S: Favorite Recipes from Friends and Family
BC: Made with love for Anne and Paul edited by Monica Fleming with collaboration from Noelle Bowlin
FC: A Collection of Favorite Recipes from Friends and Family
1: Recipe for a Happy Marriage 1 cup of consideration 2 cupfuls praise 1 reasonable budget 2 cupfuls of flattery carefully concealed 2 cupfuls milk of human kindness 1 gallon faith in God and each other A generous dash of cooperation 3 teaspoons of pure extract of “I am sorry” Children (more or less, to taste) 1 cup of confidence and encouragement 1 large or several small hobbies 1 cup of blindness to each others faults 1 cup of courtesy 1 small pinch of in-laws 1 cup of contentment Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper, or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with a cold shoulder or a hot tongue.
2: Tabouleh with Feta and Avocado by Siri Hakala (from Epicurious) 1 1/2 cups hot water 1/2 cup bulgur 12 ounces plum tomatoes, seeded, chopped 1 cup chopped fresh Italian parsley 4 green onions, chopped 1 cucumber, peeled, seeded, finely chopped 4 radishes, chopped 1/2 cup crumbled feta cheese 1/4 cup chopped fresh mint 1 tablespoon grated lemon peel 6 tablespoons olive oil 3 tablespoons fresh lemon juice 2 avocados, pitted, peeled, sliced Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl. Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper. Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.
3: Cranberry Sauce with Dried Cherries and Cloves ("Bon Appetit" Nov 1998) by Katrina Hinke Ingredients: 2 1/2 cups cherry cider or black cherry cider or cranberry juice cocktail 1 8-ounce package dried tart cherries (about 2 cups) 1 cup sugar 1 12-ounce package cranberries 1/4 teaspoon (generous) ground cloves Preparation: Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
4: Baked Brie with Apples and Cranberries serves 8 1/2 cup apple, chopped 1/4 cup natural almonds, sliced 1/4 cup dried cranberries 1 Tablespoon brown sugar, packed 1/4 teaspoon cinnamon 1 Tablespoon butter or margarine, melted 1 round (8 ounces) Brie cheese Preheat oven to 350 degrees. Coarsely chop apple with food processor. Combine apple, almonds, cranberries, brown sugar and cinnamon in small bowl and mix gently. Stir in butter just until ingredients are moistened. Cut Brie in half horizontally. Place one half of Brie, rind side down, on pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve with toasted French bread, apple wedges or assorted crackers. | Sugar and Nut Glazed Brie 16-18 servings 1/4 cup packed brown sugar 1/4 cup chopped macadamia nuts or pecans 1 tablespoon brandy 1 large round brie (14-ounce) Apple wedges, for serving Pear wedges, for serving 2 to 3 tablespoons lemon juice Crackers, for serving In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week. Preheat oven to 500 degrees F. Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side. | From the Kitchen of Mary Wright
5: Peperoni Arrostiti Roasted red peppers by Sarah Mesnick and Meghan Donahue 8 medium, red, yellow of green sweet peppers 1/2 cup olive oil 6 flax anchovy fillets, mashed 3 Tbl. chopped parsley or fresh basil 4 garlic cloves, finely chopped Salt and freshly ground pepper to taste Roast peppers over an pen flame or under the broiler until skin is dark brown and blistered. Place peppers in a large plastic or brown paper bag and set aside 5 to 10 minutes. Peel peppers. Cut in half and remove pith and seeds. Cut peeled peppers into large strips. Pat dry with paper towels. Arrange peppers slightly overlapping on a medium platter. In a small bowl, combine oil, anchovies, parsley or basil, garlic and salt and pepper. Taste and adjust for seasoning. Spoon anchovy dressing over peppers. Refrigerate several hours or overnight. Serve at room temperature. Makes 6 to 8 servings. | As a marvelous appetizer, or an incomparable salad, sweep peppers have never tasted so good!
6: Asparagi All-uovo Sodo (Asaparagus in Yellow Sauce (tastes and looks better than it sounds!)) by Sarah Mesnick and Meghan Donahue 2 lbs thick asparagus Coarse-grained salt 2 hard-cooked eggs 15 sprigs Italian parsley 4 T sweet butter 1 T lemon joice 2 T olive oil Salt and freshly ground black pepper, to taste To Server Lemon zests Remove the tough white part from the asparagus and soak them in a bowl of cold water for 1/2 hour. Bring a large pot of cold water to a boil and Add coarse salt to taste. Drain the asparagus, tie them in a bunch and place in the boiling water, standing up so the tips are not in the water and will be cooked by the stream. Asparagus when ready (after 10 minutes) should still have a “crunch”. Transfer the asparagus onto a round serving platter and arrange them like the spokes of a wheel with the tips in the center. Cover the platter with foil to keep the asparagus warm. Immediately separate the egg yolks from the whites. Melt some unsalted butter in a pan and mash the yolks into it and heat gently. Chop the egg whites with parsley and . Season the yolk mixture with a little lemon juice, salt and freshly ground pepper to taste, and enough extra virgin olive oil to produce a pleasingly creamy sauce. Remove the pan from the flames. Garnish the tips of the asparagus with the minced egg white and herbs, pour the sauce over them, and serve.
7: Involtini di Melanzane al Forno Baked Eggplant Rolls with Mozzarella and Mint by Sarah Mesnick and Meghan Donahue Serves 4-6 Cooked eggplant is incredibly rich and creamy. It can be roasted, friend, grilled or braised; each cooking method brings out slightly different nuances of flavor. In this recipe, golden friend eggplant slices are wrapped around fresh mozzarella, grated Pecorino Romano cheese, and chopped fresh mint. The eggplant rolls are moistened with a little tomato-basil sauces and put in the overn just until the cheeses melt. The success of the dish lies in careful selection and handling of ingredients. Slice the eggplant thinly and drain it well on paper towels. Use the freshest mozzarella and good imported Pecorino Romano cheese. Lightly cook the tomato-basil sauce and use only fresh, aromatic herbs. 1 medium-large, firm, glossy eggplant Salt Olive oil for frying 1 T extra-virgin olive oil 1 clove garlic 1 1/2 cups canned imported Italian tomatoes, chopped with their juice (e.g., San Marzano, trust us, it’s worth it) Handful fresh basil leaves, divided 1/2 lb fresh mozzarella 1/4 c grated Pecorino Romano cheese 3 T fresh mint, chopped Trim the ends of the eggplant and cut length wise into 1/4 inch slices. Salt lightly and let drain for one hour. Pat eggplant dry with paper towels. Add enough olive oil to a medium-sized pan to measure 1/2 inch. Heat the oil until it is hot but not smoking. Fry the eggplant slices, a few at a time, until they are golden on both sides. Drain well on paper towels. Continue fying eggplant slices in batches until all are friend. Place the extra-virgin olive oil and garlic in a small saute pan. Warm over low heat for a few minutes. Add the tomatoes and their juice, salt to taste, and a few hole basil leaves, and cook over medium heat until the sauce thickens. Shred the mozzarella. On each eggplant slice, place a little shredded mozzarella, a teaspoon or more of grated cheese, and a sprinkling of chopped mint. Roll up each eggplant slice and place in a baking dish just large enough to contain the rolls in 1 layer. Spoon the tomato sauce over the top. Place in a pre-heated 375-degree oven and cook for 15 minutes, or until the cheeses melt. Let rest for a few minutes. Chop the remaining basil and sprinkle over the top just before serving. Bon apetit!
