Yucky-- Honey Cookies
The Good Houskeeping Cookie Cookbook includes a holiday section. This was as simple recipe that resembles the classic crisscross peanut butter cookie. It just didn't taste as good as those.
Moving on....
Sunday, October 14, 2012
Yummy--Fresh Apple Bread
Yummy--Fresh Apple Bread
It's apple season and though the crop locally and regionally is sparser because of a late spring frost, I still have some recipes to try with fingers crossed.
This one came out of "Family Favorites" from St. Joan of Arc Parish in Asheville, North Carolina.
I worked in North Carolina for 11 years and for most of that time I was a member of this lovely church. It remains the best religious experience of my life. I think fondly often of the pastor., people and activities there.
Barbara Reid's recipe in the book is straightforward and without a lot of specifics. I'm adding mine in parentheses.
Fresh Apple Bread
1 1/2 c. vegetable oil
2 c. sugar
3 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 c. finely chopped apples
1 c. chopped nuts
(Preheat oven to 350 degrees. Grease two 9X5-inch loaf pans.)
Mix all ingredients together. Bake for 1 hour and 5 minutes. (Cool in pans on wire racks for 15 minutes and then turn out onto wire rack to cool completely.)
Makes 2 loaves.
Note: I might consider adding 1 tsp. cinnamon or apple pie spice to this to give it just a bit more oomph.
Apologies, I forgot to get a picture.
It's apple season and though the crop locally and regionally is sparser because of a late spring frost, I still have some recipes to try with fingers crossed.
This one came out of "Family Favorites" from St. Joan of Arc Parish in Asheville, North Carolina.
I worked in North Carolina for 11 years and for most of that time I was a member of this lovely church. It remains the best religious experience of my life. I think fondly often of the pastor., people and activities there.
Barbara Reid's recipe in the book is straightforward and without a lot of specifics. I'm adding mine in parentheses.
Fresh Apple Bread
1 1/2 c. vegetable oil
2 c. sugar
3 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 c. finely chopped apples
1 c. chopped nuts
(Preheat oven to 350 degrees. Grease two 9X5-inch loaf pans.)
Mix all ingredients together. Bake for 1 hour and 5 minutes. (Cool in pans on wire racks for 15 minutes and then turn out onto wire rack to cool completely.)
Makes 2 loaves.
Note: I might consider adding 1 tsp. cinnamon or apple pie spice to this to give it just a bit more oomph.
Apologies, I forgot to get a picture.
Yucky--Old Fashioned Blackberry Roll
Yucky--Old Fashioned Blackberry Roll
I have a large collection of cookbooks and this clunker came out of the Cooking From Quilt Country cookbook. Sounded great but was too doughy and since the blackberries were huge, they didn't work well in the jellyroll like confection.
Great sounding but a failure.
I have a large collection of cookbooks and this clunker came out of the Cooking From Quilt Country cookbook. Sounded great but was too doughy and since the blackberries were huge, they didn't work well in the jellyroll like confection.
Great sounding but a failure.
Friday, October 12, 2012
Yummy--Chocolate Hazelnut Kisses
Yummy--Chocolate-Hazelnut Cookies
These are from Giada De Laurentis' show on The Food Network. It's a Halloween themed show as you can tell from the orange sugar. They will remind you of the classic Peanut Blossoms with a fun twist.
Chocolate-Hazelnut Cookies
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. chocolate hazelnut spread
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 tsp. vanilla extract
1/2 c. orange sprinkles or orange sugar
1 (9 oz.) package Hershey's Kisses
Preheat the oven to 375 degrees.
In a medium bowl; combine flour, baking soda and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter and both sugars. Using a hand mixer, cream ingredients together about 3 minutes. Add the egg and vanilla blending until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Roll the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly, place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
Note: I liked the orange sugar better than the sprinkles.
These are from Giada De Laurentis' show on The Food Network. It's a Halloween themed show as you can tell from the orange sugar. They will remind you of the classic Peanut Blossoms with a fun twist.
Chocolate-Hazelnut Cookies
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. chocolate hazelnut spread
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 tsp. vanilla extract
1/2 c. orange sprinkles or orange sugar
1 (9 oz.) package Hershey's Kisses
Preheat the oven to 375 degrees.
In a medium bowl; combine flour, baking soda and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter and both sugars. Using a hand mixer, cream ingredients together about 3 minutes. Add the egg and vanilla blending until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Roll the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly, place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
Note: I liked the orange sugar better than the sprinkles.
Yummy--Chocolate Peanut Butter Balls
Yummy--Chocolate Peanut Butter Balls
The only thing you might not have on hand are the chocolate wafer cookies. If you do, these will go even quicker. It's a no bake treat so you can have the kids do the rolling and the dipping.
Chocolate Peanut Butter Balls
25 chocolate wafer cookies, finely crushed
1 c. + 2 T. confectioners' sugar
1/3 c. honey
1/4 c. + 2 T. smooth peanut butter
In a large bowl, mix the cookie crumbs and 1 cup of the confectioners' sugar.
In a medium bowl, whisk together the honey and peanut butter until well combined. Add to the cookie crumb mixture and stir well (the mixture may be crumbly at this point).
With your hands, shape the mixture into 1" balls (the mixture should hold together as you shape it).
Set the balls aside at room temperature until ready to serve or store them in an airtight container at room temperature for 2 to 3 days. Just before serving, roll the balls in the remaining 2 T. of confectioners' sugar.
Makes 36.
The only thing you might not have on hand are the chocolate wafer cookies. If you do, these will go even quicker. It's a no bake treat so you can have the kids do the rolling and the dipping.
Chocolate Peanut Butter Balls
25 chocolate wafer cookies, finely crushed
1 c. + 2 T. confectioners' sugar
1/3 c. honey
1/4 c. + 2 T. smooth peanut butter
In a large bowl, mix the cookie crumbs and 1 cup of the confectioners' sugar.
In a medium bowl, whisk together the honey and peanut butter until well combined. Add to the cookie crumb mixture and stir well (the mixture may be crumbly at this point).
With your hands, shape the mixture into 1" balls (the mixture should hold together as you shape it).
Set the balls aside at room temperature until ready to serve or store them in an airtight container at room temperature for 2 to 3 days. Just before serving, roll the balls in the remaining 2 T. of confectioners' sugar.
Makes 36.
Yummy--Light And Fluffy Pancakes
Yummy--Light And Fluffy Pancakes
I know what you're thinking, would anyone call a recipe "Heavy and Lumpy Pancakes"? Nope, but the obvious doesn't override the delicious factor. The recipe comes from one of those wonderful cookbooks put together by civic groups. This one is called Cooking With Pennsylvania Avenue School. The Canton, North Carolina school has since been torn down but this remains as a lasting memory.
It was an impulse to whip these up on a Saturday morning before I had to be at my part time job. I was prepared to refrigerate all or part of the batter. To my surprise, it didn't take any longer to make these than it would to make pancakes from a commercial mix.
Give them a try and dazzle the family. The leftovers can be refrigerated and after a few seconds in the microwave, taste just as fresh.
Light And Fluffy Pancakes
1 c. self-rising flour
1 1/2 tsp. baking powder
2 tsp. sugar
1/4 c. oil
1 egg
3/4 c. milk
1/4 c. cold water
Sift flour and baking powder together. Mix remaining ingredients. Beat well. Cook on medium heat until pancakes brown around edges. Flip and watch closely.
Makes 10 cakes
Note: I used skim milk and no problems. I actually got about a dozen pancakes instead of ten.
I know what you're thinking, would anyone call a recipe "Heavy and Lumpy Pancakes"? Nope, but the obvious doesn't override the delicious factor. The recipe comes from one of those wonderful cookbooks put together by civic groups. This one is called Cooking With Pennsylvania Avenue School. The Canton, North Carolina school has since been torn down but this remains as a lasting memory.
It was an impulse to whip these up on a Saturday morning before I had to be at my part time job. I was prepared to refrigerate all or part of the batter. To my surprise, it didn't take any longer to make these than it would to make pancakes from a commercial mix.
Give them a try and dazzle the family. The leftovers can be refrigerated and after a few seconds in the microwave, taste just as fresh.
Light And Fluffy Pancakes
1 c. self-rising flour
1 1/2 tsp. baking powder
2 tsp. sugar
1/4 c. oil
1 egg
3/4 c. milk
1/4 c. cold water
Sift flour and baking powder together. Mix remaining ingredients. Beat well. Cook on medium heat until pancakes brown around edges. Flip and watch closely.
Makes 10 cakes
Note: I used skim milk and no problems. I actually got about a dozen pancakes instead of ten.
