Growing up in the suburbs of Chicago, on very special occasions, my family would go out to Sunday dinner at a restaurant called the White Fence Farm where they served the most delicious fried chicken and all accompanying side items in a family style setting.
Although, the chicken was scrumptious, my most vivid memory is of the corn fritters that they served.Fried to a golden brown and then dusted with confectioners sugar, they came to the table warm and were crunchy on the outside.Inside the fritter batter was sweet and laced with kernels of corn.More than forty years have passed and the restaurant continues its tradition of serving the same core menu that I recall many years ago!
Since that time, I have always searched for and tried the various corn fritter recipes that I would come across.However, I’ve never been able to find a recipe that replicated the corn fritters that I experienced at the White Fence Farm, until now.I ran across this corn fritter recipe in a cookbook by Marcia Adams, Heirloom Recipes and it is really outstanding. Next time you’re making fried chicken, add these to your menu.
INGREDIENTS
Vegetable oil for deep-frying
2 large eggs, slightly beaten
¼ teaspoon salt
1/8 teaspoon white pepper
One 16-ounce can cream-style corn
2 teaspoons baking powder
1½ cup all-purpose flour
Confectioner’s sugar for dusting
PREPARATION
Preheat the oil to 350 degrees F in a deep fryer or a deep electric skillet.There should be at least 2 inches of oil.
In a large bowl, beat the eggs, salt and pepper together.Add the corn and blend thoroughly.Add the baking powder and flour, but do not over stir; some of the flour should be visible.Drop the batter by tablespoons into the hot oil and fry for 2-3 minutes on each side, or until a light brown.Drain on paper towels and sprinkle immediately with sifted confectioner’s sugar.Serve with warmed maple syrup, if desired.
Toast nuts in 350 degree F oven for approximately 5-7 minutes.Remove from oven and cool.Chop toasted nuts and combine.
Place Gorgonzola cheese in a heavy large skillet and gradually whisk in the cream.Cook over medium heat until the cheese melts and the cream thickens, whisking frequently, approximately 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until al dente, stirring occasionally to prevent sticking.Drain well.
Add pasta to sauce in the skillet and toss until coated with sauce.Sprinkle in the Parmigiano-Reggiano and stir until cheese is melted.
Season generously with freshly grated pepper and divide between serving plates.Sprinkle each serving with the toasted nut mixture.
Spread almonds on a shallow baking pan and toast for approximately 7-10 minutes, stirring frequently until they are lightly browned.Remove from the oven and cool.Chop almonds into small pieces and reserve in an airtight container.
Combine softened cream cheese and mayonnaise and mix well.Add in bacon, green onions, dill and grated pepper.Cover and refrigerate dip overnight.
Remove dip from refrigerator and on a small serving platter form dip into the shape of a pinecone.Press toasted almonds into the dip.
1 sleeve (1/4 –pound) “unsalted tops” soda crackers – crushed
¼ cup chopped flat leaf parsley
2 tablespoons unsalted butter
Kosher salt and grated pepper
PREPARATION
Preheat oven to 350 degrees
In a large bowl, add the cream style corn and cooled frozen corn kernels and mix together.In a small bowl, beat 2 eggs slightly and then add the heavy whipping cream and whisk.Combine the eggs with the corn mixture, then mix in the crushed soda crackers. Finally, blend seasonings and chopped parsley into the corn mixture.
Scrape into a buttered 4 quart casserole and dot with unsalted butter.Bake uncovered for 30-40 minutes or until it is lightly browned on top and springs back to the light touch.
The key to making great biscuits is buttermilk.Having lived in the South for the past seven years, I have found that the best Southern cooks use buttermilk for their biscuits.Using buttermilk in the recipe results in a tender, flaky biscuit.
INGREDIENTS
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
½ teaspoon kosher salt
1/3 cup butter – chilled – cut into small pieces
¾ cup grated Cheddar Cheese
1 cup buttermilk
PREPARATION
Preheat oven to 350 degrees F.
In a medium bowl, whisk the flour, baking powder, sugar and salt together.Cut in the butter into the flour mixture, until it resembles cornmeal.Add the cheese and then stir in the buttermilk and stir just until blended.Do not over stir the dough mixture.Using a parchment lined baking pan, drop biscuits by tablespoonful, approximately 2 inches apart.Brush the tops of biscuits with melted butter.Bake for 12-15 minutes, until golden brown.
The key to making great corn bread is a cast-iron skillet.Using the cast-iron skillet produces a slightly crisp crust and the corn bread browns better, than using a glass or metal baking pan.
INGREDIENTS
1 ½ cup yellow corn meal
¾ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 ¾ cups buttermilk
2 tablespoons honey
½ stick unsalted butter
½ cup frozen corn kernels
½ cup grated sharp cheddar cheese
Preheat oven to 425 degrees.Place a dry, well-seasoned cast-iron skillet in the middle of the oven to heat.
Mix together cornmeal, baking soda and kosher salt thoroughly.In another bowl, whisk the eggs until blended and add in the buttermilk.
Remove hot skillet from the oven carefully and add the butter.Swirl gently to coat bottom and sides of the skillet.Add the remaining butter to the buttermilk mixture and return the skillet to the oven.Stir cornmeal into the buttermilk mixture until just moistened.The batter does not have to be smooth.Add honey and then fold in the frozen corn kernels and grated cheese.
Scrape batter into the hot skillet and bake until golden brown, approximately 20-25 minutes.Remove from oven and invert cornbread onto a platter for serving.Serve with butter and honey.
These are just your basic mashed potatoes that epitomizes what “comfort foods” are all about.These are rich, buttery, and creamy, with lots of butter and whipping cream.When you are feeling the need for something comforting, for me, these are right up there with macaroni and cheese!
INGREDIENTS
1 ½ lb russet potatoes
¼ tsp kosher salt
Grated black pepper to taste
1 cup heavy whipping cream – more or less, dependent on taste
½ stick of butter
PREPARATION
Peel potatoes and place them in a large pan, making sure that water fully covers the potatoes.Cook on medium high heat, until fork tender.Remove from heat and drain in colander.Return to pan and turn the heat on low.Stir the potatoes for approximately 30 seconds, so the heat will absorb any excess water in the potatoes that was not drained.
Remove from heat and add whipping cream and butter to the potatoes.Using a potato masher, mash potatoes to the consistency that suits your taste.
This is a classic Pecan Pie that has a single crust with a soft and gooey filling of sugar, corn syrup, butter, eggs and it’s chock full with pecans.I always toast my pecans in the oven for approximately 7-10 minutes in a 350 degree oven, before baking them in the pie, it releases the natural oils of the pecans and makes for a more flavorful pie.