8: Fennel Gratin by Sarah Mesnick and Meghan Donahue servces 4 Combining fennel and parmigiano-reggiano is popular in Italy and Provence. 2 bulbs fennel, trimmed and halved lengthwise 2 Tbsp. butter, cubed 2 cloves garlic, peeled and halved Course salt and freshly ground black pepper 1 1/2 cups hot chicken stock 2 Tbsp. heavy cream Freshly grated nutmeg 1/4 cup freshly grated parmigiano-reggiano 1. Prehead oven to 350 degrees. Arrange fennell in a 10" Clay City of other baking dish, and scatter butter and garlic around fennel. Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 1/2 hours. 2. Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with parmiggiano-reggiano. Broil until golden, about 1 minute.
9: Jamaica by Sarah Mesnick and Meghan Donahue Boil a handful of dried jamaica flowers for about 5-10 minutes. It’s tart so add sugar to the warm brew to taste. I also add lots of lemon so that the mix is half lemonade and half jamaica. The flowers are made from the calyces (sepals) of the Hibiscus sabdariffa flower. It’s a tea consumed around the world (Latin America, the middle east). The tea is high in vitamin C and minerals. | Holy Guacamole! by Fiona Matheson 3 ripe avocados, pitted and peeled 1 small onion, finely chopped 1 medium tomato, seeded and chopped 1 serrano chile, seeded and minced 3 tablespoons fresh lemon juice 1 tablespoon chopped fresh cilantro 1/2 teaspoon salt 1 tablespoon fresh pomegranate seeds tortilla chips Place avocados in a medium bowl, and mash well with a fork. Add onion and next 5 ingredients; stir well to combine. Cover and chill until ready to serve. Sprinkle with pomegranate seeds, and serve with tortilla chips. Yield: Makes 2 3/4 cups
10: Million Dollar Potatoes by Jessica Lipsky 6 washed baking potatoes 1/2 cup of butter 8 oz of grated cheddar cheese 8 oz of sour cream 1/4 cup of milk 1 tablespoon of chopped parsley salt and pepper Bake potatoes 1 hour at 400 degrees. Cut in half legnthwise and scoop out. Mash pulp and add remainder of ingredients. Stuff in potato skins and bake 20 minutes or until hot at 350 degrees.
11: Quick Chicken Supper by Erin Donohue 1 16 oz pkg frozen broccoli florets, thawed 1 20 oz can cream of chicken soup 2/3 cup mayo 1 cup shredded chedder cheese 3 cups cooked cubed chicken (or turkey is really good too) 2 cups crushed cheese crackers Preheat oven to 350 degrees. In large bowel combine broccoli soup, mayo, cheese, and chicken- mix well. Pour into greased 3 quart baking dish. cover and bake 25 min. Uncover and spread cheese crackers over top of casserole and return to oven for 15 min. | Upside Down Meatloaf by Erin Donohue 1/2 cup brown sugar 1/2 cup ketchup 2 lbs hamburger 3/4 cup milk 2 eggs beaten 1 med onion chopped 1.5 tsp salt 1.5 tsp pepper 1/2 tsp. ginger 1 cup cracker crumbs Butter a 2 quart or 2.5 quart casserole dish Press brown sugar in bottom of dish and spread ketchup evenly over sugar Mix other ingredients in separate bowl and shape in a loaf Place on ketchup and bake at 350 for 1 hr and 15 min.
12: Sausage and Herb Stuffing (from Ina Garten) modified by Monica Fleming Ingredients 16 cups 1-inch bread cubes, Boudin's sourdough (1 1/2 pound loaf) 8 tablespoons (1 stick) unsalted butter 2 cups medium-diced yellow onion (2 onions) 1 cup medium-diced celery (2 stalks) 2 Granny Smith apples, unpeeled, cored and large-diced 2 tablespoons chopped flat-leaf parsley 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 3/4 pound sweet or spicy Italian sausage, casings removed 1 cup chicken stock 1 cup dried cranberries Directions Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
13: Potato Casserole by Beth Stewart This is great one for a crowd! 1 pound hash browns (cubed style - southern) thawed & drained 1/4 stick butter melted - Pour over potatoes and mix Then add: 1/2 can of cream of chicken soup (not diluted) 3/4 cup of sour cream Salt & Pepper 1 cup of grated sharp cheddar Bake at 325-350 degrees for 1 1/2 hrs in a Pyrex pan To double recipe, just double all ingredients. Can freeze leftovers and defrost and reheat in microwave oven
14: Chicken or Veal Parm Sliders (from Rachel Ray) contributed by Beth Stewart Yields: Serves 4 Ingredients 2 tablespoons EVOO – Extra Virgin Olive Oil, plus some for drizzling 2 large cloves garlic, finely chopped 1 pint cherry tomatoes Salt and pepper A generous handful of sweet basil, shredded or torn 1 1/2 pounds ground chicken or ground veal 2 tablespoons freshly chopped thyme for chicken or sage for veal 1 cup panko breadcrumbs 3 to 4 tablespoons sesame seeds, a handful 1/2 cup shredded Parmigiano-Reggiano cheese, a couple of handfuls A small handful of flat-leaf parsley, very finely chopped 1 ball or bundle of Burata or 1 cup fresh ricotta cheese A couple of generous handfuls of baby arugula 8 slider rolls, such as brioche dinner rolls (softer roll) or ciabatta rolls (super crusty rolls), split
15: Preparation: In a small pot with tight fitting lid heat EVOO, a couple of turns of the pot, over medium heat, add garlic and stir 2 minutes then add tomatoes and cover pot, raise heat a bit and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up sauce with wooden spoon and season tomatoes with salt and pepper. Thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat. Meanwhile, season chicken with thyme, salt and pepper or veal with sage, salt and pepper. In a separate dish, combine breadcrumbs with sesame seeds and parm cheese, parsley. Form 8 small patties 3 inches wide and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. Heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle plan over medium to medium-high heat. Cook patties to golden brown and cooked through, about 3 minutes on each side. Place a spoonful of soft burata or ricotta on bun bottom. Drizzle cheese with a touch of EVOO and season with salt and pepper. Top soft cheese with a few leaves of arugula, then the patties, then some sauce and bun tops.