Yummy--Hawaiian Beef
Yummy--Hawaiian Beef
The recipe booklet I found this in calls it "Beef With Carrots and Pineapple", however since it's supposed to be served at a Luau I like this name better. The instructions and recipes for putting on your own Hawaiian feast are courtesy of Del Monte and I'd date the publication to the late 60's or early 70's. Come to think of it, maybe it was a handout from my Home Ec. class and that really makes it an antique.
The recipe offers the portions for serving 12, 25 or 50. Here's a reality portion check. When the recipe was published the estimate was for one pound of meat to serve 12 people. Today that's considered 4 servings at most.
It tastes a little like Pepper Steak especially since I forgot to get carrots so just added more green pepper. It's a colorful dish as pictured with green peppers, orange carrots and yellow pineapple.
Hawaiian Beef
1 lb. beef sirloin, cut into strips
2 T. vegetable oil
1/2 c. diced onion
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
1 can (15 1/4 oz.) pineapple chunks in heavy syrup
1 c. beef bouillon
3/4 c. carrots, sliced
1/2 c. green pepper, diced
1/2 c. reserved pineapple syrup
2 T. cornstarch
2 T. soy sauce
Heat oil in a large frying pan over medium high heat. Quickly saute beef in hot oil. Remove from pan. Add onion, garlic, salt and pepper; cook 2 minutes.
Drain pineapple, reserving syrup. Add pineapple, bouillon, carrots and green pepper, cook 5 minutes. Return meat to frying pan and turn heat to medium.
Dissolve cornstarch in soy sauce and reserved pineapple syrup; add to meat and vegetables. Cook, stirring constantly, until thickened and translucent.
Note: The recipe is an older one so the pineapple can sizes have changed a little. I made the beef bouillon using one cube to a cup of boiling water.
The recipe booklet I found this in calls it "Beef With Carrots and Pineapple", however since it's supposed to be served at a Luau I like this name better. The instructions and recipes for putting on your own Hawaiian feast are courtesy of Del Monte and I'd date the publication to the late 60's or early 70's. Come to think of it, maybe it was a handout from my Home Ec. class and that really makes it an antique.
The recipe offers the portions for serving 12, 25 or 50. Here's a reality portion check. When the recipe was published the estimate was for one pound of meat to serve 12 people. Today that's considered 4 servings at most.
It tastes a little like Pepper Steak especially since I forgot to get carrots so just added more green pepper. It's a colorful dish as pictured with green peppers, orange carrots and yellow pineapple.
Hawaiian Beef
1 lb. beef sirloin, cut into strips
2 T. vegetable oil
1/2 c. diced onion
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
1 can (15 1/4 oz.) pineapple chunks in heavy syrup
1 c. beef bouillon
3/4 c. carrots, sliced
1/2 c. green pepper, diced
1/2 c. reserved pineapple syrup
2 T. cornstarch
2 T. soy sauce
Heat oil in a large frying pan over medium high heat. Quickly saute beef in hot oil. Remove from pan. Add onion, garlic, salt and pepper; cook 2 minutes.
Drain pineapple, reserving syrup. Add pineapple, bouillon, carrots and green pepper, cook 5 minutes. Return meat to frying pan and turn heat to medium.
Dissolve cornstarch in soy sauce and reserved pineapple syrup; add to meat and vegetables. Cook, stirring constantly, until thickened and translucent.
Note: The recipe is an older one so the pineapple can sizes have changed a little. I made the beef bouillon using one cube to a cup of boiling water.
Yummy--Ken's Sneakers Cookies
This is not my creation for my brother, Kenny though I'm sure he'd enjoy them since he has the Dawson sweet tooth. Instead, my coworkers enjoyed these treats from the winner of a Plain Dealer cookie recipe contest.
They are supposedly an offshoot of the famous Neiman Marcus cookies (which are amazing) but not much similarity to me. Just good cookies. Winner Ken Mullins claims a yield of 12-15 large cookies, however following his direction of making 1 1/2 inch balls I ended up with nearly 4 dozen cookies.
Ken's Sneakers
1/2 c. unsalted butter, softened
1/2 c. light brown sugar
1/2 c. dark brown sugar
3 T. sugar
1 large egg
2 tsp. vanilla
1 3/4 c. flour
1 tsp. instant espresso powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 c. chocolate covered raisins
1/2 c. chocolate chips
1/2 c. chopped macadamia nuts
Preheat oven to 375 degrees.
Cream the butter with the sugars until fluffy. Beat in the egg and vanilla extract. Sift the dry ingredients together and beat into the butter mixture. Stir in the raisins, chips and nuts.
Form dough into 1 1/2-inch balls and place on a greased cookie sheet. Bake for 9-11 minutes.
Cool on pan for a few minutes; remove and finish cooling on racks.
Note: Please, pay attention to the fact that cookie sheets should be greased. I used shortening since I've found it works better than the sprays.
I didn't use the macadamia nuts. I don't like them and didn't have any. Instead, I increased the amount of chips and chocolate covered raisins to make up for that missing half cup of nuts. How can more chocolate be a bad thing?
Yucky--Pepper Crusted Eye Of Round Roast
Yucky--Pepper Crusted Eye of Round Roast
Gorgeous and expensive piece of meat but the cracked ground black pepper coating over it was too much for me. Spoiled the flavor of the quickly roasted cut that was also on the rare side for me. This was from a woman's magazine and touted as a great holiday dish.
Movin' on....
Gorgeous and expensive piece of meat but the cracked ground black pepper coating over it was too much for me. Spoiled the flavor of the quickly roasted cut that was also on the rare side for me. This was from a woman's magazine and touted as a great holiday dish.
Movin' on....
Yucky--Twice Baked Shallot Stuffed Potatoes
Yucky--Twice Baked Shallot Stuffed Potatoes
This was a recipe out of a woman's magazine that sounded good. Despite the buttery richness of Yukon Gold potatoes it was just okay. A lot of work and a little pricey for something that didn't deliver.
This was a recipe out of a woman's magazine that sounded good. Despite the buttery richness of Yukon Gold potatoes it was just okay. A lot of work and a little pricey for something that didn't deliver.
Friday, September 14, 2012
Yucky -- Spiced Flank Steak
Yucky -- Spiced Flank Steak
I'll admit this was a quick recipe to set up and cook on my gas grill. I picked up a beautiful flank steak at the West Side Market but feel like I wasted it. The rub was a little too spicy for me, what can I say--I'm a spice wimp.
The recipe was from the Plain Dealer food section and is now in the recycle bag.
Moving on.....
I'll admit this was a quick recipe to set up and cook on my gas grill. I picked up a beautiful flank steak at the West Side Market but feel like I wasted it. The rub was a little too spicy for me, what can I say--I'm a spice wimp.
The recipe was from the Plain Dealer food section and is now in the recycle bag.
Moving on.....
Monday, August 6, 2012
Yummy--Potato Corn Fritters
Yummy--Potato Corn Fritters
The original recipe called for Bob Evans refrigerated hash browns. I couldn't find those, not sure they make they any more. I used frozen and thawed them well, however, my fritters weren't big and fluffy. They were more like mini potato pancakes but they tasted great.
So next time I might try drying the hash browns in a towel or trying to find some refrigerated brand. My last resort could be to be the mix and see if they reconstitute.
Potato Corn Fritters
3 c. frozen corn, thawed and drained
2 pkgs. (8 1/2 oz.) corn muffin mix
1/2 c. fresh basil, chopped
1/2 c. fresh sage, chopped
3 eggs
1 1/2 c. milk
1 pkg. (20 oz.) refrigerated hash brown potatoes
2 T. sugar
2 tsp. salt
1/2 tsp. black pepper
Mix all ingredients together. Heat oil in a deep fryer to 325-degrees. Drop tablespoon size potato mixture in heated oil. Cook 4-5 minutes or until brown. Drain on paper towel.
Dipping Sauce:
1 jar (12 oz.) apricot preserves
1/4 c. mayonaise
1/4 c. sour cream
Zest and juice from 1 lime
Combine all ingredients and serve with Potato Corn Fritters
The original recipe called for Bob Evans refrigerated hash browns. I couldn't find those, not sure they make they any more. I used frozen and thawed them well, however, my fritters weren't big and fluffy. They were more like mini potato pancakes but they tasted great.
So next time I might try drying the hash browns in a towel or trying to find some refrigerated brand. My last resort could be to be the mix and see if they reconstitute.
Potato Corn Fritters
3 c. frozen corn, thawed and drained
2 pkgs. (8 1/2 oz.) corn muffin mix
1/2 c. fresh basil, chopped
1/2 c. fresh sage, chopped
3 eggs
1 1/2 c. milk
1 pkg. (20 oz.) refrigerated hash brown potatoes
2 T. sugar
2 tsp. salt
1/2 tsp. black pepper
Mix all ingredients together. Heat oil in a deep fryer to 325-degrees. Drop tablespoon size potato mixture in heated oil. Cook 4-5 minutes or until brown. Drain on paper towel.
