When you have a taste for an apple dessert, try an apple crisp.  The apples provide a juicy and delicious foundation and the topping, crisp and brimming with butter, oats and cinnamon provide a crunchy contrast.  Serve with good vanilla ice cream and you’ve got a great dessert in no time!

Yield: 8 Servings

INGREDIENTS

Topping

¾ cup all-purpose flour

2 tablespoons granulated sugar

¼ cup dark brown sugar

½ teaspoon salt

1 stick of butter (8 tablespoons), cold & cut in cubes

1 cup of old-fashioned oats (not the quick cooking type)

Apples

3 lbs of apples, I prefer Golden Delicious, peeled and sliced

½ - ¾ cup granulated sugar (dependent on sweetness of apple)

2 tablespoons fresh lemon juice

½ teaspoon cinnamon

1 tablespoon all-purpose flour

PREPARATION

Preheat oven to 375 degrees F

In a large bowl, mix the flour, brown sugar and 2 tablespoons granulated sugar.  With a pastry blender or 2 knives, cut the butter into the flour mixture, a small bit at a time, until it resembles coarse meal.  Add in the oats and with your hands, mix in the oats.  The mixture will be lumpy.  Place bowl in the freezer to chill while preparing the apples.

In another bowl, mix in the apples, lemon juice, remainder of granulated sugar, 1 tablespoon flour and cinnamon.  Mix well and let rest for about 5 minutes, so the apples juices have time to mesh with the sugar and cinnamon.  Place mixture in a shallow 2 quart baking pan and place just the apple mixture in the oven for about 10-15 minutes.  This will allow the apples to get a head start on cooking, before you add the topping.  After pre-cooking apples, remove pan from oven and carefully spoon the topping mixture over the apples and return to the oven for another 50-55 minutes, or until the apples are tender and the topping is golden brown.  Remove from oven and serve while warm with a scoop of good vanilla ice cream.

Yield:  4 dozen

INGREDIENTS

1 cup butter, room temperature

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

2 ¼ cups all purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

3 cups old fashioned oats

1 ½ cups chopped toasted pecans

PREPARATION

Preheat oven to 375 degrees F

Using an electric mixer, cream the butter and sugars together until light and fluffy.  In a separate bowl, combine the flour, cinnamon, baking soda and salt and gradually add into the butter mixture until well blended.  Stir in the oats and pecans.  Shape into balls approximately 1½ inches in diameter and place on a baking sheet lined with parchment paper or a Silpat.  Bake the cookies for 10-12 minutes or until they are lightly browned.  Remove from baking sheet and cool on wire rack.

Yield:  6 wraps

INGREDIENTS

6 flour tortillas

2 cups fresh broccoli florets

2 cups cubed, cooked chicken

¼ cup slivered almonds

2 tablespoons chopped green onions

Salt and fresh ground black pepper, to taste

¾ cup mayonnaise

½ cup shredded cheddar cheese

PREPARATION

Remove tortillas from the refrigerator; set aside while preparing the filling.

In a small saucepan, cook broccoli in 1 inch boiling water until crisp tender, approximately 2-3 minutes.  Drain and cool.  In a large bowl, combine broccoli and all remaining ingredients, except tortillas and cheese and toss lightly.  Cover and refrigerate until chilled.  To serve:  Divide filling among the tortillas.  Top with shredded cheese.  Wrap or roll up tortilla to enclose the filling.  Serve immediately.

Yield:  6-8 slices (more for smaller appetizer portions)

INGREDIENTS

1 lb pre-made pizza dough (I buy mine at Publix supermarkets in the Bakery section), let rest at room temperature

1–8 ounce jar of your favorite pizza sauce or pasta sauce

8 ounces grated mozzarella cheese

½ cup freshly grated Parmesan cheese

½ cup fresh basil, chopped into chiffonade

2 cloves of garlic, finely chopped

1 fresh tomato, sliced

6 slices of fresh mozzarella cheese

½ teaspoon oregano

Yellow cornmeal to dust bottom of pizza pan

Round pizza pan

PREPARATION

Preheat oven to 400 degrees F

Dust the bottom of the pizza pan with cornmeal.

Place dough on a lightly floured surface and roll or stretch dough out to form a circle to fit your pan.  Don’t worry, if it isn’t perfect.  Use your hands to stretch the dough to the edge of the pan.  Spread the pizza or pasta sauce on top of the dough, enough so you have a nice coating on the dough.  Sprinkle 4 ounces of the grated mozzarella cheese on top of the sauce and then add the chopped garlic.  Arrange the basil, tomatoes and slices of fresh mozzarella on top and sprinkle with the Parmesan cheese and oregano.