16: Chicken Rice Casserole by Jamie Savarese 2 cups rice cooked & cooled (yields 8 cups cooked rice) 1 lb. Shredded Jack Cheese 3 (4oz) cans diced green chilies 1 jar green salsa 8 oz. sour cream, light and fat free works just as well (I like to put just a little more in to make it a little more moist) 4-5 chicken breast cooked and shredded (I usually boil them in onions and spices, let it cool and then shred them) or I buy the rotisserie chicken and just shred the chicken breast. Preheat oven to 350 degrees. Mix cooled rice, of the Jack Cheese, diced green chilies, jar green salsa, sour cream, & chicken. Smooth into a 13x9 pan. Pour the rest of the green salsa on the top and then top with the rest of the cheese. Bake for about 30 minutes or until the cheese is melted and browned a little bit. *I like to turn the broiler on for a few minutes and the very end to brown the cheese even more!!!
17: Chile by Kathleen Stewart This recipe is a very versatile chile recipe, as is it is your Uncle Chuck's favorite. I often diversify the mix by using Mexican Pinto beans, or a combination of black and kidney beans. Enjoy! 1 1/2 lbs. ground beef/ground turkey/ground buffalo 1 chopped green pepper 1 clove minced garlic 3 cans small red beans undrained. 2 cans/ 6 ounces unsalted tomato paste 1 cup water 1 to 2 table spoons of chili powder 2 teaspoons of salt Large skillet- brown beef-with green pepper and garlic Pour off fat-stir in remaining ingredients Simmer 30 to 40 minutes.
18: Prep time: 15 minutes Cook time: 25 minutes Ready in 45 minutes Serves 4 1/2 pound fingerling potatoes, cut in large cubes 2 large carrots, cut in large cubes 1 medium or 2 small zucchini, cubed with skin left on 1/2 red onion, cut in large cubes 6 baby portobello mushrooms, halved 1/4 cup olive oil 2 large cloves garlic, pressed 1/2 teaspoon each of dried rosemary, dill, thyme, basil 1/2 teaspoon each of oregano, parsley and paprika 1/4 teaspoon dried red pepper flakes 1/2 teaspoon salt 1/4 cup feta cheese, crumbled 1.In a large bowl, combine oil, garlic, herbs, red pepper flakes and salt. 2.Add carrots and potatoes to oil-herb mixture until well coated. 3.Place coated carrots and potatoes on large baking sheet and place in oven. Retain half of oil-herb mixture in bowl. 4.Roast carrots and potatoes for 15 minutes, turning occasionally to brown on all sides. 5.While carrots and potatoes are cooking, add zucchini, onion and mushrooms to bowl with the remaining oil-herb mixture and coat well. 6.Add coated zucchini, onion and mushrooms to baking sheet containing carrots and potatoes; turn all ingredients well. 7.Roast all ingredients together for another 10 minutes. 8.Shut off oven, and sprinkle feta cheese over potatoes and veggies. 9.Let mixture sit in oven for another 5 minutes, then serve. | Kristen's Herb Roasted Potatoes and Veggies with Feta Cheese | Preheat oven to 475 degrees
19: Melania's Magnificent Dessert Blend one can of condensed milk (ie. Nestle La Lechera - 14oz) and one can of evaporated milk (ie. Nestle Table Cream 7.6oz). Mix the two milks in a blender for ~1min. Then, start adding freshly squeezed lemon juice (~ 2.5 to 3 lemons) while still blending. The milk mix will start to become custard because of the lemon acid. Blend (~30sec) until all the lemon juice is well mixed in. The mix should be just creamy enough that it can still barely flow when you pour. On a 3in x 4in container make a layer of Maria cookies (most popular brand you find here in the latin-food aisles is Maria Gamesa - orange box) and pour one layer of cream on top. Depending if you want the dessert to be more dry = more cookies or more moist = more cream, make the cream layers thinner or thicker, ie. more or less cookie layers. On this size container and with one recipe of milk mix, I make 4 layers of cookies, 4 layers of cream. I make each of the cream layers just so they barely cover all the cookies. At the very end, I make the top cream layer about twice the thickness than the others, so you cannot see the cookies. If you make more than once recipe for a bigger container, make the two milk-mix batches separately (after using up all the milk mix of recipe #1, blend mix #2), because the longer you leave the mix sitting the more it becomes custard-ish and it gets harder to pour. Refrigerate overnight, ~8hrs should be enough. Decorate with berries, peach slices or any fruit of your liking!" | This is a dessert recipe I’ve made a few times for the lovely dinners that Paul and Anne shared with me on Texas Street. Paul especially became an immediate fan! Although we will no longer live in North Park, I hope this dessert will continue to sweeten up their life together!
20: Grilled Tequila-Lime Chicken by Leslie Fuhs Allen 1 cup fresh lime juice 1/2 cup tequila 1/2 cup orange juice 1/4 cup chopped fresh cilantro 2 tablespoons minced seeded jalapeño chilies 1 1/2 tablespoons chili powder 1 teaspoon salt 3/4 teaspoon ground black pepper 6 boneless chicken breast halves with skin Mix first 8 ingredients in bowl. Add chicken; turn to coat. Cover; chill overnight. Prepare barbecue (medium heat). Brush grill rack with oil. Grill chicken until cooked through, turning occasionally, about 18 minutes. Transfer to platter. | Beef Stroganoff (From Grandma Fuhs - it's Jack & Parker's favorite) 1 lb. ground beef 3-6 slices of bacon 1/2 cup diced onion 1/2 tsp salt 1/4 tsp paprika dash pepper 1 can of Cream of Mushroom soup Cook bacon and set aside. Reserve bacon fat. Brown ground beef, drain fat. Cook onion in bacon fat (approx 1T or as much as needed). Once tender, add in bacon (crumbled), ground beef, and seasonings. Stir in soup. Add in about 1/2-1 can of warm water (adjust for desired consistency), thoroughly combine and cook, uncovered, for 20 min. Serve over noodles. Makes 4-6 servings.