INGREDIENTS
Crust:
1 cup lard (this really makes the most flaky pie crusts)
2 tablespoons butter
2 cups flour
1 tsp salt
4 tablespoons cold water
Filling:
1 cup dark Karo syrup
1 cup granulated sugar
2 tablespoons butter, melted
1 tsp pure vanilla extract
3 eggs
2 cups toasted pecans
Whipped cream or ice cream and mint for garnish
In a large bowl, place the lard and butter.Add the flour and salt and using a pastry blender, cut the flour into the lard mixture.The mixture should be crumbly.Add cold water, 1 tablespoon at a time, mixing the flour mixture in between each tablespoon of liquid.Only add enough water to the dough until it comes together into one large ball.
Spread some flour onto a piece of waxed paper and place dough on it.Sprinkle more flour on the top of the dough and proceed to roll out the dough until desired thickness – should be about 1/8 inch thick.Fold dough over once to make a half moon and again into a quarter moon.Remove the dough from the waxed paper and place into a 9 inch pie pan.Unfold the dough so that it covers the entire pan.Press dough gently into the pan.Using a fork, crimp the edges of the dough along the edge of the pie pan and cut away excess dough with a pairing knife.Set the pie shell aside.
Preheat the oven to 350 degrees F.In a bowl, combine the corn syrup, sugar, butter, vanilla and eggs.Mix with a whisk until well incorporated.Place the pecans in the pie shell and pour mixture over the pecans.Don’t overfill the pie shell.Bake for 45-55 minutes.The pie should be firm and golden brown and is done when a knife plunged in the middle comes out clean.Pie should cool before serving.Serve with whipped cream or ice cream
Pork:Oil large rimmed baking sheet.Whisk Dijon mustard, olive oil and fresh thyme in a small bowl to blend and set aside.Season the pork tenderloins with kosher salt and cracked pepper.To a heavy skillet, add several tablespoons of olive oil and heat to high temperature.Add the pork and sear the meat until it’s brown all over, turning frequently for about 10 minutes.Transfer the seared tenderloins to prepared baking sheet.Spread the Dijon mixture over all sides of the pork.
Roast pork in a 425 degree oven until meat thermometer inserted into the thickest part of the tenderloin registers 150 degrees F, approximately 30-35 minutes.Remove from oven and let stand for 5 minutes.
Gorgonzola Sauce:Melt 1 tablespoon butter in heavy small saucepan over medium heat.Add 1 tablespoon flour and cook for 1-2 minutes.Gradually whisk in the whipping cream, white wine and chicken broth.Boil until mixture thickens, whisking frequently for about one minute.Add crumbled Gorgonzola and whisk until the cheese is melted and smooth and sauce.
To serve, slice the roast pork into ¼ inch slices and place 2-3 slices into a small round bakery bun.Put a dollop of the Gorgonzola sauce on each sandwich or other condiments such as mayonnaise or Dijon mustard.
This is a recipe for fried macaroni and cheese that was developed by Paula Deen.My first reaction to fried macaroni and cheese was “I don’t know about this”, however after tasting some of these nuggets, I was hooked.They are crunchy on the outside and soft and creamy with the macaroni and cheese mixture on the inside.
INGREDIENTS
Peanut oil, for frying
1 recipe “The Lady’s Cheesy Mac” prepared, chilled in the refrigerator overnight, and cut into 15 bite-sized squares, recipe follows
Flour, for dredging
1 egg, beaten
Plain bread crumbs, for dredging
PREPARATION
Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F.
Dredge each Cheesy Mac square in flour, then egg, and then bread crumbs to coat. Fry for about 1 minute on each side until golden brown. Drain on paper towels before serving.
“The Lady’s Cheesy Mac”:
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
Source:Paula Deen – Food Network – “Paula’s Party”
5 ½ cups shredded sharp white or yellow Cheddar cheese
Freshly ground black pepper
¼ cup chopped parsley
1 large onion – diced
4 large slices of bacon – sliced crosswise into thin strips
PREPARATION
Bring a pot of salted water to boil over high heat. Add the macaroni and cook for 8-9 minutes, until al dente. Drain. Preheat oven to 400 degrees. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. String the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and parsley and fold that all in to coat the macaroni and cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 ½ cups cheese. Bake for 30 minutes, or until hot and bubbly.
While macaroni and cheese bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper. To serve, scatter the bacon mixture over the macaroni and cheese.
Melt one stick of butter and add sugar, blend well.Add cocoa, pinch of salt and one can of evaporated milk.Bring up to a boil and continue to boil for approximately 5 minutes.Remove from heat and add chocolate chips, walnuts and vanilla.Blend well and pour into a buttered 8×8 pan.Cool at room temperature cool and then cut into 1 inch squares.
In an electric mixer, with paddle attachment, combine lemon cake mix, sugar, apricot nectar and vegetable oil.On medium speed, combine ingredients and beat for two minutes.While continuing to mix, add eggs one at a time, mixing thoroughly after each.
Pour batter into a greased and floured bundt pan.Bake in 325 degree oven for approximately one hour or until a toothpick inserted into the top of the cake comes out clean.Cool on wire rack for up to 15 minutes and then remove from pan and place on cake platter.Using toothpick, pierce the top of the cake with multiple small holes, before glazing.
Glaze:Combine powdered sugar and juice of one lemon and stir until powdered sugar is combined well with the juice.
Pour the glaze over the top and sides of the warm cake.
1 large golden delicious apple – peeled and thin sliced
1 teaspoon powdered sugar
Pinch of salt
PREPARATION
Preheat oven to 400 degrees F
Combine eggs, half and half, flour, 2 tablespoons melted butter, 1 tablespoon sugar, ¼ teaspoon cinnamon and a pinch of salt.Blend until smooth.
Brush remaining 2 tablespoons of melted butter over bottom and sides of 10 inch cast-iron skillet.Add apples, sprinkle remaining 3 tablespoons of sugar and ½ teaspoon cinnamon over apples.Cook over medium heat, stirring occasionally until apples are just tender – about 6 months.
Once apples are tender, pour batter over apple mixture and bake in 400 degree oven for about 15 minutes or until puffed and golden brown on top.Remove the skillet from the oven, cut around pancake and invert onto a platter.Sift powdered sugar over the top of pancake.Cut into wedges and serve with butter, maple syrup and additional powdered sugar.
Sift dry ingredients into a large mixing bowl.Using an electric mixer, add the oil to the dry ingredients, mixing well.Beat in one egg at time, mixing thoroughly after each egg.Add carrots and walnuts to the batter and mix well.