Dipping Sauce:
1 jar (12 oz.) apricot preserves
1/4 c. mayonaise
1/4 c. sour cream
Zest and juice from 1 lime
Combine all ingredients and serve with Potato Corn Fritters
Yummy--Orange Chip Cheesecake
Yummy--Orange Chip Cheesecake
I needed a quick dessert for a last minute dinner invitation. It was nice to have everything at hand though I confess I forgot to put the mandarin oranges on as a garnish. Raves and happy other diners plus me.
This is from a Taste Of Home magazine. Sorry, no chance to take a picture.
Orange Chip Cheesecake
12 oz. cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. salt
1/2 tsp. orange extract
3/4 to 1 c. miniature semisweet chocolate chips
1 chocolate crumb or graham cracker crust (9 inches)
Topping:
1 1/2 c. (12 oz.) sour cream
2 T. sugar
1/2 tsp. vanilla extract
1 can (11 oz.) mandarin oranges, drained
Additional chocolate chips
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add salt and orange extract; beat just until blended. Stir in chocolate chips. Pour into crust.
Bake at 375-degrees for 20 minutes or until center is almost set. Remove from the oven; increase temperature to 425-degrees.
In a bowl, combine sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 15 minutes. Refrigerate overnight.
Just before serving, garnish with oranges and additional chocolate chips.
Yield: 8 servings
I needed a quick dessert for a last minute dinner invitation. It was nice to have everything at hand though I confess I forgot to put the mandarin oranges on as a garnish. Raves and happy other diners plus me.
This is from a Taste Of Home magazine. Sorry, no chance to take a picture.
Orange Chip Cheesecake
12 oz. cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. salt
1/2 tsp. orange extract
3/4 to 1 c. miniature semisweet chocolate chips
1 chocolate crumb or graham cracker crust (9 inches)
Topping:
1 1/2 c. (12 oz.) sour cream
2 T. sugar
1/2 tsp. vanilla extract
1 can (11 oz.) mandarin oranges, drained
Additional chocolate chips
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add salt and orange extract; beat just until blended. Stir in chocolate chips. Pour into crust.
Bake at 375-degrees for 20 minutes or until center is almost set. Remove from the oven; increase temperature to 425-degrees.
In a bowl, combine sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 15 minutes. Refrigerate overnight.
Just before serving, garnish with oranges and additional chocolate chips.
Yield: 8 servings
Yummy--Skillet Chicken Parmesan With Crisp Polenta
Yummy--Skillet Chicken Parmesan With Crisp Polenta
This is one of those quick fixes that you're supposed to be able to put on the table in 30 minutes or less. Well sorry, Woman's Day but I was closer to 45 minutes. It's an impressive looking dish when put on a serving platter and it's not that much of a hassle to put together.
One part of the directions don't make sense on reading or execution. I'll put them in as written and put my suggestions in bold type and a parentheses.
Skillet Chicken Parmesan With Crisp Polenta
1 large egg
1/3 c. seasoned dried bread crumbs
4 skinless, boneless chicken breast halves (about 4 oz. each)
2 T. olive oil
1 tube (about 16 oz.) polenta, cut in 12 slices
1/2 c. packaged shredded mozzarella with Parmesan cheese
1 1/2 c. bottled marinara sauce
Garnish: chopped fresh basil or parsley
Lightly beat egg in a shallow dish. Spread crumbs on a sheet of wax paper or another shallow dish. Dip breasts in egg, then crumbs to coat.
Heat 1 T. oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3-4 minutes per side or until golden and cooked through. Remove chicken to serving dish.
Wipe out skillet with paper towel; add remaining 1 T. oil and heat. Add polenta slices and cook 3 minutes until bottom slices are golden. Sprinkle tops with 1/4 c. cheese; turn slices over and cook 2-minutes until bottoms are golden and crisp. Remove to a serving platter. (When I did this all the cheese either fell off on the flip or stuck to the bottom of the skillet. Going forward, I would either skip the cheese here or sprinkle it on the flipped stuff and cook it that way.)
Pour marinara sauce into skillet; bring to a simmer. Add chicken; sprinkle with remaining 1/4 c. cheese. Cover and cook 1 minute until cheese melts. Serve withe polenta.
Makes 4 servings
My Notes: I used Italian bread crumbs which was a nice touch. I've just done a freezer inventory so I had homemade marinara sauce on hand. I used that instead of bottled marinara. I found polenta in the dairy section of the supermarket marked corn mush. Be careful when you open the tube, there was a lot of water in the packaging that spurted out.
This is one of those quick fixes that you're supposed to be able to put on the table in 30 minutes or less. Well sorry, Woman's Day but I was closer to 45 minutes. It's an impressive looking dish when put on a serving platter and it's not that much of a hassle to put together.
One part of the directions don't make sense on reading or execution. I'll put them in as written and put my suggestions in bold type and a parentheses.
Skillet Chicken Parmesan With Crisp Polenta
1 large egg
1/3 c. seasoned dried bread crumbs
4 skinless, boneless chicken breast halves (about 4 oz. each)
2 T. olive oil
1 tube (about 16 oz.) polenta, cut in 12 slices
1/2 c. packaged shredded mozzarella with Parmesan cheese
1 1/2 c. bottled marinara sauce
Garnish: chopped fresh basil or parsley
Lightly beat egg in a shallow dish. Spread crumbs on a sheet of wax paper or another shallow dish. Dip breasts in egg, then crumbs to coat.
Heat 1 T. oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3-4 minutes per side or until golden and cooked through. Remove chicken to serving dish.
Wipe out skillet with paper towel; add remaining 1 T. oil and heat. Add polenta slices and cook 3 minutes until bottom slices are golden. Sprinkle tops with 1/4 c. cheese; turn slices over and cook 2-minutes until bottoms are golden and crisp. Remove to a serving platter. (When I did this all the cheese either fell off on the flip or stuck to the bottom of the skillet. Going forward, I would either skip the cheese here or sprinkle it on the flipped stuff and cook it that way.)
Pour marinara sauce into skillet; bring to a simmer. Add chicken; sprinkle with remaining 1/4 c. cheese. Cover and cook 1 minute until cheese melts. Serve withe polenta.
Makes 4 servings
My Notes: I used Italian bread crumbs which was a nice touch. I've just done a freezer inventory so I had homemade marinara sauce on hand. I used that instead of bottled marinara. I found polenta in the dairy section of the supermarket marked corn mush. Be careful when you open the tube, there was a lot of water in the packaging that spurted out.
Sunday, August 5, 2012
Yummy--Chocolate Chip Cookies
Yummy--Chocolate Chip Cookies
These are from The Back In The Day Bakery Cookbook and are listed as one of the trademark items. They are a little different and very well received, as in: "You can make these any time." The unusual items are the chocolate chunks instead of chips plus the Fleur De Sel. I found that at Ohio City Herbs at the West Side Market and was able to skate with only buying 1 ounce of the specialty item.
Chocolate Chip Cookies
2 1/2 c. unbleached all purpose flour
1 1/4 tsp. baking soda
1 1/4 tsp. fine sea salt
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 tsp. pure vanilla extract
1 c. sugar
1 c. packed light brown sugar
2 large eggs, at room temperature
2 c. chocolate chunks
Fleur De Sel for sprinkling
Position a rack in the lower third of the oven and preheat the oven to 350-degrees. Line cookie sheets with parchment.
Sift together flour, baking soda and sea salt. Set aside.
In the bowl of a stand mixer fitted with paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla and both sugars on medium speed until light and fluffy, 3-5 minutes.
Add the eggs and mix for no more than 1 minute; the eggs will not be completely incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1-2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute.
Use a large ice cream scoop or a 1/4-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2-inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with Fleur De Sel.
Bake the cookies, one sheet at a time, for 15-18 minutes; rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the center. Let the cookies cool on a wire rack.
Store the cookies in an airtight container for up to 3 days at room temperature.
Makes 24 cookies
My notes: The 2 cups of chocolate chunks added up to 1 bag of the Nestle chunks. I ended up with 6 cookies per baking sheet to avoid them baking together. These are large cookies and the salt is an unusual touch. Enjoy.
These are from The Back In The Day Bakery Cookbook and are listed as one of the trademark items. They are a little different and very well received, as in: "You can make these any time." The unusual items are the chocolate chunks instead of chips plus the Fleur De Sel. I found that at Ohio City Herbs at the West Side Market and was able to skate with only buying 1 ounce of the specialty item.
Chocolate Chip Cookies
2 1/2 c. unbleached all purpose flour
1 1/4 tsp. baking soda
1 1/4 tsp. fine sea salt
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 tsp. pure vanilla extract
1 c. sugar
1 c. packed light brown sugar
2 large eggs, at room temperature
2 c. chocolate chunks
Fleur De Sel for sprinkling
Position a rack in the lower third of the oven and preheat the oven to 350-degrees. Line cookie sheets with parchment.