21: Cumin Pork Tenderloin with Dried-Apricot Chutney by Leslie Fuhs Allen (We got this at a shower for our wedding and it's become our traditional Christmas Eve meal, served with a potato gratin and green beans). 2 tablespoons dark brown sugar 1 teaspoon ground cumin 1 teaspoon coarsely ground pepper 2 teaspoons cider vinegar Dash of salt 1 (1-pound) pork tenderloin Cooking spray Preheat oven to 400. Combine first 5 ingredients in a shallow dish. Stir well; set aside. Trim fat from pork. Add pork to dish, turning to coat. Marinate in refrigerator 30 minutes, turning pork occasionally. Remove pork from dish, discarding marinade. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 400 for 25 minutes or until thermometer registers 160 (slightly pink). Cut pork into thin slices. Serve with Dried-Apricot Chutney. | Dried-Apricot Chutney 1 cup water, divided 1 cup coarsely chopped dried apricot 1 cup coarsely chopped onion 1/3 cup cider vinegar 1/3 cup raisins 1 1/4 teaspoons pumpkin-pie spice 1 teaspoon dry mustard 1/8 teaspoon crushed red pepper 1 cup peeled, coarsely chopped Golden Delicious apple Combine 1/2 cup water, apricot, and next 6 ingredients (apricot through red pepper) in a medium saucepan, and stir well. Bring to a boil. Cover; reduce heat. Simmer 20 minutes, stirring occasionally. Add 1/2 cup water and apple. Cook, covered, an additional 15 minutes or until apple is tender. Remove from heat; uncover and let stand 5 minutes before serving. Note: Refrigerate remaining chutney in an airtight container for up to 1 week.
22: Baduini Meatballs contributed by Catherine Wright Definite family favorite which I got from my best friend. Recipe makes quite a few meatballs – we usually freeze several helpings. Ingredients: 2 lbs mix of ground beef and ground pork (& veal if desired) 2/3 loaf stale Italian bread 1/2 - 2/3 cup of Italian bread crumbs 2 eggs Italian seasoning to taste (oregano, basil, parsley, salt, pepper) 4 cloves crushed garlic Steps: 1.Crumble bread by wetting under faucet and rubbing together over bowl. 2.Mix everything together in a big bowl 3.Roll out meatballs with hands (we usually do 1.5-2” diameter balls) 4.Brown in frying pan (we usually do them in the toaster oven until brown throughout). 5.Makes ~25 meatballs. | Slow Cooker BBQ Pork by Catherine Wright We LOVE this recipe! So easy! So yummy! Ingredients: 1 (3 to 4 lb) shoulder pork roast 1 (18oz) bottle barbeque sauce (we use Kraft original) 1 (12oz) can cola soft drink (we use Coke) Steps: 1.Place pork roast in 6 qt slow cooker; pour barbecue sauce and cola over roast (I usually try to whisk the two together before pouring) 2.Cover and cook on low for 8 hours until meat is tender and shreds easily
23: Thai Noodle Salad by Catherine Wright Easy version of pad thai. This recipe makes a lot of sauce. Consider cutting down amount you make. Ingredients: 6 oz dried vermicelli or thin spaghetti 1/4 cup soy sauce 1/4 cup chicken or vegetable broth 2 tbsp peanut butter 1 tbsp lime juice 1 tsp minced garlic 1 tsp grated fresh ginger or 1/2 tsp ground ginger 1/2 tsp crushed red pepper 1 1/2 cups shredded or chopped cooked rotisserie chicken 1 red sweet pepper cut into thin bite sized pieces 3 green onions, bias sliced into 1/2 inch pieces 1/4 cup snipped fresh cilantro lime wedges 2 tbsp finely chopped peanuts (optional) Steps: Cook vermicelli. In saucepan, combine soy sauce, broth, peanut butter, lime juice, garlic, ginger, and crushed red pepper. Cook and stir over low heat until peanut butter is melted. Add sauce to cooked pasta. Toss to coat. Add chicken, sweet pepper, green onions, and cilantro. Mix well. Serve warm or let stand at room temperature for 30 minutes. Serve with lime wedges. If desired, garnish with peanuts.
24: Roast Pork with Glaze and Rosemary by Mary Wright Serves 8-10 1 (3 lb.) pork loin roast, trimmed 1 tsp. salt 3/4 tsp. freshly ground black pepper 3/4 C. apricot preserves 1/4 C. orange marmalade 1/4 C. dry sherry 1 1/2 tbsp. fresh minced rosemary leaves 3 garlic cloves, minced 1/4 tsp. red pepper flakes (optional) Preheat the oven to 350 degrees F. Sprinkle your roast all over with salt and pepper and place it in a greased 13x9 baking dish. To make the glaze, combine the apricot preserves, marmalade, sherry, fresh rosemary, red pepper flakes (if using), and garlic in a saucepan. Bring to a boil and cook over med-low heat until well combined and thickened slightly, about 10 minutes. Use about 1/3 of your sauce mixture to glaze your pork roast. Reserve remaining sauce. Place glazed roast in the oven and roast, uncovered, about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 155 degrees F. Remove roast from oven, tent with foil, and let stand about 20 minutes before slicing. Reheat the remaining sauce (the microwave works a treat!) and pour over sliced roast before serving (or serve on the side and allow your guests to take as much as they like). | Chris Guris' Barbeued Shrimp Serves 3-4 1 1/2 pounds of shrimp, peeled 1/4 cup olive oil 1 Tablespoon garlic 1/2 teaspoon salt 1/8 teaspoon of crushed cayenne pepper (adjust to taste) 1 tablespoon paprika 1 teaspoon lemon juice Warm olive oil and garlic to infuse. Add salt, red pepper, paprika and lemon juice to combine. Toss with shrimp and marinate at least 2 hours. Discard unused marinade. Grill for 5 minutes on hot grill. | Jim Beam Baking Glaze by Mary Wright 1/4 cup Jim Beam 1/4 cup low sodium soy sauce 1/4 cup brown sugar (equal parts) Stir together in Pyrex cup, microwave just to a boil. Stir to dissolve all sugar. Used this to marinade and cook fish (salmon is fantastic), poultry, steaks, or pork ribs. (Beware of sugar flare-ups if used on the grill)
25: Sweet Potato Souffle by Lee Holden Serves 8-10 6 sweet potatoes cooked and mashed 1 cups sugar 1 tsp. salt 1 cup milk 4 eggs – beaten 1 stick butter – melted 3 tsp. vanilla Combine above; place into a 3-quart baking dish or 9 x 13 baking dish. Topping: 1 cups brown sugar 2 cups chopped pecans 1/3 cups flour 2/3 stick butter – melted Combine above and spread over potato mixture. Bake at 350 for 35 minutes or until crusty and firm. | Crab Cakes with Green Onions and Seasonings Serves 4 2 6-1/2 oz cans lump crab meat or 3/4 lb. fresh crab (about 2 cups) 2 Tbsp. mayonnaise 1 Tbsp. Worcestershire sauce Several drops hot pepper sauce 4 green onions, chopped 2 Tbsp. dry mustard Salt & pepper to taste 2 egg whites 1 cup cracker crumbs Olive oil spray Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites. Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.