Pour cake batter into a greased 13×9x2 pan and bake for 45-55 minutes in a 350 degree oven.The cake is done when a toothpick plunged in the middle of the cake comes out clean.Remove from oven and let cool.
To make the frosting, combine the cream cheese, butter and vanilla in a mixing bowl.Beat the mixture until it is smooth and creamy.Add the powdered sugar and blend.Frost the cake after it has completely cooled.Make sure to refrigerate the cake, due to the cream cheese content in the frosting.
While pasta is cooking, in a large skillet, melt butter and then add garlic.Saute for approximately 1-2 minutes until garlic is softened, but not browned.Add whipping cream and slowly heat.
When pasta is cooked, drain thoroughly in a colander and place in a large bowl.Pour the cream mixture over the hot pasta and add the Parmesan-Reggiano cheese, chopped parsley, salt and grated black pepper.Toss until the cheese melts and the sauce will thicken.
Rub chicken breasts lightly with olive oil and season with grated black pepper and salt.Place on a shallow baking sheet and bake in oven for approximately 30-35 minutes.
While chicken is baking, in food processor, combine basil leaves and garlic.Begin processing and pour olive oil in a steady stream.Process until mixture begins to emulsify. Add walnuts and parmesan cheese and process for about 1 minute.
Heat whipping cream in saucepan until it begins to simmer.Slowly pour about ½ half of cream mixture into the food processor and pulse for approximately 20 seconds until incorporated.Pour mixture back into the saucepan with remaining cream and simmer for about 5 minutes until thickened.
Cook linguine, per instructions and drain.Toss with basil cream sauce and additional Parmigiano-Reggiano.Season pasta with salt and grated black pepper, to taste.
To Serve:Plate the linguine and top with sliced chicken breasts.Sprinkle with additional cheese and garnish with fresh basil leaves.
Roasted garlic teamed up with the buttermilk and grated Parmesan cheese make this recipe for Garlic Mashed Potatoes a winner!I love garlic, so I roast two heads of garlic for the potatoes; use only one head of garlic if you would like a milder garlic flavor.
INGREDIENTS
2 heads of garlic – unpeeled
Olive oil
2 ½ lbs of red potatoes
½ stick of unsalted butter
¼ cup of sour cream
¼ cup buttermilk, more dependent on the consistency you like
Roast Garlic:Cut the top off of the garlic head (approximately ¼ inch). Drizzle with a small amount of olive oil.Wrap the garlic head in foil and roast for 40-50 minutes, or until very soft.Remove from oven and cool.Squeeze roasted garlic from head and set aside.
In a 4 quart saucepan, cover potatoes with water, leaving the skins on and boil for approximately 30-40 minutes, until tender.Drain potatoes in a colander and then return to hot pan for a few minutes under low heat.Stir for a few moments to remove any excess water from the potatoes (eliminates watery potatoes).Transfer potatoes to an electric mixer and add butter, mix slowly.Beat in sour cream and buttermilk until combined well.Add Parmigiano-Reggiano, reserved garlic and salt and pepper to taste, beating until smooth.
This is a wonderful sweet bread recipe that is included in Rose Levy Beranbaum’s book, The Bread Bible published in 2003.The recipe is a bit complex, but the outcome is well worth the effort.The bread is firm, but moist and the crumble topping is a perfect combination of cinnamon, sugar and walnuts.
INGREDIENTS
Crumble Topping
¼ cup brown sugar
1 ½ tablespoon granulated sugar
¾ cup walnuts
1 teaspoon cinnamon
¼ cup, plus 2 tablespoons cake flour
3 tablespoons butter, melted
¼ teaspoon pure vanilla extract
1 tart apple, such as Granny Smith
2 tablespoons lemon juice
Cake Batter
1 egg
2 large egg yolks
1/8 cup sour cream
1 teaspoon pure vanilla extract
1½ cup cake flour
¾ cup granulated sugar
¼ teaspoon baking powder
3/8 teaspoon baking soda
scant ¼ teaspoon salt
9 tablespoons of softened butter
¼ cup plus, 1/8 cup sour cream
PREPARATION
Grease the bottom of a 9 inch by 5 inch loaf pan and then line the bottom with parchment paper and spray with Baker’s Joy or grease and flour the whole pan.(If using non-stick pan and Baker’s Joy, no parchment is needed).
Preheat oven to 350 degrees F, thirty minutes before baking and place a rack in the middle level of the oven.
In a food processor fitted with a metal blade, pulse brown sugar, granulated sugar, walnuts and cinnamon until the nuts are coarsely chopped.Reserve ½ cup for the filling.To the remainder, add ¼ cup, plus 2 tablespoons cake flour, 3 tablespoons butter (melted) and ¼ teaspoon pure vanilla extract. Pulse briefly, just until the butter is absorbed.Empty the mixture into a bowl and refrigerate for about 20 minutes to firm up, then use your fingertips to form a coarse, crumbly mixture for the topping.
Peel and core a tart apple and cut into ¼ inch slices, toss with 2 teaspoons lemon juice and set aside.In a medium bowl, lightly combine 1 large egg, 2 large egg yolks, 1/8 cup sour cream and 1 teaspoon vanilla.
In a mixer bowl, combine 1 ½ cups sifted cake flour, ¾ cup granulated sugar, ¼ teaspoon baking powder, 3/8 teaspoon baking soda and scant ¼ teaspoon salt and mix on low speed for 30 seconds to blend.Add 9 tablespoons of softened butter and another ¼ cup, plus 1/8 cup sour cream and mix until the dry ingredients are moistened.Increase the speed to medium if using a stand mixer or high speed if using a hand-held mixer and beat for 1 minute to aerate and develop the structure.Scrape down the sides of the bowl.Gradually, add the egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.Scrape down the sides.
Scrape about 2/3 of the batter into the prepared pan.Smooth the surface.Sprinkle with the reserved ½ cup crumb mixture and top with the apple slices, arranging them in two rows of overlapping slices.Drop the remaining batter in large blobs over the fruit and spread it evenly.Sprinkle with the crumb topping.
Bake for 50-60 minutes or until a wooden toothpick inserted in the center comes out clean and the bread springs back when pressed lightly in the center (an instant thermometer inserted in the center will read about 200 degrees).Loosely tent loaf pan with buttered foil after 45 minutes to prevent overbrowning.
Remove the bread from the oven and set it on a wire rack to cool for 10 minutes.Place a folded kitchen towel on top of flat plate and cover it with plastic wrap.Oil the plastic wrap.Loosen the sides of the bread with a small, metal spatula and invert it onto the plate.Grease a wire rack and reinvert the bread onto it, so that it is right side up.Cool completely about 1 ½ hours, before wrapping airtight.