Bake for approximately 20-25 minutes until the crust is lightly browned and the cheese is melted and bubbly.  Remove from oven and let sit for about 5 minutes.  Slice and serve.

Ever wonder what part fats, sugars and other ingredients play in creating the perfect cookie?  Consider: 

Fats

The fats used in cookies can include butter, shortening or margarine.  Since butter melts the minute it hits a hot oven, cookies made with butter will spread more than those made with margarine or shortening.  Taste is also a factor in the butter versus shortening/margarine debate.  Most experts generally will prefer butter over margarine or shortening when it comes to baking, typically it will give you a better flavor to your baked goods.

If you decide to use margarine, make sure that you use the stick type of margarine, not the margarines that come in a tub.  The tub type margarine contains oil and are too soft for baking.  What about salted versus unsalted butter?  It really doesn’t make a difference, whatever you happen to have on hand.  Just be aware that salted butter has about ¼ teaspoon of salt, so adjust you’re the salt in your recipe accordingly.

Sugar

Recipes specify what type of sugar to use in your cookies.  All sugars will bring sweetness to the cookie, but different sugars will add different qualities to the cookies.  White granulated sugar produces the crispiest texture, while brown sugar adds color and will produce a more “chewy” cookie.  Using powdered sugar or confectioner’s sugar in a cookie recipe will reduce the amount of flour that is needed in a cookie and thus producing a light and airy cookie.  The “Mexican Wedding Cookie” is a fine example of this concept.  Lots of butter, powdered sugar, ground nuts and very little flour, produce a melt-in-your-mouth cookie.  Specialty sugars such as turbinado or coarse crystal sugars can be used to add a great crunch to the outside of cookies, but should not be substituted for granulated or brown sugar in a cookie recipe.

Flour

Bread flour, pastry flour and cake flour are all used frequently in baking.  However, most experts agree that for cookies, all-purpose flour yields the best results.  In terms of all-purpose, there are two varieties – bleached and unbleached flour.  For years there has been a debate regarding what type of all-purpose flour, bleached or unbleached, yields the best cookies.  There doesn’t appear to be any evidence that one or the other type of flour is better for making cookies.

Baking Soda and Baking Powder

Most cookie recipes require at least baking soda or baking powder or both.  Which one depends on the other ingredients in the cookie.  Baking soda usually produces a crisper cookie and requires an acidic ingredient such as cocoa, buttermilk or molasses to activate it.  Baking powder, which produces a more “chewier” cookie does not.

Flavorings

Vanilla is a typical flavoring that is added to lots of cookies and baked goods.  The most common varieties are pure vanilla extract and imitation vanilla extract.  There is a significant cost difference between pure vanilla and the imitation vanilla extract.  If possible, use pure vanilla extract in your cookies, it definitely adds a much better flavor to your cookies.

Source:  McClatchy – Athens Banner Herald – December 10, 2008

Yield: 12 servings

INGREDIENTS

1 tablespoon butter

1 tablespoon vegetable oil

1 cup diced onions

¼ cup diced red bell pepper

¼ cup diced green pepper

1 cup yellow cornmeal

1 cup milk

2 tablespoons granulated sugar

½ cup low-fat cottage cheese

2 large eggs

1 teaspoon salt

¼ teaspoon freshly grated pepper

2 teaspoons baking powder

1 ½ cups frozen or fresh corn kernels

1 cup Monterey Jack cheese, grated

PREPARATION

Preheat oven to 375 degrees F

Grease a 9×9 pan that is at least 2 inches deep or a shallow 2-quart casserole dish.

In a medium skillet, melt the butter and pour in the oil.  Add the onions and sauté until translucent.  Add in the red and green peppers and cook for another 1-2 minutes, until softened.  Remove from heat and cool to room temperature.

In a large bowl, combine the milk and cornmeal.  Stir in the sugar, eggs, cottage cheese, baking powder, salt and pepper.  Add in the corn kernels and cooled onion mixture.  Stir in the grated cheese and transfer the batter to the prepared pan.

Bake sopa for approximately 40-45 minutes or until the center is set and doesn’t wobble.  Remove from oven and serve warm with butter.  Serve with soup, chili or stew. 

Note:  If you like a sweeter cornbread, increase sugar to 3-4 tablespoons.