Sift together flour, baking soda and sea salt. Set aside.
In the bowl of a stand mixer fitted with paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla and both sugars on medium speed until light and fluffy, 3-5 minutes.
Add the eggs and mix for no more than 1 minute; the eggs will not be completely incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1-2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute.
Use a large ice cream scoop or a 1/4-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2-inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with Fleur De Sel.
Bake the cookies, one sheet at a time, for 15-18 minutes; rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the center. Let the cookies cool on a wire rack.
Store the cookies in an airtight container for up to 3 days at room temperature.
Makes 24 cookies
My notes: The 2 cups of chocolate chunks added up to 1 bag of the Nestle chunks. I ended up with 6 cookies per baking sheet to avoid them baking together. These are large cookies and the salt is an unusual touch. Enjoy.
Yummy--White Chocolate and Lime Mousse Cake With Strawberries
Yummy--White Chocolate And Lime Mousse Cake With Strawberries
This one is yummy to the max and something that a few years ago I wouldn't have been brave enough to tackle. I'm really glad I did though it takes plenty of time. It's worth it, one of the people who had a slice claimed, "This the best thing I've ever had in my mouth."
It's from a September 1991 issue of Bon Appetit.
White Chocolate And Lime Mousse Cake With Strawberries
Syrup
6 T. sugar
6 T. Grand Marnier or orange juice
3 T. fresh lime juice
3 T. water
2 (7 oz. pkgs.) Champagne biscuits (4-inch long ladyfinger like cookies)*see my notes
Mousse
3/4 tsp. unflavored gelatin
1/2 c. plus 2 T. fresh lime juice
1/2 c. whipping cream
9 oz. imported white chocolate, chopped
2 tsp. finely grated lime peel
2 c. chilled whipping cream
1/3 c. plus 2 T. sugar
1/4 c. sour cream
2 1-pt. baskets strawberries, hulled and sliced
For Syrup: Stir first 4 ingredients in heavy small saucepan over medium heat until sugar dissolves. Trim 1 biscuit to 3-inch length. Brush both sides of biscuit twice with syrup. Place rounded end up and sugared (or rounded) side facing out against side of 9-inch spring form pan with 2 3/4 inch high sides. Repeat with as many biscuits as necessary to cover sides of pan completely and trimming to fit. Brush some whole biscuits completely with syrup and arrange on bottom covering completely and trimming to fit.
For Mousse: Sprinkle gelatin over 2 T. lime juice in heavy small saucepan. Let stand 10 minutes to soften. Place over very low heat and stir to dissolve gelatin. Set aside.
Bring 1/2 c. cream to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Mix in remaining 1/2 c. lime juice, gelatin mixture and lime peel.
Let stand until cool but not set, about 15 minutes.
Beat 2 c. cream, 1/3 c. sugar and sour cream in a large bowl to medium-stiff peaks. Add chocolate mixture and fold together.
Spoon half of mousse into prepared pan. Brush more biscuits with syrup and arrange atop mousse, covering completely. Spread remaining mousse over; smooth top.
Chill overnight. (Can be prepared 2 days ahead.)
Toss sliced berries with remaining 2 T. sugar. Cut cake into wedges. Serve with sliced berries.
12 Servings
*My Notes: I couldn't find the Champagne biscuits, they may not be made anymore so I substituted ladyfingers. I used 2 1/2 packages and split each one to brush them with syrup. Be smarter than me, I did them in strips making it tougher to cut the cake.
I used 6 limes total for the lime juice and zest. They were about the size of large eggs to help you gauge things.
This one is yummy to the max and something that a few years ago I wouldn't have been brave enough to tackle. I'm really glad I did though it takes plenty of time. It's worth it, one of the people who had a slice claimed, "This the best thing I've ever had in my mouth."
It's from a September 1991 issue of Bon Appetit.
White Chocolate And Lime Mousse Cake With Strawberries
Syrup
6 T. sugar
6 T. Grand Marnier or orange juice
3 T. fresh lime juice
3 T. water
2 (7 oz. pkgs.) Champagne biscuits (4-inch long ladyfinger like cookies)*see my notes
Mousse
3/4 tsp. unflavored gelatin
1/2 c. plus 2 T. fresh lime juice
1/2 c. whipping cream
9 oz. imported white chocolate, chopped
2 tsp. finely grated lime peel
2 c. chilled whipping cream
1/3 c. plus 2 T. sugar
1/4 c. sour cream
2 1-pt. baskets strawberries, hulled and sliced
For Syrup: Stir first 4 ingredients in heavy small saucepan over medium heat until sugar dissolves. Trim 1 biscuit to 3-inch length. Brush both sides of biscuit twice with syrup. Place rounded end up and sugared (or rounded) side facing out against side of 9-inch spring form pan with 2 3/4 inch high sides. Repeat with as many biscuits as necessary to cover sides of pan completely and trimming to fit. Brush some whole biscuits completely with syrup and arrange on bottom covering completely and trimming to fit.
For Mousse: Sprinkle gelatin over 2 T. lime juice in heavy small saucepan. Let stand 10 minutes to soften. Place over very low heat and stir to dissolve gelatin. Set aside.
Bring 1/2 c. cream to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Mix in remaining 1/2 c. lime juice, gelatin mixture and lime peel.
Let stand until cool but not set, about 15 minutes.
Beat 2 c. cream, 1/3 c. sugar and sour cream in a large bowl to medium-stiff peaks. Add chocolate mixture and fold together.
Spoon half of mousse into prepared pan. Brush more biscuits with syrup and arrange atop mousse, covering completely. Spread remaining mousse over; smooth top.
Chill overnight. (Can be prepared 2 days ahead.)
Toss sliced berries with remaining 2 T. sugar. Cut cake into wedges. Serve with sliced berries.
12 Servings
*My Notes: I couldn't find the Champagne biscuits, they may not be made anymore so I substituted ladyfingers. I used 2 1/2 packages and split each one to brush them with syrup. Be smarter than me, I did them in strips making it tougher to cut the cake.
I used 6 limes total for the lime juice and zest. They were about the size of large eggs to help you gauge things.
Yummy--Cranberry Turkey
Yummy--Cranberry Turkey
I love turkey no matter what the time of year so when I found a poultry stand at the West Side Market that has turkey cutlets year round, it's time to be thankful in the summer months.
This is from a 2004 November/December Quick Cooking 30 Minutes To Mealtime feature. It really is that quick.
Cranberry Turkey
1 lb. turkey breast slices
1 T. vegetable oil
1 c. whole-berry cranberry sauce
2 T. orange marmalade
1 1/2 tsp. Dijon mustard
In a large skillet, cook turkey in oil over medium-high heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
Combine the cranberry sauce, marmalade and mustard; add to skillet. Cook and stir until heated through. Pour over turkey slices.
Makes 4 servings.
I love turkey no matter what the time of year so when I found a poultry stand at the West Side Market that has turkey cutlets year round, it's time to be thankful in the summer months.
This is from a 2004 November/December Quick Cooking 30 Minutes To Mealtime feature. It really is that quick.
Cranberry Turkey
1 lb. turkey breast slices
1 T. vegetable oil
1 c. whole-berry cranberry sauce
2 T. orange marmalade
1 1/2 tsp. Dijon mustard
In a large skillet, cook turkey in oil over medium-high heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
Combine the cranberry sauce, marmalade and mustard; add to skillet. Cook and stir until heated through. Pour over turkey slices.
Makes 4 servings.
Yummy--Cream Cheese Delights
Yummy--Cream Cheese Delights
The seesaw of cooking and baking is one of the delights of life.
While I found the German-Style Hamburgers to be Yucky, the same home cook offered the recipe for these cookies in the same feature. These are quick and easy, I would recommend doubling the recipe to get enough for your time.
(Sorry, I didn't get a chance to snap a picture.)
Cream Cheese Delights
1/2 c. butter-flavored shortening
1 pkg. (3 oz.) cream cheese, softened
1/2 c. sugar
1 egg yolk
1 tsp. vanilla extract
1 c. all purpose flour
1 tsp. salt
Halved maraschino or candied cherries
In small mixing bowl; cream shortening, cream cheese and sugar. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to the creamed mixture.
Drop by teaspoonfuls 2-inches apart on greased baking sheets.
Bake at 350-degrees for 12-15 minutes. Cool for 1 minute on cookie sheet before removing to wire racks to cool completely.
Makes a few dozen.
The seesaw of cooking and baking is one of the delights of life.
While I found the German-Style Hamburgers to be Yucky, the same home cook offered the recipe for these cookies in the same feature. These are quick and easy, I would recommend doubling the recipe to get enough for your time.