Prepare pasta per directions.Drain in colander and set aside.
In a large skillet, brown ground beef, sausage and onion with the oregano until done.Drain off any excess fat.Add the soups and 1 can of water.Combine the meat mixture with the pasta.
Pour mixture into a 2 quart casserole dish and bake for approximately 40 minutes in a 400 degree oven.Remove from oven and top with grated mozzarella cheese.Return to the oven for approximately 5-10 minutes until the cheese has melted.
3 cups low sodium beef broth or homemade beef stock
1 cup water
Kosher salt and freshly ground black pepper
2 lbs red potatoes, peeled and diced
6 carrots, peeled and chopped into 1 inch pieces
PREPARATION
Preheat oven to 300 degree F
In a large Dutch oven, heat the olive oil over medium-high heat.Add the roast and sear on all sides until dark brown, approximately 8-10 minutes.Remove roast from pan and set aside.
Reduce the heat to medium.Add the onions and saute for approximately 8-10 minutes, until golden brown.Add the paprika, bay leaves, rosemary, thyme and garlic.Combine with the onions and cook for 1-2 minutes.
Add the beef broth and water.Bring to a boil.Return the roast and any accumulated juices to the Dutch oven.Season with salt and pepper and cover Dutch oven with lid.
Place in preheated oven and bake for 1 hour.Turn roast and add the potatoes, celery, carrots and additional stock, if needed.Cover and bake for another 1 hour, or until tender.Remove pot roast and vegetables from oven.Discard bay leaves. Adjust seasonings, with salt and pepper.Spoon juices over roast and vegetables and serve.
The apples and sour cream in this coffeecake make it an exceptionally moist and delicious cake.Perfect with that cup of coffee in the morning!
INGREDIENTS
Crumble Topping
½ cup walnuts
¼ cup dark brown sugar
2 tablespoons unsalted butter
1 teaspoon cinnamon
Coffee Cake Batter
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
½ cup unsalted butter
1 cup sour cream
1 ¼ cup diced apples
PREPARATION
Preheat oven to 350 degree F
In a food processor bowl, using a steel blade, add the walnuts, dark brown sugar, unsalted butter and cinnamon.Process, using the pulse setting, until the walnuts are finely chopped and the crumble is the consistency of cornmeal.Set aside.
Using an electric mixer, cream the butter and sugar together until it is light and fluffy.Add the vanilla extract and then add in the eggs one at a time, mixing well in between.Into the coffeecake batter, alternate adding the dry ingredients with one cup of sour cream, mixing thoroughly.Finally, gently fold in the diced apples into the batter.
Pour the coffeecake batter into a greased 9×2x13 baking pan.Sprinkle top of coffeecake with the crumble topping and bake for approximately 40 minutes or until a toothpick inserted in the center of the coffeecake comes out clean.
Loaf of French bread – sliced into 8 – ½ inch-thick slices
Butter
1 cup grated Gruyere or Swiss cheese
PREPARATION
Soup
In a large stockpot, heat butter and olive oil and then add onions and garlic, seasoning with salt and pepper.Cook over medium-high heat for approximately 15 minutes, stirring frequently while onions start to soften and become translucent.
Reduce heat to low and continue to cook onions until they are dark golden brown and carmelized, stirring frequently to make sure the onions don’t burn.Add the red wine and bring to simmer for 2-3 minutes.Stir in the broths and water, season to taste and bring to a simmer. Simmer for another 15-20 minutes.
Cheese Toasts
Heat broiler with rack set about 4 inches from the heat.Butter eight slices of French bread and sprinkle with grated Gruyere or Swiss cheese.Place on tin foil or broiler-proof baking sheet and broil for 2-3 minutes until cheese is melted and golden brown.
Serve:Ladle into individual soup dishes and top with cheese toasts and sprinkle with chopped parsley.
This is a hearty Italian classic that will warm you up on those cold winter days.Make a large stockpot of this soup and freeze it for a quick meal during the busy workweek.
Prepare pasta per instructions.When cooked, drain and set aside.
Heat olive oil in a medium stockpot.Add chopped onions and saute’ until they are soft and translucent.Add garlic and cook for one minute, making sure that it doesn’t burn.Add crushed tomatoes, basil and half of the parsley.Simmer for approximately 5 minutes and then add the chicken stock.
Bring soup to boil and then reduce to simmer.Cook for approximately 15-20 minutes.Add the pasta and bring back to simmer.Garnish with remainder of chopped parsley and Parmesan-Reggiano.
Preheat oven to 350 degrees.Place chicken breasts in a baking pan and rub chicken breasts with olive oil, sprinkle with salt and pepper.Roast chicken breasts for approximately 35-40 minutes, until done.When the chicken has been cooled, shred the meat, cover and set aside.
In a large stock pot, heat 3 tablespoons of olive oil.Add the onions, celery, carrots and cook over medium-low heat for 15 minutes or until the onions start to soften.Add the garlic and cook for 30 seconds, making sure that it doesn’t burn.
Add the chicken stock, tomatoes, including the puree, jalapenos, cumin, coriander, cilantro and salt and pepper to taste.Bring the soup to a boil, then lower the heat and simmer for about 30-45 minutes.Add the shredded chicken and simmer an additional 10-15 minutes.Serve the soup piping hot with grated cheddar cheese, sliced avocado, dollop of sour cream and tortilla chips.
Corn Tortilla Strips
Slice 6-8 corn tortillas in half and then crosswise into 1 inch strips.In heavy frying pan, heat 1 inch of cannola oil until the oil just starts to smoke.In small batches, carefully add the tortilla strips and fry until the strips are lightly browned.Approximately 1-2 minutes.Remove from oil and place on paper towels to drain.
This is a smooth, creamy and comforting soup.It’s a perfect use for any leftover cooked vegetables that you have in the refrigerator, but my favorite is broccoli.This recipe is designed to use a food processor and I have found that it makes preparation of this soup a breeze.
INGREDIENTS
1 small yellow onion – peeled and quartered
3 T butter
½ cup water
½ cup peeled, cooked potatoes
1 ½ cups chicken broth
½ tsp celery salt
salt & pepper to taste
1 cup cooked vegetable
1 cup heavy whipping cream or half and half
Finely chopped parsley or chives
Finely grated cheddar cheese
PREPARATION
Add onion to food processor and with metal blade, finely chop.Combine chopped onion with butter and water in a large saucepan.Bring it to boil, then simmer until the water has boiled away.Stir constantly to ensure that the onion mixture doesn’t burn.Stir in broth, cooked potatoes, vegetables and seasonings.Bring to boil and then simmer for 5-10 minutes.