Source: King Arthur Bread Company - The Baking Sheet newsletter – Volume XIX, No. 1, Winter 2008 issue

Yield:  2 cups

INGREDIENTS

2 lbs bacon

1 cup sour cream

1 cup good mayonnaise

4-5 tomatoes – seeded and finely chopped

Lettuce leaves

Bagel chips or crackers of choice

PREPARATION

Cook bacon until very crisp.  Remove and drain on paper towels.  In a medium bowl, combine the sour cream and mayonnaise.  Blend in the bacon and cover with plastic wrap and refrigerate for several hours or overnight.

Line a serving dish with the lettuce leaves and shape the bacon mixture into a ball or mound and center on the lettuce leaves.  Cover the bacon mixture completely with the finely chopped tomatoes.  Serve with bagel chips or crackers.

Source:  Under the Magnolias – Athens Academy – Athens, GA

Yield: 4 Sandwiches

INGREDIENTS

¼ cup good olive oil

¼ cup balsamic vinegar

1 teaspoon fresh basil, finely chopped

1 teaspoon fresh thyme, finely chopped

1 teaspoon marjoram

1 tablespoon granulated sugar (optional)

1 lb boneless beef top sirloin, cut 1-inch thick

2 large red peppers

Fresh basil leaves

4 - French-style rolls, split and toasted

PREPARATION

For marinade, in a screw-top jar, combine oil, vinegar, chopped basil, thyme and marjoram.  Add sugar, if desired.  Cover and shake well.  Set aside ¼ cup in refrigerator for dressing. 

Place meat in a resealable plastic bag and set in a shallow dish.  Pour marinade over meat and seal bag.  Marinate in the refrigerator 4-6 hours, turning bag occasionally. 

Meanwhile, remove stems from the red peppers.  Halve lengthwise, remove seeds and membranes.  Cut peppers into 1-inch wide strips.

Preheat grill to medium.  Drain meat and reserve marinade.  Grill meat uncovered to desired doneness, turning once.  Allow 14-18 minutes for medium rare (145 degrees F) and 18-22 minutes for medium (160 degrees F).  Add pepper strips the last 8-10 minutes of grilling, turning and brushing with marinade occassionally during the first 5 minutes of cooking.  Discard any remaining marinade.

Let steak rest for 5 minutes and then thinly slice.  To serve, arrange basil leaves and pepper strips on rolls and then top with steak slices.  Drizzle sandwiches with vinaigrette dressing.   

Source:  Green Gold Herbs – Plant City, FL

Holiday Cranberry Bread

Yield:  1 loaf of bread

INGREDIENTS

2 cups all-purpose flour

1 cup granulated sugar

1-½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup fresh cranberries, chopped in halves

1 egg

1 cup walnuts, chopped

Juice and zest of one orange

2 teaspoons butter

Boiling water

PREPARATION

Preheat oven to 350 degrees F

Grease 8 ½ x 4 ½ x2 ½ loaf pan and line bottom with parchment paper

In an electric mixer, add sugar, flour, baking powder, baking soda and salt and mix.  Add egg and beat thoroughly.  In a ¾ measuring cup, add the juice of orange, orange zest, 2 teaspoons butter and add hot water to fill the ¾ cup.  Add liquid to the flour and egg mixture and blend well.  To the batter, combine the chopped cranberries and nuts and stir well.

Spread batter evenly into prepared loaf pan and let rest for 20 minutes.  Bake in oven for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.  Remove from oven and cool for approximately 15 minutes.  Remove bread from pan and transfer to a wire rack and allow bread to finish cooling completely.     

Yield: 8 quarts

INGEDIENTS

8 quarts of popped popcorn

1 1/3 cup granulated sugar

½ cup corn syrup

1 cup butter

1 teaspoon pure vanilla extract

PREPARATION

Prepare the popcorn and set aside in a large baking or roasting pan.  You’ll need plenty of room when you drizzle on the glaze.

In a medium saucepan, melt butter and add granulated sugar and corn syrup.  Bring to a boil and continue to boil until mixture reaches soft ball stage.  Remove from heat, stir in vanilla. 

Drizzle over the popcorn and stir well to cover the popcorn.  When cooled, store in an airtight container.

Although the origins of Red Velvet Cake can be disputed, I never saw one until I moved to the South several years ago.  From my perspective, it’s a Southern Classic! 

