-sweet chocolate chips, dip the cooled shortbread in that then quickly in chopped pecans or toffee chips. Let dry.

Chicken Orzo Frittata

2007-12-03T10:20:00.001-08:00

3/4 cup orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup creme fraiche
2 cooked chicken breasts, cubed (about 2 cups)
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

This is a great dish for a ladies lunch or shower!!

Nog for the Dog (Canine Egg Nog)

2007-12-03T10:13:00.000-08:00

- 1 container plain yogurt (32 oz or larger)
- 1 jar baby food (any meat flavor)
- 1 large can evaporated milk
- 1 egg
- 1 1/2 cups water

Blend all ingredients and serve in festive holiday bowls. You can also freeze the left over in ice cube trays and give as a summer treat.

* Also as with any uncooked egg dish please be sure your eggs are super fresh and this does not go un-refridgerated.

ENJOY - 4 Paws Up

Maple Bourbon Pecan Pie

2007-12-03T09:57:00.000-08:00

Makes 1 nine-inch pie.

All-purpose flour, for dusting
Pie Dough or pre-made pie crust
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon, or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 large egg yolks
2 tablespoons heavy cream
Whipped cream, (optional)

Directions:

Use a pre-made crust (and don't worry about the leaves) OR on a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.

Heat oven to 400 degrees.

In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.

Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.

Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

We had this Thanksgiving of 2007 and it was a BIG HIT!!!!

Minty Mutt Cookies

2007-12-03T09:50:00.000-08:00

- 1 1/2 cups whole wheat flour
- 1 1/2 cups Bisquick
- 1/2 cup mint chopped leaves
- 1/2 cup milk
- 4 tablespoons margarine
- 1 egg
- 1/4 cup corn syrup (light or dark)

Combine all ingredients in food processor, process until well mixed
Roll out on a floured surface to 1/4 to 1/2 inch thickness.

Cut with holiday shaped cookie cutters, place on non-stick cookie pan.
Bake at 375 F for 20 minutes or until lightly browned.

Cool and store in air-tight container.

Dory's favorite stocking stuffer for all her doggie pals! If you like you can also melt carob chips and dip the cookies in for a festive look!!

Easy Cheesy Doggie Cookies

2007-12-03T09:44:00.000-08:00

Ingredients:

1 3/4 cups cheddar cheese, grated and room temperature

1 stick margarine

1 1/2 cups whole wheat flour

2 eggs

Steps to Make:

1. Cream cheese with margarine and flour. Mix well then add eggs.

2. Make 2 logs, about 2" in diameter.

3. Chill in refrigerator.

4. Cut into 1/4" slices and place on a greased baking sheet.

5. Bake at 375 F for about 15 minutes or until slightly brown and firm.

6. Store in Airtight container.

Dory says, "YUMMO"!

Oh So Lemony Cookies

2007-12-03T09:39:00.000-08:00

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar 2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice 1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Preheat the oven to 375 degrees F.

Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

These cookies keep very well and their pretty lemony flecks make them great for holiday gift giving.

Blueberry Sour Cream Cake

2007-07-12T05:19:00.000-07:00

Makes 1 large cake ( you can use either bundt or traditional straight side tube pan)

BATTER:

3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt, preferably ultra-fine sea salt
1 3/4 cups fresh blueberries, picked over for stems and leaves
1 cup (2 sticks) unsalted butter, at room temperature
2 cup s sugar
6 eggs
1 1/2 teaspoons lemon extract
4 teaspoons grated lemon rind
1 tablespoon lemon juice
1cup sour cream

Set the oven at 325 degrees. Lightly butter a 10-inch tube pan. Dust with flour; set aside.

In a bowl, sift the flour, baking soda, and salt.

In another bowl, toss the blueberries with 2 1/2 teaspoons of the flour mixture.

In an electric mixer, cream the butter on medium speed for 3 to 4 minutes or until very creamy. Add the sugar in 3 additions, beating for 1 minute on medium-high speed after each portion. Beat in the eggs, one at a time. Blend in the lemon extract, lemon rind, and lemon juice.

On low speed, add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with flour. Scrape down the bowl often with a rubber spatula.