After simmer, pour mixture through a strainer, catching liquids into a separate bowl and reserve.Add vegetable solids into the food processor and puree.Pour puree and liquids back into saucepan and stir in the cream.Add salt and pepper to taste.Bring back to simmer.
Serve with garnish or parsley, chives, grated cheese and homemade croutons (see recipe below).
HOMEMADE CROUTONS
INGREDIENTS
1 loaf of french or italian bread – cut into 1 inch cubes
1 stick of butter
PREPARATION
Melt butter in a skillet and add cubed bread.Toss bread cubes in butter, until well coated.Remove from pan and place on a baking sheet.Bake in 375 degree oven for approximately 10-15 minutes, turning once or twice to ensure even browning.
This is a hearty beef and vegetable soup that is perfect for a cold winter evening.It does take a bit of time to make, so I’ll prepare it on the weekend and we’ll have some for the upcoming week.It’s always better the next day anyway, as the flavors have an opportunity to meld.
Makes 6-8 main course servings
INGREDIENTS
2 T olive oil
2 lb boneless beef chuck or sirloin tip roast, cut into ½ inch cubes
4 large carrots, peeled and diced
» Time Saver Tip – use already peeled baby carrots and dice
1 large onion – finely chopped
6 garlic gloves – finely chopped
3 small bay leaves
2 T chopped fresh thyme
6 cups beef broth (low sodium)
2 cups tomato juice
1-28 oz can of crushed tomatoes in juice
1 ½ cups green cabbage – finely chopped
4 large potatoes, peeled and diced
1 cup frozen corn kernels
1 cup frozen peas
PREPARATION
Heat olive oil in large stock pot over medium high heat.Add beef cubes to pot, season with salt and pepper and saute until meat is no longer pink, approximately 5-6 minutes.
Add diced carrots, onion, garlic, bay leaves and thyme.Saute 5-7 minutes, until the carrots and onions start to soften.Add 6 cups of beef broth, 2 cups tomato juice, crushed tomatoes, chopped cabbage and potatoes.Bring to boil and then reduce the heat to simmer, partially covering the stockpot.Simmer until beef and vegetables are tender, about 1 ½ hours.Stir in frozen corn and peas; simmer until tender about 5-10 minutes.Season the soup to taste with salt and pepper.
This is not your typical potato soup.This is a recipe that I picked up during my travels in South America.It’s thick and creamy, with a slight “kick” from the smoked paprika.Again, fix it ahead of time and keep some in the refrigerator for a quick and filling meal during the week.
Makes 6-8 main course servings
INGREDIENTS
2 tablespoons butter
½ cup green onions – chopped
1/2 - 1 tablespoon smoked paprika
1 tsp kosher salt
¼ tsp pepper
3 ½ cups chicken stock
1 ½ lb peeled and quartered potatoes
1 cup half and half
1 egg – separated
¼ cup heavy whipping cream
2 cups cooked corn kernels – drained
2 hard boiled eggs - chopped
2 oz sharp cheddar cheese – garnish
PREPARATION
In a large stockpot, melt butter over medium heat.Add green onions and paprika and cook until onions are tender.Approximately 3-4 minutes.Add salt, pepper, and chicken stock – bring to a boil.Add potatoes and cook until they are tender – approximately 30 minutes.Add milk and bring back to a boil.Reduce heat and add egg white and blend into the soup.Reduce heat and simmer for 5 minutes without stirring.Add egg yolk to the whipping cream and stir into the soup and bring back to simmer.Add the corn kernels and continue to simmer for 3-5 minutes.
Garnish soup with chopped hard boiled eggs, cheddar cheese and chopped green onions.
1 lb extra lean ground beef
1 package taco seasoning mix
1 can refried beans
1 large yellow onion
2-3 cups grated Mexican
melting cheese
8 white corn tortillas
1-2 Jalapeno peppers – seeded and sliced
Garnishes – sour cream, guacamole, chopped tomatoes and taco sauce
Makes 4-6 servings
In a large frying pan over medium-high heat, brown ground beef and onion until pink in meat is gone and the onion is softened. Drain any excess fat. Add the taco seasoning mix and simmer for a few minutes, per the package instructions. Remove from heat and set aside.
To make the homemade taco chips, cut the corn tortillas in half and then cut each half into thirds. You should have six taco chips per tortilla. In a deep fryer or large skillet (preferably, heavy cast iron type), pour in 1 inch of peanut or canola oil. Heat oil to a temperature of 325 degrees and then carefully, in small batches, add the tortilla chips to the hot oil. Cook for approximately 3 minutes, turning frequently until the tortilla chips turn lightly brown. Remove from oil and drain on paper towels or brown paper bag.
In an oven proof platter, arrange a layer of tortilla chips on the bottom of the platter, spread refried beans and ground beef mixture. Sprinkle with grated cheese and jalapeno peppers. Repeat with another layer of tortilla chips, refried beans and ground beef. Top off with more grated cheese and jalapeno peppers. Heat in a 325 degree oven until the cheese melts. Serve with choice of sour cream, chopped tomatoes, guacamole and taco sauce.
Stir all of the ingredients together until well mixed.
Preheat the oven to 325F. Prepare a 10 inch cake pan (grease lightly and flour). Bake until firm and a knife inserted into the cake comes out clean, about 1 hour.
Pour the coffee and stir the sugar into an Irish Whiskey glass. Add the Whiskey and stir. Float the cream onto the top of the drink by carefully pouring it over the back of a teaspoon.
Paddy Irish Whiskey may be hard to find in the US but is well worth using if you can find it. If you can’t find Paddy then you can use Jameson Irish Whiskey which can be found at any liquor store.
1 cup applesauce
1 1/2 cups sugar (vegan raw, your choice)
1 1/2 cups water
3 tbs. Kahlua
2 tablespoon vanilla extract
2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
Preheat oven to 350 degrees
Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.
Depending on the type of flours used you may need to add more water or a tablespoon more flour.
Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Kahlua Frosting- Traditional (Not Fat Free)
Ingredients
6 tbs. sunflower shortening, or another vegan shortening, or margarine
1 lb sifted evaporated cane juice/vegan powdered sugar or traditional powdered sugar
3 tbs. unsweetened cocoa
5 tbs. Kahlua
Blend together well. If the mixture is too stiff add more Kahlua one teaspoon at a time.
Fat Free Kahlua Frosting
1.5 Bananas- Blend until Smooth
5 tsp. Kahlua
1 cup Evaporated Cane Juice or Vegan Powdered Sugar
1/2 cup Cocoa Powder
1 tsp. Vanilla Extract
1 tbsp. white flour
Blend all Together until smooth.