26: Pierogies by Mary Wright yield 2 dozen per batch 2 cups flour 2 eggs 1/2 tsp. salt 1/3 cup water Filling (recipe follows) 1 cup butter, melted Heap flour onto a bread board and made a small well in the center. Drop eggs and salt into the hole and add water, a few tablespoonsful at a time. Begin to mix flour from the outside of the mound into the liquid center with one hand, while using the other to support the mound of flour. Keep adding water and mixing flour into the center until dough is pliable but not sticky. Knead for 10 – 15 minutes, until dough is well-mixed and firm. (or use Kitchen Aid mixer with dough hook as directed) Leave dough on board and cover with a warm bowl. Allow to rest for 10 minutes. Divide dough into thirds to start rolling. On well-floured surface, using 1/3 of dough at a time, roll out dough evenly as thin as possible. With a large, round biscuit cutter, cut out 3 to 3 -inch rounds. Place Tablespoon of filling each round. Hold a round of dough with filling in the palm of a hand and fold in half. Crimp the edges of dough so that the filling does not leak out, using fingers or a fork to pinch together. If necessary, moisten edges of dough with water first. Place pierogies on floured cookie sheets and be careful to not let them touch each other (they will stick). Dust tops with flour and cover with linen cloth. They can be frozen at this point and stored in freezer bags for later cooking. Drop pierogi into boiling, salted water. Reduce heat to medium and cook gently for 3 – 5 minutes once the pierogi float. Don’t add too many at once or they will become sticky and lumpy. Remove from water with slotted spoon and let drain in colander. Coat all cooked pierogi in melted butter in large casserole dish, cover and hold in warm oven – we sauté lots of sweet onions in butter and then mix them in with the pierogi before serving. FILLING: (this is where you can be very creative with ingredients) 1 cup mashed potatoes cup finely chopped green onion or chives 1 Tablespoon melted butter tsp. salt1/8 tsp. pepper 1/2 cup cottage or cream cheese2 Tbsp. sharp cheddar cheese (optional) Peel potato (1 large is all you will need), cut into quarters and boil until tender. Combine potatoes and all other ingredients in a large bowl. Blend well. Yields about 1 cups filling. (can add cooked ground meat or sausage, and variety of spices to taste)
27: Broccoli Chicken Divan by Courtney Wright Ingredients 1 pound chopped fresh broccoli 1 1/2 cups cubed, cooked chicken meat 1 (10.75 ounce) can condensed cream of broccoli soup 1/3 cup milk 1/2 cup shredded Cheddar cheese 1 tablespoon butter, melted 2 tablespoons dried bread crumbs Directions 1.Preheat oven to 450 degrees F (230 degrees C). 2.Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. 3.Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. 4.Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
28: Barley and Lentil Soup with Tofurkey Sausage and Swiss Chard From Scott and Sarah Symons Ingredients-8 to 10 servings 2 tablespoons olive oil 2 cups chopped onions 1 1/2 cups chopped, peeled carrots 1 cup chopped celery 4 or 5 large garlic cloves, thin sliced 1 or 2 serrano peppers seeded and diced 3 teaspoons ground cumin 2/3 cup pearl barley 12 or more cups low-salt vegetable broth 1 1/2 teaspoons crushed red pepper 2 14 1/2-ounce cans roasted diced tomatoes in juice 1 cup dried lentils 1 to 2 cups fresh Italian parsley loosely packed 1 lemon zest, and squeezed for juice 5 to 6 cups (packed) coarsely chopped Swiss chard (almost a whole large, cleaned bunch) 1 14oz pkg Tofurkey Sausage Italian or Kielbasa sliced diagonal Preparation Heat oil in heavy, large pot over medium-high heat. Add carrots, celery and onions; sauté until onions are golden brown, about 10 minutes. Add Tofurkey Sausage, garlic and serranos, stir 2 minutes. (We usually cook the sausage separately and add to our individual bowls if we want it. Othwerwise it makes the whole soup pretty greasy and sausagey!!) Mix in cumin; stir 30 seconds. Add 12 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice, crushed red pepper, and lentils. Cover and simmer until barley and lentils are tender, about 35 minutes. Add swiss chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in parsley, lemon zest and juice to taste. Season soup with salt and pepper. Thin with more broth, if desired. Enjoy! | We LOVE this soup!! This recipe makes a ton so you'll have leftovers for a while! Also great for freezing!
29: Shrimp/ Corn Christmas Soup by Mary Wright serves 12 12 cups water6 frozen ears (cut off and save corn from cobs)2 lb. shrimp, peeled 1 cup butter1 cup chopped green pepper cup chopped red pepper 1 cup chopped onion1 cup chopped celery cup minced garlic 1 Cup diced tomatoes1 cup flour1 cup tomato sauce 1 cup cream or half n half cup sliced green onion cups diced parsley salt & pepper to tastehot sauce (optional) Make stock: boil corn cobs and shrimp shells in 12 cups water for 30 minutes. Cool slightly and strain out and discard solids. In large heavy stock pot, melt butter and sauté onions, celery, peppers and garlic for about 10 minutes. Stir in tomatoes and flour (whisk in flour until smooth, but do not brown). Add stock, all corn cut from cobs, tomato sauce and of the shrimp. Cover and simmer 30 minutes. Stir in the rest of the shrimp, parsley, green onions, cream and season to taste and simmer just below a boil for 5 minutes. (beware of scaling the cream on the bottom of the pot). (I count shrimp and spoon equal numbers into all soup bowls – increase shrimp if using this for a main course meal.)