Yield: 1- 9-inch four layer cake

INGREDIENTS

Red Velvet Cake

2 ½ cups sifted cake flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons cocoa powder

½ cup unsalted butter, at room temperature

1 ½ cups granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting

1 ½ cups heavy whipping cream

1 8-ounce cream cheese, room temperature

1 – 8 ounce carton of Mascarpone cheese, room temperature

¾ teaspoon pure vanilla extract

1 cup confectioner’s sugar, sifted

PREPARATION

Cake

Preheat oven to 350 degrees F.  Grease two 9-inch round cake pans and line bottoms with parchment paper.  Set aside.

In a mixing bowl, sift together the flour, baking powder, salt and cocoa powder.  Set aside.

In an electric mixer, fitted with the paddle attachment, beat the butter until soft about 1-2 minutes.  Add the sugar and beat until light and fluffy, approximately 2-3 minutes.  Add the eggs, one at a time, beating thoroughly after each egg addition.  Add the vanilla extract and mix in well.

In a measuring cup whisk the buttermilk with the red food coloring.  With the mixer on low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour.  In a small cup combine the vinegar and baking soda.  Allow mixture to fizz and then quickly fold into the cake batter.  Divide the batter evenly between two prepared cake pans and smooth the tops.  Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for approximately 10 minutes and then remove cakes for their pans by inverting cake onto a wire rack to finish cooling.  Wrap each layer in plastic wrap and place in the freezer for at least one hour. 

Frosting

In your electric mixer, beat the cream cheese and mascarpone cheese until smooth.  Add the vanilla and confectioner’s sugar and beat until smooth.  Transfer this mixture to a large mixing bowl.  Using your electric mixer or a hand mixer, whip the cream until stiff peaks form.  With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it.  Then fold in the remaining whipped cream, in two stages.  Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.

Assembly:  With a serrated knife, cut each cake layer in half, horizontally.  You will then have four cake layers.  Place one of the cake layers, top of the cake facing down, onto your serving platter.  Spread the cake layer with frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.  Frost the top and sides of the cake.  You can garnish the cake with sweetened or unsweetened coconut.

If you love Red Velvet cake and have become a fan of the classic “Whoopie Pies” of the 1920’s, this recipe is for you!

Yield:  42 - 2-inch cookies

INGREDIENTS

Cookies

2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened

1 cup packed brown sugar

1 egg

1 teaspoon pure vanilla extract

½ cup buttermilk

1-1-ounce bottle red food coloring (2 tablespoons)

1 recipe for Whoopie Pie filling

Filling

¼ cup butter, softened

4 ounces cream cheese, softened

1-7ounce jar marshmallow crème

PREPARATION

Preheat oven to 375 degrees F

Line baking sheets with parchment paper and set aside.  In a medium bowl, combine flour, cocoa powder, baking soda, and salt.  Set aside.  In large mixing bowl, beat butter on medium to high for 30 seconds.  Beat in brown sugar until light and fluffy.  Beat in egg and vanilla.  Alternate adding flour and buttermilk to the cookie batter; beating after each addition until just combined, ending with the flour.  Stir in the food coloring.

Spoon batter in 2 inch diameter rounds about ½ inch high on prepared baking sheets, allowing 1 inch between each round.  Bake for 9-11 minutes or until tops of cookies are set.  Cool completely on baking sheets on rack.  Remove cooled cookies from baking sheets. 

Filling:  In a medium mixing bowl, beat butter and cream cheese until smooth.  Fold in the marshmallow cream and stir until smooth.

Assembly:  To fill, dollop Whoopie Pie filling on flat sides of half the cookies.  Top with remaining cookies.  To store, refrigerate in airtight container up to 4 days.  Let stand at  room temperature 15 minutes before serving.

Source:  Better Homes & Garden Magazine – December 2008 edition

Mexican Wedding Cookies (also called Pecan Butterballs)

Yield: 3 dozen cookies

 INGREDIENTS

 1 cup of butter (2 sticks)

5 tablespoons granulated sugar

2 cups all-purpose flour

2 cups finely chopped pecans

2 teaspoons pure vanilla extract

1 teaspoon water

½ teaspoon salt

1-2 cups confectioner’s sugar

PREPARATION

Preheat oven to 325 degrees F

Cream the butter and add the sugar, vanilla and water.  Sift the flour and salt together and stir into the butter mixture.  Add the pecans and mix thoroughly.  Using a teaspoon, shape the cookie dough into small balls and then flatten a bit.  Place on a parchment lined baking sheet or Silpat and bake for approximately 12-15 minutes until firm to the touch and just slightly browned around the edges.  Remove from the oven and let cool slightly.  While still warm, roll in confectioner’s sugar.  Set aside on wire rack to finish cooling.  After thoroughly cooling, store in an airtight container.