Mix in cocoa powder.
If the mixture is too dry add a tsp. “milk” and mix in well.
If the mixture is too wet add a tablespoon of cocoa powder.
Some of the ingredients may have naturally occurring fats.
Serving Size : 10
1 cup applesauce
1 1/2 cups sugar (vegan, raw, your choice)
1 3/4 cups water
1 tablespoon vanilla extract
2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Preheat oven to 350 degrees
Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.
Depending on the type of flours used you may need to add more water or a tablespoon more flour.
Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Profiteroles or cream puffs are made from a small, round baked choux pastry dough filled with a sweet filling. Most often the filling is whipped cream, pastry cream or ice cream.They are topped with a chocolate sauce or caramel glaze.
Serves 6
INGREDIENTS
1 cup milk
Pinch kosher salt
1 cup all purpose flour
4 extra large eggs
½ cup heavy cream
12 oz semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream – (recommended Hagen Dazs), for serving
Pre-heat the oven to 425 degrees
PREPARATION
Heat the milk, butter and salt over medium heat until scalded.When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough.Cook, stirring constantly, over low heat for 2 minutes.The flour will begin to coat the bottom of the pan.Dump the hot mixture into the bowl of a food processor fitted with the steel blade.Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip.Pipe in mounds 1 ½ inches wide and 1-inch high onto a baking sheet lined with parchment paper.You should have about 18 puffs.With a wet finger, lightly press down the swirl at the top of each puff.(You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers, if you don’t have a pastry bag).Bake for 20 minutes or until lightly browned, they turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom.Make a small slit in the side of each puff to allow the steam to escape.Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir until the chocolate melts.Add the honey and coffee and stir until smooth.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace top and drizzle with slightly warm chocolate sauce.
Preheat oven to 350 degrees F.Butter and flour an 8 or 9 inch square baking pan.Melt chocolate squares over a double boiler or microwave (carefully) until chocolate is melted.Set chocolate aside to fully cool to room temperature.Combine flour, baking powder and salt in a separate bowl and set aside.In an electric mixer, cream butter and sugar together on medium speed for approximately 3 minutes, until mixture is light and fluffy.Add the eggs, one at a time, beating thoroughly after each egg.Add the milk and vanilla to the batter and mix thoroughly.Reduce speed to low, and slowly add the cooled chocolate, making sure that it is fully incorporated into the batter.Add flour mixture to batter in small amounts and blend well.
Spread the batter evenly in the prepared pan.Bake brownies for 30-35 minutes, until a toothpick inserted in the center comes out clean.Remove from oven and transfer to a wire rack for cooling.
Chocolate Sauce:In a small saucepan, heat chocolate chips and heavy whipping cream on low heat.Stir continuously while the chocolate and cream are fully incorporated.Add the honey and hot coffee.Blend well.
Serve:When brownies are thoroughly cooled, cut into 12 squares.Serve with chocolate sauce ladled over brownie with a scoop of good quality vanilla ice cream. Personally my favorite vanilla ice cream is from Oberweis Dairy and when I lived in Illinois, I had them delivering all of our dairy. You can also use a Haagen Dazs,Ben and Jerry’s or try using a local ice cream. Most towns now have local creameries, those ice creams are usually of high quality and support your local economy.
Here are some links to help you connect with local producers in your area:
Creme Brulee in French means “burnt cream”.It’s a dessert consisting of a rich custard base and topped with a layer of hard caramel.The hard caramel is created by caramelizing sugar on top of the custard by placing it under a broiler or using a specialculinary torch.The custard usually is flavored with just vanilla, but it can be enhanced with chocolate, liqueur or fruit.Creme brulee is usually served cold in individual ramekins.
Serves 5-6
INGREDIENTS
1 extra-large egg
4 extra-large egg yolks
½ cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 tsp pure vanilla extract
1 tablespoon orange liqueur (recommend Grand Marnier)
Preheat oven to 300 degrees
PREPARATION
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and ½ cup of the sugar together on low speed until just combined.Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch, but not boiled.With the mixer on low speed, slowly add the cream to the eggs.Add the vanilla and orange liqueur and pour into 6-8 ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come up halfway up the sides of the ramekins.Bake for 35-40 minutes, until the custards are set when they are gently shaken.Remove the custards from the water bath, cool to room temperature and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a culinary torch until the sugar carmelizes evenly.Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Serve topped with whipping cream, fresh raspberries and mint.
In large mixing bowl add ground beef, onion, beaten egg, crushed saltine crackers, grated cheddar cheese, tomato sauce and seasonings.Mix well and shape into 13×9x2 pan.Spread ketchup over the top of the meatloaf and then arrange bacon slices on top.
Bake in the oven for 45-50 minutes.Meatloaf will be nicely browned and bacon on top cooked.Remove from oven and let the meatloaf rest for 10 minutes before slicing.
This is an easy, quick meal and most of the ingredients can be found in your panty.Much more tasty and less sodium than those packaged meals.It’s a great for a midweek meal when you are busy with work or kids.Speaking of kids, mine love it!
Serves 4-6
INGREDIENTS
1 lb ground beef
5 cups cooked rottini pasta
1- 30-oz jar – ClassicoPasta Sauce – tomato-basil or 4 cheeses
½ cup freshly grated Parmigiano-Reggiano
2 cups grated cheese – mixed mozzarella and cheddar
½ cup finely chopped basil
Salt and pepper
PREPARATION
Brown ground beef in a large skillet, until all the pink is gone.Drain any excess grease out of the pan.Add in pasta sauce, cooked pasta, parmesan cheese, andbasil.Mix well and spoon into a prepared 9×12x2 inch baking dish.Top the casserole with 2 cups of mixed, grated cheeses.
Bake in 375 degree oven for approximately 20-30 minutes, until the cheese is melted and slightly browned.Remove from oven and let cool slightly.Serve with a simple green salad.
This is a recipe from the kitchen of the historic Brown Hotel in Louisville, Kentucky.I was staying at the hotel on business and had lunch in the hotel’s dining room.The Hot Brown Casserole was one of the items on the luncheon buffet.It was absolutely delicious!When I returned home, I sourced out the hotel’s recipe that appeared in the Louisville Courier-Journal newspaperfor this Kentucky classic.