Remove the bowl from the mixer stand, and fold in the blueberries. Spoon the batter into the pan and smooth the top with a rubber spatula.

Bake the cake for 75 to 80 minutes or until a toothpick inserted into the center of the cake is clean or has a few stray crumbs when withdrawn. The baked cake will pull away slightly from the sides of the pan.

Set the cake on a rack to cool for 15 minutes. Carefully invert the cake onto another cooling rack, then invert again so the cake is right-side up.

GLAZE:

1/3 cup lemon juice
1/3 cup sugar

In a small mixing bowl, combine the lemon juice and sugar. Stir well; the sugar will not dissolve.

With a brush paint the glaze over the top and sides of the warm cake, dipping into the bottom of the glaze mixture to catch the sugar with each stroke. Leave to cool completely

Peanutty Pup Birthday Cake

2007-06-06T04:20:00.000-07:00

Naturally sweet, colorful and flavorful, this cake is simple and easy to make.

· 1 cup flour
· 1tsp baking soda
· 1/4 cup peanut butter
· 1/4 cup vegetable oil
· 1 cup shredded carrots
· 1 tsp. vanilla
· 1/3 cup honey
· 1 egg

Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350° for 30 minutes. Let cool.

Frosting Options:

Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

or our favorite -

Cinnamon Frosting:

Combine the following ingredients and blend thoroughly: 12 ounces nonfat cream cheese (room temperature) 3 tsp cinnamon 1 tsp vanilla 1 tsp honey This recipe rates a "FOUR PAWS UP"!!!!!!!!!!

Frozen Pup Peanut Butter Treats

2007-06-06T04:14:00.000-07:00

Frozen Pup Peanut Butter Treats

(* these are basically faux Frosty Paws - but less expensive)

32 oz plain yogurt
2 Tablespoons Peanut Butter (smooth or chunky)
2 Tablespoons Honey
1/3 Cup Water
1 Banana

Mix all ingredients in a blender, pour into small paper cups or other type of containers and freeze overnight. The cups/containers need to be suitable for snack size for your breed of dog.

You can also mix in dog biscuit crumbs, and substitute melon or applesauce for the banana.

Take these out of the freezer, pop them out of the container and give them to your dog for a tasty and cool summer treat!

Peanut Brittle

2007-01-05T14:39:00.000-08:00

Mrs. Waters, my childhood friend Louise's grandmother shared this recipe with me and Mom when I was a kid. We have been making it for years - it is everyones favorite gift at Christmastime!!

2 cups granulated white sugar
1 cup light corn syrup
1 cup water 1 tsp butter
1/2 tsp. baking soda
2 cups raw blanched peanuts (you can also use cashews in lieu of peanuts)
1/4 tsp salt

Combine sugar, syrup and water a and cook slowly until sugar dissolves. Keep cooking over medium heat, stirring occasionally until the mixture reaches the soft ball stage (340 degrees by most candy thermometers).

At soft ball add the peanuts and salt. Keep stirring and cooking until the mixture reaches the hard-crack stage (300-310 on most candy thermometers).

When the mixture reaches hard-crack remove from heat and add the butter and baking soda - keep stirring and pour out on to well greased surface - preferably metal cookie sheets or marble slab.

Pull apart with well greased cooking tongs and spatula - you can also flip it over while it is still fairly warm to stretch it as well. (I use butter to grease the marble and tools - you can use PAM or other cooking spray but it can leave an icky kind of taste)

When cool break into pieces and store in airtight container. This will keep for 1-2 months.

7 Layer Casserole

2006-12-31T14:09:00.000-08:00

Good as a side dish or main entree - not sure where I got it but it is great in a pinch!

3 cups cooked egg noodles
1 1/2 cups broccoli - cooked/chopped
1 can condensed cream of mushroom soup
1 1/2 cups cooked chicken diced (grilled/baked/broiled)
1 1/2 cups of shredded cheddar
1/2 cup sauted mushrooms
1/4 cup milk
2 Tablespoons butter - melted
1/2 cup bread crumbs

Preheat oven to 375 F degrees.