(Sorry, I didn't get a chance to snap a picture.)
Cream Cheese Delights
1/2 c. butter-flavored shortening
1 pkg. (3 oz.) cream cheese, softened
1/2 c. sugar
1 egg yolk
1 tsp. vanilla extract
1 c. all purpose flour
1 tsp. salt
Halved maraschino or candied cherries
In small mixing bowl; cream shortening, cream cheese and sugar. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to the creamed mixture.
Drop by teaspoonfuls 2-inches apart on greased baking sheets.
Bake at 350-degrees for 12-15 minutes. Cool for 1 minute on cookie sheet before removing to wire racks to cool completely.
Makes a few dozen.
Yucky--German -Style Hamburgers
Yucky--German-Style Hamburgers
This was from an older issue of Quick Cooking. It sounded different and since the cook is from Garfield Heights, OH just down the road it had extra appeal. I sprung for freshly ground meat but other than that nothing to recommend these burgers.
This was from an older issue of Quick Cooking. It sounded different and since the cook is from Garfield Heights, OH just down the road it had extra appeal. I sprung for freshly ground meat but other than that nothing to recommend these burgers.
Yucky--Chocolate Pistachio Biscotti
Yucky--Chocolate Pistachio Biscotti
Biscotti used to sound so very intimidating until I tried it a few years back with fingers crossed. And yes, that's a tough way to bake but I persevered and was pleased at how actually simple Biscotti can be to make.
That said I won't make this one again. I didn't care for the texture or taste. I'm not really crazy about pistachios but had them in the freezer from some previous baking.
Biscotti used to sound so very intimidating until I tried it a few years back with fingers crossed. And yes, that's a tough way to bake but I persevered and was pleased at how actually simple Biscotti can be to make.
That said I won't make this one again. I didn't care for the texture or taste. I'm not really crazy about pistachios but had them in the freezer from some previous baking.
Yucky--Brandy Alexander Cheesecake
Yucky--Brandy Alexander Cheesecake
I personally believe that every day should be National Cheesecake Day. Apparently though the only official observance is on July 30th. To celebrate I made a Brandy Alexander Cheesecake. The recipe was out of one of the women's magazines. It wasn't tough to make but end result, nothing rock'em-sock'em about the taste.
No problem, many more cheesecakes out there to try.
I personally believe that every day should be National Cheesecake Day. Apparently though the only official observance is on July 30th. To celebrate I made a Brandy Alexander Cheesecake. The recipe was out of one of the women's magazines. It wasn't tough to make but end result, nothing rock'em-sock'em about the taste.
No problem, many more cheesecakes out there to try.
Did you miss me?
I can't imagine where people find the time to post weekly let alone daily, maybe they are more interesting and simply more organized than me. However, I now have a little time and several things to share.
I think we'll start with Yucky because there are several Yummy new additions to my recipe collection.
I think we'll start with Yucky because there are several Yummy new additions to my recipe collection.
Tuesday, June 12, 2012
Yummy--Linguine With Basil Cream Sauce
See, I actually do cook and post on more than Sundays. :)
This is one I've been trying to find the time to try. Nice one to have around with basil starting to become more prevalent as we get into the growing season. Plus, sauteed pine nuts. Definitely, yum!
It took longer to boil the pasta than making the sauce so get cooking.
Linguine With Basil Cream Sauce
1/4 c. butter
1/3 c. pine nuts
3 cloves garlic, minced
1/3 c. sun-dried tomatoes, sliced julienne
1 1/2 c. heavy cream
1/4 c. fresh basil, chopped
1 c. Parmesan cheese
1 lb. linguine
Cook linguine according to package directions. While cooking, make sauce.
Melt butter in a large skillet. Add pine nuts and saute until golden brown stirring often. Add the garlic, tomatoes and heavy cream. Bring to a boil; add the basil and cheese. Stir until thickened.
Drain linguine and add to sauce. Stir well and transfer to large bowl or platter. Garnish with chopped fresh basil and serve with Parmesan cheese on the side.
Makes 6 servings.
My notes: It's always a nice touch to warm the serving bowl or platter before you transfer the finished pasta to the serving dish.
Sunday, June 10, 2012
Yummy--Cappuccino Hot Chocolate
Yummy--Cappuccino Hot Chocolate
Whether or not you believe we're in an age of climate change, you have to admit in Ohio it's been an odd weather year. We had record temperatures that made March feel like May, come May--Mother Nature seemed to forget where she put the calendar especially when the Cleveland Indians were at home and we were back to raw, cold weather.
Memorial Day weekend was on the cool to mild side so this was actually a great thing to test out. It's from an old Bon Appetit Magazine that was published in September of 1991.
You'll love it, enjoy.
Cappuccino Hot Chocolate
6 cinnamon sticks
3 c. half and half or milk
5 tsp. instant espresso powder or instant coffee powder
8 oz. imported bittersweet chocolate (not unsweetened) or semi-sweet chocolate, chopped
3 T. brandy
Whipped cream
Break 2 cinnamon sticks in half and place in heavy medium saucepan. Add half and half along with espresso powder; bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Discard cinnamon sticks. Add chocolate and whisk until melted. Mix in brandy.
Ladle into mugs and top with cream. Garnish each with cinnamon stick.
My notes: I cut this recipe in half and it was perfect for two. I dis use the espresso powder and half and half. However, I used your basic semi-sweet chocolate. I'd like to see how the bittersweet chocolate figures in to the taste. The other cheat: I bought real whipped cream in the can and that was great to spritz on top.
This comes to boil quickly, keep a close eye on it.
Whether or not you believe we're in an age of climate change, you have to admit in Ohio it's been an odd weather year. We had record temperatures that made March feel like May, come May--Mother Nature seemed to forget where she put the calendar especially when the Cleveland Indians were at home and we were back to raw, cold weather.
Memorial Day weekend was on the cool to mild side so this was actually a great thing to test out. It's from an old Bon Appetit Magazine that was published in September of 1991.
You'll love it, enjoy.
Cappuccino Hot Chocolate
6 cinnamon sticks
3 c. half and half or milk
5 tsp. instant espresso powder or instant coffee powder
8 oz. imported bittersweet chocolate (not unsweetened) or semi-sweet chocolate, chopped
3 T. brandy
Whipped cream
Break 2 cinnamon sticks in half and place in heavy medium saucepan. Add half and half along with espresso powder; bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Discard cinnamon sticks. Add chocolate and whisk until melted. Mix in brandy.
Ladle into mugs and top with cream. Garnish each with cinnamon stick.
My notes: I cut this recipe in half and it was perfect for two. I dis use the espresso powder and half and half. However, I used your basic semi-sweet chocolate. I'd like to see how the bittersweet chocolate figures in to the taste. The other cheat: I bought real whipped cream in the can and that was great to spritz on top.
This comes to boil quickly, keep a close eye on it.
Yummy--Chocolate Peanut Butter Bars
Yummy -- Chocolate Peanut Butter Bars
This could be a top of the list as a go to quickie. I've already made it twice to raves both times around. The recipe is from the Nestle Toll House "Best Loved Cookies" Cookbook. Favorite flavors abound in this easy to throw together treat.
Chocolate Peanut Butter Bars
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1 1/4 c. sugar
3/4 c. creamy or chunky peanut butter
1/2 c. butter or margarine, softened
1 tsp. vanilla extract
1 egg
2 c. (12 oz. package) semi-sweet chocolate chips, divided
Preheat oven to 350 degrees.
Combine flour and baking powder in small bowl. Beat granulated sugar, peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 1/4 c. morsels.
Press into ungreased 13 X 9-inch baking pan. Sprinkle with remaining morsels; press down slightly.
Bake for 20-25 minutes or until center is set. Cool completely in pan on wire rack. Chill for a few minutes. Cut into bars.
Makes 3 dozen bars.
My notes: Chilling for a few minutes before cutting is inspired. It does make it easier to cut. Believe it or not, this confirmed chocoholic didn't think it was necessary to use the extra chocolate chips on top. I ate a few of them straight and saved them for another day.
This could be a top of the list as a go to quickie. I've already made it twice to raves both times around. The recipe is from the Nestle Toll House "Best Loved Cookies" Cookbook. Favorite flavors abound in this easy to throw together treat.
Chocolate Peanut Butter Bars
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1 1/4 c. sugar
3/4 c. creamy or chunky peanut butter
1/2 c. butter or margarine, softened
1 tsp. vanilla extract
1 egg
2 c. (12 oz. package) semi-sweet chocolate chips, divided
Preheat oven to 350 degrees.
Combine flour and baking powder in small bowl. Beat granulated sugar, peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 1/4 c. morsels.