30: Tortilla Soup by Catherine Wright Our favorite (and fastest) go to recipe for the winter. Ingredients 1 can of corn 1 can chopped tomatoes 1 can black beans ~2 cups chicken broth 2-3 tsp chili powder 2 tsp cumin 1-2 tsp black pepper 2 chicken breast halves, cooked and cubed (optional – note: most of the time we omit this step because of time) Steps: 1.Combine all ingredients, including juices from canned veggies. Adjust spices to taste (note: spices will set with time; leftovers can get extra hot) Heat thoroughly. 2.Remove from heat and serve with crushed tortilla chips and shredded cheese on top.
31: Golden Winter Soup by Catherine Wright I love this recipe from Cooking Light. Absolute winter favorite Ingredients: 2 tbsp butter 5 cups (1/2 inch) cubed peeled butternut squash (about 1 lbs) 2 cups (1/2 inch) cubed peeled russet potato (about 12 ox) 1 tsp kosher salt 1/2 tsp freshly ground black pepper 2 cups slices leek (about 2 medium) 4 cups fat-free, less sodium chicken broth 1 cup half-and-half 12 oz baguette, cut into 16 slices 3/4 cup shredded Gruyere cheese 3 tbsp chopped chives Steps: Preheat boiler Melt cutter in large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan. Sauté 3 minutes Add leek; sauté 1 minute Stir in broth; bring to a boil Reduce heat, and simmer 20minutes or until potato is tender, stirring occasionally. Place half o mixture into blender, and remove center piece of blender lid (to allow steam to escape). Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half and half. Cover and keep warm. Arrange bread slices in single layer on baking sheet and sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with 1 tsp chives. Serve 2 bread slices with each serving. Garnish with fresh ground black pepper if desired.
32: Taco Soup by Erin Donohue 2 pounds ground beef 2 cups diced onions 2 (15 1/2-ounce) cans pinto beans 1 (15 1/2-ounce) can pink kidney beans 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 1/2-ounce) can Mexican-style stewed tomatoes 1 (14 1/2-ounce) can diced tomatoes 1 (14 1/2-ounce) can tomatoes with chiles 2 (4 1/2-ounce) cans diced green chiles 1 (4.6-ounce) can black olives, drained and sliced, optional 1/2 cup green olives, sliced, optional 1 (1 1/4-ounce) package taco seasoning mix 1 (1-ounce) package ranch salad dressing mix Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for garnish Pickled jalapenos, for garnish Directions Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos. The taco soup is super yummy with corn bread.
33: Corn Bread Directions by Erin Donohue This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers! Ingredients 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1/4 cup granulated sugar 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 eggs, lightly beaten 8 tablespoons unsalted butter, melted Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
34: Nancy's Paleo Blueberry Muffins 1 3/4 cups Bisquick Gluten Free mix 3 tablespoons coconut sugar (can substitute regular sugar if preferred) 3 eggs 2/3 cup whole milk 1/4 cup grapeseed oil 1/3 cup full fat greek yogurt 1 1/2 teaspoons vanilla 1 heaping cup frozen blueberries Preheat oven to 375 degrees and place paper or foil cups in a one dozen cupcake pan. Whisk the 3 eggs in a large bowl, then whisk in the milk, grapeseed oil, yogurt and vanilla. Stir in the Bisquick mix and then gently fold in the frozen blueberries. The batter is thick and cold. Bake for 20 to 25 minutes or until a toothpick comes out clean.
35: Blueberry Sauce by Nancy Allen 2 to 3 cups of frozen blueberries 1 tablespoon arrowroot powder 1/4 cup water Warm the frozen blueberries in a sauce pan over low-medium heat for about 10 minutes or until soft and bubbly, stirring often. Taste the berries and add your favorite sweetner if needed at this time according to your tastes. Dissolve the arrowroot powder in the 1/4 cup water. Turn the heat up to high, and while stirring constantly, add the arrowroot slurry in a slow stream. The sauce thickens and gets glossy in about 1 minute. Tastes great on pancakes or over ice cream. Stores in the refrigerator in glass for up to 3 days.
36: Fluffy Pancakes by Courtney Wright Prep Time: 10 Min Cook Time:10 Min Ready In: 25 Min Ingredients 3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray Directions 1.Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". 2.Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. 3.Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
37: Blueberry Sour Cream Coffee Cake by Courtney Wright Ingredients 1 cup butter, softened 2 cups white sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla extract 1 5/8 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup fresh or frozen blueberries 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 cup chopped pecans 1 tablespoon confectioners' sugar for dusting Directions 1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. 2.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. 3.Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake. 4.Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
38: Spiced Pumpkin Souffles with Bourbon Molasses Sauce By Siri Hakala yield 8 servings 1/2 cup whole milk 1 tablespoon cornstarch 1/4 teaspoon grated nutmeg 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice Pinch of ground cloves 3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins 3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling) 10 large egg whites 1/4 teaspoon salt Equipment: 8 (6-ounce) ramekins Garnish: confectioners sugar Accompaniments: bourbon molasses sauce; unsweetened whipped cream 1. Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. 2. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature. 3. Preheat oven to 400F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan. 4. Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more. 5. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it. 6, Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately. Cooks’ notes: Pumpkin mixture (without egg whites) can be made 1 day ahead and chilled. Soufflés can be assembled 1 hour before baking and kept in freezer. Baked soufflés can be repuffed if necessary in a 400F oven 10 to 12 minutes (serve quickly, as they will deflate a little faster the second time around).
39: Bourbon Molasses Sauce 3/4 cup sugar 1/4 cup plus 2 tablespoon water, divided 3 tablespoons bourbon 3 tablespoons unsalted butter 1 1/2 tablespoons molasses (not robust or blackstrap) 1/4 teaspoon salt Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary. Cooks’ note: Sauce can be made 1 day ahead and chilled. Reheat in a microwave or double boiler until liquefied.
40: Chocolate Stout Cake (modified from "Bon Appetit" Sept 2002) by Katrina Hinke Ingredients Cake 2 cups stout (such as Guinness, or Young's Double Chocolate Stout) 2 cups (4 sticks) unsalted butter 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process) 4 cups all purpose flour 4 cups sugar 1 tablespoon baking soda 1 1/2 teaspoons salt 4 large eggs 1 1/3 cups plain yogurt Icing 2 cups whipping cream 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped Optional 2-3 pints fresh raspberries
41: Preparation For cake: Preheat oven to 350F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and plain yogurt in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely. For icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Place 1 cake layer on plate. Spread 2/3 cup icing over. Cover icing with a layer of fresh raspberries (optional). Top with second cake layer. Spread 2/3 cup icing over. Cover icing with a layer of fresh raspberries (optional). Top with third cake layer. Spread remaining icing over top and sides of cake. Dot the top of the cake with any remaining raspberries.