Makes 8 servings
INGREDIENTS
1 cup butter
¾ cup all purpose flour
2 eggs beaten
6 cups milk
1 cup grated parmesan cheese
¼ cup heavy whipping cream
Salt and pepper to taste
16 slices white bread toasted
16 slices roasted turkey breast
Paprika
1 lb bacon
1 cup seeded and diced tomatoes
¼ cup chopped parsley
PREPARATION
In a large saucepan, melt butter. Add flour, stirring to make a roux. Cook 2 to 3 minutes. Thoroughly beat eggs. Beat into milk. While stirring, very slowly add milk mixture to butter mixture. Stir in cup Parmesan cheese. Cook until mixture thickens, but do not boil. This will take 30 to 45 minutes. Mixture should heavily coat spoon. Remove from heat. Fold in whipping cream, and add salt and pepper to taste.
Trim crust from bread. Toast 10 slices in a regular toaster or place in pan under broiler until golden. Do both sides. Line the bottom of a 9-by-13-by-2-inch casserole and an 8-by-8-by-2-inch casserole. (I used 6 slices of toasted bread to line a 9-by-13-by-2-inch casserole and 4 slices for an 8-by-8-by-2-inch casserole.) If your casserole dish is large enough to accommodate 10 slices of bread, use only 1 casserole.
Top with slices of turkey. Cover with sauce, dividing the sauce between the 2 casseroles, or if using 1 casserole, spread all of the sauce over the turkey. Sprinkle with remaining Parmesan cheese and paprika. Place in a 350-degree oven for 15 minutes or until golden brown.
While casserole is baking, fry bacon. When crisp, remove from pan and place on paper towels to drain. When cool, break into bits. Toast remaining 6 slices of bread. Cut in half on the diagonal.
After removing the casserole from the oven, place toasted bread around outer edge, point side up. Garnish with bacon bits and diced tomatoes. Sprinkle with chopped parsley.
This can be a quick and easy meal during the week.Team it up with a fresh green salad and you’re in business.If you are great at making pie crusts, make one from scratch.Otherwise, I find using a deep dish, prepared crust, such as Mrs. Smith’s brand, work just fine.
Serves 6
INGREDIENTS
½ lb bacon – cut into narrow strips (or “lardons”)
2 largeeggs
2 large egg yolks
1 ¼ cup half-and-half or heavy whipping cream
¼ tsp salt
¼ tsp pepper
1 cup grated Swiss or Gruyere cheese
PREPARATION
Pre-heat oven to 375 degrees
If using a prepared crust, bake according to instructions, usually 8-10 minutes.Remove from oven and cool slightly.
In a medium skillet, cook the bacon until crisp.Remove from pan and drain on paper towels.
Sprinkle about ¼ cup grated cheese over the bottom of the baked pie crust. (I find that this keeps the crust from getting soggy) and then arrange the bacon evenly over the cheese mixture.
In a large bowl, beat the eggs, yolks and half and half.Add the spices and remaining grated cheese and whisk to combine.Pour into the prepared crust and bake until custard is puffed and lightly browned, approximately 30-35 minutes.An easy test to make sure the custard is set is to pierce the quiche with a sharp knife in the middle.If it comes out “clean” the custard is set.
Remove quiche from oven and let cool on wire rack for 15-20 minutes.
Stir flour with baking soda and salt and set aside.
In an electric mixer with the paddle attachment, beat the butter, sugar, brown sugar at a medium speed until light and fluffy.Add the vanilla and eggs, one at a time on low speed until incorporated.Gradually add the dry ingredients into the creamed mixture.Stir in the chocolate chips and nuts.Drop by tablespoon onto a baking sheet lined with parchment paper or use a Silpat.Bake for 9-11 minutes, or until the cookies are golden brown.Remove from the oven and transfer to a wire rack to finish cooling.
If you like peanut butter cups, you’ll love these cookies.They incorporate the great taste of peanut and chocolate into one chewy bite of cookie.
Mini muffin tins are available at anywhere where they sell bakeware.
Makes 3 dozen cookies
INGREDIENTS
½ cup butter
½ cup peanut butter
½ cup brown sugar
½ cup granulated sugar
1 egg
½ tsp pure vanilla
1 ¼ cup all purpose flour
¾ tsp baking soda
½ tsp salt
3 dozen mini peanut butter cups
PREPARATION
Cream together butter, peanut butter and both sugars in electricmixerand beat thoroughly.Add egg and vanillaand blend well.Sift and add dry ingredients, flour, baking soda and salt until incorporated.
Using a teaspoon, gather up enough cookie dough to roll into 1 inch balls and place in mini muffin tins.Bake in 375 degree oven for 8-10 minutes.Remove from oven and place mini peanut butter cup candy into the center – pressing gently.Cool for 10 minutes and then remove cookies from the mini muffin tins.
Cream butter and sugar together and then add egg and vanilla.Mix in flour, salt and 1/2 cup chopped walnuts.
Spread cookie batter into a 9×12x2 inch baking pan and bake for 20-25 minutes in a 350 degree oven.Remove from oven and sprinkle chocolate chips on top of the cookie mixture.Let sit for 5 minutes and then spread the chocolate out evenly over the bars. Sprinkle with chopped walnuts.
These are a cake-like cookie with an awesome chocolate frosting, flavored with a hint of coffee.My late Aunt Helen loved to bake and entertain.I have fond memories of sitting in her kitchen helping her make these yummy cookies.
INGREDIENTS
Yield 24 large cookies
Cookie Batter
1 stick of butter
1 cup sugar
1 egg
1 cup sour cream
½ cup cocoa powder
2 cups flour
½ tsp soda
2 tsp pure vanilla extract
½ cup chopped walnuts (optional)
Frosting
1 stick of butter
3-4 T hot coffee
½ cup cocoa
2 tsp pure vanilla extract
3 cups powdered sugar
PREPARATION
Using an electric mixer, cream butter and sugar until well blended.Add egg, beating well and then add sour cream, cocoa powder and vanilla.Mix in dry ingredients.Fold in walnuts.Refrigerate batter for at least 30 minutes.
Drop cookie batter on parchment lined cookie sheet in small teaspoonfuls.Bake in 350 degree oven for approximately 8-10 minutes.These cookies can burn easily, so check on them frequently during the baking process.Remove from oven and let cool on a wire rack.
To prepare the frosting, melt butter into a medium size saucepan, along with 3-4 T hot coffee and the cocoa powder. When butter is melted and cocoa powder blended well, remove from heat and add 2 tsp vanilla and 3 cups of powdered sugar.Mix thoroughly, until the frosting is smooth and glossy.Frost cookies and store in an airtight container once frosting has set.
These are not your typical oatmeal cookie. They are thin and crisp, with a dusting of powdered sugar on top.