Press into ungreased 13 X 9-inch baking pan. Sprinkle with remaining morsels; press down slightly.
Makes 3 dozen bars.
My notes: Chilling for a few minutes before cutting is inspired. It does make it easier to cut. Believe it or not, this confirmed chocoholic didn't think it was necessary to use the extra chocolate chips on top. I ate a few of them straight and saved them for another day.
Yucky--Maple Cream Pie
Yucky--Maple Cream Pie
Even using real maple syrup couldn't save this one. A simple recipe that I tried to make simpler with a store made graham cracker crust but just not worth it. Not great taste or execution. Moving on so I won't be a sap.
Even using real maple syrup couldn't save this one. A simple recipe that I tried to make simpler with a store made graham cracker crust but just not worth it. Not great taste or execution. Moving on so I won't be a sap.
Yummy --Spaghetti and Meatballs with Bacon Tomato Sauce
The food stylists for magazines can set your mouth to watering. That was the case when I saw the cover of the January 2010 Bon Appetit Magazine. One of the cover stories was all about meatballs and when you mention bacon and tomato sauce, then I'm in.
Of course, a bacon and tomato sauce is also known as an All'Amatriciana Sauce. I've made it with fusilli pasta but never with meatballs. This is time consuming so plan accordingly, like most pasta sauces seems to taste better the next day.
Spaghetti and Meatballs with Bacon Tomato Sauce
The food stylists for magazines can set your mouth to watering. That was the case when I saw the cover of the January 2010 Bon Appetit Magazine. One of the cover stories was all about meatballs and when you mention bacon and tomato sauce, then I'm in.
Of course, a bacon and tomato sauce is also known as an All'Amatriciana Sauce. I've made it with fusilli pasta but never with meatballs. This is time consuming so plan accordingly, like most pasta sauces seems to taste better the next day.
Spaghetti and Meatballs with Bacon Tomato Sauce
Meatballs
- 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
- 2 large garlic cloves, peeled
- 2 pounds ground beef (15% fat)
- 2/3 cup chopped drained roasted red peppers from jar
- 2/3 cup panko (Japanese breadcrumbs)
- 2 large eggs
- 1/2 cup coarsely grated onion
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon minced fresh marjoram
- 2 teaspoons dried crushed red pepper
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
Sauce
- 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
- 2 large garlic cloves, peeled
- 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
- 1 tablespoon (or more) extra-virgin olive oil
- 3 cups finely chopped onions
- 1 1/2 teaspoons dried crushed red pepper
- 2 cups dry white wine
- 1 tablespoon minced fresh marjoram
Pasta
- 1 1/2 pounds spaghetti
- 2 to 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced fresh marjoram
- Freshly grated Parmesan cheese
Preparation
MEATBALLS
-
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
-
Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.
sauce
-
Puree tomatoes with juice and garlic in batches in blender until smooth.
-
Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
-
Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
-
Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper.
-
Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
PASTA
-
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.
My notes: I prefer penne or rigatoni so I used that and no visible difference for the taste. There was no fresh marjoram to be found when I made this so I used dried. If it called for 1 T., I used a scant 1 tsp. without any problems.Instead of frying the meatballs, I baked them in a 375 degree oven for a good half hour or so to save time and calories.I bought my apple smoked bacon and fresh Parmesan cheese at the West Side Market and my San Marzano tomatoes and roasted red peppers at Galucci's Italian Marketplace. The ground meat came from "The Sausage Shoppe" and I went easier on the red pepper than the recipe calls for since I'm a spice wimp.
Yummy--Spicy Rubbed Rib-Eyes
Yummy-- Spicy Rubbed Rib-Eyes
A few years ago I invested in putting in a gas grill complete with gas line. When you are a klutz like me, you don't want to mess with propane tanks. That makes it simple no matter what the weather to fire up the grill.
This recipe from the "Desperation Diner" feature in the Akron Beacon Journal ran in April of 2005. I splurge on having the rib-eyes fresh cut at the West Side Market from one of the great butchers there. Since it calls for a thin cut watch the temperature on the grill. Mine tends to run hot so I kept it a little lower than the recipe specifies.
Enjoy.
Spicy Rubbed Rib-Eyes
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. ground cumin
Salt to taste
4 boneless rib-eye beef steaks (each about 1/2-ich thick and about 5 oz.), defrosted if frozen
Prepare a gas grill according to manufacturer's instructions. Preheat the grill to high.
Combine the garlic, onion and chili powders with the cumin in a small bowl. Sprinkle salt to taste on both sides of each steak. Place a scant teaspoon of the seasoning mix on just 1 side of each steak, then rub the spices into the meat with your fingertips.
Place the steaks on the grill (spiced side down) and grill to the desired doneness. For steaks done to medium, grill them, covered, for 3 minutes on the first side. Turn and grill, uncovered 2 minutes on the second side. For medium rare, cook 2 minutes on each side.
Serve at once. Serves 4.
A few years ago I invested in putting in a gas grill complete with gas line. When you are a klutz like me, you don't want to mess with propane tanks. That makes it simple no matter what the weather to fire up the grill.
This recipe from the "Desperation Diner" feature in the Akron Beacon Journal ran in April of 2005. I splurge on having the rib-eyes fresh cut at the West Side Market from one of the great butchers there. Since it calls for a thin cut watch the temperature on the grill. Mine tends to run hot so I kept it a little lower than the recipe specifies.
Enjoy.
Spicy Rubbed Rib-Eyes
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. ground cumin
Salt to taste
4 boneless rib-eye beef steaks (each about 1/2-ich thick and about 5 oz.), defrosted if frozen
Prepare a gas grill according to manufacturer's instructions. Preheat the grill to high.
Combine the garlic, onion and chili powders with the cumin in a small bowl. Sprinkle salt to taste on both sides of each steak. Place a scant teaspoon of the seasoning mix on just 1 side of each steak, then rub the spices into the meat with your fingertips.
Place the steaks on the grill (spiced side down) and grill to the desired doneness. For steaks done to medium, grill them, covered, for 3 minutes on the first side. Turn and grill, uncovered 2 minutes on the second side. For medium rare, cook 2 minutes on each side.
I really do cook more than just on Sundays, however, finding the time to post doesn't seem to be that easy. Sundays offer a bit of a breather so I'll be catching up on several things I've made in the past month or so.
Hope you've missed me or at least my recipes.
Let's start with something to start zipping up those great items popping up in gardens, produce stands and at your local Farmers Market. (Mine is the Tremont Farmers Market but I haven't made it there yet since it moved back outdoors in May.
Yummy -- Sassy Honey Mustard Dressing
Sassy Honey Mustard Dressing
2 T. spicy brown mustard
1/4 c. cider vinegar or rice wine vinegar
1 T. apple juice
1 T. honey
1/2 c. canola oil
1 tsp. coarsely ground black pepper
Dash red Tabasco sauce
Combine all ingredients. (I used a whisk to get it all well blended, nice dressing very little separation.)
I used the cider vinegar. This keeps nicely. I found this in the Akron Beacon Journal in 2005 in the "Kitchen Scientist" feature.
Hope you've missed me or at least my recipes.
Let's start with something to start zipping up those great items popping up in gardens, produce stands and at your local Farmers Market. (Mine is the Tremont Farmers Market but I haven't made it there yet since it moved back outdoors in May.
Yummy -- Sassy Honey Mustard Dressing
Sassy Honey Mustard Dressing
2 T. spicy brown mustard
1/4 c. cider vinegar or rice wine vinegar
1 T. apple juice
1 T. honey
1/2 c. canola oil
1 tsp. coarsely ground black pepper
Dash red Tabasco sauce
Combine all ingredients. (I used a whisk to get it all well blended, nice dressing very little separation.)
I used the cider vinegar. This keeps nicely. I found this in the Akron Beacon Journal in 2005 in the "Kitchen Scientist" feature.
Thursday, April 26, 2012
"Yuy" Chocolate Peanut Butter No Bake Cookies
I worked in Asheville, North Carolina where "boiled" cookies are quite popular. It seems to be another southern staple and in a cookbook from a Canton, North Carolina you'll find no less than 3 variations of the same cookie on sequential pages. The cookbook is called "Cooking With Pennsylvania Avenue School" and was put together by parents and staff.
The "boiled" part doesn't always appeal to people so I called them "no bake" and they were a huge hit. Go figure. I thought they were just okay though they're a snap to make.
So enjoy the first entry in our "Yuy" (not Yummy, not Yucky--just "Yuy") category.
Chocolate Peanut Butter No Bake Cookies
(also known as Chocolate Boiled Cookies)
2 c. sugar
4 T. cocoa
1/2 c. milk
1 stick butter
3 c. quick cooking oats
1/2 c. peanut butter
1 tsp. vanilla
Bring first 4 ingredients to a boil in a large saucepan. Boil for 3 minutes. Remove from heat and add remaining ingredients. Stir well. Drop by teaspoonfuls on wax-paper covered sheets. Cool.