42: Small twist pretzels Rolos Place one Rolo on top of one pretzel. I usually put parchment paper on cookie sheet to make for an easier clean up. Bake at 350 degrees for 3 minutes or until Rolo is softened enough to flatten down on the pretzel. Some people then put a pecan or some type of nut (or some times M&Ms) on top of the melted Rolo | Rolo Pretzels by Beth Stewart
43: Ice Cream Pie by Monica Fleming Crust: 10 oz. crushed Oreos 1/4 cup melted butter Mix and press into 9x13 pan and chill. Chocolate Filling: 4 oz German sweet chocolate bar 1/2 cup butter 2/3 cup sugar 1/8 tsp. salt 2/3 cup evaporated milk Bring above ingredients to a boil, cook 4 min., then add 1 tsp. vanilla. Cool slightly, pour over crust. Freeze to set. Top with 1/2 gallon of softened ice cream (our favorite is cookies and cream ice cream). Add 2/3 cup crushed Oreos on top. Freeze.
44: Buttermilk Chocolate Cake with Milk Chocolate Caramel Frosting by Rachel Krause For the cake: 1 package of plain devil's food cake mix 3 tablespoons unsweetened cocoa 1 1/3 cups buttermilk 1/2 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 1. Preheat oven to 350. Grease and dust two 9-inch pans. 2. Combine all ingredients and mix well (at least 2-3 minutes on medium). Pour into pans. 3. Bake for 25-30 minutes or until cakes are springy to the touch. 4. Cool 10 minutes in pan and then 30 or more minutes on baking rack. Ice when completely cool. | Milk Chocolate Caramel Frosting: (Note: This makes enough frosting for three layers of cake and then some, but I find that it is not firm enough to hold more than two layers of cake together. Maybe you'll have better luck than me stacking 3 or 4 layers.) 24 ounces of really good milk chocolate (7-8 large Lindt bars), finely chopped 3 ounces of bittersweet or semisweet chocolate, finely chopped 1 1/2 cups sugar 1/2 cup water 2 1/4 whipping cream 1. Combine milk chocolate and bittersweet chocolate in large bowl. 2. Sir sugar and water in a medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 15 minutes. 3. Slowly add whipping cream. Mixture will bubble vigorously. Stir over low heat until all hard caramel bits are dissolved and mixture is smooth. 4. Pour caramel over chocolate; let stand for 1 minute, then whisk until chocolate is melted and smooth. 5. Chill chocolate-caramel frosting until completely cool; about 2 hours. Then, let stand at room temperature for about an hour. 6. When frosting is at room temperature, beat with electric mixer until color resembles milk chocolate and frosting is spreadable; about a minute. Don't overbeat! 7. Frost cake; stacking layers as you go.
45: Sugar Cookies by Noelle Bowlin Ingredients: 3/4 cup butter 1 cup white sugar 2 eggs 1/2 tsp vanilla 2 1/2 cups flour 1 tsp baking powder 1/2 tsp salt Mix dry ingredients in a bowl, set aside Cream together butter and sugar until smooth Beat in eggs, stir in vanilla Stir dry ingredients into the creamed mixture Cover and chill overnight Flour surface, roll out dough to 1/4 - 1/2 inch thickness Cut shapes, place 1 inch apart on an ungreased sheet Bake at 400 F for 6-8 minutes | Royal Icing Ingredients: 3 1/2 cups of powdered sugar 5 tbsp meringue powder Sift meringue powder and sugar together Mixing on low speed, add a scant 1/2 cup of water For flooding add more water When icing the cookies, you need to make a border of icing with the thicker viscosity. Once you’ve done that, add water little by little to thin the icing to “flood” the cookie within the border that you’ve made. I use sandwich bags and cut the corner off, no need for a pastry bag. The best coloring to use is the gel colors that you can get at Michaels (along with the meringue powder). If you use the gel colors, you only need to dip the tip of a clean toothpick into the color; you’ll be amazed at how much color that provides.
46: Baklava By Barb Taylor Ingredients 1 (16 ounce) package phyllo dough 1 pound chopped nuts (pistachio ground fairly fine in a Cuisinart worked well) 1 cup butter 1 teaspoon ground cinnamon 1 cup water 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup honey Directions Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan (if needed). Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. Nice served with fresh berries and/or grapes and cheese (aged gouda and a gooey blue) and dessert wine.
47: CHOCOLATE PECAN PRALINES by Mary Wright yield 5 dozen small candies 3 Tbsp. butter 3 cups coarsely chopped pecans 12 oz. chocolate bark coating squares Melt butter and toss pecans in until all are coated. Toast pecans in 15 inch jelly roll pan (spread in 1 layer) at 300 degrees for 25 minutes. Cool. Melt chocolate over low heat. Cool 2 minutes, stir pecans into chocolate. Drop onto wax paper and allow to cool. Store in refrigerator. | CHOCOLATE ÉCLAIR CAKE by Mary Wright 9 x 13” pan serves 8 - 12 1 (6 OZ) PKG French Vanilla instant pudding mix 1 box of Graham Crackers 3 cups milk small carton Cool Whip TOPPING: 1 cup sugar 1.4 cup milk 1/3 cup cocoa 1/4 cup butter 1 tsp. vanilla Butter a 9 X 13” pam. Mix pudding and milk. Stir in Cool Whip. Layer pan bottom with graham crackers. Spoon half of pudding over crackers. Add layer of graham crackers, then the rest of the pudding and end up with graham cracker lay on top. Refrigerate for 2 hours. TOPPING: Boil and stir sugar, milk and cocoa together in small pan for 3 minutes. Remove from heat and stir in cup butter and 1 teaspoon vanilla. Spread over top of cooled dessert and refrigerate again. Cut into squares.
48: CRANBERRY BARS by Connie Allen 2 eggs, beaten 1 1/2 cups flour 2 cups whole cranberries 1 1/2 cups sugar 1 tsp baking powder 1 tsp vanilla 1/2 c butter 1/2 tsp salt 1/2 c nuts Stir all together. Put into a greased 9 x 13 pan; bake at 350 for 40 – 45 minutes. | FROSTING 1 3 oz package cream cheese 3/4 - 1 stick of butter or margarine 1 Tbsp milk 1 teas vanilla 2 cups powdered sugar Beat butter and cream cheese together on medium speed; add milk and vanilla, then gradually beat in powdered sugar. Spread over cooled cranberry mixture, then cut into bars.