Makes 3 dozen cookies
INGREDIENTS
1 cup butter
1 cup margarine
1 cup granulated sugar
2 ¼ cups all purpose flour
3 cups rolled oats – regular – not quick cooking type
PREPARATION
Cream butter and margarine well and then add the sugar. Mix in the dry ingredients. Refrigerate dough for about 1 hour, until it is stiff.
Line cookie sheet with parchment paper or use a silicone baking mat. Once the dough is chilled, drop cookie batter in small spoonfuls onto the baking sheet, approximately 2 inches apart (the cookies spread out).
Bake in 350 degree oven for 10-15 minutes, until lightly browned. Carefully remove from the baking sheet and cool on a wire rack. While still warm, lightly dust the cookies with powdered sugar.
Carol’s Tip- Use the butter and margarine combination in this recipe. If you use only butter or margarine in this recipe, it will affect the texture and baking of the cookie.
SCRAMBLED EGGS WITH GREEN ONIONS, HAM AND CREAM CHEESE
Serves 4
INGREDIENTS
6 eggs – slightly beaten
½ cup finely chopped ham
3 oz cream cheese – softened
3 green onions – finely chopped
PREPARATION
Melt 2 T of butter into a saute pan and add the finely chopped ham and green onions.Saute until green onions are slightly softened.Add eggs and gently scramble.As the eggs cook, add the softened cream cheese and blend into the scrambled egg mixture.
These are the best pancakes I’ve ever made.They are moist and airy, with the buttermilk contributing to the light texture and tangy flavor.
Makes 15-20 pancakes
INGREDIENTS
2 ½ cups all purpose flour
¼ cup powdered sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 tsp pure vanilla extract
3 T unsalted butter – melted
PREPARATION
Whisk all the dry ingredients together in a large bowl.In another bowl, whisk buttermilk, eggs, sour cream, vanilla and melted butter. Combine the dry ingredients with the buttermilk mixture. Don’t worry about small lumps in the batter.
Melt some butter on griddle and heat until drops of water bounce off the surface.Pour pancake batter by 1/3 cupfuls onto the griddle, spacing them about 2 inches apart.Cook until bubbles break the surface of the pancakes, about 3 minutes.Turn pancakes over and cook until bottoms are golden, approximately 3 minutes.Transfer to plate or warming oven.Repeat with remaining batter.Serve pancakes with butter, maple syrup and/or powdered sugar.
This is a fabulous entree for brunch.It’s sweet with a smooth custard texture and finished off with powdered sugar and fresh berries.
Serves 8
INGREDIENTS
8 slices of cinnamon-raisin bread
½ cup (1 stick) butter – melted
4 eggs
2 egg yolks
¾ cup granulated sugar
3 cups whole milk or use half-and-half
1 cup heavy whipping cream
1 T pure vanilla extract
1 cup hot water
Powdered sugar to garnish
Fresh Berries Garnish
1 cup fresh blueberries
1 cup fresh strawberries
1 cup fresh raspberries
PREPARATION
Brush both sides of bread with melted butter.Line 13×9x2 inch baking pan with buttered bread slices.In large bowl, beat eggs and egg yolks.Whisk in sugar, milk, cream and vanilla.Strain and pour over bread slices.Chill at least 2 hours or preferably overnight.
Pre-heat oven to 350 degrees.Place baking pan on large baking sheet with sides.Pour hot water into baking sheet to provide a steam bath for the custard as it bakes.Bake 30-40 minutes or until custard is set and top is lightly browned.Cool slightly, cut into squares and sprinkle with powdered sugar and fresh berries (see recipe below).
Fresh Fruit Garnish
Combine fresh fruits in a bowl with 2 T powdered sugar and 1 T of Grand Marnier liquor. Allow the fruits to sit for 30 minutes to the flavors to meld.
This is flat out the best onion dip that I have ever tasted!It has gotten great reviews every time I have brought it to a party.Once you’ve tasted this, you’ll never go back to the recipes that are simply some mayonnaise, sour cream and dried onion mix.It’s really simple to make and the taste is far superior to the other dips that are on the market.The caramelized onions give the dip more depth and the addition of cayenne pepper gives it a subtle kick.
INGREDIENTS
2 large yellow onions, sweet variety, particularly Vidalia onions are best
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ tsp ground cayenne pepper
1 tsp kosher salt
½ tsp freshly ground pepper
4 oz cream cheese at room temperature
½ cup sour cream
½ cup good mayonnaise
PREPARATION
Cut the onions in half and then slice them into 1/8-inch thick half-rounds (You will have about 3 cups of onions).Heat the butter and oil in a large saute’ pan over medium heat (If you have a large cast iron skillet, that’s ideal). Add the onions, cayenne, salt and pepper to the heated butter and oil.Sauté for about 10-15 minutes.Reduce the heat to medium-low and cook, stirring occasionally, for 20 -25 minutes or until the onions are browned and caramelized.Remove the onions from the pan and set aside to cool on paper towels.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.Add the cooled onions and mix well.Taste for seasonings.Serve dip at room temperature with potato chips, toasted pita bread or crackers.
In order to have the best results use the highest quality chocolate and wafers you can find. This will add to not only the flavor, but to the texture and smell.
Crust
34 chocolate wafers- like Nabisco Chocolate Wafers (in US) or Barilla Chicche cookies (in Europe)
2 tablespoons Raw Sugar
5 tablespoons unsalted butter
Filling
3 ounces Swiss Dark Chocolate- this can be a bittersweet or crement.
1/3 cup Kahlúa
2 8 oz. packages of cream cheese
2/3 cups raw sugar
1/2 cup sour cream
1 teaspoon Vanilla Extract
1/2 teaspoon fine sea salt
5 large fresh eggs- at room temperature
Preheat your oven to 325 degrees.
You will need a9 inch springform pan.
For Crust
Crumble cookies and then pulverize in a blender until fine.
Mix will with sugar and melted butter.
Press mixture into the springform pan, going as far up the sides as possible.
For Cheesecake Mixture
Melt chocolate in a double boiler, or set a stainless steel boil over a pot of simmering water. Stir until melted, when melted add the Kahlúa and allow to cool.
Beat cream cheese in a bowl until smooth; add sugar, sour cream and salt. Scrape mixture down and beat in the eggs one at a time, scraping down often. Once eggs are incorporated add the chocolate mixture and mix well. Mix until no white lumps are present.
Pour into springform pan.
Bake 50-60 minutes, or until the top looks set but still jiggles slightly.
Allow to cool on rack, then refrigerate overnight before removing from pan and slicing.
When you first take the cake out it will be rounded on the top, during the cooling process it will slightly fall. This is normal.