Makes approx. 64 cookies
The "boiled" part doesn't always appeal to people so I called them "no bake" and they were a huge hit. Go figure. I thought they were just okay though they're a snap to make.
So enjoy the first entry in our "Yuy" (not Yummy, not Yucky--just "Yuy") category.
Chocolate Peanut Butter No Bake Cookies
(also known as Chocolate Boiled Cookies)
2 c. sugar
4 T. cocoa
1/2 c. milk
1 stick butter
3 c. quick cooking oats
1/2 c. peanut butter
1 tsp. vanilla
Bring first 4 ingredients to a boil in a large saucepan. Boil for 3 minutes. Remove from heat and add remaining ingredients. Stir well. Drop by teaspoonfuls on wax-paper covered sheets. Cool.
Makes approx. 64 cookies
A third classification?
Have we evolved beyond merely yummy or yucky? Is there a third option I should be including? I guess we'd have to call it "Yuy". I don't think it's Yummy enough to be made again but not Yucky enough to hide it away from the taste buds of the world. Then, people I serve it to love it enough to ask for the recipe or offer sincere praise.
Hopefully, these instances will be few and far between, of course, I already have one to share. Keep reading.
Hopefully, these instances will be few and far between, of course, I already have one to share. Keep reading.
Sunday, April 15, 2012
Yummy--Lemon & Oregano-Rubbed Grilled Chicken
Anytime you get to work out your frustrations by pounding out chicken breasts, it's a good day. This was a recipe from The Plain Dealer that is attributed to "Cooking Light Magazine's Chicken Cookbook".
This is quick, easy, healthy and a good one to keep around if you need a go-to dish.
Lemon and Oregano-Rubbed Grilled Chicken
4 (6 oz.) skinless, boneless chicken breast halves
5 tsp. grated lemon rind
1 T. olive oil
1 1/2 tsp. dried oregano
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. water
2 cloves garlic, minced
Cooking spray
4 lemon wedges
2 T. chopped fresh parsley
Prepare grill.
Place each chicken breast between two sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine the lemon rind and next 6 ingredients, and rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3-minutes on each side or until done.
Remove from heat.
Squeeze one lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken and serve.
Makes 4 servings.
My notes: I used my gas grill on a medium low heat and also grilled the chicken on the higher shelf since it's on the thinner side.
This is quick, easy, healthy and a good one to keep around if you need a go-to dish.
Lemon and Oregano-Rubbed Grilled Chicken
4 (6 oz.) skinless, boneless chicken breast halves
5 tsp. grated lemon rind
1 T. olive oil
1 1/2 tsp. dried oregano
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. water
2 cloves garlic, minced
Cooking spray
4 lemon wedges
2 T. chopped fresh parsley
Prepare grill.
Place each chicken breast between two sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine the lemon rind and next 6 ingredients, and rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3-minutes on each side or until done.
Remove from heat.
Squeeze one lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken and serve.
Makes 4 servings.
My notes: I used my gas grill on a medium low heat and also grilled the chicken on the higher shelf since it's on the thinner side.
Yummy--Cherry Blossom Cupcakes
I have a part time job as a library page. That means I work shelving books people have returned, it's interesting and fun work with great people. Plus, I love to read so this is like crack to an addict. I go through phases and sometimes have a ton of books at home.
From my intro you'll remember that I love to read cookbooks like novels. The Cupcake Diaries is a fun read with lots of recipes and tips. The Kallinis sisters are interesting with winning ways and at least honest enough to admit sometimes sisters don't get along. I've never seen the show since I am currently living without cable, satellite or even ATT U-verse (I'm waiting for AT&T to get a little further down the block) but I could figure out the story line.
Many of the recipes in the book sounded intriguing and I was all set to bake. This is the first recipe I tried, however, in the interest of full disclosure it's the second attempt that made this a "Yummy". The recipe says you'll get 12 standard sized cupcakes. Both times I had enough batter left over to make me wonder if I'd done something wrong.
The first time the extra batter encouraged me to overfill the cupcake tin. That first batch overflowed and didn't bake up well. I was much more careful the second time and had better results.
There is the email address for Georgetown Cupcakes at the end. I fired off a lovely, polite inquiry to determine what I did wrong the first time. I've yet to hear from them. I also followed their steps to order their product for delivery. Again, even with calling and leaving a message as directed, no one gets back to you.
That said, bake away.
Cherry Blossom Cupcakes
For the Cupcakes:
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
8 T. unsalted butter, at room temperature (that's one stick)
1 3/4 c. sugar
2 large eggs, at room temperature
2 1/4 tsp. pure vanilla extract
seeds from 1 vanilla bean
1 1/4 c. whole milk, at room temperature
1/2 c. fresh cherries, chopped (or frozen and defrosted if fresh not available)
1. Preheat oven to 350 degrees. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
2. Sift together the flour, baking powder and salt on parchment paper or wax paper and set aside.
3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3-5 minutes or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.
4. Add the vanilla extract and vanilla bean seeds to the milk in a large liquid measuring cup.
5. Add one third of the dry ingredients followed by one third of the milk and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly until just incorporated. Using a spatula, gently fold in the cherries.
6. Scoop the batter into the cupcake pan using a standard size ice cream scoop. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
For the Cherry Buttercream Frosting:
16 T. unsalted butter, at room temperature (that's 2 sticks worth)
4 c. confectioners' sugar, sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt
1/4 c. fresh cherry juice (juice squeezed from cherries; if you use frozen cherries, there should be enough juice once the cherries have thawed)
Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3-5 minutes. Load the frosting into a large piping bag with a large tip and frost each cupcake with Georgetown Cupcake's signature swirl of icing.
Per the cookbook: makes 12 cupcakes (I had extra batter and frosting)
My notes: They used fondant to cut out flowers to decorate, I used coarse pink sugar. My swirls weren't great, I might just use a spatula next time.
They're big on sifting flour even before you originally measure the dry ingredients.
This recipe will use every measuring cup, spoon and implement in your kitchen. :) Clean up takes awhile.
Enjoy.
From my intro you'll remember that I love to read cookbooks like novels. The Cupcake Diaries is a fun read with lots of recipes and tips. The Kallinis sisters are interesting with winning ways and at least honest enough to admit sometimes sisters don't get along. I've never seen the show since I am currently living without cable, satellite or even ATT U-verse (I'm waiting for AT&T to get a little further down the block) but I could figure out the story line.
Many of the recipes in the book sounded intriguing and I was all set to bake. This is the first recipe I tried, however, in the interest of full disclosure it's the second attempt that made this a "Yummy". The recipe says you'll get 12 standard sized cupcakes. Both times I had enough batter left over to make me wonder if I'd done something wrong.
The first time the extra batter encouraged me to overfill the cupcake tin. That first batch overflowed and didn't bake up well. I was much more careful the second time and had better results.
There is the email address for Georgetown Cupcakes at the end. I fired off a lovely, polite inquiry to determine what I did wrong the first time. I've yet to hear from them. I also followed their steps to order their product for delivery. Again, even with calling and leaving a message as directed, no one gets back to you.
That said, bake away.
Cherry Blossom Cupcakes
For the Cupcakes:
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
8 T. unsalted butter, at room temperature (that's one stick)
1 3/4 c. sugar
2 large eggs, at room temperature
2 1/4 tsp. pure vanilla extract
seeds from 1 vanilla bean
1 1/4 c. whole milk, at room temperature
1/2 c. fresh cherries, chopped (or frozen and defrosted if fresh not available)
1. Preheat oven to 350 degrees. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
2. Sift together the flour, baking powder and salt on parchment paper or wax paper and set aside.
3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3-5 minutes or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.
4. Add the vanilla extract and vanilla bean seeds to the milk in a large liquid measuring cup.
5. Add one third of the dry ingredients followed by one third of the milk and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly until just incorporated. Using a spatula, gently fold in the cherries.
6. Scoop the batter into the cupcake pan using a standard size ice cream scoop. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
For the Cherry Buttercream Frosting:
16 T. unsalted butter, at room temperature (that's 2 sticks worth)
4 c. confectioners' sugar, sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt
1/4 c. fresh cherry juice (juice squeezed from cherries; if you use frozen cherries, there should be enough juice once the cherries have thawed)
Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3-5 minutes. Load the frosting into a large piping bag with a large tip and frost each cupcake with Georgetown Cupcake's signature swirl of icing.
Per the cookbook: makes 12 cupcakes (I had extra batter and frosting)
My notes: They used fondant to cut out flowers to decorate, I used coarse pink sugar. My swirls weren't great, I might just use a spatula next time.
They're big on sifting flour even before you originally measure the dry ingredients.