49: Chocolate Chip Date Nut Cake by Connie Allen 1 c chopped dates 1 1/2 c boiling water 3/4 c butter & shortening (Crisco) total 1 c sugar 2 eggs 2 c sifted flour 1 tsp soda 1 tsp salt 1 Tbsp cocoa 1 tsp vanilla (plus) Topping: 1/4 c sugar 1 8oz pkg choc chips 1 c chopped nuts Pour water over dates and let cool. Cream butter/shortening with sugar and eggs. Mix/sift flour, soda, salt and cocoa and add alternately with date mixture, beginning and ending with dry ingredients, beating on low mixer speed. Stir in vanilla. Pour in greased 9x13 pan. Shake sugar over top, then press chocolate chips and nuts in lightly. Bake about 40 min, in a 350 oven.
50: Strawberry Rhubarb Pudding Cake by Leslie Fuhs Allen (Alex's absolute favorite-est dessert ever) 1/4 cup water 1 1/2 teaspoons cornstarch 1/3 cup plus 1/2 cup sugar 2 cups chopped fresh rhubarb stalks (10 ounces) 1 cup chopped fresh strawberries (5 ounces) 1 cup all-purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1/2 cup whole milk 1 stick (1/2 cup) unsalted butter, melted and cooled slightly 1 teaspoon pure vanilla extract Put oven rack in middle position and preheat oven to 400F. Butter an 8-inch square glass or ceramic baking dish. Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined. Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving. Great served with vanilla ice cream for dessert or yogurt if serving it for brunch.
51: Streusel Sour Cream Coffeecakes by Leslie Fuhs Allen 3/4 cup granulated sugar 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup packed light brown sugar 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes 1 teaspoon cinnamon 1 1/2 cups (6 oz) pecans, toasted and chopped 1 cup sour cream (can also use plain or greek yogurt) 1 whole large egg 1 large egg yolk 1 teaspoon vanilla 1 teaspoon baking soda 1 1/2 teaspoons finely grated fresh orange zest Special equipment: 2 muffin tins, each with 12 (1/2-cup) muffin cups Preheat oven to 350F. Stir together granulated sugar, flour, salt, and 3/4 cup brown sugar in a large bowl, then blend in 1 1/2 sticks (3/4 cup) butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size butter lumps. Transfer 3/4 cup to a bowl and blend in cinnamon, remaining 1/2 stick (1/4 cup) butter, and remaining 1/4 cup brown sugar with your fingertips or pastry blender until crumbly. Stir in pecans, then chill streusel topping 15 minutes. Whisk together sour cream, whole egg, yolk, vanilla, baking soda, and zest, then stir into remaining flour mixture until just combined (batter will be stiff). Divide batter among 18 well-buttered muffin cups (they'll be about two-thirds full; butter tops of tins as well). Sprinkle each with streusel topping, pressing it lightly into batter. Bake coffeecakes in middle of oven until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans on racks 30 minutes. Loosen cakes with a sharp small knife, then carefully remove cakes from pans. Cooks'notes: The coffeecake batter can also be baked in a 9 1/2-inch springform pan 1 to 1 1/4 hours. Cakes can be made 1 day ahead, then cooled completely and kept in an airtight container at room temperature.
52: Roy’s Chocolate Soufflé by Catherine Wright The dessert my friends love the most. It has legendary status in Melbourne. Yields about 7 servings Note: Make batter night before Ingredients: 6 oz butter 1/2lb semi-sweet chocolate (I love Ghiradelli) 1 cups sugar 3 tablespoons corn starch 4 eggs 4 egg yolks spray Pam Utensils: Tongs Pizza pan Metal spatula Parchment paper strips and large squares Mini spring form pans for the soufflé (Note: I don’t have mini spring form pans so I use 2” diameter ramekins. It doesn’t come out of the ramekin beautifully, but it still tastes divine) Steps: 1.Melt butter and chocolate over low heat. 2.Mix sugar and corn starch together in a bowl. Crack the eggs into another bowl; add the yolks in with the eggs (set aside 4 extra whites; they are not used). 3.When butter and chocolate is melted, add to the sugar, mix it with a wire whip, then add the eggs and mix it again, just until it looks smooth. 4.Transfer to another container if desired. Chill overnight. 5.Line the metal ring with a strip of parchment paper set on the pizza pan on top of the square parchment paper. 6.Spray with Pam, 7.Scoop the soufflé base into the ring until 2/3 full. For best results and faster baking time, leave it at room temperature for an hour before baking. The pizza pan holds up to 3 rings but increase baking time 1-2 minutes. 8.In a preheated 400 degree oven, set the tray on top rack, and bake for approximately 20-24 minutes. Practice is strongly recommended since there are variables in oven temperature. (I cook until outside looks done but inside is still slightly gooey). 9.Remove from oven, then with pair of tongs, hold the mold and slide a metal spatula under it and carefully lift onto a plate. 10.Slide spatula out gently, lift the mold and remove the parchment paper (if it breaks , then you need to bake the next one longer; if it doesn’t run out when cut, then bake it less). 11.Serve immediately while very hot. I love to serve mine with rich vanilla ice cream and homemade raspberry sauce. | Raspberry sauce 1 bag of frozen raspberries 1-2 tsp of sugar 1/2 cup water Steps: Heat ingredients on stove until sugar dissolves and raspberries are thawed Remove from heat and press mixture through mesh strainer (note: I will let it stand and drip through on its on for a while with additional pressing from a potato masher or fork periodically).
53: Tiramisu by Catherine Wright I love how easy it is to make, and the flavor is awesome! Ingredients: 8 oz mascarpone cheese (can substitute cream cheese, if needed) 1/2 cup sugar 1 1/2 cups whipping cream, divided 1 cup hot water 1 tbsp instant coffee granules 1/4 cup coffee liqueur 2 (3-ounce) packages ladyfingers 1 tsp cocoa Steps: 1.Beat cheese, sugar, and cup whipping cream at medium speed with an electric mixer until creamy 2.Beat remaining cream at medium speed until soft peaks form 3.Fold into cheese mixture 4.Stir together 1 cup hot water and coffee granules until dissolved. Stir in liqueur. 5.Split ladyfingers in half, and brush cut sides evenly with coffee mixture (note: you can just lightly drag lady fingers through the liquid, but if you over saturate, the lady finger will start to dissolve) 6.Arrange one-fourth of ladyfingers in bottom of 4qt trifle bowl. Top with one-fourth of cheese mixture. Repeat layers 3 times. (note: I use a deep 8x8 brownie pan instead of a trifle bowl. Just layer until everything is used up). 7.Sprinkle with cocoa 8.Chill at least 2 hours.