In a buttered 1 1/2 quart casserole layer noodles, chicken, mushrooms and broccoli. In a seperate bowl combine soup, cheese and milk and spread over the casserole layers.

Suate crumbs in butter and set aside. Bake for 20 minutes, pull out and add crumbs to the top bake 15 minutes longer at same temperature until golden and bubbly.

Broccoli Casserole

2006-12-31T13:55:00.000-08:00

This recipe is from Louise Clausen a childhood friend and wonderful person. She won the Girl Scout cook off with it (or was that the 4-H cookoff?) and our family has been enjoying it for years! It's great by itself and wonderful with beef chicken or pork.

broccoli - 20 oz frozen/chopped (you can use fresh too!)
1 cup shredded sharp cheddar cheese
1 Tablespoon minced onion
1 large egg - beaten
1 cup mayonaise (Helmann's is best)
1 can condensed cream of chicken soup
1/2 cup bread crumbs
1/4 melted butter

Preheat oven ot 400 degrees F. Cook and cool broccoli and place in bottom of a medium sized casserole dish - set aside.

In a bowl beat the egg well and add the mayo, soup, onion and cheese. Mix thouroughly.

Pour mixture over the broccoli and spread evenly. Combine the melted butter and bread crumbs and sprinkle over the entire dish.

Bake for 20 minutes and it is golden and bubbly.

This is a great make ahead side dish and you can double it if you are feeding a crowd. Thanks Louise!!!!!

Italian Christmas Cookies

2006-12-31T13:35:00.000-08:00

These are always a holiday favorite. Great with coffee or milk, they have a great almond flavor and a nice crumbly texture. This recipe makes 6 dozen and unless you have a super turbo mixer you really shouldn't double it! Also be sure to use real natural almond extract for best flavor.

6 eggs 1 1/2 cup sugar
1 cup melted butter 1 cup melted shortening (Crisco)
6 cups flour 6 teaspoons baking powder
2 Tablespoons almond extract

Preheat oven to 350 F degrees. Beat the eggs until light. add the sugar and cooled melted butter and cooled melted shortening. Mix well and add the almond extract, baking powder and the flour. Mix thoroughly.

The dough will be stiff and roll small amounts into pencil size coils and shape in the form of an S.

Place on ungreased cookie sheet or cookie sheet lined with parchment paper and baking in oven 10 to 12 minutes until slightly golden. Cool cookies on a rack.

ICING:

Mix 3/4 lb confectioners sugar with 2 Tablespoons of almond extract and add milk until you reach a spreading consistency. Drizzle over the cookies and sprinkle with deceorative sprinkles. (I use the red/green and white balls).

Store in airtight containers and they will be fresh for up to a month. The recipe makes 6 dozen!

Portuguese Soup

2006-12-31T13:21:00.000-08:00

Okay, I'm not Portuguese - but I love someone who is partly Portuguese and as a result I learned to make this warming and hearty soup.

1 lb Chourico - These are two types of Portuguese sausages
1 lb Linguica - Slice both meats into half inch rounds
6 large potatoes peeled and diced into large cubes
1 large onion peeled and diced
2 12 oz cans of dark red kidney beans - drained
1 large bunch of kale, washed and chopped

You take a quart and a half (this is not an exact science I use my large soup pot and fill it 2/3's full)

Bring the water to a boil and put in the meats and onion, turn down the heat to simmer. When the water is reddish add the potatoes and simmer until starting to turn tender.

Add the chopped kale and drained kidney beans - simmer the whole pot until the kale is soft.

You can just leave this to simmer on the stove all day, you can also freeze it in smaller packages and it comes out well.

It is also been said to me you can add carrots when you add the potatoes. As for the water add more if necessary during the simmer process.

Enjoy!

Welcome!

2006-12-08T16:05:00.000-08:00

Several years ago I sent out postcards asking my friends and family to sned the card back with a favorite recipe. Well my cards were returned and thensome!! For years now I've been struggling to make the time to type all the recipes up and then afford all the postage to get them all out.

Finally this year it struck me! A never ending blog with all the recipes and new recipes and well - just good old chatting around the "cyber" kitchen.

So to all who have been patient with me - thanks and to those who are just looking for a great cookie recipe - WELCOME!