This recipe will use every measuring cup, spoon and implement in your kitchen. :) Clean up takes awhile.
Enjoy.
Yucky--Light And Chewy Maple Bars
This was a quick and easy baked treat that many people enjoyed. I found it too bland, no punch or richness of flavor even though it was made with real maple syrup. So the points for ease were outweighed by the lack of zip.
Saturday, March 31, 2012
Yucky--Ham and Cheese Croissant Melts
This was a quick fix out of a cookbook and though it seems like a no-brainer for simplicity, it was blah and again not worth the time or the cost of the ingredients especially the croissants.
Moving on....
Moving on....
Sunday, March 25, 2012
Yucky--Grandma Henrietta's Cinnamon Sticks
This was a recipe from a suburban newspaper feature on Christmas cookie favorites solicited by the staff. You can tell it's an old recipe because it's not that detailed so you have to have some experience and sense of baking technique. It's a basic no egg cookie but no real oomph to it in terms of taste. Not good, not bad--just not worth the time trouble ingredients.
Next, please.....
Next, please.....
Yummy--Beer Cheese Soup
So in the last post I mentioned getting a new Crockpot and the fact I was hoping to try it out and declare the recipe a success! Ta-da, here is the first winner.
The recipe is from the Akron Beacon Journal's former feature, "Recipe Roundup" that featured people helping others find a recipe that fits their needs or tastes. In this case, someone wanted to be able to make a Beer Cheese soup at home.
I love that soup from several local restaurants including the Great Lakes Brewing Company and The Brew Garden.
Beer Cheese Soup
2-3 slices pumpernickel or rye bread
1/4 c. finely chopped onion
2 cloves garlic, minced
3/4 tsp. dried thyme leaves
1 can (14 oz.) chicken broth
1 c. beer
6 oz. diced American Cheese
6 oz. diced Cheddar Cheese
1/2 tsp. paprika
1 c. milk
Cut bread into half-inch cubes and bake in a 425-degree oven for 10 minutes or until crisp.
Combine onion, garlic, thyme, broth and beer in slow cooker. Cook on low for 4 hours. Turn to high and stir in cheeses, paprika and milk. Cook 1 more hour or until soup is hot and cheeses have melted. Stir well.
Serve in bowls with croutons as garnish.
Makes 4 1-cup servings.
Notes: This is one I would make while at home because it smells so good and you can keep a close eye on how quickly the cheese melts. I used skim milk but would probably bump it up to at least 2% for a little creamier texture. I used canned broth because I didn't have the right amount of homemade stock thawed out. I'm not crazy about onions so I use shallots in most of my recipes.
The recipe is from the Akron Beacon Journal's former feature, "Recipe Roundup" that featured people helping others find a recipe that fits their needs or tastes. In this case, someone wanted to be able to make a Beer Cheese soup at home.
I love that soup from several local restaurants including the Great Lakes Brewing Company and The Brew Garden.
Beer Cheese Soup
2-3 slices pumpernickel or rye bread
1/4 c. finely chopped onion
2 cloves garlic, minced
3/4 tsp. dried thyme leaves
1 can (14 oz.) chicken broth
1 c. beer
6 oz. diced American Cheese
6 oz. diced Cheddar Cheese
1/2 tsp. paprika
1 c. milk
Cut bread into half-inch cubes and bake in a 425-degree oven for 10 minutes or until crisp.
Combine onion, garlic, thyme, broth and beer in slow cooker. Cook on low for 4 hours. Turn to high and stir in cheeses, paprika and milk. Cook 1 more hour or until soup is hot and cheeses have melted. Stir well.
Serve in bowls with croutons as garnish.
Makes 4 1-cup servings.
Notes: This is one I would make while at home because it smells so good and you can keep a close eye on how quickly the cheese melts. I used skim milk but would probably bump it up to at least 2% for a little creamier texture. I used canned broth because I didn't have the right amount of homemade stock thawed out. I'm not crazy about onions so I use shallots in most of my recipes.
Monday, March 19, 2012
Yucky--Pork Ribs Hunter Style
I have a new crock pot. The old one was a hand me down, worked fine but you couldn't pull out the crockery part of the pot. The new one is a larger size and has that removable insert. How exciting is that? I'm psyched.
Sadly, first up was a miss not a hit. Found the recipe in slow cooker cookbook and it's fairly simple. I think I'll have to cut the cooking time down on the super-charged slow cooker. The ribs were supposed to be tender and the picture showed some bones still attached. Mine all fell away and the dish ended up being more the texture of a barbecue pulled pork.
Sadly, first up was a miss not a hit. Found the recipe in slow cooker cookbook and it's fairly simple. I think I'll have to cut the cooking time down on the super-charged slow cooker. The ribs were supposed to be tender and the picture showed some bones still attached. Mine all fell away and the dish ended up being more the texture of a barbecue pulled pork.
Yucky--Heavenly Haystack Ice Cream Pie
Let me confess that I don't have a great track record with pies. I struggle with pie crust and yes, often use the Pillsbury ones from the dairy case. Apparently, my lack of luck extends to ice cream pies. This one called for a Chocolate Crumb Crust and it stuck to the bottom of the spring form pan when I tried to serve it. I also am trying to perfect the art of softening ice cream. I'll try again because who doesn't love an ice cream pie.
Sunday, March 11, 2012
Yummy--Toffee Shortbread
We have our first winner: Toffee Shortbread. It's a recipe from The Plain Dealer, circa 2006.
Toffee Shortbread
Cookies:
1/2 c. confectioners sugar, sifted
3/4 c. butter, softened
1 1/2 c. unbleached all purpose flour
1/2 c. toffee baking bits or English toffee, coarsely crushed
Glaze:
1/3 c. semisweet chocolate chips
3 T. whipping cream
Heat oven to 325 degrees.
In a large bowl, beat confectioners' sugar and butter until light and fluffy. Stir in flour and toffee bits; mix well. Divide dough into 4 parts, shape each into a ball.
On an ungreased cookie sheet, press or roll each ball into a 5 1/2 inch circle. With a knife, cut each circle into 8 wedges. Do NOT separate, prick each wedge with a fork several times.
Bake for 10-15 minutes until edges are light golden brown. Cool 5 minutes on cookie sheet; follow scored lines to cut into wedges and remove to cooling rack to cool completely.
Glaze: In a small saucepan, combine chocolate chips and cream. Heat on low until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; cool slightly. Place in a small resealable bag. With scissors snip off a small hole in the corner of the bag. Pipe glaze over cooled cookies. Allow glaze to set before storing.
Makes 32 cookies.
NOTES: The secret to intact shortbread apparently is to cut it while warm, hence the five minutes on the cookie sheet. Instead of a sharp knife, I used a pizza cutter and it works just fine. I baked each wedge separately and that was the most time consuming part of this.
Toffee Shortbread
Cookies:
1/2 c. confectioners sugar, sifted
3/4 c. butter, softened
1 1/2 c. unbleached all purpose flour
1/2 c. toffee baking bits or English toffee, coarsely crushed
Glaze:
1/3 c. semisweet chocolate chips
3 T. whipping cream
Heat oven to 325 degrees.
In a large bowl, beat confectioners' sugar and butter until light and fluffy. Stir in flour and toffee bits; mix well. Divide dough into 4 parts, shape each into a ball.
On an ungreased cookie sheet, press or roll each ball into a 5 1/2 inch circle. With a knife, cut each circle into 8 wedges. Do NOT separate, prick each wedge with a fork several times.
Bake for 10-15 minutes until edges are light golden brown. Cool 5 minutes on cookie sheet; follow scored lines to cut into wedges and remove to cooling rack to cool completely.
Glaze: In a small saucepan, combine chocolate chips and cream. Heat on low until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; cool slightly. Place in a small resealable bag. With scissors snip off a small hole in the corner of the bag. Pipe glaze over cooled cookies. Allow glaze to set before storing.
Makes 32 cookies.
NOTES: The secret to intact shortbread apparently is to cut it while warm, hence the five minutes on the cookie sheet. Instead of a sharp knife, I used a pizza cutter and it works just fine. I baked each wedge separately and that was the most time consuming part of this.
Sunday, March 4, 2012
Yucky--Steak and Chimichurri Toasts
I'd really hoped to start us out with a Yummy and even a picture but alas, it's not to be. My current plan is not to post the recipe if it doesn't make one of my recipe boxes. Yes, boxes--currently there are 5 with a binder for long form recipes.
So this didn't make the grade because I'm not crazy about parsley so the Chimichurri Sauce wasn't a selling point. A lot of work and pricey to buy a flank steak, not worth all the effort.
So this didn't make the grade because I'm not crazy about parsley so the Chimichurri Sauce wasn't a selling point. A lot of work and pricey to buy a flank steak, not worth all the effort.
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